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FareShare Gazette Recipes -- February 2008 - A's
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* Exported from MasterCook * Adobo (Mexican Smoked Chile Marinade) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 oranges 1 lime -- (up to) 3 canned chipotle chilies -- or to taste 3 garlic cloves 2 teaspoons dried oregano 1/2 teaspoon cumin seed 1/2 teaspoon black pepper 2 tablespoons wine vinegar 1/2 teaspoon salt This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork. Juice the oranges and lime. Finely chop chilies and garlic. Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth. Makes enough marinade for 1 1/2 to 2 pounds meat or chicken. From Lawrence Freebody Date - 23 Feb 96 15:34:02 -0800 Source : FOODday, July 9, '91 From: Valerie Whittle Contributed to the FareShare Gazette by Jim; 18 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Adobo (Smoked Chile Marinade) #1 Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 garlic cloves -- unpeeled 4 dried Chiles anchos -- stemmed, seeded 6 dried Chiles guajillos -- stemmed, seeded 1/2 piece cinnamon stick -- (1/2 inch) or about 1/2 teaspoon ground cinnamon 1 whole clove -- or a pinch ground 10 black peppercorns [scant 1/4 teaspoon ground] 2 large bay leaves -- broken up 1/8 teaspoon cumin seed or 1/8 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 1/2 teaspoons salt 1/4 cup cider vinegar Toasting the chiles and garlic. Roast the garlic cloves on a griddle or heavy skillet over medium heat, turning frequently, until blackened in spots and very soft, about 15 minutes. Remove, cool, skin and roughly chop. While the garlic is roasting, tear the chiles into flat pieces and toast them a few at a time: use a metal spatula to press them firmly against the hot surface for a few seconds, until they blister, crackle and change color, then flip them over and press them flat to toast the other side. Soaking the dried chiles. Break the chiles into a small bowl, cover with boiling water, weight with a plate to keep submerged and soak 30 minutes. Drain, tear into smaller pieces, place in a blender jar and add the garlic. Finishing the Adobo. In a mortar or spice grinder, pulverize the cinnamon, cloves, peppercorns, bay leaves and cumin. Add the chiles along with the oregano, thyme, salt, vinegar and 3 tablespoons water. With a long series of blender pulses, reduce the mixture to a paste. Run the blender for a few seconds until the mixture clogs, then scrape down the sides with a spatula and stir; repeat a dozen times or more until the mixture is smooth. Don't add water unless absolutely necessary or this marinating paste won't do its job well. Strain the paste through a medium-mesh sieve into a noncorrosive container with a tight-fitting lid. Cover and refrigerate. Considerations. After soaking the chiles, they can be put through a foley food mill to remove the skins and the seeds. Add this puree along with the garlic to the small blender jar and proceed. If this is done, the mixture is put together in a small blender jar and pulsed, scraped down and mixed very well the final sieving can be eliminated. All of the chiles can be Ancho or Guajillo. You can substitute 3 1/2 ounces of California or New Mexican chiles for the above chiles but the flavor will be light. Adobo with powdered chiles: For a darker, stronger tasting adobo made without the tedious series of blender runs, roast the chiles and garlic as directed above, then pulverize the chiles with the cinnamon, cloves, pepper, bay leaves and cumin in several batches in a spice grinder; sift through a medium-mesh sieve. Skin the garlic and mash it to a smooth paste. Mix with the powdered chile mixture, oregano, thyme, salt, vinegar and 6 tablespoons water. Store as directed above. Contributed to the FareShare Gazette by Jim; 20 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Applesauce Bread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **1 1/2lb loaf** 1/2 cup apple juice 2/3 cup applesauce 1/2 cup grated apple 1 pinch nutmeg 1/2 teaspoon cinnamon 4 tablespoons sugar 1/2 teaspoon salt 1 1/2 tablespoons nonfat dry milk 3/4 cup whole wheat flour 2 1/4 cups bread flour 1 1/2 teaspoons dry yeast 1 tablespoon butter Place all ingredients in your machine's fully assembled pan and in the order specified by your machines manufacturer. Select the Basic or White cycle and press start. After the first 10 minutes of kneading check the dough, it should form a smooth round ball that when touched with your finger is tacky. However, when you pull your finger away no dough should stick to it. If the dough is too dry add 1 tablespoon of water at a time until the dough is the proper consistency. If the dough is too wet add 1 tablespoon of flour at a time until the dough is the proper consistency. It is normal for all recipes to need some sort of an adjustment. From Bread Machine Recipe Club. Doug mentioned that Marie uses her bread machine for the mixing and finishes her breads in the oven. H. Contributed to the FareShare Gazette by Doug; 10 February 2008. www.fareshare.net ---> Hallie notes: Doug has told me that Marie has taken to using agave nectar as a substitute for sugar in some of her baking and was going to do so when making the above bread. He finds the agave nectar in a health food store and Art says he has seen it in some shops that specialize in products from Latin-American countries. I asked Doug for more information and here is his response: "3 tablespoons agave instead of 4 tablespoons sugar....also because the nectar is liquid, either cut the juice a bit OR add a bit more flour, so your dough ball is the right consistency. Marie was going to do this one today, I have a pork roast in green chili in the crock pot...." According to one of my favourite reference books, "On Food and Cooking" by Harold McGee, agave syrup is produced from the sap of various species of agave (desert succulents in the Amaryllis family that resemble cactus); the sugars in this syrup are about 70% fructose and 20% glucose which makes it taste sweeter than sugar. Of course, some (many?) of you will be familiar with Agave tequilana in the form of Tequila and Agave angustifolia in the form of Mezcal. - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Aristocrat Pickles Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 quart cucumber -- thinly sliced 1 1/2 quarts onion -- thinly sliced salt ... 3 cup white vinegar 3 cup sugar 1 1/2 tablespoon mustard seed 1 1/2 teaspoon celery seed 1 1/2 teaspoon ground ginger 3/4 teaspoon turmeric 1/2 teaspoon black pepper Recipe by: Miss wren given to Margaret Harrington. Cover cucumbers and onions with salted water (salted at the rate of 1/4 cup per quart of water). Let set for 1 hour; drain. Boil remainder of ingredients, add cucumbers and onion. Boil 10 minutes, put in hot jar. Seal. Process in hot water bath 10 minutes. Contributed to the FareShare Gazette by Jim; 7 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Arroz Rojo (Red Rice) (Loine's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rice 2 teaspoons oil 2 tomatoes 1/2 onion 2 garlic cloves 2 tablespoons Knorr Swiss (granulated chicken bullion) Water In a blender, liquefy tomatoes, garlic and onion. Push through a sieve into a 4-cup measuring cup. Add water to tomato mixture to equal 4 cups of liquid. Heat oil in a pan and add rice. Cook rice for a few minutes stirring constantly until the rice changes color. (It's best not to let the rice brown.) Add tomato mixture, Knorr Swiss and bring to a boil. Cover, reduce heat and simmer for 10 minutes. Remove top and stir rice well. Cover and cook another 10 minutes until done. Delicious!! (You can add corn, green beans or chopped carrots when the mixture starts to boil if you want the rice to be a bit heartier!) Contributed to the FareShare Gazette by Joan; 2 February 2008. www.fareshare.net Back to Recipe List - - - - - - - - - - - - - - - - - - - |
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