Far Out Recipes

FAR OUT FARRO SALAD

Steps:

• Place the farro in a large bowl and cover with cold water. Soak for 30 minutes.
• Then put the farro in a large pot and cover with the chicken stock and 4 cups cold water. Set over high heat and bring to a boil. Turn down the heat to a simmer and cook uncovered until the farro is tender, 25 to 30 minutes. Drain the farro and toss with the olive oil and red wine vinegar. Season with some salt and pepper. Allow to cool slightly.
• In a large bowl, toss the farro together with the arugula, tomatoes, apples, cucumber and orange supremes. Refrigerate until ready to serve.

FAR EAST SPICED CHICKEN

Steps:

• Preheat oven to 450*.
• Tear off 4 (12 X 18) inches sheets of aluminum foil. Use nonstick foil or spray foil sheets with nonstick cooking spray.
• Combine spices.
• Center 1 breast half on each sheet of foil.
• Sprinkle and rub spices over chicken, turning chicken to coat evenly.
• Top chicken with pepper strips. Drizzle with apricot preserves and orange juice.
• Bring up sides of foil. Double fold top and ends, leaving room for heat circulation inside.
• Bake 18 to 22 minutes on cookie sheet.

FAR EAST CELERY!

Steps:

• Bring a small amount of salted water to a boil.
• Add your sliced celery.(I cut it on the bias)Cook for no more than 8 minutes. You want it to stay crunchy.
• Drain and combine with the pimentos, soup, and water chestnuts.
• Place in a sprayed 9x9 casserole.
• Combine the breadcrumbs, almonds and melted butter and sprinkle over the top.
• Bake at 350F 20 minute until it bubbles.
• PS: If you can buy PANKO(Asian Breadcrumbs), use those instead of the soft breadcrumbs.
• The recipe is very old, and Pankowas not available.