Recipes
a first draft...mostly others' w/alterations...
Harira Soup - Libya
1/2 lb. chicken, boned & cut up
2 large onions, chopped
1/2 c. celery, including leaves, chopped
1 c. parsley, chopped
1/2 t. black pepper, freshly ground
1 t. turmeric
1 t. ground cinnamon
1/4 t. ground ginger
1 T. clarified butter
1/2 c. lentils or chickpeas, pre-soaked
2T. tomato paste
2 or 3 sprigs fresh coriander
1/3 c. vermicelli noodles
3 T. flour
1 lemon, sliced in wedges
In a large, deep pot, combine the chicken, onions, celery, parsley, pepper,
turmeric, cinnamon, ginger and butter. Stir over medium heat for
15 minutes until ingredients are well browned. Add the lentils or chickpeas
along with about 6 cups of water. Stir, partially cover the pot,
and simmer for an hour and a half. Puree the tomatoes (Moroccans
would also peel and seed them) Bruise the coriander leaves with a mortar
and pestle. Dump them into the pot along with the tomatoes and simmer
for another 15 to 20 minutes. Break vermicelli into inch-long pieces,
then bring the mixture to a boil and stir in the noodles. Reduce heat
slightly and cook for 2 or 3 minutes.
Meanwhile, dip out about a half cup of the liquid and mix it with the flour
to create a smooth paste. Using a wire whisk, quickly stir the
flour paste into the soup. Cook for another few minutes until noodles
are done, stirring constantly to prevent flour from forming lumps. The
texture of the soup should be velvety; if necessary, add water.
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DULCE DE LECHE
3 cans Sweetened condensed milk
small Metal rack or chopsticks, cut to fit pan bottom
large Pot
Place cans on rack in pot. Fill with water to completely cover can
by an inch or more. Boil for 4 hours. Carefully remove can and
set in refrigerator till cool. Open one end of can and turn over onto
plate, open other end and push caramel through can onto plate.
4 hours turns the milk into a rich brown solid pudding. Less time
will leave it more syrupy. Spread onto dessert bread or cookie or eat
plain. Use on frozen desserts or as frosting.
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Pasta with Pablano Peppers
1 pound cooked angel hair pasta
5 poblano peppers, roasted, seeded and chopped
2 15-ounce cans Condensed Milk
2 cloves minced garlic
1 medium onion, chopped
2 15-ounce cans or fresh chicken broth
1/2-cup whole milk
Salt to taste
Parmesan to taste
Mix chilies, garlic, onions, milk, broth and media milk in large bowl.
Sauté pasta in 2 tablespoons butter and salt. Mix into remaining
ingredients, already in bowl. Place in greased casserole dish and sprinkle
top with Parmesan. Bake at 350* for 15-20 minutes, or until heated through.
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Chicken in Cashew Curry
2 medium onions
2 Tbsp tomato puree
1/3 cup cashew nuts
2 tsp curry powder
1 tsp ginger pulp
2 garlic cloves (crushed)
1 tsp ground chilies
1 Tbs lemon juice
1/4 tsp turmeric
1/2 tsp salt
1 Tbsp plain yogurt
2 Tbsp olive oil
1 Tbsp chopped fresh cilantro
1 Tbsp sultanas
3/4 lb chicken thighs - skinned, boned and cubed
2 1/2 cups button mushrooms - sliced
1 1/4 cup water
Cut onions in quarters and blend in a food processor about 1 min.
Add tomato puree, cashews, curry, garlic, chili powder, lemon juice, turmeric,
salt and yogurt to onions, blend for further 90 secs.
Heat oil in saucepan, lower heat and spice mix frying for about 2 min, lower
heat if req. Add cilantro, sultanas and chicken. Stir fry about
1 min, add mushrooms & water - bring to simmer.
Cook on low heat for 10 min, check chicken is cooked and sauce is thick.
Serve with steamed white rice.
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Hot and Sour Soup
4 dried Chinese mushrooms
16 ounces Chinese bean curd, well drained
1/2 cup canned bamboo shoots, drained
4 cups chicken stock
1-teaspoon salt
1-tablespoon soy sauce
4 ounces ground pork, cut into thin slices
1/4-teaspoon white pepper
2 tablespoons rice wine vinegar
2 tablespoons cornstarch mixed with 3 tablespoons water
1 egg, beaten
2 teaspoons sesame-seed oil
1 green onion, sliced
Cover the mushrooms in a small bowl with warm water. Let them soak
for 30 minutes to soften. Strain mushroom liquid and reserve.
Cut the mushrooms into 1/4-inch slices; set aside. Slice bean curd and
bamboo shoots into 1/4inch slices and set aside.
Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom
liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil,
then lower heat and simmer soup for 3 minutes. Add the white pepper,
vinegar, and bean curd. Return soup to a boil. Give the cornstarch
mixture a stir, then add to soup, followed by the beaten egg, while stirring
gently. Remove the heat from the heat. Add the sesame oil and
sprinkle soup with green onions to serve.
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Tempura
Basic Sauce
1/2 cup soy sauce
1/2 cup sugar
3/4 cup water
1 Tablespoon mirin (Japanese sweet rice wine)
1 tsp fresh minced ginger (or to taste)
Combine soy sauce, water & sugar in a saucepan & heat until sugar
dissolves. Add mirin & ginger and leave over lowest heat for 20
minutes, stirring occasionally. (This sauce also makes a great teriyaki
marinade & can be used for cooking sukiyaki or mixing with rice and other
ingredients for Japanese fried rice.)
Batter (make just before ready to cook)
2 1/4 cup flour
1 Tablespoon baking powder
1 1/2 tsp salt
3 egg whites
water
Beat egg whites until foamy. Add dry ingredients, stirring carefully
and add water a little at a time until a thick batter is achieved. You
may need to thin it with more water if too much batter sticks to the veggies
or meat.
Items to be cooked - here are some suggestions fresh vegetables - peeled
& sliced (1/8th inch) sweet potato; julienne carrots (cut into 3 inch
long match stick thin pieces); whole green beans; sliced (1/4 inch) eggplant,
whole button mushrooms, broccoli, apples, and chicken/beef/pork cut into "nugget"
sized pieces.
In a deep fryer, heat any bland vegetable oil to around 350* F. Dip
the prepared food into the batter and cook in oil until slightly browned on
all sides. Since seafood tends to flavor the oil, cook it last.
Dip 2-3 beans together instead of cooking them individually and cook "clumps"
of the julienne carrots. Take care with the mushrooms & meat since
all tend to splatter a lot. Serve as soon as possible after cooking
with warm sauce for dipping.
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Ingris'Boru (English Cake) - via Vandana in Pune
6 eggs, room temperature
6 tablespoons of clarified melted butter
6 tablespoons of sugar
7 tablespoons of sifted flour
A few drops essence of vanilla
Turn on the oven on 400* and butter a round 9" cake pan. Whisk
the eggs with a mixer until they turn lighter and add the sugar and essence
of vanilla/vanilla sugar. Whisk until very thick, light and fluffy.
Put away the mixer and fold the flour into the mixture with a spatula, one
spoon at a time. Fold in the melted butter in the same manner, quickly
working it in. Pour batter in the cake pan and put in the preheated
oven.
Turn heat to 375*. Do NOT open the oven door for the next 20 minutes!
If you do the cake will sag in the middle! After 20 minutes stick a
knitting needle in the center of the cake and if it comes out dry, it is done.
When the cake is cooled it is traditionally decorated with 'suikermuisjes',
very tiny multicolored sugar pearls, I don't know the proper name in English.
You can use silver sugar pearls or other decorations to make it look pretty.
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Mango and Avocado Chicken salad
1/2-cup raisins
1/4 cup orange juice
1/2 cup bottled mayonnaise
1/4-cup mango chutney
3/4 cup shredded coconut
1 tablespoon chopped fresh coriander
1 large avocado
1 large mango
1 large banana
Juice half lemon
4 chicken breast fillets
Combine orange juice and raisins. Heat in microwave 3 minutes on high,
(or bring to a boil over heat). Cool. Combine with mayonnaise,
coconut, and mango chutney. Refrigerate several hours or overnight.
Dressing will thicken. When ready to use, thin with extra orange juice
if required Poach chicken breast fillets, or place on plate in single layer.
Sprinkle with 1/4 cup water. Cover with plastic film and microwave till
just cooked through. Cool whilst still wrapped in plastic. This
keeps them very moist.
To assemble, slice chicken crossways into strips. Place in large bowl.
Combine lemon juice with 1/2 cup water in a smaller bowl. Slice banana
thickly into lemon water and toss to coat. Remove with slotted spoon
and add to chicken. Repeat with avocado. Slice mango and add to
chicken. Spoon dressing over. Toss gently to combine and coat
with dressing - careful not to break the soft ingredients. To serve,
place on platter and arrange attractively. Serves at least 6 as main
course, and is always a HUGE hit.
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Australian Meat Pies
Filling:
1 1/2 lb ground steak
2 beef stock cubes
Salt and pepper to taste
2 cups water
Pinch of nutmeg
2 tablespoons flour
1 3/4 cups water (extra)
1-teaspoon soy sauce
Pie Base:
2 cups flour
1/2-teaspoon salt
2/3-cup water
2 oz beef consommé.
Pie Top:
12 oz package puff pastry, 1 egg-yolk, and 1-teaspoon water.
Place meat into a fry pan and stir over low heat until meat is well browned.
Drain off any surplus fat. Add crumbled stock cubes, water, salt, pepper
and nutmeg, stir until boiling, reduce heat, cover, simmer gently 20 minutes;
remove from heat. Combine extra water and flour; stir until flour mixture
is smooth. Add flour mixture to meat, stir until combined. Return
to heat, stir till meat boils and thickens. Add soy sauce (to give brown
color), stir until combined.
Simmer, uncovered, 5-10 minutes; remove from heat. Chill.
Sift flour and salt into basin. Place water and consommé into
a saucepan and stir till hot but not boiling. Remove from heat.
Make a well in the center of dry ingredients, add liquid, stir until combined.
Turn out onto a lightly floured surface, knead lightly. Roll out pastry
to line 8 greased individual pie tins. Cut excess pastry around sides
of dishes using a sharp knife. Fill centers with cold meat filling.
Roll out puff pastry on a lightly floured surface, cut out rounds for top
of pies; use a saucer as a guide. Wet edges of base pastry, and gently
press tops into place, trim around edges with a sharp knife. Pierce
center with pointed knife. Brush tops with combined egg-yolk and water.
Bake in a hot oven for 5 minutes or until golden brown. Reduce heat to moderate
and cook for a further 10 minutes.
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Cornmeal Mountain Buttermilk Pancakes / waffles
1 egg
1 1/4 cups buttermilk
1 tbsp molasses
1/4 cup melted butter
1 cup unsifted regular flour
1 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1/2 cup yellow cornmeal
Beat together the egg, milk, molasses, and shortening. Add the flour,
sifted with the salt, soda, and baking powder; add cornmeal, stir just to
blend.
Bake on a moderately hot greased griddle. Makes about 16 pancakes
4 inches in diameter.
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BELGIAN WAFFLES
4 eggs, separated
1/4 cup butter melted
2 cups flour
2 teaspoons baking powder
1 cup milk
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon vanilla extract
Beat egg yolks and sugar in a bowl until light. Add cooled melted
butter, milk, and vanilla extract. Add flour, baking powder and salt
and beat well. Beat egg whites until stiff and gently fold into batter.
Bake and serve. Makes 10 4/12 inch square waffles.
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Outback Steakhouse Steak Seasoning
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Dash coriander
Dash turmeric
Mix all ingredients together in a small bowl.
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Charlotte Russe
1 Tbsp gelatin
1/4-cup water
1/2 cup milk, scalded
1/2 cup powdered sugar
1/4-cup strong coffee
1 cup whipping cream
Ladyfingers
Soak the gelatin in the water for 5 minutes, then add to the scalded milk,
stirring to dissolve. Add the coffee. Beat the cream until stiff
and fold in the coffee mixture. Line a mold with ladyfingers and pour
in the whipped cream mixture. Chill at least 2 hours. Unmold before
serving.
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Raspberry Bavarian Cream (or whatever fruit)
4 cups fresh raspberries or strawberries
1 cup sugar
1 packet unflavored gelatin
3 Tbs cold water
3 Tbs boiling water
1 Tbs lemon juice
1 cup whipping cream
Combine the berries and sugar in a bowl and mash the berries. Let
stand 30 minutes. Soak the gelatin in the cold water for 10 minutes.
Add the boiling water and stir to dissolve. Add the gelatin and lemon
juice to the berry mixture. Whip the cream to the soft peak stage and
gently fold into the berry mixture. Pour into a mold and chill at least
6 hours before unmolding. Alternately, the mixture may be placed in
cooked pie shells and chilled. Serves 8 to 10.
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Layered Spinach Salad
Dressing:
1/2-cup plain yogurt
1/2-cup mayonnaise
1-tablespoon sugar
1/2 tsp salt
Dash of Tabasco Sauce
Salad:
11 oz. Mandarin oranges
2 cups grated Swiss cheese
Fresh mushrooms - thinly sliced
1 small can of water chestnuts - thinly sliced
4 to 6 slices of Bacon - fried crisp and crumbled
1 small Sweet onion - thinly sliced
1/3 cup Toasted Pecan pieces*
I melt about 2 tablespoons of butter in an ovenproof pan, add the pecan
pieces and 1/4 cup sugar and stir the mixture well. Place in a 325*
oven and "toast" the pecans, stirring every so often, until they become crunchy.
Let cool before adding to the salad. Or, you can just toast the plain
pecans on a pan in the oven for a few minutes, if you prefer. We like
the little bit of "sweetness" from the sugar toasted pecans when we
are eating the salad.
Stir dressing ingredients together well. Spread 1/2 cup of the dressing
on bottom of 9 x 13 x 2" deep pan or place on a round platter that has a slight
indentation. Add a layer of washed, drained (spun dry) spinach torn
into bite size pieces. Add a layer of thinly sliced sweet onion and
mandarin oranges, drained. Add another layer of spinach, then a layer
of sliced mushrooms and water chestnuts. Add the grated Swiss cheese.
Cover with rest of dressing. Sprinkle with crisp bacon pieces and toasted
pecan pieces.
Refrigerate several hours or overnight (covered)
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Moma Toy's Famous Chinese BBQ Sauce
1/2 cup Hoisin Sauce
1/8 cup Honey
4 tbsp Tabasco Sauce
1 cup Soy Sauce
4 cloves Garlic, crushed
1/8 bunch Parsley, diced
2 tbsp Ginger root (fresh), crushed
1/4-cup wine vinegar
Puree everything into a sauce the consistency of crepe batter. Leave
at room temp if it will be used immediately. Fridge otherwise.
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Strawberry Spinach Salad
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced red onion
10 ounces baby spinach - washed and dried
1 quart strawberries, sliced (1 basket)
1/4 cup toasted slivered almonds
Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar,
paprika, Worcestershire sauce, and onion. Refrigerate until chilled. In
a large bowl, combine the spinach, strawberries and almonds. Pour dressing
over salad; toss and refrigerate 10-15 minutes before serving.
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Salisbury Steak with Madeira Mushrooms
4 slices bacon
2 slices white bread
1/4-cup milk
1 3/4 pounds ground beef
1 teaspoon salt
1 dash pepper
3 teaspoons Worcestershire sauce
2 tablespoons butter
1/2 pound mushrooms, sliced
5 teaspoons flour
1 cup beef broth
3 tablespoons Madeira wine
2 tablespoons chives, minced
Dice the bacon strips and cook until crisp. Drain on paper towels.
Remove crusts from the bread. Soak the bread in milk until soft.
Squeeze out excess milk. Lightly mix the bread, the ground beef, salt,
a dash of pepper, and 2 teaspoons of the Worcestershire sauce, until thoroughly
combined. Shape into 4 oval patties about 1 to 1-1/2 inches thick.
Preheat the broiler and grease the broiler pan. Broil patties approximately
4 minutes on each side, you want them to be rare so that when they are reheated,
your client can cook them to the temperature they prefer. Remove from
heat source, place in storage containers and let cool.
Sauce: Melt the butter in a medium skillet over medium-high heat.
Add the mushrooms and saute about 3 minutes. Blend in flour and cook
one minute longer. Slowly add broth and cook until thickened.
Add the Madeira and remaining tsp of Worcestershire. Pour over the
steaks, then sprinkle on chives and bacon bits. Let cool, cover and
store in the freezer.
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Polenta con Fungi
4 cups water
1-cup polenta
2 Tbsp butter
1/2 lb thinly sliced fresh mushrooms
2 Tbsp Marsala or sherry
Salt & Pepper
Bring the water to a boil in a large heavy pot. Slowly add the corn meal,
stirring constantly and making sure the water doesn't stop boiling.
Reduce the heat and simmer for 20 to 30 minutes, stirring frequently, until
the mixture is thick enough for a wooden spoon to stand upright in the middle
of the pot. Meanwhile, melt the butter in a skillet over moderate heat
and sauté the mushrooms until they are tender, about 3 to 4 minutes.
Add the Marsala or sherry, salt, and pepper, and cook an additional 1 minute.
Spoon the polenta onto a serving platter or individual serving plates and
top with the sautéed mushrooms.
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White Chocolate Macadamia Nut Cookies with Dried Cherries
1/2 cup butter - softened
1/2 cup vegetable shortening
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
6 oz. White chocolate -- cut into chunks
7 oz. macadamia nuts -- coarsely chopped
1/2 cup dried tart cherries
Preheat oven to 350*. Spray cookie sheets with vegetable spray and set aside.
Beat butter and shortening at medium speed with electric mixer until soft
and creamy. Add sugars and beat until fluffy. Add egg and vanilla
and beat well. Combine flour, soda and salt; gradually add to butter
mixture, beating well. Stir in white chocolate, macadamia nuts and dried
cherries. Drop dough by rounded teaspoons 2 inches apart on greased
baking sheets. Bake for 8 - 10 minutes or until lightly browned.
Cool slightly, then remove to wire racks and let cool completely. Yield:
"5 dozen"
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Barbara's Meat Loaf
1 egg
1/3 cup evaporated milk
3/4 cup quick-cooking oats
1/4 cup chopped onion
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon rubbed sage, optional
1/8 teaspoon pepper
1-1/2 pounds lean ground beef
1/4 cup ketchup
In a large bowl, combine the first eight ingredients. Crumble beef
over mixture and mix well. Press into an ungreased 8-in.x 4-in.x2-in.
loaf pan. Bake uncovered, at 350* for 1-1/4 hours; drain. Drizzle
with ketchup, bake 10 minutes longer or until meat is no longer pink and a
meat thermometer reads 160
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Lillie's Cookies
1 cup shortening
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 1/2 cups sifted flour
1 tsp. baking soda
1 tsp. salt
1-cup oatmeal
1-cup cornflakes, crushed
1 cup chopped walnuts
Cream shortening and sugars together; add sugar gradually and cream thoroughly.
Blend in well beaten eggs and add vanilla. Sift flour, baking soda and
salt together and add to creamed mixture. Stir in oatmeal, cornflakes
and nuts. Shape into a long roll about 2 1/2 inches in diameter.
Chill overnight. Slice and bake for 10 minutes at 350* F. Makes
3 dozen cookies.
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Zucchini Torte
3 cups thinly sliced, raw zucchini
1 cup Bisquick
1/2 cup chopped onion
1/2 cup fresh, grated Parmesan or Romano cheese
2 Tablespoons fresh Italian parsley, chopped
1/2-teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried Oregano
Dash pepper
1 clove garlic, finely chopped
1/2-cup vegetable oil
4 eggs, slightly beaten
Preheat oven to 350*F. Grease a 9x13 inch baking pan. Thoroughly
mix all the ingredients in a large bowl. Spread into the baking pan
and bake until the top begins to brown, about 25-30 minutes. Cool completely
and then cut into small squares.
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Jesses Cheaters Banana Bread Biscotti
3 ripe bananas, mashed
3/4 cup sugar
3/4 cup vegetable oil
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 Tbs vanilla extract
1/2 cup crushed walnuts
1/2 cup chocolate chips
Combine the bananas, sugar, oil and eggs in a bowl. When mixed, add
the remaining ingredients and mix well. Pour batter into greased loaf
pan. Bake in preheated oven at 325* for 60 to 70 minutes. Cool on rack
for 10 minutes, then remove from loaf pan and cool completely. With
a VERY sharp bread knife, slice the bread into horizontal thirds. Cut
the bread into 12 standard slices, in total creating 36 3/4" x 1" x
4" Biscotti. Bake on cookie sheet for 40 minutes at 275*.
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Hamburger Cutlets Parmesan
2 pounds lean ground beef
1 tbs. chopped parsley
1 tsp. seasoned salt
1/4 tsp. pepper
Flour
Dry Italian breadcrumbs
2 eggs, beaten
6 slices Monterey Jack, or Mozzarella cheese
15 oz. red sauce with mushrooms
2 tbs. grated Parmesan cheese
Mix beef with parsley, salt and pepper. Shape into 6 patties.
Coat both sides with flour, then dip in egg, and coat well with bread crumbs.
Fry in hot oil till browned on both sides. Arrange in 9 x 13 inch baking
pan. Top each patty with a slice of cheese. Pour spaghetti sauce
over all and sprinkle with Parmesan cheese. Bake uncovered at 400* for 25
minutes.
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Five Onion Soup
4 Tbs butter
2 cups finely chopped yellow onions
4 large leeks - whites only, thinly sliced
1/2 cup chopped shallots
4-6 cloves of garlic, peeled and minced
4 cups chicken stock
1 tsp dried thyme
1 bay leaf
Salt & Pepper
1 cup heavy cream
toasted croutons
grated Swiss cheese or Gruyere
snipped chives for garnish
Melt butter in pot and add yellow onions, leeks, shallots and garlic.
Cook covered over low heat until tender and lightly colored, about 25 minutes.
Add chicken stock, thyme and bay leaf and season to taste with salt and pepper.
Bring to boil, reduce heat and cook partially covered for 20 minutes.
Pour soup through a strainer over a bowl - reserving the liquid. Transfer
ha f of onions and half of liquid to processor and process till smooth.
Be sure to remove the bay leaf before processing. Mix all back together
and set over medium heat. Whisk in cream and warm soup. Don't
boil, it will break down cream. Ladle in bowl, top with a few toasted
croutons and chives. Serve it up yummy!
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Mixed Greens with Asian Dressing
3 Tbsp roasted sesame oil
2 Tbsp soy sauce
2 Tbsp brown sugar
1 Tbsp rice wine vinegar
1 tsp freshly grated ginger
1 - 2 cloves garlic, finely chopped
2 green onions, finely chopped
Fresh salad greens
Whisk together the sesame oil, soy sauce, brown sugar, vinegar, ginger,
and garlic. Add the chopped scallions and toss with the salad greens.
Serves 4 to 6.
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VENETIAN STEAK
2 Tbs. Olive oil
2 Lbs. Round or chuck steak
1 can (16 oz.) Italian tomatoes
1 Tbs. Oregano
2 Tbs. Red wine vinegar
1 envelope Lipton Onion soup
1 tsp Garlic, minced
Salt & Pepper
Put olive oil in the bottom of a heavy pot. Arrange cut up meat on
bottom and cover with soup mix and tomatoes. Add rest of ingredients
and simmer covered 1 1/2 - 2 hours. Serve with rice or noodles.
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Corn Chowder
2 Tbsp olive oil
1 potato, 1/2 to 1 inch diced
1 onion, rough chopped
1 cup corn kernels
1 tsp marjoram
Salt & Pepper
2 cups milk
First, I dice the potatoes and precook them in a covered dish in the microwave
3 minutes until not quite done through. You don't have to let them stand.
If you don't have a microwave, sauté them a little in your pan with
extra oil before you add the onions. (You might want to use oil that
doesn't breakdown as quickly as extra virgin olive oil for this part).
Heat the olive oil over med high heat and toss in the onion and precooked
potatoes. Cook until onion is golden and tender. The potatoes
will start to break down a little. That is good! They will slightly
thicken the chowder without adding any flour. When the onion and potato
is tender, add the corn. Cook stirring until the corn juices caramelize
just a little - maybe 1 1/2 to 2 minutes. Stir in the seasonings and
enjoy the aromatics of the marjoram. Then pour the milk over the mixture
and cook, stirring, until heated through.
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All-in-one Chocolate Cake from Tendai of Harare, Zimbabwe
3 eggs
1 cup milk
6 oz softened butter
8 oz caster sugar
9 oz white flour
3 level tsp baking powder
2 tbs cocoa
Put all ingredients except the baking powder into a bowl and beat very well
until smooth and creamy, (about 5 minutes using an electric mixer or more
if beating by hand). Fold in the baking powder, one tsp at a time.
Divide into two greased and floured baking tins. Bake at 350* for 25-30
min or until a skewer inserted in the middle comes out clean. Cool and
remove from tins.
Chocolate Fudge Icing
4 oz butter
2 tbs hot milk
2 heaped tbs cocoa
10 heaped tbs icing sugar
Sieve the cocoa and 4 tbs of icing sugar together. Melt the butter
over low heat. Add the milk. Remove from heat and add the sieved
coca and icing sugar stirring and blending well. Return to the heat and slowly
bring to the boil without stirring. Remove from heat and add the remaining
6 tbs of icing sugar, blending well. Pour over cooled prepared cake,
spreading with a spatula.
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Chicken Avocado Melt
4 - 6 skinless, boneless chicken breast halves
3 Tbs cornstarch
2 tsp ground cumin
2 tsp garlic powder
Salt & Pepper
1 egg beaten with 1 Tbs water
1/2 cup cornmeal
3 Tbs butter
1 ripe avocado, peeled and sliced
1 1/2 - 2 cups shredded jack cheese, or other mild cheese such as gouda
Sour cream for garnish
Chopped green onions for garnish
Using a meat mallet or the bottom of a small heavy saucepan, flatten the
chicken breast halves to a thickness of about 1/4 inch (5 mm). Combine the
cornstarch, cumin, garlic powder, salt, and pepper in a bowl. Dredge
the chicken in the cornstarch mixture, then in the egg mixture, then in the
cornmeal. Heat the butter in a skillet over moderate heat and brown
the chicken lightly on both sides. Place the chicken in a shallow baking
dish and top with the avocado slices and cheese. Bake in a preheated
350*F oven for 15 minutes, until the chicken is done and the cheese has melted.
Serve garnished with a dollop of sour cream and chopped scallions.
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Jesses Better Than Sex Cake (yuppie edition)
1/2 C. flour
2/3 C. walnuts / pecans
2 Tbs. bakers sugar
1/2 stick salted butter, creamed
10 oz. cream cheese, softened
1 C. bakers sugar
1/2 pint heavy whipping cream
1 recipe Standard Chocolate Mousse
whipping cream to pipe on top
1 oz.toasted coconut flakes
1 oz. chocolate shavings
Toast nuts in dry saute pan over medium heat, tossing constantly until they
smell "roasted". Chop fine. Combine flour, 2 Tbs. sugar, chopped
nuts and butter, mix thoroughly and press into the bottom of a greased 9"
springform pan. Bake at 350* 20 minutes. Cool.
In a mixer, combine cream cheese & bakers sugar and blend until absolutely
smooth and nearly room temperature. Attach the wire whisk and slowly
pour in the whipping cream. After the cream is incorporated, turn mixer
up to highest speed until the mixture holds its shape and is fluffy.
Spread over cooled cake layer (still in Springform pan). Refrigerate.
Spread mousse evenly over cream cheese layer in dish. Refrigerate
until mousse is set. Whip remaining cream, pipe decoratively over chocolate
layer, sprinkle with chocolate and coconut and refrigerate until serving time.
To unmold, run a thing knife around the outside the cake and remove the springform
ring, the layers should be clearly in evidence - wedge and enjoy (mint leaves
and fresh raspberries - while cliché - are lovely accompaniments.
Each wedge served on a large white plate littered with nasturtium leaves
and flowers is also quite effective).
Standard Chocolate Mousse
3 oz Scharffen-Berger unsweetened chocolate
3/4 cup water
3/4 cup bakers sugar
1/8 tsp salt
3 egg yolks
1 1/2 tsp vanilla
1 pint heavy whipping cream
3 Tbs bakers sugar
3/4 tsp vanilla
Melt chocolate with water over low heat, stir until smooth. Stir in
first amount of sugar and the salt. Bring to a boil over medium heat,
stirring constantly. Reduce heat and simmer 5 minutes, stirring constantly.
Blend a small amount of the hot mixture into egg yolks.
Stir into remaining hot mixture. Cook and stir one minute longer.
Cool to room temperature and add first amount of vanilla. Whip cream
with sugar and vanilla until soft peaks form. Fold into chocolate mixture.
----------------------
Honey Ginger Whipped Cream
2 cups (500 ml) heavy cream
1/4 cup (60 ml) honey
1/4 cup (60 ml) finely chopped crystallized ginger
Combine the cream and honey in a mixing bowl and whip until soft peaks are
formed. Fold in the crystallized ginger. Makes about 3 cups
----------------------
Oreo Ripple Coffee Cake
24 Oreo cookies coarsely chopped
1/4 butter melted
One package yellow pound cake mix
4 teaspoons milk
1/3 cup flour
1/3 semisweet chocolate chips (maybe a little more)
1 cup powdered sugar
Mix chopped cookies with flour and butter (this is so they don't settle
to the bottom of the cake). Stir in Chocolate chips and set aside.
Prepare cake mix according to package directions (use amounts of milk, water
and eggs it says to on the box). Pour half the batter into a greased
Bundt pan. Sprinkle 2 cups of cookie mixture evenly over batter.
Top with remaining batter and then cookie mixture - pressing cookies gently
into batter. Bake at 350* for about one hour (test it first).
Cool in pan for a couple of minutes and then invert cake and let cool completely.
----------------------
Kettle Corn
3 tb clairified butter
1/2 tsp salt
1/4 cup Sugar in the Raw
1/2 - 3/4 cup yellow popcorn
Use a Westbend Stir Crazy popcorn maker with the motorized wire scraper
on the bottom. Pile everything inside. Let it keep going for 10-20
seconds after it is popped if you want it to caramelize and burn just a bit.
----------------------
Spaetzle
3 cups all-purpose flour
4 eggs, lightly beaten
1 cup milk
1 tsp salt
A generous grating of fresh nutmeg
Combine all ingredients in a mixing bowl and stir until smooth.
Transfer a few tablespoons at a time to a colander with large holes set
over a large pot of boiling water and press the batter through the holes.
Stir gently to prevent the spaetzle from sticking together and boil until
tender, 6 to 8 minutes. Drain thoroughly. Serve immediately, or
reheat in a warm skillet immediately prior to serving.
----------------------
Grandma Lorna's kids Cookies
1 Lb Brown Sugar
4 Eggs
2 Cups Flour
Optional: Nuts, Chocolate Chips
Beat eggs till light and lemony; add brown sugar and flour mix well. Add
optional ingredients, stir to mix. Spread into a well greased cookie
sheet. Bake @ 350* for 15-20 minutes. Cool and cut into bars and
enjoy.
----------------------
Applesauce Cake
1 yellow cake mix-dry
3 eggs
2 cups applesauce
2 teaspoons cinnamon and 5 tablespoons sugar mixed together
Grease or spray Bundt pan, sprinkle bottom and sides with cinnamon mixture.
Mix dry cake mix, eggs and applesauce together and pour half of batter into
pan. Sprinkle more cinnamon sugar mixture over this layer and add last
half of batter. Sprinkle remaining sugar cinnamon mixture on top and
bake at 350* for about 40 minutes.
----------------------
Black Forest Cake
For the cake:
10 Tbs unsalted butter
6 eggs
1 cup sugar
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
Clarify the butter by melting it in a small saucepan over low heat.
Skim off the foam and pour the clear liquid into a small bowl, discarding
the solids in the bottom of the pan. Set aside. Beat the eggs,
sugar, and vanilla until light and fluffy.
Combine the flour and cocoa in a sifter and add to the egg mixture a little
at a time, folding it in gently with each addition.
Fold in the clarified butter about 2 tablespoons (30 ml) at a time, folding
just enough to incorporate the butter. Pour the batter into three buttered
and floured 7- to 8-inch (17 - 20 cm) round cake pans.
Bake in a preheated 350* oven for 10 to 15 minutes, until a toothpick inserted
in the center comes out clean. Cool on wire racks for about 5 minutes,
then run the blade of a small knife around the edges of the cakes and invert
them onto wire racks to cool to room temperature.
For the syrup:
1/2 cup sugar
1/2 cup water
1/2 cup kirsch
Combine the sugar and water in a small saucepan and boil uncovered over
moderate heat for 5 minutes. Allow to cool slightly and stir in the
kirsch. Drizzle or brush the syrup over the cooled cakes.
For the topping:
3 cups heavy cream
1/2 cup powdered sugar
1/4 cup kirsch
1 cup canned sour cherries, rinsed and drained
Fresh sweet cherries with stems or maraschino cherries for garnish
Chocolate curls* for garnish
Beat the cream until it has thickened slightly. Add the powdered sugar
and whip until stiff peaks form. Beat in the kirsch.
To assemble, place one of the three layers on a serving platter.
Spread about 1/4 of the whipped cream over the cake and scatter 1/2 the
cherries on top. Gently place the second cake on top and repeat. Place
the third cake on top and cover the top and sides of the cake with the remaining
whipped cream. Garnish with cherries and chocolate curls.
----------------------
Cilantro Rice
2 teaspoons olive oil
1 teaspoon of white vinegar (makes the rice shiny)
2 cups white rice
2 - 1/3 cups water
a chicken bouillon cube or powdered packet
freshly ground black pepper, to taste
about 1 cup of loosely packed cilantro leaves, chopped
Dilute the bouillon in the water in a medium size saucepan. Add the
rice, oil, vinegar and pepper. Stir well. Bring to a boil over
medium-high heat. Stir, cover tightly and cook in low heat, for about
20 minutes. Turn off the heat and stir in the cilantro. Cover
for 3-5 minutes. Serve immediately. !Buen Provecho!
----------------------
Rojoes Comino (braised pork with cumin, coriander & lemon)
2 lbs lean boneless pork, cut into 1" cubes
1 tsp. salt
freshly ground black pepper
1 tbs. butter
5 thin lemon slices, quartered
3/4 cup dry white wine
2 tbs finely chopped fresh coriander (cilantro)
1-1/2 tsp. ground cumin seed
1/2 tsp. finely chopped garlic
Pat the pork cubes thoroughly dry with paper towels. In a heavy 10-
to 12-inch skillet, melt the lard over high heat until it splutters. Add the
pork cubes and brown them, turning the cubes frequently with a large spoon
and regulating the heat so that they color quickly and evenly without burning.
Stir in 1/2 cup wine, the cumin, garlic, salt and a liberal grinding
of pepper. Bring to a boil, then cover the skillet, reduce the heat
to low and simmer for 25 minutes, or until the pork is tender and shows no
resistance when pierced with the tip of a small, sharp knife. Add the remaining
1/4 cup of wine and the lemon slices and cook over high heat, turning the
meat and lemon pieces constantly, until the sauce thickens ever so slightly.
Stir in the coriander and taste for seasoning.
Pour the pork mixture onto the center of a large heated platter and it with
your favorite fried potatoes or with rice. Without the potatoes, it
makes an interesting appetizer.
----------------------
STRACOTTO
1 pound beef without bone
4 (or more) gloves of garlic
olive oil and butter
2 carrots cut in rather big chunks
2 big onions cut in eighths
beef stock
tomato juice
Salt & Pepper
Slice the garlic cloves and insert the slices into small cuts you've made
in the piece of meat. Heat equal amounts of oil and butter in a heavy
casserole (cast iron, if possible) and seal the meat on all sides. Take
the meat out, cook the vegetables for 5 minutes and put the meat back on
top of them. Mix equal amounts of beef stock and tomato juice and pour
over till the meat is just covered. Put a lid on, and let simmer for
at least 4 hours. Turn a few times during cooking and add more tomato
juice if necessary. Take the meat out, cut it in slices and place on
a warm dish. Puree the carrots and onions into the sauce to thicken it up.
Check the need for salt and pepper. Pour some of the sauce over the
meat and serve the rest on the side. A simple green salad and roasted
potatoes work perfectly as an accompaniment.
----------------------
Spicy Chicken Pilau
1/8 C clarified butter
2 large onions, thinly sliced
4-5 skinless chicken breasts, cubed
2 C Basmati rice
3/4 C peas
1/2 C unsalted cashews - I use at least twice this amount
1/2 - 1 C golden raisins
2 Tbs Curry powder
3 3/4 C chicken stock / bouillon
Salt to taste
fresh parsley for garnish
Melt clarified butter in a large, deep pan. Sauté onions, then
add the chicken - fry approx. 3 minutes. Add turmeric, then rice
(raw); stir constantly 2 minutes, then stir in the stock and spices.
Bring to a boil; stir well, cover and simmer 20 minutes. Add the peas,
cashews and raisins. Fluff the mixture with a fork, cover and cook 10
minutes. Fluff again before serving. garnish with parsley, or
even chive flowers (washed - they taste great!) The spices are really what
makes this dish special - the raisins are a must, as they add a burst of
sweetness to the unusual bouquet of flavors.
----------------------
Balti chicken with lentils
Chana dhal is a yellow split lentil, use yellow split peas if you can't
get the former. Mango powder (amchoor) is available in Asian supermarkets
and is an essential part of this dish.
1/2 cup split yellow lentils
4 Tbs olive oil
2 medium leeks - chopped
6 large dried red chilies
4 curry leaves
1 tsp mustard seeds
2 tsp mango powder
2 medium tomatoes - chopped
1/2 tsp chili powder
1 tsp ground coriander
1 tsp salt
3 1/4 cup chicken - skinned, boned and cubed
1 Tbs cilantro
Wash lentils carefully, throw out stones and floaters. Put lentils with
enough water to cover and boil for 10 min until soft but not mushy.
Drain and set aside. Heat oil in a big frying pan. Lower heat
slightly and add leeks, chillies, curry leaves and mustard seeds. Stir
fry gently for a few minutes. Add mango powder, tomatoes, chilli
powder, ground coriander, salt and chicken. Stir fry for 7-10 min.
Add cooked lentils, fry 2 more min ensuring chicken is cooked. Garnish
with fresh coriander, serve with any flat bread - soft tortillas work
if grilled
----------------------
Peking Chicken
1/3 cup (75mL) liquid honey
1/4 cup (50 mL) hoisin sauce
1 teaspoon (5 mL) sesame oil
1/2 teaspoon (2mL) "hot sauce" (Louisiana style!)
4 bone-in, skin-on chicken breasts
Salt & Pepper
Preheat oven to 450* F (230* C) and line a dish that is just large enough
to hold the chicken, such as a pie plate, with foil. In a small bowl, stir
honey with hoisin, oil and hot sauce. Place chicken in dish. Carefully
loosen a small section of skin on meatier part of each breast. Insert
index finger and carefully lift skin off meat, making a pocket but leaving
all other edges sealed.
Spoon about 1 Tablespoon sauce into each pocket. Seal pocket
by gently pressing edges of skin and meat back together. Don't push
sauce down. Sprinkle each breast with generous pinches of salt and pepper.
Brush chicken with half of remaining sauce.
Roast, uncovered, in center of 450*F oven for 20 minutes. Remove from
oven. If there is any liquid in pan, baste over chicken. Then
spoon remaining glaze over chicken. Return to oven and continue to roast
until chicken feels firm when pressed with back of a fork, from 10 to 15
more minutes. Watch closely. If chicken is browning too quickly,
place a piece of foil loosely overtop. Spoon pan juices over chicken
when serving.
----------------------
Aromatic Golden Rice
1 cup (250 ml) low-sodium chicken stock
1 cup (250 ml) water
1 cinnamon stick
1 bay leaf
1/4 tsp (1 ml) ground cardamom
1/4 tsp (1 ml) ground turmeric or saffron
1 cup (250 ml) long-grain rice
1/4 cup (60 ml) sliced almonds, lightly toasted (optional)
Combine chicken stock, water, and seasonings in a pot and bring to a boil
over moderate heat. Stir in the rice and return to the boil. Reduce
the heat and simmer covered over low heat for 20 minutes. Remove from heat
and allow to sit covered for 10 minutes. Fluff with a fork and serve
topped with toasted almonds if desired.
----------------------
Grandma Stella's Beans
1 lb. Pinto beans
4 - 5 cloves garlic, peeled and chopped
1 onion, peeled and chopped
1/2 tsp cumin
1/2 tsp oregano
Water
salt and pepper
Soak beans overnight, (enough water to cover by 4 inches), discard the water
in the morning. Put in a large pot on the stove, add fresh water to
cover by 2 inches and bring to a boil. Remove from stove and pour into
a heated crock pot, Add all ingredients except salt and pepper. Add
the salt and pepper to taste when the beans have become soft. They can
cook for 10 - 12 hours, You may serve them right out of the pot, add some
salsa or cheese. You can also make refried beans - heat 2 - 4 tablespoons
of oil in a skillet, add beans, mash and heat through.
----------------------
Excellent Pie Crust
3 cups of sifted flour.
1 cup + 1 big T. shortening
1 t. salt
3/4 cup condensed milk
1 T of either white vinegar or lemon juice.
Prepare your condensed milk with the Tablespoon of either vinegar or lemon
juice and set aside. Combine the first 3 ingredients and cut in the
shortening until it is very fine. Make a well in the mixture and put
in almost all of the liquid, saving just a little to pick up the scraps at
the bottom later. Let rest for 10 minutes. Get out at least 1/3
cup more of flour. Shake some on counter and roll your rolling pin in
it, then push aside most of it. Work your liquid into the flour.
And form a good size ball kneading dough into itself several times.
Place on counter and flatten with your hand. Roll out and use.
----------------------
Tequila Steak
3/4 Cup Tequila
3 Tablespoons Olive Oil
3 Teaspoons Grated Lemon Peel
3 Cloves Garlic (minced)
1-Tablespoon Pepper
4 New York Steaks (10 to 12 ounces each)
Mix first 5 ingredients in a gallon size Zip-lock bag. Add steaks,
seal bag and turn several times to coat steaks. Marinate in refrigerator
overnight. Drain steaks and grill over hot coals. For medium rare,
cook 1 inch steaks 5 minutes on first side and 4 minutes after turning.
Great with corn on the cob, green salad, garlic-cheese bread and margaritas
(of course)!
----------------------
Matzo Ball Soup
6 cup (1.5 L) chicken stock
2 egg yolks
3 Tbs (45 ml) chicken fat
3/4 cup (180 ml) matzo meal
Salt and freshly ground pepper to taste
2 Tbs (30 ml) finely chopped parsley (optional)
A grating of fresh nutmeg (optional)
2 egg whites, beaten until stiff
Bring the chicken stock to a simmer over moderate heat. Beat the egg
yolks and chicken fat together. Add 1/2 cup (125 ml) of the hot stock,
the matzo meal, salt, pepper, and optional parsley and nutmeg and mix well.
Fold in the beaten egg whites and refrigerate for 30 minutes. Form into
balls about 3/4 inch (2 cm) in diameter and drop into the simmering stock.
Simmer covered for 15 minutes. Serves 4 to 6.
----------------------
Macadamia Nut Crisps
250 g (8 3/4 oz) butter
1/3 cup fine sugar
60 g (2 oz) macadamia nuts
1 1/2 cups plain flour
1/2 cup desiccated coconut
Beat butter and sugar until light and fluffy. Coarsely grind macadamia
nuts. Add to mixture and mix. Stir in the flour. Spoon heaped
tablespoons of the mixture onto a lightly greased baking or biscuit tray.
Flatten slightly with a fork and sprinkle each biscuit evenly with coconut.
Bake at 180C (350*F) for fifteen minutes or until lightly brown. Allow
biscuits to stand on the trays for about five minutes before removing to
a wire rack. Makes 25.
----------------------
Italian Sausage
2 lbs. ground pork
2 T. fennel seeds
1 T. chili powder
1/2 T. crushed red chili peppers
2 t. salt
1 t. ground black pepper
Mix all ingredients thoroughly. Depending on the fat content of the
meat, you may want to cook (as we do) with some water added. We use
really lean pork (it's so much better for you that way) and if you don't add
water, it'll scorch into an unrecognizable mass in your skillet. You
can stuff this into casings, but that's just too much trouble for me.
We form it into patties, or use in recipes where bulk Italian sausage is called
for. We find it works best for our small family to freeze in half-pound
portions or in our patty maker in quarter pounders. These make awesome
Italian sausage sandwiches, too!
----------------------
Bailey's Hot Fudge
2 ounces unsweetened baking chocolate
1/2 C butter
2 C powdered sugar
3/4 C evaporated milk
Slowly melt butter and chocolate over low heat. Remove from heat and
alternately add sugar and evaporated milk, stirring after each addition until
smooth. Return to heat and simmer for eight to ten minutes.
----------------------
"Kosher" Dills
6 cups water
1/4 cup kosher salt
2 Tbs white vinegar
2 lbs small cucumbers, thoroughly scrubbed
1/4 cup coarsely chopped fresh dill
4 cloves garlic, coarsely chopped
1 tsp whole black peppercorns
Combine the water, salt, and vinegar in a saucepan and bring to a boil over
moderate heat. Remove from the heat and cool to room temperature. Pack the
cucumbers and remaining ingredients in a 2-quart (2 L) jar and pour the brine
over them, covering the cucumbers completely. Store covered in a cool place.
The pickles will be ready in 4 to 5 days, and will keep several weeks refrigerated.
----------------------
New York-Style Cheesecake
For the crust
1 cup flour
1/4 cup sugar
1 tsp grated lemon zest
1 egg yolk
8 tbs butter, softened
About 2 Tbs water
Mix the flour, sugar, and lemon zest in a large bowl. Add the egg
yolk and butter and blend with a fork. Work the mixture, adding a few
drops of water at a time, until a dough is formed. Form into a ball,
cover, and refrigerate for 1 hour. Roll one third of the dough on a
floured surface into a 9 inch (23 cm) round and ease it into the bottom of
a buttered 9 inch spring-form pan. This dough is fragile, so if it
breaks just patch it back together. Roll the remaining dough in pieces
and fit it against the sides of the pan, pressing the seams together as you
go.
For the filling
40 oz cream cheese, softened
1 1/2 cups sugar
3 Tbs flour
2 tsp grated lemon zest
5 eggs+ 2 egg yolks
1/2 tsp vanilla extract
1/4 cup heavy cream
Beat the cheese, sugar, flour, and lemon zest in a large bowl until smooth.
Beat in the eggs and yolks, followed by the vanilla and cream. Pour
the cheese mixture into the crust and place on a heavy-duty baking sheet.
Bake in a preheated 550F oven for 15 minutes. Reduce the oven temperature
to 200F and bake 1 hour. Turn the oven off, open the oven door, and
allow the cheesecake to cool for 30 minutes. Cake may be served chilled
or at room temperature. Makes one 9-inch (23 cm) cake to serve 10 to
12.
----------------------
Goat cheese appetizer
10-12 sun dried tomatoes, coarsely chopped
2 Tbsp capers
Handful of fresh basil, coarsely chopped
Freshly ground black pepper (lots)
2 cloves garlic, crushed or finely chopped
150 g goat's cheese
Mix together capers, basil, pepper, garlic, a bit of oil from the tomatoes
and tomatoes themselves. Place goat's cheese in small oven-safe dish
and spoon mixture over top. Warm under the grill for 5-10 minutes and
serve with crackers, mini toasts or French bread slices. I think it
would be fair to say that it serves six -- unless you want to be piggy, like
us.
----------------------
Irene's Fabulous Fudge Brownies
3/4 cup butter
4 squares unsweetened chocolate
4 large eggs
1 cup flour
2 cups sugar
Preheat oven to 375F. In saucepan over low heat (or microwave on low),
melt butter and chocolate. Cool slightly. Add sugar, mixing well.
Add eggs and beat with a wooden spoon. Add flour and mix well. Pour
into greased and floured 13x9" pan. Bake for 20-25 minutes. Insert
a toothpick into the center; when it comes out clean, your brownies will be
ready. They may appear very fudgy, almost uncooked, but they will be
done. After about 15 minutes, cut into squares and remove from pan.
Makes 24 large or 48 bite size brownies.
----------------------
Spinach Pate'
3 packages, 10 oz each, frozen spinach, thawed
4 Tbsp butter
6 - 8 green onions, chopped
2 large carrots, peeled and shredded
1 cup half-and-half
1 tsp chopped fresh basil
A generous grating of fresh nutmeg
Salt and freshly ground pepper to taste
Cayenne pepper to taste
4 eggs, beaten
Drain the spinach thoroughly by placing it in a colander and pressing it
with the back of a spoon. Finely chop the spinach and set it aside.
Heat the butter in a saucepan over moderate heat and sauté the scallions
and carrots until tender but not brown, about 5 minutes. Stir in the
spinach, half-and-half, basil, nutmeg, salt, pepper, and optional cayenne.
Bring to a boil, stirring frequently. Remove from the heat and stir
in the eggs. Grease an 8 x 4-inch (20 x 10 cm) loaf pan and line the
bottom with aluminum foil. Pour the spinach mixture into the loaf pan
and cover with foil. Place the loaf pan into a large baking pan and
fill with water to halfway up the sides of the loaf pan. Bake in a preheated
375F (190C) oven for 90 minutes. Cool on a wire rack for at least 1
hour. Place heavy cans on top to weigh down the pate and refrigerate
overnight. Immediately before serving, remove the foil and run a knife
blade around the inside of the loaf pan. Invert a serving dish over
the pan, invert both the pan and dish, lift the loaf pan, leaving the pate
on the serving dish. Cut into thin slices to serve. Serves 10
to 12.
----------------------
Hershey Cake
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
6 tablespoons light margarine
1 cup sugar
1 cup skim milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
Preheat the oven to 350*. Spray 2 round 8-inch cake pans or a 9 x
13-inch jelly roll pan with vegetable oil cooking spray. In a bowl, mix the
flour, cocoa, and baking soda. In a large saucepan, melt the margarine
and stir in the sugar. Remove from the heat, add the milk, vinegar,
and vanilla and stir. Add the dry ingredients to the saucepan and whisk until
well blended. Pour evenly into the prepared pans. Bake until a
toothpick inserted near the center comes out clean (two 8-inch pans for 20
minutes; the jelly roll pan about 30 to 35 minutes). Cool and frost
with your favorite frosting. Serves 12
----------------------
Chicken with Walnuts
3 tbs soy sauce
2 tbs dry sherry
2 teaspoons corn starch
1 teaspoon sugar
1/2 teaspoon crushed red pepper
1.5 lbs boneless, skinless chicken breasts
2 tbs cooking oil
1 cup broken walnuts
1 teaspoon grated ginger root
2 medium green peppers, cut into 3/4" pieces
4 green onions, bias-sliced into 1-inch pieces
2 cups hot cooked rice
Before you begin the stir-fry, rinse chicken and pat dry. Cut chicken
into 1" cubes, cut green pepper into 3/4" pieces, and cut green onions into
1" pieces with kitchen shears. Then start your rice on another burner. It
will take about 20 minutes, and will be ready right as you finish the chicken
and vegetables
For sauce, in a small bowl, stir together soy sauce, sherry, corn starch,
sugar, and if desired, red pepper. Set aside. Preheat a wok or large skillet
over high heat; add oil. (add more oil as necessary during cooking) Stir-fry
walnuts in hot oil about 1 minute or until lightly toasted. Remove from wok
or skillet. Add ginger root; stir-fry for 15 seconds. Add green peppers and
green onions; stir-fry for about 3 minutes or until crispy-tender. Remove
vegetables from wok or skillet. Add the chicken to the wok or skillet; stir-fry
for 2-3 minutes or until no longer pink. Push chicken from center of wok.
Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
Stir in walnuts and vegetables, and cook and stir for 1-2 minutes more or
until heated through. Serve with hot rice.
----------------------
Sonic Drive-In Cream Pie Shakes
Banana
2 1/2 cups vanilla ice cream
1/2 cup milk
1 ripe banana
2 tablespoons graham cracker crumbs
Garnish
+++++++++
Chocolate
2 1/2 cups vanilla ice cream
1/2 cup milk
2 tablespoons Hershey's chocolate syrup
2 tablespoons graham cracker crumbs
Garnish
+++++++
Coconut
2 1/2 cups vanilla ice cream
1/2 cup milk
1/4 cup cream of coconut
2 tablespoons graham cracker crumbs
Garnish
whipped cream
graham cracker crumbs
Put all ingredients in a blender and mix until smooth. You may have to stop
the blender and stir the shake with a spoon so that it blends evenly. Pour
the shake into 2 12-ounce glasses. Garnish each serving with a dollop of whipped
cream, and shake some graham cracker crumbs over the top. Serve with a straw.
Makes 2 12-ounce shakes.
----------------------
Boston Market Meat Loaf
1 cup tomato sauce
1 1/2 tablespoons tangy barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground beef
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Preheat oven to 400*. Combine the tomato sauce, barbecue sauce, and sugar
in a small saucepan over medium heat. Heat the mixture until it begins to
bubble, stirring often, remove from heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat,
work the sauce into the meat until it is very well combined. Combine
the remaining ingredients with the ground sirloin - work the spices and flour
into the meat.
Place the meat in a loaf pan, wrap foil over the pan and place it into the
oven for 30 minutes.
After 30 minutes, take the meatloaf from the oven, remove the foil and,
using a knife, slice the meatloaf all the way through into 8 slices while
it is still in the pan. This will help to cook the center of the meatloaf.
Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in
a stream down the center. Don't spread the sauce. Place the meatloaf back
into the oven, for 30 minutes.
----------------------
Jesses Crispy Fried Chicken Strips
2 lbs boneless skinless chicken breast strips
6 to 8 cups peanut oil
Marinade
4 cups buttermilk
1 tsp salt
1 tbsp Montreal Steak Seasoning
1/4 cup tobasco sauce - really, no really.
Marinate this all overnight.
Coating
1 egg, beaten
1 cup milk
2 cups flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
Preheat the oil in a deep fryer to 350*. Combine the beaten egg and milk
in a medium bowl. In a 9x13 baking pan, combine the remaining coating ingredients.
Remove the chicken to paper towels to drain. One piece at a time, coat
the chicken with the dry flour mixture, then the egg and milk mixture, and
then back into the flour. Coat very generously. Arrange the chicken on a cookie
sheet until done coating enough for one load inthe deep fryer. Drop
the chicken, one piece at a time, into the hot oil. Fry the chicken
in batches until it is golden brown ~ 10 min. Repeat. Remove the
chicken to a rack or towels to drain for about 5 minutes before eating.
----------------------
Girl Scout Cookies - Thin Mints
Chocolate Cookie Wafers
1 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray
Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
Combine the cookie ingredients in a large bowl, adding the water a little
bit at a time until the dough forms. Cover and chill for 2 hours.
Preheat oven to 350*. On a lightly floured surface, roll out a portion of
the dough to just under 1/16 of an inch thick. Cut to 1 1/2-inch rounds.
Arrange the cut dough rounds on a greased cookie sheet. Bake for 10
minutes. Cool completely.
Melt chocolate chips with peppermint extract and shortening in a large glass
bowl over hot water. Stir until smooth. Use a fork to dip each
wafer in the chocolate, tap the fork on the edge of the bowl so that the excess
chocolate runs off, and place on wax paper - lined baking sheets. Refrigerate
until firm.
----------------------
Hot Dog on a Stick - Corn Dog
2 cups flour
3/4 cup cornmeal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
8 to 10 turkey hot dogs
8 to 10 cups peanut oil
5 pairs of chopsticks
Preheat oil in a deep pan or fryer to 375*. Combine the flour, cornmeal,
sugar, salt, and baking soda in a large bowl. Add the milk and egg yolks to
the dry ingredients and mix until smooth.
Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick
about halfway into the end of each hot dog. When the oil is hot, roll the
hot dog in the batter until it is entirely covered. Hold the hot dog up by
the stick and let some of the batter drip off. Quickly submerge the hot dog
in the oil and spin it slowly so that the coating cooks evenly. After about
20 seconds you can use a lid to the deep fryer or pan to put weight on the
stick, keeping the hot dog fully immersed in the oil. You can cook a couple
dogs at a time this way. Cook for 5 to6 minutes or until coating is dark brown.
----------------------
Picante Sauce - Medium
1 10.75-ounce can tomato puree
1 can full of water (1 1/3 cups)
1/3 cup chopped Spanish onion
2 chopped fresh jalapeno peppers
2 tablespoons white vinegar
Rounded 1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic
Combine all ingredients in a saucepan over medium high heat. Bring to a
boil, reduce heat, and simmer for 30 minutes or until thick. When cool, bottle
in 16-ounce jar and refrigerate overnight.
----------------------
Soft Waffles
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus1 tablespoon granulated sugar
4 tablespoons butter, softened
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla
Combine flour, salt and baking soda in a medium bowl. Stir to combine. Lightly
beat the egg in another medium bowl. Add the sugar, butter, mix well until
smooth. Add the half & half, milk, buttermilk and vanilla. Mix well.
Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
Cover and chill overnight. Preheat the waffle iron. Leave the batter
out of the refrigerator to warm up a bit as your waffle iron is preheating.
Bake as directed.
----------------------
Doubletree Inn - Welcome Cookies
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1-teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts
Preheat oven to 350*. Grind oats until fine. Combine the ground oats with
the flour, baking soda, salt, and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, and lemon juice, add the eggs
and mix until smooth.
Stir the dry mixture into the wet mixture and blend well. Add the chocolate
chips and nuts to the dough and mix by hand until ingredients are well incorporated.
For the best results, chill the dough overnight in the refrigerator before
baking.
Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the
scoops about 2 inches apart. You don't need to press the dough flat. Bake
for 16 to 18 minutes or until cookies are light brown and soft in the middle.
Store in a sealed container when cool to keep soft.
----------------------
Ginger Snaps
1 cup packed dark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter, softened
1 egg
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water
Preheat oven to 350*. Cream together the sugars, molasses, shortening, butter,
egg, and vanilla in a large bowl. Beat until smooth. In another large bowl
combine the flour, baking soda, ginger, salt, cinnamon, and cloves. Pour the
dry mixture into the wet mixture and beat while adding the water. Continue
to mix until ingredients are incorporated.
Measure a heaping teaspoon of dough at time. Roll the dough into a sphere
between the palms of your hands then press the dough onto the cookie sheet.
Flatten to about 1/8-inch thick. Bake cookies for 10-14 minutes or until edges
begin to brown and cookies are crispy when cool.
----------------------
Tequila Lime Chicken
Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets
Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/Monterey jack cheese
2 cups tortilla strips
Prepare marinade by combining marinade ingredients in a medium bowl. Add
the chicken to the bowl, cover and chill for 2 to 3 hours.
Make the mexi-ranch dressing by combining all of the ingredients in a medium
bowl. Mix well until smooth, then cover dressing and chill it until needed.
Grill the marinated chicken breasts for 3 to 5 minutes per side, or
until they're done. Arrange the cooked chicken in a baking pan. Spread a layer
of mexi-ranch dressing over each piece of chicken (you'll have plenty left
over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken
for 2 to 3 minutes, or just until the cheese has melted.
Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on
each of four plates. Slide a chicken breast onto the chips on each plate
and serve with your choice of rice, and pico de gallo, or salsa.
----------------------
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Salt
Combine all of the ingredients in a small bowl and mix well. Cover bowl
and chill in the refrigerator.
----------------------
Ginger Salad Dressing
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients in a blender. Blend on high speed for about 30 seconds
or until all of the ginger is well-pureed. Chill.
----------------------
Poultry Seasoning
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon rubbed sage
dash cumin
Combine all ingredients in a small bowl. Store in a covered container. Sprinkle
on any poultry to taste.
----------------------
Cheese & Onion "Sausages"
1 c grated sharp cheddar cheese, or any other
tasty hard cheese
3 c fresh white bread crumbs
1 small onion, very finely chopped
1/4 t dry mustard
1 T chopped parsley
2 eggs
4 T milk
salt & pepper
all purpose flour for coating
oil for frying
In a bowl, mix together the cheese, bread crumbs, onion, mustard, and parsley.
Season well with salt and pepper. Mix one whole egg and the yolk of
the other (reserve the white) with the milk. Add this to the cheese
mixture and stir. Form the mixture into 6 or 8 thick link sausage shapes.
Beat the egg white lightly. Dip the "sausages" into it. Next,
roll them in flour, shaking off any excess. Fry the "sausages" in hot
oil for about 10 minutes, turning them occasionally so they brown on all sides.
Makes 6 to 8 sausages.
----------------------
Russian Carrot Pie
3 Tbs. butter
1 cup finely minced onions
1/2 tsp salt
1 lb. carrots, very thinly sliced
1 Tbs. unbleached white flour
1 1/2 cups firm cottage (or pot) cheese
1/2 cup grated mild white cheese
1 beaten egg
lots of freshly ground black pepper
1 tsp dill weed
3 Tbs. wheat germ
paprika
Preheat oven to 375*. Melt butter in a large, heavy skillet.
Add onions and salt. Cook over medium heat, stirring frequently, until
the onions are soft (about 5-8 minutes). Add carrots, stir, and sprinkle
in the flour. Cook and stir until the carrots are tender but not mushy (use
your own judgment). If the mixture seems to be sticking to the pan,
add up to 3 Tbs of water, a little at time. Remove from heat.
In a large bowl, beat together the cheese and the egg. Add the cooked
carrot mixture (ok if it's still hot) and beat well. Stir in the black
pepper and dill. Spread into your eagerly awaiting Nut Crust.
Sprinkle the top of the pie with wheat germ and paprika. Bake for 15
minutes at 375 degrees F then turn the oven down to 350F and bake it another
30 minutes. Let it cool for 5 minutes or so before cutting it.
Nut Crust- makes one 9" crust
1/2 cup finely, finely minced pecans
a dash of salt
4 Tbs cold butter, cut up
1 1/2 cups flour
approximately 3-5 Tbs. cold water
Place nuts, butter, salt and flour together in a bowl. Use a pastry
cutter to work the mixture until it is uniform and resembles coarse corn meal.
Gradually drizzle in the cold water, and graduate from pastry cutter to fork.
Mix by pushing the dough into itself in the center of the bowl. When
the dough adheres to itself, you've added enough water. Roll out the
dough and form your crust. Chill until time to fill.
----------------------
BANANA NUT BREAD
1/2 stick butter
1/2 cup granulated sugar
1/2 cup honey
2 eggs
3 mashed, very ripe bananas
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup walnuts pieces
chocolate chips
Cream the butter with a wooden spoon. Add the sugar and honey and beat until
creamy and light. Add the eggs, one at a time, then thoroughly mix in the
bananas. Sift together the flour, baking soda and salt, and blend thoroughly
into the mixture. Finally fold in the nuts. Butter a 12 x 4 1/2
x 2 1/2 inch loaf tin and pour in the batter. Bake in a preheated 350
degree oven for 1 hour, or until a knife inserted in the center comes out
clean.
----------------------
Conchiglie alla Burina or, Pasta Shells with Rustic Sauce
1 lb. shell-shaped pasta
3 T. butter
1 small onion, chopped
2 cloves garlic, minced
28 oz can peeled Italian plum tomatoes
salt and pepper to taste
7 oz sweet Italian sausage
6 oz white wine
1 cup frozen peas
Melt butter and add onion and garlic. When the onion begins to turn
color, add the tomatoes in their own juice. Season with salt and pepper.
Cook for 20 minutes. Meanwhile, prick the sausages and cook them gently
in the wine in a separate covered pan. When they are cooked, strain
their liquid into the tomatoes. Skin the sausages, slice into rounds.
Add to sauce, along with the peas, cooking until peas are just tender.
Cook the pasta, being sure to avoid overcooking. Drain pasta, turn into
warm serving dish and stir in the sauce. Serve at once.
----------------------
BOEUF BOURGUIGNON - a bit different
5 lbs. chuck beef, cut into large cubes
Flour
9 Tbs. butter
6 Tbs. olive oil
salt and pepper
1/4 C cognac, warmed
1/2 lb. bacon, diced
3 cloves garlic, coarsely chopped
2 carrots, coarsely chopped
2 leeks, coarsely chopped
3 C onions, coarsely chopped
Chopped parsley
1 bay leaf
1 tsp. thyme
1 bottle Burgundy wine
36 whole small onions
Sugar
36 mushroom caps
Juice of half a lemon
Roll the beef cubes in flour and brown them on all sides in a skillet over
high heat in 4 Tbs. each of butter and olive oil. Sprinkle the
meat with salt and pepper, pour the cognac over it and ignite. When
the flame dies, transfer meat to a 3-quart casserole. Preheat theoven
to 350 F. To the skillet add the bacon, garlic, carrots, leeks, chopped
onions and 2 Tbs. chopped parsley. Cook, stirring until the bacon
is crisp and the vegetables are lightly browned. Transfer to the casserole
with the meat and add the bay leaf, thyme, Burgundy and enough water to barely
cover the meat. Prepare a beurre manie' by blending one Tbs. each
butter and flour and stir into the casserole bit by bit. Return the
casserole to the oven and continue cooking 2-3 hours longer. Brown the
small onions in 2 Tbs. butter with a dash of sugar. Add a little
water, cover and cook until the onions are almost tender. Saute the
mushrooms in 2 Tbs. each of the butter and oil until lightly browned
on one side. Sprinkle with lemon juice and turn to brown the other side.
To serve, add the onions to the casserole and garnish with the mushrooms
and parsley.
----------------------
CHICKEN-BROCOLLI STIR-FRY
For the sesame-ginger sauce:
1/3 cup water
1 tsp. cornstarch
2 tsp. low-sodium soy sauce
1 tsp. grated fresh ginger
1/2 tsp. dark sesame oil
1/2 tsp. vegetable stock powder
pinch of crushed red pepper
For the stir-fry:
1 tsp. safflower oil
4 ounces boneless, skinless chicken breast
cut into 1 by 1/2-inch strips
1/2 tsp. minced garlic
1 cup Broccoli
Garnish:
raw cashews, sliced or slivered almonds,
strips of red bell pepper
toasted sesame seeds
To prepare the sauce, in a small bowl add the water to the cornstarch, stirring
until dissolved. Add the remaining sauce ingredients; stir until the
stock powder is dissolved. Set aside. In a medium-size skillet,
heat 1/2 tsp. of the oil over medium heat. Add the chicken and
garlic and stir-fry until the chicken is lightly browned and cooked through,
4 to 5 minutes. Remove from the pan; set aside in a covered bowl to
keep warm. Increase the heat to medium-high; heat the remaining oil.
Add the Brocolli, stir-fry until crisp-tender, about 4 minutes. Reduce
the heat to medium-low. Stir the sauce. Add to the skillet and
stir until it is thickened and bubbly. Stir in the cooked chicken; heat
for about 30 seconds. Taste; adjust the seasonings. Spoon onto
a serving plate and garnish.
----------------------
Raphil's Rice Pudding
1 cup arborio (short-grained) rice
1 cinnamon stick
3 strips lemon zest
1 vanilla bean, split
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
1 whole star-anise pod
1/2 cup raisins, soaked in warm water to cover
1 to 2 tablespoons of sugar, or to taste
Ground cinnamon or freshly ground nutmeg, for sprinkling
To wash the rice, put in a large heavy saucepan with cold water to cover
by 2 inches. Swirl it around with a spoon; the water will become cloudy.
Pour the water off and add more. Continue rinsing the rice this way
until the water runs clear. Drain off the water, leaving the rice in
the pan. (I found that putting the rice in a fine mesh strainer set
in little larger bowl and placed under running water is a fast way to rinse
the rice. Lift the strainer and empty the bowl frequently, until the
water in the bowl is clear. If you use a larger mesh strainer, the rice
gets stuck in the wholes but comes out easily.) Add 1/2 cup of fresh
water, the cinnamon stick, lemon zest, and vanilla bean, and bring to a boil
over high heat. Reduce the heat; cover, and gently simmer the rice
until most of the water is absorbed, about 20 minutes. Stir in evaporated
milk. Gently simmer, uncovered, until most of the liquid is absorbed,
about 8 minutes. Stir the rice occasionally. Stir in condensed
milk, and if using, the star anise and the raisins. Gently simmer,
uncovered, until most of the liquid is absorbed and the rice is very tender,
about 6 minutes. The pudding should remain very moist. Stir occasionally.
Remove the cinnamon stick, the lemon zest, vanilla bean, and star anise pod.
(I have left these flavorings in while I cooled the pudding because I like
the stronger flavors.) Stir in sugar, to taste. Transfer to a bowl
and let the rice pudding cool to room temperature. You can serve it
at room temperature or chilled.
----------------------
Chile Cheesecake
1 cup tortilla chips, crushed
3 tablespoon butter, melted
2 8-ounce packages cream cheese, softened
2 eggs
1 4-ounce can diced green chiles
1 fresh jalapeno pepper, cored, seeded, and diced
4 ounces colby cheese, shredded
4 ounces Monterey Jack cheese, shredded
1/4 cup sour cream
chopped tomatoes
chopped green onions
diced black olives
Preheat oven to 325 degrees. In medium bowl, combine tortilla chips
and butter. Press into bottom of 9-inch springform pan. Bake 15
minutes, remove from oven, leaving oven on. In large bowl, blend cream
cheese and eggs. Add green chiles, jalapeno, colby and Monterey Jack.
Pour over crust and bake 30 minutes. Do not overcook. Remove
from oven and cool in pan 5 minutes. Run knife around inside edge and
remove sides from pan. Spread sour cream over top and decorate with
tomatoes, green onions, and olive. Serve with tortilla chips.
----------------------
Big and Chewy Oatmeal-Raisin Cookies
"The Best Recipe", by Cook's Illustrated
1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. freshly grated nutmeg
2 sticks unsalted butter, softened
1 c. light-brown sugar, packed
1 c. granulated sugar
2 large eggs
3 c. rolled oats
1 1/2 c. raisins (or chocolate chips or toffee chips)
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Whisk flour, salt, baking powder and nutmeg together in a medium bowl.
Beat butter in a large bowl until creamy. Add sugars; beat until fluffy,
about 3 minutes. Beat in eggs one at a time. Stir dry ingredients
into creamed mixture with wooden spoon or large rubber spatula. Stir
in oats and raisins. Roll generous 2 tablespoons of dough into 2 inch
balls. Place balls on parchment-lined cookie sheet, spaced at least
2 inches apart. Bake until cookie edges turn golden brown, 22 to 25
minutes. For even browning, halfway through baking, turn cookie sheets
from front to back and switch from top to bottom if using both low and middle
rack positions. Slide cookies, still on parchment, onto cooling rack.
Let cool for at least 30 minutes before peeling coolies from paper (if they
last that long). Makes 18 large cookies.
----------------------
Great St. Louis Orange Ring Cake with Orange Syrup
Cake:
1-3/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup sugar
Grated zest of 1 orange
3 large eggs, separated
1 cup low-fat plain yogurt
1 1/2 teaspoons pure vanilla extract
Pinch salt
Orange syrup:
Juice of 1 large orange
Juice of 1 lemon
1/2 cup sugar
Tiny pinch salt
Cake: Preheat the oven to 325 degrees F. Butter and flour a 9-inch
Bundt, Kugelhopf, or tube pan; set aside. Mix the dry ingredients in
a bowl. Set aside. In a large bowl, cream the butter until very light
and fluffy. Slowly add the sugar and orange zest and continue creaming
until the sugar dissolves and the mixture is very light, about 8 minutes.
Add the egg yolks, yogurt, and vanilla; beat until very light and fluffy.
Lower the speed to slow, and carefully fold in the flour mixture, without
over mixing. Beat the egg whites with the salt until stiff but not dry.
Fold the egg whites into the batter just until blended. Scrape the
batter into the prepared pan; smooth the surface. Bake until the cake
is golden brown and a toothpick inserted in the center emerges clean, about
1 hour.
Orange Syrup: Meanwhile, combine the orange juice, lemon juice, sugar,
and salt in a non-reactive saucepan. bring to a boil over medium heat;
lower the heat and simmer the syrup very gently until thickened, about 8 minutes.
Cool the cake in the pan on a wire rack for 10 minutes. Run
the tip of a knife around the cake to loosen it from the sides and tube of
the pan. Invert the cake onto a plate with a rim. If the syrup
is not hot, gently reheat it. Very slowly spoon or brush the hot syrup
all over the surfaces of the hot cake. Serve COLD.
----------------------
Penne with eggplant
serves 6
2 medium eggplants
sea salt and freshly ground black pepper
olive oil
3 garlic cloves peeled and chopped
5 tablespoons finely chopped parsley
2 dried chilies crumbled
1 tin peeled plum tomatoes
9 oz of penne rigatte
5 oz of mozzarella di buffala freshly grated
2 oz of Parmesan cheese, freshly grated.
Thinly slice the eggplant, sprinkle with salt and leave in a colander to
drain of any bitter juices for 30 minutes. Rinse and dry. While
they are draining, heat 3 tablespoons of olive oil in a large pan and add
the garlic, parsley and chili. Fry gently for almost 5 minutes. When
the garlic has turned brown, add the tomatoes and cook for 20 minutes.
Heat 3 more tablespoons of the olive oil in another frying pan and add the
eggplants slices to cover the bottom. Fry on both sides until light
brown and crisp. Drain well on kitchen paper. Repeat until all
the eggplant is cooked. Cook the penne in a generous amount of boiling
salted water. Drain thoroughly, return to the pan and mix in the sauce,
the aubergine and the grated cheeses. Serve immediately.
----------------------
Lime Flan
For the caramel:
1 cup sugar
1/3 cup water
For the custard:
3 eggs
3 eggs yolks
1/2 cup sugar
2 1/2 cups milk
1 Tbs finely grated lime zest
To prepare the caramel, combine the sugar and water in a small saucepan
over moderate heat and cook, without stirring, until it is a deep honey color.
Carefully pour into an 8-inch (20 cm) oven-proof dish, tilting to evenly coat
the bottom. Set aside and allow the caramel to come to room temperature.
For the custard, beat the eggs, egg yolks, and sugar until light and fluffy.
Heat the milk and lime zest in a separate pot until almost boiling and add
gradually to the egg mixture, whisking constantly. Pour into the dish
with the caramel and place in a large, deep baking dish. Fill the large
baking dish with water halfway up the side of the dish containing the custard.
Bake in a preheated 300F oven for 35 to 45 minutes, until the tip of a knife
inserted in the center comes out clean. Remove from the oven and cool.
Refrigerate at least 3 hours, until cold. To serve, run a knife around
the inside of the dish, invert a serving plate over the dish, and invert both
together so the custard slides out onto the serving dish. Serves 6
to 8.
----------------------
Mushroom Risotto with Garlic Thyme and Parsley
approx. 2 pints vegetable stock
1 tablespoon olive oil
3 finely chopped shallots
1/2 head of celery, finely chopped
2 cloves garlic, finely chopped
14 oz arboro rice
1/2 cup dry white wine or vermouth
2 1/2 oz butter
3 oz freshly grated parmesan
9 oz mushrooms
3 tablespoons olive oil
1 small handful of thyme, picked and chopped
1 clove of garlic, finely chopped
salt and freshly ground black pepper
1 handful of parsley, roughly chopped
1 pinch of chili powder
a squeeze of lemon juice
Slice the mushrooms thinly. Don't cook all the mushrooms at once -
do them in 2 or 3 batches. In a very hot pan heat a tablespoon of olive
oil and add the mushrooms and thyme. Cook for about 1 minute, toss them,
then add the garlic and a pinch of salt. Cook for another couple of
minutes and then taste - if they are nicely cooked add some parsley, a very
small pinch of chili powder and a squeeze of lemon juice. Toss again.
Chop half the cooked mushrooms.
Heat the stock. Then in a separate pan heat the olive oil, add the
shallot or onion, celery and a pinch of salt, and sweat the vegetables for
about 3 minutes. add the garlic and after another 2 minutes, when the
vegetables have softened, add the rice. Turn up the heat now.
At this crucial point you can't leave the pan, and anyway, this is the best
bit. While slowly stirring, continuously, you are beginning to fry the
rice. You don't want any colour at any point. You must keep the
rice moving. After 2 or 3 minutes it will begin to look translucent
as it absorbs all the flavours of the base (it may crackle at this point,
that's fine). Add the vermouth or wine, keeping on stirring as it hits
the pan.
Once the vermouth or wine seems to have cooked into the rice, add your first
ladle of hot stock and a pinch of salt. Turn down the heat to a highish
simmer. Add the chopped mushrooms. Keep adding ladlefuls of stock,
stirring and allowing each ladleful to be absorbed before adding the next.
This will take about 15 minutes. Carry on adding stock until the rice
is soft but with a slight bite. Check seasoning.
Remove from the heat and add the butter, the rest of the mushrooms and the
Parmesan, saving a little of the latter to go on top. Stir gently.
Eat as soon as possible while it retains its moist texture.
----------------------
Tortilla Soup
2 chicken breast halves
4 - 6 cups chicken stock
1 Tbs olive oil
1 medium onion, chopped
1 green or red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped
2 - 4 cloves garlic, finely chopped
2 cups fresh or frozen corn kernels
1 can (15 oz) chopped tomatoes with their liquid
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
Salt and freshly ground pepper to taste
For garnish:
6 - 8 corn tortillas, cut into thin strips and toasted in
the oven until crisp
Chopped scallions
Shredded Monterey jack or Cheddar cheese
Sour cream
Combine the chicken breasts and chicken stock in a pot and bring to a simmer
over moderate heat. Simmer covered for 20 minutes. Remove the
chicken breasts and allow to cool enough to handle. Remove and discard
the skin and bones, and shred the chicken meat. Meanwhile, heat the
oil in a skillet over moderate heat. Sauté the onion, peppers,
and garlic until tender, about 10 minutes. Add the chicken meat, the
onion mixture, and the remaining ingredients to the pot and simmer 20 to 30
minutes. Garnish with toasted tortilla strips, scallions, and cheese
or sour cream if desired. Serves 4 to 6.
----------------------
Rainy Season Chicken Soup
2 dried porcini mushrooms
2 tbs margarine
2 leeks; white part only, split and rinsed
1 medium carrot; diced
1 medium onion; diced
1 large celery ribs; diced
2 boned and skinned chicken breast halves
2 tbs flour
2 tbs dry white wine
4 c chicken stock
1 c nonfat sour cream
1 c fine egg noodles
salt and pepper to taste
Using a small pan, bring a cup of water to boiling and drop in the
mushrooms. Cook uncovered over medium-high heat for 10 minutes.
Drain the mushrooms, pat them dry, and slice thinly. Set aside.
In a large sauté pan, melt the margarine over low heat. Add
the leeks, carrots, onions, celery, and chicken breasts and stir gently.
Cover and cook over low heat for 5 minutes. Remove the cover, stir
the vegetables, turn the chicken and check for doneness. (The chicken
should be about 1/2 done.) Cover and cook another 5 minutes or until the chicken
is just done. Remove the chicken from the pan and set aside to cool
slightly. Sprinkle the flour over the vegetables and juices. Stir
to cook over low heat for 2 minutes. Slowly add the white wine and
2 cups of broth. Stir and cook until bubbly and thickened. Add
the sour cream very slowly, and allow to cook gently while you slice the
chicken into thin bite-sized pieces. In a sauce pan, bring the remaining
2 cups of broth to a boil and add noodles. Cook 4 minutes or until
almost done. Do not drain. Slowly add the noodle mixture to the
hot vegetables and sour cream mixture. Add the chicken and the mushrooms;
bring back to boiling. Serve immediately.
----------------------
Refried Beans
2 Tbs bacon drippings
1 - 2 cloves garlic, finely chopped
1/4 tsp ground cumin
3 cups cooked and drained pinto beans
Salt and freshly ground
Grated Monterey jack or Cheddar
Heat the fat in a skillet over moderate heat and sauté the garlic
and cumin for 2 to 3 minutes. Add the beans and mash with a potato masher
or fork until thoroughly mashed. Season with salt and pepper and simmer
uncovered for 5 to 10 minutes.
----------------------
Latkes Nouvelle California
1 pound baby new red potatoes, unpeeled, of course, and hand chopped until
very fine
3 shallots, peeled and minced
3 fresh poussin eggs, lightly beaten in a white porcelain bowl
3 tablespoons fresh blue corn tortilla chips
2 pinches fresh-ground pepper ordinaire
3 pinches sea salt, or to taste
1/2 cup fresh organic walnut oil
Gently fold together all of the ingredients except the oil. Heat one-quarter
inch of walnut oil in a Teflon spider (skillet) over a mesquite charcoal fire.
Using a stainless steel or silver tablespoon, drop the batter into the oil
to form four-inch crepes and fry on one side until matte golden ecru.
Turn gently with a Teflon spatula and finish the second side. Drain
immediately on an all-cotton towel.
Serve at once with one or more of the following garnishes: sliced kiwi fruit,
hamachi sushi, fresh peppermint yogurt, and/or wild raspberry chutney.
----------------------
Fajitas
For the marinade:
1/2 cup (125 ml) lime juice
1/4 cup (60 ml) olive oil
2 - 4 cloves garlic, finely chopped
1 Tbs (15 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
2 lbs (900 g) beef skirt or flank steak or 2 lbs (900 g) skinless, boneless
chicken breasts
8 - 12 flour tortillas
2 Tbs (30 ml) olive oil
2 - 3 red and/or green bell peppers, seeded and cut into thin strips
2 - 3 medium onions, cut into thin rings
Garnishes:
Grated Cheddar cheese
Sour cream
Pico de gallo
Guacamole
Whisk together the marinade ingredients in a large bowl. Cut the meat
into thin strips and toss with the marinade. Marinate refrigerated for
1 to 2 hours, or 15 to 20 minutes at room temperature. Wrap the tortillas
in aluminum foil and heat in a 350F (180C) oven for 15 minutes. Heat
the oil in a large skillet over high heat and saute the peppers and onions
for 5 minutes. Drain the meat and discard the marinade. Add to
the skillet and saute until done; well-done for chicken and medium-rare for
beef. Transfer the meat mixture to a serving platter and serve with
tortillas and garnishes. To eat, place some of the meat mixture on
a tortilla, top with the garnishes and roll up. Serves 4 to 6.
----------------------
EGYPTIAN STEWED TOMATO SAUCE
Dim'a Musabika
1/4 cup extra virgin olive oil
1 medium-size onion, finely chopped
6 garlic cloves, minced
One six-ounce can tomato paste
4 cups water
2 teaspoons white wine vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
In a large skillet, heat the olive oil over medium heat, then cook the onion
until translucent, about 8 minutes. Add the garlic and cook another
2 minutes, stirring constantly so the garlic doesn't burn.
Mix the tomato paste and water and add to the onion. Reduce the heat
to low while you simmer the tomato sauce for 20 minutes. Stir in the
vinegar, salt, black pepper, and cook until denser, about another 5 - 10 minutes.
Makes 4 cups.
----------------------
Polpettine di Manzo in Umido con Piselli (Beef Meatballs with Tomatoes and
Peas)
For the polpette
2 slices Italian bread without the crust, broken into pieces, soaked in
milk for 5 minutes
1 lb. ground beef
1 clove garlic, finely minced
6 to 8 sage leaves, minced or a few dried, very finely crushed
2 tablespoons chopped fresh parsley
1/4 cup freshly grated pecorino Romano cheese or
1/2 cup parmigiano
3 large eggs, 2 of them lightly beaten
Salt and freshly ground black pepper to taste
1 cup fine plain bread crumbs, spread evenly over
a sheet of aluminum foil
Oil for frying
For the sauce
1 package frozen peas, thawed
1/4 cup olive oil
1 small carrot, finely minced
2 ounces pancetta, finely chopped
2 cups chicken broth
2 cups canned imported Italian tomatoes with their juice
Salt and freshly ground black pepper to taste
If you are using the fresh peas, bring a small saucepan of water to boil
over medium heat. Add the peas and cook until tender but still firm
to the bite, 4 to 6 minutes, depending on the size (they will finish cooking
in the sauce). Drain the peas and set aside in a bowl until ready to
use. Drain the bread and squeeze it out with your hands into a soft
pulp. In a medium size bowl, combine the bread, beef, garlic, sage, parsley
pecorino Romano. And 1 egg and season with salt and pepper. Mix
well with your hands or with a large spoon until the ingredients are well
blended. Take one heaping tablespoon of the beef mixture between the
palms of your hands and roll it into a ball about the size of a small egg,
then flatten it a bit. Repeat this with the remaining mixture.
When all the polpette have been shaped, dip them into the beaten eggs and
coat the them with the bread crumbs. Heat one inch of oil in a medium-size
skillet over medium heat until it begins to sizzle and smoke. Lower
a few polpette at a time into it with a slotted spoon. Cook until they
are lightly golden on both sides, 2 to 3 minutes. Remove them with a
slotted spoon and transfer to paper towels to drain. To prepare the
sauce, heat the oil in a large skillet over medium heat. Add the carrot
and onion and cook, stirring, until they begin to color, 2 to 3 minutes.
Add the broth and tomatoes and season with salt and pepper. Bring the
sauce to a gentle boil, then add the polpette and reduce the heat to medium-low.
Cover the skillet, leaving it slightly askew, and cook until the sauce has
a medium-thick consistency, 7 to 8 minutes. Add the peas and cook a
few minutes longer. Taste and adjust the seasonings and serve immediately.
----------------------
Apple Dumpling Muffins
2 cups flour
1 cup sugar
1 tbs baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp mace
1/4 tsp cardamom
1/8 tsp ground cloves
1/4 cup oil
4 tbs butter, melted
2 eggs
3/4 cup milk
2 granny smith apples, peeled, cored, and sliced
Preheat oven to 350 degrees. Sift together dry ingredients. Make a
well in the center and mix in by hand the oil, butter, eggs, and milk.
Fold in sliced apples. Spoon into wax paper-lined 12-unit muffin pan.
Bake for 30-35 minutes. yield: 12 2-4 oz muffins or six 6-8 oz muffins.
----------------------
Chicken Mousakhan, with Sumac Onions & Pine Nuts.
1/2 cup olive oil
5 large onion sliced thin
salt and pepper
4-6 chicken breasts, cut into pieces
1/2 cup pine nuts, sauteed until toasted golden in
olive oil blotted dry
4 tablespoons ground sumac
1 teaspoon ground allspice
1/2 teaspoon ground cloves
4 whole pita bread or 6, depending on guests
Preheat the oven to 450 degrees. Heat 1/4 cup of the oil in a large
skillet over a low flame. Add the onions and saute for as long as it
takes for them to wilt and then caramelize to a soft golden NOT burned onion
product. After about 5 minutes, salt to taste. Season the chicken
pieces with the salt and pepper, rubbing well into the skin. Transfer
the onions to a 9 by 12 inch baking dish and place the chicken on top of the
onions. Bake uncovered for 5 minutes, then turn the oven down to 375
and continue to bake another 15 minutes.
When you browned the pine nuts you should have removed them from the oil
and dried them in a paper towel. Now, mix the sumac, allspice, cloves
and the pine nuts in a small bowl. Remove the chicken from the oven.
Drizzle some olive oil over the top (I like to spray the chicken well with
unflavored non stick spray, it helps the seasoning stick to the chicken and
the chicken bakes up better. Then, sprinkle the sumac, allspice, clove
and nut mixture over the chicken so it sticks to the chicken. Now, return
the chicken to the oven for 25 minutes more, or until you think it is cooked.
Preheat the broiler. Place pita on a cookie sheet or jelly roll
pan which has edges. Using a large spatula, transfer each serving of
chicken with onions underneath onto a pita round. Pour any remaining
liquid onto the chicken and pita. Place in the oven under the broiler
and broil for 5 minutes. Then serve each person one pita with onions
and chicken.
----------------------
Easy Shortbread Cookies
1 cup flour
1/2 cup corn starch
1/2 cup confectioners sugar
3/4 cup (1 1/2 sticks) butter
1 teaspoon vanilla
Preheat oven to 350, cream ingredients thuroughly together, spoon onto greased
cookie sheet and back toll lightly golden.
----------------------
Mexican Chocolate Cake
8 Tbs (120 ml) butter
1/2 cup (125 ml) vegetable oil
2 oz (55 g) unsweetened chocolate, chopped
1 cup (250 ml) water
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
2 cups (500 ml) sugar
1/2 cup (125 ml) buttermilk
2 eggs, beaten
1 tsp (5 ml) cinnamon
1 tsp (5 ml) vanilla
Combine the butter, oil, chocolate, and water in a small saucepan and heat
over low heat, stirring until the chocolate is melted. Combine the remaining
ingredients in a mixing bowl and stir in the chocolate mixture. Pour
into a greased 9x13-inch (22x33 cm) baking pan and bake in a preheated 350F
(180C) oven for 20 to 25 minutes, until a toothpick inserted in the center
comes out clean. Frost with Mexican Chocolate Icing, below. Serves
8 to 10.
Mexican Chocolate Icing
8 Tbs (120 ml) butter at room temperature
2 oz (55 g) unsweetened chocolate, chopped
1/4 cup (60 ml) milk
1 lb (450 g) powdered (confectioner's) sugar
1 tsp (5 ml) cinnamon
1 tsp (5 ml) vanilla
1/2 cup (125 ml) chopped walnuts or pecans
Combine the butter, chocolate, and milk in a small saucepan and heat over
low heat, stirring until the chocolate has melted. Remove from the heat
and stir in the sugar gradually. Stir in the remaining ingredients and
frost the cake while the icing is still warm.
----------------------
Chicken Breasts Positano
8 ripe tomatoes
1 small onion, cut lengthwise into fine slivers
3 cloves garlic, minced
2 cups extra virgin olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons fresh lemon juice
1 teaspoon sugar
4 bunches arugula, rinsed and dried
3 whole boneless skinless chicken breasts
2 cups stone ground yellow cornmeal
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon good quality chili powder
1/4 teaspoon cayenne pepper
3 eggs
1 tablespoon water
Olive oil
Place a strainer over a medium-size saucepan. Holding the tomatoes
over the strainer, remove the cores and seeds, letting them drop into the
strainer. Press on the cores with the back of a spoon to extract the
juice and discard what remains in the strainer. Dice the tomato pulp
and add it to the saucepan. Add the onion, garlic, and oil, and stir.
Season with salt and a generous amount of pepper. Stir in the lemon
juice and sugar. Let the mixture stand, loosely covered, in a warm place
(on top of the stove or in the oven with the pilot light on) for several hours.
Cut the arugula into slivers, and toss them with the tomato dressing, coating
them well. Set the salad aside. Cut each chicken breast in half
along the breastbone line. Remove the fillet (the finger size muscle
on the back of each half), and reserve them for another use. Flatten
each breast half with the flat end of a meat pounder until thin. Place
cornmeal, salt, pepper, chili powder, and cayenne in a pie plate or shallow
bowl, and mix well. Stir the eggs and water together in another shallow
dish. dredge the chicken pieces in the cornmeal mixture, shaking off
any excess. Then dip them in the egg, and dredge them again in the
cornmeal, pressing lightly to make sure it adheres well. Heat 1/8 inch
of the oil in a large heavy skillet, and saute the chicken pieces until just
cooked, about 2 to 3 minutes on each side. To serve, place the chicken
on individual plates or on a platter. Drain the arugula salad slightly,
and arrange some on top of each portion; serve immediately. 6 portions.
----------------------
Stewed Spinach with Peanut Sauce
2 tablespoons vegetable oil
3 medium onions, thinly sliced
1 medium red bell pepper, seeded and chopped
1 1/2 cups vegetable broth
1/2 cup unsalted sugar-free peanut butter
2 tablespoons cider vinegar
1 teaspoon salt, preferably sea salt
1/4 teaspoon cayenne pepper, or to taste
2 pounds spinach, well washed, stemed, and chopped
Heat the oil in a 5-quart Dutch oven or soup kettle. (I usually just
use a large skillet.) Add the onions and bell pepper, and cook over medium
heat, stirring often, until the onions have softened, about 5 minutes.
Add the broth and bring to a boil. Stir in the peanut butter, vinegar,
salt, and cayenne. Add the spinach and cook, stirring often, just until
the spinach has wilted, about 5 minutes. Serve immediately.
----------------------
Old Fashioned Gingerbread with Rum Sauce
1/2 cup butter
1/2 cup sugar
1 egg, beaten
1 cup molasses
2 1/2 cups sifted flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon ground ginger
1 cup hot water
Cream butter and sugar. Add egg and molasses. Set aside. Sift together flour,
baking soda, cinnamon, ginger, cloves, and salt. Add to the butter mixture.
Blend well. Add hot water. Beat mixture until smooth. The
batter will be soft. Bake in a 9 inch square pan for 35 minutes in
a 350 oven. Serve with warm rum sauce.
Rum sauce
1/2 cup butter
3/4 cup brown sugar
1/4 cup cream
1 to 2 tablespoons rum
Melt butter. Add brown sugar, and boil 1 minute. Add cream,
and boil a few more seconds. Remove from heat. Stir in rum extract
or rum.
----------------------
Evil Jungle Prince with Chicken
1/2 pound boneless chicken breast
2-6 small red chili peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 tbs oil
1/2 cup coconut milk
1/2 tsp salt
1 to 4 tbs fish sauce
10-15 sweet basil leaves
1 cup chopped cabbage
Thinly cut chicken into 2-inch strips. Grind together red chili peppers,
lemon grass and kaffir lime leaves in a food processor or pound in a mortar.
Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir
in coconut milk and cook for 2 minutes. Add chicken and cook for 5 minutes
or until cooked. Reduce heat to medium-low. Stir in fish sauce
and basil. Serve on bed of chopped cabbage. Makes 3 to 4 servings.
----------------------
The World's Best Hot Fudge Sauce - Maida Heatter
1/2 cup heavy cream
3 Tbs. unsalted butter, cut into small pieces
1/3 cup granulated white sugar
1/3 c. dark brown sugar, firmly packed
Pinch of salt
1/2 cup strained Dutch-process cocoa powder
Place the cream and butter in a heavy 1-quart saucepan over moderate heat.
Stir with a small wooden spatula until the butter is melted and the cream
just comes to a low boil. Add both sugars and stir for a few minutes
until they are dissolved. Reduce the heat. Add the salt and cocoa
and stir briskly with a small wire whisk until smooth. Remove from heat.
Serve immediately or cool and reheat slowly in the top of a double boiler
over hot water, or in a heavy saucepan over the lowest possible heat.
----------------------
Mary Ann's Banana Bread yield:
2 loaves
SIFT TOGETHER:
2 c. flour
1 TB. baking soda
1/4 tsp. salt
1/2 tsp. allspice
1/2 tsp. cinnamon
CREAM:
1/3 c. softened margarine
1/2 c. brown sugar
1/2 c. white sugar
1 egg
2 egg whites
1 tsp. vanilla
Add flour mixture alternating with:
1/2 c. buttermilk
2-3 mashed bananas (should measure out to a heaping cup)
Spoon into 2 greased and floured bread pans.Bake 45-55 minutes. I add raisins,
nuts or mini chocolate chips sometimes.
----------------------
Martha Stewart's Stollen
11 cups sifted all purpose flour
10 oz currants, soaked in 1/2 cup cognac
3/4 cup sugar
15 oz. golden raisins, soaked in 1/2 cup orange juice
1 tsp. salt
1/2 lb. diced citron
1/2 tsp. ground mace
1/2 lb. diced orange peel
1/2 tsp. grated nutmeg
1/4 lb. chopped dried apricots
2 cups warm milk
10 oz. blanched almonds, coarsely chopped
1 1/4 cups (2 1/2 sticks) unsalted butter, melted
Grated rind of 2 lemons
2 oz. cake yeast or 3 packages of active dry yeast, dissolved in
1/2 cup warm water
1 stick melted butter, for brushing cakes before baking
Confectioners' Sugar for dusting
6 large eggs, lightly beaten
Parchment paper to line baking sheet
In a large bowl, sift together the dry ingredients. Stir in the warm
milk and melted butter. Add the dissolved yeast and eggs. Knead
until fairly smooth. Add the dried fruits, almonds and lemon rind to
the dough and continue kneading on a floured board for about 10 minutes.
If dough is sticky, knead in more flour. Place dough in a buttered bowl, cover
with plastic wrap and let rise in a warm place until doubled in bulk, about
1-2 hours. Punch down and cut dough into two parts. (Martha then rolls
each part into a 12" by 8" rectangle, brushes it with melted butter and folds
the top and bottom thirds over the middle lengthwise. Instead, I divide
each part into three, roll them out until they're long round strands about
14" long, brush them with the butter and braid them.) Place on a parchment-lined
baking sheet, cover with plastic wrap and let rise again in a warm place for
1 to 1 1/2 hours. Bake in a preheated 350 degree oven for 35-40 minutes, or
until golden brown (braids take less time). Cool on rack and dust with
confectioners' sugar.
----------------------
Jesse's Silverback Gorilla Bread
1/3 cup granulated sugar
2 tablespoons cinnamon
1 stick salted butter
1 cup packed brown sugar
1/4 cup dark Barbados rum
1/4 cup of half dry sherry & half cream sherry (omittable)
1 tablespoon vanilla
1/2 cup of currents
8 oz cream cheese
1 cup broken walnuts
1 recipe French Bread Dough (below)
Preheat the oven to 350*f.
Pam a pretty Bundt pan. Mix the granulated sugar and cinnamon.
In a saucepan, melt the butter, brown sugar, alcohol's, and currents over
low heat, stirring well; let simmer while preparing the French Bread Dough.
Cut the cream cheese into 30 pieces. Pinch the dough into 30 pieces.
Roll each piece of cream cheese in cinnamon sugar, fold a piece of dough around
it, and then roll it in cinnamon sugar. Sprinkle some of the nuts into
the bottom of the Bundt pan, pour in 1/3 of the syrup and currents.
Place half of the prepared balls in the pan. Sprinkle with cinnamon
sugar, pour 1/3 of the syrup over the rolls, and sprinkle on some more of
the nuts. Arrange the remaining rolls on top, sprinkle with the remaining
cinnamon sugar, pour the remaining syrup over the rolls, and sprinkle with
any remaining nuts. Bake for 40 minutes until bubbling and gorgeous!
Remove from the oven and cool a few minutes. Plate and invert.
French Bread Dough
1 cup + 1 tablespoon hot tap water
1 tablespoon sugar
1 tablespoon yeast
3 scant cups bread flour
1 teaspoon salt
Combine water, sugar and yeast and allow to proof. Place flour and
salt in cuisinart with bread blade. Pour proofed yeast mixture into
cuisinart and pulse to combine. Correct water/flour balance and knead
for 3-5 minutes. Ball into oiled proofing bowl and let raise 10 minutes
in warm location while prepping the cream cheese and cinnamon sugars.
----------------------
Blue Ribbon Apple Pie
Crust:
2 c all purpose. flour
1 tsp. sugar
1/4 tsp. salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/3 c butter or marg.
1/3 c shortening
4 to 5 tbs of cold water
Filling:
1/2 c sugar
1/4 c Firm packed brown sugar
1/4 c all purpose. flour
1/2 tsp cinnamon
1/2 tsp nutmeg
6 c peeled, cored slice 1/4" tart cooking apples
1 tbs butter or marg.
1 tsp sugar
1/2 c whipping cream
Preheat oven to 400. In large bowl stir together flour, sugar, salt,
cinnamon, nutmeg from crust ingredients. Cut in butter and shortening
until crumbly. With fork mix in water until flour is moist. Divide dough
in half; shape into 2 balls and flatten. Wrap 1 ball in plastic wrap
and put in fridge. On a floured surface roll other ball into a 12"
circle. Place in a 9" pie pan. Trim pastry to 1/2" from rim of
pan; set aside.
In a large bowl, combine filling ingredients EXCEPT apples, 1 tbs butter,
1 tsp sugar, & whipping cream. Add apples; toss to coat. Spoon into
crust. Roll other ball into 12" circle; cut 8 large slits in crust.
Place over pie, crimp or flute crust. Brush with melted 1 tbs butter;
sprinkle with sugar. Cover edge of crust with foil. Bake 35 minutes;
remove foil. Continue baking 10 to 20 min. or until crust is brown
and juice begins to bubble through slits. Remove from oven; run knife
through slits. Pour whipping cream evenly through all slits. Return
to oven for 5 minutes to warm whipping cream. Cool pie
30 min.
----------------------
Microwave Pudding
Ingredients
3 Tablespoons Cornstarch
1/3 cup sugar
1/3 cup cocoa powder
1 teaspoon vanilla
2 cup milk
dash salt
1/2 cup of chocolate chips
1 Tablespoon butter
Directions: In a 1 quart microwave proof bowl, whisk together the cornstarch,
sugar and cocoa. Whisk in the two cups of milk and the teaspoon of vanilla
until they are well combined. Cook on high in the microwave for 3 minutes.
Whisk again and cook on high for an additional 3-8 minutes. (It usually takes
no more than 3 minutes to cook) After each minute whisk again. When the pudding
comes to full boil and thickens remove from microwave and stir in butter and
chocolate chips. Serve this pudding warm or cold.
----------------------
Homemade rice-a-roni
1/4 C butter or margarine
1 C long grain rice
1/2 C uncooked fine egg noodles or vermicelli
2-3/4 C stock
2 TB minced fresh parsley
In a saucepan, melt butter. Add the rice and noodles; cook and stir til
lightly browned, about 3-5 min. Stir in stock; bring to a boil. Reduce heat;
cover and simmer for 20-25 min. or til stock is absorbed and rice is tender.
Stir in parsley.
----------------------
Basic Waffle Recipe
2 cups flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
2 eggs, separated
2 cups milk
4 to 6 tablespoons butter, melted
(1 cup toasted and coarsely chopped pecans, optional)
Sift flour, baking powder, sugar and salt twice. Beat egg yolks, add
milk, and mix with dry ingredients just enough to blend them. Add the
butter. Beat egg whites until stiff but not dry and gently fold into
the batter. (Pecans can be folded in at this point if desired.) Bake
in a preheated waffle iron.
----------------------
Chicken Stock
1 whole free-range chicken* or 2-3 pounds of bony
chicken parts, i.e., necks, backs, wings, and breastbones
gizzards from one chicken (optional)
feet from the chicken (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
Cut chicken parts into several pieces. Place chicken pieces in a stock
pot with water, vinegar, and all vegetables except parsley. Let stand
30-60 minutes. Slowly bring to a boil (use only a low flame). As it
heats, remove the scum that rises to the top. Reduce heat, cover and
simmer for 6 to 24 hours.** About 10 minutes before finishing the stock, add
parsley (this adds mineral ions). Remove the chicken pieces, and strain
the stock into a large bowl. Allow to cool, then transfer to the fridge.
Once it's chilled, the fat can easily be removed. At this point, I
put 2-cup quantities into plastic
freezer containers to store until I need it.
----------------------
Collin's Beer Batter
2 eggs, whole beaten
12 ounces beer
12 ounces flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 nutmeg
1/2 teaspoon baking powder
Combine eggs and beer Add dry ingredients all at once. Mix smooth,
adjust consistency as required. If batter is heavy, adjust with a small
amount of milk. If batter is too thin, adjust with cornstarch. Do not
over mix Dredge fish or vegetable lightly in cornstarch. Shake off excess,
dip in batter and immerse directly into fat cooking at 375*f.
----------------------
Connemara Apple Cake
2 1/2 cups flour
1 tsp baking powder
1/8 tsp salt
3/4 cup sugar
6 tbs butter
3/4 cup sour milk
1 egg beaten
2 apples peeled and chopped
Preheat oven to 375 deg
Grease and flour 8-inch cake tin
Sift the flour, baking powder, salt and sugar into a mixing bowl.
Rub the butter into the flour mixture Add the beaten egg and sour milk gradually
and blend. Fold in the peeled and chopped apples. Spread the mixture
into the prepared cake tin and bake for 45mins.
----------------------
Indian Ice Cream or Kulfi (Mango) - Vandana in Pune
1 tin (400gm) sweetened condensed milk
1 tbs plain flour
4 cups Milk
1/2 tsp saffron
4 tbs chopped almonds and pistachios
3 medium sized mangoes
Peel mangoes and remove pulp. Mash well and keep aside. Take
a tbs of milk, warm it and crush the saffron in it with the back of a spoon.
Mix together condensed milk, milk and plain flour. Bring to boil stirring
continuously. Remove from fire and cool. Add saffron paste. Mix
in mango pulp and pour into individual moulds and freeze. While serving,
unmould the Kulfi, sprinkle the chopped nuts and serve.
----------------------
Tex Mex rice
1 cup long grain white rice
Olive oil
1 can (8 oz.) tomato sauce
2 cans water (use tomato sauce can)
1 tsp cumin
1 tsp salt
1 half bell pepper sliced into long strips
1 half medium onion sliced into long strips.
1 avocado, sliced into strips
Saute the rice in a little olive oil until coated and no longer clear over
medium high heat, stirring so it doesn't scorch. Reduce heat to medium,
add tomato sauce, water, cumin and salt, and stir to combine. Lay the onion
and pepper on top of the water (they will look like they are submerged but
will lay flat on the cooked rice. Cover and simmer for about 15 minutes.
Top with sliced avocado and serve. Provecho!
----------------------
BB King's BBQ Ribs
2 lbs. Pork Loin Ribs
Dry Spice Rub (see recipe below)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 Tbs. Worcestershire sauce
2 Tbs. dried onion
1/4 cup soy sauce
1/4 cup water
Rub the ribs well with some of the Dry Spice Rub & refrigerate, covered,
for 4 to 6 hours. In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water & 1/2 cup Dry Spice Rub
& cook over very low heat for 3 hours. Preheat a grill or smoker
over low heat until hot. Add ribs & cook, covered, for 3 to 5 hours.
Brush with sauce during last minutes of cooking. Serve with remaining
sauce.
Dry Spice Rub
1 cup chili powder
1 Tbs. garlic granules
1 tsp. onion powder
1/2 tsp. cumin
1 1/2 tsp. salt
2 Tbs. seasoned salt
In a jar combine all ingredients well & store in a dry place, covered,
until ready to use.
----------------------
Oxtail Stew
2 lbs. oxtails
2 tablespoons flour (or enough to coat the oxtails)
2 tablespoons oil (or enough to brown the floured oxtails)
1 large (about 3/4 to 1 cup) chopped onion
1 bay leaf
2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon vinegar
2 cups water
2 to 3 medium potatoes, cut into pieces
3 carrots, cut into pieces
2 ribs celery, cut into pieces
1 green pepper, cut into peaces
Coat oxtails with flour. In Dutch over or deep fry pan brown oxtails
in hot oil. Add onion and brown slightly. Add bay leaf, salt,
pepper, vinegar and water. Simmer 2 to 2 1/4 hours until tender. Remove
bay leaf. Add vegetables; simmer 30 - 45 minutes until tender. If desired,
thicken juices with 2 tablespoons flour mixed with 1/4 cup water. Bring
to a boil.
----------------------
American Sticky Buns
For the dough:
1 package yeast
1/2 cup warm water
3 cups flour
1/4 cup sugar
1 tsp salt
1/2 cup milk
1/4 cup butter, melted
1 egg
For the filling:
1/4 cup sugar
1/4 cup chopped pecans
1/2 tsp cinnamon
For the topping:
1 cup heavy cream
1 cup brown sugar, packed
1/2 cup chopped pecans or walnuts
1 tsp vanilla
Dissolve the yeast in the warm water and let sit for 5 minutes, until the
mixture begins to foam. Combine the flour, sugar, and salt in a large
mixing bowl. Combine the egg and melted butter in a second bowl and
add the egg mixture and the yeast mixture to the dry ingredients. Mix
until combined and knead on a lightly floured surface for 10 minutes.
Let rise until doubled in volume, about 1 hour. Punch the dough down
and roll into a rectangle about 11 x 13 inches (28 x 33 cm). Sprinkle
with the filling and roll into a log, stretching it to about 16 inches (40
cm) in length. Slice into 1-inch (2.5 cm) slices. Mix together the topping
ingredients and divide between two greased 8-inch round cake pans. Arrange
8 rolls in each pan and allow to rise for 30 minutes. Bake in a preheated
350F (180C) oven for 20 to 30 minutes, until golden brown. Invert onto
serving plates while still warm. Makes 16, to serve 8 to 12.
----------------------
Risotto
1 cup Arborio rice
1 tbs olive oil
2 14 oz. cans chicken broth
1 14 oz. can beef broth
1 green onion, sliced thinly
1 small onion, diced
1/4 to 1/2 cup grated Asiago cheese
Sliced fresh mushrooms
Heat the broth to just around a simmer and keep it hot. Heat olive
oil in a 3 or 4 quart pan over medium heat. Add onions and cook for
about a minute, stirring constantly. Add rice and cook about a minute,
again stirring constantly. Add about 2 cups of the hot broth and stir
well. Stir the rice mixture and when the broth is almost all absorbed add
more about a cup at a time. Stir it well when you add the broth.
Keep stirring and adding broth until the rice is cooked and creamy.
When you add what will be the last of the broth stir in the mushrooms.
They cook very quickly so that's all they need. When it's done stir
in the cheese and serve.
----------------------
Thai Dye Chicken
12 chicken thigh fillets
Marinate overnight in:
1/2 cup oyster sauce
1/2 cup soy sauce
1/4 cup melted margarine or butter
1/4 cup chopped fresh cilantro
Bake at 350 for 1 hour, or better yet, grill over low heat. Meat will
be a lovely golden brown.
----------------------
Glazed Orange Cake
1 cup butter
2 cups sugar
5 eggs
1/2 teaspoon vanilla extract
2 Tablespoons grated orange rind
3 cups cake flour
1 Tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
For the glaze:
1/4 cup butter
2/3 cup sugar
1/3 cup orange juice
Preheat oven to 350*f. Cream butter and sugar until light and fluffy.
Beat in eggs very well, one at a time. Beat in vanilla and orange rind.
Sift together the flour, baking powder and salt, and add to batter alternately
with the milk, ending with the flour. Spoon into a greased and floured
10" tube pan. Bake one hour or until cake tester comes out clean.
Cool on a cookie sheet or wire rack for two minutes. Heat glaze ingredients
in a small saucepan until sugar just dissolves. Pour the hot glaze over
the hot cake and allow cake to cool thoroughly in the tube pan before removing.
----------------------
Pumpkin Chocolate Chip Cookies
1 cup sugar
1 cup pumpkin
1/2 cup margarine
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup chocolate chips
Preheat oven to 350. Mix sugar, pumpkin and margarine. Stir
in flour, baking soda, baking powder, cinnamon and salt. Stir in chocolate
chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10
minutes until light brown. Remove from cookie sheet to cool.
----------------------
HEAVENLY CAKE
4 oz. white chocolate, shaved
1 tsp. vanilla
1 tsp. water
1/2 cup chocolate chips
2 sticks butter, softened
1/2 cup pecans, chopped
1/2 tsp. salt
1/2 cup coconut
1 tsp. soda
1 1/2 cups sugar
6 chocolate caramels
1 cup buttermilk
2 T. creme de cacao
2 eggs
2 cups cake flour
chocolate sprinkles
1 recipe for chocolate custard
1 recipe Frosting
Melt white chocolate in water over low heat. Cream butter and blend in chocolate.
Sift flour with salt and soda. Add flour mixture, sugar and buttermilk to
chocolate/butter mixture. Beat 2 minutes. Beat in eggs one at a time. Add
vanilla. Fold in chocolate chips, pecans and coconut. Bake in 2 well-greased,
floured 9-inch cake pans at 350 degrees for 30 minutes. Cook recipe for Chocolate
Custard (recipe follows). Add caramels to custard when custard becomes thick.
Stir until caramels melt. Cool. When cake is cooled, drizzle creme de
cacao on bottom layer. Sandwich with custard. Frost with frosting. Add
chocolate sprinkles on top.
CHOCOLATE CUSTARD
1 1/2 T. sugar
1 cup milk, scalded
1/2 T. flour
1/4 tsp. vanilla
1 egg, slightly beaten
1 oz. semi-sweet chocolate, melted and cooled.
Combine sugar and flour. Beat into eggs. Beat chocolate into egg mixture.
Add to scalded milk in double boiler and cook, stirring often until thickened.
Add vanilla and cool completely.
FROSTING
1/2 cup powdered sugar
1/2 pint whipping cream
1 tsp. cocoa
few drops of vanilla
Sift together sugar and cocoa. Whip the cream until frothy. Gradually beat
in sugar mixture. Add vanilla.
----------------------
Cindy's Meatloaf
2 cups of fresh bread crumbs
3/4 cup minced onion
1/4 cup minced green pepper
2 eggs
2 pounds ground chuck
2 tablespoons horseradish
2 1/2 teaspoons salt
1 teaspoon regular mustard
1/4 cup milk
1/4 cup ketchup
1/2 cup ketchup
Prepare the bread crumbs, onion and green pepper. Preheat oven to
400*f. With a fork slightly beat the eggs; mix in the ground chuck.
Add the bread crumbs, onion and optional green pepper. Add horseradish,
salt, mustard, milk and 1/4 cup ketchup; combine lightly but thoroughly.
Again, I use my hands. In a bowl, shape meat loaf into an oval; turn
onto a shallow baking dish or a bake and serve platter, smooth into a shapely
loaf. Spread the top with the 1/2 cup ketchup. Don't skimp on
this part. Bake for 50 minutes.
----------------------
Eggplant with Cheese and Walnuts
2 1/2 lb eggplant, peeled, sliced 1/2" thick
4-6 cloves garlic, finely chopped or put through a press
1/2 C olive oil
2 red onions, peeled, halved, and sliced
28-oz can diced tomatoes
1/3 C white wine, opt.
fresh ground black pepper
1 1/3 C walnut pieces
1/2 lb Fontina
1/4 lb mozzarella
Broil eggplant slices on greased cookie sheet until tan freckles appear.
Turn, and repeat. Set aside. In large skillet, saute onions and garlic
in olive oil; stir on high until onions begin to brown. Cut the plum
tomatoes in very thick slices and add them, with all their juice. Stir in
wine. Cook several minutes over high heat, stirring often. Add
salt/pepper to taste. Pour tomato sauce into a large, shallow casserole
(9x13"). Arrange sauteed eggplant slices over it in one even, overlapping
layer. Scatter walnuts evenly on top. Grate cheeses and sprinkle
over. Bake 20-30 min at 350*f. It should be bubbling hot, and
the cheeses should be melted and beginning to brown. Serve immediately.
----------------------
Almond Toffee Bars
1/2 cup packed brown sugar
2/3 cup butter or margarine, softened
1/2 cup light or dark corn syrup
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon salt
Topping (below)
Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2 by 10 1/2
by 1 inch. Mix brown sugar, butter, corn syrup, egg and vanilla.
Stir in flour and salt. Spread dough in pan. Bake until light
golden brown, 18 to 20 minutes. Prepare topping. Pour over baked
layer. Spread evenly. Bake until light brown and set, 15-20 minutes
(15 works best for me). Cool. Cut into rectangles.
Topping
1/3 cup packed brown sugar
1/3 cup light or dark corn syrup
1/4 cup butter or margarine
1/4 cup whipping cream
1 teaspoon vanilla
1 cup sliced almonds
Cook and stir brown sugar and corn syrup over low heat until sugar is dissolved.
Stir in butter and cream. Heat to boiling; remove from heat. Stir
in vanilla and almonds. Makes about 4 dozen cookies.
----------------------
Oatmeal Pancakes
1 1/2 cups buttermilk
1/2 cup non-fat milk
2 eggs
4 tablespoons oil
1 cup oatmeal
1 cup flour
2 Tablespoons sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
Combine first 4 ingredients, stir in the oatmeal. Stir the rest of
the dry ingredients together, then mix into the wet ingredients stirring only
until mixed. Bake on a 375 griddle, serve with your favorite syrup or
topping.
----------------------
Sausage Fried Rice
5 - 6 cups cold rice
1 lb. bulk sausage
1 pkg cole slaw mix
1/4 - 1/3 cup soy sauce
1/2 lb. bean sprouts
1/2 lb frozen peas
4-5 eggs
2-3 green onions, sliced
Brown the sausage, scramble the eggs and the green onions in a large pan,
reserve. Stir fry the cole slaw mix just until the cabbage is tender
in a little oil. Add cold rice. Add some soy sauce to help break the
rice up and give it some color, add browned sausage and mix well. Once
the rice is broken up and well mixed, allow to brown a little. Toss
and brown some more. Add the bean sprouts and frozen peas. Mix
well then add the scrambled eggs. Mix everything well and make sure
the eggs are broken up and not in big chunks. Season with pepper, as
needed. Add more soy sauce until it tastes the way you want it to.
Add the green onions, mix well, and serve.
----------------------
Fajitas !!
1 pound Flank Steak
3/4 cup soy sauce
2 1/2 tablespoons honey
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic
3/8 teaspoon ginger
1 bell pepper - sliced into strips
1 onion - cut in 1/2 and sliced into strips
1 tablespoon olive oil
Medium cheddar cheese - grated
Lettuce - shredded
Sour cream
Guacamole
Pico De Gallo
6 - 10 flour tortillas
Combine the soy sauce, honey, Worcestershire sauce, garlic and ginger. Add
the meat and marinade 6 hours or over night. Heat the olive oil in a
frying pan and stir fry the onion and bell pepper. Mean while, grill
or broil the flank steak until well done. Slice the steak into 1/4 inch
strips across the grain. Remove the onion and bell pepper slices to
a bowl and top with the steak.
I usually just put this on the table in the bowl and let everyone assemble
their own. To assemble, place some of the meat and veggies in the center
of a tortilla. Top with grated cheddar cheese, shredded lettuce, sour
cream, guacamole and pico de gallo.
To make the Pico De Gallo:
1 tomato - finely chopped
1/4 cup finely chopped onion
1 jalapeno finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt
Mix all ingredients and chill for at least 1 hour.
To make the Guacamole:
1 avocado
2 tablespoons finely chopped onion
2 tablespoons finely chopped tomato
1 teaspoon lime juice (lemon juice works as well)
2 or more dashes hot sauce (optional)
Mash the avocado and mix in the remaining ingredients. Place the pit
in the center and cover tightly with plastic wrap. Refrigerate until
ready to eat.
----------------------
Greek Walnut Cake (Karithopeta)
Cake ingredients:
1 lb. unsalted butter, room temp.
1 cup sugar
2 tsp vanilla
8 med. eggs, room temp
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 cup uncooked farina (not instant)
1 cup all-purpose flour
1/2 cup milk
2 cups coarsely chopped walnuts
Syrup:
2 cups sugar, 3 cups water, 1 cup honey
1 stick cinnamon, 1 slice orange w/peel,
1 tsp lemon juice
Butter 13 X 9 X 2-inch pan. Preheat oven to 375*f. Cream butter and
sugar until light and fluffy. Add vanilla and eggs and continue beating
for 2 minutes. Add baking powder, baking soda, ground cinnamon; beat
another 2 minutes. Slowly beat in the farina, flour, milk, walnuts.
Pour batter into prepared pan. Smooth top w/spatula. Bake 40 minutes.
Make Syrup: Combine all ingredients in saucepan. Stir until it comes
to a boil; reduce heat, simmer until cake is finished. Remove cinnamon stick
and orange slice from syrup. Pour very slowly, one cup at a time, over
the entire cake. Wait for syrup to be absorbed before pouring the next
cup. Let sit for at least 4 hours before serving. Greek style
cuts: place the pan so that the longest sides go from left to right, and cut
four to five even cuts horizontally. Cut the verticals on a 45-degree
angle, and the hostess gets to eat the leftover triangular pieces!
----------------------
Special Oatmeal Cookies
1 Cup Butter, softened
2 1/2 Cup Sugar
4 Eggs
3/4 Cup Molasses
3 1/2 Cup Flour
2 tsp. Baking Soda
1 tsp. Salt
2 tsp. Cinnamon
4 Cups Oatmeal
1 Cup Chopped Pecan or Walnuts
2 Cups Raisins
In a big bowl, cream first 4 ingredients. Add flour, baking soda,
salt, and cinnamon. Mix well. Add oatmeal, nuts and raisins.
Drop by teaspoonful onto greased cookie sheets. Bake at 350 degrees
for 8-10 minutes. Sometimes I substitute chocolate chips for the raisins.
----------------------
Southern Fried Chicken
3 lbs chicken pieces
Marinade:
6 cups buttermilk
1/4 cup salt
1/3 cup hot sauce
Breading:
3 cups all purpose flour
5 tablespoons salt
1 tablespoon black pepper
2 tablespoons baking powder
2 pounds (32 oz) vegetable shortening or oil
Combine buttermilk, 1/4 cup of salt, and hot sauce in a large container.
Add chicken pieces, turning to coat in the liquid. Cover and refrigerate
for at least 2 hours or overnight. Combine flour, 5 tablespoons salt,
pepper, and baking powder. Place mixture in a brown paper bag.
One at a time, place marinated chicken pieces in bag and shake to coat.
Remove each piece after coating and place on a plate. Heat shortening or oil
in a deep fryer or deep pan to 375 degrees. Important: oil must be heated
exactly to 375, if too cold, breading will be soggy, if too hot, breading
will burn. Fry chicken in pan until dark golden brown on bottom, about
15 minutes. Turn over and fry for 15 minutes on other side. If
using deep fryer, simply immerse in oil for 15-20 minutes. Transfer
to paper towels and drain. You can keep chicken warm in a 200*f degree
oven.
----------------------
White Bean-Garlic Dip
2 16-20 oz. cans cannellini beans
2 tbs. olive oil
2 tsp. chopped garlic
1 cup chopped fresh cilantro
3 tbs. lime juice, fresh or bottled
1 tsp. crushed red pepper flakes
1/2 tsp. salt
Drain and rinse beans in colander. Add to food processor. Warm
the olive oil in a pan or in the microwave. Add garlic and red pepper
flakes to impart flavor. Add to beans. Add cilantro, lime juice,
and salt. Process until smooth. Chill and serve with freshly baked
pita chips or baked tortilla chips.
----------------------
Marinated Tofu Cutlets
1 pound extra firm tofu
1/4 cup fresh lime juice
3 tbs. soy sauce
1 tbs. sesame oil
1 tbs. honey
1 tbs. dehydrated onion flakes
1 tsp. garlic, minced
1 tsp. fresh ginger, grated
1 tsp. fresh ground black pepper
2 tbs. sesame seeds
Slice the tofu block into four equal slices lengthwise. Combine all
other ingredients except the sesame seeds. Mix well. In a 9" square
pan, add the tofu slices to the marinade and marinate in the refrigerator
for at least 4 hours, preferably overnight. Turn the slices at least
once while marinating. Bring the dish to room temperature before cooking.
Preheat the oven to 350F. Sprinkle the Tofu with the Sesame Seeds.
Bake for 45 minutes. If the Tofu is not nice and brown, leave in the
oven for a few more minutes. Serve with rice, or use for sandwiches.
----------------------
Gingered Pork & Cabbage Soup
6 cups vegetable broth
8 oz boneless pork-cut into 1/2 inch cubes
1 large onion, chopped
4 cloves garlic, minced
2 tsp grated fresh ginger
1 Tbs cooking oil
3 small tomatoes, chopped
2 medium carrots, finely chopped
1/2 cup anelli pasta
4 cups thinly sliced Chinese cabbage
1/4 cup snipped fresh mint
In a saucepan bring the broth to boiling. Meanwhile trim fat from
the pork and cut into 1/2 inch cubes. In a large pan cook pork, onion,
garlic and ginger in hot oil until pork is brown. Add broth and bring
back to a boil. Stir in tomatoes and carrots. Reduce the heat
and simmer 15 minutes. Stir in the pasta and cook for 10 more minutes
or until the pasta is tender but still firm. Stir in cabbage and mint.
Simmer until cabbage has wilted.
----------------------
Blueberry Oat Muffins
1 cup flour
1 cup oatmeal
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites, lightly beaten with fork
1/2 cup maple syrup
1/4 cup peanut oil
1/4 cup milk
1 cup blueberries
Preheat oven to 375*f.
Combine all ingredients except blueberries and mix until just moist.
Gently stir in blueberries. Fill lined or greased muffin tins.
Bake 20 minutes. Cool before serving. Makes 12.
----------------------
LEMON CHICKEN
1 whole chicken
2 small lemons
salt
Clean chicken. Salt inside and outside. Roll lemons on the counter
top until soft. Put 15 to 20 holes in each one with a fork. Put
lemons inside chicken. Put chicken, breast side down in a baking dish.
Bake at 350 degrees for 30 minutes. Turn breast side up and bake for
30 minutes more. Turn oven to 400 degrees and bake for 30 minutes more.
----------------------
American Chocolate Pudding
6 oz bittersweet or semisweet chocolate
2 Tbs cocoa powder
2 Tbs cornstarch
2/3 cup sugar
A pinch of salt
1 cup heavy cream
3 egg yolks
2 cups milk
1 Tbs butter
2 tsp vanilla
Melt the chocolate in a bowl set over hot water. Sift the cocoa powder,
cornstarch, sugar, and salt into a large heavy saucepan. Whisk in the
cream, egg yolks, milk, and melted chocolate. The chocolate will make
lumps which will disappear in cooking. Bring to a boil mover moderate
heat, stirring constantly with a whisk. Reduce the heat to low and cook
until the pudding coats the back of a spoon very thickly. Strain the
pudding into a bowl, pressing with a rubber spatula and discarding the residue
left in the strainer. Stir in the butter and vanilla. Serve warm or
chilled.
----------------------
Chicken Stroganoff
2 tablespoons butter
2 tablespoons oil
2 onions, thinly sliced
2 cloves garlic, crushed
8 chicken thigh fillets, sliced
1/4 lb. mushrooms, sliced
2 teaspoons sweet paprika
1 cup sour light cream
1/4 cup tomato paste
salt and pepper to taste
2 tablespoons chopped parsley
Heat butter and oil together in a large frying pan. Cook onion and
garlic until onion is tender. Add the chicken pieces. Cook, turning,
until chicken is tender. Stir in mushrooms and paprika. Cook until
tender. Stir in combined sour cream, tomato paste and salt and pepper.
Simmer gently until heated through. Sprinkle with parsley. Serve with
boiled rice or pasta.
----------------------
Joy's Baked Ricotta
1 pound fresh ricotta cheese
1/2 teaspoon crushed chilies
6 sun dried tomatoes in oil, finely chopped
8 cloves garlic, crushed
good quality olive oil
1 teaspoon fresh thyme, chopped
Place half the cheese in base of a 20cm shallow ovenproof dish and pat down.
Scatter the sun dried tomatoes, sambal oeleck and half the thyme and garlic
evenly over cheese. Cover this with the rest of the cheese and spread
over remaining thyme and garlic. Drizzle with olive oil. Place
in a pre-heated 180C oven for about an hour, or till top is golden.
Serve with crusty bread or crackers for a delicious nibble with a glass of
chilled white wine, and enjoy!
----------------------
Kung Pao Chicken
2 TBS (each) dark soy sauce and dry sherry
1 garlic clove minced
1 tsp. minced pared ginger root
5 oz. chicken cutlets, cut into 1 inch cubes
1 tsp. peanut and seseme oil
2-3 mild dried chili peppers
1 oz. unsalted shelled roasted peanuts
1 med. red bell pepper, cut into match stick pieces
1/4 C. each diagonally sliced scallions and celery
1/4 C. chicken broth
1 tsp. cornstarch
In a small bowl combine soy sauce, sherry, garlic and ginger root; add chicken
and turn to coat. Cover with plastic wrap and refrigerate at least 30
minutes. In 12 inch nonstick skillet (or wok) heat oil; add chili peppers
and cook over med-high heat, stirring frequently, until peppers are browned
(about 1 minute). Remove and discard peppers. To same skillet
add peanuts and cook over med-high heat, stirring frequently until nuts are
lightly browned, about 1 minute. Transfer nuts to plate; set aside.
Using a slotted spoon, transfer chicken to same skillet, reserving marinade.
Cook chicken over med-high heat, stirring frequently, until browned on all
sides and cooked through, 2-3 minutes. Transfer chicken to plate with
peanuts; set aside. Add bell pepper, scallions, celery (and water chestnuts)
to skillet and cook over med-high heat, stirring frequently, until tender
crisp, 1-2 min. Add broth and cornstarch to reserved marinade and stir
to dissolve cornstarch; add to veggies in skillet along with chicken and
peanuts, and cook, stirring constantly until mixture comes to a boil and
thickens, about 2-3 minutes. Makes 2 servings
----------------------
LUSCIOUS LENTIL CUTLETS
1/2 cup lentils (red or brown)
3 carrots
2 stalks celery
1 onion
1 packet mushrooms
1 green pepper
1 clove garlic
1 small green chili
olive oil
1 egg
1/2 cup bread crumbs
1 vegetable stock cube
salt and pepper
Boil the lentils in water until soft this should take about an hour. Grate
all the vegetables, except for 1 carrot, together with the garlic. Fry
the vegetable mix gently in a little olive oil until tender. Add to
the drained lentils. Add the unbeaten egg, bread crumbs, crumbled vegetable
stock cube and a little salt and pepper. Add the last carrot, freshly grated.
Mix well together, then shape into patties. Brush with a little oil
and grill or gently fry until cooked. Serve with a green salad.
Serves 4.
----------------------
Pasta with Amatrice Sauce
2 Tbs olive oil
3 cloves garlic, finely chopped
1 small onion, chopped
1/4 cup dry white wine
28oz tin tomatoes, drained and chopped
1 tsp sugar
1 tsp chili powder
1 tsp paprika
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp cinnamon
Salt and freshly ground pepper to taste
1 lb dried pasta, such as penne or mostaccioli, cooked al dente
Freshly grated Parmesan cheese for garnish
Heat the oil in a large sauce pan over medium heat, and saute the garlic
and onion for about 5 minutes, stirring frequently, until theonion is softened.
Add the optional wine, tomatoes, and spices, and bring to a boil. Reduce
the heat and simmer uncovered for 15 minutes. Ladle the sauce over the cooked
pasta and serve with grated Parmesan cheese. Serves 4 to 6.
----------------------
Basic Pastry Dough
1 1/4 cup (310 ml) all-purpose flour, plus additional for dusting the work
surface
1 tsp sugar
1/2 tsp salt
1 stick cold unsalted butter
2-4 Tbs ice water
Combine the flour, sugar, and salt in a food processor. Cut the butter into
8 to 12 pieces and add to the flour mixture. Pulse the food processor until
the flour and butter are blended and the mixture resembles coarse cornmeal.
Alternately, use a fork or pastry knife to combine the flour and butter.
Add 2 tablespoons (30 ml) of the ice water over the mixture and gather the
mixture into a ball using a wooden spoon or spatula. Add more water if
necessary to form the dough into a ball. Wrap the dough in plastic wrap and
form into a thick disk about 4 inches (10 cm) in diameter. Refrigerate the
dough for 20 to 30 minutes. The dough may also be refrigerated for several
days at this point, or frozen almost indefinitely. Unwrap the dough and
roll it out on a floured surface. Always place the rolling pin in the
center of the dough and roll towards the edges. If the dough sticks to the
rolling pin, dust the top of the dough liberally with flour. Rotate and
turn the dough over occasionally as you roll it out. Place your pie plate
on top of the dough to determine when to stop rolling - it should be 1 to
2 inches (3-5 cm) larger than the diameter of the plate. Carefully fold
the dough in quarters. Place the point of the folded dough in the center
of the plate and unfold carefully. Trim the excess dough to about 1/2
inch (1 cm) all around and tuck it under itself around the edges. Decorate
the edge with your fingers or the times of a fork. The dough is now
ready to be filled.
To pre bake the crust, butter a large piece of foil and place it buttered
side down in the dough. Fill the foil with rice, beans, or pie weights.
These may be reused for the same purpose in the future. Bake in a preheated
425F (220C) oven for 10 to 12 minutes. Remove from the oven and reduce the
heat to 350F (180C). Carefully remove the foil and weights and return the
pie to the oven. Bake for an additional 10 to 15 minutes, until golden
brown. Remove and cool on a wire rack. Makes one 8- to 10-inch (20-25 cm)
pie crust.
----------------------
Marian's Chicken Pot Pie
6 tablespoons butter -- melted
6 tablespoons flour
2 cups chicken broth
1 cup half and half -- (fat free works)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt -- more to taste
1 teaspoon ground sage
4 cups cooked chicken -- chopped
16 oz. frozen vegetables, thawed
Buttermilk biscuits:
2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon soda
1 tablespoon sugar
5 tbs. butter
1 cup buttermilk
Melt butter in large saucepan. Add flour and mix well. Add broth
and half and half and stir to dissolve flour. Heat until thickened.
Mix in seasonings. When hot, add the cooked chicken and thawed frozen
vegetables. Heat through. Heat oven to 400 degrees. Meanwhile,
make the biscuits in medium sized bowl. Stir together all the dry ingredients,
cut in the butter until it's in small pieces and add the buttermilk.
Stir until it forms a ball. Knead a few times until smooth on a lightly
floured surface. Pat out to a 1/2" thickness and cut with a 2" biscuit
cutter. Pour the chicken mixture into a 9x13 baking dish then top with
the unbaked biscuits. (You may have a few biscuits left over).
Bake for about 20 minutes, until the biscuits are lightly browned and the
chicken mixture is bubbling. Serves 6-8 - depending on how hungry everyone
is.
----------------------
Sour Cream Muffins
1 cup sour cream
1 cup buttermilk
3 Tbs melted butter
1 3/4 cups flour
2 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Stir the sour cream, buttermilk, and butter together in a mixing bowl.
Sift in the remaining ingredients and stir as little as possible to incorporate
- do not try to remove all the lumps. Fill greased muffin tins about
two-thirds full and bake in a preheated 400F (200C) oven for 20 to 25 minutes.
Makes about 24 2-inch (5 cm) muffins.
----------------------
Green Enchilada Sauce
1 pound of peeled (paper skin) and washed tomatillos cut in halves
2 medium white onions coarsely chopped.
1/4 cup olive oil
4 smashed cloves of garlic
1 1/2 Tsp. cumin
1 Tablespoon mild chile powder (or to taste)
1 4 oz can of diced green chilies
3 cups stock
Salt and pepper to taste
In a medium sauce pan, place the olive oil, onions and garlic and cook until
soft. Add the stock, tomatillos, cumin, chile powder and green chilies
and bring to a boil. Reduce heat to a simmer and cover, continue cooking
until the tomatillos are soft. Cool until room temperature. (At
this point, you may refrigerate sauce for later or freeze) When ready, process
sauce until smooth (in a blender or food processor). You may have to
process in batches depending on the size of your blender/processor.
Taste for seasoning - adding salt and pepper to taste. Depending on
the quality of the tomatillos, you may need to add a few teaspoons of white
vinegar to improve the acidity of the sauce.
----------------------
Xangus - name next Pet - small black dog?
----------------------
Fried Chicken
In a bowl, combine 2 eggs and 2 cups of buttermilk, salt, and pepper. Hand
whip til well mixed. In a separate bowl combine 2-3 cups flour depending on
how much chicken you're cooking, salt, pepper, garlic powder and cayenne
pepper. Using a fork mix until ingredients are well mixed. Take your
boneless skinless chicken and cut into 1/2" wide strips. Dip and completely
coat chicken pieces in egg mixture, then into the flour. Place in skillet
of at least 1 inch of oil, heated to deep fry. Turn chicken as it cooks
and remove when golden flour batter turns golden brown.
----------------------
Brioche - in the Cuisinart!
4 cups pastry flour, plus more for kneading
1/4 cup sugar
1 1/2 tsp instant yeast
1 tsp salt
8 Tbs cold butter, cut into small pieces
3 eggs
1 egg yolk
1/2 cup plus 2 Tbs milk
1/3-1/2 cup water
Combine the flour, sugar, yeast, and salt in a Cusisinart and process for
5 seconds. Add the butter and 3 eggs and process for 10 seconds.
Add 1/2 cup (125 ml) milk and 1/3 cup (80 ml) water while the machine is running
and process for 30 seconds. The dough should be very sticky - if it
is not, add more water. Grease a large bowl and scoop the dough into
it. Cover with plastic wrap and let rise 2 to 3 hours, until doubled in volume.
Punch the dough down and, using just enough flour to enable you to handle
the dough, shape it into 2 loaves. Place each loaf in a buttered loaf
pan (8x4 inches (20x10 cm) or 9x5 inches (23x12 cm)). Cover and let rise
for 1 hour. Mix the egg yolk with the remaining milk and brush on the
tops of the loaves. Bake in a preheated 400F (200C) oven for about
30 minutes, until golden brown. When done, the loaf should fall out
of the pan easily and the bottom should sound hollow when thumped. Remove
from the loaf pans and cool on wire racks. Makes 2 loaves.
----------------------
Humbling Moments Sweet Potato Casserole
(as presented by Bruce Aidel)
29oz can Sweet Potatoes (cut yams in syrup)
3/4 stick of Butter
1 cup of Sugar
1/2 teas Cinnamon
1/2 teas Nutmeg
2 Eggs
Microwave the Sweet Potatoes for 5 minutes on Medium power or warm in a
sauce pan with syrup. In a large bowl, mash the sweet potatoes &
add butter, sugar, cinnamon, nutmeg & eggs. (I use a food processor)
Mix to very smooth. Put in an oven proof glass or casserole dish (10"
x 12" x 2-1/2") & bake, uncovered, 20 minutes @ 400 F. Mix the "Topping"
while the Potato Mixture is cooking. When potato mixture is done, spread
the topping over the top surface of the dish & bake another 10 minutes
to brown.
Topping:
3/4 stick Butter, melted over low heat, then add the following & mix
well.
1/2 cup brown sugar
1/2 cup chopped nuts
3/4 cup crushed corn flakes
Cook the sweet potato mixture an extra 15 minutes before adding the topping,
for a total of 35 minutes. It helps the center set up better.
----------------------
Solo Cheddar Puff Cake
2 eggs
1/3 cup flour
1/3 cup milk
1/3 cup cheddar cheese, grated or shredded
1/8 teaspoon salt
2 teaspoons butter
Place butter in a oven safe 6 by 8 dish put into a 400*f oven to melt
while mixing the rest of the ingredients. Add milk to the eggs and beat
with a whisk, and add flour and salt. Beat mixture until smooth, and
add the cheese. Pour into hot dish after butter has melted and bake for 20
minutes.
----------------------
Chocolate Pudding Cake
Batter mixture:
6Tbs unsalted butter
1/3 cup cocoa
2 oz semisweet chocolate, chopped
2/3 cup sugar
1 Tbs vanilla
1/3 cup milk
1/4 tsp salt
1 egg yolk
3/4 cup all-purpose flour
2 tsp baking powder
Cocoa mixture:
1/3 cup cocoa
1/3 cup packed brown sugar
1/3 cup sugar
Coffee mixture:
2 shots espresso with water to make a 12oz Americano
For the batter, combine the butter, cocoa, and chocolate and melt in a small
saucepan over a pot of simmering water, stirring until smooth. Set chocolate
mixture aside to cool slightly. Add the sugar, vanilla, milk, salt,
and egg yolk to the chocolate mixture, whisking until smooth. Add the
flour and baking powder, stirring until combined. Pour the batter into
a greased 8-inch (20 cm) square glass baking dish. Combine the ingredients
for the cocoa mixture in a small bowl and stir to combine, breaking up any
lumps. Sprinkle the cocoa mixture evenly over the top of the batter.
In a small bowl, stir the espresso with water to make 1 1/2 cups and gently
pour over the cocoa mixture. Bake in the center of a preheated 325F
(160C) oven for about 45 minutes, until the cake has puffed and just begun
to pull away from the sides of the pan - do not over bake. Cool in
the baking dish on a wire rack and serve warm or at room temperature.
Serves 6to 8.
----------------------
Chocolate Date Cake
Step 1:
4 oz bittersweet chocolate, chopped
1 egg yolk
1 cup chopped dates
1 cup chopped walnuts or pecans
1 cup milk
2/3 cup sugar
Step 2:
2 cups flour
1 cup sugar
1/2 cup butter
1/2 cup milk mixed with
1 tsp lemon juice
1 tsp baking soda
1 tsp vanilla
1/4 tsp salt
3 egg whites, stiffly beaten
Combine the ingredients in step 1 in a large saucepan and cook over low
heat, stirring frequently, until the chocolate is melted and the mixture
is slightly thickened. Let cool. Stir in the remaining ingredients,
folding in the beaten egg whites last. Pour into a greased 8-inch (20
cm) square cake pan and bake in a preheated 350F (180C) oven for about 30
minutes, until a toothpick inserted in the center comes out clean.
Serves 8 to 12.
----------------------
Cream of Cauliflower Soup (or any vegetable)
1 Tbs olive oil
1 medium onion, chopped
2-4 cloves garlic, chopped
2 Tbs all-purpose flour
4 cups chicken or vegetable stock
2 cups cauliflower florets
1 large potato, peeled and diced
1/2 cup heavy cream, half-and-half, or milk
3/4 cup grated cheddar cheese
Salt and freshly ground pepper to taste
Chopped fresh chives or parsley for garnish
Heat the oil in a large saucepan over moderate heat and saute the onion
and garlic until tender but not brown, about 5 minutes. Stir in the
flour and cook an additional 2 minutes. Add the stock, cauliflower,
and potato. Bring to a boil, reduce the heat, and simmer covered for
15 minutes. Remove about half the cauliflower from the soup using a
slotted spoon and reserve. Puree the remaining soup in an electric
blender or food processor until smooth. Return the soup to the saucepan
and add the reserved cauliflower, cream, cheese, salt, and pepper.
Simmer over low heat, stirring frequently, until the cheese is melted.
Garnish with chopped herbs. Serves 4 to 6.
----------------------
Feta Beef Pot - from Fran in British Columbia
olive oil
1 lb lean ground beef
1 large onion coarsely chopped
3 stalks celery sliced thin
1 medium green pepper
1 can (14 oz) Italian style tomatoes chopped coarsely
1 can (6oz) tomato paste
1/4 cup water
1 tbs flour
1 tbs sugar
1 tsp dry mustard
garlic to taste
oregano to taste
1-2 cups cooked pasta
1/2 cup crumbled feta cheese
Brown meat in small amount of oil; when partly done, push to one side and
add a little more oil if necessary, then add chopped vegetables and continue
cooking until vegetables begin to soften. Shake together in a small
jar the tomato paste, water, sugar, flour and seasonings. Add tomatoes and
tomato paste mixture to meat and vegetables and stir. Combine with cooked
pasta and simmer about 10 minutes, until sauce is somewhat thickened, then
sprinkle crumbled feta over top. Place under preheated broiler until
cheese melts.
----------------------
Flan Espanola - via ??
serves 6 to 8
preheat oven to 200C, bake at 180C.
for the caramel:
7oz sugar
for the Flan:
1 14oz can sweetened condensed milk
1 12oz evaporated milk.
4 whole eggs
Loaf Pan
Pour sugar into a heavy sauce pan and heat, stirring occasionally over medium
flame until it begins to turn golden. At this point, the sugar can burn
very quickly so watch carefully. Continue to stir until it turns a
light brown, this is the desired caramel stage, just before it burns and turns
bitter. Immediately remove from heat and pour into a loaf pan, tipping
quickly to coat bottom and as much of the sides as possible. A normal
(not a non-stick) pan is better for this, if possible. Set aside.
Blend flan ingredients with a whisk for a few minutes. Pour into caramelized
mould. Place mould into a bain-marie, 1/2 up the sides of the loaf with boiling
water. Loosely lay a "tent" of foil over flan loaf to prevent top from
browning. Place in the middle of the oven, lower temperature to 180
C and bake for 1 hr. Keep adding boiling water to maintain the water
level.
Remove from oven and water bath. Allow to cool to room temperature
before refrigerating at least 4 hours. Unmold onto an oblong plate.
The cooling process allows the caramel to "sweat" forming a partial sauce
of the caramel. If you have difficulty in spite of this. Have
patience. Your up-side-down flan will suddenly "plop" onto the plate
if you lay a tea towel rung out in hot water on top of it. Be sure to
use a plate or dish big enough to catch the caramel. Do not shake the
Flan mould as it may form a break as it releases from the pan.
----------------------
Perfect Brown Stew in Five Steps - from Toby Jermains grandmother
1. A perfect stew takes its own time. Don't rush it. Brown meat
cubes; be sure that every piece is a rich, even tone - takes about 20 minutes.
On this browning depends the stew's downright deliciousness and the gravy's
perfection. Begin at least 3 or 3 1/2 hours before mealtime. You'll
need 1 1/2 to 2 pounds of 1-1 1/2" cubes of beef chuck or flank. Ask
your meat man for a small chunk of suet, 1-1 1/2" cube. Preheat heavy
kettle or Dutch oven. Toss in the suet pulled in bits. Brown
meat in the hot suet fat. Keep it sizzling.
2. All brown? Then pour in 4 cups (yes, a full quart) of BOILING water.
Measure the water - don't guess. And never shock that nicely browned
meat with cold water. Cold water at this stage would dampen the ardor
of the best-intentioned stew. Lower heat just a trifle, and gently shift
pieces of meat to be sure they aren't sticking. Add 1 tsp lemon juice
- this tenderizes the meat and gives a tang. Really, you'll be amazed
at the powerful flavor influence of the small amount of lemon juice.
It's a cooking secret.
3. Next comes the chef's subtle seasonings. Add 1 Tsp Worcestershire
sauce, drop in a clove of garlic, a sliced onion and 2 bay leaves. Sprinkle
with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, a dash of allspice or clove,
and lastly a tsp of sugar for that finishing touch. Now on with the
lid, turn heat low, and let simmer for 2 hours. Take a peek occasionally
and lightly scoot meat about to keep it from sticking. Add a little
more water if necessary.
4. There's the bell - the 2 hours are up. Now vegetables to the pot.
Have ready 6 carrots, whole or halved, and a couple of spuds, quartered, and
a pound (12 to 20) small white onions (leave them out if you're not an onion
lover). Cover, and simmer till vegetables can be easily pierced with
a fork - about 25 to 30 minutes. Remove vegetables and meat - careful
now, keep them pretty and whole - and place in heavy casserole while you
make the gravy. If you spot the bay leaves, lift them out.
They've done their seasoning stunt.
5. All set for the perfect brown gravy - velvet smooth. Blend
about 4 level Tbsp flour with cold water to make a smooth paste. Add
a little more water, then stir into stew liquid (about 2 cups). Blend
thoroughly; cook 5 minutes. Keep stirring. Return meat and vegetables
for a quick warm-up, then ladle proudly. It's Stew-pendous!
----------------------
White boy Fried Rice
4 cups steamed cooled rice
1/2 cup ghee/butter
1/4 cup mushroom dark soy sauce
1 lb tofu - cubed
2 bunches of green onions, chopped
4 cloves garlic, finely minced
2 eggs, scrambled
1 cup fresh mung sprouts
Marinate the tofu in soy. Wok half the ghee with the green onions,
garlic, sprouts, till crispy fried. Remove to cool. Mix
the eggs with 1/2 tsp of the soy, wok as a crepe, remove and shred.
Add remaining ghee and heat to almost smoking. Wok the rice fast, add
soy and tofu, vegetables, and finally egg. Serve immediatly
----------------------
Dogs name: Wogger - from Botswana via Richard
----------------------
Bulgogi - Korean BBQ
1 lb beef rib eye sliced very thin (about 1/8" thick)
Marinade:
2 TBS Soy sauce
1 TBS Sugar
1 TBS Sesame oil
1 tsp Salt
1 TBS Ground toasted sesame seeds
Dash fresh ground black pepper
4 Scallions, minced
3 cloves of garlic, minced
1 tsp fresh ginger grated
1 TBS sake or dry sherry
1 TBS Red pepper flakes
Mix all marinade ingredients, add meat and mix with hands to coat meat
thoroughly. Marinate for 30 minutes. This can be cooked in a
stove
top grill pan, or better yet, on an outdoor grill. It cooks very
quickly, and will take only one or two minutes per side. Garnish with
toasted sesame seeds.
----------------------
Beef Goulash
4 Tbs butter
2 lbs stewing beef, cut into 1-inch (3 cm) cubes
1-2 medium onions, chopped
2 cups red wine or beef stock, or
combination of these
1 green bell pepper, seeded and chopped
2 Tbs sweet paprika
Salt to taste
6-8 small potatoes, peeled
Heat the butter in a large pot over high heat and brown the beef cubes on
all sides. Add the onion and saute an additional 5 minutes. Add
the wine or stock, bell pepper, paprika, and salt. Reduce the heat and
simmer covered for 1 1/2 hours, adding more liquid if necessary - the finished
dish should have about 1 cup of gravy. Add the potatoes for the last
30 minutes of cooking. Serves 6 to 8.
----------------------
Beef Stroganoff
2 lbs lean beef (chuck or round steak)
8 T butter
1 T olive oil
3/4 lb mushrooms, sliced
1 1/2 T shallots
1 medium onion, sliced
2 T flour
1/4 c sherry
3 cups beef stock
3/4 t. salt
1 t Worcestershire sauce
1/4 t basil
Pinch of thyme
Pinch of marjoram
1 Bay leaf
2 T tomato paste
1/4 t freshly ground pepper
1/2 c sour cream
Slice meat thinly, about 1" or 2"x 2". Heat about 2 T butter and 1/2 the
oil in a large frying pan. Saute the mushrooms over medium heat for
about 3 minutes. Add more butter as needed. Add the onions and
shallots, and saute 2 minutes more. Remove from pan and set aside. Heat
another 2 T butter and oil, until it bubbles, then add 1/2 the meat and brown,
remove, then add other half of the meat. Remove the browned meat from
the pan. Put the flour in the pan and mix in with the oil and butter
(add if needed) until well blended. Gradually add the sherry and the
beef broth whisking and scrapping the pan until mixture is smooth. Add
Worcestershire sauce, basil, thyme, marjoram, bay leaf and tomato paste.
Stir till well blended. Add meat and season with salt and pepper (to
taste) and add the mushrooms/onions. Cook, covered, over medium-low
to low heat about 40 minutes, stirring frequently. Just before serving,
remove the bay leaf and stir in sour cream but do not allow the stroganoff
to come to a boil. Serve over rice.
----------------------
White Russian Rice (Jessica: "from my "White Russian" neighbor in
Brussles.")
2 Tbsp butter
1 minced shallot
1 cup Basmati rice
2 cups stock/water/tomato juice/etc...
pinch each: marjoram, thyme, cumin
1 bay leaf
salt and pepper to taste
Put butter in a pan. Add a finely chopped shallot and let it cook
to transparent. Add rice. Let the rice become transparent/pearly.
add liguid, cumin, thyme, marjoram and the bay leaf. Add salt and pepper.
Turn heat way down after it starts to boil, cover, and let it bubble gently
til almost done. Then turn it off and let it sit for about 5 or 10 minutes.
----------------------
Chinese Green Beans
1 lb. fresh green beans.
2 green onions, chopped.
2 cloves of garlic, minced.
6 thin slices of fresh ginger.
3 Tbs. of sesame oil.
1 tsp. sugar.
1/2 tsp. salt.
2 Tbs. soy sauce.
1/4 cup water.
Blanch the green beans in boiling water for 3-4 minutes; drain and plunge
into cold water to stop the cooking process. Drain on paper towels.
Cook green onions, garlic and ginger in hot sesame oil in a skillet 1 minute,
stirring constantly; add sugar, salt and soy sauce, and cook until sugar dissolves,
stirring constantly. Add the green beans and water, reduce heat to
medium, and stir-fry for 3 minutes. Serve immediately.
----------------------
AUNT BELLE'S RAISIN SUGAR COOKIES
1 1/2 cups raisins
1 cup butter, softened
1 1/2 cups sugar + extra sugar for rolling
3 eggs
3 cups flour
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon salt
Crushed nuts, walnuts or pecans as much as you desire
Grease a cookie sheet or 4. Boil raisins in a cup of water until water is
gone, set aside to cool. I tried golden raisins and really liked them.
Cream butter and sugar and then add the eggs - one at a time. Dissolve
the soda into the vanilla. Add flour about a cup at a time, the soda,
vanilla mixture and salt. Add raisins and nuts. Shape (with your
hands and a teaspoon) cookie mix into balls about the size of walnuts and
roll in sugar. Bake at 375 until lightly brown. Bake about 10
to 12 minutes until they are a nice brown color.
----------------------
Vandana's Saffron Chicken - via Pune, India
3/4 lb. Chicken breast
1" fresh ginger, minced finely
1 green chili, chopped finely
3 tomatoes, diced
2 onions, diced
1 cup natural yogurt
1/2 tsp cardamom powder
1/2 tsp saffron
1 tbsp warm milk
1 tsp red chili powder
1 tsp coriander powder
salt to taste
3 tbsp ghee/oil
Marinate chicken in salt, chili powder, cardamom powder and saffron (which
has been dissolved in the milk for 30 minutes). Heat ghee and fry onions
till golden in color. Add chopped ginger and green chilies and fry for a minute.
Sprinkle coriander powder and red chili powder and saute for 5 more seconds.
Add chopped tomatoes and simmer till oil floats on top. Add chicken
with its marinade, adjust seasoning if required and cover and cook till chicken
is tender. Serve hot with roti or steamed Basmati rice.
----------------------
Cake Allies
2 c. flour
1 c. sugar
3/4 c. butter
1 c. sour milk
1 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
1 egg
Cream butter and sugar until crumbly, add flour. Set aside 1/2 cup
of this mixture. To the rest of the mixture, add the milk (into which
you have dissolved the baking soda). Add the spices and mix, then add
egg. Put in greased pan, such as a loaf pan or square cake pan that
you might use for brownies. Sprinkle the reserved 1/2 cup crumb mixture
over the top. Bake at 375 degrees for 30-35 minutes until tester comes
out clean.
Note: This is not a sweet cake, but it is pleasantly spicy. It isn't
a high rising cake, which is why it's prepared in a smaller pan.
----------------------
Laila Svjeneks' Artichoke Dip
1 cup (250 ml) mayonnaise
1 cup (250 ml) shredded mozzarella
1/2 cup (125 ml) freshly grated Parmesan cheese
1 Tbs (15 ml) grated onion
1/4 tsp (1 ml) hot sauce, or to taste
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
1 14-oz (390 g) can artichoke hearts, drained and
chopped
Paprika to taste
Combine the mayonnaise, mozzarella, Parmesan, onion, hot sauce, garlic,
salt, and pepper in an electric blender or food processor and process until
smooth. Add the artichokes and place in a small baking dish. Sprinkle with
paprika and bake in a preheated 350F (180C) oven for 20 minutes, until bubbly.
Serve warm with crackers or toasted pita bread triangles.
----------------------
Cat name: Lomay
----------------------
Boeuf Bourguignonne a la Andrea
1 Tbs olive oil
3 bacon strips, coarsely chopped
3 pounds beef bottom round, cut into 1 1/2 inch pieces.
1/2 tsp salt
1/4 tsp freshly ground black pepper
10 ounces fresh white mushrooms, each cut lengthwise into quarters.
4 medium carrots, cut into 1-inch lengths.
1/2c chopped shallots
4 garlic cloves
1 cup hearty red wine
2 cups homemade beef stock
1 Tbs tomato paste
4 Tbs of unsalted butter, at room temperature
1/4 cup all purpose flour.
Heat the oil over medium heat. Add the bacon and cook, stirring occasionally
until the bacon is crisp and browned. Put the bacon on paper towels, and pour
the fat into a small bowl. Return 1 Tbs of fat to the pan, reserve the remaining.
Over medium-high heat, add the beef and cook. Do this in small batches, or
it won't brown. Add more fat as needed. Transfer the beef to a large platter.
Season it with 1/2 tsp salt and 1/4 tsp pepper, and set aside. Pour 1 Tbs
of the reserved fat into the pan. Reduce heat to medium. Add the mushrooms,
carrots, shallots, and garlic. Cook, stirring occasionally, until the mushrooms
soften and everything starts to carmelize. Add the wine. Bring to a boil,
deglazing the browned bits off the bottom of the pot with a wooden spoon.
Stir in the stock and tomato paste. Return the beef and any juices
on the plate to the pan. Simmer for 2 hours over low heat, stir in the reserved
bacon. Using a large slotted spoon transfer the meat and veggies to a large,
deep serving bowl. Bring remaining liquid to a boil, uncovered over medium-high
heat. While this is happening in a medium bowl, using a rubber spatula
work the butter and flour together until smooth. Gradually whisk about
1 cup of the hot cooking liquid into the mixture to make a thin paste. Briskly
whisk the paste into the boiling liquid. Cook, stirring occasionally,
until the sauce is thickened and no trace of raw flour taste remains. About
five minutes. Season with additional salt and pepper. Pour the
sauce over the meat and veggies, stir gently, serve, be admired!
----------------------
West African Stew
1/2 lb. chopped onions
1/2 cup oil
2 lbs. stew beef cut in 1 inch cubes
1 6 oz. can tomato paste
2+ cups stock
1/2 teaspoon crushed red pepper
1 tablespoon coarse black pepper
1 teaspoon salt
1/2 teaspoon thyme
2 large potatoes, cut in quarters
8 tiny white turnips, peeled
4 large sweet potatoes, chunked
1 cup peanut butter
4 cups cold rice
In a heavy stockpot, saute the onions in the oil until the onions are soft
but not brown. Add the stew meat and saute everything until brown. Add
the next six ingredients (tomato paste-thyme), cover tightly, and simmer over
low heat for 1 hour until meat is nearly done. Add the vegetables, cover,
and simmer for 30 minutes until the vegetables are tender. Combine the peanut
butter and roughly 1/2 cup of the pan gravy in a bowl, making a smooth
cream. Pour this mixture over the meat and vegetables. Cook for
5 minutes longer. Place 1/2 cup cooked rice in a large soup bowl. Arrange
some of each vegetable around edge of bowl. Stir up the stew in the
pot and place a ladleful of stew in the center of the bowl.
----------------------
Pecan Pie
1 cup white corn syrup
1 cup packed brown sugar
1/3 teaspoon salt
1/3 cup butter, melted
3 eggs
1 cup pecan halves
1 - 9" pie crust
Combine syrup, sugar, salt and melted butter. Slightly beat eggs and
add to sugar mixture. Beat well and pour into uncooked pie shell.
Sprinkle pecans on top of mixture (don't worry, they will all rise to the
top if at first they sink). Bake at 350 degrees for 55 minutes.
----------------------
Eggplant Steaks
3 cloves garlic, finely chopped
1/3 cup lemon juice
1/3 cup olive oil
1/4 cup chopped fresh basil
1 Tbs sugar
1 tsp oregano
Salt and freshly ground pepper to taste
5 baby Italian aubergine, sliced in 1/2-inch (1 cm) rounds
4 plum tomatoes, sliced
8 oz soft goat cheese
Fresh basil leaves
In a large bowl, mix together the garlic, olive oil, lemon juice, sugar,
oregano, salt, and pepper. Toss the eggplant slices in the mixture,
making sure they are very well coated. Place the eggplant on a very
hot grill. If there is any marinade left, pour it over the eggplant.
After two minutes, turn the eggplant over. Place tomato slices, a bit
of cheese, and a few leaves of basil on top of half the eggplant slices.
Place another slice of eggplant on top to make a "sandwich." Serve immediately
with tomato-basil topper.
Tomato-Basil Topper
5 plum tomatoes
1/2 cup finely chopped fresh basil
2 Tbs balsamic vinegar
1 Tbs finely chopped onion
Salt and freshly ground pepper to taste
Mix all ingredients together and let stand at room temperature for 1 hour.
----------------------
Angie Cooper's Apple Cake
1/2 cup butter
1 cup firmly packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
Pinch ground cloves
1/2 cup buttermilk
1 1/2 cups finely diced, peeled and cored apples
Topping:
1/2 cup firmly packed brown sugar
1/2 cup chopped walnuts
1 tsp cinnamon
Cream butter and sugar together and beat until smooth. Beat in egg,
continuing to work the batter until it is very light and fluffy. Sift
together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and
cloves. Stir into batter alternately with buttermilk, making three additions
of dry ingredients, and two of buttermilk. Quickly stir in apples. Note
that the batter is quite stiff. Spoon into a greased 9-inch square cake
pan, smoothing the top. Combine all the ingredients for the topping and sprinkle
over the batter. Bake in a preheated 350F oven for 40-45 minutes, or
until cake springs back lightly when touched in the middle and the smell
has attracted everyone to the kitchen. Best served warm, with a dollop
of whipped cream if you like.
----------------------
Spicy Chickpea Masala - from Vandana in Pune
1/2 lb chick peas, soaked for 8 hours
1 tea black bag
4 green chilies
2" fresh ginger peeled and chopped
8 cloves of garlic
4 onions chopped
4 large tomatoes chopped
6 cloves
1" cinnamon piece
4 black cardamom
2 tsp coriander powder
2 tsp cumin powder
2 tsp Garam masala
1 tsp red chili powder
1 tsp turmeric
1 tbs lime juice
2 tbs chopped coriander leaves
3 tbs oil
salt to taste
Cook the beans with cloves, cinnamon, cardamom, salt and tea bag till tender.
Discard the tea bag. Heat oil and fry onions till golden. Grind the
green chilies, ginger and garlic together. Add the paste to the onion
and fry for a few seconds. Add tomatoes, chili, coriander, turmeric
and cumin powders and fry again till the oil floats on the top. Pour the cooked
beans and simmer till the gravy turns thick. Sprinkle lime juice, coriander
leaves and garam masala before serving
----------------------
Fresh Peach Pudding (preheat oven to 325 degrees)
2 cups sliced peaches, place in bottom of an 8 X 8 X 2 inch pan ( you can
used frozen or canned in a pinch, be sure to drain well ).
Batter:
3/4 cup sugar
1/2 cup milk
1/4 cup butter
1/2 tsp salt
1 tbs baking powder
1/2 tsp vanilla
1 cup flour.
Combine sugar & butter, all dry ingredients, alternately with milk.
Pour over peaches.
Topping:
Mix 1 cup sugar & 1 tbs. cornstarch with 1/4 tsp salt. Sift over
batter. Pour 1 cup boiling water over all.
Bake at 325 degrees for 50 minutes. Serve warm (or as hot as you can
stand), with or without ice cream or cream. Plain is good. The
batter rises to make a nice topping, and the sugar makes it pretty.
The rest of the sugar and the cornstarch & water go to the bottom and
make a lovely sauce.
----------------------
Basic Cream Pie Custard - via Karen in Georgia
1 cup white sugar
3 tablespoons cornstarch, slightly rounded
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, well beaten (Reserve whites to make meringue.)
1/4 cup butter
1 teaspoon vanilla
In medium saucepan, mix together the sugar, cornstarch, and salt.
Add cold milk and stir well. Cook and stir over medium heat until mixture
begins to thicken. Add small amounts of hot mixture to egg yolks to
temper, and then add egg yolks to hot mixture. Cook and stir until it
reaches the consistency of very thick pudding. Remove from heat.
Add butter and margarine. Pour into baked crust. Makes one 9"-10"
pie.
Variations:
Banana pie: Add 3 bananas, crushed or sliced, as last ingredient.
Coconut pie: Add 1 cup flaked coconut as last ingredient. Sprinkle
additional coconut on top of meringue.
Chocolate pie: Before cooking, add 3 tablespoons cocoa to sugar/cornstarch/salt
mixture.
Lemon pie: Substitute 2 cups water for milk. Add juice of 2 lemons
as last ingredient, plus a little lemon zest, if desired.
----------------------
Spicy coconut rice
1 cup basmati rice
2 cups coconut milk
1/2 tsp turmeric
1 medium sized onion sliced lengthwise
2 cloves
1" cinnamon piece
2 black cardamom
1 bay leaf
2 tbs cashew nuts
1 tbs golden raisins
2 tbs ghee
salt to taste
Clean, pick and wash rice. Heat ghee and put in the spices and cashew
nuts. Let the spices crackle and cashew nuts turn golden in color.
Put sliced onion and turmeric and fry till golden brown. Add the washed
rice and sultanas and saute till the rice is completely dry. Heat coconut
milk and pour it into the rice. Bring the rice to a boil. Reduce
the heat and cover and cook the rice on a low heat till fully cooked.
Serve hot. Serves 2-3.
----------------------
Zucchini and Sausage Pie
2 Tbs olive oil
2 cups shredded zucchini
1 medium onion, chopped
1/2 lb bulk sausage
2 cups grated Swiss cheese
1 cup flour
1 cup milk
1/2 cup half-and-half
2 Tbs freshly grated Parmesan cheese
2 eggs, lightly beaten
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Heat the oil in a large skillet over moderate heat and saute the zucchini
and onion until tender, about 5 minutes. Remove from the skillet and
place in a large mixing bowl. Brown the sausage in thesame skillet and
drain on paper towels. Add the sausage to the bowl along with the remaining
ingredients and mix well. Pour into a greased 9-inch (23 cm) square
baking dish and bake in a preheated 400F oven for 40 minutes, or until the
tip of a knife inserted in the center comes out clean. Cool in the
baking pan and cut into squares to serve. Serve chilled or at room
temperature. Serves 8 to 10.
----------------------
Barbecued Ribs
2 full slabs pork spareribs (about 6 lbs. total)
3/4 cup Dry Rub for Barbecue
2 3-inch wood chunks or 2 cups wood chips
Heavy-duty aluminum foil
Brown paper grocery bag
2 cups Barbecue Sauce
Rub both sides of ribs with dry rub and let stand at room temperature for
1 hour. (For stronger flavor, wrap rubbed ribs in double layer of plastic
and refrigerate for up to 1 day. Soak wood chunks in cold water to cover
for 1 hour and drain, or place wood chips on 18-inch square of aluminum foil,
seal to make packet, and use fork tines to create about six holes to allow
smoke to escape. Meanwhile, light about 40 charcoal briquettes in chimney
Transfer coals from chimney to one side of kettle grill piling them up in
a mound two or three briquettes high. Keep bottom vents completely
open. When coals are covered with light gray ash, lay wood chunks or
packet with chips on top of charcoal. Put cooking grate in place, open
grill lid vents completely, and cover, turning lid so that vents are opposite
wood chunks or chips to draw smoke through grill. Let grate heat for
5 minutes, clean with wire brush, and position ribs over cool part of grill.
(Initial temperature will be about 350 degrees and will drop to 250 degrees
after 2 hours. Barbecue, turning ribs every 30 minutes, until meat
starts to pull away from ribs and has rosy glow on exterior, 2 to 3 hours.
Remove ribs from grill and completely wrap each slab in foil. Put foil-wrapped
slabs in brown paper gab and crimp top of bag to seal tightly. Allow
to rest at room temperature for 1 hour. Unwrap ribs and brush with
barbecue sauce if desired or serve with sauce on side.
For Gas Grill: If working with a small grill, cook the second slab of ribs
on the warming rack. Follow recipe for Barbecued Ribs, making the following
changes: Place foil tray with soaked wood chips on top of the primary burner.
Turn all burners to high and preheat with lid down until chips are smoking
heavily, about 20 minutes. Turn primary burner down to medium, turn
off burner(s) without chips, and clean grill with wire brush. Position
ribs over cool part of grill. Barbecue, turning ribs every 30 minutes,
until done, 2 to 3 hours. (Temperature inside grill should be constant
275 degrees; adjust lit burner as necessary.) Wrap, res, and brush ribs with
barbecue sauce as directed in charcoal recipe.
Dry Rub
4 T sweet paprika
2 T chili powder
2 T ground cumin
2 T dark brown sugar
2 T salt
1 T dried oregano
1 T granulated sugar
1 T ground black pepper
1 T ground white pepper
1-2 t cayenne pepper
Mix all ingredients in small bowl.
BBQ Sauce
2 T vegetable oil
1 medium onion, minced
1 cup tomato sauce
1 28-ounce can whole tomatoes with their juice
3/4 cup distilled white vinegar
1/4 cup packed dark brown sugar
2 T molasses
1 T sweet paprika
1 T chili powder
2 t liquid smoke (optional)
1 t salt
2 t ground black pepper
1/4 orange juice
Heat oil in large, heavy-bottomed saucepan over medium heat. Add onion
and saute until golden brown, 7-10 minutes. Add remaining ingredients,.
Bring to boil, reduce heat to lowest possible setting, and simmer, uncovered,
until thickened, 2 to 2 1/2 hours. Cool slightly. Puree sauce,
in batches if necessary, in blender or work bowl of food processor.
(Sauce can be refrigerated in airtight container for up to 2 weeks.)
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Panna Cotta
1 1/2 tsp gelatin
2T cold water
1 1/4 c cream (or fat free Half&Half)
1/2 c sugar
1 1/4 c buttermilk
1/8 t salt
1 t vanilla
fresh fruit as desired
In a small bowl, sprinkle the gelatin over the cold water and let sit for
several minutes. Meanwhile, in a saucepan warm the cream and the sugar
over low heat for a few minutes until the sugar dissolves. The cream
does not have to get hot, just barely warm. Remove from heat and stir
the softened gelatin into the cream. Stir in the buttermilk, salt and
vanilla. Pour into one large bowl or into individual ramekins or molds.
Cover and refrigerate for at least 3 hours or up to 24 hours before serving.
If using the large bowl, scoop out a serving and top with the fresh fruit.
If using the individual bowls, just top with the fruit. It will keep
for a couple of days in the refrigerator, if it will last that long.
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Groset Fool
1 qt of fresh raspberries OR 1 large can gooseberries, drained with 1/4
cup of the juice set aside
1/4 cup water
1/2 cup sugar
1 1/4 cups heavy cream
1/4 cup additional sugar
1 tsp vanilla extract
For fresh berries , add 1/4 cup water and the 1/2 cup of sugar. Cook
till soft. Force thru strainer to remove seeds., set aside to cool completely.
For canned berries , puree and force thru strainer, add 1/4 cup of the juice,
taste for sweetness add more sugar if needed. I never have had to.
Whip cream till almost stiff, add sugar and vanilla and whip till stiff.
Fold cream into the cooled fruit puree. Chill for at least 4 hours!
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Southern Sweet Potato Pie
1 pound sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run
cold water over the sweet potato, and remove the skin. Break apart sweet
potato in a bowl. Add butter, and mix well with mixer. Stir in sugar,
milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until
mixture is smooth. Pour filling into unbaked pie crust. Bake
at 350 degrees F for 55 to 60 minutes. When the entire pie has puffed
up like a souffle, it's time to take it out. It will sink down as it
cools. Make sure you let it cool before you serve.
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Carne Guisada
2 pounds round steak, cubed
1 Tbs garlic powder
2 Tbs ground comino (cumin)
1/2 tsp salt
1 tsp pepper
2 Tbs olive oil
3 Tbs flour
1 (14 oz) can diced tomatoes
1 1/2 cups water
1 onion, chopped
1/4 cup green bell pepper, chopped
Season the meat with the garlic powder, comino, salt and pepper. Heat
the oil in a large caste iron or other heavy skillet over medium high heat.
Add the meat and brown well. About halfway through the browning, add
the onion and bell pepper. When meat is browned, add diced tomatoes
and water and bring to a boil. Turn down heat to a slow simmer and cook
covered for at least an hour, stirring often. The longer you cook this, the
more tender the meat becomes. Carne Guisada is meant to be a stewed
meat dish in a medium gravy, so add water if it starts to dry out. Once
the meat is tender, mix the flour with enough water to make a thin paste.
Stirring well, add flour mixture to the skillet crushing any flour lumps.
Cook the carne guisada for an additional five minutes to allow gravy to thicken.
Check seasoning and add salt and pepper if needed. Serves 6-8.
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Italian Sausage Soup
2 lbs Italian sausage, cut into chunks
2 cloves garlic, mashed
2 large onions, chopped
28 oz can tomatoes
6 cups stock
1-1/2 cup red wine
1/2 tsp dried basil
3 Tbs parsley, chopped
1 med green pepper, chopped
2 med zucchini, slices about 1/2" thick
5 oz uncooked bow-tie pasta
Parmesan cheese, grated
In a 5-qt. Dutch oven, cook sausage over medium heat until lightly
browned. Remove and set aside, and drain off any fat. Add garlic
and onion and cook, stirring until limp. Stir in tomatoes, breaking
them into pieces and add sausage. Add broth, wine and basil. Simmer
uncovered for 30 minutes. Cool, then chill. Later, skim fat and
discard. Add parsley, pepper and zucchini. Simmer, covered for
25 minutes. While this is simmering, cook and drain pasta . Gently
mix pasta into soup. Serve with grated Parmesan.
This soup is very hearty and filling, and really qualifies as an entree.
With it, we always have (tradition, ya know!), an antipasto with a full array
of Italian lunch meats, tomatoes, onions, artichoke hearts, kalamata olives
and anything else that tickles my fancy at that point.