Garlic Brie Pasta
4 large ripe tomatoes, cut into 1/2-inch cubes
1 pound brie, rind removed, and cut into pieces
1 cup packed fresh basil leaves, cut into ribbons
3 garlic cloves, finely chopped
1 cup plus 1 tablespoon olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
Instructions:
In a large bowl, combine the tomatoes, brie, basil, garlic, 1 cup olive oil, salt and the pepper. Cover and let rest for 2 hours.
Bring a large pot of salted water to boil. Add 1 tablespoon olive oil and the pasta. Cook to al dente and drain. Pour over the tomato mixture and combine well. Season to taste with additional salt and pepper, if desired. Before serving, top with Parmesan cheese.
Monday, May 11, 2009
Monday, May 4, 2009
VEGETABLE MARINADE
Vegetable Marinade
1 cauliflower – cut up bite sized
3 carrots – 3 inch strips
3 ribs celery – 1 inch chunks
1 green pepper – 2 inch strips
1 jar stuffed olives
1 cup green beans – 2 inch pieces
Marinade
1 cup vinegar
1 cup water
¼ cup olive oil
2 tbsp sugar
1 tsp salt
1 tsp oregano
½ tsp pepper
I have used a variety of vegetables for this red peppers, cucumbers, etc.
Combine all ingredients and bring to a boil. Stir occasionally. Reduce heat and simmer for 8 – 10 minutes. Refrigerate for 24 hours before serving.
1 cauliflower – cut up bite sized
3 carrots – 3 inch strips
3 ribs celery – 1 inch chunks
1 green pepper – 2 inch strips
1 jar stuffed olives
1 cup green beans – 2 inch pieces
Marinade
1 cup vinegar
1 cup water
¼ cup olive oil
2 tbsp sugar
1 tsp salt
1 tsp oregano
½ tsp pepper
I have used a variety of vegetables for this red peppers, cucumbers, etc.
Combine all ingredients and bring to a boil. Stir occasionally. Reduce heat and simmer for 8 – 10 minutes. Refrigerate for 24 hours before serving.
THE ULTIMATE FRENCH FRY
The Ultimate French Fry Secret
Soak the potatoes in cold water this removes the starch. You must dry them prior to cooking or the fat will spit and sputter.
Fry them twice, this guarantees golden crisp potatoes.
Cook in 300 degree cooking oil for 5 minutes. You can transfer potatoes to a towel lined rack for up to 2 hours. Then heat oil to 375 degrees and refry potatoes in batches until golden 3 – 5 minutes
Soak the potatoes in cold water this removes the starch. You must dry them prior to cooking or the fat will spit and sputter.
Fry them twice, this guarantees golden crisp potatoes.
Cook in 300 degree cooking oil for 5 minutes. You can transfer potatoes to a towel lined rack for up to 2 hours. Then heat oil to 375 degrees and refry potatoes in batches until golden 3 – 5 minutes
STUFFED YELLOW HOT PEPPERS WITH FISH
Stuffed Peppers
20 small yellow hot peppers (or more)20 small yellow hot peppers (or more)
1 -8 oz.. Package cream cheese-softened1 -8 oz.. Package cream cheese-softened1/3 cup soya sauce1/3 cup soya sauce1 lb.. Boneless fish- raw-chopped into small pieces1 lb.. Boneless fish- raw-chopped into small pieces1 garlic clove, minced1 garlic clove, minced1 bunch green onions, chopped1 bunch green onions, choppedMarinate fish in soya sauce and garlic in a separate bowl up to one day ahead.
Make two incisions in each pepper, once across the top, but not all the way through-
So it appears as a hinged lid. The second cut goes down the centre of the pepper on the
same side as the previous cut. Both incisions meet as a T. Scoop out the seeds and set aside.
Blend in cream cheese with fish mixture and stuff peppers with this mixture.
Preheat oven to 350. Place on a lightly greased baking tray & bake for 30 minutes.
The smaller the pepper the hotter the bite!
This is good with any fish or chicken.
20 small yellow hot peppers (or more)20 small yellow hot peppers (or more)
1 -8 oz.. Package cream cheese-softened1 -8 oz.. Package cream cheese-softened1/3 cup soya sauce1/3 cup soya sauce1 lb.. Boneless fish- raw-chopped into small pieces1 lb.. Boneless fish- raw-chopped into small pieces1 garlic clove, minced1 garlic clove, minced1 bunch green onions, chopped1 bunch green onions, choppedMarinate fish in soya sauce and garlic in a separate bowl up to one day ahead.
Make two incisions in each pepper, once across the top, but not all the way through-
So it appears as a hinged lid. The second cut goes down the centre of the pepper on the
same side as the previous cut. Both incisions meet as a T. Scoop out the seeds and set aside.
Blend in cream cheese with fish mixture and stuff peppers with this mixture.
Preheat oven to 350. Place on a lightly greased baking tray & bake for 30 minutes.
The smaller the pepper the hotter the bite!
This is good with any fish or chicken.
SHEILA'S COUSCOUS SALAD
Sheila’s Couscous Salad
2 c. chicken stock
3/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp cumin
1/4 tsp turmeric
1 c. couscous
In a sauce pot, whisk together the stock, cinnamon, ginger, cumin and turmeric. Bring to a boil. Add the couscous in a slow steady stream, stirring constantly for 1 minute. Cover the pot and remove from the heat. Let it stand for 15 minutes.
Fluff the couscous with a fork and transfer to a large salad bowl and let cool. Fluff again rubbing with your fingers to break up any lumps.
Dice the following into small pieces and add to couscous
1 med. carrot
1 sm. red onion
1 sm red pepper
1 sm. cucumber
1 sm. zucchini
1 med. granny smith apple
Salad dressing
1/4 c. lime juice or lemon juice
1 tblsp olive oil
little salt and fresh ground pepper
Refrigerate for a couple hours.
I use a little of the Kraft Asian salad dressing drizzled over top
This is a fabulous recipe; I have experimented with various additions, eg. Sunflower seeds or various types of beans or lentils
2 c. chicken stock
3/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp cumin
1/4 tsp turmeric
1 c. couscous
In a sauce pot, whisk together the stock, cinnamon, ginger, cumin and turmeric. Bring to a boil. Add the couscous in a slow steady stream, stirring constantly for 1 minute. Cover the pot and remove from the heat. Let it stand for 15 minutes.
Fluff the couscous with a fork and transfer to a large salad bowl and let cool. Fluff again rubbing with your fingers to break up any lumps.
Dice the following into small pieces and add to couscous
1 med. carrot
1 sm. red onion
1 sm red pepper
1 sm. cucumber
1 sm. zucchini
1 med. granny smith apple
Salad dressing
1/4 c. lime juice or lemon juice
1 tblsp olive oil
little salt and fresh ground pepper
Refrigerate for a couple hours.
I use a little of the Kraft Asian salad dressing drizzled over top
This is a fabulous recipe; I have experimented with various additions, eg. Sunflower seeds or various types of beans or lentils
ROASTED VEGETABLES
Roasted Vegetables
Chop up various vegetables
Toss with Olive Oil, pepper and rock salt
Roast 425 degrees approx 40 minutes
Turn now and then till brown and fragrant. Splash with balsamic vinegar
Chop up various vegetables
Toss with Olive Oil, pepper and rock salt
Roast 425 degrees approx 40 minutes
Turn now and then till brown and fragrant. Splash with balsamic vinegar
ROASTED POTATOES WITH GARLIC
Roasted Potatoes with Garlic
Roast 2 heads of garlic, press out garlic, and discard skins. Then make a paste, by adding 4 ½ tsp olive oil, coarse salt and ground pepper. Mash with back of a spoon until smooth.
Slice 4 potatoes crosswise into one inch pieces. Spread a generous amount of paste on each slice. Reassemble each potato pressing halves together. Set the potato on a piece of foil, drizzle with 1 tsp olive oil, coarse salt and pepper to taste. Wrap potato tightly in foil, repeat with all potatoes.
Bake potatoes in a roasting pan or on a baking sheet until they are soft and have a caramelized roasted-garlic crust on the bottom, about 1 hour and 10 minutes.
Roast 2 heads of garlic, press out garlic, and discard skins. Then make a paste, by adding 4 ½ tsp olive oil, coarse salt and ground pepper. Mash with back of a spoon until smooth.
Slice 4 potatoes crosswise into one inch pieces. Spread a generous amount of paste on each slice. Reassemble each potato pressing halves together. Set the potato on a piece of foil, drizzle with 1 tsp olive oil, coarse salt and pepper to taste. Wrap potato tightly in foil, repeat with all potatoes.
Bake potatoes in a roasting pan or on a baking sheet until they are soft and have a caramelized roasted-garlic crust on the bottom, about 1 hour and 10 minutes.
HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS
Honey-Balsamic Glazed Roasted Beets & Carrots
You don’t need measurements here - but I’ve listed the proportions that I used; you can adjust each accordingly. The veg could be roasted in advance, then reheated in the balsamic and honey on the stovetop just before serving.
3 largish beets, tops trimmed
4 largish carrots, peeled and cut into 1″ chunks
olive or canola oil, for cooking
3 Tbsp. balsamic vinegar
2 Tbsp. honey or maple syrup
Wrap the beets in foil and roast them in the oven (at 350F - 400F, or whatever temperature the oven happens to be on) for 45 minutes to an hour, until tender. Set them aside until cool enough to handle.
Peel and chop the carrots and toss with a drizzle of oil in a baking pan. Roast for about half an hour, turning once or twice, until soft and starting to turn golden. Place the balsamic vinegar and honey in a large skillet, then add the carrots to the skillet along with any oil that has accumulated in the bottom of the pan, and when the beets are cool enough to handle, peel them with your fingers and slice into wedges into the pan.
Set it over medium-high heat and cook until the mixture bubbles and the liquid thickens, coating the carrots with a sticky glaze. Serve immediately, or cool and serve over a salad.
You don’t need measurements here - but I’ve listed the proportions that I used; you can adjust each accordingly. The veg could be roasted in advance, then reheated in the balsamic and honey on the stovetop just before serving.
3 largish beets, tops trimmed
4 largish carrots, peeled and cut into 1″ chunks
olive or canola oil, for cooking
3 Tbsp. balsamic vinegar
2 Tbsp. honey or maple syrup
Wrap the beets in foil and roast them in the oven (at 350F - 400F, or whatever temperature the oven happens to be on) for 45 minutes to an hour, until tender. Set them aside until cool enough to handle.
Peel and chop the carrots and toss with a drizzle of oil in a baking pan. Roast for about half an hour, turning once or twice, until soft and starting to turn golden. Place the balsamic vinegar and honey in a large skillet, then add the carrots to the skillet along with any oil that has accumulated in the bottom of the pan, and when the beets are cool enough to handle, peel them with your fingers and slice into wedges into the pan.
Set it over medium-high heat and cook until the mixture bubbles and the liquid thickens, coating the carrots with a sticky glaze. Serve immediately, or cool and serve over a salad.
POTATO, ORANGE, SPINACH SALAD
Potato Orange Spinach Salad
1 cup mild olive oil
½ cup diced plum tomatoes (can use canned)
¼ cup orange juice
1 tbsp orange zest
¼ cup sherry vinegar
salt and pepper
2 tbsp tomato puree
Salad
8 cups spinach leaves, well washed
6 very small red potatoes roasted or boiled and then sliced
1 cup celery
¼ cup finely diced red onion
segments of 4 oranges minus pith, and membrane
¼ cup toasted almonds
In a medium bowl, whisk together vinaigrette ingredients. Toss spinach leaves with some of the vinaigrette and place them on salad plates. Dress remaining ingredients with some of the vinaigrette, left over, and place atop the spinach.
1 cup mild olive oil
½ cup diced plum tomatoes (can use canned)
¼ cup orange juice
1 tbsp orange zest
¼ cup sherry vinegar
salt and pepper
2 tbsp tomato puree
Salad
8 cups spinach leaves, well washed
6 very small red potatoes roasted or boiled and then sliced
1 cup celery
¼ cup finely diced red onion
segments of 4 oranges minus pith, and membrane
¼ cup toasted almonds
In a medium bowl, whisk together vinaigrette ingredients. Toss spinach leaves with some of the vinaigrette and place them on salad plates. Dress remaining ingredients with some of the vinaigrette, left over, and place atop the spinach.
GRILLED VEGETABLES
Marinated Grilled Vegetables
½ lb whole button mushrooms
2 red bell peppers, quartered
1 yellow bell pepper, quartered
3 green onions
2 carrots & zucchini sliced
3 garlic cloves, minced
salt and pepper to taste
¼ cup fresh basil leaves, chopped
¼ cup balsamic vinegar
3 tbsp brown sugar
½ cup olive oil
Combine vegetables in a bowl with 1/3 of the oil and garlic. Season with salt and pepper. Toss to coat. Place vegetables on a medium hot grill and grill on both sides until vegetables are still firm to bite. Transfer vegetables to a large bowl and gently toss with remaining oil, basil, vinegar and brown sugar. Transfer to a platter and serve.
½ lb whole button mushrooms
2 red bell peppers, quartered
1 yellow bell pepper, quartered
3 green onions
2 carrots & zucchini sliced
3 garlic cloves, minced
salt and pepper to taste
¼ cup fresh basil leaves, chopped
¼ cup balsamic vinegar
3 tbsp brown sugar
½ cup olive oil
Combine vegetables in a bowl with 1/3 of the oil and garlic. Season with salt and pepper. Toss to coat. Place vegetables on a medium hot grill and grill on both sides until vegetables are still firm to bite. Transfer vegetables to a large bowl and gently toss with remaining oil, basil, vinegar and brown sugar. Transfer to a platter and serve.
MARINATED VEGETABLES
Crunchy Marinated Vegetables
½ cup fresh cauliflower
½ cup fresh broccoli
1 small carrot sliced
2 tbsp chopped and peeled kohlrabi
2 tbsp chopped celery
2 tbsp sliced ripe olives
1 large radish sliced
1 tbsp chopped green pepper
Marinade
¼ cup sugar
4 ½ tsp white vinegar
¼ tsp salt
¼ tsp ground mustard
4 ½ tsp vegetable oil
1 tbsp finely chopped onion
1/8 tsp celery seed
dash Italian seasoning
In a small bowl, combine the first eight ingredients, set aside.
In a small saucepan, combine the sugar, vinegar, salt and mustard, cook and stir over low heat just until sugar is dissolved. Pour into bowl and cool slightly.
Add the oil, onion, celery seed and Italian Seasoning. Whisk until well combined. Pour vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight.
½ cup fresh cauliflower
½ cup fresh broccoli
1 small carrot sliced
2 tbsp chopped and peeled kohlrabi
2 tbsp chopped celery
2 tbsp sliced ripe olives
1 large radish sliced
1 tbsp chopped green pepper
Marinade
¼ cup sugar
4 ½ tsp white vinegar
¼ tsp salt
¼ tsp ground mustard
4 ½ tsp vegetable oil
1 tbsp finely chopped onion
1/8 tsp celery seed
dash Italian seasoning
In a small bowl, combine the first eight ingredients, set aside.
In a small saucepan, combine the sugar, vinegar, salt and mustard, cook and stir over low heat just until sugar is dissolved. Pour into bowl and cool slightly.
Add the oil, onion, celery seed and Italian Seasoning. Whisk until well combined. Pour vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight.
PERFECT CRISP ROASTED POATOES
Perfectly Crisp Roasted Potatoes
6 russet baking potatoes
Olive oil
Salt and pepper
Place large cast-iron skillet in cold oven. Preheat oven to 475 degrees
Meanwhile peel and cut potatoes into irregular 2 inch chunks. Toss with about 3 tablespoons of oil, and salt and pepper. Add to hot pan. Roast, tossing occasionally until browned and crisp, approximately 1 hour.
6 russet baking potatoes
Olive oil
Salt and pepper
Place large cast-iron skillet in cold oven. Preheat oven to 475 degrees
Meanwhile peel and cut potatoes into irregular 2 inch chunks. Toss with about 3 tablespoons of oil, and salt and pepper. Add to hot pan. Roast, tossing occasionally until browned and crisp, approximately 1 hour.
CHERYL'S SMASHED POTATOES
Cheryl’s Skillet Smashed Potato Recipe
The great thing about these potatoes is that you can boil them off (pre-cook) the night before. they come together in just a few minutes just as you are ready to serve the rest of your breakfast or brunch.
one small bag of small potatoes (yukon golds, fingerlings, or something similar)
salt & pepper
1 - 2 tablespoons olive oil
Start by placing the potatoes in a large saucepan. Add a teaspoon of salt and cover with water. Don't peel the potatoes, because the skin helps keep the potatoes together. Bring the water to a boil over medium-high heat. Reduce the heat and cook at a low boil until they are tender enough to slide a knife in easily. It is important not to over-boil them, for golf ball size potatoes about 10 minutes or a little less. Drain the potatoes and refrigerate until you are ready to brown them in a large skillet.
Heat the olive in a large skillet over medium-high heat. Keep in mind it needs to be big enough to hold the potatoes, which double in size when they are smashed. Smash each potato with a masher or the bottom of a heavy glass. Season with salt and pepper and cook until crisp, and them turn and cook the other side. Sprinkle with chives, fresh herbs, whatever and serve.
The great thing about these potatoes is that you can boil them off (pre-cook) the night before. they come together in just a few minutes just as you are ready to serve the rest of your breakfast or brunch.
one small bag of small potatoes (yukon golds, fingerlings, or something similar)
salt & pepper
1 - 2 tablespoons olive oil
Start by placing the potatoes in a large saucepan. Add a teaspoon of salt and cover with water. Don't peel the potatoes, because the skin helps keep the potatoes together. Bring the water to a boil over medium-high heat. Reduce the heat and cook at a low boil until they are tender enough to slide a knife in easily. It is important not to over-boil them, for golf ball size potatoes about 10 minutes or a little less. Drain the potatoes and refrigerate until you are ready to brown them in a large skillet.
Heat the olive in a large skillet over medium-high heat. Keep in mind it needs to be big enough to hold the potatoes, which double in size when they are smashed. Smash each potato with a masher or the bottom of a heavy glass. Season with salt and pepper and cook until crisp, and them turn and cook the other side. Sprinkle with chives, fresh herbs, whatever and serve.
GREEK POTATOES
Greek Potatoes
1 cup water
½ cup olive oil
½ cup lemon juice
1 tbsp oregano
1 tbsp garlic
salt and pepper
4 potatoes
Mix the above ingredients. Peel and cut potatoes into thick slices. Put in baking dish and bake 500 degrees for 50 minutes. Turn 3 or 4 times during cooking, add water if it begins getting dried out.
1 cup water
½ cup olive oil
½ cup lemon juice
1 tbsp oregano
1 tbsp garlic
salt and pepper
4 potatoes
Mix the above ingredients. Peel and cut potatoes into thick slices. Put in baking dish and bake 500 degrees for 50 minutes. Turn 3 or 4 times during cooking, add water if it begins getting dried out.
CHEESE POTATOES
Cheese Potatoes
4 large potatoes
1 small onion
1 can mushroom soup
¾ cup milk
salt and pepper
1 cup grated Swiss cheese
½ cup cheddar cheese
2tbsp butter
toasted crumbs
Bake 350 degrees approximately 45 minutes
Peel and slice potatoes and onion. Put in saucepan with water and parboil for 5 minutes. Drain potatoes and onions and put in a greased casserole dish. Mix together in saucepan, 1 can mushroom soup, ¾ cup of milk, salt and pepper, when warm melt in 1 cup grated Swiss cheese. Pour over potato mixture, top with cheddar cheese, and butter. Sprinkle toasted crumbs on top. Cover and bake taking cover off for the last 10 minutes to brown.
4 large potatoes
1 small onion
1 can mushroom soup
¾ cup milk
salt and pepper
1 cup grated Swiss cheese
½ cup cheddar cheese
2tbsp butter
toasted crumbs
Bake 350 degrees approximately 45 minutes
Peel and slice potatoes and onion. Put in saucepan with water and parboil for 5 minutes. Drain potatoes and onions and put in a greased casserole dish. Mix together in saucepan, 1 can mushroom soup, ¾ cup of milk, salt and pepper, when warm melt in 1 cup grated Swiss cheese. Pour over potato mixture, top with cheddar cheese, and butter. Sprinkle toasted crumbs on top. Cover and bake taking cover off for the last 10 minutes to brown.
BEST SCALLOPED POTATOES
Best Scalloped Potatoes
2 ½ lbs potatoes
½ cup chicken stock
1 ½ cups cream
1 clove garlic
1 bay leaf
1 large leek or white onion
1 cup Gruyere or Swiss cheese
salt and pepper
nutmeg
Preheat oven to 350 degrees
In a saucepan combine ½ cup chicken stock, 1 ½ cups cream, 1 clove garlic crushed, and 1 bay leaf. Just bring to a boil and remove from heat to steep while preparing potatoes.
Peel and slice 2 ½ potatoes and parboil for about 5 minutes. Thinly slice leek or onion.
Layer in casserole
1st layer – potatoes, onion, salt, pepper, nutmeg
2nd layer – potatoes, onion, salt, pepper, nutmeg
3rd layer – potatoes, salt, pepper, nutmeg
Pour cream mixture over and top with ½ - 1 cup of grated cheese. Cover with foil and bake 45 minutes until brown and bubbly.
2 ½ lbs potatoes
½ cup chicken stock
1 ½ cups cream
1 clove garlic
1 bay leaf
1 large leek or white onion
1 cup Gruyere or Swiss cheese
salt and pepper
nutmeg
Preheat oven to 350 degrees
In a saucepan combine ½ cup chicken stock, 1 ½ cups cream, 1 clove garlic crushed, and 1 bay leaf. Just bring to a boil and remove from heat to steep while preparing potatoes.
Peel and slice 2 ½ potatoes and parboil for about 5 minutes. Thinly slice leek or onion.
Layer in casserole
1st layer – potatoes, onion, salt, pepper, nutmeg
2nd layer – potatoes, onion, salt, pepper, nutmeg
3rd layer – potatoes, salt, pepper, nutmeg
Pour cream mixture over and top with ½ - 1 cup of grated cheese. Cover with foil and bake 45 minutes until brown and bubbly.
MOM'S RUSSIAN BORSCHT
Mom’s Russian Borscht
8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 tsp. salt
½ tsp. dill weed
3 med. raw beets, peeled and shredded
2 tbsp. oil
2 tsp. white vinegar
2 medium potatoes peeled and diced
2 medium carrots sliced
1 cup shredded cabbage
2 tbsp. minced fresh parsley
1 medium onion, chopped
1 tbsp. flour
2 medium tomatoes chopped
½ cup sour cream
Place the first six ingredients in a large soup kettle; bring to a boil. Reduce heat; cover and simmer for 1 ½ hrs. or till beef is tender. Meanwhile in a skillet, sauté beets in 1 tbsp. oil for 3 minutes. Stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. Strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to the kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil.
In a skillet, saut̩ onion in remaining oil for 5 Р7 minutes or till tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add tomatoes. Process soup in small batches in blender; pour into large saucepan. Add beef heat through. Garnish with sour cream.
8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 tsp. salt
½ tsp. dill weed
3 med. raw beets, peeled and shredded
2 tbsp. oil
2 tsp. white vinegar
2 medium potatoes peeled and diced
2 medium carrots sliced
1 cup shredded cabbage
2 tbsp. minced fresh parsley
1 medium onion, chopped
1 tbsp. flour
2 medium tomatoes chopped
½ cup sour cream
Place the first six ingredients in a large soup kettle; bring to a boil. Reduce heat; cover and simmer for 1 ½ hrs. or till beef is tender. Meanwhile in a skillet, sauté beets in 1 tbsp. oil for 3 minutes. Stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. Strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to the kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil.
In a skillet, saut̩ onion in remaining oil for 5 Р7 minutes or till tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add tomatoes. Process soup in small batches in blender; pour into large saucepan. Add beef heat through. Garnish with sour cream.
JAPENESE UDON SOUP
Japanese Udon Noodle Soup
8 oz. Japanese Udon Noodles
2 tsp. sesame oil
2 tsp. vegetable oil
1/1/2 tbsp. fresh ginger
2 shallots sliced thin
2 cups chicken stock
¼ lb. shitake mushrooms
1 tsp. rice wine vinegar
2 tsp. soy sauce
3 cups spinach cut in strips
4 scallions sliced diagonally
Boil water and add noodles. Cook 8 minutes. Drain and toss with sesame oil. Keep warm.
Sauté ginger, shallots, and mushrooms. Add chicken stock, vinegar, and soy sauce. Cook about 5 minutes. Add spinach and scallions.
Put noodles in bowls and spoon over soup.
8 oz. Japanese Udon Noodles
2 tsp. sesame oil
2 tsp. vegetable oil
1/1/2 tbsp. fresh ginger
2 shallots sliced thin
2 cups chicken stock
¼ lb. shitake mushrooms
1 tsp. rice wine vinegar
2 tsp. soy sauce
3 cups spinach cut in strips
4 scallions sliced diagonally
Boil water and add noodles. Cook 8 minutes. Drain and toss with sesame oil. Keep warm.
Sauté ginger, shallots, and mushrooms. Add chicken stock, vinegar, and soy sauce. Cook about 5 minutes. Add spinach and scallions.
Put noodles in bowls and spoon over soup.
SHEILA'S SALMON PIE
Sheila’s Salmon Pie
Crust
2 ½ cups cooked rice
2 tbsp soft butter
1 egg
½ cup chopped onion
salt and pepper
Mix all ingredients together and spread in a pie plate.
Filling
2 cups cooked salmon or 2 cans of canned salmon
3 eggs beaten
½ cup chopped onion
1 cup milk
1 cup shredded cheddar cheese
salt and pepper
Pour into rice shell and bake at 350 for 40 to 50 minutes
Crust
2 ½ cups cooked rice
2 tbsp soft butter
1 egg
½ cup chopped onion
salt and pepper
Mix all ingredients together and spread in a pie plate.
Filling
2 cups cooked salmon or 2 cans of canned salmon
3 eggs beaten
½ cup chopped onion
1 cup milk
1 cup shredded cheddar cheese
salt and pepper
Pour into rice shell and bake at 350 for 40 to 50 minutes
*****SALMON QUICHE
Salmon Quiche
Crust
1 cup flour
2/3 cup grated cheese
¼ cup toasted almonds
Pinch salt
¼ tsp paprika
6 tbsp salad oil
Filling
6 ½ oz can salmon
3 eggs beaten
½ cup sour cream
½ cup plain yogurt
¼ cup mayonnaise
½ cup cheddar cheese
1 tbsp chopped green onion
¼ tsp dill weed
3 drops Tabasco sauce
Bake crust 400 degrees for 10 minutes, cool.
Add filling and bake 350 degrees for about 40 – 50 minutes
Crust: combine dry ingredients, add oil, stir well and press into a 9 inch pie plate. Bake 400 degrees, 10 minutes. Cool. The crust can be made ahead, keep separate till ready to bake.
Filling: drain and flake the salmon, reserving the liquid. Blend eggs, sour cream, yogurt, mayonnaise and salmon liquid, then fold in salmon, cheese, onions, dill and Tabasco sauce.
Crust
1 cup flour
2/3 cup grated cheese
¼ cup toasted almonds
Pinch salt
¼ tsp paprika
6 tbsp salad oil
Filling
6 ½ oz can salmon
3 eggs beaten
½ cup sour cream
½ cup plain yogurt
¼ cup mayonnaise
½ cup cheddar cheese
1 tbsp chopped green onion
¼ tsp dill weed
3 drops Tabasco sauce
Bake crust 400 degrees for 10 minutes, cool.
Add filling and bake 350 degrees for about 40 – 50 minutes
Crust: combine dry ingredients, add oil, stir well and press into a 9 inch pie plate. Bake 400 degrees, 10 minutes. Cool. The crust can be made ahead, keep separate till ready to bake.
Filling: drain and flake the salmon, reserving the liquid. Blend eggs, sour cream, yogurt, mayonnaise and salmon liquid, then fold in salmon, cheese, onions, dill and Tabasco sauce.
SALMON CAKES
Mini Lemon Pepper Salmon Cakes
2 large potatoes
½ cup dry bread crumbs
2 green onions
¼ cup chopped fresh parsley
½ tsp grated lemon rind
2 tbsp lemon juice
2 cloves garlic, minced
½ tsp. each salt and pepper
1 egg, beaten
2 cups sockeye salmon, drained and flaked
2 tbsp. vegetable oil
Dipping Sauce
½ cup light mayonnaise
1 tbsp chopped fresh parsley
1 clove garlic, minced
½ tsp. grated lemon rind
Peel and cut potatoes in half crosswise. In saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and mash potatoes.
In large bowl, combine potatoes, bread crumbs, onions, parsley, lemon rind, and juice, garlic, salt and pepper, blend in egg. Fold in salmon. Let cool for 5 minutes. Form by rounded tablespoonfuls into ¼ inch thick patties. (To make ahead, place on plates, cover and refrigerate for up to 24 hours)
In large non-stick fry pan, heat oil over medium heat. Fry fish cakes, in batches, until golden, about 4 minutes each side. Serve with sauce.
To cook and reheat, 375 degree oven about 6 minutes.
Dipping Sauce: In small bowl, combine mayonnaise, parsley, garlic and lemon rind.
2 large potatoes
½ cup dry bread crumbs
2 green onions
¼ cup chopped fresh parsley
½ tsp grated lemon rind
2 tbsp lemon juice
2 cloves garlic, minced
½ tsp. each salt and pepper
1 egg, beaten
2 cups sockeye salmon, drained and flaked
2 tbsp. vegetable oil
Dipping Sauce
½ cup light mayonnaise
1 tbsp chopped fresh parsley
1 clove garlic, minced
½ tsp. grated lemon rind
Peel and cut potatoes in half crosswise. In saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and mash potatoes.
In large bowl, combine potatoes, bread crumbs, onions, parsley, lemon rind, and juice, garlic, salt and pepper, blend in egg. Fold in salmon. Let cool for 5 minutes. Form by rounded tablespoonfuls into ¼ inch thick patties. (To make ahead, place on plates, cover and refrigerate for up to 24 hours)
In large non-stick fry pan, heat oil over medium heat. Fry fish cakes, in batches, until golden, about 4 minutes each side. Serve with sauce.
To cook and reheat, 375 degree oven about 6 minutes.
Dipping Sauce: In small bowl, combine mayonnaise, parsley, garlic and lemon rind.
CURRIED PEANUT SHRIMP
Curried Peanut Shrimp
Throw the shrimp and marinade into a baggie in the morning and you’ll have dinner almost ready when you come home from work. Sometimes I simmer the whole lot, sauce and all, in a large sauté pan and serve it over rice to catch the sauce.
1/4 cup orange marmalade
1/2 cup orange juice
2 Tbsp. peanut butter
1 tsp. curry paste (or to taste)
1 tsp. sesame oil
1 clove garlic, crushed
1/2 tsp. chili sauce or sambal olek
pinch salt
pinch red pepper flakes
1/2 lb. large shrimp, peeled and deveined, with the tails left on
Combine everything but the shrimp in a bowl or jar and whisk or shake until smooth. Pour over the shrimp in a container or zip lock bag and marinate in the fridge for an hour or overnight.
Now you can proceed one of two ways: pull out the shrimp and cook them quickly in a skillet, just until cooked through, and simmer the reserved marinade in a small saucepan for a few minutes to serve alongside the shrimp for dipping. Or pour the whole lot into a larger skillet set over medium-high heat and cook until bubbly around the edges and the shrimp turn pink; serve over rice.
Throw the shrimp and marinade into a baggie in the morning and you’ll have dinner almost ready when you come home from work. Sometimes I simmer the whole lot, sauce and all, in a large sauté pan and serve it over rice to catch the sauce.
1/4 cup orange marmalade
1/2 cup orange juice
2 Tbsp. peanut butter
1 tsp. curry paste (or to taste)
1 tsp. sesame oil
1 clove garlic, crushed
1/2 tsp. chili sauce or sambal olek
pinch salt
pinch red pepper flakes
1/2 lb. large shrimp, peeled and deveined, with the tails left on
Combine everything but the shrimp in a bowl or jar and whisk or shake until smooth. Pour over the shrimp in a container or zip lock bag and marinate in the fridge for an hour or overnight.
Now you can proceed one of two ways: pull out the shrimp and cook them quickly in a skillet, just until cooked through, and simmer the reserved marinade in a small saucepan for a few minutes to serve alongside the shrimp for dipping. Or pour the whole lot into a larger skillet set over medium-high heat and cook until bubbly around the edges and the shrimp turn pink; serve over rice.
SALMON STEAKS
Broiled Salmon
¼ cup dry white wine
¼ cup fresh squeezed lemon juice
2 tbsp butter
1 tbsp honey
1 tsp basil
1 tsp paprika
1 minced clove garlic
¼ tsp salt
1/8 tsp pepper
Preheat broiler : in small pot on low heat simmer the above 5 minutes and keep warm
Place salmon steaks..or other on greased broiler rack..spoon some sauce over ..broil 5 inches from heat 4 – 5 minutes. Turn salmon add more sauce..broil 3 – 4 minutes
Pour remaining sauce over and serve.
¼ cup dry white wine
¼ cup fresh squeezed lemon juice
2 tbsp butter
1 tbsp honey
1 tsp basil
1 tsp paprika
1 minced clove garlic
¼ tsp salt
1/8 tsp pepper
Preheat broiler : in small pot on low heat simmer the above 5 minutes and keep warm
Place salmon steaks..or other on greased broiler rack..spoon some sauce over ..broil 5 inches from heat 4 – 5 minutes. Turn salmon add more sauce..broil 3 – 4 minutes
Pour remaining sauce over and serve.
BLACKEN ED FISH & FISH TACOS
Blackened Fish
Grilled Fish:
Dust fish with a mixture of ½ tsp each, onion powder, garlic salt, red pepper flakes and basil. ¼ tsp each white pepper, thyme and black pepper and 1/8 tsp sage. Using a cast-iron frying pan, get it sizzling hot, drizzle olive oil and then add fish which has been seasoned with mixture of spices. Drizzle a little more oil on the fish. Grill till blackened, turn fish and repeat.
Or Skewer chunks of fish – a dense meaty fish, non flaky such as halibut, or ling cod. Cut in 1 x 1 x 2 inch chunks. In a large bowl, combine 3 tbsp olive oil, 2 cloves garlic, minced, and ¼ tsp pepper. Add fish and toss gently. Thread fish chunks on 6 sturdy metal skewers. Place on well greased grill and broil turning several times till flaky but moist. About 10 – 12 minutes
Fish Tacos
Any white fish
1 cup dark beer
1 cup flour
½ tsp salt
Whisk together. Cut the fish in chunks. Dip in batter and deep fry. Serve with chopped cabbage, salsa, mayonnaise and limes
Grilled Fish:
Dust fish with a mixture of ½ tsp each, onion powder, garlic salt, red pepper flakes and basil. ¼ tsp each white pepper, thyme and black pepper and 1/8 tsp sage. Using a cast-iron frying pan, get it sizzling hot, drizzle olive oil and then add fish which has been seasoned with mixture of spices. Drizzle a little more oil on the fish. Grill till blackened, turn fish and repeat.
Or Skewer chunks of fish – a dense meaty fish, non flaky such as halibut, or ling cod. Cut in 1 x 1 x 2 inch chunks. In a large bowl, combine 3 tbsp olive oil, 2 cloves garlic, minced, and ¼ tsp pepper. Add fish and toss gently. Thread fish chunks on 6 sturdy metal skewers. Place on well greased grill and broil turning several times till flaky but moist. About 10 – 12 minutes
Fish Tacos
Any white fish
1 cup dark beer
1 cup flour
½ tsp salt
Whisk together. Cut the fish in chunks. Dip in batter and deep fry. Serve with chopped cabbage, salsa, mayonnaise and limes
CRISPY BAKED BASA
Crispy Baked Basa
INGREDIENTS:
1/4 cup mayonnaise
1 tablespoon stone ground mustard
1 teaspoon capers
1 teaspoon ketchup
1/4 teaspoon paprika
1/4 teaspoon hot pepper sauce
1 pound basa (Vietnamese catfish) fillets
1 1/2 tablespoons olive oil
1 cup finely crushed plain Melba toast rounds
salt and pepper to taste
1 clove garlic, minced
1 lemon, sliced
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup,
paprika, and hot pepper sauce.
Brush the basa fillets with about 1 tablespoon olive oil, and roll in
the crushed Melba toast to coat. Season with salt and pepper. Use a
kitchen sprayer to lightly spray the coated fish with remaining olive
oil. Arrange the fish in a baking dish and top with garlic and lemon
slices. Bake 15 minutes in the preheated oven, or until fish is easily
flaked with a fork and coating is lightly browned. Serve with the mayonnaise
sauce mixture
INGREDIENTS:
1/4 cup mayonnaise
1 tablespoon stone ground mustard
1 teaspoon capers
1 teaspoon ketchup
1/4 teaspoon paprika
1/4 teaspoon hot pepper sauce
1 pound basa (Vietnamese catfish) fillets
1 1/2 tablespoons olive oil
1 cup finely crushed plain Melba toast rounds
salt and pepper to taste
1 clove garlic, minced
1 lemon, sliced
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup,
paprika, and hot pepper sauce.
Brush the basa fillets with about 1 tablespoon olive oil, and roll in
the crushed Melba toast to coat. Season with salt and pepper. Use a
kitchen sprayer to lightly spray the coated fish with remaining olive
oil. Arrange the fish in a baking dish and top with garlic and lemon
slices. Bake 15 minutes in the preheated oven, or until fish is easily
flaked with a fork and coating is lightly browned. Serve with the mayonnaise
sauce mixture
*****PEANUT SAUCE
Peanut Sauce
Peanut sauce is a wonderful thing. Double the recipe (leftovers keep well) if you want extra to pour over cold noodles or dip satays, lettuce wraps, rice paper rolls, grilled chicken or shrimp. Use more or less broth to make the sauce as thick or thin as you like. If you like coconut flavour in your peanut sauce but not the saturated fat it contains, add a teaspoon of coconut extract.
2-4 Tbsp. chicken or veggie broth or coconut milk
4 Tbsp. peanut butter (preferably the just peanuts kind, but any will work
3 Tbsp. soy sauce
2 Tbsp. brown sugar or honey
2 Tbsp. rice vinegar or lime juice
1 clove garlic, crushed
1 tsp. grated fresh ginger
1 tsp. sesame oil (optional)
1/4 – 1/2 tsp. curry paste (optional)
Combine all the ingredients in a blender or jar and whiz or shake until smooth. Refrigerate until you’re ready to serve it. Makes about a cup.
Peanut sauce is a wonderful thing. Double the recipe (leftovers keep well) if you want extra to pour over cold noodles or dip satays, lettuce wraps, rice paper rolls, grilled chicken or shrimp. Use more or less broth to make the sauce as thick or thin as you like. If you like coconut flavour in your peanut sauce but not the saturated fat it contains, add a teaspoon of coconut extract.
2-4 Tbsp. chicken or veggie broth or coconut milk
4 Tbsp. peanut butter (preferably the just peanuts kind, but any will work
3 Tbsp. soy sauce
2 Tbsp. brown sugar or honey
2 Tbsp. rice vinegar or lime juice
1 clove garlic, crushed
1 tsp. grated fresh ginger
1 tsp. sesame oil (optional)
1/4 – 1/2 tsp. curry paste (optional)
Combine all the ingredients in a blender or jar and whiz or shake until smooth. Refrigerate until you’re ready to serve it. Makes about a cup.
CHOP SUEY SAUCE
Chop Suey Sauce
1/4 cup lite soy sauce
1/4 cup water
2 garlic cloves, minced
1 tablespoon dark sesame oil, divided
1 tablespoon hoisin sauce
1/4 teaspoon dried crushed red pepper
1/4 cup lite soy sauce
1/4 cup water
2 garlic cloves, minced
1 tablespoon dark sesame oil, divided
1 tablespoon hoisin sauce
1/4 teaspoon dried crushed red pepper
LITE CAESAR SALAD DRESSING
Yogurt Caesar Dressing Low Fat
¾ cup plain yogurt
dash Worcestershire sauce
4 tbsp lemon juice
¼ cup parmesan cheese
minced garlic
Blend all ingredients together
Light Caesar Salad Dressing
¼ cup grated parmesan cheese
¼ cup light mayonnaise
2 tbsp. white wine vinegar
1 tbsp olive oil
1 tbsp water
1 tbsp Dijon mustard
1 tsp. Worcestershire sauce
1 clove garlic, minced
Pinch each salt and pepper
Blend all ingredients together
¾ cup plain yogurt
dash Worcestershire sauce
4 tbsp lemon juice
¼ cup parmesan cheese
minced garlic
Blend all ingredients together
Light Caesar Salad Dressing
¼ cup grated parmesan cheese
¼ cup light mayonnaise
2 tbsp. white wine vinegar
1 tbsp olive oil
1 tbsp water
1 tbsp Dijon mustard
1 tsp. Worcestershire sauce
1 clove garlic, minced
Pinch each salt and pepper
Blend all ingredients together
JAPENESE CABBAGE SALAD
JAPENESE CABBAGE SALAD
Dressing:
1 pkg. seasoning from instant noodles
½ cup vegetable oil
3 tbsp soy sauce
3 tbsp. vinegar
1 tsp. salt
½ tsp. pepper
1 tbsp. sugar
Mix well and set aside
½ head Bok Choy
2 cups diced broccoli
2 cups diced cauliflower
2 cups diced celery
4 green onions
½ cup sliced almonds
2 tbsp. sesame seeds
1-3 oz. pkg. instant noodles
½ pkg. chow mien noodles
¼ cup sunflower seeds
Toast almonds and sesame seeds. Mix vegetables and all ingredients together with dressing except noodles. Mix in noodles just before serving.
Dressing:
1 pkg. seasoning from instant noodles
½ cup vegetable oil
3 tbsp soy sauce
3 tbsp. vinegar
1 tsp. salt
½ tsp. pepper
1 tbsp. sugar
Mix well and set aside
½ head Bok Choy
2 cups diced broccoli
2 cups diced cauliflower
2 cups diced celery
4 green onions
½ cup sliced almonds
2 tbsp. sesame seeds
1-3 oz. pkg. instant noodles
½ pkg. chow mien noodles
¼ cup sunflower seeds
Toast almonds and sesame seeds. Mix vegetables and all ingredients together with dressing except noodles. Mix in noodles just before serving.
ICHIBAN SALAD
Ichiban Salad
This salad is great with shredded leftover roast chicken.
1 pkg. Ichiban or other ramen noodles
1/4 cup sliced or slivered almonds, and/or sesame seeds
2 cups thinly sliced cabbage
1/4 small purple onion, thinly sliced (optional)
1 carrot, grated
Dressing:
1/4 cup rice vinegar
2 Tbsp. sugar
1/4 cup oil - I use about 1 Tbsp. sesame oil and 3 Tbsp. canola oil
the packet from the noodles
Crumble the ichiban noodles onto a baking sheet, sprinkle with the almonds and/or sesame seeds and toast in the oven or under the broiler until golden and fragrant.
Toss the salad ingredients in a bowl. Shake all the dressing ingredients up in a jar. Toss them together.
This salad is great with shredded leftover roast chicken.
1 pkg. Ichiban or other ramen noodles
1/4 cup sliced or slivered almonds, and/or sesame seeds
2 cups thinly sliced cabbage
1/4 small purple onion, thinly sliced (optional)
1 carrot, grated
Dressing:
1/4 cup rice vinegar
2 Tbsp. sugar
1/4 cup oil - I use about 1 Tbsp. sesame oil and 3 Tbsp. canola oil
the packet from the noodles
Crumble the ichiban noodles onto a baking sheet, sprinkle with the almonds and/or sesame seeds and toast in the oven or under the broiler until golden and fragrant.
Toss the salad ingredients in a bowl. Shake all the dressing ingredients up in a jar. Toss them together.
CURRIED APPLE COUSCOUS
Curried Apple Couscous
I suspect you could make this with plums with good results as well.
4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped
In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.
In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.
I suspect you could make this with plums with good results as well.
4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped
In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.
In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.
CREAMY CAESAR DRESSING
Creamy Caesar Salad Dressing
½ cup olive oil
2 egg yolks
2 tbsp Worcestershire sauce
1 tbsp Red wine vinegar
1 tbsp lemon juice
Dash Tabasco
1 tbsp Dijon mustard
3 fresh cloves garlic
¼ cup Parmesan cheese
Fresh grated pepper
In a blender, blend the egg yolks at high speed. Gradually add olive oil till mixture thickens. Add all other ingredients. Blend until well mixed. Refrigerate till ready to use.
½ cup olive oil
2 egg yolks
2 tbsp Worcestershire sauce
1 tbsp Red wine vinegar
1 tbsp lemon juice
Dash Tabasco
1 tbsp Dijon mustard
3 fresh cloves garlic
¼ cup Parmesan cheese
Fresh grated pepper
In a blender, blend the egg yolks at high speed. Gradually add olive oil till mixture thickens. Add all other ingredients. Blend until well mixed. Refrigerate till ready to use.
SPINACH & CRANBERRY SALAD
SPINACH AND CRANBERRY SALAD
INGREDIENTS
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil
DIRECTIONS
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
INGREDIENTS
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil
DIRECTIONS
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
COUSCOUS SALAD
Couscous Salad
Vinaigrette
2 lemons, zest and juice
1 tbsp Dijon mustard
2/3 cup olive oil
¼ cup wine vinegar
Salad
1 red bell pepper
1 green bell pepper
½ red onion
1 cup couscous uncooked
To make Vinaigrette: Whisk together lemon zest and Dijon. Slowly pour in olive oil, lemon juice and vinegar. Add chopped herbs, cover and refrigerate.
To make Salad: Bring a pot of water to a boil, add salt and return to boil. Place couscous in a bowl and pour over the boiling water, enough to cover about 1 inch. Let stand until couscous is tender, but not mushy, 4 – 5 minutes. Drain well and spread on a baking sheet to cool. Do not rinse with water.
Cut peppers and onion into thick slices. Rub with olive oil, grill until they are well marked and start to soften. Cut coarsely and add to couscous.
Just before serving, add vinaigrette to the salad, mix well. Season with salt and pepper to taste.
Tips: Use mild flavored herbs such as basil, parsley, chives and tarragon. Make this salad a full meal by topping with grilled chicken or shrimp which have been salted and tossed in garlic beforehand.
Vinaigrette
2 lemons, zest and juice
1 tbsp Dijon mustard
2/3 cup olive oil
¼ cup wine vinegar
Salad
1 red bell pepper
1 green bell pepper
½ red onion
1 cup couscous uncooked
To make Vinaigrette: Whisk together lemon zest and Dijon. Slowly pour in olive oil, lemon juice and vinegar. Add chopped herbs, cover and refrigerate.
To make Salad: Bring a pot of water to a boil, add salt and return to boil. Place couscous in a bowl and pour over the boiling water, enough to cover about 1 inch. Let stand until couscous is tender, but not mushy, 4 – 5 minutes. Drain well and spread on a baking sheet to cool. Do not rinse with water.
Cut peppers and onion into thick slices. Rub with olive oil, grill until they are well marked and start to soften. Cut coarsely and add to couscous.
Just before serving, add vinaigrette to the salad, mix well. Season with salt and pepper to taste.
Tips: Use mild flavored herbs such as basil, parsley, chives and tarragon. Make this salad a full meal by topping with grilled chicken or shrimp which have been salted and tossed in garlic beforehand.
CANDIED WALNUTS
Candied Walnuts Recipe
Ingredients
1/2 cup sugar
1 1/2 cups raw walnut halves
1/8 teaspoon coarse salt
Method
1 Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack.
2 Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.
3 As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined with wax paper or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely.
Makes 1 1/2 cups.
Ingredients
1/2 cup sugar
1 1/2 cups raw walnut halves
1/8 teaspoon coarse salt
Method
1 Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack.
2 Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.
3 As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined with wax paper or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely.
Makes 1 1/2 cups.
BROWN RICE, BARLEY AND CHICK PEAS
Brown & Wild Rice and Barley Salad with Chick Peas
1/3 cup brown rice
1/3 cup wild rice
1/3 cup barley (pearl or pot)
1 19 oz. (540 mL) can chick peas, rinsed and drained
1/3 cup golden raisins
1/2 pint grape tomatoes, halved
a few green onions, chopped (optional)
1 bunch curly or Italian parsley, chopped (optional)
small handful chopped toasted pecans or almonds
Dressing:
3 Tbsp. red wine vinegar
2 Tbsp. canola oil
1 Tbsp. flax oil (or more canola, or olive oil)
2 tsp. mustard
1 tsp. curry paste or powder
In a large pot of boiling water, cook the brown rice, wild rice and barley for 40-45 minutes, until tender. Drain well and run under cool water to stop the grains from cooking. Transfer to a bowl and add the chick peas and raisins.
Whisk together all the dressing ingredients (adjusting them if you like to suit your taste) and pour over top. Chill in the fridge until the mixture is completely cool, or for up to a day.
Add the tomatoes, green onions, parsley and pecans (or save them to sprinkle on top) and serve. Serves 4-8, depending on whether you’re eating it as a main course or side dish.
1/3 cup brown rice
1/3 cup wild rice
1/3 cup barley (pearl or pot)
1 19 oz. (540 mL) can chick peas, rinsed and drained
1/3 cup golden raisins
1/2 pint grape tomatoes, halved
a few green onions, chopped (optional)
1 bunch curly or Italian parsley, chopped (optional)
small handful chopped toasted pecans or almonds
Dressing:
3 Tbsp. red wine vinegar
2 Tbsp. canola oil
1 Tbsp. flax oil (or more canola, or olive oil)
2 tsp. mustard
1 tsp. curry paste or powder
In a large pot of boiling water, cook the brown rice, wild rice and barley for 40-45 minutes, until tender. Drain well and run under cool water to stop the grains from cooking. Transfer to a bowl and add the chick peas and raisins.
Whisk together all the dressing ingredients (adjusting them if you like to suit your taste) and pour over top. Chill in the fridge until the mixture is completely cool, or for up to a day.
Add the tomatoes, green onions, parsley and pecans (or save them to sprinkle on top) and serve. Serves 4-8, depending on whether you’re eating it as a main course or side dish.
PORK TENDERLOIN SATAYS
Pork tenderloin
…I cut mine in half crosswise first, then lengthwise, making sure the pieces are fairly even. The best thing about satay is that you can freeze the pork in its marinade, which acts as a sort of insulation against freezer burn.
So when you buy pork tenderloin, and they are much cheaper when you buy 4 than when you buy 1 or 2, you can slice up the extras, put them in a baggie, pour some sort of marinade over (I’ll pour a glug of orange or lime juice, a glug of soy sauce, a spoonful of brown sugar or honey and a smaller spoonful of grated ginger, and maybe a crushed clove of garlic and a drizzle of sesame oil), knead it a little to blend it all together and stash it in the freezer. When I want satay, I’ll pull it out and let it thaw; in a bowl of warm water if I’m in a hurry.
In this case I had been marinating the pork tenderloins whole in maple syrup, soy sauce, grainy mustard, lemon juice and some chopped rosemary, intending to turn them into something else, but sliced, skewered and grilled they were equally fantastic. We quickly grilled them (it only takes a few minutes
Peanut sauce is essential: in this case I spooned some peanut butter into a blender and added a squirt of lime juice and some chicken stock to thin it down (coconut milk would work too, but is high in saturated fat), a glug of soy sauce to salt it, and a clove of garlic, spoonful of grated ginger, and a dab of curry paste to jazz it up. Whiz until smooth and it will keep in a jar in the fridge for at least a week.
Pork Satay
2 pork tenderloins, trimmed of fat
1/4 cup orange juice
1/4 cup soy sauce
2 Tbsp. lime or lemon juice
1 Tbsp. packed brown sugar or honey
1 Tbsp. grated fresh ginger
3 cloves garlic, crushed
1 tsp. curry powder and/or 1/2 tsp. ground cumin
2 green onions, chopped
Combine everything but the pork in a medium bowl. Cut the pork into strips and add to the marinade, stirring well to coat. Cover and refrigerate for 2 hours or overnight, or freeze for up to 6 months.
Soak bamboo skewers in water while the pork is marinating. Thread strips of pork onto the skewers and grill or broil for about 3 minutes per side, just until cooked through. Serve hot, warm or cold with peanut sauce for dipping. Makes about 1 1/2 dozen satay.
…I cut mine in half crosswise first, then lengthwise, making sure the pieces are fairly even. The best thing about satay is that you can freeze the pork in its marinade, which acts as a sort of insulation against freezer burn.
So when you buy pork tenderloin, and they are much cheaper when you buy 4 than when you buy 1 or 2, you can slice up the extras, put them in a baggie, pour some sort of marinade over (I’ll pour a glug of orange or lime juice, a glug of soy sauce, a spoonful of brown sugar or honey and a smaller spoonful of grated ginger, and maybe a crushed clove of garlic and a drizzle of sesame oil), knead it a little to blend it all together and stash it in the freezer. When I want satay, I’ll pull it out and let it thaw; in a bowl of warm water if I’m in a hurry.
In this case I had been marinating the pork tenderloins whole in maple syrup, soy sauce, grainy mustard, lemon juice and some chopped rosemary, intending to turn them into something else, but sliced, skewered and grilled they were equally fantastic. We quickly grilled them (it only takes a few minutes
Peanut sauce is essential: in this case I spooned some peanut butter into a blender and added a squirt of lime juice and some chicken stock to thin it down (coconut milk would work too, but is high in saturated fat), a glug of soy sauce to salt it, and a clove of garlic, spoonful of grated ginger, and a dab of curry paste to jazz it up. Whiz until smooth and it will keep in a jar in the fridge for at least a week.
Pork Satay
2 pork tenderloins, trimmed of fat
1/4 cup orange juice
1/4 cup soy sauce
2 Tbsp. lime or lemon juice
1 Tbsp. packed brown sugar or honey
1 Tbsp. grated fresh ginger
3 cloves garlic, crushed
1 tsp. curry powder and/or 1/2 tsp. ground cumin
2 green onions, chopped
Combine everything but the pork in a medium bowl. Cut the pork into strips and add to the marinade, stirring well to coat. Cover and refrigerate for 2 hours or overnight, or freeze for up to 6 months.
Soak bamboo skewers in water while the pork is marinating. Thread strips of pork onto the skewers and grill or broil for about 3 minutes per side, just until cooked through. Serve hot, warm or cold with peanut sauce for dipping. Makes about 1 1/2 dozen satay.
PORK SPRING ROLLS
Pork Spring Rolls
To Try: deep frying them..not crispy enough
• 1/2 pound ground pork
• 1 cup finely shredded cabbage
• 1/4 cup finely shredded carrot
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon sesame oil
• 1/2 tablespoon oyster sauce
• 2 teaspoons grated fresh ginger root
• 1 1/2 teaspoons minced garlic
• 1 teaspoon chile sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 12 (7 inch square) spring roll wrappers
• 4 teaspoons vegetable oil
Preheat oven to 425 degrees F (220 degrees C).
Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
Mix cornstarch and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes.
To Try: deep frying them..not crispy enough
• 1/2 pound ground pork
• 1 cup finely shredded cabbage
• 1/4 cup finely shredded carrot
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon sesame oil
• 1/2 tablespoon oyster sauce
• 2 teaspoons grated fresh ginger root
• 1 1/2 teaspoons minced garlic
• 1 teaspoon chile sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 12 (7 inch square) spring roll wrappers
• 4 teaspoons vegetable oil
Preheat oven to 425 degrees F (220 degrees C).
Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
Mix cornstarch and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes.
PORK SOUVLAKI & TZATZIKI
Pork Souvlaki
1 ½ boneless pork loin or tenderloin
¼ cup lemon juice
¼ cup olive oil
4 cloves garlic minced
1 tbsp dried oregano
¼ tsp each salt and pepper
¾ cup tzatziki sauce
6 Pita Bread
Trim and cut pork into 1 inch cubes. In a large bowl, whisk together lemon juice, oil, garlic oregano, salt and pepper; add pork and stir to coat. Marinate up to 24 hours.
Reserve marinade; evenly thread pork onto six skewers, cook about 12 minutes till hint of pink remains inside. Spread tzatziki on pita’s and put pork in pita and serve.
Tzatziki
In cheesecloth lined sieve set over bowl, let 1 1/3 cups plain yogurt drain in fridge for at least 4 hours or until reduced to 1 cup. Stir in 1 cup squeezed dry grated English cucumber, 2 tsp each olive oil and lemon juice, 1 clove garlic and ¼ each salt and pepper.
1 ½ boneless pork loin or tenderloin
¼ cup lemon juice
¼ cup olive oil
4 cloves garlic minced
1 tbsp dried oregano
¼ tsp each salt and pepper
¾ cup tzatziki sauce
6 Pita Bread
Trim and cut pork into 1 inch cubes. In a large bowl, whisk together lemon juice, oil, garlic oregano, salt and pepper; add pork and stir to coat. Marinate up to 24 hours.
Reserve marinade; evenly thread pork onto six skewers, cook about 12 minutes till hint of pink remains inside. Spread tzatziki on pita’s and put pork in pita and serve.
Tzatziki
In cheesecloth lined sieve set over bowl, let 1 1/3 cups plain yogurt drain in fridge for at least 4 hours or until reduced to 1 cup. Stir in 1 cup squeezed dry grated English cucumber, 2 tsp each olive oil and lemon juice, 1 clove garlic and ¼ each salt and pepper.
PORK BURGER KABOBS
Pork Burger Kabobs
4 green onions
2 cloves garlic
½ cup chopped pecans toasted
2 tbsp parsley
½ tsp sage
1 tbsp grated lemon rind
2 tbsp lemon juice
½ tsp each salt and pepper
2 lb lean ground pork
In bowl mix onions, garlic, pecans, parsley, sage, lemon rind, and lemon juice, salt and pepper. Mix in pork, divide into 8 portions; mould each around a soaked wooden skewer to form a 6 inch sausage shaped kabob.
Place on greased grill and cook about 6 minutes per side or until no longer pink inside. Serve in a roll or on rice.
4 green onions
2 cloves garlic
½ cup chopped pecans toasted
2 tbsp parsley
½ tsp sage
1 tbsp grated lemon rind
2 tbsp lemon juice
½ tsp each salt and pepper
2 lb lean ground pork
In bowl mix onions, garlic, pecans, parsley, sage, lemon rind, and lemon juice, salt and pepper. Mix in pork, divide into 8 portions; mould each around a soaked wooden skewer to form a 6 inch sausage shaped kabob.
Place on greased grill and cook about 6 minutes per side or until no longer pink inside. Serve in a roll or on rice.
PORK LETTUCE WRAPS
Lettuce Wraps
1 head iceberg lettuce
1 egg white
1 tsp white wine
1 tbsp cornstarch
½ tsp salt
¾ ground beef or pork
4 tbsp peanut oil
½ cup chopped Chinese mushrooms
½ cup chopped water chestnuts
4 tbsp dark soy sauce
¼ tsp sugar
¼ tsp salt
Hoisin Sauce
Makes about 12 rolls enough for 4 – 6 people
Ahead of time, separate the lettuce leaves, rinse under cold water and pat dry with paper towels. Arrange on a serving platter and refrigerate.
In a medium bowl, combine egg white, wine, cornstarch and salt. Add ground meat and marinate 15-20 minutes. Heat oil in a wok over medium heat and stir fry mushrooms about 1 minute. Add meat mixture and stir fry until it loses its red color and the liquid evaporates. Add water chestnuts, soy sauce, sugar and salt, and stir fry 1 minute.
Immediately transfer the entire contents of the wok to a heated platter, and serve at once. At the table each person spreads about 2 tbsp of the meat mixture in the middle of a lettuce leaf, then pours about 1 tsp hoisin sauce over the meat, fold the leaf in half over the meat and tuck it gently under. One end of the package is then folded over to enclose the filling securely, and the whole roll is eaten with the fingers.
1 head iceberg lettuce
1 egg white
1 tsp white wine
1 tbsp cornstarch
½ tsp salt
¾ ground beef or pork
4 tbsp peanut oil
½ cup chopped Chinese mushrooms
½ cup chopped water chestnuts
4 tbsp dark soy sauce
¼ tsp sugar
¼ tsp salt
Hoisin Sauce
Makes about 12 rolls enough for 4 – 6 people
Ahead of time, separate the lettuce leaves, rinse under cold water and pat dry with paper towels. Arrange on a serving platter and refrigerate.
In a medium bowl, combine egg white, wine, cornstarch and salt. Add ground meat and marinate 15-20 minutes. Heat oil in a wok over medium heat and stir fry mushrooms about 1 minute. Add meat mixture and stir fry until it loses its red color and the liquid evaporates. Add water chestnuts, soy sauce, sugar and salt, and stir fry 1 minute.
Immediately transfer the entire contents of the wok to a heated platter, and serve at once. At the table each person spreads about 2 tbsp of the meat mixture in the middle of a lettuce leaf, then pours about 1 tsp hoisin sauce over the meat, fold the leaf in half over the meat and tuck it gently under. One end of the package is then folded over to enclose the filling securely, and the whole roll is eaten with the fingers.
*****GARLIC RIBS
Garlic Ribs
2 ½ lbs lean spareribs cut in 1 ½ inch pieces
3 cloves garlic crushed
5 tablespoons granulated sugar
6 tablespoons soy sauce
1 cup hot water
1 tablespoon cornstarch
½ cup cold water
¼ teaspoon salt
Olive oil
In a wok or skillet fry ribs in oil to which ¼ teaspoon of salt has been added until well browned on all sides, approximately 15 minutes. Remove spareribs with slotted spoon and drain on paper towels. Empty out oil.
Wipe the wok or skillet with paper towel, and add 5 tablespoons granulated sugar. Melt on low heat, stirring constantly with a wooden spoon, until it makes a golden syrup, carefully stir in 1 cup of hot water. Add soy sauce and garlic, cook for 1 minute. Return ribs to the pan, cover and cook until tender, stirring often approximately 1 ½ hours. If necessary, add more water as it cooks.
Remove ribs to heated platter; thicken remaining sauce with 1 tablespoon cornstarch which has been mixed in ½ cup of cold water. Pour thickened sauce over ribs and serve.
2 ½ lbs lean spareribs cut in 1 ½ inch pieces
3 cloves garlic crushed
5 tablespoons granulated sugar
6 tablespoons soy sauce
1 cup hot water
1 tablespoon cornstarch
½ cup cold water
¼ teaspoon salt
Olive oil
In a wok or skillet fry ribs in oil to which ¼ teaspoon of salt has been added until well browned on all sides, approximately 15 minutes. Remove spareribs with slotted spoon and drain on paper towels. Empty out oil.
Wipe the wok or skillet with paper towel, and add 5 tablespoons granulated sugar. Melt on low heat, stirring constantly with a wooden spoon, until it makes a golden syrup, carefully stir in 1 cup of hot water. Add soy sauce and garlic, cook for 1 minute. Return ribs to the pan, cover and cook until tender, stirring often approximately 1 ½ hours. If necessary, add more water as it cooks.
Remove ribs to heated platter; thicken remaining sauce with 1 tablespoon cornstarch which has been mixed in ½ cup of cold water. Pour thickened sauce over ribs and serve.
CHINESE DUMPLINGS
Chinese dumplings
Makes 60
3 cups flour
1/4 teaspoon salt
1 1/4 cups ice water
Extra flour (for rolling)
1. In a bowl, stir the flour and salt
2. Stir in the water a little at a time, adding only as much as you need to form a smooth dough.
3. Knead the dough for a few minutes until it can be formed into a smooth ball. Cover the dough with a clean cloth; let it rest at room temperature for at least 30 minutes.
FILLING
5 cups finely chopped Chinese (Napa) cabbage
1 teaspoon salt
1 pound ground pork
2 cups finely chopped Chinese garlic chives or 1 cup finely chopped leeks
mixed with 1 tablespoon chopped garlic
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 teaspoon rice wine or sake
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons finely chopped garlic
1 tablespoon cornstarch, or more if needed
1 cup cold water
1. In a large bowl, combine the cabbage and salt. Toss lightly to mix it evenly. Set aside for 30 minutes.
2. Take a handful of the cabbage and squeeze out as much water as possible. Place the squeezed cabbage in a clean bowl. Continue with the remaining cabbage. Stir the ground pork into the cabbage with the chives or leeks and garlic.
3. Add the soy sauce, sesame oil, rice wine or sake, ginger, garlic, and 1 tablespoon cornstarch, stirring vigorously in one direction to combine the mixture evenly. If the mixture seems loose, add an additional 1 tablespoon of cornstarch.
4. Knead the dough until it forms a smooth ball, adding flour to the counter if necessary. Halve the dough and form each piece into a long, snakelike roll about 1 inch in diameter. Cut each roll into 30 pieces. Roll the pieces into balls and then press each one into a circle.
5. Using a small rolling pin, short dowel, or lightly floured tortilla press, roll out each piece on a lightly floured surface to form a 3-inch circle. Cover the circles with a clean cloth.
6. Place about 1 tablespoon of filling into the middle of each wrapper. Wet the edges of the wrappers with water. Fold the dough over the filling into a half-moon shape and pinch the edges to seal them.
7. Bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. When the water returns to a boil again, add 1/2 cup of cold water. Let the water return to a boil again, and add another 1/2 cup of cold water. Heat to a boil again.
8. When the dumplings have returned to a boil three times, they are ready. Drain and remove. Cook the remaining dumplings in the same way. (This is the traditional method of cooking dumplings; for a simpler method, boil them for about 8 minutes, uncovered, over high heat.)
Hoisin dipping Sauce
• 1 clove garlic, finely chopped
• 1 teaspoon chopped ginger
• 6 tablespoons hoisin sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons water
• 1/4 teaspoon salt
• a few drops sesame oil
• 1 1/2 teaspoons chile paste, or to taste
• 1 tablespoon chopped peanuts
Preparation:
Heat the oil in a wok over medium-high to high heat. Add the garlic and ginger. Stir-fry briefly until aromatic. Turn the heat down to medium and stir in the other ingredients. Heat through and remove from the stove. Cool.
[
Store in a sealed container in the refrigerator.
Makes 60
3 cups flour
1/4 teaspoon salt
1 1/4 cups ice water
Extra flour (for rolling)
1. In a bowl, stir the flour and salt
2. Stir in the water a little at a time, adding only as much as you need to form a smooth dough.
3. Knead the dough for a few minutes until it can be formed into a smooth ball. Cover the dough with a clean cloth; let it rest at room temperature for at least 30 minutes.
FILLING
5 cups finely chopped Chinese (Napa) cabbage
1 teaspoon salt
1 pound ground pork
2 cups finely chopped Chinese garlic chives or 1 cup finely chopped leeks
mixed with 1 tablespoon chopped garlic
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 teaspoon rice wine or sake
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons finely chopped garlic
1 tablespoon cornstarch, or more if needed
1 cup cold water
1. In a large bowl, combine the cabbage and salt. Toss lightly to mix it evenly. Set aside for 30 minutes.
2. Take a handful of the cabbage and squeeze out as much water as possible. Place the squeezed cabbage in a clean bowl. Continue with the remaining cabbage. Stir the ground pork into the cabbage with the chives or leeks and garlic.
3. Add the soy sauce, sesame oil, rice wine or sake, ginger, garlic, and 1 tablespoon cornstarch, stirring vigorously in one direction to combine the mixture evenly. If the mixture seems loose, add an additional 1 tablespoon of cornstarch.
4. Knead the dough until it forms a smooth ball, adding flour to the counter if necessary. Halve the dough and form each piece into a long, snakelike roll about 1 inch in diameter. Cut each roll into 30 pieces. Roll the pieces into balls and then press each one into a circle.
5. Using a small rolling pin, short dowel, or lightly floured tortilla press, roll out each piece on a lightly floured surface to form a 3-inch circle. Cover the circles with a clean cloth.
6. Place about 1 tablespoon of filling into the middle of each wrapper. Wet the edges of the wrappers with water. Fold the dough over the filling into a half-moon shape and pinch the edges to seal them.
7. Bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. When the water returns to a boil again, add 1/2 cup of cold water. Let the water return to a boil again, and add another 1/2 cup of cold water. Heat to a boil again.
8. When the dumplings have returned to a boil three times, they are ready. Drain and remove. Cook the remaining dumplings in the same way. (This is the traditional method of cooking dumplings; for a simpler method, boil them for about 8 minutes, uncovered, over high heat.)
Hoisin dipping Sauce
• 1 clove garlic, finely chopped
• 1 teaspoon chopped ginger
• 6 tablespoons hoisin sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons water
• 1/4 teaspoon salt
• a few drops sesame oil
• 1 1/2 teaspoons chile paste, or to taste
• 1 tablespoon chopped peanuts
Preparation:
Heat the oil in a wok over medium-high to high heat. Add the garlic and ginger. Stir-fry briefly until aromatic. Turn the heat down to medium and stir in the other ingredients. Heat through and remove from the stove. Cool.
[
Store in a sealed container in the refrigerator.
*****CHERYL'S PORKCHOPS
Cheryl’s Pork Chops
Beat together
1 egg
3 tbsp soy sauce
1 tbsp water
garlic powder
salt and pepper
½ tsp dry mustard
Dip Pork chops into above mixture (For extra flavor let chops marinate in above for a while)
Then press chops into dry breadcrumbs on each side
Put on greased baking pan and Bake 350 degrees for ½ hour turn over and bake an additional 20 minutes. Adjust baking time for thickness of pork chop; this baking time is for a thick pork chop.
Guaranteed to make tender chops
Beat together
1 egg
3 tbsp soy sauce
1 tbsp water
garlic powder
salt and pepper
½ tsp dry mustard
Dip Pork chops into above mixture (For extra flavor let chops marinate in above for a while)
Then press chops into dry breadcrumbs on each side
Put on greased baking pan and Bake 350 degrees for ½ hour turn over and bake an additional 20 minutes. Adjust baking time for thickness of pork chop; this baking time is for a thick pork chop.
Guaranteed to make tender chops
PIZZA HUT CRUST
Pizza Hut Crust
2 pkt Dry yeast
2/3 cup Warm water
2 tsp Sugar
2 cup Cold water
3 tbl Corn oil
2 tbl Sugar
1/4 tsp Garlic salt
1 tsp Salt
1/2 tsp Dry oregano leaves
6 1/2 cup All-purpose flour, (up to 7)
* Sprinkle yeast over warm water and stir in the sugar. Let stand about 5 minutes or until very bubbly. Combine the remaining ingredients with about half of the flour , beating to a smooth batter. Beat in the yeast mixture and then with a sturdy spoon work in remaining flour until you can toss it lightly on a floured surface and knead it until it feels elastic in texture. The kneading may require about 2/3 cup additional flour, that you will be coating your hand with as you knead the dough. Don't let the dough become too stiff and yet you don't want it to stick to your hands. Place it in a large plastic food bag, which you can spray inside with Pam or wipe the inside of it with oil and place the ball of kneaded dough in this to rise until doubled in bulk. Be sure the plastic bag is large enough that it will permit the dough to double without splitting the bag. You can place the bag of dough on a warm, sunny spot on the table or kitchen counter which helps it to raise quickly and if it's summertime, place the bag of dough (with open end sealed tightly with tape) in your car with the windows up! When dough has doubled, punch it down and shape it to fit two 15" round pizza pans that have been greased and dusted in cornmeal. Add the sauce and topping ingredients exactly in the order listed above, spreading each ingredients evenly over the dough. Let this rise about 20 minutes in a warm place and then bake at 450 , about 20 to 25 minutes, putting one pizza at a time on center rack of the preheated oven. If you don't want a pizza-pizza and you can only handle one of them, wrap the second pizza in foil or plastic and seal it with tape to lock out all air. Freeze it before it rises the last time. After letting it thaw 30 ,minutes, you can bake as directed above.
2 pkt Dry yeast
2/3 cup Warm water
2 tsp Sugar
2 cup Cold water
3 tbl Corn oil
2 tbl Sugar
1/4 tsp Garlic salt
1 tsp Salt
1/2 tsp Dry oregano leaves
6 1/2 cup All-purpose flour, (up to 7)
* Sprinkle yeast over warm water and stir in the sugar. Let stand about 5 minutes or until very bubbly. Combine the remaining ingredients with about half of the flour , beating to a smooth batter. Beat in the yeast mixture and then with a sturdy spoon work in remaining flour until you can toss it lightly on a floured surface and knead it until it feels elastic in texture. The kneading may require about 2/3 cup additional flour, that you will be coating your hand with as you knead the dough. Don't let the dough become too stiff and yet you don't want it to stick to your hands. Place it in a large plastic food bag, which you can spray inside with Pam or wipe the inside of it with oil and place the ball of kneaded dough in this to rise until doubled in bulk. Be sure the plastic bag is large enough that it will permit the dough to double without splitting the bag. You can place the bag of dough on a warm, sunny spot on the table or kitchen counter which helps it to raise quickly and if it's summertime, place the bag of dough (with open end sealed tightly with tape) in your car with the windows up! When dough has doubled, punch it down and shape it to fit two 15" round pizza pans that have been greased and dusted in cornmeal. Add the sauce and topping ingredients exactly in the order listed above, spreading each ingredients evenly over the dough. Let this rise about 20 minutes in a warm place and then bake at 450 , about 20 to 25 minutes, putting one pizza at a time on center rack of the preheated oven. If you don't want a pizza-pizza and you can only handle one of them, wrap the second pizza in foil or plastic and seal it with tape to lock out all air. Freeze it before it rises the last time. After letting it thaw 30 ,minutes, you can bake as directed above.
*****PIZZA DOUGH
PIZZA DOUGH
Absolutely the best!!!
2 cups tepid water
2 tbsp sugar
½ cup oil
5 ½ cups flour
1 tbsp yeast
Combine in bread maker in the above order, and set to dough cycle
When mixed cut dough in half. Makes 2 – 12 inch pizzas
To store dough, freeze or refrigerate. Place dough in Ziploc bags and add a bit of oil to keep moist and pliable. In fridge if they threaten to break out of their bags simply mold back into balls. Freezer: just take out in the morning, when thawed prepare pizza you can put it in fridge for later baking.
Cook pizza on lower rack at 500 degrees for 15 minutes. I use the pizza pans with the holes in the bottom, makes a nice crisp crust.
Absolutely the best!!!
2 cups tepid water
2 tbsp sugar
½ cup oil
5 ½ cups flour
1 tbsp yeast
Combine in bread maker in the above order, and set to dough cycle
When mixed cut dough in half. Makes 2 – 12 inch pizzas
To store dough, freeze or refrigerate. Place dough in Ziploc bags and add a bit of oil to keep moist and pliable. In fridge if they threaten to break out of their bags simply mold back into balls. Freezer: just take out in the morning, when thawed prepare pizza you can put it in fridge for later baking.
Cook pizza on lower rack at 500 degrees for 15 minutes. I use the pizza pans with the holes in the bottom, makes a nice crisp crust.
*****PIZZA, ITALIAN SAUSAGE & SPINACH
Hot Italian Sausage and Spinach Pizza
5 large Hot Italian sausages
1 onion
2 cloves garlic, minced
½ tsp dried basil
¼ tsp each salt, pepper
¼ tsp. red pepper flakes
4 cups shredded spinach leaves
1 ½ cups pizza sauce
1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
Remove casings from sausage, heat a large frying pan and cook the sausage meat, breaking up with a spoon. Drain off fat. Add onion, garlic, basil, salt and pepper, and red pepper flakes. Then add 1 ½ cups pizza sauce, stir and simmer for a few minutes, add spinach and cook until wilted. Use your favorite pizza crust, spread on crust, top with the mozzarella cheese and the feta cheese. Bake 15 minutes at 500 degrees on bottom rack of ove
5 large Hot Italian sausages
1 onion
2 cloves garlic, minced
½ tsp dried basil
¼ tsp each salt, pepper
¼ tsp. red pepper flakes
4 cups shredded spinach leaves
1 ½ cups pizza sauce
1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
Remove casings from sausage, heat a large frying pan and cook the sausage meat, breaking up with a spoon. Drain off fat. Add onion, garlic, basil, salt and pepper, and red pepper flakes. Then add 1 ½ cups pizza sauce, stir and simmer for a few minutes, add spinach and cook until wilted. Use your favorite pizza crust, spread on crust, top with the mozzarella cheese and the feta cheese. Bake 15 minutes at 500 degrees on bottom rack of ove
*****GARLIC CHICKEN PIZZA
Garlic Chicken Pizza
4 oz light cream cheese softened
¼ cup non-fat sour cream
2 cloves garlic, mashed
1 cup cooked diced chicken
½ red onion
½ tomato chopped
½ cup mushrooms chopped
1 cup mozzarella cheese
Mix together cream cheese, sour cream, and mashed garlic until smooth. Spread mixture on pizza crust, top with chicken, onion, tomato, mushrooms and cheese.
Bake 500 degrees on bottom rack of oven approximately 10 – 15 minutes, till browned on the bottom. Top with parmesan cheese.
4 oz light cream cheese softened
¼ cup non-fat sour cream
2 cloves garlic, mashed
1 cup cooked diced chicken
½ red onion
½ tomato chopped
½ cup mushrooms chopped
1 cup mozzarella cheese
Mix together cream cheese, sour cream, and mashed garlic until smooth. Spread mixture on pizza crust, top with chicken, onion, tomato, mushrooms and cheese.
Bake 500 degrees on bottom rack of oven approximately 10 – 15 minutes, till browned on the bottom. Top with parmesan cheese.
BOBOLI PIZZA CRUST
Boboli Pizza Crust
1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 tsp Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
Add the rest of the ingedients and mix well. Turn out onto board and knead
for ten minutes. Place back in bowl covered with a damp towel and let rise
30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive−oiled pie pans.
Dimple dough with fingers.
Place on top the following mixture:
Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
and thyme. If herbs are dried, soak them in water for 10 minutes and then
pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
Most doughs, I put in my bread maker with the dough cycle
1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 tsp Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
Add the rest of the ingedients and mix well. Turn out onto board and knead
for ten minutes. Place back in bowl covered with a damp towel and let rise
30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive−oiled pie pans.
Dimple dough with fingers.
Place on top the following mixture:
Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
and thyme. If herbs are dried, soak them in water for 10 minutes and then
pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
ORIENTAL NOODLES
Oriental Noodles
½ cup chicken broth
1 ½ tbsp. minced fresh ginger
3 tbsp. soy sauce
3 tbsp. butter
1 ½ tbsp. honey
2 tsp. hot chili paste
3 cloves garlic minced
8 ounces Udon noodles
¼ cup chopped green onion
¼ cup chopped peanuts
Cook noodles in large pot of water till done. Drain.
Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Also can add some stir fry chicken and snow peas, makes a nice addition
½ cup chicken broth
1 ½ tbsp. minced fresh ginger
3 tbsp. soy sauce
3 tbsp. butter
1 ½ tbsp. honey
2 tsp. hot chili paste
3 cloves garlic minced
8 ounces Udon noodles
¼ cup chopped green onion
¼ cup chopped peanuts
Cook noodles in large pot of water till done. Drain.
Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Also can add some stir fry chicken and snow peas, makes a nice addition
UDON NOODLE SALAD
Udon Noodle Salad
8 ounces Udon noodles
1/2 cup unsalted crunchy peanut butter
1/2 cup milk
1 teaspoon grated fresh ginger
1 clove garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 tablespoon dark sesame oil
1/8 teaspoon crushed red pepper flakes
1 cucumber, julienne
2 cups fresh bean sprouts
2 carrots, grated
6 green onions, thinly sliced
1/4 cup chopped fresh mint
1 head romaine lettuce
1 cup chopped peanuts
In a large pot of lightly salted boiling water, cook the Udon noodles for about five minutes or until tender. Drain and rinse the noodles under cold running water and let cool.
Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.
In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions and mint. Wisk the peanut butter dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of romaine leaves. Garnish with the roasted and chopped peanuts.
8 ounces Udon noodles
1/2 cup unsalted crunchy peanut butter
1/2 cup milk
1 teaspoon grated fresh ginger
1 clove garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 tablespoon dark sesame oil
1/8 teaspoon crushed red pepper flakes
1 cucumber, julienne
2 cups fresh bean sprouts
2 carrots, grated
6 green onions, thinly sliced
1/4 cup chopped fresh mint
1 head romaine lettuce
1 cup chopped peanuts
In a large pot of lightly salted boiling water, cook the Udon noodles for about five minutes or until tender. Drain and rinse the noodles under cold running water and let cool.
Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.
In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions and mint. Wisk the peanut butter dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of romaine leaves. Garnish with the roasted and chopped peanuts.
SPAETZLE NOODLES..MOM MADE
Spaetzle
3 cups flour
½ tsp. salt
Pinch of nutmeg
4 eggs
2 tbsp. butter, melted
1 ½ cups water (to make batter slightly thicker than pancake batter)
Mix flour and salt and nutmeg. Make a well in the center and add eggs. Beat on slow speed with mixer until eggs are mixed in. Gradually pour in water. Beat medium speed until big blisters appear on surface, about 2 minutes. Cover and let stand at room temperature at least 30 minutes or up to 1 hour.
Place batter in a large holed colander, over a pot of boiling salted water. Push batter through holes with spatula. Boil dumplings until they float to surface, 2 – 3 minutes. Drain and mix gently with butter till coated.
To make ahead, remove from pot with slotted ladle, and place in chilled water. When cold drain. Reheat in nonstick skillet with butter.
3 cups flour
½ tsp. salt
Pinch of nutmeg
4 eggs
2 tbsp. butter, melted
1 ½ cups water (to make batter slightly thicker than pancake batter)
Mix flour and salt and nutmeg. Make a well in the center and add eggs. Beat on slow speed with mixer until eggs are mixed in. Gradually pour in water. Beat medium speed until big blisters appear on surface, about 2 minutes. Cover and let stand at room temperature at least 30 minutes or up to 1 hour.
Place batter in a large holed colander, over a pot of boiling salted water. Push batter through holes with spatula. Boil dumplings until they float to surface, 2 – 3 minutes. Drain and mix gently with butter till coated.
To make ahead, remove from pot with slotted ladle, and place in chilled water. When cold drain. Reheat in nonstick skillet with butter.
SPAGHETTI CARONARA
Spaghetti Carbonara
A PERFECT QUICK DINNER, WHEN YOU HAVE NOTHING PLANNED
1 lb. (ish) spaghetti
4-8 slices bacon, chopped
canola oil (optional)
a chunk of onion or handful of mushrooms, sliced (optional)
3 large eggs
1/2-1 cup grated Parmesan cheese
freshly ground black pepper - lots
In a large pot, boil the spaghetti in lots of water until done to your liking. Before you drain it, set aside about a cup of the cooking liquid.
Meanwhile, cook the bacon until crisp; set aside. If you like, discard the drippings and add some canola oil to the pan instead to saute your onion or mushrooms, if you’re adding them. In a small bowl, stir the eggs together with a fork.
As soon as the pasta is done, drain it and return it to the warm pot. Pour the eggs overtop, and add the cheese, bacon, drippings if you like, and sauteed veg if you made some. Toss with tongs, adding a little reserved pasta water if you like, until the eggs are cooked (they will be after a minute as long as the pasta is still steaming) and the sauce is as saucy as you like it. Season with pepper (the cheese is probably salty enough).
Serve immediately. Serves 4.
A PERFECT QUICK DINNER, WHEN YOU HAVE NOTHING PLANNED
1 lb. (ish) spaghetti
4-8 slices bacon, chopped
canola oil (optional)
a chunk of onion or handful of mushrooms, sliced (optional)
3 large eggs
1/2-1 cup grated Parmesan cheese
freshly ground black pepper - lots
In a large pot, boil the spaghetti in lots of water until done to your liking. Before you drain it, set aside about a cup of the cooking liquid.
Meanwhile, cook the bacon until crisp; set aside. If you like, discard the drippings and add some canola oil to the pan instead to saute your onion or mushrooms, if you’re adding them. In a small bowl, stir the eggs together with a fork.
As soon as the pasta is done, drain it and return it to the warm pot. Pour the eggs overtop, and add the cheese, bacon, drippings if you like, and sauteed veg if you made some. Toss with tongs, adding a little reserved pasta water if you like, until the eggs are cooked (they will be after a minute as long as the pasta is still steaming) and the sauce is as saucy as you like it. Season with pepper (the cheese is probably salty enough).
Serve immediately. Serves 4.
*****PEROGIE DOUGH
Perogie Dough
3 cups flour
1 cup warm potato water or milk
1 egg
2 tbsp vegetable oil
1 tsp baking powder
½ tsp salt
The secret to this dough being light and fluffy is the warm potato water,
and a soft but not sticky dough
Boil about 6 large potatoes, SAVE THE WATER, I tend to forget
Mash them and add cheddar cheese, bacon, cheese whiz, what ever your preference
TO PREPARE IN ADVANCE, LAY ON FLOURED COOKY SHEET AND FREEZE THEN TRANSFER TO PLASTIC BAGS AND SEAL.
Mix and knead dough for 5 minutes cover and let rest for ½ hour (also important) before rolling out. Then divide dough into portions, keep the extra dough covered so it does not dry out.Cut off about 1/3 of the dough and roll in a cylinder shape, cut in approximately 1 inch chunks, roll into balls about the size of a walnut. Roll out in circle shape and then put in filling and fold over to seal. Can use a glass to trim if you want them nice and neat.
Stuff mixture with your favorite potato mixture. To cook, put in boiling salted water and cook till done, approximately 15 minutes
Perogie Dough Large Batch
8 cups flour
½ cup oil
1 egg beaten
1 ½ tsp salt
3 ½ cups warm water or potato water including the egg and the oil
Prepare as above
PEANUT SAUCE
Peanut Sauce
2-4 Tbsp. chicken or veggie broth or coconut milk
4 Tbsp. peanut butter (preferably the just peanuts kind, but any will work
3 Tbsp. soy sauce
2 Tbsp. brown sugar or honey
2 Tbsp. rice vinegar or lime juice
1 clove garlic, crushed
1 tsp. grated fresh ginger
1 tsp. sesame oil (optional)
1/4 – 1/2 tsp. curry paste (optional)
Combine all the ingredients in a blender or jar and whiz or shake until smooth. Refrigerate until you’re ready to serve it. Makes about a cup.
When I poked through the fridge I discovered a jar of peanut sauce I had forgotten I made last week, so I put on a pot of spaghettini - thinner-than-usual spaghetti that I like to make because it cooks faster (because it’s thinner) and allows a greater sauce-to-pasta ratio).
The great thing about peanut noodles is that you can add anything to them. I had carrots, which I peeled and then kept on peeling off strips of - all the better to twirl around my fork with the noodles - and a chunk of yellow pepper, and some cilantro. Peas would have been good, or asparagus, or broccoli (a handful of that bagged broccoli-slaw works great), green beans, sprouts, cucumber, mango… and any sort of leftover meat; roast chicken, pork, or tofu, or even frozen shrimp, dumped straight from the freezer bag into the boiling water with the noodles to either quickly cook or thaw. (Same thing with the peas; just dump them in the water with the noodles for the last couple minutes of cooking time.) I pulled out a bit of frozen shredded roast chicken and did the same - tossed it in the water with the noodles to thaw as they finished cooking. Then drained it all then ran the noodles under cool water and tossed it with the peanut sauce and veggies I had torn and chopped.
Peanut sauce is a wonderful thing. Double the recipe (leftovers keep well) if you want extra to pour over cold noodles or dip satays, lettuce wraps, rice paper rolls, grilled chicken or shrimp. Use more or less broth to make the sauce as thick or thin as you like. If you like coconut flavour in your peanut sauce but not the saturated fat it contains, add a teaspoon of coconut extract.
2-4 Tbsp. chicken or veggie broth or coconut milk
4 Tbsp. peanut butter (preferably the just peanuts kind, but any will work
3 Tbsp. soy sauce
2 Tbsp. brown sugar or honey
2 Tbsp. rice vinegar or lime juice
1 clove garlic, crushed
1 tsp. grated fresh ginger
1 tsp. sesame oil (optional)
1/4 – 1/2 tsp. curry paste (optional)
Combine all the ingredients in a blender or jar and whiz or shake until smooth. Refrigerate until you’re ready to serve it. Makes about a cup.
When I poked through the fridge I discovered a jar of peanut sauce I had forgotten I made last week, so I put on a pot of spaghettini - thinner-than-usual spaghetti that I like to make because it cooks faster (because it’s thinner) and allows a greater sauce-to-pasta ratio).
The great thing about peanut noodles is that you can add anything to them. I had carrots, which I peeled and then kept on peeling off strips of - all the better to twirl around my fork with the noodles - and a chunk of yellow pepper, and some cilantro. Peas would have been good, or asparagus, or broccoli (a handful of that bagged broccoli-slaw works great), green beans, sprouts, cucumber, mango… and any sort of leftover meat; roast chicken, pork, or tofu, or even frozen shrimp, dumped straight from the freezer bag into the boiling water with the noodles to either quickly cook or thaw. (Same thing with the peas; just dump them in the water with the noodles for the last couple minutes of cooking time.) I pulled out a bit of frozen shredded roast chicken and did the same - tossed it in the water with the noodles to thaw as they finished cooking. Then drained it all then ran the noodles under cool water and tossed it with the peanut sauce and veggies I had torn and chopped.
PEARL & LEON'S WAFFLES
ROUND NORWEGIEN WAFFLES
Single Batch Double Batch
(makes 11 waffles) (makes 22 waffles)
3 eggs separated 6 eggs separated
¼ cup sugar ½ cup sugar
2 cups of milk 4 cups of milk
4 tsp baking powder 8 tsp baking powder
¼ tsp salt ½ tsp salt
¼ cup of melted butter ½ cup melted butter
1 ½ cups of flour plus 1/3 of a cup 3 cups of flour plus 2/3 of a cup
Beat egg whites;
Beat egg yolks in large bowl then add sugar and milk.
Measure and mix flour, baking powder and salt.
Add to egg yolk mixture then carefully fold in the melted butter and egg whites.
It may look lumpy but this is good and waffles made this way are great cold with peanut butter, jam or cheese if you are lucky enough to have any left over…. The kids will just love them and ask for more!!! Make sure to throw in a double load of tender loving care as you share these with family and friends…. They will bring many a smile to you kitchen!! XOXO
This recipe is over 100 years old – you will become famous for your waffles
REMEMBER THIS RECEIPE IS FOR A ROUND WAFFLE IRON ONLY!!
Single Batch Double Batch
(makes 11 waffles) (makes 22 waffles)
3 eggs separated 6 eggs separated
¼ cup sugar ½ cup sugar
2 cups of milk 4 cups of milk
4 tsp baking powder 8 tsp baking powder
¼ tsp salt ½ tsp salt
¼ cup of melted butter ½ cup melted butter
1 ½ cups of flour plus 1/3 of a cup 3 cups of flour plus 2/3 of a cup
Beat egg whites;
Beat egg yolks in large bowl then add sugar and milk.
Measure and mix flour, baking powder and salt.
Add to egg yolk mixture then carefully fold in the melted butter and egg whites.
It may look lumpy but this is good and waffles made this way are great cold with peanut butter, jam or cheese if you are lucky enough to have any left over…. The kids will just love them and ask for more!!! Make sure to throw in a double load of tender loving care as you share these with family and friends…. They will bring many a smile to you kitchen!! XOXO
FRENCH CREPES
French Crepes
Combine
2/3 cup flour
¼ cup fine sugar
½ tsp. salt
Stir in
1 cup milk
1 ½ tsp oil
1 tsp vanilla
Add
2 eggs and beat till smooth
Let rest for a while and then pour into crepe skillet that has been oiled, cook till brown on one side and flip.
Combine
2/3 cup flour
¼ cup fine sugar
½ tsp. salt
Stir in
1 cup milk
1 ½ tsp oil
1 tsp vanilla
Add
2 eggs and beat till smooth
Let rest for a while and then pour into crepe skillet that has been oiled, cook till brown on one side and flip.
NELDA'S MUFFINS
Nelda’s Muffins
1 cup bran
1 cup wheat flour
¼ cup wheat germ
1 tsp. baking soda
1 tsp. baking powder
1 cup shredded carrot
1 cup raisins
¼ cup walnuts
1 slightly beaten egg
¾ cup milk
½ cup honey
3 tbsp. oil
Bake: 400 degrees 15 – 20 minutes
Mix dry ingredients together, and then mix the egg, milk, honey and oil. Add the dry ingredients, and stir together.
1 cup bran
1 cup wheat flour
¼ cup wheat germ
1 tsp. baking soda
1 tsp. baking powder
1 cup shredded carrot
1 cup raisins
¼ cup walnuts
1 slightly beaten egg
¾ cup milk
½ cup honey
3 tbsp. oil
Bake: 400 degrees 15 – 20 minutes
Mix dry ingredients together, and then mix the egg, milk, honey and oil. Add the dry ingredients, and stir together.
*****KAREN'S BLUEBERRY BRAN MUFFINS
Karen’s Blueberry Bran Muffins
You can use flavored yogurt for these as well
“My very favorite muffin recipe is with pineapple yogurt”
2 cups yogurt
2 tsp baking soda
1 cup brown sugar
2 eggs
1 cup vegetable oil
2 cups natural bran flakes
2 tsp vanilla
2 cups all purpose flour or multi grain
4 tsp baking powder
½ tsp salt
1 cup fresh or frozen blueberries
½ cup walnuts (optional)
Bake: 325 degrees
In large bowl combine yogurt and baking soda. Set aside
In large bowl, whisk together sugar, eggs and oil. Add bran and vanilla
In another bowl, sift together flour, baking powder and salt. Add to bran mixture alternately with your yogurt mixture. Fold in blueberries and/or walnuts. You can use dried fruit. I soak dried cranberries or raisins in a cup of hot water, pouring off the water before adding and they are more flavorful.
Spoon batter into prepared muffin tins, filling three quarters full. Bake in preheated oven for 30 – 35 minutes or until a toothpick inserted in comes out clean.
You can use flavored yogurt for these as well
“My very favorite muffin recipe is with pineapple yogurt”
2 cups yogurt
2 tsp baking soda
1 cup brown sugar
2 eggs
1 cup vegetable oil
2 cups natural bran flakes
2 tsp vanilla
2 cups all purpose flour or multi grain
4 tsp baking powder
½ tsp salt
1 cup fresh or frozen blueberries
½ cup walnuts (optional)
Bake: 325 degrees
In large bowl combine yogurt and baking soda. Set aside
In large bowl, whisk together sugar, eggs and oil. Add bran and vanilla
In another bowl, sift together flour, baking powder and salt. Add to bran mixture alternately with your yogurt mixture. Fold in blueberries and/or walnuts. You can use dried fruit. I soak dried cranberries or raisins in a cup of hot water, pouring off the water before adding and they are more flavorful.
Spoon batter into prepared muffin tins, filling three quarters full. Bake in preheated oven for 30 – 35 minutes or until a toothpick inserted in comes out clean.
MUFFINS WITH LEFT OVER CRANBERRY SAUCE
Morning-After Cranberry Sauce Muffins
- makes about 12 muffins -
Ingredients
1 cup flour
1/2 cup whole-grain wheat flour
1 cup oats
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups of leftover cranberry sauce
1/2 cup skim milk
1/3 cup vegetable oil
1 egg
Procedure
1. Heat oven to 400°F. Line muffin tin with paper baking cups.
2. In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
3. Fill muffin cups about three-quarters full.
4. Bake 20 to 22 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!
- makes about 12 muffins -
Ingredients
1 cup flour
1/2 cup whole-grain wheat flour
1 cup oats
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups of leftover cranberry sauce
1/2 cup skim milk
1/3 cup vegetable oil
1 egg
Procedure
1. Heat oven to 400°F. Line muffin tin with paper baking cups.
2. In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
3. Fill muffin cups about three-quarters full.
4. Bake 20 to 22 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!
SUN-DRIED TOMATO COTTAGE CHEESE MUFFINS
Sun-dried Tomato Cottage Cheese Muffin Recipe
1 cup plain cottage cheese (low-fat is fine)
3/4 cup parmesan cheese, freshly grated
1/4 cup flour (see headnotes)
1 cup almonds, very finely ground
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt
Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need nine of them.
Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.
Makes 9 muffins.
You can use the flour of your choice in this recipe. The original recipe calls for soy flour (great for people looking for a gluten-free option), I use white whole wheat flour - unbleached all-purpose flour will work as well. To grind the almonds I gave them a whirl in my food processor. You are looking for a flour-like consistency - be sure to stop short of turning them into an almond paste.
1 cup plain cottage cheese (low-fat is fine)
3/4 cup parmesan cheese, freshly grated
1/4 cup flour (see headnotes)
1 cup almonds, very finely ground
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt
Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need nine of them.
Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.
Makes 9 muffins.
CHERYL'S WEDDING CAKE, CARROT CAKE
Carrot Cake or Muffins
1 medium sized orange
8 - 10 medium size carrots
1 cup coarsely chopped walnuts
1 cup soft raisins
1 1/2 cup brown sugar
1 cup vegetable oil
4 eggs
1 cup flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp each cinnamon, nutmeg, and salt
1/2 tsp allspice
1 tsp vanilla
Preheat oven to 350
Bake: 40 minutes for cake
20 minutes for muffins
Finely grate the peel from the orange. Scrub or peel carrots, then grate. Measure out 3 1/2 cups and toss with peel, walnuts and raisins. Set aside.
Measure sugar, oil eggs, and vanilla into a large bowl, beat until very well blended. Set aside.
Measure remaining dry ingredients in a very large bowl. Stir with a fork until all ingredients are well mixed. Make a well in the center and pour in egg mixture. Stir until most of the dry ingredients are wet, and then fold in carrot mixture.
Turn into greased 9 x 13 baking dish or greased muffin tins.
Orange Cream Cheese Icing
Finely grate peel from one orange and set aside
Combine 1/4 cup of orange juice
4 oz. cream cheese
1 tsp vanilla
Beat till creamy
Gradually beat in 3 to 3 ½ cups icing sugar
Until mixture reaches a spreading consistency. Beat in peel and spread on cake.
1 medium sized orange
8 - 10 medium size carrots
1 cup coarsely chopped walnuts
1 cup soft raisins
1 1/2 cup brown sugar
1 cup vegetable oil
4 eggs
1 cup flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp each cinnamon, nutmeg, and salt
1/2 tsp allspice
1 tsp vanilla
Preheat oven to 350
Bake: 40 minutes for cake
20 minutes for muffins
Finely grate the peel from the orange. Scrub or peel carrots, then grate. Measure out 3 1/2 cups and toss with peel, walnuts and raisins. Set aside.
Measure sugar, oil eggs, and vanilla into a large bowl, beat until very well blended. Set aside.
Measure remaining dry ingredients in a very large bowl. Stir with a fork until all ingredients are well mixed. Make a well in the center and pour in egg mixture. Stir until most of the dry ingredients are wet, and then fold in carrot mixture.
Turn into greased 9 x 13 baking dish or greased muffin tins.
Orange Cream Cheese Icing
Finely grate peel from one orange and set aside
Combine 1/4 cup of orange juice
4 oz. cream cheese
1 tsp vanilla
Beat till creamy
Gradually beat in 3 to 3 ½ cups icing sugar
Until mixture reaches a spreading consistency. Beat in peel and spread on cake.
BRAN MUFFINS ORIGINAL RECIPE
Bran Muffins
1 ½ cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg ½ tsp. salt
2/3 cup brown sugar
½ tsp. vanilla
1 cup flour
1 tsp. baking soda
1 tsp. baking powder
½ cup raisins or dates
Bake 375 degrees 15 – 20 minutes
*you may substitute 1 cup milk with 1 tbsp. lemon juice for the buttermilk
Mix together bran and buttermilk, let stand. Combine vegetable oil, egg, sugar and vanilla, and add to buttermilk/bran mixture.
Mix flour, baking soda, baking powder and salt together. Add to the first mixture and stir till just blended. Add raisins or dates and spoon into prepared muffin tins.
1 ½ cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg ½ tsp. salt
2/3 cup brown sugar
½ tsp. vanilla
1 cup flour
1 tsp. baking soda
1 tsp. baking powder
½ cup raisins or dates
Bake 375 degrees 15 – 20 minutes
*you may substitute 1 cup milk with 1 tbsp. lemon juice for the buttermilk
Mix together bran and buttermilk, let stand. Combine vegetable oil, egg, sugar and vanilla, and add to buttermilk/bran mixture.
Mix flour, baking soda, baking powder and salt together. Add to the first mixture and stir till just blended. Add raisins or dates and spoon into prepared muffin tins.
BRAN & FLAXSEED MUFFINS
Bran and Flaxseed Muffin
• 1 ½ cups oat bran
• 1 Cup natural bran
• 1 Cup flaxseed - ground
• 1 Cup flour
• 1 Tablespoon baking powder
• ¼ Teaspoon salt
• 2 Whole oranges -- washed and quartered
• 1 Cup brown sugar
• 1 Cup buttermilk
• ½ Cup canola oil
• 2 Eggs
• 1 ½ Cups raisins
Preheat oven to 375 degree F.
In a large bowl, combine oat bran, flour, flaxseed, bran, baking powder, baking soda and salt. Set aside.
In a blender, combine oranges, brown sugar, buttermilk, oil, and eggs. Blend well.
Pour the orange mixture into the dry ingredients. Mix until well blended. Stir in raisins.
Fill well-greased muffin tins about 6/8 full.
Bake for 18 to 20 minutes or until a wooden pick inserted into the centre of the muffin comes out clean.
• 1 ½ cups oat bran
• 1 Cup natural bran
• 1 Cup flaxseed - ground
• 1 Cup flour
• 1 Tablespoon baking powder
• ¼ Teaspoon salt
• 2 Whole oranges -- washed and quartered
• 1 Cup brown sugar
• 1 Cup buttermilk
• ½ Cup canola oil
• 2 Eggs
• 1 ½ Cups raisins
Preheat oven to 375 degree F.
In a large bowl, combine oat bran, flour, flaxseed, bran, baking powder, baking soda and salt. Set aside.
In a blender, combine oranges, brown sugar, buttermilk, oil, and eggs. Blend well.
Pour the orange mixture into the dry ingredients. Mix until well blended. Stir in raisins.
Fill well-greased muffin tins about 6/8 full.
Bake for 18 to 20 minutes or until a wooden pick inserted into the centre of the muffin comes out clean.
TORTILLA CASSEROLE
TORTILLA CASSEROLE
4 fresh poblano chiles
18 corn tortillas
7 tbsp vegetable oil
10 oz spinach tough stems removed
Coarse salt
1 small onion, thinly sliced
4 cloves garlic, minced
2 cans (15 oz each)black beans, drained
1 cup Crema or sour cream
2 ¼ cups Tomatillo Salsa
½ oz queso fresco or Monterey jack
Preheat oven to 425 degrees
Roast and peel chiles. Cut into 1 ½ inch strips.
Brush tortilla halves on both sides with 3 tablespoons of oil. Arrange on baking sheets. Bake, rotating sheets halfway through, until tortillas begin to bubble 5 – 7 minutes (don’t let become crunchy) Set aside.
Heat a large skillet over medium heat. Wash spinach, and drain but do not dry. Add spinach to skillet, cover and cool until spinach has wilted, about 2 minutes. Season with ¼ tsp. salt. Transfer to cutting board, cool slightly. Squeeze out moisture. Coarsely chop and set aside.
Heat 2 tbsp of oil in same skillet. Add garlic, and cook, stirring 30 seconds. Add beans and ½ tsp salt, cook, mashing slightly with the back of a wooden spoon 2 minutes. Transfer to bowl and set aside.
Line bottom of a 10 ¼ inch round baking dish with 12 tortilla halves, overlapping slightly. Layer with chile mixture, half the bean mixture and half the crema. Spread ¾ cup salsa over top. Sprinkle with ½ cup of cheese. Repeat for a second layer, using spinach instead of chiles. Top with remaining tortillas, ¾ cup salsa, and ½ cup cheese.
Bake until heated through, 45 minutes to 1 hour, cove r with foil for the last 15 minutes, if it is browning too quickly or getting too dry.
Let stand 15 minutes before serving. Serve with more salsa and crema.
4 fresh poblano chiles
18 corn tortillas
7 tbsp vegetable oil
10 oz spinach tough stems removed
Coarse salt
1 small onion, thinly sliced
4 cloves garlic, minced
2 cans (15 oz each)black beans, drained
1 cup Crema or sour cream
2 ¼ cups Tomatillo Salsa
½ oz queso fresco or Monterey jack
Preheat oven to 425 degrees
Roast and peel chiles. Cut into 1 ½ inch strips.
Brush tortilla halves on both sides with 3 tablespoons of oil. Arrange on baking sheets. Bake, rotating sheets halfway through, until tortillas begin to bubble 5 – 7 minutes (don’t let become crunchy) Set aside.
Heat a large skillet over medium heat. Wash spinach, and drain but do not dry. Add spinach to skillet, cover and cool until spinach has wilted, about 2 minutes. Season with ¼ tsp. salt. Transfer to cutting board, cool slightly. Squeeze out moisture. Coarsely chop and set aside.
Heat 2 tbsp of oil in same skillet. Add garlic, and cook, stirring 30 seconds. Add beans and ½ tsp salt, cook, mashing slightly with the back of a wooden spoon 2 minutes. Transfer to bowl and set aside.
Line bottom of a 10 ¼ inch round baking dish with 12 tortilla halves, overlapping slightly. Layer with chile mixture, half the bean mixture and half the crema. Spread ¾ cup salsa over top. Sprinkle with ½ cup of cheese. Repeat for a second layer, using spinach instead of chiles. Top with remaining tortillas, ¾ cup salsa, and ½ cup cheese.
Bake until heated through, 45 minutes to 1 hour, cove r with foil for the last 15 minutes, if it is browning too quickly or getting too dry.
Let stand 15 minutes before serving. Serve with more salsa and crema.
TOMATILLO SALSA
Tomatillo Salsa
2 tbsp oil
1 small onion, finely chopped (3/4 cup)
3 cloves garlic
2 ¼ pounds tomatillos husked and washed
1 fresh Serrano chile, stemmed & seeded
2 tbsp chopped cilantro
½ tsp coarse salt
Heat oil in medium sized saucepan over medium heat. Add onion and garlic, cook, stirring occasionally, 1 minute. Stir in tomatillos, 1 cup water and the chile. Bring to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until tomatillos have softened, about 15 minutes. Drain, reserving ¾ cup cooking liquid. Let cool slightly.
Working in batches, puree tomatillo mixture in blender with reserved cooking liquid. Add cilantro and salt, pulse to combine. Can be refrigerated for up to 3 days.
2 tbsp oil
1 small onion, finely chopped (3/4 cup)
3 cloves garlic
2 ¼ pounds tomatillos husked and washed
1 fresh Serrano chile, stemmed & seeded
2 tbsp chopped cilantro
½ tsp coarse salt
Heat oil in medium sized saucepan over medium heat. Add onion and garlic, cook, stirring occasionally, 1 minute. Stir in tomatillos, 1 cup water and the chile. Bring to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until tomatillos have softened, about 15 minutes. Drain, reserving ¾ cup cooking liquid. Let cool slightly.
Working in batches, puree tomatillo mixture in blender with reserved cooking liquid. Add cilantro and salt, pulse to combine. Can be refrigerated for up to 3 days.
STUUFED POBLANO CHILES, WITH FRUIT SAUCE
Stuffed Poblano Chiles
16 small or 8 large fresh poblano chiles (2 1/2 to 3 lb), roasted, peeled, and seeded, leaving chiles whole
3 tablespoons unsalted butter, well softened
1 lb Monterey Jack cheese, cut into 1/2-inch cubes
1 cup green seedless grapes (3/4 lb)
1/2 cup plus 2 tablespoons vegetable oil
1 large or 2 small ripe (black) plantains, peeled, halved lengthwise, and cut crosswise into 1/2-inch-thick slices
2 1/2 lb tomatoes (8 medium)
1 medium white onion, quartered
2 large garlic cloves, left unpeeled
1 teaspoon salt
2 tablespoons chopped fresh basil
1 large or 2 small firm-ripe mangoes (1 lb total), peeled, pitted, and cut into 1/2-inch cubes
Accompaniment: Mexican rice with mint
Preparation Preheat broiler.
Broil tomatoes, onion, and garlic in a foil-lined shallow baking pan 2 to 3 inches from heat, turning frequently, until lightly charred on all sides, about 5 minutes for garlic, 12 to 15 minutes for onion and tomatoes (flesh should be soft).
Alternatively, char vegetables in a hot well-seasoned griddle or cast-iron skillet over moderate heat.
Core tomatoes and peel garlic, then purée both with onion and salt in a blender until smooth (use caution when blending hot ingredients). Force through a large sieve into a bowl, discarding solids.
Heat remaining 2 tablespoons oil in a wide 4-quart heavy pot over moderately high heat until just hot. Stir about 1/2 cup tomato sauce into oil (this reduces spattering) and, when bubbling vigorously, add remaining sauce and basil. Fry sauce, stirring occasionally, until thickened, about 10 minutes.
Add grapes, plantains, and mangoes to sauce and simmer gently, uncovered, stirring occasionally, until sauce is thickened and fruit is tender but still intact, about 30 minutes. Season sauce with salt.
While sauce is simmering, preheat oven to 350°F.
Pour sauce over stuffed chiles and bake, covered with foil, until cheese is completely melted and sauce is bubbling, about 30 minutes.
16 small or 8 large fresh poblano chiles (2 1/2 to 3 lb), roasted, peeled, and seeded, leaving chiles whole
3 tablespoons unsalted butter, well softened
1 lb Monterey Jack cheese, cut into 1/2-inch cubes
1 cup green seedless grapes (3/4 lb)
1/2 cup plus 2 tablespoons vegetable oil
1 large or 2 small ripe (black) plantains, peeled, halved lengthwise, and cut crosswise into 1/2-inch-thick slices
2 1/2 lb tomatoes (8 medium)
1 medium white onion, quartered
2 large garlic cloves, left unpeeled
1 teaspoon salt
2 tablespoons chopped fresh basil
1 large or 2 small firm-ripe mangoes (1 lb total), peeled, pitted, and cut into 1/2-inch cubes
Accompaniment: Mexican rice with mint
Preparation Preheat broiler.
Broil tomatoes, onion, and garlic in a foil-lined shallow baking pan 2 to 3 inches from heat, turning frequently, until lightly charred on all sides, about 5 minutes for garlic, 12 to 15 minutes for onion and tomatoes (flesh should be soft).
Alternatively, char vegetables in a hot well-seasoned griddle or cast-iron skillet over moderate heat.
Core tomatoes and peel garlic, then purée both with onion and salt in a blender until smooth (use caution when blending hot ingredients). Force through a large sieve into a bowl, discarding solids.
Heat remaining 2 tablespoons oil in a wide 4-quart heavy pot over moderately high heat until just hot. Stir about 1/2 cup tomato sauce into oil (this reduces spattering) and, when bubbling vigorously, add remaining sauce and basil. Fry sauce, stirring occasionally, until thickened, about 10 minutes.
Add grapes, plantains, and mangoes to sauce and simmer gently, uncovered, stirring occasionally, until sauce is thickened and fruit is tender but still intact, about 30 minutes. Season sauce with salt.
While sauce is simmering, preheat oven to 350°F.
Pour sauce over stuffed chiles and bake, covered with foil, until cheese is completely melted and sauce is bubbling, about 30 minutes.
SPICY RICE AND BLACK BEAN WRAP
Spicy Rice and Black Bean Wrap
2 cups cooked rice
1 cup cooked or canned black beans
1 cup chopped tomato
1 can of green chilies
2 tbsp vegetable oil
1 tbsp lime juice
2 tsp chili powder
1 tsp ground cumin
salt
6 flour tortillas
¾ cup prepared guacamole
shredded cheese
romaine lettuce leaves
In large bowl combine rice, beans, tomato and chilies. Whisk together oil, lime juice, chili powder, cumin and salt, stir into rice mixture. Lay down one leaf of romaine, on tortilla and spread about 2 tbsp guacamole on each. Divide rice mix evenly between the tortillas, sprinkle cheese on and roll up and slice in half and serve.
2 cups cooked rice
1 cup cooked or canned black beans
1 cup chopped tomato
1 can of green chilies
2 tbsp vegetable oil
1 tbsp lime juice
2 tsp chili powder
1 tsp ground cumin
salt
6 flour tortillas
¾ cup prepared guacamole
shredded cheese
romaine lettuce leaves
In large bowl combine rice, beans, tomato and chilies. Whisk together oil, lime juice, chili powder, cumin and salt, stir into rice mixture. Lay down one leaf of romaine, on tortilla and spread about 2 tbsp guacamole on each. Divide rice mix evenly between the tortillas, sprinkle cheese on and roll up and slice in half and serve.
SOPAS
Sopas
1 pkg Active Dry Yeast
¼ cup Lukewarm Water
1-1/2 cups Milk
3 Tbsp Lard or Shortening
1 tsp Salt
2 Tbsp Sugar
1 cup whole Wheat Flour
About 4 cups All Purpose Flour
Cooking Oil
In large bowl, stir yeast into warm water and let stand until softened (about 5 minutes)
In 1-1/2 to 2 quart pan, combine milk, lard, salt and sugar, heat over low heat to 110 deg F and stir into yeast mixture. Beat in whole-wheat flour and 3 cups of the all purpose flour until dough is stretchy. Kneed on a lightly floured board until dough is smooth and satiny, adding more all-purpose flour as needed. Place in a greased bowl, and turn to grease top. Cover and let rise at room temperature until doubled in bulk (about ½ hour).
Punch dough down, and knead briefly. On a lightly floured board, roll dough, a quarter at a time, into rectangles about 1/8” thick. Cut each rectangle into 6 equal pieces, place in lightly floured pans and cover with plastic wrap.
Pour oil to depth of 2” into a deep 3-4 quart pan and heat to 350’ F. Add dough, 2 or 3 pieces at a time. Cook, turning and gently pushing bubbly portion into hot oil to help sopa’s puff evenly, until golden brown (1-2 minutes) Drain on paper towels.
Meat Filling for Sopas..or you can fill with refried beans...my favorite is the meat filling
1 lb cooked ground beef or pork
1 or 2 jalapeno peppers, chopped and seeded
1 clove garlic minced
Salt and pepper to taste
1 med onion, chopped
1 cup shredded sharp cheese
Brown pork, add pepper, garlic, salt and pepper, add onion and cook till soft. Add cheese. Let cool.
Slit sopa’s along one side with sharp knife and fill with either meat filling or refried beans.
To serve put filled sopas on baking sheet. Spread some tortilla or hot sauce on each sopa and sprinkle on some grated cheddar cheese.
Heat 15 minutes in 350 deg oven or until cheese is melted. Serve with lettuce and tomato wedges.
Sopas may be filled and served as an appetizer
or drizzled with honey and sprinkled with icing sugar for a dessert
The dough can be made in a bread maker
1 pkg Active Dry Yeast
¼ cup Lukewarm Water
1-1/2 cups Milk
3 Tbsp Lard or Shortening
1 tsp Salt
2 Tbsp Sugar
1 cup whole Wheat Flour
About 4 cups All Purpose Flour
Cooking Oil
In large bowl, stir yeast into warm water and let stand until softened (about 5 minutes)
In 1-1/2 to 2 quart pan, combine milk, lard, salt and sugar, heat over low heat to 110 deg F and stir into yeast mixture. Beat in whole-wheat flour and 3 cups of the all purpose flour until dough is stretchy. Kneed on a lightly floured board until dough is smooth and satiny, adding more all-purpose flour as needed. Place in a greased bowl, and turn to grease top. Cover and let rise at room temperature until doubled in bulk (about ½ hour).
Punch dough down, and knead briefly. On a lightly floured board, roll dough, a quarter at a time, into rectangles about 1/8” thick. Cut each rectangle into 6 equal pieces, place in lightly floured pans and cover with plastic wrap.
Pour oil to depth of 2” into a deep 3-4 quart pan and heat to 350’ F. Add dough, 2 or 3 pieces at a time. Cook, turning and gently pushing bubbly portion into hot oil to help sopa’s puff evenly, until golden brown (1-2 minutes) Drain on paper towels.
Meat Filling for Sopas..or you can fill with refried beans...my favorite is the meat filling
1 lb cooked ground beef or pork
1 or 2 jalapeno peppers, chopped and seeded
1 clove garlic minced
Salt and pepper to taste
1 med onion, chopped
1 cup shredded sharp cheese
Brown pork, add pepper, garlic, salt and pepper, add onion and cook till soft. Add cheese. Let cool.
Slit sopa’s along one side with sharp knife and fill with either meat filling or refried beans.
To serve put filled sopas on baking sheet. Spread some tortilla or hot sauce on each sopa and sprinkle on some grated cheddar cheese.
Heat 15 minutes in 350 deg oven or until cheese is melted. Serve with lettuce and tomato wedges.
BEEF AND NACHO CASSEROLE, SHEILA
Beef and Nacho’s Casserole
1 lb. ground beef
1 310 ml jar of salsa
1 c. frozen corn
3/4 miracle whip
1 tbsp chili powder
2 c. crushed Tostitos
2 c. shredded Monterey, Colby and cheddar cheese
Brown meat and drain fat. Stir in salsa, corn, miracle whip and chili powder. Layer 1/2 meat, 1/2 crushed Tostitos and cheese. Repeat.
Top with shredded cheese. Bake @ 350 for 30 min. until thoroughly heated. Top with shredded lettuce and chopped tomato.
1 lb. ground beef
1 310 ml jar of salsa
1 c. frozen corn
3/4 miracle whip
1 tbsp chili powder
2 c. crushed Tostitos
2 c. shredded Monterey, Colby and cheddar cheese
Brown meat and drain fat. Stir in salsa, corn, miracle whip and chili powder. Layer 1/2 meat, 1/2 crushed Tostitos and cheese. Repeat.
Top with shredded cheese. Bake @ 350 for 30 min. until thoroughly heated. Top with shredded lettuce and chopped tomato.
BLACK BEAN SALSA, SHEILA
Sheila’s Black Bean Salsa
1 can black beans
1 cubed avocado
1 large tomato chopped
1/4 c. chopped red onion
1/4 c. chopped cilantro
1 tbsp minced jalapeno
1/4 lime juice
2 tbsp olive oil
1 c. frozen corn ( optional
Drain and rinse black beans. Add the rest. Excellent with Tostitos
1 can black beans
1 cubed avocado
1 large tomato chopped
1/4 c. chopped red onion
1/4 c. chopped cilantro
1 tbsp minced jalapeno
1/4 lime juice
2 tbsp olive oil
1 c. frozen corn ( optional
Drain and rinse black beans. Add the rest. Excellent with Tostitos
ROAST CHICKEN CHIPOTLE NACHOS
Roast Chicken Chipotle Nachos
½ cup chopped onion
1 tbsp. olive oil
½ tsp. cumin seeds
½ tsp. dried oregano
1-2 canned chipotle chilies chopped
2 tbsp tomato paste
½ cup water
1 tbsp. white wine vinegar
2 cups of bite sized cooked chicken
1 ½ cup shredded jack cheese
Avocado Crema Mix together:
½ cup finely diced avocado
2 tbsp. sour cream
1 tbsp. fine chopped fresh cilantro
2 tbsp. fresh lime juice
2 tbsp milk
Salt to taste
Large tortilla chips
Cook onion till it starts to brown. Add cumin and oregano and cook about 30 seconds. Add chilies, tomato paste, vinegar and ½ cup water and bring to a boil. Simmer 5 minutes add chicken and heat. Spoon some chicken over the chips, top with cheese, and bake 450 degrees for about 3 minutes, just to melt cheese. Top with the Avocado crema sauce and serve
½ cup chopped onion
1 tbsp. olive oil
½ tsp. cumin seeds
½ tsp. dried oregano
1-2 canned chipotle chilies chopped
2 tbsp tomato paste
½ cup water
1 tbsp. white wine vinegar
2 cups of bite sized cooked chicken
1 ½ cup shredded jack cheese
Avocado Crema Mix together:
½ cup finely diced avocado
2 tbsp. sour cream
1 tbsp. fine chopped fresh cilantro
2 tbsp. fresh lime juice
2 tbsp milk
Salt to taste
Large tortilla chips
Cook onion till it starts to brown. Add cumin and oregano and cook about 30 seconds. Add chilies, tomato paste, vinegar and ½ cup water and bring to a boil. Simmer 5 minutes add chicken and heat. Spoon some chicken over the chips, top with cheese, and bake 450 degrees for about 3 minutes, just to melt cheese. Top with the Avocado crema sauce and serve
POBLANO CHILE SOUP
Poblano Chile Soup
¼ cup shallots
3 poblano peppers, seeded and chopped
2 tbsp oil
14 oz chicken broth
14 oz canned tomatoes
3 cups cooked rice
2 cups shredded sharp cheese
Sautee shallots and peppers in a large saucepan over medium high heat until tender. (three to five minutes)
Add chicken broth and tomatoes; bring to a boil. Add rice and cheese stirring till cheese is melted.
¼ cup shallots
3 poblano peppers, seeded and chopped
2 tbsp oil
14 oz chicken broth
14 oz canned tomatoes
3 cups cooked rice
2 cups shredded sharp cheese
Sautee shallots and peppers in a large saucepan over medium high heat until tender. (three to five minutes)
Add chicken broth and tomatoes; bring to a boil. Add rice and cheese stirring till cheese is melted.
COLLEEN'S MEXICAN MESS
Colleen’s Mexican Mess
Layer the following ingredients in a large pie pan or 9 x 9 inch baking dish
One can of refried beans
Three avocados mashed with lemon salt and pepper
One package dry taco mix, small container of sour cream and ½ cup mayonnaise mixed together
Top with chopped green onion, tomatoes, black olives, shredded lettuce and shredded cheese
Serve with taco chips or other crispy crackers
Layer the following ingredients in a large pie pan or 9 x 9 inch baking dish
One can of refried beans
Three avocados mashed with lemon salt and pepper
One package dry taco mix, small container of sour cream and ½ cup mayonnaise mixed together
Top with chopped green onion, tomatoes, black olives, shredded lettuce and shredded cheese
Serve with taco chips or other crispy crackers
MEXICAN BEAN SALAD
Mexican Bean Salad
1 (15 oz) can black beans
rinse and drain
1 (15 oz) can kidney beans
drained
1 (15 oz) can canneellini beans
drained and rinsed
1 green pepper, chopped
1 red pepper chopped
1 (10 oz) package frozen corn kernels
1 red onion, chopped
DRESSING
½ cup olive oil
½ cup red wine vinegar
2 tbsp fresh lime juice
1 tbsp lemon juice
2 tbsp white sugar
1 clove crushed garlic
¼ cup fresh cilantro
½ tbsp ground cumin
½ tbsp pepper
1 dash hot pepper sauce
½ tsp chili powder
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot pepper sauce and chili powder. Pour dressing over vegetables and marinate overnight or for a few hours
1 (15 oz) can black beans
rinse and drain
1 (15 oz) can kidney beans
drained
1 (15 oz) can canneellini beans
drained and rinsed
1 green pepper, chopped
1 red pepper chopped
1 (10 oz) package frozen corn kernels
1 red onion, chopped
DRESSING
½ cup olive oil
½ cup red wine vinegar
2 tbsp fresh lime juice
1 tbsp lemon juice
2 tbsp white sugar
1 clove crushed garlic
¼ cup fresh cilantro
½ tbsp ground cumin
½ tbsp pepper
1 dash hot pepper sauce
½ tsp chili powder
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot pepper sauce and chili powder. Pour dressing over vegetables and marinate overnight or for a few hours
MANGO SALAD WITH GRILLED SHRIMP
Mango Salad with Grilled Shrimp
Ingredients
For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 lb), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special equipment: 16 (8-inch) wooden skewers (optional)
Preparation
Make mango salad:
Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
Grill shrimp:
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
Prepare grill.
Whisk together oil, jalape‱o, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.
Ingredients
For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 lb), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special equipment: 16 (8-inch) wooden skewers (optional)
Preparation
Make mango salad:
Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
Grill shrimp:
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
Prepare grill.
Whisk together oil, jalape‱o, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.
GRANDMA'S TORTILLA SOUP
Grandma’s Tortilla Soup
This is a really nice dish to serve a large number of people. My grandchildren like it, because if you don’t like onions, you don’t have to eat them.
Tip: To make it more of a meal prepare some chicken breasts to put in the soup as well.
If preparing the avocado in advance, put a little lemon or lime juice on top.
6 – 8 corn tortillas – preferably 1 day old, vegetable oil
2 large ripe tomatoes- peeled
2/3 cup coarsely chopped white onion
1 large clove garlic
7 cups chicken stock
4 sprigs fresh cilantro
½ - 1 tsp salt
cooked sliced chicken breast optional
cheese
avocado**
celery
onion
tomato
sour cream
fresh chopped cilantro
Stack tortillas, cut into ½ inch strips. Toast tortilla strips in vegetable oil. Remove and drain, then put on paper towel till ready to use.
In blender, combine onion, garlic and tomato, process till smooth – Heat 3 tbsp oil in saucepan over medium heat, heat and add tomato mixture, cook, stirring for 10 minutes
Add chicken stock and cilantro sprigs and heat over high heat to boiling. Simmer 20 minutes. Add salt and simmer 10 more minutes. Remove cilantro. Keep soup covered and hot.
Chop up cheese and vegetables in small pieces, amount depends on the number of people, put in individual bowls.
Ladle soup onto bowls, add chicken and tortilla strips… and pass chopped vegetables, tortillas, cheese, avocado, onion, celery, sour cream, and cilantro. Everyone adds what they “like” to the soup.
This is a really nice dish to serve a large number of people. My grandchildren like it, because if you don’t like onions, you don’t have to eat them.
Tip: To make it more of a meal prepare some chicken breasts to put in the soup as well.
If preparing the avocado in advance, put a little lemon or lime juice on top.
6 – 8 corn tortillas – preferably 1 day old, vegetable oil
2 large ripe tomatoes- peeled
2/3 cup coarsely chopped white onion
1 large clove garlic
7 cups chicken stock
4 sprigs fresh cilantro
½ - 1 tsp salt
cooked sliced chicken breast optional
cheese
avocado**
celery
onion
tomato
sour cream
fresh chopped cilantro
Stack tortillas, cut into ½ inch strips. Toast tortilla strips in vegetable oil. Remove and drain, then put on paper towel till ready to use.
In blender, combine onion, garlic and tomato, process till smooth – Heat 3 tbsp oil in saucepan over medium heat, heat and add tomato mixture, cook, stirring for 10 minutes
Add chicken stock and cilantro sprigs and heat over high heat to boiling. Simmer 20 minutes. Add salt and simmer 10 more minutes. Remove cilantro. Keep soup covered and hot.
Chop up cheese and vegetables in small pieces, amount depends on the number of people, put in individual bowls.
Ladle soup onto bowls, add chicken and tortilla strips… and pass chopped vegetables, tortillas, cheese, avocado, onion, celery, sour cream, and cilantro. Everyone adds what they “like” to the soup.
QUESADILLAS TRADITIONAL FRIED
Fried Quesadillas
For mushroom filling
1/4 cup minced white onion
2 tablespoons unsalted butter
1/2 lb mushrooms, trimmed
2 teaspoons chopped fresh epazote leaves, or 1/2teaspoon crumbled dried
1/4 teaspoon salt, or to taste
For tortilla masa
2 cups masa harina ("masa mix") such as Maseca or Quaker
1/2 teaspoon salt
1 1/3 cups warm water
For cheese and squash blossom filling
5 oz queso fresco (Mexican fresh cheese), ricotta salata, or feta, crumbled (1 cup)
1/4 cup Mexican crema or crème fraîche (omit if using ricotta salata)
5 squash blossoms, petals torn into 20 pieces and remainder discarded
For frying
About 3 cups vegetable oil
Accompaniment:
Special equipment: a tortilla press or a rolling pin; a deep-fat thermometer
Preparation
Make mushroom filling: Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened.
Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt.
Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes. Remove from heat and cool filling completely.
Make masa and form quesadillas: Stir together masa harina, salt, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in bowl with heel of your hand 1 to 2 minutes.
Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls. Transfer balls as formed to a plastic-wrap–lined tray and cover with more plastic wrap.
Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough to a 2 1/2- to 3-inch round. If press doesn’t flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use rolling pin to flatten dough between squares of plastic.)
Remove top square of plastic and put 1 teaspoon mushroom filling, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of round.
Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off plastic, then transfer quesadilla to another plastic-wrap–lined tray and cover with a second sheet of plastic wrap. Repeat with remaining dough, making about 20 quesadillas of each filling.
Fry quesadillas: Heat 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until deep-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until golden, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next batch.
Serve quesadillas immediately.
For mushroom filling
1/4 cup minced white onion
2 tablespoons unsalted butter
1/2 lb mushrooms, trimmed
2 teaspoons chopped fresh epazote leaves, or 1/2teaspoon crumbled dried
1/4 teaspoon salt, or to taste
For tortilla masa
2 cups masa harina ("masa mix") such as Maseca or Quaker
1/2 teaspoon salt
1 1/3 cups warm water
For cheese and squash blossom filling
5 oz queso fresco (Mexican fresh cheese), ricotta salata, or feta, crumbled (1 cup)
1/4 cup Mexican crema or crème fraîche (omit if using ricotta salata)
5 squash blossoms, petals torn into 20 pieces and remainder discarded
For frying
About 3 cups vegetable oil
Accompaniment:
Special equipment: a tortilla press or a rolling pin; a deep-fat thermometer
Preparation
Make mushroom filling: Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened.
Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt.
Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes. Remove from heat and cool filling completely.
Make masa and form quesadillas: Stir together masa harina, salt, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in bowl with heel of your hand 1 to 2 minutes.
Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls. Transfer balls as formed to a plastic-wrap–lined tray and cover with more plastic wrap.
Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough to a 2 1/2- to 3-inch round. If press doesn’t flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use rolling pin to flatten dough between squares of plastic.)
Remove top square of plastic and put 1 teaspoon mushroom filling, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of round.
Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off plastic, then transfer quesadilla to another plastic-wrap–lined tray and cover with a second sheet of plastic wrap. Repeat with remaining dough, making about 20 quesadillas of each filling.
Fry quesadillas: Heat 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until deep-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until golden, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next batch.
Serve quesadillas immediately.
SALSA, FRESH
Salsa
Chop and Dice…or use a food processor
9 plum tomatoes
½ sweet onion
2 sm cloves garlic
2 jalepeno peppers, seeded
3 small limes squeezed..or ¼ cup cider vinegar
2 tbsp dried or small handful of fresh cilantro, leaves and stems
1 tsp..or to taste pickling salt
These amounts can vary..just keep tasting
Chop and Dice…or use a food processor
9 plum tomatoes
½ sweet onion
2 sm cloves garlic
2 jalepeno peppers, seeded
3 small limes squeezed..or ¼ cup cider vinegar
2 tbsp dried or small handful of fresh cilantro, leaves and stems
1 tsp..or to taste pickling salt
These amounts can vary..just keep tasting
PORK STUFFED ANAHEIM CHILES
Pork Stuffed Anaheim Chiles
4 lbs boneless pork shoulder trimmed and cut into 2 inch squares
1 tbsp coarse salt
12 large Anaheim chiles
3 ½ cups grated Monterey cheese
Fresh cilantro
Flour tortillas
Place pork in large heavy pot. Sprinkle with salt. Add water to cover. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until pork is browned, about 1/1/2 hours, (when water has evaporated, pork will brown in its own fat). Set aside.
Blacken and peel, split and seed chiles.
Preheat over 275 degrees
Spread 2 tbsp cheese in bottom of each chile, then fill with 1/3 cup pork. Sprinkle chiles with remaining 2 cups cheese. Spoon 1 tbsp tomatillo sauce over top of each chile. Bake 15 minutes. Garnish with Cilantro and remaining tomatillo sauce.
Quick Tomatillo Sauce
10 green tomatillos, husked and washed
½ small onion, chopped
2 jalapeno peppers, chopped
6 sprigs fresh cilantro
1 ½ tsp coarse salt
Put tomatillos in a medium saucepan, cover with water by 1 inch. Bring to a boil, reduce to simmer. Cook 4 minutes. Drain, reserving ½ cup cooking liquid.
Process tomatillos, onions, jalapenos, cilantro, and salt and ¼ cup cooking liquid in a blender until a slightly thick chunky sauce forms, adding more liquid as needed. Refrigerate up to 3 days.
4 lbs boneless pork shoulder trimmed and cut into 2 inch squares
1 tbsp coarse salt
12 large Anaheim chiles
3 ½ cups grated Monterey cheese
Fresh cilantro
Flour tortillas
Place pork in large heavy pot. Sprinkle with salt. Add water to cover. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until pork is browned, about 1/1/2 hours, (when water has evaporated, pork will brown in its own fat). Set aside.
Blacken and peel, split and seed chiles.
Preheat over 275 degrees
Spread 2 tbsp cheese in bottom of each chile, then fill with 1/3 cup pork. Sprinkle chiles with remaining 2 cups cheese. Spoon 1 tbsp tomatillo sauce over top of each chile. Bake 15 minutes. Garnish with Cilantro and remaining tomatillo sauce.
Quick Tomatillo Sauce
10 green tomatillos, husked and washed
½ small onion, chopped
2 jalapeno peppers, chopped
6 sprigs fresh cilantro
1 ½ tsp coarse salt
Put tomatillos in a medium saucepan, cover with water by 1 inch. Bring to a boil, reduce to simmer. Cook 4 minutes. Drain, reserving ½ cup cooking liquid.
Process tomatillos, onions, jalapenos, cilantro, and salt and ¼ cup cooking liquid in a blender until a slightly thick chunky sauce forms, adding more liquid as needed. Refrigerate up to 3 days.
CHILIES RELLENO'S JOYCE
Chilies Relleno’s Joyce Style
**8 Poblano Chiles
½ cup cream cheese
2 cups Grated Manchego or Monterey Jack cheese
½ cup Feta cheese (optional)
1 1/2 cups Mexican Crème
Clove garlic
Onion, sliced
2 chicken breasts sliced in thin strips
Salt and Pepper to taste
Bake uncovered at least 30 minutes, at 350..so it is hot and bubbly
**These are a dish I make in Mexico, so the poblano chiles and the crème may not be available elsewhere, it is the flavor of the chilies that makes it work. You probably could substitute Anahiem chiles, and a heavy cream
Roast poblano chilies under a pre heated broiler until skins are charred. Place chilies in a plastic bag twist to seal well and let sit for 20 minutes to allow the skins to loosen.
Slit the pepper down the side, remove the seeds and the stem part, and peel off the skin.
In a bowl blend together softened cream cheese, 1 ½ cups of the cheese, reserve the other ½ cup for the top
In frying pan sauté the chicken breasts with garlic and onion, till done.
In each chile I put in a combination of the cheeses and some chicken then put filled chilies in a baking dish. Pour over Mexican Crème and then put grated ½ cup of Manchego/Montery Jack cheese on top.
You can fill them with almost anything, I have used rice/cheese and bacon as a mix
Shrimp and cheese…very good…even a hamburger filling whatever..
The chilies once they are peeled and seeded also can be frozen for use later, I usually buy a bunch and put a couple packages in the freezer. Just stick them in the microwave to defrost and fill with your favorite filling. You can freeze them individually on a cookie sheet and then put in plastic bags to freeze. I also use the individual chilies when I am making other things..they just add so much flavor.
**8 Poblano Chiles
½ cup cream cheese
2 cups Grated Manchego or Monterey Jack cheese
½ cup Feta cheese (optional)
1 1/2 cups Mexican Crème
Clove garlic
Onion, sliced
2 chicken breasts sliced in thin strips
Salt and Pepper to taste
Bake uncovered at least 30 minutes, at 350..so it is hot and bubbly
**These are a dish I make in Mexico, so the poblano chiles and the crème may not be available elsewhere, it is the flavor of the chilies that makes it work. You probably could substitute Anahiem chiles, and a heavy cream
Roast poblano chilies under a pre heated broiler until skins are charred. Place chilies in a plastic bag twist to seal well and let sit for 20 minutes to allow the skins to loosen.
Slit the pepper down the side, remove the seeds and the stem part, and peel off the skin.
In a bowl blend together softened cream cheese, 1 ½ cups of the cheese, reserve the other ½ cup for the top
In frying pan sauté the chicken breasts with garlic and onion, till done.
In each chile I put in a combination of the cheeses and some chicken then put filled chilies in a baking dish. Pour over Mexican Crème and then put grated ½ cup of Manchego/Montery Jack cheese on top.
You can fill them with almost anything, I have used rice/cheese and bacon as a mix
Shrimp and cheese…very good…even a hamburger filling whatever..
The chilies once they are peeled and seeded also can be frozen for use later, I usually buy a bunch and put a couple packages in the freezer. Just stick them in the microwave to defrost and fill with your favorite filling. You can freeze them individually on a cookie sheet and then put in plastic bags to freeze. I also use the individual chilies when I am making other things..they just add so much flavor.
CHICKEN WITH POBLANO CHILE SAUCE
Chicken with Poblano Chile Sauce
3 – 4 Poblano Chiles, seeded and chopped
½ cup milk
4 tbsp butter
1 tbsp flour
1 cup Mexican Crème, or heavy cream
salt to taste
2 whole chicken breasts cut in half
1 cup grated manchego, jack or gouda cheese
Bake uncovered in a pre-heated oven 350 degrees for 20 minutes till golden and bubbly
Puree the chilies in a blender with the milk until smooth. In a medium saucepan melt 2 tbsp butter, add the flour, and brown lightly. Add the chile puree, stirring with a wooden spoon or wire whisk until smooth. Add the cream, stirring constantly over low heat until it just begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day in advance and refrigerated.
Melt the remaining 2 tbsp butter in a medium skillet and sauté chicken breast halves for 4 minutes on each side. Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and
3 – 4 Poblano Chiles, seeded and chopped
½ cup milk
4 tbsp butter
1 tbsp flour
1 cup Mexican Crème, or heavy cream
salt to taste
2 whole chicken breasts cut in half
1 cup grated manchego, jack or gouda cheese
Bake uncovered in a pre-heated oven 350 degrees for 20 minutes till golden and bubbly
Puree the chilies in a blender with the milk until smooth. In a medium saucepan melt 2 tbsp butter, add the flour, and brown lightly. Add the chile puree, stirring with a wooden spoon or wire whisk until smooth. Add the cream, stirring constantly over low heat until it just begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day in advance and refrigerated.
Melt the remaining 2 tbsp butter in a medium skillet and sauté chicken breast halves for 4 minutes on each side. Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and
FISH TACO PLATTER
Fish Taco Platter
Pickled Red Onion and Jalapenos
1 red onion halved and sliced thinly
5 whole jalapenos
2 cups seasoned rice vinegar
3 tbsp fresh lime juice
1 tbsp Kosher Salt
Place onions and jalapenos in heatproof medium bowl. Mix vinegar, lime juice, and salt in a small saucepan. Bring just to a boil, stirring until salt dissolves. Pour over onions and jalapenos. Let stand at room temperature at least 1 hour. Can be made a week ahead. Cover and refrigerate.
Baja Cream
½ cup mayonnaise
½ cup sour cream
2 tbsp fresh lime juice
1 tsp (packed) finely grated lime peel
Pinch of Salt
Whisk all ingredients together in small bowl. Can be made 3 days ahead.
Tomatillo Salsa Verde
12 oz tomatillos...husked, stemmed and divided
4 green onions, white and green parts separated
1 jalapeno pepper
2 cloves garlic
1 ¼ cups fresh cilantro leaves
1 tbsp or more fresh lime juice
Preheat oven to 375 degrees. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeno directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.
Stem and seed jalapeno. Place all roasted vegetables, green onion tops, cilantro
And 1 tbsp lime juice in blender. Puree until smooth, stopping to push vegetables down into the blades, several times. Transfer to medium bowl. Season with more salt if desired.
Fish
2 cups buttermilk
½ cup chopped fresh cilantro
3 tbsp hot pepper sauce
3 teaspoons kosher salt
1 tbsp fresh lime juice
2 pounds skinless halibut, sea bass, or striped bass fillets, cut into ½ by ½ strips
16 corn tortillas
2 cups self rising flour
vegetable oil for frying
Also…Fresh salsa and Guacamole
Mix buttermilk, cilantro, pepper sauce, 1 tsp salt and lime juice in large bowl. Add fish, toss, cover, and chill at least 1 hour or up to 3 hours.
Preheat oven to 300 degrees
Wrap tortillas in foil, place in oven to warm. Whisk flour and remaining 2 tsp salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil to 350 degrees.
Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper towel lined baking sheets to drain, and then put in oven to keep warm.
Set up buffet with all taco fixings, along with fresh salsa and guacamole.
Pickled Red Onion and Jalapenos
1 red onion halved and sliced thinly
5 whole jalapenos
2 cups seasoned rice vinegar
3 tbsp fresh lime juice
1 tbsp Kosher Salt
Place onions and jalapenos in heatproof medium bowl. Mix vinegar, lime juice, and salt in a small saucepan. Bring just to a boil, stirring until salt dissolves. Pour over onions and jalapenos. Let stand at room temperature at least 1 hour. Can be made a week ahead. Cover and refrigerate.
Baja Cream
½ cup mayonnaise
½ cup sour cream
2 tbsp fresh lime juice
1 tsp (packed) finely grated lime peel
Pinch of Salt
Whisk all ingredients together in small bowl. Can be made 3 days ahead.
Tomatillo Salsa Verde
12 oz tomatillos...husked, stemmed and divided
4 green onions, white and green parts separated
1 jalapeno pepper
2 cloves garlic
1 ¼ cups fresh cilantro leaves
1 tbsp or more fresh lime juice
Preheat oven to 375 degrees. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeno directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.
Stem and seed jalapeno. Place all roasted vegetables, green onion tops, cilantro
And 1 tbsp lime juice in blender. Puree until smooth, stopping to push vegetables down into the blades, several times. Transfer to medium bowl. Season with more salt if desired.
Fish
2 cups buttermilk
½ cup chopped fresh cilantro
3 tbsp hot pepper sauce
3 teaspoons kosher salt
1 tbsp fresh lime juice
2 pounds skinless halibut, sea bass, or striped bass fillets, cut into ½ by ½ strips
16 corn tortillas
2 cups self rising flour
vegetable oil for frying
Also…Fresh salsa and Guacamole
Mix buttermilk, cilantro, pepper sauce, 1 tsp salt and lime juice in large bowl. Add fish, toss, cover, and chill at least 1 hour or up to 3 hours.
Preheat oven to 300 degrees
Wrap tortillas in foil, place in oven to warm. Whisk flour and remaining 2 tsp salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil to 350 degrees.
Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper towel lined baking sheets to drain, and then put in oven to keep warm.
Set up buffet with all taco fixings, along with fresh salsa and guacamole.
STRAWBERRY YOGURT FREEZE
Strawberry Yogurt Freeze
2 containers (8 oz) low fat strawberry yogurt
1 pt strawberries
1 tsp grated orange peel
low fat whipped topping
Freeze yogurt in ice cube tray 3 – 4 hours till solid. Put in blender and pulse till fine. Add strawberries and peel. Garnish with whipped topping to serve.
2 containers (8 oz) low fat strawberry yogurt
1 pt strawberries
1 tsp grated orange peel
low fat whipped topping
Freeze yogurt in ice cube tray 3 – 4 hours till solid. Put in blender and pulse till fine. Add strawberries and peel. Garnish with whipped topping to serve.
SHEILA'S PEANUT BUTTER BALLS
Sheila’s Peanut Butter Balls
1 tbsp margarine
1 c. peanut butter
1 c. rice krispies
1 c. icing sugar
Mix together into small balls and dip into chocolate. Set on wax paper in the freezer and when frozen transfer to cookie tin.
I buy the 1 lb.chocolate Easter bunnies and freeze them till Xmas. I also times this recipe by 10.
1 tbsp margarine
1 c. peanut butter
1 c. rice krispies
1 c. icing sugar
Mix together into small balls and dip into chocolate. Set on wax paper in the freezer and when frozen transfer to cookie tin.
I buy the 1 lb.chocolate Easter bunnies and freeze them till Xmas. I also times this recipe by 10.
SHEILA'S CARMEL CRUNCH ICE CREAM CAKE
Sheila’s Carmel Crunch Ice Cream Cake
1 3/4 rolled oats
1 c. chopped pecans
1. brown sugar
1 c. melted margine
Mix together and spread on a lg. cookie sheet. Bake at 400 degrees for 15 min. stirring constantly. Crumble while warm.
bottle of caramel sundae topping
2 litre block of vanilla ice cream
Spread 1/2 the crumble on the bottom of a 9 X 13 pan and drizzle store bought caramel sundae topping over the mixture. Slice a 2 litre block of ice cream and cover the entire crumble base. Use a warm knife to spread it over the seams. Cover the ice cream with the rest of the crumble and drizzle more caramel on top. Cover with foil and freeze.
1 3/4 rolled oats
1 c. chopped pecans
1. brown sugar
1 c. melted margine
Mix together and spread on a lg. cookie sheet. Bake at 400 degrees for 15 min. stirring constantly. Crumble while warm.
bottle of caramel sundae topping
2 litre block of vanilla ice cream
Spread 1/2 the crumble on the bottom of a 9 X 13 pan and drizzle store bought caramel sundae topping over the mixture. Slice a 2 litre block of ice cream and cover the entire crumble base. Use a warm knife to spread it over the seams. Cover the ice cream with the rest of the crumble and drizzle more caramel on top. Cover with foil and freeze.
RICE KRISPIES SQUARES
Rice Krispies Squares
¼ cup margarine
4 cups miniature marshmallows or
1 bag of regular marshmallows
½ tsp vanilla
6 cups Rice Krispies cereal
Melt margarine in a 3 quart saucepan over low heat.
Add marshmallows and stir until melted and well blended.
Remove from heat, and stir in vanilla.
Add Rice Krispies cereal stirring until well coated
Press into a well greased 13 x 9 pan. Cool and cut in squares.
¼ cup margarine
4 cups miniature marshmallows or
1 bag of regular marshmallows
½ tsp vanilla
6 cups Rice Krispies cereal
Melt margarine in a 3 quart saucepan over low heat.
Add marshmallows and stir until melted and well blended.
Remove from heat, and stir in vanilla.
Add Rice Krispies cereal stirring until well coated
Press into a well greased 13 x 9 pan. Cool and cut in squares.
PISTACHIO PINEAPPLE DELIGHT
Pistachio Pineapple Delight
2 pkg (4 serving size) jello pistachio instant pudding
2 cans crushed in juice, pineapple, drained
2 cups jet puffed mini marshmallows
1 cup chopped pecans
3 cups thawed Cool Whip topping
Mix dry pudding mixes, pineapple, marshmallows and pecans in large bowl till well blended. Gently stir in whipped topping, cover
Refrigerate for at least 1 hour till ready to serve. Garnish with additional whipped topping if desired and more chopped pecans.
Create a simple piping bag with a zip lock bag, but a corner off seal bag, and squeeze.
2 pkg (4 serving size) jello pistachio instant pudding
2 cans crushed in juice, pineapple, drained
2 cups jet puffed mini marshmallows
1 cup chopped pecans
3 cups thawed Cool Whip topping
Mix dry pudding mixes, pineapple, marshmallows and pecans in large bowl till well blended. Gently stir in whipped topping, cover
Refrigerate for at least 1 hour till ready to serve. Garnish with additional whipped topping if desired and more chopped pecans.
Create a simple piping bag with a zip lock bag, but a corner off seal bag, and squeeze.
PISTACHIO DESSERT
Pistachio Dessert
First layer:
1 cup of flour
½ cup chopped almonds
½ cup margarine
Second layer:
1 (8 oz) cream cheese
1 cup icing sugar
1 large cool whip
Third layer:
2 pkg instant pistachio pudding
2 2/3 cups milk
First layer: Mix the flour, almonds and margarine together. Press into 9 x 13 pan. Bake 350 degrees for 15 minutes. Let cool.
Second layer: Beat cream cheese till light and fluffy. Add icing sugar and 1 cup cool whip. Spread over first layer
Third layer: Beat together pistachio pudding and milk till thick. Spread on second layer. Cool 1 hour.
Top with remaining cool whip and lightly toasted slivered almonds.
This freezes very well
First layer:
1 cup of flour
½ cup chopped almonds
½ cup margarine
Second layer:
1 (8 oz) cream cheese
1 cup icing sugar
1 large cool whip
Third layer:
2 pkg instant pistachio pudding
2 2/3 cups milk
First layer: Mix the flour, almonds and margarine together. Press into 9 x 13 pan. Bake 350 degrees for 15 minutes. Let cool.
Second layer: Beat cream cheese till light and fluffy. Add icing sugar and 1 cup cool whip. Spread over first layer
Third layer: Beat together pistachio pudding and milk till thick. Spread on second layer. Cool 1 hour.
Top with remaining cool whip and lightly toasted slivered almonds.
This freezes very well
NO BAKE PINEAPPLE CHEESE TART
No Bake Cheese Tart
1 ½ cup chocolate wafer crumbs
1/3 cup butter, melted
1 (20 oz) can of crushed pineapple
with syrup
1 pkg cream cheese
3 tbsp sugar
2 tbsp fresh orange juice
3 tbsp orange liquor
2 tsp grated orange peel
1 tbsp cornstarch
Combine crumbs and butter, press into 9” pan with removable bottom, and refrigerate while mixing the rest of the ingredients.
Drain 2 tbsp of syrup from the pineapple for filling. Pour remaining undrained pineapple into saucepan. Beat cream cheese, reserved pineapple syrup, sugar, and 2 tbsp fresh orange juice, 2 tbsp liquor and 1 tsp orange grated orange peel till smooth. Pour into prepared crust. Freeze 1 ½ hours or in fridge overnight.
Add cornstarch 1 tbsp orange liquor, 1 tsp orange peel to remaining pineapple in saucepan and cook till thickened. Cool and pour over tart to serve.
1 ½ cup chocolate wafer crumbs
1/3 cup butter, melted
1 (20 oz) can of crushed pineapple
with syrup
1 pkg cream cheese
3 tbsp sugar
2 tbsp fresh orange juice
3 tbsp orange liquor
2 tsp grated orange peel
1 tbsp cornstarch
Combine crumbs and butter, press into 9” pan with removable bottom, and refrigerate while mixing the rest of the ingredients.
Drain 2 tbsp of syrup from the pineapple for filling. Pour remaining undrained pineapple into saucepan. Beat cream cheese, reserved pineapple syrup, sugar, and 2 tbsp fresh orange juice, 2 tbsp liquor and 1 tsp orange grated orange peel till smooth. Pour into prepared crust. Freeze 1 ½ hours or in fridge overnight.
Add cornstarch 1 tbsp orange liquor, 1 tsp orange peel to remaining pineapple in saucepan and cook till thickened. Cool and pour over tart to serve.
MATRIMONY CAKE
Matrimony Cake
1 ½ cups flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup brown sugar
1 ½ cups coarse oatmeal
1 cup butter or margarine
Date Filling
½ lb. chopped dates
½ cup cold water
2 tbsp brown sugar
grated rind of ½ orange
2 tbsp pure orange juice
1 tsp lemon juice
Bake 325 degrees for 30 – 35 minutes
8 x 8 pan recipe can be doubled for 9 x 13 pan
Blend dry ingredients. Cut in butter. Press half of mixture into cake pan. Save remainder for topping. Cook dates, water, orange rind and sugar in small saucepan, over moderate heat, until thick and smooth. Remove from heat, add fruit juices. Mix well. Cool before spreading over the oatmeal mixture. Top with remaining dry mixture.
1 ½ cups flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup brown sugar
1 ½ cups coarse oatmeal
1 cup butter or margarine
Date Filling
½ lb. chopped dates
½ cup cold water
2 tbsp brown sugar
grated rind of ½ orange
2 tbsp pure orange juice
1 tsp lemon juice
Bake 325 degrees for 30 – 35 minutes
8 x 8 pan recipe can be doubled for 9 x 13 pan
Blend dry ingredients. Cut in butter. Press half of mixture into cake pan. Save remainder for topping. Cook dates, water, orange rind and sugar in small saucepan, over moderate heat, until thick and smooth. Remove from heat, add fruit juices. Mix well. Cool before spreading over the oatmeal mixture. Top with remaining dry mixture.
KIT KAT BARS
Kit Kat Bars
Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter
Put graham crackers, brown sugar, white sugar, butter and
milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of crackers in a 9x13 inch pan and pour 1/2 of
the mixture over it. Put another layer of crackers and pour
the remaining mixture. Add one last row of crackers.
Melt, over low heat, the butterscotch chips, chocolate chips,
and peanut butter. When melted, spread evenly over the top.
When cool, cut into desired bars or squares.
Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter
Put graham crackers, brown sugar, white sugar, butter and
milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of crackers in a 9x13 inch pan and pour 1/2 of
the mixture over it. Put another layer of crackers and pour
the remaining mixture. Add one last row of crackers.
Melt, over low heat, the butterscotch chips, chocolate chips,
and peanut butter. When melted, spread evenly over the top.
When cool, cut into desired bars or squares.
*****JOYCE'S BEST EVER BROWNIES
JOYCE'S BEST EVER BROWNIES
5 tbsp cocoa
½ cup margarine
2 eggs
1 cup sugar
½ tsp. vanilla
½ cup flour
1/8 tsp salt
1 cup chopped walnuts(optional)
Bake 350 degrees for 30-35 minutes
Melt cocoa with margarine in microwave. Beat eggs and add sugar gradually, beat till fluffy and thick. (the secret is in adding the sugar slowly and beating till thick)
Add melted cocoa and margarine mixture, vanilla, flour, salt and walnuts. Pour into greased 8 x 8 pan. Bake till firm and shiny.
To make a San Francisco Foggy…put a large piece of brownie on a plate, pour over chocolate sauce and add whipping cream or top with a fudge icing and just enjoy.
Chocolate Fudge Icing
Mix 2 tbsp soft margarine with 2 tbsp cocoa, add ½ cup icing sugar, then add enough HOT water so that it is still stiff, but mixable, then put in the microwave for about 20-30 seconds to make it runny and pour over warm brownies. This way is hardens and makes a fudgy type topping.
These brownies are almost a staple of life in our family, and have moved mountains when given to people as a thank you or as an incentive
5 tbsp cocoa
½ cup margarine
2 eggs
1 cup sugar
½ tsp. vanilla
½ cup flour
1/8 tsp salt
1 cup chopped walnuts(optional)
Bake 350 degrees for 30-35 minutes
Melt cocoa with margarine in microwave. Beat eggs and add sugar gradually, beat till fluffy and thick. (the secret is in adding the sugar slowly and beating till thick)
Add melted cocoa and margarine mixture, vanilla, flour, salt and walnuts. Pour into greased 8 x 8 pan. Bake till firm and shiny.
To make a San Francisco Foggy…put a large piece of brownie on a plate, pour over chocolate sauce and add whipping cream or top with a fudge icing and just enjoy.
Chocolate Fudge Icing
Mix 2 tbsp soft margarine with 2 tbsp cocoa, add ½ cup icing sugar, then add enough HOT water so that it is still stiff, but mixable, then put in the microwave for about 20-30 seconds to make it runny and pour over warm brownies. This way is hardens and makes a fudgy type topping.
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