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A
to Z
Recipes
October 18, 2009
Always
something to make you think,
laugh and cook.
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If you had to go
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publication at our new list host, EZezine. You may sign up here
or visit the permanent link at the bottom of this publication.
Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. We got a taste of cooler weather this
weekend and I love it. All good things must come to an end. We'll be
back to normal tomorrow but it has been great!
The current Monthly Theme topic is: "Fabulous Fall Favorites".
Visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link to use for sharing
recipes here at A to Z Recipes.
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But... some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
The following readers helped to defray a2z's October expenses recently:
(none)
Today's
issue contains a cupboard-full of recipes (I lost count after
150) from our last Monthly Theme topic of
"Around the World with
Recipes". This theme topic was a great success,
and I thank each of you who participated!
We'll see you here again Wednesday, God willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
Kitchen
tools and gadgets at Amazon.com.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Feel a
Touch of Autumn
~Shared by Treva, NC
Feel a touch of autumn
Riding on the breeze
Sense it in the shifting wind
See it in the trees.
Days are getting shorter
Gone, the warmth of June
Reaping time of harvest
Sun is setting soon.
Leaves alive, so merry
Dancing here and there
Rich with vibrant color
Twirling through the air.
Temperatures are falling
Morning brings a chill
Robins now departing
Summer time is nil.
Squirrels see how they scamper
Quickly, they do flee
Picking up their acorns
Running up a tree.
Wooly worms are active
See them everywhere
Always in a hurry
Dressed in winter wear.
Warmth is quickly leaving
Sultry days are few
Northern wind now ushers
Start of something new.
Feel a touch of autumn
Summer goes away
Swirling leaves of autumn
Now come out to play.
©2007 Marilyn Ferguson
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Your
Kindness Quotient
by Max Lucado, author of A
Love Worth Giving
How kind are you? What is your kindness quotient? When was the last
time you did something kind for someone in your family—e.g., got a
blanket, cleaned off the table, prepared the coffee—without being asked?
Think about your school or workplace. Which person is the most
overlooked or avoided? A shy student? A grumpy employee? Maybe he
doesn’t speak the language. Maybe she doesn’t fit in. Are you kind to
this person?
Kind hearts are quietly kind. They let the car cut into traffic and the
young mom with three kids move up in the checkout line. They pick up
the neighbor’s trash can that rolled into the street. And they are
especially kind at church. They understand that perhaps the neediest
person they’ll meet all week is the one standing in the foyer or
sitting on the row behind them in worship. Paul writes: “When we have
the opportunity to help anyone, we should do it. But we should give
special attention to those who are in the family of believers” (Gal.
6:10).
And, here is a challenge—what about your enemies? With the boss who
fired you or the wife who left you. Suppose you surprised them with
kindness? Not easy? No, it’s not. But mercy is the deepest gesture of
kindness. Paul equates the two. “Be kind to one another, tenderhearted,
forgiving one another, even as God in Christ forgave you” (Eph. 4:32
NKJV). Jesus said:
Love your enemies. Do good to those who hate you, bless those who curse
you.… If you love only the people who love you, what praise should you
get? … [L]ove your enemies, do good to them, and lend to them without
hoping to get anything back. Then you will have a great reward, and you
will be children of the Most High God, because he is kind even to
people who are ungrateful and full of sin. Show mercy, just as your
Father shows mercy. (Luke 6:27–28, 32, 35–36)
Kindness at home. Kindness in public. Kindness at church and kindness
with your enemies. Pretty well covers the gamut, don’t you think?
Almost. Someone else needs your kindness. Who could that be? You.
Since he is so kind to us, can’t we be a little kinder to ourselves?
Oh, but you don’t know me, Max. You don’t know my faults and my
thoughts. You don’t know the gripes I grumble and the complaints I
mumble. No, I don’t, but he does. He knows everything about you, yet he
doesn’t hold back his kindness toward you. Has he, knowing all your
secrets, retracted one promise or reclaimed one gift?
A Love Worth Giving. No, he is kind to you. Why don’t you be kind to
yourself? He forgives your faults. Why don’t you do the same? He thinks
tomorrow is worth living. Why don’t you agree? He believes in you
enough to call you his ambassador, his follower, even his child. Why
not take his cue and believe in yourself?
Be kind to yourself. God thinks you’re worth his kindness. And he’s a
good judge of character.
~Shared by Jim D., WA
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Food
Facts
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Approximately one billion snails are served in restaurants annually.
Vitamin A is known to prevent "night blindness," and carrots are loaded
with Vitamin A. One carrot provides more than 200% of recommended daily
intake of Vitamin A.
Carrots have zero fat content.
Maria Ann Smith introduced the Granny Smith apple in 1838.
Tea is said to have been discovered in 2737 BC by a Chinese emperor
when some tea leaves accidentally blew into a pot of boiling water.
The first European to encounter tea was the Portuguese Jesuit
Jasper de Cruz in 1560.
Ice tea was introduced in 1904 at the World's Fair in St. Louis.
The tea bag was introduced in 1908 by Thomas Sullivan of New York.
In the 1950's some 80% of chickens in Europe and the US were
free-ranging. By 1980, it was only 1%. Today, about 13% of chickens in
the West are free-ranging.
An onion, apple and potato all have the same taste. The differences in
flavour are caused by their smell.
Americans eat twice as much meat as Europeans, gobbling up some 50kg
(110 lb) per capita.
The tall chef's hat is called a toque.
The term "soda water" was coined in 1798.
The soda fountain was patented by Samuel Fahnestock in 1819, with the
first bottled soda water available in 1835.
The first ice-cream soda was sold in 1874 in the US.
The first cola-flavoured beverage was introduced in 1881.
Coca-Cola was invented in Atlanta, Georgia by Dr. John S. Pemberton in
1886.
Pepsi-Cola was invented by Caleb Bradham in 1890 as "Brad's Drink" as a
digestive aid and energy booster. In was renamed as Pepsi-Cola in 1898.
In 1929, the Howdy Company introduced its "Bib-Label Lithiated
Lemon-Lime Sodas," which became 7 Up. 7 Up was invented by
Charles Leiper Grigg.
The first diet soft drink, called the "No-Cal Beverage" was launched in
1952.
Aluminum cans were introduced in 1957 and two years later the first
diet cola was sold.
The pull-ring tab was invented in 1962 and the re-sealable top in 1965.
Plastic bottles were first used for soft drinks in 1970.
The Polyethylene Terephthalate bottle was introduced in 1973.
The stay-on tab was invented in 1974.
China uses 45 billion chopsticks per year. 25 million trees are chopped
down to make 'em sticks.
Chocolate is the number one foodstuff flavour in the world, beating
vanilla and banana by 3-to-1.
Watermelons are 97% water, lettuce 97%, tomatoes 95%, carrots 90%, and
bread 30%.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Fabulous Fall Favorites"
What we're looking for are recipes that carry us through the Fall entertaining season. For the cooler days of Fall -- hearty meals and soups, tasty pies and cakes, and treats for Halloween. You could share your never-fail potluck casserole, pumpkin recipes, and pies that make the house smell wonderful while they're baking! If you have a special Thanksgiving or Christmas recipe to share, please do. This issue will be posted just in time for you to share with family and friends this year. (Make sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Fabulous Fall Favorites"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Fabulous Fall Favorites".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email
link for submitting only theme recipes: "Fabulous Fall Favorites".
Please use this email
link for submitting all other items for
posting: A to Z Recipes.
See the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue
for "Fabulous Fall Favorites" has a deadline of
October 31,
2009,
and will be posted on November 8, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Fabulous Fall Favorites"
As usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to
celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us so we can strike up the band and light
the candles on that cake. Please, basic
information:
Your
Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Rosemarie C. in Kansas City, Missouri
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
3rd Jo T. in Sumrall, Mississippi
5th Bob in Chula Vista, CA (hubby of Barbara)
5th Deanna C. in Leander, Texas
5th Kamryn K. in Butler, Pennsylvania
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
6th Deann T. in Knox, Indiana
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
10th Betty R. in Ft. McCoy, Florida
11th Gloria M. in Telford, Tennessee
13th Barry in Lethbridge, Alberta, Canada
14th Gene S. in Van, Texas
15th Allan N. in Isle of Palms, South Carolina
15th Kim H. in Redlands, California
16th Pam H. in Swanton, Ohio
16th Pody in Rosemount, Minnesota
17th Pat C. in Auburn, Washington
17th Colin B. in Calgary, Alberta, Canada
18th Dawn A. in Godfrey, Ontario, Canada
19th Patricia G. in Soddy Daisy, Tennessee
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
22nd Larry J. in Spring Hill, Tennessee
22nd Marvin S. in Yellville, Arizona
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
25th Cassandra H., in Florence, Alabama
26th Helen S. in Rochester, Minnisota
28th Janelle in Oxford, Alabama
29th Kenneth in Webber, Kansas
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
30th Marvin C. in San Angelo, Texas (Jeanie's DH)
31st Patty Jo B. from Salt Lake City, Utah
Only emails using the appropriate
link and containing the basic
information will be considered for
posting.
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What
If...
~Shared by Brenda, AL
Although this married couple enjoyed their new fishing boat together,
it was the husband who was behind the wheel operating the boat. He was
concerned about what might happen in an emergency. So one day out on
the lake he said to his wife, "Please take the wheel, dear. Pretend
that I am having a heart attack. You must get the boat safely to shore
and dock it."
So she drove the boat to shore.
Later that evening, the wife walked into the living room where her
husband was watching television. She sat down next to him, switched the
TV channel, and said to him, "Please go into the kitchen, dear. Pretend
I'm having a heart attack and set the table, cook dinner and wash the
dishes."
~Shared by Luanne, FL
At a dinner party, one of the guests, an obnoxiously loud young man,
tried to make clever remarks about everyone and everything.
When he was served a piece of meat, he picked it up with his fork, held
it up and smirked: 'Is this pig?'
Another guest, sitting opposite, asked quietly: 'Which end of the fork
are you referring to?'
Sears Catalog
~Shared by Jim D., WA
Two old North Carolina rednecks were looking at a Sears catalog and
admiring the models.
The older redneck says to the younger one, 'Have you seen the beautiful
girls in this catalog?'
The younger one replies, 'Yes, they are very beautiful. And look at the
price!'
The older one says, with wide eyes, 'Wow, they aren't very expensive.
At this price, I'm buying one.'
The younger redneck smiles and pats him on the back.
'Good idea! Order one and if she's as beautiful as she is in the
catalog, I will get one too.'
Three weeks later, the younger redneck asks his friend,
'Did you ever receive the girl you ordered from the Sears catalog?'
The older redneck replies......
SCROLL DOWN....YOU'LL LOVE IT!
+
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'No, but it shouldn't be long now.
I got her clothes yesterday!'
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
MIDDLE
EASTERN CHOPPED SALAD
~Shared by Linda H., Rosharon, TX
Chopped salads are a tradition in the Middle East. It makes a
wonderful change from the leafy green salads most of us are used to. If
you have leftovers, mix them with cracked wheat to make a bulgur salad.
Serves: 6
4 cups loosely packed Italian parsley leaves, chopped (about 2 cups)
2 cups dill sprigs, chopped (about 1 cup)
4 large romaine lettuce leaves, halved lengthwise, then cut crosswise
in 1/2-inch strips (about 2 cups)
1 medium-size red bell pepper, seeded, and diced (about 1 cup)
2 plum tomatoes, halved, seeded and diced (about 2/3 cup)
4 scallions, white and green parts, thinly sliced (about 1/2 cup)
3 tablespoons fresh lemon juice
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
Freshly ground pepper
In a large bowl, combine the parsley, dill, lettuce, pepper, tomatoes,
and scallions. In a small bowl, combine the lemon juice and salt,
mixing until the salt dissolves. Whisk in the olive oil. Pour the
dressing over the salad. Add pepper to taste and mix until all the
ingredients are well combined. Let the salad sit 20 minutes before
serving so the flavors can meld.
Each serving: 83 calories, 1 g protein, 5 g carbohydrate, 7 g total fat
(1 g saturated), 0 mg cholesterol, 195 mg sodium.
Source: iVillage
BABA GHANNOUJ
Eggplant and Tahini
~Shared by Linda H., Rosharon, TX
Has a unique smoky eggplant flavor. A wonderful addition to any party
or dinner table. Will keep 4 days refrigerated.
1 large eggplant
1/4 cup fresh lemon juice
4-5 tablespoons tahini
2 cloves garlic
1 1/2 teaspoons of salt
1/4 cup fin chopped fresh parsley
Remove green leafy part around stem of the eggplant but do not remove
the stem. Place in a hot oven 450 degrees about 15 to 20 minutes or
until soft. Allow to cool.
Carefully remove the skin while holding the stem. Mash the pulp
thoroughly with a fork or you may use a food processor. Gradually beat
in the lemon juice alternately with the tahini.
Crush the garlic with salt and mix into a paste. Blend the garlic/salt
mixture into the eggplant mixture. Adjust salt to taste.
Best way to eat: Pour mixture into shallow serving dishes and garnish
with chopped parsley. Serve with pita bread, fresh or toasted.
HUMMUS
~Shared by Linda H., Rosharon, TX
20 ounce chick peas (Hummus)
1/4 cup lemon juice
1/3 cup Tahini
1/4 cup cold water
2 tablespoon cold water
1 tablespoon olive oil for garnish
parsley chopped, for garnish
paprika for garnish
to taste salt
to taste pepper
Mix all ingredients (except for olive oil, parsley, paprika) in food
processor until a smooth paste is formed. Garnish with paprika, parsley
and olive oil. Serve with toasted Pita bread. To toast the bread,
preheat oven to 350 degrees until golden.
Note: LCH adds garlic
CELLENTANI WITH BUTTERNUT SQUASH AND CRISPY IYALIAN PANCETTA
(Cellantani con la Zucca e Pancetta Croccante)
~Shared by Linda H., Rosharon, TX
Servings: 4-6
1/4 cup extra virgin olive oil
1/2 cup white onion, chopped
1 pound butternut squash, peeled, cut into small cubes
2 cups chicken broth
1 sprig fresh rosemary to taste
Salt to taste
freshly ground black pepper
1 box (16 ounces) BARILLA Cellentani
2 ounces Italian pancetta cut into strips
1/3 cup Parmigiano cheese, freshly grated
BRING a large pot of water to a boil.
HEAT the oil in a large skillet over medium heat. Add onion
and sauté 3 to 4 minutes.
ADD butternut squash, broth and rosemary and bring to a simmer. Cook 20
to 25 minutes or until squash is tender.
SEASON the mixture with salt and pepper. Discard
rosemary. Place 1 1/2 cups squash mixture into a blender and
process until smooth. Return mixture to skillet, mix puree
well with remaining squash and set aside.
COOK pasta according to package directions. While pasta is
cooking, heat sauce through.
SAUTE pancetta until crisp in a small non-stick skillet over medium
heat. Set aside.
DRAIN pasta reserving 1/2 cup pasta cooking water.
Immediately add hot pasta to sauce mixture, adding pasta water as
needed to thin sauce. Mix well. Transfer to a
serving platter or bowl; sprinkle with Parmigiano cheese and pancetta.
HONEY MUSTARD LO MEIN
~Shared by Linda H., Rosharon, TX
You can create excitement the next time you serve chicken or pork by
adding this colorful Oriental side dish to the menu.
8 ounces linguine
4 tablespoons Grey Poupon honey mustard
2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1/2 teaspoon ground ginger
2 tablespoons pasta water (reserved liquid)
9 ounces frozen snow peas, cooked and drained
toasted sesame seeds (optional)
Cook pasta according to package directions and drain, reserving 2
tablespoons of the cooking water. Blend mustard, peanut
butter, soy sauce, ginger, and reserved pasta water. Toss
with hot linguine and snow peas. Sprinkle with toasted sesame
seeds if desired.
Servings: 4
PASTA CON NOCE
~Shared by Linda H., Rosharon, TX
4 servings
3 cloves garlic, crushed
1 cup olive oil
1 cup finely diced onions
3/4 cup chopped walnut (or more)
2 Tablespoons chopped fresh parsley
dried red chili pepper flakes
1/3 lb linguine
grated parmesan cheese, for garnish
Prepare linguini according to package directions. Keep warm.
Sautee garlic, onion, in oil until onion is translucent.
Add remaining ingredients except cheese, and sauté 2 or 3 minutes.
Toss with linguini, plate up, and garnish with the cheese.
PASTICCIO
~Shared by Linda H., Rosharon, TX
Greek pasta and meat sauce baked with bechamel cream sauce.
Please note that pasticcio is made in 3 stages. First the preparation
of the meat sauce. Then while the meat sauce is cooking, the pasta is
put on to boil and lastly the bechamel cream sauce is prepared once the
rest has been assembled.
Meat Sauce
(if you would like an extra smooth consistency ask your butcher to
mince the beef three times)
1.7 lbs minced (ground) beef
2 medium finely chopped tomatoes
2 medium grated onions
4-6 finely chopped garlic cloves
7 fl oz condensed tomato juice
1 tsp oregano
2 medium bay leaves
250 ml - 9 fl oz extra virgin olive oil
3 cups water
salt, pepper
3 tbsp grated parmesan or spicy gruyere cheese for sprinkling
Pour the oil into a wide pot and heat. Crumble the minced beef into the
oil together with the onion and garlic. Brown everything well, over a
moderate flame, while stirring constantly so your meat does not clump
together. Add the fresh tomato, oregano, bay leaves, salt and pepper
and stir everything regularly while waiting for the tomato to soften
well. Pour in the tomato juice, stir everything and allow it to
thicken. Finally, add the water and stir all the ingredients so they
combine, and over a moderate flame, allow the sauce to cook until the
beef is tender and the liquids have evaporated by 3/4 (about 30
minutes).
1 lb large thick macaroni with a hole in it (we call it #3 here in
Greece and it is enormous spaghetti. If you cannot find
macaroni this thick - anything thinner will turn into a lump of pasta -
use rigattoni and the results are great)
While the meat sauce is cooking put your pasta on to boil in a pot of
plenty of salted water. When the pasta has cooked, drain very well,
rinse with cold water and drain well again and place only HALF of it
into an oiled deep baking tray, evenly spread out. Sprinkle the pasta
with the 1 tbsp of the grated cheese. When your meat sauce is ready,
pour or spoon evenly over the layer of pasta. Sprinkle the meat sauce
with another tbsp of the grated cheese and spread the remaining half of
the pasta evenly over the meat sauce. Sprinkle the last tbsp of grated
cheese over the pasta. Place to the side and allow to sit and set while
you prepare your bechamel cream sauce. Preheat your oven to 180°C/350°F.
Bechamel Cream Sauce
This particular recipe has been handed down through the ages in my
family until finally it came to me. It is exceptional and regardless of
how tempted you may feel to play around with the recipe, I
wouldn't..the results will delightfully surprise you.
2 eggs at room temperature, well beaten
7 oz margarine
12 heaped tbsp plain flour
5 tbsp sugar
1/2 tsp ground cinnamon
3-4 level tbsp very spicy grated cheese
8-10 cups cold milk
salt, pepper
a few dabs of butter
Melt the butter in a pot over a low flame and add the flour while
stirring constantly with a wooden spoon until the flour and butter
combine and almost resemble a dough (roux). Do NOT scorch or
burn. Quickly add half the milk and keep stirring until the
mixture becomes almost creamy and when it starts to thicken a lot, add
the remaining milk gradually, while stirring. Add as much of the
remaining milk so you need to acquire a thick creamy consistency as it
heats in the pot and thickens. Add the eggs and continue stirring until
all the ingredients have combined and your consistency has a thick and
creamy texture. (If you find you have lumps, use and electric hand
mixer in it for a minute or so and the flour lumps will dissolve.)
Remove the pot from the flame and add the sugar, salt, pepper, cinnamon
and cheese and mix everything well until it in blends in and your
texture is creamy again. Return the pot to the flame and allow it to
bubble over a low flame for about 2 mins while stirring constantly. If
your cream sauce over-thickens, simply stir in a little more milk to
thin it down.
Remove the pot from the flame and pour the bechamel cream over the
second layer of pasta and level it out with the back of wet wooden
spoon. Place a few dabs of butter in various places on top of the
bechamel cream sauce and place the pasticcio in the oven to bake. Allow
the pasticcio to bake for approximately 20-25 mins until the béchamel
cream sauce has unevenly browned lightly in places. Remove the
pasticcio from the oven and allow it to stand and cool for about 20 –
30 mins before cutting into servings (it will still be very very hot
inside) - the first piece you cut out and lift may slightly fall apart
(quite normal). If you attempt to cut it into servings before having
given it time to cool, you will have pasta falling apart hither and
yonder... it will still taste great but it will be very messy.
JAGERSCHNITZEL
(Hunter's Schnitzel)
~Shared by Jim H., Calgary, Alberta, Canada
We enjoy this tremendously.
35 min
15 min prep
SERVES 3 -4
For the Meat
1 lb pork cutlet, about 1/2 ",thick
1-2 eggs, beaten
salt
pepper
1/2 cup breadcrumbs (I use gluten-free)
oil
For the Gravy
2 ounces bacon, diced
4 ounces onions, chopped
8 ounces mushrooms, sliced
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry white wine
1 dash thyme
salt
pepper
1/2 teaspoon paprika
1 tablespoon parsley
2 tablespoons sour cream
Pound the cutlets and rub in the salt and pepper.
Let stand for about 10 minutes.
Dip cutlets into the beaten egg and then, crumbs.
Brown in a small amount of oil over low heat for about 10 minutes on
each side.
While meat is browning, saute' the bacon and onions until golden brown.
Add the tomato paste and mushrooms and saute' over a low heat.
Add the wine, water, and seasonings; let simmer for about 5 minutes.
Stir in the sour cream.
Pour over the schnitzel.
Source: Recipezaar
GERMAN ROULADE
~Shared by Jim H., Calgary, Alberta, Canada
This is a traditional german dish that has become a common favorite and
its soo fabulous with all the combining flavours exploding in your
mouth with every bite!! by Chef Luny
1 hour
15 min prep
SERVES 6, 6 pieces
6 thinly sliced tender marinating beef steaks
6 tablespoons mustard
1 cup onion (diced)
1 cup celery (diced)
6 slices bacon
1/4 teaspoon pepper
2 garlic cloves (minced)
6 dill pickles
12 pieces of 5 inches in length kitchen twine
Preheat oven 400°F.
Place meat down counter and with a meat tenderizer beat it until you
get 6 3x6 thin pieces. Spread 1 tbsp of mustard on each piece of meat.
In a bowl add the garlic, pepper, celery and onions. Mix together.
Top each piece of meat evenly with the veggie mixture. Place one slice
of raw bacon on top.
Grab a dill pickle and roll the meat around the pickle. Tie string on
both ends to hold it together.
In a frying pan on med high heat, place each meat roll in and fry for 2
minutes on each side. Place in roasting pan and bake for 45 minutes!
Note: I have made this without pickles, which I prefer due to friends
from Germany who, depending on the region your from, go with or without
pickles. ~Jim
Source: Recipezaar
BRUSCHETTA
~Shared by Jim H., Calgary, Alberta, Canada
This dish originates from central Italy back in the 15th century. Its
normally served as an appetizer or snack. The word “bruschetta” comes
from “buscare” in Roman dialect, meaning “to roast over coals.” When
olives are pressed into olive oil, the growers sample the oil on bread
that is toasted over a small fire in the pressing room. The crusty
bread is then rubbed with garlic and sprinkled with salt. The meaning
of the word bruschetta in the U.S. has been transformed into referring
to the topping. There are literally hundreds of recipes for this dish
and my variation is below. Enjoy!
INGREDIENTS:
1 loaf French bread
4 tomatoes, diced
3-4 cloves garlic, crushed in garlic press
1/4 cup chopped fresh basil
1/4 cup chopped scallions (green parts only)
4 tablespoons Extra-Virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
1/4 cup ground Parmesan cheese
DIRECTIONS:
Preheat the broiler.
Dice the tomatoes into 1/4 inch chunks. Chop the basil, scallions and
crush garlic in a press. In a bowl, mix the tomatoes, basil, scallions,
garlic with 2 tablespoons of olive oil. Season with salt and pepper.
Cut the French bread into 1/4-inch crosswise slices. Place bread slices
on a baking sheet and brush them with 2 tablespoons of olive oil. Broil
the bread until lightly browned, about 2-3 minutes. Remove the baking
sheet from the oven and set aside.
Place a spoonful of the tomato mixture on top of each slice of bread
and top it with some Parmesan cheese.
Place baking sheet back in the oven for about 3-4 minutes to heat the
topping.
Remove from oven and place the bruschetta on a serving platter and
serve.
Source: MyGourmetOnline.com
CHICKEN PAPRIKASH
~Shared by Jim H., Calgary, Alberta, Canada
Hungarian dish that my grandmother made. Good meal that just about
everyone likes. Easy to make, although you will use alot of dishes.
Spatzels make the meal! ~by Russ Wells
45 min
15 min prep
SERVES 4 -6
8 slices bacon
1/4 cup chopped onion
2 lbs boneless skinless chicken breasts
5 cups flour (spatzels)
salt
paprika
4 cups chicken stock or chicken bouillon
butter
1 1/3 cups milk
3 cups sour cream
4 eggs (spatzels)
Cook slowly 8 slices of Bacon in electric skillet until crisp and
brown. Remove the bacon strips and add 1/4 cup of finely chopped onion.
Cook Onion until transparent. Remove onion from skillet.
Cut Chicken breast into serving size pieces of chicken. Cut 1 breast
into thirds.
In a gallon size sealable plastic bag, place 3/4 cup of flour, 1 1/2
teas salt and 1 1/2 teas of paprika. Shake to mix ingredients. Place
chicken in bag, shake to coat.
Brown chicken in bacon grease. Reduce heat and add 2 cups of chicken
stock or bullion. Cover pan and cook chicken until tender.
In a saucepan melt 4 tablespoons of butter, blend in 4 tablespoons of
flour. Heat until mixture bubbles. Stir constantly. Remove from heat,
add 2 cups of chicken stock or broth, 1 1/3 cups of milk, 3 tablespoons
of paprika. When throughly heated, low heat. Stirring vigorously with a
whisk, beater or a fork add 3 cups of sour cream in small amounts to
the sauce. When sauce and sour cream are mixed add crushed bacon and
onion to sauce. Pour sauce over chicken in the skillet. Heat 3-5
minutes. Turn off heat and let it sit for 1 hour. Reheat before
serving. Sprinkle with paprika. Serve over Spatzle.
Recipe for Spatzels: For each person at the meal use 1 cup flour, 1
egg, 1/2 teas salt. Add water to mixture to create a very thick batter
that will break with a spoon. Drop small amounts of batter (spoon size)
into boiling salted water. Boil gently for 5-8 minutes. Drain and toss
with butter so they won't stick together.
Source: Recipezaar
POLISH PIEROGI CASSEROLE
~Shared by Mary S., Nashville, TN
12 lasagna noodles
1/3 cup vegetable oil
4 to 5 medium-sized onions, finely chopped
1/2 teaspoon black pepper
1-1/2 cups (6 ounces) dry cottage cheese
6 cups warm seasoned mashed potatoes (instant potatoes are fine)
Preheat the oven to 350 degrees F. Cook the noodles according to the
package directions and drain; set aside. Meanwhile, in a large skillet,
heat the oil over medium-high heat. Saute the onions for 8 to 10
minutes or until golden brown. Reserve 1/2 cup onions for topping. Add
the remaining onions, pepper, and cheese to the potatoes and mix well.
Place 3 noodles on the bottom of a 9 x 13-inch glass baking dish that
has been coated with nonstick vegetable spray. Spread the noodles with
one-third of the potato mixture. Layer with 3 more noodles and continue
until there is a total of 4 layers of noodles and 3 layers of potatoes
(with a noodle layer on the top). Spread the reserved onions on top.
Cover with aluminum foil and bake for 30 minutes or until heated
through.
DANISH POTATO DUMPLINGS
~Shared by Mary S., Nashville, TN
2 cups potatoes -- grated
1/3 cup beef suet -- ground
3 eggs -- beaten
1 teaspoon salt
¼ teaspoon pepper
¼ cup milk
3 cups flour
Blend ingredients in order given and drop by tablespoonsful into hot
broth or soup and boil 45 minutes.
Serve with meat or in soups.
IRISH SCONES
~Shared by Mary S., Nashville, TN
1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk
Sultanas (white raisins) optional
Walnut halves (optional)
Mix flour and baking powder. Add butter, blending until mixture is
butter-colored. Add sugar and continue to mix well. Add half the beaten
egg and all the milk. Add raisins or some nuts, if desired, mixing well
to make a sticky dough. Turn dough onto floured board and knead at
least 5 minutes or longer. Cut dough into rounds and place on greased
baking sheet or hot frying pan. Brush tops of scones with remainder of
beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375
degrees for 15 to 20 minutes, or until brown. If preparing over an open
fire, heat frying pan till very hot. Place scones in pan and cook 7 to
8 minutes. Turn and cook 7 to 8 minutes more.
Makes 6 scones.
MOROCCAN MEATBALL STEW
~Shared by Mary S., Nashville, TN
1 lb ground lamb
2 tbsp chopped parsley
1 tbsp chopped fresh coriander
1/2 tsp ground cumin
1/2 onion, peeled and finely chopped
1/4 tsp cayenne
salt to taste
2 tbsp olive oil for pan frying
2 cloves garlic, peeled
2 medium onions, peeled and finely chopped
1 green bell pepper, cored, seeded and chopped
1 small bunch of parsley, chopped
2 lbs tomatoes, chopped
1 tsp ground cumin
1 tsp freshly ground black pepper
1/2 tsp ground cinnamon
2 tbsp fresh lemon juice
1/4 tsp cayenne
1 1/2 tsp salt (or to taste)
6 eggs
Combine all the ingredients for the ketfa and form into 1 inch balls
with wet hands. Heat a 6- to 8-quart stove-top casserole and add the
olive oil. Brown the meatballs in the oil, then remove, leaving the oil
in the pot. Set the meatballs aside, covered. Add the garlic, onion,
and bell pepper to the reserved oil and saute until the onion is clear.
Add the remaining ingredients for the sauce and simmer, covered, 30
minutes until the sauce has cookeddown to a thick gravy.
Return the meatballs to the sauce and simmer uncovered 10 minutesmore.
Carefully bread the eggs into the sauce and poach for a few minutes
(don't overcook the eggs.) Serve at once directly with the pan.
ENGLISH CRUMPETS
~Shared by Mary S., Nashville, TN
7 1/8 ounces Strong white flour
1/2 teaspoon Salt
1/2 teaspoon Sugar
3/8 cup Milk
2 1/8 teaspoons Dried yeast
1 pn Bicarb of Soda
Fat for frying
Strong white flour is the type bakers use for bread dough. High in
gluten in makes a good risen batter or dough. In England we have
'Crumpet Rings' which are metal, about 3" in diameter. These are placed
into a fry pan and act as moulds while the crumpet cooks. Crumpets can
be anywhere between 2"and 5" in diameter.
Sift the flour and salt into a mixing bowl. Gently warm the milk to
just hand hot and sprinkle on the dried yeast. Leave to stand for 10 or
15 minutes until frothy. Add the yeast mix to flour and beat to a
smooth batter. Cover with a damp cloth and leave to stand in a warm
place for 45 minutes, or the batter has doubled in size. Dissolve the
bicarb in 15ml of warm water and beat it into the batter. Cover again
and leave to stand for a further 20 minutes. Place a 3 inch metal
pastry cutter into a hot greased fry pan. Pour in about table spoon of
the batter to cover the base thinly. Cook until the top is set and the
bubbles have burst. Remove it from the ring, turn the crumpet over and
cook the other side for 2 or 3 minutes only. It should just colour
slightly. Cool on a wire rack.
CALAMARI MACARONATHA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 1/2 cups elbow macaroni
1 pound squid, cleaned
1/4 cup red wine vinegar
6 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
1 1/2 cups crushed tomatoes
1/4 cup dry white wine
1/2 lemon, juiced
1 cinnamon stick, broken in half
2 bay leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon dried oregano
salt and ground black pepper to taste
1/2 cup grated Mizithra cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain. In a small sauce pan,
boil the squid in 3 cups of water mixed with the red wine vinegar for 8
to 10 minutes. Drain, cut into bite-sized rings/pieces, and set aside.
Heat the olive oil in a large heavy skillet. Saute the onion and garlic
until onion is tender, but not brown. Stir in the squid, and saute for
2 minutes. Pour in the crushed tomatoes, white wine and lemon juice.
Season with cinnamon stick, bay leaves, basil, oregano, salt and
pepper. Bring to a boil, reduce heat, and simmer 15 to 20 minutes
partially covered, stirring occasionally. Remove from heat, and mix in
cooked pasta. Serve topped with grated cheese.
CANTONESE LEAN PORK CONGEE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup long grain white rice
1/2 teaspoon salt
1 teaspoon vegetable oil
5 cups water
1/2 pound boneless pork loin roast
1 1/2 teaspoons oyster sauce
1 salted (hard-cooked) duck egg, chopped
1 hundred-year egg, minced
1 (1 inch) piece fresh ginger root, thinly sliced
1/2 cup chopped green onion ground black pepper to taste soy sauce to
taste
Rinse and drain the rice, and place in a large pot. Stir in the salt
and oil, and let stand for 5 minutes. Add the pork to the rice, and
stir in the water. Bring to a boil, then simmer over medium heat for 15
minutes, or until the pork is cooked through. Remove the pork from the
pot with a slotted spoon, and set aside. Continue to simmer the rice
for 20 minutes. Chop the pork into small cubes, and mix with the salted
egg and hundred-year egg. After the 20 minutes are up, stir the pork
and egg mixture back into the congee along with the oyster sauce. Serve
in bowls, and garnish with ginger and green onion. Have soy sauce and
pepper on the side for seasoning.
ASIAN PASTA
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (8 ounce) package thin spaghetti
2 tablespoons sesame oil
1 dash soy sauce
1/2 teaspoon cayenne pepper
1 red bell pepper, julienned
1 bunch fresh cilantro leaves, finely chopped
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain and rinse under cold water
to cool. Place pasta in a large bowl, and toss with the sesame oil, soy
sauce, and cayenne pepper. Add the red bell pepper and cilantro and
toss again until well mixed. Cover and refrigerate for one hour. Serve
chilled.
PHILIPPINE PORK ADOBO
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1¼ pounds Boneless pork shoulder, 2-inch cubes
1 cup Water
½ cup White vinegar
2 tablespoons Soy sauce
6 Garlic cloves, minced
¼ teaspoon Pepper
4 teaspoons Vegetable oil
On a rack in broiling pan broil pork 6 inches from heat source until
rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar,
soy sauce, garlic, and pepper and stir well to combine; bring to a boil
over high heat. Reduce heat, cover, and let simmer until pork is fork
tender, 30 to 40 minutes. Using slotted spoon, transfer pork to plate;
set aside. Increase heat to high and cook pan juices, stirring
occasionally, until liquid is reduced by half; remove from heat and
reserve. In a 10-inch nonstick skillet heat oil over medium-high heat;
add pork cubes and cook, turning meat frequently, until well browned on
all sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook
until sauce is heated, about 1 minute.
PHILIPPINE CHICKEN AND VEAL STEW
(Adobo)
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
8 ounces Veal, cut into 1-inch pieces
3 tablespoons Cider vinegar
2 tablespoons Soy sauce
1½ Garlic cloves, crushed ½ small Bay leaf
4 Crushed peppercorns
2 cups Water Pimento to garnish
1 cup Cooked enriched rice, Sprinkled with chopped fresh Parsley
Broil chicken and veal on rack close to source of heat. Turn once to
brown all sides. Transfer to flameproof serving casserole with cider
vinegar, soy sauce, garlic, bay leaf and peppercorns. Let stand at
least 1 hour, turning meat pieces several times. Add water to cover
meat. Cover casserole and let simmer very slowly for 1 to 1 1/2 hours.
At the end of the cooking process there should be very little sauce
left in pan. If necessary, remove cover and let simmer until liquid
reduces. Remove bay leaf. Garnish with pimento. Serve each portion over
1/2 cup rice.
GERMAN POTATO STEW
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 Medium onion, sliced
1/4 c Butter
3 Medium leeks (white part only)
2 lb (about 6 medium) potatoes
1 Ham bone, any size
1/4 ts Dried thyme leaves
6 c Chicken or beef stock or wat
1/2 pt Heavy cream Salt and white pepper to tas Croutons
Brown onions to a light golden color in butter in a saucepan. Clean
leeks well and slice. Peel potatoes and slice. Add leeks, potatoes, ham
bone, thyme and stock (or water) to onion. Cover and simmer until
potatoes are very soft. Remove ham bone, discard. Cool potato/leek
mixture slightly. Puree in a food processor or blender and return to
pot. Add cream and cook a few minutes longer. Season with salt and
pepper to taste. Serve with croutons. Makes about 6 servings.
Source: Plaza Inn Disney World
DZIRIAT
(Algerian Almond Tarts)
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Sugar Syrup
1 cup white sugar
1 cup water
1 teaspoon fresh lemon juice
2 tablespoons orange flower water
Dough
2 cups all-purpose flour
2 tablespoons vegetable oil
1 egg
1/2 teaspoon fresh lemon juice
1 pinch salt
1 tablespoon orange flower water
Filling
4 cups raw almonds
1 cup sugar
3 eggs
1/2 teaspoon baking powder
1 teaspoon vanilla powder
1 lemon, zested
2 tablespoons orange flower water
cornstarch, for rolling out the dough pine nuts, for decoration
Prepare the almonds the day before. Bring 6 cups of water to a boil.
Remove from heat, and add the almonds. Let the almonds soak in water
for about 5 minutes, then drain and peel. Spread the almonds on baking
sheets, and bake at 200 degrees F(95 degrees C) until completely dry
and toasted. This takes several hours, and needs to be prepared ahead.
Be careful not to burn the nuts, as this will give a bitter taste to
the filling. Combine 1 cup sugar and 1 cup water in a saucepan, and
bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and
let it simmer until syrupy, about 30 to 40 minutes. Stir in orange
blossom water, and remove from heat. Set sugar syrup aside. Combine
flour and salt in a large mixing bowl. Make a hole in the center, and
pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange
blossom water into the center. Mix with fingers until the dough
resembles coarse crumbs. Gradually sprinkle with warm water while
mixing until the dough becomes soft and pliable. Divide into 4 equal
portions. Cover dough with a wet cloth, and set aside. In a food
processor, finely grind the almonds. Measure 3 cups of the finely
ground almonds into a mixing bowl, and stir together with 1 cup sugar,
baking powder, vanilla powder, lemon zest, and 2 tablespoons orange
flower water. Mix in three eggs one at a time, stirring constantly; mix
until you get a sticky, paste-like mixture. Sprinkle cornstarch on the
rolling surface to prevent sticking. Roll each portion of dough very
thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into
circles of about 10 centimeters (4 inches) in diameter each. Lightly
wipe the surface of each circle with cornstarch, and fit into a tart
mold, cornstarch side down to prevent sticking. Gently press the dough
onto the sides and bottom of the mold, and trim extra dough from around
the rim. Fill three quarters of each mold with the almond filling. Bake
on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes,
or until the surface of the tart is golden and the dough is firm.
Remove the tarts from the molds as soon as they come out of the oven.
Dip each tart in the sugar syrup while still hot. Stick a pine nut into
the middle of each tart for decoration. Place on a wire rack to drain.
THAI-STYLE CURRIED CHICKEN SKEWERS
~Shared by Jim D., WA
Active Time: 20 Minutes
Total Time: 20 Minutes
Serves: 4
INGREDIENTS
12 skewers
2 pounds boneless, skinless chicken breasts
2 tablespoons oil For the Curry paste:
1/2 onion, chopped
3 cloves garlic, crushed
2 tablespoons chopped fresh lemongrass
1 tablespoon chopped fresh coriander roots
1 teaspoon chopped fresh chili pepper
1 teaspoon grated fresh ginger
1 teaspoon grated lime zest
1 tablespoon Thai fish sauce
1 tablespoon paprika
1/2 teaspoon cumin seed
2 cups unsweetened coconut milk
1 tablespoon chopped fresh cilantro
DIRECTIONS
If using bamboo skewers, soak them in water for several hours before
using to prevent burning.
Cut the chicken into long, thin strips and thread onto the skewers.
FOR THE CURRY PASTE:
Blend or process all ingredients until smooth.
Heat the oil in a large shallow pan, add the skewers in batches, and
cook on both sides until lightly browned and tender (about 8 minutes);
remove from pan. Reheat pan, add the curry paste mixture and cook,
stirring, until fragrant (about 2 minutes). Add the coconut milk and
cilantro and stir until heated through.
Serve the skewers and sauce with jasmine rice, if desired.
Nutrition Information
Serves: 4 - Facts Per Serving:
Calories: 600
Fat. Total: 40g
Carbohydrates, Total: 11g
Cholesterol: 125mg
Sodium: 476mg
Protein: 49g
Fiber: 3g
% Cal. from Fat: 60% Fat, Saturated: 0g
Source: Chicken - Cooking with Style
JAPANESE BEEF TERIYAKI WITH STICKY RICE
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 1 Hour 20 Minutes
Serves 4
Teriyaki is a Japanese technique of marinating meat (usually beef,
pork, or chicken) in a soy sauce-based seasoned marinade before frying,
grilling, or broiling it at high temperature. Teriyaki is also the name
given to condiment sauces likely to be found on supermarket shelves
containing similar ingredients. The sugar in this marinade gives the
steak a sweet and glossy glaze, but take care when grilling that the
flame does not burn it and make it bitter-tasting. You can double the
marinade recipe and reserve half as a dipping sauce for the beef. Of
course, in Japan you might find teriyaki made with Kobe beef, an
exclusive, full-flavored, and very tender variety that is fed liberal
amounts of beer and massaged with sake (sounds like quite a life,
doesn't it!). However, you may need to take out a mortgage to try it,
since this life of luxury makes Kobe beef extremely expensive at
upwards of $100 per pound.
INGREDIENTS
For Marinade:
1 tablespoon finely minced ginger
2 garlic cloves
1 scallion, finely sliced
1 tablespoon light brown sugar
1/2 teaspoon crushed red pepper
1/2 cup soy sauce
2 tablespoons sake or dry sherry
For Steaks:
4 filet mignon steaks, about 6 ounces each
For Rice:
2 cups short-grain white rice
2 cups water
DIRECTIONS
TO PREPARE MARINADE:
Combine all the marinade ingredients in a shallow dish or bowl. Add the
steaks and massage with the marinade. Let sit at room temperature for 1
or 2 hours, or refrigerate overnight. Turn the steaks occasionally.
TO PREPARE RICE:
Rinse the rice under cold running water until the water no longer looks
milky. Soak in a bowl of water for 1 hour. Drain the rice and place in
a saucepan with 2 cups of cold water. Bring to a boil, turn the heat to
low, and cover the pan with a tight-fitting lid. Simmer for about 15
minutes, or until the water has been absorbed and the rice is sticky
and soft. Keep warm.
TO PREPARE STEAKS:
Remove the steaks from the marinade. Grill for about 4 minutes per side
for medium-rare or about 5 minutes per side for medium. Thinly slice
across the grain and serve with the rice.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 664 Fat. Total: 14g Carbohydrates, Total: 85g
Cholesterol: 105mg Sodium: 898mg Protein: 42g
Fiber: 3g % Cal. from Fat: 19% Fat, Saturated: 0g
Source: Steaklover's Companion
BEEF STEW WITH RED WINE
(Boeuf Bourguignon)
~Shared by Jim D., WA
Active Time: 40 Minutes
Total Time: 2 Hours 10 Minutes
Makes 4 servings
INGREDIENTS
3 tablespoons vegetable oil
1 medium onion, diced
1 medium carrot, peeled and diced
2 cloves garlic, diced
2 sprigs fresh thyme or 1 teaspoon dried, crushed
2 pounds cubed stewing beef (chuck or sirloin tip)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
4 cups red wine
1 tomato, seeded and diced
2 cups pearl or white boiling onions
1/4 pound bacon, cut into 1/2-inch strips
1/4 pound mushrooms, quartered
2 tablespoons minced fresh flat-leaf parsley
Buttered Noodles with Herbs (recipe follows)
Other necessary recipes: Buttered Noodles with Herbs (recipe
follows)
DIRECTIONS
Heat 1 tablespoon of the oil in a Dutch oven or ovenproof stewpot, and
sauté the onion, carrot, garlic, and thyme over medium heat until
browned, 8 to 10 minutes. When the vegetables are nicely colored,
transfer them to a bowl. Wipe out any little bits of vegetable clinging
to the pan so they don't burn when you sear the beef.
Pat the meat cubes dry and season them with 1/2 teaspoon of the salt
and 1/4 teaspoon of the pepper. Add 1/2 tablespoon of the oil to the
pan and sear the beef in batches over high heat until it is a rich
mahogany brown on all sides. This will take approximately 5 to 7
minutes depending on the thickness of the meat. Cubes tightly packed in
the pan won't brown properly. Clean out any juices which are released
before the next batch. Over high heat add 1/2 tablespoon of oil for
each batch, then sauté the meat until browned on all sides.
Preheat the oven to 375 degrees F. Return the vegetables and the meat
to the pan, dust the meat and vegetables with the flour, and cook for 2
minutes over medium heat, stirring frequently. Toasting the flour helps
to develop the overall flavor of the stew. Add 3 cups of the red wine
to cover the beef and bring to a boil. Add the tomato and season the
stew with the rest of the salt and pepper. Cover the stew with a round
of parchment paper or the lid slightly ajar, place it in the oven; and
cook for 1 1/2 hours, or until the meat is tender. (If as the stew
simmers the wine reduces below the meat, add a little water.)
While the stew cooks, bring a medium pot of water to a boil. To peel
the pearl onions, trim the roots and make a small X with a paring knife
in the other end. Boil the onions for 3 minutes, spoon them out, and
set them aside to cool. Then squeeze the onions out of their skins. In
the same water, blanch the bacon pieces for 3 to 4 minutes, and drain.
Heat a medium skillet, add the remaining oil, and brown the bacon and
onions. Add the mushrooms and cook over high heat until golden brown.
Pour off any excess fat, add the final cup of red wine to the
vegetables, and simmer until the onions are tender, about 10 minutes.
When the beef is tender, remove the stew from the oven, stir in the
vegetables, and simmer for 10 more minutes. Pour the stew into a warm
bowl, dust with the minced parsley, and serve with buttered noodles.
Nutrition Information
Makes 4 servings - Facts Per Serving:
Calories: 1126 Fat. Total: 51g
Carbohydrates, Total: 70g
Cholesterol: 229mg Sodium: 1498mg Protein: 57g
Fiber: 4g % Cal. from Fat: 41% Fat, Saturated: 0g
Buttered Noodles with Herbs
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Makes 4 servings
INGREDIENTS
4 quarts water
8 ounces wide egg noodles
2 tablespoons unsalted butter
1 tablespoon mixed minced fresh herbs, such as sage, parsley, chives,
thyme, savory, or chervil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
DIRECTIONS
In a pot, bring the water to a boil and salt generously. Cook the
noodles according to package directions until tender but not mushy.
Reserve 3/4 cup of the water the pasta was cooked in.
With a slotted spoon or a strainer, transfer the noodles to a
medium-sized skillet and mix with the butter, herbs, and the cup of
reserved cooking water. Toss the noodles over medium heat until all the
water is evaporated and the noodles are lightly glazed. Season with the
salt and pepper. Serve immediately.
Nutrition Facts per Serving
Yield: Makes 4 servings
Calories: 268; Fat. Total: 8g; Fiber: 2g
Carbohydrates, Total: 40g
Sodium: 131mg
% Cal. from Fat: 27%
Cholesterol: 69mg; Protein: 8g
Source: Gatherings & Celebrations
BLANQUETTE DE VEAU
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 1 Hour 55 Minutes
Serves 4
This type of dish, more typical of the middle class than the nobility,
first appeared in the eighteenth century, along with the thickening of
sauces with flour and cream. In the nineteenth century, sauces were
thickened with cream and an egg, and at the end of the cooking,
separately sautéed onions and mushrooms were added. We prefer
thickening with cream alone, as this is lighter. And we add a touch of
vanilla. Untraceable by taste, it makes the sauce even more sensuous.
INGREDIENTS
For Meat:
1 1/2 lb veal shoulder, cut into 1 inch cubes
1 lb veal breast, sliced 1/2 inch thick
For Vegetables:
2 cups chicken broth (stock)
3 carrots, sliced 1/4 inch thick
4 tender celery leaves
1 small shallot, minced
1 small onion, minced
1 garlic clove, peeled
Salt and freshly ground pepper
For Sauce:
1/2 cup thick creme fraiche
1/4 teaspoon vanilla extract
2 teaspoons lemon juice
DIRECTIONS
FOR MEAT:
Boil water in a large pot and immerse the pieces of meat. Boil for 1
minute; drain and rinse the meat under cold water: this way, you will
make a very clear broth.
FOR VEGETABLES:
Pour the broth into a 5 qt pot. Add 2 cups water and bring to a boil.
Add the carrots, celery leaves, shallot, onions and garlic, salt and
pepper. Cover the pot and simmer for 1 hour 40 minutes.
FOR SAUCE:
Pour the contents of the pot through a strainer set over a large
saucepan. Discard the garlic and return the meat and vegetables to the
cooking pot. Boil the cooking liquid in the saucepan until reduced to
3/4 cup (6 fl oz/185 ml). Whisk in the creme fraiche, vanilla extract
and lemon juice and continue whisking for 1 minute.
TO SERVE:
Pour the thickened and flavored sauce over the meat, and warm for 5
minutes over very low heat. Serve at once with fresh tagliatelle
garnished with sage.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 623 Fat. Total: 38g Carbohydrates, Total: 12g
Cholesterol: 260mg Sodium: 328mg Protein: 56g
Fiber: 3g % Cal. from Fat: 55% Fat, Saturated: 0g
Source: The Heritage of French Cooking
RUSSIAN STEPPE BEEF BORSCHT
~Shared by Jim D., WA
Active Time: 50 Minutes
Total Time: 2 Hours 5 Minutes
Serves 8
Borscht is a beet soup originating in Eastern Europe. Although it
always contains beets, the meat, stock, and vegetables vary from region
to region. This version, with meatballs rather than diced meat, is a
favorite in the Russian Steppe region, the vast treeless grassland
prairie. Borscht may be served hot (as it is here) or chilled, and is
traditionally garnished with a dollop of sour cream. If serving this
recipe chilled, you can puree it, but since the meatballs go best with
warm borscht, you might want to omit them from the chilled version.
Serve with a good crusty bread.
INGREDIENTS
For Meatballs:
1 tablespoon butter
1/2 onion, minced
1 garlic clove, minced
1/2 teaspoon chopped thyme
12 ounces lean high-quality ground beef
1/4 cup fresh bread crumbs
1 egg, beaten
4 cups beef stock
For Borscht:
6 beets, well scrubbed
3 tablespoons butter
1 onion, diced
2 carrots, diced
1 leek, diced
2 tablespoons red wine vinegar
6 cups beef stock
1 Idaho potato (about 8 ounces), peeled and diced
1/2 head small cabbage (about 1 pound), diced
2 bay leaves
1/2 teaspoon chopped thyme
1/2 cup sour cream, for garnish
1 teaspoon minced parsley, for garnish
DIRECTIONS
TO PREPARE MEATBALLS: Melt the butter in a stockpot or large saucepan,
add the onion, and sauté over medium heat for about 5 minutes, or until
softened. Add the garlic and thyme and sauté for 2 minutes longer;
transfer to a large mixing bowl and let cool. Add the beef, bread
crumbs, and egg to the bowl and gently mix to combine. Season with salt
and pepper. Form into 16 meatballs and refrigerate for about 30
minutes. In a saucepan, bring the stock to a boil, turn down the heat
to a simmer, and add the meatballs (in batches, if necessary) and cook
for about 15 minutes, or until no longer pink, occasionally skimming
the surface of the stock to remove any impurities. Remove the meatballs
from the broth with a slotted spoon and keep warm, or refrigerate until
ready to serve. Discard the broth. If refrigerating, reheat the
meatballs in a low oven or in cup of fresh broth.
TO PREPARE BORSCHT: Cut the greens off the beets, leaving about 1 inch
of stem. Place the beets in a saucepan with just enough cold water to
cover, and bring to a boil. Turn down the heat and simmer, partially
covered, for 30 to 40 minutes, or until tender. Remove the beets, and
reserve 1 of them. Peel and dice the remaining 5 beets; there should be
about 4 cups. Reserve the cooking liquid. Heat the butter in a stockpot
or large saucepan, add the onion, and sauté over medium heat 5 to 7
minutes, or until softened. Add the carrots, leek, garlic, and diced
beets and sauté for 2 to 3 minutes longer. Stir in the vinegar and cook
for 1 minute, while stirring the bottom of the pan.
Pour in 6 cups of the beef stock and the cooking liquid from the beets,
and add the potato, cabbage, and bay leaves. Season with salt and
pepper. Bring to a boil, skim the surface to remove any impurities, and
turn the heat down to medium-low. Simmer for about 45 minutes, skimming
the surface occasionally. Remove the bay leaves and transfer 1 cup of
the soup and vegetables to a blender. Dice the reserved beet and add to
the blender. Puree and add the mixture back to the soup. Add up to 2
cups more stock or water if the soup gets too thick. Add the thyme a
few minutes before you are ready to serve. Season with additional salt,
pepper, and red wine vinegar as necessary.
TO SERVE: Ladle the warm soup into serving bowls and add 2 meatballs to
each serving. Garnish with a dollop of sour cream and the parsley.
WINE RECOMMENDATION: Merlot is the choice here as a tasty complement to
the flavorful mixture of ingredients. St. Emilion, from Bordeaux (the
original progenitor of California Merlots), would be equally
appropriate.
HELPFUL TIPS: We used the paysanne cut for the beets, carrots, and
potatoes; this is a 1/2-inch square about 1/4-inch thick. This takes a
bit more time, but gives an attractive appearance to the soup. Whether
you dice the vegetables, or cut them in a paysanne, try to keep them a
uniform size. Although this recipe calls for 6 beets, the amount of
beets you need will vary depending on size. You may need as few as 4
large or as many as 8 small. Don't be dismayed if you don't have
exactly 4 cups of diced beets. A little more or less won't affect the
flavor of the soup, and by adding the cooking broth to the soup, you
will achieve the intense purple color of borscht.
Nutrition Information
Serves 8 - Facts Per Serving:
Calories: 255 Fat. Total: 11g Carbohydrates, Total: 22g
Cholesterol: 58mg Sodium: 230mg Protein: 19g
Fiber: 5g % Cal. from Fat: 39% Fat, Saturated: 0g
Source: Beef for All Seasons
ALBONDIGAS SOUP WITH CILANTRO PESTO
~Shared by Jim D., WA
Active Time: 30 Minutes
Total Time: 1 Hour 15 Minutes
Serves 8
Taking its name from the word for the meatballs that float in its rich
broth, this great one-dish meal is arguably the national soup of
Mexico. Make a big pot for a casual party, keeping it warm on the stove
top. Adding the cilantro pesto to each serving produces a wonderfully
fresh taste.
INGREDIENTS
3/4 cup short-grain white rice
1 1/2 cups water
4 tablespoons vegetable oil
2 white onions, diced
1/2 lb ground pork
1/2 lb ground beef
1 egg
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 clove garlic, minced
1 zucchini, diced
2 carrots, peeled and diced
2 ripe tomatoes, peeled, seeded and diced
6 cups chicken broth
Cilantro Pesto
1/2 cup coarsely chopped fresh cilantro
1 fresh mint sprig, stemmed and chopped
Juice of 2 limes
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon salt
DIRECTIONS
Place the rice in a heatproof bowl. Bring the water to a boil and pour
it over the rice. Let soak for 40 minutes, then drain; set aside.
Meanwhile, in a saute pan over medium heat, warm 2 tablespoons of the
vegetable oil. Add 1 of the onions and saute until soft, about 5
minutes. Remove from the heat and let cool.
In a bowl, combine the pork, beef, cooled onion, soaked rice, egg,
cumin, oregano, 3/4 teaspoon of the salt and 1/2 teaspoon of the
pepper. Using your hands, mix well and form into 1-inch balls.
In a large soup pot over medium heat, warm the remaining 2 tablespoons
vegetable oil. Add the remaining onion and saute until soft, about 5
minutes. Add the garlic, zucchini, carrots and tomatoes and cook,
stirring, until fragrant, about 5 minutes. Add the chicken stock, stir
well and bring to a boil. Carefully slip the meatballs into the pot,
reduce the heat to low and simmer uncovered until the meatballs are
fully cooked, about 45 minutes. Stir in the remaining 3/4 teaspoon salt
and 1/2 teaspoon pepper.
While the soup simmers, make the cilantro pesto: In a mini food
processor or a blender, combine the cilantro, mint, lime juice, olive
oil, water and salt. Process to a paste.
Ladle the soup into warmed soup bowls and top each serving with a
dollop of cilantro pesto. Serve at once.
Nutrition Information
Serves 8 - Facts Per Serving:
Calories: 347 Fat. Total: 20g Carbohydrates, Total: 23g
Cholesterol: 57mg Sodium: 766mg Protein: 18g
Fiber: 3g % Cal. from Fat: 52% Fat, Saturated: 0g
Source: Casual Cuisines of the World - Cantina
MANICOTTI CASEROLE
Italian
~Shared by Ann, Mims, FL
Ingredients:
1 pound rigatoni pasta
1 pound ground beef
1 pound Italian sausage
1 (8 ounce) can mushrooms, drained
2 (32 ounce) jars spaghetti sauce
1 1/2 pounds shredded mozzarella
cheese
thinly sliced pepperoni
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to boil. Pour in rigatoni,
and cook until al dente, about 8 to 10 minutes. Drain, and set pasta
aside.
3. Meanwhile, brown ground beef and italian sausage in a large skillet
over medium heat. With a slotted spoon, remove beef and sausage to a
baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the
baking dish. Sprinkle cheese and pepperoni over the top.
4. Bake in preheated oven until the cheese is brown and bubbly, about
20 minutes.
Source: Allrecipes.com
SALTED CARAMEL ICE CREAM
~Shared by Ann, Mims, FL
Makes about 1 qt
Active time: 30 min
Start to finish: 4 hr
It might seem odd to describe something cold—ice cream—as sultry, but
there is no denying genuine come-hither appeal. Based on a traditional
candy from Brittany (and a favorite flavor pairing among French and
American chefs), the combination of salty and sweet exerts an almost
primordial pull, and cream, milk, and eggs provide lush, luxurious
texture.
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs
Equipment: an ice cream maker
Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat,
stirring with a fork to heat sugar evenly, until it starts to melt,
then stop stirring and cook, swirling skillet occasionally so sugar
melts evenly, until it is dark amber.
Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until
all of caramel has dissolved. Transfer to a bowl and stir in sea salt
and vanilla. Cool to room temperature.
Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar
just to boil in a small heavy saucepan, stirring occasionaly.
Lightly whisk eggs in a medium bowl, then add half of hot milk mixture
in a slow stream, whisking constantly. Pour back into saucepan and cook
over medium heat, stirring constantly with a wooden spoon, until
custard coats back of spoon and registers 170°F=2 0on an instant-read
thermometer (do not let boil). Pour custard through a fine-mesh sieve
into a large bowl, then stir in cooled caramel.
Chill custard, stirring occasionally, until very cold, 3 to 6 hours.
Freeze custard in ice cream maker (it will still be quite soft), then
transfer to an airtight container and put in freezer to firm up.
Cooks’ note: Ice cream keeps 1 week.
Source: www.gourmet.com
SOBA NOODLES WITH FRILLED VEGEATBLES AND SESAME-GINGER DRESSING
~Shared by Ann, Mims, FL
This cool vegetarian noodle dish is a perfect meal for a hot summer
day. Since it is served at room temperature, you can prepare everything
several hours ahead, then assemble it at the last minute. The dressing
keeps overnight in the refrigerator.
Dressing Ingredients:
2 tablespoon s minced ginger
1/4 cup mirin (sweet rice wine)
1 tablespoon sugar
1/2 teaspoon sea salt
3 tablespoons tahini (sesame paste)
1 tablespoon cayenne pepper
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
Dressing Instructions:
1. Combine all the ingredients in a saucepan and heat over medium-low
heat, stirring until the tahini is dissolved. Transfer to a bowl and
set aside to cool. (To store, transfer the dressing into a glass jar
with a tight-fitting lid; it will keep for a couple of days
refrigerated. To serve, add 1 to 2 tablespoons water to the dressing
and heat in a small saucepan until the sesame paste is dissolved. Let
cool before serving.)
Makes 3/4 cup
Noodles Ingredients:
1 tablespoon sugar
1/2 cup mirin (sweet rice wine)
3 tablespoons soy sauce
1 teaspoon sesame oil
6 shiitake mushrooms, stems removed
3 leeks
1 pound asparagus, tough stem ends removed
1 cup snow peas
2 bundles soba (buckwheat) noodles
2 cups bean sprouts
Noodles Instructions:
2. Heat the grill.
3. While waiting for the grill to get hot, combine the sugar, mirin,
soy sauce, and sesame oil in a large bowl and whisk to mix. Add the
mushrooms, leeks, asparagus, and snow peas. Toss lightly and set aside.
4. Put a fine-mesh grill rack over the regular rack. Put the mushrooms,
leeks, and asparagus on the grill over medium-high heat and brush with
the marinade. Grill the asparagus until they are slightly charred and
the color has brightened, about 2 minutes. Grill the leeks until
slightly charred and soft, about 3 minutes. Grill the mushrooms until
slightly charred and soft, about 3 minutes. Transfer to a plate. Put
the snow peas on the grill last and cook until the color brightens,
about 1 minute.
5. When they are cool enough to handle, slice the asparagus, leeks, and
mushrooms into thin diagonal slices. Set aside.
6. Cook the soba in a large pot of boiling water until soft, 3 to 4
minutes. Drain in a strainer and rinse well with cool water. Squeeze
the noodles to extract all the excess water. Transfer to a bowl. Add
the bean sprouts and grilled vegetables.
7. Just before serving, add the dressing to the noodles, and mix well.
Makes 6 servings
Source: Asian Grilling by Su-Mei Yu
ITALIAN FRUIT CROSTADA
~Shared by Ann, Mims, FL
The Master Fruit Crostata Recipe
David Lebovitz is a famous pastry chef who has published several
cookbooks and I visit his web blog from time to time. On one of these
visits I came across a recipe for Easy Jam Tart and things haven't been
the same since. The tart, or crostata as we call them here in Italy, is
made with a crust that you can throw together in mere minutes and
instead of rolling into a thin sheet and precariously trying to get
that same thin sheet into a tart pan without tearing it to shreds (I
TOLD you I dislike pastry dough!) you simply press the dough into the
pan with your fingers. What is even better is that once baked the crust
is buttery and tender but has a unique texture due to the addition of
corn meal. The first time I made tart using David's recipe, I used a
simple jam filling and after just one taste I was hooked. My first
thought was of all the possible fillin g variations I could make with
this great crust and I began a summer long marathon to try every
possible fruit and fruit variation in this simple crostata crust...
Over the past couple of months I made this crostata with apricots,
apples, peaches, cherries, plums, wild berries, strawberries, numerous
fruit combinations, various jams, and even Nutella. I honestly do not
have a favorite filling as they all were delicious in their own way. I
will share with you my "Master Crostata" recipe so you too can create
your own delicious unique variations. This really is such an easy
recipe that even if you are a complete novice in the kitchen you cannot
fail. My 6 year old granddaughter Sarah made a sour cherry crostata all
by herself when she was visiting and it turned out great. The crostata
crust has been adapted from David Lebovitz's Easy Jam Tart version with
just a few changes. I have learned through my exploration into
"everything crostata" that you can even substitute ground nuts for the
corn meal with great results as well.
This crostata or tart bakes quickly, actually in under 30 minutes so I
find it preferable to cook the fresh fruit for the filling a little
first to ensure the fruit is tender. You can use any of the fruits
listed, or combination of fruits, and I like to add a cup of jam to the
fresh fruit to help thicken the filling, and I would try and choose a
jam with a similar flavor to your chosen fruit. You can also simply use
jam as your filling but if you do so it is best to choose a low sugar
jam, or one you have made yourself that isn't too sweet. I have even
used frozen mixed berries with great results in this recipe simply by
cooking them up with a bit of sugar and then mixing them with jam in
the same manner. See step by step photo description using link below
recipe.
Filling:
3 Cups Prepared Fruit - Apricots, plums and cherries I simply remove
the pit and chop, while peaches I peel as well.
1/2 Cup Sugar
1 Tablespoon Lemon
1 Cup Of Related Flavor Jam
Crust:
9 Tablespoons (128 grams) Softened Unsalted Butter
1/2 Cup Sugar
1 Egg
1 Egg Yolk
Dash of Salt
1/2 Teaspoon Cinnamon
1 1/2 Cups Flour
1/2 Cup Cornmeal (Or Ground Nuts)
2 Teaspoons Baking Powder
Place the fruit in a saucepan with the lemon and sugar and bring to a
boil. Reduce the heat to a simmer and cook for about 10 minutes or
until the fruit has softened. Add the jam, mix and set aside.
Mix together the butter and sugar with a hand mixer until well blended.
Add the egg and egg yolk and continue to mix just until smooth. In a
separate bowl, mix the flour, cornmeal, salt, baking powder and
cinnamon. Add the dry ingredients to the butter mixture and mix just
until the dough comes together.
Preheat oven to 375 degrees F. Take about 3/4 of a cup of the dough
mixture and set it aside. Press the remaining dough into the bottom and
up the sides of a 10 inch tart pan with a removable bottom. Spoon the
fruit mixture into the crust and use a spoon to smooth across the
bottom crust. Using your fingers, break up the remaining crust mixture
into small pea sized pieces and drop it across the top of the tart. Do
not worry that it doesn't cover completely as it looks more rustic this
way! I often leave the center open to show off the lovely fruit filling.
Bake the tart in the preheated oven for about 25 minutes or until it is
lightly browned. Remove from the oven and allow to come to room
temperature before serving.
Variations: If using cornmeal (not ground nuts) you can add some
chopped nuts into the leftover dough to be used for the topping. I like
almonds with peaches or apricots, and walnuts or hazelnuts with plums
or apples. If using jam alone as your filling 3 cups is plenty.
Source: Deborah Mele, www.italianfoodforever.com
MOROCCAN PITA SANDWICHES
~Shared by Ann, Mims, FL
Upgrade sandwich night by serving these hearty pitas mini burgers. Pair
with a small salad for a light, simple dinner in minutes.
Patties:
1/3 cup finely chopped onion
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
12 ounces ground round
1 large egg
Cooking spray
Sauce:
1 cup fat-free Greek-style yogurt
2 teaspoons tahini (sesame seed paste)
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 garlic clove, minced
Remaining ingredients:
4 (6-inch) pitas, halved
4 green leaf lettuce leaves
16 (1/4-inch) tomato slices
1. Preheat oven to 400°.
2. To prepare patties, combine first 10 ingredients. Divide into 8
equal portions; shape each into a 1/4-inch-thick patty. Heat a large
nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add 4 patties to pan; cook 5 minutes or until browned, turning
occasionally. Arrange patties on a baking sheet. Repeat procedure with
remaining patties. Bake at 400° for 5 minutes or until done.
3. To prepare sauce, combine yogurt and next 5 ingredients (through
garlic). Spoon 2 tablespoons sauce into each pita half; top with 1
lettuce leaf, 2 tomato slices, and 1 patty.
Yield: 4 servings (serving size: 2 pita halves)
CALORIES 370 ; FAT 9.1g (sat 3.3g,mono 3.9g,poly 0.9g); CHOLESTEROL
31mg; CALCIUM 99mg; CARBOHYDRATE 39.6g; SODIUM 633mg; PROTEIN 31.2g;
FIBER 2.1g; IRON 4.9mg
Source: Cooking Light
BASIC BEEF STIR-FRY
~Shared by Ann, Mims, FL
Frozen stir-fry vegetables and storebought stir-fry sauce do most of
the work for you in this easy recipe. Basic Beef Stir-fry is a great
choice for newcomers to Chinese cooking - the frozen stir-fry mix gives
you a good idea of the types of vegetables used in stir-frying and how
they are prepared, while the stir-fry sauce adds extra flavor.
Ingredients:
3/4 - 1 pound flank steak
1/2 cup stir-fry sauce (such as Kikkoman)
2 cloves garlic, chopped
3 tablespoons canola oil or peanut oil, divided
3 - 3 ½ cups frozen stir-fry vegetable mix
Preparation:
1. Use a sharp carving knife or a cleaver to cut the steak into thin
slices that are about 1/8 inch thick and 1 ½ - 2 inches long. If you
like, go one step further and lay the strips on top of one another and
cut again into thin strips.
2. Measure out the stir-fry sauce into a small bowl or a measuring cup.
Chop the garlic.
3. Heat a wok or heavy skillet over medium-high heat until it is almost
smoking. Add 2 tablespoons oil into the wok, tilting the pan and
drizzling the oil so that it coats the sides of the pan. When the oil
is hot, add half of the chopped garlic. (You can test to see if the oil
is hot by dropping in a small piece of garlic. If it sizzles, the oil
is ready). Stir-fry the garlic for 10 seconds, and then add the beef.
3. Lay the beef flat in the pan. Let it brown briefly, then stir-fry
the beef until it loses its redness and is nearly cooked through (if
you are using 1 pound beef it's best to divide it in half and cook in
two batches). Remove the stir-fried beef and drain in a colander or on
paper towels.
4. Heat 1 tablespoon oil of oil in the same wok or skillet. When the
oil is hot, add the remainder of the garlic. Stir-fry for 10 seconds,
then add the frozen vegetables. Stir-fry for 3 - 5 minutes, or
according to package directions. Splash the vegetables with a bit of
water if the vegetables begin to dry out while you are stir-frying.
5. Add the stir-fried beef back into pan. Add the stir-fry sauce and
bring to a boil. Stir-fry for 1 - 2 more minutes to mix everything
together. Serve hot over cooked rice.
Source: Rhonda Parkinson, About.com
ROASTED CHILE GUACAMOLE
~Shared by Ann, Mims, FL
Ingredients:
2-4 green chiles such as Anaheim, Hatch, or Poblano (roasted)
3 large or 4 medium, ripe avocado
1/2 white onion, peeled and finely chopped
1 serrano chile, finely chopped
2 tablespoons lemon juice
1/2 cup fresh cilantro, finely chopped
1 teaspoon salt
Preparation:
Roast the green chiles and remove the skin.
Chop the green chiles very fine. Mash the avocado with a fork until
almost smooth. Fold in the remaining ingredients and the chiles into
the mashed avocado.
Serve with your favorite tortilla chips or make your own.
Source: About.com
SAG PANEER
~Shared by Ann, Mims, FL
Yield: 4 servings
1 Bunch spinach, leaves only
250 g Ricotta cheese, cubed
Oil for frying
2 ts Dried fenugreek leaves
1 l Onion, finely sliced
2 ts Finely chopped garlic
1 ts Finely chopped fresh ginger
2 ts Ground cummin
1/2 ts Ground turmeric
1 md Tomato, chopped
1 ts Salt
Juice of half a lemon
Boil spinach in cup (8 fl oz) water for 5 minutes, drain, chop and set
aside. Fry cheese to a golden brown and set aside. Heat 3 tablespoons
oil in a saucepan, stir in fenugreek leaves then onion and fry till
soft and golden. Stir in garlic, ginger, cummin, turmeric, tomato, salt
and lemon juice. Cook till oil comes to the surface and the mixture
smells fragrant.
Mix in the spinach and cook for further 5 minutes. Gently stir in the
cheese cubs, heat through and serve with rice and accompaniments.
Source: The Curry Cookbook by Charmaine Solomon
SAG PANEER II
~Shared by Ann, Mims, FL
2 tablespoons vegetable oil
1 large onion, chopped
pinch of cumin seed
2 cardamom seeds
1 stick of cinnamon
2 or 3 bay leaves
2 whole cloves
1 teaspoon each fresh ginger and garlic
1 small fresh tomato, sliced
1 teaspoon black papper
1/2 pound fresh spinach, chopped
2 teaspoons salt
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 cup whipping cream
1 teaspoon tomato puree
fresh cilantro leaves
Paneer
Heat oil in saucepan and saute chopped onion until light brown. Add
cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger,
garlic, sliced tomato and black pepper and saute about 30 seconds. Add
chopped spinach and saute, stirring until it begins to change color.
When it goes dark green, it means it is about half cooked and still
remains crunchy.
Add salt, cumin, turmeric, coriander powder and garam masala. Mix well
with spinach while it is sauteeing. Add cream, tomato puree, cilantro
and cubes of cheese (paneer). Cook it well, stirring so it doesn't
scorch. When cream boils, cook another 1 1/2 minutes over high heat.
Serves 4.
Source: International
Recipes
GERMAN GARLIC SOUP
Knoblauchcremesuppe
~Shared by Ann, Mims, FL
Serves two, multiply as desired.
This garlic soup is not overpoweringly garlicy, so don't be scared.
It's mild and mellow and creamily seductive. Try it, you'll like it.
3 tbs unsalted butter
10 cloves garlic
1/4 cup sifted flour
3/4 cup milk
1 1/2 cup chicken (or vegetable) stock
2 tbs chopped parsley, plus additional for garnish
2 slices crusty bread
Melt the butter in a heavy saucepan, preferably with a rounded bottom
(easier for whisking). Keep the butter on a low heat and add the
garlic, finely minced or squeezed through a garlic press. Sauté
gradually, on low heat, making sure the garlic does not brown.
When the garlic has softened (5-10 minutes), begin whisking in the
flour so that it forms a thick paste. Add the milk, in a slow stream,
whisking constantly (standard roux technique). When the milk has been
fully incorporated, begin whisking in the chicken stock. Allow the soup
to bubble and thicken, and add more stock if needed.
Chop the parsley and stir into the soup. Cut the bread into medium
cubes and toast in an oven or toaster oven. Garnish with extra parsley
and the=2 0bread cubes (you could use pre-made croutons, but I prefer
toasted bread as it is a bit more chewy).
A word of warning for those, like me, who play lose and fast with
recipes and might be tempted to skip the parsley—don’t. Trust me on
this one, it’s just not as good without it.
Source: www.kitchenproject.com
MESFOUF QSENTENA
Sweet Couscous With Dates & Nuts
~Shared by Ann, Mims, FL
This dish is a regional speciality of an area of Algeria called
Constantine. For best results, use freshly steamed couscous. This dish
is often served with laben aka buttermilk. You can substitute raisins
for the dates, just soak them for 5 mins in hot water.
10 min
Serves 6 -8
1 kg fine couscous, cooked (preferably steamed)
300 g walnuts (or other nuts)
200 g dates
80-100 g butter, softened
80-100 g ghee
1/2 teaspoon salt
sugar
Place the cooked couscous in a large bowl & mix in the salt.
De-stone the dates & roughly chop them. Chop the walnuts into
relatively small pieces (about the size of a pea).
Starting with 80g of each of the butter & the ghee, mix them
into the couscous - the best way to do this is with your hands, Rub the
couscous between your fingertips & palms until the grains are
evenly coated.
Set aside 2 tbsp of the dates & of the walnuts, mix the
remainder into to the couscous & mix well until evenly
distributed.
Taste & add more butter or ghee if desired.
Transfer the couscous to a large serving bowl & decorate with
the reserved dates & walnuts. Sprinkle a little sugar over the
top of the couscous & serve.
Allow people to add their own sugar to taste.
Nutrition Facts
Serving Size 1 (277g)
Recipe makes 6 servings
Calories 1259
Calories from Fat 520 (41%)
Amount Per Serving %DV
Total Fat 57.8g 88%
Saturated Fat 18.3g 91%
Monounsaturated Fat 11.2g
Polyunsaturated Fat 24.9g
Trans Fat 0.0g
Cholesterol 62mg 20%
Sodium 288mg 12%
Potassium 719mg 20%
Total Carbohydrate 160.9g 53%
Dietary Fiber 14.3g 57%
Sugars 22.4g
Protein 29.9g 59%
Vitamin A 753mcg 15%
Vitamin B6 0.5mg 25%
Vitamin B12 0.0mcg 0%
Vitamin C 0mg 1%
Vitamin E 2mcg 6%
Calcium 105mg 10%
Iron 3mg 20%
Source: Recipezaar
ETHIOPIAN STYLE SPICY BRAISED CHICKEN
~Shared by Johnny, LA
If you have not tried Ethiopian food, you should. New food tastes are
always an adventure. This Ethiopian style spicy braised chicken recipe
is not exactly authentic, but it is close to it.
INGREDIENTS
3 lbs chicken, remove skin and cut into small pieces*
8 oz Tomato sauce
1/2 cup chicken broth
2 medium onions, chopped
2 garlic cloves, minced
4 tbsps paprika
½ stun ground turmeric
1 tbspn ginger root, freshly grated
¾ to 1 tbspn red pepper flakes
1/8 tspn ground cardamom*
1/8 tspn allspice
1/8 tspn ground nutmeg
1/8 tspn cinnamon
1/8 tspn cloves
2 tbspn vegetable oil
½ to 1 tspn salt
DIRECTIONS
In a medium bowl, add tomato sauce, chicken broth, paprika, red pepper
flakes, grated ginger root, cardamom, nutmeg, cinnamon, allspice and
cloves. Mix well. Cover bowl and set aside.
In large heavy skillet with a lid, cook garlic and onion in oil until
the garlic looses it rawness and the onions are transparent and tender.
Lower heat to medium-hot and add tomato sauce mixture, salt and
turmeric to the skillet and stir. Add chicken to skillet and cover in
tomato mixture.
Bring heat up to high to bring chicken and tomato sauce to a low boil.
Immediately lower heat and simmer covered for 10 minutes. Remove
skillet lid, stir and continue cooking chicken and turning often, for
10 to15 minutes more, or until chicken pieces run clear when pierced
with a fork or knife. Skim fat from top of the sauce for a better
looking presentation. Serve with flat-bread or French bread.
An excellent companion dish to authentic Ethiopian spicy braised
chicken is Atkilt Wot, an Ethiopian vegetarian stew of cabbage, carrots
and potatoes that are simmered in sauce with herbs. For this dish,
simply saute roughly cut cabbage in chicken stock, with a pinch of
salt, and a large pinch of hot pepper flakes, until crisply done.
Makes 3 or 4 servings.
Hints
*It is not necessary to remove skin from chicken; this is a matter of
preference. To cut chicken in small pieces, you may need a cleaver.
Otherwise, cut chicken into as many pieces as possible.
*Cardamom is often used in North African, Indian and Asian cooking. It
is one of the ingredients in curry powder and garam masala.
*Turmeric has been called, “The poor mans saffron” because its coloring
capacity is similar to saffron. It is used often used in Indian,
Caribbean, North African and Middle East cooking; and one of the
ingredients used in curry powder blends.
Source: Bella Online
ZUPPA
DI CIPOLLA CON VINO
Onion Soup With Wine
~Shared by Johnny, LA
Serves 4
5 Sweet Medium Onions, Thinly Sliced
2 Tablespoons Unsalted Butter
2 Tablespoons Oil
2 Teaspoons Flour
1 Cup Dry White Wine
3-4 Cups Rich Beef Broth
Salt & Pepper
4-6 Slices Day Old Crusty Italian Bread
4-6 Slices Mozzarella Cheese
1/4 Cup Parmesan Cheese
Heat
the oil and butter in a heavy saucepan and add the onions. Cook over
medium heat, stirring frequently until they are soft and golden brown,
about 10-12 minutes. Add the flour and mix well. Add the wine, and
reduce by half.
Add the broth and cook for about 20 minutes,
seasoning with salt and pepper as needed. Spoon into individual
ovenproof bowls, and top each with a slice of bread topped with the
mozzarella and parmesan cheeses.
Place under the broiler until golden and bubbly. Serve hot.
Buon appetito!
SALADA DE CHUCHU
(Mirliton Salad)
~Shared by Johnny, LA
"Maria's
Cookbook," from Brazil, lists this simple salad, which is just cooked
mirliton -- or chuchu, as it's known in that country -- in a
vinaigrette.:
6 mirlitons, peeled and seeded
3 cloves garlic, finely chopped
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/4 cup chopped fresh parsley
Salt and freshly ground pepper to taste
Boil
the chayote in salted water until tender, about 10 minutes. Drain and
combine with remaining ingredients in a serving bowl. Toss to combine
and chill for at least 2 hours.
MAUI
ARTICHOKE & CRAB DIP
~Shared by Treva, NC
2 (16 oz.) loaves King's Hawaiian Sweet Bread
3 (8 oz.) pkg. Cream cheese
1 c. Mayonnaise (I use Miracle Whip)
1/3 c. Dijon mustard
¾ tsp. Cayenne pepper
1 tsp. Garlic powder
1 can artichoke hearts, drained and chopped
12 oz. Cooked crab meat
8 oz. Shredded cheddar cheese
Carefully hollow one loaf of bread after slicing thin slice off of top,
leaving 1" on sides and bottom. Cube removed bread and additional loaf.
Mix remainder of ingredients, except cheddar cheese. Warm the mixture
in microwave or on top of stove. Mix ½ of the cheddar cheese with
warmed mixture and then pour into hollowed out loaf. Garnish with
remaining cheese. Arrange bread cubes around loaf of dip when ready to
serve.
Serve warm or cold. This is best served warm.
HALIBUT IN THAI CURRY SAUCE
~Shared by Treva, NC
This speedy fish dish boasts authentic Indian flavors. Nutty basmati
rice is the perfect vessel for the boldly spiced, creamy sauce.
Serves: 4
Total Time: 25 min
Prep Time: 10 min
Cook Time: 15 min
1 can(s) (13 1/2- to 14-ounce) light coconut milk
1 teaspoon(s) grated peeled fresh ginger
1 teaspoon(s) brown sugar
1/2 teaspoon(s) Thai red or green curry paste or curry powder
1 clove(s) garlic, finely chopped
4 piece(s) (about 6 ounces each) skinless halibut fillet
2 green onions, chopped
1/4 cup(s) (firmly packed) fresh cilantro leaves, chopped
1 lime, cut into wedges
Cooked basmati or jasmine rice
In nonstick 12-inch skillet, whisk coconut milk, ginger, brown sugar,
curry paste, and garlic until blended; heat to boiling over high heat,
stirring. Reduce heat to medium-low and cook 5 minutes, stirring
occasionally. Add halibut fillets to skillet and cook 4 to 5 minutes on
each side or just until fish turns opaque in the center. Transfer
halibut to warm deep platter. Remove skillet from heat. Stir green
onions and cilantro into sauce in skillet; pour sauce over halibut.
Serve halibut with lime wedges and basmati rice.
Nutritional information given is based 1 serving without rice.
Nutritional Information (per serving)
Calories 290 Total Fat 13g Saturated Fat 6g Cholesterol 54mg Sodium
120mg Total Carbohydrate 4g Dietary Fiber 1g Sugars -- Protein 37g
Source: Good Housekeeping
BAKLAVA TARTLETS
~Shared by Treva, NC
Want a quick treat that's delicious and easy to do? These tartlets will
do the trick. You can serve them right away, but they're better after
chilling for about an hour in the refrigerator. A little sprig of mint
adds just a touch of color. —Ashley Eagon, Kettering, Ohio
SERVINGS 45
PREP 25 min.
TOTAL 25 min.
2 cups finely chopped walnuts
3/4 cup honey
1/2 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1/4 teaspoon ground cloves
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
In a small bowl, combine the first six ingredients; spoon 2
teaspoonfuls into each tart shell. Refrigerate until serving. Yield: 45
tartlets.
Nutrition Facts One serving: (1 each) Calories: 76 Fat: 5 g Saturated
Fat: 1 g Cholesterol: 5 mg Sodium: 24 mg Carbohydrate: 6 g Fiber: 0 g
Protein: 2 g
Source: Taste of Home
GREEK TIROKAFTERI
(Spicy Cheese Dip)
~Shared by Jessica, Corfu, Greece
I'm sending along a few of my favorite recipes from fellow bloggers in
Greece. They are tried and true and really tasty
recipes! Here's also a link to my blog, Prespero's
Cellphone, which is about my life and times in
Corfu. If you have time you might enjoy looking - we just
made wine from our very own grapes!
This is a traditional spicy cheese dish, which can be served as a meze
with ouzo or beer, or as a dip. It is quick and easy to make.
2 ounces green chili peppers (the variety which is about 20cm long)
½ kg feta cheese
¼ kg ricotta cheese (Greek anthotiro is better, if you can get it)
3 teaspoonfuls lemon juice
100ml extra virgin olive oil
Wash the peppers, remove the stalk and the seeds and cut them in two.
Boil them for a quarter of an hour until the skin separates from the
body and then remove the skin (use gloves to do that otherwise you will
suffer an unpleasant hot feeling in your hands). Put them with the rest
of the ingredients in a liquidizer and mix them well.
Place it in a bowl and serve with grilled or fried vegetables or as a
dip.
Source: Real
Greek Recipes
GREEK MEATBALLS IN AVGOLEMONO SAUCE
(Keftedes me Avgolemono)
~Shared by Jessica, Corfu, Greece
This is another way of preparing meatballs and is especially popular in
the Agrinion area (NW Greece).
For the meatballs
1kg minced beef
1 large onion very finely chopped
Bunch of chopped parsley
A few leaves chopped mint
2 slices dry, white bread soaked in milk and well drained
1 tablespoon olive oil
1 whole egg
1 cup plain flour
1 ½ cup vegetable oil for frying
Salt & pepper to taste
For the sauce
2 tablespoons flour
100 ml extra virgin olive oil
Juice from 2 medium lemons
Yolk from 1 large egg
1 litre water
To make the Meatballs
Apart from the flour and the vegetable oil, mix all the other
ingredients together well.
Make medium-size balls from the mixture.
Roll the balls in flour and then deep fry them for 15 minutes.
For the Sauce
In a heavy-bottomed pan, heat the oil, then add the flour and stir well
for 3 minutes.
Add 1 litre water and mix well.
Add the meatballs and simmer for 30 minutes, until the sauce is
slightly thick.
Beat the egg yolk thoroughly.
Add the lemon juice to the egg and keep beating.
Add 5-6 tablespoons of the sauce to the egg & lemon mixture and
stir well.
Add this mixture to the meatballs in the sauce, shake the pan and
remove from the heat.
Serve with a sprinkling of pepper and fresh mint on top.
Source: Real
Greek Recipes
OSLO KRINGLE
~Shared by Patricia, Charlevoix, MI
Pastry:
1 cup flour
1/2 cup margarine
2 tablespoons water
Filling:
1 cup water
1/2 cup margarine
1 cup flour
3 eggs
Pinch of salt
1/2 teaspoon almond flavoring
Icing:
1/2 cup powdered sugar
1/2 teaspoon almond flavoring
Milk
Mix 1 cup flour, margarine and water for pastry. Press into 9x12 inch
cookie sheet. In a saucepan, boil water and margarine for filling.
Remove from heat and all flour. With a wooden spoon, beat in eggs, one
at a time. Add salt and flavoring. Bake at 375 degs for 35 minutes.
Make icing by mixing sugar, flavoring and enough milk to make a
spreading consistency. Spread on baked pastry and cut into squares.
Thank you Helga
SICILIAN CAPONATA
(Eggplant Compote)
~Shared by Patricia, Charlevoix, MI
3 medium sized baby eggplants
1 cup olive oil
1 14 ounce can whole tomatoes
2 ounces pine nuts
2 ounces black olives
2 ounces green olives
2 ounces capers
1/2 teaspoon olive oil
2 teaspoons diced garlic
1 onion, diced
1 small stalk celery, diced
2 tablespoons vinegar
1/2 teaspoon sugar
Dice eggplant into medium pieces and set in cold salt water for 2
hours. Strain and wash, then fry in hot olive oil. Drain and cool on
paper towel.
Saute celery, onion and garlic in olive oil for 10 minutes; add
tomatoes, pine nuts, olives, capers, vinegar and sugar. Simmer for 20
minutes then cool until totally cold. Add cold egg plant carefully;
refrigerate for at least 3 hours prior to eating. Serve with a stick to
your ribs - not the roof of your mouth - bread.
Thank you to Z, a retired chef
SCHMIERKAESE PFUND KUCHEN
(Cottage Cheese Pound Cake)
~Shared by Patricia, Charlevoix, MI
3/4 cup margarine
1 cup cottage cheese
1/4 cup milk
2 cups sugar
2 cups flour
1 teaspoon baking powder
6 eggs (separated)
1 teaspoon vanilla extract
1 teaspoon lemon extract
Cream margarine, add sugar gradually, creaming thoroughly. Add vanilla
and lemon extract. Sift flour and baking powder. Add dry ingredients,
cottage cheese and milk alternately at low speed. Fold in stiffly
beaten egg whites. Bake in greased and floured tube pan for 1 hour at
350 degs.
May be served plain or with a glaze of 2/3 cup powdered sugar, juice of
1 lemon, juice of 1 orange. Pour over warm cake.
Thank you Mrs. Leyendecker
VEGETABLES AND CASHEWS
~Shared by Brenda, AL
2 Tablespoons salad oil
1 medium onion, sliced 1/4" thick
2 cups sliced mushrooms
2 cups diagonally sliced celery
2 red and or green peppers cut into chunks
5 oz can water chestnuts,drained
4 cups chicken broth
2 Tablespoons cornstarch
1 1/4 teaspoons salt
2 Tablespoons water
2 Tablespoons soy sauce
16 oz can bean sprouts, well drained
2 cups cashews
Heat oil in large skillet. Add onion, mushrooms, celery, peppers and
water chestnuts. Cook over high heat stirring quickly and frequently
(stir fry) until vegetables are well coated.
Add broth, cover and cook 10 minutes.
Meanwhile combine cornstarch, salt, water and soy sauce in bowl. Stir
until smooth. Stir into skillet mixture and cook stirring quickly until
mixture boils and thickens. Stir in sprouts and cashews. Cook until
heated through.
Makes 8 servings
Source: Ladies Home Journal Guide to Entertaining magazine of
1978
SPONGE CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
4 eggs
¾ cup of castor sugar
2/3 cup of plain flour
1/3 cup of cornflour
1 teaspoon of baking powder
Preheat oven to 170°C, 340°F or gas mark 3½. Break the eggs into a
mixing bowl and beat with an electric beater until thick and creamy
(around 5 to 8 minutes). When you run a spoon through the mixture, the
mark shouldn't disappear. Gradually beat in the sugar until fully
dissolved. Sift the dry ingredients repeatedly into a separate bowl to
ensure that they are thoroughly mixed. Lightly and quickly fold the dry
ingredients in with the eggs and sugar using a metal spoon ensuring
that the airy sponge mixture is not broken down, but also that the
flour is properly mixed in. Pour evenly into two well-greased and lined
20 cm / 8 inch round cake tins. Bake for 20 to 25 minutes. The cake is
cooked when it shrinks slightly away from the side of the tins. Turn
out of each tin onto a cake rack immediately.
Fill with cream, or buttercream icing, and top with your favourite
fruits, and/or grated chocolate.
Variations:
Chocolate - take out 2 tablespoons of flour and add 2 tablespoons of
cocoa.
Coffee - add 3 teaspoons of instant coffee dissolved in a little hot
water.
TOM COLLINS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Originally this early 19th century cocktail was known as John Collins.
Later it was renamed Tom Collins as it was commonly made with the 'Old
Tom' brand of Gin.
25ml of Gin
25ml of freshly squeezed lemon juice (half a large lemon)
1 teaspoon of white castor / superfine sugar
50ml soda water
crushed ice
lemon
2 straws
Half fill a highball glass with crushed ice. Pour in the gin and lemon
juice, add a teaspoon of sugar and stir until dissolved. Fill the glass
with soda water, a slice of lemon and garnish with two straws.
(Serves 1)
TRIFLE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
My favourite trifle is my grandmother's recipe. She would soak plain
vanilla sponge in plenty of good quality Port, the dark burgundy red
gives the trifle a lovely festive colour too.
2 vanilla sponge cakes
½ to ¾ of a cup of quality Maderia Port Wine or Cream Sherry
1 cup of quality raspberry jam (preferably homemade)
2 cups of fresh English Custard
1½ cups of whipped cream
Dark eating chocolate for garnish
I think the best trifle is one made very simply, with quality
ingredients and not too many layers. First find a large serving bowl
and place 4cm (2 inch) cube sponge pieces dipped in the port between
thin drizzles of fresh homemade raspberry jam. Spread a little more
raspberry jam over the layer of sponge and then spread a thicker layer
of freshly cooled English custard. Then repeat with a second layer. You
should end up with two of each layer ... sponge, jam, custard, sponge,
jam, custard. Finish with a layer of whipped cream. Garnish with grated
dark chocolate, chocolate chips or a crumbled flake bar.
Refrigerate for several hours or overnight before serving.
(Serves 8 to 10)
POOR MAN'S APPLE AND CINNAMON BRIOCHE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
For the Brioche Sponge:
30 grams / 1 oz of strong / high grade white flour
1 teaspoon of dried active yeast
65mls / 2 floz of warm standard full cream milk
For the Dough:
2 large free range eggs
210 grams / 7 ½ oz of strong/high grade white flour
1 tablespoon of white sugar
½ teaspoon of salt
60 grams / 2 oz of unsalted butter, at room temperature
Apple and Cinnamon Topping:
3 to 4 small Granny Smith Apples, peeled and thinly sliced
40 grams / 1½ oz of soft brown sugar
1 teaspoon cinnamon
2 tablespoons of fresh lemon juice
30 grams / 1 oz of butter, melted
1 egg, lightly beaten for brushing
The Sponge:
In a large bowl, or the bowl of your stand mixer, mix together the
flour and dry active yeast. Pour in the lukewarm milk and fold until
the flour is all moistened, cover the bowl with a clean plastic bag
(recycle and reduce!) and leave to rise for 1 hour or so.
The Dough:
Add the eggs to the sponge mixture and beat until smooth with a wooden
spoon and a strong arm - or using the paddle attachment of your stand
mixer! Add the flour, sugar and salt and continue to mix until well
combined. Rest the dough for 10 minutes. Change to a large metal spoon
- or the dough hook on your stand mixer and begin working in the butter
a little at a time, until it is fully incorporated. Turn the dough out
onto a lightly floured surface and knead for 6 to 8 minutes, adding a
little flour as required so the dough is lovely and soft and not too
sticky, or continue in your stand mixer until the dough pulls away from
the sides of the bowl. Return the dough to the bowl and again cover
with the plastic bag. Leave the dough to rise for 1 and ½ hours or
until doubled in size.
Apple and Cinnamon Topping:
In a large bowl mix the brown sugar, cinnamon, lemon juice and melted
butter, the butter may solidify slightly but that’s fine. Place in the
slices of apple and toss to coat in the sugar mixture and set aside.
Assembly and Baking:
Divide the Brioche Dough into 8 equal pieces, I like to weigh mine to
get them perfectly even. Shape each piece into a flat round, as you
would if you were making a mini pizza. Brush each with the beaten egg
and leave to prove in a warm place for 30 to 45 minutes. Preheat your
oven to 180°C / 350°F Top each brioche with 3 or 4 slices of the sugar
and spice coated apple, brushing over a little more of the sugary syrup
if required. Bake for 20 to 25 minutes until golden.
Makes 8.
ITALIAN MEATBALLS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep
time: 15 minutes
Cook time: 55 minutes
Ingredients
1 small onion, finely chopped
1 cup finely chopped carrots
2 cloves garlic, minced
2 tablespoons olive oil
3 (28-ounce) cans Italian crushed tomatoes
1 teaspoon red pepper flakes
3/4 cup Italian breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
1 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
2 egg whites, beaten
1 (8-ounce) package spaghetti noodles, cooked
Parmesan cheese and fresh basil
Directions
1. Sauté onion, carrots and garlic in olive oil in a large Dutch oven
over medium heat 5 minutes or until tender. Add tomatoes and red pepper
and bring to a boil. Reduce heat and simmer 10 minutes.
2. Combine breadcrumbs and next 4 ingredients in a large bowl; add beef
and egg, stirring well. Shape mixture into (2-inch) balls.
3. Place on a rack coated with cooking spray on an aluminum foil-lined
broiler pan. Bake at 400 degrees for 10 minutes or until meatballs are
browned. Place meatballs in sauce and cover and simmer over low heat 30
minutes. Serve over spaghetti and sprinkle with Parmesan cheese and
fresh basil.
Makes 6 to 8 servings.
Cooking Tip: For mozzarella stuffed meatballs, dice (4-ounce) fresh
mozzarella into pieces and stuff inside of each meatball. Cook
according to above instructions.
Nutritional Analysis Per Serving Based on 8 Servings
Using Laura's 92% Lean Ground Beef
CALORIES 354 (25% from fat); FAT 10g (sat 2.8g); PROTEIN 22g; CARB 48g;
FIBER 7.3g; CHOL 33mg; IRON 7.2mg; SODIUM 678mg
Diabetic Exchanges: 2 lean meat, 4 vegetable, 1 fat
PIZZA ROMANO
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
3/4 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 small onion, chopped
1/2 small green pepper, chopped
1/2 (8-ounce) package sliced fresh mushrooms
1 (12-inch) refrigerated pizza crust
3/4 to 1 cup marinara or pizza sauce
1/4 cup chopped sun-dried tomatoes
3/4 (8-ounce) package shredded reduced-fat Mozzarella cheese
Crushed red pepper (optional)
Directions
1. Cook beef, garlic and Italian seasoning in a nonstick skillet about
5 minutes or until browned; drain and remove from skillet.
2. Add onion and bell pepper to skillet; sauté 2 minutes or until
slightly tender.
3. Add mushrooms and sauté 1 minute more.
4. Spread crust with sauce; top with beef, onion, bell pepper,
sun-dried tomatoes and cheese.
5. Bake at 450 F for 8 to 10 minutes or until cheese is melted.
Sprinkle with crushed red pepper, if desired.
Makes 6-8 servings.
Cooking Tip: For a time saver, use kitchen shears to chop the sun-dried
tomatoes.
Nutritional Analysis for 8 Servings
Using Laura's 92% Lean Ground Beef
CALORIES 248 (43% from fat); FAT 12.1g (sat 4.9g); PROTEIN 21.4g; CARB
14.6g; FIBER 2.7g; CHOL 44mg; IRON 2.7mg; SODIUM 522mg
Diabetic Exchanges: 1/2 starch; 1 vegetable; 2 1/2 medium fat meat
Using Laura's 96% Lean Ground Round
CALORIES 238 (37% from fat); FAT 9.7g (sat 4.5g); PROTEIN 22.9g; CARB
14.6g; FIBER 2.7g; CHOL 44mg; IRON 1.8mg; SODIUM 530mg
BEEF AND ASPARAGUS PASTA TOSS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
3 cups uncooked bow tie pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
3 tablespoons olive oil
1/4 cup minced shallots (about 2 large)
1 clove garlic, minced
Salt and pepper to taste
Directions
1. Cook pasta in boiling water 10 minutes or until almost tender. Add
asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus
are tender. Drain well.
2. Meanwhile, brown ground beef in large nonstick skillet over medium
heat 8 to 10 minutes or until beef is not pink, breaking up into
crumbles. Remove from skillet with slotted spoon. Pour off drippings.
3. Heat oil in same skillet over medium heat until hot. Add shallots
and garlic; cook 3 to 4 minutes or until tender, stirring frequently.
Remove from heat. Add beef; toss to mix.
4. Combine beef mixture with pasta and asparagus in large bowl. Toss
well.
Makes 4 servings.
Cooking Tips: You may substitute any type of pasta such as rotini or
penne for the bow tie. Cook pasta until it is al dente (cooked only
until it offers a slight resistance when bitten into, but which is not
soft or overdone).
Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 494 (37% from fat); FAT 20.7g (sat 4.6g); PROTEIN 29.9g; CARB
50.1g; FIBER 4.4g; CHOL 60mg; IRON 4.7g; SODIUM 74mg
Diabetic Exchanges: 3 starch; 1 vegetable; 3 lean meat; 2 fat
Using Laura's 96% Lean Ground Round
CALORIES 474 (31% from fat); FAT 16.2g (sat 3.5g); PROTEIN 32.9g; CARB
50.1g; FIBER 4.4g; CHOL 60mg; IRON 2.9g; SODIUM 89mg
Diabetic Exchanges: 3 starch; 1 vegetable; 3 lean meat; 2 fat
BEEF STUFFED CABBAGE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 1 hour
Ingredients
3/4 cup uncooked bulgur wheat
1 (14-ounce) can reduced-sodium fat-free chicken broth
1 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons chopped fresh basil
1 large egg
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds green cabbage (1 large head)
1 1/2 (26-ounce) jars pasta sauce with basil
1/4 cup shredded Parmesan or Romano cheese
Directions
1. Place bulgur in a large bowl and add boiling broth. Cover, and let
stand 30 minutes; set aside.
2. Cook ground beef, onion and garlic over medium-high heat 5 to 10
minutes or until beef is browned; drain. Add basil, egg, salt, pepper
and bulgur wheat, mixing well.
3. Cut core from cabbage and separate cabbage leaves.
4. Cook cabbage leaves in boiling water to cover in a large Dutch oven
5 minutes. Drain.
5. Place about 1/4 cup meat mixture in center of each leaf. Fold sides
up and over mixture, and roll up from the thick end of cabbage leaf.
Repeat with remaining leaves and mixture. Place stuffed leaves in a
13-x 9-inch baking dish coated with cooking spray. Pour pasta sauce
over leaves.
6. Bake, covered, at 350°F for 45 minutes or until heated through.
7. During the last 5 minutes of cooking, uncover and sprinkle with
cheese and return to oven.
Makes 6 to 8 servings.
Cooking Tip: Choose cabbage heads that are firm and dense with shiny,
crisp, colorful leaves free of cracks, bruises and blemishes. For
proper storing put the whole head of cabbage in a perforated plastic
bag in the crisper of your refrigerator. Green cabbage will keep this
way for about 2 weeks.
HOME-STYLE MEATBALLS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
1 1/2 pounds Laura's 92% Lean Ground Beef or 96% Lean Ground Round
3/4 cup bread crumbs
2 1/2 tablespoons minced dried parsley
3 cloves minced garlic
1 egg
1/2 teaspoon nutmeg
1/4 teaspoon pepper
1/4 teaspoon salt
1 carrot, finely chopped
1 onion, finely chopped
2 tomatoes, finely chopped
1 green pepper, cut in strips
2 cups beef broth
Directions
1. Preheat oven to 400° and coat large roasting pan with cooking spray.
2. Combine first eight ingredients, beef through salt. Form into
one-inch balls.
3. Place meatballs on roasting pan and bake for 15 minutes or until
browned. Gently loosen meatballs from the bottom of the pan.
4. Combine remaining ingredients and pour over meatballs. Cover
meatballs and bake for 20 minutes. Remove cover and bake additional
10-15 minutes to thicken sauce.
Makes 6 servings.
Cooking Tip: Be sure that your vegetables are finely chopped. A food
processor is recommended for best results. In order to be sure your
meatballs will turn out tender, handle the meat as little as possible –
overhandling causes toughness.
Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 268 (36% from fat); FAT 10.9g (sat 3.3g); PROTEIN 27.3g; CARB
16.9g; FIBER 2.5g; CHOL 99mg; IRON 5.2mg; SODIUM 893mg
Diabetic Exchanges: 1/2 starch; 2 vegetable; 3 lean meat; 1/2 fat
ANZAC BISCUITS
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A biscuit or cookie originally sent in food parcels to Australian and
New Zealand (ANZAC) troops during the First World War when eggs were
scarce.
100 grams / 4 oz of butter
1 dessertspoon of golden syrup
½ cup of white sugar
¾ cup of flour
¾ cup of rolled oats
¾ cup of coconut
1 teaspoon of baking soda
1 tablespoon of water
Preheat the oven to 180°C / 350°F / Gas mark 4. In a large saucepan
melt the butter and golden syrup, then remove from the heat and cool.
Add the white sugar, flour, rolled oats and coconut and mix thoroughly.
Dissolve the baking soda in 1 tablespoon of water and add to the
mixture. Line a baking tray with cooking paper. Roll small rounds of
the mixture and place on the baking tray, remembering to allow room for
the biscuits to spread. Flatten with a fork. Bake for 15 minutes or
until golden.
(Makes 34)
BARBEQUED LEG OF LAMB
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1 leg of lamb
¼ cup of olive oil
2 tablespoons of freshly chopped oregano (rosemary or other favourite
herbs)
2 - 3 cloves of thinly sliced garlic
Salt and freshly ground black pepper to taste
Remove the bone and butterfly your leg of lamb, splay the meat flat and
remove most of the fat. (If you're not confident to do this yourself -
you can ask your butcher to do it for you.) You should now have a large
piece of meat of about even thickness. Drizzle the meat with olive oil
and sprinkle with oregano and garlic slivers and rub them into the
meat.
You now may wish to leave the meat to marinate the meat for a few hours
to intensify the flavours. Finally season with plenty of salt and
pepper and place on a hot grill, cover and cook for 20-30 minutes,
turning once until the meat cooked to your liking.
Rest the meat, covered with foil for 10 minutes before slicing and
serving with your favourite summer salads or barbequed vegetables.
(Serves 6 to 8)
WHITEBAIT OMELETTE
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Whitebait are very small silvery fish from coastal areas of the Pacific
Ocean. They are cooked and eaten whole as a delicacy. Perhaps better
known are Whitebait Fritters, when mixed in a batter containing flour,
but personally I prefer an omelette!
100 grams / 4 oz of whitebait or fresh fish diced into 1 cm cubes
2 eggs
1 tablespoon of milk
salt & pepper
15 grams / ½ oz of butter
In a small bowl whisk together the egg and milk, add a little salt and
pepper if you desire and stir in the whitebait. Heat a well seasoned
omelette pan or small non-stick pan and add the butter when the pan is
hot. The butter should sizzle and froth but not burn. Pour in the egg
mixture and gently move the egg around a little with a fork. Lift the
edges to let the uncooked egg run underneath. When the egg has nearly
set and the whitebait is cooked - it will turn from clear to white,
turn over and cook for another 30 seconds. Serve with fresh bread and
salad if desired.
Makes 1 large omelette
PAVLOVA
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A very popular dessert in Australia and New Zealand which was named
after Anna Pavlova, the famous Russian ballerina who toured Australia
and New Zealand in 1926 and Australia again in 1929. Some say the
dessert was inspired by her tutu, draped in green silk cabbage roses.
The basic shape was provided by a meringue case, while the froth of the
net was suggested by whipped cream with slices of kiwifruit for the
green roses. There is some controversy over which country it originates
from - both Australia and New Zealand claim the Pavlova as their
national dish. In 1934, Herbert Sachse, the chef at the Hotel Esplanade
in Perth, Western Australia, presented a new cake he named Pavlova,
because it was as light as Pavlova. However, the Meringue Cake was
common in NZ in the early 1930s. In 1973, Sachse stated in a magazine
interview that he sought to improve the Meringue Cake recipe that he
found in the Women's Mirror Magazine on April 2, 1935. That recipe was
contributed by a New Zealander.
3 egg whites
1 pinch of salt
¾ cup of castor sugar
¼ cup of white sugar
1 tablespoon of corn flour
1 teaspoon of lemon juice
300 ml / ½ pints of cream
kiwifruit or strawberries for garnish
Preheat the oven to 150°C, 300°F or gas mark 2 (the temperature is
reduced for baking). Beat the egg whites to a foam, add the salt and
beat until soft peaks form which fold over when the beater is removed.
Slowly beat in the castor sugar, beating well after each addition. Keep
beating until the mixture is stiff and the peaks stand up when the
beater is removed. Mix together the white sugar and corn flour. Lightly
fold into the meringue with the lemon juice.
Line an oven tray with baking paper. Spread the meringue into a circle
and pipe a decoration around the edge or swirl with a spoon if desired.
Bake in a cool oven (80°C or 180°F) for 2 to 2½ hours. Turn off the
heat and leave in the oven overnight to cool.
CARROT AND CASHEW NUT SOUP
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This soup recipe is fairly thick. You can add more stock or water for a
thinner consistency.
1 onion
500 grams / 1 lb of carrots
30 grams / 1 oz of butter
1 potato
1 large cooking apple
600 ml / 1 pint of chicken or vegetable stock
50 grams / 2 oz of cashew nuts
salt and pepper to taste
Peel and finely chop the onion. Peel and slice the carrot. In a large
saucepan melt the butter and sweat the onion and carrot until the onion
is soft and translucent. Add enough of the stock to just cover the
carrot and onion. Peel and roughly dice the apple and potato and add to
the mixture. Cover and simmer for 15 to 20 minutes until all the
vegetables are tender. Add the cashews and blend until smooth. Add salt
and pepper to taste.
(Serves 4)
BEEF STROGANOFF
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As its name suggests Beef Stroganoff originates from Russia, although
it now enjoys great popularity throughout the world.
750 grams / 1½ lbs of beef rump steak
75 grams / 3 oz of butter
1 tablespoon of flour
1 onion
400 grams / 14 oz of button mushrooms (Champignons)
¾ cup of beef stock
2 tablespoons of tomato paste
300ml / 10 fl oz of sour cream
salt and pepper to taste
First slice the beef rump steak into fine strips, discarding any fat or
sinew. Finely slice the onion into wedges (lyonnaise). Slice the button
mushrooms. Knead one tablespoon of the butter with the flour into a
small ball (beurre manié). In a very hot pan, brown the meat quickly
with the remaining butter, add the sliced mushrooms and onions.
Continue cooking for another couple of minutes. Pour all the beef stock
into the pan and leave it to deglaze the pan for a moment. Mix in the
tomato paste. Reduce the heat and slowly add the sour cream and the
butter ball (beurre manié). Let the ball dissolve in the sauce and stir
well. Take the pan off the heat, season to taste with salt and pepper.
Serve immediately with steamed rice or pasta noodles.
(Serves 4 to 6)
CORNISH PASTIES
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Cornish Pasties originated in Cornwall as a handy way for miners to
take their lunch to work. Shortcrust pastry encases a mixture of finely
chopped meat and vegetables.
300 grams / 10 oz / 2½ cups of flour
A pinch of salt
125 grams / 4 oz of cold butter
1 to 3 tablespoons of water
250 grams / 8 oz of beef mince
2 potatoes
1 medium onion
salt & pepper
2 tablespoons of fresh parsley
¼ teaspoon of mustard (optional)
2 teaspoons of tomato sauce / ketchup (optional)
1 egg
Short Pastry
In a large bowl or food processor sift the flour and salt, cut the cold
butter into small cubes and add to the flour. Rub the butter into the
flour with your hands or using the food processor, until it resembles
fine breadcrumbs. Make a well in the centre and add sufficient water to
mix to a firm dough. Handle as little as possible as this prevents the
pastry from becoming hard when it is baked. Roll into a ball, cover
with plastic wrap and refrigerate for 30 minutes.
Filling
Preheat oven to 200°C, 390°F or gas mark 5½. In a large bowl break up
the mince. Chop the onion finely, discarding the core and add to the
mince. Peel the potatoes and cut into very small cubes around 5 mm²
(1/8 inch²). Mix thoroughly with the mince, add the seasonings (a
little water may be added to moisten) and cover. On a lightly floured
bench or board roll the pastry out to around 5 mm (1/8 inch) thick. Cut
6 rounds, using a 12 cm (6½ inch) diameter plate as a guide. Arrange
the filling evenly in the centre of each round. Lightly beat the egg
and glaze the edge of each round with a pastry brush. Lift the two
opposite edges of the pastry and pull together over the filling. Pinch
at regular intervals along the edgetoform a frill. Brush each pasty
with egg and place on a baking tray. Bake for ¾ to 1 hour.
(Serves 6)
LAMB KEBABS WITH SPIKED TOMATO SAUCE
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1 kg lamb steaks or lamb fillets, cubed and fat removed
1/3 cup olive oil
2 tablespoons red wine vinegar
1/3 cup tomato sauce
1 tablespoon Worcestershire sauce
½ teaspoon Tabasco sauce or to taste
2 tablespoons freshly chopped mint or parsley
Mix together all marinade ingredients. Skewer the lamb cubes onto kebab
skewers. Marinate the lamb kebabs in half the mixture, reserving the
other half. Allow to marinate for 4 hours or overnight. Preheat a grill
or barbeque. Grill the lamb for 5 minutes turning once or until cooked
to your liking. Serve warm or at room temperature with remaining
marinade.
(Serves 6 to 8)
BABA GHANNOUJ
(Babaghanoush)
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Lebanese Cuisine
2 to 3 eggplants or aubergine
100 mls / 3½ fluid ounces of Greek yoghurt
3 tablespoons of tahini paste
2 to 3 cloves of garlic
juice of 1 lemon to taste
2 tablespoons of olive oil
1 tablespoon of spicy tomato sauce (preferably homemade)
fresh oregano or parsley
salt and pepper to taste
Preheat the oven to 180°C (350°F, gas mark 4). Place the whole
eggplants in a baking dish and pierce the skin once or twice. Roast for
20 to 30 minutes until soft. Once soft, place them under the grill or
over a naked flame or barbecue. Turn them often to blacken, blister and
char the skins all over. Once they are evenly blackened set them side
to cool.
Peel the blackened skins off the eggplants and chop the flesh finely.
Juice one lemon and strain any pips. Peel and mince the garlic cloves
and finely chop some fresh oregano or parsley.
Place the eggplant flesh, minced garlic, tahini, yoghurt, olive oil,
juice and spicy tomato sauce into a large bowl or food processor.
Lightly mash or whiz to form a chunky well combined paste. Finely add
the lemon juice and salt and pepper to taste. Pour into a serving dish
and sprinkle with freshly chopped herbs. Serve with toasted pita wedges
and plenty of black olives.
BACON AND EGG PIE
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This is a great Bacon and Egg Pie for picinics, or school lunches. It's
so easy to make, you could try letting your children make it before the
picnic.
One 400 gram / 14 oz packet of puff or flaky pastry
4 to 6 rashers of bacon
6 eggs
½ cup of frozen peas
½ cup of frozen corn kernels
2 large tomatoes (optional)
salt and pepper to taste
Preheat the oven to 200°C, 400°F or gas mark 6. Roll out the pastry to
fit the bottom of a pie or flan dish and put aside enough to cover the
dish. Remove the rind and any excess fat from the bacon. Lay the bacon
on top of the pastry in the dish. Break each egg into a cup and pour
over the bacon. Pierce each yolk with a fork, spreading the egg around
to cover the whole pie base. Sprinkle the frozen vegetables over the
egg and slice the tomatoes and arrange neatly. Season and cover
securely with the pastry lid, crimping the edges. Pierce the pastry lid
with a fork or knife to let any steam escape while the pie is cooking.
Bake for 20 minutes or until the pastry is golden brown and the egg has
set. Serve warm or cold.
(Serves 4 to 6)
LAMINGTONS
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Australian Cuisine
4 eggs
¾ cup of castor sugar
2/3 cup of plain flour
1/3 cup of cornflour
1 teaspoon of baking powder
500 grams / 1 lb of icing sugar
1/3 cup of cocoa
15 grams / ½ oz of butter
½ cup of milk
coconut
Raspberry or Strawberry jelly mix just starting to set.
coconut
Preheat oven to 170°C, 340°F or gas mark 3½. Break the eggs into a
mixing bowl and beat with an electric beater until thick and creamy
(around 5 to 8 minutes). When you run a spoon through the mixture, the
mark shouldn't disappear. Gradually beat in the sugar until fully
dissolved. Sift the dry ingredients repeatedly into a separate bowl to
ensure that they are thoroughly mixed. Lightly and quickly fold the dry
ingredients in with the eggs and sugar using a metal spoon ensuring
that the airy sponge mixture is not broken down, but also that the
flour is properly mixed in. Pour into a well-greased and lined square
cake tin. Bake for 20 to 25 minutes. The cake is cooked when it shrinks
slightly away from the side of the tin. Turn out of tin onto a cake
rack immediately.
DAUBE DE BOEUF A LA PROVENCALE
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1/4 lb. salt pork
1 1/2 lb. beef boneless chuck, tip or round
1 cup dry red wine
1/2 cup water
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 1-inch pieces
2 medium onions, cut into fourths
1/2 cup pitted ripe olives
Minced parsley
French bread
Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef
into 1-inch cubes. Fry salt pork in Dutch oven over medium heat until
crisp; remove with slotted spoon. Drain on paper towels. cook and stir
beef in hot fat until brown, about 15 minutes. Drain fat. Add wine,
water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to
boiling; reduce heat. Cover and simmer 1 hour.
Stir in salt pork, carrots, onions and olives. Cover and simmer until
beef and vegetables are tender, about 40 minutes. Remove bay leaf.
Sprinkle with parsley. Serve in bowls with French bread for dipping.
LAMB AND LETTUCE CUPS
Australian
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Ingredients:
600 grams trim Lamb steaks ( or cutlets or fillets)
Soy sauce 1 tablespoon
Cucumber 1 halved lengthwise and sliced
Red Onion 1/2 sliced
Red Capsicum 1 ( seeds removed and thinly sliced)
Avocado 1 cut into chunks
Fresh Mint leaves 10 grams ( 1/2 cup)
Lettuce 1 large
Sweet chilli sauce 2 tablespoons
Lemon Juice 2 tablespoons
Instructions:
Place the steaks on a pre heated BBQ or pan, cook until the moisture
appears, then turn ( only once).
Cook to your liking, drizzle with the sauce sauce occasionally. Place
the steaks on a plate to rest for 5 minutes and cover loosely with
foil.
Separate the lettuce leaves, wash and dry.
Combine thinly sliced steaks with the cucumber, red onion, capsicum,
avocado and mint leaves. Place them on a big lettuce leaf. Combine the
sweet chilli sauce and lemon juice and put over the top.
Tip: To make the lettuce leaves really crisp, put the leaves in a bowl
of iced water for 15 minutes or so.
Pesto sauce would be a great variation instead of the sweet chilli
sauce.
CHILI BEANS WITH TOFU
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Ingredients:
2 tbsp vegetable oil
375 tofu or paneer chopped coarsely
1 medium brown onion - sliced thinnly
1 medium green capsicum chopped finely
425 gram boiled kidney beans ( rinsed and drained)
400 gram tomato crushed
1 tbsp hot chilli sauce
1/4 cup tomatoes paste
2 tbsp tomatoes sauce
1/2 cup water ( 125 ml) Instructions:
1. Heat half of the oil in the wok and stir fry the tofu or paneer
until browned.
2. Drain it on absorbent paper .
3. Heat remaining oil in the same wok and stir fry the onion and
capsicum until done.
4. Return the tofu or paneer to wok with the remaining ingredients and
stir fry , tossing gently until heated through.
AUSTRALIAN STICKY TOFFEE PUDDING
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Ingredients:
1 cup dates (180g) -- pitted and chopped
1 tsp bicarbonate of soda
1 cup boiling water
2 TBSP butter
1 cup soft brown sugar (150 g)
2 eggs.
1 1/2 cups self-raising flour (180 g) -- sifted
Toffee Sauce:
1 cup soft brown sugar (150 g)
3/4 cup light whipping cream.
1/2 tsp vanilla
2 TBSP butter
Instructions: Mix dates and baking soda in a heat-proof bowl. Pour
boiling water on top and leave to stand. Cream butter and sugar until
pale, then add eggs one at a time, heating well after each addition.
Gently fold in sifted flour, stir in the date mixture, and pour into a
lightly buttered 18cm or 7" square or round cake tin. Bake in a
preheated oven (180 C) for 30-40 minutes, until an inserted skewer
comes clean. Combine sugar, cream, vanilla essence and butter in a
saucepan, bring to the boil, stirring, and simmer for five minutes. Set
aside until ready to serve, then quickly reheat when needed. Cut
pudding into squares and place each square in the centre of a warm
dinner plate. Pour hot toffee sauce over each square and serve with
fresh cream.
PINEAPPLE AND JELLY SUPREME
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Ingredients:
1 pkt. of Jelly (Jel-lo)
1 cup of boiling water
300mL of cream
1 tin of crushed pineapple
Instructions:
Make Jelly with the boiling water and drained juice of pineapple. Put
this in fridge to set. Whip cream. Put pineapple in cream and fold.
When Jelly is nearly set, beat it with an egg beater. Fold Jelly into
cream. Then place in frige overnight.
RUSSIAN EASTER BREAD
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Ingredients:
2 package rapid rise yeast
3/4 cup lukewarm water
4 cups evaporated milk (do not dilute use straight from the can)
1 cup sugar
4 cups flour
*1 Tbs. ground cardamom
1 1/2 cups butter
3 cups sugar
2 Tbs. salt
1 Tbs. vanilla
1 Tbs. grated orange peel
1 Tbs. grated lemon peel
9 eggs
12 cups flour
3 cups raisins (white or dark)
1 cup chopped walnuts
Instructions:
Dissolve yeast in the lukewarm water. Set aside. Scald and cool to
lukewarm the 4 cups milk. Add yeast and the 1 cup sugar, 4 cups of the
flour and the cardamom to the lukewarm milk. Mix into a smooth sponge
and set in a warm place for approximately 2 hours. When sponge is done
resting, melt and warm the butter. Stir the sugar, salt, vanilla and
zest into the butter and add to the sponge. Gradually work in the flour
until the dough is smooth and elastic. Knead for 5 minutes. Add nuts
and raisins and knead another 5 minutes. Place in greased bowl and oil
or butte dough to prevent crust from forming. Let rise until double in
bulk. Roll into various sized balls and place in greased various sized
metal cans you have saved. Oil the top of dough. Bake in a 350-degree
oven. Baking time will vary depending on size of cans. When dough is
done remove from pan and butter the crust. Place on baking rack to
cool.
*Note You may substitute almond or lemon extract for cardamom.
Editors note: Easter Bread is consumed on Easter Sunday to break the
Lenten Fast and used for forty days after Easter. This recipe is not
the traditional one because of the addition of peels and cardamom,
which was not available in the villages. The rest is similar. This is a
wonderful Easter Bread.
RUSSIAN PANCAKES
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Ingredients:
2- 1/2 cups flour
1 Tablespoons sugar
1/2 teaspoon salt
1/3 cup butter
1 pkg. dry yeast
1 1/2 cups milk
1/4 cup water
3 egg yolks slightly beaten
3 egg whites stiffly beaten
Instructions:
Scald milk, add butter, cool to lukewarm. Dissolve yeast in lukewarm
water until bubbly. Add to milk mixture. Mix. Add salt, sugar, and
flour. Beat 2 minutes. Add beaten egg yolks and beat for several
minutes more. Cover and put in a warm place to rise until double; about
an hour. Stir batter down. Fold in stiffly beaten egg whites. Let stand
10 minutes. Clarify some butter and use for oiling griddle. Pour about
1/4 cup batter onto lightly greased non-stick fry pan. Bake until
puffed and bubbly and light brown. Turn and fry until other side is
browned. Only turn once. Do not use too much grease on the griddle. It
is also suggested that you skim the batter from the top. Don’t dig down
into the bowl. Serve with sweetened raspberries or strawberries and
sour cream. Place berries and cream in center of pancake and roll up.
You may use whipped cream. Or serve with choice of toppings, including
caviar, jam, maple syrup, and even thin slices of smoked salmon and
sour cream.
BAVARIAN CHEESECAKE
(from the Biergarten, in Epcot World Show Case)
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6 ounces Cream Cheese
6 ounces Baker's Cheese
2 Egg Yolks
4 ounces Granulated Sugar
8 ounces Sour Cream
1 ounce Lemon Juice
12 ounces Heavy Cream
1/2 ounce Gelatin
2 ounces Water Vanilla Sponge Cake -- recipe follows
Vanilla Sponge Cake
3/4 cup Sugar (granulated)
4 Egg yolks
1 teaspoon. Vanilla Extract
3/4 cup Flour (all-purpose)
3/4 teaspoon Baking Powder
1/2 teaspoon Salt
4 Egg Whites
1. Preheat an oven to 375 degrees F.
2. Sift together the flour, baking powder, and salt.
3. In a mixer, add the egg yolks and sugar beat until light and creamy.
Add the vanilla extract.
4. Gradually add the flour mixture to the egg mixture. Beat until
smooth.
5. Whip the egg whites until stiff, but not dry. Gently fold this into
the cake batter.
6. Place into two separate greased and lined 8-inch round cake pans.
Bake for approximately 10-12 minutes.
Assembling Cake
1. Whip heavy cream until soft peaks. Set aside.
2. Mix together in a mixing bowl the cream cheese, baker's cheese, egg
yolks, and granulated sugar until smooth. Then add the sour cream and
mix until smooth.
3. Gently add the whipped mixture to the cheese mixture being careful
not to over whip.
4. Dissolve the gelatin in the water over a double boiler until the
mixture is clear. Be careful not to whip the gelatin so it does not get
air bubbles in it.
5. Add the gelatin mixture into the cheese mixture and fold quickly.
When adding the gelatin mixture to the cheese mixture set the mixer on
medium speed, and add it from the edge of the bowl, being careful not
to get the gelatin on the whip or the side of the bowl so as to prevent
lumping.
6. Using a springform pan, place one of the vanilla sponge cakes smooth
side down. Immediately pour the cheese mixture on the cake, and smooth
out surface. Then place the other cake on top with the smooth side out.
Let set overnight.
7. Remove the cake from the springform pan. Sprinkle the top of the
cake with powdered sugar. This cake can be served with any of your
favorite fresh fruit sauce(s).
GRIDDLE SCONES
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Also known as Welsh Cakes or "Pice ar y Maen", these scones are fun to
make and children love them - especially when you get them involved.
2 cups of flour
A pinch of salt
2 teaspoons of baking powder
1 teaspoon of mixed spice
A pinch of nutmeg
100 grams / 4 oz of cold butter
¼ cup of castor sugar
½ cup of mixed currants and raisins
1 egg
2 tablespoons of milk
In a large bowl sift the flour, baking powder, salt, mixed spice and
nutmeg together. Cut the cold butter into small cubes, and rub the
butter into the flour mix, using your fingers or a food processor until
the mixture resembles fine breadcrumbs. Add the castor sugar and fruit
to the mixture and stir thoroughly. In a separate bowl beat the egg and
milk together and pour into the dry ingredients, combining to make a
firm dough. On a lightly floured bench or board gently roll or press
out the dough until 1 cm / ½ inch thick. Cut out shapes using a round 5
cm / 2 inch cookie cutter. Place the scones on a medium hot greased
griddle or heavy based frying pan and cook for about 5 minutes on each
side, turning only once until golden brown but still slightly soft in
the middle. Serve hot straight from the pan sprinkled with castor sugar
or a little butter.
(Makes 25)
SNOWDON PUDDING
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This delicious steamed pudding will surely comfort any cold winters
night. Snowdon Pudding or "Pwdin Eryri" is named after Mount Snowdon
("Yr Wyddfa Fawr"), the highest mountain in Wales which peaks at 1085
metres (3560 ft).
100 grams / 4 oz of suet
3 eggs
4 tablespoons of cornflour
75 grams / 3 oz of brown sugar
2 cups of fresh breadcrumbs
50 grams / 2 oz of raisins
2 tablespoons of marmalade
1 lemon rind (zest)
A pinch of salt
In a large bowl mix the suet, breadcrumbs and salt together. Add the
lemon rind and brown sugar to the mixture. Grease a pudding basin or
medium sized stainless steel bowl and spread half of the raisins on the
bottom of the bowl. In a separate bowl beat the eggs and marmalade
together. Add the eggs and marmalade and the remaining raisins to the
mixture and mix thoroughly, pour into the greased bowl. Stretch a layer
of cooking paper and tinfoil over the rim of the bowl and tie securely.
Place a soup or dessert bowl upside down in a large saucepan, lower the
pudding on top and three quarters fill with boiling water. Bring to the
boil and simmer for 1½ hours. Serve hot with crème anglaise or custard.
(Serves 6)
WELSH RAREBIT
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Welsh Rarebit, Rabbit or "Caws Pobi" gets its name quite literally from
the words rare (meaning very lightly cooked) and bit (a small piece or
portion). It is an ideal savoury snack. Try it for Sunday morning
brunch with some freshly brewed coffee.
2 to 4 slices of bread
1½ cups of grated cheddar cheese
2 tablespoons of milk or beer
30 grams / 1 oz of butter
1 teaspoon of mustard Pepper
Toast the slices of bread and grate 1½ cups of cheese. Arrange the
cooked toast on a baking tray ready for grilling and spread with
butter. Slowly melt the cheese and milk in a small saucepan. Then add
the mustard and pepper. Stir continuously. When thick and smooth, pour
over each piece of toast and grill until golden brown.
PAPAS RELLENAS
(Stuffed Potato Cakes)
~Shared
by Jean, Syracuse, NY
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With JP
8 potatoes (1½ kgs / 3 lb)
1 egg
1 tablespoon olive oil
1 onion
2 cloves garlic
400 grams / 14 oz beef mince / ground beef
½ cup of tomato puree
1 fresh chili or Tabasco sauce to taste
2 teaspoons of ground cumin
salt and black pepper to taste
1 cup flour
12 black olives
oil for frying
Peel and quarter the potatoes, place them in a large saucepan of cold
salted water. Bring to the boil and cook the potatoes for 15 to 20
minutes or until they're tender. Drain thoroughly and mash with a fork,
or mashing tool. Beat the egg and mix th rough the hot potato, season
with salt and pepper and put aside to cool.
Finely chop the onion, crush the garlic cloves and finely slice the
chili, discarding the seeds. Remove the stones from the black olives.
In a heated medium skillet or frypan, sauté the onions in the olive
oil, add the garlic and chilies and cook until soft for about about 6
minutes. Add the beef and cook an additional 7 minutes or until the
beef is browned and completely cooked through. Add the tomato puree and
cook for around 8 minutes or until thick. Season with cumin, salt and
pepper to taste.
With clean hands, divide the mashed potatoes into approximately 12
balls, each about the size of a large lemon. With a spoon, scoop out a
hole in the center. Place a tablespoon of meat mixture in the center
together with one black olive. Fold the top of the potato ball over to
completely close it up, pinching to seal. Roll the stuffed potato cakes
in flour, covering them lightly on all sides and refrigerate for about
20 minutes. Fill a deep, heavy bottomed saucepan to a depth of 6 to 8cm
(2 to 3 in) with oil. Heat the oil, testing the temperature by dropping
a tiny amount of potato into the oil. If the potato floats to the top
and sizzles straight away withoutbrowning, the oil is at the correct
temperature. Fry the potato cakes until golden brown. Serve with salsa
if desired.
(Serves 4 to 6)
AACHENER PRINTEN
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
For best results, use a kitchen scale to make these delicate, but
delicious cookies from Germany.
500 grams dark corn syrup
3 tablespoons water
10 grams potash
1 tablespoon rum
150 grams rock candy
100 grams sugar
60 grams candied orange peel, finely chopped
2 teaspoons cinnamon
2 teaspoons aniseed, ground
2 teaspoons coriander, ground
1 pinch cloves, ground
600 grams flour
Some dark syrup and water
In a saucepan over medium heat, stir together syrup and water until
hot. Remove from heat and cool slightly. Dissolve the potash in the
rum. Break the rock candy into very small pieces. Add all of the
ingredients to a large mixing bowl and knead until dough forms. Wrap in
plastic wrap and let dough rest for 5 days in a cool place. Preheat
oven to 350 F. Grease baking sheets. On a lightly floured board, roll
dough out to 1/4 inch thick and cut out 1-inch by 2-inch rectangles.
Place cookies on prepared baking sheets, about 2 inches apart. Bake 15
minutes. Allow to cool for one minute on baking sheet and then remove
to wire racks to cool completely. Glaze the cookies with a mixture of
one part syrup to one part water. When dry, store in tins at room
temperature
CARAMEL ALMOND WAFERS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Traditional cookie from the city of Bremen, Germany.
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 2/3 cups all-purpose flour
2 teaspoons baking powder
sugar
2/3 cup whipping cream
2 teaspoons sugar
1 cup sliced almonds
In large bowl with an electric mixer, beat butter and the 1 cup sugar
until creamy; add vanilla and egg and beat until smooth. In another
bowl, stir together flour and baking powder; add to butter mixture,
blending thoroughly. Wrap dough in plastic wrap and refrigerate for at
least 2 hours or until next day. Preheat oven to 325F. Roll dough into
1-inch balls and place 3 inches apart on greased baking sheets. Grease
bottom of a glass, dip in sugar, and flatten each ball to a thickness
of about 1/4 inch. In a 2-quart pan, bring cream and the 2 teaspoons
sugar to a boil; continue to boil until reduced by half. Remove from
heat and stir in almonds. Spread 1 teaspoon of the almond mixture on
top of each cookie. Bake in a 325° oven for 12 to 15 minutes or until
golden brown. Transfer cookies to racks and let cool. Store airtight.
LEBKUCHEN SPICE SPRITZ
~Shared
by Jean, Syracuse, NY
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2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 teaspoons vanilla
2 1/4 cups all-purpose flour
For Glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
Heat oven to 400F. In large mixer bowl combine sugar, butter, egg,
salt, spices, and vanilla. Beat at medium speed, scraping bowl often,
until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at
low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If
dough is too soft, cover and refrigerate until firm enough to form
cookies, 30 to 45 minutes. Place dough in cookie press. Form desired
shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until
edges are lightly browned. For Glaze, in small bowl stir together
powdered sugar, milk, and vanilla until smooth. Drizzle or pipe over
warm cookies.
PFEFFERNUESSE
~Shared
by Jean, Syracuse, NY
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1/3 cup dark corn syrup
1/4 cup honey
1/4 cup sugar
1/4 cup shortning
1 beaten egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
powdered sugar -- optional
Combine first 4 ingredients in saucepan; cook and stir until shortening
and sugar melt. Cool. Stir in egg. Mix flour with soda and spices. Add
to honey mixture; mix well. Form into balls using one level tablespoon
of dough for each; place on greased cookie sheet. Bake at 375F about 10
minutes. Cool. If desired, sift powdered sugar over tops.
MADELEINES
~Shared
by Jean, Syracuse, NY
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With JP
Makes about 24
2 lemons
5 eggs
1 cup superfine (caster) sugar
2 cups flour
2 teaspoons baking powder
salt
1 cup melted butter
Preheat the oven to 450F. Finely grate the rind from the lemons. Beat
the eggs, with the sugar, then stir in the flour. Add the baking
powder, a pinch of salt, and the lemon rind and mix well. Add the
butter and stir until well blended. Butter 2 or 3 madeleine trays.
Sprinkle with flour and shake out any excess. Fill each madeleine mold
with the batter and leave to stand for 10 minutes. Bake for 10 minutes.
Remove the trays from the oven and unmold the madeleines immediately.
GREEK HONEY-WALNUT BALLS
~Shared
by Jean, Syracuse, NY
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1/3 cup honey
3/4 cup sugar, divided
1/2 cup orange juice
1 2" cinnamon stick
3 whole cloves
1 cup ground walnuts
1/2 teaspoon finely shredded orange peel
1 cup butter
3 cups all-purpose flour
2 tablespoons brandy
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup finely chopped walnuts
Combine honey, 1/4 cup sugar, 1/4 cup orange juice, cinnamon stick and
whole cloves in a small saucepan; bring to a boil. Reduce heat and boil
gently for 5 minutes, uncovered. Strain syrup, discarding spices.
Remove 1/4 cup syrup. Set aside remaining syrup. Combine ground walnuts
and orange peel in a medium bowl. Stir in 1/4 cup syrup; set aside. In
a large mixing bowl, beat butter for 30 seconds or until softened. Add
half the flour. Add remaining 1/2 cup sugar, remaining 1/4 cup orange
juice, brandy, baking powder, baking soda, ground cinnamon, ground
cloves and ground nutmeg. Beat until well blended. Beat or stir in
remaining flour. Form dough into 1-1/4" balls. Using finger, press hole
in center of ball of dough. Place about 1/2 teaspoon ground nut filling
in hole. Bring dough up around filling, enclosing completely. Place
seam side down on greased baking sheet. With knife, crisscross top,
forming an "x," scoring surface only. Repeat with remaining dough and
filling. Bake at 350 for 18 to 20 minutes, or until set. Remove from
oven; let stand on baking sheet 1 minute. Meanwhile, rewarm reserved
syrup gently over low heat. Brush tops of hot cookies with warm syrup,
or dip tops into syrup. Sprinkle with finely chopped walnuts. Place on
wire rack to cool completely
KOULOURAKIA
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Traditional Easter cookies from Greece.
1-1/2 cups butter
6 eggs plus 1 egg yolk
2 cups sugar
6 teaspoons baking powder
1 teaspoon baking soda
juice of 1/2 lemon
2 teaspoons vanilla extract
2 pounds all-purpose flour
1/2 cup toasted sesame seeds or 1 cup powdered sugar
Beat butter and sugar. Add eggs, one at a time. Beat until sugar has
dissolved and batter is smooth. Stir baking powder and baking soda into
2 cups flour and add to batter. Add the remaining ingredients, but do
not add all the remaining flour at once. When you get a soft, elastic
dough that doesn't stick to fingers, stop adding flour. You may not use
all the flour. Let the dough rest for 30 minutes at room temperature.
Preheat oven to 350 F. Line a cookie sheet with parchment paper. Take
heaping tablespoonfulls of dough, roll in sesame seeds (if desired),
and form into S or O shapes. Place cookies onto prepared baking sheet.
Beat 1 egg yolk with 1 teaspoon water and brush over cookies. Bake
until golden brown. Remove from oven and, if you did not use the sesame
seeds, roll cookies in powdered sugar while still warm.
KOURABIEDES
~Shared
by Jean, Syracuse, NY
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With JP
This Greek cookie is also known as Almond Crescents.
1/2 cup ground almonds
1 cup unsalted butter, softened
1 egg yolk
2 tablespoons powdered sugar
1 tablespoon brandy
2 cups all-purpose flour
1/2 teaspoon baking powder
whole cloves
2 cups powdered sugar
Preheat oven to 350F. Spread almonds in a shallow pan and toast in oven
for 6 to 8 minutes or until lightly browned. Decrease oven temperature
to 325F. Let almonds cool completely. In large bowl of an electric
mixer, beat butter until creamy. Add egg yolk and the 2 tablespoons
powdered sugar, mixing well. Stir in brandy and almonds. In another
bowl, stir together flour and baking powder. Gradually add to butter
mixture, blending thoroughly. Pinch off dough in 1-inch balls and roll
each into a 3-inch rope. Place ropes about 2 inches apart on ungreased
cookie sheets. Shape into crescents. Put a whole clove in each cookie.
Bake for 30 minutes or until lightly golden. Let cookies cool for 5
minutes. Sift about half the 2 cups powdered sugar over a sheet of
waxed paper. Transfer the cookies to the waxed paper and then sift the
rest of the powdered sugar on top of them, so that they are well
covered with powdered sugar. Let stand until cool. Store airtight.
Remove clove from cookie before eating.
KOURAMBIETHES
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/2 cup blanched almonds or pecans, toasted and coarsely chopped
1 pound sweet, unsalted butter
1 pound plus 3 tablespoons of powdered sugar
2 egg yolks
1 jigger cognac
1 teaspoon vanilla
3 cups cake flour
1/2 teaspoon baking powder
Melt the butter and place in refrigerator to cool until soft but not
entirely solid. Add 3 tablespoons of powdered sugar and beat at high
speed for 45 minutes. Butter should be very, very pale, almost white.
Continue to beat, adding in egg yolks, cognac and vanilla. Remove bowl
from stand mixer and stir in nuts, cake flour and baking powder. The
dough should be soft but not sticky. If the dough is sticky, continue
adding flour a few tablespoons at a time. Shape about a tablespoon of
dough into a ball or crescent, place on an ungreased cookie sheet about
2 inches apart. Bake at 350 F for about 15-20 minutes. Cookies should
not get more than a scant color. Remove cookies from pan to cooling
rack. Sift powdered sugar over the cookies. After cookies cool, roll
each one in powdered sugar. Repeat the rolling in sugar procedure a
second time. Place each cookie in a muffin cup for serving.
These cookies keep extremely well when stored in an airtight container
and kept in a cool spot. If you store them, refresh with a bit of
sifted powdered sugar.
Note: Originally posted in 1996 by "BesBaklava" to the now-defunct
Holiday Cookie Club at Epicurious.com. Bes says this recipe: "took an
honorable mention in this year's Chicago Tribune Christmas Cookie
Contest, judged by none other than Julia Child!"
MELOMAKARONA
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This is a traditional Greek Christmas Cookie. It is also sometimes
spelled Melomacarona.
Makes about 36
For the cookies:
1 1/4 cups (2 1/2 sticks) butter
1 egg yolk
1/4 cup orange juice
2 tablespoons whiskey
1/2 cup sugar
1/4 teaspoon baking soda
3 1/2 cups flour
1/8 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon orange zest
For the syrup:
2 cups honey
1/2 cup ground walnuts or almonds
Preheat oven to 350 F. Melt butter; let cool slightly. Place egg yolk,
orange juice, whiskey, sugar and baking soda in a blender; mix at
medium speed until combined. With the motor still running, slowly
drizzle in the melted butter through the hole in the top of the blender
cover. Mix at high speed until mixture has thickened and resembles
mayonnaise, about 2 minutes. In a large mixing bowl, sift together
flour, salt, baking powder, cloves, and cinnamon. Add orange zest. Mix
in the egg yolk-butter mixture and knead dough until smooth, about 5
minutes. (Dough will be stiff.) Shape dough by the tablespoonful in the
palm of your hand, squeezing slightly to form an oblong egg shape.
Place cookies on ungreased cookie sheets and press the tops lightly
with a fork, making a crisscross pattern. Bake about 20 minutes or
until golden brown. To prepare syrup: Bring 1 cup of water to a boil
over high heat. Stir in honey, reduce heat to medium and simmer for 5
minutes. Remove from heat. Dip cookies in warm syrup for a few seconds.
Place on cookie sheets until syrup soaks into cookies. Sprinkle with
nuts and let cool. These cookies taste best the next day and keep well
when stored in an airtight container.
ANISETTE COOKIES
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
From Italy.
For the cookies:
1 cup butter, softened
3/4 cups sugar
1 teaspoon anise extract
1 teaspoon lemon extract
3 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 to 3 eggs
For the glaze:
1 cup powdered sugar
milk
colored sprinkles or non-pareils
To make the cookies, pre-heat oven to 350 F. Beat together butter and
sugar until creamy. Stir in extracts, then stir in dry ingredients. Add
one egg at a time until dough can be formed into a ball (you will need
1 to 3 eggs depending on the humidity in your kitchen and how large the
eggs are). Form dough into 1-inch balls and place 2 inches apart on
ungreased cookie sheet. Bake for 15 minutes. Allow to cool 2 minutes on
baking sheet, then remove to wire racks to cool completely.
For the glaze, in a small saucepan slowly stir a small amount of milk
into the powdered sugar until it creates a glaze thin enough to be
spread over the cookies. Stir over low heat then spread over cooled
cookies. Quickly top with sprinkles.
CANNOLI
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes about 24
For the pastry:
4 cups sifted all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
3/4 cup Marsala wine
1 large egg slightly beaten
For the filling:
3 pounds ricotta cheese
1-3/4 cups sifted confectioners sugar
1/2 teaspoon cinnamon
2 tablespoons chopped citron
1/4 cup semi-sweet chocolate morsels
Sift flour, sugar and cinnamon together on to a bread board or table
top. Make a well in the center of dry ingredients and pour wine into
it. Knead dough until smooth and stiff,about15 mins. If dough feels wet
and sticky add more flour,if too dry, add more wine. Cover dough and
let stand for 2 hours in cool place.roll out very thin and cut into 5
inch (12 cm) circles and wrap around metal cannoli forms (5 inches long
by 1 inch in diameter). Fold dough around form loosley so that 1/4 of
form sticks out on the ends. Seal dough on by brushing with egg yoke,
and fry 2 cannoli at a time in deep hot fat until brown on both sides.
Lift out gently with slotted spoon or tongs, drain on paper towels to
cool.
Beat ricotta in a large bowl for 1 minute, add sugar and beat until
very light and creamy, about 5 minutes. Add cinnamon, citron, and
chocloate bits, mix until blended. Keep filling in refrigerator until
ready to use. Makes enough to fill 25 cannoli shells.
CHOCOLATE CHERRY BISCOTTI
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes about 48
2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 cup sugar
3 beaten
1 teaspoon vanilla
1 tablespoon Kirsch
1/8 teaspoon salt
1 cup chocolate chips
1/4 cup butter
1 cup almonds, coarsely chopped
1 cup dried cherries or cranberries
Preheat oven to 350F. Melt chocolate chips and butter together in the
microwave or in a double boiler over low heat. Line two baking sheets
with parchement paper or a baking liner. In a bowl, combine flour,
cocoa, and baking powder. Stir well. In another large bowl, combine
sugar, eggs, vanilla, Kirsch, and salt; stir in chocolate and butter
until well blended. With a wooden spoon, mix in almonds and cherries or
cranberries. Fold in flour mixture and mix well. Dough will be stiff.
Divide dough in half. Working directly on prepared cookie sheets, shape
each half into a log shape measuring about 2 1/2" wide by 15" long.
Place a log on each baking sheet. Bake for 35 minutes, or until a
toothpick inserted in center comes out clean. Alternate position of
baking sheets after half the time. Cool logs and baking sheets on wire
racks, then transfer them to a cutting board. Cut each log into
diagonal 1/3" to 1/2" thick slices with a serrated knife. Lay slices on
baking sheets and bake 10 minutes. Turn slices over and bake 10 minutes
more, until crisp and dry. Cool on baking sheets.
CHOCOLATE FLORENTINES
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes about 36
2/3 cup butter
2 cup quick-cooking rolled oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (11.5 ounce) package of milk chocolate morsels
Preheat oven to 375°F. Melt butter in a medium saucepan over low heat.
Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla
extract and salt; mix well. Drop by teaspoonfuls, about 3" apart, onto
foil-lined cookie sheets. Spread into thin circles with a rubber
spatula. Bake 5-7 minutes. Allow to cool on cookie sheets. Peel foil
away from cookies. In the top of a double boiler over hot (not boiling)
water, melt chocolate morsels; stir until smooth. Spread chocolate on
flat side of half of the cookies. Top with remaining cookies while
chocolate is still warm. Allow chocolate to cool and harden before
serving.
Makes 3-4 dozen sandwiched cookies.
ITALIAN FIG COOKIES
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes about 48
2 cups shortening
3 cups white sugar
6 eggs
8 cups all-purpose flour
7 teaspoons baking powder
2 tablespoons vanilla extract
pinch salt
milk
3 - 5 pounds of figs
1 pound raisins
2 teaspoons ground cinnamon
1/2 cup white sugar
1 whole orange (with peel)
1 small apple
1 1/2 cups chopped pecans
To make dough, cream sugar and shortening: add eggs, vanilla, and salt.
Blend in flour and baking powder by hand. Knead dough until smooth and
workable. Add milk to reach workable consistency.
To make filling, cut up figs, orange, and apple into small pieces, then
pass through a food mill or grinder. The spices and chopped nuts are
added to the ground fig mixture. After the fig mixture is ground,
sprinkle them in over the mixture and mix it in by hand.
Preheat oven to 375 degrees F (190 degrees C). Roll out some dough
faily thin. Put fig mixture in a line. Wrap dough over mixture, sealing
figs inside dough. Trim to desired length, using a diagonal cut. Make
small diagonal slits in the sides of the cookies. Bake on ungreased
cookie sheet for 10-15 minutes.
PIZZELLES
~Shared
by Jean, Syracuse, NY
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With JP
3 eggs
1/2 teaspoon anise see or extract
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/2 cup butter, melted and cooled
3/4 cup sugar
Beat eggs and sugar. Add butter, vanilla, and anise. Sift flour and
baking powder and add to egg mixture. Batter will be stiff enough to be
dropped by spoon. Spoon onto pizzelle iron and bake. Batter can be
refrigerated to be used at a later time.
PORTUGUESE BEAN SOUP
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
A cannellini bean soup with sweet potatoes, tomatoes, and swiss chard.
Serves well with a slice of crusty wholegrain bread.
SERVES 2
1/2 teaspoon olive oil
1/2 cup white onion, chopped
1 1/2 cups vegetable broth
1/2 cup sweet potato, diced (1/2 inch unpeeled pieces)
2 teaspoons chili-garlic sauce
1/2 (7 ounce) can diced tomatoes, undrained
1/2 (8 ounce) can cannellini beans, drained and rinsed
2 cups swiss chard, sliced and packed
2 teaspoons balsamic vinegar
Heat a large saucepan over medium-high heat.
Add oil and onion; cook 3 minutes, stirring occasionally.
Add broth, potato, and chili garlic sauce.
Bring to a boil over high heat.
Reduce heat and simmer uncovered 5 minutes.
Stir in tomatoes and beans.
Return to a simmer, then add swiss chard.
Simmer 5 more minutes or until sweet potatoes and chard are tender.
Stir in vinegar and ladle into bowls.
Source: Dr. Mehmet C. Oz's book
CABBAGE AND POTATO SOUP
(Caldo Verde)
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Traditional Portuguese soup, very good!!
SERVES 6
5 medium potatoes
6 1/4 cups water
3 cloves garlic, peeled
4 tablespoons olive oil
1/4 lb cabbage or kale, kale is traditional, finely shredded
salt freshly ground black pepper
Peel and cut up potatoes, and boil in salted water, with garlic.
When soft, mash and add olive oil and cabbage or kale.
Boil uncovered for about 3 minutes.
Season to taste.
Serve in bowls with a drop of olive oil in the bottom of each.
Source: The Wine and Food of Europe, Marc & Kim Millon
IRISH APPLE CAKE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
"Apple cakes like this on are the traditional dessert in
Ireland. The recipe varies from house to house and
the individual technique has been passed from mother to daughter in
farmhouses all over the country for generations. It would
originally have been baked in a bastible or pot beside an open fire and
later in the oven or stove on tin or enamel plates. These are
much better than ovenproof glass because the heat travels through and
cooks the pastry base more readily - worth remembering, as a pie with a
soggy base is not attractive! In Ireland all apple cakes are
made with cooking apples"
2 cups flour
1/3 teaspoon baking powder
8 tablespoons (1 stick) butter
2/3 cup superfine granulated sugar
1 egg, free-range if possible, beaten
1/2 to 2/3 cup milk, approx.
1 to 2 cooking apples
2 or 3 cloves (optional)
beaten egg to glaze
Sieve the flour and baking powder into a bowl. Rub in the
butter with your fingertips until it resembles the texture of
breadcrumbs. Add 1/2 cup sugar, then make a well in the center and mix
together with the beaten egg and enough milk to form a soft
dough. Divide in two. Put one half on to a greased
oven proof plate (9 inches in diameter) and pat it out to
cover. Peel, core and chop up the apples. Place
them on the dough with the cloves, if used, and add the remaining
sugar, depending on the sweetness of the apples. Roll out the
remaining pastry and fit it on tip. (This is easier said than
done as the 'pastry' is very soft like scone dough. You may
need to do a bit of patchwork if it breaks.) Press the sides
together and cut a slit through the top crust. Brush with
beaten egg wash and bake in a moderate oven at 350 degrees for about 40
minutes, or until cooked through and nicely browned. Dredge with
superfine sugar and serve warm with dark brown sugar and softy whipped
cream.
Source: Irish Traditional Cooking
CHICKEN FRIED RICE
~Shared by Leasa, IA
1 T oil
1 lb. boneless, skinless chicken breast, cut into bite size pieces
1 chicken bouillon cube
2 C water
3 T soy sauce (I used low sodium)
2 C frozen peas
2 C Minute white rice, uncooked
Heat oil in large skillet on med-high heat. Add chicken, cook
and stir 5 mins. or until chicken is cooked through.
Add bouillon cube, water, soy sauce and peas, stir. Bring to
a boil.
Stir in rice, cover. Reduce heat to low, cook 5
mins. Stir. Season with additional soy sauce if
desired.
Note: I also added 3 green onions, chopped and I cooked it a
little longer to reduce the amount of moisture.
Serves 4
Source: Minute Rice box
BASIC DOUGH
~Shared by Doe, Oliver, B.C., Canada
Makes 12 buns
This dough makes slightly sweet, light & fluffy buns.
1/3c warm water
1tsp sugar
2tsp yeast
1/3 sugar
1/2tsp salt
3tbsp cooking oil
1/4c boiling water
1 lg egg, fork beaten
21/4c bread flour
Stir warm water & 1st amount of sugar in small dish til sugar
is dissolved. Sprinkle yeast over top. Let stand 10 ins. Stir to
dissolve yeast. Stir 2nd amount of sugar, salt & cooking oil in
lg bowl. Add boiling water. Stir til sugar is dissolved. Stir in egg
& yeast mix. Slowly work in enough flour til soft dough forms.
Turn out onto lightly floured surface. Knead about 10 mins til sooth
& elastic. Place dough in large greased bowl, turning once to
grease top. Cover with greased wax paper then tea towel. Let stand in
oven with light on for 1 1/2 - 2 hrs til dbled. Punch down dough.
Cover, let rest 5 mins. Shape in 12 inch log. Cut into 12 pcs. Fill,
shape & bake buns according to desired recipe. Makes 12.
To proof overnight-Knead dough & place in lg greased bowl,
turning once to grease top. Cover with greased saran & chill
overnight. Punch down dough. Cover let rest 5 mins. Fill &
shape as desired.
COCKTAIL BUNS
~Shared by Doe, Oliver, B.C., Canada
Makes 6
Also known as coconut buns, these have a sweet buttery coconut filing.
This recipe fills 6 buns or ½ of basic dough recipe.
Coconut Filling-
11/2c flake coconut
1tbsp sugar
2tbsp hard marg or butter, melted
1 lg egg yolk
½ of prepared basic dough above
Egg Wash- 1 lg egg tbsp water
Honey Wash- 1tbsp honey 1tbsp hot water
Coconut Filling- Process coconut & sugar in blender
or food processor til very fine. Turn into small bowl. Stir in marg
& egg yolk til paste like consistency. Makes scant 2/3c
filling.
Divide dough into 6 portions. Press & stretch each portion into
53 inch oblong shape. Place rounded 11/2 tbsp filling lengthwise along
middle of each centre of each piece. Bring long sides up & over
filling, pinching all edges tog to seal. Place seam side down on
greased baking sheet. Cover with greased wax paper & tea towel.
Let stand in oven with light on & door closed til dbled, about
one hour.
Egg Wash- Beat egg tog with water with fork in sm cup. Brush over buns.
Honey Wash- Combine honey & hot water in separate sm cup. Brush
over warm buns.
To make ahead- Dough may be made the night before & stored,
covered & chilled overnight. Baked buns may be frozen &
reheated, wrapped well in foil, in 350 oven for 15 mins.
BEEF BROCCOLI
~Shared by Doe, Oliver, B.C., Canada
This dish has a generous amount of broccoli & beef. The gingery
slightly sweet sauce can also be drizzled over noodles or rice.
Marinade-
2tbsp grated ginger
2tbsp soy sauce
2tbsp dry sherry
2tsp sesame oil
1tsp sugar
3 garlic, minced
3/4lb. sirloin steak, cut across grain into 1/8" thick slices
1tbsp oil
1tbsp oil
11/4lbs broccoli stems, cut 1/8” thick, reserve florets about 5c
1 onion, halved lengthwise & thinly sliced
1 celery in ¼ inch slices
1/3c chicken broth
2tbsp water
4tsp cornstarch
1/3c oyster sauce
Marinade- Combine first 6 ingred in med bowl. Cut beef slices into 2
inch strips. Add to marinade. Stir til coated. Marinate at room temp
for 30 mins. Heat wok on med high til very hot. Add 1st amount of oil.
Add beef & marinade. S.F. 2-3 mins til beef is tender. Transfer
to small bowl. Add 2nd amount of oil to wok. Add broccoli stems, onion
& celery. S.F. for 2 mins. Add florets & broth. Stir.
Cover. Cook 3-4 mins til broccoli is tender crisp. Stir water into
cornstarch in small cup. Add oyster sauce. Stir. Stir into broccoli mix
til boiling & thickened. Add beef. Stir til heated through.
SWEET BEEF
~Shared by Doe, Oliver, B.C., Canada
This tender beef has an irresistible smoky barbecue flavor. The golden
onions provide a nice contrast to the beef. A pricey treat.
1lb beef tenderloin
1/4c ketchup
2tbsp Worcester
1tbsp hoisin
1tbsp sugar
1tbsp peanut or reg oil
2 med onions cut into 8 wedges each
3 garlic minced
1 tbsp oil
Remove silver skin from tenderloin. Cut beef in half lengthwise. Cut
each half across grain into 1/8” thick slices. Combine next 4 ingred in
sm bowl. Heat wok or lg frypan on med high til very hot. Add 1st amount
of oil. Add onion & garlic. S.F. for about 3 ins til onion is
tender-crisp. Transfer to small bowl. Add 2nd amount of peanut oil to
wok. S.F. in 2 batches for 2-3 mins til browned. Combine beef, onion
mix & ketchup mix in wok. S.F. 1-2 mins til very hot. Makes
about 31/2 c.
ORANGE BEEF & BROCCOLI
~Shared by Doe, Oliver, B.C., Canada
3/4c orange juice
1tbsp cornstarch
3tbsp soy sauce
1tbsp cornstarch
1tsp vinegar
1lb sirloin steak, cut across grain in 1/8" thick slices
1 tbsp oil
2tsp finely grated ginger
3 garlic, minced
1tbsp oil
1 med red onion, halved lengthwise & sliced thinly
2 med carrots sliced paper thin
2c broccoli florets
1tbsp finely grated orange peel
1 med orange divided into segments & halved
Stir orange juice into cornstarch in sm bowl. Add soy sauce, sugar
& vinegar. Stir, set aside. Cut beef slices into 2" strips.
Heat wok on med high til very hot. Add 11/2 tsp of 1st amount of oil.
Add ginger, garlic, and ½ the beef. S.F. for 2-3 mins til beef reaches
desired doneness. Transfer to plate. Repeat with rem first amount of
oil & beef, transfer to pate.
Heat 2nd amount of oil in wok. Add onion & carrot. S.F. for 3
mins til almost tender crisp. Add broccoli & orange peel. S.F.
til veggies are tender. Add beef & orange. Stir cornstarch mix.
Stir into beef mix til boiling & thickened.
OYSTER SAUCE BEEF
~Shared by Doe, Oliver, B.C., Canada
A stir fry with a delicious rich, brown sauce.
1/4c beef broth
11/2tsp cornstarch
3tbsp oyster sauce
1tbsp dry sherry
1tsp sugar
1tsp sesame oil
3/4lb sirloin,1/8" slices across grain
1tbsp cooking oil
1/2c sliced onion
1/2c sliced carrot
1/4c thinly sliced canned bamboo shoots
3-1/4" thick ginger slices, peeled
4 green onions cut in 2" pcs
Stir broth into cornstarch in small cup. Add next 4 ingred. Stir. Set
aside. Cut beef into 2 inch strips. Heat wok on med high til very hot.
Add cooking oil. Add beef & onion, stir fry 1 min. Add carrot,
bamboo shoots & ginger. S.F. 3 mins. Add grn onion. Stir
cornstarch ix. Stir into beef mix for about 1 min til boiling &
thickened. Remove & discard ginger. Makes about 2c.
BEEF CHOP SUEY
~Shared by Doe, Oliver, B.C., Canada
This attractive mix of thinly sliced beef & veggies is bursting
with flavor.
1/3c beef broth
1tbsp cornstarch
3tbsp soy sauce
1tbsp dry sherry pepper
1/2lb sirloin steak cut across grain into 1/8" thick slices
2tsp oil
1tbsp cooking oil
10 baby carrots, cut into 3 pcs each
onion, halved lengthwise & thinly sliced
red or grn pepper, slivered
1c sl fresh mshrms
8oz can bamboo shoots, drained & cut julienne
2c fresh bean sprouts
Stir broth into cornstarch in sm bowl. Add soy sauce, sherry &
pepper. Stir, set aside. Cut beef slices into 2 inch strips. Heat wok
on med high til very hot. Add first amount of oil to wok. Add carrot
& onion. Stir fry for 1-2 mins til almost tender crisp. Add red
pepper, mshrms & bamboo shoots. S.F. for 2-3 mins til tender
crisp. Add bean sprouts & beef. S.F. for about 1 min til heated
through. Stir cornstarch mix. Stir into veggie mix til boiling
& thickened. Makes 5c.
TENDER BEEF & CASHEWS
~Shared by Doe, Oliver, B.C., Canada
Makes 3 3/4c
You’ll love the texture of this dish-soft beef & crunchy
cashews.
Marinade-
1tbsp soy sauce
3 garlic, minced
2tsp dry sherry
1/2tsp sesame oil
1/2tsp sugar pepper
3/4lb beef tenderloin-1/8" thick slices, across grain
1/4c water
1tbsp cornstarch
2tbsp oyster sauce
1tbsp peanut or cooking oil
2tbsp oyster sauce
3 grn onions-1" pcs
1 tbsp peanut oil
1/2c sliced celery
1/2c red pepper slices
1/2c sliced waterchestnut
1/3c thinly sliced carrot
2/3c canned baby corn, drained & cut in half lengthwise
2/3c cashews, toasted
Marinade-Combine first 6 ingred in med bowl. Add beef. Stir til coated.
Marinate at room temp for 10 mins. Stir water into cornstarch in sm
cup. Add oyster sauce. Stir set aside. Heat wok on med high til very
hot. Add 1st amount of oil. Add beef marinade & grn onion. Stir
fry for 3-4 mins til beef reaches desired doneness. Transfer to plate.
Add 2nd amount of peanut oil to wok. Add next 5 ingred. S.F. for 2-3
mins til veggies are tender crisp. Add beef & cashews. Stir
cornstarch mix. Stir into beef mix for 2-3 ins til boiling &
thickened.
BEEF & GREEN PEPPERS
~Shared by Doe, Oliver, B.C., Canada
Makes 3 1/2c.
The dark glaze is subtly flavored with fresh ginger & soy
sauce. This has a small yield so serve with another meat dish.
1/4c beef broth
1tbsp cornstarch
2tsp soy sauce
1tbsp dry sherry
1/2tsp sugar
3/4lb sirloin, cut across grain into 1/8" thick slices
1 tbsp oil
1tsp finely grated ginger
4 garlic, minced
2 med grn onions, halved lengthwise & thinly sliced
1/2c thinly sliced leek or onion
Stir broth into cornstarch in small cup. Add soy sauce, sherry
& sugar. Stir. Set aside. Cut beef slices into 2 inch strips.
Heat wok on med high til very hot. Add oil. Add beef, ginger, &
garlic. Stir fry about 2 mins til beef is browned. Add grn pepper
& leek. Stir fry 2-3 mins til tender crisp. Stir cornstarch
mix. Stir into beef mix til boiling & thickened.
BRAISED BEEF CURRY
~Shared by Doe, Oliver, B.C., Canada
Makes 4 1/2 c
The beef is surrounded by a rich tomato curry sauce with a wonderful,
bold flavor. Spoon the excess sauce over rice or noodles.
Marinade-
4 garlic minced
2tbsp dry sherry
2tbsp soy sauce
11/2tbsp curry paste
1lb sirloin steak, 1/8" thick cut across grain
2tbsp oil
1 onion, chpd
1/2c water
398ml-14oz can stewed tomatoes with juice
2tbsp ketchup
1/2tsp sugar
2tbsp water
2tsp cornstarch
3 grn onions, sliced
Marinade- Combine first 4 ingred in med bowl. Cut beef slices into 2"
strips. Add to marinade. Stir til coated. Marinate at room temp for 30
mins. Heat wok on med high til very hot. Add oil. Add beef &
marinade. S.F. for 3-4 mins til beef is browned. Add onion. S.F. for 2
mins til onion is starting to soften. Add next 4 ingred. Bring to a
boil. Reduce heat to med low. Cover, simmer 30-40 mins til beef is
tender. Stir 2nd amount of water in cornstarch in small cup. Stir into
beef mix til boiling & thickened. Sprinkle with grn onion.
GINGER BEEF
~Shared by Doe, Oliver, B.C., Canada
Makes 6 c.
This tastes just like your favorite take out dish. The honey sweet
glaze & the gingery kick will delight everyone.
1/2c water
11/2tsp cornstarch
1/4c liquid honey
11/2tbsp oyster sauce
1/2tsp dried crushed chilies
2tsp sesame oil
1/2c cornstarch
2 lg eggs
1tbsp soy sauce
1tsp sesame oil
4 garlic, minced
11/4lbs sirloin, cut across 1/8" thick slices
cooking oil for deep frying
2tsp cooking oil
2 grn onions, cut julienne
2 med carrots, julienned
1 tbsp chpd peeled ginger
Stir water into 1st amount of cornstarch I sm bowl. Add next 4 ingred.
Stir. Set aside. Beat next 6 ingred with fork into med bowl. Cut beef
slices into 1/4"- 1/2" shreds. Add to egg mix. Stir til coated.
Marinate at room temp for 15 mins. Deep fry beef in several batches at
375 cooking oil for 1-1/2 mins, stirring & breaking pcs apart,
til golden brown. Remove beef with slotted spoon to paper towels to
drain. Keep warm. Heat 2nd amount of cooking oil in med frying pan on
med high til hot. Add green onion, carrot, & 2nd amount of
ginger. S.F. fry about 2 mins til softened. Stir honey mix. Stir into
carrot mix til boiling & slightly thickened. Pour over beef.
CHICKEN WITH GINGER
~Shared by Doe, Oliver, B.C., Canada
Freshly grated ginger is a must for this colorful dish.
1/2c water
1tbsp cornstarch
1tbsp soy sauce
2tsp chicken oxo
1tbsp cooking oil
1lb bnlss, sknlss chkn brst halves-4 diced
1tbsp minced ginger
2c sliced fresh mshrms
11/3c slivered grn or red ppr
1c grn beans or fresh pea pods
2/3c thinly sl grn onion
1 tsp salt
pepper
Stir water into cornstarch in small cup, add soy sauce
& oxo. Stir, set aside.
Heat wok on med high til very hot. Add cooking oil. Add chicken
& ginger. Stir fry 3 mins til chicken is partially cooked. Add
mushrooms, grn pepper & pea pods. S.F. for 2-3 mins til veggies
are tender crisp & chicken is no longer pink. Add grn onion,
salt & pepper. Stir cornstarch mix. Stir into chicken mix til
boiling & thickened.
DICED CHICKEN & ALMONDS
~Shared by Doe, Oliver, B.C., Canada
Makes 5c
3/4c chicken broth
2tsp cornstarch
1tbsp soy sauce
1tbsp dry sherry
1/4tsp garlic powder
1/4tsp grd ginger
2tbsp cornstarch
1 lg egg white
1/2tsp salt
1lb bnlss, sklss chkn brst halves-about 4 in 3/4" cubes
cooking oil for deep frying
1/2c whole almonds, skinless
3/4c cubed celery-1/2" to 3/4" pcs
3/4c quartered fresh brown or white mshrms
1/2c cubed carrots-1/2" pcs
1/2c chpd canned bamboo shoots
Chpd red pepper-1/2" pcs
5 grn onions, cut in 3/4" pcs
Stir broth into 1st amount of cornstarch in small cup. Add next 4
ingred. Stir set aside. Beat 2nd amount of cornstarch, egg white
& salt with fork in med bowl. Add chicken, stir to coat. Deep
fry 1/3 of chicken pcs at a time at 375 hot oil, stirring to separate
pcs, for about 5 mins til golden. Remove to drain.
Heat wok on med til hot. Add 2nd amount of oil. Add almonds. Cook about
1 min, stirring constantly til golden. Remove with slotted spoon to
chicken. Add rem 6 ingred to wok. Stir fry about 3 mins til veggies are
tender-crisp. Stir cornstarch mix. Stir into veggie mix for about 3 ins
til boiling & thickened. Add chicken & almonds. Stir
about 1 min til heated through.
CHICKEN FOO YONG
~Shared by Doe, Oliver, B.C., Canada
4 lg eggs, fork beaten
1/2c diced cooked chicken
1/2c froz peas, thawed & drained
4 grn onions, sliced
1tsp soy sauce
1/2tsp salt
2tsp dry sherry
1tsp cornstarch
1tbsp cooking oil
1c chpd fresh bean sprouts
Combine first 6 ingred in med bowl. Stir sherry into cornstarch in
small cup. Add to chicken mix. Stir. Heat lg non-stick fry pan on med
til hot. Add cooking oil. Add bean sprouts. S.F. for about 30 sec til
almost 30 sec til almost tender crisp. Spread out over bottom of frying
pan in even layer. Spoon chicken mix over top. Reduce heat to med-low.
Cover, cook 2 mins. Push cooked egg from outside edge slightly towards
centre, allowing uncooked egg to flow down onto pan. Cover. Cook 2-3
mins til almost set on top. Cut omelet into 4 portions with straight
edge of spatula. Turn each portion. Expect edges to look slightly
uneven. Cook, uncovered, for about 2 mins til light brown.
PINEAPPLE CHICKEN
~Shared by Doe, Oliver, B.C., Canada
Serves 4
Crispy chicken fritters are tossed with juicy pineapple & fresh
green peppers, & drizzled with a tangy sauce.
Batter-
1c flour
3tbsp cornstarch
3/4tsp salt
3 lg eggs
41/2tbsp water
1lb bnlss, sklss, chkn breast halves or thighs, cut in 3/4" pcs-about
2c
Cooking oil for deep frying
Pineapple Sauce
Makes 3 c
1tsp oil
1/3c chpd onion
398ml-14oz pineapple tidbits w juice
1/2c br sugar
3tbsp apple cider vinegar
1/2tsp salt
1/2c unsw pineapple juice or water
2tbsp cornstarch
1/2c chpd grn pepper in 3/4" pcs
Batter- Stir flour, cornstarch, & salt in med bowl. Make a well
in middle. Beat eggs & water with fork in sm bowl, add to well.
Stir til consistency of med thick batter & only a few clumps
remain. Add chicken, stir til coated. Remove 1 pce at a time with fork
or spoon, to hot 375 cooking oil in deep fryer. Stir with slotted spoon
til chicken comes to surface to brown evenly. Deep fry in 3-4 batches,
for about 5 mins, turning until golden brown on all sides &
chicken is no longer pink. Remove to paper towels to drain.
Pineapple Sauce- Heat cooking oil in med pot on med. Cook for 1-2 ins
til starting to soften. Add pineapple juice, br sugar, vinegar
& salt. Bring to a oil. Stir pineapple juice into cornstarch in
small cup. Add to pineapple mix. Add green pepper. Heat & stir
til boiling & thickened. Makes 3c sauce. Arrange chicken on
platter or in bowl. Pour pineapple sauce over top.
LEMON CHICKEN
~Shared by Doe, Oliver, B.C., Canada
This is always a favorite. This presents beautifully on a bed of
shredded lettuce. Drizzle with this savory sauce & garnish with
lemon slices.
1/4c water
2 lg eggs
1/2c cornstarch
1/2tsp salt
dash blk or white pepper
4 bnlss, sklss chkn breast halves-1lb
4c cooking oil for deep frying
Lemon Sauce-
1c chicken broth
1/4c sugar
4tsp cornstarch
1/4tsp grd ginger
1/4tsp salt
1/4c lemon curd spread
3tbsp lemon juice
2c finely shred lettuce or cabbage
1/4c thinly sliced lemon slices
Beat water & eggs with fork in med bowl til frothy. Stir in
cornstarch, S&P til smooth. Pound chicken to 1/4" thickness,
blot dry with paper towel. Coat with batter. Deep fry 2 at a time at
375 hot oil for 11/2-2 mins per side til golden & no longer
pink inside. Drain. Keep warm.
Lemon Sauce- Stir broth, sugar, cornstarch, ginger & salt in
small saucepan. Heat on med for about 5 mins, stirring constantly til
boiling 7 thickened. Stir in lemon curd & lemon juice
til smooth & bubbling. Makes 11/3 sauce.
Arrange lettuce & lemon slices on sm platter. Slice chicken
crosswise at angle into 4-5 separate pcs each. Arrange over lettuce,
pour lemon sauce over.
My note- sprinkle with green onions pcs.
OLD COUNTRY CHICKEN
~Shared by Doe, Oliver, B.C., Canada
Makes about 12 pcs
Sauce-
1c ketchup
1tsp smooth peanut butter
1c hoisin sauce
2-3tbsp Vietnamese hot sauce
2tbsp br sugar
2tsp sesame oil
6 garlic, f.c.
3lbs chicken drumsticks & thighs, skin removed
Sauce- Combine ketchup & peanut butter in small bowl til well
blended. Add next 5 ingred. Mix well. Makes 2 1/2c sauce.
Transfer half the sauce to a sm pot. Bring to a boil on med. Reduce
heat to med low. Simmer, uncovered, about 10 mins, stirring frequently,
til slightly reduced. Serve warm as dipping sauce for chicken. Makes
about 1c.
Coat chicken generously with remaining ½ of sauce. Arrange on greased
foil lined baking sheet. Place oven rack on 2nd from top position.
Broil, watching carefully, til a few black spots appear on sauce. Turn
off broiler. Turn oven on to 400. Bake chicken about 45 mins til tender
& no longer pink inside.
MOO GOO GAI PAN
~Shared by Doe, Oliver, B.C., Canada
A flavorful & attractive dish, serve with fried rice or
noodles.
1/4c chkn broth
2tsp cornstarch
2tbsp dry sherry
1/2tsp salt
1/4tsp garlic powder
1tbsp soy sauce
1tsp sesame oil
1/2tsp grated ginger
340g-12oz about 3 sknlss, bnlss chkn brst halves sliced 1/4" thick
& cut julienne
1tbsp cooking oil
1tbsp cooking oil
1c chinese cabbage shredded
1/2c thinly sl celery
1/2c fresh pea pods, cut julienne
1c sliced shiitake or reg mshrms
1/4c canned bamboo shoots, cut julienne
1tsp sesame seeds
Stir broth into cornstarch in sm bowl. Add next 3 ingred. Stir set
aside. Combine soy sauce, sesame oil, & ginger in med bowl. Add
chicken. Stir until coated. Cover, marinate at room temp for 15 mins.
Heat wok or lg fry pan on med high til very hot. Add 1st amount of
cooking oil. Add chicken & marinade, s.f. 2-3 mins til chicken
is no longer pink. Transfer to bowl, keep warm. Heat 2nd amount of
cooking in wok, add next 5 ingred. S.f. for about 2 mins til veggies
are tender crisp. Stir broth mix. Stir into veggie mix for about 1 min,
til boiling & thickened. Add chicken. Stir til heated through,
sprinkle with toasted sesame seeds.
KING PAO CHICKEN
~Shared by Doe, Oliver, B.C., Canada
Serve over rice or noodles.
2/3c chicken broth
11/2tbsp cornstarch
2tbsp soy sauce
2tbsp hoisin sauce
2tbsp dry sherry
2tsp chili paste (sambal oelek)
1lg egg white
1tbsp cornstarch
1tsp sesame oil
1lb chkn brst halves-4 in 3/4" cubes
cooking oil for deep frying
1tbsp cooking oil
11/2 sw pprs in 3/4" cubes
1/2c diced carrot
1/2c diced celery
1/2c diced onion
5 garlic, minced
1tsp finely grated ginger
3 grn onions-1" pcs
1/2c roasted peanuts, c.c.
Stir broth into cornstarch in sm bowl. Add next 4 ingred ,stir , set
aside. Beat next 3 ingred with fork in med bowl, add chicken, stir til
coated. Deep fry in 2 batches in 375 oil for 3-4 mins, stirring pcs to
separate til golden brown. Remove with slotted spoon to paper towels.
Keep warm. Heat wok on med high heat til very hot. Add 2nd amount of
oil. Add next 7 ingred. S.F. for 3-4 mins til tender crisp. Stir broth
mix. Stir into veggie mix for about 30 seconds til boiling &
thickened. Add chicken, stir til coated with sauce & heated
through, sprinkle with peanuts.
BIRD'S NEST CHICKEN
~Shared by Doe, Oliver, B.C., Canada
1/2c water
2tsp cornstarch
2tbsp oyster sauce
1tbsp sherry
2tsp sugar
1/2tsp sesame oil
8oz-about 2 sknlss bnlss chkn brst halves cut crosswise into 1/8"
slices
1tbsp oil
2 baby carrots thinly sliced
1/2tsp finely grated ginger
1 sm onion in narrow wedges
3 grn onions in 2" pcs
6 mshrms, halved
10 fresh pea pods
1/3c sliced waterchestnuts
1/3c bamboo shoots, cut julienne
1 tbsp cooking oil
1-7" potato nest warmed
Julienned cucumber for garnish
Stir water into cornstarch in sm cup. Add next 3 ingred, stir, set
aside. Combine 2nd amount of sherry & sesame oil I sm bowl. Add
chicken, stir to coat. Let stand at room temp 5 mins. Heat wok on med
high til very hot. Add 1st amount of oil. Add next 8 ingred in order
given, while stir frying. S.F. for about 4 mins til carrot is tender
crisp. Transfer to med bowl. Add 2nd amount of cooking oil to wok. Add
chicken & marinade. S.F. 3 mins til chicken is starting to
brown & not pink inside. Add veggies & juices. Stir
cornstarch mix. Stir into chicken mix for about 1 min til boiling
& thickened. Makes 2 2/3c. Spoon into warm potato nest to
serve. Garnish with cucumber.
BLACK PEPPER CHICKEN
~Shared by Doe, Oliver, B.C., Canada
Tender chicken & crisp veggies in this saucy dish.
1/4c chicken broth
1 tbsp cornstarch
2tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp liquid honey
1tbsp oil
1lb chkn thighs, sknlss in 3/4" pcs
1tbsp oil med onion cut in 16 wedges
4 garlic, minced
1tsp finely grated ginger
1tsp coarse pepper
14oz can babycorn, drained, halved
3c chpd baby choy
6 grn onions in 1" pcs
Stir broth into cornstarch in sm bowl. Add next 3 ingred. Stir set,
aside. Heat wok on med high til very hot. Add 1st amount of oil, add
chicken, s.f. about 5 mins til browned. Transfer to med bowl. Heat 2nd
amount of oil in wok. Add next 4 ingred. S.F. 1 min til fragrant. Add
rem 3 ingred. S.F. 2 mins til bok choy leaves are wilted. Add chicken.
Stir cornstarch mix, stir into chicken mix for about 2 mins til chicken
is tender & bok choy stems are tender crisp.
CHICKEN HOT POT
~Shared by Doe, Oliver, B.C., Canada
The mild Asian flavors in this are sure to be a hit. Perfect served
over noodles or rice to soak up the delicious gravy.
12 dried Chinese mshrms
boiling water to cover
1/4c cornstarch
1/2tsp salt
8 bone in chicken thighs-2lbs, skin removed
11/2tbsp peanut oil
1 tbsp cooking oil
4 garlic, minced
1/2tsp ginger, finely grated
1/2c dry white wine
1/2c chicken broth
2 tbsp hoisin sauce
1 tbsp water
2tsp cornstarch
6 green onions cut in 1" pcs
Put mshrms into sm bowl. Add boiling water. Let stand 20m ins til
softened. Drain, discard stems. Cut caps in half. Set aside. Combine
1st amount of cornstarch & salt in ziploc or shallow dish, add
chicken. Toss til coated. Heat wok on med high til very hot. Add peanut
oil, stir fry chicken in 2 batches til browned. Transfer to med bowl.
Add coking oil, garlic & ginger to wok, stir fry til fragrant.
Add mshrms & next 3 ingred. Stir, add chicken. Reduce heat to
med low. Cover, simmer 25-30 mins, stirring occ til chicken is tender.
Stir water into 2nd amount of cornstarch in small cup. Add to chicken
mix. Heat & stir on med high til boiling & thickened.
Add green onion, stir fry 1 min til bright green.
CRAB FOO YONG
~Shared by Doe, Oliver, B.C., Canada
Drizzle with Foo Yong sauce
6 lg eggs
2tbsp water
1tsp soy sauce
1/2tsp salt
41/4oz-120g can of crab, flaked, picked over or 1c fresh
1tsp dry sherry
1tbsp cooking oil
2c fresh bean sprouts chpd once or twice
3 green onions, sliced
Beat eggs, water, soy sauce, & salt I sm bowl til smooth. Stir
in crab & sherry. Heat oil in lg non-stick pan on med. Add bean
sprouts & grn onion. Cook 1 min til bean sprouts are barely
tender crisp. Arrange evenly in bottom of fry pan. Reduce heat to med
low. Carefully pour crab mix over bean sprouts. Cook, uncovered for
about 7 mins, pushing edges slightly towards centre to allow uncooked
egg to flow onto pan, til lightly browned on bottom. Cut with spatula
into 6 wedges. Turn each wedge, cook for about 2 min til browned.
PINEAPPLE SHRIMP
~Shared by Doe, Oliver, B.C., Canada
You’ll love these succulent, lightly battered shrimp. The tangy sauce
is perfect for dipping or served over the shrimp.
Pineapple Sauce-
14oz-398ml can pineapple tidbits w juice
1/4c vinegar
1/4c br sugar
1tbsp soy sauce
1 med grn pepper in chunks
1/4c water
2tbsp cornstarch
Batter-
3 lg eggs
1/2c flour
11/2sp salt
1lb raw shrimp, deveined, blotted dry
oil for deep frying
Pineapple Sauce- Combine first 5 ingred in sm saucepan. Bring to a
boil. Stir water into cornstarch in sm cup. Stir pineapple mix til
boiling & thickened. Keep warm. Makes 3c.
Batter- Beat eggs in sm bowl. Stir in flour & salt.
Dip shrimp into batter. Deep fry in batches in 375 oil for about 4
mins, turning once, til browned. Remove to paper towels to drain. Keep
warm in 200f oven while deep frying rest. Pour sauce over
shrimp or serve sauce on side.
SHRIMP ECSTACY
~Shared by Doe, Oliver, B.C., Canada
A colorful, elegant dish with a delightful mild curry flavor.
1tbsp water
2tsp cornstarch
1 lg egg white
3/4tsp salt
1/2tsp curry powder
1/2tsp sugar
1lb med shrimp
1tbsp oil
1 med onion, thinly sliced
1 sw red ppr, slivered
4 grn onions in 2" pcs, & slivered lengthwise
Stir water in cornstarch in med bowl. Add next 4 ingred, stir. Add
shrimp, stir. Let stand at room temp for 30 mins. Heat wok on med high
til very hot. Add oil, add sliced onion & red pepper. Stir fry
3-4 ins til barely crisp, add shrimp mix. Stir fry for about 3 mins til
very hot. Sprinkle with green onion.
Makes 3c.
SHRIMP OMELET STACK
~Shared by Doe, Oliver, B.C., Canada
This unique looking stack of omelets glistens with a wonderful thick
salty sauce.
1tbsp oil
1c chpd mshrms
8 lg eggs
s&p
12oz-340g raw med shrimp, chpd, deveined
1c fresh bean sprouts
1/2c sliced grn onions
1/4c chkn broth
2tbsp oyster sauce
1tbsp soy sauce
1tbsp water
2tsp cornstarch
1tsp sugar
Heat cooking oil in 8 inch fry pan on medium. Add mshrms. Cook 3 mins
til mshrms are browned, transfer to sm bowl. Beat eggs, salt &
pepper in med bowl til frothy. Add shrimp, bean sprouts, grn onion
& mshrms. Mix well. Heat same greased fry pan on med. Spoon
1/2c egg mix into fry pan, swirling to coat bottom of pan. Cook 1-2
mins til bottom is browned. Turn omelet. Cook 1 min til shrimp are
pink. Remove to serving plate. Cover, keep warm. Repeat with rest of
egg, stacking omelets on top of each other.
Makes 6 omelets.
Combine rem 6 ingred in sm pot. Heat & stir on med til boiling
& thickened. Pour over omelets. Cut into wedges.
SAUERBRATEN
(Germany)
Marinated Pot Roast in Sweet and Sour Sauce
~Shared by Larry Holmes, Toronto, Canada
1/2 cup dry red wine
1/2 cup red wine vinegar
2 cups cold water
1 medium-sized onion, peeled and thinly sliced
5 black peppercorns and 4 juniper berries coarsely crushed
2 small bay leaves
1 teaspoon salt
4 pounds boneless beef roast, preferably top or bottom round or rump,
trimmed of fat
3 tablespoons lard
1/2 cup finely chopped onions
1/2 cup finely chopped carrots
1/4 cup finely chopped celery
2 tablespoons flour
1/2 cup water
1/2 cup gingersnap crumbs
In a 2- to 3-quart saucepan, combine wine, vinegar, water, sliced
onions, crushed peppercorns and juniper berries, bay leaves and
salt. Bring this marinade to a boil over high heat, then
remove from the heat and let it cool to room temperature.
Place the beef roast in a deep crock or deep stainless-steel or
enameled pot just large enough to hold it comfortably, and pour the
marinade over it. The marinade should come to at least
halfway up the sides of the meat; if necessary add more
wine. Turn the meat in the marinade to moisten it on all
sides. Then cover the pot tightly with foil or plastic wrap
and refrigerate for 2 to 3 days, turning the meat over at least twice a
day.
Remove the meat from the marinade and pat it completely dry with paper
towels. Strain the marinade through a fine sieve set over a
bowl and reserve the liquid. Discard the spices and onions.
In a 5-quarrt flameproof casserole, melt the lard over high heat until
it begins to splutter. Add the meat and brown it on all
sides, turning it frequently and regulating the heat so that ir browns
deeply and evenly without burning. This should take about 15
minutes. Transfer the meat to a platter and pour off and
discard all but about 2 tablespoons of the fat form the
casserole. Add the chopped onions, carrots and celery to the
fat in the casserole and cook them over moderate heat, stirring
frequently, for 5 to 8 minutes or until they are soft and light
brown. Sprinkle 2 tablespoons of the flour over the
vegetables and cook, stirring constantly, for 2 to 3 minutes longer or
until the flour begins to color. Pour in 2 cups of the
reserved marinade and 1/2 cup of water and bring to a boil
over high heat. Return the meat to the casserole. Cover
tightly and simmer over low heat for 2 hours or until the meat shows no
resistance when pierced with the tip of a sharp knife.
Transfer the meat to a heated platter and cover with aluminum foil to
keep it warm while you make the sauce.
Pour the liquid left in the casserole into a large measuring cup and
skim the fat from the surface. You will need 2 1/2
cups of liquid for the sauce. If you have more, boil it
briskly over high heat until it is reduced to that amount; if
you have less, add some of the reserve marinade. Combine the liquid and
the gingersnap crumbs in a small sauce pan, and cook over moderate heat
and thicken it slightly. Strain the sauce through a fine
sieve, pressing down hard with a wooden spoon to force as much of the
vegetables and crumbs through as possible. Return
the sauce to the pan, taste for seasoning and let it simmer
over a low heat until ready to serve.
To serve, carve the meat into 1/4 –inch slices and arrange the slices
attractively in overlapping layers on a heated
platter. Moisten the slices with a few tablespoons of the
sauce and pass the remaining sauce separately in a sauceboat.
Typically, sauerbraten is served with dumplings or boiled potatoes and
cabbage.
Note: If you prefer, you may cook the sauerbraten
in the oven rather than on top of the stove. Bring the
casserole to a boil over high heat, cover tightly and cook in a
preheated 350-degree oven for about 2 hours.
Serve 6 to 8 persons
HANGOVER SOUP
(Hungary)
~Shared by Larry Holmes, Toronto, Canada
1/2 pound Polish sausage, thinly sliced
2 slices bacon
1 medium onion, chopped
1 medium green pepper, chopped
4 cups beef broth
1 16-ounce can sauerkraut, rinsed, drained, and snipped’
1 cup sliced fresh mushrooms
2 stalks celery, sliced
2 tomatoes, chopped
2 teaspoons paprika
1 teaspoon caraway seed
1/2 cup sour cream
2 tablespoons all-purpose flour
In Dutch oven cook sausage and bacon until sausage is brown and bacon
is crisp.
Remove sausage and bacon and drain; reserve
drippings. Crumble bacon. To drippings add onion and green
pepper; cook until tender but not brown. Dain off
fat. Stir in cooked sausage and bacon, beef broth,
sauerkraut, mushrooms, celery, tomatoes, paprika and caraway
seed. Bring to boiling; reduce heat.
Cover and simmer 45 minutes.
Meanwhile, combine sour cream and flour. Gradually stir about
1 cup of hot soup into sour cream mixture. Return to Dutch
oven. Cook and stir until thickened and bubbly.
Cook and stir a minute more.
Makes 6 servings
TARATOR YOGURT SOUP
(Bulgaria)
~Shared by Larry Holmes, Toronto, Canada
2 medium cucumbers
2 cups plain yogurt
1 1/2 cups milk
1/2 cup broken walnuts
1 tablespoon olive oil
1 tablespoon snipped parsley
1 teaspoon salt
1/2 teaspoon dried mint, crushed
Mint sprigs (optional)
Slice 12 thin slices from 1 cucumber; ser aside.
Chop remaining cucumber. In a bowl combine chopped cucumber,
yogurt, milk, walnuts, olive oil, parsley, salt and mint.
Cover and chill thoroughly.
Garnish each serving with cucumber slices and sprig of mint, if
desired.
Makes 4 to 6 servings.
COTTAGE CHEESE PATTIES
(Ukraine)
~Shared by Larry Holmes, Toronto, Canada
1 beaten egg
1 cup dry cottage cheese
2 tablespoons shelled sunflower seeds
1/4 teaspoon salt
1/8 teaspoon caraway seed
1/3 to 1/2 cup all-purpose flour
1 tablespoons butter
In mixing bowl combine egg, cottage cheese, sunflower seeds, salt and
caraway seed. Stir in enough of the flour to make a stiff
mixture. Shape into four 3/4 inch
patties. Sprinkle each patty with some of the remaining
flour. In skillet cook patties in hot butter over
medium heat for 5 minutes on each side until brown. Dollop
with sour cream, if desired.
Makes 4 servings.
HUSSAR ROAST
(Poland)
~Shared by Larry Holmes, Toronto, Canada
1/2 cup vinegar or vodka
3-poound beef eye of the round roast
1 cup beef broth
1 large onion, cut into wedges
1/4 cup sliced green onion
1 bay leaf
1 stalk celery, chopped
2 tablespoons butter
1 beaten egg
1/3 cup fine dry bread crumbs
1/4 cup cold water
2 tablespoons cornstarch
parsley sprigs
canned sliced beets, drained
In Dutch oven being vinegar or vodka to boiling. Add
meat; cook for 1 minute on each side in the boiling liquid.
Discard vinegar or vodka. Add beef broth, onion
wedges, and bay leaf to meat. Cover and simmer about 2 hours
or until meat is tender. Remove meat and set aside.
Discard bay leaf.
For stuffing, in skillet cook green onion and celery in the hot butter
until tender but not brown. In bowl combine egg, onion
mixture and bread crumbs.
Cut slits in meat from edge to center about 3/4 inch apart to
make 8 pockets. Spoon about 2 tablespoons stuffing into each
pocket. Return stuffed meat to Dutch Oven . Cover
and simmer over low heat 30 minutes more. Transfer meat to
serving platter; keep warm. Skim fat from pan
juices. Add water to juices, id necessary to measure 2 cups; return
Dutch Oven Combine the 1/4 cup water and
cornstarch; stir into pan juices. Cook and stir
until thickened and bubbly.
Cook and stir 2 minutes more. Pass with meat. Slice
meat between pockets. Garnish with parsley and beets.
Serves 8 to 10
ISRAELI SALAD
~Shared by Jean M., OH
I ate this salad in Israel when I visited there in 1997. I loved it,
and it was served at every hotel buffet table.
2 to 4 cucumbers
4 large tomatoes
1 seeded green pepper
1 seeded red pepper
1 med onion
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tbsp lemon juice
Finely dice all vegetables, the smaller the better, and mix in a bowl.
Add oil and lemon juice Season to taste, and serve These things can be
addd to suit your taste and have a richer salad: Green or black chopped
olives,grated carrots,cubed avocado, radishes, green onions,hot
peppers,grated lemon peel, chopped lettuce or cabbage.
Note; Oil and lemon juice will need to be adjusted to suit amount of
additions. I find that a bit of sugar improves the taste.
CHINESE EGG FOO YUNG
Family Style
~Shared by Jean M., OH
This is an easy and tasty recipe that I have made many times.
Serves: 3 to 4, or 5 to 6 as part of a multicourse meal
Ingredients:
5 large eggs
1 teaspoon salt
1 teaspoon dry sherry (opt, use broth)
Dash black pepper
1 cup shredded cooked pork, chicken, ham, beef, or shrimp or
crab meat
1/2 cup shredded celery, no leaves
1 cup fresh mushrooms - wash, drain well, and slice thin or chop
1 cup fresh bean sprouts or drained canned
1/4 cup thinly sliced onion
3 tablespoons canola, corn, or peanut oil
Directions: Gently beat the eggs with the salt, sherry, and pepper. Add
the meat, celery, bean sprouts mushrooms and onion and mix well.
Heat the oil in a nonstick wok or stir-fry pan over medium-high heat
until the oil is just not smoking. Test by dipping the end of a spatula
into the egg mixture and then into the oil; it should sizzle. Add the
egg mixture to the hot oil in spoonfuls, like a pancake Let the eggs
sit without stirring until the bottom is slightly set but the top is
still runny. With a spatula, turn cakes over to set and brown the other
side. Remove to a serving platter. Serve immediately.
Chinese Brown Sauce
Make the sauce before cooking the cakes.
Mix together:
1 cup homemade Chinese Chicken broth, plus 1/2 teaspoon salt or 1 cup
of canned chicken broth
1 teaspoon ketchup
1 1/2 teaspoons soy sauce
2 tablespoons flour, mixed with 2 tablespoons cold water into a smooth
paste, in a saucepan
Cook over medium heat, stirring constantly with a wire whisk. Bring to
a boil and stir until the sauce is thickened. Simmer 2 minutes to
eliminate the raw taste of the flour. Serve sauce over the
cooked pancakes.
CHINESE MANGO PUDDING
~Shared by Luanne, FL
This is from a Stephan Wong recipe book. It is a heart healthy recipe.
Ingredients:
2 envelopes (1 tablespoon) unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot water
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent evaporated milk
8 ice cubes
lime wedges, optional fresh mango slices for garnish, optional
Preparation:
Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes. Pour
gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly bowl or mold and chill until set, at least 3
hours. To serve, dip jelly mold briefly in hot water then turn pudding
out onto platter. Squeeze on some lime juice, garnish with mango slices
if desired and serve. (Best eaten within a day).
Serves 8.
Each serving includes: Calories 208,
49 g Carbohydrates,
5 g Protein,
1 g Fat, trace Saturated Fat,
3 mg Cholesterol,
4 g Fiber,
42 mg Sodium,
345 mg Potassium.
SPANISH SANGRIA
~Shared by Luanne, FL
Traditional Spanish Sangria!
Ingredients:
1 Bottle of red wine
2 oranges, juiced
4 peaches, cut into small pieces
5 dessert spoons sugar
2 pieces of lemon skin
Steps:
1: Choose a red wine - Sangria is a refreshing drink and you don't need
to use a vintage wine. Put the wine into a jug, (large
pitcher) add the sugar, and stir until it is properly dissolved.
2: Squeeze the two oranges, and add the juice to the jug. Save a slice
of orange skin to decorate.
3: Wash the peaches, peel them and cut them into small quarters (e.g.
six per peach). Add them to the jug. If it is not Summer, you can use
any other in-season fruit.
4: Put the jug into the fridge. Sangría should always be served
chilled. If you want to reduce the alchohol concentration, add icecubes
and slices of lemon. If you want to increase the alcohol concentration,
add a small amount of cognac or rum.
DILL PICKLE SOUP
(Zupa Ogorkowa)
~Shared by Pat, Merritt Island, FL
The following recipe is Polish. I haven't tried
this one yet, but I'll get to it. LOL!
(About 6 servings)
INGREDIENTS:
4 large dill pickles, diced or thinly sliced
2 Tbs flour
2 Tbs butter or margarine
3 C meat broth, bouillon, or stock
2/3 C pickle juice or water
2 1/2 C cubed boiled potatoes (opt)
1 C sour cream
DIRECTIONS:
1. Coat pickles with flour.
2. Melt butter in a large skillet. Add pickles and
stir-fry over medium heat 3 minutes.
3. Stir in beef broth, pickle liquid, and potatoes, if
using. Cook over medium heat 15 minutes, stirring
occasionally.
4. To serve, mix in sour cream or spoon dollops of sour cream
into each bowl before ladling in soup.
PICKLED CARROTS
(Carote con Olio e Aceto)
~Shared by Pat, Merritt Island, FL
(1 pint pickles)
INGREDIENTS:
6 to 8 medium carrots or equivalent amount of baby carrots
2 Tbs olive oil
boiling salted water
1 clove garlic, cut in quarters (I use more)
1 hot green pepper
1/2 tsp salt
wine vinegar
DIRECTIONS:
1. Pare and cut carrots in strips. Cut the baby
carrots in halves or thirds.
2. Cook in a small amount of boiling salted water in a
covered saucepan until just tender. Drain and cool.
3. Pack carrots in a Mason or Ball jar and add oil, garlic,
hot pepper and salt. Cover carrots with wine vinegar.
4. Store covered in refrigerator at least 24 hours.
Drain and serve cold.
BAKED FISH WITH TOMATOES, ONIONS & PARSLEY
(Greek)
~Shared by Pat, Merritt Island, FL
(4 servings)
INGREDIENTS:
1/4 C olive oil
2 lg onions, coarsely chopped
1 can (20 oz) tomatoes, undrained
1/2 C white wine
1/2 C parsley, chopped
1 garlic clove, crushed
salt and pepper to taste
3 lbs. fish fillets (firm fleshed)
DIRECTIONS:
1. Heat olive oil in a saucepan. Add onion and cook
until translucent. Add tomatoes, wine, parsley, garlic, salt
and pepper. Simmer covered 10 minutes.
2. Place fish in a large baking dish. Cover with
sauce.
3. Bake at 350F about 25 minutes, or until fish flakes easily
when tested.
TZATZIKI
Greek
~Shared by Pat, Merritt Island, FL
(Makes about 2 1/2 - 3 cups)
2 C plain yogurt
1 burpless (English) cucumber, peeled and finely grated
2 cloves of garlic, grated
1 Tbs. lemon juice
Dried or fresh dill to your own taste
1 Tsp. salt (to taste)
For best results: Drain yogurt through cheese cloth or coffee filter
for at least 2 hours. Overnight is best. Drain
grated cucumber in the same manner. Squeeze as much juice
from cucumber as possible. Mix yogurt and cucumber together.
Add lemon juice, grated garlic, dill and salt to yogurt
mixture. Mix well. Place in refrigerator for 3 or 4
hours for the flavors to blend before serving.
***NOTE I cut this in half. Save the liquid from
draining the yogurt and the cucumber in case the tzatziki is a little
dry. Extra yogurt or sour cream can be used to thin it
also. Mint can also be used in place of dill.
This makes an excellent salad dressing, dipping sauce and it is always
used in gyros.
GREEN ONION SAUCE
(probably Polish)
~Shared by Pat, Merritt Island, FL
This is good as a sauce or dressing on veggies, chicken and fish.
(About 1 1/3 cup)
INGREDIENTS:
1 C sour cream
3 Tbs sliced green onion
1 egg yolk, beaten
2 Tbs yellow mustard
1 tsp lemon juice
1/2 tsp sugar
1/4 tsp salt
DIRECTIONS:
Combine all ingredients. Serve hot or cold.
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COUSCOUS
CASABLANCA
~Shared by Linda H., Rosharon, TX
8 servings
1 10 ounce package couscous, plus ingredients to prepare mix
1 1/2 cups frozen onion seasoning blend
1 1/2 teaspoons minced garlic
1 1/2 teaspoons curry powder
2 tablespoons butter
2 cups cooked chicken breast (cubed)
1 11 ounce can mandarin oranges (drained)
8 ounces feta cheese (crumbled)
1. Prepare couscous according to package directions.
2. Saute onion blend and garlic in butter in medium skillet until
tender, about 3 minutes; stir in curry powder. Add chicken and cook
until warm.
3. Combine all ingredients in serving bowl.
Nutrition Facts: 305 calories 10.1g total fat 36g carbohydrate; 17.5g
protein
Source: American Dairy Association
http://ilovecheese.com
BABA GHANOUSH
~Shared by Patricia, Charlevoix, MI
2 medium eggplants, sliced
2 cloves garlic, unpeeled
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons minced fresh parsley
Salt and pepper to taste
Place eggplant and garlic on a lightly oiled broiler pan or grill. Coat
eggplant lightly with olive oil cooking spray. Cook for several minutes
until garlic peel is browned. Turn garlic and cook for a few minutes
more until browned. Remove garlic. Continue cooking eggplant until
lightly browned on one side, turn and cook until browned.
Remove skin from garlic and eggplant and puree in a blender or food
processor until smooth. As mixtureblends, add lemon juice, olive oil,
parsley and salt and pepper. Serve at room temperature. Serve with
whole-grain bread.
2 tablespoons equal:
25 calories
0 cholesterol
1.5 g total fat
MOO-SHU CHICKEN
~Shared by Maggie, TX
Makes: 10 rolls
Prep: 10 minutes
Cook: 10 minutes
Ingredients
1 tablespoon sesame oil
2 cloves garlic, chopped
1 bag (10 ounces) shredded coleslaw mix
1 bag (8 ounces) shredded carrots
4 scallions, sliced
1/4 cup hoisin sauce
2 tablespoons reduced- sodium soy sauce
10 flour tortillas (6 inches)
3 cups shredded cooked chicken (from a rotisserie chicken)
Directions
1. In a large nonstick skillet, heat the oil over medium heat. Add the
garlic, coleslaw mix, carrot and scallions. Cook, stirring
occasionally, for 8 minutes, until vegetables are softened.
2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken;
stir to combine with vegetables and heat through.
3. To serve, heat tortillas following package directions. Spoon 1/2 cup
of chicken mixture down center of tortilla and roll up.
Nutrition Facts
Calories 190, Total Fat (g) 5, Saturated Fat (g) 1, Cholesterol (mg)
19, Sodium (mg) 897, Carbohydrate (g) 25, Fiber (g) 3, Protein (g) 12
Source: Parents Magazine
HERB-GRILLED CHICKEN BREASTS
~Shared by Maggie, TX
Thai style at its very best. These powerfully seasoned chicken breasts
grill up smoky and moist. Serve with minted iced tea and Asian beers.
For dessert, offer mango sorbet with pineapple.
Yield: Serves 6
1/3 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1/3 cup finely chopped cilantro
3 tablespoons finely chopped peeled fresh ginger
4 garlic cloves
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce (nam pla)
1 1/2 tablespoons canola oil
1 1/2 tablespoons (packed) dark brown sugar
1 serrano chili, stemmed, chopped
6 skinless boneless chicken breast halves (about 2 1/2 pounds total)
Combine first 10 ingredients in processor. Process until well blended,
scraping down sides of bowl occasionally.
Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over
chicken, covering completely. Cover dish; chill at least 2 hours,
turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.)
Meanwhile, prepare barbecue (medium-high heat). Grill chicken until
cooked through, about 5 minutes per side.
Cut chicken crosswise into thin slices. Transfer to plates and serve.
Per Serving: calories, 291; total fat, 9 g; saturated fat, 2 g;
cholesterol, 121 mg.
Source: Bon Appétit - July 1998
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MIDDLE
EASTERN-STYLE CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 pound boneless, skinless chicken breast, trimmed of all
fat and cut into bite-sized pieces
- 2 cups frozen mixed pepper and onion stir-fry
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 cup fat-free, low-sodium or regular chicken broth
- 1 (14-1/2 ounce) can low-sodium or regular diced tomato
- 1/2 cup dark raisins
- 1 large bay leaf
- 1-1/2 teaspoons dried thyme leaves
- 1 teaspoon cumin
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 1/8 teaspoon black pepper
- Salt to taste (optional)
DIRECTIONS
In a nonstick skillet coated with nonstick spray coating, cook the
chicken pieces over medium heat, turning frequently, until they begin
to brown.
Add the onion and pepper mixture, garlic, oil and 1 tablespoon of the
broth to the skillet. Stir up any browned bits from the bottom of the
pan. Raise the heat and bring to a boil.
Lower the heat again and cook over medium heat, stirring frequently, 2
or 3 minutes, or until the onion is slightly softened. Add the
remaining broth, tomato, raisins, bay leaf, thyme, cumin, allspice,
cloves, and black pepper.
Bring to a boil, reduce the heat, and simmer, uncovered, about 20
minutes, or until the chicken is tender and the sauce has cooked down
slightly. Remove the bay leaf and discard. Add salt to taste (if
desired).
Serve at once, or transfer to a casserole, cover, and refrigerate. The
chicken will keep for 2 to 3 days in the refrigerator.
Nutritional Information Per Serving (3 pieces): Calories: 99, Fat: 2 g,
Saturated Fat: 0 g, Cholesterol: 27 mg, Sodium: 106 mg, Carbohydrate: 9
g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 11 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
SCALLION AND OLIVE HUMMUS
~Shared by Mary S., Nashville, TN
Yield: About 1-3/4 cups
INGREDIENTS
- 16 ounce can garbanzo beans
- 1/4 cup sesame tahini
- 1 tablespoon plus 1 teaspoon lemon juice
- 2 teaspoons extra virgin olive oil
- 2 teaspoons crushed garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon coarsely ground black pepper
- 1/4 cup (packed) chopped fresh parsley
- 1/3 to 1/2 cup sliced scallions
- 1/2 cup coarsely chopped black olives
DIRECTIONS
Drain the beans, reserving 2 tablespoons of the liquid. Place the
beans, tahini, lemon juice, olive oil, garlic, cumin, pepper and 1
tablespoon of the reserved liquid in the bowl of a food processor and
process until smooth.
Add the parsley and scallions and process until finely chopped. Add the
olives and process until the olives are finely chopped. Add a little
more of the reserved liquid if the mixture seems too thick.
Serve immediately with wedges of warm whole-grain pita bread or
whole-grain crackers with celery sticks, or cover and refrigerate until
ready to serve.
Nutritional Information Per Serving (per 2 tablespoon serving):
Calories: 62, Carbohydrate: 6 g, Cholesterol: 0 mg, Fat: 3.8 g,
Saturated Fat: 0.4 g, Fiber: 1.6 g, Protein: 2.2 g, Sodium: 126 mg,
Calcium: 22 mg
Diabetic Exchanges: 1/3 Starch, 1/3 Lean Meat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
THAI SHRIMP
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving size: 1/4 pound shrimp with 2 tablespoons sauce
INGREDIENTS
- 1 tablespoons lime juice
- 1 teaspoons Thai fish sauce
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon cooking oil
- 4 cloves garlic minced
- 2 small, fresh, hot chilies, minced (optional)
- 1 pound large, peeled and deveined, raw shrimp
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
DIRECTIONS
In a small bowl, combine the lime juice, fish sauce, brown
sugar, and cornstarch. Set aside.
Place a skillet or wok over medium-high heat and add the oil, garlic
and chili. Saute for 2 minutes and add the shrimp, sauteing for 3 to 5
minutes or until shrimp turn white.
Add the basil and mint and stir in the lime juice mixture. Cook for 2
more minutes and serve.
Nutritional Information Per Serving: Glycemic Index: 62, Glycemic Load:
2, Calories: 170, Protein: 24 g, Carbohydrate: 4 g, Fiber: 0 g, Fat: 5
g, Saturated Fat: 2 g, Cholesterol: 220 mg, Sodium: 253 mg
Diabetic Exchanges Per Serving: 4 Very Lean Meat, 1 Fat
Source: The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
BEET BORSCHT
~Shared by Mary S., Nashville, TN
Yield: 8 servings (about 1-1/4 cups each)
INGREDIENTS
- 4 medium beets, peeled, cut into julienne strips
- 8 ounces low-fat smoked Polish sausage, sliced
- 1/2-1 tablespoon margarine
- 6 cups reduced-sodium fat-free beef broth
- 1 small head red cabbage, thinly sliced or shredded
- 2 carrots, cut into julienne strips
- 1 clove garlic, minced
- 1 bay leaf
- 2-3 teaspoons sugar or Splenda
- 2 tablespoons cider vinegar
- Salt and pepper, to taste
- Finely chopped dill weed or parsley, as garnish
DIRECTIONS
Saute beets and sausage in margarine in Dutch oven 3 to 4 minutes. Add
broth, cabbage, carrots, garlic, bay leaf, sugar, and vinegar; heat to
boiling. Reduce heat and simmer, covered, until vegetables are tender,
20 to 30 minutes. Discard bay leaf; season to taste with salt and
pepper. Pour soup into bowls; sprinkle with dill weed.
Nutritional Information Per Serving (1-1/4 cups each): Calories: 120,
Fat: 3.7 g, Saturated Fat: 0.4 g, Cholesterol: 17.2 mg, Sodium: 437 mg,
Protein: 10.9 g, Carbohydrate: 13.1 g
Diabetic Exchanges: 3 Vegetable, 1 Meat
Source: 1,001
Delicious Recipes for People with Diabetes
KUNG PAO SHRIMP
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/2 tablespoon hoisin sauce
- 1 tablespoon dry sherry
- 1 teaspoon granulated sugar
- 1/2 to 1 teaspoon chili paste
- 1 egg white
- 1 tablespoon cornstarch
- 1 pound medium shrimp, shelled and deveined
- 1 tablespoon vegetable oil
- 1/2 teaspoon fresh grated gingerroot
- 1 garlic clove, minced
- 1/4 cup unsalted, dry-roasted peanuts
DIRECTIONS
In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste.
Mix well and set aside.
In a medium bowl, combine egg white and cornstarch. Beat well. Add
shrimp and mix well to coat. Set aside.
Heat oil in large skillet or wok over medium-high heat. Add shrimp,
ginger, and garlic. Cook, stirring, for 2 to 3 minutes or until shrimp
are opaque-pink. Add hoisin-sauce mixture. Cook, stirring, for 1 to 2
minutes or until shrimp are well coated. Stir in peanuts and serve.
Nutritional Information Per Serving (4 ounces):
Glycemic Index: 28, Glycemic Load: 1, Calories: 236, Protein: 25 g,
Carbohydrate: 5 g, Dietary Fiber: 1 g, Fat: 10 g, Cholesterol: 172 mg,
Sodium: 223 mg
Exchanges: 3 Lean Meat, 2 Fat, 1/2 Fruit
Source: The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
SLOW-COOKED SICILIAN POT ROAST
~Shared
by Mary S., Nashville, TN
Yield:
8 servings
INGREDIENTS
- 2-1/2 pound well-trimmed top round roast or flat half
brisket
- 1/2 teaspoon coarsely ground black pepper
- 2 cups sliced fresh mushrooms
- 1 cup chopped onions
- 1 cup chopped red or green bell peppers or 1 cup
roasted bell peppers, drained and chopped
- 14-1/2 ounce can diced Italian-style tomatoes, undrained
- 6-ounce can tomato paste with roasted garlic or Italian
seasonings
DIRECTIONS
Rinse the meat with cool water and pat it dry with paper towels.
Sprinkle both sides with some of the pepper. Coat a large nonstick
skillet with nonstick cooking spray and preheat over medium-high heat.
Place the meat in the skillet and cook for 2 to 3 minutes on each side,
until nicely browned.
Place the mushrooms, onions, and bell peppers in a 3-quart slow cooker
and top with the roast. Pour the tomatoes over the meat. Cover and cook
on high for 5 hours or on low for 10 hours, until the meat is very
tender.
Remove the roast to a serving platter and cover loosely with aluminum
foil to keep warm. Add the tomato paste to the remaining slow cooker
mixture and stir to mix well.
Slice the roast across the grain and serve hot accompanied by the
sauce. Serve with pasta if desired.
Nutritional Information Per Serving (1/8 of recipe): Calories: 221,
Carbohydrate: 12 g, Cholesterol: 80 mg, Fat: 5.7 g, Saturated Fat: 1.7
g, Fiber: 2 g, Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg
Diabetic Exchanges: 3 Lean Meat, 2 Vegetable
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
GRECIAN-STYLE GROUPER
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 grouper fillets (5 ounces each)
- 1 tablespoon Greek seasoning
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
Topping:
- 4 cups chopped fresh spinach
- 2 medium plum tomatoes, diced
- 1 teaspoon crushed garlic
- 2 tablespoons dry white wine
- 1/4 cup reduced-fat feta cheese (plain or with
sun-dried tomatoes and herbs)
DIRECTIONS
Rinse the fillets with cool water and pat dry with paper towels.
Sprinkle both sides of each fillet with some of the Greek seasoning.
Coat a large nonstick skillet with the olive oil and preheat over
medium-high heat. Add the fish and cook for several minutes, until
nicely browned on the bottom.
Turn the fillets, cover, and cook for several minutes more, until the
fish turns opaque and flakes easily with a fork. Remove the fish from
the skillet and set aside to keep warm.
Add the spinach, tomatoes, garlic, and wine to the skillet. Cook over
medium-high heat for a couple of minutes, until the spinach is wilted
and the tomatoes just begin to soften. Add a little more wine if the
skillet starts to dry out, but only enough to prevent scorching.
Place a fish fillet on each of 4 serving plates and top each fillet
with a quarter of the vegetable mixture and a sprinkling of the feta
cheese. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 218,
Carbohydrate: 3 g, Cholesterol: 57 mg, Fat: 8.2 g, Saturated Fat: 2.2
g, Fiber: 1 g, Protein: 32 g, Sodium: 482 mg, Calcium: 108 mg
Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
SPAGHETTI ALLE OLIVE E POMODORO
(Spaghetti with Olives and Tomatoes)
~Shared by Mary S., Nashville, TN
Yield: 4 main dish servings
INGREDIENTS
- 16 ounces Dreamfields Spaghetti
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon red onion, chopped
- 1/4 teaspoon hot pepper flakes
- 1/4 cup white wine or chicken broth
- 1 can (28-ounces) whole peeled tomatoes
- 1/2 cup sliced black olives
- 2 tablespoons capers, drained
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
- 1/4 cup Parmesan cheese
DIRECTIONS
Heat oil in a large skillet over medium heat.
Cook garlic, onion and pepper flakes 5 minutes or until sizzling hot.
Add wine or chicken broth and cook until liquid has evaporated, about 3
minutes.
Drain tomatoes and break up. Add into skillet along with olives and
cook 5 minutes. Add oregano and basil, cook on medium for 10 minutes,
stirring frequently.
Prepare pasta according to package directions; drain well. Toss pasta
with sauce and Parmesan cheese. Serve immediately.
Note: Using fresh ingredients, like herbs, increases the intensity of
the flavor. This basic tomato sauce may be made ahead of time and
stored in the refrigerator for up to 48 hours or freezer up to 2
months.
Nutritional Information (Per Serving): Calories: 443; Protein: 17 g;
Sodium: 541 mg; Cholesterol: 6 mg; Fat: 9 g; Saturated Fat: 2g; Dietary
Fiber: 10g; Digestible Carbohydrates: 27g
Source: Dreamfields
Healthy Carb Pasta
ITALIAN MEATBALL SOUP
~Shared by Mary S., Nashville, TN
Yield: 8 servings (about 2 cups each)
INGREDIENTS
- 1-1/2 pounds ground turkey
- 2 egg whites
- 1/4 cup seasoned dry bread crumbs
- 4 cloves garlic, minced, divided
- 3 tablespoons Italian seasoning, divided
- Olive oil cooking spray
- 4 cans (15 ounces each) reduced-sodium chicken broth
- 3 cups water
- 2 cups green beans, diagonally cut into 1/2-inch pieces
- 4 medium carrots, sliced
- 2 medium onions, coarsely chopped
- 8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch
pieces
- 2 medium plum tomatoes, coarsely chopped
- Salt and pepper, to taste
DIRECTIONS
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2
tablespoons of Italian seasoning until well blended; shape mixture into
32 meatballs. Spray large saucepan with cooking spray; heat over medium
heat until hot. Cook meatballs until browned on all sides, 5 to 7
minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2
cloves garlic, and remaining 1 tablespoon Italian seasoning to
saucepan; heat to boiling. Reduce heat and simmer, covered until
vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer,
uncovered, until pasta is al dente, about 10 minutes. Season to taste
with salt and pepper.
Nutritional Information Per Serving (about 2 cups): Calories: 270, Fat:
8.7 g, Cholesterol: 31.7 mg, Sodium: 174 mg, Protein: 19 g,
Carbohydrate: 30.2 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
Source: 1,001
Delicious Recipes for People with Diabetes
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHOW
MEIN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/4 lb. pork tenderloin, cut in thin strips with grain of meat
1/3 lb. pea pods
4 water chestnuts, sliced
5 stalks celery, sliced
2 stalks broccoli, chopped
1 package bean sprouts
Fry pea pods in hot fat. Add celery and water chestnuts. Remove from
pan. In separate pan, fry for 1 minute bean sprouts. Remove from pan.
Add 3 tbs. oil to pan if needed. Add chopped broccoli. Remove from pan
after crisp-tender cooking. Marinate meat in: 1/2 tsp. cornstarch 1
tbs. soy sauce Add 4 tbs. oil to skillet. Heat, add meat, salt and
vegetables. Mix: 1 tbs. cornstarch 1/4 tsp. Accent Add 1/2 cup water to
above mixture. Thicken if necessary. Pour mixture over pan fried
noodles.
Serves 2.
BAKED SALMON WITH SOUTHEAST ASIAN MARINADE
~Shared by Maggie, TX
Serves 2
Ingredients
1/2 cup pineapple juice
2 garlic cloves, minced
1 teaspoon low-sodium soy sauce
1/4 teaspoon ground ginger
2 salmon fillets, each 4 ounces
1/4 teaspoon sesame oil
Freshly ground black pepper, to taste
1 cup diced fresh fruit, such as pineapple, mango and papaya
Directions
In a small bowl, add the pineapple juice, garlic, soy sauce and ginger.
Stir to mix evenly.
Arrange the salmon fillets in a small baking dish. Pour the pineapple
juice mixture over the top. Put in the refrigerator and marinate for 1
hour. Turn the salmon periodically as needed.
Preheat the oven to 375 F. Lightly coat 2 squares of aluminum foil with
cooking spray. Place the marinated salmon fillets on the aluminum foil.
Drizzle each with 1/8 teaspoon sesame oil. Sprinkle with pepper and top
each with 1/2 cup diced fruit.
Wrap the foil around the salmon, folding the edges down to seal. Bake
until the fish is opaque throughout when tested with the tip of a
knife, about 10 minutes on each side. Transfer the salmon to warmed
individual plates and serve immediately.
Nutritional Analysis(per serving) Serving size: 1 fillet
Calories 310 Cholesterol 67 mg
Protein 23 g Sodium 174 mg
Carbohydrate 24 g Fiber 1 g
Total fat 13 g Potassium 591 mg
Saturated fat 3 g Calcium 37 mg
Monounsaturated fat 4 g
Source: Mayo
Clinic
BEEF BRACIOLE
~Shared by Maggie, TX
An Italian dish that is excellent; beef rolled up around wonderful
herbs, prosciutto, and cheese in a wine reduction sauce.
Serves 2.
Prep Time: 30 mins
Cook Time: 2:00 hours
Ingredients:
1 lb. round steak
1 15-oz. can diced tomatoes
3 cloves garlic; coarsely chopped
2 Tbsp. olive oil
1/2 cup finely chopped mixed fresh herbs (thyme, oregano, parsley,
lavender, sage)
1/4 cup grated pecorino romano
1/3 cup red wine
2 - 4 thin slices prosciutto
Preparation:
1. Heat oven to 350 degrees.
2. Trim fat off edges of round steak and pound to 1/2" thick. (If you
don't have a meat mallet, a heavy, skillet, rolling pin, or even wine
bottle work.)
3. Season with salt and pepper.
4. Line with prosciutto, then sprinkle with 1/4 cup mixed herbs.
Sprinkle with pecorino. Roll up and tie with twine.
5. Heat oil over medium heat in a medium Dutch oven.
6. Add roast and brown on all sides.
7. Add wine and reduce, scraping up browned bits. Add tomatoes, garlic,
and remaining herbs. Cover and place in oven. (Note: Ingredients should
come about 1/2 way up the side of the meat.)
8. Cook for 2 hours, checking one or twice to make sure there's plenty
of liquid in the pot. (Add water if you need to replenish liquid.)
9. Remove roast from broth and allow to rest for 15 minutes before
removing twine and carving.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
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KUNG
PAO CHICKEN
Feel free to adjust the amount of red-pepper flakes to suit your taste.
Serves: 4
Prep. time: 10 minutes
Cooking time: 5 minutes
4 boneless skinless chicken breasts, (about 1-1/3 pounds in all), cut
into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white wine vinegar, or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch
pieces
1/4 teaspoon red pepper flakes
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce,
1 tablespoon of the sherry, and the 1 tablespoon cornstarch. In a small
bowl, combine the sugar, vinegar, sesame oil, water, and the remaining
4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons
cornstarch. In a wok or large frying pan, heat 1 tablespoon of the oil
over moderately high heat. Add the peanuts and stir-fry until light
brown, about 30 seconds. Remove from the pan. Heat the remaining 1
tablespoon oil. Add the white part of the scallions and the red-pepper
flakes to the pan and cook, stirring, for 30 seconds. Add the chicken
with its marinade and cook, stirring, until almost done, 1 to 2
minutes. Add the soy-sauce mixture and the scallion tops and simmer
until the chicken is just done, about 1 minute longer. Stir in the
peanuts.
Source: Food and Wine Quick from Scratch
THREE VEGETABLE LASAGNA
I made this once, as is. It was good. The second time, I made it with
shrimp and (canned) crab meat added in the second layer. It was sooo
very good!
8 ounces dried lasagna noodles (9 or 10 noodles)
2 beaten eggs
2 cups cream-style cottage cheese
1 15-ounce carton ricotta cheese
2 teaspoons dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 tablespoons all-purpose flour
1/2 to 1 teaspoon black pepper
1-1/4 cups milk
1 10-ounce package frozen chopped spinach, thawed and
thoroughly drained
1 10-ounce package frozen chopped broccoli, thawed and
thoroughly drained
1 cup shredded carrot
3/4 cup shredded Parmesan cheese (3 ounces)
1 8-ounce package package shredded mozzarella cheese (2 cups)
Directions
1. Cook lasagna noodles according to package directions. Drain; set
aside.
2. In a medium bowl combine eggs, cottage cheese, ricotta, and Italian
seasoning. Set aside.
3. In a large skillet cook mushrooms, onion, and garlic in hot oil
until tender. Stir in the flour and pepper; add milk all at once. Cook
and stir until slightly thickened and bubbly. Remove from heat. Stir in
the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
4. To assemble, in a greased 3-quart rectangular baking dish, layer
one-third of the noodles, folding or cutting to fit, if necessary.
Spread with one-third of the cottage cheese mixture, then one-third of
the vegetable mixture. Sprinkle with one-third of the mozzarella.
Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup
Parmesan cheese.
5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until
heated through. Let stand for 10 minutes before serving.
Makes 12 servings.
No-Boil Lasagna:
Substitute 6 ounces no-boil lasagna noodles (12) for the lasagna
noodles. Increase milk to 2 cups and spread 1/2 cup of the vegetable
mixture in the bottom of the dish before adding the first layer of
noodles. Continue as above.
To Make-Ahead:
After assembling, cover the unbaked lasagna with foil and chill up to
48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover
and bake 30 to 35 minutes more or until heated through. Let stand for
10 minutes before cutting.
Nutrition Facts
Servings Per Recipe 12 servings Calories 322, Total Fat (g) 15,
Saturated Fat (g) 8, Monounsaturated Fat (g) 5,
Polyunsaturated Fat (g) 1, Cholesterol (mg) 78, Sodium (mg) 388,
Carbohydrate (g) 25, Total Sugar (g) 4,
Fiber (g) 3, Protein (g) 22,
Vitamin A (DV%) 0, Vitamin C (DV%) 24, Calcium (DV%) 37, Iron (DV%) 10,
Starch (d.e.) 1, Vegetables (d.e.) 2, Medium-fat Meat (d.e.) 2, Fat
(d.e.) 1
Percent Daily Values are based on a 2,000 calorie diet.
Source: Better Homes and Gardens Magazine
ZOLA'S GREEK RESTAURANT PASTRY
A Greek version of the classic baklava with pistachios, walnuts, dates
and more!
Ingredients
1 C. pistachios
1 C. walnuts
1 C. hazelnuts
1 C. almonds
1 C. chopped dates
1 egg
2 Tbs. melted butter
1 C. granulated sugar
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 C. brandy
Zest and juice of 1 orange
Zest of 1 lemon
1/2 tsp. salt
1 box filo dough
1/2 C. (1 stick) butter, melted
Sugar Water:
2 C. granulated sugar
3 C. water
4 or 5 whole cloves
1 (4-inch) cinnamon stick
Zest of 1 lemon
1/2 C. brandy
Directions
Combine nuts, dates, egg, butter and sugar in food processor. Pulse
until nuts are broken up and mixture holds together. Place in work bowl
with cinnamon, nutmeg, cloves, brandy, orange juice and zest, lemon
zest and salt and combine. Cut filo in half to form a stack of
rectangles. Each pastry will use three sheets. Brush butter lightly on
the 3 sheets. Place 1/4 C. nut mixture on bottom of filo sheets. Tuck
edges in (1/2-inch on each side) and roll up. Brush with butter and
place on cookie sheet. Repeat with remaining dough. Bake 15-20 minutes
in 350 degree oven, or until lightly browned. In small saucepot combine
sugar water ingredients. Simmer 15 minutes. Place cooled pastries in a
pan with edges, fit snuggly together. Pour warm sugar water over
pastries. Allow to soak up all liquid, turning if necessary.
Refrigerate to help set, if needed. Slice and serve with fresh fruit
whipped cream.
COLD SESAME NOODLES
Makes: 4 servings
20 min
5 min prep
3 Tbsp soy sauce
2 Tbsp rice vinegar
1/2 tsp hot pepper flakes
2 Tbsp brown sugar
1/2 cup creamy peanut butter
1 Tbsp toasted sesame oil
1 tsp grated ginger root
1/2 cup chicken broth
1 lb linguine
chopped scallions, cucumbers, sesame seeds (for garnish)
In saucepan, mix first 8 ingredients (soy to broth), stir until thick
& smooth; set aside. Cook linguine in salted water until al
dente. Drain & rinse with cool water. Mix linguine &
sauce mix in a med. bowl. Serve cold or at room temp with scallions,
cucumbers & sesame seeds as garnish.
TENDER ITALIAN SUGAR COOKIES
3/4 cup shortening
3/4 cup sugar
3 eggs
1 tsp vanilla
3 cups flour
3 tsp baking powder
1/8 tsp salt
Icing:
1/4 cup milk
2 tbsp butter, melted
1/2 tsp vanilla
2 1/2 cups confectioners sugar
Food coloring and colored sugar, optional
In a mixing bowl, cream the shortening and the
sugar. Beat in the eggs and vanilla.
Combine the flour, baking powder, and salt. Gradually add to
the creamed mixture. Mix well. Shape the dough into
1 1/2 inch balls. Place 1 inch apart on ungreased baking
sheets. Bake at 400 F for 8-10 minutes or until lightly
browned. Remove to wire racks to cool.
For the icing, in a small bowl, combine the milk, butter, vanilla, and
confectioners' sugar until smooth. Tint with the food
coloring if desired. Dip the tops of the cookies in
the icing. Sprinkle with colored sugar if desired.
Place on waxed paper until set.
Makes 3 dozen
Source: Taste Of Home
HASSELBACK POTATOES
These are Swedish baked potatoes. Delicious! Change up the seasonings
and herbs to compliment your main dish.
Ingredients
1 lb of Medium Size Thin Skinned Potatoes of Choice
1/4 cup of Hard Grated Cheese of Choice
1 Tsp of dry Oregano
1 Tsp of Paprika
1 Tsp of Onion Powder
1 Tsp of Garlic Powder
1 Tsp Salt
1 Tsp of Ground Pepper
2 Tbl of Vegetable Oil
Combine all dry ingredients and the grated cheese in a large bowl with
oil and mix well.
Cut each potato into wedges then place each wedge in a large wooden
spoon skin side down and slice the wedge not quite all the way through
stopping at the skin in a series of crosswise slices about 1/4-inch
apart or closer so that they are still joined together at the bottom.
The spoon helps from cutting the potato completely through the skin.
Put the cut potatoes in the bowl with the oil mixture and
toss until all the potatoes are covered in the oil mixture.
In a roasting or baking pan large enough to place potatoes in a single
layer, pour the mixed potatoes from the bowl into the pan spreading
them out across the bottom and then cover the pan tightly with a sheet
of aluminum foil and place the pan in a 375 degree preheated oven for
approx. 45 minutes*.
Remove foil and give the potatoes a nice toss trying to place the skin
side down in the pan, cover again with foil and bake for another 10 to
15 minutes.
Remove foil and place under a broiler if needed to crisp them up being
careful not to let them burn.
Serves 4
*Note: Exact cooking time will depend on the size of the potatoes.
Tip: Completely spray your pan with some non stick spray before putting
in the potatoes because they have a tendency to stick and you may lose
the skins to the pan.
PASTITSIO
A popular Greek casserole made of layers of pasta, lamb, cheeses, a
creamy white sauce and a delicate seasoning blend of cinnamon and
nutmeg.
Prep Time: 15 min
Total Time: 55 min
Makes: 6 servings
Macaroni Mixture:
1 cup uncooked elbow macaroni (3 1/2 oz)
1 egg white
1/4 cup grated Parmesan cheese
2 tablespoons milk
Lamb Mixture:
3/4 lb ground lamb
1 1/2 cups cubed peeled eggplant
2 cups Progresso® diced tomatoes (from 28-oz can), drained
1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 clove garlic, finely chopped
Sauce:
1 cup milk
1 tablespoon cornstarch
2 tablespoons grated Parmesan cheese
1 egg, beaten
1. Heat oven to 350°F. Cook and drain macaroni as directed on package.
Stir in remaining macaroni mixture ingredients.
2. Meanwhile, in 10-inch skillet, cook lamb over medium heat about 10
minutes, stirring occasionally, until no longer pink; drain. Stir in
remaining lamb mixture ingredients.
3. In 1-quart saucepan, cook 1 cup milk and the cornstarch over medium
heat, stirring constantly, until mixture thickens and boils. Stir in
remaining sauce ingredients.
4. In ungreased 1 1/2-quart casserole, place half of macaroni mixture.
Top with lamb mixture, remaining macaroni mixture and the sauce.
5. Bake uncovered about 40 minutes or until set in center.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Ground beef can be used instead of the ground lamb.
Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 110); Total Fat 12g
(Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 80mg; Sodium 510mg;
Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 6g); Protein 17g
Percent Daily Value*: Vitamin A 6%; Vitamin C 6%; Calcium 15%; Iron 15%
Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat
Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty
Crocker
HUNGARIAN LEMON POPPY SEED COOKIES
2/3 cup sugar
1/2 cup (1 stick) butter, softened
1 egg
2 tsp. grated lemon peel
1-1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 Tbs. poppy seeds
GLAZE:
1 cup powdered sugar
2 Tbs. lemon juice
1. Heat oven to 350.
2. For cookies, beat sugar and butter in large bowl of electric mixer
at medium speed until creamy. Beat in egg and lemon peel. Combine
flour, baking soda and salt in small bowl; gradually add to butter
mixture. Beat in poppy seeds on low speed.
3. Drop dough by heaping teaspoonfuls 2-inches apart onto ungreased
cookie sheets. Bake 11 to 12 minutes or until edges are lightly
browned. Cool on cookie sheets 1 minute. Remove to wire racks; cool
completely.
4. For glaze, combine powdered sugar and lemon juice in small bowl; mix
well. Drizzle over cookies; let stand until glaze is set, about 20
minutes.
Makes about 2 dozen cookies.
Source: Favorite Brand Name 100 Best Bake Sale Recipes
JOHNNY CARINO'S BOWTIE FESTIVAL
FOR THE BOWTIE FESTIVAL:
1 oz. melted butter
1 tsp. chopped fresh garlic
1/8 cup diced red onion
1/8 cup diced cooked bacon
1/4 cup diced Roma tomatoes
3 oz. sliced cooked chicken
1 oz. heavy (whipping) cream
3 oz. Alfredo sauce (recipe follows)
1/8 cup Asiago cheese
1/2 tsp. salt, pepper, and garlic salt
10 oz. precooked bowtie pasta
In a heated saute pan combine butter, garlic, onions, bacon, tomatoes,
chicken, and spice mixture.
When onions begin to turn translucent, add heavy cream and Asiago
cheese.
Once cheese and cream have reduced by half, add Alfredo sauce and
bowtie pasta. Toss until well combined and remove from fire. Allow to
cool for a few minutes so the cheese and sauce thicken.
ALFREDO SAUCE
1 quart heavy whipping cream
1 cup parmesan cheese
1 tbsp. black pepper
1/4 cup whole milk
Saute heavy cream, milk, and black pepper to a consistent boil. Remove
cream mixture from heat and fold in parmesan cheese. Store completed
sauce in refrigerator until use.
Source: Johnny Carino's Italian Restaurant
MANDARIN SPARE RIBS
5 pounds pork spareribs
1 cup soy sauce
1 cup orange marmalade
3 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon black pepper
Combine soy sauce, marmalade, garlic, ginger and pepper. Spread ribs in
baking pan and pour sauce over. Turn ribs to completely cover with
sauce. Marinate in refrigerator at least 12 hours. Arrange ribs on a
rack in roasting pan. Roast at 325° F. for 1-1/2 hours, basting
frequently. Cut ribs into serving pieces and serve hot.
CHICKEN TIKKA
(Tandoori-Style Grilled Chicken)
2 chickens (3 lbs. each), cut up
1 pint nonfat yogurt
1/2 cup Fank's Red Hot Cayenne Pepper Sauce
1 Tbs. grated peeled fresh ginger
3 cloves garlic, minced
1 Tbs. paprika
1 Tbs. cumin seeds, crushed or 1-1/2 tsp. ground cumin
2 tsp. salt
1 tsp. ground coriander
1. Remove skin and visible fat from chicken pieces. Rinse with cold
water and pat dry. Randomly poke chicken all over with tip of sharp
knife. Place chicken in resealable plastic food storage bags or large
glass bowl. Combine yogurt, Franks RedHot Sauce, ginger, garlic,
paprika, cumin, salt and coriander in small bowl; mix well. Pour over
chicken pieces, turning pieces to coat evenly. Seal bags or cover bowl
and marinate in refrigerator 1 hour or overnight.
2. Place chicken on oiled grid, reserving marinade. Grill over medium
coals 45 minutes or until chicken is no longer pink near bone and
juices run clear, turning and basting often with marinade. (Do not
baste during last 10 minutes of cooking.) Discard any remaining
marinade. Serve warm.
Makes 6 to 8 servings.
Source: Favorite Brand Name 100 Best Chicken Recipes
AUSSIE OMELET
1 onion, diced
1 clove garlic, crushed
1/2 cup sliced fresh mushrooms
1/4 cup diced green bell pepper
12 medium shrimp - peeled and deveined
5 eggs
1/2 cup milk
1 teaspoon curry powder
salt and pepper to taste
1 tablespoon olive oil
4 ounces shredded Cheddar cheese
1 tomato, sliced
In a medium nonstick saucepan over medium heat, cook and stir the
onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix
in shrimp, and cook until opaque. Remove from heat, and set aside. In a
medium bowl, beat together eggs and milk. Mix in curry powder, salt and
pepper. Heat the olive oil in a medium saucepan over medium heat. Pour
in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar
cheese, tomato and the onion and shrimp mixture. Fold eggs over
filling, and serve warm.
DOUBLE NUT BAKLAVA
A more authentic Greek dessert.
1-1/4 cups flaked coconut, toasted
1/2 cup finely chopped macadamia nuts
1/2 cup finely chopped pecans
1/2 cup brown sugar
1 tsp. ground allspice
1-1/4 cups butter, melted
16 oz. pkg. phyllo dough, thawed (14x9 inch sheet size)
1 cup sugar
1/2 cup water
1/4 cup honey
1. In a large bowl, combine the first 5 ingredients; set aside. Brush a
13x9 baking pan with some of the butter. Unroll the sheets of phyllo
dough; trim to fit into pan.
2. Layer 10 sheets of phyllo in prepared pan, brushing each with
butter. (Keep remaining dough covered with plastic wrap and a damp
towel to prevent it from drying out.) Sprinkle with a third of the nut
mixture. Repeat layers twice. Top with 5 phyllo sheets; brushing each
with butter. Brush top sheet of phyllo with butter.
3. Using a sharp knife, cut into 36 diamond shapes. Bake at 350 for
30-35 minutes or until golden brown. Cool completely on a wire rack.
4. In a small saucepan, bring the sugar, water and honey to a boil.
Reduce heat; simmer for 5 minutes. Pour hot syrup over baklava. Cover
and let stand overnight.
Yield: 3 dozen.
Source: Taste of Home Holiday Recipes 2008, 320 Christmas
Classics
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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