| category | imagepath | incredients | notes | procedures | status | title |
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| Main_Meals | 1/4 kilo DEL MONTE Spaghetti, cooked 8 cloves garlic, crushed and fried 1 small onion, sliced 400 grams pork pigue or kasim, cut into chunks 1 pc. laurel leaf 6 Tbsp. olive oil MARINADE 1/4 cup soy sauce 1/4 cup DEL MONTE Red Cane Vinegar 1/4 tsp. pepper 8 cloves garlic, crushed | 1 MARINATE pork for 30 minutes. Drain (reserve marinade). SAUTÉ garlic from marinade, the onion and prok. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in it’s own oil for 3 minutes. Flake meat. 2 COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil. Blend well. Top with fried garlic. | Active | Adobo Pasta | ||
| Appetizers | INGREDIENT: 1- 30cm pastry shell, 1/4 lt cream, 2-3 eggs,1 pound asparagus, 1 onion finly chopped, 1 cup grated gruyere cheese (or mozarella) salt, pepper. | Asparagus may be replaced with other vegetable(s) or precooked shrimps, crabmeat or boneless chickenmeat etc. | Brown slightly onion in a little butter, let it cool down and place in pastry shell, clean & blanch asparagus, cut off tips ( 3 inches ) & place in pastry shell,add ground cheese, beat vigorosly eggs, cream, salt and pepper, pour in shell. Backe at 375 for 30 minutes. | Active | Tarte aux Points D'Asperges | |
| Appetizers | 4 large (or 8 small) Vol-o-vents kept warm in oven, 100 gr onions minced, 600gr mushrooms sliced, 2 tbsp butter, 1 tbsp flour, 1 cup white wine, 1 cup cream, parsley, 1/2 tsp. salt & pepper. | Sauté onions in butter until limp, add mushrooms & blend in flour,salt & pepper, sauté for a few min., add wine heat up & stir, add cream heat up again and fill vol-o-vents with mushrooms top with a bit minced parsley and serve. | Active | Vol-o-vent w/Mushrooms In Cream Sauce | ||
| Appetizers | 3 whole smoked mero ( or trout ) ( about 1 1/4 pounds ), 1 8-ounce package whipped cream, cheese, 1/4 cup low-fat mayonnaise dressing, 3 tablespoons lemon juice, 1/8 teaspoon ground black pepper, 1 tablespoon minced chives or green onion chives for garnish, assorted crackers and cucumber slices. | 1. Cut head and tail from each mero; remove skin and bones and discard. In food processor with knife blade attached, blend mero, cream cheese, mayonnaise dressing, lemon juice, and black pepper until smooth.2. Spoon mero mixture into medium bowl; stir in minced chives. Cover and refrigerate if not serving right away. Allow refrigerated pâté to stand at room temperature 15 minutes to soften before serving. Garnish with chives. Serve with crackers and cucumber slices. | Active | Smoked Mero Pâté | ||
| Appetizers | 1- 30cm pastry shell, 1/4 lt cream, 2-3 eggs, bacon, 1 onion, gruyere cheese (or mozarella) salt, pepper. | Brown slightly sliced bacon and sliced onion in a little butter, let it cool down and place in pastry shell, add ground cheese, beat vigorosly eggs, cream, salt and pepper, pour in shell. Backe at 375° F for aprox. 35 min or until brown. | Active | Quiche Lorraine | ||
| Appetizers | 4 toasted bread slices, 1 piece of box cheese per person, white wine, paprika, pepper, minced fresh herbs. | Optional A) ad cream and/or cognac for flavor. B) gratinate. Wine: Macon Village. | Melt cheese with wine, flavor rest of ingredients, stir, simmer until right consintency is reached. pour cream over toast. serve. | Active | Cheesecream On Toast | |
| Appetizers | Small fillet of beef ( tenderloin - clean ), olive oil, black crushed peppercorns, parmesamo cheese, mustard, salt, paprika, pepper. | Paste mustard, salt, pepper & paprika on tenderloin, marinate in olive oil overnight, rap with alu or plastic rap, freeze. Cut tenderloin in very fin slices, place on dish sparkle with crushed black pepper, some olive oil ( and lime juice optional ) on top. Add sliced parmesano decorate with tomato slice and parsley. | Active | Carpaccio | ||
| Appetizers | 1 pound of corvina (deboned & MUST BE FRESH) 2 cups of lemon juice, 1onion finly diced, 1/4 cup of cellery finly diced, 1 tsp aji chombo (hot chili pepper, add only if you like it hot) salt & pepper, 1 tbsp vinegar. | Serve with salt crackers. | 1.Clean, debone corvina well & cut in 1/4" (1cm) dices. 2.Put in glass container and add all ingredients. 3.Keep in refrigerater for 12 hours stir once in a while. | Active | Ceviche De Corvina | |
| Western_Foods | 8 slices pineapple, 4 tbsp butter, 4 tbsp sugar, 3/4 cup pineapple juice, 1 tsp coffee (ground), 1/2 cup ron, 1/2 cup almonds grated and roasted. | Heat butter in pan, sauté pineapple both sides slightly, add juice, sugar & coffee let simmer for a minute, add ron and flambé. place on dish & sprinkle with almonds. | Active | Pineapple flambé | ||
| Dessert | 100gr butter (1 stick), juice of 2 oranges and grated peel ( not white part that is bitter), 100gr grated almonds, 250 gr flour, 9 gr backing powder, 2 eggwhite beaten until foamy, 1/2 tsp. salt. | Add warm orange marmalade on top, let cool & serve. Return to Index | Mix all ingredients slowly, eggs last, fill mass in buttered baking form, bake in 375F preheated oven for 45 min. | Active | Orange Cake | |
| Dessert | 4 tbsp. butter, 1/4 tsp. cinnamon, 4 bananas, cut in half lengthwise, 1 cup brown sugar, 4 tbsp brandy, vanilla ice cream & chocolate topping,1/4 cup rum | Decorate with orange slices and whipped cream. | Melt butter in pan, add sugar, cinnamon and brandy, stir to mix until sugar is melted, add bananas saute until soft. Add rum, allow to heat, ingnite (flambé) until rum is burned out. Place 2 halfs per dish and spoon sauce over bananas, add 2 scoups of ice cream per dish, top with chocolate sauce. | Active | Banana Flambé | |
| Dessert | 2 green apples, 3 tablespoons sugar, 2 large eggs, 1 quart of whipping cream, 1 teaspoon vanilla, 1 pie shell. | Mams recipe | Preheat Oven to 350F, peel, core and thinly slice apples, fill shell with slices,beat eggs with cream, sugar & vanilla until foamy, pour over apples and bake for 40 min. or until brown. | Active | Apple Tart | |
| Main_Meals | 1 cup water, 1/2 cup sugar, 1/2 cup corn syrup, light, 4 kiwifruit; pared, 5 tb lemon juice, 1/4 ts lemon peel; grated | Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop. | Active | Kiwi Fruit Gelato | ||
| Dessert | 4 cups sliced mangos, 1 1/2 cups sugar, 1/2 tsp cinnamon, 1/4 tsp allspice, 1 cup cup flour, 1 tsp baking soda, 2/4 cup milk, 1/8 tsp salt, 1/2 cup melted butter, 1 pt vanilla ice cream. | Preheat oven to 350F, ad magos with 1/2 of the sugar, the cinnamon and allspice in a glass baking dish, stir remaining sugar with milk, flour, soda, salt and butter and pour over mangos, bake for 35 min. serve with ice cream. | Active | Mango Pudding | ||
| Dessert | 400gr chocolate(zartbitter, dark) melted, 4 dl cream, 5 egg yolks, 30 gr sugar, 5 egg whites, 1 shot cognac. | Optional: ad 1/2 small cup of coffee to melted chocolate for flavor. | Melt chocolate add 1 dl cream and mix, add 5 egg yolks and 15 gr sugar beat until foamy, beat 5 egg whites with 15 gr sugar until firm foam ad to mix, finaly ad 3 dl whipped cream and cognac, mix slowly put all in a cold form and refigerate for 1 hour. | Active | Chocolate Mousse | |
| Meats | 2 tbsp oil, 3 minced onions, 1 tbsp paprika, 800 gr beef cut in 1" cubes, 1 tbsp salt, 1 garlic th. pressed, 1 tsp cumin, 2 cups red wine, 2 green peppers, 2 tomato, water. | Serve with country style bread. | Sauté onions in oil, add peppers and meat. season with salt, garlic and cumin, add wine and let simmer for 1 hour, add water if necesary, meat should stay covered with liquid. 15 min befor serving add diced tomatoes. | Active | Puszta - Gulyás ( Goulash ) | |
| Meats | 300 gr fine egg noodles, cooked al dente, 0.5dl sunflower oil, 400gr roasted pork cut in fine slices, 200 gr cabbage sliced, 200gr soja springs, 100gr small onions cut in quarters, 1 dl water, sojas auce, 1/4 tsp cornstark. | Chow means to move or stir. You can replace pork with preroasted chicken or beef. | heat noodles with a little oil, in wok or large pan heat the rest of the oil, add meat first, ad vegetables fry shortly, stir always. open a little space in middle of the wok, pour in water with sojasauce and cornstark, stir, mix all serve over noodles. | Active | Chow Min | |
| Meats | 7oogr veal, 100gr mushrooms, 1 tbsp oil, 2 tbsp flour, 1 finly minced onion, salt, paprika , chervil & pepper 1/2 tsp each, 2 cups white wine, 1 cup cream, 1 tbsp minced parsley. | Serve with roeschti ( Swiss style Hash browns ) | Flour meat, saute in oil & flavor. Add wine to meat and let simmer on low heat. Separatly saute onions and sliced mushrooms then add to meat and mix. Add cream and heat up, add parsley last and serve | Active | Emince Zurichoise | |
| Meats | 4 steaks 200gr each, cut in deep on side, 4 slices of smoked ham , 4 slices of liver terrine (paté) | ad sauce of your joice | Fill steak with ham and paté, close off with tooth picks, salt & pepper steak, grill and serve | Active | Tenderloin Cordon Rouge | |
| Main_Meals | 400gr beef cut in stripes, 200gr zucchetti diced, 100 gr onions cut in 1/4 rings, 100 gr green peppers diced, 200 gr tomato diced, 1 dl red wine, 0.5 dl chilisauce, galic, salt pepper, 1 dl sun flour oil, 100gr grated mozarella, 1 small can chili beans. | Serve with rice, hot sauce and beans with cheese, each seperatly. | Brown meat slightly on high heat. take meat out of pan and put in butterd baking pan, stirfry zucchetti, onions and peppers each separatly and add to baking pan add raw tomato dices and bake covered for 15 min in 350F Oven. | Active | Mexican Beef | |
| Meats | 4 osso buco ( veal knuckle ), salt & pepper, 2 tbsp flour, 2 tbsp cleared butter, 2 carrots, 2 onions, 1/4 celery, 2 tbsp garlic, 2 tomato, 3 cups red wine, 2 cups meat bouillon, parsly, cest of lime ( not the bitter white part ) | Serve with pasta or polenta | Salt & pepper meat add flour, fry for a few seconds on both sides in butter on high heat and set aside, Dice all vegetables (exept tomatoe) and saute for a 1 minute, add meat again and wine, add tomatoes and bouillon and roast in oven at 375F for 1 1/2 hour. Add parsly & ceste 5 min befor finishing. | Active | Ossobuco | |
| Meats | 4 pork chops 200gr each, 10 gr oil, 20 gr butter, 50 gr diced onions, 1 dl white wine, 1 dl meat sauce, 40 gr french mostard, juice of 1/2 lemon, salt, pepper. | Serve with baked potatoes. Wine: Beaujolais Village | Flour chops fry both sides, salt & pepper and take them out of pan and keep warm, add butter to pan,saute onions, add wine reduce shortly, add sauce and let simmer for 2 min. add mustard and lime juice last.serve. | Active | Pork Chops w/Sauce Robert | |
| Meats | 300 gr beef cut in stripes, 100 gr diced onions, 200gr mushrooms sauted in white wine, 50 gr sour gherkins cut in fine stripes, 1 dl meatsauce, 2 dl cream, salt, paprika, 0.5 dl sunflour oil, 10 gr butter. | Never add paprika in hot sauce, it wont disolve, add to meat befor ading sauce. | On high heat brown meat shortly in oil, season meat, stir and take meat out of pan & place aside on plate, lower heat add butter in pan saute onions & gherkins add sauce and mushrooms and reduce, add cream simmer 1 min. add meat. serve. | Active | Beef Stroganoff | |
| Meats | 4 porc tenterloins clean 6-8 oz each 1/4 lt. cream, 2 diced sour gherkins 2 tbsp Dijon mustard, 1 small diced onion, 1 tsp vinegar, 1 tsp sugar, salt & pepper. 1 tsp flour disolved in cold water to thicken sauce. | 1. Flavor meat with mustard, salt and pepper. 2. Grill meat and place aside. 3. Prepare sauce: heat in pan (where meat was grilled)cream with mustard, gherkins and onions. 4.Add vinegar and sugar. 5. Thicken sauce with flour. 6. ad meat back to sauce , heat up and serve. | Active | Grilled Porc w/Mustard Sauce | ||
| Meats | 400 gr veal cut in slices (escalope), flour,2 beaten eggs, 50 gr parmesan, 20 gr olive oil, 20 gr butter, 100gr ham cut in slices or diced, 5 dl (1/2 litre) red wine, 1 dl braun meat sauce, 100 gr diced tomatoes, minced parsley | Serve with pasta. Recomended wine : Merlot. | Flour meat slices, soak in eggs beaten with parmesno fry shortly in butter and olive oil. keep warm. warm ham in butter. take ham out of pan and add on top of meat. add wine to pan reduce, add sauce and tomatoes let simmer for a few minutes. pour sauce over meat and ham.add some parsley on top. | Active | Piccata Locanda Ticinese | |
| Meats | 4 breast of duck ( maigret de canard), 20gr sunflower oil, salt & pepper, 1 cup beefstock brown, 4 half peaches poached in redwine, 20gr butter. | Cut breast in diagonal slices for serving. Serve remaining sauce separatley.Decorate dish with peach halfs. | Fry breas on high heat on each side, season with salt & pepper and lower heat let simmer until golden brown, ( a point inside should stay rosen color) place breats aside keep warm, drain oil out of pan, add stock to pan and stir with remains, heat up, add peach sirup (liquid only) stir in cold butter.serve sauce around breast, not on top. | Active | Breast Of Duck w/Peach Sauce | |
| Western_Foods | 2 chicken, 1 tbsp salt, 2 tbsp black pepper ground, 2 sticks butter, 2 whole heads garlic, peeled and chopped, 1/2 cup parsley, 1 cup white wine. | cut the chicken in pieces as for frying, rub the pieces with salt and pepper, heat the butter in havey skillet and sauté the chicken. when the pieces are nearly cooked, add garlic, parsley, last the wine. cover pan and simmer slowly for 15 min. adjust seasoning, serve. | Active | Garlic Chicken | ||
| Western_Foods | 400 gr deboned breast of chicken, salt & pepper, 1 tbsp butter, 1 tbsp flour, 1 cup white wine, 1 cup chicken stock, 1 cup cream,1 tbsp dry white vermouth, 2 leeks cleaned and cut in rings, 1 finley minced onion, 1 cup roasted wallnuts. | serve with rice | salt and pepper chicken add flour, saute for 1 min on both sides in hot butter, add onions and leek let simmer until limp , add wine and reduce to 1/2, add stock & vermouth, let simmer for 5 min. add cream heat up and place on dish, sprinkle nuts on top. | Active | Chicken w/Leek Sauce | |
| Chinese_Foods | 1/4 celery, 1 big onion, 2 tomatos, 3 tbsp peanut oil, 150 gr fresh or dried mushrooms, 300 gr deboned & sliced chicken breast, salt & pepper, 2 cups chicken stock, 1 tsp cornflour, 1 tbsp water, 1 cup soja sauce. | Serve with rice. | Dice all vegetables and stirfry with mushrooms in wok with oil until limp, remove vegetables & keep warm, stirfry chicken in wok remove and keep warm add salt & pepper, add bouillon to wok heat up, add water and soja sauce with corn flour, let it simmer for a minute. add meat and vegetables heat up and serve. | Active | Chop Suey | |
| Meats | 8 chickenlegs, salt & pepper, 20gr cleared butter, 1 cup dry white wine, 3 cups chickenstock, 50gr ice cold butter, 4 - 6 fresh basil leafs. | Serve with wild rice or pasta. | salt & pepper chicken, fry in cleared butter for about 10 min. or until golden brown. set chicken aside, cover with foil and keep warm. add wine to pan and reduce, while stiring, to half. sieve liquid to sauce pan where chickenstock was reduced to half. Stir in cold butter flakes,add minced basil.serve sauce over chicken. | Active | Chickenlegs w/Basil Sauce | |
| Chinese_Foods | 1.5kg roasting chicken, Sauce: 1 onion, 2 gloves garlic & 1 tablespoon all roughly chopped, 4 red chillies, 6 tablespoons roasted peanuts or peanutpast, 1 tablespoon sugar, 2 tablespoons fish sauce, 1 teaspoon shrimp paste, 1 tablespoon vegetable oil, 1 cup coconut milk. | Place chicken on rack in a backingdish and roast at 180°C ( 350°F ) until tender ( 1 1/2 - 2 hours ). Prepare sauce ingredients during last 15 minutes of cooking. In a food processor or a motar, make a paste from onion, garlic, lemon grass, chillies, peanuts, pepper, sugar, fish sauce and shrimp paste. Fry paste in vegetable oil, in large saucepan, then add coconut milk. Stir well and let simmer for 5 minutes until sauce thickens.Place chicken in sauce pan, cover with sauce and let simmer 3 minutes, but carefull not to break up the chicken.. Place on serving plate cover with more sauce and garnish with chilli rings and coreander springs. | Active | Roast Chicken w/ Peanut Coconut Sauce | ||
| Fish_And_Seafoods | 4 slices of fresh salmon, 1 tbsp lemon juice, salt & pepper, 30 gr butter, 1 onion, 1/4 cup fresh mixed herbs, 2 cups fish bouillon, 1 cup dry white wine, 2 tbsp capers, 1 cup crème fraîche, juice of 2 oranges, 8 orange slices for decor. | Clean salmon and season with salt & pepper. In large pan sauté minced onions, add herbs & stir, add bouillon, wine, capers and heat up, add crème fraîche and orange juice. add salmon to sauce and let simmer on low heat for 5 - 6 min. serve and decorate with orange slices. | Active | Salmon In Orange Sauce | ||
| Fish_And_Seafoods | 4 fish filets of your choice, 2 tbsp butter, salt & pepper. For sauce: 1 stick butter, 1 tsp lemon juice, 1/2 tsp. salt, 1/4 tsp white pepper, 2 large eggyolks. | Serve with boiled potatoes | Season fish with salt and pepper, fry in non stick pan both sides until golden brown. Set fish aside & keep warm. Sauce: 1) melt butter in sauce pan until almost boil. 2) put all the other ingredients in blender on high for 10 seconds. 3) turn blender to low, remove top and slowly pour in melted butter in a thin stream. serve separatly from fish or on top. | Active | Fish Filets w/Easy Made, Blender Hollandaise Sauce | |
| Fish_And_Seafoods | Cold (precooked) lobster, sauce: a small bunch of parsley, 1 cup mayonnaise, 2 teaspoons chopped capers, 1 taplespoon finley chopped celery, 1 tablespoon chopped chives, (optional chopped boild egg), salt, pepper. | Rinse the parsley and chop very finley. Dampen a corner of a clean dish cloth with water and place parsley in that corner. Squeeze out the juice into the mayonnaise. Add the other ingredients and mix well. Serve separatly with lobster. | Active | Cold Lobster w/ Green Tartare Sauce | ||
| Fish_And_Seafoods | 4 trout, salt, pepper, 4 small onions,40gr butter, 2 dl dry chablis, 2 1/2 dl cream, 1 tbsp minced dill. | Serve sauce separatly | Clean trouts, put them in a buttered backingpan, dice onions add over trouts and cover with some flakes of butter. add chablis and bake in 375F preheated oven for 25 min.remove trouts, place them on plates and keep warm. pour remaining liquid from backingpan in saucepan. add cream and reduce liquid to half. flavor with herbs. add salt and pepper if necesary. | Active | Trout In Chablis Cream | |
| Fish_And_Seafoods | Ingredients: 4 large tomatoes, 8 small sole fillets, salt & pepper, 3oz butter, 1 garlic clove crushed, 3 tablespoons chopped parsley, 1 cup white wine. | Cut each tomato in half and scoop out the seeds and central pulp. Sprinkle with salt and leave upside down to drain. Season the fish and roll them up. Fit one rolled-up fillet in each tomato half and place in a buttered backing dish. Drop some butter on on each fish. Cover with alu foil and bake at 375* F oven for 15 min. Melt the remaining butter in sauce pan, add garlic and fry for 1 min. add parsley anf wine.Let simmer for 2 min.. Place two tomato halves on each warmed dinner plate and spoon a little sauce over each. Garnish with lemon slices. Serve with boiled potatoes. | Active | Sole In Tomato Cups | ||
| Fish_And_Seafoods | 4 - 6 jumbo shrimps per person 2 sticks of butter, finley chopped parsley, dill, basil, chives and garlic, a few drops of tabasco, worchester sauce, paprika, pepper, 1 teaspoon tomatopaste, 1 teaspoon limejuice. | Clean shrimps and salt a bit, grill until crisp. Place on dish and keep warm, Melt butter in sauce pan, add all the ingredients simmer on low heat for a minute or two pour over shrimps and serve with wild rice. | Active | Jumbo Shrimps With Herb Butter Sauce | ||
| Fish_And_Seafoods | 4 fillets of red snapper, 1 cup red wine, 1/2 cup cream, green pepper corns, salt, 1 tablespoon cornstarch, butter. | Brown fish slightly on both sides, place on plate & keep warm. Bring wine to a boil for 1 minute, add cream and peppercorns stir until boil, add cornstarch stir until sauce starts to thicken. Pour sauce over fish and serve with rice or boiled potatoes. | Active | Red Snapper w/Red Wine & Green Pepper Sauce | ||
| Soups | 1 rib celery, minced, 1 onion, minced, 1 stick butter, 6 tbsp flour, 1 glove garlic minced, parsley, 2 bay leavs, 1 1/2 litre liquid ( the liquid from the oysters plus milk) 2 tsp salt, 1 tsp white pepper, 2 dozen raw oysters. | Melt butter in large sacepan and sauté the celery and onions until limp. blend in the flour and simmer for 3 more min. add the garlic, parsley and bay leaves. blend in the liquid, bring to aboil and reduce to a simmer for 15 min. add salt and pepper, add oysters simmer for 5 more min.serve | Active | Oyster Soup | ||
| Soups | 1 bunch spring onions,1 large cucumber, 2 tablespoons sunflower oil, 1 tablespoon flour, 1 pint vegetable stock, salt & pepper, 1 tablespoon pernod 1/4pint plain yoghurt, cucumber slices to garnish. | Decorate chilled soupbowl with thin cucumberslices | Trim and filnely chop the onions. Peel and chop the cucumber, Heat the oil in a frying pan, add the onions and cucumbers and cook until tender ( 5 min. ) Stir in flour cook for 1 min. Add the stock and bring to a boil. stirring well until sauce thickens. Add salt, pepper & pernod, cover and let simmer for 5 min.stirring occasionally. Remove from the heat and allow to cool. Purée mixture in blender. Stir in the yoghurt and chill until serving. | Active | Chilled Cucumber Soup | |
| Soups | 4 Small onions, 0.50gram Butter, 1 cup beef broth,2 cups water, 0.50c Dry white wine, Salt & Cayenne pepper, Slice of French bread, Swisscheese, 2 soup spoons flour. | Serve imediatley | Cut onions in 1/2 rings, roast onions in butter, ad flour until slightly roasted, add all liquids, salt & pepper and let simmer for 10 min. pour in soup bowl, top with tosted bread and cheese and bake until cheese is melted. | Active | French Onion Soup | |
| Vegetables | 1 pound green asparagus, 1 pound arborio ( Italian ) rice, 2 ounce butter, 1 small onion finley chopped, 1 ounce grated parmesan cheese, 1/4 cup white wine, salt & pepper to taste. | Clean asparagus and blanch them in lightly salted boiling water, save the water for the rice. cut 3 inches off asparagus tips & split them in half, chop the rest of the asparagus. Fry onion lightly in 1oz butter, add rice & let it brown slightly, add wine, two cups of the asparagus water for each cup of rice, add chopped asparagus.let rice cook stiring constantly, if necesary add more water. when the rice is cooked, add salt & pepper to taste,add rest of butter, top with asparagus tips and cheese. serve. | Active | Risotto w/ Green Asparagus | ||
| Vegetables | 2 aubergines ( eggplants ), 2 red peppers, 2 tomatoes, 2 zucchini, 2 spoons olive oil, salt & pepper | Serve with grilled garlic bread. | Cut cleaned vegetables in diagonal slices, add olive oil, grill shortly on BBQ season with salt and pepper, place on serving dish over salad (add parmesamo slices, optional) sprinkle with lime juice. | Active | B.B.Q. Vegetables | |
| Vegetables | 1 zucchini, 1 aubergine (egg-plant), 1 green pepper, 1 tomato, 2 small onions, 1 garlic clove, 1 spoon olive oil, thyme, salt, pepper. | Heat olive oil in pan, add onions and galic (finley minced) not until brown, add all vegetables washed and cut in little cubes, add salt pepper and thyme. Let simmer for 2 minutes on low heat.(optional add some tomato pureé) | Active | Ratatouille | ||
| Vegetables | 1 kg zucchetti, 200gr onions diced, 3 garlic gloves cut in slices, 200gr tomatoes diced, 30 gr butter, salt, pepper, 50 gr brad crumbs, 100 gr grated mozarella cheese, 5 dl tomato sauce. | Saute onions in butter, ad zucchetti on high heat, ad garlic salt & pepper. pour in buttered baking pan ad raw tomatoe dices on top, ad breadcrumbs pour tomatosauce over it, cheese on top and bake in 375F preheated oven for 5 min. until cheese is melted. | Active | Zucchetti Gratin | ||
| Vegetables | 2 ten ounce bags of fresh spinach, 5 tablespoons butter, 3 tablespoons flour, 1 cup hot milk, 2 tablespoons salt, pepper.(al gusto) | Wash spinach and discard stems. Chop the leaves. Melt 2 tablespoons butter in large saucepan, add spinach. Cover pot until spinach becomes limp. In a small saucepan melt 3 tablespoons butter and blend in the flour. Stir and cook for 2 minutes without colloring the flour. Whisk in 1 cup of hot milk. Season with salt and pepper and simmer until thikened. Pour the cream sauce into the spinach and blend togheter and simmer for 2 - 3 more minutes. ( serves 6 ) | Active | Creamed spinach | ||
| Appetizers | 10 slices white bread 2 tablespoons butter or margarine, melted 1/2 teaspoon dried thyme leaves 1 pkg (12 oz) frozen cooked shrimp, thawed, chopped 1/2 cup Kraft Shredded Colby & Monterey Jack Cheese 1/3 cup Kraft Mayo Real Mayonnaise 1/4 teaspoon salt | Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to maesure 1/2 cup crumbs; set aside. Mix butter and thyme; bruch evenly onto bread cutouts. Place in single layer on baking sheet. Broil 2 min or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min or until hot and bubbly. Makes 20 servings, 1 appetizer each. | Active | Shrimp Canapes | ||
| Appetizers | 2 green onions 5 cups bean sprouts (10 ounces) 10 cooked fresh crab legs (each about 2 inches long) -- shelled OR 10 imitation whole crab legs (each about 2 inches long) 1 teaspoon sesame oil 10 leaf lettuce leaves 10 ready-to-eat spring roll skins (8 1/2 inches square) 1/3 cup chopped fresh cilantro Honey Sichuan Sauce -- (recipe follows) HONEY SICHUAN SAUCE 1/3 cup honey 1/3 cup chili purée | Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips. Mix green onions and bean sprouts; divide mixture into 10 equal parts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf into 3-inch squares. Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 part bean sprout mixture on lettuce; top with 1 crabmeat piece and 1 1/2 teaspoons cilantro. Fold bottom corner of spring roll skin over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner generously with cold water; roll up to seal. Repeat with remaining spring roll skins. (Cover filled spring rolls with plastic wrap to keep them from drying out.) Cover and refrigerate at least 2 hours but no longer than 8 hours. Cut in half if desired. Serve with Honey Sichuan Sauce. HONEY SICHUAN SAUCE: Mix ingredients. | Active | Chilled Spring Rolls | ||
| Appetizers | 3 c Flour 3 ts Baking powder 1 ts Coarse salt 1/2 c Kefalotiri cheese, grated 1/3 c Sweet butter or shortening 1 c Milk | Sift dry ingreds. into bowl. Add butter (or shortening) and work butter into flour with fingertips until mixture resembles coarse crumbs. Add cheese and milk, and work the whole together (dough will be soft). Lightly flour a marble-top table (or bread board) and your rolling pin. Roll out dough about 1/4 to 1/2" thick. Using small biscuit cutter (floured), cut dough into round shapes about 1 1/2" in diameter. Place on lightly greased (or buttered) baking sheet in preheated 375 F. oven for abt. 15 min., or until golden brown. Makes about 36 appetizer size biscuits. | Active | Almirah Boscotakia (Salty Biscuits) | ||
| Appetizers | 1 qt Cooking oil 15 ea Cloves fresh garlic, peeled 1/2 c Real mayonnaise 1/2 c Softened cream cheese 2 tb Prepared mustard 4 ea Polish sausages 1 Egg 1/4 ts Milk 8 lg Egg roll wrappers Chopped parsely | Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce. | Active | All-American Egg Rolls | ||
| Appetizers | 2 lb Fresh mushrooms [med size] 6 tb PARKAY margerine 8 oz Philadelphia Brand Cream -Cheese [softened] 1/2 c Kraft Natural blue cheese -[crumbled] 2 tb Onions [chopped] | Remove mushroom stems and chop of them to measure « cup... Cook half of the mushroom CAPS in 3 Tb of margarine over medium heat for 5 min., and then drain... Repeate with remaining mushrooms & margarine... Combine cream cheese, blue cheese, mixing well until blended... Stir in chopped stems and onions, then fill mushroom caps... Place on cookie sheet and broil until golden brown... | Active | Philly" Stuffed Mushrooms | ||
| Appetizers | 1 pound boneless skinless chicken breasts 1/3 cup hoisin sauce 1/3 cup plum sauce 2 tablespoons sliced green onions (with tops) 1 tablespoon grated gingerroot 2 tablespoons dry sherry 2 tablespoons white vinegar | Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch strips. Mix all ingredients except chicken in large glass or plastic bowl. Add chicken; toss to coat. Cover and refrigerate 2 hours. Set oven control to broil. Remove chicken from marinade; drain. Reserve marinade. Thread 2 pieces chicken on each of twelve 10-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4 inches from heat about 8 minutes, turning once, until done. Heat marinade to boiling in 1-quart saucepan; boil 1 minute. Serve with chicken. | Active | Chicken Satay | ||
| Appetizers | 1 1/2 pounds ground chicken 1/2 cup finely chopped red bell pepper (about 1 small) 1/2 cup shredded green cabbage 1/3 cup chopped green onions (about 3 medium) 2 teaspoons chopped gingerroot 1 teaspoon sesame oil 1/4 teaspoon white pepper 1 egg white 1 (10 ounce) package round wonton skins 2 cups chicken broth 4 teaspoons reduced-sodium soy sauce | Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 scant tablespoon chicken mixture on center of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture. Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat. Cook 12 pot stickers at a time in skillet 3 minutes or until light brown; turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has evaporated. Repeat with remaining pot stickers, broth and soy sauce. 16 servings (3 pot stickers each) | Active | Chicken Pot Stickers | ||
| Appetizers | 8 ea Salami -- casing removed 2 tb Lemon juice -- freshly Squeeze 8 ea Pepper, pickled, mild -- sm 1 tb Vinegar -- balsamic 2 ea Zucchini -- quarter Crosswise 1/4 ts Oregano -- dried 16 ea Olives, black -- pitted 1 ea Garlic, clove -- minced 16 ea Tomatoes, cherry -- washed 1/4 ts Salt Drained 1/4 ts Pepper, fresh ground -- White 1/3 c Oil -- olive | Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice of salami around a small pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside. Light the coals. Mix remaining ingredients for dressing. Brush kabobs with dressing. When coals are hot, set kabobs on grill rack about 4 to 6 inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or twice as needed. Food should be hot and beginning to char. Transfer kabobs to serving dish. | Active | Antipasto Kabobs | ||
| Main_Meals | 4 c Onions, finely chopped 1 c Celery, finely chopped 1 c Bell pepper, finely chopped 1 c Parsley, finely chopped 1 c Peanut oil 1 T Garlic, finely chopped 3 c Steak sauce 1/2 c Louisiana hot sauce OR 3 c Ketchup 2 T Cayenne pepper 3 t Salt, to taste 1 c Southern Comfort Liquor 1 lb Andouille sausage | Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ." | Active | Andouille in Comforting Barbecue Sauce | ||
| Appetizers | ** the sauce ** 6 tb Louisiana hot sauce; (3 oz.) 1/2 Margarine; not butter! 1 tb White vinegar 1/8 ts Celery seed 1/8 ts Cayenne pepper; to 1/4 tsp 1/4 ts Red pepper 1/8 ts Garlic salt 1 ds Black pepper 1/4 ts Worcestershire sauce 1 ts Tabasco sauce; to 2 tsp Carrot and celery sticks Marie's bleu cheese dressing | This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. The Sauce This makes enough for about 30 "wingettes". Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Sti occasionally. The Wings Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain the wings for wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them o for a few minutes to get an extra-crispy coating. Serve with carrot and cel beer (Genee Cream Ale is traditional). ** (FRANK'S, now Durkee's) | Active | Anchor Bar Buffalo Wings | ||
| Dessert | 1 pkg (8 oz) Philadelphia Cream Cheese, softened 1 tablespoon honey 1 tablespoon almond-flavored liqueur 4 sq Baker's Semi-Sweet Baking Chocolate, melted 1/4 cup Planters Slivered Almonds, toasted, ground 1/4 cup unsweetened cocoa | Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds, cover. Refrigerate at least 2 hr or until firm. Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. Makes 24 truffles or 12 servings, 2 truffles each. | Active | Chocolate Cream Truffles | ||
| Dessert | 1 1/4 lb Frozen peaches 12 pk Artificial sweetner (3ts) 1/2 ts Cinnamon 6 tb Butter 1 c Flour 1/4 ts Salt 1/3 c Rolled oats | Directions Preheat oven to 350 degrees. Place frozen peaches in a 8" square baking dish and allow to thaw completely. Add artificial sweetner , cinnamon and mix. In a small bowl , cut butter into flour , salt and rolled oats with pastry blender. Springle over peaches and stir to blend . Cover and bake for 30 minutes .Remove cover and bake additional 25-30 minutes or until peaches are tender. Makes 9 (1/3 cup ) serving . 151 calories each serving. Note: You may substitute 5-7 fresh medium peaches or any otherappropriate fresh fruit in this recipe .However the type of fruit used may affect baking time. | Active | Peach Cobbler | ||
| Dessert | 1 Cup Bisquick 1 Cup Milk 1 Cup Sugar 1 Stick Margarine 1 Large Can Peaches -- in Heavy Syrup | Preheat the oven to 350 degrees. Melt the margarine in the (13"x9") pan. Mix the milk, sugar and Bisquick together in a bowl. Pour into the melted margarine. Pour off half the syrup from the peaches. Spread the peaches with the remaining syrup on top of the batter. Bake 45 minutes. Serve warm. | Active | Bisquick Cobbler | ||
| Dessert | 18 oz Semisweet chocolate chips -3 packages 1 cn Sweetened condensed milk 2 tb Almond flavored liquer 1/4 ts Almond extract 2 tb Orange liquer | In heavy, medium sized pan, over low heat, melt chips with sweetened condensed milk. Remove from heat, divide into 2 bowls. To one bowl, add almond liquer and almond extract, To the other bowl,add orange flavored liquer. Chill 1 hour. Shape into one inch balls.Roll in coating. Chill until firm ( 1 hour) Store covered at room temperature | Active | Holiday Truffles | ||
| Appetizers | 4 Grapefruit 1 Pineapple 1/2 c Sugar (or more to taste) Nutmeg 6 Oranges 1 pt Strawberries Shredded coconut 1/2 c White or rose' wine | Dice pinepple; cut grapefruit and oranges in sections. Wash berries and remove stems; add to fruits. Add sugar and let steep for several hours in refrigerator. Before serving, add wine. Sprinkle with shredded coconut and nutmeg. The Sauce This makes enough for about 30 "wingettes". Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Sti occasionally. The Wings Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain the wings for wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them o for a few minutes to get an extra-crispy coating. Serve with carrot and cel beer (Genee Cream Ale is traditional). ** (FRANK'S, now Durkee's) | Active | Ambrosia Rose | ||
| Appetizers | 2 tb Margarine 1 x Sm Onion, chopped (1/4 c) 1 x Clove garlic, minced 1 1/2 c Sliced Mushrooms (4 oz) 1/2 ts Tarragon 1 c Blanched Whole Almonds(6 oz) 1 tb Lemon juice 2 ts Soy Sauce 1 ds White Pepper 2 tb Cream Cheese, opt. * | * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: ~ Substitute other vegetables for the mushrooms (maybe broccoli.) ~ Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds ~ vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg. | Active | Almond Mushroom Pate | ||
| Appetizers | 1 c All purpose flour 1 pn Salt 2 c Milk 4 ea Eggs 12 ea Uncooked jumbo shrimp 1 1/2 c Sliced almonds (5 oz) 6 c Vegetable oil | Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges. | Active | Almond Fried Shrimp | ||
| Appetizers | FOR THE WINGS----- 4 Garlic cloves 2 Shallots 1 1/2 ts Salt 1 tb Chinese 5 spice 2 ts Paprika 1 ts Dried rosemary -- crumbled 1/2 ts Cayenne -- or to taste 2 tb Vegetable oil 4 lb Chicken wings; about 20-24 Tips removed FOR THE SAUCE----- 1/3 c Natural style peanut butter 1/4 c Canned cream of coconut -- Well stirred 2 Garlic cloves -- chopped 1/4 c Water 1/4 c Red bell pepper -- chopped 1/8 ts Dried hot red pepper flakes Or to taste 1 ts Soy sauce Coriander sprigs -- for If Desired | THE WINGS: Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden. The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving. THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste. THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander. | Active | African Chicken Wings | ||
| Dessert | 1/2 c BUTTER 1/4 c COCOA 1/3 c BUTTERMILK 4 c POWDERED SUGAR 1/2 c MINIATURE MARSHMALLOWS | COMBINE BUTTER, COCOA AND BUTTERMILK IN A SMALL PAN AND BRING TO A BOIL. POUR OVER POWDERED SUGAR AND MARSHMALLOWS. BEAT UNTIL SMOOTH. SREAD ON CAKE. | Active | Rocky Road Frosting | ||
| Dessert | 1/4 c Sweet cream or Half & Half 1 tb Butter 6 tb Brown sugar 1/4 ts Salt 2 c Confectioners' sugar 1 ts Vanilla | Mix cream, butter, brown sugar and salt and place over low heat. Stir until sugar is dissolved. Do not let boil! Remove from heat. Stir in confectioners' sugar and vanilla. Stir until cool enough to spread on a 9" cake. | Active | Caramel Frosting | ||
| Main_Meals | 4 boneless skinless chicken breast halves (1 lb) 1 can (14-1/2 ounces) Italian stewed tomatoes 1 can (15 ounces) chili with beans 4 slices cheddar or American cheese | Place chicken in an ungreased 11in x 7in x 2in baking dish. Top with tomatoes. Bake, uncovered, at 350 degrees for 50 minutes. Spoon chili over each chicken breast; bake 10 minutes longer. Top with cheese; return to the oven 3-4 min or until cheese is melted. Yield 4 servings. | Active | Chili Chicken | ||
| Main_Meals | Recipe info Category: Main Dishes/Pork Rating: 0.00 Contributor: n/a Orange Topped Chops 6 pork chops (1/2 inch thick) 1 tablespoon vegetable oil 1 can (11 ounces) mandarin oranges, drained 1/2 teaspoon ground cloves Pepper to taste | In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and cook over medium-high heat for 10 minutes or until meat juices run clear. Yield: 6 servings. | Active | Orange Topped Chops | ||
| Main_Meals | 1-1/2 cups crisp rice cereal, coarsely crushed 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon poultry seasoning 1/4 cup butter or margarine, melted 4 boneless skinless chicken breast halves (about 1 pound) | In a shallow bowl, combine cereal, flour and seasonings. Place butter in another bowl. Dip chicken in butter, then into cereal mixture. Place in a greased 11-in x 7-in x 2-in baking pan. Drizzle with remaining butter. Bake, uncovered, at 400 degrees for 20-25 minutes or until | Active | Crispy Chicken | ||
| Appetizers | 16 Slices of Italian bread, Cut 1/2-inch thick 1/4 c Extra-virgin olive oil 1/3 c Black or green olivada* OR 1/3 c (4 oz.) Calamata olives, Pitted or finely chopped 1/2 lb Fresh mozzarella cheese, Cut in 14 1/4-inch slices 1/2 lb Plum tomatoes, cut Lengthwise into 16 1/4-inch Slices 1/8 ts Salt 1/8 ts Freshly ground black pepper | 1. Preheat the oven to 400F. Brush one side of the bread slices with some of the olive oil and arrange on a baking sheet oiled side up. Bake until lightly browned and crusty, about 4 minutes. 2. Spread the olivada or chopped olives on each toast, cover each with a slice of mozzarella and top with a slice of tomato. Brush the tomatoes with the remaining oil and sprinkle with the salt and pepper. Bake until the cheese is melted, about 8 to 10 minutes. Serve at once. * Olivada is a puree of black or green olives packed in oil that is sold at specialty food stores. You can substitute tapenade or make your own. (Note from me: We have a batch of pesto in the refrigerator so I plan to use it instead of the olivada.) I also plan to use Creole or homegrown tomatoes. 16 servings | Active | Neapolitan-Style Crostini | ||
| Cakes | 1 pkg (18-1/4 ounces) yellow cake mix 1 cup peanut butter 1/2 cup packed brown sugar 1 cup water 3 eggs 1/4 cup vegetable oil 1/2 to 3/4 cup semisweet chocolate chips, divided 1/2 to 3/4 cup peanut butter chips, divided 1/2 cup chopped peanuts | In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaning crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 13in x 9in x 2in baking pan. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Yield: 12-16 servings. | Active | Peanut Crunch Cake | ||
| Dessert | 1 c Whole unblancehed almonds 3 pk (6oz)semisweet choco chipsOR 1 lb White candy coating 2 tb Solid vegetable shortening | Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax paper, covering bottom and sides of pan. Place chocolate chips or candy coating in the top of a double boiler. Add shrotening, stir over barely simmering water just until mixture begins to melt. remove from heat; stir until completely metled. stir in toasted almonds. Turn mixture into pan and spread to distribute nuts evenly; tto spread more smoothly, drop pan onto counter several times from a height of about 8 inches. refrigerate candy just until firm. Break into pieces before serving. to store, cover airtight and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds. | Active | Almond Bark | ||
| Main_Meals | 1 beef prime rib roast (5 lb) 2-3 ribs 1 tablespoon black pepper 1 cup Kraft Zesty Italian Dressing 1 1/2 cups Kraft Mayo Real Mayonnaise, divided 1/4 cup Kraft Prepared Horseradish 1/4 cup Kraft Honey-Mustard Dressing 1/2 teaspoon dried thyme leaves | Place meat in large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat; cover and marinate in refrigerator at least 1 hr. Preheat oven to 325 degrees. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. bake 2 to 2 1/2 hr or until meat thermometer inserted into thickest part of meat registers 130 to 135 degrees for medium-rare doneness. Remove from oven. Cover and let stand 20 min before carving. Meanwhile, mix 1 cup of the mayo and horseradish in small serving bowl. In another small serving bowl, mix remaining 1/2 cup mayo, honey mustard dressing and thyme. Serve sauces with meat. Makes 15 servings, 4 oz meat and 2 tablespoons sauce each. | Active | Holiday Beef Roast | ||
| Main_Meals | 2 garlic cloves, minced 1 teaspoon vegetable oil 1 can (14-3/4 ounces) salmon, drained, bones and skin removed 1-2 teaspoons dried basil 1/2 teaspoon pepper 1 tablespoon butter or margarine, softened 4 flour tortillas (8 inches) 2 cups (8 ounces) shredded mozzarella cheese Guacamole or Salsa | In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese. Spread 1/2 cup salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side. Cut into wedges; serve with guacamole or salsa. Yield: 4 servings. | Active | Salmon Quesadillas | ||
| Main_Meals | 1/3 cup olive or vegetable oil 1 tablespoon chopped fresh basil OR 1 teaspoon dried basil leaves 1 1/2 teaspoons snipped fresh dill OR 1/2 teaspoon dried dill weed 2 cloves garlic -- finely chopped 1 pound skinless boneless chicken breast halves -- cut into strips Assorted bite-size pieces fresh vegetables (carrots,* zucchini, yellow squash, peeled red pearl onions, small red potatoes,* ears of corn cut into 1 1/2 inch chunks*) | Mix oil, basil, dill weed and garlic in medium glass or plastic dish. Add chicken; stir to coat with marinade. Cover dish or seal bag and refrigerate 1 to 2 hours. Remove chicken from marinade; reserve marinade. Heat coals or gas grill. Thread chicken and vegetables alternately on each of six 15-inch metal skewers, leaving space between each. Cover and grill kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until chicken is no longer pink in center. | Active | Chicken-Vegetable Kabobs | ||
| Main_Meals | 1/4 cup chopped onion (about 1 small) 2 tablespoons chopped fresh cilantro 3 tablespoons cholesterol-free egg product OR 3 tablespoons egg white 1 tablespoon Dijon mustard 1 1/2 teaspoons finely chopped gingerroot 2 teaspoons reduced-sodium soy sauce 1 clove garlic -- finely chopped 1/2 pound ground chicken 12 large mushrooms -- stems removed | Heat oven to 450º. Spray cookie sheet with nonstick cooking spray. Mix all ingredients except mushrooms. Fill mushroom caps with chicken mixture. Place mushrooms, filled sides up, on cookie sheet. Bake 7 to 10 minutes or until tops are light brown and chicken mixture is done. Serve hot. | Active | Chicken-Stuffed Mushrooms | ||
| Main_Meals | 2 teaspoons olive or vegetable oil 1 medium onion -- finely chopped (1/2 cup) 1 clove garlic -- finely chopped 3 medium tomatoes -- seeded and chopped (2 1/4 cups) 2 cups cubed cooked chicken or turkey breast 1/4 cup chopped fresh basil 1/2 teaspoon salt 2 cups uncooked cholesterol-free noodles (4 ounces) | Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in remaining ingredients except noodles; reduce heat to medium. Cover and cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Meanwhile, cook and drain noodles as directed on package. Serve chicken mixture over noodles. | Active | Chicken-Basil Noodles | ||
| Main_Meals | 1/4 cup reduced-fat margarine 1/3 cup all-purpose flour 3/4 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups skim milk 1 cup chicken broth 2 cups cut-up cooked chicken or turkey (about 10 ounces) 1 1/2 cups cooked white rice OR 1 1/2 cups cooked wild rice 1/3 cup chopped green bell pepper 1/4 cup slivered almonds 2 tablespoons chopped pimiento 1 (4 ounce) can mushroom stems and pieces -- drained Parsley -- if desired | Heat oven to 350º. Heat margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or square baking dish, 8 × 8 × 2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley. | Active | Chicken-Rice Casserole | ||
| Main_Meals | 3 cups uncooked radiatore (nugget) pasta (9 ounces) 1 (6 ounce) jar marinated artichoke hearts -- undrained 1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices 3 cups sliced mushrooms (8 ounces) 1 (7 ounce) jar roasted red peppers -- sliced 3/4 cup chicken broth 1/2 cup dry white wine (or nonalcoholic) OR 1/2 cup apple juice 1 tablespoon cornstarch 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon chopped fresh parsley | Cook and drain pasta as directed on package. Drain liquid from artichokes into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3 minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers. Shake broth, wine, cornstarch, salt and pepper in tightly covered container. Gradually stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with parsley. | Active | Chicken-Artichoke Toss | ||
| Main_Meals | 1 pound chicken livers 1/2 pound skinless boneless chicken breasts 1 small onion -- cut in half 1/4 cup half-and-half 1/4 cup bourbon OR 1/4 cup chicken broth 1 teaspoon salt 1/2 teaspoon ground nutmeg 2 eggs 1 cup shredded peeled apple (1 medium) Red onion or apple slices -- if desired Bread slices or crackers -- if desired | Heat oven to 350º. Grease loaf pan, 8 1/2 × 4 1/2 × 2 1/2 inches, or 4-cup ovenproof glass mold or porcelain terrine. Place chicken livers, chicken breasts and onion in food processor. Cover and process until coarsely ground. Add remaining ingredients except shredded apple. Cover and process until well blended. Stir in apple. Pour chicken mixture into mold. Cover tightly and bake 60 to 70 minutes or until meat thermometer inserted in center reads 180º. Let stand uncovered 1 hour at room temperature. Cover and refrigerate 2 hours to set. Unmold onto serving platter. Garnish with red onion or apple slices. Serve with bread slices. | Active | Chicken-Apple Pâté | ||
| Main_Meals | 1 (6 ounce) jar marinated artichoke hearts 1/3 cup white wine or white wine vinegar 4 skinless boneless chicken breast halves (1 pound) 2 medium bell peppers -- each cut lengthwise into fourths 4 medium green onions -- sliced (1/2 cup) 1/4 teaspoon pepper | Drain marinade from artichoke hearts; reserve marinade. Mix marinade and wine in shallow nonmetal dish or heavy-duty resealable plastic bag. Add chicken and peppers, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken and peppers from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken; add peppers to grill. Cover and grill 10 to 15 minutes longer or until peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Strain marinade. Mix marinade, artichoke hearts, green onions and pepper. Heat to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers. | Active | Chicken with Peppers and Artichokes | ||
| Main_Meals | 3 pounds broiler-fryer chicken (3 to 3 1/2 pounds) 1/2 cup honey 2 tablespoons orange juice 1 tablespoon lemon juice 1/4 teaspoon ground nutmeg | Heat oven to 375º. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 hour 15 minutes. Mix remaining ingredients; reserve half of the orange mixture. Brush some of remaining orange mixture on chicken. Roast uncovered about 15 minutes longer, brushing once or twice with remaining orange mixture, until thermometer reads 180º and juice of chicken is no longer pink when center of thigh is cut. Serve chicken with reserved orange juice mixture. | Active | Chicken with Orange Glaze | ||
| Main_Meals | 6 bone-in chicken breast halves (about 3 pounds) 1/4 cup margarine or butter (1/2 stick) -- softened 1 1/2 tablespoons chopped fresh basil OR 1 1/2 teaspoons dried basil leaves 1 tablespoon chopped fresh parsley OR 1 teaspoon dried parsley flakes 1/2 teaspoon fennel seed 1/8 teaspoon pepper | Heat oven to 375º. Place chicken, skin sides up, on rack in shallow roasting pan. Mix remaining ingredients. Gently loosen skin from chicken with fingers. Spread margarine mixture between breast meat and skin. Cover breast with skin. Bake uncovered 50 to 60 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. | Active | Chicken with Fennel | ||
| Main_Meals | 2 tablespoons vegetable oil 2 medium bell peppers -- cut into 1/4-inch strips 1 small onion -- chopped (1/4 cup) 1 clove garlic -- finely chopped 1 pound skinless boneless chicken breasts -- cut into 1-inch pieces 1 teaspoon salt 1/8 teaspoon pepper 1/2 lemon 4 cups hot cooked couscous OR 4 cups hot cooked rice | Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers, onion and garlic in oil about 5 minutes, stirring occasionally, until peppers are almost tender. Stir in chicken, salt and pepper. Cook about 8 minutes, stirring occasionally, until chicken is no longer pink in center. Squeeze juice from lemon over chicken mixture. Serve with couscous. | Active | Chicken with Bell Peppers | ||
| Main_Meals | 1 (14 ounce) package uncooked fusilli pasta 2 cups cubed cooked chicken 1 cup chopped cucumber (about 1 small) 1 cup chopped yellow or red bell pepper (about 1 medium) 1 cup chopped tomato (about 1 large) 3/4 cup spicy eight-vegetable juice 1/4 cup lemon juice 1/2 teaspoon pepper 1/4 teaspoon salt 1 clove garlic -- finely chopped | Cook pasta as directed on package; drain. Mix pasta and remaining ingredients. Serve immediately. | Active | Chicken Gazpacho Salad | ||
| Main_Meals | 3 pounds skinless boneless chicken breast halves (about 6 small) 1/4 cup Dijon mustard 1 teaspoon vegetable oil 2 tablespoons dry white wine Freshly ground pepper 2 tablespoons mustard seed Chopped parsley -- if desired | Heat oven to 400º. Remove excess fat from chicken. Place chicken, meaty sides up, in rectangular pan, 13 × 9 × 2 inches, sprayed with nonstick cooking spray. Mix mustard, oil and wine; brush over chicken. Sprinkle with pepper and mustard seed. Bake uncovered until chicken is done, about 30 minutes. Sprinkle with chopped parsley. | Active | Chicken Breasts Dijon | ||
| Main_Meals | 1/4 cup wheat germ 1 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil leaves 4 skinless boneless chicken breast halves (about 1 pound) 1/4 cup hot water 1/2 teaspoon chicken bouillon granules 1/4 cup water 1 tablespoon lemon juice 1 clove garlic -- crushed 1 cup cut-up broccoli 2 medium carrots -- cut into julienne strips 1 medium red bell pepper -- cut into julienne strips 1 small onion -- sliced and separated into rings 1 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil leaves -- if desired Salt and pepper to taste -- if desired 2 cups hot cooked wild and brown rice mix | Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast half at a time and shake until evenly coated. Spray 10-inch nonstick skillet with nonstick cooking spray; heat skillet over medium heat. Cook chicken in skillet 10 minutes, turning once, until golden brown. Mix 1/4 cup hot water and the bouillon granules; pour into skillet. Cover and cook 5 to 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. Remove any chicken coating from skillet. Heat 1/4 cup water to boiling in skillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds. Stir in remaining ingredients except rice. Cover and cook over medium heat about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables over rice. Serve with chicken. | Active | Chicken with Garden Vegetables | ||
| Main_Meals | 1 tablespoon all-purpose flour 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon plus 1/8 teaspoon pepper 3 pounds cut-up broiler-fryer chicken (3 to 3 1/2 pounds) 1 tablespoon vegetable oil 1/4 cup water 3 cloves garlic -- finely chopped 1 tablespoon chopped fresh basil OR 1 teaspoon dried basil leaves 4 cups eggplant (about 1 pound) -- (1-inch pieces) 2 cups sliced zucchini (about 2 small) 1 medium green bell pepper -- cut into 1-inch pieces 1/2 cup chopped onion (about 1 medium) 3 medium tomatoes -- cut into wedges | Mix flour, 1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the pepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or 4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or until brown on all sides; add water. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Mix garlic, basil and remaining 1/4 teaspoon pepper. Add eggplant to skillet; sprinkle with half of the garlic mixture. Add zucchini, bell pepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2 tablespoons water if necessary. Cover and simmer 10 to 15 minutes, stirring occasionally, until juices of thickest pieces of chicken run clear and vegetables are crisp-tender. Add tomato wedges; sprinkle with remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until tomatoes are hot. | Active | Chicken Ratatouille | ||
| Main_Meals | 1/4 cup coarsely chopped sun-dried tomatoes (not oil-packed) 1/2 cup chicken broth 4 skinless boneless chicken breast halves (about 1 pound) 1/2 cup sliced mushrooms (1 1/2 ounces) 2 tablespoons chopped green onions (2 medium) 2 cloves garlic -- finely chopped 2 tablespoons dry red wine OR 2 tablespoons apple juice 1 teaspoon vegetable oil 1/2 cup skim milk 2 teaspoons cornstarch 2 teaspoons chopped fresh basil OR 1/2 teaspoon dried basil leaves 3 cups hot cooked fettuccine | Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook mushrooms, green onions and garlic in wine in 10-inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove mixture from skillet. Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture, heat through. Serve over chicken and fettuccine. | Active | Chicken Breasts with Sun-Dried Tomato Sauce | ||
| Main_Meals | 1 (8 ounce) package cheese-filled tortellini 1 1/2 cups cut-up cooked chicken or turkey (about 8 ounces) 1/3 cup dry white wine OR 1/3 cup chicken broth 2 tablespoons olive or vegetable oil 2 tablespoons lemon juice 1 tablespoon chopped fresh tarragon OR 1 teaspoon dried tarragon leaves 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups bite-size pieces of salad greens (spinach, leaf lettuce, romaine) 1 small red or green bell pepper -- cut into 1/2-inch pieces | Cook tortellini as directed on package; drain. Rinse with cold water; drain. Mix tortellini and chicken in large bowl. Shake wine, oil, lemon juice, tarragon, sugar, salt and pepper in tightly covered container. Stir into tortellini mixture. Cover and refrigerate at least 2 hours. Toss tortellini mixture with salad greens and bell pepper just before serving. | Active | Chicken and Tortellini Salad | ||
| Main_Meals | 1/2 pound ground beef 1 medium stalk celery -- chopped (1/2 cup) 1 medium onion -- chopped (1/2 cup) 2 teaspoons Cajun or Creole seasoning 2 cups uncooked instant rice 1 cup water 8 medium fresh okra -- sliced OR 1 cup frozen (thawed) cut okra 2 medium tomatoes -- chopped (1 1/2 cups) 1 small green bell pepper -- chopped (1/2 cup) 2 (11 1/2 ounce) cans lightly tangy eight-vegetable juice | Heat 12-inch nonstick skillet over medium-high heat. Cook beef, celery, onion and Cajun seasoning in skillet about 4 minutes, stirring frequently, until beef is brown and vegetables are tender. Stir in remaining ingredients. Reduce heat to medium-low. Cover and cook about 5 minutes or until rice is tender. | Active | Cajun Beef and Rice | ||
| Main_Meals | 2 tablespoons margarine or butter 6 pork loin or rib chops -- about 1/2 inch thick 3 medium unpeeled cooking apples -- cored and cut into 1/2-inch rings 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon | Heat oven to 350º. Heat 1 tablespoon of the margarine in 12-inch skillet over medium heat until melted. Cook pork, turning once, until brown. Place pork chops in ungreased rectangular baking dish, 13 1/2 × 9 × 2 inches. Place apple rings on pork. Sprinkle with sugar and cinnamon. Dot with 1 tablespoon margarine. Cover and bake about 45 to 55 minutes or until pork is no longer pink in center. | Active | Baked Pork Chops with Glazed Apples | ||
| Main_Meals | 1 tablespoon chili oil 1 pound pork tenderloin -- cut into 2 × 2 × 1/4-inch slices 1 (16 ounce) package frozen broccoli, cauliflower and carrots 3 tablespoons apricot preserves 1 tablespoon black bean sauce | Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean sauce; cook and stir 30 seconds or until heated through. | Active | Apricot-Glazed Pork | ||
| Main_Meals | 1 lb Ground beef OR ground turkey 1 Bell pepper -- chopped 1 Onion -- chopped 1/2 c Mushroom -- sliced 1 cn Tomato paste 1/2 c Water 1 cn Whole kernel corn -- Undrained Salt, pepper, seasonings -- As desired 1 pk Macaroni and cheese OR Velveeta and Shells | In large skillet, brown the ground beef or turkey with the chopped pepper, onion and mushrooms. Stir in the tomato paste and water and corn. Cook the macaroni and cheese according to package directions, adding milk and margarine if required. Add the macaroni and cheese to the beef mixture. Mix well and serve. | Active | "tex-mex" Mac 'n Cheese | ||
| Main_Meals | 4 small skinless boneless chicken breast halves -- (about 2 pounds) 1/4 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon dried dill weed 1 (10 ounce) package frozen asparagus spears -- thawed and drained 1/2 medium red bell pepper -- cut into (1/4-inch strips) Mock Hollandaise Sauce -- (recipe follows) Fresh dill weed sprigs -- if desired MOCK HOLLANDAISE SAUCE 2 tablespoons reduced-fat margarine 1 tablespoon all-purpose flour 1/4 teaspoon salt 2/3 cup skim milk 1 egg yolk 1/2 teaspoon grated lemon peel 2 teaspoons lemon juice | Heat oven to 375º. Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix salt, onion powder and dill weed; sprinkle over chicken. Place 1/4 of asparagus spears and pepper strips crosswise on large end of each chicken breast half. Roll tightly and secure with wooden picks. Place chicken, seam sides down, in square pan, 8 × 8 × 2 inches, sprayed with nonstick cooking spray. Cover and bake until chicken is done, about 30 minutes. Prepare Mock Hollandaise Sauce; serve with chicken. Garnish with fresh dill weed sprigs. MOCK HOLLANDAISE SAUCE: Heat margarine in 1-quart nonstick saucepan over low heat until melted. Stir in flour and salt. Cook over low heat until mixture is smooth and bubbly, stirring constantly; remove from heat. Mix milk and egg yolk until smooth; stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in lemon peel and lemon juice. | Active | Chicken and Asparagus Roulades | ||
| Main_Meals | 4 veal rib or loin chops -- about 3/4 inch thick 1 tablespoon Dijon mustard 1 teaspoon mustard seed 1/4 teaspoon salt 1/2 teaspoon pepper 2 large yellow onions (about 3 inches in diameter) -- cut into halves 4 teaspoons reduced-fat margarine -- softened 2 tablespoons packed brown sugar | Set oven control to broil. Brush both sides of veal chops lightly with mustard; sprinkle with mustard seed, salt and 1/4 teaspoon of the pepper. Place veal and onions, cut sides down, on rack in broiler pan. Broil with tops of veal about 3 inches from heat about 6 minutes or until veal is brown; turn veal and onions. Spread 1 teaspoon margarine over each onion half; sprinkle with brown sugar and remaining 1/4 teaspoon pepper. Broil about 6 minutes longer or until veal is brown and onions are tender. | Active | Broiled Veal and Onions | ||
| Main_Meals | 2 tablespoons vegetable oil 1 medium onion -- chopped (1/2 cup) 1 clove garlic -- finely chopped 1/2 cup chili sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1 (12 ounce) can beer or nonalcoholic beer (1 can or bottle) 3 1/2 pounds beef rolled rump roast (3 1/2 to 4 pounds) 2 cups hickory wood chips | Heat oil in 1-quart saucepan over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender; remove from heat. Stir in chili sauce, salt, pepper and beer. Place beef in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours. Cover wood chips with water; soak 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Allow about 1/2 cup wood chips to medium-low coals or rock. Cover and grill beef on rotisserie over drip pan and 4 inches from medium-low heat about 2 hours for medium doneness (160º on meat thermometer), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with aluminum foil and let stand 15 minutes before slicing. | Active | Beer-Marinated Rump Roast | ||
| Main_Meals | 1 pound extra-lean ground beef 1/2 cup chopped onion (about 1 medium) 2 cups beef broth 2/3 cup uncooked barley 2 teaspoons chopped fresh oregano OR 1/2 teaspoon dried oregano leaves 1/4 teaspoon salt 1/4 teaspoon pepper 1 (16 ounce) can whole tomatoes -- undrained 1 (8 ounce) can sliced water chestnuts -- undrained 1 (10 ounce) package frozen mixed vegetables | Heat oven to 350º. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3-quart casserole; break up tomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and bake 30 to 40 minutes longer or until barley is done. | Active | Beef-Barley Stew | ||
| Main_Meals | 1 lb Hamburger 1/3 c Catsup 2 ts Worcestershire sauce 1/2 ts Salt 1/8 ts Pepper 3-4 dashes tabasco 1/2 Green pepper (minced fine) -----SAUCE----- 3/4 c Catsup 1/2 c Water 1/4 c Cider vinegar 3 tb Brown sugar 1 1/2 ts Salt 1 t Pepper 3-4 dashes tabasco 2 ts Soy sauce 2 ts Sugar | Mix well & form into balls the size of walnuts. Cook over low heat until done but not brown. Danish meat ball sauce: Simmer approximately 20 minutes.Pour over meat balls. | Active | Danish Meat Balls | ||
| Main_Meals | 1/2 pound Fresh bay scallops 1/4 cup Flour 1/2 teaspoon Salt 1/8 teaspoon Pepper 1/4 cup Milk 1/4 cup Butter 1 1/2 tablespoons Bread crumbs | 1. Wash scallops in cold water. Drain and pat dry on paper towel. 2. Roll in seasoned flour. 3. Grease shells. Fill each shell with floured scallops. 4. Add milk to each shell. 5. Place in microwave oven and cook at FULL POWER 5 minutes. 6. Sprinkle crumbs on top. Dot with butter. 7. Place in microwave oven and heat at FULL POWER another 5 minutes. Serves 2. | Active | Back Bay Scallops | ||
| Main_Meals | 4 turkey drumsticks -- thawed salt and pepper -- to taste 1/4 cup catsup 1/4 cup molasses 1/4 cup vinegar 2 tablespoons Worcestershire sauce 1/2 teaspoon hickory smoke salt 1 tablespoon instant minced on | Sprinkle turkey drums with salt and pepper. Place in large crockpot. Combine catsup , molasses, vinegar, Worcestershire sauce, hickory smoked salt and instant minced onion. Pour over turkey. Cover and cook on Low for 7-9 hours. | Active | Barbecued Turkey Legs | ||
| Main_Meals | 1 2 1/2 lb. broiler-fryer chicken 2 Tablespoons margarine or butter 2 Tablespoons olive or vegetable oil 1/4 cup finely chopped onion 1/4 cup lemon juice 2 Tablespoons Worcestershire sauce 1/2 teaspoon dried basil leaves 1/4 teaspoon dried marjoram 1/4 teaspoon dried oregano 2 large cloves garlic -- finely chopped | Cut chicken into pieces; cut each breast half into halves and remove skin. Heat margarine and oil in rectangular pan 13x9x2 inches in 375 oven until margarine is melted. Stir in remaining ingredients except chicken. Place chicken, meaty side down, in pan, turning to coat with herb mixture. Cook uncovered 30 minutes. Turn chicken; cook until thickest pieces are done, about 30 minutes longer. | Active | Baked Chicken with Herbs | ||
| Main_Meals | 2 tablespoons cornstarch 1 cup water 1 pound lean beef boneless sirloin steak -- about 1/2 inch thick 1 small onion -- chopped (about 1/4 cup) 1 clove garlic -- crushed 1/4 teaspoon salt 1/8 teaspoon pepper 1 medium red bell pepper -- cut into bite-size pieces 3 cups sliced mushrooms (about 8 ounces) 1/4 cup brandy OR 1/4 cup water 1 teaspoon low-sodium beef bouillon granules 2 tablespoons nonfat sour cream 3 tablespoons chopped fresh chives 3 cups hot cooked mostaccioli | Stir cornstarch into water; set aside. Trim fat from beef steak. Cut beef into thin strips, about 1 1/2 × 1/2 inch. Spray 10-inch skillet with nonstick cooking spray; heat over medium-high heat. Cook onion, garlic, salt and pepper in skillet about 3 minutes, stirring frequently, until onion is tender. Stir in beef and bell pepper. Cook about 4 minutes, stirring frequently until beef is no longer pink. Stir in mushrooms. Add brandy to skillet; sprinkle bouillon granules over beef mixture. Heat to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream. Stir in cornstarch mixture. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Stir in chives. Serve over mostaccioli. | Active | Beef in Creamy Mushroom Sauce | ||
| Main_Meals | 1/2 pound beef boneless sirloin or round steak 1/4 teaspoon salt Dash white pepper 1 pound broccoli -- cut into flowerets and 1 × 1/2-inch pieces (4 cups) 1 teaspoon cornstarch 1 teaspoon soy sauce 1 teaspoon sesame oil 1/4 cup fat-free reduced-sodium chicken broth 1 teaspoon vegetable oil 1 tablespoon finely chopped garlic (6 cloves) 1 teaspoon finely chopped gingerroot 2 tablespoons brown bean paste 1 (8 ounce) can sliced bamboo shoots -- drained 2 cups hot cooked rice | Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with salt and white pepper. Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy sauce; stir in sesame oil and broth. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok slightly. Wipe clean and respray. Add oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste; stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice. | Active | Beef and Broccoli with Garlic Sauce | ||
| Main_Meals | Recipe info Category: Main Dishes/Pork Rating: 0.00 Contributor: n/a Balsamic Pork with Mixed-Herb Brush 2 (3/4-pound) pork tenderloins (about 1 1/2 pounds) 8 large sprigs rosemary 8 large sprigs thyme 1/2 cup balsamic vinegar 1/4 cup olive or vegetable oil | Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, about 1 1/2 inches thick. If end pieces are thin, coil into round fillets; secure with toothpicks. Place rosemary and thyme sprigs in nonmetal dish or heavy-duty resealable plastic bag. Stir in vinegar and oil. Add pork, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning pork 2 to 3 times, at least 1 hour but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove pork and herbs from marinade; reserve marinade. Place herbs directly on hot coals. Immediately cover and grill pork 4 to 5 inches from medium heat 7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork 6 to 8 minutes longer, turning frequently, until slightly pink in center. Remove toothpicks. | Active | Balsamic Pork with Mixed-Herb Brush | ||
| Main_Meals | 1 pound skinless boneless chicken breast halves (4 halves) 1 egg white 1 teaspoon water 1/4 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon ground red pepper (cayenne) -- if desired (1/4 to 1/2 teaspoon) Chinese Lemon Sauce -- (recipe follows) Chopped green onions and lemon slices CHINESE LEMON SAUCE 1/3 cup fat-free reduced-sodium chicken broth 1/4 cup sugar 1 1/2 teaspoons grated lemon peel 3 tablespoons lemon juice 2 tablespoons rice vinegar 2 tablespoons light corn syrup 1 clove garlic -- finely chopped OR 1/2 teaspoon garlic powder 1/4 teaspoon salt 2 teaspoons cornstarch 2 teaspoons cold water | Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450º. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist. Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices. CHINESE LEMON SAUCE: Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks. | Active | Baked Lemon Chicken | ||
| Main_Meals | 4 c Sliced fresh Strawberries 2 tb Sugar 14 oz Can Sweetened Condensed Milk 1/4 c Lemon Juice 1/2 c Heavy cream, whipped 12 x Dessert Crepes 12 x Whole Strawberries to garnis | Sprinkle sliced strawberries with sugar; set aside. Beat milk with lemon juice until thick. Fold in strawberries and whipped cream. Divide among crepes; fold. Garnish with additional whipped cream and a strawberry centered on the cream. Yields 6 servings. | Active | Strawberry-cream Crepes | ||
| Main_Meals | 2 Cups POST GRAPE-NUTS Brand Flakes 3/4 Cup flour 1/4 Cup firmly packed brown sugar 1/2 Teaspoon ground cinnamon 1/2 Cup -- (1 stick) margarine 1 Container BREYERS Strawberry Lowfat -- Yogurt 1 egg slightly beaten 2 Tablespoons flour | HEAT oven to 350°F. MIX cereal, 3/4 cup flour, sugar and cinnamon in small bowl. Cut in margarine until coarse crumbs form. Press 1/2 the mixture firmly into bottom of greased 8-inch square pan. MIX yogurt, egg and 2 tablespoons flour in another small bowl. Spread over cereal mixture in pan; sprinkle with remaining cereal mixture. BAKE 30 minutes or until golden brown. Cool in pan on wire rack. Cut into bars. | Active | Cereal Yogurt Bars | ||
| Soups | 1 pkg (5-1/4 ounces) au gratin potatoes 1 can (11 ounces) whole kernal corn, drained 1 can (10 ounces) diced tomatoes and green chiles, undrained 2 cups water 2 cups milk 2 cups cubed process American cheese Dash hot pepper sauce, optional Minched fresh parsley, optional | In a 3-qt saucepan, combine the contents of the potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts). | Active | Nacho Potato Soup | ||
| Main_Meals | 1 medium acorn squash -- cut into 6 rings and seeded 2 tablespoons margarine or butter 6 pork loin or rib chops -- about 1/2 inch thick 2 teaspoons chopped fresh oregano OR 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/8 teaspoon pepper 1 medium onion -- sliced 2 medium unpeeled cooking apples -- cut into wedges 2 tablespoons honey 2 tablespoons water | Heat oven to 375º. Place squash in ungreased rectangular baking dish, 13 × 9 × 2 inches. Heat 1 tablespoon of the margarine in 10-inch skillet over medium heat until melted. Cook pork, turning once, until brown. Place pork on top of squash; sprinkle with oregano, salt and pepper. Place onion on pork; top with apple. Mix honey and water; pour over apples. Dot with remaining 1 tablespoon margarine. Cover and bake 50 to 60 minutes or until pork is no longer pink in center and squash is tender. Serve pan drippings with pork if desired. | Active | Autumn Pork Chops | ||
| Main_Meals | 1 pound skinless boneless chicken breast halves (4 breasts) 2 tablespoons sugar 1/4 teaspoon ground cinnamon 2 medium tart cooking apples -- peeled and cut into thin slices 1 cup apple cider 1 tablespoon cornstarch | Heat coals or gas grill. Place chicken breast halves between 2 pieces of waxed paper. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon. Coat apple slices with sugar mixture. Divide apple slices among chicken breast halves. Fold chicken around apples; secure with toothpicks. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove toothpicks. Mix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon over chicken. | Active | Apple-Stuffed Chicken Breasts | ||
| Main_Meals | 12 Chicken wings, tips removed 5 Bay leaves, crumbled into -small bits 3/4 t Caraway seeds 1/2 To 3/4 tsp. cayenne pepper 3/4 t Ground cumin 3/4 t Ground coriander 4 Garlic cloves, finely -chopped 1 1/2 t Dry mustard 2 t Paprika, preferably -hungarian 3/4 t Dried thyme leaves 1/2 t Salt 2 T Brandy 2 T Fresh lemon or lime juice | Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare. | Active | Cajun Chicken Wings | ||
| Main_Meals | 4 medium Sweet potatoes or -- yams (about 2 lb) 1/4 cup Packed brown sugar 1/4 cup Butter 1/2 teaspoon Salt 1 Can (8 oz) crushed -- pineapple 1 tablespoon Packed brown sugar 1 tablespoon Butter 1 teaspoon Water 1/2 teaspoon Ground cinnamon 1/4 teaspoon Ground nutmeg 1 1/2 cups Miniature marshmallows 1/4 cup Chopped pecans | 1. Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover and let stand 5 minutes. 2. Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside. 3. Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans. | Active | Sweet Potato Casserole | ||
| Main_Meals | 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 16 oz Tomatoes; 1 Cn 1 1/4 c Apple; Cored, Chopped 1 x Curry Powder; 1 to 1 1/2 Tb 2 tb Coconut; Optional 2 tb Raisins 1 tb Chutney; Chopped 2 ts Beef Bouillon; Instant 1 1/2 ts Salt 1 c Rice; Regular, Uncooked 2 1/2 c Water --------------------------GARNISH-------------------------- 1 x Peanuts; Chopped | Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes. Garnish with the chopped peanuts just before serving. | Active | Curry Delight | ||
| Main_Meals | 2 cups broccoli florets 1-3/4 cups water 1-1/4 cups cubed fully cooked ham 1 tablespoon soy sauce 2 packages (3 ounces each) oriental-flavored ramen noodles sliced ripe olive, optional | In a large saucepan, combine broccoli, water, ham, soy sauce and one flavoring packet from the noodles. Break noodles into small pieces; add to pan. Simmer, uncovered, for 6-8 minutes or until noodles are tender, stirring frequently. Top with olive is desired. Yield: 4 servings. | Active | Ham N Noodle Toss | ||
| Main_Meals | Yield: 10 servings 8 c Chicken stock 2 t Louisiana hot sauce 1 c Green onions, chopped 1/2 c Celery, chopped 1 x Salt, to taste 1 T Garlic, diced 1 T Lea & Perrins 1 c Parsley, chopped 2 c White wine, dry 2 lb Shrimp, chopped | Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally. From Justin Wilson's "Outdoor Cooking With Inside Help" | Active | Recipe info | ||
| Main_Meals | 1 pound lean mutton pieces 1 pound carrots 1 pound onions 1 pound potatoes salt & pepper 1 pinch thyme | Place mutton with thyme in sauce pan and add cold water to cover. Bring slowly to the boil and simmer for one hour. Add onions, potatoes, carrots, and peeled and roughly copped. Season. Continue cooking until vegetables are tender. Adjust seasoning. May be served alone or with cooked green cabbage or sprouts. | Active | Irish Stew | ||
| Main_Meals | 1/2 lb Mushrooms, sliced 1 c Polish sausage, sliced 2 lb Sauerkraut 1/2 lb Beef or pork 1 Apple, lg, peeled/sliced 20 oz Can tomatoes 1 c Bacon, coarsely chopped 1/4 c Water 5 Peppercorns 1 Bay leaf 6 Potatos, steamed | (1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if canned, drain. In a large casserole put sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf & 1/4 c water. Cover and simmer for 75 minutes. Add sausage, meat and bacon. Simmer 1 hour longer. Serve with steamed potatos. Steamed Potatos: Boil peeled potatos in salted water to cover, with a spoonful of butter added. When cooked drain, add butter and teaspoon of chopped dill and let stand covered for 5 minutes. | Active | Hunter's Stew Dish For Royalty | ||
| Main_Meals | 4 lb Beef short ribs 1 t Salt (optional) 3/4 c Chopped onion 1 tb Vegetable oil 3/4 c Catsup 1/2 c Aunt Jemima Syrup -OR- Lite Syrup 1/3 c Lemon juice 3 tb Worcestershire sauce 2 tb Prepared mustard 1/4 ts Pepper | Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours or until tender. Meanwhile, saute onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat. Broil 10 minutes, turning occasionally. Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce. Serve with remaining sauce, if desired. | Active | BBQ Short Ribs | ||
| Main_Meals | 1 First-cut brisket (5 lb) -trimmed of all visible fat Freshly ground black pepper 1/4 c Corn oil 8 Onion(s), thickly sliced -separated into rings 6 Carrots, peeled -cut in chunks 3 Garlic clove(s), minced 2 Bay leaves 4 tb Tomato paste Salt to taste 16 oz Can tomatoes, with juice 1 c Dry red wine | Note: Make this a day ahead so you can skim off the fat. Preheat oven to 375øF. Cover both sides of brisket with lots of pepper. Over a medium flame, heat the oil in a heavy casserole or roasting dish and brown the brisket on all sides. Take the brisket out of the pan and set aside. Add the onions to the casserole and cook them over medium-high heat. As you stir them, scrape up the brown bits from the bottom of the casserole. cook the onions for about 15 minutes, or until they are thoroughly browned. Add the carrots, garlic, and bay leaves; stir for another 1-2 minutes. Take the casserole off the burner and carefully put the brisket back into its nest of vegetables. Coat the brisket on both sides with tomato paste. Sprinkle more pepper, and a little salt, over the tomato paste. Pour the tomatoes and red wine into the bottom of the casserole. Cover the casserole tightly, first with a layer of foil and then with the lid. Let the pot roast cook on the middle rack of the oven for 3« hours. check the liquid level in the casserole frequently; if it gets too low, add a little water or beef broth. When the meat is tender, take it out of the oven. Keep the meat covered while you cool it to room temperature. Then put it in the refrigerator overnight. The next day, spoon off all the solidified fat you can. Discard the bay leaves. Bring the meat back to room temperature and reheat it ÄÄ along with its juices and the vegetables ÄÄ either on top of the stove or in the oven. When it's hot, slice it on the diagonal and serve with the pan juices and vegetables spooned over. Add salt at the table, if needed. | Active | A Better Pot Roast | ||
| Main_Meals | 1 Smoked ready-to-eat ham, -13 to 15 pounds 2 To 3 bottles gingerale 3 c Dry white wine GLAZE: 5 tb Dijon mustard 1/3 c Honey 1/3 c Real maple syrup SAUCE: 1 1/4 c Chicken stock 3 tb Real maple syrup 2 tb Dijon mustard 2 ts Cornstarch | NOTE *** In step 1, "close fitting kettle" means the tightest fitting kettle you can fit the ham into, so it takes less gingerale to cover it. | Remove the rind and score with diagonal cross-cuts. Put ham in a close fitting kettle and cover with gingerale. Bring to boil, then simmer for 20 to 30 minutes. This step removes the too salty taste and adds a delicate flavor. Drain the gingerale, add ham to a roasting pan and pour the wine over it. Cover with foil and bake at 350~ for 1 hour. Combine the glaze ingredients. After the ham has baked 1 hour, brush the ham with the glaze, using all of the mixture. Return ham to oven (uncovered) and bake an additional 1-1/2 hours, or until internal temp reaches 140~. Baste occasionally after the glaze has "set", about 45 minutes. If the glaze gets too dark before the temp gets to 140 degrees, tent the ham with foil. When ham is done, transfer it to a serving plate and loosely cover with foil to keep warm. Skim the fat from the juices, reserving all the juice and caramelized bits from the glaze. Heat this to a boil along with 1 cup of the chicken stock (reserving 1/4 cup), syrup and mustard. Dissolve the cornstarch in 1/4 cup of reserved chicken stock and whisk it into the sauce to thicken. The sauce should be a rich dark color. Strain and pour into a gravy boat. Serve the sauce over the ham. | Active | Honey Baked Ham | |
| Main_Meals | 10 tb Black pepper 10 tb Paprika 5 tb Chili powder 5 tb Red pepper 5 tb Garlic powder 3 tb Celery salt 1 tb Dry mustard ------------------FINISH SAUCE--------------------- 32 oz Hunt's Ketchup 8 oz Soy sauce 4 oz Worcestershire sauce 1 tb Garlic powder 8 oz Apple cider vinegar 4 oz Apple juice 1 tb White pepper or to taste | TIP: Don't rush the cooking process. | Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add in finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked applewood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side. | Active | Apple City Barbecue | |
| Soups | 3 cans (16oz each) chickpeas (garbanzo beans), undrained 1 medium onion, minced 1 cup water 2 beef boullion cubes 1 can (6oz) tomato paste 1 tsp. oregano 1/4 tsp. pepper salt to taste | Combine all ingredients in a saucepan. Heat to boiling. Cover. Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad. Freezes well. | Active | Chickpea Soup | ||
| Soups | 1/2 lb Ground beef 1/2 c Chopped onion 1/2 c Chopped celery 1 cn Tomatoes (16 oz), cut up 2 c Potatoes, peeled & diced 1 cn Condensed beef broth - (10 1/2 oz) 1 cn Water (1 1/3 cups) 1 t Chili powder 1/2 ts Salt 1/2 ts Worchestershire sauce 1 c Cooked or leftover peas -green beans | Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; heat through. | Active | Chili-Beef-Potato Soup | ||
| Salad | 1/2 cup Planters Sliced Almonds 3 tablespoons sugar 2 cups packed torn fresh spinach leaves 2 cups packed torn Boston lettuce 2 cups halved strawberries 1/3 cup Kraft Special Collection Creamy Poppysead Dressing | TOSS almonds with sugar in medium nonstick skillet; cook on medium heat 6 to 8 min or until sugar forms a golden brown syrup and evenly coats the almonds, stirring constantly. Spread into single layer on greased baking sheet or sheet of wax paper; cool. Break into small pieces. TOSS spinach leaves, Boston lettuce and strawberries in large bowl. DRIZZLE with dressing just before serving; mix lightly. Sprinkle with almonds. Serve on chilled plates. Makes 6 servings, 1 cup each. | Active | Festive Strawberry Nut Salad | ||
| Main_Meals | 418 g Canned pink Alaska salmon 430 g Frozen broccoli -- cooked and drained 150 ml Dry white wine 2 tb Freshly chopped parsley 15 g Cornflour 175 g Gruyere or Edam cheese -- thinly sliced | Pre-heat the oven to 190C, 375F, Gas mark 5. Drain the can of salmon and make the juice up to 150ml / 1/4 pint with water for fish stock. Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dishes. Put the fish stock, wine, parsley and cornflower into a saucepan and blend until smooth. Heat gently, stirring all the time until the sauce thickens. Pour over the salmon and broccoli. Arrange the slices of cheese over the top of the dish and bake for 20 minutes or until the cheese has melted. Serve immediately. Serves 4. Approx. 395 kcals per serving | Active | Alaska Bake | ||
| Main_Meals | 2 oz Butter 2 c Mushrooms -- sliced 1 c Bell peppers -- diced 1 tb Spanish paprika 1 1/2 c Sherry 1 d Salt -- to taste 1 d Black pepper -- to taste 4 c Locke-ober cream sauce -- see 1/2 c Pimientos -- diced 4 3-pound whole lobsters -- boil 4 ts Parmesan cheese -- grated | If you are using lobsters smaller than three pounds each, you will need enough smaller lobsters to produce a total of about 8 cups of meat after boiling and cooling. | Preparation Time: 1:00 STEP ONE: The Sauce-- Heat butter to melting point in a large saucepan, add mushrooms and green pepper. Cook until tender. Add paprika and stir in sherimientos and blend well. Bring to a simmer. STEP TWO: The Lobster-- This can be done while vegetables are cooking. ReCut in a large dice. CHEF'S NOTE: Discard intestinal vein and stomach--a hard sac near the head--before dicing. STEP THREE: Add meat to sauce and simmer slowly for 10 minutes. Divide mixture evenly and spoon back into lobster shell. Dust with grated parmesan cheese and brown in a 375-degree oven for 15 minutes. Serve. | Active | Baked Lobster Savannah | |
| Main_Meals | 2 c Buttermilk, lowfat 2 ts Worcestershire 2 ts Mustard 1/2 ts Cayenne 1/2 Onion, small, sliced thin 1 Garlic clove, sliced thin 1 1/2 lb Turkey breast cutlets 3/4 c Bread crumbs Salt and pepper 1/2 Gravy recipe | Combine the buttermilk, worcestershire, mustard, and cayenne in a shallow baking dish. Stir in the onion and garlic and add the turkey cutlets, turning to coat. Cover and refrigerate for at least 4 hours, or overnight. Preheat the oven to 350. Spread the bread crumbs on a baking sheet and toast for about 5 minutes, until lightly browned. Transfer to a plate and season with salt and pepper. Drain the turkey cutlets and discard the marinade. Coat the cutlets with the seasoned bread crumbs, shaking off the excess. Coat a large nonstick skillet with cooking spray and warm over moderately high heat. Add one-third of the cutlets and spray them lightly. Fry the cutlets, turning once, until cooked through and golden, about 3 minutes per side. Transfer to a platter, cover loosely with foil, and keep warm. Wipe out the skillet and repeat with more spray and the remaining turkey. Serve hot, spooning gravy over the top. Serve perhaps with dumplings or spaetzle. | Active | Fried Turkey Cutlets | ||
| Main_Meals | 3 Chicken breasts, boned 3 T Flour 1 T Salt 4 T Olive oil 1 md Onion, chopped 3 sl Ham, cooked (or more), diced 2 Garlic cloves, minced 1 c Beer (not dark) 1/2 lb Shrimp, large 1/2 t Paprika 1 T Parsley, dried 1/2 t Tabasco sauce (optional) | Mix flour and salt; dredge chicken breasts. In large skillet, brown chicken in olive oil and remove. Combine onion, ham and garlic and saute in same skillet over low heat until onion is soft. (Don't let garlic stick to skillet.) Remove. Drain all but 1 T of the oil and pour in flour left from dredging chicken; stir a lot to make sure flour is well-blended. Return ham mixture. Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika and tabasco; mix well. Add chicken; cover and simmer for 20 minutes. Serve with rice or garlic bread. | Active | Bangkok Chicken | ||
| Main_Meals | 1 lb Black beans, dried 1 c Onion; chopped 1 T Margarine or butter 4 c Water 1 ea Bouillon cube, beef 12 oz Ham, cooked lean 2 ea Bay leaves 1/2 t Thyme, dried leaf 1/2 t Oregano, dried leaf 1/2 t Salt 1 ea Red pepper, dried whole 1 c Green pepper; chopped 1/3 c Dark rum (optional) 1 c Sour cream (optional) | Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or marg until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired. | Active | Cuban Black Bean Soup | ||
| Salad | 2 pkg (4-serving size each) Jell-O Pistachio Flavor Instant Pudding & Pie Filling 2 cans (20 oz each) crushed pineapple in juice, undrained 2 cups Jet-Puffed Miniature Marshmallows 1 cup chopped Planters Pecans 3 cups (8 oz tub) thawed Cool Whip Whipped Topping | MIX dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover. REFRIGERATE 1 hr or until ready to serve. Garnish with additional Cool Whip Whipped Topping and chopped pecans, if desired. Makes 16 servings, about 1/2 cup each. | Active | Watergate Salad | ||
| Salad | 1 lb ground beef 1 small onion, chopped 1/2 cup taco sauce 1/2 cup sour cream 1/4 teaspoon salt 4 cups shredded lettuce 3/4 cup shredded cheddar cheese 2 medium tomatoes, chopped sliced pitted ripe olives tortilla chips | In a medium skillet, cook and stir ground beef and onion over medium-high heat until meat is brown and onion is tender. Drain thoroughly. In a bowl, combine meat mixture, taco sauce, half of the sour cream and salt. Cover and chill for 20 to 30 minutes. To serve, place lettuce on 4 individual plates. Sprinkle with cheese and tomatoes. Spoon meat mixture over salads. Top with remaining sour cream and garnish with olive slices. Serve with tortilla chips. | Active | Taco Salad | ||
| Main_Meals | 1/2 cup olive or vegetable oil 1/4 cup sugar 3 tablespoons cider vinegar 1 tablespoon minced fresh parsley 1/2 teaspoon sale 1/4 teaspoon pepper Salad greens and vegetables of your choice | Combine the first six ingredients in a jar with a tight-fitting lid; shake until blended. Store in the refrigerator. Shake before serving; drizzle over salad. Yield: about 1 cup. | Active | Simple Salad Dressing | ||
| Fish_And_Seafoods | 8 ounces uncooked fettuccine 8 ounces frozen peeled and deveined cooked medium shrimp -- thawed and drained 1 tablespoon lemon juice 3/4 cup fat-free mayonnaise or salad dressing 1/4 cup chopped fresh parsley 1/4 cup finely chopped red onion (about 1 small) 1/4 cup fat-free Italian dressing 1 teaspoon Creole or Cajun seasoning 1/2 teaspoon pepper | Cook and drain fettuccine as directed on package. Rinse with cold water; drain. Toss shrimp and lemon juice in large bowl. Mix remaining ingredients. Add mayonnaise mixture and fettuccine to shrimp; toss. Cover and refrigerate 1 to 2 hours to blend flavors. | Active | Chilled Shrimp Fettuccine | ||
| Main_Meals | 4 T Bacon fat 5 ea Onions, Lg; coarsly chopped 2 ea Green peppers, Lg; chopped 3 ea Garlic clove; minced 1 1/2 T Hungarian Paprika 3 lb Beef, stewing; in 1" cubes 1 x Pepper; to taste 1 x Salt; to taste 6 oz Tomato paste 1 x Sour cream; at room temp. | Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika and cook until it has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. 6 servings | Active | Bogracs Gulyas (kettle goulash) | ||
| Soups | 1/2 c Onion; Finely Chopped, 1 Med 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 4 c Chicken Broth 1/4 c Red Bell Pepper; Chopped 1 T Red Chiles; Ground 3/4 t Basil Leaves; Dried 1/2 t Salt 1/4 t Pepper 15 oz Tomato Puree; 1 can 1/2 c Vegetable Oil 10 ea 6"-dia Corn Tortillas; * 2 c Chicken Breasts; Cooked, ** ---------------------------------GARNISHES--------------------------------- 1 x Avocado Slices 1 x Cheese; *** * Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe. -------------------------------------------------------------------------- | Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices. | Active | Chicken Tortilla Soup | ||
| Soups | 1 pk Pinto beans 2 lb Chili meat OR 4 lb Lean beef sirloin, chopped In 1/2 inch cubes 1 lb Low-fat turkey sausage 1 c Onions, chopped 1 tb Garlic powder 1 tb Red cayenne pepper 2 cn Tomato sauce 3 tb New Mexico (or other hot) Chili powder 1 t Dried oregano 2 tb Ground cumin 1 tb Vegetable oil 1 t Louisiana (or Tobasco) Hot Sauce 1 cn Jalapenos, chopped 1/2 tb Salt | Contributed to the echo by: Michael Gallagher Bob, here is my variation of a chili recipe with beans in it. If the people here don't like beans with their chili, I'll give a substitution. DON'T change anything, for this is the way you should make authentic Texas chili--not the cheap imitation stuff. Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done. If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions. Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste. | Active | Chili With Beans | ||
| Main_Meals | 2 pounds Ground round beef 1 pound Ground pork 5 cups Chopped onions 1 1/2 tablespoons Chopped garlic 7 tablespoons Chili powder 2 cans Chopped green chili peppers 3 cans (16 oz) crushed tomatoes 3 tablespoons Tomato paste 4 Bay leaves -- crumbled 1 tablespoon Salt 1 tablespoon Oregano 1 tablespoon Red wine vinegar 1 tablespoon Grown sugar 2 cans 16 oz) red kidney beans 1 package Corn chips 1 Head lettuce -- shredded 12 ounces Sharp cheddar cheese -- shredd | In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more ~ we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese. | Active | Chili N'awlins | ||
| Fish_And_Seafoods | 4 catfish, orange roughy or red snapper fillets (1 1/2 pounds) 1/4 cup pesto 20 strips roasted bell pepper (from 12-ounce jar) | Heat oven to 425º. If fish fillets are large, cut into 4 serving pieces. Place fish in greased square baking dish, 8 × 8 × 2 inches. Spread pesto evenly over each piece of fish. Top each piece with 5 roasted pepper strips. Cover and bake about 18 minutes or until fish flakes easily with fork. | Active | Catfish with Pesto | ||
| Fish_And_Seafoods | 1 pound cod or other firm lean fish fillets -- about 3/4 inch thick 8 sun-dried tomato halves (not oil-packed) 1/4 cup mayonnaise OR 1/4 cup salad dressing 2 tablespoons chopped fresh parsley 1/8 teaspoon pepper | Set oven control to broil. Grease rack of broiler pan. Place fish on rack in broiler pan. Broil with tops 4 inches from heat 8 minutes. Soak tomato halves in 1 cup very hot water about 5 minutes or until softened; drain and finely chop. Mix with remaining ingredients; spread on fish. Broil 1 to 2 minutes longer or until topping is light brown and fish flakes easily with fork. | Active | Broiled Cod with Sun-Dried Tomatoes | ||
| Fish_And_Seafoods | 2 cups cooked lobster meat, about 2 small lobsters 2 tablespoons butter or margarine 1/4 teaspoon salt dash of cayenne pepper 3 tablespoons dry sherry 3 egg yolks, lightly beaten 1 cup half-and-half buttered toast or pastry shells | In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix beaten egg yolks with the half-and-half and add to lobster. Cook, stirring constantly, until lobster newburg is thickened and heated through, but do not bring to a boil. Serve lobster newburg over buttered toast or pastry shells. Lobster Newburg recipe serves 4. | Active | Lobster Newburg | ||
| Main_Meals | 1 k. sirloin beef ¼ c. white sugar ¼ brown sugar 1 tsp. salt peter (salitre) 2 tbsps. Salt | Slice beef thinly into serving size (preferably across the grain). In a bowl mix the rest of the ingredients and spread this on the meat. Allow beef to marinate for at least 24 hours in refrigerator. Fry in hot fan and serve. | Active | BEEF TAPA | ||
| Main_Meals | 2 can Spanish sardines in olive oil & tomato sauce 1 tsp. lemon juice Tabasco sauce (amount on how canapés desired) Fresh ground pepper Salt to taste Slice bread and butter | Drain oil from cans of sardines and mash contents of the two cans of Spanish sardines. Moisten with lemon juice. Add a few drops of Tabasco sauce and freshly ground pepper. Add salt to taste. Set aside. Butter fancy cut pieces of bread and toast. Spread sardine | Active | SARDINE CANAPES | ||
| Fish_And_Seafoods | Bean Salsa -- (recipe follows) 1/2 teaspoon grated orange peel 1 tablespoon orange juice 1 tablespoon vegetable oil 1 1/2 teaspoons chopped fresh thyme OR 1/2 teaspoon dried thyme leaves 1 clove garlic -- finely chopped 3/4 pound raw medium shrimp -- peeled and deveined BEAN SALSA 1 (15 ounce) can black beans -- rinsed and drained 1 medium mango -- peeled and chopped (about 1 cup) 1 small red bell pepper -- chopped (about 1/2 cup) 1/4 cup sliced green onions (2 to 3 medium) 2 tablespoons orange juice 1 tablespoon red wine vinegar 1/2 teaspoon grated orange peel | Prepare Bean Salsa; set aside. Mix remaining ingredients except shrimp in medium bowl. Stir in shrimp. Spray 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook shrimp mixture in skillet, turning shrimp once, until pink. Divide salsa among 4 serving plates. Arrange shrimp on salsa. | Active | Calypso Shrimp | ||
| Fish_And_Seafoods | 6 ounces uncooked medium noodles (about 3 cups) 1 tablespoon vegetable oil 3/4 cup chopped green bell pepper (about 1 medium) 1/2 cup chopped onion (about 1 medium) 2 tablespoons chopped fresh parsley 1/8 teaspoon ground red pepper (cayenne) 1/8 teaspoon pepper 2 cloves garlic -- finely chopped 1 tablespoon all-purpose flour 1 (16 ounce) can whole tomatoes -- undrained 1 (10 ounce) package frozen cut okra -- thawed 1 (6 ounce) package frozen cooked small shrimp -- thawed and drained 1 (6 ounce) package frozen crabmeat -- thawed, drained and cartilage removed | Cook noodles as directed on package; drain. Heat oil in 10-inch nonstick skillet over medium heat. Cook bell pepper, onion, parsley, red pepper, pepper and garlic in oil 3 minutes, stirring frequently. Stir in flour and tomatoes; break up tomatoes. Cook uncovered, stirring frequently, until mixture thickens and boils. Stir in okra, shrimp and crabmeat. Cook uncovered 5 minutes, stirring occasionally. Serve over noodles. | Active | Cajun Seafood and Noodles | ||
| Main_Meals | 1 pound halibut or sea bass steaks or fillets -- 1 inch thick 1 medium zucchini -- cut into 1/4-inch slices 1 medium yellow summer squash -- cut into 1/4-inch slices 1/4 teaspoon sugar 1 clove garlic -- finely chopped 2 tablespoons soy sauce 1 teaspoon grated gingerroot 1 teaspoon sesame oil 1 tablespoon sesame seed | Cut fish into 3/4- to 1-inch pieces. Thread fish, zucchini and squash alternately on each of eight 8-inch skewers.* Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Mix sugar, garlic, soy sauce, gingerroot and sesame oil. Brush generously on all sides of kabobs. Sprinkle sesame seed over kabobs. Place kabobs on rack in broiler pan. Broil with tops 4 inches from heat about 3 minutes; turn. Broil about 2 minutes longer or until fish flakes easily with fork. | Active | Broiled Sesame Halibut Kabobs | ||
| Main_Meals | 1 large onion -- sliced 2 cloves garlic -- chopped 2 jalapeño chilis -- seeded and chopped 1 (16 ounce) can whole tomatoes -- drained and chopped 2 tablespoons white vinegar 1 1/4 teaspoons ground cumin 3/4 teaspoon ground coriander 4 halibut or other lean fish steaks -- about 1 inch thick (about 2 pounds) Chopped fresh cilantro -- if desired | Heat oven to 350º. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook onion, garlic and chilis in skillet over medium heat, stirring frequently, until onion is tender; reduce heat. Stir in remaining ingredients except fish steaks. Simmer uncovered over low heat 5 minutes, stirring occasionally. Arrange fish in ungreased rectangular baking dish, 11 × 7 × 1 1/2 inches. Spoon tomato mixture over fish. Bake uncovered 25 to 30 minutes or until fish flakes easily with fork. Sprinkle with cilantro. | Active | Baked Halibut with Tomatoes and Spices | ||
| Main_Meals | 3k. pork 2 tbsps. Sugar 1 hd. Garlic 1 tsp. whole black pepper (pounded fine) 1 onion, chopped 1 c. soy sauce 1 tsp. salt ¼ c. vinegar ½ tsp. peter (salitre) 2 pcs. Bay leaf | Remove the skin from pork. Cut into small cubes or grind coarsely. Mix salt, salt peter, sugar and the freshly pounded pepper. Sprinkle the mixture over the pork cubes. Add the garlic and onion. Mix. Cover and set aside in the refrigerator. Heat soy sauce and vinegar. Add bay leaf. Continue cooking till mixture boils. Cool. Remove bay leaf. Pour the soy sauce mixture over the pork cubes. Keep in a clean, tightly covered glass container, and store in the refrigerator for at least 24 hours. Put in a sausage casing and store in the refrigerator. To cool longanisa add just enough water to cover longanisa in a frying pan. Cook over a low flame and allow water to evaporate. If pork is not tender add more hot water and continue cooking. After water has evaporated, fat from pork will be rendered and the longanisa will cook in its own fat. Fry to desired stage and serve hot. | Active | LONGANISANG SUMSUMAN | ||
| Main_Meals | Click Here | 3 Tbsp. margarine 4 cloves garlic, crushed 1 medium onion, sliced 1 chicken bouillon cube 150 grams chicken breast fillet, sliced 2-1/2 cups raw rice, washed once 1 can (227 g) DEL MONTE Tomato Sauce 1 cup grated cheddar cheese 1 medium green bell pepper, diced | 1 SAUTÉ garlic, onion, chicken, bouillon cube and rice in margarine. Cook for 5 minutes while stirring. Add 3 cups water and DEL MONTE Tomato Sauce. Simmer until rice is cooked. 2 STIR in cheese and bell pepper. Serve with your favorite main dish (barbecue, longganisa, tapa, etc.) | Active | Cheese And Tomato Risotto | |
| Special_Filipino_Delicacies | Click Here | 6 cloves garlic, crushed 2 medium onion, sliced 400 grams pork pigue, cut into cubes 1 can (140 g) DEL MONTE Tomato Sauce 2 pieces siling haba 1/2 cup DEL MONTE Red Cane Vinegar 1-1/2 cups fresh pork blood, strained 1 medium sayote, cut into cubes | 1 SAUTÉ garlic, onion and pork in oil until pork is brown. Add 1 to 1-1/2 cups water, DEL MONTE Tomato Sauce, siling haba ang DEL MONTE Vinegar. Season with salt and pepper to taste. Simmer for 15 minutes or until pork is tender 2 ADD sayote. Simmer for another 10 minutes. Add pork blood. Simmer for 15 minutes or until cooked. | Active | Dinuguan | |
| Special_Filipino_Delicacies | 300 g. pork lomo, sliced into thin strips 3/4 cup DEL MONTE Instant Marinade Pinoy BBQ 1/2 cup cooked or frozen green peas 6 cups cooked rice 2 Tbsp. margarine 2 tsp. cornstarch | For more Filipino Recipe Visit Del Monte Web site http://www2.kitchenomics.com/. | 1 MARINATE pork slices in DEL MONTE Instant Marinade for 15 minutes. Drain. Dissolve cornstarch in marinade. Set aside. 2 SAUTÉ pork in margarine for 5 minutes or until cooked. Add peas and marinade mixture. Simmer until thick. Add rice and salt to taste. Cook for 2 minutes with continuous stirring. | Active | Barbeque Rice | |
| Special_Filipino_Delicacies | 250 grams DEL MONTE Elbow Macaroni, cooked 4 cloves garlic, crushed 1 small onion, sliced 1/4 kilo ground beef 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce 3/4 cup cheese spread | For more Filipino Recipe Visit Del Monte Web site http://www2.kitchenomics.com/. | 1 SAUTÉ garlic, onion and beef. Cook for 10 minutes. Add 1/2 tsp. iodized fine salt (or 1-1/2 iodized rock salt), 1/8 tsp. pepper and DEL MONTE Spaghetti Sauce. Allow to simmer. 2 MIX with DEL MONTE Macaroni. Pour cheese spread and mix while pasta is still hot. | Active | Beef N’ Cheese Mac | |
| Main_Meals | Click Here | 3/4 k chicken, cut into serving portions 1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup) 12 cloves garlic, crushed and fried 1/2 cup oil MARINADE 6 cloves garlic, crushed 1/4 cup DEL MONTE Red Cane Vinegar 1 Tbsp soy sauce 1 tsp iodized fine salt (or 1 Tbsp iodized rock salt) 1/2 tsp peppercorns, crushed reserved pineapple syrup | For more Filipino Recipe Visit Del Monte Web site http://www2.kitchenomics.com/. | 1 MARINATE chicken for 30 minutes. Drain and reserve marinade. 2 FRY chicken in oil until golden brown. Combine chicken with marinade, then simmer until tender. 3 ADD DEL MONTE Fresh Cut Pineapple Chunks. Top with fried garlic. | Active | Chicken Adobo Aloha |
| Main_Meals | Click Here | 400 g DEL MONTE Spaghetti, cooked per package directions 2 Tbsp olive oil 4 cloves garlic, crushed 1 medium (50 g) onion, sliced 1/2 k chicken breast, deboned and cut into strips 1 cup cooked red kidney beans 1 cup (153 g) whole kernel corn 1 can (198 g) whole button mushrooms, sliced 2 tsp chili powder 2 cans (385 g each) DEL MONTE Italian Style Spaghetti Sauce 1/4 cup water | For more Filipino Recipe Visit Del Monte Web site http://www2.kitchenomics.com/. | 1 SAUTé garlic, onion and chicken in olive oil. Add kidney beans, kernel corn, mushrooms, 1 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt) and chili powder. Cook for 10 minutes. 2 ADD the remaining ingredients. Cook for another 10 minutes. Pour over cooked DEL MONTE Spaghetti. Top with grated cheese if desired. | Active | Chicken Chili |
| Main_Meals | Click Here | 1/4 kilo DEL MONTE Spaghetti, cooked 8 cloves garlic, crushed and fried 1 small onion, sliced 400 grams pork pigue or kasim, cut into chunks 1 pc. laurel leaf 6 Tbsp. olive oil MARINADE 1/4 cup soy sauce 1/4 cup DEL MONTE Red Cane Vinegar 1/4 tsp. pepper 8 cloves garlic, crushed | For more Filipino Recipe Visit Del Monte Web site http://www2.kitchenomics.com/ | 1 MARINATE pork for 30 minutes. Drain (reserve marinade). SAUTÉ garlic from marinade, the onion and prok. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in it’s own oil for 3 minutes. Flake meat. 2 COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil. Blend well. Top with fried garlic. | Active | Almondigas |
| Special_Filipino_Delicacies | Click Here | 1 pc egg, cooked as omelet then cut into thin strips 1 head garlic, crushed 1 medium (50 g) onion, sliced 1 Tbsp ginger strips 2 pcs siling haba (cayenne pepper), seeded then sliced 1/2 cup ground pork 3 Tbsp bagoong alamang (shrimp paste) 1/4 cup oil 1 can (140 g) DEL MONTE Tomato Sauce 5 cups cooked rice 1 small (175 g) green mango, cut into thin strips 1 stalk green onion, chopped | For more Filipino Recipe Visit Del Monte Web site http://www2.kitchenomics.com/. | 1 SAUTÉ garlic, onion, ginger, sili, ground pork and alamang in oil. Cook for 5 minutes. Add DEL MONTE Tomato Sauce. Cook for another 5 minutes. 2 ADD rice and mango. Cook for 2 minutes, stirring continuously. Serve with green onions and egg strips on top. | Active | Bagoong Fried Rice |
| Special_Filipino_Delicacies | Click Here | 4 cloves garlic, crushed 1 medium (50 g) onion, sliced 200 g beef round, cut into strips 3/4 cup water 1-1/2 Tbsp tausi (salted black beans) 1 can (140 g) DEL MONTE Tomato Sauce 1 bunch (200 g) sitaw (string beans), cut into 1-1/2" long pcs 1 Tbsp oyster sauce 1/4 tsp pepper 1 large (300 g) ampalaya (bitter melon), seeded and thinly sliced | For more Filipino Recipe Visit Del Monte Web site http://www2.kitchenomics.com/. Longanisang Suman | Beef Tapa | Sardine Canapes | Cheese And Tomato Risotto | Chicken Adobo Aloha | Chicken Chili | Almondigas |Dinuguan | Barbeque Rice | Beef | 1 SAUTÉ garlic, onion and beef. Add water, DEL MONTE Tomato Sauce and tausi. Simmer for 20 minutes. 2 ADD sitaw, oyster sauce and pepper. Simmer for 7 minutes. Add ampalaya. Cook for another 3 minutes. Serve hot. | Active | Ampalaya Con Carne |
| Special_Filipino_Delicacies | cooking oil 1/4 k. dulong 5 cloves garlic, chopped 3 eggs 1 medium onion, sliced salt and pepper to taste 3 meduim tomatoes, chopped | Saute garlic in 5 tbsps. oil until golden brow. Add onions and tomatoes. Season with salt and pepper and cook for 5 minutes. Add dulong and stir to prevent scorching. Add yolks. Set aside. In a bowl combine the cooked dulong and 1/2 cup beaten eggs. In a frying pan spread a mixed dulong. Turn over. Repeat. Makes 5 servings. | Active | DULONG OMELET | ||
| Special_Filipino_Delicacies | 1 tbsp. ginger powder 2 tbsp. anisado wine 1 tsp. garlic powder 1 cup cornstarch 1 tsp. onion powder 1 tbsp. chili paste 1 k shrimp (each about 1 inch salt and pepper to taste long and removed sharp parts) | In a bowl, combine all the ingredients except cornstarch. Marinate shrimp in the mixture overnight. Dredge shrimps in cornstarch and deep-fry until crisps. | Active | CRISPY CHILI SHRIMP | ||
| Special_Filipino_Delicacies | 1 k. pork liempo 3/4 cup onions, coarsely chopped 1/2 cup vinegar 2 cups water 1/2 cup soy sauce salt and pepper to taste | Boil pork liempo in 2 cups water and add some salt. Cook until liempo is tender. Cut liempo into small cubes. Place in a bowl and add vinegar, soy sauce, and onions. Serve immediately. | Active | PORK KILAWIN | ||
| Special_Filipino_Delicacies | 1 k. fresh shrimp 2 eggs, beaten 2 cups flour 1/2 batter 1 cup water salt to taste | Shell shrimp and wash thoroughly. Dry. Set aside. In a bowl prepare the batter, water, egg, flour and salt stir thoroughly. Dip shrimps in the batter and deep fat fry. Serve hot. | Active | TEMPURA | ||
| Dessert | Click Here | 1 piece gulaman bar (white or colored), shredded 1/3 cup evaporated milk 1/4 cup sugar 1 can (439g) DEL MONTE Fiesta Fruit Cocktail, drained 1 pack (125 ml) DEL MONTE Fruit Salad Cream, chilled 1/4 cup sweetened condensed milk 1/4 cup grated cheese | 1 BOIL 1-2/3 cups water. Add shredded gulaman and cook for 3 minutes. Strain into pan (square or round). Stir in evaporated milk and sugar. Cool and chill until set. Cut into cubes or desired shapes. 2 COMBINE with DEL MONTE Fiesta Fruit Cocktail, DEL MONTE Fruit Salad Cream and condensed milk. Toss lightly. Top with grated cheese. | Active | Fiesta Fruit Wiggle | |
| Dessert | Click Here | 1 Tbsp unflavored gelatin 3/4 cup evaporated milk 1/2 cup sugar 1 can (439 g) DEL MONTE Fruit Cocktail, drained (reserve syrup) 250 ml all-purpose cream, chill | 1 DISSOLVE gelatin in 3 Tbsp. water. Add 1/4 cup fruit cocktail syrup. Heat until gelatin is dissolved. Stir in milk and sugar. Chill for 10 minutes or until mixture begins to thicken. Stir in cream. 2 ADD DEL MONTE Fiesta Fruit Cocktail. Pour in individual molds. Cover and chill until set. Top with red cherries as garnish. | Active | Creamy Fruit Surprise | |
| Dessert | Click Here | 12 oz clear softdrink (Sprite or 7-Up), chilled until ready to serve 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 1 medium (200 g) green apple 1 small (1.5 k) pakwan (watermelon), seeds removed | 1 CUT pakwan & apple into tidbits or squares. 2 SOAK apple in fruit cocktail syrup for 10 minutes. Drain. Combine with pakwan and DEL MONTE Fiesta Fruit Cocktail. Chill. 3 POUR chilled softdrink just before serving. | Active | Fruit Fizz | |
| Appetizers | Click Here | 1 pint (2 cups) vanilla ice cream 1/4 cup toasted cashew nuts, coarsely chopped 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail chopped then drained 1 pint (2 cups) mango ice cream 1/2 cup mini marshmallows 1 pint (2 cups) chocolate ice cream | 1 MIX vanilla ice cream with cashew nuts. Pour into rectangular loaf pan. Freeze. 2 MIX DEL MONTE Fiesta Fruit Cocktail with mango ice cream. Pour over frozen vanilla ice cream. Freeze. 3 MIX mini marshmallows with chocolate ice cream. Pour over frozen mango ice cream layer. Freeze overnight. Slice. | Active | Gelato Blast | |
| Dessert | Click Here | 2 Tbsp melted margarine 2/3 cup flour 3/4 cup evaporated milk 3/4 cup water 3 pcs eggs, beaten 1/2 tsp iodized rock salt FILLING 1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 2 Tbsp sugar | 1 BEAT all ingredients for crepe until smooth . Cover and refrigerate for 1 hour. 2 BRUSH a non-stick pan with oil, then heat over medium flame. Pour 1/4 cup crepe batter onto pan. Tilt to cover bottom. Cook for 2 minutes until top is set. Lift edge of crepe, then invert. Cook the other side for 1 minute. Repeat procedure with the remaining batter. Stack each piece in between layers of wax paper to prevent from sticking to each other. Set aside. 3 SIMMER fruit cocktail syrup and sugar for 15 minutes. Set aside. Spoon 1/4 cup of DEL MONTE Fiesta Fruit Cocktail across the center of each crepe and roll. Spread fruit cocktail syrup on top of crepes. | Active | Fruit Crepes | |
| Appetizers | Click Here | 1 pack (250 ml) all-purpose cream 1/4 cup sweetened condensed milk 5 pcs graham crackers 8 pcs broas (lady fingers) 1 can (234 g) DEL MONTE Fresh Cut Sliced Pineapple, drained and each cut into 2 pcs (reserve syrup) 1 small (175 g) ripe mango, sliced into wedges 1-1/2 tsp unflavored gelatin | 1 COMBINE cream and milk. Mix well. Cover bottom of square pan (7"x7") or round pan (9") with graham crackers. Spread 1/3 cup of cream-milk mixture then cover with a layer of broas. Spread the remaining cream mixture. Arrange DEL MONTE Fresh Cut Sliced Pineapple and mango slices on top. Cover and chill. 2 HEAT pineapple syrup. Stir in gelatin until dissolved. Cool until thick. Pour over chilled cake. Chill until gelatin is set. | Active | Dessert Tropicale | |
| Dessert | Click Here | 6 pcs saba bananas (cooking or plantain bananas), peeled and each sliced lengthwise into 4 pcs 12 pcs lumpia wrappers (egg rolls), each cut into 2 pcs 1 cup brown sugar 1 cup water 2 pcs pandan leaves (screw pine) 1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks 4 Tbsp margarine | 1 WRAP each banana slice with lumpia wrapper. Fry in hot oil until golden brown. Drain and set aside. 2 COMBINE sugar, water and pandan leaves. Mix well. Cook for 20 minutes. Add DEL MONTE Fresh Cut Pineapple Chunks and simmer until thick. Add margarine and pour over fried banana rolls just before serving. | Active | Golden Banana Rolls | |
| Salad | Click Here | 3/4 k fresh corn ears (or 2-1/2 cups canned corn kernels) 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 2 cups water 1/2 cup all-purpose cream 2 Tbsp sweetened condensed milk | 1 BOIL fresh corn in fruit cocktail syrup and water until tender. Cool. Using a small knife, remove corn kernels. Season with 1/2 tsp. iodized fine salt (or 1/2 Tbsp. iodized rock salt). 2 COMBINE with the remaining ingredients. Blend well. Chill until ready to serve. | Active | Fruited Corn Salad | |
| Salad | Click Here | 150 g DEL MONTE Elbow Macaroni, cooked per package directions 1/4 cup evaporated milk 1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 200 g chicken breast, deboned and diced 3/4 cup mayonnaise 1/2 tsp iodized fine salt | 1 SOAK DEL MONTE Macaroni in evaporated milk. 2 ADD remaining ingredients. Blend well. Chill until ready to serve. | Active | Macaroni Fruit Salad | |
| Salad | Click Here | 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 150 g DEL MONTE Salad Macaroni, cooked per package directions 1 medium (118 g) lacatan banana 1 medium (200 g) green apple 1/2 cup mayonnaise 2 Tbsp sweetened condensed milk 1/8 tsp iodized fine salt 1/8 tsp pepper | 1 SLICE banana and soak in fruit cocktail syrup. Slice and core apple, then cut into tidbits. Add to the banana. Drain. 2 COMBINE with DEL MONTE Fiesta Fruit Cocktail and other ingredients. Blend well. Chill until ready to serve. | Active | Fruity Pasta Salad | |
| Salad | Click Here | 150 g medium shrimps 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 1 medium (500 g) melon (cantaloupe), cut into tidbits 1/2 cup mayonnaise 1/4 cup DEL MONTE Original Blend Ketchup | 1 COOK shrimps in fruit cocktail syrup for 5 minutes. Peel and slice into tidbits. Combine with DEL MONTE Fiesta Fruit Cocktail and melon. 2 MIX mayonnaise, DEL MONTE Original Blend Ketchup, 1/4 tsp. iodized fine salt and 1/8 tsp pepper. Add to the fruit mixture. Blend well. Chill until ready to serve. | Active | Shrimp Melon Salad | |
| Salad | Click Here | 300 g fresh ubod (soft part), diced 1 cup water 1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 1/2 cup all-purpose cream 1 Tbsp sweetened condensed milk | 1 BOIL water, 1 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt) and reserved fruit cocktail syrup. Add ubod and cook for 3 minutes. Drain. Combine with the remaining ingredients. 2 MIX well and chill until ready to serve. | Active | Fiesta Ubod Crunch | |
| Salad | Click Here | 6 small (900 g) kamote (sweet potatoes) 1 medium (100 g) carrot 5 small (750 g) potatoes 15 pcs Baguio beans (snap beans) 1 can (234 g) DEL MONTE Fresh Cut Crushed Pineapple 2 Tbsp sweet pickle relish 1 Tbsp onion, chopped 1 tsp prepared mustard 1 cup salad dressing or mayonnaise | 1 BOIL vegetables until cooked. Peel kamote, carrot and potatoes. Cut all vegetables into desired shapes or sizes. 2 COMBINE with the remaining ingredients. Season with 2 Tbsp. white sugar, 2 tsp. iodized fine salt and 1/8 tsp. black pepper. 3 TOSS lightly until well blended. Chill overnight before serving. | Active | Pineapple Potato Salad | |
| Salad | Click Here | 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 150 g chicken breast 1 large (250 g) sayote 200 g (30 pcs) Baguio beans 1 cup water DRESSING 1/3 cup mayonnaise 2 Tbsp fruit cocktail syrup 1/4 cup all-purpose cream 1 tsp calamansi juice 1/4 tsp paprika (optional) 3/4 tsp iodized fine salt | 1 COOK chicken, sayote and Baguio beans in reserved fruit cocktail syrup and water. Remove vegetables when tender. Continue cooking chicken until tender. 2 PARE and core sayote, then cut into tidbits. Cut Baguio beans into 1" long pieces. Flake chicken meat. 3 MIX chicken and vegetables with DEL MONTE Fiesta Fruit Cocktail. 4 COMBINE all ingredients for dressing. Mix well. Add to the fruit-vegetable mixture. Blend well. Chill until ready to serve. | Active | Fiesta Fruit Vegetable Salad | |
| Japanese_Foods | Click Here | 1/2 stalk green onion, cut into 1/2" strips BURGER 400 grams chicken meat, chopped or ground 100 grams onion, chopped 2 tbsp flour SAUCE 1 can (140 g) DEL MONTE Filipino Style Tomato Sauce 1/2 tsp ginger, grated 4 cloves garlic, minced (1 tbsp) 1/8 tsp pepper 2 tbsp soy sauce 1 tsp calamansi juice 1-1/2 tbsp brown sugar | 1 COMBINE ingredients for sauce. Set aside. 2 COMBINE ingredients for burger with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well. Divide into 8 then shape into patties. Brush with sauce. Grill in pan with 3 tbsp oil while basting with sauce until just cooked. Simmer remaining sauce for 1 minute. Pour over burgers. Top with green onions. | Active | Chicken Burger Teriyaki | |
| Salad | 1/2 Kg. pears, pared, seeded and cut into chunks 1 can (850 g) DEL MONTE Fiesta Fruit Cocktail with Passion Fruit Juice, drained (reserve syrup) 1 pack (125 ml) DEL MONTE Fruit Salad Cream, chilled 1/4 cup condensed milk | 1 SOAK pears in fruit cocktail syrup for 10 minutes. Drain. 2 COMBINE with rest of ingredients. Chill until ready to serve. | Active | Pears & Fruits | ||
| Drinks | Click Here | 2 cans (240 cl each) DEL MONTE Sweetened Orange Juice Drink, chilled 2 cans (240 cl each) DEL MONTE Pineapple Guava Juice Drink, chilled 1 can (330 ml) Sprite, chilled | 1 COMBINE juices. 2 ADD Sprite just before serving. | Active | Holiday Bubbly | |
| Drinks | Click Here | 200 g plain yoghurt, chilled 3 pcs ice cubes, cracked 3 cans (240 cl each) DEL MONTE Mango Delight Juice Drink, chilled 2 Tbsp sugar | 1 BLEND yoghurt and ice cubes until smooth. 2 ADD DEL MONTE Mango Delight and sugar. Blend for 2 seconds. | Active | Mango Mambo | |
| Drinks | Click Here | 2 cans (240 cl each) DEL MONTE Pineapple Guava Juice Drink, chilled 1 can (240 cl) DEL MONTE Sweetened Orange Juice Drink, chilled 1 can (240 cl) DEL MONTE Sweetened Mango Juice Drink, chilled 1 can (240 cl) DEL MONTE Pineapple Crush Juice Drink, chilled 1/4 cup cold water 1 Tbsp grenadine syrup | 1 COMBINE all ingredients. 2 SERVE over ice. | Active | Paradise Punch | |
| Drinks | Click Here | 1/4 cup water 2 tsp ginger, chopped 3 cans (240 cl each) DEL MONTE Pineapple Crush Juice Drink, chilled 2 cans (240 cl eac) DEL MONTE Pineapple Guava Juice Drink, chilled 1 can (240 cl) DEL MONTE Sweetened Pineapple Juice Drink, chilled 1-1 2 Tbsp lemon juice | 1 BOIL ginger in water for 3 minutes. Strain. 2 COMBINE ginger stock with all DEL MONTE Juice Drinks. Chill thoroughly. | Active | Tropical Zing | |
| Soups | 1 c. cooked chicken meat 2 eggs plus 1 egg with ½ c. cooked egg scramble then cut into long strip ¾ kg apulid or water chestnut, chopped 4 slice cooked ham, in long thin strip ½ cooked ham, chopped 5 kg hot chicken broth 1 egg white 14 cabbage leaves 1 tbsp. cornstarch salt to taste 1 ½ tbsps. onion, chopped | Chop chicken and pork meat to a paste. Blend in water chestnuts and ham. Add egg white and cornstarch, onion, and salt. Blend well. Parboil cabbage leaves. Remove the midrib. On each piece of cabbage leaf, spread about 2 tbsps. of mixture, arrange ham and fried egg at the center and roll. Steam for 15 minutes, the cut into 1” pieces. Arrange compactly in a cup. Pour chicken stock. Serve seasoned with salt. | Active | CABBAGE ROLL SOUP | ||
| Soups | 5 pcs. dried mushroom 1 ½ tsps. soy sauce 2 eggs 1 tsp. salt 4 c. chicken stock ½ tbsp. cooking oil | Wash mushroom, and soak in a cup of water. Set aside. Beat eggs, set aside. Boil chicken stock, add mushrooms with the water in which they were soaked. Boil 5 minutes. Season with soy sauce and salt. Stir in the cooking oil and beaten egg. Serve hot. | Active | EGG AND MUSHROOM SOUP | ||
| Soups | 2 tbsp olive oil or cooking oil 2 garlic, chopped 4 c water 2 pcs. knorr chicken cubes ½ chicken meat, slice thinly 2 pcs egg, beaten | Over a medium flame, sauté garlic in oil until golden brown. Add water and to a boil. And the chicken cubes and chicken. Simmer until meat is cooked. Drizzle the egg in a thin stream while the soup continuously. Serve hot. | Active | CHICKEN GARLIC SOUP | ||
| Soups | 2 c fresh asparagus spears, chopped 1 pc onion, minced 2 ½ c water ¼ butter 1 cup evaporated milk ½ cube chicken bouillon 1 tsp salt 4 tbsp pillsbury cornstarch, dissolved in ½ c water ½ c cheese, grated | In a saucepan, boil asparagus and onion in 2 ½ c water until tender. Mash the softened vegetables and pass thru a fine strainer or cheesecloth. Put back the strained vegetable puree into the stock. Add butter, milk, cube, salt and cornstarch. Cook over moderate flame until smooth and thick, stirring continuously with a wire whisk. Add grated cheese and simmer for a few minutes. Serve hot. | Active | CREAM OF ASPARAGUS SOUP | ||
| Chinese_Foods | 1 pound fresh or dried egg noodles 1 tablespoon sesame oil 3 tablespoons peanut or vegetable oil, or as needed | In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil. In a heavy frying pan or a wok, heat 3 tablespoons oil over medium-high to high heat.Add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 - 8 minutes). Flip over and brown the other side. Remove to a plate. Keep warm while preparing other ingredients for the meal | Active | Panfried Noodles | ||
| Chinese_Foods | 1 16 pound (about 7.5 kg) turkey Marinade: 4 tablespoons hoisin sauce 2 tablespoons soy sauce 2 tablespoons oyster sauce 4 tablespoons honey 2 teaspoons salt 6 - 8 garlic cloves, crushed | Mix the marinade ingredients and rub over the turkey. Do not stuff. Place in the oven with a tray filled with water underneath. Cook at 375 degrees F. for approximately 3 hours or according to directions. | Active | Roast Turkey | ||
| Soups | ¼ c. cooking oil 8 c. chicken stock 1 tbsp. rice wine ½ tsp. sesame oil ½ k. lean pork, diced 1 large pc. burnt rise 1 tbsp. sugar 3 stalks leeks, cut in 1/2” pcs. ¼ k. shrimp, diced 2 pcs. bamboo shoots, diced 2 tsps. salt 5 pcs. dried mushroom, 5 pcs. sea cucumber, strips soaked then cut in strips 3 tbsp. cornstarch ¼ c. soy sauce dispersed in ¼ c. water | Sauté pork meat, shrimp and sea cucumber in hot oil. Add to stock and boil. Drop the mushrooms, leeks, bamboo shoots, soy sauce, rice wine, sugar, and salt. Thicken with cornstarch. Flavor with sesame oil. Fry burnt rice till it puffs. Serve soup topped with puffed rice. | Active | RICE SOUP | ||
| Chinese_Foods | Pastry: 2 cups all purpose flour 1/3 cup lard 1/3 cup butter 4 tablespoons hot water, or as needed Custard Filling: 2 eggs, room temperature 1 1/2 cups whole milk 4 ounces sugar (castor or superfine if possible) yellow food coloring (optional) | Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans. Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling. Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using. On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells. Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minute). Cool | Active | Egg Custard Tarts | ||
| Main_Meals | 4 Asian eggplants 1 tablespoon fermented black beans 2 large cloves garlic 1 slice ginger 1 green onion 3 tablespoons vegetable or peanut oil, or as needed 1/2 teaspoon hot chile sauce, or to taste 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 1 teaspoon sesame oil Freshly ground black or white pepper, to taste 2 dozen shu mai or gyoza wrappers, or wonton wrappers cut into circles | Remove the stem from the eggplant and chop into very small, thumb-sized pieces. (Do not peel the eggplant). Rinse the beans. Let sit in the water for a few minutes to soften. Use a cleaver or knife to finely chop. Peel and mince the garlic. Mash the beans and the garlic together. Set aside. Mince the ginger. Wash and finely chop the green onion. Heat a wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the eggplant and stir-fry until softened (about 5 minutes). Remove from the wok. Add 1 tablespoon oil. Add the garlic and black bean mixture and the ginger. Stir-fry until aromatic. Add the green onion and the chile sauce. Add the eggplant back into the pan and mix everything together. Stir in the soy sauce, sesame oil and pepper to taste. Remove from the wok. Cool slightly. To make the shu mai, lay a wrapper in front of you. Place 1 1/2 - 2 teaspoons filling in the middle. Do not fold the wrapper over. Instead, gather up the edges to form a basket shape. Make sure the shu mai can stand up in the steamer. | Active | Eggplant Shu Mai | ||
| Chinese_Foods | 2 eggs 1 tablespoon oyster sauce 2 teaspoons soy sauce Salt and pepper, to taste 1/2 white onion 8 ounces cooked ham 1 green onion, washed 6 tablespoons oil for frying, or as needed 4 cups cold cooked rice | Lightly beat the eggs. Stir in 1/2 teaspoon each of the oyster sauce and soy sauce. Add a bit of salt and pepper to taste. Set aside. Peel and dice the onion. Dice the ham and green onion. Heat a wok or frying pan on medium-high to high heat. When the oil is hot, add 2 tablespoons oil. Add the eggs. Scramble lightly and remove from the pan. Clean out the pan. Heat 2 tablespoons oil in the pan or wok. When the oil is hot, add the onion. Stir-fry briefly, then add the ham and the green peas. Stir-fry all the vegetables, and remove from the pan. Clean out the pan. Heat 2 tablespoons oil in the wok. Reduce the heat to medium and add the rice, stirring with chopsticks to break up the clumps. Stir in the remainder of the soy sauce, oyster sauce. Season with salt and pepper as desired. Add the cooked meat and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion. | Active | Fried Rice With Ham | ||
| Chinese_Foods | 4 ounces frozen uncooked shrimp, unshelled Marinade: 1 tablespoon oyster sauce, or to taste 1 tablespoon soy sauce, or to taste 1 teaspoon salt, or to taste Pepper to taste 1 teaspoon cornstarch mixed with 1 1/2 teaspoons water Other: 4 ounces cooked ham 1 medium onion 2 green onions 2 eggs (more if desired) 1/2 cup peas 4 cups cold cooked rice 4 to 5 tablespoons oil for stir-frying, or as needed | Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes. Dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside. Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham. Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.** *You can also add a bit of oyster sauce if desired **Alternately, you can mix the green onion and egg in with the other ingredients. | Active | Shrimp Fried Rice | ||
| Chinese_Foods | 1 cup azuki (adzuki) beans 5 cups water 1 strip dried tangerine peel or fresh orange peel 1/4 cup canned lotus seeds 1/3 - 1/2 cup brown sugar, as desired | Soak the azuki beans in water for several hours to soften them (it's easiest to soak them overnight). Drain. In a medium saucepan, bring the 5 cups of water with the tangerine peel to a boil. Turn the heat down, add the adzuki beans and lotus seeds and simmer, partially covered, for 1 to 1 1/2 hours, until the beans soften.Once the beans are just beginning to break apart, add the brown sugar and stir until dissolved. Taste and add more sugar if desired. Serve hot or cold. | Active | Red Bean Soup | ||
| Main_Meals | 4 chicken half-breasts; -boneless, skinless 1 1/2 TB white wine vinegar 3 TB cornstarch 1 tsp sugar 1 TB vegetable oil 1/4 c water 3 cl garlic 6 Green stem onions; cut into -1inch pieces 5 TB soy sauce 1/8 tsp cayenne | Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer. 221 calories per serving. | Active | 10 Minute Szechwan Chicken | ||
| Chinese_Foods | 1 pound boneless, skinless chicken breasts Marinade: 1 tablespoon light soy sauce 1 tablespoon dry sherry Other: 4 garlic cloves, finely minced 2 green onions, finely chopped on the diagonal a few drops sesame oil 2 tablespoons light soy sauce 1 tablespoon dry sherry 1/4 teaspoon chili paste Oil for stir-frying | Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes. While the chicken is marinating, prepare the green onions and garlic. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside. Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4. | Active | Chinese Garlic Chicken | ||
| Chinese_Foods | 4 dried black mushrooms 1 leaf bok choy 1 green onion 1 slice ginger 1/2 pound ground pork 1 tablespoon dark soy sauce 1 teaspoon sesame oil 1 teaspoon granulated sugar Pinch of salt 1 egg, lightly beaten 3 cups oil for deep-frying, or as needed 48 wonton wrappers, or as needed Water, as needed | Wipe any dirt off the mushrooms. Soak in warm water until softened (20 to 30 minutes). Squeeze out the excess water and chop. Wash and shred the bok choy leaf. Wash and dice the green onion. Mince the ginger until you have 1/2 teaspoon. In a medium bowl, combine the ground pork with the dark soy sauce, sesame oil, sugar and salt. Sponsored Links LowCarbCare Pork Rinds Low Carb Gram's Gourmet Pork Rinds Cheddar, Cinnamon & More www.lowcarbcare.com Add the lightly beaten egg and the vegetables. This is the wonton filling. Heat the oil to 375 degrees Fahrenheit. While the oil is heating, prepare the wontons. Lay a wonton wrapper in front of you. Place a teaspoon of the filling in the middle. Fold up the wonton so that it resembles a nurse's cap, wetting the edges to seal (if you haven't made wontons before, see photo instructions on filling wontons). Add the won tons to the hot oil, a few at a time, sliding them in carefully. Deep-fry the wontons in batches until they are golden brown, turning to make sure they brown evenly. Drain on paper towels or a tempura rack if you have one. As with egg rolls, wontons should be served as soon as possible, to ensure they remain crispy. Serve with Sweet and Sour Sauce or red rice wine vinegar. | Active | Fried Wonton | ||
| Chinese_Foods | 1 lb flank steak 1 teaspoon salt 1 egg white 1 tablespoon cornstarch 1/2 cup preserved red ginger, julienne 1/4 cup fresh red pepper, julienne 1 scallion, julienne 1 tablespoon sesame seed oil Sauce: 2 tablespoons hoisin sauce 1 tablespoon dark soy sauce 4 tablespoons chicken stock 1 teaspoon cornstarch Other: 2 to 4 cups oil for deep-frying 1 tablespoon oil for stir-frying | Trim fat from beef. Cut across grain into strips 3-inches long and 1 1/2-inches wide. Cut again, and julienne. Combine beef, salt, egg white, and 1 tablespoon cornstarch. Mix well with hand. Heat oil in work Deep-fry beef 1 minute. Drain. Remove. Combine sauce ingredients in a small bowl. Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red pepper, and scallion 1 minute. Pour in sauce. Bring to boil. Pour in beef. Stir-fry 30 seconds. Add sesame seed oil. Stir-fry quickly until thoroughly heated. May be prepared in advance through combining sauce ingredients in bowl. Do not freeze. | Active | Szechuan Ginger Beef | ||
| Chinese_Foods | 1 pound fresh medium shrimp, peeled and deveined 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon cornstarch 1/2 pound Chinese egg noodles, or Italian fettucine or linguini 1 teaspoon sesame oil 1 red bell pepper 6 ounces snow peas 1 cup baby carrots 2 1/4-inch slices ginger Hot and Sour Sauce 3/4 cup chicken broth 2 tablespoons red wine vinegar 2 tablespoon ketchup 1 tablespoon granulated sugar 2 tablespoons light soy sauce 1 tablespoon cornstarch dissolved in 4 tablespoons water 4 tablespoons oil for stir-frying | Rinse the shrimp under warm running water. Cut in half lengthwise if desired. Add the rice wine or sherry and cornstarch. Marinate the shrimp for 15 minutes. Fill a large pot of water with enough water to cover the noodles. Bring to a boil. Add the noodles and boil for 5 minutes. Drain, run under cold water, and drain again. Toss with 1 tablespoon sesame oil.Cut the red bell pepper in half, remove the seeds and cut into 1-inch strips. Blanch the snow peas and carrots briefly in boiling water until they turn a bright color. Submerge in ice cold water, remove and drain thoroughly. Mince the ginger. In a small bowl or measuring cup, mix together sauce ingredients and set aside. Heat a wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove from the wok. Heat 2 tablespoons oil. When the oil is hot, add the carrots. Stir-fry for a minute, then add the snow peas. Stir-fry for another minute, then add the red bell peppers. Push the vegetables up to the side of the wok. Add the sauce in the middle. Heat to boiling, then add the noodles and shrimp. Mix everything together. Heat through and serve hot | Active | Hot and Sour Shrimp Lo Mein | ||
| Chinese_Foods | 1 1/4 ts Minced garlic 1 1/4 ts Minced fresh ginger 2 tb Minced shallots 1/4 c Sesame oil 3/4 c Canola oil 1/2 c Unseasoned rice vinegar 2 tb Soy sauce 2 tb Thai-style chili sauce 2 ts Honey 1/2 c Fermented black beans; -rinsed 1/4 c Minced cilantro | Combine all the ingredients in a mixing bowl. Whisk together until combined. This may be prepared a day in advance. It is best not to use a food processor. This Recipe yields about 2 cups of vinaigrette. | Active | Chinese Black Bean Vinaigrette | ||
| Chinese_Foods | 2 whole chicken breasts,halved - (or 1; chicken cut up) 2 tb melted butter 2 tb worcestershire sauce 1 tb soy sauce | Line baking pan with foil for easier cleaning. Place chicken on foil, skin side up. Combine remaining ingredients. Brush chicken with mixture; bake at 350 degrees for 1 hour, basing occasionally with butter mixture and pan juices. | Active | Chinese Browned Chicken | ||
| Chinese_Foods | 1/2 c butter or margarine 1 md clove garlic * 1 envelope soup mix ** 16 oz tomato puree 1/2 c brown sugar 1/4 c imported soy sauce *** 1/4 c white vinegar 1/4 c chili sauce 5 lb spareribs **** | * Garlic Clove should be finely chopped. ** You can use the following ** You can use the French Onion or Regular Onion soup mixes in this recipe. *** For best taste use the imported soy sauce. **** Country style spareribs can be used, but baby back ribs are the best. | Active | Chinese Style Spareribs | ||
| Chinese_Foods | 1 ts cinnamon 1 ts cloves 1 ts aniseed 1 ts fennel 1 ts black peppercorns | Combine all ingredients. Use in place of five spice powder in any recipe. | Active | Chinese Five Spice Powder | ||
| Chinese_Foods | 6 ounces pork tenderloin, julienned Marinade: 2 teaspoons soy sauce 1 teaspoon sesame seed oil 1 teaspoon tapioca starch (or cornstarch) Other: 1/2 cup bamboo shoots 2 Tbsp black fungus (Wood Ear) (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms) small handful dry lily buds) 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)* 1 teaspoon salt 1 teaspoon granulated sugar 2 tablespoons soy sauce 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar 1 Tbsp cornstarch dissolved in 1/4 cup water 1 egg, beaten 2 green onions, finely chopped white pepper to taste (no more than 1 tablespoon) hot chili oil, to taste, optional 1 teaspoon sesame oil | Cut the pork into very thin strips. Mix marinade ingredients and marinate pork for 20 minutes. Cut bamboo shoots into thin strips. To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.) Bring the water to a boil. When it is boiling, add the pork and the vegetables. Stir in the salt, sugar, soy sauce and vinegar. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired. Remove from the heat and stir in the sesame oil. Serve hot. (This dish can be prepared ahead of time and frozen. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.) *Adjust the ratio of water to chicken stock as desired | Active | Hot and Sour Soup | ||
| Chinese_Foods | 1 pound lamb, boneless Marinade: 1 tablespoon Chinese rice wine or dry sherry 1 tablespoon soy sauce Other: 3 tablespoons vegetable oil for stir-frying, or as needed 2 large leeks 3 to 4 red hot chili peppers, as desired 2 slices ginger (enough to make 2 teaspoons minced) 2 teaspoons rice vinegar 1 teaspoon sugar 1/4 cup water 1 tablespoon cornstarch dissolved in 4 tablespoons water Salt, to taste | Cut the lamb into paper thin slices. Mix the lamb with the marinade ingredients. Marinate the lamb in the refrigerator, covered, for 30 minutes. While the lamb is marinating, prepare the vegetables. Wash the leeks and cut on the diagonal into 1 1/2-inch pieces. Cut the chili peppers in half, remove the seeds, and chop. Mince the ginger. Also while the lamb is marinating, prepare the sauce. Mix together the rice vinegar, sugar and water and set aside. Dissolve the cornstarch in the water and set aside. Heat a wok over medium-high to high heat. Add 1 tablespoon oil. Add the leeks and stir-fry until they turn a light brown (about 2 minutes). Season the leeks with a bit of soy sauce or salt during stir-frying if desired. Remove the leeks from the wok. Heat 2 tablespoons oil in the wok. Add the minced ginger and chopped chilies. Stir-fry briefly until the ginger is aromatic and the chilies just begin to blister (about 1 minute). Add the sliced lamb. Lay flat for 1 minute, then stir-fry until it loses its pink color and is nearly cooked through (3 to 4 minutes). Give the sauce and the cornstarch and water slurry a quick re-stir. Push the lamb up to the sides of the wok. Add the sauce in the middle of the wok. Turn up the heat and add the cornstarch slurry, stirring quickly to thicken. Add the leeks back into the wok. Mix everything together. Taste and add salt or other seasonings if desired. Serve hot | Active | Hunan Lamb | ||
| Chinese_Foods | 2 envelopes 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 | 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 mould and chill until set, at least 3 hours. To serve, dip jelly mould 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 Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A good source of fibre and vitamin E. This is a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation's Heart Smart Library. Recipe reprinted with permission from Douglas & McIntyre. | Active | Mnago Pudding | ||
| Chinese_Foods | 1 lb pigs' tails 1 c raw virginia peanuts or -blanched al; monds 1 sl fresh ginger root 1 tb choong toy (salted, -preserved turni; p) 1 ts salt 1/2 c chopped green onions, with -tops | Clean and parboil pigs' tails according to Steps I and II in the basic instructions; cut in 2-inch lengths. Return to the pot with 2 quarts fresh water and all the remaining ingredients except green onions. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours. Add the green onions just before serving. | Active | Chinese Pigs' Tail And Peanut Soup | ||
| Japanese_Foods | 30 oz Shiro Miso (White Miso) 3/8 pt Sake 10 oz Sugar 2 Egg Yolks | Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan in ice water to cool rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or Kinome-ae. | Active | Neri Shiro Miso White Miso Dressing | ||
| Japanese_Foods | 1 ea Cube margarine,melted,cooled 2 ea Eggs,beaten 1 ts Vanilla extract 1/2 c Coconut 1 ea Unbaked pie shell 1 c Sugar 1/2 ts Vinegar 1/2 c Chopped dates 1/2 c Chopped nuts | Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45 to 50 minutes or until brown | Active | Japanese Fruit Pie | ||
| Japanese_Foods | (12 servings) 2 tb Soy sauce 1 tb Mustard dijon 2 tb Sake 1/4 ts Sauce hot-pepper | Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: as a dip for meat balls or egg rolls. | Active | Mustard Dipping Sauce | ||
| Japanese_Foods | 1 tb rice vinegar 2 tb vegetable oil 1 ts sesame oil 1 ts soy sauce 1 salt and pepper | Mix well | Active | Japanese-Style Oil And Vinegar Salad Dressing | ||
| Chinese_Foods | 1 lb sirloin or flank steak Marinade: 1 egg white Pinch of salt 1 teaspoon sesame oil 1 tablespoon cornstarch Vegetables: 4 green onions, sliced on the diagonal into 1-inch pieces 1 8-ounce can baby corn 1 garlic clove, minced Sauce: 3 TB hoisin sauce 2 TB water 1 TB dark soy sauce 2 tsp rice vinegar 1/4 tsp chile paste, or to taste Other: 1 tsp sugar 1 cup oil for frying beef 2 TB oil for stir-frying | Slice the beef across the grain into thin strips. Add the marinade ingredients in the order given and marinate the beef for thirty minutes. To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with warm running water. Drain thoroughly. Mix together the sauce ingredients and set aside. When the beef has finished marinating, heat the wok and add 1 cup oil. When oil is ready, add the beef and fry until it changes color. Remove the beef from the wok and drain on paper towels. Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-frybriefly, and add the baby corn. Add the green onions. Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken. Stir in the sugar. Add the beef and combine with the sauce and vegetables. Serve hot. | Active | Mongolian Beef | ||
| Chinese_Foods | 6 cups lamb or chicken stock 1 tablespoon dark soy sauce 1 slice ginger 2 green onions 3 lb boneless lamb 1 - 2 cakes bean curd 1 lb green vegetable, such as Chinese cabbage, bok choy, or spinach 3 1/2 ounces bean thread (vermicelli) noodles | Cut the lamb into paper thin rectangular slices. Slice the bean curd. Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve. Lay the lamb, chopped vegetables, and side dishes on separate platters on the table.Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food. Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot). Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop. To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal. | Active | Mongolian Hot Pot with Bean Curd | ||
| Chinese_Foods | 1 pound eggplant (about 1 American or 3 Asian eggplants) 1/4 pound ground pork Marinade: 1 teaspoon soy sauce Pepper, to taste Pinch of cornstarch Other: 2 cloves garlic 1 tablespoon finely chopped ginger 1 green onion, cleaned 4 tablespoons oil for stir-frying, or as needed 1 tablespoon hot bean sauce 2 teaspoons black rice vinegar 1 teaspoon soy sauce 1 teaspoon granulated sugar | If using American eggplant, desalt if desired by placing in a colander and sprinkling with salt, and letting sit for 30 minutes. Marinate the ground pork in the soy sauce, pepper and cornstarch for 15 minutes. Cut the eggplant into pieces approximately 1 inch long and 1/2-inch thick (do not peel). Finely chop the garlic and ginger. Cut the green onion on the diagonal into 1-inch pieces. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until softened (about 5 minutes). Remove from the wok. Add 2 tablespoons oil to the wok. When the oil is hot, add the bean sauce. Cook for 1 minute, then add the garlic and ginger. Stir-fry until aromatic. Add the ground pork. Stir fry until the pork changes color and is nearly cooked through. Add the eggplant back into the pan. Sprinkle the black rice vinegar and soy sauce over. Stir in the sugar and the green onion. Mix thoroughly and serve. | Active | Mock Fish Eggplants | ||
| Chinese_Foods | 10 - 12 slices bread (day old or crusty bread is best) 3/4 pound medium shrimp 4 water chestnuts, finely chopped 2 green onions, finely chopped 1 teaspoon grated ginger 1/2 tomato, finely chopped 1 teaspoon Chinese rice wine, dry sherry, or white rice vinegar 1 large egg, lightly beaten Salt and pepper, to taste 2 teaspoons cornstarch 2 cups oil for deep-frying, or as needed 1/3 cup warm water | Cut each slice of bread into 4 equal squares. Set aside. Shell and devein the shrimp. Rinse the shrimp under warm running water. Pat dry with paper towels and finely chop. Combine the chopped shrimp with the water chestnuts, green onion, grated ginger, tomato, rice wine, lightly beaten egg, salt and pepper and the cornstarch. Heat the oil for deep-frying to between 370 and 375 degrees Fahrenheit. While waiting for the oil to heat, prepare the bread. Dip the bread squares quickly in the warm water and remove. Squeeze out any excess water. Spread 1 - 2 teaspoons of the shrimp mixture onto each bread square. When the oil is hot, carefully slide the toast squares into the hot oil. (Deep-fry in small batches so that the temperature of the oil does not drop too much). Fry each side until browned (about 1 minute on each side). Remove from the wok with a slotted spoon and drain on paper towels. Serve hot. | Active | Shrimp Toast | ||
| Japanese_Foods | 3 chicken breasts; shredded 4 c bean sprouts 3 c cabbage; sliced 1 c mushrooms; sliced 1 c any other vegetables; -matchsticked or chop 1 salt and pepper 1 terriyaki sauce | 1. In wok or large skillet, with small amount of oil, cook vegetables until done. 2. In smaller skillet (or same skillet after vegetables are cooked), heat small amount of oil and quickly cook chicken shreds until done. Season with salt and pepper to taste. 3. Serve both over plate of sticky rice drizzled with a good store-bought terriyaki sauce. | Active | Made In Japan" Chicken Teriyaki | ||
| Japanese_Foods | 1 sm carrot; peeled and thinly 1 sliced or shredded 2 tb mirin 2 tb vinegar or cider vinegar 1 tb soy sauce 1 ts dark sesame oil 1/2 sm onion; chopped 1 tb prepared mustard 1 tb grated fresh ginger; ( -1/2-inch piece) | Place all ingredients in a blender or food processor and blend until smooth. Keep covered in the refrigerator for up to 10 days. Yield: about 1 cup. Per serving: 113 Calories (kcal); 5g Total Fat; (41% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 1243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates | Active | Japanese Carrot Dressing | ||
| Japanese_Foods | 8 chicken thighs; (2 pounds) 2 garlic cloves; crushed in -garlic -- press 2 ts grated peeled fresh -gingerroot 2 tb reduced-sodium soy sauce 1/2 c low-sodium chicken broth 1 bn scallions; thinly sliced | 1. Sprinkle chicken with pepper. Heat large nonstick skillet over medium-high heat. Cook thighs, skin side down, 12 minutes. Turn and cook 10 minutes. Discard all but 1 teaspoon of fat. Add garlic and ginger and cook 15 seconds. Stir in soy sauce and broth. Cover and bring to a boil, reduce heat and simmer 10 minutes, until chicken is cooked through. 2. Remove chicken to platter. Add onions to sauce and cook 1 minute. Pour sauce over chicken. | Active | Japanese Chicken Thighs | ||
| Chinese_Foods | 1 lb large shrimp - not more than 24 to a pound 2 tsp. soy sauce 2 tsp. Shaoxing Cooking Wine -- ordinary rice wine is okay, but not as good Seasonings: 1 Tbsp. mashed and finely minced garlic 1 Tbsp. mashed and finely minced ginger 1/2 of a green onion, thinly sliced 3-6 Red Hot Chili Peppers -- genuine Tabasco peppers work really great. 1 tsp. hot chili paste (optional) Sauce: 5 Tbsp ketchup 1 Tbsp sugar 1/2 Tbsp salt 1 Tbsp Shaoxing Cooking Wine Vegetables: Not essential, but a very worthwhile addition: 10 spears of asparagus, cut off whole tips, 1-inch steep diagonal cut for the stems 1 stalk of celery - cut in thin diagonal slices 1 good size bamboo shoot - cut in long thin slices to compliment the other vegetables 6 Tbsp oil Dash of Toasted Sesame Oil | Boil a quart of water in your wok. Immerse all the veggies and boil rapidly until they reach peak color brightness. Immediately strain out into a bowl and set aside. Or you can do them in your microwave. Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp until it is pink and done. This shouldn't take more than a couple of minutes - it all depends on the horsepower of your stove. Put onto plate and discard all excess oil and quickly clean the wok. Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute, at most, until you are getting good whiffs of cooking chili. Add the other seasonings and stir for 15-20 seconds. Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated. Give a quick dash of toasted sesame oil, then a quick stir. Pour it out onto a nice, light colored or glossy black platter, so you can admire the colors. | Active | Sichuan Shrimp With Chili Sauce | ||
| Chinese_Foods | 1/4 pound ground pork Marinade: 1/4 teaspoon salt 1/4 teaspoon black pepper a Pinch (less than 1/2 teaspoon) cornstarch Sauce: 1/4 cup chicken broth 2 tablespoons dark soy sauce 2 tablespoons light soy sauce 1 teaspoon red rice, red wine, or balsamic vinegar 1 teaspoon granulated sugar, or to taste 2 teaspoons cornstarch Other 4 Asian eggplants 1 cloves garlic 4 tablespoons oil for stir-frying, or as needed 1 tablespoon bean sauce (hot bean sauce if possible) 1/4 teaspoon chile paste with garlic 1 teaspoon sesame oil | Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes. While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch. Cut the eggplant into 1-inch squares. Mince the garlic. Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels. Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces. Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil | Active | Spicy Szechuan Eggplant | ||
| Chinese_Foods | 1 pound boneless fish fillets Marinade: 1 tablespoon rice wine, dry sherry or white wine a few drops sesame oil salt and pepper to taste 1 egg white 1 - 2 teaspoons cornstarch Other: 4 tablespoons vegetable oil 1 clove garlic, minced 2 slices ginger, shredded 1/2 red onion, sliced Sauce: 1/2 cup fish stock, chicken broth, or water 1 tablespoon oyster sauce 1/4 teaspoon soy sauce 1 teaspoon/1 tablespoon cornstarch/water Vegetables as desired (celery, bean sprouts, snow peas, mushroomsm or bok choy). 2 teaspoons ground coriander, or as desired | Cut fish into pieces approximately 1 1/2 inches by 1/2 inch (be sure the pieces aren't too small). Add the marinade ingredients, adding each ingredient separately and the cornstarch last. Mix well and let the fish marinate for 10 minutes. Heat the wok. Add 2 tablespoons oil to the heated wok. Add the fish fillets and sear until lightly browned. Remove the fish from the wok. Add 2 tablespoons oil to the wok. Add the garlic, ginger, and onion and cook until the onion is lightly browned. Add the vegetables and stir-fry. Add the sauce, heat to bubbling, and add the cornstarch and water, stirring quickly to thicken. Add the fish back into the wok. Mix everything through. Sprinkle the cooked fish and vegetables with the ground coriander before serving. | Active | Stir-fried Fish Fillets | ||
| Chinese_Foods | 8 servings 8 chicken breasts; halved, -boned and skinned 1 ts garlic powder 1 ts paprika 1 salt and freshly ground; -black pepper to tast 3 tb safflower oil 2 c beef broth 2 ts cornstarch 1/3 c dry red wine 2 tb oyster sauce 4 green onions; including 1 chopped 1/4 c pistachio nuts; shelled 1 Chinese rice noodles 1 pistachio nuts; (optional) | Season chicken breasts with garlic powder, paprika, salt and pepper. Saute chicken in oil over medium-high heat. In saucepan, combine beef broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10 minutes. Add green onions and 1/4 cup pistachios. Prepare rice noodles according to package directions. Place noodles on heated serving dish, top with chicken breasts and pour sauce over all. Garnish with additional pistachios. | Active | Chinese: Oriental Pistachio Chicken | ||
| Chinese_Foods | 1 T light soy sauce 2 T rice vinegar 3 T stock 1/2 t fresh ginger | This is a basic vinaigrette-style dressing that works well with shredded vegetables. IN A BOWL, whisk together the ingredients. Toss with salad ingredients and serve chilled or at room temperature. Makes 3/4 Cup | Active | Japanese Soy-Vinegar Dressing | ||
| Main_Meals | 1 cooked octopus 1 cooked prawns 1 raw tuna 1 salmon 1 salmon caviar 1 japanese sticky rice 1 lava seaweed 1 wasabi 1 asparagus 1 shiitake mushrooms | one: Pour cooked rice into a tray. Finely slice the salmon and the tuna. Put the seaweed onto a sushi mat and press rice down onto it. Slice the mushrooms and asparagus pieces and lay along the rice. Add the wasabi. Roll the sushi and cut into slices. Serve with salmon caviar, wasabi and soy. Recipe two: Squeeze the rice into balls and press the prawns, tuna or salmon into the top. | Active | Japanese Sushi | ||
| Japanese_Foods | 1 cooked octopus 1 cooked prawns 1 raw tuna 1 salmon 1 salmon caviar 1 japanese sticky rice 1 lava seaweed 1 wasabi 1 asparagus 1 shittake mushrooms | Pour cooked rice into a tray. Finely slice the salmon and the tuna. Put seaweed down on a sushi mat and press rice down onto it. Slice the mushrooms and asparagus into pieces and lay along the rice. Serve with salmon caviar, wasabi and soy. | Active | Japanese Sushi2 | ||
| Chinese_Foods | 3/4 lb Fettucine 12 oz Cooked chicken or smoked -chicken 4 Scallions; thinly sliced 2 tb Oriental sesame oil - (to 3 -tbspns) 2 tb Rice vinegar - (to 3 tbspns) 2 ts Chinese chili paste with -garlic 1/4 c Chunky peanut butter Salt; to taste Crushed red pepper; to taste Spinach leaves; as a bed for - salad 2 Kirby cucumbers; peeled, -seeded, and grated for garnish Chopped peanuts and/or -cilantro lea; for garnish, (optional) | Boil the pasta until al dente, about 10 minutes. While the water is coming to a boil for the pasta and the pasta itself is cooking, cut the chicken into strips about 2 inches long and 1/4-inch wide. In the bottom of a mixing bowl combine the scallions, sesame oil, rice vinegar, chili paste and peanut butter. Whisk until smooth and season with salt and crushed red pepper. Add more of any ingredient to make it taste as you wish. Add the chicken. When the pasta is done, drain and rinse it under cold water to stop the cooking process and pat dry. Add the pasta to the bowl, toss the ingredients together and adjust the seasoning. Transfer the salad to a platter lined with spinach leaves (dressed or not as you wish with a vinaigrette or favorite salad dressing). Garnish with cucumbers, peanuts or cilantro. | Active | Chinese Chicken Salad With Pasta | ||
| Chinese_Foods | 1 lb beef round steak; (up to 1 -1/2 -- pounds) 2 tb vegetable oil 1 clove garlic; , minced 1/2 ts salt 1/4 ts pepper 1/4 c soy sauce 1 ts sugar 1 c bean sprouts; fresh or -canned, -- drained 1 c canned tomatoes; cut up 2 md green bell peppers; seeded -and, cut -- into strips 1 tb cornstarch 2 tb cold water 4 green onions; , sliced | Slice steak into narrow strips. In skillet or slow-cooking pot with browning unit, brown steak in oil. Combine with garlic, salt, pepper, soy sauce, and sugar in slow-cooking pot. Cook on low 6 to 8 hours. Turn control to high. Add bean sprouts, tomatoes, and green peppers. Dissolve cornstarch in water. Stir into pot. Cover and cook on high 15-20 minutes or until thickened. Sprinkle with onions. | Active | Chinese Pepper Steak2 | ||
| Chinese_Foods | 1 lb sirloin steak, trimmed; -tips, 1-inch cubes 1 tb dry sherry 1 tb soy sauce 1 tb cornstarch 1/2 ts sugar 2 tb vegetable oil; plus 1/2 tsp 1/8 ts freshly ground black pepper 2 cloves garlic; pressed 1 tb oyster sauce 2 lg broccoli stalks; stems -removed and cut into florets 2 carrots; diagonally sliced 1/2 c beef broth 8 pieces baby corn; canned and - drained 20 fresh snow peas 1 whole scallion, white and -green; chopped | Marinate the sirloin at room temperature in a mixture of sherry, soy, 1 teaspoon cornstarch, sugar, 1/2 teaspoon oil, pepper, and garlic for one hour. Rinse two large stalks of broccoli, remove stems, and cut into florets. Peel carrots. Slice on diagonally. Cut vegetables so that they will cook to a tender crunch in less than 2 minutes. Heat 1 tablespoon of the remaining oil in a wok over high heat. Stir-fry beef quickly, until the meat is brown outside and pink inside. Remove. Mix the remaining 2 teaspoons cornstarch with the oyster sauce. Reheat the wok with the remaining tablespoon oil. Add the broccoli florets and carrots; stir-fry for 30 seconds. Add broth, cover the wok, and steam for approximately 1 minute or until the vegetables are tender but retain their crunch. Add the corn, snow peas, scallion, beef, and oyster sauce-cornstarch mixture. Heat quickly, until the sauce is clear and thickened. | Active | Chinese Beef Stir-Fry With Vegetables | ||
| Japanese_Foods | 1/4 lb Mushrooms, sliced 2 tb Vegetable oil 1 c Seeded, sliced in 1/4" 4 Eggs, lightly beaten Strips, red or green pepper 2 ts Soy sauce 4 Trout, 8-10 oz. boned with Skin, head and tail 3 Scallions, cut in 1/2" Including greens 8 Strips of bacon 1 c Bean sprouts 2 Ribs celery, sliced | Mix the vegetables together. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under the trout. Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp. | Active | Trout Stuffed Japanese Style | ||
| Japanese_Foods | 1/3 c Soy sauce 3 tb Rice-wine vinegar 2 tb Sugar 1 tb Sake 2 ts Fresh lemon juice 1 md Carrot; peeled 1 Japanese cucumber 1 sm Daikon; peeled 3 tb Black sesame seeds | In a small bowl, whisk together the soy sauce, rice-wine vinegar, sugar, sake, and lemon juice. Cut the carrot, cucumber, and daikon using the green machine. Combine vegetables in a medium bowl. Pour dressing over vegetables, and toss well to coat. Divide salad among four bowls, and sprinkle with sesame seeds to garnish. Makes 4 servings. | Active | Japanese Vegetable Salad | ||
| Japanese_Foods | 1 1/2 oz Blended whiskey Juice of 1/2 lemon 1 ts Powdered sugar 1 tb Port 1 Egg white Carbonated water | Shake all ingredients (except carbonated water) with ice and strain into a highball glass over two ice cubes. Fill with carbonated water, stir, and serve. | Active | Japanese Fizz | ||
| Japanese_Foods | 1/3 c soy sauce 3 tb sugar 1 tb corn starch ----------------------------OPTIONAL---------------------------------- 1 minced garlic 1 grated; fresh ginger | I use this in stir fry recipes or marinating chicken. I also love to make this, sometimes adding some water because it's kinda strong, and I add cashews and chicken. Wonderful over rice. | Active | Japanese Marinade Sauce | ||
| Japanese_Foods | 3/4 cup red miso 3 tb sugar 3 tb mirin (japanese rice wine) 2 tb hot water 2 ts light soy sauce 1/4 teaspoon sesame oil 1 tb toasted sesame seeds 1/2 head iceberg lettuce, -torn 1 ea carrot, thinly sliced | In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil, and sesame seeds. Stir until well blended. Serve over lettuce and carrot slices. Toss to combine. The pungent miso also adds vitamins, protein, and nutrients to this healthy, low-fat dressing, which contains just a 1/4 teaspoon of sesame oil. Serve drizzled on top of a simple salad of iceberg lettuce and shaved carrots. | Active | Japanese Salad Dressing | ||
| Japanese_Foods | 1 md Cauliflower, separated into Flowerets, washed, and Drained 1 Green bell pepper, washed, Cored, seeded, and cut into 2-in strips Water, boiling 1/2 c Celery, very thinly sliced 3/4 c COCA-COLA 6 tb Wine vinegar OR White vinegar 1/4 c Sugar 1 1/2 ts Salt | In a large bowl, combine the cauliflower flowerets and bell pepper strips. Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add the celery. In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour over vegetables. Toss lightly with a fork, and pack into 1-quart glass jars. Push down lightly so the liquid covers the vegetables. Cover and chill overnight. This keeps in the refrigerator for several days | Active | Japanese Pickled Cauliflower Coca-Cola | ||
| Japanese_Foods | 1 rice 1 nori (seaweed) 1 seasoned rice vinegar 1 smoked salmon 1 wasabi paste 1 salt 1 sugar | This Recipe is for the picnic rice balls that someone mentioned. They are easier than sushi, don't require a mat, etc. Don't shy away from making these. You don't need to use raw fish. Indeed, these particular rice balls, called Oni-giri do not usually contain raw fish. These can be made with smoked salmon or not as you wish. To season the vinegar, add some salt and or sugar to taste. I don't like the sugar myself and leave it out. I also water down the vinegar a little bit. If you don't like vinegar, you can just use salt water or even just plain water. The Nori may be purchased in toasted sheets ready to use. It is widely available. I've found it in local grocery stores here in North Carolina. Cut the sheets into 4 - 5 cm wide strips. The rice should be a sticky variety, like Kokuho Rose, but I have made these successfully with standard American medium grain white rice. Prepare as for steamed rice, allow it to sit in the pan, covered, after cooking for about 1 hour before lifting the cover. Dump the rice into a bamboo vegetable steamer or a wooden salad bowl, something that will absorb some of the moisture. Fan the rice while GENTLY tossing it a few times. This cools it so it can be handled and removes the excess moisture. Have the salmon ready in 4 cm strips with as much wasabi dabbed on it as you'd like. Once the rice is cool enough to handle you can begin. Wet your hands with the vinegar. Grab some rice in the palm of one hand. Push a strip of salmon into it. Form the rice ball by clasping your hands together GENTLY. The idea is to form a nice triangular ball with flat faces. It's fun. You also don't want to handle them too much. You don't want to squash the rice grains just stick them together. Once you've shaped the ball. Wet one side of the Nori strip with the vinegar and wrap it around the flat faces of the rice ball. | Active | Oni-Giri (Japanese Rice Ball) | ||
| Japanese_Foods | 7 oz japanese buckwheat noodles 1 (up to 8) 1 tb grated fresh ginger 3 scallions -- thinly sliced 1/2 ts anchovy paste -- or to 1 taste 1/2 c soy sauce 1/2 c mirin or dry sherry 2 tb rice vinegar 1 pn sugar 1 pn salt 1/4 c finely julienned carrot 1 sheet nori | Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy. | Active | Chilled Japanese Soba With Dipping Sauce | ||
| Japanese_Foods | 4 lg chicken breasts 1/2 c packed brown sugar 1/2 c water 1/2 c soy sauce 1/2 c cooking sherry 2 tb cooling oil 2 ts vinegar 1 ts ground ginger 1 clove garlic,minced 1 cn pineapple or 1 fresh -pineapple (pre; ferred) | Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and ginger in a bowl for marinade. Pour marinade over chicken. Let sit at least one hour. Drain and reserve marinade. Prepare fresh pineapple into spears or drain canned pineapple chunks and string in sticks. Grill chicken on medium coals for 25 to 30 minutes, turning and basting often with reserved marinade. You may bake chicken in oven on 400 degrees. Baste often until browned lightly, about 30 minutes or until tender. Grill pineapple about last 10 minutes, basting with marinade. Serve pineapple with chicken over rice or potatoes. | Active | Grilled Japanese Chicken | ||
| Japanese_Foods | 3 lb pork shoulder roast 1 tb cooking oil 1 3/4 c water 6 green onions, cut in 1 -pieces 3/4 c sake or dry white wine 1/3 c light soy sauce 3 tb grated gingerroot 1 hot cooked rice | Trim excess fat from pork. Pour cooking oil into a wok or large skillet. Preheat over medium-high heat. Quickly brown the meat on all sides in the hot oil. Add the water, onion, sake, soy and ginger. Bring to boiling. Reduce heat. Simmer, covered until the meat is tender (may be around 2 1/4 hours). Strain the juices and skim off fat. Serve juices with sliced meat over hot cooked rice | Active | Japanese Simmered Pork Roast | ||
| Japanese_Foods | 4 egg yolks 3/4 c granulated sugar 2 ts soy sauce 1 2/3 c heavy cream 1/3 c + 1 t strongly brewed green -tea | 1.Beat egg yolks with sugar and soy sauce in a bowl. 2.Scald the cream; take off heat and stir in the cold tea. Add egg mixture and cook over very low heat, stirring constantly until mixture thickens. 3.Either sieve the mixture, or put in blender, then freeze it. Stir the mixture a few times for a smoother texture. 4.When mixture is partially frozen, break up the crystals by stirring. The ice cream should be served soft. | Active | Japanese Tea Ice Cream | ||
| Japanese_Foods | 2 ts vegetable oil 1 lb pressed tofu*; cubed 2 lg potatoes; peeled and cubed 2 carrots; cubed 1 c sliced daikon radish 1 onion; diced 1/2 c mirin 1/4 c miso* 1 tb sugar | In a large nonstick skillet, heat the oil. Add the tofu; cook, stirring as needed, until golden, 5-6 minutes. Add 2 cups water; bring to a boil. Stir in the potatoes, carrots, daikon and onion; return to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes. In a small bowl, combine the mirin, miso, sugar and 1/4 cup of the vegetable cooking liquid. Stir into the vegetable mixture. | Active | Japanese Winter Vegetable Stew With Miso | ||
| Japanese_Foods | 2 tbsp. sesame seed 2 tbsp. slivered almonds 1/2 head cabbage, thinly -sliced 2 green onions with tops, -chopped 1 pkg. ramen noodles, broken -and uncooked 1 chicken breast, boiled and -chopped Dressing: 1/2 cup vegetable oil 3 Tbsp. vinegar 2 Tbsp. sugar 1 tsp. salt 1/2 tsp. pepper Mix all ingredients together and pour over salad mixture; toss lightly. Chill overnight | Toast sesame seed and almonds in oven until light brown. Combine with remaining ingredients. | Active | Japanese Cabbage Salad With Chicken | ||
| Japanese_Foods | 1/2 c extra virgin olive oil 1/2 c canola oil 4 cloves garlic -- peeled and 1 crushed 4 tb balsamic vinegar 8 sprigs fresh thyme 8 sprigs fresh oregano 18 lg shiitake mushroom caps 6 generous handfuls of mixed 1 greens 1 salt and freshly ground 1 pepper | In a shallow bowl, mix together oils, garlic and 2 tablespoons of vinegar. Crush the herbs gently between fingers to release flavor, and add to marinade. Marinate for 1 hour. Heat grill to medium. Lightly salt and pepper mushrooms and grill them gill side down for 2 to 3 minutes more. Strain marinade and add the remaining vinegar. Season to taste. Add mixeed greens and mushrooms, toss lightly to coat and serve immediately. | Active | Grilled Shiitake Mushrooms On Japanese Greens | ||
| Main_Meals | 1 1/2 lb filet mignon 2 tb soy sauce 1 tb mirin 1 tb lemon juice 2 ts ginger grated 1 clove garlic minced 1 green onion thinly sliced 1 fresh cracked black pepper 1 lettuce leaves for garnish 1 6 inch daikon grated | Sear meat in a heavy skillet. Plunge into very cold water until chilled. Pat dry and set aside. In a medium bowl, combine soy sauce, mirin, lemon juice, ginger, garlic, onion (reserve a few pieces for later), and pepper. Marinate meat in mixture for several hours (up to overnight), turning frequently. Cut meat into very thin slices, arrange on a chilled, lettuce-garnished serving plate, and drizzle with marinade. Peel daikon and grate to a fine pulp. Put daikon in a separate serving bowl near the beef, and add reserved onion pieces to garnish. Serve beef chilled, with daikon as a topping. Notes: Adapted from S. F. Slack, "Japanese Cooking for the American Table." Please understand that this dish may represent a health risk, as the beef is mostly raw on the inside. Please take responsibility to keep the dish cold, use the finest quality beef possible, and notify your guests of any potential health hazards. | Active | Gyuniku Sashimi (Japanese Steak Tartare) | ||
| Japanese_Foods | 750 g cutlets of gemfish, kingfish 1 jewfish, tuna or nortas 1 ocean trout 4 tb plum or rice vinegar 2 tb soy sauce 2 tb mirin wine 3 ts sugar 1 1/2 c shredded white radish, 1 soaked in water 1/2 sheet nori, cut in thin 1 strips 1 lebanese cucumber halved, 1 seeded and sliced | Marinate fish cutlets in combined vinegar, soy sauce, mirin wine and sugar. Place in refrigerator for 1 hour. Remove cutlets from mari- nade and grill or barbecue, using medium heat, for 3 to 4 minutes on each side or until flesh flakes. Brush cutlets with marinade during cooking. Heat remaining marinade to boiling point. Drain radish and mix with nori. Arrange cutlets on a plate with radish, nori and cucumber. Just before serving, spoon heated marinade over cutlets. | Active | Japanese Cutlets With Sweet Wine Dressing | ||
| Japanese_Foods | 200 g shiitake mushrooms 200 g flat mushrooms 100 g spring onion; finely diced 100 g cream cheese; vegetarian 50 g shallots; chopped 2 cloves garlic; chopped 30 ml olive oil ----------------------------MARINADE---------------------------------- 50 ml japanese soy sauce 25 ml japanese rice vinegar 25 ml sake or sherry 10 g ginger; finely grated 10 g dark brown sugar | Place the mushrooms on a baking tray and brush with 20ml of olive oil. Season and bake for 15 minutes until soft. Place the Japanese marinade ingredients in a bowl and put in the mushrooms, allow to marinate for 4 hours. Heat in a saucepan the remaining olive oil and cook the garlic and shallots until tender. Remove from the marinade the flat mushrooms and half of the shiitake mushrooms and retain half of the shiitake mushrooms. Drain well and place in a food processor and add the shallots and garlic, cream cheese and puree. Season with salt and pepper and mix in the chopped coriander and the chopped spring onion. | Active | Japanese Mushroom Pate With Spring Onion | ||
| Japanese_Foods | 1 tb vegetable oil 6 oz firm tofu; cut into 1" pcs. 3 md scallions; thinly sliced 1 tb fresh ginger root; grated 1 pk instant miso shiro soup mix; - 1.1 oz. size (white soybean-paste soup) 8 oz dried udon noodles OR -linguine 1 lg carrot; julienned 1 md red pepper; in thin strips 3 strips lemon peel; 3 by 1" 1/4 ts red pepper flakes; crushed 1 bn watercress; tough stem -removed | 1. In a nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, scallions, and ginger 5 minutes or until golden brown. 2. In 4-quart saucepan over high heat, heat 8 cups water to boiling. Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture; heat to boiling. Reduce heat to low; simmer soup 8 to 10 minutes until noodles are cooked (if using linguine, cooking time will be slightly longer) and vegetables are tender. Stir in watercress until it wilts. Serve immediately because noodles will absorb liquid quickly. Note: Shiro miso soup mix can be found in the dried soup section if Asian markets or in some supermarkets. If miso soup mix is unavailable, you can substitute 2 extra large vegetable bouillon cubes. | Active | Japanese Noodle Soup - Good Housekeeping | ||
| Japanese_Foods | White Cream Filling Butter Flour Milk Canned corn Meat potatoe filling Potatoes Ground beef or pork Onion Other Ingredients Flour Eggs Bread crumbs Korokke sauce* Japanese mayonnaise* Cabbage | Melt the butter in a fry pan and add flour. Add the milk and stir until the sauce becomes homogenous. Wait until the white mass is very viscose and add the canned corn. Give the cream into a rectangular dish and put it into the refrigerator for several minutes where it should become more solid. | Active | Korokke - Japanese Croquettes | ||
| Japanese_Foods | Potatoes Beef or pork: thin sliced Onion Sugar Soya sauce Japanese katsuo soup stock (benito)* | Cut the onions and potatoes in about 2x2x3cm pieces. Cut the sliced meat in about 5x4cm pieces. Fry the potatoes, onions, and the meat in a fry pan. After about two minutes add water. Everything should be more or less covered with water. Add two tablespoons soya sauce and the same amount of sugar. Add also a little bit of Japanese fish soup stock. Cover the pan with a lid, and let it cook for about twenty minutes or until the potatoes are soft. | Active | Nikujaga - Meat and potatoes | ||
| Western_Foods | 2 medium, thinly sliced Onion 1/2 cup Olive Oil 2 lbs., peeled and coarsely chopped Tomatoes chopped Parsley 2 teaspoons Salt 1/4 teaspoon Pepper 2 cloves Garlic 2 lbs. raw, shelled and de-veined Shrimp 1/2 lb. Feta Cheese Parsley | In a frying pan saute onions in olive oil until tender. Add tomatoes, chopped parsley, salt pepper and garlic. Cover and simmer for an hour, stirring occasionally. Put sauce and shrimp in 6 scallop shells or individual fireproof dishes. Crumble feta cheese over shrimp and bake uncovered in a very hot oven for 10 to 15 minutes, or until shrimp are cooked and cheese is melted. Garnish with parsley. | Active | Gharithes Me Feta | ||
| Japanese_Foods | 4 c sushi rice; see recipe 4 takuan (japanese pickles); -cut in thin strips 2 sheets nori seaweed | HAND VINEGAR 1 ts rice vinegar 3 tb water Soy sauce; for dipping Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy and hard to chew.) Cut toasted nori sheets in half crosswise. Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the rice vinegar and water, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Lay 1/4 of the pickle slices across the center of the nori. Roll gently, using the fingers and palms of both hands. Eat immediately, without cutting, and serve the soy sauce as a dipping sauce. Per serving: 680 Calories (kcal); 2g Total Fat; (2% calories from fat); 12g Protein; 156g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates | Active | Japanese Pickle Roll (Handroll, Temakisushi) | ||
| Japanese_Foods | 150 g japanese noodles or Chinese -noodles; cook according to 1 ; pack instructions, 1 ; rinse with cold 1 ; water and drain 2 tb arame; (optional) 4 tb rice vinegar 2 tb soy sauce 2 tb sunflower oil 2 cloves garlic; crushed 125 g fine beans; cut in half 1 ; lengthways (4oz) 1 red pepper; deseeded and cut 1 ; into thin strips 50 g fresh root ginger; grated -(2oz) 25 g sesame seeds; toasted (1oz) 400 g prawns; defrosted | Place the cooked drained noodles in a salad dish and chill. Put the arame in a small dish and pour over 2 tablespoons of boiling water, the rice vinegar and soy sauce. Leave for 10 minutes. Heat the sunflower oil in a wok and add the crushed garlic,stir fry for 1-2minutes and add the beans and red pepper. Stir-fry for 4-5 minutes and allow to cool slightly. Combine the vegetables with the noodles and stir in the arame (if arame is not used add the rice vinegar and soy sauce directly to noodles). Take the grated ginger and holding in one hand squeeze the juice over the salad and discard the pulp. Stir the prawns into the noodles and combine well. Chill for 30 minutes before serving. | Active | Japanese Prawn And Noodle Salad | ||
| Japanese_Foods | 1 lb boneless beef top sirloin -steak; cut into 1" pieces 3 c napa cabbage and romaine -lettuce; sliced 1/4" thick 1/2 c carrots thin diagonally sliced 1/2 c radishes; thinly sliced 1/2 c cucumber; thinly sliced 1 c hot cooked rice 24 snow pea pods; blanched Sesame Marinade and Dressing | Prepare Sesame Marinade and Dressing. Place beef top sirloin steak in plastic bag; add reserved 1/3 cup marinade from Sesame Marinade and Dressing, turning to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes for rare to medium, turning once. Let stand 5 minutes. Trim excess fat from steak; carve steak into thin slices. Meanwhile combine napa cabbage, lettuce, carrots and radishes; place equal amounts of salad mixture on 4 individual plates. Arrange equal amount of cucumber slices in circle at top of salad mixture. Mound 1/4 cup rice on top of each cucumber circle. Fan pea pods around both sides of rice. Arrange steak slices in spoke fashion on salad greens, radiating down from rice. | Active | Japanese Steak Salad With Sesame Dressing | ||
| Japanese_Foods | ----------------------------MARINADE---------------------------------- 4 175 g tuna steaks; -(approximately 2.5cm 1 ; / 1 inch thick) 4 tb sake 4 tb soy sauce 1 ts chilli oil 1/2 lemon; (juice) 1 tb vegetable oil --------------------------POTATO ROSTI-------------------------------- 450 g baking potatoes; (peeled and 1 ; par-boiled) 1 salt and freshly ground -black peppe; r 2 tb clarified butter; (for -frying) 1 oil for frying -------------------------CUCUMBER SALSA------------------------------- 1/2 cucumber 1/2 red onion; (peeled and cut -into 1 ; very thin wedges) 1 ts sugar 1 tb hot water 1/2 lemon; (juice) 2 tb rice wine vinegar 1 red chilli; (de-seeded and 1 ; thinly sliced) --------------------------WASABI SAUCE-------------------------------- 2 ts wasabi paste 90 ml natural yoghurt 1/2 lemon; (juice) | 1. Place all the marinade ingredients in a bowl and mix together well. Add the tuna, cover and refrigerate for at least 4 hours. 2. Prepare the salsa. Cut the cucumber in half lengthways, remove the seeds with a spoon, cut each half into thirds and then thinly slice. Cut the red onion into thin wedges. To make the dressing, dissolve the sugar in a little hot water, add the lemon juice and rice wine vinegar and mix together well. In a small bowl, mix together the cucumber, red onion and red chilli. Add the dressing and toss all the ingredients together 3. Mix together the wasabi, natural yoghurt and lemon juice 4. Meanwhile, prepare the rosti. Grate the cold potatoes and mould into 4 balls, flatten slightly. Heat the oil in a frying pan, add the potatoes and cook for 2 to 3 minutes on each side 5. Heat a griddle pan and cook the tuna steaks for 4 minutes on each side, or until just opaque in the centre. 6. Place the rosti on four serving plates, place the tuna steaks on top and arrange a pile of cucumber salsa by the side. Serve with the wasabi sauce. | Active | Japanese Style Tuna On Potato Rosti With Wasabi Sauce | ||
| Western_Foods | Ingredients: 100g white cabbage finely shredded 25g sultanas 1/4 tsp ground mustard 1 carrot grated 1 small onion finely cut 25g cadju or peanuts | Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled. Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled. | Active | Cole-Slaw Salad | ||
| Western_Foods | 2 lb. cubed beef steak, cut in small cubes salt and pepper to taste oil for browning 1 medium onion, chopped 1 small green pepper, chopped 1 c. raw rice 2 cans tomatoes 1 tsp. prepared mustard 1 Tbsp. Worcestershire sauce | Salt and pepper meat and brown in hot oil. Remove and saute the onion and pepper. Mix meat, onion, pepper, rice and tomatoes; add mustard and Worcestershire sauce and more salt and pepper to suit taste. Cover and bake at 350 degrees for 1 hour | Active | SPANISH BEEF AND RICE | ||
| Japanese_Foods | 2 eggs 1 c sugar 1 stick margarine, melted 1/2 c raisins (gram liked to use -currants; ) 1/2 c cocoanut 1/2 c chopped pecans 1 ts vanilla 1 tb vinegar (the secret key -ingredient) 1 unbaked pie shell | (My gram gave me this Recipe shortly before she had her stroke. It is the last Recipe she ever gave me and for that reason alone it would be special BUT it is so yummy which makes it even more dear to me. My DH loves it and requests it on every special occasion. This year for his birthday, I made him his own pie that he did not have to share! Beat eggs well; add sugar and beat well. Add melted margarine, raisins, cocoanut, and pecans. Add vanilla and vinegar. Bake at 300 degrees for 45 minutes in ungreased pie shell. (Be sure to place it on a baking sheet or foil before baking because it may overflow.) | Active | Japanese Fruit Pie 2 | ||
| Japanese_Foods | 4 leaves Chinese cabbage, -minced (up; to 5) 1 bn nira, minced 2 lg green onions, minced 2 cloves garlic, minced 1 sm piece ginger, grated 2 ts salt 1 ts white pepper 1 ds japanese soy sauce 1 tb sesame oil 1 tb peanut oil 1 lb ground pork 4 minced shittake mushrooms -(up to 5) 1 gyoza skins | Nira is a vegetable sold in bunches in oriental groceries, and has a garlic flavor. Pour boiling water over cabbage and allow to sit for 1/2 min., then drain and rinse with cold water. Combine with remaining ingredients and mix coarsely with fingers. Place a tablespoon of filling in gyoza skin and crimp edges. Place small amount of oil in frying pan and heat. Place gyoza in pan and fry over med heat until lightly browned on one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam a couple of minutes. Serve with dipping sauce of soy and sesame oil. | Active | Japanese Potstickers (Gyoza) | ||
| Japanese_Foods | 1 md yellow onion; sliced 2 whole potatoes; chunked (up -to 3) 2 carrots; diced 1 c whole mushrooms 3/4 lb beef or other meat; cut in -bite size pcs 1 box curry roux; (japanese -brand) 1 serving freshly cooked warm -rice | Read the instruction on the box of commercial curry roux and find out what ingredients you need first. You may increase or decrease the amount of vegetables and meat by as much as 50% if you wish. However, the amount of water you add should not be decreased. If the consistency of the curry stew is too thick, adjust it by adding water at the end. The commercial curry roux contains everything, so you do not need to add salt or pepper. Typical ingredients are listed above. Directions: Heat a deep pan and add one or two tablespoons of oil. Saute the sliced onion over medium heat until it softens. Brown the meat separately, then add it to the onion. Add water as specified, add a bay leaf, and simmer for 2 hours. Then add the potatoes, carrots and mushrooms and continue simmering. When the potates and carrots are tender add the curry roux. Simmer gently for 15 minutes while stirring. Serve with rice | Active | Japanese-Style Curry Rice | ||
| Japanese_Foods | 3 lightly beaten eggs 3/4 c cornstarch 4 boneless skinless chicken -breast ha (about 1 lb. total); cut -into strips 1/3 c cooking oil 4 c fresh bean sprouts 1 sm cucumber 1/3 c thinly sliced radishes 3 tb sliced green onions Toasted sesame seeds Finely chopped red sweet -pepper Hot cooked spaghetti or -linguine; optional AMAZU SAUCE 1/4 c soy sauce 1/4 c sugar 1/4 c rice or white vinegar 1 tb toasted sesame oil | Combine eggs and cornstarch. Dip the chicken into mixture, coating well. In a large skillet, hear oil over medium-high heat. Add chicken, half at a time; cook 5 minutes or until browned. Drain; keep warm. Cook bean sprouts in a large amount of boiling water for 3 minutes; drain. Use a vegetable peeler to slice cucumber into long thin strips. Toss together bean sprouts, cucumber, radishes, and green onions; arrange chicken on top. Drizzle with Amazu Sauce. Garnish with sesame seeds and red pepper. Serve over cooked pasta, if desired. | Active | Japanese Amazu Chicken | ||
| Japanese_Foods | Dough: 170 mL water 200 g strong flour Filling: 200 g ground pork Cabbage Nira*: can be substituted by leek or green onion Leek or Green onion Garlic Ginger Sake* Soya sauce, salt, and pepper Sesame oil Dipping Sauce: Soya sauce Vinegar | Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe. Put a wet towel over the dough, and let it stand for several minutes. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge. Filling: Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well. Making and frying the Gyoza: Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces. Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around. Close the gyoza. While closing it, fold the edge about 6 times as shown on the image. Put the gyoza on the table as shown in the image. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat. Dipping sauce: Mix the same amounts of soya sauce and vinegar together. | Active | Gyoza - Japanese style dumplins | ||
| Western_Foods | Ingredients: 3 chicken breasts 6 corn tortillas 1 can cream of mushroom soup 1/2 c. chicken broth 1/4 c. ripe olives 1 (4 oz.) can chopped green chilies 1 (4 oz.) can small mushrooms salt and pepper to taste 1/2 lb. Cheddar cheese, grated | Cook chicken until it comes off bone easily. Break into bite-size pieces and layer with tortillas which have been torn into strips. Combine other ingredients and pour over same. Top with cheese. Cover and bake at 300 degrees about 1 hour. Left-overs are even better when reheated. Freezes well. | Active | SPANISH CHICKEN CASSEROLE | ||
| Western_Foods | 1/2 Cup Regular Mayonnaise 1/4 Cup Earp's Western Steak Sauce | This is just too simple and folks that taste it will think that it took you all day to prepare. Combine well the ingredients listed. If you prefer more kick to the blend, add more sauce. | Active | Country Quick Dip | ||
| Japanese_Foods | Chicken thighs: without bone and skin Japanese leek (negi*), leek, or green onion Soya sauce Mirin* or sake* Sugar Honey or maple syrup Small wooden spears | Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, a little bit of mirin and water, and heat it up until it's homogenous. Cut the chicken thighs into about 3x2x2cm large pieces. Put the chicken pieces into the already prepared sauce, and let it stand for a while. Cut the leek or green onions in about 3 cm long pieces. Spear three or four pieces of chicken and some leek on each wooden stick. Grill them, or use the oven at 200 degrees celsius. (You may want to wrap the wooden sticks with aluminium foil; otherwise, they may burn off.) | Active | Yakitori - Skewered grilled chicken | ||
| Japanese_Foods | Tempura batter mix* Tempura dipping sauce* Prawn: raw and large Seafood: almost everything is possible Vegetables: pumpkin, carot, sweet potatoe, eggplant, and more Mushrooms and much more to try. | Prawn: Remove the head and the shell. Make little cuts on the inside of the curved prawn since they look nicer if their posture is straight. Cut the vegetables in about 1cm thick pieces. You can use whole mushrooms. Mixtures: Cut various ingredients in small pieces and mix them together, eg. green onion, prawn and carots. Mix Tempura flour with the amount of water described on the package. Do not mix it completely, but leave some small lumps in it. Cover all the ingredients completely with the batter. Mix also the mixtures made of the small cut ingredients with batter, and try to deep fry it together. Don't let them fall apart in all the pieces. Deep fry at 180 degrees celsius. Be careful, and do not use wet ingredients because the water would react strongly with the hot oil, which may harm your skin or eyes. When the Tempura pieces are beautifully golden, take them out, and try to remove as much oil as possible. | Active | Tempura - Seafood and vegetables deep fried in tempura | ||
| Japanese_Foods | Udon* Noodle soup*: e.g. Ninben Tsuyu no moto Kitsune Udon: Naruto*: Fish sausage with a pink pattern when cut Atsuage*: baked tofu. You can use the triangular atsuage bags that are used for Inari Sushi; but put them first in boiling water for a moment to reduce their strong taste a little bit. Leek or green onion Tanuki Udon: Naruto* Rests of Tenpura deep frying: Crispy pieces that are left from the last time you prepared tenpura. If not available, you can cut some leek, mix it with tenpura batter and deep fry it. Leek or green onion Tsukimi Udon: One egg per person Naruto* Leek or green onion | Boil Udon and boil some water in another pan (about 400ml per person, depends on the size of the bowl in which you will serve the noudles). Cut naruto (about 7mm thin) and leek/green onion. Put Udon into sieve and rinse it with hot water. Add noudle sauce into prepared hot water. Consult the bottle label about the proportion.With "Ninben Tsuyu no moto" sauce the proportion sauce-water is 1:8. Put the hot Sauce into a bowl and add Udon into it. (Use one bowl per person) Kitsune Udon Decorate Udon with atsuage, cut leek and naruto. Tanuki Udon Put the deep fried pieces (Rests of Tenpura deep frying), naruto and cut leek onto the noudles. Tsukimi Udon Put the york, cut leek and naruto | Active | Udon - Japanese Noodles | ||
| Japanese_Foods | Dough 300 g flour 210 ml water 2 eggs Cabbage Possible ingredients to put into/onto Okonomiyaki Katsuobushi*: Dried, shaved benito (katsuo) Aonori*: Green, dried seaweed. Leek or green onion Beef: thinly sliced or ground Pork: thinly sliced or ground Chicken: breast filets Octopus* Squid* Prawn Tuna Mushrooms and much more... Sauces Brown okonomiyaki sauce* Mayonnaise | Cut four large, green cabbage leaves without the hard, white core in thin strings (ca. 4 mm). Mix the water, flour, eggs and the cabbage strings together. You may now add more ingredients to the dough: e.g. seafood, cut in little pieces, ground meat, cut mushrooms, etc. Fry the dough like a pancake in a small frying pan. Before turning the okonomiyaki over, and while the dough is still quite soft, you may put other ingredients on top of the dough. Turn the okonomiyaki. When fried well, serve the okonomiyaki with katsuobushi, aonori, mayonnaise and okonomiyaki sauce. | Active | Okonomiyaki | ||
| Western_Foods | Ingredients: 1 1/2 lb. Potatoes 1 cup Olive Oil 1 1/2 lbs. Ground Beef 1 fnely chopped Onion 1 minced Garlic 1 1/2 lb. Aubergines 2 tablespoons Butter 3 peeled and chopped Tomatoes 2 teaspoons Salt dash of Pepper 2 tablespoons, toasted Breadcrumbs 3 Eggs Parsley Bechamel Sauce 1/2 lb. Cottage Cheese 1/2 cup Kefalotiri Cheese | Cut aubergines into 1/3 inch slices. Heat oil in a large frying pan and fry aubergine slices a few at a time, until slightly browned. Do the same with the potatoes. Saute the meaat, onion, and garlic in the butter. Add tomatoes, salt and pepper. Cover and cook, over a low heat, for 30 minutes. Remove from heat and add breadcrumbs, 1 beaten egg and chopped parsley. Prepare bechamel sauce; add remaining eggs and cheeses. Butter a baking dish and sprinkle with breadcrumbs. Put one layer of potatoes into the baking dish. Cover with half the meat mixture. Alternate aubergine and meat mixture. Top with bechamel sauce and bake | Active | Mousaka - Greek Traditional Oven Baked Dish | ||
| Western_Foods | 1.5 LB. Flank Steak (pounded) 1 (8 oz.) Bottle Italian Dressing 1/2 Cup Earp's Western Steak Sauce Meat Tenderizer 1/2 LB. Bacon (cooked but not crisp) Garlic Salt Lemon Pepper Parsley (chopped) | Sprinkle flank steak with meat tenderizer, garlic salt and lemon pepper. Pound steak with a meat mallet until fairly thin. Mix together the Italian dressing and Earp's sauce. Marinate steak in this for at least 12 hours in a non aluminum dish and in the refrigerator. Drain meat, lay bacon on the steak lengthwise and sprinkle with parsley. Roll meat up and chill for 30 minutes. Slice about 1" wide and secure rolls with toothpicks. Grill over medium charcoal to desired doneness. | Active | Dave's Rolled Flank Steak | ||
| Western_Foods | Your Fish Filets Earp's Western Steak and Dinner Sauce | Rule of thumb at the Earp's home... Never, never cook fish... Threaten it! Total broiling time for 1" thick filets should be about 10 minutes. (ours is a gas broiler) Preheat broiler. Pat dry salmon filets and cut into serving portions. Place onto a broiling try that has been coated with butter, skin side down. Drizzle additional butter over fish, salt and pepper if you wish. Place under broiler for 5 minutes. Turn filets over and broil for an additional 3-4 minutes. Test with a fork for doneness. Just before fish is completely "threatened" brush on a coating of Earp's sauce. | Active | Broiled Pacific Salmon Filet | ||
| Western_Foods | 1ea. 4-5# Pork Roast (boneless) 1/3 Bottle Earp's Western Steak Sauce 1/4 Cup Apricot Preserves or Orange Marmalade 1 Small Handful of Golden Raisins 1 TBL. Brown Sugar | In a large zip-loc bag, mix all of the above ingredients. Place roast into bag, seal and marinate in the refridgerator at least six hours or overnight. When ready to cook, remove roast from marinade and reserve the remaining marinade for basting.set to a low temperature, 20 minutes per pound. Cooking on a grill or in an oven will work just fine too. Baste every 20 minutes with the reserved marinade until done to your liking. | Active | Kathy's BBQ Pork Roast | ||
| Western_Foods | 1/3 cup of Olive Oil 1 Small Onion, minced 2-3 cloves of garlic, crushed 3-5 tbsps minced fresh parsley 1 generous pinch of saffron 2 tbsps of chicken bullion 3 skinless Chicken Breasts, cut in large chunks 2 green peppers, sliced 1 red pepper, sliced 1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch of it is all you need for taste but a richer color is desired) 8 oz tomatoe sauce 1 tsp sugar 4 cups of rice 7 cups of water salt 1/2 lb - 1 lb shrimp, leave shell on 1 lb scallops | Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid. | Active | PAELLA - Spanish Seafood Fried Rice | ||
| Western_Foods | 1 chicken, cut into serving pieces, skin removed 3 Tablespoons of oil 2 slices of bacon, diced 3 onions, finely chopped 1 red pepper, diced 1 green pepper, diced 4 tomatoes, or 1 14.5-16oz can 2 cloves garlic 1/3 cup chicken stock 1 bay leaf 1 thyme sprig 1/2 cup cream 2-4 dashes of Maggi seasoning salt/pepper | 1. Brown the chicken in the oil, then remove from skillet and keep warm. 2. In the same skillet, fry the bacon, onions, garlic and peppers. Cook for a few minutes until somewhat softend. 3. Add tomatoes, chicken stock, bak leaf, thyme and Maggi. 4. Return the chicken to this mixture, cover and cook for 30 minutes. 5. Remove the chicken pieces to the serving dish. Reduce the sauce slightly and add the cream and parsley. | Active | Sautéed Chicken, served with a red and green peppe | ||
| Western_Foods | Ingredients: 4 skinless, boneless chicken breasts 4 pieces of Canadian Bacon, thinly sliced For the Duxelles**: 1 onion, chopped 1 shallot, chopped 4 oz. mushrooms parsley 2 Tablespoons butter | 1. Sear the chicken breasts in a small amount of oil for about 2 minutes per side. Remove and keep warm. 2. In a food processor, purée the onions, shallots, parsley and mushrooms. 3. Melt the butter in a skillet and add the mushroom mixture. Sauté until all the water has evaporated. 4. Place each chicken breast on a piece of foil. Top with 1 tablespoon of the duxelles, add a slice of bacon and then another tablespoon of the duxelles. 5. Close foil tightly and bake for 25 minutes at 425°. | Active | Poulet en Papillotte - Chicken packets & mushrooms | ||
| Western_Foods | 1 large bonless chicken breast 2 regular size cans Swanson's chicken broth. (low sodium) 2 cups long grain rice 1 bottle of Earp's 3 large eggs Small quantities of assorted vegetables: (carrot, onion, petite peas, zucchini squash, broccoli, ect. for stir fried rice) 1 tsp. salt All vegetable cooking oil Corn starch Red and blue Food coloring | Cut chicken breast into 1/2" x 1" strips. In a mixing bowl, combine 1 egg with a small amout of water. Place strips of the chicken breast into the egg mixture, stirring to coat evenly. Remove pieces from bowl and dredge in corn starch. Heat a skillet along with just enough vegetable oil to fry off your chicken strips. Once heated, place strips into skillet and fry aprox. 1 minute per side or until done. Remove from skillet onto a plate and allow any excess oil to drain off. Set aside in refrigerator. Place rice (not rinsed) into a 2 quart sauce pan (one with a good lid). Add enough chicken broth to cover the rice by 1". Add 1 tsp. salt. If 2 cans of broth did not cover the rice by 1" add a little water. Bring to a boil, cover and set burner to a very low setting and cook for 20 minutes. Do NOT remove lid at any time during these 20 minutes! At 20 minutes, remove from heat. In a mixing bowl beat well 1 egg, 2 TBS cold water and a few drops of red Food coloring. In a seperate bowl, do the same but with the blue Food coloring. Heat a frying pan with 2 TBS. vegetable oil to medium high heat. Place in 1/3 of chopped vegetables and saute' until cooked. Add the mixture of red coloring and continue cooking until it bubbles. Now add 1/3 of the cooked rice and fold in. Place that batch of rice and vegetables on to dinner plates so as to form the first of a 3 part wedge patterns on each plate. Follow the same procedure now for the blue Food coloring mixture. Now, saute' off the remaining vegetables, add the remaining rice and complete the wedge pattern on each plate. | Active | General Frank's | ||
| Western_Foods | 2 pastry pie shells (frozen) 8 oz. spinach (frozen) 16 oz. imitation crab meat (frozen) 1 pt. Half & Half Cream 12 oz. swiss cheese 4 eggs nutmeg 3 tsp. allspice | Pre-heat oven to 350 degrees. Drain and pat dry your spinach well. Chop up your crabmeat and swiss cheese into small pieces. Add all three ingredients to mixing bowl. Pour in Half & Half. In a separate bowl beat 4 eggs until fluffy. Add to mixing bowl. Stir well adding Allspice. Divide mixture into two frozen pie shells. Sprinkle top with Nutmeg. Place in oven on cookie sheet. Let cook for 45 min to 1 hour. Check for done-ness same as a cake, insert a toothpick and when it comes out dry they are finished. | Active | Quiche | ||
| Western_Foods | Souvlaki dressing, two recipes 4 skinless, boneless chicken breasts or 1 ½ lbs.boneless pork loin filets ½ head of iceberg lettuce, torn ½ head of romaine, torn 4 tomato's, chopped ½ lb. black or green Greek olives 1 sweet onion, thinly sliced ¾ lb. feta cheese 4 pitas 2 tbs. olive oil | Make a double batch of the Souvlaki marinade. Set one aside for salad dressing. Place the meat in a plastic bag or bowl. Pour the marinade over and refrigerate for at least 2 hours, 4 hours max. Grill or broil the meat (chicken 165-170 degrees, pork 165 degrees). Brush the pitas with olive oil and grill or broil. Assemble the salads as desired. Serve with dressing and pitas. | Active | Souvlaki | ||
| Western_Foods | 1 large clove garlic, minced 1 tbs. fresh minced oregano or ¾ tsp. dried 1 tbs. fresh minced parsley or ¾ tsp. dried 1 tsp. dry mustard ½ tsp. salt 1/8 tsp. fresh ground pepper 4 tbs. fresh lemon juice 1 tbs. honey 8 tbs. olive oil | Mix all the ingredients except the oil in a shaker or bowl. Mix until well blended. Add olive oil and mix until emulsified. Allow to sit at room temperature for at least 4 hours. Shake or spoon over your favorite salad. Will keep in the refrigerator for up to two weeks. | Active | Souvlaki Dressing | ||
| Pasta | Aegean Artichoke & Penne Pasta Salad Angel Hair Pasta with Basil Cream Sauce Angel Hair Pasta with Onion-Mushroom Sauce Capellini With Clam Sauce Chicken Tetrazzini Clams in Tequila-Spiked Tomato Sauce on Vermicelli Classic Lasagna Corn And Black Bean Wontons Eggplant Pasta Sauce With Capers & Olives Fettuccine Alfredo Fettuccine Bolognese Garden Greek Pasta Salad Lemon-Chicken Pasta Light Pasta Primavera Macaroni & Cheese Pasta Carbonara Pasta e Fagioli Pasta With Tomato, Basil And Ricotta Penne with Artichoke Hearts Ravioli With Cilantro-Tomato Sauce Sesame Noodle Salad w/Chicken & Asparagus Spinach and Sun-Dried Tomato Pasta Sauce Aegean Artichoke & Penne Pasta Salad 6 servings 6 baby artichokes 1/4 cup lemon juice 1/2 pound penne 1/2 cup tomato juice 1 tablespoon olive oil 1 lemon, juiced 2 cloves garlic, minced 3 tablespoons fresh parsley 3 tablespoons fresh basil, or 1 teaspoon dried 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup tomato, chopped 1/2 cup Kalamata olive 2 tablespoons capers 1/2 cup feta cheese Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill. In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well. Nutrition Facts Amount Per Serving: Calories 221 - Calories from Fat 69 Percent Total Calories From: Fat 31%, Protein 12%, Carbohydrate 56% Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 28mg, Sodium 736mg, Total Carbohydrate 31g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 448 units, Vitamin C 26 units, Calcium 0 units, Iron 3 units Angel Hair Pasta with Basil Cream Sauce 4 servings 6 ounces angel hair pasta 1 cup frozen peas 1 12 oz. can evaporated skim milk 1 tablespoon flour 1 clove garlic, minced 2 tablespoons fresh basil, snipped 2 ounces prosciutto, chopped 1/4 cup shredded fresh parmesan cheese 2 tablespoons shredded fresh parmesan cheese freshly ground black pepper 1/4 cup tomato, chopped Cook pasta according to package directions. Meanwhile, stir together milk and flour. Stir in garlic and snipped basil. Cook and stir over med. heat till mixture is bubbly and thickened. Cook and stir 1 minute more. Add peas (thawed) proscuitto and 1/4 cup parmesan cheese. Stir till cheese is melted. Add tomatoes. Cook 1 minute more. Top pasta with sauce and sprinkle each serving with remaining parmesan cheese and freshly ground pepper. Nutrition Facts Amount Per Serving: Calories 314 - Calories from Fat 61 Percent Total Calories From: Fat 20%, Protein 29%, Carbohydrate 51% Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 55mg, Sodium 551mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 771 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units Angel Hair Pasta with Onion-Mushroom Sauce 4 servings 1 1/2 cups beef broth 1 ounce dry crepe mushroom 1/2 ounce dry shitake mushroom 1 tablespoon margarine, imitation 2 cups button mushrooms, sliced thinly 1 cup red onion 2 cloves garlic, minced 1 teaspoon thyme 1 tablespoon lemon peel, grated 8 ounces angel hair pasta, cooked In a 2-quart saucepan, bring the broth, crepes and shitakes to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes. In a 3-quart saucepan, melt the margarine over medium heat. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes. Drain the crepes and shitakes, reserving the liquid. Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes. Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes. Spoon over the hot pasta and toss. Nutrition Facts Amount Per Serving: Calories 255 - Calories from Fat 54 Percent Total Calories From: Fat 21%, Protein 17%, Carbohydrate 62% Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 50mg, Sodium 354mg, Total Carbohydrate 39g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 132 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units Capellini With Clam Sauce 4 servings 1 teaspoon olive oil 1/3 cup onion, chopped 1/4 cup green bell pepper, chopped 2 cloves garlic, minced 3 cups tomatoes, peeled, seeded and chopped or 2 14 oz. cans chopped tomatoes 1 8 oz. can tomato sauce 1/2 teaspoon crushed red pepper 1/4 teaspoon salt 1 10 3/4 ounce can clam, minced 1/4 cup italian parsley, chopped 8 ounces capellini, (angel hair) pasta Add oil to non-stick pan. Saute onion, green pepper over medium high heat until tender. Add garlic and saute 1 minute longer. Stir in tomato and next 3 ingredients. Cover, reduce heat and simmer 20 minutes. Drain clams, reserving juice. Add juice to tomato mixture and simmer an additional 5 minutes. Stir in clams and parsley. Cook 5 minutes. Remove from heat and keep warm. Cook pasta, drain and place in a large bowl. Add sauce and toss gently. Serve immediately. Nutrition Facts Amount Per Serving: Calories 394 - Calories from Fat 39 Percent Total Calories From: Fat 10%, Protein 30%, Carbohydrate 60% Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 51mg, Sodium 598mg, Total Carbohydrate 60g, Dietary Fiber 2g, Sugars 0g, Protein 29g, Vitamin A 2332 units, Vitamin C 68 units, Calcium 0 units, Iron 26 units Chicken Tetrazzini 6 servings 1 tablespoon margarine 3 cups sliced fresh mushrooms 1/3 cup minced onion 1/2 cup all-purpose flour 2 1/3 cups canned no-salt-added chicken broth 2 cups skim milk 1/4 cup light cream cheese 1/4 cup grated Parmesan cheese, divided 1/4 cup dry sherry 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1 small jar diced pimiento, drained 1 pound spaghetti 2 cups chicken breasts, chopped cooked vegetable cooking spray Melt margarine in a large saucepan over medium heat; add mushrooms and onion, and saute 7 minutes or until liquid evaporates Stir in flour Gradually add broth, milk, and cream cheese product; bring to a boil, and cook 5 minutes stirring constantly. Remove from heat; stir in 2 tablespoons Parmesan cheese and next 5 ingredients. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole coated with cooking spray. Sprinkle with reaming 2 tablespoons Parmesan cheese. Cover casserole, and bake at 350° for 20 minutes. Bake, uncovered, 10 minutes Let stand 5 minutes before serving. Nutrition Facts Amount Per Serving: Calories 498 - Calories from Fat 98 Percent Total Calories From: Fat 20%, Protein 23%, Carbohydrate 58% Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 43mg, Sodium 408mg, Total Carbohydrate 72g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 413 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units Clams in Tequila-Spiked Tomato Sauce on Vermicelli 4 servings 36 clams, in shell 1 28 oz. can tomato, undrained and chopped 1 onion, chopped 1 jalapeno, seeded and minced 2 cloves garlic, crushed 2 teaspoons olive oil 1/2 cup evaporated lowfat milk 3 tablespoons tequila 1 pound fresh pasta 3 tablespoons chopped cilantro Soak clams in lightly salted water while you prepare other ingredients. If you have the time, let them soak for 30 minutes. In blender process tomatoes with juice, onion, hot pepper and garlic until smooth. Heat oil in large pot and add tomato mixture. Cook until liquid has evaporated by about half (6 to 8 minutes). Add evaporated milk and tequila. Add clams and cook, covered, until clams open, about 5 minutes. Discard any clams that do not open. Serve over cooked pasta in large soup bowls. Sprinkle each serving with cilantro. Serve immediately. Nutrition Facts Amount Per Serving: Calories 729 - Calories from Fat 93 Percent Total Calories From: Fat 13%, Protein 35%, Carbohydrate 49% Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 205mg, Sodium 450mg, Total Carbohydrate 89g, Dietary Fiber 2g, Sugars 0g, Protein 64g, Vitamin A 2938 units, Vitamin C 97 units, Calcium 0 units, Iron 56 units Classic Lasagna 6 servings 3/4 pound Italian Turkey Sausage 5 1/2 cups chopped onion 4 cloves garlic, minced 1/2 cup Burgundy, or other dry red wine 2 tablespoons red wine vinegar 1/8 teaspoon crushed red pepper 2 stewed tomatoes, undrained and chopped 1 4 ounce can tomato paste 1/4 cup chopped fresh parsley 1/8 teaspoon pepper 1 1/2 cups nonfat ricotta cheese vegetable cooking spray 12 lasagna noodles, cooked 1 cup provolone cheese, shredded Cook turkey sausage in a large saucepan over medium heat until browned, stirring to crumble sausage. Drain; wipe drippings from pan with a paper towel. Return sausage to skillet. Add onion and garlic; saute 5 minutes. Add Burgundy and next 4 ingredients; stir well. Cover, reduce heat, and simmer 10 minutes. Remove from heat, and set aside. Combine parsley and next 3 ingredients; stir well, and set aside. Spread 1/2 cup tomato mixture in bottom of a 13-x 9- x 2-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture, top noodles with 2 cups tomato mixture, half of the ricotta cheese mixture, and 1/3 cup shredded provolone cheese. Repeat the layers, beginning and ending with noodles. Spread the remaining 1 1/2 cups tomato mixture over noodles, and sprinkle with the remaining 1/3 cup provolone cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving. Nutrition Facts Amount Per Serving: Calories 249 - Calories from Fat 105 Percent Total Calories From: Fat 42%, Protein 26%, Carbohydrate 31% Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 43mg, Sodium 450mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 848 units, Vitamin C 19 units, Calcium 0 units, Iron 3 units Corn And Black Bean Wontons 4 servings 1 cup fresh cilantro, packed 1/2 cup fresh parsley, packed 1/2 cup Vegetable Broth 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground pepper 40 won ton, wrappers 8 ounces black beans, cooked 1/4 cup Vegetable Broth 1 cup corn, cooked 1 teaspoon cumin seeds To prepare sauce, in food processor, combine cilantro and parsley, process until chopped. Add the 1/2 cup broth, oil, salt and pepper. Process until smooth. Transfer to a small sauce pan; keep warm over low heat. To prepare wontons, in medium bowl, mash beans; stir in the 1/4 cup broth. Fold in the corn and cumin seeds. Arrange wonton wrappers on work surface; place 1 heaping tablespoon bean-corn mixture in the center of each. With pastry brush dipped in water, brush edges of wonton wrapper, Top each with another wonton wrapper, pressing edges together with fork to seal. Cover wontons with damp paper towels until ready to cook. Bring large skillet of water and the remaining 1 teaspoon of oil to boil; add wontons. Cook stirring gently to prevent sticking, 4 minutes. With slotted spoon or spatula, carefully remove wontons to serving bowl; spoon cilantro sauce evenly over top. Nutrition Facts Amount Per Serving: Calories 282 - Calories from Fat 35 Percent Total Calories From: Fat 12%, Protein 16%, Carbohydrate 72% Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 33mg, Sodium 891mg, Total Carbohydrate 50g, Dietary Fiber 3g, Sugars 0g, Protein 11g, Vitamin A 713 units, Vitamin C 12 units, Calcium 0 units, Iron 4 units Eggplant Pasta Sauce With Capers & Olives 6 servings 1 pound eggplant, cubed 1 cup onion, chopped 4 cloves garlic, chopped 1 28 oz. can tomato, crushed 1/2 cup dry red wine 1 teaspoon oregano 1/4 cup fresh parsley, chopped 1/4 cup capers, rinsed and drained 1/4 cup black olive, drained 1 tablespoon olive oil 1/2 cup parmesan, or romano (grated) 1 pound pasta Sprinkle eggplant with salt and place in a colander. Cover with a plate and place a weight, such as a 1-pound can of tomatoes on top. After 30 minutes, remove the eggplant, rinse and pat dry with a paper towel. Spray non-stick saute pan with cooking spray, heat oil and saute onion and garlic 1 minute. Add eggplant cubes and cook 5 minutes. Add tomatoes, red wine, oregano parsley and salt and pepper to taste. Cook 10 minutes on medium heat. Stir in capers and olives. Cook pasta until almost al dente. Drain and return to pot; stir in sauce. Spoon into warm dishes and top with cheese. Nutrition Facts Amount Per Serving: Calories 360 - Calories from Fat 74 Percent Total Calories From: Fat 20%, Protein 16%, Carbohydrate 63% Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 62mg, Sodium 328mg, Total Carbohydrate 57g, Dietary Fiber 2g, Sugars 0g, Protein 15g, Vitamin A 1157 units, Vitamin C 41 units, Calcium 0 units, Iron 4 units Fettuccine Alfredo 4 servings 1 tablespoon margarine 2 cloves garlic, minced 1 tablespoon all-purpose flour 1 1/3 cups skim milk 4 tablespoons non-fat cream cheese 2 tablespoons light cream cheese 1 1/4 cups freshly grated parmesan cheese, divided 4 cups hot cooked fettuccine 3 tablespoons chopped fresh parsley freshly ground pepper to taste Melt margarine in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook, stirring constantly, 8 minutes or until thickened and bubbly. Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts. Pour cheese mixture over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup parmesan cheese, fresh parsley, and pepper. Nutrition Facts Amount Per Serving: Calories 219 - Calories from Fat 119 Percent Total Calories From: Fat 54%, Protein 31%, Carbohydrate 15% Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 45mg, Sodium 679mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 980 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units Fettuccine Bolognese 6 servings 3 turkey italian sausages 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 cloves garlic, minced 2 28 oz. cans tomatoes, drained & chopped 1/2 cup dry white wine 2 tablespoons tomato paste 1 tablespoon dried rosemary 1 tablespoon dried basil 1/2 teaspoon freshly ground black pepper 3/4 cup evaporated lowfat milk 1 pound fresh pasta Brush non-stick pan lightly with olive oil. Add turkey sausages (casings removed and broken up), onion, carrot, celery and garlic and cook, stirring often to break up sausage, until meat has lost its pink color (about 5 minutes). Transfer to medium saucepan. Add remaining ingredients except for milk. Cook over low heat until thick and reduced to about 5 cups (about an 1 hour and 15 minutes). Add the evaporated milk and simmer 5 minutes. Serve over cooked pasta or refrigerate for 3 days or freeze for 1 month. Nutrition Facts Amount Per Serving: Calories 414 - Calories from Fat 65 Percent Total Calories From: Fat 16%, Protein 19%, Carbohydrate 62% Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 80mg, Sodium 367mg, Total Carbohydrate 64g, Dietary Fiber 3g, Sugars 0g, Protein 20g, Vitamin A 5695 units, Vitamin C 77 units, Calcium 0 units, Iron 5 units Garden Greek Pasta Salad 8 servings 1/4 teaspoon salt 1 16 oz. can kidney beans, rinsed and drained 1/2 cup feta cheese, crumbled 4 cups cooked pasta, raditore 2 cups cucumbers, thinly sliced 1 cup chopped red bell pepper 1/2 cup red onion, sliced 1/4 cup Kalamata olive, pitted & cut in half 1/4 cup finely chopped fresh parsley 2 tablespoons olive oil 1/4 cup lemon juice 2 teaspoons chopped fresh oregano | Mix all ingredients except cheese in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. Top with cheese. | Active | Garden Greek Pasta Salad | ||
| Pasta | 12 ounces low-fat cottage cheese 8 ounces lowfat sour cream 4 cups elbow macaroni, cooked 2 cups lowfat cheddar cheese, shredded 1/2 cup skim milk 1 green onion, chopped 3/4 teaspoon salt 1/2 teaspoon pepper 2 egg whites Butter-flavored cooking spray 1/4 cup dry bread crumbs 1/4 teaspoon paprika Garnish: fresh oregano sprigs | Combine cottage cheese and sour cream in container of an electric blender; process until smooth. Combine cottage cheese mixture, macaroni, and next 6 ingredients; spoon into a 2-quart casserole coated with cooking spray. Sprinkle with breadcrumbs and paprika; coat with cooking spray. Cover and bake at 350° for 30 minutes. Uncover and bake 5 additional minutes. Garnish, if desired. | Active | Macaroni & Cheese | ||
| Western_Foods | 2 each Beef/Pork Rib Racks 2 TBS. Cider Vinegar Earp's Western Steak and Dinner Sauce | First, peel off the underside membrane from two rib sections. You don't necessarily have to do this first step but if you have the time and patience, it's worth it. (note: this process takes a little practice) Next, trim excess fat and place them into a large sauce pan. Cover the ribs with water, add 2 TBS. of cider vinegar, (you could add your own seasonings as well) bring to a boil, cover and lower heat to a simmer. After approx. 20 minutes they are all but done. Remove them from sauce pan. If you want to finish cooking them at a later time, you need to stop the cooking process. So, rinse them off under cold running water. With a knife, score between bone sections. Brush on a coating of Earp's sauce on both sides and set aside for final cooking under a broiler or on the BBQ grill. | Active | W. Earp's Western | ||
| Western_Foods | Stone Soup 1 lb dry great northern beans or 5 cans great northern beans (reduce water to 3 cups) 6 cups water 1 ham bone ( if available) 1 lb. smoked sausage (cut into bite size) 1 cup carrots (chopped) 1 cup celery (chopped) 1 bay leaf 1/4 cup cilantro 1/4 cup parsley 1 tbs. basil 1/2 tsp. pepper 1/4 tsp. red pepper flakes (optional) 1 stone (cleaned and washed) | For dry beans: Rinse beans of any dirt or debris. Add the beans and Bay Leaf to a good-sized pot, fill with water about 3 inches over the beans. Bring to a boil for 2 minutes remove from heat. Cover and let stand for two hours. Continue as with canned beans below. For canned beans: Place pot back on burner on medium high heat. Bring beans with Bay Leaf to a light boil add your carrots, celery, spices except the red pepper flakes. Stir well. Add Ham bone if you have one. Reduce to simmer uncovered. In a separate pan sauté your sausage lightly and pour into bean pot. Add your stone. Let simmer for about 2-3 hours. Stir pot every now and then to make sure the beans do not stick to bottom and add water if necessary. Careful, it will be HOT! Let stand 15 minutes before serving. | Active | Stone Soup | ||
| Western_Foods | 2 lbs Hamburger Meat (lean) Or Ground Turkey 1 med Onion 2 stalks Celery 5 cups Mashed Potatoes 1 can 12 oz Tomato Paste 12 oz Cheddar/ or American Cheese 1 tsp Garlic 1 tsp Onion Powder 1-1/2 tsp Oregano Salt and Pepper to taste 1/4 cup wate | Step 1 ...Cut up your celery and onion in bite size pieces, saute in a little oil, until onion is translucent. Remove vegetables, add hamburger and cook until done. (If you are using Ground Turkey add directly to the pan of celery and onion and cook until done, no need to drain). Drain grease and return hamburger to pan with the celery and onion. Add all your spices and 1/4 cup water. Let simmer 10 minutes. Add your tomato paste mixing well. Step 2 ..Instant potatoes work best with this recipe since it is a quick meal for an entire family. Make your potatoes according to the directions, approximate 5 cups. (For added flavor to your potatoes, add some onion powder, salt and pepper, or what ever spices you like. (A TBL of mayonaise will make them rich in flavor and very few know why your potatos are so great!) In a casserole dish place the meat mixture on the bottom, cover with potatoes and top with the cheese. Bake on 350 degree's for 20 minutes. Careful: will be hot!! | Active | Shepard's Pie | ||
| Pasta | 1/2 box ( 8 oz / 227g ) Notta Pasta Fettuccine 2 Tbsp butter 1 medium onion, diced 10 oz package sliced mushrooms 1 tsp salt and fresh ground pepper to taste 2 - 6 oz cans solid white tuna, water packed 1 Tbsp plus 1 tsp cornstarch 1 - 3 oz package cream cheese 2 cups whole milk 1 cup frozen peas, thawed 2 cups crushed potato chips or 2 cups shredded cheese | 1 Put a large pot of salted water on to boil for pasta. Preheat oven to 400F. Oil a shallow casserole dish. 2 Melt butter in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly caramelized and soft, stirring occasionally. 3 While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside. 4 Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat. 5 Mix in peas and tuna, separating tuna into bite size flakes. 6 Stirring frequently, boil Pasta for 5 minutes, or until al dente. Don't over cook. Drain pasta, and briefly rinse. Toss with sauce. Season to taste. 7 Pour into casserole dish. Bake 10 minutes. Top with potato chips or cheese and bake 10 minutes more, or until bubbly around edges | Active | Tuna Casserole | ||
| Pasta | 6 ounces turkey bacon, chopped 2 garlic cloves, minced 6 cups spaghetti, cooked 1/4 cup grated Parmesan cheese 2 tablespoons minced fresh parsley 1/4 teaspoon freshly ground pepper 1 cup 2% low-fat milk 6 tablespoons egg substitute | Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add garlic and saute 1 minute or until tender. Reduce heat to low; stir in pasta, cheese, parsley, and pepper. Combine milk and egg substitute; stir well. Pour milk mixture over spaghetti mixture, and cook 3 minutes or until sauce thickens, stirring constantly. Serve immediately. | Active | Pasta Carbonara | ||
| Pasta | 1 1/2 cups tomatoes, chopped 1/4 cup fresh basil, chopped 1 tablespoon red onion, minced 1 clove garlic, chopped 1/2 cup part-skim ricotta cheese 1 tablespoon olive oil salt and freshly ground black pepper 1/2 pound pasta, rotelle, Ziti Or Penne, cooked al dente | Combine the tomatoes, basil, onion, garlic. Stir in the ricotta, olive oil, salt and pepper to taste. Toss hot pasta with the sauce and serve at once. | Active | Pasta With Tomato, Basil And Ricotta | ||
| Pasta | 1 pound all-purpose flour - water to the water level for 1 pound flour | Place the flour in the bowl and lock the cover in place. With the machine running, slowly pour in the water, as explained in the "General Procedure". Add more water or flour as needed, letting the machine run for a minute after each addition. When the dough is of the correct consistency, let the machine run until the dough is properly kneaded. Total mixing time will be 5 to 6 minutes. Makes 1.3 pounds. | Active | water pasta | ||
| Pasta | 1 pound all-purpose flour - eggs to the egg level for 1 pound flour (about 4½ large eggs*) | Place the flour in the bowl and lock the cover in place. With the machine running, slowly pour in the eggs, as explained in the "General Procedure". Add more egg or flour as needed, letting the machine run for a minute after each addition. When the dough is of the correct consistency, let the machine run until the dough is properly kneaded. Total mixing time will be 6 to 7 minutes. Makes 1.3 pounds. | Active | egg pasta | ||
| Pasta | - 1 pound all-purpose flour - 2 ounces cooked, squeezed dry spinach, chopped very fine (above ¼ pound raw) - 4 large eggs - Reserved spinach juice (if needed) | Place the flour and spinach in the bowl and lock the cover in place. With the machine running, slowly pour in the eggs, as explained in the "General Procedure", letting the machine run extra 2 minutes. Add reserved spinach juice or flour as needed, letting the machine run for a minute after each addition. When the dough is properly kneaded and an even green color. Total mixing time will be 8 to 9 minutes. Makes 1.3 pounds. | Active | spinach pasta | ||
| Pasta | box ( 1 lb / 454g ) Notta Pasta Fettuccine 1 stick (8 Tbsp) melted butter, divided 1 pt (454g) sour cream 1 lb (454g) small curd cottage cheese 1 cup sugar 6 eggs 1/2 tsp salt 1 can (8 oz / 227 g) crushed pineapple in its own juice 1/2 tsp vanilla extract 1/4 cup cinnamon sugar | 1 Preheat oven to 350 F (180 C), with rack in middle. Grease baking dish with one tablespoon of the melted butter. 2 Cook Pasta in a large pot according to instructions, watching times carefully. Pasta should be tender (not mushy) but slightly firm, al dente. Drain and quickly rinse in cold water. Drain again, return to pot and toss with 2 tablespoons of the melted butter. 3 In a large bowl, beat the sour cream, cottage cheese, sugar, eggs, salt and remaining butter until smooth. Mix in the undrained pineapple and vanilla. 4 Add Pasta to bowl and mix well. Pour mixture into buttered baking dish, spreading evenly. 5 Sprinkle top with the cinnamon sugar. Bake 60 to 65 minutes or until set (firm to the touch) and cooked through. Let kugel rest for 10 minutes before cutting. Serve warm. | Active | Pineapple Noodle | ||
| Pasta | 1 box ( 1 lb / 454 g ) Notta Pasta Fettuccine 4 Tbsp butter 1 small onion, minced 3 Tbsp potato starch* 3 cups whole milk 1 tsp salt 1/2 tsp fresh ground pepper 1/2 tsp dried thyme leaves 1 bay leaf 2 & 1/2 cups shredded sharp cheddar cheese 1/2 cup shredded Parmesan *Potato starch is found in the baking aisle or Jewish food section of the grocery store. | Gluten Free Baked 'Mac & Cheese' Send to friend Add to my favorites Free Recipe Club Printer friendly version Now comfort food can be gluten-free! Ingredients: Find us in the Pasta or Natural Foods Aisle 1 box ( 1 lb / 454 g ) Notta Pasta Fettuccine 4 Tbsp butter 1 small onion, minced 3 Tbsp potato starch* 3 cups whole milk 1 tsp salt 1/2 tsp fresh ground pepper 1/2 tsp dried thyme leaves 1 bay leaf 2 & 1/2 cups shredded sharp cheddar cheese 1/2 cup shredded Parmesan *Potato starch is found in the baking aisle or Jewish food section of the grocery store. Directions: 1 Put a large pot of salted water on to boil for pasta. Butter a 9"X13" baking dish. Preheat broiler to high. 2 Melt butter in a medium sized saucepan over a low heat. Add onion and cook until soft. Add potato starch and whisk until incorporated. 3 Add milk, salt, pepper, thyme and bay leaf. Whisk constantly until thickened and smooth. Bring sauce just to a boil and add cheddar and parmesan. Stir until cheeses are melted. 4 Remove bay leaf and keep cheese sauce on low heat, stirring occasionally. 5 Meanwhile, cook Notta Pasta in boiling water for 4 minutes. Time carefully. Drain 6 Pour Notta Pasta back into pot and mix in cheese sauce. Combine well. 7 Pour 'Mac & Cheese' Notta Pasta into prepared baking dish. Broil for 3 to 5 minutes or until top is lightly browned. | Active | Gluten Free Baked 'Mac & Cheese' | ||
| Pasta | 1 box ( 1 lb / 454 g ) Notta Pasta, any type 3 pounds fresh plum tomatoes 1/3 cup extra virgin olive oil 1 medium onion, chopped 6 cloves garlic, minced 1/4 teaspoon crushed red pepper 1 tablespoon capers 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup fresh minced basil | 1 Put a large pot of salted water on to boil while you prepare tomatoes. 2 Core tomatoes and cut a small x on the opposite end. Set a large pot of ice water next to the range top. 3 When the water is at a full boil, add the tomatoes. Time one minute and scoop out the tomatoes with a slotted spoon, dropping them into the ice water for 2 minutes. 4 Slip skins off by rubbing between hands or with a small paring knife. Dice into 1/4" pieces. 5 Heat olive oil in a large skillet over medium high heat. Add the onions. Sauté 3 to 4 minutes or until golden. 6 Turn heat down to medium. Add garlic and red pepper. Sauté 1 to 2 minutes more, being careful not to burn the garlic. 7 Add tomatoes, capers, sugar, salt and black pepper. Stir well and bring to a boil. Turn heat down and simmer hard for 6 to 7 minutes. 8 Add basil to the sauce and simmer for 3 minutes more. 9 While the sauce is simmering cook the Notta Pasta according to directions for pasta. Noodles are done when they are firm but tender. Rinse quickly with water, drain and toss with a splash of olive oil. 10 Serve the hot sauce over the rice noodles for the fresh taste of summer. | Active | Notta Pasta with Tomato, Basil and Caper Sauce | ||
| Pasta | 1/2 box ( 8 oz / 227g ) Notta Pasta, any width 1 lemon (1 tsp grated rind* plus 1/4 cup juice) 1 & 1/4 lbs (575g) fresh asparagus 3 Tbsp extra virgin olive oil 1/2 cup chopped walnuts 2 cloves garlic, minced 1/2 cup chopped Italian parsley (flat leaf variety) 1/2 cup shredded Parmesan Salt and fresh ground pepper | 1 Put a large pot of salted water on to boil. 2 In a small bowl combine lemon rind and juice. Set aside. 3 Cut asparagus into 1” diagonal slices. Reserve tips and set aside. Boil stems 3 to 6 minutes or until just tender-crisp, adding tips two minutes after stems. Using a slotted spoon, remove asparagus to a bowl and set aside. Reserve water for cooking pasta. 4 Heat oil in a large skillet over a medium heat. Sauté walnuts and garlic until fragrant, being careful not to brown. Remove from heat. 5 Boil Notta Pasta in asparagus water according to box directions. Drain, briefly rinse and add to skillet. Toss to coat with oil and walnuts. 6 Mix in lemon juice, parsley, Parmesan and asparagus. Gently heat through. Salt and pepper to taste. | Active | Pasta with Walnuts & Asparagus | ||
| Pasta | 1 pound all-purpose flour measured in the PastaMatic cup - 6 tablespoons tomato paste - Water to the egg level for ½ pound flour | Place the flour and tomato paste in the bowl and lock the cover in place. With the machine running, slowly pour in the water, as explained in the "General Procedure". Add more water or flour as needed, letting the machine run for a minute after each addition. When the dough is of the correct consistency, let the machine run until the dough is properly kneaded and an even color. Total mixing time will be 5 to 6 minutes. Makes 1.3 pounds. | Active | tomato pasta | ||
| Main_Meals | - 1 pound all-purpose flour - 6 large egg whites | Place the flour in the bowl and lock the cover in place. With the machine running, slowly pour in the egg whites, as explained in the "General Procedure". Add more water or flour as needed, letting the machine run for a minute after each addition. When the dough is of the correct consistency, let the machine run until the dough is properly kneaded. Total mixing time will be 5 to 6 minutes. Makes 1.3 pounds. | Active | egg white pasta | ||
| Cakes | 1 1/4 cups Fantastic Foods Whole Wheat Couscous 2 cups Knudsen Organic Apple Juice 1 cup water 1 pinch Baleine Sea Salt Fine Crystals 1 tsp Whole Foods Ground Cinnamon 1/2 tsp Frontier Organic Vanilla Extract | Bring water and juice to a boil with a pinch of salt. Add couscous and cinnamon. Stir and cook on low for 10 minutes. Remove from heat and stir in vanilla. Let sit 10 minutes. Rinse an 8 x 8 baking dish; do not dry. Pack couscous into the baking dish. Allow to cool before cutting into squares. | Active | apple-cinnamon-couscous-cake | ||
| Pasta | 1/2 box ( 8 oz / 227g ) Notta Pasta 2 Tbsp sesame seeds 1 cup firmly packed basil leaves, stems removed 4 cloves garlic 2 Tbsp hot chili oil 2 Tbsp olive oil 2 Tbsp rice wine vinegar 1 tsp sugar 1 tsp salt | 1 Preheat oven to 300 F. 2 Put a large pot of water (2 quarts or more) on to boil, with one tablespoon salt. 3 Spread the sesame seeds on a pan. Toast in oven for about 2 minutes or until golden. 4 Watch them carefully so they don't burn. Remember brown means bitter! 5 Put the basil leaves, garlic, toasted sesame seeds, chili oil, olive oil, vinegar, sugar, and salt in the blender. Blend until smooth. 6 When the water boils, add the Notta Pasta. Stir once to separate the pasta. 7 Boil 3-4 minutes, until Pasta is tender but still firm (al dente). 8 FOR WARM PASTA Drain the Pasta and very briefly run warm water over it.(This removes some of the starch, keeping the Pasta from getting "gummy"). Return the Pasta to the pot and toss in the sauce. 9 FOR COLD PASTA Drain the Pasta and immediately run under cold water until Pasta is cool. Toss with sauce and serve, or cover and chill to serve later. | Active | Rice Pasta with Sesame Basil Pesto | ||
| Pasta | 1/2 box ( 8 oz / 227g ) Notta Pasta 1 & 1/4 lbs sea scallops Lemon & Pepper Seasoning Salt, to taste 2 Tbsp butter 1 bunch scallions, chopped, greens separated from whites 4 cloves garlic, minced 2 tsp Madras curry powder 1 & 1/2 cups plain, whole milk yogurt 1 lemon (1 Tbsp fresh lemon juice & 4 wedges) 2 Tbsp chopped cilantro | 1 Put a large pot of salted water on to boil for pasta. 2 Pat scallops dry and sprinkle with lemon & pepper seasoning salt. 3 In a large skillet, melt butter over a medium-high heat, until foamy. Pan-sear scallops until lightly browned on both sides. Transfer to plate and cover to keep warm. 4 In same skillet sauté the white parts of scallions and garlic until soft. Add curry powder and stir until incorporated and fragrant. Add yogurt and lemon juice. Cook until combined and heated through. 5 Cook Notta Pasta in boiling water according to box directions, stirring frequently. Drain and briefly rinse. 6 Add Notta Pasta and green parts of scallions to skillet. Toss until combined. Pour Pasta onto platter or divide between four plates. Top with scallops and any accumulated broth. Sprinkle with cilantro and serve with lemon wedges. | Active | Lemon Scallops with Curry Yogurt Sauce | ||
| Main_Meals | 1/2 box ( 8 oz / 227g ) Notta Pasta, any type 3 Tbsp extra virgin olive oil 4 anchovies 1 small onion, finely chopped 6 large cloves garlic, minced (about 1 & 1/2 tablespoons) 1/4 teaspoon crushed red pepper flakes 1/2 cup pitted Kalamata olives, roughly chopped 2 tablespoons capers 2 cans (14.5 oz / 411 g) Italian seasoned diced tomatoes Salt & pepper 1/4 cup grated Parmesan | 1 Put a large pot of salted water on to boil. 2 In your largest nonstick skillet heat oil and sauté; anchovies, onions, garlic and crushed red pepper until onions are soft, and anchovies dissolved. 3 Add olives and capers. Sauté for one minute. 4 Add tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. 5 Meanwhile, boil Notta Pasta according to box directions, stirring to separate pasta. Drain and rinse briefly. 6 Toss Pasta with sauce. Salt and pepper to taste. Serve with Parmesan cheese. | Active | Spicy Puttanesca Notta Pasta | ||
| Pasta | Zucchini Stew Send to friend Add to my favorites Free Recipe Club Printer friendly version Use those extra summer zucchini to make this easy, healthy stew. Ingredients: Find us in the Pasta or Natural Foods Aisle 3 cups water 1 lb zucchini,(small ones are better) chopped into bite size pieces 3 plum tomatoes, diced 1 small yellow onion, chopped 1 16 oz can tomato sauce 1/2 box ( 8 oz / 227g ) Notta Pasta, broken into small pieces* Salt and Pepper to taste Grated parmesean cheese for garnish. | 1 Bring water to a boil. 2 Add the tomatoes, zucchini and onion. Reduce heat to a gentle boil and cook for 10 minutes, stirring. 3 Reduce heat to medium-low and add tomato sauce and cover. Cook 30 minutes, stirring occassionally 4 Reduce heat to low. Stir in Notta Pasta. Continue to cook, stirring, until Notta Pasta is cooked to al-denté. Don't overcook. Salt and Pepper to taste. 5 Serve with grated parmesean cheese. | Active | Zucchini Stew | ||
| Pasta | 1/2 box ( 8 oz / 227g ) Notta Pasta 1/4 cup finely chopped Italian parsley Salt and pepper, to taste 1 Tbsp olive oil 1 medium onion, minced 3 cloves garlic, minced 1 - 10 oz (280g) package frozen chopped spinach, thawed & squeezed dry 4 egg whites 1 - 15 oz (425g) container part-skim ricotta cheese 1 tsp salt 1/2 tsp nutmeg 1/2 tsp pepper 2 Tbsp parmesan cheese | 1 Preheat oven to 350°F (175°C). Lightly oil a 9" pie plate. 2 Boil Notta Pasta according to box directions. Rinse under cold water and drain well. Immediately toss with parsley, salt and pepper. 3 Pour mixture into pie plate. Spread evenly on bottom and up sides of pie dish to form a shell. 4 In a non-stick skillet, heat olive oil over medium-high heat. Add onion and garlic. Sauté until softened. Mix in spinach, and set aside to cool. 5 Beat together egg whites, ricotta cheese, salt, nutmeg, pepper, and parmesan cheese. 6 Stir into spinach mixture. 7 Spread evenly in shell. Bake 40 minutes or until set. 8 Serving suggestion: Serve warm topped with your favorite spaghetti sauce. | Active | Spinach Ricotta Pie | ||
| Cakes | 1 3/4 c. egg whites (approx. 12 eggs) 1 1/2 t. cream of tartar 1/4 t. salt 1 1/2 cups granulated sugar 1 1/4 c. sifted whole wheat flour 2 t. vanilla extract 3/4 t. almond extract 3/4 t. fresh lemon juice | Combine egg whites, cream of tartar, and salt. Beat to very soft peaks. Then, mixing on low, gradually add sugar 1 T. at a time. Then add flour 1 T. at a time in the same manner. Do not overmix. Fold in vanilla, almond extract, and lemon juice. Place mixture into nonstick angel food pan and bake on bottom rack at 350 degrees for 45 - 50 minutes or until tooth pick inserted into it comes out clean and the top feels dry. Invert pan and cool. Frosting recipe: (Keep the frosting refrigerated and frost at serving time.) | Active | angel-food-cake-5 | ||
| Cakes | 6 cups apple juice 1 T vanilla 3 cups couscous 1 pint blueberries | Pick over bb's, wash and set on paper towels to dry - Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. - Cook, stirring constantly until thickened & all juice absorbed. Remove from heat. - Gently fold the bb's into hot mix. - Rinse but don't dry a 9x14 (inch) cake pan & pour the mix into it. - Chill until set, about 2 hours. | Active | blueberry-couscous-cake | ||
| Cakes | COCOA_APPLESAUCE CAKE 2 cups thick applesauce TOPPING: 3/4 cup sugar 2 tbsp sugar 1/2 cup brown sugar 1 tsp cinnamon 4 egg whites (or substitute for 2 eggs) 3 tbsp cocoa 2 cups flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 1 tsp cinnamon | Mix dry ingredients together. Add wet ingredients. Mix lightly. Put into a lined or sprayed 9"x13" pan. Sprinkle with topping. Bake about 40 minutes at 350, till a toothpick inserted at the center comes out dry. Freezes well. | Active | cocoa-applesauce-cake recipe | ||
| Main_Meals | 1/2 box ( 8 oz / 227g ) Notta Pasta, any type 2 lbs (900g) eggplant (smaller, thinner eggplants have fewer seeds) 1 lb (450g) plum tomatoes 3 Tbsp olive oil, divided 4 large cloves garlic, minced Salt and pepper to taste 1/2 cup chopped fresh basil 1 cup fresh grated Parmesan cheese | 1 Preheat oven to 425 F (210 C) with rack in middle. Lightly oil the baking pan. Put a large pot of salted water on to boil. 2 Peel and cut eggplant into 3/4” cubes. Put in a large bowl. 3 Slice tomatoes in half lengthwise and squeeze out the seeds. Cut crosswise into 1/4” slices. 4 Add the tomatoes to the eggplant together with garlic and 2 tablespoons of the olive oil. Mix well. 5 Spread mixture in baking pan. (Save your mixing bowl to toss the Pasta later.) Salt and pepper. Roast 25 minutes or until eggplant is tender. 6 Meanwhile, boil Notta Pasta according to box directions, being careful not to overcook. Drain and quickly rinse. Put in the mixing bowl and toss with remaining tablespoon oil. 7 Add roasted vegetables, basil and Parmesan cheese. Mix well and adjust seasonings. | Active | Roasted Eggplant and Tomato | ||
| Main_Meals | 1 lb (454g) broccoli raab 3 Tbsp extra virgin olive oil, divided 1 large onion, medium dice 4 large cloves garlic, minced 4 anchovy fillets 1/4 tsp crushed red pepper 1 can (14oz / 411g) diced tomatoes 1 can (15 oz/ 425g) cannellini beans, drained 1 tsp salt 1/2 tsp fresh cracked pepper 1 rounded tsp oregano 1/2 box ( 8 oz / 227g ) Notta Pasta 2 Tbsp grated Parmesan cheese | 1 Bring large pot of water to boil while preparing sauce. 2 Trim ends of broccoli raab and cut into 1” (2 cm) pieces (leaves and all). Rinse and set aside to drain. 3 Heat 2 tablespoons of the oil in skillet until hot. Add onions, garlic, anchovies and crushed red pepper. Sauté, crushing anchovies with back of a spoon until dissolved, and onions are soft. 4 Add the tomatoes, beans, salt, black pepper and oregano. Bring to a gentle simmer and cook 2 to 3 minutes. 5 Add broccoli raab to the boiling water and cook for two minutes. Strain out raab with a large slotted spoon or wok sieve. Rinse under cold water and set aside to drain. 6 Add the Notta Pasta to the same water the broccoli raab was cooked in and boil according to directions, stirring occasionally. Pasta is done when firm but tender (al dente). Drain, reserving one cup of Pasta water. Return Pasta to pot and toss with remaining tablespoon of oil. Pour into a large serving bowl. 7 Add broccoli raab to skillet of sauce and stir until heated through. If a more liquid sauce is desired, add some of the reserved Pasta water. Salt and pepper to taste and pour over Notta Pasta. Sprinkle with Parmesan and enjoy! | Active | 1 Preheat oven to 425 F (210 C) with rack in middle. Lightly oil the baking pan. Put a large pot of salted water on to boil. | ||
| Pasta | 6 baby artichokes 1/4 cup lemon juice 1/2 pound penne 1/2 cup tomato juice 1 tablespoon olive oil 1 lemon, juiced 2 cloves garlic, minced 3 tablespoons fresh parsley 3 tablespoons fresh basil, or 1 teaspoon dried 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup tomato, chopped 1/2 cup Kalamata olive 2 tablespoons capers 1/2 cup feta cheese | Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill. In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well. | Active | Aegean Artichoke & Penne Pasta Salad | ||
| Pasta | 6 ounces angel hair pasta 1 cup frozen peas 1 12 oz. can evaporated skim milk 1 tablespoon flour 1 clove garlic, minced 2 tablespoons fresh basil, snipped 2 ounces prosciutto, chopped 1/4 cup shredded fresh parmesan cheese 2 tablespoons shredded fresh parmesan cheese freshly ground black pepper 1/4 cup tomato, chopped | Cook pasta according to package directions. Meanwhile, stir together milk and flour. Stir in garlic and snipped basil. Cook and stir over med. heat till mixture is bubbly and thickened. Cook and stir 1 minute more. Add peas (thawed) proscuitto and 1/4 cup parmesan cheese. Stir till cheese is melted. Add tomatoes. Cook 1 minute more. Top pasta with sauce and sprinkle each serving with remaining parmesan cheese and freshly ground pepper. | Active | Angel Hair Pasta with Basil Cream Sauce | ||
| Cakes | (2) 8 oz. Cream cheese, nonfat 3/4 C Sugar 1 Tb Flour 2 tsp Vanilla extract 1/2 tsp Lemon peel 1/2 C Sour cream, nonfat 3 Egg whites 1/2 C Graham-cracker crumbs 2 C Berries or cherries | Blend first 5 ingredients with electric mixer. Blend in sour cream and egg whites. Spray 9" pie pan with nonfat cooking spray; sprinkle with crumbs. Pour in cheese mixture and bake at 325 degrees for 40 min. Cool, then refrigerate for 3 hours. Top with berries. Servings: 8, Calories: 180, Fat: 0.8 gm, 1 serving = 2 starch | Active | cheesecake-5 | ||
| Cakes | Cocoa Fudge Cake 1 2/3 cup all purpose flour 1 1/2 cup sugar 2/3 cup cocoa powder 1/2 cup applesauce (this works out to 1/3 a can; I freeze the rest in half-cup portions for later use) 1 1/2 cup skim milk yogurt 1 1/2 tsp. baking soda 1 tsp salt (I use a bit less) 1 tsp vanilla 4 egg whites | Heat oven to 350. Mix wet and dry separately, then combine, beating at low speed, scraping bowl occasionally for 30 seconds. Beat on high speed, scraping occasionally, 3 minutes. Bake 35-40 minutes, until wooden pick comes out clean Great without frosting, but frost if you prefer Makes one 13x9x2 pan or about 15 cupcakes. | Active | cocoa-fudge-cake-2 | ||
| Cakes | 1 (18.25 ounce) package yellow cake mix 1/2 cup margarine, softened 3 eggs 4 teaspoons vanilla extract 1 (8 ounce) package cream cheese 4 cups confectioners' sugar | Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, margarine, 1 egg and 2 teaspoons vanilla. Press into a 9x13 inch pan. Using the same bowl, combine cream cheese, 2 eggs, 2 teaspoons vanilla and 4 cups confectioners' sugar. Mix together until smooth. Pour over cake mixture. Bake in the preheated oven for 35 to 40 minutes. Cake will rise up around sides of pan and look fallen when done. Allow to cool. | Active | Chewy Butter Cake | ||
| Pies_And_Pastries | 1 cup Pumpkin, canned 3 x Eggs, slightly beaten 1 cup Apple butter 1 can Milk, evaporated, 5 1/2 oz. 3/4 cup Brown sugar, packed 1/3 cup Milk 1/2 tsp Salt 1 x 9" Pastry shell 1/2 tsp Cinnamon | Thoroughly combine pumpkin, apple butter, brown sugar, salt and cinnamon. Blend in eggs, evaporated milk and milk. Turn into unbaked pastry shell. Bake in 400' oven for 45-50 minutes or until knife inserted just off-center comes out clean. Cool and serve with "Cool Whip" or ice cream. | Active | Apple Butter Pumkin Pie | ||
| Pasta | 1 1/2 cups beef broth 1 ounce dry crepe mushroom 1/2 ounce dry shitake mushroom 1 tablespoon margarine, imitation 2 cups button mushrooms, sliced thinly 1 cup red onion 2 cloves garlic, minced 1 teaspoon thyme 1 tablespoon lemon peel, grated 8 ounces angel hair pasta, cooked | In a 2-quart saucepan, bring the broth, crepes and shitakes to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes. In a 3-quart saucepan, melt the margarine over medium heat. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes. Drain the crepes and shitakes, reserving the liquid. Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes. Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes. Spoon over the hot pasta and toss. | Active | Angel Hair Pasta with Onion-Mushroom | ||
| Pasta | 1 teaspoon olive oil 1/3 cup onion, chopped 1/4 cup green bell pepper, chopped 2 cloves garlic, minced 3 cups tomatoes, peeled, seeded and chopped or 2 14 oz. cans chopped tomatoes 1 8 oz. can tomato sauce 1/2 teaspoon crushed red pepper 1/4 teaspoon salt 1 10 3/4 ounce can clam, minced 1/4 cup italian parsley, chopped 8 ounces capellini, (angel hair) pasta | Add oil to non-stick pan. Saute onion, green pepper over medium high heat until tender. Add garlic and saute 1 minute longer. Stir in tomato and next 3 ingredients. Cover, reduce heat and simmer 20 minutes. Drain clams, reserving juice. Add juice to tomato mixture and simmer an additional 5 minutes. Stir in clams and parsley. Cook 5 minutes. Remove from heat and keep warm. Cook pasta, drain and place in a large bowl. Add sauce and toss gently. Serve immediately. | Active | Capellini With Clam Sauce | ||
| Pasta | 1 tablespoon margarine 3 cups sliced fresh mushrooms 1/3 cup minced onion 1/2 cup all-purpose flour 2 1/3 cups canned no-salt-added chicken broth 2 cups skim milk 1/4 cup light cream cheese 1/4 cup grated Parmesan cheese, divided 1/4 cup dry sherry 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1 small jar diced pimiento, drained 1 pound spaghetti 2 cups chicken breasts, chopped cooked vegetable cooking spray | Melt margarine in a large saucepan over medium heat; add mushrooms and onion, and saute 7 minutes or until liquid evaporates Stir in flour Gradually add broth, milk, and cream cheese product; bring to a boil, and cook 5 minutes stirring constantly. Remove from heat; stir in 2 tablespoons Parmesan cheese and next 5 ingredients. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole coated with cooking spray. Sprinkle with reaming 2 tablespoons Parmesan cheese. Cover casserole, and bake at 350° for 20 minutes. Bake, uncovered, 10 minutes Let stand 5 minutes before serving | Active | Chicken Tetrazzini | ||
| Pasta | 36 clams, in shell 1 28 oz. can tomato, undrained and chopped 1 onion, chopped 1 jalapeno, seeded and minced 2 cloves garlic, crushed 2 teaspoons olive oil 1/2 cup evaporated lowfat milk 3 tablespoons tequila 1 pound fresh pasta 3 tablespoons chopped cilantro | Soak clams in lightly salted water while you prepare other ingredients. If you have the time, let them soak for 30 minutes. In blender process tomatoes with juice, onion, hot pepper and garlic until smooth. Heat oil in large pot and add tomato mixture. Cook until liquid has evaporated by about half (6 to 8 minutes). Add evaporated milk and tequila. Add clams and cook, covered, until clams open, about 5 minutes. Discard any clams that do not open. Serve over cooked pasta in large soup bowls. Sprinkle each serving with cilantro. Serve immediately. | Active | Clams in Tequila-Spiked Tomato Sauce on Vermicelli | ||
| Dessert | 3/4 pound Italian Turkey Sausage 5 1/2 cups chopped onion 4 cloves garlic, minced 1/2 cup Burgundy, or other dry red wine 2 tablespoons red wine vinegar 1/8 teaspoon crushed red pepper 2 stewed tomatoes, undrained and chopped 1 4 ounce can tomato paste 1/4 cup chopped fresh parsley 1/8 teaspoon pepper 1 1/2 cups nonfat ricotta cheese vegetable cooking spray 12 lasagna noodles, cooked 1 cup provolone cheese, shredded | Cook turkey sausage in a large saucepan over medium heat until browned, stirring to crumble sausage. Drain; wipe drippings from pan with a paper towel. Return sausage to skillet. Add onion and garlic; saute 5 minutes. Add Burgundy and next 4 ingredients; stir well. Cover, reduce heat, and simmer 10 minutes. Remove from heat, and set aside. Combine parsley and next 3 ingredients; stir well, and set aside. Spread 1/2 cup tomato mixture in bottom of a 13-x 9- x 2-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture, top noodles with 2 cups tomato mixture, half of the ricotta cheese mixture, and 1/3 cup shredded provolone cheese. Repeat the layers, beginning and ending with noodles. Spread the remaining 1 1/2 cups tomato mixture over noodles, and sprinkle with the remaining 1/3 cup provolone cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving. | Active | Classic Lasagna | ||
| Main_Meals | 2 lb tart apples peeled, cored and sliced 3/8 cup water 1 tbl sugar 7 1/2 oz blackberries drained, canned unsweetened 5 oz lowfat yogurt (unsweetened) | Place apples, water and sugar in saucepan, cover and simmer gently until soft. Allow to cool. Meanwhile, puree the blackberries in a blender or food processor then sieve to remove pips. Puree the apples, add to the blackberries, and fold in the yogurt. Spoon into individual glass dishes and chill before serving. I would probably add a little unflavoured gelatine, but it should be very good whether or not. Said to make 6 helpings, each 109 Kcals, 0.64 g fat. You could use tinned loganberries, I expect, but I think raspberries might get a little lost! | Active | Apple Fool | ||
| Pies_And_Pastries | 1 x Yellow cake mix 1/2 cup Butter, softened 1 x 20-ounce can pie apples, drained 1 tsp Cinnamon 2 x Egg yolks 1 cup Sour cream | Preheat oven to 350 degrees. Cut butter into dry cake mix until crumbly. Pat mixture lightly into ungreased 13" x 9" x 2" pan, building up slightly at edges. Bake 10 minutes. Arrange apple slices on warm crust. Sprinkle cinnamon on apples. Blend sour cream and egg yolks and drizzle over apples. Bake 25 minutes or until apples are lightly browned. Serve warm with a scoop of vanilla ice cream. Yield: Servings determined by package of cake mix. | Active | Apple Kuchen - Philadelphia Orchestra Cookbook | ||
| Pies_And_Pastries | 3/4 cup brown sugar packed 1 1/2 tbl sugar 3/4 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1/4 tsp allspice 2 cup pumpkin 1 1/4 cup evaporated skim milk 3/4 cup egg whites whipped 2 1/2 tsp vanilla | Preheat oven at 375. Make pie crust. In a mixing bowl, combine sugars, cinnamon, ginger, nutmeg, and allspice. In another mixing bowl, combine pumpkin, milk, egg whites, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pie pan. Bake for 50 to 60 minutes, or until crust is nicely browned and the filling is set in the center when jiggled. | Active | Pumpkin Pie | ||
| Pasta | 1 cup fresh cilantro, packed 1/2 cup fresh parsley, packed 1/2 cup Vegetable Broth 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground pepper 40 won ton, wrappers 8 ounces black beans, cooked 1/4 cup Vegetable Broth 1 cup corn, cooked 1 teaspoon cumin seeds | To prepare sauce, in food processor, combine cilantro and parsley, process until chopped. Add the 1/2 cup broth, oil, salt and pepper. Process until smooth. Transfer to a small sauce pan; keep warm over low heat. To prepare wontons, in medium bowl, mash beans; stir in the 1/4 cup broth. Fold in the corn and cumin seeds. Arrange wonton wrappers on work surface; place 1 heaping tablespoon bean-corn mixture in the center of each. With pastry brush dipped in water, brush edges of wonton wrapper, Top each with another wonton wrapper, pressing edges together with fork to seal. Cover wontons with damp paper towels until ready to cook. Bring large skillet of water and the remaining 1 teaspoon of oil to boil; add wontons. Cook stirring gently to prevent sticking, 4 minutes. With slotted spoon or spatula, carefully remove wontons to serving bowl; spoon cilantro sauce evenly over top. | Active | Corn And Black Bean Wontons | ||
| Pasta | 1 pound eggplant, cubed 1 cup onion, chopped 4 cloves garlic, chopped 1 28 oz. can tomato, crushed 1/2 cup dry red wine 1 teaspoon oregano 1/4 cup fresh parsley, chopped 1/4 cup capers, rinsed and drained 1/4 cup black olive, drained 1 tablespoon olive oil 1/2 cup parmesan, or romano (grated) 1 pound pasta | Sprinkle eggplant with salt and place in a colander. Cover with a plate and place a weight, such as a 1-pound can of tomatoes on top. After 30 minutes, remove the eggplant, rinse and pat dry with a paper towel. Spray non-stick saute pan with cooking spray, heat oil and saute onion and garlic 1 minute. Add eggplant cubes and cook 5 minutes. Add tomatoes, red wine, oregano parsley and salt and pepper to taste. Cook 10 minutes on medium heat. Stir in capers and olives. Cook pasta until almost al dente. Drain and return to pot; stir in sauce. Spoon into warm dishes and top with cheese. | Active | Eggplant Pasta Sauce With Capers & Olives | ||
| Pasta | 1 tablespoon margarine 2 cloves garlic, minced 1 tablespoon all-purpose flour 1 1/3 cups skim milk 4 tablespoons non-fat cream cheese 2 tablespoons light cream cheese 1 1/4 cups freshly grated parmesan cheese, divided 4 cups hot cooked fettuccine 3 tablespoons chopped fresh parsley freshly ground pepper to taste | Melt margarine in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook, stirring constantly, 8 minutes or until thickened and bubbly. Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts. Pour cheese mixture over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup parmesan cheese, fresh parsley, and pepper. | Active | Fettuccine Alfredo | ||
| Pasta | 3 turkey italian sausages 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 cloves garlic, minced 2 28 oz. cans tomatoes, drained & chopped 1/2 cup dry white wine 2 tablespoons tomato paste 1 tablespoon dried rosemary 1 tablespoon dried basil 1/2 teaspoon freshly ground black pepper 3/4 cup evaporated lowfat milk 1 pound fresh pasta | Brush non-stick pan lightly with olive oil. Add turkey sausages (casings removed and broken up), onion, carrot, celery and garlic and cook, stirring often to break up sausage, until meat has lost its pink color (about 5 minutes). Transfer to medium saucepan. Add remaining ingredients except for milk. Cook over low heat until thick and reduced to about 5 cups (about an 1 hour and 15 minutes). Add the evaporated milk and simmer 5 minutes. Serve over cooked pasta or refrigerate for 3 days or freeze for 1 month. | Active | Fettuccine Bolognese | ||
| Pasta | 1 teaspoon olive oil 2 cloves garlic, minced 8 ounces boneless skinless chicken breast, sliced 1/2 cup frozen baby peas 1/3 cup carrot, coarsely shredded 1/2 cup chicken broth 2 tablespoons nonfat cream cheese 2 cups farfalle pasta, cooked (bow tie pasta) 3 tablespoons grated Parmesan cheese 1/2 teaspoon grated lemon rind 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepp | Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic; saute 15 seconds. Add chicken; saute 1 minute. Add peas and carrot; saute 1 minute. Remove from skillet; set aside. Add broth and cream cheese to skillet; cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a wire whisk. Stir in chicken mixture, farfalle, and next 4 ingredients; cook 1 minute. | Active | Lemon-Chicken Pasta | ||
| Pasta | 1 pound asparagus, trimmed and cut into 1-inch pieces 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 2 cups sliced mushrooms 2 carrots, sliced 1 large zucchini, chopped 1/2 cup fresh basil, chopped 3/4 tablespoon salt 1/2 tablespoon pepper 2 tablespoons all-purpose flour 1 14 oz. can evaporated lowfat milk 12 ounces fusilli 1/3 cup freshly grated parmesan cheese | Melt butter over medium-high heat; cook onion, garlic and mushrooms for 5 minutes. Stir in carrots, zucchini, asparagus, 2 tablespoon each of the basil and water, salt and pepper; cover and cook over medium heat for 5 minutes. Cook, uncovered, for 1 to 2 minutes or until almost all the liquid has evaporated. Stir in flour; cool, stirring, for 1 minute. Pour in milk; cook, stirring, for 5 minutes or until thickened. Meanwhile, in large pot of boiling water, cook fusilli al dente; drain and toss with sauce. Sprinkle with Parmesan and remaining basil, toss again. | Active | Light Pasta Primavera | ||
| Pies_And_Pastries | Pastry for 2 crust pie 1 1/4 cup Sugar 1/3 cup Flour 1 dsh Salt 4 cup Rhubarb cut into 1" pieces 2 tbl Margarine/butter 1 tsp Sugar 2 tbl Milk | 1.Roll out 2 pie crusts 2.In large bowl, combine sugar, flour and salt 3.Stir in rhubarb pieces and let stand 15 minutes 4.Line 9 inch pie plate with 1 crust and turn rhubarb mixture into pie plate 5.Dot with margarine/butter 6.Cut remaining pastry into 3/4 inch strips and weave on top of filling to make loose lattice crust 7.Press leftover pastry strips around edge of pie plate, pressing to seal 8.Brush pastry with milk and sprinkle with sugar 9.Bake at 400 for 25 minutes then bake for 20 additional minutes at 350 10.Cool and serve with vanilla ice cream | Active | Rhubarb Lattice Pie | ||
| Pies_And_Pastries | 224 gm plain flour 84 gm lard 84 gm margarine 1 pch salt 8 tbl cold water (approx) | Method 1 Sieve flour and salt together into a basin 2 Cut fat into small pieces and add to the flour 3 Using cold water; mix flour and fat to a stiff dough 4 Place dough onto a floured board and roll out to form an oblong 5 Fold pastry into three; firstly bring the top third over the centre third and fold the bottom third up over both layers 6 Half turn the pastry and roll out to an oblong 7 Repeat this process three to four times slightly resting the pastry for a few minutes between each rerolling 8 Leave pastry to rest in a cool place for 15-20 minutes before using 9 Roll out as required | Active | Rough Puff Pastry | ||
| Pasta | 2 quarts broth, (vegetable or chicken) 1 teaspoon olive oil 1 cup red onion, finely chopped 1/2 cup celery, finely copped 1 tablespoon garlic, minced 2 teaspoons fresh rosemary, chopped 2 teaspoons fresh sage, chopped 2 cups tomatoes, seeded and finely chopped 1/4 teaspoon salt 1 teaspoon pepper 8 ounces pasta, (ditalini, rotini, spirals, etc. uncooked) 3 cups spinach, coarsely chopped 1 1/4 cups cannellini beans, or Great Northern Beans (dry) | 2 quarts broth, (vegetable or chicken) 1 teaspoon olive oil 1 cup red onion, finely chopped 1/2 cup celery, finely copped 1 tablespoon garlic, minced 2 teaspoons fresh rosemary, chopped 2 teaspoons fresh sage, chopped 2 cups tomatoes, seeded and finely chopped 1/4 teaspoon salt 1 teaspoon pepper 8 ounces pasta, (ditalini, rotini, spirals, etc. uncooked) 3 cups spinach, coarsely chopped 1 1/4 cups cannellini beans, or Great Northern Beans (dry) | Active | Pasta e Fagioli | ||
| Pasta | 9 ounces artichoke hearts, cooked 8 ounces fresh spinach, washed 1 pound penne, cooked al dente 1 onion, thinly sliced 2 cloves garlic, minced 3/4 teaspoon oregano salt and pepper, to taste 3/8 cup dry white wine 3 tablespoons lemon juice 3/4 cup lowfat ricotta cheese 1 tablespoon lemon zest, grated | Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set aside. While pasta is cooking, saute onion and garlic in water until soft. Add oregano, salt and fresh-ground pepper. Reduce heat to low and stir in wine, lemon juice, spinach leaves (if desired) and reserved artichokes. Simmer, stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir in ricotta. Drain pasta and add to sauce; remove from heat and add lemon zest just before serving. | Active | Penne with Artichoke Hearts | ||
| Pasta | 1 1/2 cups lowfat ricotta cheese 1/4 cup chopped green onion 1/4 cup roasted red bell pepper 1 cup reduced fat monterey jack cheese 1/2 teaspoon ground cumin 60 wonton wrappers 3 quarts water 1/2 cup onion, minced 1 clove garlic, minced 2 8 oz. cans tomato sauce 1 4 oz. can chopped green chilies 1 tablespoon jalapeno, minced (optional) 1/3 cup cilantro, chopped 1 teaspoon sugar 1/4 teaspoon salt | Combine first 5 ingredients in medium bowl. Place 1 tbs. mixture in middle of 30 wonton skins. Brush edges of skins with water and top with remaining 30 skins. Press edges together with a fork to seal (pushing out air). Trim edges with a fluted pastry wheel if desired, but make sure they are still sealed well. Place onion, garlic, tomato sauce and green chilis in a small saucepan and simmer until onion is cooked (about 20 minutes). Add cilantro. Cook 1/3 ravioli in boiling water for 5 minutes or until tender. Remove with slotted spoon, keep warm. Repeat with remaining ravioli. Spoon Cilantro-Tomato Sauce evenly onto serving plates. Place raviolis on top of sauce. Garnish with additional cilantro if desired. | Active | Ravioli With Cilantro-Tomato Sauce | ||
| Pasta | 3 tablespoons chicken broth 1/4 cup soy sauce 1 teaspoon chili paste, or 1/2 teaspoon dried chili flakes 1/2 pound boneless skinless chicken breast, cooked 1 tablespoon toasted sesame seeds 1 pound asparagus, thin 3 green onions, minced 1 tablespoon minced red pepper 2 tablespoons shredded carrots 2 small cucumbers, diced 8 ounces linguine 1 tablespoon sesame oil 3 cloves garlic 1 tablespoon minced ginger 1 tablespoon red wine vinegar 1 tablespoon brown sugar 3 tablespoons peanut butter | Cook linguine, rinse and cool. Toss with a little sesame oil. Process ginger, garlic, vinegar, brown sugar, peanut butter, chicken stock and soy sauce. Add sesame oil a little at a time to incorporate and add chili paste. Process until well blended. Shred chicken into 2 inch pieces and add to linguine. Add sauce and sesame seeds. Toss well. Chill. Cook asparagus al dente. Slice on the diagonal into 2 inch pieces. Add to salad and toss. Garnish with green onions, red pepper, shredded chicken and cucumbers. | Active | Sesame Noodle Salad w/Chicken & Asparagus | ||
| Pasta | 1/4 cup sun-dried tomatoes 12 ounces pasta, your choice 1 onion, chopped 4 cloves garlic, minced 1 to 2 teaspoons olive oil 1 pound fresh mushrooms, sliced 2 tablespoons tamari Ground black pepper to taste 1 14 oz. can artichoke hearts, drained & chopped 1/4 cup Kalamata olive, chopped 1/4 cup pine nuts 1 bunch fresh spinach, stems removed 3 ounces feta cheese, crumbled | Soak sun-dried tomatoes in hot water 30 min.; drain. Slice into thin strips. Cook pasta according to package directions. Saute onions and garlic in oil over medium-low heat 2 to 3 min. Add mushrooms, tamari and black pepper; saute' another 3 min. until vegetables are tender. Add tomatoes, artichoke hearts, olives and pine nuts; toss. Add spinach; toss and heat through. Toss with pasta; garnish with feta cheese. | Active | Spinach and Sun-Dried Tomato Pasta Sauce | ||
| Pies_And_Pastries | 1 box graham crackers -- 32 Ounces 1 cup Granulated sugar 2 tsp Ground cinnamon | Process 6 or 7 graham crackers at a time in a blender (or food processor fitted with the metal blade) until fine crumb stage is reached. Pour crumbs into a large bowl; repeat with remaining graham crackers. Stir in sugar and cinnamon. Pour into a conta Makes about 9 c of Homemade Graham Cracker Crust Mix. | Active | Homemade Graham Cracker Crust Mix | ||
| Pies_And_Pastries | 1 cup Sugar 4 tbl Cornstarch 2 x Eggs, lightly beaten 1 stk butter, melted and cooled 1 tsp Vanilla 6 oz Semi-sweet chocolate chips 1 cup Finely chopped pecans 1 x 9" unbaked pie shell Derby Whipped Cream 1/2 cup Heavy cream 2 tbl Confectioner's sugar 1/2 tsp Vanilla 1 tbl Bourbon | Combine sugar and cornstarch in a medium bowl; beat in eggs. Mix in butter, vanilla, chocolate chips and pecans. Pour into pie shell. Bake at 350F for 40 minutes or until puffy and lightly browned. Cool completely. Top each slice with Derby Whipped Cream. Derby Whipped Cream: Beat 1/2 cup heavy cream with 2 T. confectioner's sugar till soft peaks form. Add 1/2 t. vanilla, 1 T bourbon and beat until stiff. | Active | Hotel Hershey Derby Pie | ||
| Pies_And_Pastries | 3 whl eggs 2/3 cup sugar 1 cup brown sugar 1 tsp vanilla 1/2 cup milk 2 tbl butter softened 1 cup oatmeal 1 cup pecans 1 whl 9" unbaked deep pie sh | 1. With electric mixer, combine eggs, sugars, vanilla, milk, and butter until blended. 2. Stir in oats & pecans. Pour in shell. 3. Bake in preheated 350 degree oven for 45 minutes or until pie is set and lightly brown. 4. Serve warm with ice cream and caramel ice cream topping if desired. | Active | House of Plenty's Famous Oatmeal Pie | ||
| Pies_And_Pastries | 1 1/2 cup sugar 1 cup buttermilk 1/2 cup Bisquick baking mix 1/3 cup margarine, melted 1 tsp vanilla 3 x eggs | Heat oven to 350 degrees. Grease pie plate, 9x 1/4 inches. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with mixed fresh fruit if desired. High Altitude (3500 to 6500 feet): Bake 30 to 35 minutes. | Active | Impossible Buttermilk Pie | ||
| Cakes | 3 eggs 75g caster sugar zest and juice of half a lemon (or ½ tsp vanilla essence) 75g plain flour, sifted – tsp baking powder caster sugar for dusting and decorating jam to sandwich the sponges and decorate the top (or a lemon icing made from lemon juice and icing sugar) | Preheat the oven to 180C/350F/gas mark 4. Lightly grease two 7-inch Cake tins and line with greased baking parchment. Separate the eggs into two large bowls. Add the sugar to the yolks and whisk (preferably with an electric whisk) until the mixture has doubled in size and is pale and fluffy. Add the lemon zest and juice (or the vanilla essence, if using). Wash and dry the whisk then whisk the egg whites to stiff peaks. Using a large metal spoon, begin folding a spoonful of the whites into the yolk mixture, alternating with the sifted flour and baking powder, and ending with the whites. Do this gently so as not to lose valuable air. Divide the mixture between the two tins and bake for 20–25 minutes. When done, they should be golden on top, springy in the centre and come away from the sides. Cool in the tins for a couple of minutes. Lay a sheet of greaseproof paper on a work surface and sprinkle with sugar. Turn the cakes upside down on to this and transfer to a wire rack to finish cooling. Sandwich together with jam or lemon icing and decorate the top accordingly. Eat as fresh as possible. | Active | Dairy-Free Cake recipes | ||
| Cakes | 1 and 1/2 cup of buttermilk (may be 1 low - 0% - fat yogurt plus skimmed milk to complete 1 1/2 cup) 1 cup oatmeal (rolled oats), whole (not refined) 1 cup whole-wheat flour 1/2 cup bran or oat bran 1 teaspoon baking powder 1 teaspoon baking soda 3/4 to 1 cup chopped prunes (can mix with raisins, and even put more if you like sweeter) 1 banana (very ripe) well mashed (or about 100 grs. - 3 oz. - of unsweetened apple sauce, or pureed prunes) Ground cinnamon to taste. N.B. Those who wish a sweeter cake may add about 1/8 cup honey | 1. Place the oatmeal and the buttermilk in a bowl (a bit in advance so the oats soften) - mix well 2. Add dried fruit 3. Add all the other ingredients and mix very well - the mashed banana (or apple sauce, or pureed prunes), last. Pour batter (it is quite solid, like for muffins) in a 9 inch, or 23 cm., non-stick loaf pan; sprinkle with oat flakes and LET IT REST IN THE PAN FOR 20 MINUTES (BEFORE BAKING) Bake in preheated oven - 350 Fahrenheit or 180 Centigrade for 1 hour to 1 hr 10 min. (really depends on the oven - in mine it takes 1 hour 10 minutes) | Active | sugar-free-cake recipe | ||
| Cakes | 1 3/4 cups egg whites (about 12 eggs) 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt 1 1/2 cups granulated sugar 1 1/4 cups sifted cake flour 2 teaspoons vanilla extract 3/4 teaspoon almond extract 3/4 teaspoon fresh lemon juice | Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no overmix. Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick angel food cake pan. Bake on bottom rack of 350 deg. oven 45-50 minutes or until cake is golden and cracks on top feel dry. Invert pan and let cool. Remove onto serving platter. TO MAKE CHOCOLATE ANGEL FOOD CAKE: LEAVE OUT THE LEMON, ADD 1/2 CUPS UNSWEETENED COCOA POWDER. | Active | angel-food-cake recipe | ||
| Cakes | 1 cup cake flour 1 1/2 cups plus 1 tablepsoon sugar (processed in food processor until superfine) 1 3/4 cups egg whites (about 11 extra large or 13 medium) at room temperature 1/2 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon almond extract 1/2 teaspoon vanilla extract | Preheat oven to 300 degrees (F). Sift flour three times. Sift again with 3/4 plus 1 tablespoon sugar. In an electric mixing machine, making sure bowl is clean and free of any oil, beat egg whites until frothy. Add salt, cream of tartar, Beat until it barely holds soft peaks. Beat in remaining 3/4 cup sugar, a little at a time, until it holds stiff peaks. Fold in extracts. Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour, in the same manner, 1/4 at a time. Spoon or pour batter into a very clean, ungreased tube pan. Rap it on the counter to eliminate gaps. Bake for 1 hour and 15 minutes or until cake springs back when touched (MY note: I did not have to bake it the full time, so check at about 1 hour.) Invert pan over bottle to cool (I used a long-neck wine bottle; my mom used to use a 7-up bottle, but they're not made the same anymore, so this bottle thing can be a bit challenging :-)). Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom of pan firmly on counter. Invert onto plate. Serve with Passion Fruit Coulis. (see below) Yield 1 10-inch tube cake. Passion Fruit Coulis 5 whole passion fruit, halved, pulp and juice scooped out or 1 cup unsweetened passion fruit juice. 1 cup sugar In a small saucepan add both ingredients. Bring to a boil, lower heat to medium, cook until thickened, 5 to 10 minutes. Remove from heat. If using pulp, strain through a fine sieve. Serve with plain cake. | Active | angel-food-cake-2 | ||
| Pies_And_Pastries | 1 cup Plain flour 1/2 cup Wholemeal flour 1 pch Salt 1 x Egg 100 ml Yoghurt 2 tbl Olive oil 1 tsp Water 1 tsp Cumin 1 tsp Curry powder | In a mixing bowl combine the flours with the cumin and curry powder. Make a well in the middle and add the salt, egg, yoghurt, oil and water and mix to a smooth dough. Knead for 5 minutes, then allow to rest for 30 minutes. | Active | Indian Pastry | ||
| Pies_And_Pastries | 4 x egg whites 1 cup sugar (caster) 1/4 cup water 1/10 tsp salt | Boil the sugar with a little water to soft ball stage 140C (you need a sugar thermometer to measure this). Whip the egg whites with a trace of salt until stiff and well peaked. Gradually pour in the boiling syrup, whisking continuously. Continue to mix until mixture cools. This recipe is best done by machine. Use for dishes such as lemon meringue pie and in the preparation of some sorbets and pastry cream items. | Active | Italian Meringue | ||
| Drinks | 1 oz. of Dark Rum 1 oz. of Lemon Juice 2 oz. of Frangelico 1 tsp. Grenadine 1 Orange Slice | Mix the Dark Rum, Juice, Grenadine, and Frangelico in a shaker with cracked ice. Pour into a chilled glass (Old Fashioned). Garnish with Orange Slice. | Active | Friar's Luck | ||
| Drinks | 1 1/4 oz. coffee brandy 3 oz. Half-and-Half 4 oz. crushed ice | Shake all ingredients well. Pour into rocks glass. | Active | Muddy River | ||
| Drinks | 1 oz. vodka 1/4 oz. wild-berry schnapps 1 oz. cream of coconut 2 oz. blueberries 1 1/2 oz. pineapple, crushed 1 scoop vanilla ice cream 8 oz. crushed ice 1 tbsp. whipped cream | Blend ingredients thoroughly. Pour into specialty glass. Top with whipped cream. Garnish with a teaspoon of blueberries | Active | Blueberry Freeze | ||
| Cakes | 1 cup cake flour 1 1/2 cup sugar 2 cups egg whites (6 - 8 eggs) 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1/4 teaspoon salt | Preheat oven to 350 degrees Sift flour and 3/4 cup sugar together 3 times. Set aside White the egg whites til foamy with the whisk attachment of an electric mixer. Gradually beat in the rest of the sugar. Ad the extracts and salt. Beat just until stiff peaks form. Do not overbeat. Remove the bowl from the mixer. With a whish or spatula, fold the flour and sugar mixture by thirds into the egg whites. Place the batter in an ungreased 10 inch tube pan. Bake for 40 - 45 minutes, or until the cake is golden brown and springs back to the touch. Invert the cake until cool. Remove from pan and serve. | Active | angel-food-cake-3 | ||
| Cakes | For the Apple Filling and Topping: 2 T cinnamon 5 T sugar 5 to 6 cups sliced apples (Granny Smiths are recommended) For the cake: 2 c sugar 1 c applesauce 4 t vanilla 1/2 c orange juice pinch salt 4 egg equivalents, lightly beaten 3 c unbleached all-purpose flour 1 T baking powder 1 t nutmeg | Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam. Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared apples with remainder and set aside. For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture. Spoon a little more than one-third of the batter into prepared pan. Cover with half of apple mixture, then spoon in remaining batter and apple slices. Sprinkle top lightly with the reserved cinnamon-sugar. Bake in preheated oven for 1 hour or until done. Loosen sides with a butter knife, then invert cake onto a plate for serving. | Active | apple-coffee-cake | ||
| Cakes | 1/2 cup molasses 1 cup applesauce 1 tsp. cinnamon 1/2 tsp. cloves 1 tsp. baking powder 1/2 tsp. baking soda 1 3/4 cup flour (I use whole wheat pastry flour) 2 tsp. ginger (optional) | Combine the molasses and applesauce in a large bowl. Combine remaining ingredients and stir into the liquid. (If the batter seems very dry, add a little more applesauce or a little water.) Bake in a nonstick or pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for 30-45 minutes or until it tests done. The optional ginger makes an acceptable gingerbread. I have also had success leaving out the ginger and adding 3 or 4 tablespoons of cocoa (I guess you could use carob) to make a tasty but not very sweet or rich chocolate cake. If you use cocoa you might need to add extra sweetening, but that depends on your taste. | Active | applesauce-spice-cake recipe | ||
| Cakes | 2 1/3 cups whole wheat pastry flour 3/4 to 1 1/2 tsp. baking soda 1/2 tsp. cream of tartar 3/4 tsp. cinnamon dash nutmeg 1 1/2 cups honey 1/3 cup maple syrup 1 tsp. vanilla 1 1/2 cups pureed banana(3 bananas) 1 cup boiling water 1 cup chopped dates 4 egg whites | Preheat oven to 350F. Sift together flour, 3/4 tsp. baking soda and spices into large mixing bowl. In a medium bowl, mix honey, maple syrup, vanilla and pureed banana. Stir into flour mixture just until blended. In blender, process on high speed boiling water, dates and remaining baking soda until dates are pureed. Stir into flour mixture. Beat eggs until foamy and gently fold into batter. DO NOT OVERMIX. Spoon batter into 2 non-stick 9x1 1/2" round baking pans. Bake at 360F. for 30 to 35 minutes or until cake tests done in center | Active | banana-date-cake recipe | ||
| Cakes | 1 1/4 C. sifted flour 1 1/2 C. sifted light brown sugar 14 egg whites at room temperature 1 1/2 tsp. cream of tartar | Preheat oven to 350 Fahrenheit. Sift the flour together with 3/4 C brown sugar. Reserve. Beat the egg whites until foamy, then add the cream of tartar. Beat on high speed until tripled in volume. Sprinkle (like brown sugar can be sprinkled!) half the remaining sugar on top of the egg whites and beat until incorporated. Repeat with remaining sugar. Beat mixture on high speed until stiff and glossy. Fold in the flour/sugar mixture in three additions. Spoon the cake batter into an ungreased 10 inch angel food cake pan with a removable bottom. Run a knife through the batter to remove any large air bubbles. Bake for 45 minutes until cake is golden brown. Invert and cool completely, about an hour. Remove from pan. This is really good served with a blueberry sauce, or your favorite fruit sauce. | Active | brown-sugar-angel-food-cake | ||
| Cakes | 2 1/2 C +2TB whole wheat pastry flour 1 1/2 tsp baking soda 1 1/2 tsp cream of tartar 1 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1 1/2 C honey (I think this could be cut in half) 1/3 C frozen pineapple juice concentrate, defrosted 2 tsp vanilla 2 egg whites, unbeaten (or egg replacer to equal) 1 1/2 C grated, peeled carrots 2 4 oz. jars carrot baby food puree 1 C raisins 2 egg whites, lightly beaten (or egg replacer to equal) | Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg. Set aside. In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots. Stir into flour mixture and mix until just blended. Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not overmix! Spoon batter into two 9" round nonstick baking pans. Bake at 325 degrees for 40-45 mins or until toothpick comes out clean. Cool on wire racks for 20-30 mins and remove from pans. | Active | carrot-cake-5 | ||
| Drinks | 4 Oz. Passion Fruit Syrup 1 Dash Cranberry Juice 1 Dash Lemon Juice Top With Club Soda | Garnish with a cherry and long straw. | Active | Innocent Passion | ||
| Drinks | 2 ounces peach nectar 1 teaspoon fresh lemon juice 1 ounce peach schnapps crushed ice 3 ounces chilled dry champagne | Mix the peach nectar, lemon juice and schnapps in a chilled glass. Add 1/2 cup (or more) crushed ice and stir. Add champagne. | Active | Bellini Cocktails | ||
| Drinks | 3 Oz. Brandy 1 1/2 Oz. Banana Liqueur 2 Large Can Coconuts Ice Crushed | Slice off the eyes of the coconuts; drain and save the milk. Gouge out the meat of the coconuts; saving as much milk from that as possible. Combine the brandy, banana liqiueur, and all the coconut milk in a blender with 3-4 oz. of crushed ice. Blend at a high speed for 15 seconds. Serve th drink in the two coconut shells. | Active | Coconut Brandy Bowl | ||
| Drinks | Brandy 1 slice Lemon 1 tsp Sugar 1 tsp Coffee | Fill a Pony Glass (tall shot glass) with the cheapest brandy that you can find. -- Take your round slice of Lemon and place it over the top of the pony glass. -- Open a packette of Sugar (apx 1 tsp) and pour it on 1 half of the lemon leaving the other half bare. -- take 1 tsp instant coffee and pour it on the other half of the lemon (beside the sugar). -- Fold the lemon slice in half and put in mouth biting off the rine. -- Chew and swallow the lemon combination and chase IMMEDIATELY with the brandy in the shot glass. | Active | Nickler | ||
| Cakes | 4 egg whites (large eggs) 1/4 cup white sugar 14 oz nonfat yogurt (if you use Dannon, it is the 16 oz less about 3 tbs) 3/8 tsp baking soda (NOT baking powder) 1/4 cup unbleached flour 2 1/2 tbs frozen limeaid | (I've never tried fresh lime, but I would quess same quantity and since the limeaid has sugar in it, you will have to add sugar, I guess 1/2 tbs) I cannot guarantee results on modifications since most modifications that I've tried (ie, more limeaid, no bkg soda) did not come out satisfactorily. I have been experimenting on reducing the sugar, and plan to try natural fruit juices instead. Optional Crust 2 tbs unbleached flour 1 tbs white sugar 1 tbs berry juice or water In a medium size bowl: Whip egg whites until stiff but not dry. Add 1/4 cup sugar as you are whipping them. Set aside. In a separate bowl (large size bowl): Strain yougurt if necessary, so that you do not include the watery liquid part. But don't take more than a few minutes to strain. (I just pour off the liquid part by tipping the container or spooning the solid part out. If you use a better brand like Alta Dena, you may not even have to do this.) Add 3/8 tsp baking soda, and stir. Add 1/4 cup unbleached white flour and stir. Add the limeaid. This may also be blended together with the whipping blades. Stir well. Stir a little bit of the egg whites into the yogurt mixture, until well stirred in. Then fold the remaining egg white mixture into the yogurt mixture, blending well but not stirring roughly so as not to decrease the fluff in the mixture. Do not worry too much about this, since the baking soda will help the mixture rise. Prepare cheesecake (springform) pan with 1 tsp oil by rubbing the oil in with your fingers along the bottom, bottom edges and sides. Pour mixture into pan. If optional crust is desired, this goes on top: Mix the sugar, flour, and juice until well blended and moist enough to be pourable with help of a spoon. Spoon this mixture around the outer edges of the cheesecake mixture, so that it forms a 1/2 inch band about 1/4 inch away from the side of the pan. This does not have to be perfect, but the thinner you spread this mixture, the finer the "crust". And the baking process will form a sort of a crust anyway, but the crispness will differ. Gaps in this "band" are okay. Prepare oven to 400 degrees Fahrenheit. Bake approx 25 minutes. My oven may not be accurate, so you may have to check it after 15 minutes to see if it is browning. If you shake it and it jiggles, it's probably done. If the crust is a nice brown, take it out anyway, because this cake is prone to burning on the top. If it is too liquidy, but brown, then you may have to turn your oven down a bit (but I wouldn't risk burning the crust because thats half of it's goodness). Serve within minutes of removing from oven, since then it will be at its tallest. If you refridgerate it overnight, it will be flatter but very tasty, and IMO, that is when it tastes the most like a nice delicate cheesecake. | Active | cheesecake | ||
| Cakes | CAKE: 5 C. + 1 T. unsweetened apple juice 1 C. chopped dates (Medjool are good) pinch of salt 2 C. uncooked whole-grain couscous finely grated zest of one lemon (or to taste) TOPPING: 3/4 C. unsweetened apple juice 1/4 C. lemon juice 2 T. maple syrup 1 T. kudzu or arrowroot powder dissolved in 1 T. apple juice | In a large saucepan, heat apple juice to boiling. Add dates and salt. Cover, reduce heat and simmer gently for 10 minutes. While dates are simmering, heat a large heavy-bottomed skillet over medium- low heat. Add couscous and cook 5-10 minutes, until lightly toasted. Stir as necessary. Gradually add toasted couscous to simmering apple juice and dates, stirring constantly. Cook, stirring, 3 to 4 minutes, until mixture thickens. Stir in lemon zest and remove from heat. Rinse a 10-inch round or 9-inch square glass or ceramic baking pan with water. Shake out excess water, do not dry. Spread couscous mixture evenly in pan. Set aside to cool. TOPPING: In a small saucepan, whisk apple juice and maple syrup. Heat just to simmer and add dissolved kudzu, whisking constantly. Cook briefly, whisking until thick. Spread on cooled couscous. | Active | lemon-couscous-cake | ||
| Cakes | 1 1/2 cups cake flour 1 cup sugar 1 tsp. baking soda 1 1/2 tsp. cinnamon 1 tsp. grated lemon peel 1 1/2 cups plain nonfat yogurt 1 Tbsp. arrowroot dissolved in 1/4 cup skim milk (I used cornstarch with milk) 1 large pear, peeled, cored, and chopped 1 tsp. vanilla extract 2 tsp. maple extract | Preheat oven to 350 degrees F. Use a 9 x 13-inch nonstick baking pan or line a baking pan with a baking pan liner or lightly coat with nonstick spray. Sift flour, sugar, baking soda, and cinnamon into a large mixing bowl. Stir in lemon peel, yogurt, skim milk with arrowroot, pear, and vanilla and maple extracts until well combined. Transfer batter to baking pan. Bake for 35 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cut into 12 pieces. | Active | maple-lemon-pear-cake | ||
| Drinks | 1 oz Irish Cream 1 oz Melon Liqueur 1 oz Kahlua | Layer each ingredients onto one another | Active | Quick Fox | ||
| Drinks | 1 part Ouzo 1 part Rum 151 Proof | Pour ingredients into glass (usually a double shot glass.) Drink quickly. | Active | Vulcan Mind Meld | ||
| Drinks | 0.5 oz. (15 ml) Kahlua 0.5 oz. (15 ml) Frangelica Orange Juice | Mix in tall glass with ice. Fill with orange juice. Tastes like an Orange Cream Chocolate | Active | Ralff Dixon | ||
| Drinks | 1/2 Oz Vodka (preferrably Absolut) 1/2 Oz Gin 1/2 Oz Rum 1/2 Oz Tequila Splash of Triple Sec Splash of Lime Juice Splash of Coke or Pepsi Lemon Slice | Mix everything except Coke and the Lemon Slice in a glas with ice and mix well. Add the splash of Coke. Squeeze the lemon slice and drop into drink. Serve. | Active | Long Island Iced Tea | ||
| Drinks | 1j malibu rum 3/4 j fresh calamansi juice 1j vodka 4j icetea 1j dark rum 1/2 of egg white 2j pineapple juice 3/4j grenadine 2j orange juice 2j mango juice | ke all ingredients except the grenadine over ice. pour in a hurricane glass and add the grenadine in a circular motion to make a good look. garnish it with a slice of orange and cherry. | Active | malibu icetea | ||
| Drinks | 1.5 oz. (4.5 cl) Gin 0.75 oz. (22.5 ml) Melon liqueur 0.5 oz. (15 ml) Triple Sec 0.5 oz. (15 ml) Lemon Juice | mix with cracked ice strain into a chilled cocktail glass | Active | Melon Cocktail | ||
| Drinks | 1 1/2 oz Cachaca 1/2 oz Cointreau 1/2 oz Lime Juice 1/2 oz Batida de Coco | Shake with ice. Strain. | Active | Nightboat to Brasil | ||
| Drinks | 1 blue popcicle, crushed 8 oz red Kool Aid 4 oz of Vodka | Mix and chill vodka and kool-aid. Crush blue popsicle and add to mixture. The crushed popsicle should settle at the bottom of drink, making it appear as a blue layer at the bottom and a red layer on top. | Active | Papa Smurf | ||
| Cakes | Creamy New York Cheesecake 2 (32oz) cartons Non-Fat plain yogurt 1/2 cup of honey 2 teaspoons vanilla 4 tablespoons of arrowroot 5 egg whites | Day before drain yogurt to make Yogurt Cheese. ( I used cheesecloth pulled tightly over a large bowl and secured the cheesecloth with a big rubberband just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese!!) Preheat oven to 300 degrees. Prepare Basic Graham Cracker Crust below in a springform pan and chill while preparing the cheesecake. With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended. Pour filling into chilled graham cracker crust. Bake at 300 degrees for 60-75 minutes, until center is set and surface is lightly browned. Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled. ************************************************** Basic Graham Cracker Crust 1 1/2 cups crushed SnackWell's Cinnamon Graham Snacks- Fat Free (appx. 1 box) 2 tablespoons sugar 1/1/2 tablespoons of Liquid Butter Buds Crush the SnackWell's graham crackers by placing pieces on wax paper and rolling over them with a rolling pin, mix till moistened an press into a Pam prepared pan. | Active | newyork-cheesecake-2 | ||
| Cakes | Crust: 2 C. Grape-nuts cereal or oil-free granola 1/3 C. frozen apple juice concentrate, thawed Filling: 2 16-ounce tubs firm low-fat tofu 3/4 C. honey 1 tsp. vanilla extract 1/4 tsp. cinnamon (optional) Topping: fresh or frozen fruit of your choice, sliced or 1 10-ounce jar no-sugar pure fruit preserves | Process the Grape-nuts or granola in a blender briefly to crush. Place in a bowl. Add the apple juice concentrate and mix well. Press into a 9-inch pie plate and set aside. Combine the tofu and honey and mix well. Add the vanilla and cinnamon and beat until fluffy with an electric beater. Spoon into the crust and smooth out the top. Cover loosely with plastic wrap and refrigerate until serving time. Just before serving, arrange the fruit over the top of the cheesecake. | Active | tofu-cheesecake | ||
| Cakes | 1/2 cup chopped pecans 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix 1/2 cup apricot brandy 1/2 cup vegetable oil 1/2 cup water 4 egg 1/4 cup butter 2 teaspoons apricot brandy 2 teaspoons water 1 cup confectioners' sugar | Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan. In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake. | Active | Apricot Brandy Cake | ||
| Cakes | 1 (18.25 ounce) package yellow cake mix 4 eggs 3/4 cup vegetable oil 3/4 cup apricot nectar 1/3 cup hot water 2 cups confectioners' sugar 6 tablespoons lemon juice 1 (3 ounce) package lemon flavored gelatin mix | Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan. Mix the cake mix, eggs, vegetable oil, and apricot nectar together. Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm. To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake. | Active | Apricot Nectar Cake II | ||
| Cakes | 1/2 cup butter 3/4 cup white sugar 1 teaspoon vanilla extract 2 eggs 2 cups all-purpose flour 4 teaspoons baking powder 1/8 teaspoon salt 1/2 cup milk 4 cups confectioners' sugar 1/3 cup unsweetened cocoa powder 2 tablespoons butter, melted 1/2 cup milk 2 (8 ounce) packages flaked coconut | Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12 inch rectangular pan. Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well. Pour the batter into the 8x12 inch pan. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing. To make the Icing: In a large bowl, combine confectioners' sugar and cocoa. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing. Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips. | Active | Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan. | ||
| Drinks | 1 j gin 1/2 j blue curacao pineapple juice cherry | shake gin, blue curacao, and pineapple juice in a cocktail shaker with ice, pour the mix Drinks in a cocktail glass with cherry on it, garnish it with a cut of pineapple. | Active | pearl of the orient | ||
| Drinks | 1 1/2 oz. (4.5 cl) Whiskey 3/4 oz. Sweet (22.5 ml Sweet) Vermouth 1/2 tsp. (5 ml) Benedictine 1 dash (5 ml) Bitters Twist of peel of Lemon | Stir all ingredients (except lemon peel) with ice and strain into a cocktail glass. Add the twist of lemon peel and serve. | Active | Preakness Cocktail | ||
| Drinks | Vodka (Abolut preferrably) Orange Juice | Mix Vodka and orange juice to suit your tastes. Heavy on the screw means more vodka ;). | Active | Screwdriver | ||
| Drinks | 1/2 oz peachtree schapps 1 oz vodka(absolute preferably) 2 oz cranberry juice orange juice | Mix all ingredients in order. Pour orange juice 1/4" from the rim and shake to mix | Active | sex on the beach | ||
| Drinks | 3/4 oz. triple sec 1/2 oz. Cognac 3/4 oz. lemon juice | Shake ingredients with ice. Strain into chilled cocktail glass. Garnish with a twist of lemon peel. | Active | Sidecar | ||
| Drinks | 1 oz. (3 cl) Vodka 1 oz. (3 cl) Bacardi Light Rum 1/2 oz. (15 ml) Peach Schnapps 1/2 oz. (15 ml) Blue Curacao Splash (5 ml) Pineapple Juice Splash (5 ml) Orange Juice Splash (5 ml) Sprite | Pour all ingredients into a shaker, then strain into chilled glass. | Active | Skylab | ||
| Cakes | 1 (18.25 ounce) package yellow cake mix 1 (3.5 ounce) package instant banana pudding mix 4 eggs 1 1/2 cups milk 1 1/2 cups white sugar 1/4 cup all-purpose flour 3/4 cup butter 3/4 cup shortening 3/4 cup milk 1 1/2 teaspoons banana extract | Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9x13 inch pans. In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and 1 1/2 cup of milk. Divide the batter evenly between the two pans. Bake in preheated oven for 15 to 17 minutes, or until a wooden toothpick inserted into the cake comes out clean. While the cake is baking, make the filling. Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth. When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving. | Active | Banana Flips | ||
| Cakes | 2 egg whites 1 egg yolk 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2/3 cup milk 1 tablespoon vanilla extract 3/4 cup butter 1/2 cup white sugar 1/4 cup confectioners' sugar 1/4 cup brown sugar | Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans. Sift together the flour, baking powder and baking soda, set aside. In a medium bowl, cream together the butter, white sugar, confectioners sugar and brown sugar until smooth. Add egg whites and egg yolks, beating after each addition. Stir in the vanilla. Stir in the dry ingredients alternately with the milk. Divide the batter evenly between the two pans. Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. | Active | Basic Pound Cake | ||
| Cakes | 1/2 cup butter 1 1/4 cups white sugar 4 eggs 2 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 3 cups white sugar 1 (12 fluid ounce) can evaporated milk 1 pinch salt 1/2 cup butter 1 teaspoon vanilla extract 1 cup chopped walnuts | Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside. Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth. Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean. Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency. | Active | Caramel Cake with Caramel Nut Frosting | ||
| Cakes | 3/4 cup shortening 3/4 teaspoon salt 1 1/2 cups white sugar 2 cups milk 3 eggs 1 teaspoon vanilla extract 3 cups sifted all-purpose flour 4 1/2 teaspoons baking powder 1 teaspoon almond extract 1 cup flaked coconut 1/3 cup corn syrup 2 tablespoons water 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract 3/4 cup white sugar | Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round layer cake pans. Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg white; continue beating until well combined. Sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cakes cool then remove from pans. Ice with Angel icing and sprinkle with shredded coconut on top and sides of cake after icing. To Make Angel Icing: Place the 2 egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily. Spread over cooled cake. | Active | Coconut Layer Cake | ||
| Cakes | 1/2 cup butter, softened 1/2 cup white sugar 3 egg yolks 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup milk 1 teaspoon vanilla extract 3 egg whites 1/2 cup white sugar 1 1/2 cups flaked coconut | Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch baking pan. Cream butter or margarine, 1/2 cup of the white sugar and egg yolks together in a mixing bowl until fluffy. Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in 2 parts alternately with milk and vanilla in 1 part, beginning and ending with flour mixture. Spread in the prepared pan. To Make Topping: Beat egg whites until soft peaks form add 1/2 cup of the white sugar gradually while beating until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter. Smoothing as best you can. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Variation: If desired you can use brown sugar in the topping. The flavor stays similar but the color is a little darker. | Active | Coconut Meringue Cake | ||
| Drinks | 1 jigger whiskey 1 jigger orange juice blue curacao marshmallows cherry | shake whiskey and orange juice with ice. strain in to a martini glass. drizzle with blue curacao. add marshmallows. garnish with cherry. enjoy!!! | Active | Stinger bee | ||
| Drinks | 1 1/2 oz Tequila 1/2 oz Triple Sec 1 oz Lemon or Lime Juice Ice | Rub rim of margarita glass with lime rind and dip in salt. Shake ingredients with ice and strain into the salt rimmed glass. | Active | Traditional Margarita | ||
| Drinks | 1j vodka 1j bailey's cream 1j dark rum 1/2 j lime juice 3j ice tea dash of grenadine | shake all ingredients except grenadine over ice. pour in a hurricane glass and add a dash of grenadine. garnished with a slice of orange and cherry | Active | vodka icetea | ||
| Drinks | 1/4 GLASS WHISKEY 1/4 GLASS VODCA 12 GLASS PEPSI OR SPRITE | MIX INGREDIENTS TOGETHER IN A GLASS AND THEN ADD ICE | Active | WHIPS | ||
| Drinks | 1 oz. White Rum 1/2 oz. Creme de Noyeaux 1 1/2 oz. Sweet and Sour Mix 1/2 oz. Triple Sec 1 1/2 oz. Orange Juice 1/2 oz. Bacardi 151 Proof Rum | Shake all ingredients (except 151-proof rum) with ice and strain into a collins glass over ice cubes. Float the 151-proof rum on top, add a cherry (if desired), and serve. | Active | Zombie | ||
| Drinks | 1 1/2 oz. (4.5 cl) Bacardi 151 1/2 oz. (4.5 cl) Light Rum 1 1/2 oz. (4.5 cl) Triple Sec 1 dash (5 ml) Grenadine fill Pineapple Juice | Traditionally, this drink is created in an empty 20oz bottle of water. Fill the bottle 1/4 full of crushed ice. Add the 3 shots in any order. Add the dash of Grenadine. Fill with pineapple juice. Close the cap, and shake. | Active | 40 Water | ||
| Cakes | 1 (18.25 ounce) package yellow cake mix 2 (20 ounce) cans crushed pineapple, drained 1 (3.4 ounce) package instant vanilla pudding mix 1 (8 ounce) package cream cheese 1 (8 ounce) container frozen whipped topping, thawed 1/2 cup flaked coconut 1/2 cup chopped walnuts 1/2 (10 ounce) jar maraschino cherries | Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake. Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple. Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator. | Active | Hawaiian Wedding Cake | ||
| Pies_And_Pastries | 1 1/4 cup all-purpose flour 1/2 tsp salt 1/3 cup frozen lard or shortening cut into bits 3 tbl ice water | To ensure a tender crust, this recipe should not be doubled. Thoroughly freezing the lard or shortening will give you the flakiest crust. PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3 times. Scatter the lard or shortening over the flour mixture. Sprinkle with the water and process about 5 seconds or until dough just begins to form. Shape into a ball, then flatten it slightly. Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag. It may be refrigerated at this point up to 40 minutes. With the storage bag open and the dough circle centered in the bag, roll the dough into a circle that almost touches the edges of the bag. Cut and discard the top sheet of the plastic bag so that the dough is lying on the bottom sheet. Flip onto the pie plate; peel the plastic off and discard. Cut the pastry so it hangs about an inch over the rim. Lightly press the overhanging pastry under (between the pastry and the pie tin). Pinch or crease the edges of the pastry in a zigzag or fluted pattern. This is not only decorative, it also acts as a wall to keep the filling in. Yield: 1 single-crust 8- to 10-inch pie shell. | Active | All-American Pie Pastry | ||
| Pies_And_Pastries | 1 3/4 lb Baklava phyllo leaves 4 cup Almond crumbs 1 1/4 cup Butter 1/2 cup Sugar 1 tsp Cinnamon Syrup 4 cup Sugar 3 cup Water 1/2 cup Honey 1 stk cinnamon 5 whl cloves, up to 6 | Blanch then chop the almonds. Mix them with the sugar and cinnamon. Brush a medium size baking pan with melted butter. Lay 4 baklava phyllo leaves in the pan, buttering each beforehand. Lay more phyllo on top, this time without buttering them. Sprinkle with chopped almonds. Lay in another layer of phyllo, this time burshing with butter. Sprinkle with almonds. Continue laying in phyllo leaves and crushed almonds in the same way, until only five phyllo leaves remain. Brush these last phyllo leaves very well with butter and lay on the top. Cut away any phyllo ends overlapping the sides of the pan with a sharp knife. With the same knife, cut through the top phyllo leaves, scoring serving size squares in the baklava. Dip your fingers in a dish of water andsprinkle the top layer of phyllo leaves. Put the baklava in a moderate oven to bake for almost one hour. Meanwhile, boil the sugar in the water for five minutes. Add the honey and spices and boil for five minutes more. Remove the spices and keep the syrup hot. Take the baklava from the oven and let it cool. Pour the syrup over the baklava. After it cools, cut the baklava completely through and serve the pieces on a platter. NOTES : 1. For Walnut Baklava: 1. Replace almonds with walnuts. 2. Syrup uses 3 1/2 cups sugar and 1 1/2 cups honey. 2. The baklava can also be made with half walnuts and half almonds. | Active | Almond Baklava (Baklavas Me Amygdala) | ||
| Pies_And_Pastries | 1 1/3 cup All-purpose flour 1/2 tsp Salt 1/2 cup Margarine 1 cup Apples -- sliced thin 3 tbl Sugar 2 tbl Almonds -- sliced 3 tbl Apricot preserves -- or Peach | 1. Sift the 1-1/3 cup flour with the salt into a large mixing bowl. Cut in the solid margarine or butter with pastry blender until mixture is the size of small peas. 2. Sprinkle 4-5 tablespoons water, a little at a time, over the flour while stirring with a fork, until mixture is just moist enough to hold together. 3. Form into a square and flatten to 1/2 inch. Roll out on floured surface to 12 inch square. Place on ungreased cookie sheet. 4. Toss sliced apples with 1 tablespoon of flour. Place slices down center third of dough. Sprinkle 2 tablespoons of sugar over apples. 5. Fold up about 1/2 inch at each end. Fold sides over apples, leaving an inch of apples showing down center. Sprinkle with 1 tablespoon sugar and sliced almonds. 6. Bake in preheated 450-degree oven for 15-20 minutes or until golden brown. 7. Spread immediately with preserves. If preferred, omit the preserves and frost with a thin glaze made of powdered sugar thinned with milk and vanilla or orange extract. | Active | Apple-Almond Pastries | ||
| Drinks | Tia-Maria Creme-de-menthe Baileys | In a sherry glass, pour 1/3 Tia-Maria, 1/3 Creme-de-menthe and 1/3 Baileys. DO NOT MIX. Serve. | Active | After Eight | ||
| Drinks | 3 oz Hpnotiq Bacardi 151 | Pour Hpnotiq in a glass then pour your disired amount of Bacardi 151 in the glass or until drink turns GREEN. The Darker the GREEN the Stronger the HULK. | Active | A Strong Incredible HULK | ||
| Drinks | 1 oz. (3 cl) Banana Liqueur 1 oz. (3 cl) Vodka | Mix in a shot glass. | Active | Banana Split Shooter | ||
| Drinks | 2 cups (48 cl) Jose Cuervo Tequila 6 cups (144 cl) Plain Slush from Slushie Machine Grenadine | I have found that this is best mixed in a pitcher and served as a shot.. Flavor is by preference but I have found that powdered Kool-Aid works well.. Slushie Ice works best but very fine blended ice works as well but add some powdered sugar to desired sweetness... And of course the Jose Cuervo Premium Tequila or Bacardi 151... Shoot it quick and you are Guaranteed a Brain Freeze | Active | Brain Freeze | ||
| Drinks | 1/4 oz Jose Cuervo 1/4 oz Jim Beam 1/4 oz Jack Daniels 1/4 oz Johnnie Walker | Mix together in a shot glass and slam it down. | Active | Four Fine Friends | ||
| Drinks | 1/2 jigger bourbon 1/2 jigger gin | Pour 1/2jigger bourbon on a shot glass. Top it with 1/2 jigger gin | Active | iloilo slammer | ||
| Drinks | 0.75 oz. Peach Schnapps 0.25 oz. Vodka Absolut Citron | Mix in a shot glass. | Active | Getaway Car | ||
| Drinks | 1/2 shot Tequila 1/2 shot Whiskey 1 shot Champagne | Add the Whisky and Tequila together, one shot worth combined, then add the same amount of Champagne/Sparkling Wine. Put your hand or a beer mat over the glass, slam it down onto table and then down it in one. | Active | Indiana Jones | ||
| Drinks | 0.25 oz. Bourbon 0.75 oz. Chambord | pour in shot glass. | Active | Mindbender | ||
| Drinks | 30ml Kahlua 30ml Midori 30ml Baileys | Pous Kahlua, then Midori, and finally Baileys into a shot glass. Do not stir or mix. Ingredients should form three layers. | Active | Seduction | ||
| Vegetables | 2 apples wedge of cabbage 2 Tbs. honey 1 tsp. cinnamon 1/4 cup water | Blend apples into puree, add remainder of ingredients. Blend 3-4 minutes. Chill and serve. | Active | Peaceful Cabbage | ||
| Pies_And_Pastries | 1 lb Pack chilled puff pastry A little beaten egg 3 x Red-skinned dessert apples 1 1/2 oz Butter, melted 1 tbl Icing sugar 6 oz Marzipan | 1. Roll out the pastry on a lightly floured surface 3mm (1/8 inch) thick. Cut out 6 circles approximately 8cm (3 inches) in diameter and place on a damp baking tray. Brush the pastry circles with the beaten egg. 2. Roll out the marzipan and cut out 6 smaller circles approximately 6cm (21/2 inches) in diameter. Lay on top of the pastry circles. 3. Core and quarter the apples. Slice each into quarter into 3. 4. Arrange apple slices on the marzipan, brush with melted butter and bake in a preheated oven 220 C/425 F/Gas Mark 7 for 15 minutes, until the pastry is golden. 5. Dredge with icing sugar and serve warm or cold with creme fraiche or cream. Note: Red-skinned dessert apples look particularly attractive on this pastry. Good varieties to choose would be Empire, Spartan or Red Delicious. NOTES : Using chilled puff pastry makes this impressive dessert or tea-time break quick and easy to make. | Active | Apple and Almond Pastries | ||
| Pies_And_Pastries | 6 x eating apples not too large and with stems intact squeeze of lemon juice 5 tbl light muscovado sugar 50 gm butter 350 gm blackberries double cream to serve For the crumble pastry: 180 gm plain flour 90 gm unsalted butter at room temperature 90g natural golden caster sugar 3 x free range medium egg yolks natural golden granulated sugar to sprinkle | Preheat the oven to 190C/375F/Gas Mark 1. Peel the apples without removing the stalks rubbing immediately with lemon juice to prevent browning. Place in a pie dish that will allow enough room for the blackberries later. Sprinkle the apples with 3 tbsp of the muscovado sugar then smear each one with butter cover with foil and bake in the oven for about 30 minutes until nearly cooked but not collapsing. Remove the foil and leave in their dish to cool to room temperature. Meanwhile mix the blackberries with the remaining sugar then make the pastry. Put the flour in a large bowl make a well in the huddle tip in the butter and put the sugar and egg yolks on top. Using a fork mash the yolks butter and sugar together then start mashing the flour into this. Use your hands to mix everything together then knead on a work surface for about 30 seconds to make a smooth dough. (Alternatively blend the pastry ingredients to a dough in a food processor.) Wrap in clingfilm and refrigerate for about 20 minutes. On a smooth surface dusted with flour roll out the pastry to about 5mm thick. Cut out a rough shape that's bigger than the top of the pie dish. Then cut some thin strips from the remaining rolled dough and press them around the rim of the dish this will help make a perfect seal between the dish and the pastry topping. Next using a ring cutter cut out six circles each slightly smaller than the apples then arrange the apples in the pie dish where you think the holes will tall once the pastry is placed on top. Spoon the sugared blackberries around the apples packing them down. Now dampen the pastrylined rim with a finger dunked in water and place the pastry over the top. Jiggle the apples slightly so that they peek through the holes then lightly press the pastry cover onto the rim. Preheat the oven to 220C/425F/Gas Mark 7. Sprinkle the pastry top with granulated brown sugar and bake for about 10 minutes then turn down to 190C/375F/Gas Mark 5 and cook for a futher 1 520 minutes or until the pastry looks lightly browned. Serve warm with lots of double cream. Serves 4 | Active | Apple and Blackberry Pie with Crumble Pastry | ||
| Pies_And_Pastries | 1 x frozen pie dough shell or fresh 6 lrg apples peeled, sliced in thin wedges,cored 1/4 cup dried apricots snipped I like "slab apricots" from Trader Joe 1 dsh cinnamon to taste 1 dsh nutmeg to taste 3 tbl fruit only apricot jam 1/4 cup water or apple juice 1/4 cup T.Marzetti's FF caramel 3/4 cup Post blueberry morning cereal pick out blueberries,put back in box | Bake the pie crust till golden. Saute apple slices, dried apricots in water, jam and spices. cook till soft with lid on. Scoop with a slotted spoon into baked pie shell. (this should be piled high with apple/apricots) Mix caramel with reserved liquid in pan, heat till thinned out. Sprinkle cereal on top of apple/apricot. drizzle caramel mix over top and bake in a preheated 375' oven for 7-10 mins. (you can use any cereal that contains grain flakes and granola chunks in it- on top) | Active | Apple Apricot Caramel Pie | ||
| Pies_And_Pastries | Safflower oil for coating Baking pan 2 cup Thinly sliced green apples 1/2 cup Dried currants 2 tbl Lemon juice 1 tsp Vanilla extract 1/2 cup Date sugar 3/4 tsp Cinnamon 1/2 tsp Nutmeg 3/4 cup Ground almonds 8 sht filo 1/3 cup Melted unsalted butter 1/2 cup Apricot preserves | 1. Preheat oven to 375 degrees F. Lightly oil a 9- by 12-inch baking pan with shallow sides. 2. In a medium saucepan over medium-high heat, cook apples, currants, lemon juice, vanilla, and date sugar until soft (about 15 minutes). Remove from heat and let cool. 3. In a small bowl mix cinnamon, nutmeg, and almonds. Set aside. 4. Sprinkle each sheet of filo with 2 teaspoons of the melted butter, then spread butter to coat filo evenly. Sprinkle sheets with almond mixture and pile one sheet on top of another. Line prepared baking pan with stack of filo sheets, folding edges where necessary to make 1-inch sides. 5. In a small saucepan over medium heat, cook apricot preserves until soft, then spread evenly over top sheet of filo. Spoon apple mixture over preserves. 6. Bake pastry until slightly browned (about 20 minutes). Let cool, then cut into 2-inch squares. Makes 12 squares. | Active | Apple-Apricot Pastries | ||
| Vegetables | 1/2 cantaloupe 1/2 sweet potato 3 Tbs. Sucanat 5 ice cubes pinch of cinnamon | The flavor is somewhere between pumpkin pie and chocolate pudding. Sweet potatoes are high in beta carotene, rivaling carrots. People have been known to live on sweet potatoes with no deprivation in health. It is a perfect food. If you were going to live off a single food, this would be the perfect choice. Cantaloupe and blenders are a perfect combination. Try cantaloupe and mango, pineapple, peach, orange, grape, strawberry, Sucanat or frozen pineapple concentrate. | Active | Sweet Potato Head Pudding | ||
| Vegetables | 4 apples 2 carrots 2 Tbs. honey 1/2 cup raisins 1/2 cup apple juice | First puree apples, then add carrots and honey. Mix raisins, and eat hot or cold. | Active | Carrot Raisin Applesauce | ||
| Vegetables | small wedge of cabbage 1/2 pineapple 2 Tbs. honey | A strange marriage, but the cabbage gives it a delicious zing. | Active | Tropical Cabbage Patch Cooler | ||
| Vegetables | 1 raw corn on the cob | You’ve really got to try this. Be open- minded. Husk that corn, close your eyes and take a big bite. Your mouth is going to fill with a creamy milky sweet flavor that is absolutely wonderful. You will never kill your corn again. This is the most nutritious way to eat corn. It is high in essential fatty acids that are best when untouched by heat. | Active | Corny Raw Delight | ||
| Pies_And_Pastries | 1/2 cup raisins 1/2 cup bourbon 3 lb cooking apples 3/4 cup sugar 2 tbl all-purpose flour 1 tsp ground cinnamon 1/4 tsp salt 1/8 tsp ground nutmeg 1/2 cup chopped pecnas or walnuts toasted 1 pkt refrigerated piecrusts (15z) 2 tsp apricot preserves melted 1 tbl buttermilk 1 tbl sugar | Combine raisins and bourbon, and let soak for at least 2 hours. Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender. Combine 3/4 cup sugar and next 4 ingredients in a large bowl; add apple slices, raisin mixture, and pecans, stirring to combine. Fit 1 piecrust into a 9-inch pieplate according to package directions; brush preserves over piecrust. Spoon apple mixture into piecrust. Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves over apple mixture; brush leaves with buttermilk, and sprinkle pie with sugar. Bake at 450 degrees F. on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350 degrees F. for 30 to 35 additional minutes. Yield: 1 (9-inch) pie. | Active | Apple Bourbon Pie | ||
| Pies_And_Pastries | 6 sht phyllo dough 1 tbl melted butter 2 tbl light raspberry jam spread 1 cup lowfat ricotta cheese 6 tbl granulated sugar divided 1 tbl grated lemon rind 1 x egg 4 med peeled apples thinly sliced 1/2 tsp ground cinnamon | 1. Place 2 sheets of phyllo in centre of a 9-inch pie plate, allowing edges to overhang. Brush lightly with butter. Repeat twice. Spread bottom of phyllo with jam. 2. Whisk together cheese, 3 tbsp. sugar, lemon rind and egg; pour over jam. 3. Combine apples with remaining sugar and cinnamon. Arrange apples over top of cheese layer. Carefully roll and crumble overhanging edges of phyllo and tuck into pie plate, making a rim. 4. Bake at 375F for 45 to 55 minutes, or until apples are tender and cheese is set. Cool at room temperature; refrigerate. Serve warm or cold. NOTES : All the taste of apple pie and cheesecake, but low in fat and calories - you can have your cake and eat it, too. For extra-special ricotta, try it fresh. | Active | Apple Cheese Tart - Phyllo | ||
| Pies_And_Pastries | pkt Active dry yeast 2 x Or cakes compressed yeast 1/4 cup Water * see note 3/4 cup Milk scalded Sugar 2 tsp Salt 1 1/3 cup Butter or margarine divided 1/2 tsp Lemon extract 3 x Eggs beaten 4 1/2 cup All-purpose flour 1 can (20 ozs.) sliced apples 3 tsp Cinnamon | * Use very warm water (105` to 115`) for dry yeast; use lukewarm water (80` to 90`) for compressed yeast. Sprinkle dry yeast or crumbled cake into water. Let stand a few minutes, then stir until dissolved. Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add the flour gradually. Place the dough in a greased 9x13x2-inch pan. Chill for 1 to 2 hours. Turn the chilled dough out onto a floured surface. Roll into a rectangle 16x12-inches. Spread 1/3 cup butter or margarine over 2/3 of the dough. Fold the unspread portion of the dough over half the covered portion. Fold the 3rd section over the first 2. Roll the dough to its original size, and repeat this process twice, using the remaining butter. Return the dough to the refrigerator, and chill overnight. Next day, divide the dough in half. Roll each half into a rectangle 14x9-inches. Cut into strips 14x3/4-inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each. Sprinkle with the cinnamon mixed with 1/2 cup sugar. Cover. Let rise in a warm place, free from draft, until doubled in bulk. Bake in preheated 375` oven for about 12 minutes. Makes about 2 dozen Wis/Gramma | Active | Apple Danish Pastries | ||
| Pies_And_Pastries | 4 cup All-purpose flour 2 tsp Salt 1 1/3 cup Shortening 8 tbl Cold water, (up to 9) FILLING 8 cup Tart apples, chopped/peeled 1/4 cup Sugar 3/4 tsp Ground cinnamon SYRUP 2 cup Water 1 cup Packed brown sugar Whipped topping OR vanilla ice cream, optional Mint leaves, optional | In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball. Divide dough into four parts. On a lightly floured surface, roll one part to fit the bottom of an ungreased 13x9x2" baking dish. Place in dish; top with a third of the apple. Combine sugar and cinnamon; sprinkle a third over apples. Repeat layers of pastry, apples and cinnamon-sugar twice. Roll out remaining dough to fit top of dish and place on top. Using a sharp knife, cut 2 inch slits through all layers at once. For syrup bring water and sugar to a boil. Cook and stir until sugar is dissolved. Pour over top crust. Bake at 400 F. for 35-40 minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired. Garnish with mint if desired. Yield: 12 servings. Suibmitted by Janet Weaver, Wooster, Ohio who says that she wanted quick fix apple dumplings so devised this recipe.. | Active | Apple Dumpling Dessert | ||
| Vegetables | tomatoes 2 tsp. kelp onions pinch Mrs. Dash string beans garlic parsley lemon juice 1/4 cup oats | In a casserole dish, place first a layer of sliced onions, secondly, a layer of beans with herbs in between, and lastly, a layer of onions. Repeat these layers if you have enough vegetables. Cook in pot at medium heat till the string beans are tender. Powder oats in coffee grinder and mix in Mrs. dash and sprinkle over casserole. Slice tomatoes on top and sprinkle with lemon juice. Sprinkle evenly with Good Tasting Yeast and kelp powder. | Active | Vegetable Casserole | ||
| Vegetables | 2 cups water 2 Tbs. low-sodium Tamara 1 onion sliced 1/4 cup cider vinegar or apple juice 1 celery stalk, sliced grated fresh ginger 1 carrot sliced pinch of marjoram 1 sweet potato, in chunks pinch of thyme 4 mushrooms, quartered 3-4 Tbs. powdered oats 2 large cloves garlic, crushed | In a large pot, combine all ingredients, except oat powder. Bring to boil, lower heat, cover, and simmer about 15 minutes until vegetables are tender. Mix oat flour and add to the stew. Stir until thickened. | Active | Hearty Brown Stew | ||
| Main_Meals | 220 g Fresh beansprouts 3 stalks Spring onions, cut into same length as the beansprouts 1/2 clove Garlic, crushed 3 tbsp Vegetable oil 1 tsp Salt 1/2 tsp Light brown sugar - A few drops of sedame oil | * Heat oil in a wok and when hot, add garlic and stir-fry for approx. 10 seconds. * Add beansprouts and spring onions and stir-fry for approx. 1 minute, add salt and sugar and sprinkle with the sesame oil. * Transfer to a shallow plate and serve piping hot. Do not over cook or the beansprouts will go soggy. | Active | Stir-Fried Beansprouts with Spring Onion Recipe | ||
| Vegetables | 4 slices bacon, diced • 1/2 cup chopped onion • 4 1/2 cups cooked navy beans* • 1/2 cup honey • 1/2 cup ketchup • 1 tablespoon prepared mustard • 1 tablespoon Worcestershire sauce | Sauté bacon and onion until onion is tender; combine with remaining ingredients in shallow 2-quart oven-safe baking dish. Cover with lid or aluminum foil and bake at 350°F 30 minutes. Uncover and bake 45 minutes longer. | Active | Honey Baked Beans | ||
| Pies_And_Pastries | 9 x inch unbaked refrigerated pie crust 8 sm tart apples cored & chopped (4 cups) 3/4 cup raisins 1 cup unsweetened apple juice 1 pkt sugar free lemon jello (4 serving) 1 pkt sugar free vanilla Cook and Serve pudding (4 serving) mix 1 tbl Apple Pie Spice 2 tsp cider vinegar 1 tbl Brown Sugar Twin | Preheat oven to 375 F. In small bowl combine apples and raisins. In large pan combine apple juice, dry jello, pudding mix, spices, vinegar and brown sugar. Cook over medium heat about 1 minute. Add apple and raisin mixture. Cook about 10 minutes, stirring often. Place pie crust in 8 inch pie plate. With sharp knife, carefully cut crust off even with edge to plate rim. Save scraps. Flute edge. Pour apple mixture into crust. Garnish top with pie crust scraps made into cute shapes! Bake 45-50 mins. Diabetic: 2 fruit, 1 starch, 1 fat | Active | Apple Mincemeat Pie | ||
| Main_Meals | 250 gm Flour, (2 cups) 2 tsp Baking powder 200 gm Cold butter, 7 oz 250 gm Quark, (1 cup) 2 tbl Cold water 2 tbl Cold water, if needed | Cut the butter into cubes. Put all ingredients except water into food processor and whizz until fat cut into flour. Add just enough liquid to just moisten the dough. Dump into a bowl and bring together to make 2 balls. Roll out each ball to approximately 30 cm (12 inches) square. This will cut into 16 squares. Recipe makes 32 squares about 3" by 3". When rerolling scraps, place them on top of each other in layers first, rather than scrunch up into a ball. This makes the last rollings as light as the first. Use to make Cheesecakes, apple pinwheels, chocolate crescents etc. Bake at 190 C , 375 F for about 20 minutes. NOTES : This makes a very rich pastry like puff pastry or croissant dough. Quark is a very low fat soft cheese that has the same texture as ricotta. | Active | Quark Pastry | ||
| Pies_And_Pastries | 4 oz Butter 6 oz Plain flour 1 pch salt Little cold water | 1 Remove a pack of butter from the fridge, weigh out 4oz/110g, wrap in a piece of foil and return to the freezer or freezing compartment of the fridge for 30-45 minutes. 2 When ready to make the pastry, sift the flour and salt into a large, roomy bowl. Take the butter out of the freezer, fold back the foil and hold it in the foil, to keep it cool. 3 With the coarse side of a grater put in the bowl over the flour, grate the butter, dipping the edge into the flour several times to make it easier to grate. 4 You'll end up with a large pile of grated butter in the middle of the flour. Don't use your hands yet, keep trying to coat the fat pieces in flour. 5 Sprinkle 2 tbsp cold water all over, use the palette knife to bring it all together and finish off using your hands. Add more moisture if necessary - the dough should come together, leaving the bowl fairly clean, with no bits of loose butter or flour anywhere. 6 Put into a polythene bag and chill for 30 minutes before using. Remember, this, like other pastries freezes extremely well, in which case you will need to defrost it thoroughly and let it come back to room temperature before rolling it out on a lightly floured surface. | Active | Quick and Easy Flaky Pastry | ||
| Pies_And_Pastries | 3 cup Unbleached, all-purpose flour plus extra flour for rolling dough 1 cup Bleached cake flour 1 1/2 tsp Salt 6 1/2 stk Unsalted butter each stick cut into 16 to 20 small pieces, chilled 1 cup Ice water - (abt) | On work surface, preferably a large marble board, measure out flours and salt and combine. Add chilled butter all at once, tossing to coat pieces in flour. Mixing rapidly with your hands, flatten butter into lima bean-size pieces. Begin adding ice water, a few drops at a time, lifting and turning dough until it begins to come together. Using a dough scraper pat dough into a rough rectangle, 18 inches long and about 6 inches wide, with short side facing you. Dough will be messy and unmanageable. If butter softens too much during initial mixing, transfer entire work surface to refrigerator and chill. When dough has come together in a rough rectangle, fold bottom third up to middle, then fold top third over both layers, as if you were folding a letter. Scrape any excess dough to side and flour work surface well. Turn dough package 90 degrees to right, so top layer of dough could open like a book. Using a floured rolling pin, roll dough vertically into another 18- by 6-inch rectangle, with short side facing you. Fold again in thirds. Wrap dough in wax paper and refrigerate at least 20 minutes until dough is firm enough to roll again. Turn 90 degrees to right. This is the second turn. Repeat rolling out, folding and turning 4 more times, refrigerating again after the 3rd and 5th turns; after 5th turn, chill at least 45 minutes, if possible. Dough can be made ahead up to this point and refrigerated for 2 days, or frozen. After 6th turn, dough is ready to roll out into desired shape. This recipe yields about 2 3/4 pounds dough, enough to roll out to a 1/4-inch thick 12- by 36-inch rectangle. | Active | Quick Puff Pastry | ||
| Vegetables | • 1/4 cup sliced celery • 1/4 cup coarsely chopped onion • 1/4 cup coarsely chopped green pepper • 1 teaspoon margarine • 1/2 of 16-oz. can tomatoes • 1/8 teaspoon garlic powder • 1/16 teaspoon salt • Dash pepper • 1 1/4 cups dried navy beans, cooked, unsalted, drained | 1. Cook celery, onion, and green pepper in margarine until tender - about 5 minutes. 2. Break up large pieces of tomatoes. Add tomatoes and seasonings to cooked vegetables. Bring to a boil. 3. Add beans and return to a boil. Reduce heat, cover, and boil gently until flavors are blended and liquid is reduced - about 30 minutes. Stir occasionally to prevent sticking. | Active | Creole Beans | ||
| Vegetables | 1 package Birds Eye cauliflower, frozen 1 package Birds Eye small whole onions, frozen 1 jar tomato sauce (fat free) chili seasoning (fat free) sweet gerkins (fat free) | Heat cauliflower and onion in water. Cook until fork tender. Remove from heat, drain water leaving a little. Add tomato sauce, chili seasoning, sweet gherkins. Heat until it starts to boil. | Active | FAT FREE VEGETABLE CHILI | ||
| Special_Filipino_Delicacies | * 1 kilo pork picnic or side bacon belly (cut into bite-sized cubes) * 1 cup white vinegar * 1 head garlic (finely chopped) portioned into two * 3 pcs. laurel (bay leaves) * 1/2 cup soysauce * 1 cup water * 1 teaspoon peppercorn * 3 tablespoons oil | In a deep skillet, brown pork in oil. Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water. Cover and let simmer until pork becomes tender. In another pan, cook remaining garlic until golden-brown. Add pork and pour the rest of the adobo sauce. | Active | Pork Adobo | ||
| Special_Filipino_Delicacies | * 1 Kilo Whole chicken (cut into parts) or choice cuts of breasts, thighs or wings. * 1/4 teaspoon salt * 1/2 cup soysauce * 1 cup white vinegar * 1 1/2 head garlic (roughly chopped) * 3 pcs. chili pepper * 1 cup coconut milk (first squeeze) * 2 tablespoons oil * 1/2 teaspoon peppercorn | In a deep skillet, brown chicken in oil. Add salt, soysauce, peppercorn, garlic and vinegar. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water. Cover and let simmer until chicken becomes tender. Pour coconut milk and chilli pepper. Cook for a few more minutes to thicken the sauce. | Active | Chicken Adobo in Coconut Milk | ||
| Pies_And_Pastries | 8 oz Frozen Puff Pastry 1 lb Pork Sausage Meat 1 sm Onion Finely Chopped 1 pch Sage 2 oz Soft White Bread Crumbs 1 x Egg Beaten 2 x Eggs Hard-boiled | Grease an oblong loaf or cake tin. Roll out thawed pastry into a large oblong about the thickness of a penny. Cut off a piece of pastry to fit top of loaf and reserve. Use remainder to line base and sides of tin. In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind with beaten egg, reserving a little for glazing pastry. Turn mixture into pastry-lined tin and press hard-boiled eggs down in the centre, covering them with sausagemeat. Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut decorative "leaves". Make a small hole in centre of pie to allow steam to escape. Flute edges of pastry. Brush with reserved beaten egg, put pastry leaves in position, and brush these, too. Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until pastry has set. Then reduce heat to moderate (375F gas mark 4) and continue baking for a further 30 minutes. Serve hot with cooked vegetables, or serve cold with salad or pickles. | Active | Raised Sausage Meat and Egg | ||
| Pies_And_Pastries | 2 cup raisins 2 cup cranberries, fresh or frozen 1 1/2 cup sugar 1/3 cup flour 1/4 tsp salt 2/3 cup water 1 1/2 tbl lemon juice Grated peel of one orange 1/2 tsp almond extract 2 x Prepared pastry sheets for 2-crust, 9" pie 1/2 cup toasted slivered almonds, cooled 1 x Egg, lightly beaten | In 3-quart saucepan mix raisins, cranberries, sugar, flour and salt. Mix in water. Cook and stir over medium heat until cranberries pop and mixture is slightly thickened, 5 to 8 minutes. Remove from heat and cool to lukewarm. Mix in lemon juice, orange peel, and almond extract. Heat oven to 425 degrees. Line 9" pie plate with 1 pastry sheet; crimp edge. Place the remaining pastry sheet on cutting board, and with paring knife cut out 20 to 24 simple leaf shapes to 2 to 3 inches long and about 1 inch wide. Mark veins on leaves with back of knife. Mix almonds in raisin mixture; pour into pie shell. Arrange leaves to cover filling. Brush top lightly with egg, and sprinkle with additional sugar. Bake 15 minutes. Reduce heat to 375 degrees and continue to bake 15 to 20 minutes until filling is bubbly and crust is nicely browned. Cool on rack. Serve warm or at room temperature. Top with vanilla ice cream, if desired. Makes 1 9" pie, 8 servings. | Active | Raisin Cranberry Pie | ||
| Pies_And_Pastries | 1/2 lb Puff Pastry (see recipe) 1 x egg beaten with 1 tbl water for egg wash 1 cup heavy cream whipped 2 tbl Grand Marnier (or any orange-based liqueur) 3 cup raspberries - (1/2 cup per serving) | Preheat oven to 450 degrees. Roll out puff pastry to a rectangle slightly larger than 6 by 9 inches, 3/8-inch thick. Cut pastry into six 3- by 3-inch squares. Place them on a baking sheet and brush with egg wash, being careful not to let it drip onto the baking sheet. Bake for 5 minutes; then lower the heat to 350 degrees, and bake 20 minutes longer. While the pastry is baking, whisk together in a mixing bowl the whipped cream and Grand Marnier. Chill until needed. Remove feuilletees from the oven, cool on a wire rack. Then slice them in half horizontally. Place the bottom half of each one on a dessert plate and spread with a large dollop of whipped cream mixture. Arrange the berries on the whipped cream and top with the remaining half of the feuilletee. Serve immediately. This recipe yields 6 servings. Comments: This is one of my favorite desserts. Once all the components are ready - and they can be prepared earlier in the day - it is a simple matter to put them together. The puff pastry squares, called feuilletees, can also be used to make other desserts - with various fruits, ice cream and sweet sauces. Wine recommendation: There's something so spectacular about this dish that it cries out for champagne. Or even better, look for any of the Schramsberg bubblies from California, they're equal to any sparkling wines from anywhere in the world. | Active | Raspberries in Puff Pastry | ||
| Pies_And_Pastries | 2 tbl Cornstarch 1 1/2 cup Sugar 1 tbl Lemon juice 4 cup Raspberries, picked over, rinsed & drained well 1 cup Flour 1 tsp Baking powder 1/2 tsp Salt 6 tbl Unsalted butter, cold, cut into bits Vanilla ice cream | In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and raspberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the raspberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a 400F degree oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream. | Active | Raspberry Cobbler | ||
| Special_Filipino_Delicacies | 1/4 kilo pork (sliced very thinly) 3 cups long chili pepper (julienne) 1 cup baguio beans (julienne) 1 small head of garlic (minced) 1 small onion (minced) 1 cup coconut milk 1 cup coconut cream Pinch of salt and pepper | Soak chili peppers in salted water for 30 minutes, rinse, then strain well. In a pan, brown pork for a few minutes, put it on the side then saute garlic, onion, then mix pork once more. Pour in coconut milk, bring to a boil and then lower the fire and let simmer for 10 minutes. Add in baguio beans and chili pepper and cook until dish gets a little dry. Pour in coconut milk and cook until sauce thickens. Season to taste. | Active | Bikol Express ( bee-kol ) | ||
| Special_Filipino_Delicacies | # 1 kilo chicken (cut into parts) # 3 heads of garlic (crushed) # 2 onions (diced) # 1 small ginger (sliced) # 2-cups coconut meat (diced) # 1-cup chicken stock # 3-cups rice wash water # ½ teaspoon salt # 1/8 teaspoon black pepper # Patis (fish sauce) | # 1 kilo chicken (cut into parts) # 3 heads of garlic (crushed) # 2 onions (diced) # 1 small ginger (sliced) # 2-cups coconut meat (diced) # 1-cup chicken stock # 3-cups rice wash water # ½ teaspoon salt # 1/8 teaspoon black pepper # Patis (fish sauce) | Active | Chicken Binakol | ||
| Main_Meals | * 2 pieces bangus (halved and grilled) * 1 bundle string beans (cut into 2") * 2 cups squash (peeled and cubed) * 6 pieces okra (halved) * 1 big ampalaya (cut into 6 parts) * 2 cups water * 3 tablespoons bagoong isda | # In a pot, pour in water and bagoong. # Strain mixture and bring back to heat. # Add in the bangus and vegetables. # Cover and cook well. | Active | Dinengdeng | ||
| Special_Filipino_Delicacies | * 1 kilo Pork (cut into chunk cubes) * 1/2 cup soy sauce * 1 1/4 cup white vinegar * 1/2 teaspoon oregano * 1 head garlic (minced) * 1 1/4 tablespoon cracked black pepper * 1 tablespoon salt * 3/4 cup brown sugar * 2 pieces laurel leaves * 1 small can soybean paste * 1 cup ground roasted nuts * 1 tablespoon oil | # Brown pork in oil. # In a casserole, put together pork, soy sauce, vinegar, garlic, oregano, salt & pepper, sugar & laurel for 1- 2 hours. # Cook and simmer until pork is tender adding a little water every once in a while. # Add in soybean paste and ground nuts and cook until sauce thickens. | Active | Humba ( Hoom - BA) | ||
| Pies_And_Pastries | 1/2 cup All-purpose flour 1/2 cup Ground walnuts (1 ounce) 2 tbl Sugar 1/4 cup Well-chilled unsalted butter (1/2 stick) Cut into small pieces 1 tbl (about) ice water FILLING 1/3 cup Water 1/4 cup (or more) sugar 1 cup Chopped fresh rhubarb * 2 tbl Water 3/4 tsp Arrowroot 2 x To 3 Tbl red currant jelly | PASTRY Creme fraiche or sour cream * A 10-ounce package of thawed frozen rhubarb can be substituted. Drain well, reserving juices; substitute juice for water in filling. Measure 1 cup rhubarb, reserving remainder for another use. FOR PASTRY: Combine flour, walnuts, and sugar in medium bowl. Cut in butter until mixture resembles coarse meal. Blend in water just until dough holds together. Wrap dough in plastic and refrigerate thoroughly. Preheat oven to 350 F. Roll dough out on lightly floured surface to thickness of 1/8 inch. Cut out two 4 1/2-inch fircles. Fit into two 3 1/2 inch round tart pans. Trim edges of dough even with edge of pan. Prick bottom with fork. Bake until crisp and lightly browned, about 25 minutes. Let cool. FOR FILLING: Combine 1/3 cup water and 1/4 cup sugar in medium saucepan over low heat. Add rhubarb, cover and bring to simmer, stirring gently once or twice. Cook just until rhubarb is tender, about 3 to 5 minutes. Drain, reserving liquid. Taste and adjust sweetness of the rhubarb, adding more sugar if desired. Return liquid ro pan. Mix 2 tablespoons water with arrowroot. Blend into rhubarb cooking liquid. Place over low heat and stir gently until thickened and clear, about 5 minutes. Add rhubarb. Let cool. Spoon filling into tart shells. Melt jelly over very low heat. Spoon or brush evenly over filling. Refrigerate tarts until ready to serve. Top each with a dollop of creme fraiche or sour cream. Makes 2 servings. | Active | Rhubarb Tarts with Walnut Pastry | ||
| Pies_And_Pastries | 1 lb can (1-3/4 cups) pumpkin 1 cup egg substitute 3/4 cup light brown sugar 1/2 tsp salt 3 tsp ground cinnamon 1 1/4 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp ground allspice 1/2 tsp ground mace 1/4 tsp ground cloves 1 can evaporated skim milk (12 ounces) 1 x deep 9-inch oil-pastry shell oil pastry 1 1/3 cup all-purpose flour 1/2 tsp salt 1/3 cup canola oil 3 tbl water | FOR FILLING: Preheat oven to 425 degrees. Place pumpkin in large mixing bowl. Blend in egg whites, sugar, salt, and spices; stir in evaporated milk. Pour into unbaked pie shell. Bake 15 minutes, then reduce heat to 350 degrees. Bake about 45 minutes longer, until metal knife inserted near center comes out clean. FOR PASTRY: Mix flour and salt together. After measuring oil in a measuring cup, add water to the same cup but don't stir. Add liquid all at once to flour mixture. Stir lightly with fork until well-mixed. Press dough into smooth ball. Place between two 12-inch squares of waxed paper. Roll out gently with rolling pin until pastry circle reaches edges of paper. Peel off top sheet of paper. Lift bottom sheet of paper and pastry by opposite corners. Flip over onto 9-inch pie plate. Ease pastry into pie plate and remove waxed paper. Trim pastry and make a high fluted edge. Makes 1 nine-inch pastry shell. | Active | Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry | ||
| Pies_And_Pastries | 1 pkt dried figs 5 tbl apricot jam 3 oz chopped blanched almonds ground cinnamon 14 sht filo pastry 8 tbl unsalted butter melted 4 oz sugar 75 ml water 4 tbl honey | Process the figs in a blender with a little water, adding more water as necessary to form a loose consistency - with the pulse button on the processor. Add the apricot jam and the almonds. Add cinnamon to taste. Mix until combined and separate into 28 balls. Unroll one sheet of filo pastry, keeping the other sheets damp under a towel. Brush the whole sheet with melted butter. Cut the sheet lengthways into 2 equal parts, fold each in half. Fold the sides lengthways over the filling. Fold the bottom over and roll up into cylinders. Fasten the last inch of pastry with a flour and water paste if necessary. Each stuffed pastry should measure 2 inches by 1 1/4 inches. Preheat the oven to 350F. Combine the sugar and water in a saucepan. Bring to the boil and cook for 5 minutes at a simmer. Remove from the heat and add honey, orange flower water and a pinch of cinnamon. Bake the pastries for 30 minutes or until puffed and golden - turning once. Transfer to syrup allowing the syrup to penetrate for 2-3 minutes. Remove and allow to dry. Sprinkle with a combination of 1 teaspoon of cinnamon and icing sugar. NOTES : Makes 24 | Active | Honey Dipped Pastry Stuffed with Figs | ||
| Pies_And_Pastries | 8 oz cooked chicken breasts, chopped 2 x ribs celery, chopped 1 x onion, chopped 1/2 cup mushrooms, sliced 3 tbl chopped pimentos 1/4 cup sliced almonds, toasted 3 x hard cooked eggs, chopped 1 cup mayonnaise 2 cup cream of chicken soup 1/2 cup Cheddar cheese, shredded 1/2 tsp chicken soup base 2 tbl curry powder 1 1/2 tsp Cavender's Greek Seasoning Freshly ground pepper, to taste 8 x puff pastry shells | Combine the chicken, celery, onion, mushrooms, pimentos, almonds, eggs, mayonnaise, soup, cheese, soup base, curry powder, Greek seasoning and pepper in a bowl; mix well. Spoon into an ungreased 9x13-inch baking pan. Bake at 350 degrees for 30 minutes or until hot and bubbly. Bake the puff pastry shells using package directions. Fill the shells with the hot chicken mixture. Serve immediately. Note: We have served this for years as a bridal brunch entree with our Fresh Spinach Salad. (see recipe) It's fun to cut the puff pastry top out with a heart shaped cookie cutter. | Active | Hot Chicken Salad in Puff Pastry | ||
| Vegetables | 4 x skinless boneless chicken breast halves 1/4 tsp garlic powder 1 tbl vegetable oil 1 can condensed cream of chicken with herbs soup 1 1/2 cup water 1/4 tsp pepper 1 1/2 cup uncooked instant rice 2 cup thawed frozen vegetable combination broccoli, cauliflower, and carrots | * Sprinkle chicken with garlic powder. * In skillet over medium-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set chicken aside. Pour off fat. * Add soup, water and pepper. Heat to a boil. * Stir in rice and vegetables. Place chicken on rice mixture. Cover and cook over low heat 5 minutes or until chicken is done. * Yield: 4 Servings Start to Finish Time: "0:15" | Active | Chicken Vegetable and Rice Dinner | ||
| Special_Filipino_Delicacies | * 4 big bangus (clean and scaled) * 2 big onions (diced) * 4 big tomatoes (diced) * Pinch black pepper * 1 tablespoon rock salt * 2 tablespoon calamansi juice * Oil Aluminum foil * ½ cup soy sauce * 2 tablespoons calamansi juice * 2 pieces hot chili pepper (minced) | 1. In a bowl, mix onion, tomatoes and black pepper. 2. Stuff bangus with the mixture. 3. Grease aluminum foil wit oil and wrap bangus individually. 4. Grill or bake until well cooked. 5. Serve with soy sauce, calamansi and hot chili pepper. (mix) | Active | Inihaw na Bangus | ||
| Special_Filipino_Delicacies | # 1 kilo pig's heart (clean, boiled and minced) # 1 kilo pig's lungs (clean, boiled and minced) # 1 head of garlic (minced) # 1 onion (minced) # 3 tablespoons oil # ½ teaspoon oregano # 1 laurel leaf # 3 pieces red bell pepper (diced) # ½-cup vinegar # 1-cup stock # ½ teaspoon hot chili pepper (minced) # 2 tablespoons atsuete oil # Pinch of salt & pepper | # In a saute pan, heat oil and saute garlic and onion. # Add in minced heart and lungs. # Season to taste with salt & pepper. # Add in oregano, laurel leaf, red bell pepper and vinegar. # Bring up heat and allow boiling without stirring. # Stir in stock and hot chili pepper. # Lower heat and allow simmering until stock evaporates a little. # Finish with atsuete oil. | Active | Bopis | ||
| Pies_And_Pastries | 1 x Duck, approx. 4 lb 1/2 lb Pork butt, cubed 1/2 lb Veal shoulder, cubed 1 pch Nutmeg 1 pch Allspice 1 pch Thyme 1 x Bay leaf 8 oz White wine 2 x Cloves garlic, unpeeled 2 x Eggs 1 oz Truffles, chopped 1/4 lb Pistachio nuts, blanch/skin 1/4 cup Duck glaze, ?? what's that 1 tbl Truffle juice 12 oz Foie gras 1 x Truffle, thinly sliced, opt 2 lb Frozen puff pastry, thawed 1 x Egg, beaten w/1 T milk salt & pepper to taste | Remove meat from legs and breast of duck. Remove all skin and fat. Marinate duck meat, pork butt and veal shoulder with nutmeg, allspice, thyme, bay leaf, wine and garlic for 3 or 4 days in the refrigerator. Drain all the liquid and whole spices from the meat. Peel the garlic cloves, and, with the marinated meat, run through a meat grinder on a coarse setting. Mix the ground meat with the eggs, chopped truffles, pistachio nuts, duck glaze, truffle juice, salt and pepper to make a pate. Form pate into twelve 2-inch balls. Top each with a small slice of foie gras and a thin slice of truffle. Cut the puff pastry into 4 pieces. Roll each piece into a strip, approximately 20-by-4-inches. Place 6 balls of pate, spaced at 3-inch intervals, on two of the pastry strips. Brush egg wash on the pastry surrounding the pate; cover with remaining sheets of pastry, pressing between the individual balls. Cut around each pate with a large ring cookie cutter, pressing to seal the edges. Place the sealed pates on a buttered baking sheet. Decorate the tops with leftover puff pastry (using egg wash as "glue"); then brush with egg wash. Bake in a 425'F oven for 10 to 15 minutes. Place the pates on serving plates and ring with Sauce Perigueux. | Active | Hot Duck Pate in Puff Pastry | ||
| Pies_And_Pastries | 200 slc BREAD CH 7 GRAIN #83 2 lb MUSTARD PREP. 1 LB JAR | 1. PARTIALLY THAW PASTRAMI; SLICE ACROSS GRAIN INTO THIN SLICES, 19 TO 25 SLICES PER POUND. 2. STEAM UNTIL THOROUGHLY HEATED, ABOUT 30 MINUTES. 3. SPREAD 1 SLICE OF BREAD WITH MUSTARD; ADD 3 TO 4 SLICES PASTRAMI; TOP WITH SECOND SLICE OF BREAD. CUT IN HALF; SERVE HOT. NOTE: 1. IN STEP 2, PASTRAMI MAY BE STEAMED IN COLANDER OR PERFORATED BASKET PLACED OVER BOILING WATER IN STEAM-JACKETED KETTLE. DO NOT PLACE PASTRAMI DIRECTLY IN WATER. NOTE: 2. IN STEP 2, TO HEAT PASTRAMI IN STEAMER, PLACE IN STEAMER TRAY; HEAT AT 5 LB PRESSURE 10 TO 15 MINUTES. NOTE: 3. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT BREAD IN HALF LENGTHWISE; THEN INTO 100 PORTIONS. NOTE: 4. IN STEP 3, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED. SERVING SIZE: 1 SANDWIC | Active | Hot Pastrami Sandwich | ||
| Pies_And_Pastries | 4 cup Flour 1 lb Margarine 4 x Egg yolks 8 oz Sour cream Filling* | Use prune lekvar, solo filling, apricot preserves, or anything!!!!! Mix flour and oleo like pie dough. Add egg yolks to sour cream, and beat well. Pour into flour mixture and blend with hands. Put on flat plate and over with oleo paper**, cover with dish cloth and put in the refrigerator OVERNIGHT!!!(important!!) Cut off a piece and roll to a square dough. cut squares, then put filling in the middle, shape it*** brush with egg yolk. Put in 350 F oven and cook until golden brown (10-15 minutes) ** Oleo paper- cut a paper bag into a sheet slightly bigger than your plate. With the empty oleo wrapper, oil the brown paper. Cover dough with oiled side down! ***Cookies are shaped like this, two opposite corners fold together, fasten with a little water. After baking- dust with confectioner's sugar. | Active | Hungarian Pastry | ||
| Pies_And_Pastries | 2 cup all-purpose flour 1/2 pt sour cream 1/2 lb butter * see note pineapple jam or one of choice apricot jam or one of choice coconut flakes chopped nuts Maraschino cherries chopped Powdered sugar | Mix flour, sour cream and butter. Divide into 3 equal parts and roll into balls. Wrap in wax paper and chill overnight. Next day, roll in oblong shape (very thin) and spread with jams. Sprinkle coconut, nuts and cherries. Roll up like jellyrolls. Bake in moderate oven (around 350 degrees) until brown. Sprinkle with powdered sugar. Slice and serve. NOTE: To make a variety I use different types of Jams or Preserves to make a variety of flavors. One of mine is with blueberry Preserves and Cherry Preserves. But use you own imagination and taste. NOTES : You must use real butter as margarine will not work for this dough. Also the thinner you roll out the dough the better the strudel is. This recipe was given to me in California in 1961 by a Jewish family and the title is what they called it. I usely make a double batch as soon as I take it out of the oven everyone is cutting into one of the rolls or two. | Active | Jewish Strudel | ||
| Vegetables | Serves 2 3 tomatoes pinch of oregano 1 beet tsp. honey 2 garlic cloves pinch of basil 1/2 onion pinch of thyme 1 tsp. Good Tasting Yeast pinch of sea salt 1/2 tsp. freshly ground pepper tsp. simulated chicken base (optional) | Blend tomatoes till liquid. Add remainder of ingredients and blend for one minute. Heat for four minutes then add finely chopped vegetables of your choice. Example, green beans, celery, red pepper, or carrots. Cook at low heat for additional 10 minutes. A hardy filling soup under 100 calories per serving. The enzymes will be destroyed because of cooking over 120 degrees but vitamins and minerals will be intact because of short cooking time. This is a beautiful soup because of the bright red color. It has a rich look and taste and is completely fat free! | Active | Savory Sunset | ||
| Special_Filipino_Delicacies | * 1 bundle Kangkong * 1 piece whole egg * 1/2 cup all purpose flour * 1 1/4 cup cornstarch * 1 cup cold water * 1/4 teaspoon salt * 1/4 teaspoon pepper * Cooking oil | # Separate the leaves from stalk. (use stalk for other cooking) # Wash leaves and drain well. # In a mixing bowl, beat egg # Add cold water, cornstarch, flour, salt and pepper. # Whisk well. # Heat oil in a deep fryer. # Dip Kangkong in batter and let excess batter drip before deep-frying. # Cook until nice and crunchy. # Drain well in a kitchen towel. # Serve with any favorite dip. | Active | Kangkong Chicharon | ||
| Special_Filipino_Delicacies | # 1 kilo ground pork # 2 cups diced ham # ½ cup grated carrots # 1 cup pickle relish # ½ cup raisins # ¼ cup green bell pepper (minced) # ¼ cup red bell pepper (minced) # 6 whole eggs # 1 cup grated cheddar cheese # Pinch of salt & pepper | # In a mixing bowl, mix all ingredients well. # Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends. # Steam or bake in oven until firm cooked. # Let cool and refrigerate. # Serve chilled and sliced. | Active | Embutido (A home-made sausage) | ||
| Special_Filipino_Delicacies | * I kilo fresh tuna (cut into chunk cubes) * 1 cup vinegar * ½ cup calamansi juice * 1 head of garlic (minced) * 1 big onion (minced) * 2 tablespoons ginger (minced) * 3 pieces chili pepper (minced) * Pinch of salt & pepper * ½ cup chicharon (ground) | 1. Wash the tuna and drain well. 2. In a bowl, mix all the ingredients except for chicharon. 3. Transfer to a serving container and top with chicharon. 4. Chill and serve. | Active | Kinilaw na Tuna | ||
| Vegetables | 450 g Okra, chopped 115 g Yellow lentils 1 Unripe mango, peeled and stoned 2 pieces Medium-sized onions, sliced 2 pieces Fresh red chilies, seeded and sliced 1 piece Tomato, sliced 3 tbsp Vegetable oil 2 tbsp Fresh coriander, chopped 1 1/2 tsp Chili powder 1 tsp Ginger, crushed 1 tsp Garlic, crushed 1 tsp Ground coriander 1/2 tsp Onion seeds 1/2 tsp Ground fenugreek 1/4 tsp Ground turmeric | * Wash lentils thoroughly and put in a saucepan with just enough water to cover, then bring to a boil and cook until soft but not mushy, drain and set aside. * Heat oil in a wok and add the onion seeds and fry until they begin to pop, then add the onions and fry till golden brown. * Lower the heat and add ginger, garlic, chili powder, ground turmeric, ground fenugreek, and ground coriander. * Slice the mango, then add with the okra, Stir well and add the red chilies and fresh coriander. and continue to stir for approx. 3 minutes or until the okra is well cooked. * Stir in the cooked lentils and sliced tomato, then cooked for another 3 minutes. * Serve immediately. | Active | A tangy and spicy okra dish. | ||
| Vegetables | 450 g Eggplants 120 g Lean pork, thinly shredded 3 pieces Red chilies, soaked in water (10 minutes) 1 clove Garlic, finely chopped 1 tsp Ginger, finely chopped 1 tsp Spring onion, white part only, finely chopped 2 tsp Cornflour paste 1 tbsp Light soy sauce 1 tbsp Light brown sugar 1 tbsp Chili bean sauce 1 tbsp Chinese rice wine 1 tbsp Rice vinegar 2 tbsp Cooking oil - For garnish, 1 tsp of finely chopped spring onion, green part only and a few drops of sesame oil. | * Prepare eggplants by strip-cutting it into short, chip-size pieces. Skin can be left on or peeled off depending on preferences. * Cut soaked red chilies into two or three small pieces and discard seeds. * Heat oil in wok or pan and deep-fry the eggplant strips for approx. 3 minutes or until limp. Remove and drain. * Leave approx. 1 tablespoon of oil in the wok and add garlic, ginger, chilies and white spring onions and stir-fry for approx. 1 minute. * Add in the pork shreds and stir-fry for another minute or until it becomes pale in color. * Add the rest of the seasonings, increase the heat, and bring the mixture to a boil. * Add the eggplant to the wok, stirring frequently, and braise for approx. 20 seconds, then thicken the sauce with the cornflour paste, stirring until smooth. * Garnish with green spring onion and a few drops of sesame oil. | Active | Eggplants or aubergines stir-fried with seasonings. | ||
| Vegetables | 6 Medium sized potatoes, cut into 5mm slices 3 pieces Curry leaves 3 cloves Garlic, thinly sliced 2 pieces Medium-sized onions, sliced 1 piece Fresh red chili, seeded and sliced 1 piece Fresh green chili, seeded and sliced 3 tbsp Vegetable oil 1 tbsp Coriander, chopped 1 tsp Dried red chili, crushed 1/2 tsp White cumin seeds 1/2 tsp Mixed onion, mustard and fenugreek seeds 1/2 tsp Fennel seeds 1/2 tsp Fresh root ginger, shredded | * Heat oil in a wok until very hot, then lower heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies and curry leaves. Stir-fry for approx. 1 minute then add the onion slices and fry for 5 minutes or until the onions are golden brown. * Add the potatoes, coriander and fresh red and green chilies to the wok and mix well. * Cover tightly with a lid and cook over very low heat for approx. 5 - 7 minutes or until the potatoes are tender. * Remove the lid and transfer to a serving plate. | Active | Spicy Balti Potatoes Recipe | ||
| Vegetables | 1 packet Tofu, cut in twelve pieces 175 g Chinese leaves, cut into the size of the mangetouts 75 g Straw mushrooms, cut lengthwise if large 75 g Bamboo Shoots, sliced and drained 50 g Mangetouts (snowpeas), top and tail 10 g Dried Chinese mushrooms, soaked in water 30 minutes, 4 tbsp Vegetable oil 1 tbsp Light soy sauce 1 tsp Salt 1/2 tsp Light brown sugar - A few drops of sesame oil | * Soak Chinese mushrooms in cold water for approx. 30 minutes, rinse and discard the hard stalks, if any. * Harden the tofu pieces by placing them in a wok of boiling water for approx. 2 minutes. Remove and drain. * Heat oil in a saucepan or casserole. Lightly brown the tofu pieces on both sides and remove with slotted spoon and set aside. * Combine all the vegetables in the pan and stir-fry for approx. 2 minutes, then add the tofu, salt, sugar and soy sauce. Continue stirring for 1 minute, then cover and braise for 2 - 3 minutes. * Sprinkle with sesame oil and serve. | Active | Braised Mix Chinese Vegetables Recipe | ||
| Special_Filipino_Delicacies | Pork # 1 kilo pork with fat (cut into chunk cubes) # 1 head of garlic (diced) # 1 onion (diced) # 2 laurel leaves # 2 teaspoons salt # 1 teaspoon cracked black pepper # Oil Sauce * 1/4 cup vinegar * 1/4 cup soy sauce * 4 cloves garlic (minced) * 3 pieces chili pepper (minced) * Juice of 1 calamansi * 1/2 teaspoon brown sugar | 1. Boil pork in water, salt & pepper, garlic, onion and laurel leaves, lower fire and let simmer until pork is tender. 2. Strain well and deep fry in hot oil until crunchy. 3. In a bowl, mix all the sauce ingredients well. 4. Serve hot with sauce. | Active | Lechon Kawali | ||
| Vegetables | 1 cup Cooked AM 7 Grain Cereal cooled 2 cup AM Brown Wild Rice & Herbs (Quick), cooked & cooled 16 oz Canned peas and carrots drained 1/2 cup Celery, chopped 1/2 cup Onion, chopped 1/2 cup Cucumbers, diced 1/8 cup Chopped pimientos 1/2 tsp Onion powder 1/2 tsp Garlic powder Vegetable seasoning to taste | * Toss ingredients together with mayonnaise or salad dressing of choice. * Chill. Serve on a bed of alfalfa sprouts. | Active | rain - Rice and Vegetable Salad | ||
| Special_Filipino_Delicacies | * ½ kilo milkfish or fresh water carp (well cleaned and scaled) * 2 cups cold rice, not burnt * 100 grams garlic (crushed) * 100 grams ginger (minced) * 100 grams red onion (chopped) * 6 lime wedges * Pinch of salt and pepper ½ cup patis (fish sauce) * ½ cup white vinegar * ½ cup water | 1. In a bowl, mix all ingredients by hand, mashing everything well. 2. Pour into a big mouthed bottle. 3. Stick fishes into the bottle. 4. Seal the bottle well and keep for 1-2 weeks 5. After 2 weeks the fish should be ready. | Active | Burong Isda | ||
| Special_Filipino_Delicacies | # 1 whole chicken (cut into parts) # 4 big potatoes (peeled, quartered and deep fried) # 1 head of garlic (minced) # 1 onion (minced) # 1 red bell pepper (quartered) # 1 green bell pepper (quartered) # 1 ½ cup coconut milk # 1 cup coconut cream # 2 tablespoons curry powder # 4 pieces hot chili pepper (minced) # Pinch of salt & pepper | # In a casserole, heat oil and saute garlic and onion. # Add in chicken and brown a little. # Pour in coconut milk. # Cook until chicken is tender. # Add in potato, bell pepper, hot chili pepper, curry powder and coconut cream. # Season with salt & pepper. | Active | Kusina at iba pa! - The Premier Filipino Recipe Portal | ||
| Vegetables | 1/2 cup chopped onion • 1/2 cup chopped red or green pepper • 1 teaspoon minced garlic • 1/2 small jalapeño chili, veins and seeds discarded, minced • 1 1/4 teaspoons dried thyme leaves • 1/4 teaspoon ground allspice • 1 tablespoon vegetable oil • 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth • 2 cans (15 ounces each) Red or Black beans or 3 cups cooked dry-packaged Red or Black beans, rinsed, drained • 2 cups cubed peeled sweet potatoes (1/2-inch cubes) • 3 tablespoons lime juice | 1. Sauté onion, pepper, garlic, jalapeño, thyme, and allspice in oil in medium saucepan 3 to 4 minutes. 2.Add chicken broth, beans and sweet potatoes to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until sweet potatoes are tender, 10 to 15 minutes. Stir in lime juice. Serve over rice. | Active | Jamaican Beans and Rice | ||
| Vegetables | • 1 pound dry packaged Navy beans • 8 ounces sliced bacon, cubed • 2 cups chopped onions • 2 teaspoons minced garlic • 1/3 cup unsulphured molasses • 1/3 cup packed light brown sugar • 2 teaspoons prepared mustard • 1/2 teaspoon dry mustard • 1/4 teaspoon ground allspice • 2 bay leaves • 2 teaspoons salt • 1 teaspoon pepper | 1. Place beans in large saucepan with water to cover by 2 inches; heat to boiling and boil 2 minutes. Let stand, covered, 1 hour; drain. Return beans to pan and enough water to come to the top of the beans; heat to boiling. Reduce heat and simmer, covered, until tender but not soft, 30 to 40 minutes. Transfer beans and liquid to bean pot or 3-quart casserole. 2. Stir bacon and reamining ingredients into beans. Bake, covered, at 250F degrees for 1 hour; uncover and bake until desired thickness, 4-6 hours, stirring every hour. | Active | New England Baked Beans | ||
| Vegetables | * 14 cups water * 2 onions, chopped * 2 large carrots, sliced * 2 potatoes, peeled and cubed * 2 green bell peppers, diced * 1 (28 ounce) can whole peeled tomatoes with liquid, mashed * 1 tablespoon chicken bouillon powder * 1/4 teaspoon ground black pepper * 2 teaspoons curry powder (optional) * 3 cups finely shredded cabbage * 2 stalks celery, chopped * 1 1/2 cups cauliflower florets * 3 teaspoons dried dill weed | 1. In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender. 2. Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste. | Active | Fat-Free Vegetable Soup | ||
| Vegetables | 3.5 oz spinach 1 tablespoon olive oil 1 leek, thinly chopped 2 garlic cloves, minced 1.5 cups chopped mushrooms 10.5 oz firm tofu, chopped 1 teaspoon chili powder 1 teaspoon paprika 1 tablespoon chopped parsley 1.5 cups fresh whole wheat breadcrumbs 1 tablespoon olive oil 4 whole wheat hamburger buns and salad to serve FRIES 2 large potatoes 2 tablespoons flour 1 tsp chili paprika 2 tablespoons olive oil | 1. To make the burgers, cook the spinach in a little boiling water for 2 minutes. Drain thoroughly and pat dry with kitchen paper. 2. Heat the oil in a skillet and saute the leek and garlic for 2-3 minutes. Add the remaining ingredients, except the breadcrumbs, and cook for 5-7 minutes until the vegetables have soft. Add the spinach and cook for one minute. 3. Transfer the mixture to a food processor and process for 30 seconds, until almost smooth. Transfer to a bowl, stir in the breadcrumbs, mix well, and leave until cool. Using floured hands, form the mixture into four equal size burgers. Chill for 1 hour. 4. To make the fries, cut the potatoes into thin wedges and cook in boiling water for 10 minutes. Drain and toss in the flour and chili powder. Lay the fries on a cookie sheet and brush with the oil. Cook in a preheated oven 400F, for 30 minutes or until golden. 5. Meanwhile heat 1 tablespoon oil in a skillet and cook the burgers for 8-10 minutes, turning once. Serve with the salad in a bap with the fries. Serves 4 | Active | Vegetable Burger & Fries | ||
| Vegetables | 1 large eggplant cut into 1 inch cubes 1 tablespoon salt 2 tablespoon olive oil 2 garlic cloves, minced 1 fresh green chili 1 teaspoon grated root ginger 1 onion, finely chopped 2 teaspoons garam masala 1 teaspoon ground tumeric 1 tbsp tomato paste 3 cups vegetable broth 1 tablespoon lemon juice 8 oz potatos, diced 1 cup cauliflower florets 8 ounces pumpkin, chopped 8 ounces frozen green beans 2/3 cup coconut milk salt and pepper 2 tbsp shredded coconut to serve | 1. Layer the eggplant in a bowel, sprinkling with salt as you go. Set aside for 30 minutes. 2. Rinse well under cold running water to remove all the salt. Drain and pat dry with kitchen paper. Set aside. 3. Heat the oil in a large pan. Add the garlic, chili, ginger, onion and spices and fry over a medium heat, stirring occasionally for 4-5 minutes, until lightly browned. 4. Stir in the tomato paste, broth, lemon juice, potatoes and cauliflower and mix well. Bring to the boil, lower the heat, cover and simmer for 10 minutes. 5. Stir in the eggplant, pumpkin, green beans and coconut milk and season to taste with salt and pepper. Return to the boil and continue to simmer, uncovered, for a further 15 minutes, or until tender. 6. Serve immediately garnished with coconut and thick slices of rye bread. | Active | Coconut Vegetable Curry | ||
| Vegetables | 1 med Pepper, any colour 1 lrg Carrot 2 1/2 x Florets cauliflower 1 x Chunky onion or shallots 1 tsp Garlic powder 1/4 tsp Turmeric powder 1 1/2 tsp Salt 1 tsp Sugar 2 tbl Oil PEANUT SAUCE 146 gm Peanuts, roasted and blended 1/4 tsp Cumin powder 1/4 tsp Coriander powder 1/2 tsp Chilli powder 1 1/2 tbl Water 3 tbl Sugar 1/2 tsp Salt | * Peanut sauce: Add all the spices and peanuts, water, salt and sugar. * Keep stirring into a thick and tasty sauce. * Clean and rinse the vegetables and cut into bite sized pieces. Mix vegetables with garlic, turmeric, salt, sugar and oil. Skewer the vegetables and barbecue, dip into sauce and serve. | Active | Barbecued Vegetables with Peanut Sauce | ||
| Special_Filipino_Delicacies | * 1/2 kilo pork fat (ground) * 1 kilo lean pork (minced) * 1/2 cup red wine vinegar * 1 teaspoon fine oregano * 1 small head of garlic (finely minced) * 1 1/2 tablespoon iodized salt * 1 teaspoon paprika * 1 teaspoon peppercorn (crushed) * 1/2 teaspoon red pepper (crushed) * 1/4 teaspoon sugar * Pig's small intestine for casing (cleaned and dried) | 1. In a bowl, mix all ingredients thoroughly except for intestines. 2. Stuff into intestines for casing, but first making sure that the casings have been well cleaned. Measurements of each sausage should be 2 1/2 inches for longanisa. 3. Chill and fry. 4. Serve hot w/ garlic rice. | Active | Longanisa Espanyola | ||
| Special_Filipino_Delicacies | * 1/2 kilo pork fat (ground) * 1 kilo lean pork (minced) * 2 tablespoons white vinegar * 2 1/2 tablespoons soy sauce * 2 1/2 tablespoon white sugar * 2 tablespoons garlic (finely minced) | 1. In a bowl, mix all ingredients thoroughly. 2. Cover the bowl well and chill for 1 week. 3. Hand roll into sausages or stuff into casings of pig's small intestine (cleaned and dried). 4. If stuffed in casing, prick the casing first, add a little amount of water and cook the sausages in its own fat. | Active | Longanisa Filipino | ||
| Vegetables | 1 cup split red lentils 1/3 cup long grain brown rice 5 cups vegetable broth 1 leek, cut into thick slices 3 garlic cloves, minced 14 ounce can chopped tomatoes 2 teaspoons curry powder 1 teaspoon chili powder 1 red bell pepper, seeded and sliced 1 cup broccoli florets 8 small ears corn, halved lengthways 1/2 cup green beansil salt and pepper | 1. Put the lentils, rice and vegetable broth in a large flameproof casserole and cook over a low heat, stirring occasionally for 20 minutes. 2. Add the leek, garlic, tomatoes and their can juice, curry powder, chili powder, and all the vegetables to the pan. 3. Bring the mixture to the boil, reduce the heat, cover and simmer for a further 15 minutes or until the vegetables are tender. 4. Season with salt and pepper to taste and serve immediately. | Active | Lentil & Rice Casserole | ||
| Vegetables | HUMMUS 14 ounce can chickpeas (garbanzo beans) juice of 1 large lemon 2 tablespoons chopped parsley 5 tablespoon tahini 2 tablespoon olive oil 2 garlic cloves, minced salt and pepper chopped parsley and black olives, to garnish TOASTS 1 loaf italian flatbread, sliced 2 garlic cloves, minced 1 tablespoon chopped parsley 4 tablespoons olive oil | 1. To make the hummus, drain the chickpeas, reserving a little of the liquid and put them in a blender and process, gradually adding the reserved liquid and lemon juice. Blend well after each addition until smooth. 2. Add the tahini and all but 1 teaspoon of the olive oil. Add the garlic, parsley, season to taste and blend again until smooth. 3. Spoon the hummus into a serving dish and smooth the top. Drizzle the remaining olive oil over garnish with chopped parsley and black olives. Set aside in the refrigerator to chill while you are preparing the toasts. 4. Place the slices of ciabatta on a broiler rack in a single layer. 5. Mix the garlic, parsley and olive oil together and drizzle over the bread slices. Cook under a hot broiler, turning once, for about 2-3 minutes, until golden brown. Serve the toasts immediately with the hummus. | Active | Hummus & Garlic Toast | ||
| Special_Filipino_Delicacies | * 1 Kilo squid * 1/2 cup water * 1 cup white vinegar * 1 teaspoon peppercorn * 1 pinch of salt * 1 head garlic (roughly chopped) * 1 medium onion (roughly chopped) * 3 pieces tomatoes (diced) * 1/2 tablespoon sugar (optional) * 3 tablespoons oil | Wash and clean squid well, making sure the black tint does not burst as it will give bitter taste. In a deep pan, bring the water to a boil along with the squid, vinegar, pepper and salt until squid is cooked. Take out the squid, set aside. Strain the sauce, set aside. In another pan, saute' garlic, onion and tomatoes. Add the squid and pour the rest of the sauce. Add sugar if desired and allow it to thicken or be a little dry in consistency. | Active | Squid Adobo | ||
| Vegetables | 1 cup fifteen bean mixture, soaked overnight and drained, (see note) 7 cup water 1 tbl canola oil 1 lrg red onion, diced 1 lrg green or red bell pepper seeded and diced 2 stalk celery, diced 2 x cloves garlic, minced (2 to 3) 2 cup peeled and diced butternut squash 15 oz canned stewed tomatoes 1/4 cup tomato paste 1 tbl dried oregano 1 tbl chili powder, up to 2 1 1/2 tsp ground cumin 1 tsp ground black pepper 1 tsp salt | * MAKES 6 TO 8 SERVINGS. VEGAN * This stick-to-your ribs chili explodes the myth that vegetarian food leaves one feeling hungry. * In a large saucepan, combine 15-bean mixture and water: bring to a simmer. * Cook uncovered over medium-Low heat, stirring occasionally, until beans are tender, about 1 1/2 hours. Drain; reserve 3 cups cooking liquid. * In another large saucepan, heat oil. Add onion, bell pepper, celery and garlic; saute 5 to 7 minutes. Stir in cooked beans, cooking liquid, squash, stewed tomatoes, tomato paste and seasonings. Cook 30 minutes over low heat, stirring occasionally. Remove from heat, cover and let stand 5 to 10 minutes before serving. * Ladle chili into bowls. Serve with warm French or Italian bread if desired. * Makes 6 to 8 servings. * NOTE: 15-bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts dried black-eyed peas, red kidney beans, white kidney (cannellini) beans, green lentils, split peas, black beans, yellow split peas, navy beans, cranberry * (Roman, shell or shell- out) beans, great Northern beans, pinto beans, small white limas. red lentils, cow peas (field peas) and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varieties. | Active | Bean-and-Winter Squash Chili | ||
| Special_Filipino_Delicacies | * 6 pieces Tilapia fish (cleaned and scaled) * 4 cloves garlic (crushed) * 1 medium red onion (cut into eight) * 1 red bell pepper (sliced) * 1 green bell pepper (sliced) * 1 small ginger (sliced) * 1 big eggplant (cut into eight) * 1/2 cup squash (sliced) * 1 medium ampalaya - bitter gourd - (cut into eight) * Salt to taste * 2 cups coconut milk * 1 cup vinegar | 1. In a casserole, arrange fish and spices. 2. Pour in vinegar and coconut milk. 3. Boil for five minutes. 4. Add squash and eggplant and cook until almost done. 5. Add onions, red and green peppers and ampalaya (bitter gourd). 6. Season with salt. 7. Cook until vegetables are done. 8. Serve hot with steamed rice. | Active | Ginataang Tilapia | ||
| Special_Filipino_Delicacies | 2 tablespoons cornstarch 2 cups water ½ cube pork broth 2 tablespoons soy sauce 2 tablespoons brown sugar 1 teaspoon black pepper | 1. In a sauce pot, bring 2 cups water to a boil, lower heat and put in pork cube. 2. Dilute 2 tablespoons cornstarch in 3 tablespoons water 3. Add in cornstarch, soy sauce, brown sugar and black pepper 4. Stir well & bring up to a boil until cornstarch is cooked & sauce thickens in consistency | Active | Lumpia Sauce | ||
| Vegetables | 2 cup Pearled Barley soaked in 4 C water overnite 1 cup Mushrooms optional 2/3 cup Zucchini sliced 1 x Onion chopped 3/4 cup Carrots sliced 1 tsp Thyme 1 tsp Sage Salt And Pepper to taste | * We had this for breakfast this am but you may prefer it for dinner or lunch. * In the AM, cover, bring to a boil, reduce heat and simmer for about 20 - 30 minutes. * Makes enough for several meals. * Obviously, use whatever veggies you prefer. I like to season it with vegetarian chicken flavor broth mix, but I am out. Add more broth and you have a great soup! | Active | Vegetable Pilaf | ||
| Special_Filipino_Delicacies | ¼ kilo pork (minced) ¼ kilo chicken (minced) 1 kilo beef (minced) 1 kilo veal (minced) Pinch of salt and pepper to taste 1 cup Worcestershire sauce 1 tablespoon thyme laurel leaves (crushed) | 1. In a bowl, mix all ingredients well. 2. Season to your taste. 3. Line loaf pan with aluminum foil. 4. Fill in loaf pans with meat mixture. 5. Bake in oven for 45 minutes in mark 5 until cooked. 6. Serve hot with your favorite sauce. | Active | Meat Loaf | ||
| Special_Filipino_Delicacies | * 25 pieces dried taro root (dahon ng gabi) * ½ kilo pork (cut into small cubes) * 3 cups grated coconut * 2 cups water * 1 big head of garlic (minced) * 2 small onions (minced) * 1 tablespoon ginger (grated) * ½ cup small dried shrimps (soaked) * 6 pieces hot chili pepper (minced) * ½ cup alamang * 3 tablespoons oil | # Wash dried taro root and separate leaves from stalks. # Discard the prickly part of the stalk. # Cut into 1 " # Extract the cream from the grated coconut. # In a pan, sauté garlic, onion, ginger, pork meat and stir. # Add in dried shrimp, hot chili pepper, alamang, and the stalks. # Cook until stalks are tender. # Stuff Taro root leaf with 2 tablespoons of mixture. Wrap well. # Arrange stuffed leaves in a casserole and pour in coconut cream. # Cook until coconut cream excretes its oil and stuffed leaves are cooked well. | Active | Laing | ||
| Vegetables | POTATO SALAD WITH SWEET PEPPERS 16 x new red potatoes Coarse salt for boiling water 1 x red bell pepper seeded, chopped 1/2 x red onion chopped 1/4 cup chopped fresh mint 1/4 cup chopped flat-leaf parsley 3 tbl red wine vinegar 1/3 cup extra virgin olive oil Coarse salt to taste Freshly-ground black pepper to taste 3 BEAN SALAD 1/2 lb fresh green beans washed, and cut into thirds 2 tsp Dijon mustard - (rounded) 2 tsp sugar 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil 1 can red kidney beans - (15 oz) rinsed, drained 1 can garbanzo beans - (15 oz) rinsed, drained 1/4 cup chopped flat-leaf parsley Coarse salt to taste Freshly-ground black pepper to taste | * Place red potatoes in a pot and cover with water. Place pot on stove, cover and bring to a boil. Liberally salt water with coarse salt. Place a colander over boiling pot. * Take your first ingredient from the bean salad, 1/2 pound cut fresh green beans, and place them in the colander. Cover the colander with pot lid. Steam beans 5 minutes while potatoes boil below. Remove beans and cold shock under running water. Drain green beans and set aside. * When the potatoes are just tender, about 12 minutes, remove from heat, turn off burner, drain potatoes and cold shock them under running water until just cool enough to handle. Coarsely chop potatoes and return them to the warm pot. * Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes until they mash up a bit and salad has a spoonable consistency. Season with salt and pepper, to taste, and transfer to a serving bowl. * In a bowl, combine mustard, sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing. Season salad with salt and pepper, to taste, and serve. * This recipe yields 8 servings of each salad. | Active | Terrific Salad Sides: 3 Bean Salad and Potato Salad | ||
| Special_Filipino_Delicacies | # ½ kilo pork (diced) # 1/8 kilo pork liver (diced) # 1 small head of garlic (minced) # 1 small onion (minced) # 2 pieces laurel leaves # 3 tablespoons oil # ½-cup vinegar # 3 tablespoons patis (fish sauce) # 2-cups stock # 1-cup pig blood (frozen) # 4 long green peppers # 2 teaspoons sugar # 1 teaspoon salt # ½ teaspoon black pepper | # In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. # In a casserole, heat oil and saute garlic and onion for a minute. # Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. # Add in vinegar and bring up to a boil without stirring. # Lower heat and allow simmering uncovered until most of the liquid has evaporated. # Add in stock and allow simmering for 5 minutes. # Add in blood, sugar and long green peppers. # Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling. # Serve hot with puto. | Active | Dinuguan - Pork Blood Stew | ||
| Special_Filipino_Delicacies | # 1 kilo goat's meat (cut into chunk cubes) # Pinch of salt & pepper # 1 cup vinegar # 1 big head of garlic (minced) # ½ cup oil # 1 small head of garlic (minced) # 3 onions (minced) # 12 pieces red tomatoes (diced) # 5 tablespoons tomato paste # 6 pieces hot chili pepper (minced) # 8 cups stock # ½ kilo beef liver (minced) # ¼ teaspoon Spanish paprika # 2 red bell pepper (quartered) # 2 green bell pepper (quartered) # ½ cup pitted green olives # ½ cup cooked chickpeas # 1 cup grated cheese | # In a bowl, marinate meat in salt & pepper, vinegar and garlic for 2- 4 hours. # In a casserole, brown meat and set aside. # Sauté garlic, onion, tomatoes, and add in tomato paste, stir. # Add in hot chili pepper and stock. # Add in browned meat and bring to a boil. # Allow simmering until meat is cooked and tender. # Add in minced liver and Spanish paprika. # Add in bell peppers, olives, chickpeas and grated cheese. # Serve hot. | Active | Kalderetang Kambing (Goat Kaldereta) | ||
| Special_Filipino_Delicacies | # 1 kilo beef sirloin (cut into chunk cubes) # ½-cup pork fat (julienne) # 6 medium potatoes (quartered) # 4 onions (quartered) # 1-cup beef stock # 2 bay leaves # 2 pieces red bell pepper (quartered) # ½ -cup vinegar # 1-cup tomato puree # Pinch of salt & pepper # 2 tablespoons olive oil | # Make an incision on each beef chunks and insert pork fat. # In a casserole, place beef, bay leaves, vinegar, tomato puree, salt & pepper and beef stock. # In medium heat, allow simmering until beef is tender. # Add in potatoes, onions, and bell pepper. # When potatoes are fork-soft and sauce has thicken, stir in olive oil. | Active | Mechado | ||
| Vegetables | 6 lrg Poblano peppers, sliced 2 med Onions, chopped 1 tbl Olive oil, or vegetable oil 2 1/2 lb Russet potatoes, unpeeled, cooked, cubed 2 cup Cooked barley 2 tbl Finely chopped cilantro leaves 1 tsp Dried cumin Salt & cayenne to taste | * Saute peppers & onions in oil in large skillet until crisp tender, about 5 minutes. Add potatoes;, saute until browned, 5-8 minutes. Add barley to skillet; cook over medium heat until hot through, 3-4 minutes. Stir in cilantro & cumin. Season to taste with salt & pepper. * Makes 4 servings. | Active | Peppers and Potatoes | ||
| Special_Filipino_Delicacies | * 3 cups munggo (mung bean) * 4 cups stock * 1 small head of garlic (minced) * 1 small onion (minced) * 4 pieces tomatoes (diced) * 3 cups water * 1 tablespoon oil * 1-cup malunggay leaves * Pinch of salt & pepper * Patis (fish sauce to taste) | 1. Boil munggo beans in water until tender, strain and set aside. 2. In a pot, heat oil and sauté garlic, onion, tomatoes. 3. Add in munggo and stock. 4. Season with salt & pepper and patis. 5. Add in the malunggay. 6. Serve hot | Active | Munggong Guisado | ||
| Vegetables | 3 tbl Unsalted butter 1 1/2 cup Barley 1 med Bunch scallions (white & Green portions), thin slice 10 x Oil-packed sun-dried tomato Halves, sliced 1/4" thick 1 1/2 tsp Salt 1/2 tsp Freshly ground pepper 4 1/2 cup Boiling water | * Melt the butter in a medium saucepan. Add the barley and cook over high heat for 2 minutes, stirring frequently. Add the scallions and cook for 1 minute, stirring constantly. Add the sun-dried tomatoes, salt and pepper. * Stir in the boiling water and return to a boil. Reduce the heat to low, cover and cook, stirring occasionally, until the barley is chewy, 35 to 40 minutes. * Serve with the roast veal and the sauteed broccoli rabe. | Active | Sun-Dried Tomatoes and Scallions | ||
| Special_Filipino_Delicacies | * 1/2 kilo beef (tender cut from sirloin or round) cut into chunk cubes * 2 oxtail * 2 pig hocks * 7 cups water * Pinch salt & pepper * 1/2 cup oil * 4 tablespoons atsuete oil * 2 heads garlic (minced) * 2 medium sized onions (diced) * 1/2 cup bagoong alamang * 3 cup ground nuts or 4 cups of peanut butter * 1/4 cup ground toasted rice * 5 pieces eggplant (sliced into rings) * 1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water) * 1 bundle sitaw (string beans) cut to 2" long | 1. In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface. 2. Take out the meat, set aside, keep stock for later. 3. In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts) 4. Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter) 5. Simmer until all flavors are incorporated, then add the vegetables. 6. Make sure vegetables is well cooked and not soggy. 7. Serve hot with bagoong with calamansi and chili pepper. | Active | Kare kare | ||
| Vegetables | 5 cup torn mixed salad greens 1 med carrot 1 cup sliced fresh mushrooms 1/2 cup crumbled feta cheese (2 oz.) 1/2 cup coarsely chopped pitted kalamata olives 1 med cucumber, halved, seeded, and sliced 1/4 inch thick (1 3/4 cups) 1/4 cup sliced green onions 1/2 cup mayonnaise or salad dressing 1/4 cup plain low-fat yogurt 1 tsp finely shredded orange peel 1/2 x to 3/4 tsp. crushed red pepper 1/8 x to 1/4 tsp. ground black pepper 1 med orange, peeled and sliced 1/4 cup coarsely chopped walnuts Orange peel strips (optional) | * Place salad greens in a 2 1/2- to 3-quart clear straight-sided bowl or souffle dish. Peel carrot. Using vegetable peeler carefully cut carrots into long, paper-thin ribbons. Set aside. Layer atop salad greens in the following order: mushrooms, 1/4 cup of the cheese, olives, cucumbers, carrot ribbons, and green onions. * For dressing, in small bowl combine the mayonnaise or salad dressing, yogurt, orange peel, crushed red pepper, and ground black pepper. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with the remaining 1/4 cup cheese. * Cover salad tightly with plastic wrap. Chill for 2 to 24 hours. Garnish with orange slices, walnuts, and orange peel strips. Just before serving toss to coat vegetables. 6-8 SVG. * Make Ahead: Assemble this salad up to 24 hours before serving. Garnish and toss just before serving. | Active | 24 Hour Vegetable Salad | ||
| Vegetables | 4 x Seven-ounce filet mignons Five peppercorn mix - (2 black, 2 white, 2 green, 2 pink, 1szechwan) 1 cup Canola oil 1 tbl Chopped garlic 1 x Rosemary sprig Salt to taste Celeriac Potato Cake see * Note Fried Garlic And Baby Spinach Saute see * Note Basil Oil see * Note 1 cup Demi-glace (optional) | * Coat the beef with the peppercorns and marinate in oil, garlic and rosemary for 4 hours or overnight, refrigerated. * Season beef with salt and sear in a heavy pan. Turn beef over and place in 375 degree oven for 8 to 12 minutes depending on thickness of filet. Cook until medium-rare. * Place beef on top of a Celeriac Potato Cake so that it will absorb the juices of the beef. Make 3 mounds of the Fried Garlic And Baby Spinach Saute around the beef and drizzle with Basil Oil and demi-glace. * This recipe yields 4 servings. * Suggested Wine: Villa Caffagio, Chianti Classico, Vendemmia, 1996 * Comments: The original recipe title as listed is "5 Peppercorn Beef Tenderloin With Celeriac-Potato Cake Fried Garlic And Baby Spinach Saute With Basil Oil". | Active | Peppercorn Beef Tenderloin with Celeriac Potato Cake | ||
| Special_Filipino_Delicacies | # 1 kilo long shrimps (peeled and black vein cleaned out, but tail in tacked) # Pinch of salt & pepper # 2 teaspoons calamasi juice Batter # 2 whole eggs (slightly beaten) # 1½ cup cold water # 2 cups all purpose flour # 2 teaspoons baking powder # ½ teaspoons salt # oil Sweet & Sour Sauce # 2 cups pineapple juice # 2 teaspoon sugar # 3 tablespoons banana catsup # 2 teaspoons hot sauce # ¼ teaspoon salt # 3 teaspoons cornstarch diluted in 1 tablespoon of water | # Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying. # Marinate shrimps in salt & pepper and calamansi. # In a bowl, mix water and egg. Add in baking powder, flour and salt. Mix well. # In a deep fryer, heat oil. # Dip shrimps in batter, let drip and deep fry in hot cooking oil until golden and crispy. # In a sauce pot, Mix pineapple juice, sugar, catsup, hot sauce and salt. # Bring to a boil and add cornstarch mixture, thicken. # Serve shrimp with sweet & sour sauce. | Active | Camaron Rebosado | ||
| Vegetables | 1 cup Barley, soaked for 1 hour 1 tsp Toasted sesame oil 1/2 x Onion, diced, optional 1/2 cup Carrot, diced 1/4 cup Burdock roots, sliced 3 cup Water 1/4 tsp Sea salt | * Dry roast the barley in a heavy skillet until it smells lightly toasted. Heat the sesame oil in a saute pan. add the onion, carrot, and burdock, and saute 5 minutes. * Place the barley and vegetables in a large pot with the water an salt. * Cover and bring to a boil. Reduce heat to low, simmer 40 minutes. * Serve in deep bowls. | Active | Barley with Vegetables | ||
| Vegetables | 4 cup Potatoes, * 2 cup Chicken broth, ** 1/2 tsp Salt 1/4 cup Vegetable oil 1/3 cup Onion, chopped 1/2 tsp Sugar 2 tsp Lemon juice 1 x Pepper, as desired | * * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. * Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. * Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. | Active | Potato Salad | ||
| Special_Filipino_Delicacies | * 3 medium bangus (clean, scaled & halved) * 2 small ampalaya (quartered) * 2 small eggplants (quartered) * 1 small ginger (crushed) * 4 pieces long green pepper * 2 cups vinegar * 1 cup water * 1 teaspoon patis (fish sauce) | # In a casserole, arrange vegetables at the bottom. # Add in bangus, long green pepper and ginger. # Pour in vinegar and bring to a boil. # Lower the heat and pour in water. # Allow cooking and season with patis. # Serve hot. | Active | Paksiw na Bangus | ||
| Vegetables | 1 1/2 lb Lean Ground Beef 1/4 cup Bread Crumbs, Dry 2 tbl Barbecue Sauce 1 x Egg, Lg 1/2 tsp Salt FILLING 1 cup Cheddar, Sharp, Shredded 1/4 cup Bread Crumbs, Dry 1/4 cup Green Pepper, Chopped 2 tbl Water | Combine the meat, bread crumbs, barbecue sauce, egg and salt, blending well. Pat the meat mixture into a 14 X 8-inch rectangle on foil or waxed paper. Combine the cheddar cheese, bread crumbs, green pepper and water and pat the cheese mixture over the meat mixture. Roll up roll fashion, starting at the narrow end. Chill for several hours or overnight. Slice into 6 servings and bake in a shallow casserole in a preheated 350 degree F. oven for 25 to 30 minutes. Serve hot. | Active | Cheddar-Filled Beef Rolls | ||
| Vegetables | 1 tbl canola oil 1 lrg yellow onion, diced 1 x green bell pepper, seeded and diced 1 x red bell pepper, seeded and diced 1 cup sliced celery 2 x cloves garlic, minced 28 oz canned crushed tomatoes 16 oz canned red kidney beans 15 oz canned stewed tomatoes, diced 3 tsp chili powder, up to 4 1 tbl dried oregano 2 1/2 tsp ground cumin 1 tsp paprika 1 tsp salt 1 tsp bottled hot sauce, up to 2 1/2 tsp ground black pepper | * MAKES 4 TO 6 SERVINGS. VEGAN * This chili exhibits the quintessential qualities of traditional chili without the meat. It is thick, highly seasoned and very satisfying. * Heat oil in large saucepan. Add onion, bell peppers, celery and garlic. Saute until vegetables are tender, 6 to 8 minutes. Stir in crushed tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Remove from heat; let stand 8 to 10 minutes before serving. * Ladle chili into bowls. Serve with toppings such as shredded low-fat cheddar or Monterey Jack cheese, chopped scallions, chopped red onion or fresh tomato salsa, and warm cornbread or whole wheat bread if desired. * Makes 4 to 6 servings. | Active | A Big Bowl of Red | ||
| Vegetables | red/yellow peppers, whole courgettes, sliced in half lengthways aubergine, thickly sliced sweet potatoes, thickly sliced onions, cut in half MARINADE 75 ml olive oil 1 lrg clov garlic, crushed 30 ml mixed summer herbs, finely chopped salt and freshly ground black pepper | * 1. In a screw top jar combine the marinade ingredients together, shaking well. * 2. Brush the vegetables with the marinade and leave to one side for at least half an hour to enable the flavours to develop. * 3. Before barbecuing brush the vegetable pieces once again with the marinade and sprinkle over some extra seasoning. * 4. Barbecue over a grill, turning frequently. * 5. Alternatively, pierce each whole vegetable with a fork, place on a square of foil, add 2tbsp of marinade, wrap the square of foil around the vegetable and cook in the coals until soft. | Active | Barbecued Vegetables | ||
| Vegetables | 8 x red potatoes (peeled, quartered and boiled) 6 x hard boiled eggs (chopped) 6 tbl prepared mustard 1/4 cup ranch salad dressing 1/4 cup mayonnaise (or enough for desired consistency) 1/4 cup dill pickle relish, drained 1/2 cup sliced olives, drained 1 sm white onion diced salt and pepper to taste Garnish: 2 x dill pickles (quartered) olives (sliced in half) 2 x eggs (hard-boiled) paprika | * Mash cooked potatoes to a chunky state. * Combine all ingredients and mix well. * Place in a serving bowl and smooth out the top. * Garnish: Slice the eggs into thin slices, in the shape of overlapping fans (one on top of the other). * Place in the center of the bowl. * Quarter the pickles and place evenly in a circle around the eggs. * Place a half of an olive between each pickle. * Sprinkle all over lightly with paprika. * Chill before serving. | Active | Barfield Potato Salad | ||
| Special_Filipino_Delicacies | Crust * 5-cups all purpose flour * ½ - cup fat * 4 pieces whole eggs * ¾ - cup water * Cornstarch for dusting the dough 1. Measure all the ingredients. 2. In a large mixing bowl, place flour and add in sugar and fat. 3. Blend until mixture resembles a coarse meal. 4. Add in water, salt & eggs. 5. Pour in the liquid mixtures then mix thoroughly to develop the gluten. 6. Knead until dough is smooth and elastic for about 20 minutes. 7. Form into a large log and divide into two parts. 8. Round the other half of the dough in a greased bowl and rest for twenty minutes. 9. Round the other half of the log into smooth balls, the size of the grapes and let rest for 15-20 minutes. 10. Sheet out dough with a rolling pin dusting with cornstarch until desired thinness. 11. Roll dough over rolling pin and form a 1½ " diameter log. 12. Slice the log thinly and rest for 15-20 minutes. 13. Flatten dough over dough and shape into empanada. 14. Put in the filling and seal the seam well. Filling 1. ½ kilo lean pork (ground) 2. ½ kilo potatoes (cut into cubes) 3. ½ kilo onions (sliced into cubes) 4. 4 tablespoons raisins 5. 3 tablespoons pickle relish 6. 1 teaspoon salt 7. ½ teaspoon black peppercorn (ground) 8. 2 tablespoon sugar 9. 1 gallon fat for frying | 1. In a deep fryer, heat oil and fry potatoes until crunchy. 2. In a pot, boil ground pork with ½ -cup water. 3. Add sugar, raisins and pickles. 4. Add in potatoes and onions. 5. Season with salt & pepper. 6. Drain off excess liquid. 7. Let filling cool before using. 8. Deep fry in hot oil until light golden. Drain in paper towels and let cool. | Active | Empanada / Empanaditas | ||
| Vegetables | 4 cup peeled and diced potatoes 4 lrg garlic cloves peeled 1 tsp salt divided 6 cup water 3/4 cup milk 1/4 tsp freshly ground pepper 1 cup shredded cheddar cheese 2 tbl butter or margarine cut up | # 1. Bring potatoes, garlic, 1/2 teaspoon salt and water to boil in medium saucepan. Reduce heat and cook 8 to 10 minutes until fork-tender. # 2. Drain potatoes and garlic and return to pan; reduce heat to medium and add milk, remaining 1/2 teaspoon salt and pepper. Mash with potato masher until smooth. Remove from heat and stir in cheese and butter until melted. # Makes 4 servings. # Cheddar cheese fans will devour these creamy mashed potatoes. (Cut down on the amount of cheese to reduce fat content.) # Prep time: 15 minutes | Active | Cheddar Mashed Potatoes | ||
| Special_Filipino_Delicacies | # 1 kilo pork pata (washed & chopped) # 1 liter stock # 1 cup vinegar # ½ cup soy sauce # ½ cup brown sugar # 2 laurel leaves # ½ cup dried banana blossoms (soaked) # 1 small head of garlic (minced) # Pinch of oregano # Pinch of salt & pepper | # In a pot, boil pork legs and discard water. # Pour in stock and bring to a boil. # Pour in vinegar, soy sauce, brown sugar; laurel leaves, oregano, garlic, slat & pepper, and banana blossoms. # Simmer until pork is cooked and tender and sauce thickens in consistency. # Serve hot. | Active | Paksiw na Pata | ||
| Special_Filipino_Delicacies | # ½ kilo pancit bihon (vermicelli) # ½ kilo chicken (boiled & chopped thinly) # ¼ kilo shrimp (peeled) # 1 big carrot (julienne) # ½ -cup baguio beans (sliced 1") # ½ -cup cabbage (julienne) # 1 small head of garlic (minced) # 1 onion (minced) # ½ -cup soy sauce # 2-cups chicken stock # Pinch of black pepper # 3 tablespoons oil | # In a casserole, heat oil and saute garlic, onion chicken and shrimp. # Add in the vegetables and season with soy sauce, and black pepper. # Stir-fry and add in chicken stock and bring up to a boil. # Add in pancit bihon. # Cook until stock completely evaporates, but not dry. # Serve hot with pandesal and calamansi slices. | Active | Pancit Bihon | ||
| Vegetables | 1 1/2 cup Mushrooms, Fresh, Chopped 1 x Egg, Lg, Beaten 1 tsp Oregano 1 cup Cheddar, Md Sharp, Shredded 6 x Dk. Rye Bread Slices,Toasted 12 x Tomato, Slices, Thin 1 x Celery Salt 1 x Parsley 2 tbl Butter, Melted | * Saute the mushrooms in the butter until tender. * Remove from the heat and stir in the egg and oregano. * Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve. | Active | Cheddar Mushroom Open-Face Sandwich | ||
| Vegetables | 1 med Acorn squash or other winter squash of a similar size 1/3 cup Almonds chopped 1 tbl Olive oil 1 1/2 cup Onions chopped 1/2 tsp Thyme 1 cup barley cooked 1 tbl Tamari soy sauce | * Cut the squash in half lengthwise. Discard the seeds and membrane and place the squash cut-side down on a lightly oiled baking dish. Bake at 350 degrees until the squash is still firm, but tender enough to easily scoop out with a spoon, about 45 minutes. * After the squash has been baking about 25 minutes, place the chopped almonds in a pie tin or another small ovenproof container and bake until they turna toasty light brown (10-15 minutes). Check boththe almonds and the sqash occasionally so you will know when they are done. * Heat the olive oil in a large skillet. Add the onions and the thyme. * Saute over low heat until the onions are well done. Add the cooked barley, tamari, and toasted almonds to the sauteed onions. * Using a small spoon, scoop bite-sized chunks out of the cooked squash, leaving enough flesh around the shell so that it stays strong enough to hold its shape. Add the scooped out squash to the barley mixture. Mix well. Fill the empty squash shells with this mixture, mounding it as high as possible. * Place the stuffed squash in a baking dish. Cover with aluminum foil and bake at 350 degrees for about 20 minutes. | Active | Barley and Almond Stuffed Squash | ||
| Vegetables | 2 1/2 cup Of water 1 cup Lentils 1/2 cup Barley 1 1/2 cup Vegetable broth 2 lrg Diced carrots or any veggie that you chose. Frozen mixed veggies work well too. 2 lrg Chopped onions 1 cup Chopped mushrooms 1 can (28-oz) tomatoes, chopped (reserve liquid in case you need to add extra later) 2 x To 3 x Cloves garlic, crushed 2 tbl Flour 2 tsp Parsley 6 x Potatoes cooked and mashed (with water or soy milk for VEGAN or with evaporated skim milk for LACTO-OVO) Salt and pepper | * To Zoe Sodja who was looking for a vegan shepherd's pie recipe. This is one I make all the time, even my kids will eat it and that's saying something. * Bring water to a boil, add lentils and barley. Cover and simmer for 30 minutes until water is absorbed. Heat broth in dutch oven, add garlic, carrot or other veggies and onion and cook until tender. Add tomatoes, mushrooms and spices and cook for 5 minutes. Mix flour with a little bit of water and add to the mixture. Stir and cook over low heat until thickened adding some of the reserved tomato liquid if necessary. Add barley and lentils and combine well. Top with mashed potatoes and sprinkle with salt & pepper, cornflake crumbs or whatever you wish and bake at 350 degrees for 30 minutes (45 minutes if made ahead and at room temp.) * This recipe feeds 6 to 10 people, depending on whether you have a salad with it. You can also divide it among 3 or 4 containers and freeze for later. | Active | Lentil Shepherd's Pie | ||
| Special_Filipino_Delicacies | 200 grams lean pork (ground) 200 grams shrimp (peeled, minced) 5 cloves of garlic (minced) ¼ kilo Baguio beans (stringed, julienne) ¼ kilo cabbage (finely shredded) 1 tablespoon atchuete oil (extracted from atchuete seeds cooked in oil) 1 head fresh lettuce (washed & drained) 2 tablespoons patis (fish sauce) salt and pepper 2 tablespoons ground nuts 15 pcs. Onion leeks 1 pack Lumpia wrapper | 1. In a pan, heat atchuete oil & sauté pork, shrimp & garlic until pork is done. 2. Add in Baguio beans & cabbage and cook quickly. 3. Season with patis, salt & pepper. 4. Drain sautéed mixture & transfer into a bowl. 5. Add in ground nuts & mix well. Lumpia Assembly: 1. Lay out lumpia wrapper, top it with the green of lettuce 2. Spoon an ample amount of mixture w/ onion leeks and roll and seal with water 3. Make sure onion leek is sticking out on the other end of the roll | Active | Fresh Lumpia | ||
| Vegetables | 7 tbl Olive oil 1 x Shallot, minced 2 cup Pearl barley 8 cup Vegetable stock 3 x Japanese eggplant 10 lrg shrimp, peeled cut 4 piec 1/4 cup Grated pecorino cheese | * In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and cook, stirring, until translucent. Add barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2-3 minutes; take care not to let it brown. While barley is cooking, bring vegetable stock to a boil. Add vegetable stock to barley, a cup at time. Cook, stirring frequently, until liquid is almost absorbed before adding more liquid. Keep adding liquid, stirring frequently until barley pearls are al dente, about 45 minutes. Meanwhile, cut eggplant into 1/2-inch cubes. Heat 4 tablespoons of oil in a large skillet over medium-high heat. Saute eggplant, stirring frequently, until soft, about 12 minutes. Set aside. Using skillet in which eggplant was cooked, add remaining tablespoon of oil. Saute shrimp until pink. When barley is done, stir in eggplant and shrimp. Add grated pecorino cheese. Serve. * Odette Fada, Rex Il Restaurante, Los Angeles Fada's barley risotto is easy to make. It's a great way to offer the luxury of shellfish. Because the shrimp is cut into pieces, you only a half-pound of it to make risotto for 6-8 people. Despite the shrimp, this dish is predominantly grain. It's high in complex carbohydrates and fiber, and low in fat. But it's so exciting that one hesitates to label it with the stigma of "healthy eating." Best of all, here's a dish that fits the proverbial champagne taste on a beer budget; in total, ingredients for this risotto cost about $10. Add a salad and a cheese course and you can feed a small dinner party for about $5 a head. | Active | Risotto with Shrimp Eggplant | ||
| Special_Filipino_Delicacies | # 1/4 kilo pork with fat (cut into very small pieces) # 3 tablespoons oil # 1 1/2 cup water # 2 medium size Ampalaya (cut into 8 pieces each) # 2 medium size eggplants (cut into 8 pieces each) # 6 pieces okra (halved) # 6 pieces tomatoes (quartered) # 1 small garlic head (minced) # 2 small onions (diced) # 1 small ginger (sliced) # 4 tablespoons bagoong isda # Pinch of pepper | # In a pan, cook pork until lightly crispy, set aside. # Saute garlic, onion, tomatoes, and ginger in the pork fat and mix in pork. # In a casserole, boil water with bagoong. # Add in the pork and spices. # Add all the vegetables and cook. # Serve hot. | Active | Pinkabet ( pee-NUHK-bet ) | ||
| Special_Filipino_Delicacies | 400 grams Lapu-lapu fish 20 grams salt & pepper 20 grams butter 100 ml fresh milk 12 pcs. Quail eggs 60 grams sweet green peas (cooked) 2 pcs. Calamansi 30 grams flour | 1. In a bowl, marinate fish in salt, pepper and calamansi juice for 20 minutes. 2. Steam fish for 20 minutes. 3. In a pan, melt butter over low heat, add flour and fresh milk and stir to thicken sauce. 4. Season w/ salt and pepper (do not boil). 5. Place fish on a platter and pour sauce over the fish. 6. Garnish with Quail eggs and sweet green peas. 7. Serve hot with steamed rice. | Active | Steamed Lapu-Lapu Fish | ||
| Vegetables | 2 x 14 1/2 oz cans vegetable broth 2/3 cup barley vegetable cooking spray 2 sm onions, chopped 1 x leek, sliced 2 x cloves garlic, minced 1 cup fresh or frozen lima beans 1 cup fresh or frozen whole-kernel corn 1 cup cabbage, finely chopped 2 med carrots, sliced 1 tsp savory 1/2 tsp thyme 1 x bay leaf 2 tbl flour 1 cup skim milk | # Heat 1/2 can of vegetable broth to boil in small saucepan; stir in barley and let stand 15-30 minutes. # Spray large saucepan with cooking spray; heat over medium heat until hot. # Saute onions, leek, and garlic until tender, about 5 minutes. Add remaining vegetables and herbs; saute 2-3 minutes. Add remaining 1 1/2 cans broth and broth and barley mixture; heat to boil. Reduce heat and simmer, covered, until barley is tender, about 20 minutes. # Heat soup to boil. Mix flour and milk and stir into soup. Boil, stirring constantly, until thickened. Discard bay leaf. | Active | Vegetable Chowder | ||
| Vegetables | 1/2 cup Pearl barley 3 can (10.75 oz) chicken broth, strained 3 can Water 1 sm Onion, cut in fourths 1 x Carrot, cut into thirds 1 stalk celery, cut into 1" slices 1 tsp Thyme 1 x Bay leaf Freshly ground black pepper 5 x Carrots, sliced 2 stalk celery, sliced 1/2 x Zucchini, sliced 1/2 cup Onion, chopped 2 cup Fresh spinach, chopped | * Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender. Add sliced carrots, celery, zucchini, and chopped onion and cook until tender. Add spinach a few minutes before serving. * NOTES : A hearty soup that improves as it ages. Make it in the morning or the night before so it will have time to thicken. | Active | Vegetable Soup | ||
| Special_Filipino_Delicacies | * 1/4 cup calamansi juice * 1/2 cup soy * Pepper * 2 kilos beef kalitiran, sliced into 3/4" thick whole sheets * 1 can sausage, cut into strips * 3 hard-boiled eggs, sliced lengthwise into quarters * 1 carrot, sliced into 1/4" thick long strips * 2 strips pork fat, 1/4" thick * 2 strips of cheese, 1/4" thick each * All-purpose flour * Cooking oil * 4 cups broth * Salt and pepper * Parsley and bell pepper (optional) | 1. Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a a flat dish and pour in marinade. Set aside for one hour. 2. Remove the marinated beef and lay on a flat, clean bpard or tray. On one end of each beef arrange the following: strips of sausages, egg, carrot, pork fat and cheese, distributing fillings evenly. 3. Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact. 4. Roll the sheets of beef completely until it reaches the other end. 5. Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining. 6. Spread flour on a large sheet pan or on a worktable that has been cleaned and dried. Roll the morcon over the flour. 7. Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides. 8. Transfer the morcon to a big casserole. Add broth (or stock) and season with salt and pepper. Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours). 9. When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in. 10. You can add a garnish of peppers and parsley. 11. Serve hot. | Active | Morcon | ||
| Special_Filipino_Delicacies | * 1 kilo beef (for stewing) cut into chunk cubes * 4 small onions (diced) * 1/2 head garlic (minced) * pinch of salt and pepper * 7 medium potatoes (cut to the same size as the beef) * 10 pieces Chinese cabbage (cut into four) * 12 pieces Petsay (cut into 3) * 2 tablespoons patis * 2 tablespoons oil | 1. In a soup pot, brown garlic and onion. 2. Add in beef, water and bring to a boil, lower the fire and let simmer until beef is tender for about an hour or two. 3. Remove all the resulting scum that will rise to the top of the pot and keep the stock clear. 4. Add potatoes and bring up to a boil to cook potatoes. 5. Season with salt, pepper and patis. 6. Lower heat and add in vegetables and cook uncovered. 7. Serve hot with soysauce and calamansi to taste. | Active | Nilagang Baka | ||
| Special_Filipino_Delicacies | * 8 pieces chorizo bilbao (sliced) * 20 pieces mussels * 20 pieces clams * ½ kilo shrimps * 2 pieces crabs * 10 pieces bacon (sliced) * 1-cup ham (cubed) * 1-cup sweet green peas (cooked) * 1 head of garlic (minced) * 1 big onion (minced) * ½ cup olive oil * 4 cups stock * 2 cups long grain rice (soaked) * Pinch of salt & pepper * Pinch of saffron | # In a paellera, sauté garlic, onion, bacon, chorizo bilbao and ham in olive oil. # Add in the saffron and stir. # Put in the rice, stir, and slowly add in stock a little at a time keeping the boil at all times. # Add in the sweet green peas. # Season with salt and pepper and do not stir anymore, just make sure rice do dry up. # When rice is almost cooked, add in all the seafood and cover to finish cooking. | Active | Paella | ||
| Special_Filipino_Delicacies | * 8 pieces crabs * 1 small head of garlic (minced) * 1 small onion (minced) * 3 pieces tomatoes (diced) * 3 pieces potato (boiled, peeled & cubed) * 4 pieces whole eggs * Pinch of salt & pepper * 3 tablespoons olive oil * Cooking oil | # Cook crabs and take out all meat and mince. # Keep the shells and set aside. # In a pan, sauté garlic, onion, and tomatoes. # Add in potatoes and minced crabmeat. # Cook and let cool then add one whole egg to the mixture. # Stuff the shells with the mixture. # In a bowl, whisk 3 whole eggs. # Dip stuffed shells in egg and deep fry. # Serve hot. | Active | Relyenong Alimango | ||
| Vegetables | 1/4 cup Whipped Cream Cheese 1/4 cup Peanut Butter 2 tbl Carrot, Shredded | * Blend the cream cheese and peanut butter together and mix well. Add the shredded carrot, mixing well. Serve on toasted raisin bread or toasted bagels. | Active | Cheese and Carrot Corps | ||
| Special_Filipino_Delicacies | # 250 grams beef tenderloin (cut into chunk cubes) # 2 tablespoons garlic (minced) # Pinch of salt & pepper # Pinch of paprika # 2 tablespoons oyster sauce # 2 tablespoons liquid seasoning # 1 tablespoon butter # 2 tablespoons olive oil | # In a bowl marinate beef in salt & pepper, garlic, paprika and olive oil for a few minutes. # In a saute pan, heat oil in very high heat. # Put in beef and all marinade ingredients and toss very swiftly keeping the heat very high. # Add in the oyster sauce and liquid seasoning while tossing. # Finish with butter. # Serve with garlic rice | Active | Beef Salpicao (Naomi's Version) | ||
| Special_Filipino_Delicacies | # 6 cups glutinous rice # 2 1/2 cups coconut cream Pinch salt # 4 tablespoons grated young coconut # 1 tablespoon white sugar | # Wash the glutinous rice thoroughly. # Place in a thick saucepan or casserole. # Simmer with coconut milk and salt. # Arrange in a platter and garnish with grated young coconut and sprinkle with sugar. | Active | Sinaing Sa Gata | ||
| Special_Filipino_Delicacies | * 8 oz. pack rice noodles (a thicker version of parmicelli) * 1 tbsp. Annato seeds (achuete) * 1 cup shrimp juice * 2 tbsp fish sauce (patis) * 2 1/2 tbsp cornstarch, mixed with 1/4 cup water * 1/2 lbs. shrimps, shelled and fried * 3/4 cup finely crushed chicharon (fried or sun-dried pork rinds) * 3 cloves garlic, chopped and fried * 2 tbsp green onion, finely chopped * 2 slices of hard boiled egg * Pinch of salt and pepper to taste | 1. Soak noodles in boiling water for 20 minutes or until softened. 2. Drain well and set aside. 3. Soak the annato seeds in a pan with oil and garlic while fire is set to simmer fire. Strain the oil free of seeds and burnt garlic. 4. Add the oil to the shrimp juice in a sauce pan, and season with soy sauce, salt and black pepper. 5. Stir in the cornstarch, simmer until thick, stirring constantly until thickened. 6. In a plate, put the noodles, pour sauce over it, then sprinkle crushed pork rinds, shrimps, fried garlic and green onions. 7. Arrange sliced eggs on top and lemon wedges on the side of the presentation dish. 8. Toss the pancit mixture and sprinkle with lemon juice to taste. 9. Serve hot. | Active | Pancit Palabok (Pancit Malabon) | ||
| Special_Filipino_Delicacies | # 1/2 kilo chicken (cut into parts) # 1/2 kilo pork (cut into cubes) # 1/2 kilo beef (for stewing, cut into chunk cubes) # 4 pieces chorizo bilbao # 8 cups water # 1 teaspoon salt # 1 bundle onion leeks # 6 cloves garlic (minced) # 2 tablespoons oil # 5 pieces Saba banana # 5 pieces boiled potatoes (quartered) # 5 pieces boiled sweet potatoes (quartered) # 1 cup chickpeas # 1 bundle cabbage (sliced) # 1 Pinch salt & pepper | # Boil pork, chicken, beef, chorizo in salted water with onion leeks. # Lower fire and let simmer until all meat is tender. # Take out all the meat, set aside, keep stock. # In a casserole, saute garlic, onion, then pour in the stock. # Bring to a boil, add all meat, banana, potatoes, sweet potatoes and chickpeas. # Saeson with salt and patis. # Add in the cabbage. # Serve hot. | Active | Puchero ( Pochero ) | ||
| Special_Filipino_Delicacies | # 1 whole chicken (deboned & shape is kept) # 2 tablespoons soy sauce # 1½ tablespoons sugar # 2 tablespoons calamansi juice Stuffing # ½ kilo ground pork # 1 cup ham (diced) # ½ cup bacon (diced) # 10 pieces sliced vienna sausage # ¼ cup carrots (minced) # ¼ cup sweet green peas # ¼ cup raisins # ¼ cup pickle relish # ½ cup grated cheddar cheese # ¼ cup breadcrumbs # 6 whole eggs (beaten) # Pinch of salt & pepper # 2 tablespoons liquid seasoning # 1 tablespoon sugar # ½ cup butter | # Marinate chicken in soy sauce, calamansi and sugar. # In a bowl, mix all stuffing ingredients well. # Stuff chicken in all parts. # Sew the opening and truss the chicken. # Wrap chicken in aluminum foil. # Heat oven at 350 degrees Fahrenheit and bake for an hour or until chicken is cooked. # Open the foil an rub chicken with butter and put back in oven until color turns golden brown. | Active | Relyenong Manok | ||
| Special_Filipino_Delicacies | * 1 Kilo beef (for stewing, cut into chunk cubes) * 12 pcs Tamarind (Sampaloc) * 1 big Onion (diced) * 6 big tomatoes (quartered) * 2 pcs Radish (sliced) * 4 pieces Gabi (peeled & cubed) * 1 bundle Sitaw Stringbeans (cut into 2" long) * 1 bundle Kangkong (cut into 2" long) * Salt and Patis to taste * 6 cups water | 1. Boil Tamarind to soften. Pound and strain all juices and set aside. 2. In a casserole, bring beef to a boil, lower fire and simmer for an hour or 2 until beef is tender. 3. Take out all scum that rises to the surface. 4. Add onions, tomatoes and Tamarind juice. 5. Add in gabi, and cook for a few minutes. 6. Add in stringbeans (sitaw) and kangkong stalks. 7. Season with salt and Patis to taste. 8. Add in kangkong leaves. 9. Serve hot. | Active | Sinigang na Baka | ||
| Special_Filipino_Delicacies | # ½ kilo beef (cut into chunk cubes) # 2 heads of garlic (crushed) # 1 onion (diced) # 5 pieces taro root (quartered) # 1 piece radish (sliced bias) # 1 bundle string beans (cut into 1') # ¼ teaspoon salt # ¼ teaspoon black pepper # 1- cup beef stock # 6-cups of the water used to wash rice (germ water) # ½-cup tamarind juice | # In a bowl, marinate beef chunks in salt & pepper for an hour. # In a soup pot, heat oil and brown beef. # Add beef stock and rice wash water. # Bring to a boil in low heat until beef is tender. # Add in taro root, radish and string beans. # When vegetable is almost cooked, stir in tamarind juice. # Serve hot. | Active | Sinampalukang Baka | ||
| Vegetables | 4 x 8 ounce baking potatoes 2 tsp olive oil 1 cup chopped leeks 1 cup chopped onion 2 x garlic cloves minced 3/4 cup frozen whole kernel corn thawed and drained 1/2 cup lowfat cottage cheese 1/2 cup plain low-fat yogurt 1/2 tsp salt 1/4 tsp ground red pepper | # 1. Preheat oven to 375 oF. # 2. Wrap potatoes in foil; bake at 375 oF for 1 hour or until tender. # 3. Heat oil in a medium nonstick skillet over medium-high heat. Add leek, onion, and garlic; saute 4 minutes or until tender. Set aside. # 4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, onion mixture, corn, and remaining ingredients in a bowl; stir well. # 5. Stuff shells with potato mixture; place on a baking sheet. Bake at 375 oF for 10 minutes or until thoroughly heated. | Active | Cheese-and-Corn Stuffed | ||
| Special_Filipino_Delicacies | * 1 Kilo Shrimp * 12 pcs Tamarind (Sampaloc) * 1 big Onion (diced) * 3 big tomatoes (quartered) * 2 pieces Radish (sliced) * 1 bundle Sitaw (Strringbeans) * 1 bundle Kangkong (cut into 2" long) * 3 pieces long green pepper * 5 cups ricewash or water * Salt or Patis to taste | 1. Boil Tamarind in rice wash or water to soften. Pound and extract all juices and set aside. 2. In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish. 3. Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper. simmer for 5 minutes. 4. Season with salt and patis. 5. Serve hot. | Active | Sinigang na Hipon | ||
| Vegetables | 1 tsp Vegetable oil, 1/2 cup Onion, chopped 2 cup Whole-kernel corn OR, 1 pkt (10 oz)whole-kernel, thawed 1 sm Red bell pepper, diced 1 sm Green bell pepper, diced 1/2 tsp Hot dried chile pepper, 1/4 cup Tarragon vinegar OR, 1/4 cup White wine vinegar, | * In a large, non-stick skillet, heat oil and cook onion until transluent. Place vegetables in skillet and stir-fry skillet and stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just long enough to warm through. | Active | Chile Corn and Peppers | ||
| Special_Filipino_Delicacies | * 1 kilo whole chicken (cut into parts or choice cuts of breast, thighs of wings). * 2 1/2 cups young papaya or sayote * 1/2 cup dahon ng sili * 5 cups water * 2 tablespoons ginger (roughly chopped) * 1/2 head garlic (minced) * 1 medium onion (diced) * 3 tablespoons oil * 2 tablespoons patis * pinch of salt and pepper | 1. In a casserole, heat oil and saute' garlic, onion and ginger. 2. Add the chicken and water. 3. Bring to a boil and lower fire, let simmer until chicken is cooked. 4. Pour in patis, salt and pepper to taste. 5. Add in papaya, allow to cook. 6. When ready to serve, put in dahon ng sili. 7. Serve hot. | Active | Tinolang Manok | ||
| Special_Filipino_Delicacies | * 1 1/2 kilo Pork head * 1/4 cup grilled liver (diced) * 2 small onions (minced) * 2 pieces red pepper (minced) * 1 head garlic (minced) * 6 pieces hot chili pepper (minced) * 2 tablespoons oil * 1 cup vinegar * 1 1/2 tablespoons liquid seasoning * 1 teaspoon black pepper * 1 teaspoon brown sugar * 1 cup beef stock | # Grill pork head for to remove hair. # Boil pork head until tender. # Take out all the meat and dice. # In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver. # Season with liquid seasoning, black pepper, and brown sugar. # Pour in beef stock and cook until meat is tender and starts to oil again. # Add minced chili pepper last. # Serve on a sizzling plate. | Active | Sisig | ||
| Main_Meals | 4 cup Peanut oil 4 lrg Potatoes, sliced as thin as possible 1/4 cup Chile powder Salt | * 1. Heat the oil in a large saucepan or a deep fryer to 375 F, or until a slice of potato sizzles when immersed. * 2. Fry the chips a few at a time until crisp and golden, about 2 minutes. * 3. Drain on paper towels and toss immediately with the chile powder and salt to taste. | Active | Chile Flavored Potato Chips | ||
| Special_Filipino_Delicacies | 3 pcs. King Prawns (80-90 grams), peeled but tail intact. 1 piece. Big tomato (sliced into two thick rings). 1 piece green bell pepper (sliced to almost to almost the same size as the tomato). 1 piece red onion (sliced into two thick rounds). 1 tablespoon mixed spices (even measures of black pepper, paprika and salt). 1 tablespoon Calamansi juice 1 tablespoon soy sauce | 1. In a bowl, marinate prawns in calamansi juice, soy sauce and spices for 20 minutes. 2. Skewer alternatively prawns, tomato, onion and bell pepper. 3. Grill for a few minutes until prawns are cooked. 4. Serve hot with steamed rice and atchara. | Active | Skewered King Prawns | ||
| Vegetables | 3/4 cup Chopped onion 2 x Cloves garlic 3 tbl Olive oil 2 tbl Chili powder 1/4 tsp Basil 1/4 tsp Oregano 1/4 tsp Cumin 2 cup Finely chopped zucchini 1 cup Finely chopped carrot 28 oz Can tomatoes, drain & chop 14 1/2 oz Can tomatoes, drain & chop 15 oz Can-kidney beans,undrained 30 oz Can-kidney beans, drained And thoroughly rinsed Chopped onions, tomatoes, Lettuce, or green peppers For garnish | # 1. In a large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin. # 2. Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally. # 3. Stir in chopped tomatoes, undrained kidney beans, and drained kidney beans. # 4. Bring to a boil. Reduce heat and simmer for 30-45 minutes or until thick. Top with chopped onions, tomatoes, and lettuce or green peppers. | Active | Chili Non Carne | ||
| Special_Filipino_Delicacies | # 1/2 kilo pork (cut into chunk cubes) # 5 pieces tokwa (beancurd) # 2 heads garlic (minced) # 1 cup vinegar # 1 cup soy sauce # 1 teaspoon salt # 1 teaspoon brown sugar # 3 small onions (diced) | 1. In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender. 2. Take the pork out and set aside. 3. Fry tokwa in hot oil until toasted and slice to the same size as the pork. 4. In a saucepot, mix vinegar, soy sauce, salt garlic and onions and heat for just a few minutes. 5. Pour in mixture over pork and tokwa. 6. Serve hot. | Active | Tokwa't Baboy | ||
| Special_Filipino_Delicacies | * 1 kilo pork chop slices * 1 head of garlic (minced) * 2 pieces hot chili pepper (minced) * 1 tablespoon brown sugar * ½ cup vinegar * ½ cup soy sauce * Pinch of salt & pepper * 2 teaspoons calamansi juice | # In a bowl, mix all the ingredients together except for the pork chops. # Marinate the chops for two hours or over night. # Grill until well cooked. # In a saucepan, heat marinade mixture and strain. # Serve chops with the sauce. | Active | Pork Barbeque | ||
| Special_Filipino_Delicacies | * 1 kilo beef shank (chopped for serving pieces with the bone & marrow) * 1 big onion (diced) * 4 stalks onion leeks (chopped) * ¼ cup dried banana blossom * Pinch of salt & pepper * Water * Patis (fish sauce) * ½ cup Soy sauce * 2 pieces calamansi * 2 pieces hot chili pepper | 1. Boil beef shank and throw away the water. 2. Boil beef shank once again in medium heat for about 2 hours or until beef is tender and broth is flavorful. 3. Add water if necessary. 4. Add the onions, leeks and banana buds. 5. Season with salt & pepper and patis. 6. Serve hot with soy sauce, calamansi, and hot chili pepper. | Active | Bulalo | ||
| Salad | * chicken breast boiled and flaked * lettuce baguio * red and green bell pepper * carrots cut into strips * onions * tomatoes * molo wrapper For dressing: * 1 cup vinegar * 1/2 cup sugar * 1/4 soy sauce | 1. Boil chicken breast and flake. Set aside chicken breast. 2. Wash lettuce baguio and refrigerate to make it more crispy 3. Mix together carrots, red & green bell pepper, tomatoes and onions. 4. Cut molo wrapper into strips and deep fry. Drain in paper napkin. 5. Mix all the vegetables and top with chicken breast and crispy molo wrapper. 6. Pour dressing and serve. | Active | Crispy Salad ni Veronica | ||
| Salad | 2 bundles of petchay (washed, blanced and cut into 1’) 1 big red onion (sliced into rings) ½-teaspoon table salt 1 teaspoon honey 1-teaspoon black pepper (freshly grounded) 1-teaspoon minced garlic 2-cups vinegar | In a wooden or crystal bowl, mix all the ingredients together. Serve freshly made or chilled. | Active | Petchay Salad | ||
| Dessert | 1 package (4.55 ounces) Agar Dessert Mix Artificial Almond Flavor 1 can (17 ounces) fruit cocktail, refrigerate before using 1 can (10 ounces) lychees, refrigerate before using | Follow the instructions to make almond gelatin, let cool and refrigerate overnight. Cut the cold almond gelatin into square blocks in a big bowl, pour the fruit cocktail with juice and lychees with the juice in and slightly mix together. | Active | Almond Gelatin with Fruit Cocktail and Lychees | ||
| Salad | 2 c Apples; cubed 1 c Grapes; halved 1/2 c Celery; chopped 1/4 c Walnuts; chopped 1 ts Lemon juice 1/3 c Sour cream 1/3 c Plain yogurt | In large bowl, combine apples, grapes, celery, walnuts and lemon juice. Mix yogurt and sour cream. Mix lightly into fruit mix. Refrigerate. If desired, serve on lettuce lined plates. | Active | Apple & Grape Salad | ||
| Soups | 2 teaspoons butter 1 onion, sliced 1 cup chicken or beef broth 1 cup water 1/2 teaspoon chopped fresh cilantro leaves 1/4 avocado, peeled and sliced 8 tortilla chips | Melt margarine in small saucepan over medium heat. Separate onion slices into rings and sauté in butter until golden. Add seasoned broth and cilantro leaves. Stir to blend. Lower heat and simmer about 5 minutes. Pour into heated soup bowls. Add avocado slices and tortilla chips. | Active | Avocado Tortilla Soup | ||
| Dessert | 3 medium size sweet potatoes 4 cups whole milk 1 can condensed milk 1/4 teaspoon cardamon powder 1 tablespoon brown sugar 1 cup cane sugar 1 tablespoon unsalted butter blanched almonds and raisins | Remove the skin of sweet potatoes and wash under running water. Then cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth. In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick. Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top. | Active | Sweet Potato Pudding | ||
| Salad | * 10 slices bacon * 2 tablespoons vinegar * 1/2 cup mayonnaise * 2 tablespoons white sugar * 1 (15.25 ounce) can kidney beans, drained and rinsed * 1 1/2 cups shredded cabbage * 1/2 cup diced celery * 2 tablespoons chopped fresh parsley * 1/3 cup finely chopped onion * 1 teaspoon salt * 1 dash ground black pepper | 1. In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble. 2. In a small bowl, whisk together the vinegar, mayonnaise, and sugar. 3. In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving. | Active | Bean and Bacon Salad | ||
| Salad | 2 pounds russet potatoes -- unpeeled 2 tablespoons apple cider vinegar 3 hard-boiled eggs -- peeled and cut into small dice 5 green onions -- small dice 3 stalks celery -- small dice 1/2 cup mayonaise bacon bits -- optional sweet pickles, diced -- optional | For boiling the potatoes: Start with cold, well salted water. Bring it to a boil, then reduce to a simmer and cook the spuds for about 35 minutes. 2. When they're just tender, drain off the water and grab your thickest oven mitts. You want to peel these potatoes while they're hot to absorb the flavor of the dressing. In this case, a component of the dressing, vinegar, salt and pepper. 3. Now let the potatoes cool in the fridge while you chop the onions and celery, and prepare the hard boiled eggs for the salad. Some bacon bits and or sweet pickles would be great! 4. Toss all of the ingredients with the mayonnaise and place the salad back in the refrigerator until you're ready to serve. For the problem of mushy potatoes, boil them with their skins on. This will keep them intact. Start with cold, well salted water. If you pick potatoes that are all about the same size they will cook up evenly. If you peel and cube the potatoes while they're hot and drizzle them with vinegar they will absorb the flavor. They won't absorb any flavor cold. | Active | All-American Potato Salad | ||
| Soups | 1 1/2 pounds beef stew meat, cut into 1-inch cubes 1 cup coarsely chopped onion 2 tablespoons olive oil 1 teaspoon minced garlic 1 teaspoon salt 3 (10 1/2 ounce) cans condensed beef broth 3 cups water 1 1/2 teaspoons dried Italian seasoning* 1 (15 ounce can great northern beans or navy beans, rinsed and drained 1 (14 1/2 ounce) can tomatoes, cut up 1 1/2 cups thinly sliced carrots 1 (6 ounce) can pitted ripe olives, drained 2 cups sliced zucchini 1 cup dried small pasta shells Grated Parmesan cheese (optional) | * If you don't have Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed. In a 4-quart Dutch oven combine beef, onion, oil, garlic, and salt. Bake, uncovered, at 400 degrees F for 40 minutes, stirring occasionally. Remove from oven. Reduce oven temperature to 350 degrees F. Carefully stir broth, water, and Italian seasoning into the beef mixture. Cover and bake about 1 hour more or until beef is almost tender. Stir in beans, tomatoes, carrots, and olives. Cover and bake 20 minutes more. Stir in zucchini and pasta. Cover and bake about 20 minutes more or until pasta is tender. Sprinkle each serving with Parmesan cheese, if desired. Makes 8 to 10 main-dish servings. | Active | Wastebasket Soup | ||
| Main_Meals | 1 1/2 pounds round steak, thinly sliced into 1 x 2-inch strips 1 cup all-purpose flour 1 (10.75-ounce) can condensed cream of mushroom soup 1 (8-ounce) can sliced mushrooms, undrained 1 (6-ounce) can tomato paste 1 tablespoon Worcestershire sauce 1 cup chopped onion 2 tablespoons vegetable oil 1 (8-ounce) container sour cream (1 cup) 1 (16-ounce) package wide egg noodles | 1.Coat beef strips by shaking in a clean plastic bag with flour. Alternatively, dredge each piece in a shallow pan filled with flour. 2.In a small bowl, combine soup, mushrooms (including liquid), tomato paste and Worcestershire sauce; set aside. 3.Heat a large skillet over medium-high heat. Add oil and quickly brown meat. Stir in onion. Add reserved sauce to meat and simmer, covered, until meat is tender, about 1 to 1-1/2 hours. Add sour cream to sauce just before serving, stirring thoroughly to combine. Heat thoroughly, but do not boil. 4.While meat is cooking, prepare noodles according to package directions. Drain and serve with stroganoff. Makes 8 servings. | Active | Tomato Beef Stroganoff | ||
| Pies_And_Pastries | 1 cup sieved avocado pulp 1 (14 ounce) can sweetened condensed milk 1 teaspoon grated lime zest 1/2 cup fresh lime juice 2 egg yolks 1 pinch salt 1 recipe pastry for a 9 inch single crust pie | 1.Combine sweetened condensed milk, lime zest, lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp. Pour filling into pie shell. 2.Chill pie several hours. Garnish with whipped cream, and serve. | Active | Avocado Lime Pie | ||
| Meats | 1 green onion, trimmed and cut into 2-inch pieces 1/4 cup sherry 3 garlic clove, crushed 1 teaspoon grated peeled gingerroot 1 teaspoon granulated sugar 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 1/2 tablespoons peanut oil 2 1/2 pounds chuck steak, cubed 3 cups chicken broth | 1. Whisk together green onion with sherry, garlic, ginger, sugar, salt and pepper in small bowl; set aside. 2. Heat peanut oil in heavy skillet over medium-high heat; brown steak quickly on all sides. Add the sherry mixture and cook, stirring, for about 3 minutes. Add chicken broth and simmer, covered, for 1 1/2 to 2 hours or until meat is tender. Makes 6 servings. | Active | Tender Braised Beef | ||
| Soups | 2 quarts vegetable stock 9 ounces noodles, fresh or frozen 8 ounces frozen mixed vegetables 1 small zucchini, cut chunky 1 small yellow squash, cut chunky Salt and pepper to taste Basic Vegetable Stock 1 medium sweep potato, peeled 1 bunch celery 1 pound carrots, unpeeled 1 large onion 1 acorn squash, peeled 1 large apple, peeled 1 medium pear, peeled 3 ounces tomato paste 1 small zucchini, unpeeled 1 small yellow squash, unpeeled 1 medium turnip, peeled 1 medium corn cob Sage, to taste Thyme, to taste | NOTE: The idea for this recipe is once it is made, it can be stored in your refrigerator and added into other recipes, instead of water. That is why there is no salt added. You might be adding it to a pre-made mix that already has salt. | Bring stock to a boil. Add noodles and cook per package directions. Two minutes before noodles are done add remaining ingredients. Basic Vegetable Stock: Coarsely cut all vegetables. Place in stockpot. Pour water to cover and add seasonings. Bring to boil, reduce to simmer and cook until all vegetables are mushy. Allow to cook, strain vegetables through cheesecloth, and discard "much," retaining the broth. Makes about 2 quarts. | Active | 3 Ring Adventure Soup | |
| Soups | 1 can sliced or diced beets 1/2 cup meat broth or water 2 tablespoons grated onion 3 tablespoons cider vinegar 1/2 pint sour cream Chopped parsley | Drain off beet juice into 3-quart saucepan. Put beets through food mill or blender, then add to juice. Add broth or water and onion; heat to boiling. Remove from heat. Add vinegar and serve at once with 3 tablespoons sour cream floating on each serving, then put a sprinkle of parsley over the sour cream. | Active | Beet Borscht (soup) | ||
| Pies_And_Pastries | 2 cups rolled oats 1 cup pitted dates 1 teaspoon vanilla extract 2 tablespoons orange juice 3 tablespoons cocoa powder 1/4 cup boiling water 1 teaspoon unflavored gelatin 2 frozen bananas, peeled and chopped 1 cup low-fat evaporated milk, chilled 1/2 teaspoon vanilla extract 1 cup low-fat plain yogurt 1 banana, finely sliced 1/4 cup lemon juice 1 teaspoon ground nutmeg | 1.Combine the rolled oats, dates, vanilla extract, orange juice, and cocoa powder in the bowl of a food processor. Blend for 3 minutes, or until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate. 2.Place the gelatin in a small bowl. Pour boiling water over gelatin, stir to dissolve, and set aside to cool. 3.Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin. Pour mixture into the base of the pie dish and refrigerate until firm. 4.Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve. | Active | Banana Yogurt Pie | ||
| Meats | 2 pounds cooked beef sirloin roast 6 tablespoons milk 1 tablespoon al-purpose flour 3 large eggs, beaten 1 1/2 cups all-purpose flour 4 teaspoons salt 1/4 teaspoon ground black pepper 3 cups vegetable oil | 1.Cut beef roast into 1-inch pieces. 2.In a small bowl, combine milk and 1 tablespoon flour. Stir into beaten eggs. 3.In a shallow dish or plate, mix together 1-1/2 cups flour, salt and pepper. Dip beef pieces into egg mixture and then dredge in flour mixture. 4.Fry in hot shortening until browned and heated thoroughly, about 10 minutes. Drain on paper towel. Makes 8 servings. | Active | Crispy Beef Bites | ||
| Soups | 4 chicken bouillon cubes 4 cups water 2 cans cream of chicken soup 1 (10 to 12 ounce) box chopped broccoli 1 1/2 cups raw potatoes, diced 1 small onion, chopped 1 pound Velveeta cheese | Boil 4 cups of water and dissolve bouillon in it. Add the vegetables and cook over low heat until potatoes are soft. Add cheese and cook until melted. | Active | Broccoli Cheese Soup | ||
| Cakes | ¼ c benzdorp 8 pcs. eggs 2 ½ c cakeflour ½ c oil IT baking powder ½ c pineapple juice/water 1 c sugar (granulated) ½ c sugar ¼ t cream of tartar | Assemble all the needed tools and ingredient. Sift and measure all dry ingredients. Combine together. Make a well at the center. Place a liquid ingredients at the center of the well and blend thoroughly. Beat egg whites until fluffy and fold in the batter mixture. Bake in a alined pan at 350o F. | Active | Marble Cake | ||
| Cakes | 3 ¼ c cakeflour ¾ c evaporated milk 4 ¼ t baking powder ½ t vanilla 1 ¼ c sugar Beat 1 c butter 4 pcs. egg white ¼ t cream of tartar ½ c sugar | Sifted flour, measure dry and liquid ings. Cream the butter, add sugar gradually continue beating until the mixture is light and fluffy. Frequently separate the side of the bowl. Drop eggyolk into the mixture one at a time. Beat well. Beat eggwhites and cream of tartar in large bowl until foamy. Add the sugar gradually and continue beating until a still. Cut and fold in meringue into the batter mixture evenly. Pour into prepared line pan and bake for 40-45 mins. | Active | Butter Cake | ||
| Dessert | 5 pcs. eggyolk 1 t vanilla 1 t baking powder ¼ c pandan juice 1 ¼ c cakeflour ¼ c cream of tartar 1 c sugar ¼ c sugar Macapuno (preserved) oil, food color | Sift flour. Place in a bowl together with baking powder. Make a well at the center and add liquid ings. Blend until well distributed. Beat eggwhites until soft peaks are formed. Gradually add cream of tartar and sugar, beating well until very stiff but not dry. Add food color to the batter mixture. Fold batter mixture into beatened eggwhites and pour into oiled pan. Bake at 250o F for 20-25 mins. Invert in cheese cloth with sugar. Let it cool spreading filling and roll. | Active | Macapuno Pandan Roll | ||
| Dessert | 1 c cakeflour 1 bottle pineapple reserve oil for greasing 1 c sugar 1 t cream of tartar cloth of wax paper 5 pcs. eggs(separated) ¼ c water bond paper 1 t baking powder ¼ c sugar | Combine sifted cakeflour, baking powder and sugar together. Pour eggyolk, vanilla and water. Mix well. Beat eggwhite till foamy and add gradually with sugar beat peaks formed. Cut and fold a merique into batter mixture and blend well. Pour in utility tray with wax paper. Bake until done. Cool and place into pastry cloth. Sprinkle with sugar. Spread the filling into the cake evenly. When done, roll the place in the pastry cloth. Slice in 2-10 equal portion. | Active | Jelly Roll | ||
| Cakes | ½ c butter 1(8 oz) can crushed pineapple ½ c sugar 1 t vanilla 2 ½ c cake flour 2 t baking powder ½ t salt ½ c water 3 pcs. egg whites | Thoroughly cream shortening and gradually add sugar. Add pineapple and vanilla. Add sifted day ings. Alternately with water. Fold in stiffy beaten egg whites. Fill greased muffine pan 2/3 full of batter. Bake at 375o F for 25 mins. | Active | Pineapple Cup Cake | ||
| Cakes | 1 c butter ¼ c water 4 pcs. eggs 1 t vanilla paper ¾ c sugar 2 can condensed milk 1 ½ bar grated cheese 3 ½ c SPF cups | Cream the butter/margarine and add sugar. Add eggs one at a time and beat until fluffy. Add flour alternately with condensed milk and water, then add vanilla and ¼ c grated cheese. Pour mixture into paper line pan top with remaining cheese and bake in pre-heated oven at 375o F for 50 mins. | Active | Magnolia Cheese Cup Cakes | ||
| Cakes | 2 ½ c cakeflour 8 pcs. eggs 1 t vanilla ½ c oil 1 t baking powder ½ c pineapple juice/water 1 c sugar ¼ t cream of tartar ½ c sugar | Assemble all needed tools and ings. Sift and measure all dry ings. Combine together. Make a well at center. Place the liquid ings. at the center of the well and blend thoroughly. Beat egg whites until fluffy and fold in the batter mixture. Bake in a lined pan at 350o F. | Active | Chiffon Cake | ||
| Cakes | 2 ½ c cakeflour 1 c sugar ½ c pineapple juice 1 t vanilla 8 pcs. eggs 1 can pineapple slice 1 t baking powder ½ c oil ½ c raisins ½ c brown sugar | Assemble all needed tools and ings. Sift and measure all dry ings. Combine together. Make a well at the center. Place the liquid ings. at the center of the well and blend thoroughly. Beat egg whites until fluffy and fold in the batter mixture. Grease baking pan with butter and sprinkle brown sugar. Put the pineapple slice on the pan and sprinkle with raisins. Then pour the mixture. Bake at 350o F until done. | Active | Pineapple Upside down Cake | ||
| Dessert | 2 ½ c cakeflour 1 t vanilla 1 t baking powder 1 c sugar 5 pcs. eggs 1 box alsa gulaman ½ c oil ¼ t cream of tartar ½ c pineapple juice ½ c sugar For Filling 3 pcs. eggyolk 1 can condensed milk 1 can nestle cream 1 can all purpose cream For Toppings : 1 big can Fiesta Fruit Cocktail drained 1 c sugar 1 pk. Raisins | Assemble all needed tools and ings. Sift and measure all dry ings. Combine together. Make a well at the center and blend thoroughly. Beat eggwhites until fluffy and fold in the batter mixture. Put custard mixture on the center on top of bread then put the fruit cocktail then the gelatin. Wait until the gelatin hold its shape. For Filling : Put or combine eggyolk, condensed, Nestle cream and all purpose cream in a carajay and heat until thick. | Active | Crema de Fruta | ||
| Cakes | 1 ½ c cake flour 1 t baking powder 1 c sugar 1/3 c cold water 8 pcs. egg whites 1 t lemon extract | Beat eggwhites until fluffy adding sugar gradually. Beat eggyolk and add sugar. Add the batter mixture. Fold in the batter mixture to the beaten eggwhites. Pour mixture to greased pan and bake | Active | Sponge Cake | ||
| Cakes | 1 t baking powder 6 pcs. eggyolk 1 c cake flour ½ c sugar ½ c pandan extract cold ½ t vanilla Filling : 1 small bottle macapuno Beat : 6 pcs. eggwhite ½ c sugar | Pre-heat oven at 375o F. Prepare cake. Combine sifted flour, baking powder and sugar. Make a well at the center. Pour eggyolk, pandan extract and vanilla. Mix well. Beat eggwhites til foamy. Gradually add sugar beat till stiff peaks are form. Cut and fold in meringue into the batter mixture and blend well. Pour in utility tray lined with wax paper. Bake until done. When cool, place in pasting cloth. Sprinkle with sugar. Spread the filling into the cake evenly. When done roll the cake. Place in pastry cloth. Slice in 10 equal portion. | Active | Macapuno Pandan Cake | ||
| Cakes | 2 c cake flour 1 pc. egg 1 ¼ c condensed milk 1 t baking powder ½ c benzdorp ¼ t salt paper cups ¼ c butter | Combine flour, baking powder. Set aside. Cream the butter until light and fluffy. Add the beaten egg. Add the flour mixture alternately with milk. Pour benzdorp to the butter. Fill muffin pan with paper cups and bake until done. | Active | Chocolate Cup Cake | ||
| Cakes | 14 pcs. eggs 2 ½ c cake flour 1 can evaporated milk oil 1 can condensed milk 1 bottle macapuno | Combine and sift together the dry ings. And make a well at the center. Separate the eggyolk and pour in a dry mixture and the liquid. Blend thoroughly. Set aside in a separate bowl, beat egg whites. Add cream of tartar and sugar gradually. Fold the meringue into the batter mixture and pour into prepared baking pan with macapuno. Bake for at least 30-40 mins. In 375o F. | Active | Macapuno Custard Cake | ||
| Cakes | 2 ½ c cake flour 5-6 pcs. of banana 1 t baking powder ¾ c butter 1 ¾ c sugar 5 pcs. eggs | Sift flour, measure dry ings. Cream butter, add sugar gradually continue beating until the mixture is light and fluffy. Frequently beat until it separate the side of the bowl. Drop the eggs into the mixture one at a time. Beat well add dry ings. Set aside. Mash the banana and add flour mixture. Blend well. | Active | Banana Cup Cake | ||
| Dessert | 2 can condensed milk 1 t vanilla 2 ½ c cake flour ½ c confectioner 1 c sugar 8 pcs. eggs oil | Beat egg whites and cream of tartar until soft peaks are formed. Gradually add sugar beating continuously until stiff peaks are formed. Pour in a lined pan heavily greased and bake when done invert in cheesecloth with confectioner sugar.
Filling : Combine eggyolk, condensed milk, vanilla. Cool into very low heat or in double broiler until it thickens. Remove from fire, apply the filling into baked products. Roll as in jelly roll. | Active | Brazo de Mercedez | ||
| Cakes | 1 cup sugar 2 cups diced apples 1 beaten egg 1/2 cup vegetable oil 1 1/2 cups flour 1 teas baking soda 1/2 teas cinnamon 1/2 teas salt | Mix in order. Pour into a greased 8"x8" pan. Bake until toothpick inserted comes out clean. Bake 350F 30 minutes | Active | Apple Cake | ||
| Pies_And_Pastries | 1/2 cup shortening 1 cup sugar 2 eggs 3/4 cup mashed very ripe banana 1 tsp. Vanilla 1 1/4 cup sifted flour 3/4 tsp. baking soda 1/2 tsp. Salt | Note: 1/2 cup chopped nuts can be added if desired. | Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in banana and vanilla. Sift dry ingredients together and add to banana mixture. Mix well. Pour into greased loaf pan or 9x9x2-inch pan. Bake at 350F for 30 to 35 minutes. | Active | Banana Bread | |
| Cakes | 2/3 cup shortening 2 1/2 cups sifted cake flour 1 2/3 cups sugar 1 1/4 tsp. baking powder 1 tsp. baking soda 1 tsp salt 1 1/4 cups mashed fully ripe bananas 2/3 cups buttermilk (divided) 2 eggs 2/3 cup chopped walnuts (opt.) | Place shortening in mixing bowl. Sift in dry ingredients. Add bananas and 1/3 cup of the buttermilk. Mix until moistened; beat 2 minutes at medium. And the other 1/3 cup of buttermilk and the eggs. Best 2 more minutes. Fold in chopped walnuts. Bake in 2 greased and lightly floured 9-inch cake pans at 350F for about 35 minutes. Cool 10 minutes in pans,remove from pans and cool completely | Active | Grandma's Banana Cake | ||
| Cakes | 1 Cup butter 3 Cups white flour 1-2 Cups sugar 1 Cup flaked coconut 4 eggs 1 Cup chopped walnuts 1/2 Cup orange juice 8 ounces chopped dates 1 teaspoon baking soda | Grease well and lightly flour two 9 x 5 x 3 inch loaf pans. Preheat
oven to 300 degrees F. In a large bowl cream butter and gradually beat in sugar. Add eggs one at a time and beat well after each. Sift together flour and baking soda. Stir the dry ingredients into the butter mixture in three parts, alternating with the orange juice. Mix nuts,coconut and dates and fold gently into batter. Pour batter into greased pans and bake for 1 to 1-1/2 hours or until golden brown. Mix together 1/2 Cup of orange juice and 1 Cup of powdered sugar and pour over cakes in pans while still hot. Cool inpans on racks. Wrap in aluminum foil when cool and freeze if possible. Makes two loaves. | Active | Ethel's Orange Cake | ||
| Cakes | 1 1/2 cups butter, softened 1 1/2 cups sugar 1 tablespoon vanilla extract 7 eggs, separated 3 cups all-purpose flour 1 1/2 pounds diced yellow, green, and red candied pineapple (about 3 cups) 1 pound red and green candied cherries (about 2 cups) 1/4 pound diced candied citron (about 1/2 cup) 1/2 pound golden raisins (about 1 1/2 cups) 3 cups pecan halves 1 cup black walnuts, coarsely chopped 1/2 cup all-purpose flour Additional candied fruit and nuts (optional) 1/4 cup brandy Additional brandy | Make a liner for a 10-inch tube-pan by drawing a circle with an 18-inch
diameter on a piece of brown paper. Cut out circle; set pan in center,
and draw around base of pan and inside tube. Fold circle into eighths,
having the drawn lines on the outside.
Cut off tip end of circle along inside drawn line. Unfold paper; cut along folds to the outside drawn line. From another piece of brown paper, cut another circle with a 10-inch diameter; grease and set aside. Place the 18-inch line in pan; grease and set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Stir in flavorings. Beat egg yolks; alternately add yolks and 3 cups flours to creamed mixture. Combine candied pineapple, cherries, citron, golden raisins, pecans, and walnuts in a bowl; dredge with 1/2 cup flour, stirring to coat well. Stir mixture into batter. Beat egg whites (at room temperature) until stiff peaks form; fold into butter. Spoon batter into prepared pan. Arrange additional candied fruit and nuts on top of batter, if desired. Cover pan with 10-inch brown paper circle, greased side down. Bake at 250 degrees for about 4 hours or until cake tests dones. Remove from oven. Take off paper cover, and slowly pour 1/4 cup brandy evenly over cake; cool completely on wire rack. Remove cake from pan; peel paper liner from cake. Wrap cake in brandy-soaked cheesecloth. Store in an airtight in a cool place up to 3 weeks; pour a small amount of brandy over cake each week. Yield: one 10-inch cake. | Active | Light Fruit Cake | ||
| Cakes | 100 g Flaky pastry (3 1/2 oz) Grated rind of 1 lemon 30 g Raspberries (1 oz) Caster sugar 110 g Sugar (3 3/4 oz) Icing sugar 75 g Ground hazelnuts (2 1/2 oz) Slivered almonds 2 x Egg whites | Puree the raspberries in a liquidiser with 35 g ( 1 1/4 oz) of the sugar,then pass the mixture through a tamis.
Prepare a macaroon paste by mixing, with a spatula, the rest of the sugar,the ground powered nuts, the egg whites and lemon rind. Roll out the pastry to a thickness of 2-3 mm ( 1/8 in) and line an 18 cm (7 in) tart tin with a removable base. Prick it all over with the prongs of a fork (Put it in a refrigerator if you are not going to bake it at once). Pre-heat the oven to 220 oC/425 oF. Lightly sprinkle caster sugar over the uncooked pastry, then spread the raspberry puree over it in a smooth layer. Spread the macaroon mixture over the raspberry, smoothing the surface with the help of a spatula. Cook the cake for 40 minutes in the pre-heated oven. Reduce the heat to 180 oC/350 oF after 20 minutes if it is browning too quickly. Take it out and leave it to cool a little. Scatter the slivered almonds over the top of the cake while it is still warm. Sprinkle the cake with icing sugar then put it under hot grill for just long enough to caramelise the sugar lightly. Take care, as this takes barely a minute. Let the cake cool, then take it out of the tin. Servings: 6 | Active | Macaroon Cake | ||
| Cakes | 2 1/2 c. all purpose flour 3/4 tsp. Allspice 1 c. granulated sugar 1/2 tsp. Cloves 3/4 c. brown sugar, packed 1/2 tsp. Nutmeg 1 tsp. baking powder 1 1/3 c. buttermilk 1 tsp. soda 1/2 c. shortening 1 tsp. salt 3 eggs 3/4 tsp. cinnamon | Grease and flour 2 round layer pans, 8 or 9 inch. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden toothpick inserted comes out clean. Cool 10 minutes and remove from pans. | Active | Buttermilk Spice Cake | ||
| Pies_And_Pastries | 1 cup cold milk 1 pkg (4 oz. serving) Chocolate flavor Instant Pudding 1 (8 oz) container Cool Whip 20 chocolate sandwich cookies, crushed 1-1/2 cups "rocks"* 1 graham cracker pie crust * Rocks = Granola chunks, chocolate chips, peanut butter chips, chopped peanuts, or any combination thereof | Pour milk into medium bowl. Add pudding mix. Beat with wire whisk untilwell blended. Let stand 5 mins. Fold in whipped topping. Stir 1 cup of the cookies and "rocks" into pudding mix. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, about 4 hours. | Active | Dirt Pie | ||
| Cakes | 2 sticks (8 ounces) butter, softened to room temperature 1 1/4 cups sugar 1 egg 3 egg yolks 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 medium pineapple (2 to 2 1/2 pounds) 1/4 teaspoon cinnamon | Preheat the oven to 350F. butter a 10 by 2 inch round cake pan and line the bottom with waxed paper.
In a large mixer bowl, beat 1 stick of the butter and 3/4 cup of the sugar until light and fluffy. Add the whole egg and continue beating until well blended. Gradually add the egg yolks, 1 at a time, beating well after each addition. Beat in the vanilla. Sift together 1 1/4 cups of the flour and the baking powder. Stir into the butter mixture. Turn the batter into the prepared pan and spread evenly. Cut the skin and eyes from the pineapple. Quarter and core the pineapple. Cut the quarters crosswise into 1/2 inch thick slices. Arrange the slices in concentric circles, overlapping slightly and leaving a margin of about 1 inch around the edge. In a small saucepan over low heat, melt the remaining 1 stick butter. Let cool slightly. In a medium bowl, combine the remaining 1/2 cup sugar, 1 1/4 cups flour and the cinnamon. Pour the melted butter over the flour mixture and rub together with your fingertips to form coarse, pea-size crumbs. Scatter the crumbs evenly over the pineapple and better. Bake the cake for 55 to 60 minutes, until a knife inserted in the center comes out clean. Let cool in the pan for 15 minutes. Unmold onto a plate and remove the paper. Invert back onto a rack to cool. Serve warm or at room temperature. | Active | Pineapple Crumbcake | ||
| Cakes | 3 Cups whole Brazil Nuts (1 pound shelled or 2 pounds unshelled) 1 pound whole dates, pitted 1 cup whole maraschino cherries, drained 3/4 cup sifted flour 3/4 cup sugar 1/2 tsp baking powder 1/2 tsp salt 3 eggs, beaten 1 tsp vanilla | To shell the nuts easily, cover with cold water, bring to a boil, and boil 3 minutes. Drain and cover with cold water, then drain again. Crack and remove whole nut.
DIRECTIONS: Put whole nuts, dates, and cherries into a large mixing bowl. Sift over this the dry ingredients. Mix well until coated. Beat eggs until foamy, add vanilla and stir into fruit mixture. Turn into a greased and waxed paper lined pan (9 1/2 X 5 1/2 X 2 1/2). Spread evenly. The pan will be full. Bake in slow oven (300 degrees) for 1 hour and 45 minutes. The cake must be entirely cool before cutting. It will keep for a long time if you can keep the fingers out of it. Wrap and store as with any fruit cake. Note: To store a fruitcake, the way I remember is to take some clean rags, soak them in wine, and wrap the cake. This is then wrapped in aluminum foil, and the whole thing put into a plastic bag. A fruitcake stored this way will last several years. | Active | Brazil-nut date cake | ||
| Pies_And_Pastries | 1 1/4 cups all-purpose flour 2 teaspoons sugar 1/2 teaspoon salt 1/3 cup shortening 3 to 4 tablespoons cold water 8 to 10 plums 1 cup finely ground almonds 1/3 cup sugar 1 egg 1/2 teaspoon finely shredded lemon peel 1/2 teaspoon ground cinnamon 1/4 teaspoon almond extract 2 tablespoons butter 1/3 cup currant jelly, melted | For pastry, stir together the flour, the 2 teaspoons sugar, and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl; repeat till all is moistened. Form dough into a ball.
On a lightly floured surface roll dough into a 12 inch circle. Transfer to a 9 inch quiche dish. Trim edges of dough even with rim of pan. Halve and pit plums. In a mixer bowl, combine almonds, the 1/2 cup sugar, egg, lemon peel, connamon, and almond extract. Beat with electric mixer on low speed till combined. Spread almond mixture evenly in pastry shell.Place plums, cut side down, atop almond mixture. Dot with butter. Bake in a 375F oven 50 minutes or until crust is brown and juice from plums is nearly evaporated. Cool on wire rack. Brush top with melted jelly. Makes 6 to 8 servings. | Active | Almond-Plum Tart |
