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POTATO  SALAD WITH BEER DRESSING
(Germany)

~Shared by Larry Holmes, Toronto, Canada

6 medium potatoes
4 slices bacon
1 tablespoon chopped onion
1 stalk celery, chopped
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1/2  teaspoon dry mustard
1 tablespoon sugar
1 cup beer
1/2   teaspoon Tabasco sauce
2 tablespoons chopped parsley

Boil potatoes in medium-size saucepan until just tender.  Peel and slice.

Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt;  set aside.

Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar.  

Slowly stir in beer and Tabasco.  Bring to boil, stirring constantly. Pour over potato mixture.  

Sprinkle  with parsly. Toss lightly and let stand 1 hour.  Add bacon mixture; toss gently.

Makes 4 servings
 

MANDARIN LIVER

~Shared by Larry Holmes, Toronto, Canada

1 pound beef liver
2 1/2 tablespoons flour
5 tablespoons vegetable oil
salt to taste
pepper to taste
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or sherry
2 large onions, sliced thin
1 cup beef bouillon (from cubes)
1 red pepper, cutd into stdrips
1 green pepper cut into strips
1/2 pound Savoy cabbage, cut into strips
6 ounces fresh been sprouts
1 small can bamboo shoots (appox. 6 ounces)

Pat liver dry with paper towels;  cut into thin slices.  Coat with flour.  Heat oil in heavy skillet.

Add liver;  brown on all sides; remove.  Season to taste with salt and pepper.  Set aside; keep warm. 

Add soy sauce, wine and onions to the pan drippings.  Simmer 5 minutes. Pour in beef bouillon.

Add red and green peppers and cabbage;  simmer 10 minutes.  Vegetables should still be crisp.

Add bean sprouts, bamboo shoots and liver;  heat through. Serve immediately.

Makes 4 servings.
 

BOXTY
(Ireland)

~Shared by Larry Holmes, Toronto, Canada

1 cup peeled grated potato
1 cup cold mashed potatoes
2 cups all-purpose flour
2 tablespoons melted butter
3/4 teaspoon salt
pepper

Squeeze grated potato dry in tea towel.  Combine grated potato in mixing bowl with mashed potatoes.  Add flour, butter salt and pepper;  mix well.  Turn out onto floured board;  knead 1 minute.  Roll out to 1/2 –inch-thick circle;  cut into wedges.  Bake on ungreased griddle over gentle heat 30 minutes; turn once.  Bread should be well browned.  Serve bread spilt and buttered.

Makes 4 servings.


PEPERONATA
(Italy)
Braised sweet peppers with Tomatoes and Onions

~Shared by Larry Holmes, Toronto, Canada

2 tablespoons butter
1/4 cup olive oil
1/4 cup finely chopped onions
2 cups fresh green peas (about 2 pounds unshelled)
2 pounds green and red peppers, peeled by blanching first, seeded and cut in 1x1/2-inch strips (about 6 cups)
2 pounds tomatoes, peeled, seeded and coarsely chopped (about 5 cups)
1 teaspoon red wine vinegar
1 teaspoon salt
Freshly ground black pepper

In a heavy 12-inch skillet, melt the 2 tablespoons butter with the 1/4  cup of olive oil over moderate heat.  Add the onions and cook them, Turing them frequently, for 10 minutes or until thaty are soft and slightly browned.  Stir in the peppers, reduce the heat, cover the skillet and cook for 10 minutes.  Add the tomatoes, vinegar , salt and a few grindings of black pepper.  Cover and cook for another 5 minutes.  Then cook the vegetables uncovered over high heat, stirring gently, until almost all the liquid has boiled away.

Serve the peperonata as a hot vegetable dish, preceding or along with the main course, or refrigerate it and serve it cold as part of an antipasta or as an accompaniment to cold roast meat or fowl.

Serves 6.
 

PERE RIPIENE
(Italy)
Pears Stuffed with Gorgonzola cheese

~Shared by Larry Holmes, Toronto, Canada

4 small firm ripe pears
1 tablespoon lemon juice
2 ounces imported Gorgonzola cheese (about 1/3 cup) at room temperature
2 tablespoons soft unsalted butter
2 tablespoons crushed walnuts, pistachio or pine nuts

With a small sharp knife, peel the pears and cut them in half lengthwise, leaving a stem attached to one of the halves of each pear. Remove the core and scoop a scant tablespoon of pulp out of each of the pear halves.  To prevent the fruit from turning brown, paint each section of pear inside and out with a pastry brush dipped in lemon juice.

Cream the Gorgonzola and softened butter by beating them against the side of a small bowl with a wooden spoon until they are soft and fluffy.  Fill the hollows of the pars with 1 tablespoon of the cheese/butter mixture and carefully press the two halves of the pear back together again. Roll the pears around in the crushed nuts, then arrange on a serving plate.  Chill for about 2 hours or until the cheese is firm.

Serves 4 persons.


HUNGARIAN STUFFED CABBAGE
 
~Shared by Lisa H., Belmont, NC

1/2 lb. ground pork
1/2 lb. ground beef
2 tsp. salt
1 tsp. paprika
1/2 tsp. black pepper
1/2 c. rice
1 tsp. garlic powder
2 eggs
1 lg. onion, chopped
1 lg. head cabbage
1 lg. can tomato sauce
1 sm. can tomato paste

Cut core from cabbage, wash, put in large pot of boiling water. Cook 10 minutes. Remove from heat, let stand 10 to 15 minutes to soften leaves.

Saute chopped onion in butter till translucent. Add to meat, then add eggs, seasoning and  rice; mix well. Put a spoonful of meat mixture at base of each leaf and roll up loosely to permit swelling of rice. (I use toothpicks to hold in place)

Pour tomato sauce and tomato paste over the cabbage. Add water to cover *as needed*.

Cover and cook for 1 1/2  hours on low or until rice is done.


FRENCH TOAST

~Shared by Rita K., Niceville, FL

French Bread Sliced on the Diagonal in 1 inch slices

Cornflake Mixture:
3 Cups Cornflakes
1/3 cup Brown Sugar
3 tbsp. melted butter

Make an egg mixture beating eggs with some milk.

Dip bread in egg/milk mixture.

Press bread in the corn flake mixture.

Add butter to skillet and fry bread on low heat so butter does not burn turning two times on each side. 

Source: Silver Dart Lodge, Nova Scotia


AFRICAN BOBOTEE

~Shared by Mary S., Nashville, TN

2 lb ground beef
2 thick slices white bread
1 cup milk
3 onions, chopped
butter
3 Tbsp curry powder (or paste)
1/2 tsp sugar
salt
juice of 1 lemon
10 almonds, slivered
3 eggs
1/2 cup strong beef stock
2 bay leaves
1/2 cup chopped parsley

Preheat oven to 350 degrees F Grind meat coarsely Soak bread in some milk. Squeeze until dry; retain milk. Saute onions in butter. Add curry powder and continue to saute 1 minute. Add meat, sugar, salt, lemon juice, and almonds. Beat eggs; add half to meat mixture.


ITALIAN MINESTRONE SOUP

~Shared by Mary S., Nashville, TN

2 carrots (1 minced, 1 sliced)
2 celery stalks, sliced
1/4 head cauliflower, broken
1/4 bunch escarole
1/4 bunch spinach
1/4 bunch endive
3/4 onion (1/2 minced, 1/2 slivered)
1/4 head cabbage
1 cup peas
2 zucchini, sliced and quartered
1 can peeled tomatoes
3 potatoes (2 chopped, 1 thinly sliced)
1/2 cup canned chick peas
1/2 cup canned kidney beans
1/4 teaspoon sage
2 Tablespoons olive oil
salt pork, minced
ditalini
salt
2 quarts water

Fry minced carrot, minced onion, and salt pork in olive oil until onions are clear. Add sage and canned tomatoes. Let cook for a few minutes and then add water. Salt to taste. Add 2 potatoes, sliced carrot and celery, and cauliflower. Let simmer for 10 minutes. Add thinly sliced potato. Add spinach, escarole, onion, endive, peas, zucchini, and cabbage. Let cook for 15 minutes. Add beans and ditalini. Cook for another 10 minutes.


VIETNAMESE HOT SAUCE

~Shared by Mary S., Nashville, TN

1 garlic clove minced
1/4 tspsp pepper flakes red, crushed
2 tb fish sauce
2 tsp sugar
1 tsp lime peel minced
2 tsp lime juice
3 tbsp water

Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated.

Try this Vietnamese hot sauce recipe on noodles, meats, or seafood.


MEXICAN GORDITAS

~Shared by Mary S., Nashville, TN

1 lb beef, ground
1 small onion, chopped
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon garlic salt
1/4 teaspoon chili powder

Shells
2 cups masa harina
1 teaspoon baking powder
2 teaspoons salt
1 cup water
2 pieces bacon, fried and crumbled
2 tablespoons longhorn cheese

lettuce, shredded
tomatoes, sliced or diced
cheese, shredded

Cook beef and onion together in a frying pan. Season with salt, pepper, garlic salt and chile powder. While cooking the meat, mix with hands all ingredients for shells. Pinch off small portion of dough and roll into 2-inch ball. With quick patting motion, flatten out to 1/2 inch thickness and about 3 inches in diameter. Fry in hot cooking oil until golden brown, turning once. Drain. Make a slit through the middle; open slightly like a taco shell and stuff with meat mixture, lettuce, tomatoes and cheese.


PORTUGUESE BEAN SOUP

~Shared by Mary S., Nashville, TN

1 cup dried red kidney beans
3 onions, chopped
2 cloves garlic, minced
1/4 cup bacon fat
6 small potatos, diced
1 can tomato paste
2 quarts water
2 bay leaves
1 tsp allspice
salt and pepper

If you're using dry beans, soak and boil the beans until they just start to soften (1.5 hours or so).

Saute onions and garlic in fat until slightly brown. Add everything else except salt (salt will keep your beans from softening). Bring to boil, cover and simmer for 1 hour.


GRANDMOTHER DONALD'S SCONES

~Shared by Linda H., Rosharon, TX

(Linda’s Great Grandmother Donald who was from Aberdeen, Scotland and lived to be 1 month shy of her 100th birthday!)

4 cups flour
4 heaping tsp baking powder
1/4 tsp salt
1/2 cup shortening (Crisco or margarine)
2 tsp vanilla
2 - 3 eggs (depending on size)
Approx. 1 cup of milk
1 cup sugar

Mix flour, baking powder, salt. and sugar together.  Cut in shortening with a pastry blender.  Add vanilla and eggs and enough milk to reach soft biscuit dough stage. (Until dough holds together)

Pat on a floured board and cut with desired size cookie cutter or glass dipped in flour.  Make about 1/2 inch thick.

Bake 350 degrees for 10-15 minutes on a greased baking sheet.


ISRAELI COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND PRESERVED LEMON

~Shared by Linda H., Rosharon, TX

Makes 6 servings

1 preserved lemon
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
3 tablespoons olive oil
1 large onion, chopped
1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
1 (3-inch) cinnamon stick
1 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted
1/2 cup golden raisins
1/4 teaspoon ground cinnamon

Preheat oven to 475°F.

Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.

Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.

Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.

Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.

Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.

Source: Gourmet, September 1999


TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY

~Shared by Linda H., Rosharon, TX

5 tablespoons butter, divided
2/3 cup pine nuts (about 3 1/2 ounces)
2/3 cup finely chopped shallots
3 cups (16 ounces) Israeli toasted couscous
1 large cinnamon stick
2 fresh or dried bay leaves
3 3/4 cups canned low-salt chicken broth
1 teaspoon salt
1/2 cup minced fresh Italian parsley

Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.

Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

Source: Bon Appétit, December 2004
 

ISRAELI COUSCOUS SALAD

~Shared by Linda H., Rosharon, TX

1 cup Israeli couscous (you cannot substitute with Moroccan couscous)
2 cups vegetable or chicken broth
4 T olive oil, divided
2 cups dried cranberries (craisins)
1 cup pine nuts
1/2 cup spring onions, white parts only, chopped
1/2 medium sized red onion, finely chopped
1 oz cilantro, chopped
1 teaspoon lemon zest
1 shallot, minced
1/2 lemon
sea salt to taste

In a heavy bottomed saucepan, heat 1 T olive oil over medium high heat. Add the couscous and stir about 1 minute, until the couscous is lightly browned. Stir in 2 cups of broth.* Cover with a lid and reduce heat to low. Simmer for about 15 minutes, or until the couscous has absorbed most of the liquid and is al dente. Drain in a colander but do not rinse. (Another method I've used occasionally to rapidly cool the couscous if it's a little too creamy is to spread the hot couscous on a cookie tray in a thin layer, uncovered, for about 15-20 minutes). Once cooled, stir in the remaining 3 T olive oil to coat and separate the grains. I use a wooden spoon to gently break up the grains in a serving bowl.

In a serving dish, combine the couscous with craisins, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots. Spritz with lemon juice and adjust seasoning with the sea salt to taste.

Note: This can be a very seasonal dish; simply dice additional fresh vegetables (butternut squash in the fall, zucchini in the summer) and toss in.

* Of course, you can always boil it in plain water as you would pasta and drain it; but I prefer the extra boost of flavor that comes from using a broth.


PEARL COUSCOUS WITH OLIVES AND ROASTED TOMATOES

~Shared by Linda H., Rosharon, TX

For roasted tomatoes and dressing:
2 pints red grape or cherry tomatoes (1 1/2 pound)
3 large garlic cloves, left unpeeled
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

For couscous:
2 3/4 cups chicken broth
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme

Roast tomatoes and make dressing:
Preheat oven to 250°F.

Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.

Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

Make couscous:
Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.

Spread couscous in 1 layer on a baking sheet and cool 15 minutes.

Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.


QUICK MOROCCAN VEGEABLE COUSCOUS

~Shared by Linda H., Rosharon, TX

1/3 cup sliced almonds
1 tablespoon olive oil
3 cups mixed cup-up vegetables, (such as red onion, carrots, zucchini and cauliflower)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 cup dry white wine
1/3 cup golden raisins
3/4 cup canned vegetable broth
1 (5- to 7-ounce) box couscous and lentil mix, or other couscous blend

Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to sameskillet.Increase heat to medium-high. Add vegetables, cumin and coriander;sauté until vegetables just begin to soften, about 3 minutes. Add wine andraisins.  Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Seasonwith salt and pepper.  Meanwhile, prepare couscous according to package directions.

Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.

Servings: 2 Servings; can be doubled

Source: Bon Appétit, Jan 1996



COCONUT COUSCOUS

~Shared by Linda H., Rosharon, TX

This recipe is very simple, using coconut milk as part of the cooking liquid and a small scattering of green onion.

1 cup light coconut milk
1/2 cup water
1/4 tsp salt
1 cup uncooked couscous
1 green onion, chopped (about 2 Tbsp)

1. Pour the coconut milk, water, and salt into a medium-sized saucepan. Bring the mixture to a boil over medium-high heat.

2. Pour the couscous into the coconut milk mixture, remove from the heat, cover the pot with a lid, and allow it to sit for 5 minutes.

3. Add the chopped green onion to the couscous, and fluff with a fork.

Serves 5

Per Serving Calories 130 

Source: http://www.lowcaloriecooking.about.com


PIPERIES GEMISTES
(Greek Stuffed Peppers)

~Shared by Linda H., Rosharon, TX

2 lbs. lean ground beef
12 red peppers, washed, tops cut and inside cored
2 medium onions, diced
1/3 cup olive oil
3 cloves of garlic, minced
1/2 cup of fresh parsley, finely chopped
1/2 cup of fresh dill, finely chopped
2 tsp. fresh mint, finely chopped
1 cup of good tomato sauce (pomodoro)
1/4 cup arborio rice
salt and pepper to taste

Wash then cut the tops off your peppers. Hollow out the peppers to rid them of any ribs or seeds. Reserve

Place a large skillet on your stove and heat under medium high heat. Pour in your olive oil then add the onions and garlic and lower to medium heat and simmer for 10 minutes to soften the onions.

Add your parsley, dill, mint and and tomato sauce and simmer until most of the liquid is gone and you have a thick mixture. Take off the heat and allow to cool for 5 minutes.

Add your rice and ground beef to the onion/herb mixture and and mix all the ingredients using a wooden spoon. Add 2 tsp. of salt and pepper and mix. To taste for seasoning, take a spoonful of the mixture and fry it or cook it in the microwave to taste for seasoning. Afterwards, adjust the seasoning in the mixture to your liking.

Using a spoon, stuff your peppers and line the bottom of a roasting pot. Pour 1 cup of water over the peppers and place them in a preheated 375F oven for 1 hour.

Hints: This is Peter's recipe but I wasn't sure if I was suppose to cook the rice or meat. I cooked the meat but not the rice. I wouldn't do either again next time. I would leave the rice raw and the meat.

Source: http://www.nofearentertaining.blogspot.com


SWEET POTATO SOUP WITH GINGER

~Shared by Linda H., Rosharon, TX

3 Zucchini
3 Sweet potatoes
1 Huge onion
1 White potato
1 cn Crushed tomatoes
Olive oil
Hawaiij
Crushed black pepper
Chicken soup powder
1 Chunk of ginger

Grate the vegetables (peeled or unpeeled) in a food processor and then saute in the olive oil. Add the spices and soup powder and then add the crushed tomatoes. Add enough water to get the consistency you want and bring to a boil. When the soup is boiling away add the ginger. Cook for 1/2 to 1 hour. You can then leave the soup as is or puree it to a creamy consistency. If any of the ingredients coincide with the names of household pets do not let your children know theyre in the soup.


CREAMY FROZEN PEA SOUP WITH POTATOES AND PANCETTA
Crema di Piselli, Patate e Pancetta

~Shared by Linda H., Rosharon, TX

Creamed soups are part of alta cucina (refined cooking) and for the most part are found in chic northern Italian restaurants but that does not mean that they are difficult to make at home. Ths velvety pea soup is thickened with potato and served with crisp pancetta and fried bread triangles.

Serves 4

2 tablespoons butter
2 thin slices bread, crusts removed and cut diagonally into triangles
2 tablespoons olive oil
1/4 pound pancetta, diced
1 large white onion, chopped
2 large potatoes, peeled and shredded
4 cups fresh or frozen peas
1 chicken boullion cube, crushed
4 cups hot water
2 sprigs thyme tied together
Salt to taste
Grinding black pepper

Melt the butter in a small saute pan and when it is bubbly, brown the bread slices on both sides. Transfer them to a small dish and set aside.

Heat the olive oil in a soup pot and brown the pancetta; when it is crispy, transfer it to a dish and set aside.

Stir in the onion and potatoes and cook until the onion begins to soften, but not brown. Stir in the peas and the crushed boullion and cover the mixture with hot water. Add the thyme, salt and pepper and bring to a boil. Reduce the heat to medium and cook uncovered for about 20 minutes or until the potatoes are very soft.

Remove the thyme and discard it. Puree the soup in batches in a food processor or with an immersion blender.

Return the soup to the soup pot and reheat. Ladle the soup into individual soup bowls and sprinkle the tops with some of the pancetta. Serve hot with two bread triangles.

For a thinner soup, add more water or for a richer taste, add non-fat Half and Half or heavy cream.

Source: Ciao Italia


CREAMY GREEK TOMATO NOODLE SOUP

~Shared by Linda H., Rosharon, TX

Fall is almost here and the cooler days find me in the kitchen making soup. 

SERVES 8 -10

3 cups uncooked spinach pasta, fusilli or corkscrew macaroni
46 fluid ounces tomato juice
14 1/2 fluid ounces beef broth
1 tablespoon fresh lemon juice
2 cups ground beef (optional) or ground lamb, cooked and crumbled
1 cup sour cream
8 fluid ounces half-and-half
1 large egg
3 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
1 teaspoon salt
1/2 teaspoon black pepper
1 cup parmesan cheese
1/8 teaspoon freshly grated nutmeg

Cook fusilli noodles according to package directions, and drain.   Whisk together the large egg with the half and half, and cook over  low heat, stirring continuously, until the mixture thickens, then remove from heat and whisk in the sour cream.

In a large saucepan, heat the tomato juice, beef broth, garlic, onion powder, cinnamon, salt, pepper, marjoram, cooked meat if using, and fusilli noodles, stirring occasionally for about 15 minutes, or until soup thickens slightly, then remove from heat.

Take 1/4 cup of soup and ladle into the cream mixture, whisking vigorously, then add 1/4 cup again, and then once more with 1/4 cup. When mixture is blended, stir into the soup along with the parmesan cheese and nutmeg, then stir until blended.

Serve hot.

Source: GreekCuisine (yahoo group)


MEDITERRANEAN-STYLE SOUP

~Shared by Linda H., Rosharon, TX

4 cups Chicken Broth prepared with Mediterranean Flavor Mix
1/4 cup minced fresh chives or flatleaf parsley
laves of 2 to 3 sprigs fresh basil, thyme or tarragon, minced
1/2 cup diced celery
1/2 cup diced carrots
1 cup chopped tomatoes
1/2 cup defrosted frozen petit peas
salt and freshly ground black pepper
4 cooked (skinless) chicken thighs, boned and cut up, if desired

Place broth in a large pot. Add the herbs, celery and carrots. Bring soup to a boil, immediately reduce heat to a simmer and cook at a gentle simmer until carrots and celery are almost tender. Add tomatoes and peas. Simmer until all vegetables are tender. Season to taste with salt and pepper. Add chicken and heat until chicken is hot.

 
ASIAN-STYLE SOUP
 
~Shared by Linda H., Rosharon, TX

8 dried shiitake mushrooms, preferably small
4 cups Chicken Broth prepared with Asian Flavor Mix
1/2 small head bok choy (green and white), cut into small chunks
1 cup (packed) minced coriander leaves
8 ounces fresh or defrosted frozen snow peas
1/2 package firm tofu, cut into bite-sized pieces
4 cooked (skinless) chicken thighs, boned and cut up, if desired
salt and freshly ground white pepper, as desired

Place mushrooms in a small bowl and add 1 cup hot water, or enough to cover. Soak until mushrooms are soft. Drain mushrooms, reserving water. Remove stems from mushrooms and cut any large mushrooms into bite-sized pieces.

Using a fine sieve or cloth, strain water used to soak mushrooms and place in a large pot. Add the broth, bok choy, mushrooms and coriander leaves. Bring soup to a boil, immediately reduce heat to a simmer and cook, gently simmering, until bok choy is crisp-tender. Add snow peas and simmer gently until crisp-tender. Add tofu and chicken (if using) and heat until tofu and meat are hot. Season to taste with salt and pepper, using white pepper if a pale-colored broth is desired.


CARIBBEAN-STYLE SOUP

~Shared by Linda H., Rosharon, TX

4 cups chicken broth prepared with Caribbean Flavor Mix
1 to 4 peeled garlic cloves, or to taste (see note)
1/2 cup (packed) chopped fresh flatleaf parsley or coriander leaves
1/3 of a red bell pepper, cut into bite-sized pieces
1/3 of an orange bell pepper, cut into bite-sized pieces
1/3 of a yellow bell pepper, cut into bite-sized pieces
2 cups diced summer squash or zucchini
1/4 to 1/2 teaspoon finely chopped fresh hot chili or dried crushed red
pepper, to taste (optional)
salt and freshly ground black pepper
4 cooked (skinless) chicken thighs, boned and cut up, if desired

Place broth in a large pot. Add the garlic, parsley or coriander leaves, bell peppers, squash or zucchini and chili or red pepper (if using).

Bring soup to a boil, immediately reduce heat to a simmer and cook, gently simmering, until vegetables are tender but not soft. Season to taste with salt and pepper. Add chicken (if using) and heat until chicken is hot.


PEANUT SQUASH SOUP

~Shared by Linda H., Rosharon, TX

Hailing from Senegal, this mildly spicy, slightly sweet soup would be well complemented by a side of stewed collard greens or Swiss chard.

1 1/2 teaspoons peanut oil
4 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic (about 6 cloves)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
4 cups fat-free, less-sodium chicken broth
3/4 cup reduced-fat creamy peanut butter
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro

Heat oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.

Yield:  6 servings (serving size: about 1 cup)

CALORIES 264 (38% from fat); FAT 11.2g (sat 2.4g,mono 5.2g,poly 3.4g); IRON 2.3mg; CHOLESTEROL 0.0mg; CALCIUM 111mg; CARBOHYDRATE 34.6g; SODIUM 621mg; PROTEIN 11.3g; FIBER 6.4g

Source: Cooking Light, DECEMBER 2005


SOUPPA AVGOLEMONO
(Egg-Lemon Soup)

~Shared by Linda H., Rosharon, TX

This tasty soup is very popular in Greece and Cyprus.

SERVES 3

3 cups chicken broth
1/3 cup rice or orzo pasta
1 eggs
1 lemon, juice of (or more) 

Bring broth to boil in saucepan, and add rice or orzo. Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).  While the rice cooks, lightly beat the eggs and the lemon juice together.  Remove the broth from heat. Slowly mix about one cup of the hot broth into egg-lemon mixture. Add to the soup gradually while stirring. Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL). Serve.

Source: Recipezaar.
 


SPANAKORIZO
Traditional Greek Spinach & Rice

~Shared by Linda H., Rosharon, TX

In Greek: pronounced spah-nah-KOH-ree-zoh

This is the traditional recipe for this delicious dish that is a warming and hearty meal in itself or it can be served as a side dish with a light entree. Try topping with a sprinkle of crumbled feta.

2 1/4 pounds of fresh spinach, chopped, washed, drained
1 spring onion, chopped
1/3 cups of olive oil
1 1/3 cup of water
1 1/3 cups of long-grain rice
5 1/4 cups of water
sea salt
freshly ground pepper
juice of 1 lemon (about 2 tablespoons)

In a stock pot, sauté the chopped spring onion in the oil over medium heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook until the spinach wilts, about 5-7 minutes. Add rice and 5 1/4 cups of water, bring to a boil, and cook for 15 minutes, stirring occasionally. Stir in lemon juice and salt, cook for another 5 minutes and remove from heat. Stir, cover, and let sit for 20 minutes until the dish "melds."

Serve with wedges of lemon and freshly ground pepper.

Source: Nancy Gaifyllia, for About.com



FASSOLAKIA FRESKA ME DOMATA
Greek Green Bean Casserole with Tomato

~Shared by Linda H., Rosharon, TX

In Greek: pronounced fah-soh-LAHK-yah FRES-kah meh doh-MAH-tah

This Theban (Egyptian) version of a classic Greek recipe is deceptively simple to fix, combining fresh green beans with onions, tomatoes, garlic, and parsley, and delivers a sophisticated taste. It can be served as a main dish, or as a side.

2 pounds of fresh green beans or other long "string" bean
2 cups of tomatoes, peeled and finely chopped
2 onions, finely chopped
1 cup of olive oil
1 green pepper, thinly sliced, optional
1 small bunch of fresh parsley, finely chopped
2-3 cloves of garlic, finely chopped
1/4 cup of water
sea salt
fresh ground pepper

Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans.

In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.)

Serve warm. On the side, consider tzatziki or feta cheese, and certainly some great country bread.

Yield: 4 servings as a main dish, 6-8 as a side

Note: For a more substantial dish, add 4 medium potatoes, peeled and cut into large chunks.

Source: Nancy Gaifyllia, for About.com


FASSOLAKIA LADERA

~Shared by Linda H., Rosharon, TX

A fassolaki is a bean; the plural is fassolakia. Fassolaki is actually a compound noun: fassoli means bean, and the standard -aki ending means little one. So a fassolaki is more precisely a short bean. As for ladera, it means oily, and comes from ladi, which means oil.

For 8 people

Wash 2 lb of green beans. Cut off strings on long side.  Cut the tips of all the beans, and set the beans aside; you can discard the tips.

Saute till brown in a  large pot:
1 tbsp of olive oil
2 onions, very finely chopped.

Add:
40 oz peeled, undrained, diced tomatoes
2 Knorr ox/beef broth cubes.

Wait until the cubes melt, stirring, and the mixture boils. Then, add the beans. If necessary, add water to almost cover the beans; but don't overdo it: the beans will soften while cooking and there should be just enough tomato sauce already to cover the softened beans.

Wait until the mixture boils again, stirring.

Add:
1 cup olive oil
1 tsp tomato paste
1/4 tsp sugar

Let simmer, stirring regularly.

In about 30 minutes simmering and stirring, the beans will be soft, at which point they will be fully immersed inside the sauce. At that point, turn off the heat, and let the pot cool on the stove for at least one hour. Serve the beans warm (but not hot) with 1 lb of Greek feta cheese.

Specifically, cut the feta into small cubes, serving one cube per person along with the beans. It's best to crumble the feta and mix with the beans before eating. You can also serve the beans over either orzo pasta, or steamed rice.

Source: www.lerios.org


GREEK CAULIFLOWER IN TOMATO SAUCE
(Kounoupidi kokkinisto)

~Shared by Linda H., Rosharon, TX

This is a delisous way to eat cauliflower.  It’s like stewed tomatoes and cauliflower. ~Linda

1 head cauliflower
4 Tbsp olive oil
1 large onion
1 large can crushed tomatoes
1 cup water
1-2 Tbsp sugar
1 tsp cinamon
salt
pepper

Wash the cauliflower, remove the stems and cut it in pieces. Use a saucepan to prepare the sauce for the cauliflower. . Peel and chop the onions. Add the olive oil into the saucepand sauté  the onions, then add the tomatoes,  the cinnamon, water, sugar, salt and pepper. Stir the mixture and let the sauce boil. When it boils put the cauliflower and let it simmer until the sauce thickens and the cauliflower is tender.   It takes about 1 hr.

Source: http://www.greek-recipe.com

 
CAULIFLOWER STIFADO
(Kounoupithi Stifado)

~Shared by Linda H., Rosharon, TX

Serves / Yields: 2-3 persons

2 pounds cauliflower
2 small onions, white
3/8  cups olive oil
about 4 cloves garlic, split lengthwise
1 teaspoonn tomato paste diluted with 1 cups water
1/6 cup vinegar
1/6  tablespoon rosemary
1 bay leaf
2 peppercorns

Wash the cauliflower and break into flowerets. Skin and wash onions; drain. Heat the oil in a pot and lightly brown the whole onions. Add garlic and cook until golden. Add diluted tomato paste, vinegar, rosemary, and bay leaf, and cook for 30 min. Bring lg. pot of salted water to a boil; add cauliflower. Cook for 5 min., then drain and add cauliflower to sauce. (Add a little water if necessary.) Add peppercorns. Cover pot. Simmer until all liquid has been absorbed and only the oil remains (abt. 30 to 45 min.).

Source: http://www.greek-recipe.com


GREEK CAULIFOWER

~Shared by Linda H., Rosharon, TX

A twist on cheese sauce for cauliflower. Nice tangy taste of feta and richness of eggs.

SERVES 6 -8

1 large head cauliflower
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup feta cheese, crumbled
2 eggs
salt and pepper
paprika

Wash and separate cauliflower into florets and cook in a large saucepan in boiling water until tender, about 15 minutes. Drain and arrange in a 9 x 13-inch baking pan.

Preheat oven to 300°F

In a saucepan, melt butter; add flour and stir over high heat until browned slightly. Add milk and cook, stirring, until thickened. Add cheese; cook until cheese is melted. 

Slightly beat eggs in small bowl. Whisk in 1/2 cup hot sauce into eggs.

Whisk egg mixture gradually into the sauce. Season to taste with salt and pepper. Pour over cauliflower and sprinkle with paprika. Bake for 15 minutes, until bubbly.

Source: Recipezaar.


GREEK STUFFED ZUCCHINI
(Yemista kolokythia)

~Shared by Linda H., Rosharon, TX

Serves / Yields: 4 - 5 persons

9 small zucchini (aprox. 15 cm)
1/2 cup chopped onion
2 cups chopped celery
1 6-oz olive oil
3 1/2 oz brown rice
7 1/2 oz boiling water
3 1/2 oz bread crumbs
1 cup parsley
2 eggs, seperated
3 lemons
1 tspn salt
Pepper

Either core zucchini or split in half lengthwise and scoop out innards. Chop this up and set aside.

Chop onion and celery fine. Put onion, celery, olive oil, rice, water, pepper and salt in a pot, and cook over medium heat for 25 minutes.

Meanwhile, put juice of 2 lemons in a bowl with the egg whites and stir a bit. Put the juice of the third lemon in a bowl with the yolks and stir that a bit (put this in the fridge).

After the 25 minutes, add the chopped zucchini tp the rice mix. Cook another 5 minutes to soften zucchini. Preheat oven to 180 C . Place zucchini shells in baking dish.

Remove mixture from heat. Add parsley, bread crumbs, and egg white into mixture. Mix together. Either stuff cored zucchini (rinsing hands often in cold water since mixture will be hot) or fill zucchini "boats" in baking dish.

Bake in oven for 40 minutes, covered.

Remove from oven, get yolk mixture from fridge. Add any juice in pans to yolk mixture while stirring. Spoon this mixture over the top of the stuffed zucchini. Bake for 5 more minutes.

Source: http://www.greek-recipe.com


YIGANDES ME SPANAKI
Spinach, Bean, and Feta Cheese Oven Casserole

~Shared by Linda H., Rosharon, TX

In Greek: pronounced YEE-ghan-des meh spah-NAH-kee

This is a delicious meatless oven casserole that combines the classic tastes of spinach with green onion, leeks, dill, and feta cheese, combined with giant beans (yigandes) or lima beans. It can also be made with frozen spinach and, when fresh tomatoes may not be available, canned can be substituted.

1 1/2 pounds of frozen chopped spinach, thawed
1 pound of yigandes beans (or large lima beans) – Use frozen
1 leek, just the white stalk, finely chopped
1 bunch of green onions, finely chopped
1 bunch of fresh dill, thick stems removed, finely chopped
1/2 pound of feta cheese, crumbled
3 medium-large ripe tomatoes, peeled and seeded, finely chopped (or a 14.5 oz can of chopped tomatoes, drained)
1/2 cup of olive oil
3/4 cup of dried bread crumbs
2 teaspoons of sea salt
1/4 teaspoon of freshly ground pepper

Taking one handful of spinach at a time, squeeze gently but firmly over the sink to remove most excess liquid, and place spinach in a colander. When all the spinach has been squeezed, toss with salt and set aside to drain.

Prepare remaining ingredients.

Preheat oven to 340°F (170°C). Oil an 11X14 inch (or equivalent) roasting or baking pan (with 2 1/2 inch sides).

In a large bowl or plastic tub, combine spinach, onions, leeks, dill, and 1/2 the feta cheese. Toss with hands to mix evenly.

Distribute 1/2 the spinach mixture evenly over the bottom of the pan. Add the beans to make an even layer, and place the remaining spinach mixture on top. Sprinkle with remaining cheese, then the chopped tomatoes. Sprinkle with pepper. Pour oil over the top, and finish with an even dusting of bread crumbs.

Bake at 340°F (170°C) for about 1 hour 30 minutes. Time will vary depending on the amount of liquid released by the spinach, so check early and keep checking until the bottom of the pan has just a little oil left.

Remove from oven and let sit for 20-30 minutes before serving. This dish is generally served warm or at room temperature.

Yield: serves 6-8, depending on appetites  

Source: Nancy Gaifyllia, for About.com


BRIAMI
(Greek Oven-Roasted Vegetables)

~Shared by Linda H., Rosharon, TX

A traditional Greek vegetarian dish. Delicious and easy. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish.

SERVES 4 -5 

5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3-4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
¼ lb hard cheese, cut into large chunks (Use 'kefalograviera or 'myzithra' or, something like Parmesan would be excellent)
½ cup olive oil
¼ cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional) (parsley could be substituted)
salt and pepper

Preheat oven to 420 degrees F.

Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.  Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.

It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.

Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too.

This is delicious with good crusty bread (lovely juices) and feta cheese on the side.

Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.

Source: Recipezaar.


GREEK ROASTED VEGGIE CASSEROLE WITH RED POTATOES

~Shared by Linda H., Rosharon, TX

It's a great hot side dish for a BBQ and easy to make for a small family or a crowd and easy to adjust to whatever is available from the garden or produce aisle.  Can substitute any combination of the following cauliflower, broccollini, mushrooms, artichoke hearts, asparagus, roasted red peppers, onions, as much or as little garlic as you like, possibly some cherry tomatoes at the end for color! It's a fantastic way to take advantage of summer's bounty!

SERVES 4 -6 , 1 casserole

2 cups Red Bliss potatoes, cut into 8ths
1 1/2 cups broccoli florets
1 1/2 cups zucchini, cut into 1/2 thick coins
1 large lemon, peeled and juiced
1 tablespoon Worcestershire sauce
2-3 garlic cloves
3-4 teaspoons italian seasoning
1 teaspoon kosher salt
1 teaspoon pepper
3-4 tablespoons olive oil
½ teaspoon red pepper flakes
parmesan cheese

Preheat oven to 400.

Spray a 9-13 casserole with non-stick spray.

Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.

Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worchestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.

Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).

Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.

Source: Recipezaar.


GREEK-STYLE ROASTED VEGETABLES

~Shared by Linda H., Rosharon, TX

1 lb. small red potatoes, quarted
2 small eggplants, cut into 1/2-inch half-moons
1 medium sweet onion, sliced
1 medium green bell pepper, sliced
3 Tbsp. olive oil
1 tsp. garlic salt
1/2 tsp. black pepper
1 lemon
1 can (15-ounce) chickpeas, drained and rinsed
1 Tbsp. fresh chopped oregano
1 Tbsp. chopped mint
2 ounces reduced-fat feta crumbles

Heat oven to 425 F.

In a large roasting pan, toss together the potatoes, eggplants, onion, green bell pepper, 2 Tbsp. of the olive oil, the garlic salt and pepper.

Peel off the lemon zest with a peeler and add to mixture.

Reserve lemon.

Roast vegetables for 30 minutes, stirring twice.

Add chickpeas and roast an additional 15 minutes.  Remove from oven

Stir in juice from lemon, oregano and mint.

Top with feta crumbles and drizzle with remaining Tbsp. olive oil.

Source: www.grouprecipes.com


CAPONATA

~Shared by Linda H., Rosharon, TX

3-4 lbs eggplant, peeled and cut into 1” cubes
4 stalks celery, sliced into ½” strips
Two onions, peeled and coarsely chopped
2 cloves garlic, peeled and finely chopped
3 ripe tomatoes chopped
I cup green olives, coarsely chopped
1 or 2 tablespoons capers
2 tablespoons sugar
12 fresh basil leaves, shredded, or 2 teaspoons dried basil
¼ cup red wine vinegar
1 teaspoon salt
Fresh ground pepper
Up to ½ cup olive oil

1. Peel eggplants, cut into cubes, place in colander or strainer in sink, and salt heavily. Let drain for at least one hour.  Rinse carefully, and pat dry with paper towels.

2. Heat several tablespoons olive oil to the point of fragrance, and sauté onion, garlic and celery until soft.  Remove from heat and set aside. Add several tablespoons more olive oil to pan, and cook eggplant, turning frequently, until lightly browned on all sides. If necessary add more olive oil, as eggplant sticks easily. Return onion mixture to pan, add tomatoes, olives, capers, sugar, basil, and a good grinding of black pepper. Cook covered, over low heat, for about half an hour, stirring occasionally.

3. Serve at room temperature. Caponata may be used as a relish, a topping for pasta, or as a spread on bruschetta. If you make it ahead of time, flavors will have an opportunity to blend well.  Refrigerate after cooking for up to three days and bring to room temperature before serving.


CLAMS KOKKINISTO

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/2 cup chopped onion
2 large stalks celery, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can canned peeled and diced tomatoes
1 (6 ounce) can tomato paste
2 (7 ounce) cans whole baby clams, undrained
4 bay leaves
1/2 teaspoon chili pepper flakes
2 teaspoons dried oregano
salt and pepper to taste
2 tablespoons olive oil

In a large saucepan, saute the onion, celery, and garlic in 2 tablespoons olive oil until tender. Stir in tomatoes, tomato paste, and clams. Season with bay leaves, chili pepper flakes, oregano, and salt and pepper to taste. Cover, and simmer for 1 hour, until tomatoes begin to turn deep red in colour and the sauce thickens. Stir in remaining 2 tablespoons olive oil near the end of the cooking time.

Source: http://groups.yahoo.com/group/EthnicAndInternationalRecipes/


BAGNA CALDA
(Italian Garlic-Anchovy-Sardine Appetizer)

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 1/2 cups vegetable oil
3/4 cup minced garlic
4 (2 ounce) cans anchovy fillets packed in olive oil, drained
3 (4 ounce) cans sardines packed in olive oil, drained
1 cup butter

Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.

Dorie
http://groups.yahoo.com/group/AppetizersAndFingerFoods/


CHI TAN T'ANG
(Egg Drop Soup)

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

8 cubes chicken bouillon
6 cups hot water
2 tablespoons cornstarch
2 tablespoons soy sauce
3 tablespoons distilled white vinegar
1 green onion, minced
3 eggs, beaten

In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.

Source: http://groups.yahoo.com/group/EthnicAndInternationalRecipes/


CONGO TOFU

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 cup white rice
2 cups water
 
3 tablespoons peanut oil
1 pound tofu, cubed
1/2 white onion, chopped
2 cloves garlic, minced
3/4 (6 ounce) can tomato paste
1/2 cup peanut butter

Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes, or until rice is tender and water has been absorbed.

Heat the oil in a large skillet over medium-high heat. Cook the tofu in the oil until browned, about 10 minutes. Add the onion and garlic; cook and stir until the onion is translucent, 3 to 5 minutes. Mix in the tomato paste and peanut butter; cook and stir until peanut butter has melted completely, about 5 minutes. Serve over cooked rice.


AUTHENTIC KICKED-UP SYRIAN HUMMUS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

5 unpeeled garlic cloves
1 tablespoon extra-virgin olive oil
1 (15 ounce) can garbanzo beans, drained
1/2 cup tahini
1/3 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon extra-virgin olive oil

Preheat oven to 450 degrees F (230 degrees C). Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels. Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.


CANTONESE-STYLE PORK AND SHRIMP DUMPLINGS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/4 pound ground pork
1 cup chopped watercress
1/2 (8 ounce) can water chestnuts, drained and chopped
1/4 cup chopped green onions
1 tablespoon oyster sauce
1 1/2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon soy sauce
1/8 teaspoon ground white pepper
1/8 teaspoon salt
1 (16 ounce) package round dumpling skins
1 pound peeled and deveined medium shrimp

In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well. Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around. To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.


PHILIPPINE VINEGAR CHICKEN

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4  Chicken thighs
1/4 teaspoon Black peppercorns
1/4 teaspoon Dried green peppercorns, or:
1/2 teaspoon Green peppercorns *
1/8 teaspoon Crushed red pepper flakes
1 teaspoon Oil
1 medium Onion, peeled and finely chopped
2 mediums Gloves garlic, peeled and minced
1/4 cup White vinegar
2 tablespoons Light soy sauce
1 teaspoon Sugar
2 cups Finely shredded bok choy
2 cups Hot cooked white rice

Remove the skin from the chicken. With a mortar and pestle crush together the black and green peppercorns and the red pepper flakes. (Or wrap the peppers in plastic wrap and crush lightly with the bottom of a heavy pan.) In a large skillet heat the oil over medium heat. Add the onion and garlic: saute' 3 minutes. Add the chicken, vinegar, soy sauce, sugar, salt and pepper mixture. Bring to a boil, reduce the heat and simmer about 35 minutes, until the chicken tests done. Remove the chicken from the bone and cut into shreds. Stir back into the juices. Spoon the chicken and juices over the bok choy and rice and serve.


AUSTRALIAN DEEP-FRIED CHICKEN WINGS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

8 chicken wings
4 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons sweet sherry
salt and pepper to taste
1/2 cup all-purpose flour
1/2 cup corn flour
1 quart oil for deep frying

To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours. Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated. Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.



KUNG PAO CHICKEN

~Shared by Jim D., WA

Active Time:  15 Minutes
Total Time:  15 Minutes
Serves 4

Asian stir-fries make especially satisfying weeknight dinners. Kung pao is traditionally a seriously spicy dish, but we've given ours a moderate level of heat; feel free to adjust the quantity of red-pepper flakes to suit your taste. Serve with steamed rice.

INGREDIENTS
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch

2 teaspoons sugar
2 tablespoons white wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water

2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red pepper flakes

DIRECTIONS
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

VARIATION
Cashew Chicken: Substitute the same amount of cashews for the peanuts.

WINE RECOMMENDATION:
Since the chicken is salty and spicy, the drink's first job is to refresh. An aromatic white wine such as a sauvignon blanc from California or South Africa will do nicely, as will your favorite cold beer.

Nutrition Information
Serves 4 - Facts Per Serving:
Calories:    382
Fat. Total:    20g
Carbohydrates, Total: 9g
Cholesterol: 87mg
Sodium: 1231mg
Protein: 40g
Fiber: 2g    

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen


GREEK ORZO STUFFED PEPPERS

~Shared by Jim D., WA

We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach and feta. This basic recipe will work with almost any filling—try substituting different types of cheese, herbs or beans. Serve with whole-wheat pita bread and cucumber salad.

Servings: 4 servings
Total Time: 40 minutes
Ease of Preparation: Easy
Health: Low Calorie, High Fiber, Low Cholesterol, High Potassium, High Calcium, Healthy Weight

Ingredients:

Greek Orzo Stuffed Peppers
4 yellow, orange and/or red bell peppers
1/2 cup whole-wheat orzo
1 15-ounce can chickpeas , rinsed
1 tablespoon extra-virgin olive oil
1 medium onion , chopped
6 ounces baby spinach , coarsely chopped
1 tablespoon chopped fresh oregano or 1 teaspoon dried
3/4 cup crumbled feta cheese , divided
1/4 cup sun-dried tomatoes (not oil-packed), chopped
1 tablespoon sherry vinegar or red-wine vinegar
1/4 teaspoon salt

Steps:

1: Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.

2: Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.

3: Mash chickpeas into a chunky paste with a fork, leaving some whole.

4: Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

Nutrition: (Per serving)
Calories - 344 Carbohydrates - 48 Fat - 11 Saturated Fat - 5 Monounsaturated Fat - 4 Protein - 14 Cholesterol - 25 Dietary Fiber - 11 Potassium - 689 Sodium - 656 Nutrition Bonus - Vitamin C (340 daily value), Vitamin A (130 dv), Folate (48 dv), Magnesium & Potassium (20 dv).

Source: Eating Well Test Kitchens


BOUILLABAISSE

~Shared by Jim D., WA

ACTIVE: 1 HR 30 MIN
TOTAL TIME: 2 HRS
SERVINGS: 4

Ingredients

BROTH:
   1. 1/3 cup extra-virgin olive oil
   2. 8 shallots, coarsely chopped
   3. 2 leeks, white and tender green parts, coarsely chopped
   4. 1 medium fennel bulb, cored and coarsely chopped
   5. 1 head of garlic, cloves peeled and coarsely chopped
   6. 1 teaspoon tightly packed saffron
   7. 3 large tomatoes, coarsely chopped
   8. 2 tablespoons tomato paste
   9. 2 pounds non-oily white fish bones and heads
  10. 4 thyme sprigs
  11. 4 parsley sprigs
  12. 2 bay leaves
  13. Salt and freshly ground pepper

ROUILLE:
   1. 1 baking potato (8 ounces), peeled and cut into 1-inch dice
   2. 2 large egg yolks
   3. 2 large garlic cloves, chopped
   4. 1/2 roasted red pepper
   5. 1 tablespoon plus 1 teaspoon harissa
   6. 3/4 cup extra-virgin olive oil
   7. Salt

SOUP:
   1. 1/4 cup extra-virgin olive oil
   2. 2 garlic cloves, minced
   3. 1 leek, white and tender green parts, finely diced
   4. 1/2 medium fennel bulb, cored and cut into 1/2-inch dice
   5. 1 baking potato, peeled and cut into 1/2-inch dice
   6. 1 large tomato—peeled, seeded and cut into 1/2-inch dice
   7. 12 littleneck clams, scrubbed and rinsed
   8. 16 mussels, debearded
   9. 8 large shrimp (1/2 pound), shelled and deveined
  10. 1 1/2 pounds snapper or monkfish fillets, cut into 2-inch chunks
  11. 1 tablespoon fresh lemon juice
  12. 3 tablespoons chopped basil
  13. 8 thin slices of baguette, brushed with olive oil and toasted
  14. Lemon wedges, for serving

Directions

1. MAKE THE BROTH: In a large pot, heat the olive oil. Add the shallots, leeks, fennel and garlic and cook over moderate heat until softened, about 8 minutes. Add the saffron and cook, stirring, for 1 minute. Add the tomatoes and tomato paste and cook over moderately high heat, stirring, for 2 minutes. Add the fish bones and heads, 3 quarts of water, the thyme, parsley and bay leaves and bring to a boil. Simmer over moderately low heat for 45 minutes.

2. Strain the broth and discard the solids. Return the broth to the pot and boil over high heat until it is reduced to 6 cups, about 20 minutes. Season the broth with salt and pepper.

3. MAKE THE ROUILLE: In a small saucepan of boiling, salted water, cook the potato until tender, about 7 minutes. Drain well and transfer to a food processor. With the machine on, add the egg yolks, chopped garlic, red pepper and harissa and process to a puree. With the machine on, add the olive oil and process very briefly until it's just incorporated. Scrape the rouille into a bowl and season with salt. Cover and refrigerate.

4. MAKE THE SOUP: In a large pot, heat the olive oil. Add the garlic, leek and fennel and cook over moderately low heat, stirring occasionally, until tender, about 8 minutes. Add the potato and cook until just tender, about 5 minutes. Add the tomato and cook, stirring, for 3 minutes. Stir in the broth and bring to a boil. Add the clams and cook over moderate heat until they start to open. Add the mussels, shrimp and fish and simmer until all of the seafood is just cooked, about 4 minutes. Stir in the lemon juice and basil; season with salt and pepper.

5. Spread the baguette toasts with some of the rouille. Spoon the bouillabaisse into 4 large, shallow bowls and serve with the toasts and lemon wedges. Pass the remaining rouille at the table.

Make Ahead
The broth can be refrigerated overnight. The rouille can be refrigerated for up to 4 hours.

Source: Food & Wine



FRENCH SILK PIE

~Shared by Jim D., WA
  
Active Time:  30 Minutes
Total Time:  4 Hours 15 Minutes
10 servings
 
A creamy meringue is the secret to lightening the filling of this ultra-rich chocolate pie.

Make Ahead Tip: Cover and refrigerate for up to 2 days.

INGREDIENTS
For the Crust:
30 chocolate wafers (see Ingredient Notes)
2 tablespoons chopped pitted dates
2 tablespoons water
1 tablespoon canola oil
For the Filling:
1 tablespoon brewed coffee
1 tablespoon water
1 1/2 teaspoons unflavored gelatin
1 large egg
1/2 cup 1% milk
8 tablespoons packed light brown sugar, divided
1/3 cup unsweetened cocoa powder, preferably Dutch-process
2 ounces bittersweet (not unsweetened) chocolate, chopped
1 1/2 teaspoons vanilla extract
2 tablespoons dried egg whites (see Ingredient notes), reconstituted according to package directions (equivalent to 3 egg whites)
1/2 teaspoon cream of tartar
Chocolate shavings (see Tip), optional

Ingredient Notes: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Fortunately, brands made without these oils, such as Newman’s Own Organics and Mi-Del, are every bit as tasty. Look for them in the natural-foods section of large supermarkets.

Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.

Tip: To make chocolate shavings: Place a block of chocolate (2 ounces or larger) on wax paper and microwave on Defrost until slightly softened but not melted, 15 to 30 seconds. Use a swivel-bladed vegetable peeler to shave off curls. If the chocolate gets to hard to shave easily, warm it again.
 
DIRECTIONS
Preheat oven to 325 degrees F.

Coat a 9-inch pie pan with cooking spray.
 
FOR THE CRUST:
Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
 
Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack.
 
FOR THE FILLING AND GARNISH:
Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
 
Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160 degrees F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
 
Place egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
 
Whisk one-fourth of the meringue into the chocolate mixture until smooth. Scrape chocolate mixture into the remaining meringue and use a whisk to incorporate it with a folding motion. Spoon into the crust and chill, uncovered, until set, about 3 hours.
 
If desired, garnish with chocolate shavings before serving.

Nutrition Information
10 servings - Facts Per Serving:
Calories: 166 Fat. Total: 6g Carbohydrates, Total: 28g
Cholesterol: 22mg Sodium: 84mg Protein: 4g
Fiber: 2g % Cal. from Fat: 33% Fat, Saturated: 1g

Source: EatingWell Magazine



TANDOORI CHICKEN WITH TOMATO-CUCUMBER RAITA

~Shared by Jim D., WA

Associated with India, tandoori cooking, a high-heat process, is actually a Middle Eastern invention, originally done in ceramic ovens, which have been unearthed at Babylonian archeological digs. In 1948, a fashionable, jet-setter restaurant in New Delhi installed a tandoori oven, the media picked up the story, and the craze went around the world so fast that tandoori cooking is now almost exclusively associated with India. Here, a hot grill produces similar results.

4 servings
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of ground nutmeg
4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
1 tablespoon canola oil
Tomato-Cucumber Raita, (recipe follows)

Preparation
Preheat grill to medium-high. 2.Combine paprika, coriander, chili powder, cumin, salt, pepper and nutmeg in a large sealable plastic bag. Place each chicken breast between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/4 inch. Brush the chicken with oil; place in the bag, seal and turn to coat.
Oil the grill rack (see Cooking Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Serve warm with Tomato-Cucumber Raita.

Nutrition
Per serving : 209 Calories; 7 g Fat; 2 g Sat; 2 g Mono; 66 mg Cholesterol; 6 g Carbohydrates; 27 g Protein; 1 g Fiber; 396 mg Sodium; 451 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 reduced-fat milk, 3 very lean meat

Tips & Notes
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Tomato-Cucumber Raita

Raitas provide a cool note to a spicy dish.

1 3/4 cup, for 4 servings
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients
1 cup low-fat plain yogurt
1/2 cup finely chopped seeded peeled cucumber
1/2 cup chopped seeded tomato
1/4 cup minced red onion
2 tablespoons chopped fresh mint
1 teaspoon ground cumin
1/4 teaspoon salt

Preparation
Combine yogurt, cucumber, tomato, onion, mint, cumin and salt in a small bowl; mix well. Cover and refrigerate until ready to serve.

Nutrition
Per serving : 53 Calories; 1 g Fat; 1 g Sat; 1 g Mono; 4 mg Cholesterol; 6 g Carbohydrates; 4 g Protein; 1 g Fiber; 193 mg Sodium; 243 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 low-fat milk, 1 vegetable

Source:  The EatingWell Healthy in a Hurry Cookbook (2006)



JAPANESE CUCUMBER SALAD

~Shared by Jim D., WA

Active Time:  15 Minutes
Total Time:  15 Minutes
4 servings, about 1 cup each

This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.

INGREDIENTS
2 medium cucumbers or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted (see Tip)

Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
 
DIRECTIONS
Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
 
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Nutrition Information
4 servings, about 1 cup each - Facts Per Serving:
Calories: 46 Fat. Total: 2g Carbohydrates, Total: 4g
Cholesterol: 0mg Sodium: 147mg Protein: 1g
Fiber: 1g % Cal. from Fat: 39% Fat, Saturated: 0g
 
Source: EatingWell Magazine


IMULLYTETTY PERUNALAATIKKO

~Shared by Ann, Mims, FL

This is basically Finnish Sweet Potato Pudding (not actually sweet potatoes but sweetened potatoes). I've made this recipe a few times and it's *great*!

Yields 4 servings.

6 medium potatoes, medium-size, boiled, hot
4 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 tablespoon salt
3 cups milk, warm
4 tablespoons margarine, melted

Preheat oven to 350 degrees F & butter a 2-quart baking dish.

Slice potatoes into the prepared baking dish, layering them and sprinkling each layer with flour and sugar. Whisk together the salt, warm milk and margarine and pour it over the top. Bake for 40 minutes or until golden brown, then serve.


CROCK POT CURRIED RICE AND LENTILS
(Indian)

~Shared by Ann, Mims, FL

Inspired by more traditional Indian recipes, this curried rice and lentils is a full vegetarian and vegan meal right out of your crock pot or slow cooker. It couldn't be simpler.

Ingredients:
1 cup rice
1 tbsp curry powder
3 1/2 cups vegetable brot h
1/2 cup lentils
2 vegetarian bouillon cubes
1/2 tsp garlic powder
1/4 tsp pepper
1 onion, diced

Preparation:
Combine all the ingredients in a crock pot. Cover and cook on low for 4 to 5 hours.

Makes four servings.

Nutritional information: Calories: 309, Calories from Fat: 20 Total Fat: 2.2g, Saturated Fat: 0.6g Cholesterol: 0mg, Sodium: 979mg, Total Carbohydrates: 6.4g, Dietary Fiber: 9.0g Protein: 14.6g Vitamin A 1% RDA, Vitamin C 6%, Calcium 5%, Iron 27%

Source: Jolinda Hackett, About.com


RUMBLEDETHUMPS

~Shared by Ann, Mims, FL

England has Bubble and Squeak, Ireland Colcannon and in Scotland the delicious fry-up of vegetables is called Rumbledethumps. This Rumbledethumps Recipe is based on a classic recipe from Sue Lawrence one of Scotland's most famous cooks.

Prep Time: :30
Cook Time: :45

Ingredients:
1lb 5oz/600g potatoes, peeled, boiled and mashed
14 oz/400g swede or turnip, peeled, boiled and mashed
3 oz/75g unsalted butter
9oz/250g savoy cabbage or Kale, finely sliced
Salt and Pepper
1 oz /25g cheddar cheese, grated

Preparation:

Serves 6

Preheat the oven to 350F/180C/Gas 4

Place the mashed potato and swede into a large saucepan. In a small frying pan melt 2 oz/ 50g of the butter, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown. Add the cabbage to the pan of potato and swede, add the remaining butter and mash together. Season with salt and pepper to taste. Place the mashed vegetables in an ovenproof baking dish, sprinkle the cheese on top, cover with a lid and bake in the oven for 30 - 45 mins until heated right through. Remove the lid and cook for a further 5 mins or until golden brown on the top. Serve piping hot as a side dish with a casserole, pie or any hearty foods.

Source: Elaine Lemm, About.com



OHAGI
(Botamochi)

~Shared by Ann, Mims, FL

Ohagi are Japanese sweet rice balls. These sweet rice balls cooked in the spring equinox are also called botamochi.
 
Ingredients:

*For Rice Balls:
2 1/2 cup glutious rice (mochi gome)
1/2 cup Japanese rice
3 cup water

*For Toppings:
3/4 lb. anko (sweet azuki bean paste)
1/2 cup crushed walnuts and 2 Tbsp sugar, grinded well
3 Tbsp black sesame seeds and 1 1/2 Tbsp sugar, grinded well
1/3 cup kinako (soy bean powder) and 2 Tbsp sugar, mixed

Preparation:

Put both kinds of rice in a bowl and wash with cold water. Drain the rice in a colander and set aside for 30 minutes. Place the rice in a rice cooker and add measured water. Let the rice soak in the water for 30 minutes. Start the cooker. Put prepared toppings, such as anko5 and sesame seeds, in seperate bowls. When rice is cooked, let it steam for 15 minutes. Mash the rice with wooden pestle until sticky. Wet hands and shape the rice into oval balls. Cover rice balls with different toppings.

*Makes about 32 rice balls

Source:  Setsuko Yoshizuka, About.com


IRISH WHISKEY CAKE

~Shared by Ann, Mims, FL

From Tipperary, Ireland

Cake:
1 yellow cake mix
1 small package instant vanilla pudding mix
4 eggs
1/3 cup Irish Whiskey
1/2 cup vegetable or canola oil
1/2 cup cold water
3/4 cup chopped nuts (optional)

Glaze:
1 stick butter
1/4 cup water
1-1/2 cup granulated sugar
1/2 to 1 cup Irish Whiskey (to your taste)

Directions:

Preheat oven to 325° F.

Grease and flour a bundt or tube pan. Sprinkle nuts over bottom of pan.

Combine remaining ingredients and mix well. Pour batter into pan. Bake for 1 hour.

Cool; invert onto=2 0plate. Prick holes in cake. Drizzle glaze over top and sides, allowing it to be absorbed into cake.

Continue until all glaze is used.

Melt butter in saucepan. Add water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat; stir in whiskey. Pour over cake as directed above.

HINT: The secret to success with this Irish dessert recipe is that it tastes best when it has been made the day before serving.
 
Source: www.simpleinternet.com



THAI BASIL PORK STIR FRY
(Gaprao Moo Kai Daao)

~Shared by Ann, Mims, FL

Classic Thai Basil Pork Stir-Fry - an explosion of Thai taste with every bite!

If you're a fan of authentic Thai street food, you must try this wonderful Thai Basil Pork Stir Fry. It 's classic Thai at its tastiest. Usually this dish is made with ground pork, but nearly any type of pork or chicken can be used (for my recipe, I used pork loin cut into thin strips). There are two keys to this dish: first, make sure you use enough basil, and second, get yourself this secret Thai ingredient: Golden Mountain Sauce (see more on this sauce below recipe). ENJOY!

Prep Time: 20 minutes
Cook Time: 10 minutes
SERVES 2-4

Ingredients:

3/4 lb. to 1 lb. ground pork, OR pork loin, cut into very thin strips (OR substitute chicken breast or thigh)
4-5 cloves garlic, chopped fine
1-2 fresh red chilies, chopped fine (OR substitute 1/2 to 3/4 tsp. dried crushed chili)
1/4 cup chicken stock
1 egg
2 oz. (1 compressed cup, or approximately 2 containers/bags) fresh Thai basil, OR substitute sweet basil
4-5 green onions, sliced
2-3 Tbsp. oil for stir-frying

STIR-FRY SAUCE:
2 Tbsp. oyster sauce (I used Golden Dragon brand)
3 Tbsp. Golden Mountain Sauce* (see below)
1 Tbsp. fish sauce
1 tsp. dark soy sauce
1 generous Tbsp. brown sugar
2 Tbsp. fresh-squeezed lime juice

Preparation:

Combine all Stir-Fry Sauce ingredients together in a cup. Stir well to dissolve the sugar. Set near the stove.

Heat a wok or large frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the garlic and chili. Stir-f ry 30 seconds to 1 minute to release the fragrance, then add the meat.

Stir-fry until the pork is nearly cooked (5-6 minutes). Add half the chicken stock as you stir-fry to keep ingredients sizzling. Reserve remaining stock for later.

Push ingredients aside and crack the egg into the middle of your wok/pan. Quickly stir-fry to scramble the egg, then mix it in with the other ingredients.

Add the stir-fry sauce and stir to incoporate.

Reduce heat to medium-low. Allow your stir-fry to simmer 2-3 minutes (add a little more of the chicken stock if needed). While the dish is simmering, chop up the basil.

Add remaining chicken stock plus the green onions and the basil. Stir well.

Reduce heat to low and taste-test. Note: this dish should be on the salty side, and as spicy as you can tolerate. If too salty for your taste, add another squeeze or two of lime juice. If not salty enough, add more fish sauce and/or golden mountain sauce. Add more chili (fresh or dried) if desired.

Serve immediately when plenty of Thai jasmine rice and enjoy this classic Thai dish. Excellent when paired with a clean & crisp cold lager!

* Golden Mountain Sauce is thought to be a secret Thai ingredient that makes certain Thai dishes come alive. It is a type of Thai seasoning sauce available at Asian food stores (also known as 'Green Label Sauce' because of its bright green label.). The main ingredient in this sauce is fermented soybeans, which make s it similar to soy sauce. But the taste is much more interesting and oh so very Thai! Don't be tempted to leave it out. ENJOY!

Source: Darlene Schmidt, About.com



POTATO PANCAKES
der Kartofelpuffer

~Shared by Ann, Mims, FL

Ingredients:
6 large potatoes, peeled and grated
4 eggs, well beaten
2 tablespoons milk
3 TB flour
3 tsp. baking powder
1 tsp. salt
1 TB finely chopped onion (optional)  

Instructions:
Mix all together; drop by large spoonful s into skillet. Sauté in hot oil till undersides are brown; turn and fry other sides. Remove first batch onto warm plate. Keep these in a warm oven while frying the rest of the pancakes. Serve with applesauce–sour cream is a good garnish, too. 
 
Source: The Kitchen Project


GLEASANT'S FRENCH CHICKEN SOUP DUMPLING

~Shared by Ann, Mims, FL

When growing up I used to eat a nice homemade chicken soup at my girlfriends house. In it was a 2 inch square flat dumpling instead of our fulffy dumplings that my mom made in our stews. This is my friends recipe.

Serves 4
 
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 pinch nutmeg (optional)
1/8 teaspoon white pepper
2 teaspoons baking powder
1 tablespoon melted butter
water or milk

Directions
Melt the butter, add the flour, salt, pepper and a dash of nutmeg. Add enough of the cold water to bring to a soft but non sticky dough. Do not knead the dough, just bring together. Roll out really thin on a floured board and cut into 2 inch squares. Drop into boiling soup broth or a thin stew and replace lid on pot. Cook at least twenty minutes.
 
Nutrition Facts 
Serving Size 1 (69g)
Recipe makes 4 servings 
Calories 254  
Calories from Fat 31  (12%) 
Amount Per Serving  %DV 
 Total Fat 3.5g  5% 
 Saturated Fat 1.9g  9% 
 Monounsaturated Fat 0.8g  
 Polyunsaturated Fat 0.4g  
 Trans Fat 0.0g  
Cholesterol 7mg  2% 
Sodium 784mg  32% 
Potassium 68mg  1% 
Total Carbohydrate 48.3g  16% 
 Dietary Fiber 1.7g  6% 
 Sugars 0.2g  
Protein 6.5g  12%
 
Source: Recipe Zaar


PURRFECTLY CREAMY CANNOLI GELATO

~Shared by Ann, Mims, FL

This is to die for!!!!! All the best of a great Italian Cannoli combined with extra creamy Italian Gelato!!!! Purrrrfectly heaven!!! Serve in a bowl with wafer cookies, or try it in cannoli shells, or even a sugar waffle cone. Made for Zaar World Tour 4 by the Cookin Cats. Cooking time does not include refrigeration time.

Serves 10
 
2 cups milk
2 cups heavy cream
2/3 cup sugar
1 teaspoon vanilla
12 ounces mascarpone cheese, room temperature
1/4 cup semisweet mini chocolate chips
1/4 cup maraschino cherry, chopped finely
1/4 cup almonds, chopped finely and toasted

In a medium saucepan, combine the milk, cream, and sugar. Cook over medium heat, stirring constantly until the mixture comes to a simmer. Remove from heat. Add vanilla. Let cool for 30 minutes on counter. Cover and refrigerate for at least 2 hours or overnight. Stir in mascarpone until mixed well.( I used my potato masher to make sure mascarpone was as mixed up as possible). Add chocolate chips, cherries, and almonds. Transfer to ice cream freezer and freeze according to manufacturer's directions.

Nutrition Facts 
Serving Size 1 (117g)
Recipe makes 10 servings
The following items or measurements
are not included below:
12 ounces mascarpone cheese
1/4 cup maraschino cherries 
Calories 289  
Calories from Fat 202  (69%) 
Amount Per Serving  %DV 
 Total Fat 22.5g  34% 
 Saturated Fat 13.0g  64% 
 Monounsaturated Fat 7.2g  
 Polyunsaturated Fat 1.2g  
 Trans Fat 0.0g  
Cholesterol 72mg  24% 
Sodium 54mg  2% 
Potassium 151mg  4% 
Total Carbohydrate 20.4g  6% 
 Dietary Fiber 0.7g  2% 
 Sugars 16.0g  
Protein 3.5g  7% 
Vitamin A 767mcg  15% 
Vitamin B6 0.0mg  2% 
Vitamin B12 0.3mcg  4% 
Vitamin C 1mg  1% 
Vitamin E 1mcg  4% 
Calcium 99mg  9% 
Iron 0mg  1% 

Source: Recipe Zaar


SKILLET CHICKEN SOUVLAKI
Greek

~Shared by Ann, Mims, FL

Prepare a family-friendly Mediterranean-style dish that's sure to please even the pickiest eater. The quick-cooking chicken and simple homemade yogurt sauce make this a perfect dish for a busy weeknight. Serve with a simple side salad.

1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups vertically sliced onion (about 1 medium)
1 cup thinly sliced green bell pepper (about 1)
2 teaspoons bottled minced garlic
1/2 teaspoon dried oregano
1/2 cup grated English cucumber
1/4 cup 2% Greek-style yogurt (such as Fage)
1/4 cup reduced-fat sour cream
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
4 (6-inch) whole-wheat soft pitas, cut in half
2 plum tomatoes, thinly sliced

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan ; sauté 5 minutes or until done. Remove from pan.

2. Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.

3. Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.

Salad: Combine 5 cups torn romaine lettuce, 1/3 cup sliced red onion, and 3 sliced pepperoncini peppers. Combine 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt; toss with salad. Top with 1/4 cup crumbled feta cheese and 3 tablespoons halved kalamata olives.

Yield:  4 servings (serving size: 1 cup chicken mixture, 1/4 cup sauce, 1 pita, and about 1/4 cup tomatoes)
CALORIES 361 ; FAT 7.4g (sat 2.3g,mono 3.3g,poly 0.8g); CHOLESTEROL 72mg; CALCIUM 105mg; CARBOHYDRATE 39g; SODIUM 589mg; PROTEIN 35.1g; FIBER 4.7g; IRON 3.1mg

Source: Cooking Light


BURMESE CURRIED PORK

~Shared by Ann, Mims, FL

Serves 4

2 Pounds Pork -- cubed
1 Large Onion -- chopped
5 Cloves Garlic -- minced
1 Tablespoon Ginger Root -- chopped
1 Teaspoon Turmeric
1/2 Teaspoon Red Pepper
2 Tablespoons Olive Oil
1 Teaspoon Sesame Oil
1 Can Stewed Tomatoes -- chopped
1 Stalk Lemon Grass -- chopped
1 Tablespoon Fish Sauce
2 Cups Rice -- cooked

Place onion, garlic, ginger root, turmeric and red pepper in blender and a drop of olive oil (just enough to moisten). Cover and blend until smooth, 1 minutes. Heat oil in dutch oven, then pour blender mixture into oil (may spatter a bit). Cover and simmer for 15 minutes. Add remaining ingredients, boil. Reduce heat, cover & simmer 1 1/2 hours. Serve over rice.

Source: wuzzle.org



JERK-SPICED SHRIMP

~Shared by Treva, NC

Sweet, spicy, and definitely juicy, this shrimp recipe brings the flavor of the Caribbean from the grill to the table in no time. Serve a refreshing fruit salsa on the side to tame the fiery spice of the shrimp.

4 servings (serving size: 2 skewers)

1  tablespoon  sugar
1  tablespoon  paprika
1/2  teaspoon  salt
1/2  teaspoon  garlic powder
1/2  teaspoon  ground red pepper
1/4  teaspoon  ground thyme
1/8  teaspoon  ground allspice
2  tablespoons  olive oil
1 & 1/2  pounds  peeled and deveined large shrimp
Cooking spray

1. Prepare grill to medium-high heat.

2. Combine first 7 ingredients. Combine oil and shrimp in a large bowl; toss well to coat. Sprinkle spice mixture over shrimp; toss to coat. Thread shrimp evenly onto 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until done, turning once.

Fruit salsa: Combine 2 cups chopped fresh pineapple, 1/2 cup chopped cucumber, 1/2 cup vertically sliced red onion, 2 tablespoons chopped fresh cilantro, and 2 teaspoons cider vinegar.

Nutritional Information
Calories: 260
Fat: 9.9g (sat 1.5g,mono 5.4g,poly 1.9g)
Protein: 34.9g
Carbohydrate: 6g
Fiber: 0.7g
Cholesterol: 259mg
Iron: 4.5mg
Sodium: 549mg
Calcium: 94mg


EAST INDIAN BEEF CURRY

~Shared by Treva, NC

2 lbs. lean beef, cubed
1/4 c. flour
3 tbsp. oil
1 chopped raw onion
2 tsp. salt
1/4 tsp. dry mustard
4 tbsp. curry powder
1 tsp. sugar
1 c. water
2 tbsp. lemon juice, preferably fresh
2 tbsp. grated or flaked coconut
1 tart apple, peeled and chopped
1 tomato, peeled and chopped
3 tbsp. seedless raisins
Dash of nutmeg

Dredge meat in flour and brown on all sides in hot oil. Add onions to skillet, saute a few minutes but do not brown. Add remaining ingredients and mix well. For a mild curry, decrease amount of curry powder used. For a hot curry, increase the amount. Cover. Simmer for 45 minutes or until the meat is tender. Serve with rice and an assortment of condiments.

Serves 4.

Source: COOKS.COM


ASIAN-STYLE CHICKEN SALAD

~Shared by Treva, NC
 
Dive into a salad with crispy chicken, crunchy veggies, sweet oranges and a tangy Asian dressing.

Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings
 
1 cup Original Bisquick® mix
1/4 cup flaked coconut
1 bag (11.75 oz) Asian-style salad kit (greens, carrots, snow peas, radishes, noodles, sesame-ginger dressing)
1 lb boneless skinless chicken breasts, cut into about 24 (1 1/2-inch) pieces
1/4 cup vegetable oil
1 can (11 oz) mandarin orange segments, drained
4 medium green onions, sliced (1/4 cup)
1/2 cup roasted Asian sesame dressing
 
1.  In 1-gallon resealable food-storage plastic bag, mix Bisquick mix and coconut. Pour sesame-ginger dressing from salad kit into medium bowl. Add chicken pieces to dressing; stir well to coat chicken.

2.  Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture.

3.  In 12-inch skillet, heat oil over medium heat. Place chicken pieces in single layer in skillet; cook 6 to 8 minutes, turning occasionally, until chicken is browned on outside and no longer pink in center. Cool 5 minutes. Meanwhile, divide greens among 4 plates.

4.  Top each salad with warm chicken pieces, noodles, orange segments and onions. Drizzle with roasted Asian sesame dressing.

Substitution
No salad kit available? Mix 1 1/2 cups cut-up romaine lettuce with 1/2 cup each shredded carrots, snow peas, red cabbage and chow mein noodles. Use an additional 1/4 cup dressing to coat chicken.

Substitution
Substitute 1 cup fresh pineapple chunks for the orange segments.

Nutrition Information:
1 Serving: Calories 640 (Calories from Fat 340); Total Fat 38g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 70mg; Sodium 1060mg; Total Carbohydrate 45g (Dietary Fiber 3g, Sugars 20g); Protein 30g Percent Daily Value*: Vitamin A 50%; Vitamin C 70%; Calcium 10%; Iron 15% Exchanges: 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 7 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Source: The Betty Crocker® Kitchens


GRAPE SPOON SWEET
(Stafyli Gliko)

~Shared by Jessica, Corfu, Greece

[I made this and it's delicious.  I added some fragrant rose geranium leaves in the jar to flavor the grapes- it is wonderful! /jessica]

2 lb grapes (if you want seedless candied grapes, use seedless grapes!)
1 lb sugar
1/2 cup orange juice
1/2 cup water
1/8 tsp salt
1 TB lemon juice
1/2 tsp vanilla extract
a few cloves (optional)

Remove the stems from the grapes and rinse them. Put them in a pot with the sugar, salt, water and orange juice.

Stir ingredients for greek spoon sweet recipe for stafyli gliko.

Boil for 15 minutes, stirring occasionally.

Let them sit overnight, and the next day boil them (gently) until the syrup thickens, roughly 45 minutes to an hour. Then add the lemon juice, stir it in, and turn the heat off.

When the grapes have cooled to room temperature add the vanilla. Pack into jars. (Optional: put a few cloves into each jar). I’m sure these were traditionally stored at room temperature, but I keep them in the refrigerator to be safe.

Source: Real Greek Recipes


ITALIAN WON TONS

~Shared by Patricia, Charlevoix, MI
 
6 ounces sweet Italian bulk sausage
1/4 cup finely chopped onion
4 ounces Mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
2 tablespoons sniped parsley
40 won ton wrappers
Cooking oil for deep frying
Spaghetti sauce (optional)
 
In large skillet cook sausage and onion over medium heat until sausage is brown and onion tender. Stir to break up meat into pieces. Drain well and cool completely. Stir in cheese and parsley. Place 1 rounded teaspoon of filling in center of each won ton wrapper. Moisten edges of wrapper with water, forming a triangle. Press to seal well. Bring the other pointed ends up over the stuffed center. Moisten and press together. Fry won tons, a few at a time, in hot oil for 1 1/2 to 2 1/2 minutes or until golden brown. Drain on paper towels, then serve warm with hot spaghetti sauce for dipping.
 
Note: Cover and chill if not frying right away. If won ton wrappers cannot be found, egg roll wrappers can be substituted using more filling for each one.
 
Thank you Angelica from Campania

 
HUNGARIAN BEEF GOULASH

~Shared by Patricia, Charlevoix, MI
 
1 medium onion, chopped
2 pounds of beef, cubed
4 ounces mushrooms
1 large can whole tomatoes
1 cup sour cream
2 tablespoons flour
1 teaspoon salt
2 teaspoons paprika
1/2 teaspoon pepper
Dash of sugar
3 tablespoons oil.
 
Brown beef in oil, add onion, sugar, mushrooms, tomatoes and seasonings. Stir, cover and simmer 1 1/2 hours or until beef is tender. Blend sour cream and flour, mixing well. Slowly add to beef mixture. Simmer an additional 10 minutes. Serve with rice or noodles.
 
Thank you Mrs. Szolga


TEA EGGS

~Shared by Brenda, AL

4 eggs
Water
3 tea bags
1/4 cup soy sauce
1/4 teaspoon anise extract
Salt
 
In small sauce pan cover eggs with cold water. Heat to boiling over medium heat.Remove pan from heat and let stand 15 minutes. Cool eggs thoroughly in cold water. Drain and shake in pan to crack shells. (DO NOT REMOVE SHELLS) Set eggs aside.

Heat 3 cups water to boiling in sauce pan, add tea bags, soy sauce and anise extract. Add eggs to mixture and reduce heat to simmer for 1 hour. Remove from heat and let stand at room temperature 3 hours, or refrigerate overnight. Shell eggs, cover with cold water until ready to serve. Can keep for 2 days in fridge covered with water.

You will be surprised how good these are and they look like they are marbled.

Source: Ladies Home Journal Guide to Entertaining magazine of 1978
 
 
SHRIMP IN PINK SAUCE

~Shared by Brenda, AL
 
2 green onions, cut into 1/2 " sections
2 garlic cloves, crushed
1 1/2 teaspoons fresh ginger root, minced
1/2 teaspoon salt
3 Tablespoons catsup
2 Tablespoons dry sherry
1 Tablespoon cornstarch
1 teaspoon sugar
Dash cayenne pepper
3 Tablespoons salad oil
1 1/2 pounds shelled, deveined shrimp
6 water chestnuts, cut into thirds horizontally
 
Place onion, garlic, ginger and salt on plate and set aside.

In a small bowl mix together catsup, sherry and 3 tablespoons water, set aside. In another small bowl mix 3 tablespoons water, cornstarch, sugar and pepper, set aside.

Heat 2 tablespoons oil until very hot but not smoking in heavy skillet or wok. Add shrimp and stir fry 3 minutes, remove from pan. Add remaning tablespoon oil to skillet and heat. Add green pepper, onion-garlic mixture and stir fry until garlic browns. Add catsup mixture and return shrimp to pan, stir to coat shrimp. Add cornstarch mixture to pan and stir fry until thickens.

Makes 8 servings

Source: Ladies Home Journal Guide to Entertaining magazine of 1978


FONDUE NEUCHATELOISE
(Cheese Fondue)

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Probably the most recognized traditional Swiss meal would be Cheese Fondue. The word Fondue comes from the French verb 'fondre' which means melting. It is traditionally shared during the winter months when good friends gather together.

400 grams / 13.5 oz grated Gruyère cheese
1 to 10 cloves of garlic (to taste)
400 grams / 13.5 oz grated Emmenthal cheese
400 ml / 13.5 floz. white wine
1 tablespoon cornflour
1 liqueur glass full of Kirsch
Freshly ground pepper to taste
Freshly ground nutmeg to taste

For this recipe you'll need a purpose made Fondue pot or Caquelon (a pan made from earthenware) and a Rechaud (a heater to put on the table). Firstly peel the garlic and cut the cloves coarsely. Cut another clove in half and rub the inside of the Caquelon with it. Mix the cornflour in a bit of the cold wine. Add the wine and grated cheese to the Caquelon. Start to heat it slowly and stir it constantly!! Now pour in the cornflour mixture and continue to heat. It is extremely important to keep stirring all the time or you won't get a creamy Fondue. When the cheese fondue is creamy and has completely melted, add the Kirsch and season with nutmeg and pepper.

At the table, put the Caquelon on the Rechaud (heater). Using long forks, dip cube s of bread into the cheese. Even at the table constant stirring is important otherwise the Fondue will catch and turn lumpy.

Fondue is usually served with either white wine or strong black tea. Sometimes, pickled gherkins and onions are also served. It is not recommendable to drink cold water or fizzy drinks alongside a Fondue, because this can lead to congealing of the cheese forming a lump in your guest's stomachs.

Variations:
Fondue Fribourgeoise: replace the Emmenthal chees e w ith Vacherin Cheese.(Vacherin fribourgeois - NOT to be confused with Vacherin Mont d'Or)

Mushroom Fondue: Morels and porcini mushrooms are added to the basic Fondue recipe.

Tomato Fondue: Tomato puree and diced tomato flesh (no seeds or peel!) are added to the basic Fondue recipe.

Shallot Fondue: replace the garlic with shallots.

Non-alcoholic version: replace the white wine with sour apple cider and the kirsch with lemon juice.

Helpful Hints:
If the Fondue gets too runny, add another handful of cheese and let it cook on high heat, or add a little more diluted cornflour. If it gets too thick, add a little more Wine, Lemon Juice or Kirsch. If it starts to separate, then place it quickly back on the stove on high heat, stir briskly with a whisk and add a little more diluted cornflour.

For an extra treat give each adult a shot glass filled with Kirsch on the table. Prior to dipping the bread into the Fondue, they can dip the bread into the Kirsch.

Other foods which are often served to dip in the fondue are: boiled, peeled and cubed potatoes, blanched florets of broccoli and other vegetables, diced pieces of pear, grapes and other fruits.

(Serves 4 to 6)


ROESTI
Rösti (Roesti)

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Rösti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Roesti are usually served as a side, although they can also make a wonderful main along with a salad and perhaps an egg, sunny side up.

1kg / 2.2lbs of potatoes, boiled in their jackets the day before
2 to 3 tablespoons of butter
1 to 2 medium onions
salt to taste
In this recipe you can choose to either make one large roesti or 4 individual ones. Firstly peel the cooked potatoes and grate them through a coarse grater. Slice the onions into thin wedges (Lyonnaise). Melt the butter (please resist the temptationto use oil as you will not have the same result!) in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent. Add the grated potatoes and the salt and stir through. Fry while stirring them around in the pan for about 3 to 5 minutes. Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom. Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top. Alternatively, toss the roesti into the air and flip it like a pancake back into the pan, then slide it onto the serving platter and serve immediately.

Variations:
Bernese Roesti: Add streaky bacon, cut in small strips (lardons) orcubes.

Basilean Roesti: Use half sliced onions and half potatoes.

Valaisian Roesti: Once the roesti has cooked; place sliced tomatoes and some Raclette cheese (or any other well melting salty cheese) over the top. When the cheese has melted, serve with the roesti on the bottom, so don't flip!

(Serves 4)


ZURICH VEAL

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Like Salt and Pepper - Rosti and Zurich Veal are a matched pair. In Swiss restaurants you will rarely, if ever, get one without the other. The traditional recipe also includes cubed veal kidneys.

20 grams / 1 oz white plain flour
20 grams / 1 oz butter
600 grams / 1¼ lb of veal steaks or schnitzel
250 grams / 8oz of button mushrooms (Champignons)
1 onion
200 mls / 7 floz. white wine
200 mls / 7 floz. cream
salt and pepper to taste
lemon juice
chives
Firstly slice the veal steak into fine strips, discarding any fat or sinew. Finely chop the onion, and slice the button mushrooms. Knead the butter and flour together into a small ball (beurre manié). Slice the chives into small rings. In a very hot skillet or pan, brown the meat quickly, add the mushrooms and onions. Continue cooking for another 2 minutes. Pour all the white wine into the pan and leave it to deglaze the pan for a moment. Then slowly add the cream and the butter ball. Let the ball dissolve in the sauce and stir well. Take the pan off the heat, season to taste with salt and pepper and add a dash of lemon juice. Garnish with the sliced chives and serve immediately. Don't reheat or the sauce will separate.

(Serves 4)


TZATZIKI

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

200 grams / 7 oz of Greek yoghurt
1 medium sized telegraph cucumber
1 to 2 cloves of garlic
small bunch of mint or dill
1 tablespoon of olive oil
juice of 1 lemon
pinch of ground cumin
pinch of ground coriander
salt and pepper to taste

Peel and mince the garlic. Rinse and finely chop the mint. Juice the lemon straining out any pips. Finely chop or grate the cucumber and place in a piece of cheesecloth or a tea towel. Squeeze the cumcumber in the towel to force out all the moisture. Place the 'dry' cucumber in a bowl with the Greek yoghurt, minced garlic, chopped mint, olive oil, cumin and coriander. Mix well to combine and add the lemon juice, salt and pepper to taste. Cover and refrigerate for at least one hour. Pour into a serving dish and serve with toasted pita bread wedges.

Makes approximately 1 cup.


ZUPFE
Züpfe (Zopf)

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This is a traditional Swiss Sunday bread, usually found twisted or plaited. It is called Züpfe or Zopf.

1 kg / 2.2 lb of strong white flour
30 grams / 1 oz of dry active yeast
2 cups of Milk
125 grams / 5 oz of Butter
2 egg yolks
1 teaspoon of white sugar
1 tablespoon of salt
egg for glazing

Measure the flour into a large bowl. Dissolve the yeast with a little warm milk. Melt the butter and let it cool down again to lukewarm or cooler. If the butter is added too hot it will destroy the yeast and the bread will not rise. Mix the butter, yeast and milk mixture and the remaining ingredients into the flour to form a dough. Place the dough onto a lightly floured bench or board and knead well for around 8 minutes until the dough is smooth and elastic. Put the dough back into the clean bowl, cover with a clean, warm and wet cotton tea or kitchen towel and put aside in a warm spot for around 1 hour, to double in size.

After an hour cut the dough in two halves of equal weight, shape into long rolls and plait them together. Place the Zopf onto a lined or greased baking tray, cover with the wet towel and leave to rise a second time in a warm place for 20 to 30 minutes. Preheat your oven to 200°C (400°F or Gas Mark 6). Brush the Zopf evenly with beaten egg and bake for about 30 to40 minutes.

An easy way to know if the bread is cooked through when you remove it from the oven is to knock on the bottom of the loaf. If it sounds hollow, the bread is cooked. If doesn't sound hollow - bake it for another 5 minutes.

(Serves 4)


PAPAS RELLENAS
(Stuffed Potato Cakes)

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

8 potatoes (1½ kgs / 3 lb)
1 egg

1 tablespoon olive oil
1 onion
2 cloves garlic
400 grams / 14 oz beef mince / ground beef
½ cup of tomato puree
1 fresh chili or Tabasco sauce to taste
2 teaspoons of ground cumin
salt and black pepper to taste
1 cup flour
12 black olives
oil for frying

Peel and quarter the potatoes, place them in a large saucepan of cold salted water. Bring to the boil and cook the potatoes for 15 to 20 minutes or until they're tender. Drain thoroughly and mash with a fork, or mashing tool. Beat the egg and mix th rough the hot potato, season with salt and pepper and put aside to cool.

Finely chop the onion, crush the garlic cloves and finely slice the chili, discarding the seeds. Remove the stones from the black olives. In a heated medium skillet or fry pan, saute the onions in the olive oil, add the garlic and chilies and cook until soft for about a 6 minutes. Add the beef and cook an additional 7 minutes or until the beef is browned and completely cooked through. Add the tomato puree and cook for around 8 minutes or until thick. Season with cumin, salt and pepper to taste.

With clean hands, divide the mashed potatoes into approximately 12 balls, each about the size of a large lemon. With a spoon, scoop out a hole in the center. Place a tablespoon of meat mixture in the center together with one black olive. Fold the top of the potato ball over to completely close it up, pinching to seal. Roll the stuffed potato cakes in flour, covering them lightly on all sides and refrigerate for about 20 minutes. Fill a deep, heavy bottomed saucepan to a depth of 6 to 8cm (2 to 3 in) with oil. Heat the oil, testing the temperature by dropping a tiny amount of potato into the oil. If the potato floats to the top and sizzles straight away without browning, the oil is at the correct temperature. Fry the potato cakes until golden brown. Serve with salsa if desired.

(Serves 4 to 6)


BUTTER CHICKEN
(Indian cuisine)

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 to 3 tablespoons of butter
1 onion
¼ teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
½ teaspoon of ground turmeric
1 to 2 teaspoons of chilli powder
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
¼ to ½ cup ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
½ cup of unsweetened yoghurt

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.

(Serves 4 to 6)


INDIAN SPICY POTATO BITES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

700 grams / 1½ lbs of potatoes
4 tablespoons of cooking oil
2 teaspoons of butter
½ tablespoon of salt or to taste
½ teaspoon of garam masala
½ teaspoon of ground cumin
½ teaspoon of ground coriander
¼ to ½ teaspoon of chilli powder

Boil the potatoes in their jackets. Cool the potatoes thoroughly - hot or warm potatoes will crumble and cannot be diced neatly. Peel and dice the potatoes into 2½ cm (1 inch) cubes. Heat the oil and butter in a wide shallow non-stick or cast iron pan (it is important that the potatoes do not stick to the pan). Spread the potatoes evenly about the pan and sauté (brown) evenly, stirring occasionally. Then sprinkle the salt, garam masala, cumin, coriander and chilli powder over the potatoes. Stir gently and mix until the potatoes are fully coated with the spices. Remove from heat and serve.

(Serves 6 to 8)


PIAZ BHAJIS
(Onion Fritters)

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Piaz Bhajis or Onion Bhajiyas is a popular appetizer in Indian cuisine. They are usually served alone or with a selection of chutneys.

2 onions
8 tablespoons of flour
4 tablespoons of rice flour
1 teaspoon of ground turmeric
1 teaspoon of ground cumin
½ teaspoon of garam masala
½ teaspoon of chilli powder
½ teaspoon of salt
100 ml / 3½ fluid oz of water
Oil for deep frying

Cut the onions in half and then into thin slices (half rings) and separate. In a large bowl sift together the dry ingredients and stir in the onion slices. Make a well in the centre and gradually pour in the water to make a thick batter, making surethat the onion slices are thoroughly coated in the batter. In a large saucepan suitable for deep frying heat the oil over a medium heat. Do not fill the saucepan more than three quarters full of oil. Test the oil by dropping a tiny amount of batter into the oil. If the batter floats to the top straight away without browning the oil is at the correct temperature. Using a metal spoon drop small amounts (around ½ a tablespoon) of mixture into the hot oil. A single layer in the saucepan works best.Be careful not to make the bhajis too large, as this will over-cook the outside while the inside remains raw. Keep the temperature of the oil low as the bhajis need to be cooked gently to avoid burning. Cook for around 8 to 10 minutes, until golden and crisp. Remove from the saucepan and drain on absorbent paper towels. Serve immediately with your favourite chutneys


ROGAN JOSH

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

3 tablespoons of butter
1 kg / 2.2 lbs of lamb steak, cut into 4 cm / 1½ inch cubes
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 teaspoon of ground turmeric
1 teaspoon of chilli powder
2 teaspoons of minced ginger
2 - 4 cloves of garlic, peeled and crushed
225 to 275 grams / 8 - 10 oz onions, finely sliced
400 gram / 14 oz tin of peeled tomatoes, chopped or whole
1 tablespoon of tomato puree
125 ml / 4 fl oz of warm water
1¼ teaspoons of salt or to taste
90 ml / 3 fl oz of cream
2 teaspoons of garam masala
2 tablespoons of chopped coriander leaves

In a large saucepan melt 2 tablespoons of the butter. Over a medium heat fry the meat in 2 to 3 batches until it browns. Set each batch aside after frying. Lower the heat and add the cumin, coriander, turmeric, chilli powder, ginger and garlic. Fry for 30 seconds. Increase the heat again and add the meat along with any juices. Fry for 3 to 4 minutes then add the onions. Fry for another 5 to 6 minutes stirring frequently. Now add the tomatoes and tomato puree - stir and cook for 2 to 3 minutes. Add the water and salt, bring to the boil, cover and simmer until the meat is tender (around 60 minutes). If using a pressure cooker, add the water and pressure cook for 30 minutes.

The mixture can be frozen at this stage. Defrost thoroughly before reheating and bring to the boil.

Stir in the cream and remove from the heat. In a separate pan melt 1 tablespoon of butter over a medium heat and add the garam masala, stir briskly and add to the meat. Transfer a little meat gravy to the pan in which the garam masala was fried - stir thoroughly to ensure that any remaining garam masala and butter mixture is fully incorporated into the gravy and add this to the meat. Mix well. Stir in the coriander leaves. Serve with Basmati rice.

(Serves 4 to 6)


RICE PULAV

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

200 g long grain rice
1 carrot, sliced
50 g beans, sliced  lengthwise
1 onion, thinly sliced
3 tbsp ghee
400 ml boiling water
4-5 black peppers
4-5 cloves
4 cinnamon leaves
2-3 cinnamon  sticks
5-6 cardamoms, slightly open
50 g cashew nuts
1 1/2 tsp salt pinch of baking soda

Put rice into a sieve. Wash thoroughly under cold running water until water runs clear. Bring water to the boil. Boil carrots for 2-3 minutes. Boil beans  with baking soda.

Heat ghee and fry onion for 2 minutes. Add cloves. cinnamon leaves, cinnamon sticks, cardamoms and black peppers, then rice and cashew nuts. Shallow fry. Add salt and stir for 2 minutes. Add water and turn heat low. Cover and simmer. After 5 minutes. remove lid and add boiled vegetables. Cook for 10 minutes. Serve hot.


VEGETABLE SAMOSA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Pastry
125g semolina
75g maida flour
3 tbsp oil salt water for mixing

Filling
2 boiled potatoes, chopped
50g green peas
100g  cauliflower, chopped
1 onion, finely chopped
1 tbsp oil
½ tsp chilli  powder
pinch of sugar
¼ tsp cumin powder
chopped fresh coriander
½ tsp lime juice
3 cloves of garlic
10g fresh ginger
250ml oil  for frying

Mix semolina, flower and salt. Add hot oil and mix well. Add sufficient water to form a hard dough. Leave for 30 minutes.

Fry vegetables in hot oil. Mix in spices and cover for 5 minutes. Remove from heat and let cool.

From pastry into a small ball, flatten and roll on to a floured surface. Make thin circles 6 inches in diameter. Cut in diameter. Cut in half. Make into  a cone and seal with water. Fill with vegetable mixture. Wet open edges and  press together. Deep fry until crisp and golden.


COCONUT BARFI

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

200g freshly grated coconut
125g sugar
100ml  fresh cream
250ml milk
1tbsp ghee
1/4tsp cardamom powder

Combine coconut, milk and cream in a pot. Heat until the mixture thickens. Adjust heat. Add sugar and ghee. Stir on low heat until brown. Grease a plate  and pour the mixture onto it. Spread mixture with aluminium foil to cover plate.  After 5 minutes, cut into squares with knife. Can keep 10-12 days.


POTATO WADA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

6 boiled medium potatoes, roughly mashed
2  onions, finely chopped
2 green chillies, without seeds
5 cloves of  garlic
¼ tsp ginger paste
½ tsp cumin seeds
3 tsp finely chopped  coriander
3 tsp freshly grated coconut
1 tsp salt oil for deep frying

Paste:
200g besan flour
1 tsp salt
½ tsp chilli powder
¼ tsp  baking soda
water for mixing

Fry onion in 1 tbspn oil until deep brown. Add cumin seeds ginger paste, garlic paste and chillies, then potato. Mix well. Add coconut, coriander and salt. Mix well. Roll into small balls.

Mix dry ingredients and make a thick paste with water. Heat oil. Dip balls in paste and deep fry in oil until brown.


COCONUT CHUTNEY

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

100 g freshly grated coconut
4 tbsp finely chopped fresh coriander
1/4 tsp cumin seeds
1 tsp salt
1 fresh green chilli
1/4 tsp  sugar
50 ml fresh yogurt

Mix coconut, coriander, cumin seeds, salt, chilli and sugar in a blender with a little water to make a smooth paste. Add yogurt and mix with a spoon.

(Yogurt can be omitted.)


MOONG DAL

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

125 g moong dal
1 tomato, finely chopped
1 onion, finely chopped
4-5 cloves of garlic
1/2 tsp turmeric powder pinch of hing
1 tsp  oil
3 tbsp freshly grated coconut
3 tbsp finely chopped coriander
1  tbsp jaggery
1/4 tsp garam masala
1 tsp chilli powder
11/2 tsp cumin  seeds
1/4 tsp mustard seeds water

Wash dal thoroughly in several changes of water Place in a pot with 400 ml water. Add hing, 1 tsp oil and 1/4 tsp turmeric powder. Cook until soft. Add a  little water to mixture and mix with an egg beater to make an even paste.

Heat 3 tbsp oil and add mustard seeds, cumin seeds, onion and tomato Stir for 2-3 minutes. Add garlic, a pinch of hing, chilli powder, salt and cooked dal. Add garam masala, jaggery, salt, coconut and coriander. Bring to the boil  and simmer for 10 minutes on low heat.


SWEET AND SOUR PORK MEATBALLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

500 - 750 grams / 1 - 1½ lb of pork mince
¾ cup of bread crumbs
1 teaspoon of salt
1 egg
1 onion, finely chopped
peanut oil

400 gram / 14 oz tin of pineapple
pineapple juice from the tin made up to 1 cup with water
½ cup of vinegar
1½ tablespoons of cornflour
½ cup of brown sugar
2 tablespoons of soy sauce
green or red capsicum (optional)

Meatballs
Combine the pork mince, bread crumbs, salt, egg and finely chopped onion in a large bowl. Roll the mixture into small balls. Preheat a frying pan to medium heat, add a little oil and fry the meatballs until golden.

Sweet and Sour Sauce
Combine the vinegar, cornflour, brown sugar and soy sauce in a shaker. Pour the contents of the shaker into a small saucepan and add the juice and water mixture. Stir and simmer until it thickens in approximately 5 to 10 minutes.Add the pineapple and capsicum. Pour over the cooked meatballs. Serve with Rice or Egg noodles.

(Serves 4 to 6)


BOEUF BOURGUIGNON

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Boeuf Bourguignon comes from the Burgundy Region in France so naturally shares the splendour of fine red wine.

1 kg / 2 lb of beef chuck steak
2 rashers of quality bacon
12 small pickling onions
2 cloves of garlic
1 tablespoon of olive oil
30 grams / 1 oz of butter
2 tablespoons of flour
1 cup of quality red wine (Burgundy)
1 cup of beef stock
1 bouquet garni (small bunch of fresh herbs, thyme, parsley and bay leaf)
200 grams / 7 oz of button mushrooms
salt to taste

For best results buy the highest quality bacon available and use a good quality wine. Peel the 12 pickling onions and garlic cloves, crush the garlic and prepare a bouquet garni. Trim the steak and cut into small 2 cm / ½ inch cubes. Cut the bacon into small strips (lardons). Heat the oil and butter in a large saucepan, add the onions and sauté until slightly brown on all sides and transfer to a dish. In the same saucepan add the bacon and sauté, remove from the saucepan and put aside with the onions. In the remaining fat (add more if necessary), brown the meat adding the garlic once the meat is nicely browned on all sides. Add the flour to the saucepan and stir through. Cook on a low heat for around ½ a minute being careful not to burn the flour. Slowly add the red wine and beef stock a little at a time stirring constantly. The stew will thicken as you do this. Add the bouquet garni and bring the stew to the boil. Return the onions and bacon to the saucepan and simmer for 1 hour.If the mushrooms are large cut them into quarters, otherwise add them whole to the saucepan and stir in thoroughly. Simmer for 15 to 20 minutes until the meat is tender and the mushrooms are cooked. Remove and discard the bouquet garni, add salt to taste and sprinkle with some more fresh thyme if desired. Serve with fresh crusty bread or accompanied with seasonal vegetables.

(Serves 6 to 8)


COQ AU VIN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Coq au Vin was traditionally made with a rooster that was at least twelve months old. The red wine was needed to tenderize the meat.

2 kg / 4 lb of chicken pieces
1 cup of flour
salt and pepper
3 tablespoons of olive oil
30 grams / 1 oz of butter
3 rashers of quality bacon
12 small pickling onions
2 cloves of garlic
1½ cups / 12 fl oz of quality red wine
1¼ cups / 11 fl oz of chicken stock
2 tablespoons of tomato paste
1 bouquet garni (small bunch of fresh herbs, thyme, parsley and bay leaf)
200 grams / 7 oz of button mushrooms

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and tools before and after handling the raw meat. In a clean plastic bag combine the flour, salt and pepper. Shake the chicken pieces in the bag to coat, remove and shake off any excess flour. In a deep heavy based frypan or saucepan heat 1 tablespoon of oil and half the butter. Over a medium to high heat cook the coated chicken pieces in batches until crisp and well browned all over. Drain on absorbent paper towels, and set aside. Peel the pickling onions and garlic Crush the garlic. Slice the bacon into small strips (lardons). Heat the remaining oil and butter in the pan. Add the onions and sauté until slightly brown on all sides. Transfer to a dish. In the same pan sauté the bacon and crushed garlic, add the chicken pieces, tomato paste, wine, stock and bouquet garni. Bring to the boil, return the onions to the pan and reduce the heat. Cover and simmer for 30 minutes. If the mushrooms are large cut them into quarters, otherwise add them whole to the pan and stir thoroughly. Simmer for a further 10 to 15 minutes until the chicken is very tender and the mushrooms are cooked. Remove and discard the bouquet garni. Add salt and pepper to taste and sprinkle with some more chopped fresh herbs if desired. Serve with fresh crusty bread or accompany with seasonal vegetables.

(Serves 6)


CREME CARAMEL

~Shared by Jean, Syracuse, NY
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200 grams / 7 oz of white sugar
100 ml / 2½ fl oz of water
30 ml / 1 fl oz extra water

100 grams / 3½ oz of castor sugar
1 litre / 4 cups of milk
6 large eggs
1 teaspoon of vanilla essence or 1 vanilla pod
Caramel

Preheat the oven to 160°C, 320°F or gas mark 3 while you are preparing the caramel. Grease eight ovenproof dariole moulds or ramekins which hold around half a cup of liquid. When making caramel or toffee it always pays to take extra care as the sugar reaches extremely high temperatures. As a precaution, fill the kitchen sink with cold water and make sure you have an oven or heat resistant cloth handy. In a medium sized saucepan dissolve the sugar in 100 ml / 2½ fl oz of water over a low heat and bring to the boil. It is important not to stir the caramel to prevent it forming crystals. Boil for around 5 to 10 minutes brushing any sugar that lands on the side of the saucepan and crystallizes back down into the mixture with a pastry brush dipped in water. Remove the mixture from the heat when it has changed to a golden caramel or light amber colour, a dark amber colour indicates the caramel is over-cooked and will taste burnt and bitter. Standing well clear of the saucepan to avoid getting burnt by the hot sugar add the extra water quickly to stop the caramel continuing to cook and burn. Pour a little of the hot caramel into each of the prepared moulds and swirl the mixture around to cover the bottom of each mould. You may need someone to help to do this as the caramel sets quickly. Place the saucepan in the sink of cold water. When the saucepan is cold pour boiling water into the saucepan to make it easier to clean.

Custard
In a medium saucepan scald the milk and remove from the heat. In a large bowl whisk the eggs and castor sugar together until the sugar has nearly dissolved. Add the vanilla and warm milk. Sieve the custard mixture into a jug or pitcher - this removes the eggs anchor (chalaza). Skim off any bubbles or froth from the custard. Pour evenly into the 8 moulds and place in a baking dish. Pour hot water (not boiling) into the baking dish until the water reaches half way up the sides of the moulds. Bake for 30 to 40 minutes until the custard is set. Cool and refrigerate for at least 3 to 4 hours before serving.

To serve, turn the custards out of each mould by holding the mould upside down and pressing your fingers against the edge of the custard. The custard should loosen and slip out onto the serving dish. If necessary shake the mould gently or if all else fails use a hot wet knife around the edge. Pour any caramel liquid left in the moulds over the custard (if the caramel is hard dip the bottoms of the mould

(Serves 8)


FISH PROVENCAL

~Shared by Jean, Syracuse, NY
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2 tablespoons of olive oil
1 or 2 cloves of garlic
2 anchovy fillets (optional)
½ cup of finely chopped courgette (zucchini) and/or eggplant (aubergine) if desired
1 400 gram / 16 oz can of whole peeled tomatoes
1 teaspoon of white sugar
2 tablespoons of capers
2 tablespoons of stoned black olives
one pinch of cayenne pepper
salt and pepper
500 grams / 1 lb of firm white fish fillets

Peel and crush the garlic. Dice the whole peeled tomatoes. Cut each fish fillet into three pieces. In a deep frying pan or saucepan gently sauté the garlic and anchovies. Add the tomatoes, juice and sugar. Simmer for 10 minutes. Add the capers, olives and cayenne pepper. Add salt and pepper to taste. Add the fish fillets and stir to ensure they are covered with the tomato mixture. Cover the pan and cook for 4 to 6 minutes or until the fish is just cooked through. Caution: the fish will fall apart if over cooked.

(Serves 4)


FRENCH ONION SOUP
(Soupe à l'oignon)

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4 large onions
30 grams / 1 oz of butter
2 cloves of garlic
1 teaspoon of white sugar (optional)
1½ tablespoons of flour
4 to 5 cups of beef stock
salt and pepper

In a medium saucepan heat the beef stock through and keep warm. Peel and chop the onions into thin wedges (lyonnaise) and crush the garlic. In a large saucepan melt the butter, add the onions and sauté for 10 to 12 minutes until well browned all over but not burnt. Add the garlic and sugar - the sugar helps the onions to caramelize. Stir through the flour and sweat for 1 to 2 minutes. Add the warm stock a little at a time. The soup will thicken as you add the stock. Simmer for 10 to 15 minutes and season to taste. Ladle into warmed soup bowls and garnish with flutes.

Flutes

1 small baguette (french bread stick)
½ cup of grated parmesan cheese
Slice the bread stick diagonally into 1½ cm / ½ inch thick slices and toast on both sides. Sprinkle the slices with grated parmesan cheese and grill until golden.

(Serves 4)


NAVARIN

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Navarin is the French term for a rich mutton or lamb stew which has been cooked with root vegetables, usually including small onions or potatoes.

1 kg / 2 lb of boneless lamb leg steak suitable for stewing
30 grams / 1 oz of butter
2 tablespoon of olive oil
2 large onions or several baby onions
1 to 2 cloves of garlic
2 carrots
2 small parsnips
2 stalks of celery
2 potatoes
12 fresh green beans
¼ cup of flour
2 tablespoons of tomato paste
2 teaspoons of dijon mustard
2 cups of beef or chicken stock
1 bouquet garni (small bunch of fresh herbs, thyme, parsley and bay leaf)
¼ cup of fresh chopped parsley

Trim the meat, remove any excess fat and cut into small 2 cm / ¾ inch cubes. Wash, peel and rewash the carrots, parsnip, celery, potatoes and chop the vegetables in small chunks. Peel the onion and garlic. Cut the onion into wedges or leave baby onions whole. Crush the garlic. Prepare a bouquet garni and trim the top and tails off the green beans. In a large saucepan heat the butter and oil and sauté the meat in batches until well browned. Remove, drain and set aside. In the remaining butter sauté the onion until golden. Add the garlic, chopped carrot, parsnip and celery and sweat for 2 to 3 minutes. Stir in the flour and then add the tomato paste and mustard. Return the meat to the saucepan and add the potatoes and bouquet garni. Pour the stock over and mix thoroughly. Bring to the boil and simmer covered for 1 hour or alternatively transfer to a casserole dish and bake for 45 minutes at 160°C, 300°F or gas mark 2. Add the green beans and cook for a further 20 to 30 minutes. The meat should be lovely and tender and the sauce thick. Remove and discard the bouquet garni. Sprinkle with fresh chopped parsley and serve with crusty bread.

(Serves 4 to 6)


PIPERADE
Pipérade

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Pipérade is a delicious excuse for brunch, creamy scrambled egg is tossed through ham, capsicum, tomato and garlic.

50 grams / 2 oz of butter
1 onion
1 to 2 cloves of garlic
1 small red capsicum
1 small green capsicum
10 cherry tomatoes
2 tablespoons of freshly chopped herbs (parsley and chives)
8 large eggs
200g / 7 oz of thickly sliced ham
salt and pepper

Peel and slice the onion into thin wedges (lyonnaise) and crush the garlic. Core and deseed the capsicums, removing the white pith from inside the capsicum as it can be bitter and cause some people indigestion. Slice the capsicums into thin strips. In a large frying pan set over a medium heat melt half the butter and add the sliced onion, capsicum and garlic. Cover and sweat for 8 to 10 minutes, stiring occasionally. Pierce the cherry tomatoes with a small knife to prevent bursting and place them on top. Continue cooking for 2 to 3 minutes. If there is more than a couple of tablespoons of liquid, increase the heat and uncover to allow the liquid to evaporate. Sprinkle the vegetables with salt and freshly ground pepper. Turn the heat to very low so that the vegetables stay warm but do not burn. In a large bowl beat together the eggs, herbs and a little more salt. Chop the ham into small chunks. In another pan heat the second half of butter and sauté the ham until golden. Remove and place on top of the vegetables. In the remaining butter (add more if necessary) pour the egg mixture and scramble over a low heat, moving the egg around the pan as soft lumps appear to keep the mixture soft and creamy. When the eggs are done toss them through the vegetables and ham. Serve immediately with fresh bread.

(Serves 4 to 6)


PROFITEROLES

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Profiteroles are Choux Pastry puffs filled with Crème Chantilly or Crème Pâtissière and iced with chocolate ganache or chocolate icing.

50 grams / 2 oz of butter
½ cup of water
2 tablespoons of milk
½ cup of flour
2 eggs
Preheat the oven to 210°C, 410°F or gas mark 6½. Place the butter, water and milk in a medium sized saucepan and bring to the boil. Remove from the heat. Add the flour all at once and beat until the mixture forms a ball. Add the eggs one at a time and mix to a smooth, shiny paste. Place small spoonfuls of mixture onto a baking tray lined with cooking paper or alternatively pipe small rosettes. Bake for 10 minutes at 210°C, then turn oven down to 190°C, 375°F or gas mark 5 and bake for a further 15 to 20 minutes. Immediately after removing from the oven, make a small hole or slit in each puff to allow the steam to escape. This prevents the puffs from collapsing.

When cool, slice in half and fill with Crème Chantilly or Crème Pâtissière. Ice the tops with chocolate ganache or chocolate icing.

For extra zing add a couple of teaspoons of your favourite liqueur or spirit to the ganache or chocolate icing.

CREME CHANTILLY

Crème Chantilly is also known as Chantilly Cream.

300 ml / ½ pint of cream
1 to 2 tablespoons of icing sugar
A few drops of vanilla essence

Pour all the ingredients into a large bowl and whip together lightly until stiff peaks just begin to form.

CREME PATISSIERE

Crème Pâtissière is also known as Pastry Cream or Confectioner's Custard.

250 ml / 8½ fl oz of milk
2 to 3 drops of vanilla essence
2 eggs
100 grams / 4 oz of castor sugar
50 grams / 2 oz of flour
1 teaspoon of custard powder or cornflour

Whisk the eggs and castor sugar in a bowl until nearly white then add the flour, custard powder or cornflour and mix in. Heat (scald) the milk and vanilla in a medium saucepan until vapour rises but the liquid is just short of boiling. Add to the egg mixture, mix through and return to the saucepan. Stir constantly until the mixture is very stiff but avoid boiling. Pour back into the bowl, cover and leave to cool. It is important to cover the custard so it does not form a skin.

CHOCOLATE GANACHE

300 grams / 10½ oz of chocolate
100 ml / 3½ fl oz of cream

Melt the chocolate in a double boiler (bain-marie). Warm the cream in a saucepan or microwave but be careful not to scald. Add the warm cream to the chocolate (still in the double boiler) and mix together until evenly combined. Beat the mixture until the ganache is smooth and glossy. Remove from the heat and serve. For extra zing add a couple of teaspoons of your favourite liqueur or spirit to the ganache.


QUICHE LORRAINE

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Quiche Lorraine is a specialty of the region Nancy, Lorraine on the French and German Border. Originally a flan filled with a mixture of egg and bacon or ham, cheese was a later addition to quiche recipes. If you add onions you have Quiche Alsacienne.

1 and ½ cups of plain flour
½ a teaspoon of salt
85 grams / 3½ oz of butter
1 egg
1 tablespoon of white wine vinegar

250 grams / 8 oz thick bacon
5 eggs
1¼ cups of cream
salt and pepper to taste
¼ teaspoon of freshly grated nutmeg
½ cup of grated cheese, Gruyère or cheddar (optional)

Short Pastry
In a large bowl or food processor sift the flour and salt, cut the cold butter into small cubes and add to the flour. Rub the butter into the flour with your hands or using the food processor, until it resembles fine breadcrumbs. Make a well in the centre; add 1 beaten egg and the vinegar mixing to a firm dough. If the dough seems a little dry add a little water. Handle as little as possible as this prevents the pastry from becoming hard when it is baked. Roll into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Filling
Preheat oven to 190°C / 425°F. Cut the bacon into small strips (lardons), sauté until crisp and put aside to cool. Whisk together the eggs, cream, grated nutmeg and pepper in a large bowl.

Assembly
On a lightly floured bench or board roll the short pastry out to around 5 mm (1/8 inch) thick. Line a flan or pie dish with dough, flute and crimp the edges decoratively. Scatter half the cheese (optional) over the bottom of the pie crust. Continue by placing the cooled bacon lardons over evenly and pour in the egg and cream filling mixture. Sprinkle with the remaining cheese. Place into the pre-heated oven on a middle rack and bake for 25 to 35 minutes, until the top is browned and an inserted knife-edge comes out cleanly.

Finally let the quiche cool for 15 minutes before cutting. Serve wedges with a fresh green salad and a chilled glass of Sauvignon Blanc

(Serves 6)

What are lardons?

Lardons is the French term for small matchstick-cut pieces of bacon or larding fat cut from the belly of pork. They are used to add moisture to lean meats while roasting, or in stews, fricassees, fried dishes, and more.

Lardons are often blanched before using to remove excess salt and fat. A main ingredients of Quiche Lorraine, hot fried lardons added to a frisée salad along with a poached egg make a French bistro classic.


SILK CHOCOLATE PIE

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200 grams / 7 oz of flour
¼ teaspoon of baking powder
120 grams / 4¼ oz of butter
50 grams / 2 oz of castor sugar
1 egg

230 grams / 8 oz of soft butter
1 ½ cups of white sugar
115 grams / 4 oz of cooking chocolate, melted and cooled
4 eggs
2 teaspoons of vanilla essence
Whipped cream to garnish

Pastry
Sift the flour and baking powder into a large bowl or food processor. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until the mixture resembles fine breadcrumbs. Whisk thecastor sugar and egg together and add to the mixture to make a firm dough. On a lightly floured bench or board knead the mixture until it forms a smooth ball. Handle as little as possible to prevent the pastry from becoming hard when baked. Cover with plastic wrap and refrigerate for 20 minutes.

Preheat the oven to 200°C, 400°F or gas mark 6. On a lightly floured board or bench, roll out the pastry to fit a 23 cm (9 inch) flan or quiche dish. Place the pastry in the dish and trim the edges.rick (dock) the pastry and cover with cooking paper. Pour blind baking beans or rice on top of the cooking paper and bake for 8 to 10 minutes. Remove the beans or rice and continue cooking for 5 minutes or until the pastry is a golden colour. Allow the pie shell to cool.

Filling
Cream the butter with the sugar until it is smooth, fluffy and nearly white in colour. Fold in the melted chocolate and vanilla. Using an electric beater, beat in the eggs thoroughly, one at a time. Pour the mixture into the pie shell and chill for several hours. This is best left over night. Decorate with whipped cream just before serving.

(Serves 8)


TARTE TATIN

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This caramelized upside down apple tart originates from the Hôtel Tatin in the Loire Valley, Western France.

100 grams / 4 oz of butter
100 grams / 4 oz of white sugar
6 large apples
fresh lemon juice
1 sheet of flaky or puff pastry (pre-rolled)

The pan you choose for Tarte Tatin is important as it must be able to withstand cooking on a stove top and in the very hot oven with extremely hot caramelizing sugar. A heavy bottomed seasoned cast-iron pan is preferable. Preheat the oven to 200°C,390°F or gas mark 5½. Measure your pan and cut your pastry sheet into a round disc to fit as a lid. Cover the pastry so it doesn't dry out and put aside for later. Peel the apples and cut into quarters removing the core. Brush with lemon juice sothey do not brown. Melt the butter and sugar together in the pan and slowly cook together until the sugar dissolves. Arrange the apple quarters in the sugar mixture in a snug even pattern. Cook over a slow to medium heat for around 20 minutes until the apples are slightly soft and the sugar has begun to caramelize. Place the pastry round securely on top of the apples. Bake in the oven for 15 to 20 minutes until the pastry is golden brown. Place a serving dish over the pan and flip upside down to release the dessert, so that the pastry is underneath. Serve at once, sprinkled with icing sugar if desired.

(Serves 4 to 6)


VEAL CORDON BLEU

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8 small veal steaks or schnitzels
4 slices of ham
4 slices of Gruyère cheese
1 cup of plain white flour
2 eggs
4 cups of fine dry breadcrumbs
grated rind or zest of one lemon (optional)
4 tablespoons olive oil
40 to 60 grams / 1 to 2 oz of butter
salt and pepper to taste

Trim the veal steaks of any sinew or fat. Using a meat mallet or rolling pin gently pound the steaks evenly and thinly. Place a slice of ham and a slice of cheese between two pieces of steak and trim neatly, pressing the edges firmly together to form nice square parcels. Place the flour into a shallow dish. Beat the eggs together lightly and pour into another shallow dish. Mix together the breadcrumbs with lemon rind and salt and pepper. Pass one steak parcel through the flour, through the beaten eggs and finally coat the parcel in the breadcrumb mixture. Repeat with the remaining meat parcels.

Heat a large frying pan, melt the butter and oil. Add the steaks to the pan and cook over a medium heat on each side for about 3 minutes or until golden. Drain on absorbent paper and serve immediately with a fresh green salad or seasonal vegetables.

(Serves 4)

 
KARTOFFELKLOSSE
(German Potato Dumplings)

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Kartoffelklösse are traditionally served alongside a Roast with lashings of gravy or with Sauerbraten and Rotkohl. Leftover potato dumplings can be enjoyed the following day thickly sliced and sautéed in butter.

1 kg / 2 lbs of starchy potatoes
2 teaspoons of salt
¼ teaspoon of freshly grated nutmeg
½ cup of plain white flour
1 egg
Scrub and rinse the potatoes well and place in a large saucepan of cold water. Bring the unpeeled potatoes to the boil, add salt and simmer the potatoes for around 35 minutes or until they are just tender. Drain the potatoes and cool them slightly -just enough so that you can handle them. You should now be able to peel the skins away from the flesh of the potatoes with your bare hands. Once all the potatoes are peeled, cut them into even-sized pieces and refrigerate until cold. The potatoes can be prepared the previous day, if desired.

Mash the potatoes with a fork or mashing tool in a large bowl. Mix in the salt and freshly grated nutmeg. Add half a cup of flour and mix to combine. With your hands knead the mixture in the bowl until a smooth soft dough forms, add more flour by the tablespoon if the dough remains sticky. Combine one beaten egg with the mixture.

Form the mixture into smooth round balls using ¼ of a cup of dough for each ball. At this stage you may wish to insert acrouton, prune or other filling into each dumpling. Croutons are traditionally used to soak up any extra moisture inside the Kartoffelkloesse. Stoned prunes are a common filling when accompanying a Roast Goose at Christmas. A small spoonful of cooked, flavoured ground beef / mince is also a tasty alternative. Seal the filling closed inside each of the Kartoffelklösse.

In a large saucepan of salted simmering water, almost boiling, poach the completed dumplings in batches of 4 to 5. Do not place more than 4 to 5 dumplings in the pot at any one time - to prevent them from sticking together or touching during cooking, which could cause them to fall apart!

Cook the dumplings for 10 to 15 minutes or until the dumplings rise to the surface. Remove and drain each of the Kartoffelklösse with a slotted spoon into a serving dish. Keep the dish covered to conserve heat while the remaining dumplings are cooked.

(Serves 4 to 6)


GERMAN POTATO SALAD I

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12 medium potatoes
12 strips bacon
1 1/2 cups onion -- chopped
1/4 cup all-purpose flour
1/4 cup  sugar
1 Tablespoon salt
1 teaspoon celery seed
1 teaspoon ground  mustard
1 pinch pepper
1 1/2 cups water
3/4 cup vinegar fresh  parsley -- chopped

In a saucepan, cook potatoes until just tender; drain.  Peel and slice into a large bowl; set aside. In a skillet; cook bacon until  crisp. Remove bacon to paper towels; discard all but 1/3 cup of drippings. Saut? onion in drippings until tender. stir in the next 6 ingredients.  Gradually stir in water and vinegar; bring to a boil, stirring constantly.  Cook and stir 2 minutes more. Pour over potatoes. Crumble bacon and gently  stir into potatoes. Sprinkle with parsley.

Yield: 12-14  servings.


GERMAN POTATO SALAD II

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2 lb Red potatoes; cooked  and sliced
3 Hard-cooked eggs; chopped
1/2 c Onion; chopped
1/2 c  Celery; chopped
6 Bacon strips; diced
2 tb Sugar
4 ts All-purpose  flour
2 tb Vinegar
1/2 ts Salt
1/8 ts Pepper
3/4 c  Milk

In a large bowl, combine potatoes, eggs, onion and celery; set  aside. Place bacon in a microwave-safe bowl; cover with a paper towel and microwave on high for 2 minutes. Stir. Microwave 3-4 minutes longer or  until the bacon is crisp, stirring after each minute. Remove bacon to paper  towel to drain; reserve 2 tablespoons drippings. Stir sugar, flour, vinegar,  salt and pepper into drippings until smooth; gradually add milk. Microwave  on high for 5-6 minutes, stirring every
2 minutes until thickened. Pour over  potato mixture; toss. Top with bacon. Serve immediately.


GERMAN CINNAMON  JUMBO COOKIES

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2 cups sugar
1 cup shortening
2 eggs
4 cups  flour
1 tsp(level) soda
1 tsp salt
2 tsp vanilla
1 1/2 cup sour  milk

FOR TOPPING:
1 tsp cinnamon
2 Tbs sugar

Mix sugar, shortening, and eggs together. Gradually add dry ingredients along with milk. Drop by spoonfuls onto cookie sheet. Mix together cinnamon and sugar topping; sprinkle on each cookie. Bake at 350 degrees for 13 minutes.

Yield: approx. 4  doz


CLASSIC GERMAN BURGERS

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2 lb Lean ground beef
1 md Onion;  minced
3 tb Minced fresh parsley
2 Eggs; beaten
1/2 ts Salt
1/8 ts  Pepper
1/8 ts Ground nutmeg
2 tb Flour Butter for frying
2 lg  Onions; thinly sliced in .. rings

Combine burger ingredients and shape  into 6 patties. Fry in melted butter until desired doneness. Remove and  keep warm. Fry onions in pan drippings until  golden.


GERMAN  CHOCOLATE CHEESE PIE

~Shared by Jean, Syracuse, NY
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4 c. Corn Flakes crushed to 1 c.
1/4 c. brown  sugar
5 tbsp. melted butter
1/2 c. water
4 oz. bar sweet cooking  chocolate
8 oz. pkg. cream cheese
1/2 c. packed brown sugar
2 c.  whipped topping
1 tsp. vanilla Dash salt

Preheat oven to 300  degrees. Butter pie plate. Mix Corn Flakes, 1/4 cup brown sugar and melted  butter; press into plate. Bake 10 minutes. Cool. For filling, heat water and  chocolate over low heat until melted. Stir constantly. Let cool for 10  minutes. Mix in large bowl the cream cheese and sugar. Add vanilla and salt.

Slowly heat chocolate into cheese mixture. Refrigerate for 1 hour until very thick. Fold in whipped cream and pour into crust. Freeze for  4 hours or overnight.

Makes 8 servings.

Can be doubled and use a 9 x 13 inch  dish.


MARZIPAN

~Shared by Jean, Syracuse, NY
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This Marzipan recipe can be used for marzipan fruits, chocolate dipped marzipan confectionery or to ice cakes. The quantities given will ice one medium sized cake.

75 - 100 grams / 3 - 4 oz of ground almonds
1 cup of icing sugar
½ cup of castor sugar
1 egg yolk
2 tablespoons of fresh strained lemon juice
½ teaspoon of almond essence

In a medium sized bowl or food processor mix together the ground almonds, icing sugar and castor sugar. Make a well in the centre of the mixture and add the egg yolk, strained lemon juice and essence. Taste and add more essence if desired. Mix together thoroughly. Turn out onto the bench dusted with a mixture of icing sugar and cornflour and knead the mixture until smooth. Use as required.


ROTKOHL
(Red Cabbage)

~Shared by Jean, Syracuse, NY
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This colourful red cabbage is ideal eaten hot with a hot meat main dish or eaten cold with a selection of cold meats and salads.

1 onion
1 tablespoon of olive oil
1 medium sized red cabbage
1 apple
juice of half a lemon
3 tablespoons of brown sugar
4 tablespoons of red wine vinegar
4 tablespoons of water
salt and pepper to taste

Preheat the oven to 160°C (325°F or gas mark 3). Peel and finely chop the onion and apple. Finely shred the cabbage. Heat a large oven proof saucepan or casserole dish. Sauté the onion in the oil until slightly golden. Stir in the red cabbage anddiced apple. Remove from the heat.

Combine the lemon juice, brown sugar, vinegar, water and salt and pepper and pour over the cabbage mixture. Toss to combine and cover. Place in the oven the slowly cook for 2 hours. Serve hot along aside your mainmeal with Kartoffelklösse, or chill to serve with a selection of cold meats and cheese.

(Serves 4 to 6)


SAUERBRATEN
(German Soured Pot Roast)

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1 kg / 2¼ lbs of whole beef sirloin
8 -10 whole cloves

300ml / 10 fl oz of flat lager or pilsner styled beer
300 ml / 10 fl oz of red wine vinegar
1 large onion
1 carrot
1 large stalk of celery
3 cloves of garlic
1 bouquet garni

4 tablespoons of butter
2 tablespoons of plain white flour
1 cup of beef stock
¼ cup of brown sugar
salt and pepper to taste

Firstly stud the sirloin by pressing the whole cloves into the meat.

Peel and roughly chop the onion, carrot, celery and garlic cloves. Place the vegetables into a large bowl, mix in the vinegar and flat beer, along with a bouquet garni of fresh herbs. Place the studded piece of meat in the bowl and turn to coat in the marinade. The meat should be totally submerged in the marinade, if not add a little water to the liquid. Cover the bowl and place in the refrigerator to marinate for 2-4 days,turning the meat over twice each day.

Preheat your oven to 180°C (350°F or gas mark 4). Remove the meat from the marinade and reserve the marinade for use later. Pull the cloves out of the meat and discard. Pat the meat dry with absorbent kitchen paper. Heat a deep large ovenproof casserole dish or saucepan and melt 2 tablespoons of butter. Brown the meat evenly on all sides in the dish - the browning is very important for developing the flavours in the meat. Once well browned remove the meat from the pan. In the same dish melt the remaining butter, add the flour and stir through. Cook on a low heat for around half a minute being careful not to burn the flour. Slowly add the marinade, including vegetables and bouquet garni with the beef stock. Add a little at a time stirring constantly. The mixture will thicken as you do this. Add a little salt and pepper and return the meat to the dish. Bring to the boil and place in the oven for 1½ to 2 hours, until the meat is tender.

Once cooked, remove the meat and set aside somewhere warm. Strain the gravy through a fine sieve, pressing the vegetables to get all the juices. If the gravy is still quite runny gently heat and reduce until you reach the desired consistency and flavour. Check the seasoning and add more salt and pepper if necessary.

To serve, slice the meat and arrange on a warmed platter with seasonal vegetables and the finished gravy.

(Serves 6 to 8)


SPAETZEL
Spätzel

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4 cups of plain white flour
1 teaspoon of salt
3 eggs
water
1 tablespoon of butter

Sift the flour and salt into a large bowl. Beat the eggs and add to the bowl with enough water to form a very soft and smooth dough. Press the dough flat on a plate or floured board. With a sharp knife, scrape small pieces of dough off and drop intoboiling salted water. There should only be one layer of spaetzel cooking at a time so that they don't stick together. Boil gently for 5 to 8 minutes or until they swell and float to the surface. Remove with a slotted spoon and leave to drain. Serve immediately tossed in melted butter.

Alternatively you may wish to sauté the finished spaetzel in butter until golden or sprinkle the spätzel with freshly grated Parmesan cheese.

(Serves 4 to 6)


WIENER SCHNITZEL

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Traditional Viennese Wiener Schnitzel is made using veal, although crumbed schnitzels are equally delicious when made with beef or chicken and these meats are often easier to find than veal.

4 veal schnitzels or steaks (approximately 100 grams / 4 oz each)
1 cup of plain white flour
2 eggs
2 cups of dry breadcrumbs
grated rind or zest of 1 lemon
salt and pepper to taste
¼ cup of olive oil
1 tablespoon of butter

Trim the veal schnitzels of any sinew or fat. Using a meat mallet or rolling pin gently pound the steaks evenly and trim neatly if desired.

Prepare three shallow dishes; place the flour into the first dish. Beat the eggs together lightly and pour into the second dish. Mix together the dry breadcrumbs, lemon rind and salt and pepper and put into the third dish. Pass one schnitzel through the flour, followed by the beaten eggs and finally coat in the breadcrumb mixture. Repeat with the remaining schnitzels.

Heat a large frying pan and melt the butter and oil. Add the schnitzels to the pan and cook over a medium heat on each side for about 3 minutes or until golden. Drain on absorbent paper and serve immediately with a fresh green salad, potato salad or seasonal vegetables.

(Serves 4)


DUKKAH

~Shared by Jean, Syracuse, NY
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Dukkah is a Moreish crumbly spice and nut mixture. You can serve Dukkah in many different ways. It is great to have on hand when you have unexpected guests.

1 cup of shelled pistachio nuts
1 cup of almonds
1 tablespoon of whole coriander seeds
1 tablespoon of whole cumin seeds
½ teaspoon of dried thyme
¼ cup of sesame seeds
¼ teaspoon of salt

Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning. Toast the spice seeds and sesame seeds separately in the same way. Cool and combine with the remaining ingredients in a food processor. Grind the mixture until it resembles small breadcrumbs. The mixture should be very dry and crumbly, not a paste. Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.

How to serve Dukkah:

Simply dip small pieces of fresh bread in good quality olive oil and then into the Dukkah and eat, yum!
Spread pita bread or pizza bases with some olive oil and Dukkah, and then lightly grill. Cut into wedges and serve.
Coat chicken or fishin Dukkah and grill.
Sprinkle over your salads or pasta dishes.


CHRISTMAS CAKE
British Cuisine

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

225 grams / 8 oz of butter
280 grams / 10 oz of soft brown sugar
6 eggs
350 grams / 12 oz of flour
2 teaspoons of baking powder
1 tablespoon of mixed spice
2 teaspoons of cinnamon
1 teaspoon of nutmeg
225 grams / 8 oz of raisins
225 grams / 8 oz of currants
450 grams / 1 lb of sultanas
115 grams / 4 oz of mixed peel
115 grams / 4 oz of whole almonds
115 grams / 4 oz of glacé cherries (red and green)
grated rind (zest) of 1 lemon or orange
4 teaspoons of sherry or brandy

Preheat the oven to 120°C, 250°F or gas mark ½. Line a large cake tin with a layer of tinfoil followed by a layer of cooking paper. Weigh and measure all the dried fruit into a large bowl and mix thoroughly. In another large bowl cream the butterand sugar, add the eggs beating through one at a time. Sift the dry ingredients into the creamed mixture. Add the dried fruit and zest (rind) and lastly add the sherry or brandy. Pour into the lined cake tin and bake for 3½ to 4 hours. To test if the cake is cooked, poke a cake tester or skewer into the middle of the cake. If it comes out clean the cake is cooked. Leave one hour before removing from the tin.

The alcoholic content of the sherry or brandy will evaporate during baking, but you may prefer to use fruit juice instead. Once the cake has cooled, ice with Almond Icing or Marzipan and Royal Icing. The cake is best made a month or more in advance to let the flavours develop and should be stored in an airtight container.

 
CHRISTMAS FRUIT MINCEMEAT TARTS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

These Christmas Fruit Mincemeat Tarts are so delicious. Serve them with a Hot Toddy or Egg Nog on Christmas Eve after the kids have gone to bed. It is not necessary to peel the apples in this recipe but you may do so if you desire.

2 apples
1 cup of sultanas
½ cup of brown sugar
½ cup of currants
½ cup of raisins
3 tablespoons mixed peel
juice and zest (rind) of ½ a lemon
zest (rind) of ½ an orange
½ teaspoon of mixed spice
½ teaspoon of cinnamon
¼ teaspoon of ground cloves
a pinch of salt
¼ of a cup of brandy

200 grams / 7 oz of flour
a pinch of salt
120 grams / 4¼ oz of butter
50 grams / 2 oz of castor sugar
1 egg

Christmas Fruit Mincemeat
Peel and quarter the apples. In a large bowl grate the apple, or mince the apple in a food processor. Add the remaining ingredients and mix thoroughly. For a finer consistency, process a little longer after you add the dried fruit. You can store the fruit mincemeat in sterilized jars, topped with extra brandy and covered. It will keep for months in the refrigerator.

Sweet Pastry
Sift the flour and baking powder into a large bowl or food processor. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs. Whisk the castor sugar and egg together and add to the mixture to make a firm dough. On a lightly floured bench or board knead the mixture until it forms a smooth ball. Handle as little as possible to prevent the pastry from becoming hard when baked. Cover with plastic wrap and refrigerate for 20 minutes.

Preheat the oven to 180°C, 350°F or gas mark 4. On a lightly floured board or bench carefully roll out the pastry. With a cookie cutter cut the dough into rounds to fit patty tins. Using a small star shaped cutter, cut small stars of dough to cover the filling. Spoon the Christmas Fruit Mincemeat into the cases and cover each tart with a star. Bake for 15


CHRISTMAS PUDDING

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

115 grams / 4 oz of flour
1 heaped teaspoon of baking powder
175 grams / 6 oz of breadcrumbs
1 teaspoon of mixed spice
1 teaspoon of cinnamon
¼ teaspoon of nutmeg
250 grams / 9 oz of very cold grated butter (or suet)
175 grams / 6 oz of brown sugar
¼ teaspoon of salt
175 grams / 6 oz of sultanas
175 grams / 6 oz of raisins
175 grams / 6 oz of currants
85 grams / 3 oz of blanched almonds
175 grams / 6 oz of mixed peel
2 eggs
150 ml / ¼ pint of milk (approximately)
grated rind (zest) of 1 lemon
1 tablespoon of brandy

Thoroughly grease a large stainless steel bowl or large pudding basin. Weigh the dried fruit into a second large bowl, in another bowl toss the cold grated butter (or suet) through the flour to keep the butter separated. Now add the butter and flourmixture, breadcrumbs, baking powder, brown sugar and spices to the previously weighed fruit. Beat the eggs and milk together and pour them to the dry fruit ingredients and pour in the brandy. Mix thoroughly and pour into the well greased bowl. Stretch a layer of cooking paper and tinfoil over the rim of the bowl and tie securely. Place an old soup or dessert bowl upside down in your largest saucepan, place the pudding on top and three quarters fill with boiling water. Cover the saucepan. Steam or simmer for 5 to 6 hours, checking regularly to make sure the saucepan has not boiled dry.

Steam for two hours on Christmas day to reheat. More brandy may be added before serving with brandy butter or brandy sauce and whipped cream. May also beflamed with more brandy and a match! Christmas pudding is best made several months before Christmas Day to let the flavours develop.

(Serves 10 to 12)

 
CORNISH PASTIES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Cornish Pasties originated in Cornwall as a handy way for miners to take their lunch to work. Shortcrust pastry encases a mixture of finely chopped meat and vegetables.

300 grams / 10 oz / 2½ cups of flour
A pinch of salt
125 grams / 4 oz of cold butter
1 to 3 tablespoons of water

250 grams / 8 oz of beef mince
2 potatoes
1 medium onion
salt & pepper
2 tablespoons of fresh parsley
¼ teaspoon of mustard (optional)
2 teaspoons of tomato sauce / ketchup (optional)
1 egg

Short Pastry
In a large bowl or food processor sift the flour and salt, cut the cold butter into small cubes and add to the flour. Rub the butter into the flour with your hands or using the food processor, until it resembles fine breadcrumbs. Make a well in the centre and add sufficient water to mix to a firm dough. Handle as little as possible as this prevents the pastry from becoming hard when it is baked. Roll into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Filling
Preheat oven to 200°C, 390°F or gas mark 5½. In a large bowl break up the mince. Chop the onion finely, discarding the core and add to the mince. Peel the potatoes and cut into very small cubes around 5 mm² (1/8 inch²). Mix thoroughly with the mince, add the seasonings (a little water may be added to moisten) and cover. On a lightly floured bench or board roll the pastry out to around 5 mm (1/8 inch) thick. Cut 6 rounds, using a 12 cm (6½ inch) diameter plate as a guide. Arrange the filling evenly in the centre of each round. Lightly beat the egg and glaze the edge of each round with a pastry brush. Lift the two opposite edges of the pastry and pull together over the filling. Pinch at regular intervals along the edgetoform a frill. Brush each pasty with egg and place on a baking tray. Bake for ¾ to 1 hour.


COTTAGE PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Cottage Pie and Shepherd's Pie are very similar. Shepherd's Pie is made from lamb whereas Cottage Pie uses beef. In this version of Cottage Pie we use fresh minced beef, however you can also use leftover Roast Beef.

1 onion
1 carrot
1 tablespoon of oil
500 grams / 1 lb of beef mince
2 tablespoons of flour
1 tablespoon of tomato sauce (ketchup)
½ to 1 tablespoon of Worcester sauce (Lee & Perins)
½ cup of peas
½ cup of corn kernels (optional)
1 bouquet garni or a small bunch of herbs chopped finely and one whole bay leaf
¾ to 1 cup of beef stock
3 to 4 large potatoes
1 tablespoon of butter
salt and pepper

Peel and chop the onion and carrot finely. Heat the oil in a large frypan or saucepan, add the onion and cook until the onion is clear or translucent. Add the minced beef and sauté using a wooden spoon break up the mince so it is nice and fine. When the mince is thoroughly browned stir through the flour and cook for one minute. Add the tomato sauce, Worcester sauce, finely chopped carrot, peas, corn and herbs. Stir thoroughly to combine. Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick. Remove and discard the bouquet garni or whole bay leaf and set mixture aside.

Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes. Add a little salt to the water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if necessary. Add salt to taste.

Preheat the oven to 190°C, 375°F or gas mark 5. Spoon the mince mixture into a pie dish, then spoon or pipe the creamy mashed potato over the mince. Sprinkle grated cheese on top if desired and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through.

(Serves 4)


GINGERBREAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

115 grams / 4 oz of butter
1 cup of golden syrup
1 cup of soft brown sugar
2½ cups of flour
1 dessertspoon of ginger
1 dessertspoon of mixed spice
1 dessertspoon of cinnamon
1 teaspoon of baking soda
1 cup of milk

Preheat oven to 180°C, 350°F or gas mark 4. Line and grease a large cake tin with cooking paper. Melt the butter and golden syrup in a large saucepan. Add the sugar and beat until creamy. Sift the dry ingredients in a large bowl. Mix the baking soda and milk separately. Fold the butter and milk mixes through the dry ingredients. Pour into a lined cake tin. Bake for 1 to 1¼ hours. Best served warm with a little butter.


HOT CROSS BUNS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Hot cross buns predate the arrival of Christianity - the cross originally representing the pagan sun wheel. Queen Elizabeth I converted the buns to christianity and declared that the buns may only be eaten at funerals, Easter and Christmas.

1¼ cups of warm water
½ cup of soft brown sugar
4 teaspoons of dry active yeast
4 cups of flour
2 tablespoons of milk powder
2 teaspoons of mixed spice
1 teaspoon of cinnamon
A pinch of ground cloves
1 teaspoon of salt
½ cup of dried currants
½ cup of raisins
¼ cup of mixed peel
50 grams / 2 oz of butter
5 tablespoons of flour
1 tablespoon of water
1 egg

Add the warm water to a medium sized bowl and stir in the brown sugar until dissolved. Sprinkle the yeast granules over the top and put aside. Melt the butter and set aside. In a large bowl or electric mixer sift the flour, milk powder, spices and salt and then add the dried fruits. When the yeast mix is frothy add to the flour and fruit and pour in the melted butter. Mix to combine and knead by hand until smooth or for about 8 minutes using a mixer with dough hook. Cover and set aside to double in size or microwave for 10 to 15 seconds on high (this is a shortcut method to activate the dough). Cut and shape 15 buns and place in a warm greased baking tin. Lightly beat the egg and thinly coat the tops of the buns with the egg wash using a pastry brush. Place the buns in a warm place to continue rising for around 40 minutes. Preheat the oven to 200°C, 390°F or gas mark 5½. Mix 5 tablespoons of flour with around one tablespoon of water to make a firm dough. Roll into thin strips and place across the buns to form the crosses. Brush the strips with a little more egg wash. Bake for 20 minutes.

(Makes 15)


KEDGEREE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Kedgeree originated from the Indian dish known as Kicheri. This classic dish is common in England either served for breakfast or a light supper.

¾ cup of long grain rice
1 teaspoon of salt
3 eggs
300 grams / 10 oz of smoked fish fillets or canned tuna
40 grams / 1½ oz of butter
1 onion
½ cup of cream
1 bay leaf
freshly grated nutmeg to taste
salt and pepper to taste
¼ cup of freshly chopped parsley
½ teaspoon of smoked paprika (optional)

Wash the rice under cold water until the water runs clear. Place the rice into a large saucepan of water and bring to the boil, add a teaspoon of salt and continue to boil for 10 - 15 minutes until the rice is tender. Do not stir the rice as this will make it gluggy. Drain the rice and set to one side. Bring another small saucepan of water to the boil, place the 3 eggs in this saucepan and boil for exactly 7 minutes. Remove the eggs from the heat and immediately refresh in ice cold water to stop them cooking further. Once cold, peel the shells off and slice the hard boiled eggs thinly. With a fork gently break up and flake the smoked fish fillets. Carefully check and remove any bones. Finely chop the onion and parsley. Gently warm the cream in a saucepan with the bay leaf and freshly grated nutmeg to infuse. In a large saucepan melt the butter, add the onion and sauté until clear. Add the cooked rice and flaked fish and heat through. Pour in the infused cream and stir to combine, check the seasoning and add more salt and pepper to taste. Continue to heat through and when nice and hot pour half the rice mixture into a serving dish. Arrange half of the sliced eggs on top, sprinkle with a little of the chopped parsley. Continue to layer the second half of the rice mixture on top followed by what's left of the egg slices and parsley. Finally garnish with a sprinkle of smoked paprika and serve.

(Serves 4 to 6)


SHEPHERD'S PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Shepherd's Pie and Cottage Pie are very similar. Shepherd's Pie is made from lamb whereas Cottage Pie uses beef. In this version of Shepherd's Pie we use leftover Roast Lamb.

500 grams / 1 lb of leftover roast lamb (or roast beef)
1 tablespoon of tomato sauce (ketchup)
½ to ¾ cup of leftover gravy (jus roti) or packet-mix gravy
1 tablespoon of freshly chopped parsley
3 to 4 large potatoes
1 tablespoon of butter
salt and pepper

Preheat the oven to 180°C, 350°F or gas mark 4. Trim excess fat off the leftover roast and chop very finely by hand or in a food processor. Mix the roast with the tomato sauce and enough gravy to make a thick paste, stir in the chopped parsley, a little salt and pepper and spoon into a pie dish.

Peel the potatoes, chop into quarters and place in a medium saucepan with enough cold water to just cover the potatoes. Add a little salt and bring to the boil, reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate from the potatoes. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if needed. Add salt to taste.

Spoon or pipe the creamy mashed potato over the minced roast mixture. Sprinkle with grated cheese if desired and bake for 20 to 30 minutes or until the potato is golden and the pie is heated through.

(Serves 4)


JAM PUDDING
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
8 tablespoons butter, at room temperature
2/3 cup superfine granulated sugar
2 eggs, free-range if possible
few drops of pure vanilla extract
1-1/2 cups flour
2/3 teaspoon baking powder
about 1 tablespoon milk or water
4 or 5 tablespoons jam (any flavor)
 
JAM SAUCE
 
6 to 8 tablespoons jam (any flavor)
rind and juice of half a lemon
2/3 cup water
sugar (optional)
 
Cream the butter, add the sugar and best until white and creamy.  Beat the eggs with the vanilla extract and beat, a little at a time, into the creamed mixture.  Stir in the flour and baking powder and add a little milk or water if necessary to make a dropping consistency.  Grease a 5 inch earthenware pudding bowl.  Spread jam over the bottom and sides.  Carefully spoon the cake mixture into the bowl.  Cover with pleated wax paper, tied on firmly, and steam the pudding for about 1-1/2 hours.  Meanwhile make the jam sauce.  Heat the ham with the water, add the lemon rind and juice and a little extra sugar if necessary.  Turn the pudding onto a hot dish and serve with the sauce.
 
Source: Irish Traditional Cooking


SPAM ENCHILADAS

~Shared by Leasa, IA
 
I just couldn't help myself!  A Spam enchilada??  Oh yum!
 
1 - 1/8 oz pkg enchilada sauce
1 - 15 oz can tomato sauce
1/4 C water
6-8 flour or corn tortillas, sauteed in butter
grated cheddar cheese
1 - 12 oz can Spam, diced
 
Combine sauce mix, tomato sauce and water until smooth.  Add Spam.  Place a generous spoonful of Spam mixture in center of each tortilla.  Roll tortilla and place seam side down in shallow baking pan.  Top with remaining Spam mixture then grated cheese.  Bake in 350° oven for 20-25 mins.  Garnish with sliced green onions.  Serve with rice.
 
Source: Roberts Wife in Ohio from Nancy's Kitchen


SUEY CHOY WITH HONEY

~Shared by Doe, Oliver, B.C., Canada

Makes about 3c

This tangy veggie dish has just a hint of sweetness & a mild citrus flavor.

1/4c orange juice
2tsp cornstarch
1tbsp liquid honey
2tsp dry sherry
1tsp soy sauce
1tsp sesame oil
1tsp sesame seeds, toasted
1tbsp cooking oil
1/2c sliced celery
1/4c thinly sliced carrot
3 garlic, minced
1tsp finely grated ginger
1lb- chinese cabbage leaves, shredded (suey choy)
4 grn onions, sliced

Stir orange juice into cornstarch in sm bowl. Add next 5 ingred. Stir, set aside. Heat wok on med high til very hot. Add cooking oil. Add celery, carrot, garlic, ginger. Stir fry 30 sec. Add suey choy & grn onion. S.F. 1 min. Stir cornstarch mix. Stir into suey choy mix for about 1 min, til boiling & thickened.


CHINESE PEA PODS
 
~Shared by Doe, Oliver, B.C., Canada

Makes 3 1/2c

Bright green pea pods & crunchy water chestnuts are coated in a mild, slightly sweet sauce.

1/2c water
1tbsp cornstarch
2tbsp dry sherry
1tbsp soy sauce
11/2tsp chicken oxo
1tsp sugar
1/2tsp salt
2tbsp oil
2tbsp oil
1 med onion, halved lengthwise & sliced
8oz can water chestnuts, drained
2 1/4c fresh pea pods

Stir water into cornstarch in sm bowl. Add next 5 ingred. Stir. Set aside. Heat wok or lg frypan on med high til very hot. Add cooking oil. Add onion & water chestnuts. S.F. 1 min til starting to soften. Add peas. Stir fry 1-2 mins til bright green. Stir cornstarch mix. Stir into pea pod mix til boiling & thickened.


CHICKEN CHOW MEIN

~Shared by Doe, Oliver, B.C., Canada

½ of 14oz-40g size instant Chinese noodles
12c boiling water
1tbsp salt
3 chinese dried mshrms
1/2c boiling water

1/2c chicken broth
2tsp cornstarch
2tbsp soy sauce
2tbsp oyster sauce
2tbsp dry sherry   1 tbsp oil
2 bnlss, sknlss chkn brst halves-113g @ cut into thin 2" long strips
3 garlic, minced
1tbsp cooking oil
1c coarsely shredded suey choy-chinese cabbage lightly packed
1 lg onion in wedges
1/2c diced celery
1/2c chinese chow mein noodles-optional noodles

Cook chinese noodles in boiling salted water & salt in lg uncovered pot or dutch oven for 5 mins til tender but firm. Drain well. Put mshrms into sm bowl. Add boiling water. Let stand 20 mins til softened. Remove mshrms, reserving liquid. Strain liquid through fine cloth or several layers cheesecloth. Reserve. Remove & discard stems. Combine next 5 ingred & reserved mshrm liquid in separate bowl. Set aside. Heat wok or lg pan on med high til very hot. Add 1st amount of oil, add chicken, garlic & mshrms. S.F. for 3 mins til chicken is no longer pink. Transfer to med bowl. Heat 2nd amount of cooking oil in wok. Add suey choy, onion & celery. S.F. 2 mins til tender crisp. Add chicken mix. Stir cornstarch mix. Stir into chicken mix for about 1 min til boiling & thickened. Add chinese noodles. Heat & stir 3-4 mins til heated through. Sprinkle with chow mein noodles just before serving.


MANDARIN NOODLE BASKETS

~Shared by Doe, Oliver, B.C., Canada

This is a fun, creative way to serve stir fries. Break off chunks of the basket to eat. The baskets can be made a day ahead & stored in an airtight container in a cool, dry place. You can purchase the wire baskets from an Asian grocer o kitchen supply store.

1lb package of fresh thick yellow noodles-mandarin noodles  
cooking oil for deep frying

Separate noodles. Place ½ of noodles in 8 inch wire mesh basket with long handles. Press another 8 inch wire mesh basket on top, forcing noodles into bowl shape. Heat cooking oil in wok or lg pot to 375. Holding both handles together, submerge baskets into cooking oil. Hold & cook for 2-3 mins til crisp & golden. Remove to paper towels to drain. While still warm, carefully loosen noodles from basket with knife. Repeat with remaining noodles. Serves 8.

This would be nice served with orange beef & broccoli.


CANTONESE CHOW MEIN

~Shared by Doe, Oliver, B.C., Canada

Colorful, well seasoned veggies top these delicious thin noodles. This is a bright fresh looking dish that will liven up your dinner table.

1c chicken broth
4tsp cornstarch
3tbsp dry sherry
2tbsp soy sauce
1tsp chili black bean sauce
1tbsp oil
5oz lean grd pork
4-5 garlic, minced
1c cubed sw red pepper
1c sm button mshrms
3/4c diced celery
1c fresh pea pods
5 grn onions, thinly sliced
basic pan fried noodles, warmed
2 grn onions for garnish
Basic pan fried noodles, warmed
2 grn onions to garnish

Stir broth into cornstarch in small cup. Add next 3 ingred. Stir, set aside. Heat wok or lg frypan on med high til very hot. Add cooking oil. Add grd pork & garlic. S.F. 1 min. Add sw red pepper, mshrms & celery. S.F. 2 mins. Add pea pods and first amount of grn onion. S.F. 1 min Stir cornstarch mix. Stir into veggie mix. Stir into veggie mix til boiling & thickened. Arrange noodles on serving plate. Cove with veggie mix. Garnish with 2nd amount of green onion.


BASIC PAN-FRIED NOODLES

~Shared by Doe, Oliver, B.C., Canada

These simple golden noodles are flavored with soy sauce. Use them as a bed for stir fried & cooked dishes or enjoy them on their own.

8oz-225g fresh chinese egg noodles
10c boiling water
11/1tbsp cooking oil
2tsp soy sauce
1/4tsp salt

Cook noodles in boiling salted water in lg uncovered pot for 2 mins, til tender but firm. Heat lg Teflon pan on med high til very hot. Add cooking oil. Add noodles & soy sauce. Mix well. Flatten into a even layer on bottom of frypan. Cook 3-5 mins adjusting heat as needed to prevent burning., til golden brown on bottom. Slide noodles out of frypan onto plate. Cove with another plate, invert. Slide noodles back into pan on unbrowned side. Sprinkle with salt, cook 3-4 mins til noodles are crisp & golden.


SHANGHAI NOODLES

~Shared by Doe, Oliver, B.C., Canada

These noodles are so easy & quick to prepare. This spicy dish would go very well with a chicken stir fry.

12oz-340g fresh chinese egg noodles
12c boiling water
1tbsp peanut or cooking oil
1 lg onion in thin wedges
1 chpd sw red pepper
1/2c chpd grn onion
1/4c chinese Satay sauce
1/4c chicken both
2tbsp soy sauce
2tsp sesame oil-optional

Cook noodles in boiling water in lg uncovered pot. For about 2 mins til tender but firm. Take from heat. Stir to loosen noodles. Drain, rinse with cold water. Drain well, set aside. Heat wok or lg frypan on med high til very hot. Add peanut oil. Add next 4 ingred. S.F. about 1 min til fragrant. Add noodles & rem 3 ingred. .F. for 3-5 mins til hot & onion is tender crisp. Makes bout 6 1/2c.


EGG FOO YONG

~Shared by Doe, Oliver, B.C., Canada

Makes 12 cakes

Crunchy bean sprouts & green onion flakes add interest to these brown egg cakes. Drizzle with foo yong sauce for a wonderful exotic flavor.

1tsp cooking oil
1 med grn pepper, chpd
5 grn onions, sliced
1/2c chpd fresh mshrms
1/2c fresh bean sprouts, chpd once or twice
Canned bamboo shoots, drained, rinsed & slivered
11/2c cold cooked rice
4 lg eggs
2tbsp soy sauce
1tbsp dry sherry
1tsp sesame oil-optional
3/4tsp salt
dash white or black pepper
1tbsp oil

Heat 1st amount of oil in lg non-stick teflon on med til hot. Add grn pepper, grn onion, & mshrms. Cook for 2 mins til grn pepper is softened & liquid from mshrms are evaporated. Add bean sprouts & bamboo shoots. S.F. for 1 min til sprouts are tender crisp. Transfer to lg bowl. Add rice. Stir. Beat next 6 ingred in sm bowl. Add to rice mix. Stir. Heat 1tsp of 2nd amount of cooking oil in same pan on med low. Spoon 1/4c rice mix into frypan for each cake. Cook about 3 mins til almost set & bottom is lightly browned. Turn. Cook for about 2 mins til browned. Repeat with rem oil & rice mix.


BEEF SATAY NOODLES

~Shared by Doe, Oliver, B.C., Canada

You’ll enjoy the mild peanut butter flavor of this dish & it’s hot, citrusy after-taste.

8oz-225g med rice stick noodles
12c boiling water
4 garlic, minced
1tbsp soy sauce
1tsp br sugar
1/2tsp chili paste
7oz-200g beef tenderloin julienne
1/2c beef broth
1tsp cornstarch
1tbsp dry sherry
1tbsp soy sauce
1tsp lemon juice
1/2tsp salt
1/4tsp dried chili flakes
2tbsp cooking oil
2tbsp peanut butter
1/4c chpd grn onion
1tbsp chpd roasted peanuts

Cook noodles in boiling water in lg uncovered pot for 5 ins til  tender but firm. Drain, rinse with cold water. Drain, set aside. Combine next 4 ingred in sm bowl. Add beef, stir til coated. Marinate at room temp for 10 mins. Stir broth into cornstarch in sm cup. Add next 5 ingred. Stir, set aside. Heat wok on med high til very hot. Add cooking oil, add beef & marinade. S.F. 1 min. Add peanut butter & grn onion. S.F. for about 30 sec til peanut butter is melted. Stir cornstarch mix. Stir into beef mix for 3 mins til boiling & thickened. Add noodles. Heat & stir til noodles are slightly coated with sauce & heated through. Sprinkle with peanuts just before serving.


POTATO NEST

~Shared by Doe, Oliver, B.C., Canada

This crisp golden potato bowl has a tasty potato chip flavor. This is an attractive way to serve colorful chinese dishes. Break off chunks of the nest to eat.

1/4c cornstarch
1/2tsp salt
2 med baking potatoes, peeled & cut julienne or coarsely grated into 2-3” shreds about 2 1/3c
8c oil for deep frying

Combine cornstarch & salt in bowl. Add potato, toss til coated. Place I 8” mesh basket with long handles. Press another 8 inch mesh basket atop, forcing potato into bowl shape. Heat oil in lg wok or lg wide pot to 365. Holding both handles tog, slowly submerge baskets into cooking oil. Hold & cook 2 mins. Release handles & cook for 8-10 ins til golden brown. Remove to paper towels to drain. While still warm, carefully loosen potato from basket with knife.

Small potato nests- You can make 2 smaller nests for individual presentation by cooking ½ amount of potato using 51/2 inch simmer baskets. Cook 1 min. Remove top skimmer basket. Cook 5 mins til golden brown.


MOO SHU PORK AND PANCAKES

~Shared by Doe, Oliver, B.C., Canada

It may seem lengthy, but the results are well worth the extra effort.

Mandarin Pancakes-
11/2c flour
1 tsp salt
1 tsp sesame oil
1/2c boiling water
1 tbsp sesame oil
3tbsp cooking oil

Filling-
2 Chinese dried mshrms
boiling water to cover
2 tbsp chicken broth
11/2tsp cornstarch
1 tbsp  soy sauce
11/2tsp dry sherry
1tsp hoisin sauce
2 lg eggs
1/2tsp sugar
1/4tsp salt
11/2tsp cooking oil
11/2tsp cooking oil
4oz bnlss pork butt steak, trimmed of fat, thinly sliced & shredded
3 garlic, minced
1/4tsp finely grated ginger
2/3c fresh bean sprouts, chpd 1-2x
1/4c canned bamboo shoots, drained & cut julienne
3 grn onions, thinly sliced
1 tbsp grated carrots

Mandarin Pancakes- Process flour salt & 1st amount of sesame oil in food proc for 2 sec. With motor running, slowly pour water through hole in lid til a ball starts to form. Gather dough tog in ball. Knead on lightly floured surface til sooth, firm dough forms. Wrap loosely in saran. Let stand 30 mins. Form dough into 2 logs about 8 inches long. Cut each log into 8-1” portions. Keep dough covered with damp tea towel. Roll portions into balls. Flatten dough balls 1 at a tie between palms of hands.

Working with 2 pancakes at a time, brush surface of 1 with 2nd amount of sesame oil. Place 2nd pancake atop. Press down firmly. Roll both tog with greased rolling pin to about 5” circle. Repeat with rem dough, keeping pancakes covered with damp tea towel.

Heat lg non-stick pan on med high til hot. Reduce heat to med. Brush fry pan with cooking oil. Place 1 double pancake in pan . Cook for about 30 sec per side til browned. Take from pan & pull 2 pancakes apart while still hot. Arrange on warm, lightly greased serving plate. Repeat. Keep warm.

Filling- Put mshrms in sm bowl. Add boiling water. Let stand 20 mins til softened. Remove & discard any tough pcs. Slice in about 2” long shreds. Set aside.

Stir broth into cornstarch in sm cup. Add next 3 ingred. Stir, set aside. Beat eggs, sugar & salt with fork in med bowl. Heat lg non-stick pan til very hot. Add 1st amount of cooking oil. Add egg mix, scramble fry til softly set. Return to bowl, set aside. Wash pan if needed. Heat same pan on med til very hot. Add 2nd amount of oil. Add pork, garlic, ginger & mshrms. S.F. 30 sec. Add rem 4 ingred. S.F. 2-3 mins til veggies are tender crisp. Stir cornstarch mix. Stir into pork mix for about 30 sec til boiling & thickened. Add egg mix. Scramble fry til heated through. Makes about 11/2c filling. Fill pancakes with about 11/2tbsp filling. Fold in half or quarters to eat.


HONEY SESAME SHRIMP

~Shared by Doe, Oliver, B.C., Canada

The sweet, slightly nutty coating complements the fresh seafood flavor. Tiny sesame seeds garnish these golden battered shrimp.

1c flour
1/4c cornstarch
2tsp baking powder
1/2tsp salt
1c water
1 lg egg, fork beaten
2 tbsp soy sauce
11/2lbs raw lg shrimp, peeled, deveined blotted dry
cooking oil for deep frying
2-3tbsp liquid honey
1tbsp sesame seeds, toasted

Measure first 4 ingred into lg bowl. Make a well in centre. Add water, egg & soy sauce t well. Mix til sooth. Put about 10 shrimp into batter. Mix til well coated. Remove with fork, letting excess batter drip back into bowl. Deep fry at 375 for 2-3 mins til golden. Remove with slotted spoon to paper towels to drain. Repeat with rem shrimp & batter. Heat lg pan on med low. Add honey, stir until warmed. Add shrimp, toss til coated. Sprinkle with sesame seeds.


SHRIMP IN CURRY SAUCE

~Shared by Doe, Oliver, B.C., Canada

Your guests will love this rich fragrant dish. The creamy sauce generously coats the tender shrimp.

1/4c chicken broth
2tsp cornstarch
2 tbsp dry sherry
2tsp soy sauce
1 egg white-lg
2tsp cornstarch
1/2tsp salt
11/2lbs raw med shrimp, deveined Blotted dry
2 tbsp oil
1 tbsp oil-optional
1/2c chpd onion
2 garlic, minced
2tsp curry
1/4c whipping cream

Stir broth into first amount of cornstarch in sm cup. Add sherry & soy sauce, stir, set aside. Beat egg white, 2nd amount of cornstarch & salt in med bowl til frothy. Add shrimp to egg white mix, stir til coated. Heat wok on med high heat til very hot. Add 1st amount of oil. Add shrimp, s.f. about 1 min til just pink. Do not overcook. Remove shrimp with slotted spoon to paper towels to drain, reserving any excess oil in wok. If peanut oil is absorbed & none remains, add 2nd amount of oil. Heat wok on med. Add onion, garlic, & curry. Stir fry 4 mins til onion is soft & golden, add shrimp. Stir cornstarch mix. Stir into shrimp mix for about 1 min til boiling & slightly thickened. Stir in whipping cream. Heat to boiling. Makes 2 1/2c.


GREEN ONION CAKES

~Shared by Doe, Oliver, B.C., Canada

Makes 12 cakes

2 1/2c flour
1/2c wheat starch (my own note: try tapioca starch)
1tsp sugar
1tsp salt
1c very hot water
11/2tsp sesame oil
11/2c thinly sliced green onion
1/4c cooking oil

Combine flour, starch, sugar & salt in lg bowl. Slowly stir in enough hot water til ball starts to form. Knead on lightly floured surface til smooth & elastic. Wrap in saran. Let rest for about 30 ins. Divide into 12 portions. Keep dough wrapped in saran to prevent drying out. Shape 1 portion into flattened disc. Roll out very thinly to 6 inch circle on lightly greased surface with rolling pin that has been greased with sesame oil. Sprinkle with about 2 tbsp grn onion. Roll up tightly, jelly roll style. Pinch edge & ends together to seal. Roll & pull to shape into 9 inch log. Twist several times in 1 direction. Shape into tight coil on lightly greased surface. Roll out to 4 ½” circle with lightly greased rolling pin. Repeat with rem dough & grn onion. Heat 1 tbsp oil in fry pan on med til hot. Cook, 3 at a time for about 2 mins per side, flattening with lifter occasionally, til brown patches appear on both sides. Do not overcook. They should be soft, pliable & chewy inside but crisp on the outside. Remove to paper towels to drain. Repeat adding cooking oil to pan each time, til all cakes are cooked.

Nice served with Sweet & Sour Sauce, Plum Sauce or chili paste.

Note- All purpose flour may be used for wheat starch. However wheat starch does make green onion cakes more chewy without being doughy.


BATTERED DRY RIBS

~Shared by Doe, Oliver, B.C., Canada

These salty & slightly sweet golden brown ribs are the perfect finger food.

Sweet n sour pork ribs cut into 1 bone portions
water to cover
3tbsp hoisin sauce
2tbsp apple cider vinegar
2tbsp br sugar
2tbsp water
2 garlic, minced
2tsp salt
1/3c flour
4 lg eggs
cooking oil for deep frying

Boil ribs in Dutch oven for 20 mins. Drain. Cool, blot dry. Combine next 6 ingred in lg bowl. Stir. Add flour. Mix. Add eggs one at a time, stirring well with whisk after each addition, til batter is smooth. Add ribs. Stir til coated. Deep fry in 2-3 batches in 375 oil for about 2 mins, stirring often, til browned. Remove to paper towels to drain.

Makes about 100 riblets


SALTY CHINESE ALMONDS

~Shared by Doe, Oliver, B.C., Canada

These attractive, glossy almonds are sweet & salty with a mild lingering heat in the aftertaste. The wonderful combo of flavors is sure to stimulate your appetite.

3 tbsp soy sauce
2tsp br sugar
dash ginger
dash garlic powder
dash cayenne
1c whole toasted almonds
1tsp cooking oil

Combine first 5 ingred in pot. Bring to  a boil on med high, stirring often til liquid is absorbed. Drizzle cooking oil over almonds Stir well. Spread out on ungreased baking sheet. Bake at 250 for about 10 ins, stirring twice, til almonds are slightly dry.


SHRIMP TOAST

~Shared by Doe, Oliver, B.C., Canada 

Makes 28 triangles

These golden, triangular appy’s taste great warm or at room temp. These freeze well & can easily be reheated in the oven for a quick, crispy treat.

1 lg egg white, fork beaten
1/2c f.c. raw shrimp, blotted dry
2 tbsp f.c. waterchestnuts
1 grn onion, f.c.
2 tsp cornstarch
2tsp dry sherry
1/2tsp salt
7 bread slices, crusts removed
cooking oil for deep frying

Put first 7 ingred into blender or food proc. Process with pulses, scraping down sides, til paste like consistency. Spread about 2 tbsp shrimp mix on each bread slice. Cut each slice diagonally into 4 triangles. Deep fry several triangles at a time, shrimp side down in 375 oil for about 2 mins, turning once, til crisp & golden. Remove to paper towels to drain.


SANG CHOY BOW

~Shared by Doe, Oliver, B.C., Canada  

Makes 11/2c filling enough for about 12 rolls

Crisp lettuce leaves with a delicious crab & pork filling.

Filling-
4 chinese dried mushrooms
boiling water to cover
1tsp water
1tsp cornstarch
1tbsp peanut oil
4 minced garlic
1/2tsp grated ginger
1/4c chpd grn onion
6oz grd pork
120g can crabmeat picked over, flaked
1/4c chpd water chestnuts
2tbsp oyster sauce
1tbsp soy sauce
1tsp sesame oil

12 iceberg lettuce leaves

Filling- Put mshrms in sm bowl. Add boiling water. Let stand for 20 mins til softened. Drain. Remove & discard stems. Chop caps finely & set aside.

Stir water into cornstarch in small cup, set aside.

Heat peanut oil in wok on high. Add garlic, ginger & grn onion. S.F. about 1 min. Add grd pork, s.f. 3-5 mins til no longer pink. Add next 6 ingred. S.F. til combined. Stir cornstarch mix. Stir into pork mix for about 3 mins til thickened. Add mshrms. Heat & stir til hot. Spoon 2 tbsp filling on each lettuce leaf. Roll up to eat.


PRINCESS SHRIMP ROLLS

~Shared by Doe, Oliver, B.C., Canada 

Makes 8

These crunchy, golden brown rolls are bursting with flavor. Serve with sweet ’n’ sour sauce, plum sauce or soy sauce.

285g-10oz raw shrimp, cleaned
6 fresh pea pods, finely shredded
1f.c. grn onion
2tsp cornstarch
1/2tsp finely grated ginger
1/2tsp salt
2tbsp flour
2tbsp water
8 spring roll wrappers-6 inch
cooking oil for deep frying

Chop shrimp into pea size pcs. Combine next 5 ingred in sm bowl. Add shrimp. Stir. Combine flour & water in small cup til smooth.

Lay wrapper on work surface with one corner closets to you. Keep unused wrappers covered with dam tea towel to prevent drying out. Place 2 tbsp filling in idle of wrapper in oblong shape. Brush edges of wrapper with flour paste. Fold up 1 corner over filling. Fold in both sides. Roll up tightly to seal. Repeat with rem filling & wrappers, keeping filled rolls covered with damp tea towel. Deep fry at 375 cooking oil for about 3 mins, turning once, til crisp & golden. Remove to paper towels to drain.

Plum Sauce
Makes 1c.

A rich, thick sauce with a sweet taste. Serve with just about anything.

1c plum jam
2tbsp apricot jam
2tbsp vinegar
2tsp sugar
1/8tsp grd ginger

Measure all into small bowl. Stir til sugar is dissolved.


EGG ROLLS

~Shared by Doe, Oliver, B.C., Canada

Makes 12

These large tightly rolled appy’s have a crispy exterior & a soft fresh tasting filling. The many contrasting flavors, combine very well. Serve with sweet ‘n’ sour sauce or Plum Sauce.

3 Chinese dried mshrms
boiling water to cover
1tbsp cooking oil
1/2lb grd pork
3 garlic, mincd or powdered garlic
1/2lb raw shrimp, chpd
2c shredded bok choy
1c fresh bean sprouts, chpd once or twice
227ml-8oz can waterchestnuts, drained minced
5 grn onions, chpd
4tsp soy sauce
1tbsp dry sherry
1tsp sugar
1tsp salt
2tbsp flour
2tbsp water
12 egg roll wrappers
oil for deep frying

Put mshrms in sm bowl. Add boiling water. Let stand 20 mins til softened. Drain. Remove & discard stems. Chop caps finely, set aside.

Heat first amount of oil in wok on med high. Add grd pork & garlic. S.F. about 1 min til no pink remains. Add mshrms & next 4 ingred. S.F. for about 3 mins. Add next 5 ingred. S.F. 4 ins til liquid is evaporated. Cool. Stir flour & water in small dish til smooth paste. Lay 1 wrapper on work surface with 1 corner closest to you. Keep unused wrappers covered with damp cloth. Place 5 tbsp filling in center of wrapper in oblong shape. Brush edges of wrapper with flour paste. Fold up 1 corner over filling. Fold in both sides. Roll up tightly to seal. Repeat with rem filling & wrappers, keeping filled rolls covered with a damp tea towel. Deep fry 2 at a time, seam side down, in 375 oil, for about 2 mins, turning once til crisp & golden. Drain on paper towels.


SWEET & SOUR SAUCE

~Shared by Doe, Oliver, B.C., Canada

Makes 1 1/3c

A glossy, moderately thick sauce with a great combination of flavors.

3/4c water
11/2 tbsp cornstarch
1/3c vinegar
1/3 sugar
2 tbsp ketchup
11/2tsp soy sauce

Stir water into cornstarch in small pot. Heat & stir on med til boiling & thickened. Take from heat. Add remaining 4 ingred. Stir til sugar has dissolved.


HAM & CHICKEN ROLLS

~Shared by Doe, Oliver, B.C., Canada

Makes 16 slices

4 bnlss sknlss chicken brst halves-113g-4oz @
4 slices deli ham, haled lengthwise
1/2tsp 5 spice
2 garlic, minced
1/4tsp salt
1tbsp flour
1tbsp water
4 spring roll wrappers-6 inch square
3tbsp flour
1-2 lg eggs, fork beaten
oil for deep frying

Pound chicken to 1/3” thickness. Lay 1 slice of ham over each pce of chicken. Combine 5 spice powder, garlic & salt in sm cup. Sprinkle sm amount over each ham slice. Roll up from short side. Combine first amount of flour & water in sm separate cup. Lay 1 wrapper on work surface with 1 corner closest to you. Roll 1 chicken roll into second amount of flour, then dip in egg. Place chicken roll across wrapper. Brush edges of wrapper with flour paste. Fold up 1 corner over filling. Fold in both sides. Roll up tightly to seal. Repeat with rem chicken rolls & wrappers. Deep fry at 350 for about 5 mins til golden & chicken is no longer pink inside. Cut each roll into 4 1/2" slices, for a total of 16 slices.


SOY DIPPING SAUCE

~Shared by Doe, Oliver, B.C., Canada
 
Makes scant  1/2c

This salty, dark brown sauce is perfect for dipping or for drizzling over savory dim sum selections.

1/3c soy sauce
11/2tbsp smooth peanut butter
1tbsp vinegar
1tbsp br sugar
1tsp sugar
1/4tsp cayenne
1/8tsp garlic powder

Measure all ingred into small pot. Heat & stir on med for 3-4 mins til boiling & sugar is dissolved.


HOT MUSTARD SAUCE

~Shared by Doe, Oliver, B.C., Canada

Makes about 1 tbsp.

Watch out! This smooth yellow paste is fiery hot. Serve with deep fried wontons. Easy to increase.

2 tbsp dry mustard
2tsp white vinegar
2tsp cold water

Stir mustard & vinegar in sm cup. Add water, a little at a time, stirring til smooth, fairly thin paste. Let stand 30 mins to blend flavors.

This can be toned down by adding sour cream if you find it too hot for your liking.


DEEP FRIED WONTONS

~Shared by Doe, Oliver, B.C., Canada

Makes about 84.

These crispy wontons are filled with well seasoned pork & shrimp. Serve them with sweet ‘n’ sour sauce, or plum sauce or the above hot mustard sauce.

1/2lb lean grd pork
1/4lb raw shrimp, cleaned, f.c.
1 tbsp dry sherry
2tsp soy sauce
1tsp cornstarch
1/2tsp salt
pepper
garlic powder
Grd ginger
2tbsp cold water
1tbsp cornstarch
84 wonton wrappers
cooking oil for deep frying

Mix first 9 ingred in med bowl. Stir water into cornstarch in small dish. Set aside.

Lay 1 wrapper on table with 1 corner closest to you. Keep unused wrappers covered. Place 1/2tsp filling in middle of wrapper. Brush adjacent edges of wrapper with cornstarch paste. Fold up 1 corner to meet opposite corner forming triangle. Press edges together very firmly to seal. Brush opposite corners together under filling. Press together firmly. Repeat with rem filling & wrappers, keeping filled wontons covered with damp cloth. Deep fry a few at a time at 375 cooking oil til crisp & golden brown. Remove to paper towels to drain.

To make ahead- Freeze uncooked wontons in single layer on wax paper lined baking sheets til firm. Transfer to airtight container. Store up to 2 months. Wontons can be deep fried frozen.


SHRIMP TAIL PURSES

~Shared by Doe, Oliver, B.C., Canada

Makes about 24

Pork Filling-
1 lg egg white
4oz lean grd pork
1/2tsp grated ginger
3 garlic, minced
1tbsp cornstarch
11/2tsp soy sauce
11/2 tsp dry sherry
1tsp sesame oil
1 suey choy-chinese cabbage leaf shredded
1/4c .c. water chestnuts
1tbsp f.c. grn onion
22-24 wonton wrappers
2-24 raw med shrimp, tails intact, deveined, blotted dry
2 suey choy-(chinese cabbage) leaves or parchment to line steamer

Pork Filling- Beat egg white with fork in small bowl. Add next 10 ingred. Mix. Makes 11/4c filling.

Place generous 2 tsp filling in centre of each wrapper. Place 1 shrimp with tail up in pork mixture. Gather up sides of wrapper around filling, making small pleats & leaving tops slightly open & tail showing. Gently squeeze centre of purse to pack filling. Tap purses gently on table to flatten bottom slightly. Line bottom of lg bamboo steamer with 2nd amount of suey choy leaves. Place purse on leaves, in batches, not touching side or each other. Set steamer over rack over rapidly boiling water in wok or dutch oven. Cover, cook for about 12 mins til pork is cooked & shrimp is pink.


TORTIERRE
(Meat pie)

~Shared by Jean M., OH

This is traditional Christmas Eve fare for Les Quebecois at their "reveillons" (re vay on..).  They freeze up really well too. I have also bought them ready made at butcher shops !!

Tourtierre (for one pie):
1 lb minced pork (or 50% pork, 25% beef or 25% veal)
1 small onion, chopped
1 small clove garlic, minced
1/2 tsp salt
1/2 tsp savory (poultry seasoning or sage works well too)
1/4 tsp celery pepper (I use celery seed)
1/2 tsp ginger
1/4 tsp ground cloves (I use Allspice)
1/2 cup water (or broth)
1/4 - 1/2 cup fine bread crumbs (or potato flakes)

1.    Place all the ingredients in a saucepan except the bread crumbs. Bring to a boil and cook 20 minutes, uncovered, over medium heat, stirring often to break up the meat. Remove from heat.

2.    Add a few spoonfuls bread crumbs, let stand 10 minutes. If the fat is sufficiently absorbed by the bread crumbs, do not add more. If not, continue in the same manner. Cool and pour into a pastry-lined pie pan. Cover with pastry. Bake in a 400 F. ovenuntil the top is well browned. Serve hot.

A suitable gravy can be served. Maybe one made with a red wine !!


TOAD IN A HOLE

~Shared by Jean M., OH

My mother called this an English recipe. I never knew where it came from.

Use a package of little sausages, simmered in a bit of water and then allowed to brown in skillet until almost done.

In the meantime, set the oven for 400º.

Beat 2 eggs frothy,
add 1/4 tsp salt
1/4 tsp garlic powder
1 cup milk

Beat lightly to blend and add 1 cup flour. Beat well and pour over hot sausages in skillet. put in hot oven and bake til puffed and golden brown, about 20 minutes.

I think Mom served this with applesauce and fried potatoes !!


MEXICAN WEDDING COOKIES

~Shared by Luanne, FL

One of my favorite cookies. 

1 c. butter
1/2 c. powdered sugar
1 3/4 c. flour
1/2 c. chopped nuts
1 tsp. vanilla

Cream butter and sugar. Work in vanilla, flour and chopped nuts. Shape into small balls and place on ungreased cookie sheet. If dough is too sticky to handle, chill for several hours before shaping into balls. Bake at 350 degrees for 20 minutes. When cool, roll in powdered sugar.

Yield: 2 dozen.


GERMAN POTATO SALAD

~Shared by Luanne, FL

I think this just might be a favorite recipe for anyone who likes good food.

Ingredients
2  pounds  red potatoes, cut into 1/8-inch-thick slices (about 5 cups)
8  bacon slices, cut into 1/2-inch pieces
1/3  cup  cider vinegar
2 1/2  teaspoons  sugar
3/4  teaspoon  salt
1/4  teaspoon  black pepper
1/2  cup  finely chopped onion
1/4  cup  finely chopped red bell pepper
1/4  cup  finely chopped fresh parsley

Preparation
Steam potatoes, covered, 10 minutes or until tender.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings.

Combine drippings, vinegar, sugar, salt, and black pepper in a large bowl; stir well with a whisk. Add the potatoes, onion, and bell pepper; toss gently to coat. Cover and let stand 1 hour, stirring occasionally. Add the bacon and parsley; toss gently.

Note: If I am making this for a crowd, I use my slow cooker to keep it warm.


VEAL SCALOPPININ PICCATA

~Shared by Luanne, FL

I love this dish with a side order of spaghetti topped with oil and garlic. A salad completes the meal. It does take a little time to do, but the results are so satisfying it is worth it.

1 pound veal scaloppini (about 1/4-inch thick)*
Coarse salt and freshly ground black pepper to taste
1/2 cup all-purpose Flour
4 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
2 tablespoons fresh squeezed lemon juice
1/3 cup white wine
2 tablespoons capers, drained
2 tablespoons minced parsley, divided
1/2 lemon (optional) thinly sliced

* If you can’t get veal, you can substitute pork tenderloins.

Preheat oven to 200 degrees F. Warm a large platter and individual serving dishes in oven.

Working with one piece of veal at a time, place each between two pieces of plastic wrap. Working from the center to the edges, gently pound each piece with a meat mallet to approximately 1/8-inch thick. Sprinkle veal generously with salt and pepper (pressing seasoning lightly with your hands).

In a shallow pie place, add flour. Lightly dip both sides of veal in flour to coat all sides; shake off excess.

Meanwhile, in a large, heavy skillet over medium-high heat, melt 2 tablespoons butter with the olive oil until very hot and fragrant (the oil helps keep the butter from burning). Cook the veal cutlets in two batches until cooked through, turning once (about 1 minute per side). Remove from pan immediately and place on warmed platter and cover loosely with aluminum foil to keep warm.

Add lemon juice and wine to skillet, scraping up browned bits; return to heat and let mixture reduce to approximately 1/2 cup. Stir in remaining 2 tablespoons butter, capers, and 1 tablespoon of parsley.

Return veal to sauce and warm briefly over medium heat, turning veal in sauce to coat. Place veal on warmed individual serving plates; divide remaining sauce over each and garnish with remaining 1 tablespoon parsley and lemon slices (if desired). Serve immediately.

Makes 4 servings.


MA-PO BEAN CURD

~Shared by Pat, Merritt Island, FL

(4-6 servings)

INGREDIENTS:
3 Tbs vegetable oil
2 oz ground pork
1 Tbs hot Szechuan paste
2 lg. garlic cloves, peeled & chopped
1 lg. scallion, chopped
1 tsp fresh ginger, chopped
1 C chicken broth
1 - 1/2 Tbs soy sauce
1 Tbs rice wine or pale dry sherry
1/2 tsp salt
2 squares bean curd, cut into 1/2" X 1" pieces
1 Tbs cornstarch
2 Tbs water
1 scallion cut into 1" sections for garnish
1/2 tsp sesame oil
1/4 tsp Szechuan peppercorns, crushed

DIRECTIONS:
In a wok or 10-12" skillet, heat the vegetable oil until a haze forms.  Add the pork, Szechuan paste, garlic, chopped scallion and chopped ginger and stir fry 1 minute

Add the chicken broth, soy sauce, rice wine and salt, then add the bean curd.  Bring to a boil, lower the heat, cover and simmer for 3 minutes.

Dissolve the cornstarch in the water and add it to the wok.  Gently stir for 10 seconds and pour into a serving dish.  Garnish with scallion pieces and crushed Szechuan peppercorns.


GRILLED CHICKEN OLIVADA SANDWICH
(Mediterranean)

~Shared by Pat, Merritt Island, FL

(4 servings)

I usually double the olivada whether I am making 2 or 4 sandwiches,  as I have found most people like more on the sandwich.  Probably wouldn’t hurt to double the oil, chili, garlic stuff either, but then we like things pretty spicey.

OLIVADA
1/2 C pitted green olives
2/3 C fresh cilantro leaves
2 Tbs olive oil
1 Tbs fresh lime juice
1/2 tsp minced garlic
1/2 tsp grated lime peel

Make Olivada:  Process all ingredients in food processor until finely chopped.

4 boneless, skinless chicken breast halves (1 lb), pounded 1/4” thick)
4 hard or kaiser rolls, split
4 large leaves of romaine
-
3 Tbs olive oil
1/2 tsp minced jalapeno chile
1/4 tsp minced garlic
1/4/ tsp pepper
salt

Combine oil, jalapeno, garlic, pepper and 1/8 tsp salt in microwave cup.  Micro on High 30 secs..  Brush half oil mixture on cut side of rolls.

Heat grill.   Brush remaining half of oil on chicken; sprinkle with 1/2 tsp salt.  Grill chicken 4 to 5 min. per side until cooked thru.  Grill rolls until lightly toasted.

Arrange lettuce on rolls; top with chicken.  Spread Olivada over chicken.

***NOTE:  Can do a lot ahead.  Very Good


SICILIAN CAKE
(CASSATA ALA SICILIANA)

~Shared by Pat, Merritt Island, FL

1 frozen pound cake, thawed (Sara Lee or?)
3 Tbs orange liqueur
1 lb ricotta cheese
1/4 tsp cinnamon
2 Tbs heavy cream
1/4 C slivered almonds
1/2 C powdered sugar
2 oz semi sweet chocolate, coarsely chopped

With serrated knife, cut cake horizontally into 5 equal layers.

FILLING:
In bowl (or food processor), beat cheese, cream, sugar, liqueur and cinnamon.  Fold in almonds and chocolate.

FROSTING:
12 oz semi-sweet chocolate bits 3/4 C strong black coffee
1/2 lb unsalted butter, cut in 1/2” pieces and thoroughly chilled.

DIRECTIONS:
Place bottom layer of cake on large piece of foil.  Spread generously with cheese mixture.  Place another layer on top and spread with more cheese mixture.  Repeat until all layers are reassembled, ending with a plain layer of cake on top.  Wrap in foil.  Refrigerate at least 3 hours or until cheese is firm.

Melt chocolate with coffee in small pan, stirring until chocolate is melted.  Remove from heat and beat in butter one piece at a time.  Chill until thickened to spreading consistency.

When cake is firm, frost, cover with plastic wrap and refrigerate for a least a day before serving.  Keeps very well in refrigerator.  I have kept up to 3 days before serving.


IRISH WHISKY CAKE

~Shared by Pat, Merritt Island, FL

(Serves 12)

The 2 cups of Irish whiskey should give you an idea of how potent this cake is. It will seem that the cake is floating in the glaze, but the cake absorbs it all. It's a really great cake.

Cake:
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
1/2 C milk
1/2 C vegetable oil
1 C Irish whisky
4 large eggs
1 C course ground walnuts
 
Glaze:
1/2 C butter
1 C granulated sugar
1 Tbsp. water
1 C Irish Whisky

Blend the cake and pudding mixes. In another bowl, combine milk, oil and whiskey. Stir into cake mixture and blend well. Beat in eggs one at a time then blend for 2 minutes. Pour into a greased Bundt pan. Bake at 325F for 1 hour or until tester inserted in centre comes out clean.

Glaze:
Melt butter in saucepan. Add sugar, water and 1 tbs. of the whiskey. Simmer gently 10 minutes. Remove from heat and cool 3 minutes. Stir in remaining whiskey. Pour mixture over warm baked cake in pan. Wrap. Let mellow for at least 12 hours before slicing.

This is a very "potent" cake. It will seem that the cake is floating in the glaze, but the cake absorbs it all. It's a really great cake.


EGGPLANT AND ZUCCHINI CASSEROLE

~Shared by Linda H., Rosharon, TX

Servings: 5

"This yummy casserole has great flavors and texture. Eggplant and zucchini are layered with stuffing and lots and lots of Colby cheese. The casserole comes out of the oven smelling and tasting wonderful."

2 cups water
4 tablespoons butter
8 ounces dry bread stuffing mix
1 large eggplant, diced
2 large zucchini, diced
1 onion, chopped
1 tomato, chopped
1 teaspoon dried thyme
2 cups shredded Colby cheese
salt to taste
ground black pepper to taste

In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.

Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.

Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.

Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.

Bake for 30 to 40 minutes.
 
Source: Allrecipes.com


RUZZ BIL SHA'ARIA
(Egyptian Rice Pilaf with Golden Vermicelli)

~Shared by Linda H., Rosharon, TX

Extremely popular in the Middle East as well as in central and southern Asia, "pilaf" is a dish in which the grain (usually rice) is fried in oil before simmering in a seasoned broth. Our version is as delicious as it is simple, a perfect accompaniment to any meal.

¾ cups vermicelli, cut into 1-inch lengths
1 ½ tbsp melted butter
1 ½ tbsp olive oil
1 ½ cups long grain rice
3 cups boiling chicken broth
1 ¼ tbsp salt
Freshly ground black pepper or cinnamon (for garnish)

In a 2-quart casserole over low heat, stir-fry the vermicelli in butter and oil until golden, stirring constantly to avoid burning.

Stir in the rice and fry until glazed, about 1 minute.

Add the boiling chicken broth and salt and boil for one minute.

Reduce heat to low and simmer, covered, until liquid has been absorbed, about 15-18 minutes.

Remove the pot from the heat, cover, and let rest for about 10 minutes before serving.

Source: O.A.T.  


MIDDLE EASTERN STYLE SPAGHETTI SQUASH

~Shared by Linda H., Rosharon, TX

Spaghetti squash, which has a pretty bland flavor on its own, gets an exotic treatment in this Middle Eastern cuisine inspired recipe.

1 med spaghetti squash, cooked
2 T butter
2 T olive oil
1/2 tsp. ground cardamom
3/4 tsp. ground coriander
1/8 tsp. ground ginger
1/8 tsp. allspice
salt & white pepper to taste
1/2 C toasted slivered almonds
zest of 1 orange

Serves 6 to 8 as a side dish

In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper. Cook for about a minute. Stir in squash and saute until well coated, adding white pepper and salt to taste. Remove to serving dish. Sprinkle with toasted almonds and orange zest just before serving.


CARIBBEAN YELLOW RICE
(Arroz Amarillo con Achiote)

~Shared by Linda H., Rosharon, TX

Serves 4 - 6.

2¾ cups vegetable stock
1½ teaspoons salt
½ teaspoon black pepper
2 tablespoons olive oil
2 teaspoons annato seeds
½ teaspoon yellow asafetida powder (or onion or garlic power)
1½ cups long grain rice

Bring to a boil the stock, salt and pepper in a small saucepan over moderate heat. Reduce the heat to a simmer and cover with a lid.

Heat the oil in a heavy saucepan over low heat. Add the annato seeds, and fry briefly, until the seeds darken and the oil turns a deep reddish-orange. Remove the pan from the heat. Extract the seeds from the oil with a slotted spoon and discard the seeds. Return the saucepan to the heat.

Sprinkle the yellow asafetida powder into the colored oil, sauté momentarily, then add the rice, and gently stir-fry it for 2 minutes, or until the rice goes a little opaque.

Pour the simmering liquid into the sautéed rice. Raise the heat, bring to the boil, then reduce to a simmer. Cover tightly with a lid and cook for 20 minutes, or until the liquid is fully absorbed and the rice is tender and fluffy.

Remove the rice from the heat and let it sit, covered, for another 5 minutes, to allow the tender rice grains to firm up.

Serve the rice hot.

Source: www.kurma.net


CUBAN YELLOW RICE

~Shared by Linda H., Rosharon, TX

2 tablespoons olive oil
2 teaspoons cumin seed
1/4 teaspoon crumble saffron thread
2 cups unconverted long-grain rice
4 cups water
3/4 teaspoon salt

In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant.

Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more.

Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.

Source: www.islandflave.com/


SPANISH YELLOW RICE

~Shared by Linda H., Rosharon, TX

Annatto seeds provide a wonderful color to this rice

Serves: 6

2 tablespoons oil, Spanish extra-virgin olive
1 tablespoon annatto seeds
1/4 cup sofrito
1/4 cup onion — sliced
1/2 teaspoon garlic — minced
1/4 cup tomato sauce, Spanish style (Goya)
1/4 teaspoon cumin, ground
1/8 teaspoon coriander, ground
21/2 cups water
2 cups rice, medium grain
salt & pepper 

Make the annatto oil. In a small pot, heat the oil and annatto seeds over medium heat. When it starts to sizzle, lower it and cook gently for about 10 minutes. Turn off the heat and let it sit for another 5 minutes. Using a fine strainer, strain the oil into a medium pot and discard the seeds.

Heat the annatto oil over medium heat and add the sofrito and sliced onion. Cook for a couple of minutes and then add the garlic. Stir for 30 seconds and, you smell the garlic, add the sauce, cumin, coriander, water, rice, a good amount of salt, and pepper.

Boil for three minutes and then lower the heat, cover, and simmer for about twenty minutes. All the liquid should be absorbed and the rice tender. Fluff it with a fork and cover it again for a few minutes.


SOFRITO

~Shared by Linda H., Rosharon, TX

This is the traditional base to many latin-style dishes. The long prep time is due in part to using almost a head of garlic. A jar of pre-peeled garlic cloves would cut down on the prep time by about 15 minutes. The mixture of onion, garlic, peppers, and cilantro can be sautéed in oil and add a wonderful flavor and depth to almost any meal.

2 1/2 ounces garlic, 23 cloves — peeled
2 medium onions, yellow
1/2 large bell pepper, green — seeds and ribs removed
2 peppers, cubanelle — seeds and ribs removed
1/2 bunch cilantro — cleaned and patted dry

Mince the garlic. Cut the onions, bell pepper, and cubanelles into chunks. Add these to the processor and turn on for about 20 seconds. The vegetables should get coarsely chopped.

Remove the veggies to a bowl before adding the cilantro. Pulse to chop the cilantro and then add the veggies back to the processor. Pulse a few more times until the mixture is green and the sofrito is finely chopped. Do not puree, just mince.

Pour the mixture into a large bowl -makes about 3½ cups. The mixture can be refrigerated for a few days or frozen in small quantities for future latin-style dishes.
 

SOFRITO II

~Shared by Linda H., Rosharon, TX

1/4 cup olive oil
1 minced garlic clove
1 medium chopped onion
1/2 green pepper
1/2 cup tomato sauce
1 tsp oregano
1/4 cup water
salt to taste
2 tsp vinegar 

Heat oil in skillet and add onion, garlic, salt, and pepper.

Cook until onions become soft then add remaining ingredients. Store in refrigerator.


TURKISH PIZZA WITH SPICY LAMB TOPPING

~Shared by Linda H., Rosharon, TX

CRUST:

1 recipe pizza dough Roll out dough and fit into a round pan for baking pizza.

TOPPING:

1 c. ground lamb
3/4 c. finely chopped onions
1 c. finely chopped peeled tomatoes
3/4 c. finely chopped combination of semi-hot chiles and peppers (poblanos, Hungarian peppers, Anaheim chilies)
1 jalapeno pepper, seeded and chopped
1/4 to 1/2 tsp. crushed red pepper flakes
1/4 c. chopped mint leaves
1/2 c. chopped flat-leaf parsley

Saute onions in several tablespoons of olive oil for a few minutes, just until soft. Remove. Saute peppers for a few minutes. Remove. Saute lamb just until brown. Pour off  discard any fat.

Strew the browned lamb, the lightly sauteed onions and peppers, and the tomatoes evenly over the surface of the pizza dough. Then sprinkle the mint, parsley and red pepper over the top. Add salt to taste.

Bake in preheated 550 degree oven about 15 to 20 minutes or until dough is a nice golden brown and the topping is sizzling.

Source: COOKS.COM


EGYPTIAN PIZZA

~Shared by Linda H., Rosharon, TX

Yield: Makes 16 to 20 servings.

2 packages chopped frozen spinach, thawed (fresh chopped spinach or beet greens may be substituted)
1 cup onion, finely chopped
1 cup celery, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons celery seed
2 tablespoons dried basil
1 tablespoon oregano
1 tablespoon dried marjoram
2 tablespoons dried coriander
1 teaspoon ground ginger
1/3 cup chopped garlic
Salt and pepper to taste
4 to 6 eggs
1 cup grated stale blue or cheddar cheese
Sesame seeds or poppy seeds or fine bread crumbs (about 1/2 cup)

Mix spinach and chopped vegetables together with the assorted herbs and spices. Add eggs and cheese and mix well. Spread in a 9x13-1/2-inch pan. Top with sesame seeds, poppy seeds, or bread crumbs. Bake in slow oven (225 to 250 degrees F) for 4 to 5 hours. The spinach mixture will dry out and become like crackers or biscuits. Cut the pizza into squares when cool, and freeze if desired.


MOROCCAN-SPICED CHICKEN AND RICE BAKE

~Shared by Linda H., Rosharon, TX

Yields - 6 servings

6 cups cooked long or medium grain brown or white rice
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 teaspoons ground paprika
6 chicken thighs, skin removed
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 can (12 fl. oz.)  Evaporated Milk
1 can (14.5 oz.) petite diced tomatoes, drained
2/3 cup raisins
3 tablespoons lemon juice
1/2 cup toasted, slivered almonds (optional)

Preheat oven 375º F. Grease 13 x 9-inch baking dish.

Combine cumin, salt, black pepper and paprika in small bowl; sprinkle 2 teaspoons spice blend on both sides of chicken thighs.

Heat olive oil and garlic in large skillet over medium-high heat. Place chicken in skillet; cook for 4 minutes per side or until browned.

Meanwhile, combine cooked rice, evaporated milk, tomatoes, raisins, lemon juice and remaining spice blend in large bowl. Pour rice mixture into prepared baking dish. Place chicken thighs on top of rice mixture.

Bake for 40 minutes or until chicken is no longer pink in center. Sprinkle with almonds before serving.

Tip: Boneless chicken thighs can also be used. Reduce bake time by 10 to 15 minutes.

Source: www.verybestbaking.com


CHICKEN TAJINE WITH OLIVES AND PRESERVED LEMONS

~Shared by Linda H., Rosharon, TX

Moroccan cuisine is superb. This is a wonderful dish that is sure to convert you if you've never tried it.

SERVES 6 -8

1/4 cup olive oil
2 (3 lb)  chicken, each cut into 6 pieces
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 small onions, finely grated
2 teaspoons minced fresh ginger or 1/4 teaspoon ground ginger
3 inches cinnamon sticks or 1/2 teaspoon ground cinnamon
1/4 teaspoon saffron thread, crumbled
2 medium tomatoes, peeled,seeded and coarsely chopped or 1 1/2 cups drained, canned tomatoes
6 cloves garlic, finely chopped
1 cup flat leaf parsley, finely chopped
1 cup cilantro, finely chopped
3 preserved lemons
1/2 lb kalamata olive

Heat the oil in a large saucepan.

Season the chicken pieces with salt and pepper and add them to the pan along with the onions, ginger, cinnamon and saffron.

Cook over high heat, turning the chicken occasionally, until browned all over, about 10 minutes.

Add the tomatoes, garlic, parsley, cilantro and 2 cups of water and bring to a boil.

Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour.

Meanwhile, rinse the preserved lemons under running water; pat dry.

Cut the lemons into quarters.

Discard the pulp from one of the lemons and finely chop the peel.

Reserve the quarters for garnish.

Transfer the chicken to a large plate.

Strain the cooking liquid and return it to the casserole.

Boil over high heat until slightly thickened, about 10 minutes.

Add the chopped preserved lemons and the olives and simmer over moderate heat for 2 minutes.

Add the chicken pieces and simmer until heated through.

Arrange the chicken pieces on a serving dish.

Pour the sauce on top and garnish with the lemon quarters.

Source: Recipezaar


MOROCCAN CHICKEN WITH PRESERVED LEMONS

~Shared by Linda H., Rosharon, TX

SERVES 4

2 tablespoons olive oil
3 lbs chicken thighs, skinned and rinsed
1 large chopped onion
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 cup kalamata olive (optional)
2 1/2 moroccan preserved lemons, cut in quarters
1/4 cup finely chopped cilantro (optional)

Pour oil into a 10-12" frying pan over medium-high heat.  Add chicken and turn pieces often to brown on all sides, about 15 minutes.  Lift out chicken and set aside.  Remove all but 1 tablespoon oil from the pan.

Add the onion, stir often over medium-high heat until tinged with brown, about 5 minutes.

Stir in paprika, ginger, turmeric, and pepper.  Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid.

Cover pan and simmer, turning once, until meat is no longer pink at the bone (cut to test), about 20-25 minutes.  Skim and discard fat.

Transfer the chicken and sauce to a wide bowl.  Garnish chicken with remaining lemon wedges and cilantro.

NOTE: For less sodium, use ripe olives instead of calamatas.

Source: Recipezaar


CHICKEN ADOBO IN COCONUT MILK

~Shared by Linda H., Rosharon, TX

This is another recipe from "The Philippine Cookbook".

SERVES 4 -6

1 (3 lb)  roasting chickens, cut into serving pieces
1 1/2 cups apple cider vinegar
6 tablespoons garlic, finely minced
1/2 cup soy sauce
1 teaspoon fresh ground black pepper
2 bay leaves (optional)
1 tablespoon whole black peppercorn
1 tablespoon brown sugar (optional)
1 (12 ounce) can coconut milk
salt or patis

Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).

Boil mixture on stovetop until chicken is tender.

Preheat Broiler.

Remove chicken from sauce and broil until browned.

Reduce sauce to half over medium heat.

Pour over chicken.

Serve hot with sticky rice.


CARIBBEAN COCONUT CHICKEN

~Shared by Linda H., Rosharon, TX

Servings: 4

Rich, smooth coconut milk is simmered with sauteed chicken breasts, onions, colorful bell peppers and roasted garlic. Turn up the heat with a dash of red pepper flakes."

4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped 1 tablespoon chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes

Preheat oven to 425 degrees F (220 degrees C).

In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.

Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.

Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

Source: Allrecipes.com


GREEK CHICKEN WITH POTATOES

~Shared by Linda H., Rosharon, TX

Note from LCH: This was a big hit! Even the grandkids gobbled it up!

4 chicken breast halves, boneless – cut into 2 or 3 pieces each
2 lemons -- juiced, plus
1 lemon -- sliced and seeded
5 lbs potatoes -- peeled and cut into chunks
1/3 cup olive oil
1/2 cup water
20 garlic cloves -- peeled, leave whole
Oregano...loads of the stuff!  [at least 1 tablespoon or more]
Salt and freshly ground black pepper – to taste

Put the potato pieces in a casserole dish large enough to hold them; mix the lemon juice and the olive oil together and pour over the potatoes. Sprinkle liberally with the oregano, toss in the garlic cloves and salt and pepper.

Place in a 350F oven for about 50 minutes until the potatoes are nearly done. Lay the chicken pieces over the potatoes; add more oregano over all the chicken; lay on the reserved lemon slices.  Return the dish to the oven and cook until the chicken is tender. Re-arrange the chicken, turn on broiler and brown for a few minutes.

The smell of the garlic and oregano will certainly tease the tastebuds!

 
CORNBEEF BOBOTIE

~Shared by Linda H., Rosharon, TX

Yield: 8 servings

2 pounds Corned beef, ground or chopped fine
1 pound Potatoes, shredded
1 each Onion, diced
8 each Eggs
1 cup Milk

2 Tbsp Garlic chopped
2 Tbsp Oil
2 Tbsp Curry Powder
Dash Salt and Pepper

Make a custard mix of the eggs and milk. Set aside. In the pan, heat oil. Add garlic and cook for 2 minutes. Add potato and curry powder. Cook for another 2 minutes. Add corn beef, stir well, and continue cooking for another 2 minutes.

Place the ingredients in a small dish. Top with the custard and bake in the oven at 325° until golden brown

Source: Boma, Animal Kingdom Lodge


GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE

~Shared by Linda H., Rosharon, TX

4 large unpeeled garlic cloves
1 1/4 pounds ground lamb
1/2 cup crumbled feta cheese
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 large cucumber, peeled, grated and squeezed very dry in a clean towel
3/4 cup sour cream
1 tablespoon minced fresh mint leaves
1 teaspoon red or rice wine vinegar
1 clove garlic, minced
4 large, thin tomato slices
4 large, thin tomato slices
4 small (4 inch) pita breads 

Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.

Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.

Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.

Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers. 

Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.

For gas grill:
About 20 minutes before serving, preheat grill with all burners on high for about 10 minutes. Use tongs to wipe a rag soaked in vegetable oil over it. Close lid and let reheat. Add burgers; cook, covered, about 4 to 5 minutes per side for medium-well.

 
AMYGDALOPITA
Greek Nut Cake

~Shared by Linda H., Rosharon, TX

14 eggs
1 cup sugar
1 pound almond meats, ground
2-1/2 cups toasted bread crumbs
1 tablespoon baking powder
1 tablespoon vanilla
cinnamon

Syrup Ingredients -
3 cups sugar
3 cups water
5 whole cloves
juice of 1 lemon

Beat eggs, add sugar with egg beater. Add baking powder and vanilla. Mix half of the almonds with bread crumbs, rub together between palms. Add a little at a time to other mixture. Grease a 9x13 inch, 2 inch deep pan. Pour mixture into pan, top with rest of almonds. Sprinkle cinnamon over all. Bake at 350 degrees for 25 minutes. In the meantime, prepare the syrup.

Boil syrup ingredients until mixture thickens slightly.

When cake is done, remove from oven and cut vertical slits in cake approximately 2 inches apart. Then cut diagonal slits. Pour syrup over it and let soak until cool.

Source: Carroll Pellegrinelli, About.com


ENGLISH JAM TARTS

~Shared by Linda H., Rosharon, TX

Serves 12

2 2/3 cups flour, all-purpose
1 cup butter chilled
2 tablespoons honey
1 egg yolk
1/2 cup water, ice cold
1 teaspoon lemon zest, grated
1 assorted jams

Using knives, cut together flour and butter until butter is small marble size.

Make a well, and add sweetener, egg yolk, water and lemon rind.

Quickly combine all ingredients.

Place dough on floured surface and knead lightly together for 5 minutes.

Roll dough into a ball, and chill in the refrigerator for 1/2 hour.

Roll dough to 1/4 inch thickness, and cut into 4-inch squares.

Put a tablespoonful of jam in the center of each square, fold into a triangle and seal the edges.

Place on oiled cookie sheets and bake in preheated 400 degrees F. oven for 10 minutes.

Tarts will be golden brown when done.

Serve warm or cooled.

Source: www.RecipeLand.com

 
BASBOOSA
(Egyptian Semolina Cake with Honey-Lemon Syrup)

~Shared by Linda H., Rosharon, TX

Variations of this sweet treat are popular in Jewish and Arabic communities all over the world. It's rich, indulgent, and very sweet-perfect after a spicy Egyptian meal.

For the syrup:
2 cups sugar
2 cups water
1 lemon
3 tsp honey

For the cake:
3 cups semolina
1 cup flour
1 ½ tsp baking powder
1 cup sugar
1 cup vegetable oil
1 cup milk

Preheat oven to 350° F.   To prepare the syrup, remove the peel from the lemon with a vegetable peeler, taking off only the yellow zest and not the bitter white pith. Juice the lemon.

In a small saucepan, bring the sugar, water, and lemon juice to a boil. Cook over medium-high heat until thick and syrupy (but still runny). Set the syrup aside while you prepare the cake.

In a large bowl, combine semolina, flour, sugar, and baking powder. Add the oil and mix until the batter is well blended. Stir in the milk just before baking.

Grease a large sheet pan (10x16 inches). Dot the batter into the pan in spoonfuls. To smooth, dip your hand in milk and spread it out evenly. Then give the pan a good shake to level. Bake for 30 minutes. Then, remove cake from the oven and cut into squares. Return the cake to the oven for another 5-10 minutes, until slightly browned on top.

Pour the syrup over the squares. Serve warm.

Source: O.A.T.


UMM'ALI
(Egyptian Bread and Butter Pudding)

~Shared by Linda H., Rosharon, TX

In Arabic, "Umm'Ali" means "Ali's Mother." According to folklore, the pudding was invented when a ravenous sultan on a hunting trip passed through a small village in search of food. The best cook in the village (named Umm'Ali), eager to please this important visitor, combined the only ingredients she had around-some stale pastry, nuts, and coconut. She covered it with sugar and baked it in the oven. The sultan loved the dessert, and a tradition was born. Regardless of this tale's authenticity, we think this lighter, creamier version of bread pudding is indeed worthy of culinary legend.

1 17.5-oz package of frozen puff pastry sheets, thawed
½ cup walnuts, chopped
1 cup pecans, chopped
1 cup hazelnuts, chopped
1 cup raisins
1 cup coconut flakes
1 ¼ cup white sugar, divided
4 cups milk
½ cup heavy cream

Preheat oven to 350° F. Bake the puff pastry on a buttered, 9x13-inch baking dish. Watch it closely, and remove from the oven when the top layer is crunchy and golden (about 15 minutes).

Preheat the oven broiler.

In a bowl, combine the nuts, raisins, coconut, and ¼ cup of sugar. Break cooked pastry into pieces and stir into the nut mixture.   Spread mixture evenly in a 9x13-inch baking dish.

In a medium sauce pan over medium heat, bring milk and ½ cup sugar to a boil. Pour over nut mixture.   Beat the heavy cream with the remaining ½ cup sugar until stiff peaks form. Spread evenly over the nut mixture.

Broil until top is golden brown, about 10 minutes. Serve hot.


BAKLAVA

~Shared by Linda H., Rosharon, TX

Yields: 18 servings

"A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired."

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Source: Allrecipes.com

 
BAKLAVA BARS
(Cookie Mix)

~Shared by Linda H., Rosharon, TX

Prize-Winning Recipe 2007! Love classic Baklava? Fall in love with an easy way to get the same Greek signature flavors using cookie mix and crushed fillo shells.

Makes: 24 bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg

Filling
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)

Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla

Garnish
5 tablespoons honey

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.

2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.

3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.

4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.

5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.

6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.

7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

Source: Nancy's Kitchen


TRADITIONAL-STYLE TIRAMISU

~Shared by Linda H., Rosharon, TX

Popularized by the movie 'When Harry Met Sally,' this dessert has since become an all-American favorite. Easy to assemble, this version requires no cooking.

Servings: 8

2 1/2 cup coffee, sweetened
10 tablespoons vanilla-flavored syrup (see note), divided
4 egg yolks*
3 tablespoons superfine sugar
1 pound mascarpone cheese
4 packages lady fingers, 1 dozen per package
1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa

In a shallow dish mix coffee with 2 tablespoons of the vanilla syrup.

In a separate bowl, whisk egg yolks and sugar together until pale. Add mascarpone, one large spoonful at a time, mixing gently to keep the mixture light and airy. Add remaining vanilla syrup and mix in gently.

Dip about half of the ladyfingers into coffee mixture and use to line the bottom of a 10-inch springform cake pan. Spoon half the mascarpone mixture on top and sprinkle with half of the cocoa powder. Repeat layers, ending with a sprinkling of cocoa powder on top.

Refrigerate for at least 2 hours. When ready to serve, release the springform and serve sliced from the metal base.

NOTES: Vanilla syrup can be bought in most specialty coffee shops and many supermarkets. (For a more traditional, take on the recipe, substitute dry sherry for the vanilla syrup.)


JAMAICAN MEAT PATTIES

~Shared by Linda H., Rosharon, TX

These are little meat pies,. Good served with coleslaw, lime zest, lime juice, diced pineapple and chopped cilantro.

1 pound ground beef
1 cup finely chopped onion
1 tbsp minced garlic
1/2 tsp minced seeded habanero chile pepper HOT
4 tsp curry powder
2 tsp dried thyme
1/2 tsp ground allspice
1/4 tsp salt
1/3 cup dried bread crumbs
3/4 cup chicken broth
8 frozen yellow or white Goya discs (dough for turnovers), thawed
1 egg, beaten

Mix beef, onion, garlic and pepper in a bowl until blended. Heat a skillet. Add beef mixture and cook until beef is no longer pink. Add curry powder, thyme, allspice and salt, cook 1 min. Sprinkle with bread crumbs, then broth, stir until simmering. Cover, reduce heat and cook 7 min. until liquid has almost evaporated. Set aside to cool.  Heat oven to 400 degrees.  Coat baking sheet with nonstick spray. Place a large spoonful meat mixture on 1 side of each disc of dough leaving a border all around. Moisten edges with water. Fold in half. Press edges with tines of a fork to seal in filling. Transfer patties to baking sheets, brush lightly with egg. Bake 15 min. or until barely golden.

Makes 4 servings


PEANUTTY ASIAN CHICKEN PASTA

~Shared by Linda H., Rosharon, TX

4 chicken breast halves, boneless and skinless
4 tablespoons teriyaki or soy sauce
1 (8-ounce) package uncooked linguine pasta
1 cup fresh or frozen peas, cooked and divided
1 cup sliced carrots, cooked and divided
Peanut Sauce (see recipe below)
3 tablespoons sesame seeds (reserve 1 tablespoon for garnish)

Grill, broil, or microwave chicken brushed with teriyaki or soy sauce. Cut chicken into strips; set aside. Prepare Peanut Sauce.

Cook pasta according to package directions; drain and return to pan. In the pasta pan, toss warm pasta, peas, carrots, Peanut Sauce, and sesame seeds together. Place on individual serving plates. Arrange chicken strips on top of pasta. Sprinkle reserved sesame seeds over the top. Serve cold or warm.

Makes 8 servings.

Peanut Sauce:
1/4 cup creamy peanut butter
1/4 cup water
1/4 cup soy sauce
1 tablespoon lemon juice
2 tablespoons honey
1/2 cup pineapple juice
1/4 teaspoon ground ginger
Hot chili oil or red (cayenne) pepper to taste

In a small saucepan over low heat, combine peanut butter, water, soy sauce, lemon juice, honey, pineapple juice, ginger, and hot chili oil or cayenne pepper; stir until well blended. Remove from heat and let cool.

The peanut sauce is also good on plain pasta with sesame seeds.

Makes 4 servings.


ENGLISH TRIFLE

~Shared by Linda H., Rosharon, TX

1 (18.25 ounce) yellow cake mix
1 cup jam or jelly (any flavor)
1 (10 ounce) package frozen strawberries or raspberries, thawed and drained
1/2 cup nuts, finely chopped
2 to 4 tablespoons brandy
1 cup sherry
2 small boxes custard mix, prepared
1/2 pint heavy cream, whipped
Blanched almonds
Glace cherries

Prepare cake mix several days in advance. Save one-half for another time and use one-half for trifle. Allow cake for trifle to dry out.

Thinly slice the cake, lining the bottom and sides of a round bowl with the slices. A glass bowl is best because the colors of the layers are attractive. On this first layer, sprinkle half of brandy and 1/2 cup sherry. Then spread with mixture of jam and nuts, then fruit. Pour custard on top; repeat layers. Spread with heavy cream and decorate with almonds and cherries.

Trifle tastes best if made 1 to 2 days in advance.

 
NEW ENGLISH TRIFLE

~Shared by Linda H., Rosharon, TX

1 lb. loaf style pound cake, broken in pieces and sprinkled with 1/3 c. dry sherry
3 oz. Jello (any flavor), prepared
1 pkg. frozen strawberries, raspberries or blueberries, thawed
1 pkg. egg custard or vanilla pudding, prepared
1 container Cool Whip

Chocolate shavings for top (optional)

Layer each of ingredients in a Sheerly Elegant Bowl in the order given. Using the Saucy Silicone Spatula, spread Cool Whip on top and garnish with chocolate shavings or whatever you like.


CUBAN BLACK BEAN SOUP
Sopa de Frijoles Negros al Estilo Cubano

~Shared by Linda H., Rosharon, TX

1 lb Black Beans cooked (or  use canned)
Two 14 1/2-ounce cans chicken broth
1/2 cup Sofrito
1/2 cup canned Spanish-style tomato sauce
3 tablespoons alcaparrado or chopped pimiento-stuffed olives
1 tablespoon fine sea or kosher salt
Healthy dose freshly ground black pepper
1/4 Scotch bonnet or jalapeño pepper

Any or all of the following toppings:
Cooked white rice
Chopped red or white onion
Chopped cilantro
One-quarter of a Scotch bonnet or jalapeno pepper, optional
Sour cream
Olive oil

1. Make the black beans.

2. Stir the chicken broth, sofrito, tomato sauce, alcaparrado or olives, salt, pepper, and chili pepper into the black beans. Bring everything to a boil over medium-high heat. skim off any foam that rises to the surface. Continue boiling until the soup is nice and thick, with just enough liquid to cover the beans. Pull the pot off the heat and let it sit 5 to 10 minutes so the beans soak up a little more of the liquid. Serve hot, ladled into warm bowls. Pass the toppings you have prepared.

Source: www.DaisyCooks.com