Berber Bread

INGREDIENTS:

3 1/2 cups all-purpose flour
1 1/4 teaspoons salt
4 teaspoons vegetable oil
1 cup hot water

DIRECTIONS:

In the container of a blender or food processor, combine the flour and salt. Pulse to blend. Add the oil and hot water, and blend until it stops sticking to the sides. Remove from the container, and cut into 4 pieces.
On a lightly floured surface, roll out the dough until fairly thin. Let it rest for a minute if it is difficult to roll. Heat a large skillet over medium heat, and spray with a light coating of cooking spray. Fry one piece at a time until the surface begins to bubble. Flip over, and fry until it has brown spots on the other side. Cut each piece into quarters to serve.

Multigrain Seeded Bread

INGREDIENTS:

1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
1 (.25 ounce) package active dry yeast
1/2 teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons shelled pumpkin seeds
1/3 cup rolled oats
1 cup water
2 tablespoons molasses
1 egg white
1 tablespoon 1% milk

DIRECTIONS:

In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9×5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

Hubby’s Pizza Bread

INGREDIENTS:

1 1/4 cups milk
1 1/2 tablespoons butter, softened
3/4 cup shredded Cheddar cheese
16 ounces sliced pepperoni sausage
1 1/2 tablespoons white sugar
1 teaspoon salt
1 tablespoon grated Parmesan cheese
1 (.25 ounce) package active dry yeast
3 1/2 cups bread flour

DIRECTIONS:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select the Bread/Light Crust cycle, and press Start.

BASQUE CHICKEN WITH RICE
1 onion
1 chicken
1 small can pimentos
1 tomato or 1/2 can tomato sauce
2 chorizos or Basque sausage
1′/2 cups rice
Salt to taste
Parsley, chopped

Put oil in cooking pot to cover bottom. Place on hot fire and add chopped onion. Add small chicken, washed, cut up in small pieces, and floured. Add salt and cook until tender and brown. Add can pimentos, tomato, or tomato sauce. Add parsley, 2 chorizos cut in small pieces and cook on low heat for six minutes. Add rice and mix. Remove from heat and spread mixture in baking pan and add 1′/2 cups of water. Cover and bake in moderate oven for ‘/2 hour or until rice is tender. Do not stir rice while cooking. Garnish with pimento strips and parsley.

BASQUE TURKEY STUFFING

BASQUE TURKEY STUFFING
8 Boiled eggs
1 Ib. ham
1 pint pimentos
3 onions
3 toasts or 1 cup rice
Gizzard, liver, and heart of turkey
Salt and pepper to taste

Boil gizzard, liver, and heart with small amount of water. Then grinc through all ingredients, except onions. Fry onions in small amount o Mazola oil till brown and add to mixture. Mix all together. Stuff turkey.

TZAZIKI -Greek Recipe

TZAZIKI

INGREDIENTS :

* 500 grams (1/2 quart) of Greek yoghurt (or natural full, dairy yoghurt)
* Three garlic cloves
* 1/2 cup of olive oil
* 1/2 sliced cucumber

Cooking:

Put the yoghurt in a bowl. Put the garlic through a garlic press and using the edge of a knife, spread the garlic coming our of the press on the yoghurt. Take the cucumber and peal the skin. Slice it thinly, either with a knife or using a salad slicer. Mix the ingredients with a mixer (or a fork) and slowly add the oil. The oil will be absorbed, and when it is done, the tzazki is ready. Serve with a spoon and a few olives spread on the top. Tzaziki is eaten with plenty of french bread.

Spiced Pumpkin and Pecan Butter

Spiced Pumpkin and Pecan Butter
Zest of 1 orange or zest of 1/2 orange and 1/2 lemon removed in wide strips with a swivel peeler
1 (29-ounce) can solid pack pumpkin plus 1/2 cup of water or 3 1/2 to 4 cups pumpkin puree prepared from scratch
2 cups light brown sugar, firmly packed
3 tablespoons strained fresh orange juice
3 tablespoons strained fresh lemon juice
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Pinch of ground cloves
1/3 cup pecans or walnuts, lightly toasted and very finely chopped

1. Simmer the orange zest in 2 cups water in a saucepan for 10 minutes, then drain it and mince it to a fine pulp. Measure out 1 tablespoon and reserve. Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan, the pumpkin and water (if using canned) orange zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice, ginger and cloves. Bring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes. Sample the butter and add a little more of any of all of the spices, if you like (although flavors will blossom in storage). Add more sweetening if your taste buds request it.
2. Stir in the nuts and continue to cook for another 2 to 3 minutes. Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4-inch headspace. Seal the jars with new 2 piece canning lids according to manufacturer’s instructions. Process the jars for 10 minutes in a boiling water bath. Cool, label, and store for up to a year in a cool cupboard.

Tomato Ginger Jam

Tomato Ginger Jam
This brilliant jam is fabulous with roast meats, grilled fish or with Indian ‘pappadam’ crackers.

5 pounds fresh tomatoes
1 1/2 cups granulated sugar
1 1/2 cups fresh lemon juice
1/3 cup fresh garlic, thinly sliced, or chopped
1/3 cup fresh ginger, fine julienne, or minced
1/2 teaspoon salt

1. Peel, seed and dice tomatoes into 1/2-inch pieces. Place in heavy enamel or stainless steel pan.
(Aluminum pans will react with the acidity in this dish.)
2. Bring to a boil, then reduce heat to medium-low heat. This will need to cook for about 1 1/2 to 2 hours. Stir occasionally at first, then check more frequently at end of cooking time to prevent scorching on bottom of pan. When jam is thick and shiny, and volume is about 4 cups, it is done. Let cool in shallow pan.
3. Keep refrigerated. Let come to room temperature, or warm slightly to serve.

Apple Butter

Apple Butter
Ingredients:
4 quarts apple cider
3 quarts pared and quartered cooking apples (about 4 pounds)*
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves

Method:
1. Heat cider to boiling in a 5-quart Dutch oven. Boil, uncovered, until cider reduces to measure 2-quarts, about 1 1/4 hours.
2. Add apples and heat to boiling; reduce heat. Simmer, uncovered, stirring frequently, until apples are soft and can be broken apart with spoon, about 1 hour. (Apples can be pressed through sieve or food mill at this point for smooth apple butter.)
3. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer,uncovered, stirring frequently, until no liquid separates from pulp, about 2 hours.
4. Heat to boiling. Pour into hot sterilized jars, leaving 1/4-inch head space. Wipe rims of jars. Seal and process in boiling water bath 10 minutes.

Party Mini Tacos

Ingredients:

3 lb. lean ground beef
2 large onions, chopped
2 (1.25-oz.) pkg. taco seasoning mix
1 1/2 cups salsa
1 cup water
3 (3.8-oz.) pkg. (24 shells) mini taco shells

Method:

1. Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with nonstick cooking spray. Add 1 1/2 lb. ground beef and 1 chopped onion. Cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
2. Stir in 1 package taco seasoning mix, 3/4 cup salsa and 1/2 cup water. Reduce heat to low; simmer for 8 to 10 minutes or until most of liquid is absorbed. Cool first batch of beef mixture for 15 minutes.
3. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week.
4. To serve immediately, place beef mixture in slow cooker; keep warm on low setting. If beef mixture is frozen, thaw before heating. Place beef mixture in slow cooker; cover and cook on high setting for 1 hour or until hot. Reduce heat to low to keep warm.
5. To serve, spoon beef mixture into taco shells.
Makes 72 mini tacos; 24 servings
Preparation time: 45 minutes

Bacon Green Chile Roll-Ups

Bacon & Green Chile Roll-Ups

Ingredients:

8 slices bacon
1 (9-oz.) container (1 cup) bean dip
4 oz. cream cheese, softened
6 (8-inch) flour tortillas
1/4 cup finely chopped red bell pepper
1 (4.5-oz.) can chopped green chiles

Method:

1. Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
2. In a medium bowl, combine bean dip and cream cheese; mix well. Spread each tortilla with bean dip mixture.
3. Sprinkle each with bell pepper, green chiles and bacon. Roll up each tortilla. Wrap each in plastic wrap. Refrigerate at least for 2 hours or until ready to serve.
4. To serve, cut each roll into 8 pieces. If desired, secure each piece with toothpick.
Makes 24 servings
Preparation time: 20 minutes (excluding freezing time)

Chicken Vindaloo

Ingredients

1 kg. chicken

For Seasoning:
3 sp. ghee
few coriander leaves
1/2 onion finely sliced
Salt to taste

For Vindalu Masala:
Grind these ingredients to a smooth paste.
3 sp. jira
12 dry kashmiri chillies
1/2 an inch turmeric
2 pods cardamoms
10 pod garlic
2 tbsp. vinegar

Method

1. Cut and wash the mutton and make pieces.
2. Grind masala in vinegar.
3. Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently.
4. Now add meat and salt to taste.
5. Cover the dish. Allow the meat to cook in its own gravy.
6. Stir frequently, so that it does burn.
7. Boil the potatoes, peel and cut into fours. Add them to the meat. Simmer for 10 minutes.
8. Serve with plain white rice.

Tuna Macaroni Salad Recipe

Ingredients:
• 1 Can white tuna in water, broken up
• 2 Ribs celery, sliced
• 1/2 Cup mayonnaise
• 3 Cups macaroni, cooked and chilled
• 1/2 tsp Dried thyme
• 1-1/2 Cups frozen peas and carrots

Cooking Instructions:
• In a large bowl, mix tarragon and mayonnaise.
• Mix celery, pasta and tuna and stir gently in peas and carrots mixture.
• If desired, cover the serving plates with lettuce.
• Now top with salad and serve.

Colorful Rice Salad Recipe

Ingredients:

• 2 Cups cooked rice
• 1/3 Cup sweet pickle relish
• 2 Cups shredded cheddar cheese
• Cherry tomatoes
• Lettuce leaves
• 6 Green onions, chopped
• 1 Jar diced pimiento
• 4 Eggs, hard-boiled, chopped
• 1 Cup cooked ham, diced
• 1/2 Cup chopped parsley
• 1 pkg Frozen peas, cooked and drained
• 3/4 Cup pimiento-stuffed olives, sliced
• 1/4 Cup mayonnaise

Cooking Instructions:

• Add peas, eggs, pimiento, ham, parsley, relish, olives, rice, chopped onions, and cheese; and stir well.
• Mix salad dressing, tossing until well blends. Allow it to chill and then serve on lettuce leaves.
• Garnish with cherry tomatoes and serve.

Watermelon Boat Recipe

Ingredients:

• Watermelon
• Strawberries
• Mint

Cooking Instructions:

• Cut the melon longitudinally.
• Cut the corner of melon in saw-tooth shape with a sharp knife.
• Remove center with the help of a melon ball scoop.
• Leave an inch of melon fruit intact.
• Fill half of the watermelon with all melon balls.
• Garnish with strawberries and mint.
• Wrap it in foil.
• Chill the preparation.
• Watermelon Boat is ready.

Fruit Rice Salad Recipe

Ingredients:
• 450g Cooked rice
• 1/2 Bunch spring onions
• 225g Broccoli florets blanched in salty water
• 2 tbsp Olive oil
• 100g Mushrooms
• 50g Raisins
• 50g Sultanas
• 2 tbsp White wine vinegar
• 2 tbsp Dijon mustard
• 25g Chopped parsley
• Salt and black pepper to taste
Cooking Instructions:
• Whisk vinegar, oil and mustard in a large bowl.
• Add rest of the ingredients except pepper and salt.
• Toss to form a coat of dressing.
• Now mix salt and pepper.
• Fruity Rice Salad is ready.

Ambrosia Salad Recipe

Ingredients:
• 1/4 Cup red seedless grapes
• 1/2 Cup Pineapple tidbits
• 1/2 Cup Minature marshmallows
• 3/4 Cup Sour cream
• 1 Cup mixed fruit chunks
• 1/2 Cup Mandarin orange sections
• 1/4 Cup maraschino cherries
• Lettuce leaves
Cooking Instructions:
• Drain fruits well.
• Mix all ingredients keeping apart lettuce,
• Mix gently and gradually.
• Chill it.
• Serve on lettuce leaves.

Fish Masala Recipe

Ingredients:
• 1/2 kg Fish
• 1/2 tsp Turmeric powder
• 2 Chopped onions
• 1 Chopped tomato
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1/2 Cup tomato pulp
• 1 tsp Cummin powder
• 1 tsp Coriander powder
• 1 tsp Garam masala powder
• 1 tsp Red chilli powder
• 1 tbsp Lemon juice
• 1/4 tsp Turmeric powder
• 1 tsp Red chilli powder
• 3 tbsp Oil
• 1/4 Cup grated coconut
• Salt to taste
• Coriander leaves

Cooking Instructions:

• Marinate fish for about 1/2 hour.
• Clean it properly and cut into medium size pieces.
• Heat oil in a frying pan.
• Fry chopped onions till they turn golden brown.
• Add the ginger-garlic paste to it.
• Seethe for about 2 minutes.
• Add tomatoes and again fry for about 3 minutes.
• Add all the powders, pulp and salt.
• Cook the mixture till oil gets separated.
• Pour 1 cup water.
• Add the fish pieces and cook till well done. Don't cook the fish excessively.
• Garnish the dish with coriander leaves and grated coconut.
• Fish masala is ready. Serve it with rice.

Keema Recipe Meat

Keema Recipe

Ingredients:

• 1 lb Minced meat
• 1 Cup chopped white cabbage
• 1 Cup chopped carrots
• 1 Cup chopped celery and leaves
• 1 tsp Turmeric powder
• Green chilies
• 3 Onions
• 2 tsp Grated ginger
• 1/2 tsp Grated garlic
• 3 tbsp Vegetable oil
Cooking Instructions:
• Heat oil and fry the meat until it is well done. Keep it separate.
• Add chopped onions, chopped carrots, cabbage, celery leaves, grated ginger, turmeric powder, garlic and green chilies to the mince.
• Mix properly and cook it uncovered in a preheated oven for about 45 minutes. Remove from the oven.
• Kheema is ready. Serve it garnished with coriander leaves.

Chicken Colombo Recipe

Ingredients:
• 2 Pounds chicken
• 4 tbs Colombo powder
• 2 tbs Chopped chives
• 2 Cups peeled and chopped onions
• 2 Cups chicken broth
• 1 tsp Chopped scotch bonnet pepper
• 1 Clove garlic
• 3 tbs Chopped parsley 1 Can coconut milk
• 2 tbs Limejuice
• 2 tbsp Fresh thyme
• 1 tbsp Butter
• 1 Cup peeled and chopped bananas
• 1/2 Cup shelled pistachios
• 1 tbs Pepper
• 1 tbs Salt
• 2 tbs Sunflower oil
Cooking Instructions:
• Heat oil and butter in a saucepan and smear in the chicken-Colombo powder.
• Cook the chicken-Colombo mixture over high heat for fifteen minutes until brown.
• Add the chicken broth, thyme, Scotch Bonnet pepper, chives, parsley, onions, 1/2 can of coconut milk, garlic, lime juice, salt and pepper. Heat it for 45 minutes and later turn off the heat.
• Stir in the remaining bananas, coconut milk and pistachios.
• Serve.