Basque White Bean Stew - Recipe

Basque White Bean Stew - Recipe

INGREDIENTS

2 pounds dried white beans
1 leek, well-washed and halved lengthwise
1 green pepper, halved and seeded
1 red bell pepper, halved and seeded
1/4 cup olive oil
1 small onion, chopped
1 tablespoon paprika
Salt

1. In a large pot or bowl, combine the beans with enough cold water to cover them by 1 to 2 inches. Soak the beans for at least 8 hours. Drain them, and transfer them to a stockpot.

2. Add the leek and peppers to the pot, and then add enough cold water to cover the vegetables by 2 to 3 inches. Bring the contents to a boil over high heat, and cook rapidly for 2 to 3 minutes, skimming any foam from the surface. Reduce the heat, and simmer gently for about 2 hours, adding about 1/4 cup cold water to the pot every 30 minutes (this softens the beans). The beans are done when they are fork-tender.

3. In a skillet, heat the olive oil over medium-high heat. Add the onion, and saute for about 10 minutes, until the onion is soft. Add the paprika, and cook, stirring, for about 2 minutes longer, until the mixture is well blended. Add it to the beans.

4. Remove the leeks and peppers from the beans, if you prefer, and discard them. Season the stew to taste with salt. Reheat the stew gently, if necessary. Ladle into shallow soup bowls, and serve.

Serves 8.

Bacalao A La Viscaina Recipe

Bacalao A La Viscaina Recipe

( A Basque Recipe )
Ingredients:

1 lb Potatoes; small new
-scrubbed, boiled, peeled
-cut into 3/4″ chunks
1/4 c Olive Oil
2 White Onions; peeled,
-chop fine, makes 2 cups
3 Garlic Cloves; minced
4 md Tomatoes; coarsely chopped
-about 2 lbs, or two 14.4oz
-cans of tomatoes, diced
1/4 lb Ham; chopped
1/4 c Parsley; Italian, chopped
1 ts Black Pepper
1/8 ts Cinnamon; ground
pn Ground Cloves; pinch
1 lb Salt Cod; seenote
4 Pickled chiles Jalapeno
-sliced into thin rings
4 tb Liquid from pickled chiles
12 Pimento-stuffed Green Olives
-sliced in half

Directions:

1.Put the potatoes in a large pan of cold, salted water, cutting any large potatoes in half or quarters first. Bring the water to a boil and simmer until the potatoes are just tender when pierced with a fork, 15-20 minutes.

2.Drain and when cool enough to handle,, peel away the skin. Set aside. In a heavy pan such as a Dutch oven, heat the olive oil over medium heat. Add the onions, reduce the heat to very low and slowly saute about one hour.

3.Stir occasionally, watching that the onion doesn’t burn. A few dribbles more of oil may be necessary. Pre-heat oven to 300F degrees. Turn up the heat, add the garlic and tomato and cook, stirring constantly until the mixture becomes thick and the liquid is substantially reduced, about 10-15 minutes. Add the ham, parsley, pepper, cinnamon and cloves, then gently stir the cod, potatoes, jalapenos and their juice into the tomato mixture.

4.Transfer to a 1 to 2 quart casserole, preferably clay, sprinkle with the olives and bake for 30 minutes. Bacalao a la Viscaina can be made ahead and re-heated in a 300F oven for 20 minutes or until thoroughly hot.

Yields 6 Servings

Basque Vegetable Chowder

Basque Vegetable Chowder

Servings: 12 servings
Category: Soup
Ethnic Style: Basque

Ingredients:
1 ½ cups chopped celery
1 cup chopped onion
¼ cup butter or margarine
¼ cup all-purpose flour
1 ¼ quarts milk
4 (15-ounce) cans large lima beans, rinsed and drained or 6 cups cooked dry- packaged large lima beans (butter beans)
1 (16-ounce) can diced tomatoes, undrained
1 (16-ounce) whole kernel corn, drained
½ teaspoon dried oregano
½ teaspoon dried rosemary leaves
½ teaspoon salt
1/8 teaspoon black pepper
4 ounces shredded jack or sharp cheddar cheese

Instructions:
Sauté celery and onion in butter in stock pot or large pot until tender, about 5 minutes. Add flour, stirring, for 1-2 minutes longer. Add milk and remaining ingredients, except cheese, and heat just to simmering, taking care not boil. Cover and simmer 5 minutes. Reduce heat to low; add cheese and stir until melted.

Basque Salad

Basque Salad ( A Basque Recipe )

Ingredients:
1/4 cup olive oil
12 green onions with tops, thinly sliced
1 teaspoon whole saffron, scant
2 cups converted rice
1 1/2 teaspoons salt
4 cups chicken stock
1 pound medium size raw shrimp, shelled/deveined
1/4 pound hard sausage (salami, pepperoni or other), in julienne strips
1/2 pound prosciutto, thinly sliced
1 green bell pepper, cored/julienned
1 red bell pepper, cored/julienned
1/2 cup chopped parsley
salt, to taste
3/4 teaspoon fresh ground black pepper

Instructions:
Heat oil in a heavy pot. Add green onions and sauté over Medium heat, stirring, for 5 minutes or until wilted. Add saffron and cook for 2 minutes longer. Add the rice and stir, coating grains well with oil. Season with 1 1/2 teaspoons salt, pour in chicken stock and stir. bring to a simmer, cove and cook over Low heat for 20 minutes, or until rice is just done and all liquid has been absorbed. Fluff with a fork and let cool somewhat. Meanwhile, bring 2 quarts water to a boil, then add shrimp. Immediately remove from heat, cover and let stand for 2 minutes. Drain shrimp and reserve. Transfer cooked rice to a large bowl. Add shrimp, sausage and prosciutto, red and green peppers, parsley, salt to taste and black pepper. Toss well. Arrange on a large platter and serve at room temperature

Ceviche de Pescado

Ceviche de Pescado

Ingredients

2 pounds of white fish (mahi mahi is an excellent choice)
1 cup of lime juice
1 clove of crushed garlic
2 red peppers, diced
2 finely diced jalapeno peppers (to your preference)
Salt and pepper to taste

1 large onion, finely chopped
2 stalks of celery, finely chopped
Bunch of finely chopped cilantro
2 lettuce leaves per plate
12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual
3 or 4 sweet potatoes, boiled and peeled
6 to 8 lemons cut in half and placed in center of table

Preparation

1. Wash and de-bone fish and cut in 1/2 inch chunks
2. Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour
3. Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour
4. Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes.

Peruvian Garlic Chicken

Peruvian Garlic Chicken

Peruvian Garlic Chicken
1/2 Cup Olive Oil
3 Medium Onions — chopped
6 Cloves Garlic — chopped
4 Medium Chopped Rocoto Chiles — or jalapenos
1/2 Teaspoon Cinnamon
1 Tablespoon Cumin
1 Teaspoon Basil
2 Cups Peanuts — roasted and chopped
1/2 Cup Parmesan Cheese
3 Pounds Chicken Breasts — chopped
3/4 Cup Lowfat Yogurt — room Temp.
Salt And Pepper — to taste
Boiled Potatoes — for garnish
Method:
Heat oil in large saucepan and saute onions and garlic until the onions are soft. add chiles, cinnamon, cumin, basil, peanuts, cheese, and chicken. stir well. simmer for 30 minutes or until chicken is done. 2 minutes before serving, add yogurt and stir well. serve surrounded by potatoes.

MUTTON HARINA RECIPES

MUTTON HARINA RECIPES

Items Required:

Meat : 1kg
Oil : 50gms
Butter : 4 spoons
Karibevu : 8 petals
Lemon : 1
Wheat : 50gms
Togari dhal : 50gms
Bengal gram : 50gms
Turmeric powder : 1 spoon
Onion : ½ kg
Coriander : 25gms
Masala powder : 4
Chili powder : 2 spoons
Beaten bengalgram : 50gms
Green dhal: 50gms
Uddina pea: 50gms
Green pea : 50gms
Salt for taste

Method of Preparation :

Cut mutton into small pieces duly after washing. Soak peas, beaten Bengal gram, beaten black gram, beaten green gram, pigeon pea, wheat, roasted beaten gram all in a vessel with water a day early at night. The next day boil all the beaten grams in a vessel and press to became soft and put in a mixie and grind little. Cut curry leaf, coriander leaf, spearmint leaf into small pieces. Cut onion into the shape of pie. Then put a vessel over the oven and pour some oil and heat it. Then duly add pieces of onion, pieces of mutton along with curry leaf, coriander leaf, spearmint leaf, powder of coriander, pepper, turmeric into the vessel and boil. Then add all kinds of beaten grams duly boiled with salt into the vessel and mix well with a ladle. Soak the onions cut in the shape of round coin in butter, squeeze lemon juice. Serve ‘Mutton Harina’ with meal.

Red 8 Recipes by Chef Hisham Johari

"Luxury Recipes: Hisham Johari, executive chef of Red 8 inside Wynn Las Vegas, has created an exciting menu at the vibrant Asian eatery next to Blush. A celebrated chef, Johari drew from the flavors of his native Malaysia for his signature dishes."

Christmas Quesadillas

Christmas Quesadillas

Ingredients
1 tbls. vegetable oil
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
1 garlic clove, minced
1/4 tsp. ground cumin
1/4 tsp. salt
2 tbls. chopped fresh cilantro leaves
12 (6 to 7 inch diameter) flour tortillas
6 ounces Monterey Jack cheese with jalapeno chiles, shredded (1 1/2 cups)
cilantro leaves and l hot red pepper for garnish

Instructions
In nonstick 10-inch skillet, heat vegetable oil over medium heat. Add onion and peppers and cook, stirring often, 15 minutes or until golden and tender. Add garlic, cumin, and salt, and cook 5 minutes longer, stirring often. Remove skillet from heat; stir in cilantro.Place 6 tortillas on work surface. Spread pepper mixture on tortillas;, sprinkle with cheese. Top with remaining tortillas to make 6 quesadillas. Cover and refrigerate assembled quesadillas up to 6 hours before serving.

To complete, preheat oven to 450 degrees. Place quesadillas on 2 large cookie sheets and bake 8 minutes or until lightly browned on both sides, turning quesadillas over once. Remove quesadillas to cutting board; cut each into 8 wedges. Top each wedge with a cilantro leaf for decoration.

TRADITIONAL CHRISTMAS CAKE

TRADITIONAL CHRISTMAS CAKE

Ingredients

12 oz plain flour,
1 tsp cinnamon,
1 tsp mixed spice,
A pinch of salt,
4 oz candied peel,
4 oz cherries,
2 lb dried fruits,
4 oz blanched almonds,
4 eggs,
4 tbsp sherry,
Finely grated 1 lemon,
8 oz margarine,
8 oz sugar,
1 tbsp black treacle, and
A closet with a lock (to keep it safe from children until the C-Day).

Method

Sieve together all the dry ingredients.

Mix the peel, fruit, cherries, chopped almonds and lemon rind.

Whisk the eggs and sherry together.

Beat the margarine, sugar and black treacle until soft.

Add the flour and egg mixtures alternately to the margarine little by little till it has a thick paste consistency.

Stir in the fruit mixture.

Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom.

Now, tie a double band of brown paper round the outside of the rim, standing well up above the top of it.

Put in the middle of a hot oven. Bake for 3 1/4-3 1/2 hours at gas mark 3 for the first 1 1/2 hours, and then decrease to gas mark 2 for the remainder.

Cool the cake in the tin, then store in an airtight container.

Can be served hot or cold with custard or double cream respectively

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

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

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

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

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

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

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

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

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

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

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.

Moussaka -Traditional Greek Recipe

Moussaka - a traditional Greek Recipe Alexandra Tsakiridou
INGREDIENTS :

700 gr. (1 ½ lb.) shoulder of lamb. (boneless weight)

700 gr. (1 ½ lb.) aubergines

175 gr. (6 oz.) onions

225 gr. (½ lb.) tomatoes

150 ml. (Ό pt.) olive oil

5 ml. (1 teaspoon) ground allspice

15 ml. (1 tablespoon) chopped parsley

425 ml. (Ύ pt.) bιchamel sauce

Salt

Freshly ground black pepper

Coating

1 large egg

large pinch grated nutmeg

75 gr. (3 oz.) Cheddar cheese

Cooking:

1) Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6 mm. (Ό in.) thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour.

2) Peel and slice the onions; peel, de-seed and chop the tomatoes.

3) When ready to cook, pat the aubergine slices dry with paper.

4) Heat 45 ml. (3 tbsp.) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary.

5) When all are fried, make the oil in the pan up to 30 ml. again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold.

6) Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes.

7) Heat oven to 180-C. (350 F.), gas mark 4.

8) In a deep, ovenproof dish, arrange alternate layers of aubergines and meat, finishing with aubergines.

9) Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce. Reserve the egg white for use in another dish.

10) Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce.

11. Bake in the oven for 45 minutes until the topping is golden and bubbling.

Koulourakia Smyrneika

Koulourakia Smyrneika ( A Greek Recipe )
* 1250 gr (2.8 Ib) butter
* 1 kg (2.2 Ib) powdered sugar
* 4 egg yolks
* 4 kg (8.8 Ib) flour
* 2 tablespoons baking powder
* 2 teaspoons baking soda
* 1/2 cup orange juice
* 2/3 cup brandy Vanilla
* 1 beaten egg for glazing

Cooking:

Cream the butter with the sugar. Add the egg yolks one by one, beating constantly. Sift the flour with the baking powder and bal

Arnaki Kapama Lamb Ragout Greek-Recipe

Arnaki Kapama (Lamb Ragout) ( A Greek Recipe )

INGREDIENTS :

* 1-1/2kg (3.3 lb) leg or shoulder of lamb
* 1 onion, finely chopped
* 3 tablespoons butter
* 4 - 5 ripe tomatoes
* Dash of cinnamon
* Pinch of sugar
* Salt, pepper

Cooking:

Wash the lamb and cut it into serving pieces. Heat the butter and brown the shoulder of lamb meat with the onion. Add the tomatoes, after peeling them, remove their seeds and put them through a food mill. Add the cinnamon, sugar, salt, pepper and a little water, and cook slowly for about 1 1/2 hours.

Cucumber Yoghurt Dip

Cucumber and Yoghurt dip ( A Greek Recipe )
INGREDIENTS :

* 2 medium size cucumbers
* 400g strained yoghurt
* 4 garlic cloves
* 2 tbsp. olive oil
* 2 tbsp. wine vinegar
* a little salt
* fresh chopped fennel

Cooking:

Peel cucumbers and grate each one length-wise with course grater. Salt, allow to drain and press out excess liquid from grated cucumbers. Peel garlic cloves, remove sprout if it exists and crush them. Mix cucumber, garlic, vinegar and salt. Fold the yoghurt and the olive oil into the mixture. Add the chopped fennel to garnish. You may use fresh chopped mint or fresh chopped dill, instead of fennel.

Strapatsada A Greek Recipe

Strapatsada ( A Greek Recipe )
INGREDIENTS :

500g ripe tomatoes
2 fresh green peppers
4 eggs
5-6 tbsp. olive oil
1 tbsp. chopped basil
1 tsp. sugar
salt
black pepper

Cooking:

Peel and chop tomatoes. Put them in a large frying pan and cook gently for about 5 minutes. Beat the eggs with a fork and put aside. Chop the pepper. When half of the liquid evaporates from the tomatoes add chopped pepper, salt, black pepper and sugar. Stir and let them cook gently for 5 minutes. When all of the liquid evaporates, pour the olive oil and the beaten eggs evenly all over the tomatoes, while stirring gently. Cook slowly for a few minutes until the eggs are cooked but not too solid.

Banana chestnut tartlets puff pastry

Banana - chestnut tartlets with puff pastry ( A Greek Recipe )
INGREDIENTS :

1 sheet of puff pastry, cut into 6 circles
flour
6 bananas, cut into ½-inch slices
2 cups boiled, shelled chestnuts
1 cup sugar
¼ cup water

Cooking:

Bring the sugar and water to a boil in a medium saucepan over medium heat. Brush the undissolved crystals down the side of the pot with a wet pastry brush. Swirl the mixture -do not stir- in the pan and simmer it until it takes on a light, amber color. Remove from heat.

Place the puff pastry circles on a parchment lined baking sheet. Turn in the perimeter of each to form a thick ring that will hold in the fruit mixture. Place the bananas and chestnuts inside each tartlet, forming a concentric circle with the bananas. Drizzle each tartlet with 2 ½ tablespoons of the caramel and sprinkle with a little additional sugar. Bake in a preheated oven at 375 F for about 25 minutes, until the bananas are softened, the caramel deep brown and the puff pastry golden. Remove, cool slightly and serve.

DOLMADES With Meat greek recipe

DOLMADES ( With Meat ) ( A greek recipe )

INGREDIENTS :

1 lb. ground beef
1 large onion, chopped
1/2 c. white rice
1 egg
1/2 c. dry mint
1 T. butter, softened
1/2 bunch fresh parsley dill, if convenient
3-4 T. lemon juice ,
salt
pepper
water, if needed
Cooking:
Knead all ingredients in a bowl. If the consistency is too hard, add water, one tablespoon at a time (up to 4 T.). Grape leaves are best picked from Grape Vines in the Spring, while they are still tender. They can be washed and frozen between layers of waxed paper and will keep for a year. They are also available in jars from some fruit markets (especially ones that carry a lot of Greek/Italian imported foods). Depending on the size, you will need 20 to 40 grape leaves (Fila - pronounced fee’-lah). Small leaves tend to be more tender. Boil grape leaves until they are soft, but not tender. The time will depend on the leaves. Fresh ones will only take a minute. Fold grape leaves around small spoonfulls of meat mixture, sealing completely. In a large pot (preferably one with a large surface area on the bottom), melt 1/2 stick (4 T.) butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour 3-4 cups water or chicken broth over dolmades, cover, and simmer for 2 hours. AVGOLEMONO 1 egg 3-4 T. lemon juice corn starch Separate egg. Whisk egg white mixed with 1 tsp. water; add yolk and mix. Add corn starch (she gave no measurement) to lemon juice and stir; add to egg mixture. Skim broth off dolmades (it is now a chicken/beef broth and should be greatly reduced because of the rice) and add 1 T. at a time to the egg mixture, whisking well. Egg mixture should thicken. Remove dolmades from heat. Arrange dolmades in a bowl for serving. Mix remaining broth into egg-lemon mixture. Stir well and pour over dolmades.

Copycat Dq Ice Cream Cake

Copycat Dq Ice Cream Cake
2 quarts of your 2 favorite flavors ice cream, softened (DQ uses chocolate and vanilla)
1 (1 lb) package chocolate sandwich style cookies, crushed (Oreos)
1 (11 3/4 ounce) jar microwavable chocolate fudge topping
12 ounces non-dairy whipped topping
1. Butter the cake pan of your choice, then press wax paper over the bottom of the pan.
2. Allow one of the flavors of ice cream to soften, then spread one flavor on the bottom of pan until the pan is almost half full.
3. Sprinkle with crushed Oreo cookies.
4. Heat the hot fudge in the microwave until pourrable; let cool slightly then spoon hot fudge sauce over the top of this. Set in freezer until frozen.
5. Fifteen minutes before removing the pan, soften the second quart of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.
6. Remove from freezer and frost with a mixture of equal parts vanilla ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time.

Branston Pickle Copycat recipe

Branston Pickle Copycat recipe

Ingredients:1 medium carrot, cut into 1/8 inch cubes
1 cup rutabaga, cut into 1/8 inch cubes
2 cloves garlic, minced
6 dates, pitted and cut into 1/8 inch cubes
3 cauliflower florets, finely chopped
1 medium yellow onion, finely chopped
1 medium apple, finely chopped
1 medium zucchini, finely chopped
5 sweet gherkins, finely chopped
1/2 pound dark brown sugar
1 teaspoon salt
1 lemon, juiced
1/2 cup apple cider vinegar
caramel colouring or “Kitchen Bouquet”

Directions:Combine all ingredients except caramel colouring in a saucepan. Heat to boiling; reduce heat to a simmer and cook until rutabaga is cooked but still slightly crunchy. Add enough caramel colouring until colour is dark brown. Bottle and seal. I suspect the flavour will improve if aged for a few weeks before using.

Busy Day Chili

Busy Day Chili

2 teaspoons vegetable oil
1 pound lean ground turkey or ground beef
1 medium onion, chopped
1 medium yellow pepper, chopped
1 (1.25-ounce) package chili seasoning mix
4 cups vegetable juice cocktail
2 (14.5-ounce) cans chili-style chunky tomatoes
1 (16-ounce) can dark red kidney beans
1/2 cup LAND O LAKES® Sour Cream
2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded

1. Heat oil in 4-quart saucepan; add turkey, onion and yellow pepper. Cook over medium-high heat, stirring occasionally, until turkey is no longer pink and vegetables are tender (5 to 8 minutes).
2. Stir in chili seasoning mix. Stir in all remaining ingredients except sour cream and cheese. Reduce heat to medium-low. Cook, stirring occasionally, until chili comes to a boil (5 to 7 minutes).
3. To serve, dollop each serving with 1 tablespoon sour cream; sprinkle with 1 tablespoon cheese.
Makes 8 (1-cup) servings.

Cajun Chili

Cajun Chili

1 1/2 pounds ground beef
1 pound ground hot sausage
2 (8 ounce) cans tomato sauce
1 (10 ounce) can diced tomatoes and green chiles
1 (32 ounce) can prepared chili (Gebhardt®)
1 (16 ounce) can ranch-style chili beans (optional)
1 large onion, chopped
1 large green bell pepper, chopped
1 to 2 tablespoons minced garlic
Cajun seasoningBrown ground beef and ground sausage; drain grease. Add seasonings and vegetables. Simmer until vegetables are tender. Add all other ingredients and simmer about 30 minutes or to desired consistency.

Serve with shredded cheese and sour cream.

New Mexican Red Chili

New Mexican Red Chili
When you order chili in New Mexico, this is what will be served to you.6 to 8 dried red chiles, stems removed
2 pounds pork, cut into 1 1/2-inch cubes
2 tablespoons vegetable oil
3 cloves garlic, minced
3 cups water or beef broth
Salt, to taste

Place the chiles on a baking sheet in a 250 degree F oven and toast for 15 minutes, being careful not to let them burn. Place the chiles in a saucepan, cover with water, and simmer for 15 minutes until soft. Place them in a blender with the water, and purée until smooth.

Brown the pork in the oil. Add the garlic and sauté. Pour off any excess fat. Combine the chile mixture, pork and remaining water, bring to a boil, then reduce the heat and simmer until the pork is very tender and starts to fall apart — at least 2 hours.

Chasing Chili Recipe

Chasing Chili Recipie
Great Chili - Chasing Chili1 lb ground lean pork
2 1/2 lbs ground chuck
1 1/2 lbs onions, chopped
1 lb green peppers, chopped
5 c tomatoes,chopped
1/2 lb pinto beans
1 1/2 T oil
2 cloves garlic
1/2 c chopped parsley
1/2 c butter
1/3 c chili powder
2 T salt
1 1/2 t pepper
1 1/2 t cumin seeds
1 1/2 t MSG
water

Soak beans in water to cover overnight. Drain, cover with cold water
and simmer until beans are tender, about 1 hour. Add tomatoes ans
simmer 5 min longer.

Saute green peppers in oil until tender, add onions and cook until
tender. Stir frequently. Add garlic and parsley.

In another skillet, melt butter and add chuck and pork. Brown 15 min
until crumbly.. Add to onion mixture and stir in chili powder. Cook
10 min and add mixture to beans.

Season with salt, pepper, cumin seeds and MSG. Simmer, covered 1
hour, then remove cover and simmer 30 minutes longer. Skim fat from
top.

Serves 10

Amarillo Chili

Amarillo Chili

4 slices bacon, cut into 1/2-inch pieces
2 onions
1 garlic clove
1/2 pound pork shoulder, coarsely ground
1 pound beef round, cut into 1/2-inch strips
1/2 pound beef chuck, coarsely ground
2 to 4 jalapeño chiles, diced
1 tablespoon ground hot red chile
2 tablespoons ground mild red chile
1 teaspoon dried Mexican oregano
1 1/2 teaspoons cumin (comino)
1 1/2 teaspoons salt
12 ounces tomato paste
3 cups water
1 (16 ounce) can pinto beansFry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve. Add the onions and garlic to the bacon fat and cook until the onions are translucent.

Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.

Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours, stirring occasionally.

Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.

Hot Cross Buns

Hot Cross Buns

Ingredients
1 cup milk
2 Tbsp yeast
1/2 cup sugar
2 tsp. salt
1/3 cup butter, melted and cooled
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
5 cup flour
1 1/3 cup currants or raisins
1 egg white

Glaze (you can use this one or your favorite)
1 1/3 cup confectioner’s sugar
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon extract
1-2 Tbsp milk

This may be difficult for younger children to do themselves, but they’ll enjoy helping to mix and measure the ingredients, helping to knead the dough, forming the dough into balls and adding the glaze.

In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Pour warm milk in a bowl and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.

Stirring constantly, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually mix in flour, dough will be wet and sticky. Continue kneading until smooth, about 5 minutes. Cover bowl with plastic wrap and let the dough “rest” for 30-45 minutes.

Knead again until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator. Excess moisture will be absorbed by the morning.

Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

In the meantime, pre-heat oven to 400° F.

When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible.

Sweet Buns

Sweet Buns
Easy treats made with Bisquick - scroll down the page for more cinnamon rolls and sweet bun recipes.
2 cups Bisquick
2 tablespoons sugar
1 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup milk
1 egg
melted butter
sugar
Mix together Bisquick, sugar, and spices. Add milk and egg; mix well.spoon batter into greased muffin cups, filling about 1/2 full.back at 400° for about 15 minutes. Dip in melted butter and sugar while still warm.

Mrs Beeton Recipes

Mrs Beeton Recipes

INGREDIENTS

450g (1lb) Flour
170g (6oz) Good Butter
150ml (¼ pint) Milk (approx)
110g (4oz) Sugar
1 Egg Yolk
2 small tsp Baking Powder
Few Drops Lemon Essence

Warm the butter, without oiling it.
Beat with a wooden spoon.
Stir the flour in gradually with the sugar and mix together well.
Heat the milk to lukewarm, beat with it the yolk egg and the lemon essence and stir into the flour, etc.
Add the baking powder, beat the dough well for about 10 minutes.
Divide it into 24 pieces.
Put into buttered tins or cups.
Bake in a brisk oven from 20 to 30 minutes.

Time: 20 to 30 minutes.
Sufficient to make 12 buns.
Seasonable at any time.

TO MAKE GOOD PLAIN BUNS

1730. INGREDIENTS - 1 lb. of flour, 6 oz. of good butter, 1/4 lb. of sugar, 1 egg, nearly 1/4 pint of milk, 2 small teaspoonfuls of baking-powder, a few drops of essence of lemon.

Mode - Warm the butter, without oiling it; beat it with a wooden spoon; stir the flour in gradually with the sugar, and mix these ingredients well together. Make the milk lukewarm, beat up with it the yolk of the egg and the essence of lemon, and stir these to the flour, &c. Add the baking-powder, beat the dough well for about 10 minutes, divide it into 24 pieces, put them into buttered tins or cups, and bake in a brisk oven from 20 to 30 minutes.

Mcdonald’s breakfast burritos

Mcdonald’s breakfast burritos

Ingredients:

1/2 lb Jimmy Dear spicy Sausage — Patties — brown crum
2 Eggs; scramble — break up Pcs
1 md Tomato — sm dice
6 Soft flour tortillas — Steam
6 tb Cheese Whiz — melt in

Instructions:

Micro Combine sausage eggs and tomatoes. Place about 1/6 mixture into center of each tortilla. Top each mound of the mixture with 1 tb of the melted cheese. Fold bottom third of tortilla up over the filling and then bring right side of the tortilla toward the left folding over filling. Fold left side of tortilla to the right leaving the top end open. Wrapin eaxed paper and refrigerate up to 4 hours. Micro each 1 briefly just to warm and serve promptly with picante sauce on the side.

Veggie Venezuelan ‘Ham’ Bread

Veggie Venezuelan ‘Ham’ Bread

Mixed-grain or Wholemeal Bread Mix
1 garlic clove
1 onion
1/2 red sweet pepper
4 or 5 calamata olives
4 or 5 green olives
thyme
handful of raisins
olive oil
molasses

Prepare the dough as indicated in the package (usualy it only needs to add warm water).Extend the dough and cover with a tiny layer of olive oil, rub the garlic clove (chopped), and cover with the rest of the vegetables, finely chopped.

Spread the thyme and the raisins, roll it and let it rise for 30 minutes, in a warm place (cover with a damp cloth) and, before putttimg it into a preheated oven (230 gas mark), cover it with a layer of olive oil and molasses.
Bake until brown (about 20 minutes).

Corn pancakes-Cachapas

Venezuelan Recipes

Corn pancakes (Cachapas)

4 cups of tender corn kernels (canned corn may be used)
1 teaspoon of salt
1/2 to 3/4 cup of milk (depending on how tender the corn is)
1/2 cup of sugar

1 egg

Combine all the ingredients in a blender or food processor. The mix should become thick and weighty . If not, add more corn or some yellow corn flour . Shape the mix into small pancakes approximately 1/2 inch (1.25cm) thick and about 5 inches (12.5cm) in diameter. Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top. Cachapas should be served hot, and normally is accompanied with cheese (feta cheese is one of the favorite option).

Quesillo!

Quesillo!

Ingredients:

1 can condensed milk
3 cups of milk
4 eggs
2 Tblsp. water
2 Tblsp. sugar
1 tsp. vanilla

Beat eggs well and add milk. In small casserole (about 7 or 8 inches in diameter) mix sugar and water and cook over med. high heat until sugar takes on a dark yellow color. Reduce heat and rotate to cover bottom with the caramelized sugar. Mold must be small for this quantity. When caramel is dry, strain and pour in the mixture of eggs and milk adding the vanilla. Cook in a double boiler for 20-25 minutes or in a pan of boiling water in the oven at 350xF for the same amount of time. Invert carefully and refrigerate.

Guasacaca sauce

Guasacaca sauce

Ingredients:

1 cup chopped onions
1/4 cup green bell peppers chopped
1/4 cup red bell peppers chopped
3-4 garlic cloves, minced
1/2 cup vegetable oil
2 tablespoons vinager
2-3 tablespoons sugar
1/4 teaspoons black pepper
1 tablespoon chopped parsley
1 1/2 cup mashed avocado
1 1/2 cup chopped avocado
salt (to taste)

Combine first nine ingredients; then stir in mashed avocado. Finally add reserve d chopped avocado and salt and stir.

Arroz Con Leche

Arroz Con Leche

2 cups of water
7 cups of milk
2 cinnamon sticks
2 cups of sugar
½ teaspoon of salt
1 peel of lemon
Cinnamon powder
1. Put the rice in a strainer and under water wash it until the water get through transparent in the other side.2. In a pot put the rice with water and boil it for 7 minutes until the rice get softer and the water almost vanished.3. Add the milk, the sticks of cinnamon and the lemon peel. Boil it using moderate heat and after 10 minutes take the cinnamon sticks out and the lemon peel and cook for another 5 to 6 minutes until a softer rice, stirring often with a wood spoon.4. Add the sugar and cook for another 30 minutes, then include the salt and cook for 1 or 2 more minutes, stirring often.5. Take it off the heat and put it in a glass deep dish, sprinkle the cinnamon powder over it and refrigerate.

Naarthangai Hot pickle

Naarthangai Hot pickle

Dry narthangai pickle - 1 cup, mustard seeds - 1/2 tsp, fenugreek powder - 1/4 tsp, asafoetida - 1/4 tsp, red chilli powder - 1/2 tsp
Add a few spoons of water in the dry narthangai pickle, and red chilli powder and allow to boil.Heat 1 tsp of oil, add musterd seeds. When it splutters, then add fenugreek powder and asafoetida. Then add this to the narthangai mix.

LEMON PICKLE

LEMON PICKLE

Ingredients:
750 grams Lemons (Nimbu)
3/4 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 teaspoon asafoetida
3 teaspoons Mustard seeds (Rai/Sarson)
3/4 cup Lemon (Nimbu) juice
2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds, powdered
1/2 cup Sugar (Cheeni)

How to make lemon pickle South Indian:
Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.
Shake daily.
Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar.
Keep for one week before serving.

Capsicum pickle Recipe

Capsicum pickle Recipe

Ingredients
Capsicum(large) - 2 nos
(cut into thin strips)
Lemon(small) - 1 no
(peel off and cut it small pieces)
Salt - As reqd
Chilly powder - 2 tsp
Garlic - 2 tsp
(peel and cut into small pieces
Asafoetida(Kayam) powder
Oil - 2 tbsp
Preparation Method
1)Heat oil in a pan.

2)Fry capsicum and garlic till the water is absorbed.

3)Add lemon pieces and salt and fry for 6 minutes.

4)Add chilly powder and fry for another 2 minutes.

5)Add asafoetida powder and switch off the flame.

Fish Pickle Recipe

Fish Pickle Recipe

Ingredients
Fish(any fleshy fish) - 1 kg
Baby onions(Kunjulli) - 10 nos
Green chillies - 3 nos
Ginger-garlic paste - 2 tbsp
Mustard seeds - A pinch
Fenugreek(Uluva) - A pinch
Turmeric powder - 1 tsp
Chilly powder - 5 tsp
Salt - As reqd
Oil - As reqd
Vinegar - 1/2 cup

Preparation Method
1)Cut the fish into small cube like pieces of approx 3cmX3cm.

2)Marinate with 1/2 tsp of turmeric, 2 tsp of chilly powder and salt for atleast an hour.

3)Lightly fry the marinated fish in oil.

:- Take care not to deep fry, as the fish will become hard.

4)Keep aside for draining.

5)Heat oil in a kadai or a pan.

6)Splutter mustard seeds and light fry fenugreek seeds.

7)Add onions and fry, till they become golden brown.

8)Add the remaining chilly powder and turmeric powder.

9)Add the ginger-garlic paste and saute.

10)Add salt.

11)Saute, till the mix turns dark.

12)Add the fried fish to this along with lots of oil.

13)Cook for 10 - 15 minutes.

14)Allow it to cool.

15)As soon as it cools, transfer it to an air tight bottle.

16)Add vinegar and turn the bottle upside down for the vinegar to reach everywhere.

17)Keep aside for a day or 2.

Spicy Fish Pickle Recipe

Spicy Fish Pickle Recipe

Ingredients
Fish - 2 1/2 kg
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Salt - 1 tsp
Oil - 1 1/2 tsp
Mustard seeds - 1 tbsp
Sliced ginger - 1 tbsp
Chopped onions - 1 cup
Garlic pods - 2 tbsp
Water - 3 cups
Vinegar - 1/2 cup
Sugar - 1 tsp
Salt - As reqd

For grinding:
Chilly powder - 1/2 cup
Garlic pods - 6 nos
Sliced ginger - 1/2 cup
Mustard seeds - 1 tsp
Fenugreek(Uluva) - 1/2 tsp
Vinegar - 1/2 cup
Preparation Method
1)Cut the fish into small pieces. Wash and clean them.

2)Smear the pieces with a paste of pepper, turmeric and salt. Keep in the sun for a little while.

3)Fry them in oil and drain.

4)Grind together the chilly powder, garlic, ginger, mustard and fenugreek along with vinegar to a fine paste.

5)Heat the oil in which fish had been fried.

6)Fry mustard seeds, onion, ginger and garlic one by one.

7)Add the ground paste and sauté over low fire.

8)When the oil separates, pour water.

9)When it boils, add vinegar, sugar and salt.

10)Let it boil once and remove from fire.

11)Add the fish into the warm gravy.

:- Store in bottles or jars when the pickle is cold.

Kaduku Mango Pickle Recipe

Kaduku Mango Pickle Recipe

Ingredients
Mango - 1 no
Red chilly powder - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek(Uluva) powder - 1 tsp
Asafoetida(Kayam) powder - A pinch
Sesame oil(Ellanna) - 4 tbsp
Salt - As reqd

For grinding:
Chilly powder - 1/2 cup
Garlic pods - 6 nos
Sliced ginger - 1/2 cup
Mustard seeds - 1 tsp
Fenugreek(Uluva) - 1/2 tsp
Vinegar - 1/2 cup

Preparation Method
1)Wash and clean the mango.

2)Cut it into small pieces without cutting through the seed.

3)Sprinkle a lot of salt and leave it overnight.

4)Heat oil in a pan.

5)Add mustard seeds and fenugreek powder.

6)When it starts to splutter, remove from fire.

7)Add chilly powder and asafoetida and stir well.

:- Make sure that the chilly powder doen’t get burnt.

8)Add the mango pieces and stir well.

:- Store in clean, dry air tight containers for future use.

Carrot Pickle Recipe

Carrot Pickle Recipe

Ingredients
Carrots - 1/2 kg
(peeled and cut into lengthwise pieces)
Onions - 2 nos
(made into a coarse paste)
Ginger garlic paste - 1/2 tbsp
Red chillies(Kollamulaku) - 2 nos
Coriander powder - 2 tsp
Mustard powder - 1 tsp
Fenugreek(Uluva) powder - 1/4 tsp
Cumin(Jeerakam) powder - 1/2 tsp
Jaggery(Sharkkara) powder-1 1/2 tsp
Lemon juice or vinegar - 3 tsp
Chilly powder - 2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds(Jeerakam) - 1/4 tsp
Black gram(Uzhunnuparippu) - 1/4 tsp
Fenugreek(Uluva) seeds - 1/4 tsp
Asafoetida(Kayam) - A pinch
Turmeric powder - A pinch
Cooking oil - 1 cup
Curry leaves - A stem
Salt - As reqd

Preparation Method
1)Heat oil in a wok.

2)Add mustard seeds, cumin seeds, fenugreek and blackgram.

3)Once the seeds splutter, add asafoetida, broken red chillies and curry leaves.

4)Add onion and ginger garlic paste.

5)Fry till it turns golden brown. Switch off the flame and allow it to cool.

6)Along with the carrot pieces, add all the powders, salt and lemon juice to the wok.

7)Mix well.

:- Store in an air tight bottle.

Hot Lime Pickle

Hot Lime Pickle-'Pickles Recipe'

Ingredients
12 limes
litre boiling water
125ml cider vinegar
3tbsp julienne fresh ginger
3tbsp julienne garlic
2 fresh green peppers, quartered12 limes
litre boiling water
125ml cider vinegar
3tbsp julienne fresh ginger
3tbsp julienne garlic
2 fresh green peppers, quartered
2tsp salt
3tbsp Indian spices

Preparation Method
Immerse limes in the boiling water for 5 minutes to soften and reduce the bitterness. Drain and dry before quartering. Retain all the juice. Mix the Indian spices with the vinegar and set aside.

In a suitable pan heat the oil and saute the ginger, garlic, chillies and slat for approximately 2 minutes.

Add the spice and vinegar mix and continue to saute for a further 1 minute.
Remove from heat and add limes and juice, mixing well. Cool to room temperature.
Refrigerate after opening.

Fruity pickle add raisins and other dried fruit when adding lime.
Hotter pickle add more chillies.

Sweet pickle add 50 gms of brown sugar at the lime stage.

To pickle other fruit and vegetables such as green mangoes, carrots, pineapple or green tomatoes either add to sauteing ingredients or at the lime stage.
Optional-add spices such as black mustard seed, fennel seeds or fenugreek seeds to saute.

Indian spices Garam Masala, ground ginger, mace, mustard, paprika, cayenne pepper, saffron, turmeric etc. Prepared Indian spice of curry powder is also suitable.

Maoa and Pahuata Iro Recipe

Maoa and Pahuata Iro Recipe-'Tahitian Recipe'

Ingredients:
2 Dozen ma’oa [turbot snails]
-or pahua [clams]
500 g Taioro [juice of grated
-coconuts, seawater and
-shrimps]
3 Onions
2 Garlic cloves
Salt and pepper

Directions:
The turbot snails are available around here++in pet stores for something like eight bucks a pop! They might be available in a Chinese seafood market for a reasonable price. I’ll check the next time I’m up that way.

The snail of the ma’oa may be extracted from the shell either by breaking the shells with a hammer or by boiling them for a few minutes if you wish to keep the shells intact. Wash the snails and remove the pocket of black matter. In the case of the pahua, a bivalve, the muscle adhering to the shell should be severed, the animal extracted from the shell, and the black matter removed. Soak in fresh water for a few hours. Mix with the taioro, then add the chopped onions and garlic plus seasoning. Serve at room temperature.

Sauteed Prawns Recipe-Tahitian Recipe

Sauteed Prawns Recipe-Tahitian Recipe

Ingredients:
1 kg Prawns
150 g Chopped onion
2 Crushed garlic cloves
1 Glass water or white wine
30 g Finely chopped parsley
Salt and red pepper

Directions:
1. Wash the prawns thouroughly, breaking off the feelers or legs which are too long. Fry the chopped onion in a heavy frying pan until golden. Add the prawns and continue cooking until they turn red in colour.

2. Season and add a glass of water or dry white wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika. Cover the pan and allow to simmer for about 5 minutes. Check the seasoning, sprinkle over the fresh parsley and serve hot.

Angel Biscuits Recipe

Angel Biscuits Recipe

Ingredients:

4 cups flour
1 cup butter flavored shortening
2 cups buttermilk
1 package Fleischman’s Quick Acting Yeast (dissolved in 1/4 cup warm water)
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder (check date for freshness)

Directions:

This is kinda big recipe, but you can freeze half before cooking.

In a large mixing bowl, work shortening into flour with a pastry blender. Add all reaming ingredients, wet & dry, & stir well … A wooden spoon works best. Lightly flour your work surface & dump dough out. Roll dough around until covered with flour. Mash down & roll out to desired thickness. (They will just about double in thickness when baked.) Cut out & place in lightly greased baking pan. Place side-by-side, just touching, so sides will be soft. Brush tops lightly with melted butter & bake at 450 degrees for 10-15 min. or until tops are light brown.

Strawberry Cream Cheese Biscuits

Strawberry Cream Cheese Biscuits Recipe

Ingredients:

3 cups dry biscuit mix
2 teaspoons grated orange peel
3/4 cup orange juice
1 package (3 ounce size) cream cheese, softened
2 tablespoons strawberry preserves
Sugar, if desired

Directions:
Heat oven to 450 F. Stir biscuit mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds.Place dough on surface sprinkled with biscuit mix; roll in biscuit mix to coat. Shape into a ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in biscuit mix. Place on ungreased cookie sheet.

Stir together cream cheese and preserves. Spoon about 1 tsp cream cheese mixture onto center of each dough circle. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Serve warm.

Mayonnaise Rolls III Recipe

Mayonnaise Rolls III Recipe-'Biscuits Recipe'

Ingredients:

1 cup flour
1 1/4 teaspoon baking powder
1/4 cup mayonnaise
1/2 cup milk

Directions:
Mix all ingredients well. Drop dough on cookie sheet. Bake 400 20 minutes or till lightly browned.Note: Can use 1 cup self rising flour and omit the baking powder.

This recipe for Mayonnaise Rolls III serves/makes 6.

Amaretto Scones

Amaretto Scones-'Scones Recipe'

1/2 cup raisins
1 tablespoon Amaretto, or to taste
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup cold unsalted butter, cut into pieces
1 beaten egg
1/4 cup milk
1/4 cup, plus 2 tablespoons heavy cream
1/2 cup chopped walnuts or pecans
Confectioners’ sugar

Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped.

Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs.

In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees F for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners’ sugar.

Cheddar Cheese Scones

Cheddar Cheese Scones-'Scones Recipe'

2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
4 tablespoons butter
1 cup grated Cheddar cheese
2/3 cup milk

Sift together the flour, salt and baking powder. Mix the butter into the flour until it resembles fine bread crumbs. Blend in the cheese. Gradually add the milk, mixing it with a round bladed knife until the dough is soft and manageable. Turn the dough onto a lightly floured surface, divide into two equal portions and shape each portion into a round 3/4-inch thick. Cut each round into six triangular portions and set them on a greased baking tray; prick top with a fork. Bake the scones in the center of a preheated 425 degree F oven for 12 to 15 minutes. Cool slightly before serving.

Sweet Cherry Pecan Scones

Sweet Cherry Pecan Scones-'Scones Recipe'

2 cups dry biscuit mix
2 tablespoons granulated sugar
1/4 cup chopped pecans
1/2 cup milk
1 egg, lightly beaten
1 cup frozen dark sweet whole cherries

Glaze
1 egg
1 tablespoon water
Sugar

Preheat oven to 400 degrees F. Grease a large baking sheet or line with parchment paper; set aside.

In a mixing bowl, stir together biscuit mix, sugar and pecans. Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough.

With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet. Gently flatten each scone with the palm of your hand. Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar.

Bake scones for 12 to 15 minutes or until light gold. Serve at room temperature. Makes about 8 scones.

To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags. Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour.

Rumanian Easter Bread-Rumanian Recipe

Rumanian Easter Bread ( A Rumanian Recipe )

INGREDIENTS:

Yield: 20 servings

BREAD:

1/2 cup milk
1/4 cup water
1 egg
1/4 cup butter or margarine
3 cups bread flour
1/3 cup granulated sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast

FILLING:

3/4 cup granulated sugar
1/2 cup water
2 cups ground pecans
1 cup golden raisins
1 teaspoon finely shredded lemons, rind of
3/4 teaspoon cinnamon
1 egg, beaten
1 tablespoon milk

RECIPE:

Add the first 8 ingredients to your bread machine according to manufacturer’s directions. Select dough cycle.
When the cycle is complete, remove the dough from the machine. Punch down. Cover; let rest 10 minutes.
Meanwhile, for the filling, in a medium saucepan combine 3/4 cup sugar and 1/2 cup water; bring to a boil. Boil gently, uncovered, for 5 minutes.
Remove from the heat; stir in the pecans, raisins, lemon peel and cinnamon. Cool to room temperature. Divide the dough in half. On a floured surface, roll each half into a 10″ x 8″ rectangle. Spread each with half of the filling. Starting from a short side, roll into a spiral; seal edge and ends. Place, seam down, on a large, greased baking sheet.
Cover, let rise in a warm place 30 minutes or until nearly double in size. Combine the beaten egg and 1 tablespoon milk; brush over the loaves. Bake in a 350 degree F oven for 30 to 35 minutes or until the bread sounds hollow when tapped. If necessary, cover with foil the last 10 minutes to prevent overbrowning. Remove from baking sheets; cool.

Prawns With Lobster Sauce-Rumanian Recipe

Prawns With Lobster Sauce Rumanian Recipe

INGREDIENTS:

1 lb Prawns
1 1/2 tb Fermented black beans
1 Clove garlic; minced
1 sl Ginger root
1 sl Fresh ginger
1 ts Sugar
3 tb Oil
1/2 lb Ground pork; (NOT sausage!)
2 ts Hot bean paste
2 tb Oyster sauce
1/4 ts Salt
2/3 c Water
1 Egg
1 Scallion; chopped

RECIPE:

Shell, devein and rinse prawns. slice in half lengthwise (butterfly them).
Mash bl. bean sauce with garlic, ginger and sugar. SEt aside. Add 3 T. oil
to wok. Cook pork 2 min. til not pink. Add bl. bean mix.
Add prawns and cook 1/2 min on HOT. If you lke add tinch of HOT BEAN PASTE
(option al); Ad oyster sauce, salt and water. Bring to a boil , cover wok
and cook for ONE MINUTE. Stir in one raw egg, add scallions.
Mix a little cornstarch with water. Add to wok. Stir til gets somewhat
thick.

Beef Barbecue Recipes-Rumanian Garlic-Smothered Rib Steak with Hungarian Onions Recipe

Beef Barbecue Recipes (Rumanian Garlic-Smothered Rib Steak with Hungarian Onions Recipe)

INGREDIENTS:

5 tablespoons olive oil, plus more if needed
2 large sweet onion, cut in half and thinly sliced
8 plump garlic cloves, chopped finely, but not quite minced
1 tablespoon sweet Hungarian Paprika
2 2-inch thick rib steaks, about 2 pounds each
Kosher salt and freshly ground black pepper

RECIPE:

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add onions and sauté, stirring often and adding more oil if needed, until golden brown, about 30 minutes. Stir in paprika and set aside. Pour 2 tablespoons olive oil into a small saucepan. Add garlic and reserve.

Shortly before serving, thoroughly clean the surface of a gas or charcoal grill with a metal brush; then coat the surface evenly with a vegetable spray. Heat grill until hot. Season steaks with salt and pepper.

Grill for 8 minutes, turn and grill for 6 minutes more, or until a thermometer inserted into the middle of the side of the steak reads 125 degrees F for rare, or 135 degrees for medium. Let steaks rest for 5 to 7 minutes.

At the same time, heat garlic until oil is bubbling hot, then remove from heat. Reheat onions as well and season with salt. With slotted spoons, spread garlic, then onions, evenly over the steaks. Carve into thick slices. Serve on heated plates.

Grilled Rumanian Eggplant Puree-Rumanian Recipe

Grilled Rumanian Eggplant Puree ( A Rumanian Recipe )

INGREDIENTS:

2 eggplants
1/3 cup olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
Rustic crackers or home-made crostini

RECIPE:

Place whole eggplants directly on grill directly over medium-high heat source.

Grill for approximately 20 minutes, rotating every 5 minutes, or until all of the skin is blackened to a crisp and eggplants have popped, blown steam like a kettle, and shrunken in size by approximately 1/2.

Let cool, then remove and discard skin. Place remaining eggplant in a bowl.

Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crostini.

Rumanian hamburgers ( A Rumanian Recipe )

Rumanian hamburgers -A Rumanian Recipe

INGREDIENTS:

2 lb Ground beef (good quality)
2 Cloves garlic, crushed and minced
3 Fresh or canned green chili peppers, chopped (up to 4)
6tb Butter

RECIPE:

Put the meat in a mixing bowl 2) Crush or grate garlic very finely, chop the chili peppers. 3) Add garlic and peppers to the meat along with salt and pepper. Mix well with hands, being sure that the chili and garlic are well distributed. 4) Shape into six or eight patties. Grill or broil to desired degree of doneness, top each with a pat of butter and serve hot with toasted buns. NOTE: This mixture is also very good made into cocktail-size balls. If using fresh green chili peppers, be sure to roast them remove the skins and remove the seeds.

Let cool, then remove and discard skin. Place remaining eggplant in a bowl.

Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crostini.

Rumanian Garlic-Smothered Rib Steak with Hungarian Onions-Rumanian Recipe

Rumanian Garlic-Smothered Rib Steak with Hungarian Onions ( A Rumanian Recipe )

INGREDIENTS:

5 tablespoons olive oil, plus more if needed
2 large sweet onion, cut in half and thinly sliced
8 plump garlic cloves, chopped finely, but not quite minced
1 tablespoon sweet Hungarian Paprika
2 2-inch thick rib steaks, about 2 pounds each
Kosher salt and freshly ground black pepper

RECIPE:

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add onions and sauté, stirring often and adding more oil if needed, until golden brown, about 30 minutes. Stir in paprika and set aside. Pour 2 tablespoons olive oil into a small saucepan. Add garlic and reserve. Shortly before serving, thoroughly clean the surface of a gas or charcoal grill with a metal brush; then coat the surface evenly with a vegetable spray. Heat grill until hot. Season steaks with salt and pepper. Grill for 8 minutes, turn and grill for 6 minutes more, or until a thermometer inserted into the middle of the side of the steak reads 125 degrees F for rare, or 135 degrees for medium. Let steaks rest for 5 to 7 minutes. At the same time, heat garlic until oil is bubbling hot, then remove from heat. Reheat onions as well and season with salt. With slotted spoons, spread garlic, then onions, evenly over the steaks. Carve into thick slices. Serve on heated plates.

Romanian Ciorba soup-Rumanian Recipe

Romanian Ciorba soup ( A Rumanian Recipe )

INGREDIENTS:

6 quarts water
8 large potatoes, cubed
1 cup green beans, cut
2 large carrots, sliced thin
8 tomatoes
1 head cabbage, cut into 1 inch chunks
3 onions, chopped finely
4 large dill pickles, chopped
1 6 oz. can tomato paste
4 green peppers, chopped
2 stalks celery, sliced thinly
basil, oregano, and thyme to taste

RECIPE:
Bring water to a boil. Add potatoes, carrots, and celery. Add green beans. Blanch, peel and chop tomatoes. Add to soup. In a bowl, mix tomato paste with 1 cup of hot soup stock from pot until smooth. Add all back to pot and stir. Add cabbage. In a wok or skillet, brown onions and green peppers lightly, then add to pot. Cook until cabbage is tender- about 5 minutes. Turn off heat. Add parsley, dill pickles and herbs. Salt and pepper to taste.

Romanian Meat Loaf Carne Tocata Latava-Rumanian Recipe

Romanian Meat Loaf “Carne Tocata Latava-A Rumanian Recipe
INGREDIENTS:

1 cup white bread cubes
1/2 cup water
1 cup chopped, sauteed onions
1 1/2 pounds ground beef
1/2 pound ground pork
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground fennel
2 tablespoons minced parsley
1 clove garlic, minced
1/2 cup beef broth (condensed beef bouillon from can)
2 eggs, beaten
3 hard-cooked eggs, chopped
6 slices bacon

RECIPE:

Soak the bread cubes in the water for 5 minutes, then mash smooth. Mix together the bread, sauteed onions, beef, pork, salt, pepper, fennel, parsley, and garlic. Mix in the broth and beaten eggs, then the hard-cooked eggs. Form into a loaf.

Arrange 3 slices of bacon on the bottom of a baking dish. Put the loaf over the bacon and arrange the remaining bacon on top. Bake in a 350 degrees F. oven for 1 1/2 hours, basting occasionally with the pan drippings. Serve hot or cold. Serves 8-10.

ROMANIAN LAMB VEGETABLE CASSEROLE GHIVETCH-Rumanian recipe

ROMANIAN LAMB AND VEGETABLE CASSEROLE GHIVETCH-Rumanian recipe

INGREDIENTS:

6 lamb chops, cut 1 inch thick
1 cup olive oil
4 teaspoons salt
1 teaspoon freshly ground black pepper
2 cups diced potatoes
2 packages frozen mixed vegetables, thawed
1 1/2 cups shredded cabbage
1 green pepper, cut julienne
2 cups diced eggplant
1 cup chopped onions
2 cloves garlic, minced
2 tomatoes, chopped
1/2 pound okra, sliced
1/8 teaspoon thyme
1 bay leaf

RECIPE:

Trim the fat from the chops. Heat 2 tablespoons of the oil in a skillet and brown the chops on both sides. Sprinkle with half the salt and pepper.

Heat the remaining oil in a casserole until it bubbles. Add the potatoes, mixed vegetables, cabbage, green pepper, eggplant, onions, garlic, tomatoes, okra, thyme, bay leaf, and remaining salt and pepper. Mix lightly. Cover and bake in a 350 degrees F. oven 30 minutes. Remove cover and arrange the chops over the vegetables. Bake 45 minutes longer, basting the chops occasionally. Discard the bay leaf. Serves 6.

Romanian Pork and Potato Pudding Musaca cu Tatei-Rumanian Recipe

Romanian Pork and Potato Pudding “Musaca cu Tatei” ( A Rumanian Recipe )
INGREDIENTS:

1 slice white bread, trimmed
1/4 cup milk
1 pound boneless lean pork, ground twice
1/2 cup chopped parsley
1 cup grated onion
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter
1 pound potatoes, peeled and thinly sliced
2 eggs, beaten
1/2 cup heavy cream
1/3 cup grated Parmesan cheese

RECIPE:

Soak the bread in the milk for 5 minutes; mash smooth. Mix together the bread, pork, 2 tablespoons of the parsley, 2 tablespoons of the onion, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper.

In a buttered casserole, arrange successive layers of the potatoes and pork mixture; sprinkle the potato layer with some of the remaining pasley and onions and dot with butter. Make as many layers as possible, starting and ending with the potatoes. Cover and bake in a 350 degrees F. oven for 35 minutes.

Beat the eggs with the cream, cheese, and remaining salt and pepper. Pour over the potatoes and bake uncovered 20 minutes longer, or until the egg mixture is set and lightly browned on top. Servers 4-6.

CU NANG XAO THIT GA - STIR-FRIED CHICKEN WITH WATER CHESTNUTS

CU NANG XAO THIT GA - STIR-FRIED CHICKEN WITH WATER CHESTNUTS-Vietnamese Recipe
Ingredients

* 1/4 kg of water chestnuts, peeled, sliced 1/2 cm thick
* 3 table spoon of oil
* 3 tablespoons of finely chopped spring onions
* 200 gr of chicken fillet, sliced and marinated with 1 table spoon of soy sauce and 1 teaspoon of sugar
* 2 table spoon of soy sauce
* 2 table spoon of water
* 1 tea spoon of sugar

Method

Heat a work or large pot until it is very hot. Add the oil when it is very hot (slightly smoke), add the chicken stir- fry for 5 minutes or until cook.. Add water chestnuts and continue to stir-fry for another 2 minutes. Add the rest of the ingredients and cook for a further 2 minutes and serve at once. This can be served with rice or noodles or pasta.

VEGETABLE MOMOS

VEGETABLE MOMOS - Tibetan Recipe

For the Filling
1 pound potatoes
3 tablespoons olive oil
6 onions, chopped
12 ounces mushrooms, chopped
12 ounces grated cheese*
1 bunch fresh coriander, chopped
Pinch of paprika Salt and pepper, to taste *Consider substituting parmesan, asiago, or Sonoma dry jack for yak cheese
For the Dough
1 pound plain flour
1-3/4 to 2-1/3 cups water
For the Soup
2 tablespoons olive oil
1 onion, chopped
2 tomatoes, skinned and chopped
1 tablespoon chopped coriander
1 vegetable stock cube
1-3/4 cups boiling water
Process:
To make the filling, boil and mash the potatoes. Leave to cool. Heat the olive oil in a saucepan and cook the onions for 5 minutes until soft. Add the mushrooms, cover, and cook for 5 minutes or until soft. Leave to cool. When all the vegetables are cooled, mix with the grated cheese, chopped coriander, salt, and pepper To make the dough, mix the flour with enough water to form a smooth dough.** Roll out, but not too thinly. Cut into rounds with a 2″ pastry cutter. Taking each round, press the edges with your thumb and first two fingers, working around the circle.*** On one side of the round, place a tablespoonful of the cooled vegetable misture, then fold over and press the edges together, making sure they are well sealed. Alternatively, hold the round in one hand, and with your thumb and forefinger gather the edges into a pleat at the top and seal. Fill a small steamer with water, first boiling the rack so the dumplings do not stick.**** Bring the water to a boil. Place the momos on the steamer rack, spacing them well apart as they will expand and stick together if they are too close. Steam for 20 minutes, or until they are firm and glossy. To make the soup, heat the olive oil in a saucepan, add the onion, and cook till soft. Add the tomatoes and chopped coriander and cook for 5 minutes. Dissolve the stock cube in the boiling water and add to the pan. Bring to a boil and simmer for 15 minutes. Serve in small bowls as an accompaniment to the dumplings. “***** **I briefly knead the dough until it is smooth. *** Doing this makes the edges a little thinner than the center so that when you fold the edges together and pleat them, they’re not too thick and your momos will cook evenly. ****If you don’t have a metal steamer, a bamboo steamer sprayed with vegetable oil spray works well. Momo can also be fried on each side until they are golden brown . *****In addition to the soup, you might want to try a Kathmandu-style momo dipping mixture of soy sauce combined with a little rice vinegar and chili-garlic sauce.

Beef Momos- Tibetan Recipe

Beef Momos- Tibetan Recipe

Ingredients

* Dough 3 c All purpose flour 1 c Water Meat Filling

* 1 lb Extra lean ground beef
* 1 ea Onion; chopped 1/2 lb Daikon, spinach or cabbage, -chopped fine
* 1 Garlic clove; minced
* 1 ts Fresh ginger; grated
* 2 ea Green onion; chopped (white -and green both; no roots)
* 2 tb Fresh cilantro; chopped
* Salt

Directions

Mix flour and the water; knead and form into a ball. Let rise covered with a wet towel or plastic wrap for 30 min. Bring a large pot of water to the boil. Cut dough into 12 - 18 pieces and roll into small flat circles. Mash together all filling ingredients. Place a spoonful of filling on each dough circle, folding over and crimping to seal. Place momos in a steamer and steam on high for 30 min.Serve with a mild tomato salsa, “Tsal”, made from chopped tomatoes, cilantro, green onions and garlic, and/or Sriracha sauce and/or soy sauce.

Recipe from Jigme Topgyal, a Tibetan. In his native Tibet, these would be made with a flour ground from roasted barley called “Tsampa”. The [alternate] filling usually is made with ground chicken mashed with onions, daikon, fresh ginger, garlic and cilantro. [A] Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, ginger and garlic.

Lamb Momos-Tibetan Recipe

Lamb Momos-Tibetan Recipe

Ingredients

* Dough 2 c All-purpose flour 3/4 c Hot water Momos Filling

* 8 oz Lean ground lamb
* 1/2 Onion, finely chopped
* 1 c Chopped raw kale
* 1/2 c Cilantro, chopped
* 3 Cloves garlic, chopped
* 1 tb Chopped fresh ginger
* 1 1/2 ts Curry powder
* 1 tb Sherry, vermouth or brandy
* 2 ts Flour
* 2 ts Soy sauce
* 1/2 ts Cayenne pepper or 1/2 ts Hot chili paste Khote Filling

* 2 tb Butter
* 1 Chopped onion
* 3 Cloves garlic, chopped
* 3 Jalapeno Peppers, Sliced
* 1 ts Cumin 1
* 1/2 ts Curry powder
* 1/2 ts Dry ground ginger
* 1/2 ts Tumeric
* 1 1/2 c Raw broccoli, chopped
* 1/2 Red bell pepper, chopped
* 1 1/2 c Mashed Baking Potatoes
* 1/4 c Chopped cilantro
* 2 tb Yogurt
* Juice of 1/2 lime
* Salt and Cayenne to taste
* 1 Bunch Kale to line steamer Directions
Dough: 1. Pour hot water over flour; mix with fork. When cool enough to handle, finish mixing with your hands until dough holds together. Wrap in plastic and refrigerate until chilled through.
2. Work one piece of dough at a time; pinch off a walnut-sized chunk, shape into a ball, knead several times, then roll flat on a floured board.
3. Place dough circle in the palm of your hand; in the middle of the dough, place about 1 tbsp filling. Bring up edges and seal at top with little gathers. Leave a tiny hole at top for steam to escape during cooking.
4. Line steamer or bottom of skillet with kale leaves. Top with a layer of dumplings and steam over boiling water 15 to 20 minutes. If using a skillet use just enough water to cushion the Momos; replenish water as needed. Serve immediately, pairing Momos with soy sauce, ginger, and vinegar. May also be served with Achar.
Momos Filling: Combine all ingredients.
Khote Filling: 1. Melt butter in skillet. Add onion and garlic and cook over low heat until onion is limp. Add chiles and spices and cook a minute or two longer.
2. Add broccoli and red bell pepper. Cook until they are crisp-tender; then add mashed potatoes, cilantro, yogurt, lime, and salt and cayenne to taste.

Shamday-Tibetan Curry-Tibetan Recipes

Shamday-Tibetan Curry-Tibetan Recipes

Ingredients
1 small Onion
3 cloves of Garlic
1 small piece of Ginger
1 teaspoon of Salt
1 Tomato
2 large Potatoes
1 teaspoon of Ground Tumeric
1 small packet of Bean Thread Noodles
Lamb or Beef
1 handful of Seaweed
Sesame Oil

Directions

Soak the bean thread noodles and the seaweed in cold water and leave for 10 minutes. Peel the potatoes and cut into cubes. Dice the meat into cubes. Vegetarians can substitute tofu (bean curd) for meat. Finely chop the onion, garlic and ginger. Directions Fry the onion, garlic and ginger in a deep sauce pan. Add the tumeric, salt and sesame oil. Stir well. Add the diced meat and potatoes. Stir well. Add 1 pint of cold water and cook for 20 minutes (Gas mark 4). Once the meat and potatoes are cooked take the bean thread and cut into small pieces, rinse the seaweed, add to the curry. Cook for another 5 minutes. Lastly, season to taste and add the tomato. Serve hot with boiled rice.

Tasty Toast-Egg Sandwich-Recipe

Tasty Toast-Egg Sandwich
2 slices bread2 teaspoons relish sandwich spread or mayonnaise1 eggsalt and pepper1 leaf lettuce
Method:

Toast the bread slices till slightly brown (make sure they dont become hard) Coat the bread slices with mayonnaise.

Fry the egg adding salt and pepper.

Calories watchers can boil the egg instead of frying.

Place the egg and lettuce between the two slices and enjoy!

Honey Gorgonzolla Toast Recipe-Sandwich Recipe

Honey Gorgonzolla Toast Recipe
Ingredients :
White Bread 2 Slices
Gorgonzolla 1 Slice.
Honey 1 Tsp.
Method :
Spread honey on one bread slice.Place cheese slice on top & cut to triangles/squares.Toast under grill few minutes before everybody enjoys....

Welsh Pork Brawn Recipe

Welsh Pork Brawn Recipe
INGREDIENTS :

a pig’s head
1 lb. beef
blade mace
cloves
bunch of herbs
salt and pepper

METHOD :

Thoroughly cleanse the head and put to soak all night. Rinse well and put in a saucepan with the beef, cover with water and bring to the boil. When at boiling point, remove scum. Add a blade of mace, 3 or 4 cloves, and a bunch of herbs (?). Simmer gently for about 2-1/2 hours. Strain the stock from the meat, reserve and allow to get cold. Remove fat from the jellied stock. Turn out the tongue and skin, then cut into small pieces. Also cut all the meat from the head and the beef. Put into a bowl and add a little of the jellied stock. Add salt and pepper to your taste.

TRADITIONAL SPICED MUTTON-A Welsh Recipe

TRADITIONAL SPICED MUTTON ( A Welsh Recipe )

INGREDIENTS :

Mutton joint (leg or shoulder)
ground black pepper
powdered thyme
ground mace
fine oatmeal
mutton dripping (or other fat)
cabbage
cider

METHOD :

Bone the joint, rub it well with black pepper, a little powdered thyme, a pinch of mace and fine oatmeal - do not use salt. Wrap the whole in cabbage leaves, and cover in foil (traditionally the meat would have been thickly covered in mutton fat). Roast very slowly, allowing 20 minutes/lb of meat. Baste well at least twice during cooking and when basted add a cupful of cider to the fat in the pan. It can be eaten either hot or cold.

BRAISED MUTTON AND CAPER COBBLER ( A Welsh Recipe )

BRAISED MUTTON AND CAPER COBBLER ( A Welsh Recipe )
INGREDIENTS :

For the Stew

* 1kg (2.2lb) diced leg of mutton
* 2 celery stalks, halved
* 3 medium carrots, peeled and cut in half
* 1/2 small swede, cut into 12 chunks
* 6 shallots, peeled
* 6 small turnips, scrubbed but not peeled
* 10 whole black peppercorns
* salt
* 1 sprig rosemary
* 1 sprig thyme
* 1 litre (13/4 pints) lamb stock made with 2 good quality stock cubes

For the Cobbler top

* 350g (12oz) self raising flour
* 100g (4oz) butter, diced
* 50g (2oz) capers, chopped
* 10g (1/2 oz) parsley, chopped
* 4 spring onions, finely chopped
* 30ml (2 tbsp) plain natural yoghurt
* mixed with 70ml (5 tbsp) cold water.

METHOD :

1. Place the mutton in a large casserole or pan with the vegetables and herbs.
2. Add peppercorns and season with salt.
3. Bring to the boil and simmer gently for 1 hour.
4. To make the cobbler rub the fat and the flour together.
5. Stir in the capers, parsley, onions and pepper.
6. Add enough of the yoghurt and water mix to make a soft, pliable dough.
7. Roll dough to 2.5cm (1”) thick and cut into 12 rounds or wedges. Place on top of the mutton.
8. Bake at 200°C, Gas 6, 400°F for 20-25 minutes or until the cobbler is golden brown

MUTTON AND TURNIP PIE ( A Welsh Recipe )

MUTTON AND TURNIP PIE ( A Welsh Recipe )

INGREDIENTS :

For the Stew

* 1kg (2.2lb) neck fillet of mutton, cut into rough 2cm pieces
* Plain flour for dusting
* 2 large onions, peeled and finely chopped
* Vegetable oil for frying
* A small sprig of rosemary
* Salt & Freshly ground black pepper
* 1.5 litres (21/2 pints) chicken or lamb stock
* 425g (1lb) turnips, peeled and cut into rough 2-3 cm chunks
* 350g (12oz) puff pastry, rolled to about 1cm (1/2 cm) thick
* 1 egg, beaten

METHOD :

1. Pre-heat the oven to 200°C, Gas 6, 400°C.
2. Season the pieces of mutton and dust generously with about a tbsp or so of flour.
3. Heat the vegetable oil in a heavy-bottomed saucepan and fry the pieces of mutton and onions without colouring them too much, for 3-4 minutes.
4. Add the rosemary and stock, bring to the boil and simmer gently for about 11/2 -2 hours until the mutton is soft and tender.
5. Add the turnips. Cover with a lid and add a little boiled water if necessary. Simmer for about 15 minutes until the turnips are cooked. Remove from heat and leave to cool.
6. Meanwhile cut the pastry a little larger than the pie dish or dishes if you are making individual pies. 6 When the mutton mixture is cooled transfer it to your pie dish.
7. Brush the edges of the pastry with some egg and lay the pastry on the dish, pressing the edges onto the rim.
8. Cut a slit about 2-3cms (1”) in the centre to let the steam out or for a larger pie use a pie funnel. 9 Bake the pie for 40-45 minutes until golden.

Snowdon Pudding & Welsh Mead Sauce ( A Welsh Recipe )

Snowdon Pudding & Welsh Mead Sauce ( A Welsh Recipe )

INGREDIENTS :

Serves : 8-10

Pudding
225g beef or vegetable suet
225g fresh breadcrumbs
25g rice flour or cornflour
75g light muscovado sugar
Zest of 2 lemons
4 tablespoons lemon or orange marmalade
3 Welsh eggs
4 tablespoons raisins
Welsh butter

Welsh Mead Sauce
peel from 1/2 a lemon in 2-3 pieces
1 tablespoon Welsh clear honey
1 tablespoon Welsh butter
1 tablespoon cornflour
200ml mead
water

METHOD :

Grease a 2pt pudding basin thickly with the butter and press 1 tablespoon of the raisins onto the sides of the basin. Mix all the dry ingredients including the remaining raisins and blend with the well beaten eggs and marmalade. Carefully fill the basin with this mixture and cover. Steam for 2 hours, turn out on to a warm plate and serve with the mead sauce.

To make the mead sauce boil together the lemon peel and sugar in 150ml of water for about 15 minutes. Remove the lemon then add the butter. Mix the cornflour with a little water to make a paste and once the butter has melted whisk the cornflour mixture into the syrup. Cook for a few minutes before adding the mead. Leave the sauce to cook over a low heat for 4-5 minutes then serve with the pudding.

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