Hot Recipes

Tastiest hot recipes

admin — Mon, 25 May 2009 07:41:58 +0000

You’ve come to the right place for just the right recipe.
Enjoy the food !

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Tea Smoked Duck with Smoked Walnuts

admin — Sat, 05 Sep 2009 06:03:02 +0000

Tea Smoked Duck with Smoked Walnuts

1/4 cup soy sauce

2 tablespoons Chinese Black Tea

2 tablespoons Szechuan peppercorns — toasted and crushed

1 teaspoon five spice powder

3 cups water

1 whole duckling (4.5 lbs) — split

12 whole walnuts — unshelled

1/2 cup chinese Black Tea

1/2 cup hickory chips

1/2 cup brown sugar — packed

Chinese plum sauce Mandarin pancakes or flour tortillas 6 scallions

Mix soy sauce, 2T black tea, peppercorns, and five-spice powder with 3 cups of water.

Remove all visible fat from duck halves. Place duck in non-reactive bowl. Cover with tea mixture and add additional water if necessary to barely cover. Crack walnuts lightly, but leave in shell and add to marinade. Marinate, refrigerated for 24 hours.

Mix 1/2 cup black tea, hickory chips, and brown sugar. Put in smoker tray. Smoke-cook duck at 200F for about 2 hours or until meat thermometer registers 170F at thickest point. Add craked walnuts to the smoker 15 minutes before duck is ready.

Preheat broiler. Remove duck and walnuts. Shell walnuts. Broil duck briefly skin side up to crisp skin if desired. Slice from bone and serve with Chinese plum sauce, mandarin pancakes, whole scallions and smoked walnuts. Serve warm or at room temperature.

Truly great madness cannot be achieved without significant intelligence. — Henrik Tikkanen

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gestowe soetpatats - sweet potatoes slow-cooked in butter

admin — Sat, 05 Sep 2009 05:42:48 +0000

gestowe soetpatats - sweet potatoes slow-cooked in butter

Gestowe Soetpatats (Sweet Potatoes Slow-cooked in Butter, Brown Sugar and Cinnamon ? South Africa)

Sweet potatoes, skinned, and thick-sliced
1 cup brown sugar, divided
2 or 4 cinnamon sticks, divided
4 tablespoons butter or margarine, divided
Salt, to taste

In a heavy bottomed pot (cast iron Dutch oven) layer half the butter, sweet potato slices, sugar, salt and cinnamon sticks. Start again with the butter and do layer for layer until done. Do not add any water at all. Place the lid on the pot and put on the stove over a low heat for about 2 1/2 hours.

You can also bake this with the same results. This will keep for two days in the refrigerator.

The difference between a rich man and a poor man is this — the former eats when he pleases, and the latter when he can get it. — Sir Walter Raleigh

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black bean and bacon dip

admin — Fri, 04 Sep 2009 17:15:15 +0000

black bean and bacon dip

Black Bean and Bacon Dip (Frijoles Molidos ? Puerto Rico)

10 ounces dried black beans
3 tablespoons olive oil
1/2 cup finely minced yellow onion
3 large cloves garlic, peeled and minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon Tabasco sauce, or to taste
1/2 teaspoon salt, or to taste
3 tablespoons finely minced fresh cilantro
1/3 cup sour cream
5 bacon strips, fried and crumbled

Remove any pebbles and debris from beans; rinse under cold running water, and soak overnight.

Pour soaked black beans into a colander and rinse under cold running water. Put beans in a medium pot with enough water to cover, then bring to a boil over medium heat. Reduce heat and simmer the black beans for 1 1/2 hours, or until they are tender, adding more water, if necessary, to keep them covered. Drain beans, then pur?e them with 1 cup fresh water in a food processor fitted with the metal blade or an electric blender until smooth.

Heat olive oil in a large skillet over medium heat and saut? the minced onions and garlic until the onions are limp, about 4 minutes. Reduce heat to medium-low and add pur?ed black beans, lemon juice, Tabasco sauce and salt. Cook for 10 minutes, stirring occasionally so that the beans do not stick to the skillet. If the beans bubble too vigorously, reduce heat to low. Remove beans from the heat and let them rest for 15 minutes so that they set. At this point you can also cool the beans and store them in the refrigerator for up to 2 days.

Stir in 2 tablespoons of the cilantro, then spoon the black beans into a medium serving bowl. Top with dollops of sour cream, and then the crumbled bacon and the remaining tablespoon of cilantro.

Serves 6 to 8 as an hors doeuvre or side dish.

It is important to do what you don know how to do. It is important to see your skills as keeping you from learning what is deepest and most mysterious. If you know how to focus, unfocus. If your tendency is to make sense out of chaos, start chaos. — Carlos Castaneda

Technorati Tags: frijoles molidos recipe , puerto rican recipes , Misc

salt rising bread

admin — Fri, 04 Sep 2009 17:01:40 +0000

salt rising bread

Salt Rising Bread

2 1/2 cups potatoes, sliced
2 tablespoons cornmeal
1 1/2 tablespoons salt
1 quart boiling water
1 1/2 teaspoons granulated sugar
1 teaspoon baking soda
1 cup warm milk
1 tablespoon shortening, melted
11 cups flour

Sprinkle 1 tablespoon salt and the cornmeal over potatoes. Add boiling water and stir until salt has dissolved. Cover and keep warm from noon to the following morning.

Drain off liquid into a large bowl. Add the baking soda, 1 1/2 teaspoons sugar and 5 cups flour to the liquid. Stir until ingredients are well blended. This sponge should be the consistency of cake batter. Set mixture in a warm place, and let rise until light and full of bubbles. This requires about 1 1/2 hours.

Scald milk and cool to lukewarm. Add shortening. Add milk and remaining flour to sponge. Knead for 10 to 12 minutes and shape into loaves. Makes 3 medium-size loaves. Let rise until light - about 1 1/2 hours.

Bake at 350 degrees F for 1 hour.

Be ready when opportunity comes…Luck is the time when preparation and opportunity meet. — Roy D. Chapin, Jr.

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cheesy mexican chicken

admin — Fri, 04 Sep 2009 14:49:23 +0000

cheesy mexican chicken

Cheesy Mexican Chicken

10 to 12 chicken thighs
Salt, to taste
Pepper, to taste
Onion powder, to taste
1 large block Velveeta cheese, cubed
2 cans cream of chicken soup
1 small can green chiles
1 large bag Doritos

Place chicken in water in a large saucepan over medium heat. Add salt, pepper and onion powder. Cook chicken until it is falling off the bone.

Melt Velveeta cheese, and mix well with green chiles and soup. Crunch up bag of Doritos and set aside.

When chicken is done, remove and place in baking dish; cover with cheese mixture. Top with crushed Doritos and bake on at 400 degrees F for 15 minutes or until Doritos are just beginning to turn brown.

Ive learned that you can have everything and do everything at the same time. — Oprah Winfrey

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mexican beef enchiladas

admin — Fri, 04 Sep 2009 11:21:04 +0000

mexican beef enchiladas

Mexican Beef Enchiladas

Posted by Olga at recipegoldmine.com 5/3/02 7:21:55 pm

Meat Filling
1 pound ground chuck
1 clove garlic, finely chopped
2 teaspoons salt
1 tablespoon vinegar
1 tablespoon tequila, cognac or water
1 tablespoon chili powder
1 (1 pound) can kidney beans, undrained

Tomato Sauce
3 tablespoons salad oil
1 clove garlic, very finely chopped
1/4 cup chopped onion
2 tablespoons flour
2 (10 1/2 ounce) cans tomato puree
1 tablespoon vinegar
1 beef bouillon cube
1 cup water
2 tablespoons finely chopped canned green chiles
Dash ground cumin
1/2 teaspoon salt
Dash of pepper

Enchiladas
10 corn tortillas
1 cup grated sharp Cheddar cheese or 1 cup cubed
Monterey jack cheese

PREPARE MEAT FILLING: In medium skillet, over low heat, saute chuck with 1 clove garlic, 2 teaspoons salt, 1 tablespoon vinegar, the tequila and chili powder until chuck is browned. Stir in kidney beans.

MAKE TOMATO SAUCE: In hot oil in skillet, saute garlic and onion until golden. Remove from heat. Stir in flour until smooth; stir in tomato puree, vinegar and bouillon cube dissolved in boiling water.

Bring mixture to boiling point, stirring, over medium heat.

Add chiles, cumin, salt and pepper; simmer, uncovered and stirring occasionally, about 5 minutes.

TO ASSEMBLE ENCHILADAS: Preheat oven to 350 degrees F. Place about 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish. Pour tomato sauce over all; sprinkle with cheese. Bake 25 minutes.

Makes 10 small, 5 large servings.

NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.

Kindness is the golden key that unlocks the hearts of others. — Henry Drummond

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The Mad Hungarian recipe

admin — Fri, 04 Sep 2009 02:30:37 +0000

The Mad Hungarian recipe

Ingredients

2 shots Malibu coconut rum
root beer

Serve on the rocks.

The reasonable man adapts himself to the world the unreasonable one persists in trying to adapt the world to himself. Therefore all progress depends on the unreasonable man. — Robert Anson Heinlein

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chicken in red wine

admin — Fri, 04 Sep 2009 00:30:01 +0000

chicken in red wine

Chicken in Red Wine (Coq au Vin Rouge)

Serve over noodles or with parsleyed potatoes.

6 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 pound fresh mushrooms
1/2 pound tiny pearl onions
8 baby carrots
2 1/2 cups dry red wine
1 1/2 cups chicken broth
2 cloves garlic, minced
1 teaspoon salt
Bouquet garni
Minced parsley

Fry bacon in Dutch oven until crisp; remove bacon. Mix flour, 1 teaspoon salt and pepper. Coat chicken with flour mixture. Cook chicken in hot bacon fat over medium heat until light brown on all sides, 15 to 20 minutes. Remove chicken. Cook mushrooms, onions and carrots until light brown. Drain fat.

Return chicken to Dutch oven; crumble bacon over chicken and vegetables. Stir in wine, chicken broth, garlic, 1 teaspoon salt and bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 35 to 40 minutes.

Skim fat; remove bouquet garni. Sprinkle with parsley; serve in soup bowls.

Yields 6 to 8 servings

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Chicken Enchiladas with Tomatillo Sauce

admin — Thu, 03 Sep 2009 17:35:35 +0000

Chicken Enchiladas with Tomatillo Sauce

———————————–SAUCE———————————– 1 1/4 lb Fresh tomatillos

1 -to….

2 Jalapeno peppers

1 sm Onion; peeled and finely

-chopped 1 md Garlic clove

-peeled and minced 1 tb Vegetable oil

2 c Low-sodium chicken broth

1/4 ts Salt

———————————ENCHILADAS——————————— 2 Whole chicken breasts

-boneless and skinless 2 tb Minced onion

1/3 c Sour cream

1/4 ts Salt

1/3 c Vegetable oil

8 Corn tortillas

1 c Sharp cheddar cheese

-coarsely grated 1/2 c Crumbled asiago cheese

-or substitute additional -cheddar or jack cheese 1. TO MAKE THE SAUCE. Husk and wash the tomatillos. Bring a pan of

water to the boil, add the tomatillos and jalapeno peppers and time for 10 minutes. Drain and remove the stem ends of the peppers. Put the tomatillos, peppers, onion and garlic in a food processor and process to a coarse puree. 2. In a large pan heat the vegetable oil over medium heat. Add the

vegetable puree and simmer 2 minutes. Stir in the broth and salt; simmer 15 minutes, stirring occasionally. Set aside. 3. TO MAKE THE ENCHILADAS. Place the chicken in a large saucepan and

cover with cold water. Bring just to a boil, reduce the heat, cover and simmer until cooked through. Remove the chicken from the water and cool slightly. Shred the chicken and set aside. 4. Combine the cooled, shredded chicken with the minced onion, sour

cream, and salt. Stir in 1/4 cup of the tomatillo sauce. Set aside. 5. In a 9- to 10-inch frying pan heat the oil over medium-high heat.

Put 1 tortilla at a time in the hot oil and fry about 30 seconds on each side. Drain on paper towels. Cool slightly. 6. Spread a little of the sauce in a 9- by 13-inch baking dish. Spoon

some of the filling down the center of each tortilla and roll. Place in the baking dish; it will be a tight fit. Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses. 7. Bake in a preheated 350-degree oven 25 minutes. Cool 5 minutes

before serving.

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raspberry cheesecake cookie pizza

admin — Thu, 03 Sep 2009 16:52:00 +0000

raspberry cheesecake cookie pizza

Raspberry Cheesecake Cookie Pizza

3/4 cup butter or margarine
3/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
8 ounces cream cheese, softened
1 egg
1 tablespoon granulated sugar
1/3 cup seedless raspberry preserves
1/4 cup sliced almonds, toasted

Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat until combined. Beat in egg yolk and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake in a 350 degree F oven about 25 minutes or until golden.

Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar until smooth. Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator.

Makes 12 to 16 servings.

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chicken noodle soup

admin — Thu, 03 Sep 2009 10:38:56 +0000

chicken noodle soup

Chicken Noodle Soup

3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles

Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours).

Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook for 8 to 10 minutes.

A good man often appears gauche simply because he does not take advantage of the myriad mean little chances of making himself look stylish. Preferring truth to form, he is not constantly at work upon the faade of his appearance. — Jean Iris Murdoch

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Spicy Meat Pies with Yogurt Sauce

admin — Thu, 03 Sep 2009 08:18:32 +0000

Spicy Meat Pies with Yogurt Sauce

———————————–SAUCE———————————– 1 c Plain yogurt

1/2 ts Dried mint leaves

1/4 ts Salt

———————————-FILLING———————————- 1/2 lb Ground lamb or beef

1/2 c Chopped onion

1/4 c Shredded carrot

2 tb Pine nuts or slivered

-almonds 2 tb Chopped fresh parsley

1/2 ts Dried mint leaves

1/4 ts Dried oregano leaves

1/4 ts Salt

1/8 ts Pepper

1 ts Grated lemon peel

1 tb Lemon juice

1 Garlic clove, minced

———————————-BISCUITS———————————- 1 Can Pillsbury Grands!

-Refrigerated Buttermilk -or Flaky Biscuits 1 ts Sesame seed

In small bowl, combine all sauce ingredients. Let stand while making meat pies. Heat oven to 375 degrees. In large skillet over medium heat, cook lamb and onion until meat is no longer pink and onion is tender, stirring occasionally; drain. Add remaining filling ingredients; cook and stir for one minute. Remove from heat. Separate dough into 8 biscuits. Press or roll each biscuit into 5 inch circle. Place scant 1/4 c filling in center of each biscuit. Fold dough over filling to form half circle. Press edges together, seal with fork. Place on ungreased cookie sheet. Sprinkle tops with sesame seeds; lightly press into biscuits. Bake for 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot meat pies with sauce. (1 cup sauce)

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oatmeal pie

admin — Thu, 03 Sep 2009 03:08:58 +0000

oatmeal pie

Oatmeal Pie

1 1/2 cups milk
3 tablespoons melted margarine
1 1/3 cups dark brown sugar
3 eggs, lightly beaten
2/3 cup rolled oats
2/3 cup coconut
1 (9 or 10-inch) unbaked pie shell

Preheat oven to 425 degrees F.

Combine all ingredients. Mix thoroughly. Pour in shell. Sprinkle with additional coconut. Bake 10 minutes. Reduce heat to 350 degrees F and bake for 30 minutes or until knife inserted in middle comes out clean.

The moment of victory is much too short to live for that and nothing else. — Martina Navratilova

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Polo Loco Marinade

admin — Thu, 03 Sep 2009 02:40:42 +0000

Polo Loco Marinade

1 Lemon; squeezed

1 Lime; squeezed.

Cilantro 1/4 c Orange juice

Mexican spice seasoning ;to pour over raw chicken and let soak for up to 4 hours and grill on the bbq.. also you can add tequilla and its wonderful.

We all have the extraordinary coded within us, waiting to be released. — Jean Houston

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Saffron Kulfi Pops

admin — Thu, 03 Sep 2009 02:28:07 +0000

Saffron Kulfi Pops

1 1/2 qt Whole milk

1/3 c Sugar

1/16 ts Powdered saffron

-OR 1/8 ts Saffron threads

1 tb Boiling water

8 Paper cups

-OR Cooking parchment -OR Waxed paper 8 Ice cream sticks (opt)

In a 6-8 quart pan over high heat, stir milk and sugar until simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often; slide pan partially off heat if milk threaten to boil over. Let cool; to speed cooling, set pan in ice water. Place saffron in a small bowl. Add boiling water, stir, and let stand for 5 minutes. Break up threads with a small spoon. Scrape mixture into warm reduced milk mixture. Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2″ squares. Fold each piece in half to make a triangle. With long edge toward you, bring 1 of the 45 angles to the top of the triangle, then roll toward other angle. To close hole at bottom, starting from the top, press 1 inside sheet to tyhe opposite side. Tape the cone in a few places to hold it together. Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan. Divide milk mixture among cups or cones. Freeze until kulfi is thick but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into each container. Freeze until firm, about 2 hours longer. To eat, peel off paper. To store, seal kjulfi (still in cups or cones) in a parge plastic bag; freeze for up to 2 weeks. Per serving: 143 calories; 6 grams protein; 6.1 grams fat; (3.8 grams saturated fat); 17 grams carbohydrates; 90 milligrams sodium; 26 milligrams cholesterol.

Unique among the nations, America recognized the source of our character as being godly and eternal, not being civic and temporal. And because we have understood that our source is eternal, America has been different. We have no king but Jesus. — John Ashcroft

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old-fashioned filled cookies

admin — Wed, 02 Sep 2009 19:05:19 +0000

old-fashioned filled cookies

Old-Fashioned Filled Cookies

1 teaspoon baking soda
7 tablespoons milk
2 eggs
2 cups brown sugar
1 cup soft margarine
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
Canned pie filling

Dissolve baking soda in milk. Mix with eggs, brown sugar, margarine and vanilla extract. Mix in flour or enough to make a soft dough. Roll out dough about 3/8-inch thick, and cut with a round cookie cutter. Place on ungreased cookie sheet and place a teaspoon of filling on each cookie. Place another round of dough on top, then seal the edges. Bake at 350 degrees F until lightly browned. These cookies freeze well, and they are very moist.

The easiest way for your children to learn about money is for you not to have any. — Katharine Whitehorn

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guanajuato flan

admin — Wed, 02 Sep 2009 18:31:35 +0000

guanajuato flan

Guanajuato Flan

Source: Hotel Santa Fe, Guanajuato, Mexico

Caramel
3/4 cup granulated sugar
1/4 cup brown sugar

In heavy saucepan, bring sugars to a boil over medium-high heat. If crystals form on the sides of the pan, cover the pan for 30 seconds or as long as 5 minutes, so steam rinses off the sides.

When the sugar begins to darken, swirl the pan to even the color. When sugar is the color of iced tea, immediately pour it into a tube pan, casserole or shallow, rounded bowl. Using pot holders, swirl to coat the dish or pan; set aside to harden.

Flan
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) can evaporated milk
1 1/2 cups half-and -alf or 3/4 cup milk
and 3/4 cup cream
5 eggs
1 tablespoon vanilla extract

Place rack in lower third of the oven and set temperature to 300 degrees F. Have a large roasting pan ready for a water bath.

Empty the milks into a large mixing bowl. Beat in eggs, one at a time. Add vanilla extract. When the mixture is somewhat frothy, pour it into the prepared pan over the hardened caramel. Cover the flan with buttered aluminum foil. Place it in the roasting pan and set in the oven. Fill with very hot tap water to within 1 inch of the top of the flan. Bake 1 hour and 30 minutes. A knife inserted in the center should come out clean. If not, continue baking another 5 to 10 minutes, checking with the knife for doneness.

Remove from water bath. Cool 5 minutes.

Carefully invert flan onto a large, round platter with a rim. The liquefied caramel will fall out with the flan and pool all around it. Serve by the wedge, warm or cold.

It is in the ordinary duties and labors of life that the Christian can and should develop his spiritual union with God. — Thomas Merton

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Chicken and Coconut Milk Soup (Gaeng Com Yam Gai)

admin — Wed, 02 Sep 2009 12:08:20 +0000

Chicken and Coconut Milk Soup (Gaeng Com Yam Gai)

5 c “Thin” coconut milk

1 sm Chicken, sectioned and cut

-into bite-sized pieces -(bone-in) 3 Stalks lemon grass, bruised

-and cut into 1″ lengths 2 ts Laos powder (Ka)

3 Green onions, finely chopped

2 tb Coriander leaves, chipped

4 To 6 fresh Serrano

-chillies, seeded and -chopped Juice of 2 limes 3 tb Fish sauce (Nam Pla)

Heres another classic “Tom Yam” type chicken soup. The “Laos” powder is dried galangal, powdered. Unlike ginger, dried galangal seems to retain most of its character. If you use canned coconut milk, the “Thin” milk is the more watery liquid in the can. The thick condensed stuff is coconut “cream” (not to be confused with the syrupy sweet coconut cream used for Pina Coladas). If you shake the can up and combine the two, you have thick coconut milk. A lovely lemony, creamy soup, Dom Yam Gai calls for chicken pieces cut through the bone with a heavy cleaver, Chinese style. If you find gnawing on chicken pieces and delicately trying to remove the bone, vainly searching for a place to deposit it, inhibiting your dinner conversation, you may debone the bird and substitute chicken pieces. In either case, use both dark and light meats for color and nutrition. [Although if you
e talking at the table, ya got no reason to be eating a dish this good! S.C. ;-} ] In a saucepan, bring the “Thin” coconut milk to a boil. Add the chicken pieces, lemon grass and Laos powder. Reduce heat and simmer until the chicken is tender, about 15 minutes. Do not cover as this will tend to curdle coconut milk. When the chicken is tender, add the green onions, coriander leaves and chillies. Bring the heat up just below boiling. Remove the pan from heat, stir in lime juice, fish sauce and serve. NOTE: Beef cut into thin strips or firm white fish pieces may be substituted for chicken. From “The Original Thai Cookbook” by Jennifer Brennan, GD/Perigee, published by Putnam. 1981. Posted by Stephen Ceideburg; February 6 1991.

Prayer indeed is good, but while calling on the gods a man should himself lend a hand. — Hippocrates

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mole sauce

admin — Wed, 02 Sep 2009 06:10:26 +0000

mole sauce

Mole Sauce

This sauce is Oaxacan-style.

12 ounces whole dried anchos and pasilla chiles
1 to 2 chiles de ?rbol or dried chipotles
Water
6 tablespoons sesame seeds
1 teaspoon anise seeds
1/2 teaspoon cumin seeds
4 tablespoons peanut oil or lard
3/4 cup pecans or walnuts, chopped
6 garlic cloves, unpeeled
6 whole Italian plum tomatoes
4 cups chicken stock
1 medium onion, chopped
1 day-old corn tortilla, quartered
2 ounces unsweetened chocolate
1 1/2 ounces Ibarra? Mexican chocolate
1 teaspoon ground canela (cinnamon)
1/2 teaspoon salt
6 whole cloves

Break stems off chiles and remove seeds. Rinse chiles. Toast chiles until fragrant in a heavy skillet, turning them frequently. Transfer chiles to a large saucepan and cover with water. Simmer over medium heat for about 30 minutes until softened.

While the chiles simmer, toast sesame seeds over medium heat in the skillet. Don let them burn. Spoon the seeds into a blender. Toast the anise and cumin seeds in the skillet until fragrant and add them to the blender. Pour 1 tablespoon of the oil into the warm skillet and stir in the nuts. Saut? until lightly colored and fragrant. Add the nuts to the blender.

Wipe out the skillet and increase heat to medium-high. Scatter the garlic cloves in the skillet, turning the cloves occasionally so that they soften and darken on all sides. Remove and set aside until cool enough to handle. Add tomatoes to the skillet, turning occasionally as they soften and darken. The skins will split a bit during the process. Remove the tomatoes and set them aside until cool enough to handle. Remove the skins from the garlic and tomatoes and add both to the blender.

Pour 1 cup of the stock into the blender. Pur?e the mixture for 2 minutes. The sauce will become smooth but a little grainy. Pour the sauce into a large bowl.

Drain chiles lightly from their cooking liquid, reserving 1 cup of the liquid. Place the chiles and about 1/2 cup of the reserved liquid in the blender and pur?e. Pour the chiles into the bowl with the tomato sauce. Add 1 more cup of stock to the blender with the remaining sauce ingredients and pur?e for 2 minutes. This mixture, too, will become smooth but a little grainy. Pour it into the bowl and stir together.

Wipe out any tomato residue from the skillet and add the remaining oil. Warm the oil over medium heat. Spoon in the sauce and fry it for about 10 minutes, stirring up from the bottom constantly. Mix in the remaining stock and reserved chile cooking liquid, reduce the heat to low, and simmer for 30 minutes.

Divide sauce into two containers, as 1/2 will be enough for any recipe that serves 6 to 8. The sauce can be made ahead and refrigerated for 1 or 2 days, or frozen for several months.

Mole Enchiladas (Serves 6)
Have 12 corn tortillas ready. Add 3 cups shredded (deshebrada) turkey or chicken to 1/2 of the above sauce. Simmer together for 15 minutes.

Heat 1 inch of oil in a skillet until the oil ripples. With tongs, dunk a tortilla in the oil long enough for it to go limp. Repeat with the remaining tortillas and drain them.

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.

Dip a tortilla into the sauce. Top it with about 1/3 cup of turkey drained from the sauce with a slotted spoon, and a couple teaspoons each of diced onion and grated Monterey Jack cheese. Roll up the tortilla snug but not tight. Transfer the enchilada to the baking dish, seam side down. Repeat with the remaining tortillas and filling. Top the enchiladas with a little more diced onion and pour the remaining sauce evenly over them. Scatter more Monterey Jack cheese over the sauce.

Bake for 15 to 18 minutes, until the enchiladas are heated through and the sauce is bubbly. Serve immediately with spoonsful of crema drizzled over and a sprinkling of cilantro and toasted sesame seeds.

Chicken in Mole Sauce
Heat 1/2 of the above Mole Sauce to boiling in a large skillet. Reduce the heat to simmer. Place 8 boneless chicken breast halves, skin side up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and serve with Mole Sauce. Garnish with crema and a sprinkling of cilantro.

If you prefer, you can brown the chicken breast halves in vegetable oil before proceeding with the above instructions. The simmering time will be cut to about 40 to 45 minutes.

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Spicy Sesame Beef Stir-Fry

admin — Tue, 01 Sep 2009 20:21:09 +0000

Spicy Sesame Beef Stir-Fry

1/2 lb Tender boneless beef, such

- as sirloin, cut crosswise - into scant 1/4 inch slices 1 1/2 tb Sesame seeds

1 lg Broccoli stalk

1/2 Yellow bellpepper, thinly sl

1/2 c Canned beef broth

2 tb Soy sauce

1 tb Ginger, peeled, minced

1 lg Garlic clove

1 ts Cornstarch

1/4 ts Dried crushed red pepper

3 tb Vegetable oil

Combine beef strips with 1-1/2 tablespoons sesame seeds in small bowl. Toss to coat well. Cut florets off broccoli stalk. Peel stalk and thinly slice crosswise. Combine broccoli florets and stalk with yellow pepper in medium bowl. Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red pepper in small bowl until cornstarch dissolves. Heat 1-1/2 tablespoons oil in wok or heavy large skillet over high heat. Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon, transfer beef to plate. Heat remaining 1-1/2 tablespoons oil in wok. Add broccoli and peppers and cover wok. Add beef and accumulated juices from plate. Simmer until sauce thickens, stirring occasionally, about 1 minute. Transfer beef mixture to platter. Sprinkle with toasted sesame seeds if desired and serve. SOURCE: January 1992, Bon Appetit. Shared by Cate Vanicek

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cilantro chicken

admin — Tue, 01 Sep 2009 18:33:18 +0000

cilantro chicken

Cilantro Chicken

1 chicken, cut up
1 teaspoon oregano
1 tablespoon garlic salt
1 teaspoon black pepper
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
1 medium onion, chopped
Paprika
Cilantro Sauce

Marinate chicken in mixture of oregano, garlic salt, pepper and vinegar. Heat oil in skillet, add onion, and season to taste with paprika. Cook until onion is tender and golden. Add Cilantro Sauce and cook for 2 minutes.

Add chicken pieces and water to cover and cook until chicken is tender, about 45 to 55 minutes.

Cilantro Sauce
1 bunch cilantro, leaves only
1 medium onion, quartered
2 medium tomatoes, quartered
1 green bell pepper, seeded and chopped
1 yellow chile, seeded

Combine all ingredients in a blender container and blend until smooth.

I can think of no better way of redeeming this tragic world today than love and laughter. Too many of the young have forgotten how to laugh, and too many of the elders have forgotten how to love. Would not our lives be lightened if only we could all learn to laugh more easily at ourselves and to love one another — Theodore Hesburgh

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salsa negro

admin — Tue, 01 Sep 2009 16:45:38 +0000

salsa negro

Salsa Negro

1 (15 ounce) can black beans, drained
2 tablespoons chopped red onion
3/4 cup chopped tomato
Juice of 1 Mexican lime
1 tablespoon chopped green chiles
1 teaspoon granulated sugar
Salt and pepper, to taste

Combine ingredients. Chill before serving.

Makes about 2 1/2 cups.

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mango-marinated beef kabobs

admin — Tue, 01 Sep 2009 14:25:09 +0000

mango-marinated beef kabobs

Mango-Marinated Beef Kabobs

1 small ripe mango
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 tablespoon curry powder
2 tablespoons vinegar
1/2 teaspoon salt
6 drops red pepper sauce
1 pound beef boneless sirloin steak, cut into 1 1/2-inch cubes
2 large firm bananas, each cut into 6 pieces
12 (1 1/2-inch) cubes fresh pineapple

Pare and remove seed from mango; place mango in blender container. Cover and blend on low speed until smooth, about 30 seconds.

Cook and stir onion and garlic in oil until onion is tender. Mix onion mixture, mango, brown sugar, curry powder, vinegar, salt and pepper sauce in a non-reactive bowl. Stir in beef. Cover and refrigerate at least 24 hours.

Remove beef from marinade; reserve marinade. Alternate beef, banana and pineapple pieces on each of four 14-inch metal skewers. Brush marinade over all sides of fruit. Set oven to broil or 550 degrees F. Broil kabobs with tops about 4 inches from heat for 7 to 8 minutes. Turn; brush with marinade. Broil until beef is of medium doneness and fruit is brown, 7 to 8 minutes longer. Heat remaining marinade to boiling. Serve kabobs with marinade and hot cooked rice, if desired.

Yields 4 servings.

A resurrection waits in the future of all people, whether saved or lost, kingdom saints or the Body of Christ. Marvel not at this for the hour is coming, in which all that are in the graves shall hear His voice, and come forth they that have done good, unto the resurrection of life and they that have done evil, unto the resurrection of damnation (Jn. 528, 29). — Vernon Schutz

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Sweet Onion Fajitas

admin — Tue, 01 Sep 2009 13:12:44 +0000

Sweet Onion Fajitas

1 lb Sweet onions, finely chopped

3/4 lb New potatoes, finely chopped

4 Plum tomatoes, finely

-chopped 6 oz Carrots, finely chopped

1 Clove garlic, minced

1 Jalepeno, minced

1/2 c Dry white or red wine

4 lg Flour tortillas

Freshly ground black pepper -to taste 2 tb Minced cilantro

2 oz Grated Monterey Jack of

-Muenster cheese 8 ts Non-fat plain yogurt

Combine first seven ingredients in a heavy skillet. Bring to boil; reduce heat and simmer, covered, about 15 minutes, until vegetables are tender. Season with pepper and stir in cilantro. Heat tortillas in oven. Spoon vegetable mixture onto center of each tortilla. Top each with cheese and yogurt. Roll up and serve. Source: Rock Springs Sweet Onion Festival Cook Book 1992

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bayou lacombe soft shell crab po-boy

admin — Tue, 01 Sep 2009 08:56:07 +0000

bayou lacombe soft shell crab po-boy

Bayou Lacombe Soft Shell Crab Po-Boy

Source: Bayou Lacombe Crab Festival - Louisiana Cookbook

Soft shell crabs
Lettuce
Peanut oil
All-purpose flour
Cayenne pepper
Salt and pepper to taste
Po-boy bread or French bread
Mayonnaise

Clean soft shell crabs. Mix flour, salt and peppers. Powder crabs with flour mixture and fry in peanut oil until golden. Drain crabs on paper towels. Make po-boy with crabs and mayonnaise.

To maintain a joyful family requires much from both the parents and the children. Each member of the family has to become, in a special way, the servant of the others. — Pope John Paul II

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Variety Spice Muffins

admin — Tue, 01 Sep 2009 02:05:48 +0000

Variety Spice Muffins

2 1/2 c Buttermilk baking mix (??)

1/2 c Sugar

1 ts Cinnamon

1/2 ts Cloves

1/2 ts Nutmeg

1/2 c Applesauce

1 sm Can undiluted evaporated

-milk 2 tb Oil

1 Egg, beaten

Using baby food eliminates the need to puree Combine baking mix, sugar, cinnamon, cloves, and nutmeg in medium bowl;mix well. Beat together applesauce, evaporated milk, oil, and egg. Add liquid mixture to dry mixture. Stir just until dry ingredients are moistened. Fill 12 buttered muffin cups 2/3 full of batter. Bake in hot oven (400F) 15-20 minutes. Cool slightly; remove from pan. Makes 12 muffins. TOPPING: Mix 1/4 cup sugar and 1/4 tsp cinnamon. Dip tops of muffins in 2 tbsp melted butter, then roll tops in cinnamon sugar mixture. ** You may substitute one fo the following for the applesauce: 4-1/2 oz jar strained plums, apricots with tapioca, strained pears, or strained squash. Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens.

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chicken paprika with dumplings - csirke paprikas

admin — Mon, 31 Aug 2009 17:35:28 +0000

chicken paprika with dumplings - csirke paprikas

Chicken Paprika with Dumplings (Csirke Paprikas ? Hungary)

2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 medium onions, chopped
1 clove garlic, chopped
1 medium tomato, chopped
1/2 cup water
1/2 teaspoon instant chicken bouillon
2 tablespoons sweet Hungarian paprika
1 teaspoon salt
1/4 teaspoon pepper
1 medium green bell pepper, cut into 1/2-inch strips
Dumplings
1 cup dairy sour cream

Heat oil skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Cook and stir onions and garlic in oil until onions are tender; drain fat from skillet. Stir in tomato, water, bouillon, paprika, salt and pepper; loosen brown particles from bottom of skillet. Add chicken. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Add green pepper; cover and cook until thickest pieces of chicken are done, 10 to 15 minutes Longer. Prepare Dumplings.

Remove chicken to heated platter; keep warm. Skim fat from skillet. Stir sour cream into liquid in skillet; add Dumplings. Heat just until hot. Serve chicken with Dumplings and sour cream sauce. Yields 6 to 8 servings.

Dumplings
8 cups water
1 teaspoon salt
3 eggs, well beaten
1/2 cup water
2 cups all-purpose flour
2 teaspoons salt

Heat 8 cups water and 1 teaspoon salt to boiling in Dutch oven. Mix eggs, 1/2 cup water, flour and 2 teaspoons salt; drop dough by teaspoonsful into boiling water. Cook uncovered, stirring occasionally, for 10 minutes; drain. The dumplings will be chewy.

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Spicy Applesauce Brownies

admin — Sun, 30 Aug 2009 23:13:37 +0000

Spicy Applesauce Brownies

1/2 c Shortening

1 1/4 c Granulated Sugar

2 ea Eggs; Large

1/2 c Applesauce

2 oz Unsweetened Chocolate; *

1 t Vanilla

1 c Flour; Unbleached

1 t Baking Powder

1/2 t Salt

1/2 t Cinnamon; Ground

1/2 c Walnuts; Chopped

———————————–GLAZE———————————– 3/4 c Powdered Sugar; Sifted

1/8 t Cinnamon; Ground

1 x Milk

* Chocolate should be melted and cooled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cream shortening and granulated sugar; beat in eggs. Blend in applesauce, chocolate, and vanilla. Stir together flour, baking powder, salt and 1/2 t cinnamon; stir into creamed mixture. Mix in chopped walnuts. Spread in greased 13 X 9 X 2-inch baking pan. Bake at 350 degrees F for 25 minutes. Combine powdered sugar, 1/8 t cinnamon, and enough milk ( about 4 t) til of drizzling consistency. Drizzle over slightly warm brownies. Cool; cut into bars. Makes 36 brownies.

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mardi gras doughnuts

admin — Sun, 30 Aug 2009 12:06:19 +0000

mardi gras doughnuts

Mardi Gras Doughnuts

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 cup milk
2 eggs
1 pinch salt
1 teaspoon pure vanilla extract
Oil for deep frying
Confectioners sugar

Mix the flour, sugar and baking powder together in a bowl. Make a well in the middle and add the milk, eggs, salt and vanilla extract. Beat these together and gradually work on the flour. Roll out on a floured board to about 1/4 inch or a little thinner if preferred. Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the center of each. Fry in deep oil until golden brown. Sprinkle with confectioners sugar. These will be firmer than regular doughnuts.

Yield: approximately 18 to 20

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mexican pecan pie

admin — Sun, 30 Aug 2009 05:59:13 +0000

mexican pecan pie

Mexican Pecan Pie

7 tablespoons butter, divided
5 tablespoons brown sugar, packed
1/2 teaspoon vanilla extract
3 eggs, separated
5 tablespoons granulated sugar
2/3 cup finely ground pecans
1/4 cup all-purpose flour
1/4 cup honey
Whipped cream
Cinnamon

Cream 6 tablespoons butter and brown sugar until fluffy. Add vanilla extract and beat in egg yolks until creamy.

In a separate bowl, with very clean beaters, beat egg whites until soft peaks form. Add granulated sugar, 1 tablespoon at a time, continuing to beat. Fold 1/3 of the egg whites into the yolk mixture. Add this to the remaining whites and fold in. Mix nuts with flour and fold into egg mixture. Pour evenly into a buttered 8 inch pie plate. Smooth the top. Bake at 350 degrees F until it tests done with a knife inserted near the middle, about 25 to 30 minutes. Cool on a rack for 10 minutes. Turn out of pan onto rack.

Combine remaining 1 tablespoon butter and honey. Bring to a bubbling boil. Cool slightly and pour over pie while it is still warm.

To serve, cut into wedges and top with whipped cream and a light dusting of cinnamon.

Change everything except your loves. — Francois Marie Arouet Voltaire

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Arroz Blanco

admin — Sun, 30 Aug 2009 02:11:00 +0000

Arroz Blanco

Jim Vorheis 1 1/2 c Unconverted long-grain rice

1/3 c Safflower oil, melted

-chicken fat, or melted lard 3 tb Finely chopped white onion

1 Garlic clove, peeled and

-finely chopped 3 1/2 c Light chicken broth,

-approximately 1 c Fresh corn kernels or 1/3

-cup carrot rounds Plus 1/2 cup fresh peas -(optional) 1 Parsley sprig

2 Whole chilies serranos

Sea salt to taste White Rice Put the rice into a bowl and cover with very hot water. Stir once and leave to soak for 10 minutes. Drain, rinse in cold water, and drain again. Heat the oil in a heavy pan. Give the rice a final shake and stir into the fat. Fry over medium heat for about 5 minutes, stirring almost continuously. Add the onion and garlic and continue frying until the rice is just turning a pale gold and the onion is transparent - about 3 to 5 minutes longer. Pour in the broth and, if used, the vegetables and parsley or fresh chilies, add salt to taste, stir once again for the last time, and cook over fairly high heat, uncovered, until all the broth has been absorbed and air holes appear in the surface. Cover the surface of the rice with a towel and lid and continue cooking over very low heat for 5 minutes more. Remove from the heat and set aside in a warm place for the rice to absorb the rest of the moisture in the steam and swell - about 15 minutes. Dig gently to the bottom and test a grain of rice. If it is still damp, cook for a few minutes longer. If the top grains are not quite soft, then sprinkle with a little more hot broth, cover, and cook for a few minutes longer. Before serving, turn the rice over from the bottom so that the flavored juices will be distributed evenly. The Art of Mexican Cooking From the collection of Jim Vorheis

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ceviche santa cruz

admin — Sat, 29 Aug 2009 17:21:15 +0000

ceviche santa cruz

Ceviche Santa Cruz

The acid in the lemon juice will "cook" the fish. It can be served as a dip with tortilla chips or spooned into sorbet glasses and served as a first course before a formal dinner.

1 pound red snapper, diced
3/4 cup lemon juice
3 scallions, finely diced
1 jalape?o pepper, finely diced
2 tomatoes, peeled and chopped
1 tablespoon minced cilantro
4 tablespoons olive oil
2 tablespoons dry white wine
1 avocado, peeled and chopped

Place fish in a glass dish with lemon juice. Cover and refrigerate overnight, turning once or twice.

Three to four hours before serving, add scallions, jalape?o, tomatoes, cilantro, olive oil and wine to the marinating fish. Chill well.

Just before serving, gently fold in avocado.

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danish-style potatoes

admin — Sat, 29 Aug 2009 10:21:49 +0000

danish-style potatoes

Kartofler (Danish-Style Potatoes)

6 large potatoes
1/2 cup butter
1 large onion, sliced
1 tablespoon granulated sugar
1 tablespoon vinegar
1 teaspoon salt
Dash of white pepper

Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.

Melt butter in frying pan. Add onions and saut? for 5 minutes, stirring occasionally. Add potatoes. Saut? for 5 minutes, turning potatoes to brown both sides.

Add remaining ingredients. Cook for 5 minutes longer.

Yields 12 servings.

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latvian gingerbread

admin — Fri, 28 Aug 2009 20:49:05 +0000

latvian gingerbread

Latvian Gingerbread

1/3 cup molasses
1 cup brown sugar
3 tablespoons lard (it must be lard)
1/2 cup butter
1/3 cup honey
2 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 teaspoon coriander
2 eggs, slightly beaten
2 1/4 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder

Combine molasses, brown sugar, lard, butter and honey in a pot, heat until everything is melted together, but DO NOT SCORCH. If you do, the gingerbread won hold together. Add the 2 1/2 coups flour and spices to the mixture. Let the mixture cool a bit. Add eggs, then let the mixture cool completely. Add the 2 1/4 cups flour (a little bit more if the dough is sticky when kneading), baking soda and baking powder. Knead until smooth and not sticky. Refrigerate overnight.

Preheat the oven to 400 degrees F.

Roll the dough out quite thin and press gingerbread shapes. Bake until just golden and lightly brown underneath, about 3 to 5 minutes, depending on your oven. Let cool, then remove from pan.

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sauerkraut

admin — Fri, 28 Aug 2009 02:45:37 +0000

sauerkraut

Sauerkraut

5 pounds shredded cabbage
2 tablespoons salt

Pack cabbage into a stone jar or crock, working in salt until juicy. Add water to bring juice to the top. Cover with a white cloth and weight down with a plate. Wash the cloth each day and remove the scum. In three weeks, cold pack in jars for 30 minutes. Leave 1 1/2 inches of space at the top of each jar.

Let us make one point, that we meet each other with a smile, when it is difficult to smile. Smile at each other, make time for each other in your family. — Mother Theresa

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Venison Sauces

admin — Thu, 27 Aug 2009 20:15:40 +0000

Venison Sauces

1/4 lb Sugar

1/2 pt Champagne vinegar

Sweet Sauce: 6 oz White or red currant jelly

6 oz White or red wine

Sharp Sauce: Sharp Sauce:–A quarter-pound of the best loaf-sugar, or white candy-sugar, dissolved in a half-pint of Champagne vinegar, and carefully skimmed. Sweet Sauce:–Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color; or serve jelly unmelted in a small sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes. Gravy for Venison:–Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire till it is browned, then stew it slowly. Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle. From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett

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danish pickled cucumbers

admin — Thu, 27 Aug 2009 18:13:15 +0000

danish pickled cucumbers

Danish Pickled Cucumbers (Syltede Agurker)

2 medium cucumbers, thinly sliced
1/3 cup cider vinegar
1/3 cup water
2 tablespoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Minced dill weed or parsley

Place cucumbers in non-reactive bowl. Mix vinegar, water, sugar, salt and pepper; pour over cucumbers. Cover and refrigerate, stirring occasionally, at least 3 hours. Drain; sprinkle with dill weed.

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pork with bitter orange and garlic (cochiniti pibil)

admin — Thu, 27 Aug 2009 18:09:51 +0000

pork with bitter orange and garlic (cochiniti pibil)

Pork with Bitter Orange and Garlic (Cochiniti Pibil)

This tasty dish is from Cancun, Mexico. The original dish as served by Yucatec, a regional restaurant, involved 1/2-inch slices of pork from the leg, but you can use the marinade on any cut desired. If you do not use bitter oranges, eliminate the sugar.

3 tablespoons (50 mL) oil
6 tablespoons (100 mL) juice from a bitter orange such as Seville
4 cloves garlic, minced
Salt and freshly ground black pepper to taste
2 pounds (900 g) boneless pork cut 1/2-inch thick
1 large red onion
1 bitter orange
1 teaspoon (5 mL) granulated sugar

Combine the oil, juice and garlic in a large non-metallic dish. Season to taste with salt and pepper. Add the pork meat, toss well to make sure it is completely coated with marinade, and refrigerate for one hour.

Preheat a barbecue (preferably one with real charcoal) to medium-low.

Peel the onion and cut it into 1/2-inch thick slices. Brush the slices with a little of the pork marinade, and grill the onions about eight minutes a side.

When the onions are half done, spread the pork slices on the grill as well, brushing them with marinade. They will only need about four minutes per side.

Slice the bitter orange into 1/2-inch thick slices, leaving the peel on. Sprinkle with a little sugar.

When the pork is done on one side and you turn it, arrange the orange slices on the grill and cook them, turning once, until just beginning to caramelize on the outside.

If youve timed it right, everything is ready at the same moment. Serve the slices of pork topped with the grilled onions and orange slices. Serve at once.

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Duchess Potato Puff

admin — Thu, 27 Aug 2009 12:42:36 +0000

Duchess Potato Puff

2 1/4 c Water

3 tb Margarine or Butter

1/2 ts Salt

1/2 c Milk

2 1/2 c Mashed Potatoe Flakes

Egg 1/2 c Dairy Sour Cream

2 oz Shredded Cheddar Cheese*

*INGREDIENT LIST SHOULD READ: 2 oz. (1/2 cup) shredded cheddar cheese. Heat oven to 350 degrees F. Lightly butter 1 1/2-quart casserole. In medium saucepan, heat water, margarine and salt to rolling boil. Remove from heat. Stir in milk and potato flakes. Blend in egg, sour cream and cheese, mixing thoroughly. Scoop or spoon into prepared casserole. Bake at 350 degrees F. for 20-30 minutes, until lightly golden brown and puffed. Refrigerate leftovers. I have not tried this recipe yet. It comes from my “PIllsbury Festive Holiday Recipes” cookbook, Classic No. 13.

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fish with green chiles

admin — Thu, 27 Aug 2009 08:36:06 +0000

fish with green chiles

Fish with Green Chiles

1 pound flounder or sole filets
1 medium onion, thinly sliced
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon coarsely-round pepper
1 (4 ounce) can chopped green chiles, drained
12 pimento-stuffed olives
1/4 cup dry white wine
1 tablespoon lemon juice

If fish fillets are large, cut into 4 serving pieces.

Place onion in oil in 10-inch nonstick skillet. Place fish on onion; sprinkle with salt and pepper. Spoon chiles over fish; top with olives.

Mix wine and lemon juice; pour over fish. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, about 10 minutes.

Serve with lemon wedges.

Adversity draws men together and produces beauty and harmony in lifes relationships, just as the cold of winter produces ice-flowers on the window-panes, which vanish with the warmth. — Sren Aaby Kierkegaard

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Malai Murgh

admin — Wed, 26 Aug 2009 23:01:32 +0000

Malai Murgh

4 c ;Water, warm

1 1/2 lb Onion

Butter; for frying 2 oz Almonds, blanched

2 oz Raisins

1 Chicken

5 c Milk

1 oz Sugar

Salt; to taste 1 ts Chilli powder

5 Egg yolk

1/4 pt Cream

Slice onions finely. Heat some butter in a large saucepan and fry almonds and raisins gently. Transfer from the pan. Fry onions in the same butter until tender but not brown. Set aside. Wipe the chicken well and place in a heavy pan with the milk, simmer until cooked. Take chicken out, allow to cool and remove meat from chicken. Set aside. Now add sugar, salt and chilli powder to the milk and cook rapidly until liquid is reduced to 2 1/2 cups. Remove from heat and allow to cool slightly. Beat egg yolks with cream and add to milk, with pieces of chicken, mix gently but well. Check seasoning. Take a large baking dish and spread half the chicken mixture in the bottom. Sprinkle with half the almonds, raisins and onions. Top with another layer of chicken covered with almonds, raisins and onions. Cover with foil and bake in a moderate oven (350 degree F.) for 30 minutes or until set. Serve warm. — Shared by Chandu Kotak per Penny Plant

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akwadu - banana-coconut cake

admin — Wed, 26 Aug 2009 12:12:31 +0000

akwadu - banana-coconut cake

Banana-Coconut Cake (Akwadu ? Ghana)

5 medium bananas
1 tablespoon butter or margarine
1/3 cup orange juice
1 tablespoon lemon juice
3 tablespoons packed brown sugar
2/3 cup shredded coconut

Cut bananas crosswise into halves; cut each half lengthwise into halves and arrange in greased 9-inch pie plate. Dot with butter; drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake at 375 degrees F until coconut is golden ? 8 to 10 minutes.

Yields 5 or 6 servings.

Insofar as I may be heard by anything, which may or may not care what I say, I ask, if it matters, that you be forgiven for anything you may have done or failed to do which requires forgiveness. Conversely, if not forgiveness but something else may be required to insure any possible benefit for which you may be eligible after the destruction of your body, I ask that this, whatever it may be, be granted or withheld, as the case may be, in such a manner as to insure your receiving said benefit. I ask this in my capacity as your elected intermediary between yourself and that which may not be yourself, but which may have an interest in the matter of your receiving as much as it is possible for you to receive of this thing, and which may in some way be influenced by this ceremony. Amen. — Roger Zelazny

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Hangover Soup

admin — Wed, 26 Aug 2009 10:32:26 +0000

Hangover Soup

-AGNUS HANNO PVMP45B 1/2 lb Polish sausage; thinly slice

2 Slices bacon

1 Onion; chopped

1 Green pepper; chopped

4 c Beef broth

1 cn 16-ounce sauerkraut; rinsed;

1 c Sliced fresh mushrooms

2 Stalks celery; sliced

2 Tomatoes; chopped

2 ts Paprika

1 ts Caraway seed

1/2 c Sour cream

2 tb Flour

In Dutch oven; cook sausage and bacon until sausage is brown and bacon is crisp. Remove sausage and bacon, and drain; reserve drippings. Crumble bacon. To drippings add onion and green pepper; cook until tender but not brown. Drain off fat. Stir in cooked sausage and bacon, beff broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed. Bring to boiling; reduce heat. Cover and simmer 45 mins. Meanwhile, combine sour cream and flour. Gradually stir about 1 cup of the hot soup into sour cream mixture. Return all to Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 min. more. Makes 6 servings. Agnes Hanno Pvmp45B

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pinnacle peak patio cowboy beans

admin — Tue, 25 Aug 2009 05:40:51 +0000

pinnacle peak patio cowboy beans

Pinnacle Peak Patio Cowboy Beans

1 pound pinto beans
1 small ham hock
Salt, to taste
1 small onion, chopped
1 tablespoon chopped green chiles
Pinch of whole leaf oregano

Soak beans in water overnight. Add remaining ingredients. Cook 4 to 5 hours over medium heat or until beans are tender.

Serves 6 to 8.

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potsdam punch

admin — Tue, 25 Aug 2009 04:06:23 +0000

potsdam punch

Potsdam Punch

Kaiser Wilhelms own.

Heat two quarts of water to the boiling point. Add 4 pounds of sugar, then add 4 bottles Rhine wine and 1 bottle rum.

Heat the entire brew again to the boiling point, then take from fire and reduce the alcoholic content by setting fire to the liquid. Strain through a cloth into a bowl and add the juice of two lemons.

Serve either hot or cold.

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Spicy Wine Pot Roast

admin — Mon, 24 Aug 2009 17:43:42 +0000

Spicy Wine Pot Roast

Ingredients
3	pound	beef, roast
1	each	onion, chopped
1	each	brown gravy mix, package
1	cup	water
1/4	cup	tomato sauce, or ketchup
1/4	cup	wine, red
2	teaspoon	mustard, prepared
1	teaspoon	worcestershire sauce
1/8	teaspoon	garlic powder
1/2	teaspoon	herbs, dried, mixed
1		parsley, fresh, chopped, to garnish
1		salt, to taste
1		pepper, to taste

Directions:
Sprinkle meat with salt and pepper. Place in crockpot. Combine the remaining ingredients, except parsley, and pour over meat. Cover and cook on Low 10 hours. Remove the meat and slice. Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley.

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tostadas

admin — Mon, 24 Aug 2009 14:30:39 +0000

tostadas

Tostadas

Vegetable oil
8 corn tortillas
Favorite ground meat filling, warmed
Shredded lettuce
2 avocados, coarsely chopped
2 tomatoes, coarsely chopped
1 cup Cheddar cheese, grated
Hot sauce

Heat about 1 inch of vegetable oil in a skillet until it is very hot but not smoking. Fry the tortillas in the oil until crisp, keeping them as flat as possible. Spoon some of the filling onto each tortilla, and spread it so that it covers the entire tortilla. Garnish with lettuce, avocados, tomatoes and cheese.

Variation
Replace ground meat filling with frijoles refritos, spread over the entire tortilla, then proceed with the garnishes.

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chinese boiled dumplings

admin — Mon, 24 Aug 2009 13:29:42 +0000

chinese boiled dumplings

Chinese Boiled Dumplings (Jiaozi)

Dumplings are always part of the Chinese New Year holiday fare. A few "lucky dumplings" with a coin in the filling are commonly added to the batch. The person who bites into them will have a good year!

You can make your own wrappers or buy them at Asian or regular grocery stores. Do not buy won ton wrappers. They are square-shaped; dumpling wrappers are round - about 3 1/2 inches in diameter.

Dipping Sauce
Chinese vinegar (dark)
Chili oil (optional)
Finely chopped garlic (optional)

To make dipping sauce: Prepare the dipping sauce first so that when the dumplings come out of the pot they are ready to eat. Pour a small amount of vinegar into a small bowl or plate. Add a couple of drops of sesame oil (optional), chili oil (optional) and finely chopped garlic (optional). In other words, vinegar is essential. The rest is up to you.

Filling
1 medium Chinese (Napa) cabbage
1 pound ground pork
1 pound chopped shrimp
1 egg
1 tablespoon vegetable oil
1 tablespoon dark (Oriental) sesame oil
2 teaspoons salt, or to taste
3 tablespoons soy sauce
1 teaspoon cooking wine
1 teaspoon black pepper (optional)
Small piece of fresh ginger
8 cloves garlic
2 to 3 green onions
6 to 8 dried black mushrooms, chopped
(soak in warm water for about 1 hour
before chopping)

Finely grate the cabbage by hand or with a food processor. Place a piece of cheesecloth or a cotton dish towel in a large bowl. Add just enough cabbage so the cloth can be lifted out of the bowl and wrapped around the cabbage. Over a bowl, squeeze out as much liquid as possible (you can use it to make the wrapper dough).

Place dried cabbage in a large bowl and add pork, shrimp, egg, vegetable oil, sesame oil, salt, soy sauce, cooking wine, black pepper, ginger, garlic, green onions and mushrooms. Mix thoroughly.

Wrappers
6 cups all-purpose flour
2 cups water and/or cabbage juice

Mix the cabbage juice and/or water with the flour. Be sure it is not too soft. Firm is better (add more flour if needed). Knead into a ball. Cut off small pieces and roll into 1-inch round "sticks."

Cut sticks into 1/2-inch pieces. Flatten each piece with your palm, then flatten with a rolling pin into a 3 1/2-inch circle. The edges should be slightly thinner than the center.

If you are working alone, its best not to make all the wrappers at once. If you
e working with at least one other person, one person can roll out the wrappers while the other fills them.

To make dumplings: The ideal dumpling should resemble a chubby crescent moon with well-pressed edges. It may be a little difficult to make ideal ones at first. Whats most important is that the dumpling is well-sealed so it doesn fall part in the boiling water.

Place a wrapper in your palm or on a work surface. Place a heaping tablespoon of filling in the center of the wrapper. Fold the dough over and use your thumb and forefinger to press the center edges together, and then work toward the ends (top and the bottom of the crescent). Make sure no filling is protruding.

(If using pre-made wrappers, moisten the edges of the wrapper or they will not seal properly.)

Place the dumplings on a lightly floured tray or cutting board; make sure they don touch one another.

Bring 6 quarts of water to a rapid boil and add about 30 dumplings. Cover the pot; when it returns to a very rapid boil, add 1/2 cup cold water. When it returns to a rapid boil, check to see if the dumplings are puffy and floating at or near the top of the water. The skin should be somewhat translucent. They should be done.

(Experienced dumpling makers can just tell by looking at them, but you can open one and make sure the pork is thoroughly cooked.)

When the dumplings are cooked, remove them with a slotted spoon and place on a large flat plate. Serve immediately with dipping sauce.

If you have leftovers, you can fry them in a little oil until they are brown and crispy.

Makes 140 dumplings.

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ancho chocolate mousse with grand marnier

admin — Mon, 24 Aug 2009 00:24:31 +0000

ancho chocolate mousse with grand marnier

Ancho Chocolate Mousse with Grand Marnier

4 ounces sweet baking chocolate
4 ounces semisweet chocolate
1/4 cup Grand Marnier or other orange-flavored liqueur
1 teaspoon freshly ground ancho chile powder
2 cups whipping cream
1/2 cup confectioners sugar, sifted
Semisweet chocolate curls for garnish

Combine the chocolates, Grand Marnier and ancho powder in a heavy saucepan and cook over low heat until chocolate melts, stirring constantly. Remove from heat and cool to lukewarm.

Beat the whipping cream, adding the confectioners sugar until soft peaks form. Gently fold about one-fourth of the whipped cream into the chocolate, then fold in the remaining whipped cream. Spoon the mousse into individual serving dishes and chill until ready to serve.

Garnish with semisweet chocolate curls.

Makes 6 servings.

Approximate values per serving: 403 calories, 31 g fat, 54 mg cholesterol, 4 g protein, 32 g carbohydrates, 4 g fiber, 24 mg sodium, 66 percent calories from fat

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