Thai Chicken with Sweet Chili Basil

Ingredients

1 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
1/4 cup water
3 tablespoons MAGGI Seasoning Sauce
3 tablespoons fish sauce
4 teaspoons granulated sugar
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch cubes
1 medium red bell pepper, seeded, cored and cut into thin strips
3 medium carrots, thinly sliced
1 can (8 ounces) bamboo shoots, drained
2 green onions, cut into 1-inch pieces
1 cup fresh basil, cut into strips
Hot cooked rice

Method

Combine sweet chili sauce, water, seasoning sauce, fish sauce and sugar in small bowl; set aside.
hodHeat oil in wok or large, deep skillet over medium heat. Add chicken; stir-fry for 4 minutes or until chicken is no longer pink. Add bell pepper, carrots, bamboo shoots, green onions and chili sauce mixture.
Cook, stirring constantly, for 3 to 5 minutes or until vegetables are crisp-tender and sauce starts to thicken. Add basil; cook for 30 seconds or just until wilted. Serve over rice

Spicy Pineapple Turkey Tenderloin

Ingredient

1 pound Honeysuckle White Breast Tenderloins
1 (20-ounce) can pineapple rings

Marinade:

.

1 1/2 cups pineapple juice

1 1/2 cups maple syrup

1 1/2 cups orange juice
2 teaspoons prepared horseradish

Method

In small bowl, combine marinade ingredients. Set aside.
Place Honeysuckle White tenderloins in a shallow dish. Pour 1/2 of marinade mixture over meat. Cover and refrigerate 1 12 hours.
Heat grill.
Remove tenderloins from marinade. Discard used marinade.
Place tenderloins on grill. Cook approximately 6 minutes on each side, or until center is no longer pink.
Place remaining 1/2 of marinade in a small sauce pan. Reduce by boiling 10 minutes.
Grill pineapple rings for 1 minute on each side.
Serve tenderloins with marinade sauce, pineapple rings, and your choice of rice, or pasta and salad

Holiday Chocolate Mallow Popcorn

Ingredient

12 cups warm air-popped popcorn, lightly salted (remove all unpopped kernels)
2/3 cup semisweet chocolate chips
1/2 cup butter
40 regular marshmallows
1/4 teaspoon salt
Preheat oven to 275°F (135°C).

METHOD

 Grease with butter a large baking sheet with sides such as a jelly roll pan.
Melt chocolate and butter in large saucepan on low heat, stirring frequently; add marshmallows; cook until completely melted, stirring constantly. Remove from heat; stir in salt.
Pour chocolate mixture over popcorn; toss to coat. Spread onto prepared baking sheet.
Bake for 20 to 25 minutes or until crisp, stirring after 15 minutes. Cool on wax paper. Break up and store in an airtight container in a cool place.

Lemon Cheesecake Bars

Ingredients

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 large eggs
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1 teaspoon yellow food coloring, (optional)
1 cup sour cream
Preheat oven to 350°F (175°C).

Method

Combine flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of 13 x 9-inch baking pan. Bake for 25 minutes.
Place cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust. Bake for additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top; refrigerate. Cut into bars. Garnish as desired.

Falafel

Ingredients

1 cup dried chickpeas
1 tablespoon lemon juice
3 cloves garlic, minced
1 small onion, coarsely chopped
1/4 cup fresh curly parsley, stems removed, tightly packed
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon baking soda dissolved in 1/4 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of cayenne
Vegetable oil for frying
YOGURT DIPPING SAUCE:
6-ounce container of plain yogurt
3 tablespoons water
1 tablespoon finely chopped fresh curly parsley
1 teaspoon lemon juice
1/4 teaspoon garlic powder

Instructions

Rinse the chickpeas, then soak them in a medium-size bowl in several inches of water overnight in the refrigerator. (we've found the patties won't hold together as well if you use canned chickpeas.)
To make the sauce, whisk together the yogurt and water in a small bowl. Add the remaining ingredients and stir until thoroughly combined. Makes 1 cup.
Drain the soaked chickpeas and place them in a food processor. Add all the remaining ingredients and blend, scraping the sides if necessary, until the mixture is creamy, about 1 minute total.
Heat an inch of oil in a large, heavy frying pan to 375 degrees (a spoonful of the mixture should sizzle as soon as it's immersed). Scoop up a heaping dinner tablespoon of the falafel mixture and gently place it in the heated oil. Place 4 or 5 more spoonfuls in the pan. Fry the patties until they're thoroughly brown on one side, about 2 to 3 minutes, then flip them to brown the other side.
Drain the patties on a plate covered with a paper towel and sprinkle with additional salt, if desired. Serve with yogurt dipping sauce. Makes 16 to 20 patties.

Cranberry Cream Cheese Pinwheels

Ingredients

1 (8-ounce) package crescent roll dough (we used Pillsbury Crescent Rolls)
4 ounces cream cheese, softened
4 tablespoons jellied cranberry sauce

Instructions

First heat the oven to 375 degrees. Unroll the dough and divide it into 2 rectangles (most store-bought doughs are perforated down the middle). Press together any other perforations to seal them. Using a butter knife, spread the cream cheese evenly over the 2 rectangles, leaving a 1/4- to 1/2-inch border on all sides, then spread the cranberry sauce over the cream cheese. Starting at the short side, roll each piece of dough into a log, then cut each log into six 1-inch-wide slices.
Place the slices on an ungreased cookie sheet and bake for 12 to 15 minutes or until golden brown. Let the pinwheels sit for 5 minutes (to allow the filling to set) before removing them to wire racks. Serve warm. Makes 12 pinwheels.

French Quarter Beignets

Ingredients: 

Blueberry Sauce: (optional)
4 pints fresh blueberries
1 1/2 cups granulated sugar
2 cups water

Beignets:
1 cup warm milk (about 105 to 115 degrees F/40 to 46 degrees C)
1 package (2 1/4 tsp./7g) dry yeast
1/4 cup granulated sugar
2 medium eggs
1/4 cup (1/2 stick/4 oz/56g) butter, melted
1 teaspoon salt
3 cups (or more) all-purpose flour

Solid vegetable shortening (for deep-frying)

Confectioners' sugar, for garnish

Instructions:

Blueberry Sauce: (optional)
Puree all ingredients in food processor until smooth. Strain through fine sieve into heavy medium saucepan. Season sauce to taste with more sugar, if necessary. Simmer sauce over medium-low heat until syrupy, about 20 minutes.

Do-Ahead Tip:
Sauce can be made 2 days ahead. Cover and refrigerate.

Beignets:
Combine milk and yeast in large bowl; let stand until yeast dissolves, about 5 minutes. Whisk in eggs and melted butter. Add 3 cups flour and stir to form moist sticky dough.

Knead dough on floured work surface, incorporating flour as necessary, until dough is smooth and elastic, and no longer sticky, about 10 minutes. Form into ball. Lightly oil same large bowl; place dough in bowl. Cover with kitchen towel or plastic wrap and let dough rise until doubled in bulk, about 40 minutes.

Heat shortening in deep-fryer to 325 degrees F (160 C). Transfer dough to floured work surface. Punch dough down; cover with kitchen towel and let stand for about 15 minutes. Sprinkle dough with flour. Using rolling pin, roll out dough into 12-inch square. Using pizza cutter, trim edges slightly to form perfect square. Cut dough crosswise into 4 equal strips. Cut each strip into 6 pieces, forming 24 rectangles total.

Working in batches, fry dough rectangles in hot oil until golden brown, about 1 1/2 minutes per side. Using slotted metal spoon, transfer beignets to paper towel-lined baking sheet to drain.

Arrange 3 beignets on each of 8 plates. Ladle blueberry sauce (optional) over and around beignets. Generously sprinkle confectioners' sugar over beignets. Alternatively, place beignets on platter. Generously sprinkle with confectioners' sugar, and serve blueberry sauce (optional) alongside.

Sweet Potato Doughnuts

Ingredients: 

5 cups all-purpose flour
2 tbsp. Plus 1 tsp. baking powder
1 1/2 cups warm mashed sweet potatoes
1 tsp. salt
3 large eggs, lightly beaten
2 cups granulated sugar
2 tbsp. butter, melted
1 tsp. ground nutmeg
1 cup milk

Oil, for frying

Confectioners' or granulated sugar, for rolling or sprinkling

Instructions:

Sift together the flour and the baking powder. Set aside.

Whip the warm mashed sweet potatoes, then gradually add the salt, lightly beaten eggs, sugar, melted butter, nutmeg, and milk, and blend thoroughly. Stir in the flour/baking powder mixture and mix until well blended into a soft dough, as for biscuits. Chill dough well for at least 1 hour.

Turn a portion of the dough onto a floured work surface and roll or pat to a thickness of 1/2-inch. The dough should be soft but firm enough so that it doesn't stick to the work surface. Cut out doughnuts with a floured doughnut cutter* (see note below).

Lay the doughnuts on a floured baking sheet as you cut them with doughnut cutter.

Heat oil in a frying pan or dutch oven on medium heat (oil should be approximately 375 degrees F/190 degrees C) and drop doughnuts into pan of hot oil, a few at a time. Turn doughnuts as they brown. Remove doughnuts from hot oil with kitchen tongs or slotted spatula and place on paper towels to let oil drain off. Repeat making doughnuts with remaining dough.

If desired, roll doughnuts in granulated sugar or sprinkle with confectioners' sugar. Doughnuts are best served warm.

Note: If you don't have a doughnut cutter, cut dough with a 2 1/4-inch round biscuit cutter. Cut out center of doughnuts with a 3/4-inch round cutter.

Makes 3 to 4 dozen doughnuts.

Almond Crème

Ingredients: 

2 envelopes unflavored gelatin
1/2 cup water
3 cups whipping cream
1 cup granulated sugar
4 eggs, beaten
1 teaspoon almond extract

Garnish: (optional)
Fresh raspberries and chocolate curls, optional

Instructions:

In a saucepan, sprinkle gelatin over water. Let stand for 1 minute. Stir in cream and sugar. Cook and stir over medium-low heat for 5 minutes or until gelatin is dissolved.

Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until a thermometer reads 160 degrees F/70 degrees C (do not boil). Remove from the heat. Stir in almond extract.

Pour into dessert dishes. Refrigerate until set. Garnish with raspberries and chocolate curls if desired.

Kung Pao Chicken

Ingredients

2 boneless, skinless, chicken breast halves, cubed
1 egg white, lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce
2 tablespoons water
1 garlic clove, finely minced
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 teaspoon sherry
1 teaspoon granulated sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes)
Hot cooked rice (optional)

METHOD

Combine chicken, egg white and cornstarch in small bowl.
Mix next 7 ingredients in another small bowl. Set sauce aside.
Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside.
Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired.

Smoked mackerel pasta salad with a lemon yogurt dressing

Ingredients

350 g pasta, spirals
2 spring onions, thinly sliced
200 g peppered smoked mackerel fillet
200 g yogurt, such as Onken Natural Set Yogurt
1 tbsp freshly grated horseradish, (from a jar is fine)
1/2 lemon, juice only
1 tbsp snipped fresh chives
50 g cherry tomatoes, quartered
2 little gem lettuce

Method

1. Plunge the pasta into a large pan of boiling salted water and cook for 8-10 minutes or according to packet instructions until ‘al dente’. Drain and refresh under cold running water. Tip into a large bowl and add the spring onions, then flake in the mackerel, discarding the skin.

2. To make the dressing: place the yogurt in a small bowl and stir in the horseradish, lemon juice and chives. Season to taste. Gently fold into the salad and then stir in the tomatoes. Arrange 3-5 gem leaves in the centre of each plate and place the mackerel salad on top and serve at once.

Lamb steaks with pomegranate, avocado and couscous salads

Ingredients

For the couscous salad

250 g couscous
100 ml olive oil
1 tbsp ground cumin
1 lemon, grated zest and juice only
large bunch (50g) parsley, leaves finely chopped
large bunch (50g) coriander, leaves finely chopped

For the avocado salad

2 large ripe avocados
1 lime, juice only
1 red chilli, seeds removed, finely chopped
1 clove garlic, crushed
handful mint, leaves only, finely chopped
handful coriander, leaves only, finely chopped

For the pomegranate salad

1 large pomegranate, seeds only
2 tbsp white wine vinegar
5 tbsp olive oil
1/2 medium onion, finely diced
2 tbsp finely chopped mint
2 tbsp finely chopped parsley

For the lamb

2 lamb steaks, about 400g each, bone in
1 tbsp vegetable oil
handful coriander leaves, to garnish (optional)
2 Arabic breads, or pitta bread, warmed, to serve
Buy Ingredients at mySupermarketMore information

Method

1. For the couscous salad: tip the couscous into a bowl and pour on 350ml boiling water. Cover and leave to stand for 10 minutes or until softened and the water has been absorbed. Add the olive oil, cumin, lemon zest and juice, parsley, coriander and salt to taste. Mix gently, cover and keep warm.

2. For the avocado salad: halve, peel and stone the avocados and cut into 1cm dice. Toss with the rest of the avocado salad ingredients in a bowl. Season with salt and pepper, cover and chill until ready to serve.

3. For the pomegranate salad: tip half of the pomegranate seeds into a fine sieve set over a small saucepan. Use a spoon to rub them against the sieve, extracting the juice into the saucepan (you should have about 70ml).

4. Place the saucepan over a high heat and boil the juice until reduced in volume by half. Pour into a bowl, add the remaining pomegranate seeds and other salad ingredients and toss to combine. Set aside.

5. For the lamb: season the lamb steaks on both sides with salt and black pepper and run each with a little oil. Heat a barbecue, griddle pan or frying pan until hot then cook the steaks for about 4 minutes on each side, or until cooked to your liking.

6. Remove the lamb to a board and rest for 3-4 minutes then carve into slices. Stuff the lamb inside the warm bread, with a little coriander if using, and serve with the salads on the side.

Chicken tagine

Ingredients

55 g butter
3 onions, sliced
6 chicken pieces
2-3 cinnamon sticks
1 tsp turmeric
black pepper
12 prunes
1 tsp ground cinnamon
10 tbsp honey
225 g basmati rice
1 tsp ground saffron
1 tbsp vegetable oil
55 g blanched almonds
1 tbsp sesame seeds
4 tbsp chopped parsley

Method

1. Melt the butter in a casserole dish. Add the onion and fry gently for 5-10 minutes, stirring often.

2. Add the chicken portions, cinnamon sticks and ground turmeric. Season with salt and freshly ground pepper. Cook the chicken, stirring now and then, for 10 minutes.

3. Pour in enough water to just cover the chicken. Bring to the boil, reduce the heat and simmer until the chicken is cooked, for around 45 minutes.

4. Remove the chicken from the casserole dish and keep warm. Add the prunes to the casserole and simmer for 15 minutes.

5. Add the ground cinnamon and honey, mixing well and simmer gently.

6. Meanwhile, rinse the basmati rice to wash out excess starch. Place the rice and saffron in a medium, heavy-based saucepan. Add 300ml water and season with salt. Bring to the boil, reduce the heat and cook the rice over a very low heat until the water is absorbed and the rice is tender.

7. Heat the oil in a small frying pan. Fry the almonds and sesame seed, stirring constantly, until golden.

8. Return the chicken to the casserole dish and re-heat.

9. To serve, place a portion of chicken on 6 serving plates, spoon over the sauce and sprinkle over the fried almonds and sesame seeds. Serve with the saffron rice topped with parsley.

Chicken confit with French beans & herb chicken jus Chicken confit with French beans & herb chicken jus

Ingredients

2 tsp coarse sea salt

pinch dried thyme

4 peppercorns

4 juniper berries

4 chicken legs

2 bay leaves , torn in half

5 garlic cloves , 3 thinly sliced, 2 finely chopped

750ml - 1 litre olive oil

2 shallots , finely chopped

100ml dry white wine

400ml good-quality chicken stock

small bunch tarragon , finely chopped

small bunch parsley , finely chopped

300g French beans

3 plum tomatoes , skinned, seeded and cut into strips

METHOD

Lightly crush the salt, thyme, peppercorns and juniper berries with a pestle and mortar, then rub all over the chicken legs. Press half a bay leaf and a few garlic slices onto the flesh side of each leg. Put the chicken in a non-metallic container, cover with clingfilm and chill overnight.

Heat the oven to 150C/fan 130C/gas 2. Rinse the chicken legs thoroughly and pat dry with kitchen paper. Pack tightly in a small deep roasting tin and cover completely with olive oil. Bring to a gentle simmer on the hob then cook in the oven for 2 hours. Cool, then cover and chill in the fridge. The chicken will keep for at least two weeks as long as it is completely submerged in the oil.

Several hours before serving, remove the pan from the fridge to allow the fat to soften. heat the oven to 200C/fan 180C/gas 6, then lift the chicken out of the fat, put on a shallow roasting tray and cook for 15-20 minutes, until the meat is heated through and the skin crisp and golden.

To make the jus, put the shallots and wine in a small saucepan and cook until most of the wine has evaporated. Add chicken stock and simmer until reduced by half. Season, then stir in the herbs just before serving.

Boil the French beans in salted water for 3-4 minutes, until al dente. Drain then chill in iced water. When cool, drain again and set aside. Gently fry the chopped garlic in olive oil for one minute, then add the beans with a drop of water. Cover and steam until the beans are piping hot. Stir in the tomato strips. Spoon the beans onto plates, arrange the chicken legs on top then drizzle with jus. Serve with crusty bread.

Village Salad

Ingredients:

3 Tomatoes

2 oz. Of feta cheese

8 Black olives

1 Large cucumber

1 Onion, peeled and chopped

4 Tablespoon olive oil

1 Tablespoon lemon juice

Dried mint

Salt

A few washed lettuce leaves

Method

                       Cut the cucumber and tomatoes into ¼ in. dice. Place the lettuce in a salad bowl and add the diced vegetables and the onion. Cut the cheese into small cubes. Prepare the dressing with lemon juice, oil, mint and salt. Mix throughout, pour the dressing over the salad in the bowl, toss. Arrange the olives around the side and the cheese in the center.

Gallo Pinto

Ingredients:

Butter

1 Onion, finely chopped

1 lb. Cooked beans

2 Cups white rice, cooked

Salt and pepper

Method

                In a large frying pan melt the butter and fry the onion until golden and transparent. Add the beans and continue frying. Add the rice and cook over low heat until the mixture is dry.

Chines Pot Roast

Ingredients:

3-to-4 Pound beef arm or blade pot roast.

3 Tablespoon lard or dipping

¼ Teaspoon pepper

¾ Cup of water

2 Quart shredded cabbage

flour (optional)

Preparation:

              Brown meat on all sides in lard or drippings; pour off drippings. Add pepper, soy sauce and water. Cover tightly and cook slowly, about 3 hours, or until meat is tender. Add cabbage steam for 7 minutes. Thicken cooking liquid with flour for gravy if desired.

Empanadas

Ingredients:

3 ½ Cups of flour

1 Pack of yeast dissolved in ¼ cup lukewarm water

2 Eggs

½ Cup lukewarm milk

Pinch of salt

1 Stick softened butter

½ LB. Ground beef

2 Onions, chopped

1 Clove garlic, minced

1 Dried red pepper, crushed

2 Hard-boiled eggs chopped

8 pitted green olives

½ Cup raisins

Paprika, marjoram to taste

Cooking oil

1 Beaten egg

Method

                Place flour in a bowl, make well in center. Pour in the milk, eggs, and dissolve yeast; mix thoroughly. Add butter to obtain a smooth dough. Cover with plastic wrap and let stand for 2 hours. To prepare the stuffing: mix in the meat, onions, garlic and red pepper. Heat 2 tablespoons oil in a pan and cook the stuffing in it. Let it cool and add the chopped eggs, olives, raisins, paprika and marjoram to taste. Roll out the dough to a quarter inch thickness as if you were making a pie. Cut circles 4 inch diameter. Cover each half-circle the stuffing; brush the edges with the beaten egg. Fold each circle in two and press sides. In a pan, brown turnovers.

Scones

Ingredients:

1 ¼ Cup all purpose flour
2 Tablespoons baking powder
2 Tablespoon superfine sugar
2 Tablespoon seedless raisins
½ Cup of milk
Butter
Jam

 Method

                  Sift the flour and baking powder in a bowl. Add sugar. Add butter cut into pieces; rub it into the flour it into the flour. Clean the raisins by adding a little flour in a strainer and shaking over the sink. Add them to the flour and butter mixture. Add milk a little by little and mix with your fingers. Turn the oven to 400. Fine a baking tray with aluminum foil and grease it slightly. On a flour board, roll out the dough to ½ inch in thickness. Cut out in triangle with a knife. Arrange them on the baking sheet and bake it for 10-12 minutes. Serve your scones lukewarm with butter and jam.

Chimichurri

Ingredient

4 Tablespoons of olive oil 

1 Cup of red wine vinegar 

4 Tablespoons of cayenne pepper 

4 Garlic cloves, crushed 

1 teaspoon black peppercorn 

1 teaspoon oregano 

1 bay leaf, crumbled 

½ teaspoon of salt

Preparation, 

Combine all ingredients in a bottle, shake well to mix, and put in a cool place, or refrigerate, for 4 or 5 days for the flower to develop. Shake a few drops on meat or poultry.

Argentina Fritters

Ingredients 

3 tablespoons of salt 

¼ teaspoon of salt 

Boiling water 

1 egg, well beaten 

3 cups of flour 

2 teaspoons of baking powder 

Preparation 

              Put fat and salt into a cup and fill to top with boiling water. In a bowl sift flour and baking powder together twice. When first mixture is lukewarm stir in beaten egg and work in flour mixture. Kneading to a smooth elastic dough.
Roll on thin cut in any shape desired and fry in deep hot fat. Drain and sprinkle with sugar.

Peanut Macaroons

Ingredients:

1 Cup peanuts, unsalted

1 Egg white

Pinch of salt

¾ Cup superfine sugar

½ Teaspoon vanilla extract

Wax paper

METHOD

                   Brown the peanuts under the broiler. Crush them. Beat the egg white a pinch of salt. Add the sugar and beat again. Then add the peanuts. Put the wax paper on a baking sheet. Grease it a little. Put small mounds of mixture on the paper. Bake at low heat 250 until the macaroons are golden.

Mango And Banana Sundae

Ingredients:

1 Mango fresh or canned

2 Bananas

2 Tablespoon lemon juice

4 Tablespoon orange juice

Vanilla ice cream

Method

              Peel the mango. Chop it finely. Peel the bananas. Slice them finely. Put the fruit into a large bowl. Add lemon and orange juice. Toss lightly. Serve the ice cream in a sundae dish. Cover with the mixed fruit.

Stuffed Tomatoes

Ingredients:

¾ Cup cracked wheat
6 Large tomatoes
4 Small tomatoes
Chives
Parsley
Fresh mint
3 Tablespoon olive oil
1 Tablespoon lemon juice
Salt and pepper
A few washed lettuce leaves

METHOD:

        Put cracked wheat into a bowl, cover with cold water and let stand for 1  hour. Wash the large tomatoes, cut off top and take out the pulp. Sprinkle with salt and turn upside down to drain. Cut the herbs. Prepare a dressing with the oil,lemon juice, salt, and pepper. Scald the small tomatoes for 1 minutes and then peel, cut them into cubes. Drain the wheat. Toss the cubed tomatoes, wheat, chopped herbs and onions with the dressing. Fill the large tomatoes with the stuffing and arrange them on a bed of lettuce.

Dad's Favorite Fudge Recipe

INGREDIENTS

• 3 cups granulated sugar
• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 1 lb semi-sweet chocolate, chips or block chocolate chopped up
• 7 oz. jar marshmallow cream
• 1 tsp. vanilla extract
• 1 cup chopped walnuts

METHOD

1 Prepare everything in advance and have ready to go - chopped chocolate, chopped nuts, best to have marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula. Line a 13"x9"x2" baking pan with foil, butter the inside (alternatively, line the pan with waxed paper).

2 In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble. Once the mixture reaches a boil, set your timer to 4 minutes. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (234°F at sea-level, adjust for altitude) which should take about 4 minutes. If you don't have a candy thermometer, just go with the four minutes.

3 Remove from heat. Quickly stir in chocolate and marshmallow cream. Once those have melted and are well mixed, stir in the vanilla and then the walnuts.

4 Pour into prepared pan.

5 Cool to room temperature before slicing (about 4 hours). You may want to chill in the refrigerator to get it more firm.

Gingerbread Cake Recipe

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup water
• 1/2 cup molasses, unsulphured
• 1/2 cup honey (preferably a dark variety such as buckwheat, avocado or wildflower)
• 1/2 cup dark brown sugar (can substitute light brown)
• 2 eggs, room temperature
• 1 tablespoon fresh ginger, peeled and finely grated
• 1 tablespoon candied ginger, minced
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoon ground ginger
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon nutmeg

METHOD

1 Preheat oven to 325°F. Butter and lightly flour an 8x8 or 9x9 baking dish. Fit a piece of parchment or baking paper inside and allow some to hang off the sides (this will make it easier to lift the cake out of the pan later). Lightly butter and flour the paper as well.

2 In a medium sauce pot over medium heat place the butter, molasses, honey, water, and brown sugar. Stir to melt the butter. Do not allow to simmer or boil. Once the butter is melted take the pot off the heat and allow to cool to room temperature. Be sure to stir the mixture every so often as the the sugar and fat will form skin on the surface.

3 Once room temperature whisk the eggs, grated ginger, and candied ginger into the molasses mixture. Set aside.

4 Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Add the flour to the molasses mixture in three or four additions and whisk until it just comes together.

5 Pour into the prepared pan and bake for 35 minutes. Loosely place a piece of foil over the top and bake for another 15-25 minutes or until a toothpick comes out clean. Cool on a wire rack for ten minutes, then lift the cake out of the pan and continue to cool on the rack. You can serve this fresh out of the oven, but the flavor is much better if you give it a day to sit and allow the spices to intensify the cake.

5a A loaf pan can also be used for this recipe. Simply place foil over the top at 25 minutes, and then increase the continuing baking time by 5-10 minutes or until a toothpick comes out clean. I find, however, that a loaf pan often results in slightly crispier, more well-done crust.

Beef Roast Braised in Zinfandel Recipe

INGREDIENTS

1 (3 1/2 pound) chuck roast, boneless
Salt and ground black pepper
4 oz pancetta, cut into 1/4-inch cubes
2 medium onions, chopped medium (about 2 cups)
2 medium carrots, chopped medium (about 1 cup)
2 ribs celery, chopped medium (1 cup)
1 Tbsp tomato paste
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon)
1 can (14 1/2 ounces) diced tomatoes, drained
1 Tbsp chopped fresh oregano
1 teaspoon minced fresh rosemary

METHOD

1 If your roast is very fatty, trim some of the fat. But it is important to keep some fat, as this will keep the roast moist while braising. In many supermarkets chuck roasts will already be properly trimmed. Salt the roast well and set aside at room temperature while you prepare all the other vegetables.
2 Pour a little water into a Dutch oven or other heavy, lidded pot. Set the pot over medium heat and add the diced pancetta. As soon as the water begins to simmer, lower the heat to medium-low and slowly crisp up the pancetta; the water allows some of the fat in the pork to render out without charring the pancetta. When the pancetta is crispy and brown, remove it with a slotted spoon and set asid
3 Preheat the oven to 300°F. Pat the beef roast dry with a paper towel, increase the heat to medium and brown all sides in the pot. Once the meat has browned remove it to a bowl and add the onions, carrot and celery. Sprinkle salt over the vegetables while they cook. Increase the heat to medium-high and sauté for 2-3 minutes.

4 Add the tomato paste and stir well, sauté for another 1-2 minutes. Add the garlic and cook a minute more. Increase the heat to high and add the tomatoes, the pancetta, herbs and red wine. Nestle the beef roast into the pot, cover, place in the 300°F oven and cook for 3 hours. At the halfway point, use tongs to turn the beef roast over.

5 Remove the pot from oven and transfer beef to a large bowl; tent with foil to keep warm. Allow the liquid to settle in the pot for a few minutes, if you'd like, skim off some of the fat with a wide shallow spoon. If you have an immersion blender, use it to blend the contents of the pot. If you don't, use a whisk to help break down the vegetables. Boil the sauce until it is reduced to about 3 1/2 cups. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have a couple cups strained sauce. Add any accumulated juices from the bowl you have the beef in. Boil the sauce again until it has reduced to 1 1/2 cups. Season sauce to taste with salt and pepper.

6 Cut the meat into roughly 1/2-inch-thick slices and pour the sauce over them. Serve with a bold red wine and crusty bread or mashed potatoes.

Arroz Con Pollo

INGREDIENTS

Chicken

3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika

Rice

2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

METHOD

1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Serves 4-6.

Swiss Steak Recipe

Ingredients:

1/2 cup sifted flour
2 teaspoons salt
1/2 teaspoon pepper
1 (2 pound) round steak (1 1/2-inch thick)
2 Tablespoons oil
1 small onion, minced
2 cups diced tomatoes

Directions:

1. Preheat oven to 350° F. Mix flour, salt and pepper. Sprinkle mixture over steak.
2. Pound mixture into steak with a meat mallet or potato masher. Pound evenly until the meat is about 1/4 inch thick. Cut into 4 serving-size pieces.
3. Heat the oil in a heavy skillet over medium-high heat. Add the meat and cook, turning once, until browned on both sides (4-6 minutes).
4. Transfer meat to a shallow baking dish.
5. Add onions to tomatoes, stirring to combine. Pour over steak. Cover the dish with foil.
4.  Bake at 350 degrees F until the meat is tender when pierced with a fork, about 1 1/2 to 2 hours.

Chicken cacciatore

Ingredient

1 onion , finely chopped
2 garlic cloves , crushed
olive oil
2 x 400g tins cherry tomatoes
4 tbsp mascarpone
a handful basil
6 chicken breasts , skin on

Method

Heat the oven to 190C/fan 170C/gas 5. Fry 1 finely chopped onion and 2 crushed garlic cloves in 3 tbsp olive oil until softened but not coloured. Add 2 x 400g tins of cherry tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in 4 tbsp mascarpone and half a handful of basil, roughly torn.

Heat a little olive oil in a pan and fry 6 chicken breasts on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the remaining half handful of basil.

Sticky chicken drumsticks

Ingredients

8 chicken drumsticks

2 tbsp soy sauce

1 tbsp honey

1 tbsp olive oil

1 tsp tomato purée

1 tbsp Dijon mustard

Method

Make 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.

Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.

Ricardo's Crab Cake Sandwiches

Ingredients

Paprika Mayonnaise
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon lemon juice (or to taste)
1/2 tablespoon paprika
pinch cayenne (or to taste)
1 pinch Salt and pepper

Crab Cakes

1 pound lump snow crab meat (or 1 whole crab, about 1 kg/2 lb, cooked and shelled)
1/4 cup mayonnaise
1/4 cup breadcrumbs
1/4 cup chopped fresh chives
1 egg
1 tablespoon melted butter
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Hot pepper sauce to taste
2 tablespoons olive oil
1 pinch Salt and pepper

Sandwiches

5 kaiser rolls
5 leaves Boston lettuce
5 Crab Cakes (see recipe), chilled
1 tomato, thinly sliced
1 avocado, thinly sliced

Directions

Paprika Mayonnaise
In a bowl, combine all ingredients. Season with salt and pepper.
Crab Cakes
In a bowl, combine all the ingredients except the oil. Season with salt and pepper. Shape into 5 patties. Refrigerate.
In a cast iron skillet set on a grate over a medium fire, brown the crab cakes in the oil, about 3 minutes a side. Serve immediately on a bed of lettuce.

Sandwiches

On a clean surface, slice the rolls in half. Spread with mayonnaise. Place 1 lettuce leaf and 1 crab cake on the bottom half of each roll. Garnish with tomato and avocado. Season with salt and pepper. Cover with the top half.

Ham and Cheese Pita Pizza

Ingredients

4 Greek style pita bread
1/2 cup tomato sauce (2 tbsp. for each pita) (125 ml)
4 slices of black forest ham, cut in quarters or sliced
1 1/2 cups grated mozzarella cheese, or to taste (375 ml)
4 tablespoons grated Parmesan cheese (60 ml)
Coarse salt and freshly cracked black pepper, to taste
Pinch of Greek dried oregano or Italian seasoning, optional
Olive oil, for drizzling

Directions

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper for quick clean up.
Place the pita bread onto pizzas onto a large baking sheet. Spread tomato sauce evenly over the pitas. Top evenly with ham, mozzarella cheese and Parmesan cheese. Season the pizza with salt and pepper, and the dried Greek oregano if using. Drizzle with a little olive oil. Bake until cheese is golden and bubbly, about 10 to 15 minutes. Cut into quarters and serve.

Southern Style BBQ Beef Brisket with Rice and Snap Peas

Ingredients

3 tablespoons Worcestershire sauce
bottle Liquid Smoke
Beef brisket (4-6 lbs / 2-3 kg)
Rub Ingredients:
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Aluminum foil
1/2 cup of your favorite BBQ sauce (a dark molasses style is best)
1 1/2 cups white rice
3 cups water
1/2 pound / 225 g snap peas

Directions

The night before…
Combine Worcestershire and Liquid Smoke together in the bottom of a large cake or lasagna pan. Place the brisket on top of the liquid and keep flipping until the brisket is saturated. Combine the rub ingredients in a small bowl and mix. Sprinkle or rub spice mixture all over the beef. I use my fingers, it’s just more fun. Leave brisket in the pan, cover very tightly with foil and refrigerate overnight.
In the morning…
Pre-heat oven to 250° F (120º C)
Transfer beef from refrigerator to oven and bake, tightly covered, for 6 to 8 hours.
When you get home from work…
Reset oven to 300° F (150º C)
Remove beef from oven, slice thinly. Add BBQ sauce to drippings and mix well.
Place sliced beef back in pan, making sure all pieces are coated in sauce and return to oven until dinner is ready to serve.
1/2 hour before dinner…
Place rice and water into a microwave safe pot with lid.
Cook on high heat for 10 minutes, stir, and then cook on medium heat for 10 minutes. Let rest.
Serve beef with rice and fresh snap peas on the side.
Tip; This meat is also a great leftover for sub night.

Jalapeno-Blue Cheese Burgers

INGREDIENTS

2 pounds ground beef
6 jalapeno peppers, seeded and chopped
8 ounces crumbled blue cheese
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons tamari or soy sauce
2 teaspoons salt, or to taste
4 slices Swiss cheese
4 hamburger buns, split

DIRECTIONS

Preheat a grill for high heat.
In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties.

Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.

Four Cheese Macaroni

Ingredients

1/3 cup Flour
2 2/3 cups milk
3 ounces swiss cheese — shredded
1/2 cup parmesan cheese — grated
1/2 cup cheddar cheese — shredded
3 ounces American Cheese — Cubed
6 cups cooked macaroni
1/4 teaspoon salt
vegetable cooking spray
1/3 cup Bread Crumbs
1 tablespoon Butter — softened

Directions:

Preheat oven to 375 degrees F. Place flour in a large saucepan. Gradually add an equal amount of milk, stirring until smooth. Add remaining milk, stirring constantly. Cook over medium heat until thick and creamy, stirring constantly. Add cheeses; cook until cheese melts, stirring often. Remove from heat; stir in macaroni and salt. Spoon mixture into a 2 quart casserole dish coated with cooking spray. In a small bowl, combine bread crumbs and butter, stir until well-blended. Sprinkle over macaroni mixture. Bake until bubbly and lightly browned, about 30 minutes.

This recipe for Four Cheese Macaroni serves/makes 4.

Balsamic Mushroom Green Beans

Ingredients

1 pound green beans, cut in 1/2 inch slices
8 oz fresh mushrooms, cut in appox same size as beans
1 1/2 T grapeseed oil
1 T balsamic Vinegar
2 T grated parmesan cheese
salt and pepper to taste

Direction

Place mushrooms and beans in a large ziplock bag
Whisk together oil and vinegar, pour over mixture, smoosh around and let sit for about 15 minutes
Spread on large cookie sheet, roast at 450 for about 20-30 minutes
Take out add parmesan, salt and pepper

Parmesan Crusted Tilapia

Ingredients

4 4 oz tilapia filets
1/4 cup parmesan
3 tbls butter
2 tsp lemon juice
salt and pepper to taste

Directions

Salt and pepper both sides of tilapia
combine in a bowl cheese, butter, lemon juice, salt and peper to taste, may need to put into microwave to soften butter.
put tilapia on cookie sheet sprayed with pam, cover the top of tilapia with the cheese mixture and broil until it is golden brown. serve hot.
I served mine on top of spanish rice.

Breakfast Casserole

Ingredients

12 ounces Light (50% less fat) breakfast sausage
1 teaspoon poultry seasoning
4 1/2 cups whole-wheat bread cubes
8 ounces shredded reduced fat sharp cheddar cheese
1 teaspoon mustard powder
2 large whole eggs
4 egg whites OR 1/2 cup egg substitute
2 cups low fat milk

Directions

1. Crumble sausage into a medium nonstick skillet. Cook over medium heat until nicely brown, breaking up into bits with spatula as it cooks. Sprinkle with poultry seasoning. Coat a 9 x 13 inch baking dish with canola cooking spray and set aside.
2. Add sausage to large bowl along with toasted bread squares, cheese, mustard powder and salt, if desired. Add whole eggs, egg whites (or egg substitute) and milk to mixing bowl, and beat on medium-low speed until smooth and completely blended.
3. Drizzle egg-milk mixture over the sausage and bread mixture; stir to blend. Pour into the prepared baking dish, spread top evenly, cover with foil, then chill in the refrigerator for 8 hours or overnight.
4. Preheat oven to 350 degrees and bake, covered in foil, for 45 minutes. Uncover the foil, and reduce the temperature to 325 degrees. Bake for about 20 minutes longer or until set.

Gibbs Banana oat Bran Muffins

Ingredients

Oat Bran, 2.25 cup
Baking Powder, 3 tsp
Maple Syrup or sugar, .25 cup
Milk, nonfat, 1.25 cup
*Egg white, 2 serving
Banana, fresh, .75 cup, mashed
Almonds, .5 cup, chopped
(optional: handful of rasins or blueberries and .25 cup of shreded coconut)

Directions

Combine dry ingredients in mixing bowl, blend wet ingreedinets together and mix gently with dry ingredients. Bake at 450 for 12-15 minutes for muffins or 10 minutes for muffin tops

Chicken Pot Pie

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
 2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Two-Bean Chicken Chili

Ingredients:

2 tablespoons vegetable oil
1 medium onion, chopped
1 large jalapeno pepper, seeds and ribs removed, minced
2 large garlic cloves, minced
1 pound boneless, skinless chicken thighs, cut into thin strips
1 1/2 tablespoons chili powder
1 tablespoon chipotle chili powder
2 cups canned chopped tomatoes with juice, chopped
2 cups chicken stock
1 medium orange
Salt and freshly ground pepper
One 15-ounce can black beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed

Toppings

1/3 cup chopped fresh cilantro, for serving
1/2 cup chopped ripe avocado, for serving
1/2 cup sour cream, for serving

Preparation:

1. In a large, heavy-bottomed pan, heat the oil over medium heat. Add the onion, jalapeno pepper and garlic and cook, stirring often, until softened, about 3 minutes. Add the chicken and cook, stirring often, until no longer pink, about 3 minutes. Stir in both chili powders, and the zest and juice from the orange. Add the tomatoes with their juice, broth and season with salt and pepper. Bring the mixture to a boil, reduce the heat and simmer, partially covered, for 20 minutes.

2. Stir in both cans of beans and simmer, uncovered, over medium-low heat until the chili has thickened, about 20 minutes more. Serve with cilantro, avocado and sour cream, if desired.

Brown Sugar Cream Cheese Frosting Recipe

Ingredients:

1 1/2 cups butter, softened
8 oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2 to 4 tablespoons milk
4 to 6 cups powdered sugar, depending on desired consistency

Preparation:

Cream the butter and cream cheese together in an electric mixer. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar and vanilla extract, and beat for about 2 minutes. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency

SPICY SEV RECIPE

Ingredients:

• 1-1/2 cups Gram Flour
• 1 tsp Red Chilli Powder
• 1/2 tsp Cumin powder
• 1/2 tsp Asafoetida
• 1/2 tsp Turmeric powder
• 2 tbsp Butter
• 1 tsp Salt
• 4 Peppercorns
• 2 tbsp Oil

How to make Spicy Sev:

• Mix well all ingredients except oil.
• Add sufficient water and make soft dough.
• Pour oil in a kadhai and heat.
• Press the dough out as sev directly into the oil.
• Fry till they turn crispy and golden brown.
• Spicy Sev is ready.