Ingredients
8 slices white bread or Challah (a day or two old)
½ cup milk
4 eggs
1 tablespoon sugarButter for frying
For cooked topping:
8 peach halves (or more if you like) and
¼ cup of the canned juice2 tablespoons butter
Preparation
Start with the topping: in a small pan, melt the butter on a medium heat, add the sugar and let caramelize for just a minute. Add the peaches and the juice and simmer on a low heat for 5 more minutes.Meanwhile combine the milk, the eggs and the sugar. Whisk with a fork. Put the bread slices in the mixture and leave to soak for just a minute. Melt some butter in a pan and fry the soaked bread slices till golden brown. Place on individual plates (or on one serving plate) and add one peach halve onto each bread slice. Then pour a little of the warm, cooked topping for a wonderful taste and an appetizing finish. It will disappear soon.
Saturday, 20 September 2008
Fried shortcake
Ingredients
8 slices of shortcakeButter for frying the shortcake
3 spoonfuls brown sugar
I.5 cups cut strawberries (or any other kind of berries)
2 spoonfulls butter to fry berries
3 teespoons brandy or orange liquer (optional)
1 spoonful lemon juice
Preparation
Melt the butter and fry shortcake slices. Set aside.Melt the butter and add sugar and fruit; cook shortly. Add the brandy.Now arrange every cake slice on a plate and cover with the hot berries. You can set two layers like in picture but even with one everyone will be happy.Top with whipped cream or vanilla ice cream
8 slices of shortcakeButter for frying the shortcake
3 spoonfuls brown sugar
I.5 cups cut strawberries (or any other kind of berries)
2 spoonfulls butter to fry berries
3 teespoons brandy or orange liquer (optional)
1 spoonful lemon juice
Preparation
Melt the butter and fry shortcake slices. Set aside.Melt the butter and add sugar and fruit; cook shortly. Add the brandy.Now arrange every cake slice on a plate and cover with the hot berries. You can set two layers like in picture but even with one everyone will be happy.Top with whipped cream or vanilla ice cream
Chocolate Mousse
Ingredients
14 ounces cooking chocolate
¼ cup water
1 ounce butter
8 eggs yolks
4 tablespoons brandy (or Grand Marnier)
1 tablespoon cacao
2 spoonful of unsweetened yoghurt
8 egg whites for whipping- keep separate
Preparation
Dissolve the chocolate in the water while mixing. Add all ingredients one by one and mix well. Whip the egg whites and fold into the chocolate mixture.Keep in freezer. Take out of freezer about 20 minutes before serving.
14 ounces cooking chocolate
¼ cup water
1 ounce butter
8 eggs yolks
4 tablespoons brandy (or Grand Marnier)
1 tablespoon cacao
2 spoonful of unsweetened yoghurt
8 egg whites for whipping- keep separate
Preparation
Dissolve the chocolate in the water while mixing. Add all ingredients one by one and mix well. Whip the egg whites and fold into the chocolate mixture.Keep in freezer. Take out of freezer about 20 minutes before serving.
Apple dumplings
Ingredients
8 medium size apples, peeled and cored
1 tablespoonful of butter or margarine
1 tablespoonful sugar
1 tablespoonful of raisins
I eggBrandy (optional)
Ready made puff pastry dough
1 beaten egg + castor sugar for glazing
Preparation
Mix the butter, sugar and raisins with the egg. Add a little brandy and stuff the paste into the apples.Roll out the puff pastry dough and cut into squares. Now put one apple in the center of each square and press the pastry together. Brush with the egg and sugar and bake in pre heated oven (400 degrees) for 20-25 minutes. Serve warm or cold with vanilla ice cream.
8 medium size apples, peeled and cored
1 tablespoonful of butter or margarine
1 tablespoonful sugar
1 tablespoonful of raisins
I eggBrandy (optional)
Ready made puff pastry dough
1 beaten egg + castor sugar for glazing
Preparation
Mix the butter, sugar and raisins with the egg. Add a little brandy and stuff the paste into the apples.Roll out the puff pastry dough and cut into squares. Now put one apple in the center of each square and press the pastry together. Brush with the egg and sugar and bake in pre heated oven (400 degrees) for 20-25 minutes. Serve warm or cold with vanilla ice cream.
Muriel’s Apple Cake
Ingredients
In a separate bowl combine and set aside
5 tbl. sugar
3 tbl. Cinnamon
6 apples, peeled and sliced
In a large bowl combine
3 cups flour
¾ cup sugar
3 teasp. baking powder
Then make a well and add in7/8 cup vegetable oil
4 eggs
Preparation
With a wooden spoon blend together slowly adding:¼ cup concentrate of frozen orange juice (mixed with)¾ cup of water only until a thick pancake batter consistencyLightly grease a bundt pan, pour in 2/3 of mixture, add apples, pushing them gently into batter and cover with rest of batter.Bake at 350 degrees for app. 50 minutes till top is crisp and slightly crackedServe with powdered sugar
In a separate bowl combine and set aside
5 tbl. sugar
3 tbl. Cinnamon
6 apples, peeled and sliced
In a large bowl combine
3 cups flour
¾ cup sugar
3 teasp. baking powder
Then make a well and add in7/8 cup vegetable oil
4 eggs
Preparation
With a wooden spoon blend together slowly adding:¼ cup concentrate of frozen orange juice (mixed with)¾ cup of water only until a thick pancake batter consistencyLightly grease a bundt pan, pour in 2/3 of mixture, add apples, pushing them gently into batter and cover with rest of batter.Bake at 350 degrees for app. 50 minutes till top is crisp and slightly crackedServe with powdered sugar
Austrian Apricot Dumplings
Ingredients
12 whole fresh apricots without pits
12 sugar cubes
1/2 pound fresh curd cheese, or pot cheese
1 large egg
1 tablespoon sugar
Pinch salt
1.5 cups sifted all-purpose flour
1 tablespoon melted butter
2 tablespoons unsalted butter
3/4 cup fresh bread crumbs, dried out
1 tablespoon sugar
Preparation
Place the cheese in some cheesecloth and let it drain pressing gently to remove excess moisture. Beat the cheese until smooth. Add the egg and continue to beat until incorporated. Add the sugar and salt, and gradually add the flour; continue to mix. Add the melted butter and mix just until you feel the dough holds together when patted with your hands; it will still look pretty wet. Cover and stow in refrigerate for several hours until the dough will stiffen. Carefully pull out the pit, keeping the apricot in tact. Stick a sugar cube inside the apricot where the pit was and squeeze the apricot back together to close it up tightly. The sugar cube will melt inside the apricot when you cook it. Bring a large pot of water to a boil.Roll the dough out into a thin circle and cut out 12 circles with a 4-inch ring cutter. Place an apricot in the center of the dough and carefully bring the edges together to completely enclose the fruit and form a dumpling. Gently lower the dumplings into the simmering water; they should not be touching or crowded. Cook for about 10 to 15 minutes; the dumplings will sink to the bottom of the pot first and then rise to the surface when they are ready. Carefully remove the dumplings from the water with a strainer. In a separate skillet, melt the butter over medium heat. Add the bread crumbs and sugar and cook until the bread crumbs are golden. Roll the apricot dumplings in the browned crumbs to coat evenly. Serve! Some people like the dumplings to be sprinkled with cinnamon, served with whipped cream or hot vanilla sauce. I prefer it as is as it is rich enough.
12 whole fresh apricots without pits
12 sugar cubes
1/2 pound fresh curd cheese, or pot cheese
1 large egg
1 tablespoon sugar
Pinch salt
1.5 cups sifted all-purpose flour
1 tablespoon melted butter
2 tablespoons unsalted butter
3/4 cup fresh bread crumbs, dried out
1 tablespoon sugar
Preparation
Place the cheese in some cheesecloth and let it drain pressing gently to remove excess moisture. Beat the cheese until smooth. Add the egg and continue to beat until incorporated. Add the sugar and salt, and gradually add the flour; continue to mix. Add the melted butter and mix just until you feel the dough holds together when patted with your hands; it will still look pretty wet. Cover and stow in refrigerate for several hours until the dough will stiffen. Carefully pull out the pit, keeping the apricot in tact. Stick a sugar cube inside the apricot where the pit was and squeeze the apricot back together to close it up tightly. The sugar cube will melt inside the apricot when you cook it. Bring a large pot of water to a boil.Roll the dough out into a thin circle and cut out 12 circles with a 4-inch ring cutter. Place an apricot in the center of the dough and carefully bring the edges together to completely enclose the fruit and form a dumpling. Gently lower the dumplings into the simmering water; they should not be touching or crowded. Cook for about 10 to 15 minutes; the dumplings will sink to the bottom of the pot first and then rise to the surface when they are ready. Carefully remove the dumplings from the water with a strainer. In a separate skillet, melt the butter over medium heat. Add the bread crumbs and sugar and cook until the bread crumbs are golden. Roll the apricot dumplings in the browned crumbs to coat evenly. Serve! Some people like the dumplings to be sprinkled with cinnamon, served with whipped cream or hot vanilla sauce. I prefer it as is as it is rich enough.
Stuffed Peppers
Ingredients
6 medium, thick-fleshed bell peppers
2 cups of pre cooked rice (any kind you like)
2 tablespoons olive oil
1 pound lean ground beef (that can be exchanged with chicken or turkey)
1egg
Salt and pepper to taste
1 large onion, chopped
4 cloves garlic, minced
1/3 cup minced fresh parsley
1 small hot pepper, chopped
2 cups peeled and chopped tomatoes
3 cups meat or chicken broth, from bouillon
Preparation
Cut the top of the peppers and use as a decorative lid. Discard seeds and stem. In a large skillet over medium-high heat sauté the chopped onions until light brown and add the chopped pepper for another minute than remove from fire and drain if too greasy. Mix the meat, egg, rice, sautéed onion, parsley and spices in a bowl, add come chicken broth if too dry. Taste for seasoning. Stuff each pepper with the mixture. Cover with pepper lid. Place in one layer in the form or the slow cooker. Mix the broth with the chopped tomatoes and pour over the peppers.When cooking in a slow cooker start with high temp until boil than set to low for one hour. If using an oven: preheat oven to 350° F. Place the peppers in one layer in the baking dish. Bake covered, until hot and bubbly, for about 30 minutes than increase heat to 400°. Remove cover and bake until lightly browned on top, about 10 minutes. Bon Appétit
6 medium, thick-fleshed bell peppers
2 cups of pre cooked rice (any kind you like)
2 tablespoons olive oil
1 pound lean ground beef (that can be exchanged with chicken or turkey)
1egg
Salt and pepper to taste
1 large onion, chopped
4 cloves garlic, minced
1/3 cup minced fresh parsley
1 small hot pepper, chopped
2 cups peeled and chopped tomatoes
3 cups meat or chicken broth, from bouillon
Preparation
Cut the top of the peppers and use as a decorative lid. Discard seeds and stem. In a large skillet over medium-high heat sauté the chopped onions until light brown and add the chopped pepper for another minute than remove from fire and drain if too greasy. Mix the meat, egg, rice, sautéed onion, parsley and spices in a bowl, add come chicken broth if too dry. Taste for seasoning. Stuff each pepper with the mixture. Cover with pepper lid. Place in one layer in the form or the slow cooker. Mix the broth with the chopped tomatoes and pour over the peppers.When cooking in a slow cooker start with high temp until boil than set to low for one hour. If using an oven: preheat oven to 350° F. Place the peppers in one layer in the baking dish. Bake covered, until hot and bubbly, for about 30 minutes than increase heat to 400°. Remove cover and bake until lightly browned on top, about 10 minutes. Bon Appétit
Shakshukah
Ingredients
2 medium finely chopped onions
Chopped fresh garlic or garlic powder to your liking
1 red and 1 green pepper
1 hot chilly pepper or Tabasco (only if you like it hot!)
4 large tomatoes peeled and chopped
8 eggs
Oil for frying
Salt and pepper to taste
Preparation
Use a large skillet. Sauté the onions until they are golden. Add the garlic the peppers and the tomatoes. Stir well while frying. After about ten minutes turn down the heat and break the eggs one at a time, into the tomato mixture. Leave enough space between the eggs so that you can serve each separate. Cover and go on cooking on low heat for 20 minutes.It is ideal to serve with fresh bread or pitah.
2 medium finely chopped onions
Chopped fresh garlic or garlic powder to your liking
1 red and 1 green pepper
1 hot chilly pepper or Tabasco (only if you like it hot!)
4 large tomatoes peeled and chopped
8 eggs
Oil for frying
Salt and pepper to taste
Preparation
Use a large skillet. Sauté the onions until they are golden. Add the garlic the peppers and the tomatoes. Stir well while frying. After about ten minutes turn down the heat and break the eggs one at a time, into the tomato mixture. Leave enough space between the eggs so that you can serve each separate. Cover and go on cooking on low heat for 20 minutes.It is ideal to serve with fresh bread or pitah.
Potato Salad
Ingredients
1 1/2 pounds red potatoes cooked peeled and sliced
2 cups frozen peas, thawed
1/4 cup chopped sweet red pepper
Dressing:
1\4 cup fresh lemon juice
1\4 cup olive oil
1\2 cup capers cut into two
Salt and pepper to taste
1small chopped onions
Preparation
Mix the dressing. Add the potatoes peas and peppers.
1 1/2 pounds red potatoes cooked peeled and sliced
2 cups frozen peas, thawed
1/4 cup chopped sweet red pepper
Dressing:
1\4 cup fresh lemon juice
1\4 cup olive oil
1\2 cup capers cut into two
Salt and pepper to taste
1small chopped onions
Preparation
Mix the dressing. Add the potatoes peas and peppers.
Curry Chicken
Ingredients
6 poultry thighs (or 3 chicken breasts)
4 quinces peeled and sliced
1 large onion peeled and chopped
½ cup dried prunes
½ cup dried apricots
1 cup coconut milk
Oil for frying
2 tablespoons Curry powder
Salt and pepper to taste
Preparation
Fry the onion until light golden. Add the poultry thighs and fry from all sides. Now add the fruits and the coconut milk with the curry powder. Bring to boil and lower the heat. Cover and let cook for an hour. Check every now and than that there is enough liquid in the pan. Add water or more coconut milk if necessary. Season the dish with salt and pepper. Serve on rice.
6 poultry thighs (or 3 chicken breasts)
4 quinces peeled and sliced
1 large onion peeled and chopped
½ cup dried prunes
½ cup dried apricots
1 cup coconut milk
Oil for frying
2 tablespoons Curry powder
Salt and pepper to taste
Preparation
Fry the onion until light golden. Add the poultry thighs and fry from all sides. Now add the fruits and the coconut milk with the curry powder. Bring to boil and lower the heat. Cover and let cook for an hour. Check every now and than that there is enough liquid in the pan. Add water or more coconut milk if necessary. Season the dish with salt and pepper. Serve on rice.
Chicken Salad
Ingredients:
1/2 broiled chicken without bones cut into cubes
1 papaya cut into cubes
1 mango cut into cubes
1 cup grapes cut into halves
1 cup walnuts
For the dressing:
2 tablespoons wine vinegar
¼ cup orange juice
1 teaspoon mustard
4 tablespoons oil
2 tablespoons mayonnaise
Salt & pepper to taste
Preparation
Start by mixing all dressing ingredients, than toss in everything else.
1/2 broiled chicken without bones cut into cubes
1 papaya cut into cubes
1 mango cut into cubes
1 cup grapes cut into halves
1 cup walnuts
For the dressing:
2 tablespoons wine vinegar
¼ cup orange juice
1 teaspoon mustard
4 tablespoons oil
2 tablespoons mayonnaise
Salt & pepper to taste
Preparation
Start by mixing all dressing ingredients, than toss in everything else.
Sunday, 7 September 2008
Schnitzel- chicken breast
Ingredients:
chicken breast
1 egg
1cup flour
clove and garlic
water
brown sugar
ketchup
sasamseed
Method:
chop schnitzel bite size, dip in egg flour and fry it, satue 1 onion and 1 garlic clove 1 cup water 3/4 cup brown sugar 3/4 keptchup bring to a boil add sesamse seed pour mixture over chicken over chicken put in 15 min.
chicken breast
1 egg
1cup flour
clove and garlic
water
brown sugar
ketchup
sasamseed
Method:
chop schnitzel bite size, dip in egg flour and fry it, satue 1 onion and 1 garlic clove 1 cup water 3/4 cup brown sugar 3/4 keptchup bring to a boil add sesamse seed pour mixture over chicken over chicken put in 15 min.
Quick Couscous with Chicken
Ingredients:
1 (3 pounds) chicken, skinned, cut into serving pieces
Salt and pepper to taste
2 Tbsp cooking oil
1 onion, sliced
1 large carrot, diced
3 garlic cloves, minced
1 can (28 ounces) peeled whole plum tomatoes,
drained and chopped (about 1 pound fresh tomatoes)
1 tsp ground cumin
1 tsp ground allspice
2 cups defatted chicken broth or vegetable stock,
divided 1/4 cup dry white wine
1/2 tsp dried red chile flakes, harissa,
or other hot pepper sauce
2 small zucchini, diced
3 Tbsp tomato paste
1 can (15 ounces) cooked garbanzos (chick peas), rinsed and drained
4 Tbsp chopped fresh cilantro or 3 Tbsp chopped fresh parsley, divided
1 Tbsp butter or margarine
1-1/2 cups quick-cooking or "instant" couscous Harissa or liquid pepper sauce
Method:
Rinse chicken, pat dry, and season with salt and pepper. Heat oil in large casserole or Dutch oven, brown chicken, and remove; add onion, carrot, and garlic and saute until softened. Add tomatoes, cumin, and allspice and cook for 5 minutes, stirring; stir in 1/2 cup chicken broth, wine, and red chile flakes and return chicken to casserole. Cover and simmer 15 minutes; add zucchini and simmer until chicken is tender (20 to 30 minutes more). Stir in tomato paste, add garbanzos and half the chopped cilantro or parsley, heat through. While chicken is simmering, bring remaining chicken broth (and butter if you are using it) to a boil and add couscous; stir well, cover and remove from heat. Let couscous stand 5 minutes, fluff with fork, and spoon onto serving platter. Arrange chicken and vegetables around it, pour some sauce over the top, and garnish with remaining cilantro or parsley. Serve with harissa or other liquid pepper sauce.
1 (3 pounds) chicken, skinned, cut into serving pieces
Salt and pepper to taste
2 Tbsp cooking oil
1 onion, sliced
1 large carrot, diced
3 garlic cloves, minced
1 can (28 ounces) peeled whole plum tomatoes,
drained and chopped (about 1 pound fresh tomatoes)
1 tsp ground cumin
1 tsp ground allspice
2 cups defatted chicken broth or vegetable stock,
divided 1/4 cup dry white wine
1/2 tsp dried red chile flakes, harissa,
or other hot pepper sauce
2 small zucchini, diced
3 Tbsp tomato paste
1 can (15 ounces) cooked garbanzos (chick peas), rinsed and drained
4 Tbsp chopped fresh cilantro or 3 Tbsp chopped fresh parsley, divided
1 Tbsp butter or margarine
1-1/2 cups quick-cooking or "instant" couscous Harissa or liquid pepper sauce
Method:
Rinse chicken, pat dry, and season with salt and pepper. Heat oil in large casserole or Dutch oven, brown chicken, and remove; add onion, carrot, and garlic and saute until softened. Add tomatoes, cumin, and allspice and cook for 5 minutes, stirring; stir in 1/2 cup chicken broth, wine, and red chile flakes and return chicken to casserole. Cover and simmer 15 minutes; add zucchini and simmer until chicken is tender (20 to 30 minutes more). Stir in tomato paste, add garbanzos and half the chopped cilantro or parsley, heat through. While chicken is simmering, bring remaining chicken broth (and butter if you are using it) to a boil and add couscous; stir well, cover and remove from heat. Let couscous stand 5 minutes, fluff with fork, and spoon onto serving platter. Arrange chicken and vegetables around it, pour some sauce over the top, and garnish with remaining cilantro or parsley. Serve with harissa or other liquid pepper sauce.
Lemon CouscousChicken
INGREDIENTS:
1-1/4 cup water
1 Tbsp extra virgin olive oil
2 cups broccoli florets
1 pkg Roasted Garlic Couscous mix
1-1/2 cups chopped cooked chicken
Juice of 1 lemon (about 3 Tbsp)
1/4 tsp lemon peel
Method:
In a large skillet, bring the water, olive oil, broccoli, and contents of the spice sack from the couscous mix to a boil. Stir in the couscous, chicken, lemon juice, and lemon peel. Remove from the heat. Cover, and let stand for 5 minutes. Fluff lightly with a fork. Chill well, and serve cold.
1-1/4 cup water
1 Tbsp extra virgin olive oil
2 cups broccoli florets
1 pkg Roasted Garlic Couscous mix
1-1/2 cups chopped cooked chicken
Juice of 1 lemon (about 3 Tbsp)
1/4 tsp lemon peel
Method:
In a large skillet, bring the water, olive oil, broccoli, and contents of the spice sack from the couscous mix to a boil. Stir in the couscous, chicken, lemon juice, and lemon peel. Remove from the heat. Cover, and let stand for 5 minutes. Fluff lightly with a fork. Chill well, and serve cold.
Couscous Salad
Ingredients :
2 cups water
2 Tbsp olive oil
1/4 tsp turmeric
1/4 tsp cinnamon
1/4 tsp chopped fresh gingerroot
2 cups couscous
1 cup chopped zucchini
1/2 cup chopped carrot
1/2 cup chopped green onion, including tops
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
15 ounce can garbanzo beans (chick peas), drained
3 Tbsp olive oil
1-1/2 Tbsp lemon juice
Salt to taste
Lettuce leaves
1/2 cup sliced almonds
Method:
In a 1-quart saucepan, bring water, 2 tablespoons oil and spices to a boil. Stir in couscous and raisins. Cover pan and remove from heat; let stand for 15 minutes. Transfer to a large mixing bowl and add vegetables. In a small bowl, combine 3 tablespoons oil, lemon juice and salt. Pour over salad and mix well, breaking up any clumps. Cover and refrigerate for 8 hours or overnight. To serve, mound on a lettuce-lined platter and sprinkle with almonds
2 cups water
2 Tbsp olive oil
1/4 tsp turmeric
1/4 tsp cinnamon
1/4 tsp chopped fresh gingerroot
2 cups couscous
1 cup chopped zucchini
1/2 cup chopped carrot
1/2 cup chopped green onion, including tops
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
15 ounce can garbanzo beans (chick peas), drained
3 Tbsp olive oil
1-1/2 Tbsp lemon juice
Salt to taste
Lettuce leaves
1/2 cup sliced almonds
Method:
In a 1-quart saucepan, bring water, 2 tablespoons oil and spices to a boil. Stir in couscous and raisins. Cover pan and remove from heat; let stand for 15 minutes. Transfer to a large mixing bowl and add vegetables. In a small bowl, combine 3 tablespoons oil, lemon juice and salt. Pour over salad and mix well, breaking up any clumps. Cover and refrigerate for 8 hours or overnight. To serve, mound on a lettuce-lined platter and sprinkle with almonds
Couscous Pilaf Recipe
Ingredients:
1 tablespoon olive oil
1 tablespoon unsalted butter (Pts or substitute)
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch of cayenne pepper
2/3 cups Israeli couscous,
1-1/4 teaspoons salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh flat-leaf parsley,
coarsely chopped
Method:
bring 2-1/2 cups water to a boil in a medium saucepan; Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more. Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley and serve.
1 tablespoon olive oil
1 tablespoon unsalted butter (Pts or substitute)
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch of cayenne pepper
2/3 cups Israeli couscous,
1-1/4 teaspoons salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh flat-leaf parsley,
coarsely chopped
Method:
bring 2-1/2 cups water to a boil in a medium saucepan; Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more. Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley and serve.
Chicken with Lime Sauce and Raisin Couscous
Ingredients:
Chicken: 4 broiler-fryer chicken drumsticks, skinned
4 broiler-fryer chicken thighs, skinned
2 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 cups chicken broth, warmed
2 tablespoons lime juice
3 carrots, sliced across
2 ribs celery, sliced across
1 (15-ounce) can beans, drained well
1 (14-ounce) can artichoke hearts, drained well
Lime Sauce:
1 tablespoon fresh lime juice
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon tumeric
1/2 teaspoon pepper Raisin
Couscous:
1-3/4 cups chicken broth
1/3 cup raisins (PTs)
2 tablespoons FF butter/ marge.
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup couscous
Method:
Lime Sauce: In small bowl, mix together fresh lime juice, coriander, salt, ground cinnamon, ginger, tumeric, and pepper.
Chicken: Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes. In large Dutch oven, pour olive oil and heat to medium high temperature. Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes. Pour chicken broth and lime juice over chicken; stir to loosen pan drippings. Add carrots and bring to a boil. Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes. Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top. Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout. Raisin Couscous: In small saucepan, mix together chicken broth, raisins, butter, cinnamon and nutmeg. Boil 2 minutes over high heat. Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately. To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.
Chicken: 4 broiler-fryer chicken drumsticks, skinned
4 broiler-fryer chicken thighs, skinned
2 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 cups chicken broth, warmed
2 tablespoons lime juice
3 carrots, sliced across
2 ribs celery, sliced across
1 (15-ounce) can beans, drained well
1 (14-ounce) can artichoke hearts, drained well
Lime Sauce:
1 tablespoon fresh lime juice
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon tumeric
1/2 teaspoon pepper Raisin
Couscous:
1-3/4 cups chicken broth
1/3 cup raisins (PTs)
2 tablespoons FF butter/ marge.
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup couscous
Method:
Lime Sauce: In small bowl, mix together fresh lime juice, coriander, salt, ground cinnamon, ginger, tumeric, and pepper.
Chicken: Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes. In large Dutch oven, pour olive oil and heat to medium high temperature. Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes. Pour chicken broth and lime juice over chicken; stir to loosen pan drippings. Add carrots and bring to a boil. Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes. Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top. Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout. Raisin Couscous: In small saucepan, mix together chicken broth, raisins, butter, cinnamon and nutmeg. Boil 2 minutes over high heat. Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately. To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.
Chicken with Lime Sauce and Raisin Couscous
Ingredients:
Chicken: 4 broiler-fryer chicken drumsticks, skinned
4 broiler-fryer chicken thighs, skinned
2 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 cups chicken broth, warmed
2 tablespoons lime juice
3 carrots, sliced across
2 ribs celery, sliced across
1 (15-ounce) can beans, drained well
1 (14-ounce) can artichoke hearts, drained well
Lime Sauce:
1 tablespoon fresh lime juice
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon tumeric
1/2 teaspoon pepper Raisin
Couscous:
1-3/4 cups chicken broth
1/3 cup raisins (PTs)
2 tablespoons FF butter/ marge.
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup couscous
Method:
Lime Sauce: In small bowl, mix together fresh lime juice, coriander, salt, ground cinnamon, ginger, tumeric, and pepper.
Chicken: Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes. In large Dutch oven, pour olive oil and heat to medium high temperature. Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes. Pour chicken broth and lime juice over chicken; stir to loosen pan drippings. Add carrots and bring to a boil. Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes. Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top. Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout. Raisin Couscous: In small saucepan, mix together chicken broth, raisins, butter, cinnamon and nutmeg. Boil 2 minutes over high heat. Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately. To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.
Chicken: 4 broiler-fryer chicken drumsticks, skinned
4 broiler-fryer chicken thighs, skinned
2 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 cups chicken broth, warmed
2 tablespoons lime juice
3 carrots, sliced across
2 ribs celery, sliced across
1 (15-ounce) can beans, drained well
1 (14-ounce) can artichoke hearts, drained well
Lime Sauce:
1 tablespoon fresh lime juice
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon tumeric
1/2 teaspoon pepper Raisin
Couscous:
1-3/4 cups chicken broth
1/3 cup raisins (PTs)
2 tablespoons FF butter/ marge.
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup couscous
Method:
Lime Sauce: In small bowl, mix together fresh lime juice, coriander, salt, ground cinnamon, ginger, tumeric, and pepper.
Chicken: Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes. In large Dutch oven, pour olive oil and heat to medium high temperature. Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes. Pour chicken broth and lime juice over chicken; stir to loosen pan drippings. Add carrots and bring to a boil. Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes. Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top. Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout. Raisin Couscous: In small saucepan, mix together chicken broth, raisins, butter, cinnamon and nutmeg. Boil 2 minutes over high heat. Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately. To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.
Chicken with Lime Sauce and Raisin Couscous
Ingredients:
Chicken: 4 broiler-fryer chicken drumsticks, skinned
4 broiler-fryer chicken thighs, skinned
2 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 cups chicken broth, warmed
2 tablespoons lime juice
3 carrots, sliced across
2 ribs celery, sliced across
1 (15-ounce) can beans, drained well
1 (14-ounce) can artichoke hearts, drained well
Lime Sauce:
1 tablespoon fresh lime juice
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon tumeric
1/2 teaspoon pepper Raisin
Couscous:
1-3/4 cups chicken broth
1/3 cup raisins (PTs)
2 tablespoons FF butter/ marge.
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup couscous
Method:
Lime Sauce: In small bowl, mix together fresh lime juice, coriander, salt, ground cinnamon, ginger, tumeric, and pepper.
Chicken: 4 broiler-fryer chicken drumsticks, skinned
4 broiler-fryer chicken thighs, skinned
2 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 cups chicken broth, warmed
2 tablespoons lime juice
3 carrots, sliced across
2 ribs celery, sliced across
1 (15-ounce) can beans, drained well
1 (14-ounce) can artichoke hearts, drained well
Lime Sauce:
1 tablespoon fresh lime juice
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon tumeric
1/2 teaspoon pepper Raisin
Couscous:
1-3/4 cups chicken broth
1/3 cup raisins (PTs)
2 tablespoons FF butter/ marge.
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup couscous
Method:
Lime Sauce: In small bowl, mix together fresh lime juice, coriander, salt, ground cinnamon, ginger, tumeric, and pepper.
Couscous Recipe
Ingredients:
1 cup couscous
1/2 teaspoon ground cumin
1 teaspoon salt or to taste
1 to 1-1/4 cups water
1 (15-ounce) can 1 cup corn kernels
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, minced
2 tablespoons roasted garlic
olive oil
3 to 4 Tbsp freshly squeezed lime juice
Method:
Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork. Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature.
1 cup couscous
1/2 teaspoon ground cumin
1 teaspoon salt or to taste
1 to 1-1/4 cups water
1 (15-ounce) can 1 cup corn kernels
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, minced
2 tablespoons roasted garlic
olive oil
3 to 4 Tbsp freshly squeezed lime juice
Method:
Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork. Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature.
Scrambled Egg Muffins
Ingredients:
1/2 pound sausage
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
12 eggs
1/2 cup shredded cheddar cheese
Method:
Brown sausage and drain.In a bowl, beat the eggs. Add onions, bell pepper, salt, pepper and garlic powder. Mix well. Stir in sausage and cheese. spoon by 1/3 cupsful into greased muffin tins. Bake at 350 degrees F for 20-25 minutes or until a kniife inserted in the center comes out clean.
1/2 pound sausage
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
12 eggs
1/2 cup shredded cheddar cheese
Method:
Brown sausage and drain.In a bowl, beat the eggs. Add onions, bell pepper, salt, pepper and garlic powder. Mix well. Stir in sausage and cheese. spoon by 1/3 cupsful into greased muffin tins. Bake at 350 degrees F for 20-25 minutes or until a kniife inserted in the center comes out clean.
Avocado Cream Dressing
Ingredients:
1 large avocado, peeled and pitted
1 cup sour cream
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
2 teaspoons prepared horseradish
1/2 teaspoon salt
Method:
In a small bowl, mash avocado. Stir in remaining ingredients, mixing well. Cover with plastic wrap placed directly on top of dressing. Refrigerate 30 minutes.
1 large avocado, peeled and pitted
1 cup sour cream
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
2 teaspoons prepared horseradish
1/2 teaspoon salt
Method:
In a small bowl, mash avocado. Stir in remaining ingredients, mixing well. Cover with plastic wrap placed directly on top of dressing. Refrigerate 30 minutes.
honey cookies
Ingredients:
6 eggs
2 lb honey
4 cups sugar
2 tsp baking powder
2 tsp baking soda
2 scoops vanilla sugar
2 tsp cinnamon
3 cups oil
5 1/2 lb flour
Method:
mix well all ing. to form a dough. cut cookies into desired shapes and put on cookie sheet bake for 10-15 min
6 eggs
2 lb honey
4 cups sugar
2 tsp baking powder
2 tsp baking soda
2 scoops vanilla sugar
2 tsp cinnamon
3 cups oil
5 1/2 lb flour
Method:
mix well all ing. to form a dough. cut cookies into desired shapes and put on cookie sheet bake for 10-15 min
honey cake
Ingredients:
5 eggs seperated
2 1/4 cup sugar
1 tbsp. honey
pinch cinnamon
2 1/2 tsp.baking soda
1/2 cups water
3 tbsp. coffee
1/2 c.oil
6 c. flour
Method:
Mix well all ingredients put in cake tin leave for 1 hour, check with knife if ready.
5 eggs seperated
2 1/4 cup sugar
1 tbsp. honey
pinch cinnamon
2 1/2 tsp.baking soda
1/2 cups water
3 tbsp. coffee
1/2 c.oil
6 c. flour
Method:
Mix well all ingredients put in cake tin leave for 1 hour, check with knife if ready.
sponge cake
Ingredients:
12 eggs
3 cups sugar
1 cup orange juice
1 cup oil
4 tsp.baking powder
1 vanilla
4 cups flour
zest of orange or lemon.
Method:
mix well in mixer put in cake tin bake for 45 min check with knife if clean then ready if not leave it for five min. check.
12 eggs
3 cups sugar
1 cup orange juice
1 cup oil
4 tsp.baking powder
1 vanilla
4 cups flour
zest of orange or lemon.
Method:
mix well in mixer put in cake tin bake for 45 min check with knife if clean then ready if not leave it for five min. check.
Chocolate cake
Ingredints:
12 eggs
3 cups sugar
1 cup cocoa
2 cups hot water
1 cup oil
3 tsp baking powder
1 tsp baking soda
4 scoop vanilla sugar
3 1/2 cups flour
Method:
mix well put in cake tin bake 1/2 hours
12 eggs
3 cups sugar
1 cup cocoa
2 cups hot water
1 cup oil
3 tsp baking powder
1 tsp baking soda
4 scoop vanilla sugar
3 1/2 cups flour
Method:
mix well put in cake tin bake 1/2 hours
brownie cake
4 eggs
2/3 cup oil
2/3 cup cocoa
1 tsp. baking powder
2 cups sugar
1 cup flour
1 scoop vanilla sugar
Method :
mix well put in cake tin bake for 45 min 350 degree
2/3 cup oil
2/3 cup cocoa
1 tsp. baking powder
2 cups sugar
1 cup flour
1 scoop vanilla sugar
Method :
mix well put in cake tin bake for 45 min 350 degree
brownie cake
12 eggs (seperated)
3 1/2 cups sugar
3 tsp. baking powder
1 tsp baking soda
4 vanilla sugar
1 tsp rum
2 cups hot water
1 cup cocoa
1 tsp coffee
1 cup oil
3 cup flour
Method:
mix well ut into cake tin bake for 1 1/2 hr
3 1/2 cups sugar
3 tsp. baking powder
1 tsp baking soda
4 vanilla sugar
1 tsp rum
2 cups hot water
1 cup cocoa
1 tsp coffee
1 cup oil
3 cup flour
Method:
mix well ut into cake tin bake for 1 1/2 hr
Chocolate nut cake
Ingredients:
9 eggs
2 1/2 cup sugar
1/2 cup oil
5 tbsp cocoa
1/2 cup flour
2 vanilla sugar
2 tsp baking powder
5 tsp wine
1/2 tbs nuts
Method:
mix well all ingredients put in a cake tray and leave 20 min check till knife comes out clean.
9 eggs
2 1/2 cup sugar
1/2 cup oil
5 tbsp cocoa
1/2 cup flour
2 vanilla sugar
2 tsp baking powder
5 tsp wine
1/2 tbs nuts
Method:
mix well all ingredients put in a cake tray and leave 20 min check till knife comes out clean.
Chocolate cake
Ingredients:
10 eggs
3 cups sugar
4 tsp baking powder
4 scoop vanilla sugar
1 cup oil
1 cup cocoa
1 cup warm water
2 1/2 cups flour
Method:
mix well all ing. by hand or mixer.bake for 1 hour
10 eggs
3 cups sugar
4 tsp baking powder
4 scoop vanilla sugar
1 cup oil
1 cup cocoa
1 cup warm water
2 1/2 cups flour
Method:
mix well all ing. by hand or mixer.bake for 1 hour
cherry pie
Ingredients:
6 cups flour
6 cups sugar
2 tbs baking powder
1 1/2c oil
2 eggs 1 vanilla
cherry filling
Method:
divide dough into three parts.on a covered sheet put dough then cherry pie filling then dough then cherry filling then dough bake in the oven 180 1 1/2 - 2 hours.
6 cups flour
6 cups sugar
2 tbs baking powder
1 1/2c oil
2 eggs 1 vanilla
cherry filling
Method:
divide dough into three parts.on a covered sheet put dough then cherry pie filling then dough then cherry filling then dough bake in the oven 180 1 1/2 - 2 hours.
bbq chicken cassorel
INGREDIENTS:
125 g all-purpose flour
1362 g broiler/fryer chicken (3 to 4 pounds), cut up
30 ml vegetable oil
160 g chopped onion
150 g chopped green pepper
125 g thinly sliced celery
235 ml ketchup
120 ml water
40 g brown sugar 4
5 ml Worcestershire sauce
3 g salt
0.5 g pepper
448 g frozen corn, thawed
Method:
Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken. Cover and bake at 350 degrees F for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.
125 g all-purpose flour
1362 g broiler/fryer chicken (3 to 4 pounds), cut up
30 ml vegetable oil
160 g chopped onion
150 g chopped green pepper
125 g thinly sliced celery
235 ml ketchup
120 ml water
40 g brown sugar 4
5 ml Worcestershire sauce
3 g salt
0.5 g pepper
448 g frozen corn, thawed
Method:
Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken. Cover and bake at 350 degrees F for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.
Pineapple smoothie
Ingredints:
1 c plain yogurt
1 c pineapple
5 strawberries
1 banana
3 ice cubes
Method:
Blend all ingredients
1 c plain yogurt
1 c pineapple
5 strawberries
1 banana
3 ice cubes
Method:
Blend all ingredients
Melon Madness Smoothie
Ingredients:
1 1/2 cups seeded and chopped watermelon
1 1/2 cups seeded and chopped honeydew melon
Juice of 2 limes
1 cup vanilla nonfat yogurt
1 cup ice cubes
Method:
Place all ingredients in a blender and blend until smooth.
1 1/2 cups seeded and chopped watermelon
1 1/2 cups seeded and chopped honeydew melon
Juice of 2 limes
1 cup vanilla nonfat yogurt
1 cup ice cubes
Method:
Place all ingredients in a blender and blend until smooth.
Strawberry Orange Smoothie
Ingredients:
1/2 cup chopped strawberries
1/2 cup orange juice
1/2 cup crushed ice
1/4 teaspoon honey
Method:
Combine strawberries, orange juice, ice, and honey in blender. Blend until smooth. Garnish with sliced strawberries.
1/2 cup chopped strawberries
1/2 cup orange juice
1/2 cup crushed ice
1/4 teaspoon honey
Method:
Combine strawberries, orange juice, ice, and honey in blender. Blend until smooth. Garnish with sliced strawberries.
tomatoe cuncumber salad
Ingredients:
5 medium plum tomatoes, halved lengthwise, seeded and thinly sliced
1/4 red onion, peeled, halved lengthwise and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
2 tablespoons extra virgin olive oil
2 splashes red wine vinegar
Coarse salt
black pepper
Method:
Dress the tomatoes, onions and cucumber with ExtraVirginOliveOil (a generous drizzle), red wine vinegar, salt and pepper. Let stand while you prepare dinner, about 20 minutes. Toss again and serve salad with crusty bread for mopping up juices and Extra virigin olive oil.
5 medium plum tomatoes, halved lengthwise, seeded and thinly sliced
1/4 red onion, peeled, halved lengthwise and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
2 tablespoons extra virgin olive oil
2 splashes red wine vinegar
Coarse salt
black pepper
Method:
Dress the tomatoes, onions and cucumber with ExtraVirginOliveOil (a generous drizzle), red wine vinegar, salt and pepper. Let stand while you prepare dinner, about 20 minutes. Toss again and serve salad with crusty bread for mopping up juices and Extra virigin olive oil.
tomatoe salasa
Ingredients:
2 qt. tomatoes , peeled and chopped
1/4 c. vinegar 1 large onion , chopped
1 T. salt
1/2 t. garlic powder...I use real garlic cloves
2 c. jalapeno peppers, chopped (this is HOT...I recommend starting with about 5 peppers) 2+ T. crushed dried chilies (I don't have this)
1 T. oregano
1/4 c. chopped cilantro
1 1/2 T. chili powder Preparation:
Method:
Mix all ingredients and let sit overnight. Thicken wit tomato paste if needed. Bring to a boil. Ladle into jars. Can in pints - 20 min. in water bath canner
2 qt. tomatoes , peeled and chopped
1/4 c. vinegar 1 large onion , chopped
1 T. salt
1/2 t. garlic powder...I use real garlic cloves
2 c. jalapeno peppers, chopped (this is HOT...I recommend starting with about 5 peppers) 2+ T. crushed dried chilies (I don't have this)
1 T. oregano
1/4 c. chopped cilantro
1 1/2 T. chili powder Preparation:
Method:
Mix all ingredients and let sit overnight. Thicken wit tomato paste if needed. Bring to a boil. Ladle into jars. Can in pints - 20 min. in water bath canner
tomatoe salad
Ingredients:
Vinaigrette:
1/3 cup extra virgin olive oil
3-4 tablespoons balsamic vinegar
1 tablespoon fresh basil, chopped
1/2 teaspoon fresh oregano, or 1/4 teaspoon dry
1/4 teaspoon sea salt
pinch of red pepper flakes
3 garlic cloves, finely minced
Salad:
2 tablespoons pitted black oil cure olive,
chopped 1/2 lb small mozzarella balls (Bocconcini)
5 ripe tomatoes, cut into 1" thick wedges
Method:
Allow the minced garlic to stand in the vinegar for 10-15 minutes before preparing recipe. This will help remove the "bite" from the garlic and mellow it. Meanwhile, slice tomatoes into wedges. Drain mozzarella balls (they are normally packaged in a brine). Remove pits from black olives and coarsely chop. Set these ingredients aside in a salad bowl. Combine vinaigrette ingredients in a cruet or in a blender with the garlic and vinegar from above. Use 4 tablespoons vinegar if you like a tangy salad (3 tablespoons if you don't). You can use all balsamic vinegar, or if you prefer a milder dressing, use half balsamic and half red wine or Chianti vinegar. No mincing or chopping is required if a blender is used - pulse briefly. Pour vinaigrette over tomatoes, cheese and olives; stir to coat. Do not add too much dressing - just enough. Can be served with peeled, sliced cucumbers (1/4" coins or 1/2" cubes), if desired. Season to taste with freshly grated black pepper (and salt, if needed) and serve, optionally, on a bed of radicchio or escarole hearts.
Vinaigrette:
1/3 cup extra virgin olive oil
3-4 tablespoons balsamic vinegar
1 tablespoon fresh basil, chopped
1/2 teaspoon fresh oregano, or 1/4 teaspoon dry
1/4 teaspoon sea salt
pinch of red pepper flakes
3 garlic cloves, finely minced
Salad:
2 tablespoons pitted black oil cure olive,
chopped 1/2 lb small mozzarella balls (Bocconcini)
5 ripe tomatoes, cut into 1" thick wedges
Method:
Allow the minced garlic to stand in the vinegar for 10-15 minutes before preparing recipe. This will help remove the "bite" from the garlic and mellow it. Meanwhile, slice tomatoes into wedges. Drain mozzarella balls (they are normally packaged in a brine). Remove pits from black olives and coarsely chop. Set these ingredients aside in a salad bowl. Combine vinaigrette ingredients in a cruet or in a blender with the garlic and vinegar from above. Use 4 tablespoons vinegar if you like a tangy salad (3 tablespoons if you don't). You can use all balsamic vinegar, or if you prefer a milder dressing, use half balsamic and half red wine or Chianti vinegar. No mincing or chopping is required if a blender is used - pulse briefly. Pour vinaigrette over tomatoes, cheese and olives; stir to coat. Do not add too much dressing - just enough. Can be served with peeled, sliced cucumbers (1/4" coins or 1/2" cubes), if desired. Season to taste with freshly grated black pepper (and salt, if needed) and serve, optionally, on a bed of radicchio or escarole hearts.
Lamb Kebab
Ingredients:
450g/1lb minced lamb
1 tablespoon oil
55g/2oz fresh coriander leaves (washed and chopped)
juice of half lemon
4 cloves garlic (crushed)
4 green chillies (de-seeded and chopped)
½ tsp coriander powder
1 tsp cumin powder
½ tsp black peppercorns (crushed)
½ tsp turmeric powder
½ tsp garam masala
2 tsp grated ginger
1 tsp salt
Method:
1. Put two tsp of lemon juice in the mince and leave aside to tenderise the meat.2. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt.3. Fold the blended paste into the meat and add the chopped fresh coriander leaves.4. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round.5. Brush with a little oil and grill under a medium heat or barbecue till it's cooked well right through.6. Serve with hot pitta bread and tomato and chilli chutney.
450g/1lb minced lamb
1 tablespoon oil
55g/2oz fresh coriander leaves (washed and chopped)
juice of half lemon
4 cloves garlic (crushed)
4 green chillies (de-seeded and chopped)
½ tsp coriander powder
1 tsp cumin powder
½ tsp black peppercorns (crushed)
½ tsp turmeric powder
½ tsp garam masala
2 tsp grated ginger
1 tsp salt
Method:
1. Put two tsp of lemon juice in the mince and leave aside to tenderise the meat.2. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt.3. Fold the blended paste into the meat and add the chopped fresh coriander leaves.4. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round.5. Brush with a little oil and grill under a medium heat or barbecue till it's cooked well right through.6. Serve with hot pitta bread and tomato and chilli chutney.
Fruit kebabs recipe
Ingredients:
75 g (3 oz) butter
1/4 teaspoon ground cinnamon
4 tablespoons white wine, or 3 tablespoons water mixed with 1 tablespoon lemon juice
2 tablespoons thick honey
2 dessert apples
1 large or 2 small ripe dessert pears
2 small bananas
8 whole dates, stoned
8 maraschino cherries
4 slices bread, crusts removed
Method:
1. Beat 50 g (2 oz) butter with the cinnamon and set aside.2. Put the remaining butter into a small saucepan. Add the wine and honey and stir over low heat until melted and blended. Bring slowly to the boil and cook for 1 - 2 minutes until the sauce is slightly syrupy. Remove from the heat and set aside.3. Peel and core the apples and pear, then cut into chunky pieces. Peel the bananas and cut each across into 8 pieces. Thread the apples, pears, bananas, dates and the maraschino cherries alternately on to eight 15 cm/6 inch long skewers.4. Lay a sheet of foil over the grill rack and heat the grill to moderate.5. Place the skewers on the foil, brush liberally with some of the sauce, then place as far as possible away from the heat and grill for 10 minutes, turning them over frequently and basting with more sauce.6. Remove the kebabs and foil from the grill pan and keep warm.7. Increase the heat of the grill to high, then toast the bread on 1 side only. Spread the untoasted side with the cinnamon butter, then grill until crisp at the edges.8. Meanwhile, reheat any remaining sauce until bubbling. Place the toast on individual serving plates and place 2 kebabs on each. Pour over the hot sauce and serve at once.
75 g (3 oz) butter
1/4 teaspoon ground cinnamon
4 tablespoons white wine, or 3 tablespoons water mixed with 1 tablespoon lemon juice
2 tablespoons thick honey
2 dessert apples
1 large or 2 small ripe dessert pears
2 small bananas
8 whole dates, stoned
8 maraschino cherries
4 slices bread, crusts removed
Method:
1. Beat 50 g (2 oz) butter with the cinnamon and set aside.2. Put the remaining butter into a small saucepan. Add the wine and honey and stir over low heat until melted and blended. Bring slowly to the boil and cook for 1 - 2 minutes until the sauce is slightly syrupy. Remove from the heat and set aside.3. Peel and core the apples and pear, then cut into chunky pieces. Peel the bananas and cut each across into 8 pieces. Thread the apples, pears, bananas, dates and the maraschino cherries alternately on to eight 15 cm/6 inch long skewers.4. Lay a sheet of foil over the grill rack and heat the grill to moderate.5. Place the skewers on the foil, brush liberally with some of the sauce, then place as far as possible away from the heat and grill for 10 minutes, turning them over frequently and basting with more sauce.6. Remove the kebabs and foil from the grill pan and keep warm.7. Increase the heat of the grill to high, then toast the bread on 1 side only. Spread the untoasted side with the cinnamon butter, then grill until crisp at the edges.8. Meanwhile, reheat any remaining sauce until bubbling. Place the toast on individual serving plates and place 2 kebabs on each. Pour over the hot sauce and serve at once.
Fruit and Vegetable Kebabs recipe
Ingredents:
1 courgette, sliced
8 canned pineapple chunks
1 small green pepper, deseeded and cut into squares
8 canned apricot halves
8 button mushrooms
1 small onion, quartered
4 cherry tomatoes
1 tablespoon oil
salt and pepper
Method:
1. Divide the prepared kebab ingredients equally between four long skewers and thread on. Mix a little juice from the canned pineapple with the oil and seasoning, and brush over the kebabs.2. Cook under a hot grill for about 10 minutes, turning and basting occasionally. Serve hot on a bed of rice and accompany with a green salad.Cook's TipMarinate the ingredients in 2 tablespoons chopped fresh herbs, 4 tablespoons oil, garlic salt and 4 tablespoons orange juice for several hours. Baste generously with marinade during cooking.
1 courgette, sliced
8 canned pineapple chunks
1 small green pepper, deseeded and cut into squares
8 canned apricot halves
8 button mushrooms
1 small onion, quartered
4 cherry tomatoes
1 tablespoon oil
salt and pepper
Method:
1. Divide the prepared kebab ingredients equally between four long skewers and thread on. Mix a little juice from the canned pineapple with the oil and seasoning, and brush over the kebabs.2. Cook under a hot grill for about 10 minutes, turning and basting occasionally. Serve hot on a bed of rice and accompany with a green salad.Cook's TipMarinate the ingredients in 2 tablespoons chopped fresh herbs, 4 tablespoons oil, garlic salt and 4 tablespoons orange juice for several hours. Baste generously with marinade during cooking.
Chicken Kebabs recipe
Ingredients:
scant 1/2 (us) cup (100 ml) dry white wine
4 tbsp (60 ml) lemon juice
2 tbsp (30 ml) olive oil
1 garlic clove, skinned and crushed
1 tbsp (15 ml) chopped fresh tarragon or 2 tsp (10 ml) dried
grated rind of 1 orange
pepper, to taste
1 lb (450 g) boned chicken breasts, skinned and cubed
8 oz (225 g) chicken livers, thawed if frozen, halved
2 oranges, peeled and segmented, Watercress (salad cress) sprigs, to garnish
Method:
1. Mix together the wine, lemon juice, olive oil, garlic, tarragon, orange rind and pepper.2. Pour the marinade over the chicken and livers, reserving about 75 ml (5 tbsp) for basting, and set aside for at least 4 hours, turning the pieces several times.
scant 1/2 (us) cup (100 ml) dry white wine
4 tbsp (60 ml) lemon juice
2 tbsp (30 ml) olive oil
1 garlic clove, skinned and crushed
1 tbsp (15 ml) chopped fresh tarragon or 2 tsp (10 ml) dried
grated rind of 1 orange
pepper, to taste
1 lb (450 g) boned chicken breasts, skinned and cubed
8 oz (225 g) chicken livers, thawed if frozen, halved
2 oranges, peeled and segmented, Watercress (salad cress) sprigs, to garnish
Method:
1. Mix together the wine, lemon juice, olive oil, garlic, tarragon, orange rind and pepper.2. Pour the marinade over the chicken and livers, reserving about 75 ml (5 tbsp) for basting, and set aside for at least 4 hours, turning the pieces several times.
fruity yougurt popsicles
blueberry and banana
Ingredients:
2 cups blueberry yogurt
1 banana frozen and slightly thawed 2 tbsp milk
1 tsp sugar
Method:
Place the ing. In bowl and mix with blender until smooth. Using a ladle pour mixture into popsicle holders and freeze , about 4-5 hours. 4-6 popsicles
Ingredients:
2 cups blueberry yogurt
1 banana frozen and slightly thawed 2 tbsp milk
1 tsp sugar
Method:
Place the ing. In bowl and mix with blender until smooth. Using a ladle pour mixture into popsicle holders and freeze , about 4-5 hours. 4-6 popsicles
fruity yougurt popsicles
strabbery and peach
Ingredients:
2 cups strawberry yogurt
about 10 oz canned peaches (3-4 halves)drained
2 tbalespoon orange juice
2 tsp sugar
Method:
Place the ing. In bowl and mix with blender until smooth. Using a ladle pour mixture into popsicle holders and freeze , about 4-5 hours. 4-6 popsicles
Ingredients:
2 cups strawberry yogurt
about 10 oz canned peaches (3-4 halves)drained
2 tbalespoon orange juice
2 tsp sugar
Method:
Place the ing. In bowl and mix with blender until smooth. Using a ladle pour mixture into popsicle holders and freeze , about 4-5 hours. 4-6 popsicles
fruity yougurt popsicles
Ingredients:
2 cups vanilla yogurt
1 11oz can mandarine orange
segments drained
2 tablespoon orange juice
2 tsp sugar
Method:
Place the ing. In bowl and mix with blender until smooth. Using a ladle pour mixture into popsicle holders and freeze , about 4-5 hours. 4-6 popsicles
2 cups vanilla yogurt
1 11oz can mandarine orange
segments drained
2 tablespoon orange juice
2 tsp sugar
Method:
Place the ing. In bowl and mix with blender until smooth. Using a ladle pour mixture into popsicle holders and freeze , about 4-5 hours. 4-6 popsicles
vegtable dip
Ingredients:
1/2 cup mayonnaise
3 scallions chopped
1/2 tsp sugar
1 tsp mustard
1/2 tsp vinegar
2 tsp water
Method:
place all ing. into a deep bowl and proccess with a blender until smooth.
1/2 cup mayonnaise
3 scallions chopped
1/2 tsp sugar
1 tsp mustard
1/2 tsp vinegar
2 tsp water
Method:
place all ing. into a deep bowl and proccess with a blender until smooth.
Spicy orange hummus
Ingredients:
1/4 cup fresh parsley leaves
2 tablespoons chopped onions
1 garlic clove
1/4 cup orange juice
2 tablespoons tahini (sesame seed patste)
2 tablespoons rice vinegar
1 teaspoon low sodium soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 (15 ounce) can chickpeas, drained
Method:
1. Drop parsley, onion, and garlic through food chute with food processor on, and process until minced.2. Add orange juice and remaining ingredients, and process until smooth.3. Serve with pita triangles or crudite.
1/4 cup fresh parsley leaves
2 tablespoons chopped onions
1 garlic clove
1/4 cup orange juice
2 tablespoons tahini (sesame seed patste)
2 tablespoons rice vinegar
1 teaspoon low sodium soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 (15 ounce) can chickpeas, drained
Method:
1. Drop parsley, onion, and garlic through food chute with food processor on, and process until minced.2. Add orange juice and remaining ingredients, and process until smooth.3. Serve with pita triangles or crudite.
bagels
Ingredients:
1 1/2 cups warm water
2 pigs (TBS) dry yeast
2 TBS sugar
2 TBS salt
4 cups bread flour
1 TBS vegetable oil
cornmeal for dusting
kosher salt, sesame or poppy seed
3 qts simmering water
2 TBS molasses or golden syrup
Method:
Mix together the water, yeast, and 1 tsp sugar and let stand for 10 minutes.In a large bowl, add the remaining sugar, salt, and 2 cups of the flour. Add the yeast mixture and the oil. Mix and add the remaining 1 1/2 cups of flour. Turn out onto a board and knead for about 5 minutes, until the dough is smooth and firm, adding flour if the dough sticks to the board.Place dough in a clean, oiled bowl. Cover and let rise until doubled, about 1 hour.* Punch down the dough and let it rest for about 5 minutes as is, or divided it into 16 small pieces and let the dough relax for about 5 minutes.To shape into bagels, roll the dough in a long strand and chop off a 6" length with the heel of your hand. Roll it in small pieces the width of a finger and twice the length, tapering at the ends. Shape into rings, pinching ends well together so that they won't come apart in boiling.Set the over for 450 degrees F. Place the bagels on a cookie sheet covered with cornmeal and cover for 10 minutes.Heat the water in a large pot and add the molasses or malt syrup to the water. When the water is very hot, but not boiling, drop the bagel rings carefully into the water, one at a time, in two batches. Cook about 30 seconds, then turn with a skimmer on the other side and simmer for another 30 seconds.Drain for 5 minutes on a rack. Dip into, or sprinkle with the desired topping, such as salt of seeds. Bake on a greased cookie sheet on the bottom shelf of the preheated over for 15 minutes or until the bagels are light brown and shiny. Cool on a rack.
1 1/2 cups warm water
2 pigs (TBS) dry yeast
2 TBS sugar
2 TBS salt
4 cups bread flour
1 TBS vegetable oil
cornmeal for dusting
kosher salt, sesame or poppy seed
3 qts simmering water
2 TBS molasses or golden syrup
Method:
Mix together the water, yeast, and 1 tsp sugar and let stand for 10 minutes.In a large bowl, add the remaining sugar, salt, and 2 cups of the flour. Add the yeast mixture and the oil. Mix and add the remaining 1 1/2 cups of flour. Turn out onto a board and knead for about 5 minutes, until the dough is smooth and firm, adding flour if the dough sticks to the board.Place dough in a clean, oiled bowl. Cover and let rise until doubled, about 1 hour.* Punch down the dough and let it rest for about 5 minutes as is, or divided it into 16 small pieces and let the dough relax for about 5 minutes.To shape into bagels, roll the dough in a long strand and chop off a 6" length with the heel of your hand. Roll it in small pieces the width of a finger and twice the length, tapering at the ends. Shape into rings, pinching ends well together so that they won't come apart in boiling.Set the over for 450 degrees F. Place the bagels on a cookie sheet covered with cornmeal and cover for 10 minutes.Heat the water in a large pot and add the molasses or malt syrup to the water. When the water is very hot, but not boiling, drop the bagel rings carefully into the water, one at a time, in two batches. Cook about 30 seconds, then turn with a skimmer on the other side and simmer for another 30 seconds.Drain for 5 minutes on a rack. Dip into, or sprinkle with the desired topping, such as salt of seeds. Bake on a greased cookie sheet on the bottom shelf of the preheated over for 15 minutes or until the bagels are light brown and shiny. Cool on a rack.
apple salad
Ingredients:
Apples-cored and large diced
pineapple tidbits- drain reserve some juice
dried papaya-diced
macadamia nuts-chopped
shredded coconut
diced celery
light mayo
pinch of salt
Method:
Mix mayo and sm. amt of pineapple juice together add salt. Add the rest of the ingredients and chill. Enjoy.
Apples-cored and large diced
pineapple tidbits- drain reserve some juice
dried papaya-diced
macadamia nuts-chopped
shredded coconut
diced celery
light mayo
pinch of salt
Method:
Mix mayo and sm. amt of pineapple juice together add salt. Add the rest of the ingredients and chill. Enjoy.
apple salad
Ingredients:
3 apples,
1 cup celery,
1 can of chucky pineapple,drain the pineapple real good,
1/2 cup pecans halves,
Method:
mix with one tub of sugar-free cool whip and serve.
3 apples,
1 cup celery,
1 can of chucky pineapple,drain the pineapple real good,
1/2 cup pecans halves,
Method:
mix with one tub of sugar-free cool whip and serve.
Fruity Chicken Salad
Ingredients:
5 cups cooked chicken (shredded or finely chopped, preferably chicken breast)
1/4 cup finely chopped red onions
1 stalk celery, finely diced
1 small apple (cored and finely chopped)
1/3 cup chopped almonds
1/2 cup red seedless grapes (sliced into quarters or halves)
2/3 cup dark raisins
1 cup low fat mayonnaise
3 teaspoons honey
Method:
In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine. In another bowl combine the mayonnaise with yogurt and honey until combined , add to the chicken mixture; toss to combine well.
5 cups cooked chicken (shredded or finely chopped, preferably chicken breast)
1/4 cup finely chopped red onions
1 stalk celery, finely diced
1 small apple (cored and finely chopped)
1/3 cup chopped almonds
1/2 cup red seedless grapes (sliced into quarters or halves)
2/3 cup dark raisins
1 cup low fat mayonnaise
3 teaspoons honey
Method:
In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine. In another bowl combine the mayonnaise with yogurt and honey until combined , add to the chicken mixture; toss to combine well.
chicken salad
Ingredients:
10oz can 97% fat free chicken breast
fat free or light mayonnaise
mustard (I also use or add dijon mustard or spicy brown)
sweet pickle relish
onions pepper
touch of sugar or sweetener
hard boiled egg if desired.
Mehod:
just blend it all together for the desired thickness and then refrigerate for an hour before eating. I just use my chicken salad on a bowl of lettuce and then mix it all together and then I wont need any dressing.you might wanna experiment with the texture and taste before adding the chicken to make sure you will get it to the flavor you want.
10oz can 97% fat free chicken breast
fat free or light mayonnaise
mustard (I also use or add dijon mustard or spicy brown)
sweet pickle relish
onions pepper
touch of sugar or sweetener
hard boiled egg if desired.
Mehod:
just blend it all together for the desired thickness and then refrigerate for an hour before eating. I just use my chicken salad on a bowl of lettuce and then mix it all together and then I wont need any dressing.you might wanna experiment with the texture and taste before adding the chicken to make sure you will get it to the flavor you want.
chicken salad
Ingredients:
chicken breasts or thighs (boneless/skinless) - generally poached in water
w/ lots of garlic
light mayonaise
generous sprinkings of curry powder
(i have a custom blend of my own creation that's part hot part sweet but your choice really)
a generous sprinkling of cumin
apple chunks
a squeeze of three of lemon juice
Method:
Toss together
chicken breasts or thighs (boneless/skinless) - generally poached in water
w/ lots of garlic
light mayonaise
generous sprinkings of curry powder
(i have a custom blend of my own creation that's part hot part sweet but your choice really)
a generous sprinkling of cumin
apple chunks
a squeeze of three of lemon juice
Method:
Toss together
Lemon Dill Fish
Ingredients:
3 Haddock Fillets or other white fish
2 Lemons Wedged
3 Cloves Garlic Chopped
1 Yellow Onion chopped
Salt/Pepper
1 TSP Olive Oil
2 TSP Dill
Method:
Heat oven 425 degrees Put oil in bottom of baking dish. Sprinkle salt and pepper, 1/2 of garlic, 1/2 of dill on one side of filets. Put season side down in pan. Sprinkle, salt and pepper. Add remaining garlic and dill to filets. Squeeze lemon juice on fish. Lay lemon wedges in pan. Spread chopped onion on top. Cover with foil. Bake until fish flakes
3 Haddock Fillets or other white fish
2 Lemons Wedged
3 Cloves Garlic Chopped
1 Yellow Onion chopped
Salt/Pepper
1 TSP Olive Oil
2 TSP Dill
Method:
Heat oven 425 degrees Put oil in bottom of baking dish. Sprinkle salt and pepper, 1/2 of garlic, 1/2 of dill on one side of filets. Put season side down in pan. Sprinkle, salt and pepper. Add remaining garlic and dill to filets. Squeeze lemon juice on fish. Lay lemon wedges in pan. Spread chopped onion on top. Cover with foil. Bake until fish flakes
cuncumber salad recipe
Ingredients:
For dressing:
1/4 cup mayonnaise
1/4 cup sour cream /pareve whip
1 tablespoon lemon juice
1/2 teaspoon lite soy sauce
For salad:
1 (10-ounce) package spring salad mix
12 slices presliced mango
1 avocado, sliced into 8 slices
1/2 English cucumber, for garnish
3 scallions, sliced diagonally
Method:
For Dressing: In a small bowl, stir together mayonnaise, sour cream, lemon juice, and soy sauce; set aside. For Salad: Add salad mix to a large salad bowl. Top with mango, avocado, cucumber and green onion. Spoon dressing over top. Toss and serve. Serves 4
For dressing:
1/4 cup mayonnaise
1/4 cup sour cream /pareve whip
1 tablespoon lemon juice
1/2 teaspoon lite soy sauce
For salad:
1 (10-ounce) package spring salad mix
12 slices presliced mango
1 avocado, sliced into 8 slices
1/2 English cucumber, for garnish
3 scallions, sliced diagonally
Method:
For Dressing: In a small bowl, stir together mayonnaise, sour cream, lemon juice, and soy sauce; set aside. For Salad: Add salad mix to a large salad bowl. Top with mango, avocado, cucumber and green onion. Spoon dressing over top. Toss and serve. Serves 4
Mini Cheesecakes:
Ingredients:
1 large graham cracker or cookie crumbs
1 8 oz. pkg. of cream cheese - softened (You can use lowfat without a problem)
1/4 cup of sugar or equivalent (I use Splenda, 2 packets for the mix)
1/4 tsp. vanilla extract
1 egg
Method:
Preheat stove to 350. Put 12 mini wrappers in mini cupcake pan and sprinkle crumbled graham cracker in each one. Mix the cream cheese, sugar, egg and vanilla and spoon into each. Bake for 15 minutes or until set. Chill for at least one hour before serving.
VARIATIONS:
* mini chocolate chips * crushed candy * almond or lemon extract * toasted coconut * strawberry or raspberry jam swirled in * instant coffee and chocolate chips for a mocha I usually seperate the cheesecake batter into 2 and then add a jam to one, make 3 cakes, then add mini chips to it to make strawberry or raspberry chip. On the other half I spoon 3 cakes then add mini chips to the final 3 so I have 4 different kinds from one batch of 12.
1 large graham cracker or cookie crumbs
1 8 oz. pkg. of cream cheese - softened (You can use lowfat without a problem)
1/4 cup of sugar or equivalent (I use Splenda, 2 packets for the mix)
1/4 tsp. vanilla extract
1 egg
Method:
Preheat stove to 350. Put 12 mini wrappers in mini cupcake pan and sprinkle crumbled graham cracker in each one. Mix the cream cheese, sugar, egg and vanilla and spoon into each. Bake for 15 minutes or until set. Chill for at least one hour before serving.
VARIATIONS:
* mini chocolate chips * crushed candy * almond or lemon extract * toasted coconut * strawberry or raspberry jam swirled in * instant coffee and chocolate chips for a mocha I usually seperate the cheesecake batter into 2 and then add a jam to one, make 3 cakes, then add mini chips to it to make strawberry or raspberry chip. On the other half I spoon 3 cakes then add mini chips to the final 3 so I have 4 different kinds from one batch of 12.
vanilla cherry fudge
Ingredients:
1x450 g milk
350 g sugar
few drops vanilla essence
50 g chopped glace cherries
Method:
line a small tray with baking parchment.in heavy based saucepan, heat milk and sugartogether stirring with a wooden spoon. bring mixture to a boil and allow boil gently for 10 min.stiriing continuously allow to cool and add vanilla essence and cherries. pour the mixture into prepared tray and allow to set-ideally overnight, cut into peices and package into bag or boxes.
1x450 g milk
350 g sugar
few drops vanilla essence
50 g chopped glace cherries
Method:
line a small tray with baking parchment.in heavy based saucepan, heat milk and sugartogether stirring with a wooden spoon. bring mixture to a boil and allow boil gently for 10 min.stiriing continuously allow to cool and add vanilla essence and cherries. pour the mixture into prepared tray and allow to set-ideally overnight, cut into peices and package into bag or boxes.
vegtable skins
Ingredients:
4 baking potatoes
1 green pepper
1 red pepper
1 yellow pepper
1 red oinon
spray oil
340 g can sweetcorn
2 x 400g cans mixed beans
4oz cheddar cheese
Method:
preheat the oven to 225 degree c 425 f gas mark 7. cut the potatoes into quarters and place in a pan of boiling hot water for 5-g min.drain and leave to cool. scoup out and discard the flesh from the potato quarters, leaving 1/2 inch 1 cm shell. place the wedges skinside down on a nonstick baking sheet.deseed and slice the peppers and peel and slice the onions spray oil until they start to soften.drain the sweetcorn and add to the pan along with the mixed beans, stir to combine then divide between the potato shells. grate cheese over and bake for 20 -25 min,or until the wedges are crisp and cheese is bubbling.
4 baking potatoes
1 green pepper
1 red pepper
1 yellow pepper
1 red oinon
spray oil
340 g can sweetcorn
2 x 400g cans mixed beans
4oz cheddar cheese
Method:
preheat the oven to 225 degree c 425 f gas mark 7. cut the potatoes into quarters and place in a pan of boiling hot water for 5-g min.drain and leave to cool. scoup out and discard the flesh from the potato quarters, leaving 1/2 inch 1 cm shell. place the wedges skinside down on a nonstick baking sheet.deseed and slice the peppers and peel and slice the onions spray oil until they start to soften.drain the sweetcorn and add to the pan along with the mixed beans, stir to combine then divide between the potato shells. grate cheese over and bake for 20 -25 min,or until the wedges are crisp and cheese is bubbling.
tuna patties
Ingredients:
2 cans tuna in water
1/2 cup light mayonaise
2 scallions finely chopped
1/4 bell pepper,shredded
1/2 tsp salt
1/2 tsp black pepper
1 1/2 teaspoon mustard
1 egg
1/3 cup chopped fresh paresly
1 small baked potato, peeled and mashed.
Method:
mix all ingredients in a bowl until they are very well blended.meanwile preheat a large skillet with a thin layer of oil. shape mixture into patties about 1 inckh thick.place patties in hot oil. let cook on one side until bottom is browned and pattie holds together then flip. once ready remove from pan and place on a paper towel to absord excess oil.
2 cans tuna in water
1/2 cup light mayonaise
2 scallions finely chopped
1/4 bell pepper,shredded
1/2 tsp salt
1/2 tsp black pepper
1 1/2 teaspoon mustard
1 egg
1/3 cup chopped fresh paresly
1 small baked potato, peeled and mashed.
Method:
mix all ingredients in a bowl until they are very well blended.meanwile preheat a large skillet with a thin layer of oil. shape mixture into patties about 1 inckh thick.place patties in hot oil. let cook on one side until bottom is browned and pattie holds together then flip. once ready remove from pan and place on a paper towel to absord excess oil.
sizzling chicken kebab
Ingredients:
8oz chicken breast
2 red onions
1 courgette
1 red pepper
1 yellow pepper
freshly ground black pepper
1 tbsp dried mixed herbs
fry light
lemon wedges to serve
Method:
Prepare ingredients; remove invisiable fat from chicken and cutinto bite-size chuncks;peel the onions and cut into wedges; slice the courgette;deseed and chop peppers into chunks.thead the chicken and vegtables on to 8 skewers. season well with the black pepper and mixed herbs and spray with fry light oil. place under medium grill and cook, turning occasionally, until the chicken is cooked to your liking and the vegtables are slightly charred. served with lemon wedges to squeeze over.
8oz chicken breast
2 red onions
1 courgette
1 red pepper
1 yellow pepper
freshly ground black pepper
1 tbsp dried mixed herbs
fry light
lemon wedges to serve
Method:
Prepare ingredients; remove invisiable fat from chicken and cutinto bite-size chuncks;peel the onions and cut into wedges; slice the courgette;deseed and chop peppers into chunks.thead the chicken and vegtables on to 8 skewers. season well with the black pepper and mixed herbs and spray with fry light oil. place under medium grill and cook, turning occasionally, until the chicken is cooked to your liking and the vegtables are slightly charred. served with lemon wedges to squeeze over.
Chocolate cake
Ingredients:
1cup cocoa
2 cups self raising flour
3 glasses sugar
1 scoop vanilla sugar
1 tsp coffee
8 eggs
1 glass oil
Method:
mix all ing.oven 180 degree celcius
check after 50 min.
1cup cocoa
2 cups self raising flour
3 glasses sugar
1 scoop vanilla sugar
1 tsp coffee
8 eggs
1 glass oil
Method:
mix all ing.oven 180 degree celcius
check after 50 min.
Choclate chip muffins
Ingredients:
1 1/2 sticks marg.
3 eggs
1 1/2 cups sugar
1cup warm water
1/2 tsp coffee
4 tsp baking powder
3 cups flour
1 scoopvanilla sugar
1 cup chocalate chips
Method:
mix till 3 ing. on high speed until creamy mix well then add the rest leaving out choc chips once finish mixing add choclate chip line muffin tray and 1-2 tablespoon in the tray.
1 1/2 sticks marg.
3 eggs
1 1/2 cups sugar
1cup warm water
1/2 tsp coffee
4 tsp baking powder
3 cups flour
1 scoopvanilla sugar
1 cup chocalate chips
Method:
mix till 3 ing. on high speed until creamy mix well then add the rest leaving out choc chips once finish mixing add choclate chip line muffin tray and 1-2 tablespoon in the tray.
Friday, 5 September 2008
chicken salad
Ingredients:
1 chicken breast
lite mayo
1 Pareve whip
onion
sweet red & yellow peppers
Method:
Chop veggies and mix with chicken.
Mix wet ing.
together and then mix with chicken and veggies
1 chicken breast
lite mayo
1 Pareve whip
onion
sweet red & yellow peppers
Method:
Chop veggies and mix with chicken.
Mix wet ing.
together and then mix with chicken and veggies
My Favorite Chicken Salad
Ingredients:
Stiff purple grapes
Celery
1/2 cup mayonnaise
Walnut pieces (opt)
1/2 cup Parev whip
1 tsp salt
1 tsp pepper
3-4 tbsp sugar
3-4 chicken breasts
Method:
Method
Boil chicken breasts until fully cooked, then cut up in chunks. Chunk up grapes, celery and walnuts. Mix together after chicken has cooled. Add salt and pepper. Add pareve whip, mayonnaise and sugar. Mix until well blended, taste and add more of any ingredient as needed.
Stiff purple grapes
Celery
1/2 cup mayonnaise
Walnut pieces (opt)
1/2 cup Parev whip
1 tsp salt
1 tsp pepper
3-4 tbsp sugar
3-4 chicken breasts
Method:
Method
Boil chicken breasts until fully cooked, then cut up in chunks. Chunk up grapes, celery and walnuts. Mix together after chicken has cooled. Add salt and pepper. Add pareve whip, mayonnaise and sugar. Mix until well blended, taste and add more of any ingredient as needed.
Chicken Corn Soup Recipe
Ingredients:
2 cups chicken soup
1/2 cup chopped onion
4 ounces cooked chicken breast halves or diced
16 ounces cups frozen corn
1/2 teaspoon minced garlic
1 teaspoon chili seasoning mix (opt)
1/8 teaspoon black pepper
Method:
In a large saucepan, combine broth and onion. cook over low heat until onion is tender, about 5 minutes. Add remaining ingredients. Cover and simmer 20 minutes
2 cups chicken soup
1/2 cup chopped onion
4 ounces cooked chicken breast halves or diced
16 ounces cups frozen corn
1/2 teaspoon minced garlic
1 teaspoon chili seasoning mix (opt)
1/8 teaspoon black pepper
Method:
In a large saucepan, combine broth and onion. cook over low heat until onion is tender, about 5 minutes. Add remaining ingredients. Cover and simmer 20 minutes
Microwave Corn on the Cob Recipe
Ingredients:
1/4 cup butter melted
1/4 cup grated cheese
1/2 teaspoon Italian seasoning
4 ears corn on the cob
1/4 cup water
salt to taste
Method:
Combine the butter, cheese and Italian seasoning in a bowl; set aside. Remove husks and silk from corn; place in a shallow microwave-safe dish. Add water. Cover and microwave on HIGH for 10-13 minutes, turning once. Let stand for 5 minutes; drain. Brush with butter mixture and season to taste.
1/4 cup butter melted
1/4 cup grated cheese
1/2 teaspoon Italian seasoning
4 ears corn on the cob
1/4 cup water
salt to taste
Method:
Combine the butter, cheese and Italian seasoning in a bowl; set aside. Remove husks and silk from corn; place in a shallow microwave-safe dish. Add water. Cover and microwave on HIGH for 10-13 minutes, turning once. Let stand for 5 minutes; drain. Brush with butter mixture and season to taste.
Corn Salad Recipe
Ingredients:
2 (12oz.) cans whole kernel corn,
drained3/4 cup diced cucumbers
1/4 cup diced onion
2 small tomatoes,
chopped
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon vinegar
1 teaspoon salt
1/4 teaspoon dry mustard
1 celery stick
Method:
Combine corn, cucumbers, onions and tomatoes in salad bowl. Blend sour cream with mayonnaise. Add remaining ingredients. Add sour cream mixture to corn mixture. Toss gently to coat vegtables. Chill corn salad thoroughly. Nice to take to a pot luck, or a picnic.
2 (12oz.) cans whole kernel corn,
drained3/4 cup diced cucumbers
1/4 cup diced onion
2 small tomatoes,
chopped
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon vinegar
1 teaspoon salt
1/4 teaspoon dry mustard
1 celery stick
Method:
Combine corn, cucumbers, onions and tomatoes in salad bowl. Blend sour cream with mayonnaise. Add remaining ingredients. Add sour cream mixture to corn mixture. Toss gently to coat vegtables. Chill corn salad thoroughly. Nice to take to a pot luck, or a picnic.
Barbecued Corn Recipe
Ingredients:
6 ears corn with husks
3 tablespoons butter or margarine
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 dash black pepper
2 tablespoons water
Method:
Pull husks carefully from corn so that husk remains attached to the bottom of corn ear. Remove silk from corn.Melt butter in small saucepan, add seasonings, and stir. Brush butter mixture on ear of corn. Pull cornhusk up to cover corn and tie with string.Place in 13 x 9-inch glass baking dish, sprinkle with water, cover with foil and bake at 350 degrees for 30 minutes.For Grilled Barbecued Corn: Prepare corn as above to the point of placing corn in the baking dish. Instead place corn directly on the grill over a medium hot charcoal fire.Cook. for 30 to 40 minutes, turning every few minutes. Remove husk which will be brown and dry before serving.
6 ears corn with husks
3 tablespoons butter or margarine
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 dash black pepper
2 tablespoons water
Method:
Pull husks carefully from corn so that husk remains attached to the bottom of corn ear. Remove silk from corn.Melt butter in small saucepan, add seasonings, and stir. Brush butter mixture on ear of corn. Pull cornhusk up to cover corn and tie with string.Place in 13 x 9-inch glass baking dish, sprinkle with water, cover with foil and bake at 350 degrees for 30 minutes.For Grilled Barbecued Corn: Prepare corn as above to the point of placing corn in the baking dish. Instead place corn directly on the grill over a medium hot charcoal fire.Cook. for 30 to 40 minutes, turning every few minutes. Remove husk which will be brown and dry before serving.
Thursday, 4 September 2008
Orange Cherry Muffin
Ingredients:
2 1/4 cups flour
1 1/2 teaspoon baking powder
1/2 tsp baking soda
3 tbs butter or margarine
3 tbs conola oil
3/4 cup sugar, plus extra for sprinkling
1cup cherry(opt)
Method:
preheat oven to 375 degrees Fahrenheit. line 12 cupcake tins or muffin holders with paper cupcake liners. heat the butter or margerine in a microwave or saucepan or in a bag over the kettle whilst boiling the kettle. and remove from heat once melted. add in sugar and mix sugar will not dissolve. In a bowl,combine all remaining dry ingredients. in a mixer fitted with a paddle attchment,combine all ing.until just mixed.using a ladle,spoon batter into muffin tins top each with cherries and sprinkel lightly with sugar. bake for 20 min.
2 1/4 cups flour
1 1/2 teaspoon baking powder
1/2 tsp baking soda
3 tbs butter or margarine
3 tbs conola oil
3/4 cup sugar, plus extra for sprinkling
1cup cherry(opt)
Method:
preheat oven to 375 degrees Fahrenheit. line 12 cupcake tins or muffin holders with paper cupcake liners. heat the butter or margerine in a microwave or saucepan or in a bag over the kettle whilst boiling the kettle. and remove from heat once melted. add in sugar and mix sugar will not dissolve. In a bowl,combine all remaining dry ingredients. in a mixer fitted with a paddle attchment,combine all ing.until just mixed.using a ladle,spoon batter into muffin tins top each with cherries and sprinkel lightly with sugar. bake for 20 min.
two tone fruit salad
Ingredients:
green
2 cups green grapes
3 kiwis
orange
1 larg, orange
3 apricots 1/2 firm cantalope
juice of one lime
4-5 mint leaves sliced
Method:
cut all fruits to approx same size. squeeze lime juice over the frui, add mint leave,and toss.
green
2 cups green grapes
3 kiwis
orange
1 larg, orange
3 apricots 1/2 firm cantalope
juice of one lime
4-5 mint leaves sliced
Method:
cut all fruits to approx same size. squeeze lime juice over the frui, add mint leave,and toss.
Strawberry Spice Cookies
Ingredients:
2 cups all purpose flour,plus more for rolling
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp groud nutmeg
1/4 tsp ground ginger
1 stick 8 tbs margarine at room tempreture
1 cup sugar
1 large egg
1 tsp pure vinalla extract
Filling:
1 cup strawberry jam
Method:
In a large bowl, whisk together flour, baking powder, salt and spices. set aside. In another bowl using an electric mixer, beat margarine and sugar until lightlgly fluffy. beat in egg and vanilla.
with a mixer on low speed, gradually add flour mixter and beat until combine. divide the dough in half and form into two 3/4 thick disks. wrap each in plastic;refrigerate until firm at least one hour. place one chilled disk between to parchment paper and roll out toi 1/8 thickness lightly dusting dough with flour as needed. cut out shapes with cookie cutters, making sure that you have an even number without. place cookies on baking sheet lined with parchment paper.If dough gets soft chill for 10 min.re roll scraps and cut more shapes.repate the remaing disk.preheat oven 325 degree fahernheit.bake cookies until edges are golden, approxmately 10 min.rotating sheets half way through.cool cookies 1 min on sheet transfer to wire racks to cool completely.store in air tight container at room tempreatre upto a week. to assemble cookies place the,cookies with wholes onto peices of parchment paper and sprinkel with confectioners sugar. place approxmately half a teaspoon of strawberry jam onto each cookie without holes and spread gently place sugar cookies on top and serve.
2 cups all purpose flour,plus more for rolling
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp groud nutmeg
1/4 tsp ground ginger
1 stick 8 tbs margarine at room tempreture
1 cup sugar
1 large egg
1 tsp pure vinalla extract
Filling:
1 cup strawberry jam
Method:
In a large bowl, whisk together flour, baking powder, salt and spices. set aside. In another bowl using an electric mixer, beat margarine and sugar until lightlgly fluffy. beat in egg and vanilla.
with a mixer on low speed, gradually add flour mixter and beat until combine. divide the dough in half and form into two 3/4 thick disks. wrap each in plastic;refrigerate until firm at least one hour. place one chilled disk between to parchment paper and roll out toi 1/8 thickness lightly dusting dough with flour as needed. cut out shapes with cookie cutters, making sure that you have an even number without. place cookies on baking sheet lined with parchment paper.If dough gets soft chill for 10 min.re roll scraps and cut more shapes.repate the remaing disk.preheat oven 325 degree fahernheit.bake cookies until edges are golden, approxmately 10 min.rotating sheets half way through.cool cookies 1 min on sheet transfer to wire racks to cool completely.store in air tight container at room tempreatre upto a week. to assemble cookies place the,cookies with wholes onto peices of parchment paper and sprinkel with confectioners sugar. place approxmately half a teaspoon of strawberry jam onto each cookie without holes and spread gently place sugar cookies on top and serve.
Muffins
Ingredients:
2 1/2 cups flour
1 heaping cup oat
1 tablespoon baking powder
pinch of sal t
4 eggs
1 shredded apple
1 cup dreid rasisins
3/4 cup conola oil
1 cup sugar
1 teaspoon cinnamon
Method:
preheate the oven 350 degree fahrenheitor 180 degree celsius.mix all ingredients together by hand or in a mixer until well combined. line muffins holder with muffin cases.put a tablespoon of the batter into each muffin.bake 25 min until tops of muffins are lightly browned.once ready take out of oven. place your muffins on rack to cool.
2 1/2 cups flour
1 heaping cup oat
1 tablespoon baking powder
pinch of sal t
4 eggs
1 shredded apple
1 cup dreid rasisins
3/4 cup conola oil
1 cup sugar
1 teaspoon cinnamon
Method:
preheate the oven 350 degree fahrenheitor 180 degree celsius.mix all ingredients together by hand or in a mixer until well combined. line muffins holder with muffin cases.put a tablespoon of the batter into each muffin.bake 25 min until tops of muffins are lightly browned.once ready take out of oven. place your muffins on rack to cool.
Apple stuff Turkey Breast
Ingredients:
2 tablespoon margeraine
1/2 cup diced celery
1/c cup diced onion
1 cup diced apple
2 tablespoon melted marge
1/4 cup raisins
1tsp thyme
1/2 tsp salt
1 cup apple juice
1/4 tsp pepper
2 cups cupons
1/4 cup apple juice
2lb turkey breast
2 tbs cornstarch
Method:
saute celery and onion in marg. over medium heat 2-3 min, or until softened. add apple, rasians thyme ,salt and pepper saute for 1-2 min. longer. remove from heat and add cupons moisten with apple juice, cut a large slash in thickest side of turkey breast to form pocket .place in a shallow roasting pan skin side up open the turkey and press stuffing onto bottom half leaveing 1 cm border. fold the top half over stuffing and serve with toothpicks .mix melted marg and 40 ml apple juice brush turkey . cover and roast at 180 degree or 350 ferenhiete for 40 min, uncover 40- 60 min basting ocauionally or until juice is clear. pour 50 ml (1/4 cup)pan drippings into sauce pan mix cornstarch with remaing apple juice and stir into dippings. bring to a boil, stirring constantly untill thickened. spoon sauce over the turkey breast and roast. serve with mashed potatoes, and veg.
serves 8-10 people
2 tablespoon margeraine
1/2 cup diced celery
1/c cup diced onion
1 cup diced apple
2 tablespoon melted marge
1/4 cup raisins
1tsp thyme
1/2 tsp salt
1 cup apple juice
1/4 tsp pepper
2 cups cupons
1/4 cup apple juice
2lb turkey breast
2 tbs cornstarch
Method:
saute celery and onion in marg. over medium heat 2-3 min, or until softened. add apple, rasians thyme ,salt and pepper saute for 1-2 min. longer. remove from heat and add cupons moisten with apple juice, cut a large slash in thickest side of turkey breast to form pocket .place in a shallow roasting pan skin side up open the turkey and press stuffing onto bottom half leaveing 1 cm border. fold the top half over stuffing and serve with toothpicks .mix melted marg and 40 ml apple juice brush turkey . cover and roast at 180 degree or 350 ferenhiete for 40 min, uncover 40- 60 min basting ocauionally or until juice is clear. pour 50 ml (1/4 cup)pan drippings into sauce pan mix cornstarch with remaing apple juice and stir into dippings. bring to a boil, stirring constantly untill thickened. spoon sauce over the turkey breast and roast. serve with mashed potatoes, and veg.
serves 8-10 people
apple smoothie
Ingredients:
1/2 cup non fat yourgut
8 oz non fat milk
1 tbs frozen apple juice
1 dash ground cinnamon
1 1/2 whole green apple
ice cbes
Method:
combine all ingredients in a blender or food proccesser till smooth. cut and core apple.
1/2 cup non fat yourgut
8 oz non fat milk
1 tbs frozen apple juice
1 dash ground cinnamon
1 1/2 whole green apple
ice cbes
Method:
combine all ingredients in a blender or food proccesser till smooth. cut and core apple.
fat free vegtable dip
Ingredients:
2 evelope s vegtable soup mix
1 carton fat free sour cream
Method:
mix well, sereve chilled with slices of cuncumbers etc... or some fat free crackers
2 evelope s vegtable soup mix
1 carton fat free sour cream
Method:
mix well, sereve chilled with slices of cuncumbers etc... or some fat free crackers
tomato dip 2
ingredients:
6 medium tomatoes
6 cloves garlic
1/3 cup oil
1 tsp.salt
1/4 tsp black pepper
Method:
blend all ingredients until smooth.
6 medium tomatoes
6 cloves garlic
1/3 cup oil
1 tsp.salt
1/4 tsp black pepper
Method:
blend all ingredients until smooth.
tomatoe dip 1
Ingredients:
4 large tomatoes
1/3 cup oil
3 tablespoon vinegar(optional)
1/4 teaspoon cumin (optional)
1/2 tsp.cayenne pepper(optional)
4 cloves garlic
1tsp.salt
1 tsp sugar(optional)
Method:
Puree all ingredinedts in blender or food processor for 2-3 min.
Yeild 1 quart.
4 large tomatoes
1/3 cup oil
3 tablespoon vinegar(optional)
1/4 teaspoon cumin (optional)
1/2 tsp.cayenne pepper(optional)
4 cloves garlic
1tsp.salt
1 tsp sugar(optional)
Method:
Puree all ingredinedts in blender or food processor for 2-3 min.
Yeild 1 quart.
bread 2
5lbs flour
3 1/2 oz. yeast
4 3/4 cups water
7/8 cups sugar
1 1/2 tablespoon salt
4 eggs
1/2 cup oil
Method:
dissolve yeast in one cup of the water and one tablespoon sugar.Allow yeast to activate.combine all ingredients, knead to form a smooth dough. Let rise until double in size. make log or balls , bagels,or rolls.allow to rise another 40 min.preaheat oven 400 degree. brush with beaten egg, sprinkel sesame or poppy seeds. bake for 20 min, reduce heat 350 degree bake another 40 min. remove bread from pan, leave to cool
3 1/2 oz. yeast
4 3/4 cups water
7/8 cups sugar
1 1/2 tablespoon salt
4 eggs
1/2 cup oil
Method:
dissolve yeast in one cup of the water and one tablespoon sugar.Allow yeast to activate.combine all ingredients, knead to form a smooth dough. Let rise until double in size. make log or balls , bagels,or rolls.allow to rise another 40 min.preaheat oven 400 degree. brush with beaten egg, sprinkel sesame or poppy seeds. bake for 20 min, reduce heat 350 degree bake another 40 min. remove bread from pan, leave to cool
bread
Ingredients:
5lbs flour
3oz yeast
5 cups water
2 eggs
2egg yolks
4 oz margarine or 1/2 cup oil
2 tablespoon salt
6 big tablespoon sugar
Method:
dissolve yeast in one cup of the water and one tablespoon sugar.Allow yeast to activate.
combine all ingredients, knead to form a smooth dough. Let rise until double in size. make log or balls , bagels,or rolls.allow to rise another 40 min.
preaheat oven 400 degree. brush with beaten egg, sprinkel sesame or poppy seeds. bake for 20 min, reduce heat 350 degree bake another 40 min. remove bread from pan, cool
5lbs flour
3oz yeast
5 cups water
2 eggs
2egg yolks
4 oz margarine or 1/2 cup oil
2 tablespoon salt
6 big tablespoon sugar
Method:
dissolve yeast in one cup of the water and one tablespoon sugar.Allow yeast to activate.
combine all ingredients, knead to form a smooth dough. Let rise until double in size. make log or balls , bagels,or rolls.allow to rise another 40 min.
preaheat oven 400 degree. brush with beaten egg, sprinkel sesame or poppy seeds. bake for 20 min, reduce heat 350 degree bake another 40 min. remove bread from pan, cool
Home made grape juice
Ingredients:
5 lbs black grapes
Method:
Remove grapes from the stems. wash and blend whole grapes. Pour into double plasticbags. freeze. prior to use,place frozen grape juice into colander, drain for 8- 10 hours do not squeeze;juice will be clear.
Yeild: 5 cups
5 lbs black grapes
Method:
Remove grapes from the stems. wash and blend whole grapes. Pour into double plasticbags. freeze. prior to use,place frozen grape juice into colander, drain for 8- 10 hours do not squeeze;juice will be clear.
Yeild: 5 cups
Fish
Ingredients:
1 medium onion
4 carrots
1-2 fish log
4 teaspoon salt
8 tablespoon sugar
pepper to taste.
Method:
peel and slice carrots and onion.Add sugar,salt and pepper. Add water till 3/4 pot full bring to a boil on high flame, for 30 min. should be bubbling strongly. then add the fish log and bring to a boil 30 min till bubbling strongly then lower flame to meidum for 45-60 min.
1 medium onion
4 carrots
1-2 fish log
4 teaspoon salt
8 tablespoon sugar
pepper to taste.
Method:
peel and slice carrots and onion.Add sugar,salt and pepper. Add water till 3/4 pot full bring to a boil on high flame, for 30 min. should be bubbling strongly. then add the fish log and bring to a boil 30 min till bubbling strongly then lower flame to meidum for 45-60 min.
Couscous Recipe
Ingredients:
1 cup couscous
1/2 teaspoon ground cumin
1 teaspoon salt or to taste
1 to 1-1/4 cups water
1 (15-ounce) can 1 cup corn kernels
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, minced
2 tablespoons roasted garlic
olive oil
3 to 4 Tbsp freshly squeezed lime juice
Method:
Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork. Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature.
Yield: 4 servings
1 cup couscous
1/2 teaspoon ground cumin
1 teaspoon salt or to taste
1 to 1-1/4 cups water
1 (15-ounce) can 1 cup corn kernels
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, minced
2 tablespoons roasted garlic
olive oil
3 to 4 Tbsp freshly squeezed lime juice
Method:
Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork. Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature.
Yield: 4 servings
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