Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ASPARAGUS AND RED PEPPER SALAD

BANANA CHOCOLATE CHIP CAKE

BEEF WITH GINGER AND BOK CHOY

BUCKWHEAT PANCAKES

BURNT ALMOND CAKE

CHERRY CLAFOUTI

CHERRY SOUP ALA MAXIM

CHICKEN THIGHS WITH OLIVES AND FETA.

CHILI GINGER SAUCE

CHINESE FRIED SCALLOPS

CHIVE BLOSSOM VINEGAR

CHOCOLATE INFORMATION

CHOCOLATE SPONGE CAKE

CHOCOLATE TANGERINE TRUFFLES

CIDERED CHICKEN

CORN CASSEROLE

COUSCOUS WITH SPRING PEAS

CROSTINI WITH PUREED FAVA BEANS

CUCUMBER TOMATO RAITA

CURRIED CHICKEN WITH COCONUT

DEEP CHOCOLATE TORTE

DIJON SHRIMP

DIRTY RICE

DOUBLE CHOCOLATE KISS COOKIES

FETA INFORMATION

FILLET OF BEEF TERIYAKI

FLOURLESS CHOCOLATE CAKE

FRENCH STYLE PEAS

FRESH CHOCOLATE DIPPED STRAWBERRIES

GINGER PINEAPPLE SALSA

GINGER PINEAPPLE UPSIDE DOWN CAKE

GINGERNUT BISCUITS

GREEK STYLE GREEN SALAD

GRILL AS PRIMARY COOKING APPLIANCE

HAWAIIAN PORK

HOLIDAY M&M COOKIE MIX

ISLAND LIME DRESSING

LENTIL VEGETABLE SALAD

LIGHTER BUFFALO WINGS

MANGO AND BLACK BEAN SALAD

MOCHA TRUFFLES

MOLTEN MOCHA CAKES

ORIENTAL BARBECUE MARINADE

PATIO CHICKEN MIX IN A JAR

PLUMS WITH VANILLA

POLLO CON CHILI SECO

REAL COCO BREAD

SIXTY USES FOR TABLE SALT

SKEWERED PORK WITH GINGER

SKILLET BARBECUED PORK CHOPS

SOUTHEAST ASIAN AND INDIAN FOODS

SPINACH POPPY SALAD

STEAMED HEARTS OF BOK CHOY

STRAWBERRY ORANGE COMPOTE

STRAWBERRY SORBET

SWEET POTATOES WITH PINEAPPLE BROTH

TORTILLA QUICHE

TRANSLATION OF TERMS

VANILLA BAVARIAN CREAM FILLING

VANILLA SKY

WONDERFULLY SIMPLE VEGETABLE PIE

YEAST FRY BREAD WITH RAISINS

ZUCCHINI TORTA

 

 

 

 

ASPARAGUS AND RED PEPPER SALAD

WITH CANNELLINI CREAM

1 lemon

1 tablespoon olive oil

1/2 pound asparagus, rinsed and trimmed

2 small red bell peppers, halved, seeded and cored

1 (14-ounce) can cannellini beans, drained and rinsed

1 clove garlic, peeled and crushed

Coarsely ground pepper to taste

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1 tablespoon honey

2 ounces (about 4 cups) baby spinach

Use a zester to remove long strips of zest from the lemon. (Or remove with a vegetable peeler and cut into thin strips.) Set aside. Squeeze the juice from the lemon into a small bowl; you should have at least 3 tablespoons. Mix 1 tablespoon lemon juice with the olive oil.

Turn on the broiler. Place the asparagus on a baking sheet and brush with the lemon-oil mixture. Place the peppers shiny sides up on the same baking sheet. Broil for 10 to 15 minutes or until the peppers are charred and blistered in places, and the asparagus is tender and flecked with brown.

When the peppers are cool enough to handle, remove the charred skin. Cut the flesh into thick ribbons and set aside.

Process the beans, garlic, 1 tablespoon lemon juice, 4 tablespoons water and the pepper in a food processor or blender until smooth and creamy, adding more water if needed for the desired consistency.

In a small bowl, whisk together the Dijon mustard, balsamic vinegar, honey and the remaining 1 tablespoon of lemon juice. (Or shake vigorously in a screw-top jar.)

Arrange the spinach leaves on two plates. Spoon about 2 tablespoons of the bean cream over the leaves. Layer the red pepper strips, asparagus and remaining cannellini cream on top. Drizzle the dressing over the top, scatter with lemon zest shreds and add black pepper to taste. Makes 2 generous servings.

 

 

 

 

 

BANANA CHOCOLATE CHIP CAKE

Makes: 9 servings

2 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup sugar

2 large eggs, at room temperature

3 large ripe bananas, thoroughly mashed, about 1 cup

1/2 cup chopped walnuts

1/2 cup miniature semisweet chocolate morsels

1/4 cup toasted wheat germ, optional

Spread shortening on bottom and sides of a 9-inch square pan. Position rack in center of oven. Preheat oven to 350 degrees.

Sift together flour, baking powder, baking soda and salt. Set aside.

In the large bowl of an electric mixer, cream together butter and sugar until well blended. Add eggs, one at a time, beating after each addition. Alternately add the dry ingredients and the mashed bananas to the batter, beating slowly after each addition. Stir in nuts, chocolate chips and wheat germ, if desired.

Spoon batter into prepared pan. Smooth top evenly; spread batter slightly toward pan edges.

Bake in center of preheated oven for 30 to 35 minutes or until cake tests done.

-- From "The Perfect Cake" Modesto Bee

BEEF WITH GINGER AND BOK CHOY

Serves 4

325g/12oz Rump Steak

2 tbsp Soy Sauce

3 tsp Cornflour (cornstarch) (divided use)

1 tbsp Dry Sherry

1 tsp freshly grated Ginger

1 Garlic Clove, crushed

180ml/6fl.oz. Water

175g/6oz Bok Choy or Cos Lettuce

2 tbsp Vegetable Oil

1 Medium Onion, thickly sliced

1 tbsp fresh Ginger, finely shredded

1. Cut beef into thin slices about 5cm/2 inches long.

2. In a large mixing bowl, blend together 1 tablespoon of the soy sauce, 1 teaspoon of the cornflour, the sherry, grated ginger and garlic. Add the beef, mix well, cover and allow to stand for 30 minutes.

3. Meanwhile, combine the water, remaining cornflour and remaining soy sauce in a small bowl and set aside.

4. Separate the bok choy or lettuce into leaves, wash well under cold running water and dry on kitchen paper then cut the leaves crosswise into 2.5cm/1 inch strips, removing the midribs.

5. Heat 1 tablespoon of the vegetable oil in a large frying pan or wok until very hot then add the beef and stir-fry 1 minute. Remove the meat from the pan and set aside.

6. Heat the remaining vegetable oil in the pan, add the onion and shredded ginger and stir-fry for 2 minutes.

7. Add the bok choy and stir-fry for a further 1 minute then add the beef and soy sauce mixture mixing well. Cook over a high heat, stirring constantly, until the sauce thickens. Serve immediately. www.recipes4us.co.uk

BUCKWHEAT PANCAKES

3 1/2 cups buckwheat flour

1 cup enriched flour

1 teaspoon salt

1 cake fresh or 1 package granular yeast

4 cups lukewarm water or milk

1 teaspoon sugar

2 tablespoons brown sugar

2/3 teaspoon soda 1 tablespoon melted fat

Combine dry ingredients. Dissolve yeast in lukewarm water and add sugar. Add yeast mixture to dry ingredients, and stir well. Let stand overnight at room temperature. (Bowl must not be over one-half full.) In morning stir the batter and add brown sugar, soda and melted fat. Bake on lightly greased hot griddle. Note: If you do not use all batter, fill glass jar one-half full and store in refrigerator. Starter will keep several weeks. When you wish to use starter again, add 1 cup of lukewarm water for every cup of buckwheat flour you add to starter; stir until smooth and let stand overnight as before. When ready to bake, add 1 teaspoon salt, 2 tablespoons brown sugar, 2/3 teaspoon soda and 1 tablespoon melted fat. Bake.

BURNT ALMOND CAKE

2 (8-inch) round layers of your favorite white or chocolate cake (see Note)

6 ounces sliced almonds

2 tablespoons superfine sugar

2 cups Pastry Pride whipped topping

1 (3-ounce) package instant vanilla pudding mix, prepared according to package

instructions

Spread almonds on a cookie sheet and sprinkle with sugar. Cook under broiler, stirring frequently, until almonds are darkly toasted and sugar is caramelized. Watch carefully. Let almonds cool to room temperature, stirring occasionally. Whip Pastry Pride until stiff peaks form. Gently fold in prepared vanilla pudding. Use this mixture to fill and frost cake layers. Press almonds all over top and sides of cake. Keep cake refrigerated.

Note: You can add 1/4 teaspoon almond oil as you make cake rounds for a more intense flavor. Also, another version from Noyes uses a 1-pound carton of Bavarian creme cake filling instead of vanilla pudding. Bavarian creme filling can usually be found at specialty cake supply stores.

CHERRY CLAFOUTI

Serves 8

3 cups pitted sweet cherries (about 1 pound)

Butter for greasing baking pan

4 eggs

1 cup milk

3/4 cup unbleached white flour

1 teaspoon pure vanilla

1/2 cup sugar

1/4 teaspoon ground cinnamon

1 tablespoon butter

Preheat oven to 350 degrees and lightly butter a 9- or 10-inch baking pan.

Arrange cherries in a single layer on bottom of pan.

In a blender, combine remaining ingredients and whirl until smooth. Pour batter over cherries and bake for 55-65 minutes, until clafouti is puffed and golden and a knife inserted in the center comes out clean.

Cool at least 15 minutes before serving warm or at room temperature.

 

 

CHERRY SOUP À LA MAXIM'S

Serves 4

1 pound ripe, sweet, dark red cherries, preferably Bings (about 3 1/3 cups)

1 quart chicken or veal stock

1 to 2 teaspoons sugar, to taste

1 to 2 tablespoons kirsch, to taste

Salt and freshly ground black pepper

Pit about 1 1/2 cups cherries. Reserve pits. Put pitted cherries in a food processor and process to a coarse puree. Crush reserved pits with a sturdy mortar and pestle, or wrap in cheesecloth and crush with a hammer on a cutting board.

Skim any fat from stock and bring to a boil in a small saucepan. Stir in pureed cherries and crushed pits. Immediately remove from heat, cover and let steep 10 minutes.

Pit remaining cherries, discarding pits. Strain soup through a fine strainer. Rinse pan and pour strained soup back into it. Add pitted cherries and a teaspoon of sugar; warm over low heat for 2 minutes, but do not allow soup to simmer. Add kirsch and season with salt and pepper; add more sugar if needed. Serve hot or cold.

CHICKEN THIGHS WITH OLIVES AND FETA

Serves 6

2 pounds bone-in chicken thighs, skin removed

Salt and pepper, to taste

1 1/2 tablespoons olive oil

1 large onion, chopped

2 large cloves garlic, chopped

1 (14 1/2-ounce) can diced tomatoes in juice

3/4 cup imported black olives, such as kalamata, pitted

1/2 cup dry red wine

1 1/2 tablespoons chopped fresh oregano OR 2 teaspoons dried

Garnish:

2/3 cup crumbled feta

2 tablespoons chopped Italian parsley

Sprinkle chicken with salt and pepper. Remember: Feta is salty, so adjust accordingly. Heat oil in large deep skillet, preferably non-stick, over medium-high heat. Add chicken in single layer and cook until nicely browned, about 4 minutes per side. Transfer to plate.

Add onion to drippings in skillet. Cook over medium heat about 3 minutes, until onions soften. Add garlic and cook 1 more minute. Add tomatoes with juices, olives, wine and oregano. Return chicken to pan. Bring to boil on high heat. Reduce heat to medium-low. Cover and simmer until chicken is tender, about 25 minutes. Remove lid during last 5 minutes of cooking.

Place chicken on serving platter. Top with sauce and sprinkle with feta and chopped parsley.

CHILI GINGER SAUCE

I learned to make this in Singapore and use it all the time on rice, noodles, seafood, meat, vegetables or as a dipping sauce for kebabs, egg rolls or spring rolls. (Chef Michael Smith, Indigo, Ft. Lauderdale, Fla.)

2/3 cup chopped fresh red chilies or soaked dried chilies

10 cloves garlic, peeled

10 slices of peeled fresh ginger

1 tablespoon vinegar (rice or white)

1 to 2 teaspoons sugar

1/2 teaspoon salt

Put all ingredients in a blender and process into a smooth sauce, adding a few drops of water if necessary. Makes 1/2 cup.

CHINESE FRIED SCALLOPS

Serve 4

8 scallops, prepared

Oil for frying

2.5cm/1 inch Fresh Ginger, finely chopped

6 Spring Onions, finely sliced on the diagonal

Half a Cucumber, chopped

1 tbsp Oyster sauce

1 tsp Sesame Oil

Salt & Pepper

2 level tsp Plain Flour

1. Slice the scallops and fry in the oil for 5-6 minutes until tender then remove from pan.

2. Fry the ginger, spring onions and cucumber for 2 minutes then add the scallops. Sprinkle over the flour then add the rest of the ingredients. Stir fry until thoroughly mixed and divide between 4 scallop shells or small dishes. Serve immediately as a starter. www.recipes4us.co.uk

CHIVE BLOSSOM VINEGAR

To prepare chive blossom vinegar, pour white wine vinegar or rice wine

vinegar into a glass jar full of chive blossoms. Let the jar sit on a window sill

in the sun for a week or two. Then strain the liquid and package the rosy pink vinegar in a pretty bottle. This piquant flavored vinegar is the perfect gift of spring.

CHOCOLATE

May 15, 2002 Posted: 06:15:09 AM PDT

By CAROL J.G. WARD, KNIGHT RIDDER NEWSPAPERS

Just in time for the organizers of the Oakdale Chocolate Festival, the word is out: Chocolate may be good for you.

And you thought it was only a guilty pleasure.

Research is showing that some types of cocoa and chocolate contain a generous helping of antioxidants called flavonoids that may be good for your heart.

In a study recently published in the American Journal of Clinical Nutrition, a researcher at Pennsylvania State University concludes that like fruits and vegetables, chocolate may increase antioxidant levels in the blood.

Chocolate's antioxidant content compares favorably with those of red wine, black tea and some fruits and vegetables, according to the Chocolate Manufacturers Association.

The study doesn't encourage eating large amounts of chocolate, but it does suggest that chocolate in moderation can satisfy a sweet tooth and offer health benefits.

Some other interesting facts about chocolate:

The name of the cacao tree, theobroma cacao, translates to "food of the gods."

Montezuma drank golden goblets full of a blood-colored concoction of chocolate and chilies before taking to his harem, believing it to be an aphrodisiac. Although that is not precisely the case, chocolate does contain phenylethylamine, a natural substance known for stimulating the same reaction in the body as falling in love.

More than 2,000 years ago, the Mayan Indians created a ritual beverage made from ground cocoa beans mixed with water, black pepper, vanilla and spices. The beverage was shared during marriage ceremonies.

Chocolate may not provide pleasurable chemicals, but it stimulates the brain to release its own natural relaxants and painkillers.

The first milk chocolate was created by Swiss candy maker Daniel Peter in 1876 when he combined condensed milk with chocolate liquor, the nonalcoholic product made by crushing the beans.

If all this talk about chocolate has brought on a craving, head to the kitchen and whip up a luscious dessert.

CHOCOLATE SPONGE CAKE

Makes: One 10-inch cake, with 16 servings.

Vegetable oil spray, as needed

1 1/2 cups cake flour

1/2 cup cocoa powder

1 teaspoon baking powder

15 egg whites

1 1/3 cups powdered sugar, sifted

1 teaspoon cream of tartar

2 tablespoons melted butter

2 teaspoons vanilla extract

Preheat oven to 350. Lightly spray a 10-inch tube or spring-form cake pan with vegetable oil, dust with 1 tablespoon of the flour and line with baking paper.

Combine the remaining flour, cocoa and baking powder. Sift twice. Whip egg whites until thick and foamy. Gradually incorporate sugar and cream of tartar and continue beating to medium-stiff peaks (egg whites will stick to whisk or beaters). Gently fold the flour mixture into beaten egg whites. Gently fold in butter and vanilla.

Pour batter into prepared cake pan. Bake until cake begins to pull away from the sides of pan, about 30 minutes. Cool completely before removing from pan by inverting. Peel away baking paper.

Serving suggestion: Slices of cake can be warmed, or grilled briefly, and served with fresh berries and nonfat whipped topping, or sprinkled with powdered sugar.

CHOCOLATE TANGERINE TRUFFLES

Makes: about two dozen

12 ounces highest-quality semi-sweet chocolate

4 tablespoons unsalted butter, softened

1/2 cup tangerine juice (or substitute fresh orange juice)

Grated rind of 1 tangerine

1/2 cup finely chopped nuts such as walnuts or hazelnuts

Break chocolate into small pieces. Melt in a double boiler over barely simmering water and transfer to a mixing bowl.

Beat in butter, then add juice and rind, pouring slowly and beating constantly to keep the mixture smooth and creamy. Refrigerate one to two hours, or until firm.

With a spoon, remove about 11/2 tablespoons of the chilled truffle mixture and roll it between the palms of your hands to make a ball. Repeat with remaining mixture and arrange on waxed paper. (Balls should be about 1 inch in diameter; add or subtract mixture as needed.)

Pour chopped nuts into a shallow dish. Roll balls in them, shaking off excess. Divide between two plastic bags and store in the freezer until needed.

CIDERED CHICKEN

Serve 4

4 Chicken Quarters

2 tbsp Olive Oil

25g/1oz Butter

1 Onion, chopped

1 tbsp Plain Flour

1/2 tsp ground Ginger

1 tsp Paprika

450ml/15fl.oz. Cider

1 tbsp Tomato Purée

1/4 tsp Sugar

1 tbsp freshly Chopped Parsley

Salt and Black Pepper

1. Heat the butter and olive oil in a large frying pan until very hot. Add the chicken pieces and brown on all sides. Remove with a slotted spoon and set aside.

2. Add the onion to the pan and fry until soft and golden. Sprinkle in the flour, ginger, and paprika and cook for 1-2 minutes, stirring.

3. Add the cider a little at a time, mixing well between each addition and cook for 1-2 minutes to make a sauce. Then stir in the tomato purée, sugar and parsley. Season with Salt and pepper.

4. Return the chicken to the pan and baste with the sauce. Cover and simmer for 30 minutes, basting occasionally.

Alternatively, cook in the oven at 180C, 350F, Gas Mark 4 for 30 minutes. Serve hot. www.recipes4us.co.uk

CORN CASSEROLE

1 can cream style corn

1 can whole sweet corn

1 stick butter

1 8oz sour cream

1 jiffy cornbread mix

1 cup cheese

Mix all ingredients together except cheese. Pour into casserole dish and bake at 350 degrees for 15-20 minutes. Add cheese to top and bake another 20 minutes.

COUSCOUS WITH SPRING PEAS

3/4 cup water

1/2 cup couscous

2 cups tiny peas

2 teaspoons olive oil

Salt and freshly ground pepper

Place water on to boil. As soon as it boils, remove from the heat and add the couscous and peas. Cover with a lid and let sit 5 minutes. Fluff with a fork and add oil, salt and pepper to taste. Place the lid back on the saucepan to keep warm until shrimp is ready. Makes 2 servings.

CROSTINI WITH PUREED FAVA BEANS

Serves 4

2 pounds fresh fava beans in pods

Salt

1 tablespoon extra virgin olive oil

Freshly ground black pepper

12 ( 1/2-inch-thick) slices bread, each about 3 inches across

Freshly grated Parmigiano-Reggiano cheese, optional garnish

Preheat oven to 400 degrees.

Bring 2 quarts water to a boil in a medium saucepan. Shell fava beans (there should be about 2 cups of shelled beans). Add beans to boiling water and simmer 2 minutes. Use a slotted spoon to transfer favas to a large bowl. Cover with cold water and drain. When cooled, use your fingers to scrape away the outer light green skin on each fava and squeeze the skin to pop out the dark green bean inside.

Bring water in pan back to a boil. Add peeled beans and 1 teaspoon salt. Cook until beans are quite tender, about 4 minutes. Drain beans and place in a small bowl. Mash beans with a potato masher and then beat in the oil with a fork. Season with salt and pepper to taste. Keep warm.

Place bread slices on a baking sheet and bake, turning slices once, until lightly browned and crisp, 8 to 10 minutes. Place toasted bread on a large platter. Spread fava bean puree over each slice and serve immediately. Garnish with freshly grated cheese, if you like.

CUCUMBER TOMATO RAITA

1 large cucumber, peeled, de-seeded and cut into small chunks

2 tomatoes, peeled (optional), and cut into small chunks

2 scallions, sliced

1 teaspoon fresh mint, thinly sliced

1 cup plain yogurt (full-fat or low-fat)

1/4 to 1/2 teaspoon pure vanilla extract

Pinch of sugar

Splash of lime juice

Salt and pepper to taste

Mix cucumber, tomatoes and scallions in a medium bowl. Mix yogurt and balance of ingredients in a cup. Mix into cucumber/tomato mixture and then adjust seasons to taste. www.chef2chef.net

CURRIED CHICKEN WITH COCONUT

AND VANILLA

2 cups coconut milk (unsweetened)

3 tablespoons olive oil

2 tbsp butter

1 onion, chopped

2 tablespoons ginger root, minced or grated

2 cloves garlic

3 tablespoons flour

1/2 teaspoon cinnamon

2 teaspoons curry powder

2teaspoons sugar

1 teaspoon pure vanilla extract

3-4 pounds chicken meat, cooked, boned, and cut into 2 inch pieces

Sauté onion, ginger root, and garlic in butter and oil. Stir in flour, cinnamon, sugar and curry powder, then add coconut milk slowly, and continue to cook gently, stirring until the sauce is thickened. Add vanilla extract.

Just before serving, add chicken and adjust salt and pepper seasonings. Heat well. Serve with rice and condiments.

Suggested condiments: quartered limes, toasted grated coconut, chutney, fresh pineapple, and almonds or cashews. www.chef2chef.net

DEEP CHOCOLATE TORTE

Makes: 8 servings.

1 pound dark chocolate, finely chopped

6 eggs

1/4 cup sugar

2 tablespoons Grand Marnier or other liqueur

1 cup heavy cream

Cocoa for dusting

Place the chocolate in a heat-proof bowl or the top of a double boiler over barely simmering water and allow it to melt completely.

Preheat the oven to 350. Generously butter a 9-inch round cake pan or spring-form pan. Cut a 9-inch round of waxed paper and press it over the bottom of the pan.

Beat the eggs, sugar and liqueur in a large, heat-proof bowl. Place the bowl over a saucepan of simmering water, stirring with a wooden spoon until warm but not hot. Remove from heat. Beat with an electric mixer (using whisk attachment if available) for five minutes.

Slowly stir in the melted chocolate.

Whip the cream to soft peaks and gently fold into the chocolate mixture. Carefully transfer the batter to the pan.

Bake for 40 minutes, until a cake tester inserted two to four inches into the torte from the side comes out clean. The center should be just set; do not overbake. Let cool to room temperature, remove from the pan and peel off the liner. Dust with cocoa and serve.

DIJON SHRIMP

3/4 pound peeled, deveined shrimp

1 teaspoon olive oil

1/2 cup dry sherry

5 tablespoons Dijon mustard

1 tablespoon heavy cream

Freshly ground pepper

2 tablespoons snipped chives

Rinse and drain shrimp; pat dry. Heat oil in a nonstick skillet on medium-high heat. Add shrimp to the pan and sauté 1 minute. Remove to a dish.

Add sherry to pan and simmer 30 seconds. Add mustard and cream to pan. Mix well and taste. Return shrimp to pan for 30 seconds. Add pepper to taste. To serve, spoon shrimp over couscous and sprinkle chives on top. Makes 2 servings.

DIRTY RICE

EMERIL LAGASSE'S

Serves: 8

1 pound chicken gizzards

2 tablespoons vegetable oil

2 tablespoons flour

1 pound ground pork

1 cup chopped onions

1/2 cup chopped bell pepper

1/2 cup chopped celery

4 cups cooked medium-grain white rice

2 teaspoons salt

1/2 teaspoon cayenne pepper

1/4 cup chopped green onions

1/4 cup chopped parsley

Boil the gizzards in water to cover in a saucepan over medium heat for about an hour or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor.

Combine the oil and flour in a large, heavy saucepan over medium heat. Stir constantly for eight to 10 minutes, making a dark-brown roux. Add the ground pork to the roux and cook for five to six minutes, stirring occasionally. Add the onions, bell peppers and celery, and cook for another five to six minutes or until the vegetables are wilted. Add the chopped gizzards.

Pour the reserved broth into a 1-cup measure. Add enough water to make a full cup. Add this to the pot. Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne pepper, green onions and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally.

 

 

 

 

 

 

DOUBLE CHOCOLATE KISS COOKIES

Makes: About three dozen cookies

36 Hershey's Kisses chocolates or Hershey's Hugs chocolates

1/2 cup (1 stick) butter or margarine, softened

1 cup sugar

1 egg

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/3 cup Hershey's cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup milk

1 can (16-ounce) vanilla ready-to-spread frosting, or recipe below

Preheat oven to 375. Remove wrappers from Hershey's Kisses chocolates. Beat butter, sugar, egg and vanilla in large bowl until well blended. Add flour, Hershey's cocoa, baking soda and salt alternately with milk, beating until well blended. Cover; refrigerate dough about an hour or until firm enough to handle. Shape dough into 1-inch balls; place on ungreased cookie sheet.

Bake eight to 10 minutes or until set. Cool one minute; remove from cookie sheet to wire rack. Cool completely. Spread frosting onto cookies, leaving 1/2-inch around outer edge unfrosted; place Hershey's Kisses chocolates in center of each cookie.

Vanilla frosting: In small bowl, combine 11/2 cups powdered sugar, 2 tablespoons milk, 1 tablespoon shortening and 1/2 teaspoon vanilla extract; beat until of spreading consistency. -- www.hersheys.com

FETA INFORMATION

Feta gives many dishes a sunny Greek flavor

By Cathy Thomas

Orange County Register

In ragtag crumbles or genteel chunks, the tart earthiness of feta cheese gives food an edge.

Its salty, sour-sweet sharpness is the signature taste in a classic Greek salad. But feta can also perk up a slice of bread, spice up a sauce or round out an appetizer.

Feta bans blandness. In this story, you'll find suggestions for 10 ways to use feta in everything from dip to dessert. But before you start cooking, it helps to have a little background information.

Feta dates back thousands of years in Greece, where it's made with goat's or sheep's milk. In this country, commercial feta is generally made with cow's milk and cured and stored in a brine made with salt and either water or its own whey.

Brining stops the ripening process, keeping the cheese fresh. Brining is also what makes this cheese act as a salty element in recipes. It's the reason feta is often dubbed ``pickled cheese.''

Feta ranges from soft to semi-dry. It's made in Lebanon, Israel, Turkey, Bulgaria, Romania, France, Italy and the United States.

Greek feta tends to be saltier and drier than U.S. feta. Kris Charles, spokeswoman for Churny Co. , makers of Athenos feta cheese and the largest feta producer in the United States, says sales have shown steady growth over the past five years.

In sauces, I like to use a moist French feta, which is creamier and blander, but I prefer Greek or American feta for salads, appetizers and poultry dishes. Here are 10 fast ways to use feta:

1. Feta dip.

Serve this with triangles of pita bread and raw vegetables.

Combine 1 cup sour cream, 3/4 cup crumbled feta, 3 minced green onions, 1 medium clove minced garlic, 3 tablespoons minced Italian parsley, freshly ground black pepper to taste, 1 teaspoon minced fresh oregano and 1/4 teaspoon dried thyme. Mash ingredients together with tines of a fork. Taste and add lemon juice, if desired. Garnish with kalamata olives.

2. Spinach salad topped with roasted peppers and feta fingers.

Preheat oven to 400 degrees. Lightly grease a small roasting pan with olive oil and place a layer of 8 to 10 inch-wide strips of roasted and peeled red bell peppers in the pan. (If you don't want to roast your own, buy commercially prepared peppers in jars.)

Place a rectangle of feta (2 by 1/4 by 1/4 inches) in the center of each pepper strip. Top with the following: 2 medium cloves of minced garlic, 2 tablespoons drained capers, 12 pitted black olives, 2 tablespoons chopped Italian parsley and 1 tablespoon chopped fresh oregano. Drizzle 1/4 cup olive oil over all and bake 12-14 minutes, until cheese is lightly browned.

Place a handful of baby spinach in 4 salad bowls. Place two cheese-topped pepper strips in each bowl and spoon mixture from pan over cheese. Dress with your favorite vinaigrette.

3. Easy omelet.

Flavored feta is the easiest and fastest way to add oomph to eggs. I like to fill omelets with crumbled feta flavored with basil and sun-dried tomato. Just don't overdo it. For a two-egg omelet, use about 1 1/2 tablespoons of crumbled cheese.

4. Taco toppers.

Instead of the conventional queso fresco, shredded cheddar or jack, use crumbled feta on tacos or taco salads. It's also delicious with other cheeses in a quesadilla.

5. Cheese-please pasta sauce.

Sometimes, you want a pasta sauce with attitude. This feta-enriched mixture, adapted from ``The Dean and DeLuca Cookbook'' by David Rosengarten, Joel Dean and Giorgio DeLuca, can be prepared in advance and stored, well-sealed, in the refrigerator for several hours.

Mince 1/2 cup chopped Italian parsley, 2 teaspoons drained capers and 1 teaspoon fresh oregano leaves. Place in bowl and stir in 1/3 cup extra-virgin olive oil, 1/4 teaspoon dried red chile flakes, 2 minced garlic cloves, 1 shallot sliced into rings, 12 pitted, imported black olives, such as kalamata, and 4 ounces crumbled feta. Toss sauce with 1 pound cooked, drained pasta.

6. Don't scrimp on shrimp.

Grilled shrimp topped with a feta vinaigrette is great atop bruschetta, rice or pasta.

To make it, marinate about 1 pound shelled shrimp in a mixture of 1/3 cup olive oil and 2 tablespoons minced fresh mint. Cover and chill 1 to 2 hours. Meanwhile, soak bamboo skewers in water. Thread shrimp on skewers and grill 2 to 4 minutes over hot coals, turning once.

Prepare a vinaigrette by combining 1/2 cup extra-virgin olive oil, 3 tablespoons cider vinegar and a dash of garlic salt. Toss with 3 ounces crumbled feta. Place shrimp on plate and spoon vinaigrette on top. (This dressing is also wonderful spooned over cooked asparagus).

7. Chicken with olives and feta.

Skinned chicken thighs braised with tomatoes, onion, olives and red wine are delectable sprinkled with crumbled feta. (See recipe below.)

8. Wine-baked olives.

Serve these as a side dish with grilled meat, chicken or fish, or as a topping for rice.

Place 1 pound imported black olives in a small saucepan and cover with water. Bring to boil on high heat for 1 minute. Drain well.

Place olives, 1/2 cup dry red wine and 3 tablespoons olive oil in small, ovenproof dish. Bake 30 minutes in 350-degree oven, tossing twice during baking. When cooked, toss with 1 tablespoon minced fresh tarragon and 1 tablespoon minced Italian parsley. Sprinkle with 3 ounces crumbled feta. Serve warm or at room temperature.

9. Feta with honey.

Drizzled with honey, feta becomes a sweet-yet-savory dessert. Place about 1/2 pound crumbled feta on a plate. Drizzle about 3 tablespoons honey on top. Serve with thinly sliced French bread or a nut bread.

10. Greek greens.

No list of feta suggestions would be complete without a version of Greek salad. (See recipe in this collection.)

FILLET OF BEEF TERIYAKI

Serves 4

450g/1lb Beef Fillet

2 tbsp Sesame Oil

4 tbsp Teriyaki Sauce

Olive Oil

100g/4oz Pickled Ginger, sliced

4 Garlic Cloves, thinly sliced

4 Spring Onions, sliced on the diagonal

Vegetable oil for Frying

1. Place the beef in a bowl and spoon over the sesame oil and teriyaki marinade. Turn to coat well, cover and refrigerate for at least 4 hours, preferably overnight, turning the meat occasionally.

2. Bring the meat to room temperature, then lift the meat out of the marinade and pat dry.

3. Preheat grill to high. Brush meat sparingly with olive oil and sear all over under the grill for 2 minutes, turning as necessary. Turn down the heat to medium and grill for a further 20 minutes, turning a few times.

4. Transfer the meat to a warm dish, cover with foil and leave to rest in a warm place for 10 minutes.

5. Meanwhile, heat a 1cm/1/2in depth of oil in a frying pan add the ginger, sliced garlic and spring onions and fry until golden. Remove with a slotted spoon and drain on kitchen paper.

6. To serve - thinly slice the meat, scatter the ginger, garlic and spring onions over the top and drizzle over the meat juices. www.recipes4us.co.uk

FLOURLESS CHOCOLATE CAKE

Makes one 9-inch cake

Note: Begin day ahead.

1 cup semisweet chocolate

1 cup butter

1 cup sugar

6 eggs

Preheat oven to 350. In a double-boiler, melt together the butter and chocolate. Combine the sugar and eggs very carefully, do not whisk, just mix enough to dissolve the sugar. Combine melted chocolate and butter with the eggs and sugar mixture. Pour into a buttered cake pan.

Set the pan in a larger pan holding an inch of water, and bake in the water bath for 45 minutes. After baking, cool pan to room temperature, then refrigerate for one day. Remove the cake from the pan and cut into six to eight pieces. Serve with creme anglaise or raspberry sauce.

FRENCH STYLE PEAS

Serves 4

1 head butter lettuce, shredded

6 scallions, chopped

4 tablespoons butter

1 tablespoon chopped parsley

1/2 teaspoon sugar

4 cups shelled peas

3 tablespoons water

Salt and black pepper

Line bottom of a saucepan with lettuce. Add scallions, butter, parsley and sugar (if needed) and top with peas. Add measured water and salt and pepper to taste.

Cover and simmer gently 15-20 minutes, until peas are tender. Taste for seasoning and serve immediately.

FRESH CHOCOLATE DIPPED STRAWBERRIES

12 large fresh strawberries with stems

8 oz. good, quality dark or semisweet chocolate

Line cookie sheet pan with parchment or wax paper. Set double boiler on low or place heat-proof glass bowl over saucepan of simmering water.

Gently wash berries in cool water. Do not cut off stems. Drain and completely pat dry with paper towels. Set aside on cooling rack to air dry.

Finely chop chocolate and melt in double boiler over simmering water, stirring constantly until mixture is smooth. Do not overheat or allow water to touch the chocolate. Remove from heat.

Holding berries by the stem, slowly dip into chocolate until coated just below the stem. Gently shake off excess chocolate and hold inverted, stem side down for about 1 minute until chocolate begins to set. Place berries 2 inches apart on paper-lined pan. Allow to dry at room temperature for 45 minutes before serving or storing in refrigerator. Serves 12.

GINGER PINEAPPLE SALSA

1/2 medium Pineapple (or 1 large can pineapple chunks packed in juice)

1cm/ 1/2 inch dice, juices reserved

1 Small Red Capsicum (Sweet Bell Pepper), deseeded and diced

6 Spring Onions, roughly chopped

1 Green Chili, deseeded and finely chopped (jalapeno)

1 tbsp Lime Juice

Salt

1. Peel and core the pineapple and cut into 1cm/ 1/2 inch cubes, reserving the juice.

2. In a bowl, mix together all ingredients including the reserved pineapple juice. Cover and allow to stand for at least 1 hour at room temperature before serving to allow the flavours to develop. Alternatively, refrigerate until ready to use and bring the salsa to room temperature before serving. Serve with fish, chicken or pork. www.recipes4us.co.uk

GINGER PINEAPPLE UPSIDE DOWN CAKE

Serves 8

For topping:

4 tablespoons ( 1/2 stick) unsalted butter

3/4 cup brown sugar, firmly packed

2 1/4 cups sliced and quartered fresh pineapple (peel, quarter, core and slice 1/4

inch thick)

2 tablespoons chopped candied ginger

For batter:

1 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 pound (1 stick) unsalted butter, room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

2 tablespoons chopped candied ginger

2 eggs, separated, room temperature

1/2 cup whole milk

1/4 teaspoon cream of tartar

Use a 9-inch round or an 8-inch square cake pan with 3-inch sides. To make topping, put butter and brown sugar in cake pan, place pan on a stove-top burner over low heat, and melt, stirring with a wooden spoon. When mixture starts to caramelize, turning a slightly darker shade of brown, remove from heat and let cool. Arrange pineapple slices evenly in bottom of pan and scatter candied ginger over top. Set aside.

Preheat oven to 350 degrees.

To make cake batter, sift flour, baking powder and salt into a bowl. In a large mixing bowl, cream butter and sugar with an electric mixer until pale and fluffy. Mix in vanilla and ginger. Add egg yolks, one at a time, scraping down sides of bowl after each to make sure everything is thoroughly incorporated. Gradually, add dry ingredients and milk in stages: mix in about 1/3 flour mixture, followed by 1/2 the milk; mix in another 1/3 of flour, then rest of milk; finally, add last of dry ingredients.

In another large mixing bowl, whisk together egg whites and cream of tartar. Beat whites to firm peaks. Fold whites into batter in two batches to lighten it. Pour batter over topping in prepared pan and bake until top is slightly brown and cake pulls away from sides of pan, about 50 to 60 minutes. Let cake cool 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve with lightly sweetened whipped cream flavored with a little vanilla.

GINGERNUT BISCUITS

Makes approx. 24

50g/2oz Butter

4 tbsp Golden Syrup (light corn syrup - Karo)

50g/2oz Soft Brown Sugar

175g/6oz Self Raising Flour

1 tsp Ground Ginger

1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly grease two baking sheets.

2. Melt the butter, syrup and sugar together in a large saucepan, cool slightly then sift flour and ginger into the sugar mixture. Mix well.

3. Place walnut size balls of the mixture well apart onto the baking sheet, flatten with the palm of your hand, then bake for 15-20 minutes. Cool on a wire rack.

www.recipes4us.co.uk

GREEK STYLE GREEN SALAD

Serves 6

1 large head romaine lettuce, washed, drained and torn into bite-size pieces

1 medium English cucumber, trimmed, peeled and sliced

4 vine-ripened tomatoes, cut into wedges

1 small green bell pepper, cored and seeded, cut into rings

1/2 small red onion, peeled and cut into rings

12- 16 kalamata olives

6-8 ounces feta cheese, crumbled

Dressing:

1/2 cup olive oil, plus 1-2 teaspoons

1-2 teaspoons strained juice of 1 lemon

Garlic salt to taste

1 tablespoon dried oregano

Freshly ground black pepper

Sprigs of Italian parsley for garnish

Arrange romaine on platter. Place cucumbers on top of lettuce. Arrange tomatoes on top of cucumbers; top with green pepper rings, onion and olives. Place cheese in center of salad.

In small bowl, combine 1/2 cup olive oil, lemon juice and garlic salt; stir to combine. Drizzle over salad. Drizzle remaining 1-2 teaspoons olive oil on cheese and sprinkle oregano on top of cheese. Season entire salad with pepper and garnish with sprigs of parsley.

GRILL AS PRIMARY COOKING APPLIANCE

Start now (see note below) and try things out for approximate cooking times. Keep notes as to how long things take on the grill or microwave and whether both you and your husband like them.

Check to see if your new grill came with a cookbook. It will have good ideas

if it does.

For desserts go for exotic fruit salads or ice cream. You can also cook

certain kinds of small cakes in the microwave.

Check out your library for grilling cookbooks and microwave cookbooks. It is

amazing what you can do in the library. Better to check a book out before you buy than after.

Chicken - marinate in salad dressing, lime juice or leave plain. Cook covered until half or three quarters done in the microwave. Finish on the grill. This reduces fat popping and the tendency of chicken to burn before it gets done. You still get that great grilled flavor.

Ribs - cut into pieces that will fit in your largest covered bowl (or cover with plastic wrap). Put ribs in bowl, pour ginger ale to cover over ribs. Put in microwave on high for 10 minutes, reduce power to medium and continue

to cook for 45 minutes to an hour or until tender but not falling off the bone. Grill until browned, basting with barbecue sauce if desired (I don't). This gives them a nice tangy but not spicy taste.

Hamburger - somewhere I have a great recipe for grilled Salisbury Steak - if

I can locate it, I'll send it later. [] Meanwhile, there are always patties, grilled,

and placed onto purchased buns with the usual hamburger accoutrements. []

Vegetables - marinate in whatever you like or leave plain. I have marinated

vegetables in oil and vinegar, Italian, French, and a number of other dressings

and things. Marinate overnight or at least 4 hours. Use a grilling rack or pan

(disposable pan that has holes in the bottom). Cook until tender. We like

summer squash (patty pan, zucchini, yellow crookneck, etc.) sliced, bell

peppers sliced, onion slices, mushrooms, tomatoes, whole green beans, etc.

Carrots, broccoli and cauliflower have not been too successful - they tend

to burn before they get done.

Potatoes - scrub well, cut in half, insert onion slice between halves and double wrap in heavy duty foil. Place close to flame, turn frequently. Cook until potato feels soft - this could be 40 minutes to 2 hours.

Potato slices - scrub well and cut into slices no more than 1/4" thick. Pat

dry, sprinkle with olive oil and lots of rosemary, fresh or dried. Grill in grilling pan until potatoes are tender. Serve with sea salt.

Rice and pasta can both be cooked in the microwave. I have found that, other than baking, potatoes do not cook well in the microwave.

Rice - Measure twice the amount of water as rice (2 cups water, 1 cup rice),

small amount of salt approximately 1 tsp for 1 cup rice, 1 1/2 tsps for 2 cups rice, and a pat of butter. Bring water, salt and butter to a boil in large microwavable container. Add rice - do not stir. Cover and cook on high for 5 minutes, then reduce power to about 75% and cook additional 10 minutes. Remove lid or plastic wrap carefully to avoid steam burns. Fluff with fork. Lots of seasonings and finely diced vegetables can be added to rice to give it a different flavor and/or texture.

[] note: I (Spike) purchased a microwave rice cooker, which has been a boon

for me. It cooks two cups (uncooked) rice in water to cover by about an inch, in

15 minutes. One can even put in a bouillon cube and/or thinly sliced green onions. Fluff it with a fork after it is cooked. It comes out perfect every time. It cost about $5.00. []

Pasta - Requires LARGE container. Measure pasta and bring 3 times the amount of water as pasta to a boil. Add salt. Add pasta. Microwave on high. Check carefully for tenderness after minimum required cooking time. Drain well,

rinse and prepare as usual.

Plan on serving lots of salad - use several different kinds of lettuce and

anything else that people might like in their salads. You can always serve a

big bowl of various greens with add-ins in small bowls - tomatoes, grated

carrot, shredded purple or green cabbage, sliced cucumber, sliced or

quartered radish, avocado chunks, alfalfa or other sprouts (onion sprouts

have a spicy taste but are nice in moderation), marinated artichoke hearts,

green or black olives, grated cheese, croutons. Offer 2 or 3 different salad

dressings. Ask your in-laws [] guests [] what kinds of salad dressings they like; ask for specific brands. It will make them feel loved.

[] note: This item is from Mary, who provided it to Real Food 4 Real People in response to another reader who is remodeling her kitchen and has only a microwave and a grill on which to cook for her family. Apparently, grilling is new to the person who requested instructions. []

HAWAIIAN PORK

3 1/2 pounds pork stew meat or boneless country style pork ribs, cubed

3 tablespoons vegetable oil

6 cloves garlic, chopped

4 green onions, chopped

2 tablespoons chopped peeled fresh ginger

1 low salt bouillon cube dissolved in 1 1/2 cups water

1/3 cup soy salt (I used low salt)

1 tablespoon dark brown sugar

1/4 teaspoon crushed red pepper

1/4 teaspoon five-spice powder

1 1/2 tablespoons cornstarch

Heat oil in large skillet over medium-high heat. Add 1/3 of pork to pot and brown. Transfer to crock pot. Repeat with remaining pork. Deglaze pan with chicken bouillon and add to crock pot. Add garlic, ginger, green onions, soy sauce, sugar, crushed red pepper and five spice powder. Cook on low for 6-8 hours. (Cooking longer should not hurt.) Thirty minutes before serving, dip out 1/2 cup juice and let cool slightly. Turn crock pot to high. Mix juice with cornstarch and stir into pot. Should thicken within 30 minutes.

In the meantime, make stir-fried cabbage.

2 tablespoons vegetable oil

1 tablespoon minced peeled fresh ginger

1 2-pound green cabbage, thinly sliced

6 green onions, chopped

1 tablespoon sesame oil

Heat vegetable oil in heavy skillet over medium-high heat. Add ginger and

stir 30 seconds. Add half of cabbage and toss until wilted, about 4 minutes.

Add remaining cabbage, green onions and sesame oil. Toss until cabbage is

crisp-tender, about 4 minutes. Season to taste with salt and pepper and

serve.

HOLIDAY M&M COOKIE MIX IN A JAR

Makes: 2 1/2 dozen cookies

For mix in the jar:

1 1/4 cups sugar

1 1/4 cups M&M's candy (use different colors for different holidays)

2 cups flour mixed with:

1/2 teaspoon baking soda and

1/2 teaspoon baking powder

Add to mix to make cookies:

1 stick butter or margarine, softened

1 egg slightly beaten

1 teaspoon vanilla, optional

For mix in the jar: Layer ingredients in the order given in a 1-quart, wide-mouth canning jar. It will be a tight fit. Press each layer firmly in place before adding next ingredient.

Include a card with the jar on what to add and how to make the cookies.

To make cookies: Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend the mix.

Add butter or margarine, egg and vanilla, if using. Mix until completely blended. You will need to finish mixing with your hands.

Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets. Bake at 375 degrees for 12 to 14 minutes until edges are lightly browned.

Cool five minutes on baking sheet. Remove cookies to racks to complete cooling.

ISLAND LIME DRESSING

Makes: 1/3 cup

2 or 3 tablespoons olive or vegetable oil

1 tablespoon lime juice

1 tablespoon white wine vinegar

1 tablespoon water

1/2 teaspoon dried mint leaves

1/4 teaspoon dried tarragon leaves

Whisk all ingredients in small bowl; refrigerate until serving time.

LENTIL VEGETABLE SALAD

1 cup Lentils -- Red

3 cups Chicken Broth

1 Bay Leaf

1/4 teaspoon Marjoram -- dried

1/4 teaspoon Thyme -- dried

1 teaspoon Olive Oil - Virgin

1 medium Carrot -- chopped

1 stalk Celery -- sliced

2 Green Onions -- chopped

1/4 teaspoon Hot Pepper Flakes -- (optional)

1/2 cup Water chestnuts -- sliced, rinsed & drained

1/4 cup Balsamic Vinegar

Rinse lentils in cold water, then place in a saucepan with broth, bay leaf, marjoram and thyme. Bring to a boil, reduce heat and simmer, uncovered for

30 minutes or until tender. Drain in a colander. Heat oil in a skillet. Stir-fry vegetables 3 minutes in hot oil. Add lentils, hot pepper, water chestnuts and vinaigrette. Serve on a bed of lettuce leaves.

Source: "Adapted from recipe in - Light & Easy Diabetic Cuisine by Betty

Marks"

NOTES : Lentils are a wonderful source of the B Vitamin, Folic Acid. Folic Acid is essential in the diet, especially for women during the first three months of pregnancy. Folic Acid helps aid in the proper growth of the nervous system in the growing fetus. Folic Acid also is great for your heart, and may prevent some forms of heart disease. Folic Acid is found in Dark Green vegetables, Citrus fruits, Whole Grains, and Dried Beans & Lentils.

LIGHTER BUFFALO WINGS

Serves: 6 to 8 as an appetizer.

1 1/2 cups uncooked oats

2 teaspoons paprika, such as Hungarian sweet

1 teaspoon garlic salt

3 egg whites

3 tablespoons Tabasco sauce (or to taste)

3 boneless, skinless chicken breasts, about 1 pound, split and cut into 3- by 1/2-

inch thick strips

Blend the oats, paprika and garlic salt in a food processor for about a minute, and place in a shallow dish.

In another dish, beat together the egg whites and Tabasco sauce.

Lightly coat the chicken strips with the oat mixture, shaking off any excess. Dip into the egg mixture, then again into the oat mixture.

Put chicken on the rack of a broiler pan sprayed with nonstick coating. Completely spray the chicken with nonstick coating. Broil about 4 inches from heat for about 30 minutes. Remove chicken from oven, turn over and spray again. Return to broiler for two to three minutes, or until golden brown. Serve with ranch dressing as a dip.

 

 

MANGO AND BLACK BEAN SALAD

WITH GRILLED TUNA

Makes: 4 servings, 1 1/4 cups each.

1 pound tuna steaks, or two 9-ounce cans chunk light tuna in water, drained

15 1/2-ounce can black beans, or 1 1/2 cups cooked dry-packaged black beans,

rinsed and drained

1 large ripe mango, peeled, cubed (see note)

2 plum tomatoes, chopped

1/2 medium cucumber, chopped

4 green onions and tops, sliced

Island lime dressing (recipe follows)

1/4 cup crumbled reduced-fat feta cheese

Grill tuna over medium-hot coals, or broil 6 inches from heat source, until fish is tender and flakes with a fork, four to five minutes on each side. Cool several minutes and cut into 1-inch pieces.

Alternatively, rinse and drain canned tuna and cut into 1-inch pieces.

Combine tuna chunks, beans, mango, tomatoes, cucumber and green onions in a bowl; drizzle with island lime dressing and toss. Spoon salad onto lettuce-lined plates; sprinkle with feta cheese.

Note: One 20-ounce can crushed pineapple in juice, drained, can be substituted for the mango. Optional garnish: sliced avocado and mint sprigs.

ISLAND LIME DRESSING

Makes: 1/3 cup

2 or 3 tablespoons olive or vegetable oil

1 tablespoon lime juice

1 tablespoon white wine vinegar

1 tablespoon water

1/2 teaspoon dried mint leaves

1/4 teaspoon dried tarragon leaves

Whisk all ingredients in small bowl; refrigerate until serving time.

-- Recipe from Bean Education and Awareness Network, Modesto Bee

MOCHA TRUFFLES

Makes: about two dozen

12 ounces highest-quality semi-sweet chocolate

4 tablespoons unsalted butter, softened

3 tablespoons warm, strong coffee

1/3 cup coffee-flavored liqueur

1/8 teaspoon ground cinnamon

1/2 cup unsweetened cocoa powder

Break chocolate into small pieces. Melt in a double boiler over barely simmering water and transfer to a mixing bowl.

Beat in butter, then add coffee, liqueur and cinnamon, pouring slowly and beating constantly to keep mixture smooth and creamy. Refrigerate one to two hours, or until firm.

With a spoon, remove about 11/2 tablespoons of the chilled truffle mixture and roll it between the palms of your hands to make a ball. Repeat with remaining mixture and arrange on waxed paper. (Balls should be about 1 inch in diameter; add or subtract mixture as needed.)

Pour cocoa into a shallow dish. Roll balls in it, shaking off excess. Divide between two plastic bags and store in the freezer until needed.

MOLTEN MOCHA CAKES

Makes: 12 servings

1 cup semisweet chocolate chips

1/2 cup butter

3 eggs

3 egg yolks

1 (15.8-ounce) package Pillsbury Thick 'n Fudgy Double Chocolate Deluxe

Brownie Mix

2 tablespoons coffee-flavored liqueur (or 2 tablespoons strong brewed coffee)

12 fresh strawberries or 1 pint fresh raspberries

12 fresh mint sprigs

1 quart vanilla ice cream

Preheat oven to 400 degrees. Grease 12 nonstick muffin cups. In a medium microwave-safe bowl, combine chocolate chips and butter. Microwave on high for 45 to 60 seconds or until melted, stirring every 15 seconds until smooth. Cool five minutes.

In a large bowl, combine eggs and egg yolks; beat at high speed 4 to 6 minutes or until foamy and doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture and liqueur. Divide batter evenly into greased muffin cups; cups will be full.

Bake in preheated oven for 10 to 14 minutes or until edges are set. Do not overbake. Centers will be soft. Cool two minutes.

While cakes are cooling, drizzle chocolate syrup from packet onto each individual serving plate. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate. Garnish each serving with strawberry and mint sprig. Serve with ice cream. Modesto Bee

-- From Pillsbury Quick & Easy Bake-Off Cookbook, Janet Barton, Sandy, Utah

ORIENTAL BARBECUE MARINADE

6 tbsp Toasted Sesame Seeds

2 tbsp Peanut Butter

6 tbsp Brown Sugar

180ml/6 fl.oz. Soy Sauce

Black Pepper

5 tbsp Olive Oil

3 tbsp Dry Sherry

1 tsp freshly grated Ginger

2 Garlic Cloves, crushed

1. Place the sesame seeds, peanut butter, sugar, soy sauce, pepper, olive oil and sherry in a food processor and blend until smooth.

2. Transfer to a bowl and stir in the ginger and garlic. Use to marinate chicken or poultry.

PATIO CHICKEN MIX IN A JAR

1 cup Long-Grain Rice

1 package Onion Soup Mix

4 ounces Sliced Mushrooms -- (small can)

You will need a wide-mouth one pint canning jar, a small zip baggie & a paper towel for this recipe.

Fold paper towel to fit in bottom of jar, and place it inside. Next, place can of mushrooms (unopened) on top of paper towel. Pour onion soup mix into small zip baggie, seal and set aside. Pour rice into jar, covering can of mushrooms, then place baggie of soup mix on top of rice and put lid on jar. Use scissors to cut a 9 inch circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach the following directions:

Patio Chicken

Open jar and spread rice on bottom of 9 x 13 inch baking pan. Place 5-6 skinless, boneless chicken pieces on top of rice. In a medium bowl, mix seasoning packet, drained mushrooms and 2 cups water until well blended.

Pour mixture over chicken and rice, then bake at 350 degrees F for 45

minutes to 1 hour. Real Food 4 Real People

PLUMS WITH VANILLA

Makes 4 servings

2 pounds small oval purple plums, pitted and thinly sliced

2 tablespoons granulated sugar

Grated zest of 1 lemon

1/2 vanilla bean, seeds scraped and reserved

2 tablespoons water

Vanilla ice cream, creme fraiche or yogurt sorbet, for serving

In a medium saucepan, combine plums, sugar, lemon zest, vanilla seeds and 2 tablespoons water. Place over medium heat, stirring occasionally, until plums give up their juice and soften, 5 to 10 minutes. Taste and adjust seasoning, adding more sugar, lemon zest or vanilla seeds if desired.

Let cool 20 minutes. Serve with ice cream, creme fraiche or yogurt sorbet. -- From The New York Times -- from Portland Oregonian

POLLO CON CHILI SECO

"This is an adaptation of a recipe made by Gloria Vallejo Casarin, a dear friend in Papantla, Vera Cruz, the center of the vanilla growing region. Gloria and her husband are vanilla growers as well as producers of a rich Mozarella cheese. Vanilla is a frequent ingredient in her delicious regional dishes."

1 large chicken cut into serving size pieces

1 cup water or chicken broth

1/4 cup or to taste large dried Chilitepin chilies (or substitute other dried chili)*

1/4 cup mild cider vinegar

2 tablespoons lard or butter

3 large garlic cloves, finely chopped

juice of two oranges

2 vanilla beans, split open

salt and pepper to taste

Place the chicken and water into a large heavy pot. Bring to a boil, then cook, uncovered until the water has evaporated and the chicken is cooking in its fat (about 20 minutes for a supermarket chicken). Continue cooking until the skin is lightly browned on all sides.

Once the chicken is cooking, place chilies in a heavy skillet over low heat. Toast, stirring constantly, for about 10 - 15 minutes. They should be slightly darkened, but not burned. Let cool slightly, then grind to a fine powder.

After chicken is browned, remove excess fat, then return to heat. Sprinkle chilies, salt and pepper over the chicken, turning to coat evenly. Add vinegar, lard or butter, garlic, orange juice and vanilla bean, and cook until the vinegar has mellowed and chicken is well cooked.

Serve with rice, beans, tomatoes and tortillas

* You can use pre-ground Mexican chili or cayenne. www.vanilla.com

REAL COCO BREAD

1 cup coconut milk, divided use

2 tablespoons sugar

1 envelope baker's yeast

2 ounces cooking oil

2 to 3 cups flour

1 teaspoon baking powder

1 pinch salt

Slightly warm 3/4 cup of coconut milk (reserve the rest), add sugar and yeast to milk and let sit until yeast froths up. Add oil, about 2 cups flour, baking powder and salt. Knead mixture and add flour until dough cleans sides of bowl. Set aside and let rise about 1 hour.

Punch down dough; cut into 2- or 3-ounce pieces and roll into round, pita-style portions. Place on flat tray; brush with coconut milk and bake at 425 degrees until bread is cooked, about 15 to 20 minutes

SIXTY USES FOR TABLE SALT

1. Soak stained hankies in salt water before washing.

2. Sprinkle salt on your shelves to keep ants away.

3. Soak fish in salt water before descaling; the scales will come off easier.

4. Put a few grains of rice in your salt shaker for easier pouring.

5. Add salt to green salads to prevent wilting.

6. Test the freshness of eggs in a cup of salt water; fresh eggs sink; bad

ones float.

7. Add a little salt to your boiling water when cooking eggs; a cracked egg

will stay in its shell this way.

8. A tiny pinch of salt with egg whites makes them beat up fluffier.

9. Soak wrinkled apples in a mildly salted water solution to perk them up.

10. Rub salt on your pancake griddle and your flapjacks won't stick.

11. Soak toothbrushes in salt water before you first use them; they will last longer.

12. Use salt to clean your discolored coffee pot.

13. Mix salt with turpentine to whiten you bathtub and toilet bowl.

14. Soak your nuts in salt brine overnight and they will crack out of their shells whole. Just tap the end of the shell with a hammer to break it open easily.

15. Boil clothespins in salt water before using them and they will last longer.

16. Clean brass, copper and pewter with paste made of salt and vinegar,

thickened with flour

17. Add a little salt to the water your cut flowers will stand in for a longer life.

18. Pour a mound of salt on an ink spot on your carpet; let the salt soak up

the stain.

19. Clean your iron by rubbing some salt on the damp cloth on the ironing

surface.

20. Adding a little salt to the water when cooking foods in a double boiler will make the food cook faster.

21. Use a mixture of salt and lemon juice to clean piano keys.

22. To fill plaster holes in your walls, use equal parts of salt and starch, with just enough water to make a stiff putty.

23. Rinse a sore eye with a little salt water.

24. Mildly salted water makes an effective mouthwash. Use it hot for a sore throat gargle.

25. Dry salt sprinkled on your toothbrush makes a good tooth polisher.

26. Use salt for killing weeds in your lawn.

27. Eliminate excess suds with a sprinkle of salt.

28. A dash of salt in warm milk makes a more relaxing beverage.

29. Before using new glasses, soak them in warm salty water for awhile.

30. A dash of salt enhances the taste of tea.

31. Salt improves the taste of cooking apples.

32. Soak your clothes line in salt water to prevent your clothes from freezing to the line; likewise, use salt in your final rinse to prevent the clothes from freezing.

33. Rub any wicker furniture you may have with salt water to prevent

yellowing.

34. Freshen sponges by soaking them in salt water.

35. Add raw potatoes to stews and soups that are too salty.

36. Soak enamel pans in salt water overnight and boil salt water in them

next day to remove burned-on stains.

37. Clean your greens in salt water for easier removal of dirt.

38. Gelatin sets more quickly when a dash of salt is added.

39. Fruits put in mildly salted water after peeling will not discolor.

40. Fabric colors hold fast in salty water wash.

41. Milk stays fresh longer when a little salt is added.

42. Use equal parts of salt and soda for brushing your teeth.

43. Sprinkle salt in your oven before scrubbing clean.

44. Soaked discolored glass in a salt and vinegar solution to remove stains.

45. Clean greasy pans with a paper towel and salt.

46. Salty water boils faster when cooking eggs.

47. Add a pinch of salt to whipping cream to make it whip more quickly.

48. Sprinkle salt in milk-scorched pans to remove odor.

49. A dash of salt improves the taste of coffee.

50. Boil mismatched hose in salty water and they will come out matched.

51. Salt and soda will sweeten the odor of your refrigerator.

52. Cover wine-stained fabric with salt; rinse in cool water later.

53. Remove offensive odors from stove with salt and cinnamon.

54. A pinch of salt improves the flavor of cocoa.

55. To remove grease stains in clothing, mix one part salt to four parts

rubbing alcohol.

56. Salt and lemon juice removes mildew.

57. Sprinkle salt between sidewalk bricks where you don't want grass

growing.

58. Polish your old kerosene lamp with salt for a brighter look.

59. Remove odors from sink drainpipes with a strong, hot solution of salt

water.

60. If a pie bubbles over in your oven, put a handful of salt on top of the spilled juice. The mess won't smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled.

SKEWERED PORK WITH GINGER

Serve 4

For the marinade

6 tbsp Soy Sauce

6 tbsp Pineapple Juice

2 tsp Grated Root Ginger

1 Garlic Clove, crushed

1 tsp Mustard

4 tbsp Dry Sherry

1 tbsp Peanut Oil

1kg/2lb Pork Loin

6 pieces Preserved Stem Ginger, thinly sliced (candied ginger)

1. Combine all the marinade ingredients together in a bowl. Mix well.

2. Cut the pork into 25mm/ 1 inch cubes and place in the bowl. Pour the ginger-pineapple marinade over the meat. Mix well and let the meat marinate in the fridge for at least 4 hours, preferably overnight.

3. When ready to cook, preheat the grill to medium. Cut the stem ginger into thin slices. Thread the meat on to 4 skewers, alternating with the ginger slices. Brush the meat and ginger with the marinade.

4. Cook under the grill for 10-15 minutes, until the meat is cooked through , turning the skewers and basting frequently with the marinade. Serve immediately.

SKILLET BARBECUED PORK CHOPS

4 to 6 pork chops

1 T. vegetable oil

1/3 C. chopped celery

2 T. brown sugar

2 T. lemon juice

1/2 t. dry mustard

1/2 t. salt

1/8 t. freshly ground pepper

two 8 oz. cans tomato sauce

In a large skillet, brown chops in oil over medium heat. Drain off excess oil or fat. Sprinkle celery, brown sugar, lemon juice and seasonings evenly over the chops. Pour tomato sauce over all. Cover. Simmer over low heat for 1 hour or until chops are tender. Serves 4 to 6.

SOUTHEAST ASIAN AND INDIAN FOODS

Mood indigo, Linda Bladholm, The Ethnic Explorer

WALTER MICHOT / MIAMI HERALD STAFF

 

ORIGINAL FUSION: Executive chef Michael Smith whips up Indian and Southeast Asian dishes at Indigo in Fort Lauderdale.

 

The foods of Singapore, Malaysia and Indonesia are a rich and complex amalgam of Chinese, Malay and South Indian flavors influenced by neighboring Thailand, Laos and Cambodia. It is at this spicy crossroads that the world's first fusion fare emerged over centuries of intermingling, yielding lemongrass-laced coconut milk broths; tart, sweet, spicy salads; and fiery curries.

Less expensive than a trip to Singapore or Bali is a meal at Indigo in the Riverside Hotel on Fort Lauderdale's Las Olas Boulevard.

Trained in the school of hard knocks, executive chef Michael Smith began cooking at 15 when he walked into a French restaurant and asked for a job. By 16 he was at the Crab House and now, at 33, has mastered an updated Asian fusion based on his own research and that of former owner Ron Morrison, who traveled to Singapore and immersed himself in the foods of the region. (The restaurant gets its name from a woman there named Indigo who shared many recipes.)

''Many of the regular Southeast Asian customers say my food is as good or better than back home,'' Smith says.

Indigo is a mellow place where you can relax inside in the aura of the Orient or sit outside and people-watch. Shortly after you take a seat, a server brings a basket of pastelkrupek (puffed shrimp crackers), crisped pappadam (thin, lentil-paste wafers) and thick, warm triangles of pita plus bowls of lemony hummus and pickled cucumber slices.

Agonize over whether to start with smoky duck wonton soup, the rich but light broth made from boiled, smoked duck bones, or Sulawesi crab soup, a spicy broth floating with lumps of blue crab, diced tomato and scallions that's named for an Indonesian island.

The saté babi brings skewers of spicy grilled chicken or shrimp (but no pork, although babi means pork in Malay) with peanut and pineapple dipping sauces. Also good are crab spring rolls stuffed with shredded jicama, bok choy, cellophane noodles and cilantro with gingery plum sauce.

Delve into siap mepanggang, Balinese coconut-grilled chicken, for your main course. This dish is always part of the elaborate temple offerings at traditional ceremonies in Bali. One taste, and you'll know why the gods are pleased. Chicken quarters are marinated in spices, simmered in coconut milk, then grilled and glazed in a coconut reduction and sprinkled with coconut flakes and peanuts. This comes with a cone of rice shaped like Mount Agung, Bali's tallest peak, and stir-fried bok choy, carrots, cabbage and sweet peas.

Or opt for Balinese-style lamb chops in a reduction of coconut milk and lemongrass topped with spicy pumpkin seeds. The succulent smoked tea duckling has crackling crisp mahogany skin and a faint jasmine aroma from the tea leaves over which it's smoked. Delicious with the cinnamon sauce and cone of nasi goreng (fried rice).

Vegetarians can dig into vegetable nasi goreng or vegetable beehoon, a tangle of wok-tossed rice vermicelli with portobello mushrooms, carrots, cabbage and caramelized shallots in a curried mustard and soy glaze. Other noodle options are shrimp udon and Singapore rice noodles with shrimp and chicken in a chili-lime broth crowned with peanuts, chilies and deep-fried noodle crisps.

Rounding out the menu are salads like fruit and cucumber in a spiced tamarind relish, chicken and green papaya and Singapore Caesar with shrimp toast; naan bread pizzas; sandwiches, and desserts like key lime pie and tiramisu.

Take the ''tour of Southeast Asia'' Sunday through Friday from 5 to 8 p.m.: Pick one appetizer and two entrees for $38.

Indigo, 620 Las Olas Blvd., Fort Lauderdale; 954-467-0045; 11:30 a.m.-11:30 p.m. daily. Miami Daily Herald

SPINACH POPPY SALAD

2 small bunches of spinach

1/2 head lettuce

1 1/2 - 2 cups grated Swiss cheese

1/2 cup cottage cheese

5-6 strips bacon, crumbled

1 medium red onion

2 cups diced mushrooms

red grapes - optional

strawberries - optional

Dressing:

1 cup oil (olive is best)

1/2 cup sugar

1/2 cup vinegar

1 tbsp poppy seeds

1/2 tsp dry mustard

1 tsp salt

1 or 2 green onions, finely chopped

Whisk together the oil, sugar, vinegar, dry mustard, and salt; add in the poppy seeds and green onions, or put them out into little bowls, with the optional grapes and strawberries, as well as the mushrooms, so that diners have choices.

STEAMED HEARTS OF BOK CHOY

(HOT AND SOUR)

Serves 6

2 1/2 pounds hearts of baby bok choy (see Note)

2 1/2 tablespoons minced fresh ginger

2 1/2 tablespoons minced scallions, white part only

For sauce:

1/4 cup soy sauce

1 1/2 tablespoons Chinese black vinegar OR Worcestershire sauce

1 1/2 teaspoons sugar

1 tablespoon minced garlic

3/4 teaspoon hot chili paste OR dried chili flakes

Trim tough, outer leaves from bok choy. Rinse and drain. Cut leaves along the length in half. Cut halves and stems into 2-inch sections. Using your hands, toss fresh ginger and scallions with bok choy in a bowl.

Mix dressing ingredients together.

Arrange bok choy on a heatproof plate or on a piece of parchment or wax paper in a steamer basket. Fill a pot or wok with several inches of water and heat until boiling. Place bok choy in steamer (if using a plate, set it on an empty tuna can with ends removed). Put lid on steamer and cook 5-6 minutes, or until bok choy is tender.

Arrange steamed vegetable on a serving platter, spoon some of dressing on top, and serve. Note: You can substitute regular bok choy.

STRAWBERRY ORANGE COMPOTE

(Fanny's) Serves 4

2 small navel oranges (about 10 ounces)

1/2 cup plus 2 tablespoons sugar

1 cup water

1 pint basket strawberries (about 2 cups)

Remove about 3/4 of zest from 1 orange with a zester, or peel off strips of zest with a vegetable peeler and cut into fine julienne. Measure 1/2 cup sugar and water into a saucepan and bring to a boil to dissolve sugar. Add zest. Reduce heat and simmer about 30 minutes, until peel is tender and syrup has reduced and thickened slightly. Let cool.

Rinse strawberries and dry gently. Hull and slice them about 1/4 inch thick into a bowl. Cut away all peel from oranges, slice off tops and bottoms and cut away all rind. Remove skinless sections of oranges by sliding a sharp paring knife along membranes and prying segments out into bowl with berries. Squeeze juice from orange ``carcasses,'' sprinkle with 2 tablespoons sugar and mix gently.

To serve, spoon compote into serving glasses or dishes, sprinkle some curls of candied peel on top and drizzle a teaspoon of syrup from peel over compote.

STRAWBERRY SORBET

Serves 4

1 cup granulated sugar

2 tablespoons powdered fruit pectin (See Notes)

1/4 teaspoon salt

6 tablespoons powdered sugar

2 pounds whole unsweetened hulled strawberries, fresh or frozen

2 tablespoons water

1 tablespoon red wine vinegar

1 strip orange zest (3 to 5 inches: see Notes)

Combine granulated sugar, pectin and salt in a bowl. Whisk to combine. Set aside.

Sift powdered sugar into another bowl and set aside.

Put strawberries, water, wine vinegar and orange zest in a large saucepan. Cover and slowly bring to a simmer. When simmering, uncover. Crush strawberries with a spoon. Stir in sugar-pectin mixture and continue cooking at a steady simmer 10 minutes, skimming off the pale pink foam that will form on top.

Remove from heat, remove the orange zest slice and stir in sifted powdered sugar. Continue to stir a few more minutes to make sure the sugar has dissolved. Chill, then freeze according to your ice cream machine's instructions.

Notes: Fruit pectin is used in making jams and jellies. Look for it near the canning supplies or on the baking aisle in the supermarket. You can use a vegetable peeler to obtain the orange zest in a strip.

SWEET POTATOES WITH PINEAPPLE BROTH

Serves: 8

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

4 medium sweet potatoes, unpeeled

1 teaspoon low-fat margarine

1/4 cup unsweetened pineapple juice

2 tablespoons low-sodium chicken broth

1 tablespoon chopped unsweetened pineapple

Pinch of cinnamon

Pinch of allspice

Vegetable cooking spray

Preheat oven to 375 degrees F.

Boil potatoes in water in large saucepan until tender, about 30 minutes; remove skins. Mash pulp in large bowl; add margarine, fruit juice, and broth and whip until fluffy.

Add chopped pineapple and spices; transfer to 1-quart baking dish coated with cooking spray. Bake for 30 minutes or lightly browned.

 

 

 

 

 

TORTILLA QUICHE

4 small flour tortillas (7-inch size)

1 can (8.75 oz.) corn kernels

milk

4 eggs

2-3 tsp hot pepper sauce

3/4 cup chopped green and/or red sweet pepper

1/2 cup chopped green onion, white and green parts

Salsa, optional

Preheat oven to 350°F.

Soften tortillas according to package. Gently line four, 10-ounce custard cups with the tortillas; avoid tearing. Set aside.

Drain corn, reserving liquid. Add milk to the liquid to make 2/3 cup.

In a medium bowl, beat together eggs, corn, milk mixture and hot pepper sauce. Stir in drained corn, pepper and onions. Spoon about 2/3 cup mixture into each tortilla-lined cup.

Bake for 50-55 minutes or until a knife inserted near the center comes out clean. Serve with salsa, if desired. Serves four.

TERMS: UK/AUSTRALIA USA

This page is from www.recipes4us.co.uk

 

aubergine

eggplant

baking tray

baking sheet

bangers

sausages

beetroot

beet

bicarbonate of soda

baking soda

biscuits

cookies

broad beans

fava beans

cake tin

cake/ baking pan

capsicums

sweet or bell peppers

castor sugar

Sugar, superfine

celery stick

celery rib

chips

French-fried potatoes

chuck steak

round steak/stewing beef

coriander, fresh

cilantro

cornflour

cornstarch

courgette

zucchini

crisps

potato chips

desiccated coconut

shredded coconut

digestive biscuits

graham crackers

double cream

cream, heavy

dripping

fat from roasted meat

essence

extract (vanilla, etc.)

fish slice

spatula

forcemeat

stuffing mix for meat or fish

frying pan

skillet

gammon

ham

glacé fruits

candied fruit

golden syrup

light corn syrup

Greaseproof/Parchment paper

wax paper

hand of pork

pork shoulder roast

hard-boiled eggs

hard-cooked eggs

heaped spoonful

heaping spoonful

hull

shuck

icing sugar

confectioners'/powdered sugar

joint

large cut of meat to roast

ketchup

catsup, tomato

king prawns

jumbo shrimp

Margarine/Butter/Lard

shortening, vegetable

minced meats

ground meats

offal

variety meats (liver, kidney etc)

paw paw

papaya

pig's trotter

pig's foot

plain flour

all-purpose flour

pork fat

fatback

prawns

shrimp

rasher

slice

semolina

farina

sieve

strain; strainer

sift

strain

silverside

beef cut from the rump

single cream

cream, light, half-and-half

skirt steak

flank steak

spring or salad onions

scallions, green onions

stock cubes

bouillon cube

strong flour

bread flour

sultanas

raisins/ seedless, golden

tomato Ketchup

tomato catsup

treacle

molasses

vanilla pod

vanilla bean

VANILLA BAVARIAN CREAM FILLING

Yields: 4 cups (enough to fill a 3- to 4-layer cake or make 8 1/2-cup "pudding" servings)

3 teaspoons unflavored gelatin

1/4 cup cold water

2 cups whole milk

1 vanilla bean, slit lengthwise, or 1 1/2 teaspoons vanilla extract

1 teaspoon cornstarch

6 large egg yolks

2/3 cup sugar

1/2 cup heavy cream, chilled

Note: Use this classic to fill layers of ladyfingers or sliced chocolate sponge cake, or serve it in goblets alone as a dessert topped with a few fresh raspberries.

Sprinkle gelatin over cold water in small saucepan and set aside for two or three minutes to soften. Stir over low heat just until gelatin is completely dissolved; don't boil. Rub a drop between your fingers to test for smoothness.

Combine milk and vanilla bean in 3-quart saucepan. Transfer about 1 tablespoon of the milk into a teacup and stir with cornstarch until dissolved; set it aside. Heat milk until scalding, but don't allow to boil. Remove from heat and let cool about five minutes. Lift out vanilla bean. Scrape seeds out into milk, then discard bean or add to canister of granulated sugar for flavor. If you are using vanilla extract instead, don't add yet.

While milk is heating, combine yolks and sugar in large bowl and beat with electric mixer until mixture is light and thick and forms a flat ribbon falling back on itself when beater is lifted. Whip cornstarch mixture into yolks. Remove bowl from mixer if used.

Pour about a cup of milk into yolk foam while hand whisking it vigorously so the yolks don't cook. Return all warm yolk mixture to milk in saucepan and whisk over moderate heat seven to eight minutes or until custard is thick enough to generously coat back of spoon. (You should be able to draw a line through the coating with your fingertip and leave a mark that doesn't close up.) Strain custard into a metal bowl. Check gelatin; if it has begun to thicken, stir over low heat a few seconds until liquefied and smooth.

Whisk gelatin into strained custard along with vanilla extract, if using instead of vanilla bean.

To thicken for filling at this point, you can refrigerate it for about 30 minutes, stirring every now and then until it is like a pudding. To speed the process, set the bowl into a bowl of ice water and stir off and on for about 14 minutes. Remove pan from ice bath before custard sets hard. If it sets too hard, stir it over a pan of very warm water just until soft and smooth.

Using chilled bowl and chilled beater, whip heavy cream until soft peaks form, then fold it into the chilled and thickened custard. Pour custard into a bowl or individual dessert dishes and refrigerate at least three hours or overnight, to set, before serving plain or spreading between cake layers. Chill filled cake before serving and refrigerate leftovers.

VANILLA SKY

Makes 1 serving

1 1/2 tablespoons gold rum

1 1/2 tablespoons Tuaca liqueur

1/4 cup fresh orange juice

6 tablespoons ginger ale

1 orange slice

Put rum, Tuaca, juice and ginger ale in a highball glass filled with ice, and stir. Garnish with a slice of orange. -- From Halo Lounge, Atlanta

[] Tuaca is a unique blend of brandy, vanilla, and citrus fruit essences []

WONDERFULLY SIMPLE VEGETABLE PIE

1 can Mixed Vegetables -- (16 oz.)

1 can Hominy -- (16 oz.)*

1 can Mushrooms -- (6 oz.) chopped

1 can Green Beans -- (16 oz.)

2 cans Cream of Mushroom Soup -- (10 oz. each)***

8 ounces Cheddar Cheese -- (optional)

16 ounce bag Potatoes, frozen -- ** Tater Tots

2 cloves Garlic -- minced

1 teaspoon Lemon Pepper

1 teaspoon Basil

1 teaspoon Oregano

Salt -- to taste

Black Pepper -- to taste

Using a large colander, drain and rinse all vegetables. Mix the mixed vegetables, hominy, green beans, mushrooms, and cream of mushroom soup together in a large bowl. Add spices to the mixture and mix thoroughly. Place this mixture in a greased 8x8 baking dish. Shred cheese, and place on top of mixture. Place tater tots on top of cheese layer (you may need to work to fit them all on). Bake at 375 degrees F 15 - 20 minutes, or until tater tots crisp and brown at the top. Cool 3-5 minutes, then serve by cutting into squares.

NOTES : *HOMINY is corn that has been soaked in lye; the process enlarges

the kernel considerably. Grits are a fine cornmeal made from dry ground HOMINY.

**Tater Tots are small frozen potato puffs that have been fried, you can purchase

them at most grocery stores.

***If you are on a strict vegan diet, you may substitute 20 oz. of IMO imitation sour cream, or vegetarian mushroom soup for the cream of mushroom soup.

YEAST FRY BREAD WITH RAISINS

Makes about 20

1 0.6-ounce cake fresh yeast, or 1 envelope active dry yeast (21/4 teaspoons)

2 1/2 tablespoons granulated sugar

2 cups lukewarm water

1 egg, beaten

2 tablespoons vegetable oil

2 teaspoons salt

3 tablespoons raisins

6 1/2 cups white bread flour, plus more for dusting (divided)

Vegetable oil for deep-frying

Powdered sugar for sprinkling

 

Crumble fresh yeast into a large bowl. Whisk in sugar and water until smooth. Let stand 15 minutes, until foamy. If using dry yeast, mix granules with sugar and water and let stand until foamy, 5 to 10 minutes.

Whisk egg, oil and salt into yeast mixture. Stir in raisins. Stir in half the flour to make a sloppy batter. Work in enough of remaining flour to make a soft, sticky dough.

Turn out dough onto a lightly floured surface. Knead 5 minutes, until smooth and elastic, using the heel of your hand to stretch out the dough. Shape it into a ball. Wash, dry and oil the bowl. Place dough in the bowl and turn dough over so top is oiled. Cover with a dish towel; let rise at room temperature, away from drafts, until doubled in size, about 1 hour.

Punch down dough in the bowl, then shape it into a ball again. Cover and let rise again at room temperature, away from drafts, until doubled in size, about 1 hour.

Pour enough oil into a deep-fat fryer or Dutch oven to reach to a depth of about 3 inches. Slowly heat over moderate heat until oil registers 350 degrees F on a deep-fry/candy thermometer.

Punch down dough. With floured hands, pinch off an egg-size piece of dough. Flatten into a disk, then toss it from hand to hand, pulling it out into a round the size of a bread plate. Place dough into a fry basket and lower basket into oil, or slip round into oil with a slotted spoon.

Fry round about 1 minute on each side, turning it with a slotted spoon. Round should puff up instantly. Remove from oil; drain on paper towels. Sprinkle with powdered sugar; serve immediately. -- Adapted from "The Bread Book" by Linda Collister and Anthony Blake -- From the Portland Oregonian

ZUCCHINI TORTA

CASA GARDEN RESTAURANT

Serves: 8

Pastry:

1 1/2 cups unsifted all-purpose flour

1/8 teaspoon salt

1/2 cup margarine

1 egg, beaten

Filling:

2 tablespoons margarine

1 pound zucchini, thinly sliced

1 cup onion, chopped

2 cloves garlic, minced

7 large eggs

1 cup sour cream

1 1/4 teaspoons salt

2 cups cooked, cold rice

12 ounces New York sharp cheddar cheese, grated

For pastry: spray a 10-inch spring-form pan with nonstick pan coating. Set aside. Measure the flour and salt into a bowl. Using an electric mixer on low speed, mix the margarine into the flour to make particles no larger than small peas. Add the beaten egg to the flour mixture.

Mix until dough forms. Shape dough into a ball. Roll out on a well-floured board to a 14-inch circle. Use the dough to line the bottom and partly up the sides of a 10-inch spring-form pan. (Finished dough will come approximately 2 inches up the sides of the pan.)

For the filling: preheat oven to 375 degrees. In a large sauté pan, melt the margarine. Add zucchini, onion and garlic. Sauté over medium heat for 10 to 15 minutes, occasionally stirring gently. Remove from heat and cool to room temperature. With electric mixer, beat eggs well. Add sour cream and salt. Beat until smooth.

By hand, stir in rice, grated cheese and zucchini mixture. Turn into pastry shell and smooth top. Bake at 375 degrees about 55 minutes or until golden brown and set. Let stand five minutes, then loosen edges. Cut into serving pieces. Can be served warm or cold.

 

SHALOM FROM SPIKE & JAMIE



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