This recipe is for 1 pie.
INGREDIENTS:
PIE CRUST
3/4 cup of Wheat flour
2 tablespoon of Water
1/4 lb Butter
FILLING
1 Lemon
1 Egg
4 tablespoon of Butter
1/2 cup of Sugar
DIRECTIONS:
Preheat the oven to 425 degrees F. Make crust: Mix flour and butter in a
food processor. Add water and form a dough. Press into a pie pan.
MAKE FILLING: Grate the lemon peel. Press the juice out of the lemon.
Melt the butter. Beat the egg with sugar, the melted butter, lemon juice
and lemon peel. Pour the filling into the pie crust. Bake in oven for about
30 minutes at 425 degrees F. Let the pie cool down.
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Wednesday, May 21, 2008
Sausage Spaghetti Sauce Recipe
Makes 1 batch.
INGREDIENTS:
1 lb Italian sausage
1 sm Eggplant
2 md Onions
1 md Tomato
1/2 lb Mushrooms
8 oz Tomato sauce
1 sm Green pepper
Salt, pepper, oregan to taste
DIRECTIONS:
Slice the sausage into bite-size morsels and saute until browned. Remove
from pan, leaving fat for next step. (While the sausages are browning, you
can cut up the vegetables.)
Slice the onions and the mushrooms. Cut the peppers into 1/2-inch squares
and dice the tomato. Cut the eggplant into a julienne style.
Add a little oil to the pan and saute the onions, peppers, mushrooms,
eggplant and tomato until the onions are transparent and soft. Add the
tomato sauce and the spices and return the sausage to the pan. Cook about
15 minutes. Serve with fettucine.
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INGREDIENTS:
1 lb Italian sausage
1 sm Eggplant
2 md Onions
1 md Tomato
1/2 lb Mushrooms
8 oz Tomato sauce
1 sm Green pepper
Salt, pepper, oregan to taste
DIRECTIONS:
Slice the sausage into bite-size morsels and saute until browned. Remove
from pan, leaving fat for next step. (While the sausages are browning, you
can cut up the vegetables.)
Slice the onions and the mushrooms. Cut the peppers into 1/2-inch squares
and dice the tomato. Cut the eggplant into a julienne style.
Add a little oil to the pan and saute the onions, peppers, mushrooms,
eggplant and tomato until the onions are transparent and soft. Add the
tomato sauce and the spices and return the sausage to the pan. Cook about
15 minutes. Serve with fettucine.
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Tuesday, May 20, 2008
Rocket Salad Dressing Recipe
Makes 1 cup.
INGREDIENTS:
1 tablespoon of Sugar
1/4 teaspoon of Pepper
1 teaspoon of Salt
Garlic powder
1 teaspoon of Paprika
1/4 cup of Vinegar
1 teaspoon of Mustard, dry
3/4 cup of Vegetable oil
DIRECTIONS:
Mix dry ingredients with the vinegar and shake well. Add the oil and shake
again. Shake before using.
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INGREDIENTS:
1 tablespoon of Sugar
1/4 teaspoon of Pepper
1 teaspoon of Salt
Garlic powder
1 teaspoon of Paprika
1/4 cup of Vinegar
1 teaspoon of Mustard, dry
3/4 cup of Vegetable oil
DIRECTIONS:
Mix dry ingredients with the vinegar and shake well. Add the oil and shake
again. Shake before using.
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Bread Stuffing Recipe
This recipe makes 8 servings.
INGREDIENTS:
1 lb Bread
Pepper, freshly ground
1 White onion,
1/2 teaspoon of Sage -chopped fine
1/2 teaspoon of Thyme
1 teaspoon of Salt
1/4 lb Butter, melted
DIRECTIONS:
On the weekend before Thanksgiving, set aside some homemade bread, to dry
out. Leave it unwrapped so that it will dry thoroughly.
Thanksgiving morning, cut the bread into thick slices and remove the crust
from each slice. Dip each slice into cold water, and wring out carefully.
After squeezing each slice dry, crumble it into a large bowl by rubbing
between your hands. Add salt, pepper, sage, thyme and chopped onion to the bowl, and stir
gently. Pour on the melted butter and toss like a salad.
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INGREDIENTS:
1 lb Bread
Pepper, freshly ground
1 White onion,
1/2 teaspoon of Sage -chopped fine
1/2 teaspoon of Thyme
1 teaspoon of Salt
1/4 lb Butter, melted
DIRECTIONS:
On the weekend before Thanksgiving, set aside some homemade bread, to dry
out. Leave it unwrapped so that it will dry thoroughly.
Thanksgiving morning, cut the bread into thick slices and remove the crust
from each slice. Dip each slice into cold water, and wring out carefully.
After squeezing each slice dry, crumble it into a large bowl by rubbing
between your hands. Add salt, pepper, sage, thyme and chopped onion to the bowl, and stir
gently. Pour on the melted butter and toss like a salad.
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Monday, May 19, 2008
Hot Rum Toddy Recipe
DIRECTIONS
1 lb Dark brown sugar
1 teaspoon of White cardamom
1/2 lb Butter, salted
ground
1 teaspoon of Nutmeg, ground
Dark rum, top-quality
1 teaspoon of Cinnamon, ground
1 teaspoon of Cloves, ground
DIRECTIONS
MAKING THE BATTER: Put all batter ingredients (everything but the rum) in
a food processor and run it until the mixture turns creamy. Fold it down
once with a rubber spatula to make sure the spices are blended in, and run
the food processor some more.
Scoop the mixture into a plastic container, and refrigerate. It will keep
for many months in the refrigerator, even though it contains butter.
MAKING THE DRINKS: Fill a coffee mug half full of boiling water. The
easiest way to do this is to put a mug of hot water in the microwave. If
you don't have a microwave, then fill the mug with boiling water, pour it
out, then fill it half full of boiling water.
Add about 2 generous tablespoons of batter. Stir until the batter
dissolves in the hot water. I use a small wire whisk for this stirring.
Add 2 jiggers (about 3 oz) of the best rum you can afford. When I make
this in quantities for parties I like to use Myers Dark Rum.
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1 lb Dark brown sugar
1 teaspoon of White cardamom
1/2 lb Butter, salted
ground
1 teaspoon of Nutmeg, ground
Dark rum, top-quality
1 teaspoon of Cinnamon, ground
1 teaspoon of Cloves, ground
DIRECTIONS
MAKING THE BATTER: Put all batter ingredients (everything but the rum) in
a food processor and run it until the mixture turns creamy. Fold it down
once with a rubber spatula to make sure the spices are blended in, and run
the food processor some more.
Scoop the mixture into a plastic container, and refrigerate. It will keep
for many months in the refrigerator, even though it contains butter.
MAKING THE DRINKS: Fill a coffee mug half full of boiling water. The
easiest way to do this is to put a mug of hot water in the microwave. If
you don't have a microwave, then fill the mug with boiling water, pour it
out, then fill it half full of boiling water.
Add about 2 generous tablespoons of batter. Stir until the batter
dissolves in the hot water. I use a small wire whisk for this stirring.
Add 2 jiggers (about 3 oz) of the best rum you can afford. When I make
this in quantities for parties I like to use Myers Dark Rum.
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Lamb Shank Braised in White Wine Recipe
This recipe is delicious. Definitely one for the meat lover!
INGREDIENTS
* 4 lamb shanks
* 5 cloves garlic, sliced
* 45 ml olive oil
* 1 small onion, chopped
* 1 g salt and freshly ground black pepper
* 1 g chopped fresh rosemary, plus sprigs for garnish
* 235 ml dry white wine
DIRECTIONS
* In a large frying pan, heat oil over medium-high heat.
* Add shanks to hot pan, and brown all sides; this should take about 12 mins. Transfer to a plate.
* Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds.
* Stir in onion, and continue cooking until translucent, 6 to 8 minutes.
* Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste.
* Pour in wine, raise heat to medium-high, and bring to a simmer.
* Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours.
* Turn once or twice during cooking, and add water as necessary to maintain original level of liquid.
* Serve shanks garnished with rosemary sprigs.
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INGREDIENTS
* 4 lamb shanks
* 5 cloves garlic, sliced
* 45 ml olive oil
* 1 small onion, chopped
* 1 g salt and freshly ground black pepper
* 1 g chopped fresh rosemary, plus sprigs for garnish
* 235 ml dry white wine
DIRECTIONS
* In a large frying pan, heat oil over medium-high heat.
* Add shanks to hot pan, and brown all sides; this should take about 12 mins. Transfer to a plate.
* Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds.
* Stir in onion, and continue cooking until translucent, 6 to 8 minutes.
* Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste.
* Pour in wine, raise heat to medium-high, and bring to a simmer.
* Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours.
* Turn once or twice during cooking, and add water as necessary to maintain original level of liquid.
* Serve shanks garnished with rosemary sprigs.
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Tuesday, May 13, 2008
Bombay Chicken with Rice Recipe
This recipe is brilliant!
INGREDIENTS
* 170 g diced dried mixed fruit
* 6 g sugar
* 85 g chopped onion
* 185 g uncooked long-grain white rice
* 6 g salt
* 475 ml water
* 1362 g chicken, cut into pieces
* 30 g butter, melted
* 8 g curry powder, divided
* 1 g paprika
DIRECTIONS
* Preheat oven to 375 F (190 degrees C).
* In a 9x13 inch baking pan, mix rice, fruit, onion, salt and sugar.
* Pour in water. Arrange chicken parts over the rice mixture.
* In a small bowl, mix butter, curry powder and paprika.
* Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
* Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
* Heat oil in large skillet over a medium-high heat.
* Fry patties on both sides until golden brown.
* Drain on paper towels before serving.
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INGREDIENTS
* 170 g diced dried mixed fruit
* 6 g sugar
* 85 g chopped onion
* 185 g uncooked long-grain white rice
* 6 g salt
* 475 ml water
* 1362 g chicken, cut into pieces
* 30 g butter, melted
* 8 g curry powder, divided
* 1 g paprika
DIRECTIONS
* Preheat oven to 375 F (190 degrees C).
* In a 9x13 inch baking pan, mix rice, fruit, onion, salt and sugar.
* Pour in water. Arrange chicken parts over the rice mixture.
* In a small bowl, mix butter, curry powder and paprika.
* Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
* Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
* Heat oil in large skillet over a medium-high heat.
* Fry patties on both sides until golden brown.
* Drain on paper towels before serving.
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Monday, May 5, 2008
Cod Fish Cakes
INGREDIENTS
* 15 g butter
* 455 g cod fillets, cubed
* 10 g grated onion
* 2 large potatoes, peeled and halved
* 4 g chopped fresh parsley
* 1 egg
* 45 ml oil for frying
DIRECTIONS
* Place potatoes in a large pot of water, bring the water to a boil.
* Let the potatoes cook until they are almost tender.
* Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
* Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
* Heat oil in large skillet over a medium-high heat. Fry patties on both sides until golden brown. Drain on paper towels before serving.
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* 15 g butter
* 455 g cod fillets, cubed
* 10 g grated onion
* 2 large potatoes, peeled and halved
* 4 g chopped fresh parsley
* 1 egg
* 45 ml oil for frying
DIRECTIONS
* Place potatoes in a large pot of water, bring the water to a boil.
* Let the potatoes cook until they are almost tender.
* Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
* Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
* Heat oil in large skillet over a medium-high heat. Fry patties on both sides until golden brown. Drain on paper towels before serving.
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Friday, May 2, 2008
Lime and Coconut Burgers
INGREDIENTS
* 30 ml lime juice
* 455 g ground beef
* 10 g chopped fresh cilantro
* 1 egg
* 30 ml Worcestershire sauce
* 15 ml cream of coconut
* 5 ml soy sauce
* 45 g unsweetened shredded dried coconut
* 9 g salt
* 235 ml mayonnaise
* 3 g chopped fresh cilantro
* 15 ml vegetable oil
* 95 g unsweetened shredded dried coconut
* 3 g salt
* 4 hamburger buns, split
DIRECTIONS
* Combine the beef, 1/2 cup coconut, cilantro, egg, lime juice, Worcestershire sauce, 1 tablespoon cream of coconut, soy sauce, and 1 1/2 teaspoons salt in a bowl until well mixed. Form into 4 patties, and set aside.
* Stir together the mayonnaise with 2 teaspoons of cream of coconut and 1 tablespoon of cilantro; set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 1 cup of coconut and 1/2 teaspoon salt. Cook and stir until the coconut has turned golden brown. Drain on a paper towel-lined plate and set aside.
* Preheat an outdoor grill for medium-high heat, and lightly oil grate.
* Cook the burgers on the preheated grill to your desired degree of doneness, about 4 minutes per side for medium-well. Spread both cut sides of the hamburger buns with the cilantro mayonnaise. Place the cooked burgers on the bottom buns, sprinkle with the toasted coconut, and serve.
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* 30 ml lime juice
* 455 g ground beef
* 10 g chopped fresh cilantro
* 1 egg
* 30 ml Worcestershire sauce
* 15 ml cream of coconut
* 5 ml soy sauce
* 45 g unsweetened shredded dried coconut
* 9 g salt
* 235 ml mayonnaise
* 3 g chopped fresh cilantro
* 15 ml vegetable oil
* 95 g unsweetened shredded dried coconut
* 3 g salt
* 4 hamburger buns, split
DIRECTIONS
* Combine the beef, 1/2 cup coconut, cilantro, egg, lime juice, Worcestershire sauce, 1 tablespoon cream of coconut, soy sauce, and 1 1/2 teaspoons salt in a bowl until well mixed. Form into 4 patties, and set aside.
* Stir together the mayonnaise with 2 teaspoons of cream of coconut and 1 tablespoon of cilantro; set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 1 cup of coconut and 1/2 teaspoon salt. Cook and stir until the coconut has turned golden brown. Drain on a paper towel-lined plate and set aside.
* Preheat an outdoor grill for medium-high heat, and lightly oil grate.
* Cook the burgers on the preheated grill to your desired degree of doneness, about 4 minutes per side for medium-well. Spread both cut sides of the hamburger buns with the cilantro mayonnaise. Place the cooked burgers on the bottom buns, sprinkle with the toasted coconut, and serve.
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Thursday, May 1, 2008
Vegetable Rice (Indian Style)
INGREDIENTS
* 1 onion, finely chopped
* 1 clove garlic, minced
* 75 g chopped red bell pepper
* 3 whole cloves
* 950 ml water
* 190 g long grain rice
* 20 g salt, or to taste
* 5 g cayenne pepper
* 90 g chopped fresh broccoli
* 1 g ground turmeric
* 80 g corn kernels
* 55 g fresh green beans, cut into 1 inch pieces
* 0.5 carrot, chopped
* 60 ml water
* 10 g ground black pepper
* 60 ml roasted cashews
* 10 g fresh cilantro (chopped)
* 45 ml corn oil
DIRECTIONS
* Heat the corn oil in a large saucepan over medium-high heat.
* Stir in the onion, garlic, red bell pepper, and whole cloves.
* Cook and stir until the onion has softened and begun to brown, about 10 minutes.
* Stir in rice and cook for 1 minute, stirring constantly.
* Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
* Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl.
* Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave.
* Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews.
* Sprinkle with cilantro to serve.
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* 1 onion, finely chopped
* 1 clove garlic, minced
* 75 g chopped red bell pepper
* 3 whole cloves
* 950 ml water
* 190 g long grain rice
* 20 g salt, or to taste
* 5 g cayenne pepper
* 90 g chopped fresh broccoli
* 1 g ground turmeric
* 80 g corn kernels
* 55 g fresh green beans, cut into 1 inch pieces
* 0.5 carrot, chopped
* 60 ml water
* 10 g ground black pepper
* 60 ml roasted cashews
* 10 g fresh cilantro (chopped)
* 45 ml corn oil
DIRECTIONS
* Heat the corn oil in a large saucepan over medium-high heat.
* Stir in the onion, garlic, red bell pepper, and whole cloves.
* Cook and stir until the onion has softened and begun to brown, about 10 minutes.
* Stir in rice and cook for 1 minute, stirring constantly.
* Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
* Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl.
* Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave.
* Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews.
* Sprinkle with cilantro to serve.
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Trifle (English Style)
INGREDIENTS
* 60 ml orange juice
* 1800 g white cake layers, baked and cooled
* 715 g fresh strawberries
* 50 g white sugar
* 2 bananas
* 330 g fresh blueberries
* 98 g instant vanilla pudding mix
* 475 ml milk
* 235 ml heavy whipping cream
* 35 g blanched slivered almonds
* 12 maraschino cherries
DIRECTIONS
* Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
* Use half of the cake cubes to line bottom of a large glass bowl.
* Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
* In a medium bowl, whip the cream to stiff peaks and spread over top of trifle.
* Garnish with maraschino cherries and slivered almonds.
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* 60 ml orange juice
* 1800 g white cake layers, baked and cooled
* 715 g fresh strawberries
* 50 g white sugar
* 2 bananas
* 330 g fresh blueberries
* 98 g instant vanilla pudding mix
* 475 ml milk
* 235 ml heavy whipping cream
* 35 g blanched slivered almonds
* 12 maraschino cherries
DIRECTIONS
* Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
* Use half of the cake cubes to line bottom of a large glass bowl.
* Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
* In a medium bowl, whip the cream to stiff peaks and spread over top of trifle.
* Garnish with maraschino cherries and slivered almonds.
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