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Monday, May 31, 2010

Chinese Orange Beef

Source: America's Test Kitchen

One flank steak, about 1 1/2 pounds
2 teaspoons grated zest and 1/2 cup juice from two oranges
1/4 cup packed dark Brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili garlic sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
4 teaspoons vegetable oil

Cut flank steak lengthwise into three long strips, then cut each strip crosswise into thin slices. Whisk orange zest, orange juice, sugar, vinegar, soy sauce, chili garlic sauce, ginger, and cornstarch in medium bowl. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of steak slices until browned, about one minute per side. Transfer to bowl and repeat with remaining oil in steak. Add orange mixture to skillet. Cook over medium heat, scraping up any Browned bits, until thickened, 2 to 3 minutes. Stir in beef to coat with sauce. Sprinkle with scallions. Serve.

Serves four

Chinese Beef Satay

Source: Rhonda Parkinson & GourMAsia

Skewered & grilled appetizer bites

Servings: 6 to 8 as an appetizer
Prep time: !0 minutes + overnight marination
Cook time: 3 to 5 minutes
Total time: 15 minutes

1 1/2 pounds beef, sliced thinly, then cut in 1" wide strips
1/3 cup soy sauce
2 Tablespoons sugar
2 Tablespoons cornstarch
1 1/2 Tablespoons hoisin sauce
1 Tablespoon minced ginger
1 Tablespoon minced garlic

Arrange meat in a shallow glass pan. Combine remaining ingredients and pour over meat. Marinate, covered and refrigerated, overnight. Drain.

Thread each strip of meat lengthwise on a metal or soaked* bamboo skewer, weaving it in and out. Broil or grill briefly, until browned on both sides.

* Soaking the bamboo skewers in water for 30 minutes before using, helps to prevent them from burning.

While satay is a Southeast Asian dish, it is becoming popular at Chinese Dim Sum restaurants. The hoisin sauce gives this recipe a different flavor than Indonesian or Thai satays.

If you like, feel free to serve the satay with peanut sauce for dipping.

Hot−Fried Crispy Shredded Beef

4 eggs

1/2 teaspoon salt
4 oz. corn starch
1 lb. topside of beef, cut into matchstick strips
2 cups vegetable oil
3 medium carrots, scraped and cut into matchstick strips
2 spring onions, cut into 1 inch sections
2 dry red chilies, shredded
3 garlic cloves, crushed
6 teaspoons sugar
2 tablespoons soy sauce
4 tablespoons wine vinegar

Mix together the eggs, salt and cornflour and toss the beef in
this until well coated. Heat the oil in a wok to 350 degree F, or
until a cube of bread browns in 30 seconds, and stir−fry the beef
for 1 1/2 minutes or until crispy. remove and drain on paper towels.
Reheat the oil and deep−fry the carrots for 1 1/2 minutes. Remove
and drain on paper towels.
Pour off most of the oil, leaving about 1 1/2 tablespoons in the
bottom of the wok. Reheat, then add the spring onions, chilies and
garlic. Stir−fry together for about 30 seconds over the heat then
add the sugar, soy sauce and vinegar. Return the meat and carrots
to the sauce. Toss over the heat and serve.

Steak Kew

1 lb Flank, skirt steak or other tender beef, cut in 1−inch squares

1 Onion, cut in 1−inch chunks
1 1/2 tablespoon Hoisin sauce
1/2 teaspoon sesame oil
1 tablespoon Soy sauce
1/4 teaspoon Pepper
1 teaspoon Cornstarch
1 Or 2 garlic cloves, minced
1 Or 2 slices ginger root, minced
1/2 lb. Snow peas, or 1 lb. Chinese or regular broccoli, or fresh
asparagus tips
1 lb. Firm ripe tomatoes, cut in wedges
3 tablespoons Peanut oil

Combine beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch,
garlic and ginger. Let stand for 15 minutes. Blanch snow peas,
broccoli or asparagus for 1 to 2 minutes; drain and place on heated
platter; keep warm. If using tomatoes, have at room temperature.
Heat peanut oil in a wok or skillet and stir−fry meat and onion
mixture for 1 to 2 minutes; meat should be well seared but still pink
Immediately pour over blanched vegetable and serve. Or place on
heated platter and surround with tomato wedges.


1 to 1 1/2 lb. family steak, thinly sliced, sm. chunks

(works well to freeze it & then cut while partially thawed)
1 can beef consomme soup
1/4 c. soy sauce
1/4 tsp. ground ginger
1 bunch green onions (about 8)
2 tbsp. cornstarch
2 tbsp. water
1 can sliced water chestnuts, drained
1 sm. can bamboo shoots, drained
1 sm. can bean sprouts, drained
1 (7 oz.) pkg. frozen Chinese pea pods, partially thawed

Combine steak in crock pot with consomme, soy sauce, ginger and
onion. Cover and cook on low for 5 to 7 hours. Turn control to
high. Stir in cornstarch that has been dissolved in the 2 tablespoons
cold water. Cook on high for 15 minutes or until thickened. During
last 5 minutes of cooking, add water chestnuts, bamboo shoots,
bean sprouts and pea pods. Serve over hot rice. Serves about 6.

Sunday, May 30, 2010

Mr. Mouse Party Cups

Time 30 minutes

Start to Finish: 1 Hr 30 Minutes
Servings: 8 servings

1 box (1 lb) yellow cake mix with pudding in the mix
Water, vegetable oil and eggs called for on the cake mix box

8 scoops vanilla ice cream (about ¼ cup each)
16 miniature crème-filled chocolate sandwich cookies
Small candies
32 small pretzel sticks

1. Heat oven to 350 F (325 F for dark or nonstick pans). Line 24 regular-size muffin cups with paper baking cups. Make cupcakes as directed on box using water, oil and eggs.

2. Bake and cool as directed on box for cupcakes.

3. Use 8 cupcakes for this recipe. (Wrap and freeze remaining cupcakes for later use.)

4. On cookie sheet, decorate each ice cream scoop to resemble a mouse, using 2 cookies for ears, and small candies and pretzels for facial features and whiskers. Cover loosely with plastic wrap and freeze. When ready to serve, place cupcakes on 8 dessert plates. Top each cupcake with decorated ice cream.

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow


Makes 2 dozen.

2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
Marshmallow Frosting

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Spicy Sweet Blend

1 TBS orange peel powder

1 TBS ground nutmeg
1 TBS ground cloves
1 TBS ground ginger
2 TBS ground cinnamon

(Stir onto ice cream, yogurt, fruit, or oatmeal).

Red Enchilada Sauce

Yield: about 2 quarts of sauce

3 tablespoons cooking oil
2 tablespoons flour
4 to 5 tablespoons high grade chili powder
1 tablespoon paprika
1 tablespoon dried onion flakes
2 teaspoons high grade garlic salt (Lawry's)
1/2 teaspoon cumin powder
1/2 teaspoon Mexican Oregano
2 (15 oz) cans tomato sauce
2 cans of water (30oz)

In sauce pan, heat oil on low, add flour and make a white roux
(do not brown)
Add all the dry spices and mix well.
Add tomato sauce and water whisk well again.

Bring everything to a low simmer about 1/2 hour total. If the sauce
gets to thick add some more water.
Remove from heat and cool.

Manchamantel Sauce

Categories: Sauce

Yield: 1 Servings

1/2 lb Whole dried Ancho chiles

2 qt Warm water

1/2 lb Roma tomatoes

2 Cloves garlic; roasted and
1 3/4 c Fresh pineapple; diced
1/2 lb Ripe bananas
1 lg Green apple; peeled,
-cored and chopped
1 1/2 ts Cinnamon
1 tb Cider vinegar
1 pn Ground cloves
1/4 ts Ground allspice
2 ts Salt
1 tb Sugar
3 tb Peanut oil

1. Dry roast the chiles. Remove stems and seeds.

2. Soak the chiles in the warm water for a few minutes. Drain chiles.

3. While chiles are soaking, put all other ingredients EXCEPT OIL in a
food processor or blender.

4. Add the drained chiles to the mixture and puree.

5. Strain into a bowl to remove remaining seeds.

6. Saute briefly in the peanut oil. On the show, they used this as a
finishing sauce on grilled salmon. Other suggestions welcome. (Tony Lima)


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe

Saturday, May 29, 2010

Salsa Guacamole


1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse (kosher or sea) salt
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped

3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse (kosher or sea) salt
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped

1. In medium bowl, mix salsa ingredients.
2. In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
3. Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips as desired.

Cookies-and-Cream Cupcakes

Makes: 24 cupcakes

Prep: 20 minutes
Bake: Per package directions
Cool: 1 hour
Stand: 1 hour

1 package 2-layer-size white cake mix
1 cup coarsely crushed chocolate sandwich cookies with white filling
Creamy White Frosting
24 miniature chocolate sandwich cookies with white filling

1. Preheat oven to 350 degrees F. Line 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, folding crushed cookies into batter. Spoon batter into prepared cups, filling each about half full.

2. Bake according to package directions. Cool in pan on wire racks for 5 minutes. Remove cupcakes from pan and cool completely.

3. Use a pastry bag with star tip to pipe Creamy White Frosting on each cupcake or spread frosting on cupcakes. Top each cupcake with a miniature cookie. Makes 24 cupcakes.

4. Creamy White Frosting: In a large mixing bowl, combine 1/2 cup shortening and 1 teaspoon vanilla. Beat with electric mixer on medium to high speed for 30 seconds. Slowly add 1 1/4 cups powdered sugar, beating well. Add 1 tablespoon milk. Slowly beat in 1 cup additional powdered sugar. Beat in enough additional milk, 1 tablespoon at a time, to make frosting spreadable. Makes about 1 3/4 cups.

Nutrition Facts
Servings Per Recipe 24 cupcakes
Calories 213,
Total Fat (g) 9,

Seafood Herbs

5 tsp. dried basil

5 tsp. crushed fennel seeds
4 tsp. dried parsley
1 tsp. dried lemon peel


Yield: about 3 1/2 cups

3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Mama's Marinara Sauce

Categories: Sauces, Italian

Yield: 2 Servings

4 tb Olive oil
2 28 oz cans of tomatoes or
1 6 oz can tomato paste
1 Pepper to taste
5 Garlic cloves, minced
5 lb Fresh tomatoes
10 Fresh basil leaves
1 Grated cheese to taste

In a deep 10" frying pan, heat the olive oil and gently saute the garlic.
Add tomatoes, tomato paste. Put on medium heat for 20-30 minutes, stirring
occasionally. Tear basil leaves into small pieces and sprinkle on top after
adding to passta. Add pepper and grated cheese to taste. Alternative: Add 1
medium onion, finely chopped, and saute the onion with the garlic until
limp. Note: If fresh tomatoes are used, put them in a pot of boilng water
for about 10 seconds until the skin can be easily peeled off. Discard the
skin. Cut tomatoes into pieces and add to frying pan mixture. Add tomato

From Gemini's MASSIVE MealMaster collection at

Friday, May 28, 2010

Spicy Shrimp Salsa

One serving:

1/4 cup (calculated without chips)

Spicy Shrimp Salsa
Radishes add a wonderful crunch to this colorful salsa that is also great over grilled fish. There's just enough jalapeno to give flavor without much of the heat. Mary Beth Relyea - Canastota, New York

TIME: Prep/Total Time: 15 min.

1/2 pound cooked shrimp, peeled, deveined and chopped
1 large tomato, chopped
1/4 cup finely chopped onion
3 radishes, chopped
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons finely chopped seeded jalapeno pepper
1/4 teaspoon salt
Baked tortilla chip scoops

In a small bowl, combine the first eight ingredients. Refrigerate until serving. Serve with chips.

Yield: 2 cups.

Fresh Pineapple Salsa

Add a kid-friendly kick to summer barbecue dishes like Fiesta Fajitas with this flavorful, easy-to-make salsa.

2 cups fresh pineapple, chopped
2 tablespoons fresh lime juice
1/2 cup cilantro
1/2 jalapeno pepper, seeded and chopped
1/2 teaspoon crushed red pepper flakes (or less for a milder taste)

Step 1
Place all of the ingredients but the salt in a blender or food processor and pulse until the ingredients are mixed but still chunky.

Step 2
Transfer the salsa to a bowl, salt it to taste, then cover and refrigerate it until ready to serve. Makes 2 cups.

Rice Seasoning

2 TBS dried parsley

2 TBS dried basil
2 TBS instant chicken bouillon granules
2 tsp. onion powder
¾ tsp. garlic powder
¼ tsp. dried thyme

(Recipe from Rose Manor Bed & Breakfast, Manheim, Pennsylvania).

Porcini Cream Curry

This comes from Vij's: Elegant and Inspired Indian Food (2006) by Vancouver restaurateur Vikram Vij. He serves it with garam-masala spiced portobellos.

This rich and decadent sauce is lovely with basmati rice or naan.

3 tbsp dried porcini mushrooms (about 10 g/1/4 oz)
1 cup hot water
3 tbsp canola oil
1 yellow onion, finely chopped
2-1/2 tbsp all-purpose flour
1-1/2 cups cold water
1/2 cup whipping cream
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1-1/2 tsp dried fenugreek leaves

Place porcinis and 1 cup hot water in bowl. Let stand 30 minutes. Strain mushrooms, reserving soaking liquid separately. Finely chop mushrooms.

Heat oil in medium saucepan on medium. Add onions. Cook, stirring, 6 to 8 minutes or until brown. Stir in flour. Cook, stirring, 2 minutes, until light brown. Add mushrooms and soaking liquid, 1-1/2 cups cold water, cream, salt and cayenne.

Bring to low boil. Cook, uncovered and reducing heat if needed, 15 minutes. Stir in fenugreek leaves. Cook 5 minutes.

Makes about 2-1/2 cups.

Little Caesar's Pizza Sauce

1 12 ounce can Hunts tomato paste

1−1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon Accent (optional−−−but if you want it exact, use it.)

Pre−mix the dry ingredients, mix, and set aside. In a small saucepan,
combine tomato paste and water. Over medium high heat, bring to a simmer.
Add the pre−mixed spice, stir in well. Reduce heat to low, and simmer 35−40
minutes, stirring occasionally.
Cover sauce and refrigerate until needed. Makes about 2 1/2 cups.
(4 − 12" pizzas)

Thursday, May 27, 2010

Secret for Maque Choux is in corn

Savory vegetable stew, a Cajun classic, takes 25 minutes to prepare

It's hard to believe it has taken so long for this Cajun classic to arrive in the Desperation Dinners test kitchen because one of our favorite challenges is to take traditional recipes and ''desperize'' them for busy cooks. But since this savory vegetable stew, called Maque Choux, stretches five minutes longer than our usual 20-minute limit, we kept putting it off.

Finally, we came to our senses and realized that Maque Choux (pronounced ''mock shoe'') is so delicious and complex that we shouldn't get hung up over five minutes. The origins of Maque Choux trace back to the Acadian French and Native American roots of southern Louisiana. And like a lot of country cooking, Maque Choux combines the best flavors of several culinary traditions.

Maque Choux is usually made with fresh corn and tomatoes, flavored with tasso or bacon, but you can enjoy it any time of the year by ''faking'' the fresh corn milk obtained from scraping the cobs with a combination of broth and pureed frozen white corn kernels. Thus our ''desperized'' secret for Maque Choux!

Most of the cooking time required is for chopping vegetables, but you can chop and refrigerate the veggies for up to 48 hours beforehand if need be. One final note: Don't be intimidated by making the roux. This is a stew after all, and so by definition, it's way flexible. The stew is delicious with all of the traditional flavor even if your roux isn't precise.

Maque Choux is filling enough for a main dish, but it is traditionally served as a side dish and makes a beautiful accompaniment to roasted chicken, pork or fish. For another easy Cajun recipe with corn, check our Web site at for a Cajun Corn Chowder.


1 tbsp. butter
2 tsp. vegetable oil
4 slices already cooked bacon, finely chopped
1/2 cup onion, finely diced
1/2 cup celery, finely diced
2/3 cup green pepper, finely diced
1 cup frozen white corn kernels
1 cup fat-free, low-sodium chicken broth
1 tbsp. all-purpose flour
1 can (141/2 oz.) petite-diced tomatoes
3 cups frozen yellow corn kernels
2 tsp. bottled minced garlic
1 tsp. granulated sugar
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper, or more to taste
1/4 tsp. dried thyme

In a 3-quart or larger pot with a lid, heat the butter and oil over medium heat. Add the bacon, onion, celery and green pepper. Stirring occasionally, cook until the vegetables are soft, about four to five minutes.

Meanwhile, in a blender or food processor, puree the white corn and chicken broth until corn is pulverized. Set aside.

When the vegetables in the onion mixture are tender, sprinkle flour evenly over veggies. Stirring constantly, cook about 90 seconds more, forming a blond roux. Add the tomatoes and their juice and corn-broth puree. Add the yellow corn, garlic, sugar, oregano, salt, black and cayenne peppers, and thyme. Stir well, making sure to ''scrape'' the pot bottom to remove any bits. Cover the pot, and bring to a low boil. When the mixture boils, reduce heat to low and simmer for 10 minutes to blend flavors and thicken. Serve immediately or simmer until ready to serve, up to 30 minutes.

Makes 4 servings (main dish), or 8 servings (side dish)

Notes: For an even spicier dish, add Tabasco sauce to taste. Leftovers are delicious refrigerated for up to five days.

Each side dish serving contains about 130 calories (27 percent from fat), 4 grams fat (2 grams saturated), 6 milligrams cholesterol, 4 grams protein, 22 grams carbohydrates, 3 grams dietary fiber, 300 milligrams sodium.

Beef Sirloin and Portobello Stew

4 Kirkland Signature frozen sirloin patties , thawed

1/3 cup all-purpose flour
1 tablespoon extra-virgin olive oil
6 cups chopped portobello mushroom caps
2 cups frozen pearl onions
2 plum tomatoes
2 cups frozen cut green beans
1 14-ounce can reduced sodium beef broth
2/3 cup red wine
2 teaspoons chopped fresh thyme or
1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Place sirloin patties in a bowl and sprinkle with flour.
Heat oil in a large saucepan over medium-high heat.
Add patties (reserving excess flour) and cook until browned. Remove from the pan.
Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the
vegetables have released their juices, about 3 minutes.
Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, beef broth, wine, thyme, salt and pepper; increase heat to a boil, stirring often.
Reduce heat and simmer, stirring often, until the broth has thickened, about 5 minutes.
Cut the sirloin patties into bite-size pieces and add to the pan with any accumulated juices. Cook, stirring often, until heated through, about 2 minutes.

Makes 4 servings.

Pumpkin Pie Spice Mix

2 tsp. ground cinnamon

1 tsp. ground ginger
½ tsp. ground cloves
½ tsp. ground nutmeg


Recipe By :

Serving Size : 1 Preparation Time :0:00
Categories : Sauces Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----waldine van geffen vghc
1/3 c Heinz 57 sauce
1/3 c Worcestershire sauce
1/3 c A-1 steak sauce
2 tb Light corn syrup

Combine as listed and funnel into bottle with tight
fitting cap. Keep refrigerated to use in a few months.
Shake well before using.

Learn to Make Roux‏

Steps to Success: Start Your Sauce Right - Learn to Make Roux

Roux is the important first step in making a superb and velvety white sauce (among other sauces). Here is the simple process for making roux and getting your sauce off to a good start:

Take a cold square of butter and melt it in a hot pan. The size will depend on how much sauce you are making.

Add about an equal amount of flour to the melted butter and heat until the mixture is a wallpaper paste consistency.

The mixture is yellow from the butter - but also from the proteins that are in the flour. It is necessary to cook these proteins out so that the ending roux is not overly "flour-tasting" so heat the mixture until it turns from yellow to white. This will be your indicator that the proteins have cooked out.

This is your roux. From this, you would add a liquid to make sauce. The liquid could be milk - which would give you the French culinary mother sauce, bechamel. The liquid could be chicken or beef stock - which would result in the mother sauce, veloute.

Incidentally, you would take this roux and add milk and cheese to make your sauce for macaroni and cheese

Wednesday, May 26, 2010

French Onion Soup with Beef and Barley

Chock-full of fiber-rich barley, this French onion soup is a tasty variation on the classic. You can omit the sherry or replace it with white wine if you wish.

1 cup boiling water
1/2 ounce dried shiitake mushrooms
1 tablespoon dark sesame oil, divided
2 medium onions, each cut into 8 wedges (about 4 cups)
1/2 cup chopped shallots or onion
2 teaspoons chopped peeled fresh ginger
4 garlic cloves, minced
3 cups sliced button mushrooms
1 teaspoon brown sugar
1 (12-ounce) lean boneless sirloin steak, cut into 2-inch strips
4 cups water
2/3 cup uncooked pearl barley
1/4 cup dry sherry
3 tablespoons low-sodium soy sauce
1 (10 1/2-ounce) can beef consommé
12 (1/4-inch-thick) slices diagonally cut French bread baguette
3/4 cup (3 ounces) shredded Gruyère or Swiss cheese

Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain the shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned. Add the shiitakes, button mushrooms, sugar, and beef. Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and the next 4 ingredients (water through consommé); bring to a boil. Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.

Preheat broiler.
Ladle 1 1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese. Broil 3 inches from heat 1 minute or until cheese melts.
Serve immediately.

Note: This soup will freeze well for up to two months. Pour into an airtight container, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary.

Yield: 6 servings

CALORIES 351 (27% from fat); FAT 10.7g (sat 4.3g,mono 3.8g,poly 1.7g); IRON 3.7mg; CHOLESTEROL 50mg; CALCIUM 196mg; CARBOHYDRATE 40g; SODIUM 676mg; PROTEIN 24.6g; FIBER 6.2g

Bistro Onion Soup with Leeks

Spring 2006

By: Eshun Mott
from LCBO Food and Drink

This version of French Onion Soup is freshened by the green sweetness of leeks, and the slight heat of chili flakes, but it is still comfort food of the highest order. If the combination of caramelized onion, brandy and cheese doesn't chase away the blues on those lingering grey days then nothing will.

2 tbsp (25 mL) unsalted butter
3 slices of bacon, diced
3 cups (750 mL) sliced onion
1 cup (250 mL) sliced shallots
¼ tsp (1 mL) chili flakes
2 cups (500 mL) sliced leeks, well washed
2 tsp (10 mL) chopped garlic
1 cup (250 mL) dry white wine
2 tsp (10 mL) chopped thyme
4 cups (1 L) homemade or low-sodium chicken stock
Salt and freshly ground pepper
4 slices multigrain baguette
2 tbsp (25 mL) olive oil
¼ cup (50 mL) grated Gruyère cheese
4 tsp (20 mL) brandy (optional)

1. Heat butter in a soup pot with a wide bottom over medium heat. Add bacon and sauté for 3 minutes or until bacon is cooked but not crisp. Add sliced onion, shallots and chili flakes and sauté for 25 minutes, stirring occasionally, or until onions are golden.

2. Add leeks and garlic and sauté for 10 minutes or until leeks are very soft. Add wine, bring to a boil and simmer, scraping the bottom of the pan to incorporate any browned bits, until onions are just saucy, about 3 minutes.

3. Add chicken stock, bring to a boil, then turn heat to medium-low and simmer until flavours have come together, about 8 minutes more. Season with salt and pepper to taste.

4. While soup is simmering, make large croutons. Heat broiler or grill to high. Brush both sides of baguette slices with olive oil and broil or grill for 1 minute per side or until golden.

5. When you are ready to serve the soup, preheat broiler to high, and top each crouton with 1 tablespoon (25 mL) of grated cheese. Place baguette slices on a baking sheet, and broil for 1 minute, watching carefully, or until cheese is melted and bubbling.

6. Place soup in bowls, stir 1 tsp (5 mL) of brandy into each serving if desired, and top with a Gruyère baguette slice.

Serves 4

Poultry Seasoning

2 TBS marjoram

2 TBS savory
2 tsp. parsley
1 TBS sage
1½ tsp. thyme

Pesto Sauce

3 Cup basil leaves, washed & dried

3-4 cloves garlic
1/4 Cup pine nuts, walnuts or macadamia nuts
Fresh black pepper
Few drops lemon juice or wine vinegar
1/2 Cup extra virgin olive oil
2/3 Cup freshly grated asiago or parmesan cheese

Put basil leaves in a food processor with garlic, nuts, pepper and cheese and process to a paste. Add oil and lemon juice, blending well. 

 Store in a glass jar with a thin layer of oil on top to prevent darkening.  Serve at room temperature. Do not cook.  Serve over hot pasta.  Can add a little of the hot pasta water to the sauce to lighten
it up. 

Golden Rum-Butter Sauce

Prep: 10 min., Cook: 6 min.

This sauce also tastes great on shrimp or scallops.

This recipe goes with Pecan-Crusted Tilapia

Yield: Makes 1/3 cup

3 tablespoons butter
1 shallot, minced
1 garlic clove, minced
2 tablespoons rum*
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon honey
1/2 teaspoon salt

1. Melt 1 Tbsp. butter in a small skillet over medium-high heat;
add shallot and garlic, and cook, stirring occasionally, 5 minutes
or until shallot is tender. Reduce heat to low, and slowly whisk in
rum, next 4 ingredients, and remaining 2 Tbsp. butter. Cook, stirring
occasionally, 1 minute; serve warm.

*Fresh lemon juice may be substituted.

Inspired by Kim Bandstra, Fairfield, California,
Southern Living, JANUARY 2009

Tuesday, May 25, 2010

Creamy French Onion Soup


1/4 cup (50 mL) butter
3 cups (750 mL) quartered, thinly-sliced onions
1 1/2 cups (375 mL) water
5 tsp (25 mL) chicken broth mix
1/4 cup (50 mL) all purpose flour
1 3/4 cups (450 mL) milk
3/4 cup shredded Canadian Mozzarella cheese
3/4 cup (175 mL) shredded Canadian Swiss cheese
Salt and pepper
Buttered croutons

Cooking Directions

Melt butter in large saucepan; cook and stir onions over medium heat about 10 minutes. Stir in water and broth mix. Bring to boil. Cover and simmer 15 minutes.

Smoothly combine flour and milk. Add to saucepan.

Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Toss together Canadian Mozzarella and Swiss cheeses. Add 3/4 cup (175 mL) of the cheese mixture to the soup; stir until melted. Add salt and pepper to taste. Ladle into 4 oven-proof soup bowls; sprinkle with Buttered Croutons. Top with remaining cheese. Broil until cheese is melted. Serve.

Buttered croutons:

Toss 1 1/2 cups (375 mL) bread cubes in 3 tbsp (45 mL) melted butter. Bake in 350 ºF (180 ºC) oven 5 to 7 minutes. Turn cubes over; bake 5 to 7 minutes longer.

Yield: 4 servings

Chilled Apricot Lentil Soup with Cantaloupe

Early Summer 2006 By: Nettie Cronish

from LCBO Food and Drink

The combination of sweet spices such as cinnamon and cardamom with hot cayenne pepper adds punch to this interesting soup. Prepare the soup even a couple of days ahead; then garnish with cantaloupe balls and parsley at the last minute. Without the cantaloupe, this soup is also delicious served hot.

1½ cups (375 mL) dried green lentils
10 cups (2.5 L) vegetable stock
1 cup (250 mL) chopped dried organic apricots
2 tbsp (25 mL) extra virgin olive oil
1 large onion, thinly sliced
1 red sweet pepper, seeded and finely diced
1 green sweet pepper, seeded and finely diced
1½ cups (375 mL) canned or fresh diced tomatoes
1 tbsp (15 mL) paprika
½ tsp (2 mL) cinnamon
¼ tsp (1 mL) ground cardamom
¼ tsp(1 mL) cayenne
2 tsp (10 mL) sea salt
1 ripe medium cantaloupe, seeded, scooped into melon balls
2 tbsp (25 mL) chopped fresh parsley

1. Rinse lentils in a strainer under cold running water for 1 to 2 minutes; remove any stones or stems. Combine lentils and stock in a medium-sized pot; bring to a boil. Reduce heat; simmer, covered, for 20 minutes. Add apricots; simmer another 15 minutes.

2. Meanwhile, heat oil in a large frying pan over medium heat; add onion and peppers. Sauté 5 minutes or until just softened. Add tomatoes,  spices and salt. Cover and reduce heat to low; simmer 8 to 10 minutes.

3. Stir vegetable mixture into cooked lentils; simmer 10 minutes to blend flavours. Cool 30 minutes; then cover and refrigerate 1 hour or up to 2 days. When ready to serve, divide cantaloupe balls among chilled serving bowls; garnish with chopped parsley.

Serves 6 to 8

Popcorn Seasoning

½ C dried marjoram

½ C dried thyme
½ dried basil
2 C cheddar cheese powder
1 C yeast powder
½ C garlic powder
¼ C kelp powder

(Recipe from Dry Creek Herb Farm, Auburn, California).

My Favourite Meat Sauce for Pasta

Michael Smith (Chef at Home)

Yield: 4

3 tbsp of olive oil
3 x onions, cut into large chunks
2 x carrots, cut into large chunks
3 x garlic cloves
2 cups of button mushrooms
3 stalks of celery, cut into large chunks
2 tbsp of olive oil
6 oz of pancetta or bacon, sliced thinly
8 oz of ground beef
8 oz of ground pork
8 oz of ground veal
1 can of tomato paste
2 cups of red wine
2 x bay leafs
1 x large can of stewed tomatoes
salt and pepper

Pulse onions, carrots, garlic cloves, mushrooms, celery and olive oil
in a food processor until finely chopped. This may need to be done in
several batches.
Heat a large sauté pan with the olive oil and add pancetta. Fry until
golden, aromatizing the oil with the rich flavour of the Italian
bacon. Add the vegetable mixture and sauté until it begins to
caramelize. Add ground meats and stir vigorously to break apart. Stir
in the tomato paste, red wine, bay leaf and stewed tomatoes and
continue to stir and break up any chunks of meat. Simmer for about 30
minutes, until the sauce has thickened and all the flavours have
blended. Taste and season with salt and pepper.


1/2 cup butter
1 package cream cheese
1 cup half and half
1/3 cup Parmesan cheese
1 tablespoon garlic powder (optional)
pepper, to taste

This by far is the easiest and best Alfredo sauce recipe I have found yet! I
love pasta and Alfredo and searched forever to make it homemade. I think
that too many recipes have too many ingredients and that others are too
watery. My girlfriend loves it and makes me cook it at least once a week..
plus you can add it to so many different things! This is a great, simple
recipe to make for someone coming over for a dinner date ;)

1. In a medium saucepan, melt butter.

2. Once butter is almost melted, add the package of cream cheese. It's
easiest to cut it into 4 pieces so that it melts quicker.

3. Once butter and cream cheese are mixed well together, add the cup of half
and half, Parmesan cheese, garlic powder, and then shake pepper on top. Stir
all together until well mixed.

4. Once it's mixed well and saucelike, take it off the burner and set aside
so it can thicken up. Stir every few moments.

5. DONE! Pour over your favorite pasta, I love it with tortellini!
Don't forget some breadsticks to dip in the extra sauce! :)

Monday, May 24, 2010

Curried Cauliflower Soup with Coriander Chutney

Autumn 2008
By: Lucy Waverman
from LCBO Food and Drink

Cauliflower takes well to curry seasonings and by first roasting it you extract maximum flavour from the florets. Serve this soup in small portions as a first course for a special dinner or on its own with naan bread for supper. Shaving a few pieces of florets into the soup gives it even more flavour.

1 medium head cauliflower, about 7 cups (1.75 L) florets
¼ cup (50 mL) vegetable oil
Salt to taste
1 cup (250 mL) chopped onions
1 tbsp (15 mL) finely chopped ginger
2 tsp (10 mL) chopped garlic
1 tbsp (15 mL) mild curry paste or 2 tsp (10 mL) curry powder
4 cups (1 L) chicken stock
2 tsp (10 mL) lemon juice
Salt and freshly ground pepper


2 or 3 cauliflower raw florets
1 recipe Coriander Chutney (recipe follows)

1. Preheat oven to 450ºF (230ºC).

2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp (25 mL) oil. Season with salt, place on a baking sheet and roast, shaking occasionally, for 15 to 20 minutes or until tender and browned.

3. Heat remaining 2 tbsp (25 mL) oil in a soup pot over medium heat. Stir in onions and sauté for 1 minute. Add ginger, garlic and curry paste. Toss together and sauté for 1 minute. Add roasted cauliflower and stir to coat with spices. Pour in stock and bring to boil. Reduce heat to low, cover and simmer soup until cauliflower is very soft, about 10 to 15 minutes depending on size of florets. Add lemon juice.

4. Purée soup using a hand blender or in a food processor, adding extra stock, if needed, to thin. Season with salt and pepper to taste.

5. Very thinly slice remaining cauliflower florets on a mandolin or by hand. Choose the best ones and place 3 or 4 at the bottom of each serving bowl. Ladle hot soup into bowls and swirl Coriander Chutney on top to garnish.

Serves 6

Coriander Chutney

This will keep for 2 weeks in the refrigerator.

1 cup (250 mL) coriander leaves
½ cup (125 mL) chopped coriander stems
2 tsp (10 mL) sugar
1 tsp (5 mL) ground cumin
1 tbsp (15 mL) chopped ginger
1 jalapeño pepper, seeds removed
2 tbsp (25 mL) lemon juice
⅓ cup (75 mL) plain yogurt
Salt and freshly ground pepper

1. Combine coriander leaves and stems with sugar, cumin, ginger, jalapeño pepper and lemon juice in a food processor. Process until chopped. Add yogurt and continue to process until smooth. Season with salt and pepper to taste.

Makes about 1 cup (250 mL)

Cantaloupe Soup with Port Syrup and Pancetta


4 servings (serving size: 1 cup soup, 1 tablespoon syrup, and 1 tablespoon pancetta)

1 cup port wine
1 1/2 tablespoons sugar
2 ounces pancetta or lean ham, cut into thin strips
6 cups cubed seeded peeled cantaloupe, chilled (about 1 [3-pound] melon)
1 1/2 tablespoons honey
1/8 teaspoon salt

Combine wine and sugar in a small saucepan over medium-high heat; cook 18 minutes or until reduced to 1/4 cup. Remove syrup from heat. Pour into a bowl; cover and chill.

Cook pancetta in a medium nonstick skillet over medium heat 10 minutes or until crisp. Remove from pan, and drain on paper towels.

Place cantaloupe, honey, and salt in a blender, and process until smooth. Ladle the soup into shallow bowls; dollop syrup over soup, and sprinkle with pancetta. Serve immediately.

Nutritional Information
Calories:243 (9% from fat)
Fat:2.5g (sat 0.8g,mono 0.9g,poly 0.5g)

Piri-Piri Spice Mix

1½ tsp. paprika

1 tsp. dried oregano, crushed
1 tsp. ground ginger
1 tsp. ground cardamom
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. salt
½ tsp. ground Piri-Piri pepper (or cayenne pepper, add more to taste)

(For use with meats and chicken).

Mop Sauce Pizza

6 servings Prep: 50 minutes

Bake: 15 minutes

1 recipe Mop Sauce (see recipe below)
1 large deli-roasted chicken
1 12-inch Italian bread shell (Boboli) or prebaked pizza crust
4 ounces smoked provolone cheese, shredded (1 cup)
1/4 cup chopped green sweet pepper
4 slices pepper bacon or regular bacon, cooked, drained, and chopped

1. Prepare Mop Sauce. Meanwhile, remove skin from chicken and discard. Remove meat from bones; discard bones. Use two forks to pull chicken into small pieces (you should have 3 to 4 cups). Set meat aside.

2. Preheat oven to 450 degree F. Place bread shell or pizza crust on a large greased baking sheet. Bake for 5 minutes. Remove from oven. Spread Mop Sauce over bread shell or crust to within 1/2 to 1 inch of the edge. Sprinkle with 2 cups of the chicken (save remaining chicken for another use), cheese and sweet pepper. Sprinkle with bacon. Bake for 10 to 12 minutes more or until cheese is just melted and bubbly. Cut into wedges. Serve immediately. Makes 6 servings.

Mop Sauce: In a small saucepan stir together 1 cup apple juice; 1 cup cider vinegar; 1 teaspoon packed brown sugar; 1 clove garlic, minced; 1/2 teaspoon dry mustard; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; and 1/2 to 1 teaspoon bottled hot pepper sauce. Bring to boiling; reduce heat. Boil gently, uncovered, about 30 minutes or until mixture is reduced to 1 cup. Add 2 seeded and chopped tomatoes (1-1/2 cups) and one half (1/3 cup) of a 6-ounce can tomato paste; stir to combine. Return to boiling; reduce heat. Boil gently, uncovered, about 10 minutes more or until slightly thickened, stirring occasionally. Use immediately or cool; cover and store in the refrigerator for up to 1 week.

Tip: Make double the amount of sauce in a medium saucepan and reserve extra to make another pizza or omit the tomatoes and tomato paste to use as a barbecue sauce.

Curry Sauce

½ cup milk

½ cup water
¼ cup sherry wine
½ tsp. hot sauce
2 Tbsps. unsalted margarine
2 Tbsps. flour
½ tsp. paprika
1 tsp. curry powder
1 Tbsp. ketchup

Mix milk, water, wine, and hot sauce in a small bowl and reserve. 

 Place margarine in saucepan and heat to melt.
Add flour and stir over low heat for one minute.
Stir in reserved milk mix and bring to a boil.
Cook 2-3 minutes until thickened. 

 Mix paprika and curry powder with ketchup, then stir into the sauce.
Bring to a simmer.

 Serve over hot rice, pasta, chicken or fish.

Sunday, May 23, 2010

Hot and Sour Soup

Yield: 4 servings (serving size: 1 3/4 cups)

5 dried shiitake mushrooms (about 1/4 ounce)
5 dried wood ear mushrooms (about 1/4 ounce)
1 (32-ounce) carton fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
2 1/4 cups water, divided
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 cup rice vinegar
1 tablespoon low-sodium soy sauce
1/2 to 1 teaspoon freshly ground black pepper
1/2 pound reduced-fat firm or extrafirm tofu, drained and cut into 1/4-inch cubes
2 1/2 tablespoons cornstarch
4 large egg whites, lightly beaten
1/2 cup chopped green onions
1/4 cup minced fresh cilantro
1 teaspoon dark sesame oil
Chili oil (optional)

Place mushrooms in a medium bowl; cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.

Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.

Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.

Nutritional Information
Calories:158 (21% from fat)
Fat:3.8g (sat 0.2g,mono 0.0g,poly 0.0g)

Ghoulish Greens Soup

Autumn 2008 By: Jennifer MacKenzie

from LCBO Food and Drink

It looks like something a ghoul would prepare but this fresh-tasting soup is a pleasant start to a spooky meal. The red Swiss chard provides a deep, dark green colour and with its deep red veins it does look mysterious as a garnish. The soup can be prepared ahead and refrigerated for up to 1 day. It is best to shred the chard leaves for garnish the day you plan to serve the soup. For a less ghoulish appearance, you can substitute regular Swiss chard and use spinach as the garnish.

10 leaves and stalks red Swiss chard (about ½ bunch)
2 tbsp (25 mL) butter or vegetable oil
2 leeks, white and light green part only, chopped
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground pepper
1 large oblong baking or all-purpose potato, peeled and diced
2 cups (500 mL) vegetable or chicken stock
2 cups (500 mL) water (approx.)
4 cups (1 L) lightly packed spinach, trimmed, about 4 oz (125 g)

1. Separate leaves from stalks of Swiss chard. Chop stalks to make about 1 cup (250 mL) and set aside. Stack a couple of the most tender leaves and cut into very fine shreds to make about ½ cup (125 mL) for garnish. Wrap in a paper towel and place in a plastic bag until serving. Coarsely chop remaining leaves to make about 1½ cups (375 mL) and set aside separately from stalks.

2. Melt butter in a large pot over medium heat. Add leeks, salt and pepper and cook, stirring, until softened, but not browned, about 5 minutes. Add potato, stock and water and bring to a boil. Reduce heat to medium-low, cover and boil gently for about 10 minutes or until potatoes are slightly softened.

3. Stir in chopped chard stalks, cover and boil gently, stirring often, for about 10 minutes or until potatoes are tender. Stir in the chopped chard leaves and boil gently, for 5 minutes or until leaves are tender. Stir in spinach just until wilted. Remove from heat.

4. Using an immersion blender in pot or transfering soup in batches to an upright blender, purée soup until very smooth. Return to pot if necessary.

5. Reheat over medium heat until steaming. Thin with more water, if necessary, to desired consistency. Season to taste with salt. Ladle into warmed bowls and float shredded Swiss chard leaves on top of each serving.

Serves 6

Pickling Mix

¼ C mustard seeds

¼ C dill seed
¼ C coriander seeds
2 TBS crushed chili peppers
2 TBS crushed bay leaves
1 TBS celery seeds
1 TBS white peppercorns

Monkey Gland Sauce

Makes about 600 ml

2 medium onions, finely chopped
10 ml finely grated ginger root
3 cloves garlic, crushed
50 ml oil
125 ml each tomato purée and chutney
10 ml soy sauce
25 ml each prepared mustard and Worcester sauce
50 ml tomato sauce
75 ml port or muscadel
100 ml chicken stock, water or meat stock
30 ml red wine, vinegar or grape vinegar
salt and freshly ground black pepper

Sauté the onions, ginger and garlic in the oil until the onions are translucent. Add the remaining ingredients and simmer over medium heat for 5 minutes. Serve hot.

Will keep in the refigerator for 2 weeks and in the freezer for 6 months.

In South African you probably will not find a restaurant or grill house that do not have the abovementioned sauce on their menu.

Currant Jelly Wiener Sauce

24 servings

1 cup red currant jelly
1 cup prepared Dijon-style mustard
1/4 cup ketchup
3/4 cup brown sugar
4 (16 ounce) packages little smokie sausages

In a slow cooker over medium low heat, mix the red currant jelly, Dijon-style mustard, ketchup and brown sugar. Place little smokie sausages into the mixture and simmer at least 2 hours before serving with toothpicks.

Saturday, May 22, 2010

Orange Squash, and Ginger Soup

Holiday 2002
By: Lucy Waverman
from LCBO Food and Drink

This is a Japanese-inspired version of squash soup. The inclusion of miso and sake give it a rich taste without using cream, and cooking it with orange juice brings out the sweetness of the squash.
The wasabi cream offsets the sweetness, but it can be omitted.

2 tbsp (25 mL) olive oil
1 1/2 cups (375 mL) onion, chopped
4 cups (1 L) peeled and diced butternut squash
2 cups (500 mL) peeled and diced potatoes
1/2 cup (125 mL) fresh orange juice
1/4 cup (50 mL) sake
2 tbsp (25 mL) light miso
5 cups (1.25 L) chicken stock
2 tbsp (25 mL) chopped pickled ginger
1/2 tsp (2 mL) grated orange rind
Salt and freshly ground pepper

Wasabi Cream
1 tsp (5 mL) wasabi powder
1 tsp (5 mL) water
2 tbsp (25 mL) whipping cream

. Heat oil in a pot on medium-high heat. Sauté onion until softened, about 2 minutes. Add squash and potatoes and sauté 1 minute longer.

. Whisk together orange juice, sake and miso. Add to vegetables along with stock. Bring to a boil, then turn heat down and simmer uncovered for 20 minutes, or until vegetables are soft.

. Add pickled ginger and orange rind and puree in a food processor or blender. Return to pot, season with salt and pepper.

. Combine wasabi powder and water and stir to dissolve. Add whipping cream and stir until combined. Drizzle surface of each bowl of soup with about 1 tsp (5 mL) wasabi cream.

Serves 4 to 6


Sushi maki simply translated means "Sushi roll". The following recipe will show you how to make a kappa-maki (cucumber roll).

This item is standard fare in sushi restaurents, so its more than likely you've set your teeth into a few of these tasty and refreshing morsels.

Kappa-maki can be a somewhat tricky to make given their small size. In Japanese they are also called hoso-makior thin rolls.

1 medium sized English or Japanese cucumber

2 1/2 teaspoons of toasted sesame seeds

2 sheets of toasted noris (seeweed)

1 1/2 teaspoons of wasabi paste
2 cups of cooked and seasoned sushi rice

1. Cut each sheet of nori in half
2. Cut the cucumber into quarters. Tip: Measure the cucumber by placing it next to the sheet of nori and cut it accordingly.

If you're using an English cucumber, scoop out the seeds with a teaspoon.

3. Place half a sheet of the nori, shiny side down, on a bamboo rolling mat.

4. Dampen you hands with water to prevent the rice from sticking to them.

5. Spread a thin layer of sushi rice evenly over the nori. Don't over do it or your roll will split!

6. Leave about 1/2 an inch at the top of the nori bare.

7. Using the tip of a finger make a shallow tunnel across the sushi rice.

8. Place a small amount of wasabi in the tunnel of rice.

9. Sprinkle on some sesame seeds and add a piece of cucumber.

Rolling Your Sushi
1. Smear a very small amount of water across the exposed, top part of the nori.

2. Lift the end of the bamboo mat that is closest to you and at the same time place your fingers on the ingredients.

3. Roll the mat until it reaches the edge of your sushi rice

4. Gently squeeze the bamboo mat with both hands.

5. Completely open the bamboo mat and pull your roll back towards you.

6. Roll again and gently "squeeze" or form the roll with both of your hands.

7. Dampen a knife and cut your roll into two even pieces.8. Place the two pieces of your sushi roll side-by-side and slice again so that you have 8 pieces.

Parmesan Mix

1 LB parmesan or Romano cheese, grated 

¼ C oregano 
¼ C basil 
¼ C parsley flakes

Dried red pepper flakes, optional 
(Good when sprinkled on pizza and French fries).

Mickey D's Special Sauce

Recipe By : mugsy0499

Source:   I've had this since 1981

Brief Description:
For the Kids and the Kid in You...
Servings :        depends
Prep time :       10 minutes
Cook time :     none
Total time :      10 minutes

1 Cup Miracle Whip dressing
1/3 Cup creamy French Dressing
1/4 Cup sweet pickle relish, undrained
1 Tablespoon sugar
1/4 teaspoon pepper
1 teaspoon dry minced onion

Combine all the above, blend well.
Keep in the refrigerator in a covered container.
Makes almost 2 Cups of sauce.
Spoon over hot hamburgers and serve

Cream Dill Sauce

8 servings

1 cup sour cream
3/4 cup mayonnaise
2 tablespoons finely chopped green onions
2 teaspoons dried dill weed
2 tablespoons lemon juice

In a medium bowl combine sour cream, mayonnaise, green onions, dill and lemon juice. Mix well and chill for at least 1 hour.

Friday, May 21, 2010

Japanese Beef and Scallion Rolls

Many New Yorkers owe their first sushi experience to the boom in the city's Japanese population during the 1980s, which in turn led to a proliferation of Japanese restaurants. These beautiful rolls aren't raw — they're seared to create a flavorful brown crust and a medium-rare center.

Active time: 40 min Start to finish: 1 hr
Servings: Makes 4 main-course or 6 hors d'oeuvre servings.

12 small scallions, trimmed to 6-inch lengths
1 (1-lb) piece flank steak (roughly 6 to 7 inches square)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin* (Japanese sweet rice wine)
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil
Special equipment: a meat pounder; kitchen string

Prepare scallions:
Blanch scallions in a pot of boiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.

Prepare beef:
Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.

Assemble rolls:
Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you. Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.

Marinate rolls:
Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.

Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.

Cook rolls:
Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.

Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.

Cooks' note:
Negimaki can be rolled and tied (but not marinated or cooked) 4 hours ahead and chilled, wrapped in plastic wrap.
*Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928).

Bul go gee chongol

Japanese Udon noodles are thick and make a hearty soup.

Jimmy Kwon and Si Sook Kim of Woori Meat Shop (157 Dundas St. E., Mississauga, 905-277-9990) shared this soup recipe. Their meat is sliced into 6-inch by 3-inch pieces that are less than 1/4-inch thick. The meat curls up when marinated and cooked. Mirin is a low-alcohol rice wine from Japan or Korea that's sold in Asian supermarkets. Korean vermicelli turns transluscent when cooked.

5 tbsp each: soy sauce, water, granulated sugar
1/4 cup puréed peeled pear (preferably Asian) or yellow onion
5 cloves garlic, minced
1 tbsp corn syrup
2 tsp white wine or mirin
1 tsp sesame oil
1/2 tsp black pepper, or to taste
2 to 2-1/2 lb (1 to 1-1/4 kg) thinly sliced boneless beef (such as ribeye)
8 cups water
1 large yellow onion, halved, thinly sliced lengthwise
6 to 8 oz (175 to 225 g) dried Asian noodles, such as Japanese udon or Korean vermicelli (japchae)
4 green onions, trimmed, cut in 2-inch pieces (white lengths should be futher halved lengthwise)
2 eggs, beaten
Salt and pepper to taste
Korean red pepper paste (gochujang)

In measuring cup or bowl, stir together soy, water, sugar, pear or puréed onion, minced garlic, corn syrup, wine or mirin, oil and pepper.

In large sealable plastic bag, combine beef and soy mixture. Refrigerate 2 to 12 hours, turning bag occasionally.

To cook, put meat with marinade and water in large saucepan. Bring to a boil over high heat. Skim surface; discard any frothy scum. Add sliced yellow onion and noodles. Cook until meat and noodles are just cooked, about 5 to 8 minutes. Add green onions. Remove from heat. Whisk in eggs. Season to taste with salt and pepper.

Serve in bowls. If desired, stir in red pepper paste.

Makes 6 servings.

Stuffed Bell Peppers

Makes 6 servings

 3 green bell peppers, halved, seeds removed
1/2 cup water
1# ground hot pork sausage
1-15oz can corn, drained
1-15 oz can black beans, drained
1-14 oz can diced tomatoes
1 cup cooked rice
1/4 cup diced green onions
1-1.25 oz pkg McCormick Grillmates Southwest marinade mix
1 cup shredded Monterey Jack cheese

 Preheat broiler.
Line a baking sheet with aluminum foil.

 Place bell peppers, cut sides down, in a microwave-safe dish; add 1/2 cup water.  Cover with plastic wrap and microwave on High for 3-4 minutes, or until peppers are soft; drain, and set aside.

 In a large skillet, cook sausage over medium-high heat until browned and crumbly; drain.  Add corn, black beans, tomatoes, rice and green onions to skillet.  Add 2 tablespoons marinade mix to sausage mixture; stir well to conbone.(Reserve remaining mix for another use.)

 Spoon sausage mixture evenly into pepper halves.  Place on prepared baking sheet.  Sprinkle each evenly with shredded cheese.  Broil 5" from heat for 2-3 minutes or until cheese is melted.

 Serve immediately.

No-Salt Seasoned Salt

1 TBS garlic powder

2½ tsp. thyme leaves
2½ tsp. onion powder
2½ tsp. paprika
2¼ tsp. celery seed
2½ tsp. ground white pepper
1 TBS dry mustard
2¼ tsp. dried finely chopped lemon peel
1 TBS ground black pepper

Michagan Sauce for Chili Dogs

Makes 8 servings.

1/2 lb lean ground beef
1 medium yellow onion, chopped fine
1 1/2 tbl chili powder, or to taste
2 tsp cumin, or to taste
1/2 tsp cayenne pepper powder
1/2 tsp dried red pepper flakes, or to taste
4 to 6 oz tomato paste, or to taste
1 cup water, more as needed

Over medium heat saute ground beef in a skillet glazed with small
amount of vegetable oil. When the meat is nearly cooked, drain off
most of excess fat. Add the onion, chili powder, cumin, cayenne
pepper, red pepper and salt. Saute for an additional 2 minutes.
Add the tomato paste and water. Simmer slowly for 10 minutes adding
additional water as necessary. Stir frequently. Spoon liberally
over hot dogs and top with chopped sweet onions.

Thursday, May 20, 2010

Peach Custard Coffee Cakes

2 cups self-rising flour
1/2 cup sugar
3/4 cup butter
2/3 cup milk

3 cups fresh or frozen sliced peaches, thawed
1/2 cup sugar
1 tablespoon self-rising flour
1 cup sour cream
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 teaspoon cinnamon-sugar blend

1 . Heat oven to 375°F. Grease two 9-inch round cake pans. In large bowl, combine 2 cups flour and 1/2 cup sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse meal. Add 2/3 cup milk and 1 egg; stir just until blended. Spread batter evenly in greased pans.

2 . In medium bowl, combine peaches, 1/2 cup sugar and 1 tablespoon flour; toss gently to coat. Arrange peaches over batter. Bake at 375°F. for 25 to 30 minutes or until lightly browned.

3 . Meanwhile, beat eggs in small bowl. Add sour cream, vanilla and almond extract; mix well.

4 . Remove pans from oven. Spoon sour cream mixture over peaches. Return to oven; bake an additional 15 to 20 minutes or until set. Cool slightly. Sprinkle cinnamon-sugar blend evenly over tops of coffee cakes

Chinese Style Pork Stir Fry

Prep. Time 10 min. Ready in 20 min. Makes 4 servings

1 tbsp. Oil
1 lb. Boneless pork chops, cut into strips
2 cups frozen stir fry vegetables
1/4 cup Italian Dressing
2 tbsp. Soy sauce
2 tbsp. Honey
1/4 tsp. Ground ginger

Heat oil in large non-stick wok or skillet on medium-high. Add meat; stir 5 minutes or until cooked through.

Add remaining ingredients; stir-fry 5 minutes or until vegetables are heated through

Serve over hot cooked spaghetti or instant rice

Spicy Stuffed Peppers (Microwave)

4 Medium green, red or yellow bell peppers

2 Tbsp. Water
3/4 Lb. Lean ground pork or beef
1/2 C. Onion, finely chopped
1/2 C. Carrot, finely chopped
1 Clove Garlic, minced
1 Can Tomato sauce (8 oz)
1/2 C. Cooked rice
1/4 C. Raisins
1 tsp. Chili powder
1 tsp. Salt
1/8 tsp. Ground allspice
Few dashes bottled hot pepper sauce

Cut tops from peppers; discard seeds and membranes. Chop enough of the tops to make 1/2 cup; set aside. Place peppers, cut side up, in an 8x8x2-inch baking dish. Add the water and cover with vented clear plastic wrap. Cook on high power for 3 to 5 minutes or till peppers are barely tender, giving dish a half turn once. Drain and set aside. Crumble meat into a 2-quart casserole. Stir in 1/2 cup chopped green pepper, chopped onion, chopped carrot, and garlic. Cook, covered, on high for 5 to 6 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, rice, raisins, chili powder, salt, all spice, and hot pepper sauce. Spoon mixture into pepper shells. Cover with vented clear plastic wrap. Cook on high for 4 to 5 minutes or till filling is hot and peppers are crisp-tender, giving dish a quarter-turn after 2 minutes.

Onion Soup Mix (Lipton’s)

¾ C instant minced onion

1/3 C beef bouillon powder
4 tsp. onion powder
¼ tsp. crushed celery seeds
¼ tsp. sugar

Mango-Habanero Sauce

Categories: Sauces, Salsa

Yield: 20 Servings
2 tb Peanut Oil
8 Mangos-ripe-peeled-diced
1/2 c White Onion-diced
1/2 c Carrot-diced
2 Habanero chiles- seeded
1/2 c Champagne Vinegar
1/2 c Catsup
1/4 c Sugar
Salt to taste

METHOD: This Salsa works well using either orange or green habanero. Heat
the oil in a saucepan and add the diced mangos, onion, carrot, and habanero
chilies. Cook for about 10 minutes over medium heat, until onions are soft
and translucent. This has natural sugar in it so be careful not to scorch
it. Deglaze with vinegar, and add the catsup and sugar. Bring to a slow
boil, reduce heat, and simmer for 35 to 45 minutes. This last step is done
easily in a double boiler so as not to scorch this sauce. Remove from heat
and season with salt to taste. Transfer to a blender, pulse sauce, and
strain through a medium strainer. If the sauce is to thick, add a little
water to thin. If blended carefully this may not need strained.

Wednesday, May 19, 2010

Dried-Fruit Fruitcake

Makes 16 servings

Prep: 25 minutes
Bake: 1 hour
Cool: 2 hours
Stand: 2 hours

1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter
3/4 cup packed brown sugar
2 eggs
1 teaspoon finely shredded orange peel
1/2 cup orange juice or apple juice
2 tablespoons light-colored corn syrup
1 teaspoon vanilla
3/4 cup snipped dried apricots
1/2 cup dried tart cherries or raisins
1/2 cup pitted whole dates, chopped
1/2 cup chopped pecans or walnuts
Brandy or orange juice (1/4 to 1/3 cup)
Pearl or coarse sugar (optional)
Orange-peel curls (optional)

1. Grease and lightly flour an 8-inch fluted tube mold. Or, grease an 8x4x2-inch loaf pan; line pan with parchment paper; grease paper. Set aside.

2. Combine flour, baking powder, and baking soda; set aside. In a bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar; beat until mixture is combined. Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).

3. Combine orange peel, juice, corn syrup, and vanilla. Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined. combine fruits and nuts. Fold into batter. Spread into prepared pan.

4. Bake in a 300 degree F oven about 1 hour in tube pan, about 1-1/2 hours in loaf pan, or until a wooden toothpick comes out clean. If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.

5. Cook cake in tube pan on wire rack 10 minutes. Remove from pan; cool thoroughly on rack. Or, thoroughly cool the cake in loaf pan on wire rack; remove from pan. Wrap cake in brandy- or juice- moistened 100-percent cotton cheesecloth. Overwrap in foil. Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed. If desired, sprinkle with pearl sugar and garnish with orange-peel curls before slicing. Makes 16 servings

Café au Lait Angel Food Cake

The custard, a versatile dessert sauce that's also great with fresh fruit, makes use of some of the extra egg yolks. For a fitting garnish, arrange a few chocolate-covered coffee beans around the cake.

12 servings (serving size: 1 cake slice, about 3 tablespoons sauce, and 2 teaspoons hazelnuts)

1 cup sifted cake flour
1 1/2 cups sugar, divided
1/4 teaspoon ground cinnamon
2 tablespoons instant espresso granules or 2 tablespoons instant coffee granules
2 tablespoons hot water
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

3 large egg yolks, lightly beaten
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
3 cups 2% reduced-fat milk, divided
1 vanilla bean, split lengthwise
3 tablespoons Frangelico (hazelnut-flavored liqueur)

Remaining ingredient:
1/2 cup chopped hazelnuts, toasted

Preheat oven to 350°.

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, and cinnamon, stirring with a whisk, and set aside. Combine espresso and hot water, stirring until espresso dissolves; set aside.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and 1/4 teaspoon salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.

Beat in espresso mixture and vanilla extract. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.

To prepare sauce, place egg yolks in a large bowl; set aside. Combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1/2 cup milk, stirring with a whisk until smooth. Stir in remaining milk. Scrape seeds from vanilla bean into the milk mixture; add bean to mixture. Heat milk mixture over medium heat to a boil. Remove from heat; gradually add hot milk mixture to egg yolks, stirring constantly with a whisk.

Return milk mixture to pan. Cook mixture over medium heat until thick and bubbly (about 4 minutes), stirring constantly. Remove from heat. Spoon milk mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until milk mixture comes to room temperature, stirring occasionally. Remove bowl from ice; stir in liqueur. Cover and chill completely.

Remove and discard vanilla bean. Serve angel food cake with sauce, and sprinkle with toasted hazelnuts.

Nutritional Information
Calories:271 (18% from fat)


Categories: Emeril, Sausages, Peppers, Savoury

Yield: 4 Servings

1/2 lb Ground pork sausage
1 c Chopped onions
1/2 c Chopped green bell peppers
1/2 c Chopped celery
Salt & fresh black pepper
1 1/2 c Cook long-grain rice
1/4 c Chopped green onions,
      - green part only
4 md Bell peppers, sliced in
      - half lengthwise, seeds
      - removed
4 tb Dried fine bread crumbs
4 tb Grated Parmesan Reggiano
    - cheese

Preheat the oven to 400 degrees F. In a large skillet, over medium
heat, brown the sausage, about 3 minutes. Add the onions, peppers,
and celery. Season with salt and pepper. Saute for 4 to 5 minutes, or
until the vegetables are soft. Add the rice and mix well. Season with
salt and pepper. Cook for about 3 minutes. Remove from the heat and
stir in the green onions and parsley. Season the bell peppers with
salt and pepper. Spoon the mixture into the bell peppers. In a mixing
bowl, combine the bread crumbs and cheese. Season with Essence and
mix well. Sprinkle the crust over each pepper. Place the peppers in a
shallow pan and add just enough water to cover the bottom. Bake for
30 minutes, or until the tops are crusty and brown. Serve hot.

Yield: 4 servings

Oriental Spice for Stir Fry

(keep refrigerated)

1 tsp. freshly grated lemon peel
¼ tsp. fennel seed, crushed
¼ tsp. ground cloves
¼ tsp. anise seed, crushed
¼ tsp. ground cinnamon
¼ tsp. ground ginger

Mango-Ginger Sauce (For Shrimp)

Categories: None

Yield: 4 Servings

2 ts Ginger; grated
2 tb Rice vinegar
3 Whole mangos; ripe
3 tb Tabasco Habenero Hot Pepper
2 lg Garlic cloves; chopped
3 tb Olive oil
1/4 c Orange juice

Combine grated ginger and rice vinegar in a small nonreactive bowl. Set
aside. Puree mangos in blender until smooth. Add remaining ingredients
(ginger-vinegar mixture last) to blender container. Puree until smooth.
Serve at room temperature as a garnish ro dipping sauce for Hot Grilled
Shrimp. Refrigerate leftover sauce up to 2 days.

Recipe by: Chile Pepper Magazine

Posted to recipelu-digest by Terry Pogue on Feb 26,

Tuesday, May 18, 2010

Mustard Chicken Barbecue

4 servings

Prep: 20 minutes
Marinate: 4 to 24 hours
Grill: 50 minutes

4 chicken legs (thigh-drumstick piece) or 4 each drumsticks and thighs (about 3 pounds total) or 4 chicken breast halves (about 2 pounds total)
1/2 cup Dijon-style mustard
3 tablespoons vinegar
4 teaspoons Worcestershire sauce
1 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed
2 tablespoons light-flavored molasses

1. If desired, remove skin from chicken. Rinse chicken and pat dry with paper towels. Place chicken in a plastic bag in a shallow dish; set aside.

2. For marinade, stir together mustard, vinegar, Worcestershire sauce, and thyme until smooth. Pour marinade over the chicken. Seal the bag and turn to coat the chicken with marinade. Chill for 4 to 24 hours, turning the bag occasionally. Drain the chicken, reserving marinade. Measure 1/3 cup marinade; set aside to use to make the sauce.

3. In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the drip pan. Place the chicken pieces, bone side down, on the grill rack over the drip pan but not over the coals. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing occasionally with remaining marinade. (Do not brush during the last 5 minutes of grilling.)

4. Meanwhile, in a small saucepan, combine the 1/3 cup reserved marinade and the molasses. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes. Pass sauce with chicken. Makes 4 servings.

Grandma Dean's Chicken and Dressing

Many grocery delis offer baked cornbread; just steer away from the sweet variety for this recipe. Prep: 29 minutes, Cook: 4 hours or 7 hours.

Makes 8 to 10 servings

1 (2 1/2-pound) rotisserie chicken, skinned, boned, and shredded (about 4 cups)
6 cups coarsely crumbled cornbread
8 (1-ounce) firm white bread slices, torn into pieces
2 (14-ounce) cans chicken broth
2 (10 3/4-ounce) cans cream of chicken soup
1 medium onion, chopped
3 celery ribs, chopped
4 large eggs, lightly beaten
2 teaspoons ground sage
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter, softened

Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.

Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. Stir well before serving.

Oxmoor House, FEBRUARY 2006

Roasted Red Pepper Pesto

A nutty pecan flavour melds tastefully with smoky peppers in this slightly chunky sauce. Toss it with pasta or use it to top bread, baked potatoes, chicken breasts or fish.

Servings: 3/4 cup

2 roasted sweet red peppers, peeled, seeded, cored
2 tsp (10 mL) balsamic or red_wine_vinegar
1/4 cup (50 mL) toasted pecan pieces
2 tbsp (25 mL) freshly grated parmesan cheese
Pinch each salt and pepper

In food processor or blender, pur?red peppers with vinegar until smooth. Add toasted pecan pieces, Parmesan cheese, salt and pepper; pulse to chop. (Pesto can be refrigerated in airtight container for up to 2 days.)

Paellero Blend

2 tsp. parsley

2 tsp. thyme
2 tsp. Spanish paprika
1 tsp. seasoned salt
1 tsp. salt
1 tsp. pepper
Pinch of saffron

(For use in the Spanish dish Paella; if saffron is not available use yellow food coloring plus more paprika. Try not to substitute turmeric for the saffron as the flavor is not compatible with Paella).

Mango-Apricot Chutney

Categories: New import
Yield: 4 Servings
1/2 c Chopped mango
1 c Diced golden delicious
1 c Diced onion
1 c Diced dried apricots
3/4 c Red wine vinegar
1/2 c Brown sugar
1/4 c Chicken stock
1 tb Minced ginger
3 Cloves garlic, minced
1/2 ts Salt
1/4 ts Cinnamon

Combine all ingredients in heavy saucepan and bring to boil. Reduce heat
and simmer, uncovered, 1 hour stirring frequently. Remove from heat. Let
cool. Refriger- ate in airtight container. Serve at room temperature, with
pork tenderloin, poultry or ham. Makes 18 servings or approx.4 1/2 cups.

Per serving: Calories 51 Trace hit No cholesterol Sodium 73 mg Percent
calories from fat 2%

Posted to MM-Recipes Digest V4 #185 by on Jul 18, 1997

Monday, May 17, 2010

Championship Pork Butt

Prep: 20 min., Grill: 9 hr., Stand: 15 min.

1 (6- to 8-lb.) bone-in pork shoulder roast (Boston butt)
Pork Butt Injection Marinade
Pork Butt Dry Rub

1. Rinse pork roast, and pat dry. Inject top of roast at 1-inch intervals with Pork Butt Injection Marinade.

2. Coat roast with Pork Butt Dry Rub, pressing gently to adhere rub to pork.

3. Light one side of grill, heating to 250° (low) heat; leave other side unlit. Place roast over unlit side, and grill, covered with grill lid, 7 to 9 hours or until a meat thermometer inserted into thickest portion registers 190°, maintaining temperature inside grill between 225° and 250°. Let stand 15 minutes. Slice, shred, or chop roast.

Broccoli-Potato Egg Pie with Cheddar and Bacon

Makes 6-8 servings

1 tablespoon Cabot Unsalted Butter
1/4 cup chopped onion
1 1/2 cups frozen hash brown potatoes, thawed and patted dry
1/4 teaspoon salt
1 (11-ounce) can refrigerated soft breadstick dough
Cooking spray
2 cups frozen small broccoli florets, stems removed, thawed and patted dry
4 ounces Cabot 50% Reduced Fat Sharp Cheddar, grated
3 slices cooked bacon, chopped
4 large egg whites
3 large eggs
1/2 cup low-fat (1%) milk
1/2 cup reduced-fat sour cream
1 teaspoon mild paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 350ºF. In large nonstick skillet over medium-high heat, melt butter. Add onion and cook, stirring, for 5 minutes or until tender. Stir in potatoes and cook until lightly browned, about 5 minutes longer. Stir in 1/4 teaspoon salt, remove from heat and set aside.

Place large piece of plastic wrap on work surface. Unroll breadstick dough, separating into strips. Place one strip on plastic wrap and coil into spiral.

Add second strip, pinching ends together, and continue coil. Repeat with remaining strips to form one large spiral. Cover with additional piece of plastic wrap and let rest for 10 minutes.

Without removing wrap, roll dough spiral out into 12-inch circle. Lightly coat 10-inch deep-dish pie plate with cooking spray. Remove wrap and press dough over bottom and up sides of pie plate.

Distribute reserved potato mixture, broccoli, cheese and bacon evenly over dough.

In medium bowl, whisk together whole eggs and egg whites until well combined; whisk in milk, sour cream, paprika, salt and pepper.

Pour egg mixture evenly over potato mixture. Bake for 30 to 40 minutes, or until golden on top and set all the way to center.


4 green peppers

Boiling water
1 tsp. salt
4 slices bacon
2 tbsp. bacon drippings
1/2 c. chopped celery
3 tbsp. finely chopped onion
1/4 tsp. finely chopped garlic
3 c. diced, cooked potatoes
1 c. diced cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. soft bread crumbs
1 tbsp. bacon drippings

CONVENTIONAL: Wash green peppers. Cut a thin slice from the stem end of each
pepper and remove seeds. Place peppers in a saucepan with enough boiling
water to cover the peppers; add 1 teaspoon salt. Cover. Bring to boiling
point and boil 5 minutes. Remove from water and invert to drain well.

Cook bacon until lightly browned; drain and crumble, reserving 3 tablespoons
of the bacon drippings. Saute celery, onion and garlic in 2 tablespoons of
the bacon drippings for 3 to 4 minutes or until tender. Add potatoes,
cheese, crumbled bacon, 1/2 teaspoon salt and pepper. Mix well and spoon
into green peppers. Mix bread crumbs and 1 tablespoon bacon drippings.

Sprinkle over the tops of the peppers. Place in casserole dish. Cover and
bake in 350 degree oven for 30 minutes. Remove cover and bake 10 minutes
longer to brown crumbs.

Middle Eastern Spice Mix

1 TBS cumin

1 tsp. cardamom
½ tsp. allspice
½ tsp. coriander
½ tsp. cloves
1 tsp. fresh ground pepper
1 tsp. red pepper flakes, crushed
½ tsp. ginger
1 tsp. turmeric
1 tsp. salt
1 TBS paprika
1 tsp. cinnamon

(Combine well and store in jar; use on rice, lentils & meats).

Mango Ketchup

Categories: Sauces

Yield: 8 Servings

4 md Mangoes
2 oz Vinegar
1 tb Ginger, ground
1/8 ts Cinnamon, ground
1 ts Salt
1/2 c Sugar, raw
1/2 c Wine, white
1/2 ts Allspice, ground
1/2 ts Pepper, cayenne
1 Cloves, whole

Peel the mangoes and discard the center pit. Remove pulp and puree in food
processor or blender. Add remaining ingredients and puree until well

In heavy saucepan over low heat, cook mixture until reduced and thickened.
Remove from heat and allow to cool.

Strain mixture through fine sieve. Refrigerate overnight to allow flavors
to meld.

Chefs Notes: Peel mango, using very sharp knife as if it were a potato. Lay
the fruit flat on counter and slice lengthwise above and underneath the
large seed. Trim off any fruit remaining on seed. Discard seed and skin.

Recipe from Allen Susser, Chef Allen's, Aventura Source: Orlando Sentinel,
August 15th 1991

Posted on GEnie by COOKIE.LADY [Cookie], Dec 15, 1992 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node

Sunday, May 16, 2010


A tasty Southwest-style brunch dish with a bit of spice.

Preparation time: 35 min Baking time: 45 min
Yield: 9 servings

8 (6-inch) corn tortillas
1 (12-ounce) package pork sausage, browned, drained
1/4 cup thick and chunky salsa
1 (8-ounce) package LAND O LAKES® Chedarella® or Cheddar Cheese, shredded
1/4 cup chopped green onions
1 1/2 cups milk
5 LAND O LAKES™ All-Natural Farm-Fresh Eggs
1/4 teaspoon chili powder
1/4 teaspoon ground cumin

Salsa, if desired
Sour cream, if desired
Sliced green onions, if desired

Heat oven to 350°F. Combine cooked sausage and 1/4 cup salsa in small bowl. Place 4 tortillas on bottom of greased 9-inch round baking pan or glass pie pan. Sprinkle with half of browned sausage mixture.

Sprinkle half of cheese and half of green onions over sausage. Layer with remaining tortillas, sausage, cheese and green onions.

Combine milk, eggs, chili powder and cumin in medium bowl; beat with wire whisk until well mixed. Pour mixture over cheese.

Bake for 35 to 45 minutes or until knife inserted in center comes out clean. Cut into wedges. Serve with salsa, sour cream and sliced green onions, if desired.