Sandwich speads

Chicken Chunky Spread:

Ingredients:
dark and white meat chicken, minced
1/2 cup mayonnaise
2 tabelspoons honey dijon mustard
1 red bell pepper, chopped
2 green onions, chopped
1 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup shelled salted sunflower seeds

method:
In medium bowl, combine all ingredients and blend gently to combine. Cover tightly and refrigerate up to 3 days. Makes enough for 4-6 sandwiches


Chicken Curry Spread:

Ingredients:
dark and white meat chicken, minced
2/3 cup mayonnaise
1 can pineapple tidbits, drained (cubes)
1/4 cup mango chutney
1&1/2 teaspoons curry powder
1/2 cup chopped celery
1/4 cup chopped peanuts

Method:
Combine all ingredients in medium bowl and blend gently to combine. Cover tightly and refrigerate up to two days. Makes enough for 4-6 sandwiches


Egg Salad Spread:

Ingredients:
6 eggs
3 tabelspoons mayonnaise
2 tabelspoons Miracle Whip
1 tabelspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese

Method:
Boil eggs. Then peel eggs and cut in half.
Remove yolks and place in medium bowl. Mash until smooth with mayonnaise, salad dressing, salt, and pepper. Chop egg whites and add to egg yolk mixture with cheese. blend gently, cover and refrigerate tightly up to 2 days. 4-5 sandwiches


Olive Spread

Ingredients:
1 packet cream cheese, softened
1/2 cup mayonnaise
1 cup chopped green olives or black or both
1/2 cup chopped pecans
2 tabelspoons olive juice
dash pepper

Method:
In a medium bowl, cream the cream cheese until smooth and softened. Add mayonnaise and stir thoroughly to combine. Add olive juice for desired spreading consistency, then fold in olives and pecans. Cover and refrigerate.


Turkey & Cucumber Spread

Ingredients:
1/3 cup mayonnaise
1 tabelspoon dried dill weed
dash pepper
1/2 cup cooked turkey, chopped
1 cup cubed dill Havarti cheese - found in Sultan Center
1 cucumber, peeled, seeded, chopped

Method:
Combine all ingredients in medium bowl and mix gently to combine. Cover tightly and refrigerate.

getting hungry..?

Chicken Enchiladas

Ingredients:

4 skinless, boneless chicken breasts
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 flour tortillas - found in Sultan Center
1 jar taco sauce
3/4 cup shredded Cheddar cheese


Method:

Preheat oven to 350 degrees.

In a skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet.

Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts.

Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.

Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Enjoy..

Marinates ~ JO

Some Marinates by Jamie Oliver..


Cajun Spicy

Ingredients:

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves of garlic, peeled and crushed
3 tablespoons of onion flakes
2 tablespoons of dried oregano
salt

Method:

Crush all the ingredients together until you have a powdery consistency, and rub all over your chosen meat.



Asian Marinade

Ingredients:

2 sticks lemon grass, crushed and bruised
1 small handful of kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves of garlic, crushed
1 thumb-sized piece of ginger, peeled and chopped
1 fresh red chili, finely chopped
2 limes, halved, juiced and skin squashed
10 good splashes of olive oil

Method:

Crush and crumble together in a bowl and coat over your chosen meat. Also works brilliantly with fish.



Olive oil & Lemon juice

Ingredients:

2 tablespoons lemon juice
5 tablespoons olive oil
salt and freshly ground black pepper, to taste

Method:

Mix all together and use of your chosen meat.

Shrimp & Garlic Spaghetti

Serves 4-6

Ingredients:

1 whole pack of Spaghetti
1 pound medium shrimps, deveined, shelled and chopped coarsely.
1/4 cup fresh parsley
1 teaspoon chili flakes
2 tablespoons butter
5 cloves of garlic
Salt and ground black pepper to taste

Method:

- Put pasta to boil. Remember to toss in 1/4 cup of salt into boiling water with pasta. 10-12 mins.

- In the meantime, in a par or skillet, brown the garlic

- Toss in shrimps and chili flakes. As soon as the shrimps turn pink, remove.

- Using same skillet, toss in butter, return chilli/shrimps into it and cook thoroughly

- Toss in parsley and mix nicely

- Toss in pasta and mix until everything is distributed nicely. Serve hot!

Cream-Filled Chocolate Cake

Serves 16

Ingredients:

Filling:
1/4 cup sugar
1 package cream cheese, softened
1 large egg
1 teaspoon vanilla extract

Cake:
2 cups flour
1&1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup butter, softened
3 large eggs
1&1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

Glaze:
2 ounces white chocolate
2 teaspoons vegetable shortening
1/4 cup semi-sweet chocolate chips


Method:

- Heat oven to 350°F.

- Combine all filling ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until smooth; set aside.

- Combine all cake ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth.

- Pour 3 cups batter into greased and floured 12-cup bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

- Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

- Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm.

- Repeat with remaining shortening and chocolate chips. Store refrigerated.

Yumm...

Items needed:

Asparagus with Parmesan

Serves 4


Ingredients:

1 bunch of fresh asparagus
1 tablespoon butter
2 tabelspoons olive oil
1/2 teaspoon garlic pepper seasoning (found at the Sultan Center)
2 tabelspoons shredded parmesan cheese
non-stick cooking spray (also found at TSC)


Method:

- coat the grill with non-stick cooking spray. Preheat the grill to medium high, break the asparagus's tough ends and set them aside.

- Blend the melted butter, olive oil and garlic pepperin a small bowl.

- place the asparagus directly on the grill (parallel to grid) after brushing them with half the butter mixture.

- Grill the asparagus covered 6 to 8 minutes or until the asparagus is lightly charred and tender., carefully turn once.

- Remove to a serving platter. Drizzle with the remaining butter mixture, toss to coat and sprinkle with parmesan cheese.


Enjoy...

Preserved Feta with Herbs ~ JO

Ingredients:

feta cheese
fennel seeds
pepper
2 dried chilies
olive oil
dried herbs, i.e. parsley, thyme, red basil, green basil, oregano

Method:

- Put the cheese on paper towels to remove excess moisture.

- Cut the chilies into small pieces. Put them on a flat surface with fennel seeds and some pepper. Crumble the herbs lightly and remove the thick stalks.

- Spread out on the surface and push the cheese into the mixture, so seeds and herbs stick to it.

- Put the cheese carefully into a jar. Break the cheese into smaller pieces to leave as little space as possible in the jar. Fill the jar with olive oil.

- Ready to serve after 1 week. Do not put in the fridge, as the oil will stiffen. A delicacy served on warm baguettes.

Enjoy...

Baked Potato Soup

A home-made recipe.. delicious and filling..


Serves 6



Ingredients:

2 tablespoons butter
1/4 cup flour
4 cups milk
2 cups peeled, chopped potatoes
4 green onions, chopped and divided
1/2 teaspoon salt
1/2 teaspoon white pepper
1&1/2 cups shredded cheddar cheese, divided
4 slices of turkey bacon, cooked, crumbled


Method:

1. melt butter in a pot over low heat; add flour and stir until it's smooth.

2. Cook, stirring constantly, 1 minute until it thickens and bubbles.

3. Gradually stir in the milk. Stir in the potatoes, half the green onions, salt and pepper.

4. Cook over medium heat, stirring frequently, 30 minutes or until thickened and the potatoes are done and cooked.

5. Stir in 1 cup of cheese and cook for about 5 minutes more.

6. Serve the soup with the remaining cheese, green onions and bacon.


Enjoy...

3abeer's Kitchen.. a new addition

Because you nagged.. and complained that I don't have any arabic recipes posted on my well fed club, and because I didn't want to cause any confusion by posting my arabic recipes here, so...

here's my latest addition.. a recipe blog in Arabic.

3abeer's Kitchen

(www.wa9fa.blogspot.com)


Enjoy...

Cheese Pancakes with Strawberry Syrup ~ NL

Ingredients:

2 cups strawberries, chopped into quarters
1/2 teaspoon balsamic vinegar
1/2 to 1 teaspoon sugar
3 eggs, yolks and whites separated
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup cottage cheese
1/3 cup flour


Method:

- Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar.Stir before covering with plastic wrap and leaving to steep while you make the pancakes.

- Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.

- Heat a nonstick skillet and dollop the batter onto it. Make pancakes of about 3 to 4 inches in diameter. Each pancake will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.

- Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot pancakes.


Enjoy...

Tiramisu ~ WS Style

Ingredients:

6 egg yolks
3/4 cup sugar
1 pound Mascarpone Cheese, softened (found in Sultan Center)
2 cups heavy cream, chilled
2 tablespoons water
1 teaspoon vanilla
2 tablespoons espresso, plus 2 to 3 cups brewed 5 egg whites
40-50 lady fingers
cocoa powder


Method:

- In a mixing bowl set over a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick (4 to 5 minutes).

-Transfer the mixture to the bowl of an electric mixer.

- Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).

- In a chilled large mixing bowl, beat the cream to stiff peaks.
Add the water, vanilla and the 2 tablespoons of espresso and beat until smooth.

- In a clean mixing bowl, beat the egg whites to stiff peaks.With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.

- Add about 1 cup of the beaten egg whites and fold gently until blended.

- Add the remaining egg whites and fold gently until the mixture is smooth and blended.

- One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep). Continue to form a complete layer.

- Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.

- Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.

- Dust the Tiramisù with cocoa powder to create a rich, dark topping.
Refrigerate at least 4 hours or up to 1 day before serving.


Enjoy...

Amazing Tuna Salad

lovely and refreshing...

Serves 4


Ingredients:

1 cup uncooked elbow macaroni
1 teaspoon salt
1 quart water
1/2 cup chopped green onion
1 cup chopped red, orange, and or yellow bell peppers, seeded and de-stemmed
1/4 cup chopped fresh parsley
2 cans of tuna in water
2-3 Tablespoons olive oil.
2 stalks of celery, chopped
Juice of 1/2 lemon, freshly squeezed
1/4-1/3 a head of iceberg lettuce, roughly chopped into 2 inch long strips
1/2 cup mayonnaise
1/2 teaspoon paprika
Fresh ground pepper


Method:

1 In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with an added teaspoon of salt. Simmer either covered or uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente. When ready, remove from heat, drain and rinse with cold water.

2 While the macaroni is cooking, assemble the other ingredients. In a large bowl mix the green onion, bell peppers, parsley, tuna, celery and lemon. Fold in the iceberg lettuce and mayonnaise until well mixed. Add the paprika. Add fresh ground pepper to taste.


Enjoy...

Taken from Simply Recipes

Egg Salad Sandwich

Makes 6 Sandwishes...

Ingredients:

12 turkey bacon slices
8 large hard-boiled eggs, peeled and coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves


Method:

- Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.

- Combine eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.

- Place toast slices on work surface and spread lightly with remaining mayonnaise. Divide egg salad amoung 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.


Yummy...

Herbed Chicken with Potatoes ~ JO

Serves 4


Ingredients:

1 small chicken per person
750 grams potatoes
12 cloves of garlic
4-6 parsnips
fresh sage
fresh rosemary
fresh thyme
fried turkey bacon


Method:

- Peel the potatoes, cut into wedges and boil with whole, unpeeled garlic cloves.

- Remove the water. Cut the parsnips lengthwise, into 6 pieces. Remove the coarse stalks from herbs and put in a bowl together with parsnips.

- Put the potatoes and garlic into a bowl with some salt and pepper. Mix it all together.

- Stuff the chickens with potato mixture. Put rosemary twigs through the chickens, from one thigh to another, to keep the stuffing and the thighs in place.

- Put the chickens in a pan and spread the parsnip pieces between them. Add salt and pepper, and fry in the oven at about 225 °C, approx. 45 min.

- Add a few pieces of fried turkey bacon to the plate before serving.

Enjoy...

Love Toasts with fried eggs

Happy valentine's Day...

“A simple yet significant gesture to convey your feelings on the morning after”

Ingredients:

2 slices thick-sliced egg bread (toast)
2 large eggs
1 tablespoon butter
Salt & ground black pepper

Heat a large non-stick skillet over low heat for 5 minutes. Meanwhile, make a heart-shaped hole in each slice of bread, large enough to fit one egg, leaving crust intact. Add butter to skillet; let it melt & foam. When foam subsides, about 1 minute later, place bread in & toast on one side.
Turn toasted bread over & crack egg into heart-shaped hole in bread. Season egg with salt & pepper; cover & cook for about 2 minutes for runny yolks. Remove from skillet with spatula. Slide onto plate carefully & serve.

Enjoy…

Fondue your Valentine..

sharing is caring.. they say...


Serves 6


Ingredients:

1 cup cocoa powder, sifted
1&1/4 cups spring water
1&1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces premium semi-sweet chocolate, chopped
Pound cake and fruit (bananas, apples, and strawberries), cut into bite sized pieces


Method:

- Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%.

- Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.

Enjoy...

Items used:

Chocolate Strudel

Ingredients:

1/4 lbs. butter - melted, clarified
4 sheets filo dough
1/3 cup ground almonds
1 teaspoon cinnamon
2 teaspoon sugar
8oz. semi-sweet chocolate - coarsely chopped
3/4 cup almonds - toasted, slivered


Method:

- Preheat oven to 375°F. Melt and clarify butter. Set aside. Have filo sheets unrolled and covered with a damp cloth.

- Mix ground almonds, cinnamon and sugar together. In another small bowl, combine chopped chocolate and toasted almonds.

- Lay out one sheet of filo. Brush generously with melted butter. Sprinkle on some of the ground almond mixture. Lay another filo sheet on top. Brush with butter and proceed as with the first sheet.

- Once on top layer, brush again with butter. Place chocolate/almond mixture on the lower third of the stacked filo sheets. Lift the pastry gently over the chocolate to cover it. Fold in the left and right edges of the filo about 2 inches towards the center.

- Roll from the bottom in jellyroll fashion. Place seam side down on a lightly greased baking sheet. Bake 35-40 minutes until lightly browned.

- Let cool before slicing. Use a serrated knife. Dust with icing sugar before serving, if desired. Cool thoroughly.

Enjoy...

Veal Picatta

Serves 4


Ingredients:

1 to 1&1/4 pound thin veal scallops
flour
salt and pepper
2 tablespoons olive oil
3 tablespoons butter, divided
6 to 8 ounces sliced mushrooms
1 clove garlic, minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon fresh chopped rosemary, or about 1/2 teaspoon dried rosemary
2 tablespoons fresh chopped parsley
2 tablespoons water


Method:

- Heat olive oil and 2 tablespoons of the butter in skillet over medium heat. Sprinkle veal with salt and pepper; dust lightly with flour. Sauté veal quickly, turning once. Remove veal from pan when browned.

- Add remaining 1 tablespoon butter; sauté mushrooms until tender and browned. Add the veal back to pan along with garlic, lemon juice and zest, herbs, and wine. Turn to coat; cover skillet and simmer for about 3 to 4 minutes.

- Arrange veal on a platter; spoon mushrooms and pan drippings over the veal.


Enjoy...

Creme Brulee ~ French Cuisine

makes 6-8


Ingredients:

1 litre of thickened cream
1 vanilla bean, split and scraped
12 egg yolks
250 grams caster sugar


Method:

- Boil cream and vanilla. Whisk yolks and sugar together. Pour cream slowly over yolk mix and whisk to combine. Strain mixture through fine strainer. Skim the scum off the top with a spoon. Pour into custard cups.

- Bring water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way the cup's sides (the water should come up to the level of the custard inside the cups. You must protect your custard from the heat)

- Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly.

- Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.

- To serve: sprinkle even layer of caster sugar over each pot, then caramelise using a blowtorch. (If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown). R

- Refrigerate creme brulees at least 10 minutes before serving.



Tip:

make the custard a day ahead, allowing for a bubble-free surface for even caramelisation.


Enjoy...

Butter Chicken ~ Indian Cuisine

Ingredients:

150ml natural yogurt
50g ground almonds
1&1/2 teaspoons chili powder
1/4 teaspoon crushed bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
400g can tomatoes
1&1/4 teaspoon salt
1kg chicken, skinned, boned and cubed
75g butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoon fresh coriander, chopped
4 tablespoon cream


Method:

- Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

- Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside.

- Melt together the butter and oil in a medium pot, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

- Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil.

- When serving, garnish the indian butter chicken with the remaining chopped coriander.


Enjoy...

Marinated Lemons ~JO

An aromatic marinate to add to your chicken or fish .. by Jamie Oliver..
I have my jar of those amazing marinated lemons and I always add them to my chicken.


Ingredients:

1 handful of coriander seeds
1 handful of fennel seeds
whole, black pepper
some whole cinnamon
1 package of coarse sea salt
dried thyme
bay leaves


Method:


- Wash the lemons. Cut them almost through - into 4 pieces. Put the spices in a cloth and smash them 3-4 times to release the aroma.

- Put spices in a bowl together with salt, some twigs of thyme and some bay leaves. The salt will suck out the aromas and the juices from the lemons.

- Push the mixture into the lemons - as much as will fit in. Pour some of the salt mixture into a large jar, press as many lemons as possible into it. Put the rest of the salt mixture on top.

- Close the jar with a tight lid, and shake it to spread the salt evenly. It will take about a month to soften the skin of lemons. After this they'll be ready for use.

- You can preserve the lemons up to about 2 years. Cut the lemons into thin slices when using them with your dish as desired.


Enjoy..

Chocolate Mousse Pie

Serves 12-16

Prep. time: 35–40 minutes
plus eight or more hours downtime.


Ingredients:

For the Chocolate Cookie Crust:

24 double-chocolate Oreo cookies
1/4 cup unsalted butter, melted


For the Chocolate Mousse Filling:

1&1/2 pounds semi-sweet chocolate chips, melted
1 tablespoon instant espresso powder
1/2 cup warm water
1/2 cup water
4 egg yolks, room temperature
2 cups heavy cream

whipped cream or raspberries for decoration

Requires a 10-inch springform pan.


Method:


For the Chocolate Cookie Crust:

- Preheat oven to 350° & Prepare a 10-inch springform pan.

- Place the broken cookies into the bowl of a food processor fitted with a steel blade and blitz to create fine crumbs.

- Pour the crumbs into a medium bowl, add the melted butter, and mix until well combined.

- Place the crumbs into a 10-inch springform pan and press evenly over the bottom and half way up the sides.

- Bake 10–12 minutes until set.

- Remove from the oven and cool completely before filling.


For the Chocolate Mousse Filling:

- Add the espresso powder to the warm water and mix well.

- Place the melted chocolate, espresso, water, and egg yolks into a spacious bowl and mix until smooth.

- Pour the cream into the bowl of your electric mixer and whip until it forms stiff peaks.

- Pour the chocolate mixture into a spacious bowl and use a large wire whisk to fold in the whipped cream. Fold gently but thoroughly, until no streaks remain.

- Pour the mixture into the springform pan, place plastic wrap over the surface and refrigerate for 4–6 hours or overnight.

- Remove the mousse pie from the refrigerator 30 minutes before serving.

- Gently run a knife between the crust and the pan to loosen it. Open the latch of the spring form pan, and remove the pie. Place on a serving plate, decorate, and serve.


yum!

Grilled Shrimp with Cilantro Sauce

Serves 4


Prep time: 30 minutes
Total time: 30 minutes


Ingredients:

6 cups (1 head) cabbage, shredded
2 tablespoons canola oil
Fresh lime juice
Toasted sesame seeds
Coarse salt and ground pepper
32 medium shrimp (about 1 pound), peeled and deveined
1/4 cup Asian Cilantro Sauce


Asian Cilantro Sauce Ingredients: (makes 1/2 cup)

2 cups fresh cilantro leaves
2 tablespoons canola oil
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
Pinch of crushed red pepper


Method:

1. Heat grill to high. In a large bowl, toss 6 cups shredded cabbage with 2 tablespoons canola oil, fresh lime juice, and toasted sesame seeds. Season with salt and pepper.

2. Thread 32 peeled and deveined medium shrimp on 8 skewers. Place in a shallow dish; toss with 1/4 cup of the Asian Cilantro Sauce. Season with salt and pepper. Grill until opaque, 2 to 4 minutes per side.

3. Serve the shrimp skewers with sesame cabbage, remaining 1/4 cup cilantro sauce, and lime wedges.


For the Asian Cilantro Sauce:

1. In blender, purée ingredients until smooth.

Note: If not using immediately, the sauce should be refrigerated; cover with plastic wrap, pressing it directly on the sauce to preserve the bright color. This sauce will keep for up to three days.

Enjoy...

Courtesy of Martha Stewart

Lobster Artichoke Dip

An amazing dip.. suitable for appetizer, or as a main dish..

Ingredients:

3 cups cooked lobster meat cut into bite-sized chunks
1 can artichoke hearts, drained and chopped
1/4 cup sun-dried tomatoes (dry packed), chopped
1 pkg frozen spinach, well drained and squeezed
3 small cloves garlic, minced
1 cup mayonnaise
8 oz. Philadelphia cream cheese, softened
1/2 cup grated Parmesan or Romano cheese
1&1/2 cups shredded mozzerella cheese.
1 tablespoon lemon juice
1 teaspoon Italian Seasoning
Salt and Pepper to taste


Method:

- Preheat oven to 375°.
- Reserve several pieces of the lobster meat as a garnish and set aside.
- Mix all ingredients in a bowl.
- Spoon into a 9x9 ungreased baking dish and spread evenly.
- Bake uncovered for 20-25 minutes or until bubbling and golden brown on the top.
- About 5 minutes before being done, arrange the reserved lobster pieces around the top of the dip as a garnish.
- serve it hot with your favorite sliced french bread or pita chips.

Enjoy...

Recipe from Lobster Gram

Avocado Milkshake

My aunte's and cousin favorite drink


Ingredients:

1 liter milk
2 - 3 halved and peeled avocados
1/2 cup sugar


Method:

Blend on medium for 3 to 5 minutes.

Enjoy...

Refreshing Salad .. EL

Easy breazy..


Serves 4


Ingredients:

6 large peeled shallots, cut in half
1/2 cup olive oil
Salt and pepper
1/2 pound tomatoes (about 2 medium), cut into wedges
1 large cucumber, peeled, seeded and sliced into 1/2-inch pieces
2 tablespoons balsamic vinegar
1 tablespoon chopped tarragon


Method:

- Preheat the oven to 400 degrees.
- Toss the shallots with 1-tablespoon olive oil and season with salt and pepper. Roast for 12 minutes.
- Meanwhile, place tomatoes and cucumbers in a mixing bowl. Place shallots in a small bowl. Mix in vinegar, tarragon, remaining olive oil, and season. Toss with the tomatoes and cucumbers.

Enjoy...

Chocolate Souffle

Serves 6

Ingredients:

7 ounces finely chopped semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1&1/2 teaspoons vanilla extract
3 large egg yolks
3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Confectioners' sugar for garnish


Method:

- Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)


- Set an oven rack in lower third of the oven and preheat to 400 degrees F.

- Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

- Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture.


- Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

- Fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

- Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.



Enjoy...

Mushroom & Peas Risotto

Serves 6


Ingredients:

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1&1/2 cups short-grain white rice
2/3 cup water
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional


Method:

- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board.

- Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.

- Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.


Enjoy...

Yummy Crab Cakes

Serves 6


Ingredients:

1 pound crabmeat
1 egg, beaten
2 teaspoons yellow mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/2 cup diced onion
1/2 teaspoon ground black pepper
3/4 teaspoon crab seasoning
1 cup fresh grated bread crumbs


Method:

- Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed.

- Form the crab cake mixture into the desired size. Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet).

- Fry on one side until golden brown and turn over on other side to get the same.


I normally serve this with a dill-meyo sauce:


1/2 cup mayonnaise
1 teaspoon fresh dill, finely chopped
1/2 teaspoon lemon juice
a dash of tabasco sauce

In a small bowl, whisk together ingredients until blended.


Enjoy...