Wednesday

Easy Chocolate Pudding..


Serves 4

Ingredients:

1/2 cup sugar
2 tablespoons cornstarch
2 cups milk
1&1/2 oz. semisweet chocolate, chopped
1 large egg, lightly beaten
1 teaspoon vanilla extract


Method:

- Combine the sugar and cornstarch in a saucepan; gradually add milk, stirring with a whisk until well-blended.

- Stir in chocolate. Bring to a boil over medium heat; cook 7 minutes, stirring constantly.

- Gradually add hot milk mixture to egg, stirring constantly with a whisk. Return the milk mixture to the pan, and cook until thick and bubbly (about 30 seconds), stirring constantly.

- Remove from heat, and stir in the vanilla. Spoon the mixture into a bowl; place plastic wrap over the surface, and cool to room temperature.

you can serve it with whipped cream or some strawberries..

Enjoy...

Tuesday

Chili Crabs


Ingredients:

2-3 whole cooked crabs
1/4 cup tomato ketchup
2 tablespoons hot chili paste
2 tablespoons oyster sauce
2 tablespoons regular soy sauce
1 tablespoon tamarind paste
3 tablespoons peanut oil
4 green onions, sliced thin
1 piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1 chile, chopped
2 tablespoons chopped fresh cilantro leaves, plus more for garnish


Method:

- Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg.

- In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.

- Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!


Enjoy...

Monday

The Ultimate Burger..



die and go to heaven..


Serves 6


Ingredients:



Patty:

1 1/2 pounds ground beef
3 tablespoons chopped parsley leaves
2 tablespoons grated onion
4 tablespoons (1/2 stick) butter, softened
Salt and freshly ground black pepper
4 ounces American cheese, cut into 6 portions

Special Sauce:

1 cup mayonnaise
1/2 cup yellow mustard
1/4 cup ketchup
Hot sauce
2 tablespoons finely chopped pickled jalapenos

To serve:


6 hamburger buns
6 leaves lettuce
6 tomato slices
6 onion slices


Method:

- Preheat broiler or grill. Mix beef, herbs, onions and cubed butter together with your hands and form 6 balls. Push a piece of American cheese into the center of each ball. Mold ground beef around the cheese in the shape of a patty. Cook on hot grill or in skillet to desired doneness.

Special Sauce:

Stir all ingredients together until well blended.


Enjoy...

Sunday

Emeril's Asparagus Salad with Vinaigrette


This Recipe is courtesy of Emeril Lagasse...I love this recipe..


Ingredients:

1/4 cup white vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1/4 cup walnut oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper


Method:

- In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.

- Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.

Enjoy..

Saturday

Tomato & Basil Bruschetta


Makes 20 appetizers


Ingredients:

3 tablespoons olive oil, divided
1 loaf Italian bread, cut into 1/2-inch slices
1&1/2 cups chopped seeded plum tomatoes
1 jar diced
pimientos peppers, rinsed and drained
2 tablespoons chopped fresh basil
1 teaspoon vinegar
1 teaspoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 tablespoon grated Romano cheese
Fresh basil leaves


Method:

- Using 2 tablespoons oil, lightly brush one side of bread slices. Place bread oil side up on an ungreased baking sheet. Bake at 350 degrees for 15 minutes or until lightly browned.

- In a bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in Romano cheese.

- Place a whole basil leaf on each slice of toasted bread. Top with tomato mixture. Drizzle with remaining olive oil. Serve immediately.

Enjoy...

Friday

Banana Pie



As easy as one two three....


Ingredients:



1 graham cracker pie crust
1 box instant vanilla pudding (found in Sultan Center)
1 box instant banana pudding (found in Sultan Center)
2 cups milk
package cream cheese, softened
1 carton whipped topping
3 ripe bananas
1/2 cup coconut (optional)


Method:


Mix vanilla and banana pudding together with milk, add cream cheese and mix with hand mixer until thickened. Place in graham cracker crust and top with whipped topping, sliced bananas and coconut. Chill for at least 1 hour before serving.

Thursday

Chicken Wild Rice Soup



Prep. time: 30 min.
Cooking time: 15 min.


Serves 10



Ingredients:

1 package long grain and wild rice mix
1/2 pound boneless skinless chicken breasts, cubed
1/2 pound sliced fresh mushrooms
1&1/4 cups chopped onions
2 garlic cloves, minced
1 tablespoon oil
2 cans chicken broth
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons cornstarch
1 can evaporated milk
6 tablespoons sliced green onions



Method:

1. Boil rice and prepare it according to the package, omitting butter. Meanwhile, in a large saucepan, sauté the chicken, mushrooms, onions and garlic in oil until chicken is no longer pink and vegetables are tender.

2. Add the prepared rice, broth, tarragon, thyme, and pepper; bring to a boil. Combine cornstarch and evaporated milk until smooth; stir into rice mixture. Return to a boil; cook for 1-2 minutes or until slightly thickened. Garnish with green onions.

Wednesday

Salmon with Avocado Salsa



Serves 4

Ingredients:

1 ripe avocado, diced
1 finely chopped cucumber
1 small red onion finely diced
1 large handful parsley
2 teaspoons fish sauce
1/2 lime
4 tablespoons olive oil
200g Smoked Salmon.


Method:

- Put 1 diced avocado in a large bowl. Add the cucumber, red onion, parsley, fish sauce, and olive oil. Squeeze the juice from the lime, then gently toss to mix, being careful not to mash the avocado.

- Cut the salmon fillets into slices and add the salsa on top.


Tip:

for a little zing...you can add 2 large red chillies and an additional lime. Using a sharp knife cut the top and base off the lime. Sit the lime on a chopping board and run the knife down all sides, removing the skin and pith. Run the knife between the membranes to release the lime segments then finely chop them and gently stir them into the salsa. Finely chop the chillies and sprinkle over the top.

Enjoy...

Tuesday

Banana Bread Recipe # 1 - Banana Nut Bread


Ingredients:

3-4 over-ripe bananas
2&1/4 cups Flour
2 cups sugar
3 eggs
3/4 cup vegatable oil
1/4 cup milk
1&1/3 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup finely chopped walnuts (or nuts of your choice)


Method:

- Preheat oven to 350 degrees.

- Combine flour, sugar, salt then add eggs and oil. Dissolve baking soda in milk and add to mixture.

- In a separate bowl, mash bananas well, then add to mixture and blend well.

- Add nuts and vanilla.

- Pour mixture into 2 greased loaf pans.

- Bake for 50-60 minutes until golden brown and the tops of the loaves crack open a bit.

- Cool in pans until pan can be handled, remove from pan and continue to cool.


Bon apetit..

Monday

Seafood linguine



Serves 6


Ingredients:

2 pounds mussels or small hard-shell clams in shell, scrubbed
1 bottle clam juice
1/4 cup butter, divided use
3/4 cup sliced green onions
2 large cloves garlic, finely minced
1 pound medium-size raw shrimp, shelled and deveined
12 ounces fresh linguine
1/2 cup chopped parsley


Method:

- Pull beard from each mussel with a swift tug.


-Pour clam juice into a 5 to 6-quart pan and bring to a boil over high heat. Add mussels; reduce heat, cover, and boil gently until shells pop open, about 5 to 10 minutes.

- Discard any unopened mussels. Drain mussels, reserving liquid; keep mussels warm. -- Strain cooking liquid to remove grit; reserve 1 cup of the liquid.

- Melt 2 tablespoons of the butter in a wide skillet over medium-high heat. Add onions and garlic and cook, stirring often, until onions are softened, about 3 minutes. Increase heat to high and bring to a boil; then boil, uncovered, until reduced by about half, about 5 minutes.

- Stir in remaining 2 tablespoons butter. Add shrimp, then cover and remove from heat. Let stand until shrimp are opaque in center, about 8 minutes.

- Meanwhile, cook linguine in a about 3 quarts boiling water until al dente, about 1 to 2 minutes; or cook according to package directions. Drain well.

- Add pasta and parsley to shrimp mixture and toss gently to combine. Mound on serving platter and top with mussels.


Enjoy...

Sunday

Caramel Cheesecake


Ingredients:

For the Crust:
4 Tablespoons melted butter
1&1/2 cups graham cracker crumbs


For the Caramel:
1 cup sugar
1/4 cup water
1/2 cup whipping cream


For the Cheesecake:

4 packages cream cheese, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla
1/4 tablespoon salt
4 large eggs, at room temperature


For the Caramel Panes: (optional)
1 cup sugar
1/4 cup water


Method:


For the crust:
- Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan.

For the caramel:
- Combine sugar and water in a saucepan over medium-high heat. Stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3&1/2 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside.

For the cheesecake:
- Beat cream cheese and both sugars at medium speed of an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated.

- Pour two-thirds of batter over crust. Beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.

- Bake at 350°F. for about 50 minutes, or until edges are firm but middle still wiggles. Remove from oven and cool. Chill. Decorate with caramel panes just before serving.

Caramel Panes: (Optional)
- Combine sugar and water in a saucepan. Cover and bring to a boil. Boil until mixture is light brown and a small amount dropped in cold water forms a brittle ball. Remove from heat and immediately pour into a 9-inch, well-buttered round cake pan or plate.

- When the caramel starts to harden, cut each circle into six wedges with a pizza wheel or a sharp knife. As caramel continues to harden, recut the wedges several times.

- Slide the tip of a sharp knife under a wedge and remove from plate. Place on a buttered cookie sheet to continue cooling. Continue with remaining panes. Some may break. Save six of the most attractive panes for the decoration.

- Just before serving, place three panes in a spoke pattern on top of cheesecake. In each space between panes, wedge a pane vertically into cake.

Enjoy...

Saturday

Chicken Fried Rice ~ Chinese


Serves 6


Ingredients:

1 tablespoon Oil
1 Egg, slightly beaten
2 tablespoons Oil
1 cup chicken, finely diced
1 medium onion, finely diced
1/2 cup carrots, finely diced
1/2 cup bamboo shoots, finely diced
1/2 cup celery, finely diced
1 cup fresh bean sprouts
1/2 cup frozen peas (opt)
1/2 cup sliced mushrooms (opt)
4 cups cooked rice (short grain)
Soy sauce
Salt & Pepper


Method:

1. Cut up and prepare all ingredients. Reserve.

2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve.

3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry chicken and onion together until cooked.

4. Add bean sprouts, peas, celery. Stir and cook for 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes.

5. Add cooked rice, season with salt, pepper, soy sauce. Reduce heat to medium. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soy sauce and does not remain white.

6. Keep stir-frying until all rice is broken up and heated through. Shut heat off. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers.


Enjoy...

Friday

Key Lime Pie




Ingredients:


For the Crust:

3 tablespoons butter, melted
3 tablespoons sugar
graham cracker crumbs (15 full crackers)

For the Filling:

1 cup Key Lime juice (20 - 40 key limes, depending on size and juiciness)
2 14 oz. cans sweetened condensed milk
2 egg yolks
2 whole eggs
zest of 2 limes



Method:

- Mix all crust ingredients thoroughly. Press into bottom and sides of a 10" pie tin with fingertips. Bake at 350 degrees for 8-10 minutes. Do not let burn. Remove from oven.

- Combine filling ingredients and blend until smooth and creamy. Pour into pie crust.

- Bake at 350 degrees for 35 minutes or until firm.

- Remove and let cool. Refrigerate. Serve with dollop of whipped cream and fresh lime zest.


Enjoy...

Thursday

Frozen Hot Chocolate.. Yummm!


Heaven...



Ingredients:


For the whipped cream:

1 cup heavy cream, very cold
1 teaspoon vanilla
1&1/2 tablespoons light corn syrup


For the frozen hot chocolate:

6 pieces of a variety of your favorite chocolates
2 teaspoons store bought hot chocolate mix
1&1/2 tablespoons sugar
1&1/2 cups milk
3 cups ice
whipped cream
chocolate shavings



Method:


The whipped cream:

1. Combine the cream and vanilla and mix well. With an electric mixer start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.


The frozen hot chocolate:

1. Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

2. In a blender, place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.

3. Pour into a giant goblet and top with whipped cream and chocolate shavings.


Enjoy with a spoon or a straw — or both!


Taken from
Sweet Serendipity: Delightful Desserts and Devilish Dish.

Wednesday

Dates Cake



Ingredients:


For the cake:

1/2 pound dates, pitted and coarsely chopped
7 tablespoons unsalted butter, softened, plus extra for the baking dish
1 cup sugar
1&3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg, lightly beaten


For the topping:

3/4 cup light brown sugar
6 tablespoons unsalted butter
5 tablespoons heavy cream



Method:


Make the cake:

1. Place the dates in a heatproof bowl. Bring 1 cup water to a boil in a small saucepan, pour it over the dates, and let them soak until plumped, 10 minutes. Do not drain.

2. Preheat the oven to 375°F. Coat a 7-by-11-inch baking dish with butter.

3. Cream the butter and sugar together in a mixer. Sift the flour and baking powder together in a bowl and set aside. Combine the dates and their soaking liquid, the baking soda, and the vanilla in a small bowl.

4. With the mixer on medium speed, add the egg and one third of the flour mixture to the creamed butter and beat until incorporated, about 2 minutes. Gradually add the remaining flour and beat until it is mixed into the batter. Add the date mixture and beat until well blended.

5. Pour the batter into the prepared baking dish and bake until the cake springs back when tapped with a finger, or when a cake tester inserted in the middle comes out clean, about 30 minutes. Using a fork, poke holes all over the surface of the cake.

6. Preheat the broiler.


Make the topping:

1. Combine the butter, brown sugar, and cream in a saucepan and cook over medium heat, stirring, until it bubbles slightly, about 3 minutes.

2. Pour this caramel syrup over the baked cake and then slide it under the broiler until the surface begins to bubble, about 30 seconds. Immediately remove the dish from the oven. Let the cake cool a bit; then cut it into squares. Serve warm or at room temperature.


Enjoy...

Tuesday

Chicken and butter-lemon sauce with capers



Ingredients:

4 boneless, skinless chicken breast halves, patted dry
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons chopped fresh parsley



Method:

1. Cover the chicken breasts with a piece of plastic wrap and, using a meat pounder, flatten each breast to an even 1/4-inch thickness. Sprinkle the chicken on both sides with salt and pepper. Put the flour in a shallow bowl. Dredge each piece of chicken in the flour and shake off any excess.

2. In a large sauté pan, heat the oil and 2 tablespoons of the butter over medium-high heat. When the foaming subsides, add the chicken and cook until golden brown on one side, 2 to 3 minutes. Turn the chicken and brown the other side, 1 to 2 minutes. When done, remove the chicken from the pan, sprinkle with a little more salt and pepper, and set aside.

3. Remove the pan from the heat and whisk in the lemon juice and capers, scraping up any brown bits and pieces left from the chicken. Whisk in the remaining 2 tablespoons of butter.

4. Return the chicken to the pan, turn the heat to medium, and heat for 1 minute. Garnish with parsley and serve immediately.


..you can serve it with either couscous, rice, steamed veggies or a side asparagus or all the above.


Enjoy..

Monday

Pita Crisps with Eggplant Dip

More hors d'oeuvres coming your way....



Ingredients:


For the dip:

1 eggplant
2 cloves garlic, unpeeled
3 tablespoons extra-virgin olive oil
1/4 cup parsley leaves
2 tablespoons fresh lemon juice
Salt


For the pita bread crisps:

3 pita breads
Olive oil
1 teaspoon kosher salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper



Method:

Make the dip:

1. Preheat the oven to 350°F.

2. Place the whole eggplant in a baking dish and pierce the eggplant 2 or 3 times with the tip of a knife.

3. Place the garlic cloves on a small square of foil and splash them with a bit of oil; enclose the garlic in foil. Put the foil packet in the dish along side the eggplant and place them in the oven.

4. Bake until the garlic is soft when squeezed; about 35 minutes. Remove the garlic and let it cool in the foil. Continue to bake the eggplant until it is wrinkled, soft, and almost collapsed, about 25 minutes more. Let it cool in the pan and leave the oven on.

5. Cut the stem off the cooled eggplant and pull off and discard the skin. Chop the flesh and set it aside. Peel the garlic cloves and put them in a food processor fitted with the metal blade. Add the parsley and pulse until it is finely chopped. Add the chopped eggplant, 1 tablespoon of the lemon juice and 2 tablespoons of the extra-virgin olive oil; pulse until just combined (do not puree). Taste the dip and add salt and more lemon juice and/or oil as needed. Pulse again until the mixture is almost smooth; it should have the texture of guacamole.


Make the pita bread crisps:

1. Cut the pitas in half and peel them apart to make quarters. Arrange the quarters on a work surface and brush them well with oil. Stir together the salt, paprika, and cayenne in a small ramekin or bowl and sprinkle them over the pita quarters.

2. Stack and cut the pita into wedges.

3. Spread the wedges on baking sheets and bake them until crisp and golden about 12 minutes.

4. Serve the dip in a bowl surrounded with the pita crisps.


Enjoy....



Note: This recipe was taken from the book:
Party Appetizers: Small Bites, Big Flavors

Sunday

Hors D'oeuvres..Tapenade this... and Tapenade that!




best for gatherings and food parties..



Ingredients:


Green olive and caper tapenade:

1&1/2 cups tightly packed, pitted green olives
1/3 cup capers, drained
1/3 cup olive oil


Sun-dried tomato tapenade:

1 cup tightly packed sun-dried tomatoes marinated in oil
2/3 cup olive oil


Black olive tapenade:

1&1/2 cups tightly packed, pitted black olives
1/3 cup olive oil




Method:

1. Purée the ingredients for each tapenade seperatly in a blender until smooth.
2. Add more oil than called for if the tapenades seem dry or are difficult to puree.
3. Arrange on a small platter or plate so you get all three of the vibrant colors next to each other.

and there you have it .. all that's missing.. is your freshly baked bread..yum!

Saturday

Great Yogurt Dip


a Greek dip...


Serves 6


Ingredients:

2 cups plain yogurt
2 cucumbers, peeled, seeded
Salt, to taste
4 garlic cloves, mashed or minced
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh dill
1 Tablespoon extra-virgin olive oil
2 to 3 teaspoons lemon juice


Method:

Line a sieve with cheesecloth and place over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 hours to drain.

Meanwhile, using the large holes on a hand-held grater-shredder, grate enough cucumber to measure 1 cup. Spread out the grated cucumber on paper towels, salt lightly and let drain for 15 minutes.

In a bowl, combine the yogurt, cucumber, garlic, mint, dill, olive oil and lemon juice, to taste. Stir to mix well, then season with salt.

Transfer to a bowl and serve as a dip with wedges of pita bread.

Enjoy...

Friday

Macaroni and Hamburger






Serves 4








Ingredients:

1 pound ground beef
1 yellow onion, chopped (or you can mix it with green onions as well)
Olive oil
1/2 teaspoon seasoned salt
Dash crushed red pepper
1/2 teaspoon celery seed
1 large can of diced tomatoes
2 Tablespoons Worcestershire sauce
1/4 cup chopped parsley
2 cups uncooked macaroni


Method:

Put a large pot of hot water on the stove and begin cooking the macaroni until al dente.

In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef browns.

In a large skillet, sauté chopped onion with a tablespoon of olive oil on medium high heat. Add the ground beef and lower the heat to medium. Add a dash of crushed red pepper, seasoned salt, celery seed, canned tomatoes. and Worcestershire sauce.

Bring to a simmer for 5 minutes. Mix in the drained and cooked macaroni and parsley. Simmer for another 5 minutes.


Enjoy...

Thursday

Meat Tajine - La7m eb Tagine (Morrocan)



Serves 4-6


Ingredients:

Pinch ground saffron
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1 tablespoon minced garlic
1 tablespoon salt
3 tablespoons olive oil
3 pounds lamb shoulder, trimmed and cut into 2-inch pieces
1 cup grated yellow onions, rinsed and squeezed dry
Freshly ground black pepper
3 cups dark veal or chicken stock
2/3 cup finely chopped fresh parsley, plus extra for garnish
1/3 cup finely chopped fresh cilantro
1 pound crack green olives, drained and pitted
3 to 5 tablespoons fresh lemon juice


Method:

In a food processor, combine the saffron, ginger, pepper, cumin, paprika, garlic, salt and 2 tablespoons of the oil. Process until smooth.


In a large mixing bowl, toss the lamb with the above mixture. Mix well. Heat the remaining tablespoon of oil in large cast iron or heavy bottom pot over medium heat. Add the lamb and sear for 2 to 3 minutes.

Stir in the onions. Season with pepper. Cook for 2 minutes. Stir in the stock. Add the herbs and bring to a boil. Reduce the heat to low and simmer, uncovered until the meat is very tender, about 2 hours.

Using a slotted spoon, remove the meat from the pan and set aside. Remove any scum that has risen to the surface of the liquid. Add the olives to the cooking liquid, increase the heat to high and boil for about 10 minutes or until the mixture is like a thick gravy. Stir in the lemon juice and reseason if necessary.

About 30 minutes before serving, preheat the oven to 450 degrees F. Place the meat in a shallow ovenproof serving dish and cook until the meat is lightly crisped, about 15 to 20 minutes.

Serve the lamb with couscous. Garnish with parsley.

Wednesday

Stuffed Crab Shells



Serves 8



Ingredients:

1/2 cup butter
1 onion, finely chopped
1 celery, chopped
1/2 bell pepper, chopped
1 pound crab meat
3 Tablespoons minced green onion, bulbs only
2 Tablespoons minced parsley
Salt and pepper to taste
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 egg beaten with 1/4 cup milk
3/4 cup plain bread crumbs
Buttered bread crumbs



Method:

Preheat oven to 400 degrees F.
Melt butter in skillet over low fire.
Add onions, celery, and bell pepper and cook slowly until tender.
Add crab meat, green onions, and parsley, and simmer about 10 minutes.
Add salt, pepper, lemon juice, Worcestershire sauce, Tabasco and egg-milk mixture. Set aside to cool slightly.
Add approximately 3/4 cup bread crumbs to obtain stuffing consistency.
Stuff crab shells and top with buttered bread crumbs.
Bake 15 minutes, or until lightly browned.


Enjoy...

Tuesday

Baked Macaroni & Cheese



Another very easy dinner idea...




Serves 10



Ingredients:

448g
elbow macaroni
120ml evaporated milk
2 eggs
227.2g sour cream
4g seasoning salt
1g black pepper
170g shredded Cheddar cheese
50g grated Parmesan cheese
15g butter


Method:



Preheat oven to 350 degrees F.

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper.

Layer macaroni, cheddar cheese, and milk mixture until pan is full.

Sprinkle Parmesan cheese and pour melted butter on top.

Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.


Enjoy...

Monday

Mushroom & Asparagus Fettuccini





An excellent dinner idea...



Serves 4




Ingredients:

2 cups fresh chopped asparagus
63g sliced black olives
225g fettuccine pasta
15ml olive oil
3 large portobello mushrooms, sliced
1 can peas, drained
3g Italian seasoning
1 can tomato paste
50g grated Parmesan cheese


Method:

Fill a large pot with water, asparagus and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.

In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan. Transfer to a small saucepan, and heat through over medium-low heat. Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.


Easy and Yummy...
Enjoy...

Sunday

Spaghetti & Meat Sauce




Ingredients:

2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup chopped fresh parsley
2 medium onions, chopped
2 pounds lean ground beef
3 cans whole tomatoes
3 cans tomato paste
18 ounces water
1 teaspoon sugar
salt to taste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 bay leaf crumbled
2 & 1/2 pounds spaghetti, cooked and drained
grated parmesan cheese


Method:

- In a large pot, saute garlic, parsley and onion until tender, but not browned.
- Add the ground beef; cook over high heat, stirring to break up the meat as it browns.
- Crush tomatoes in a blender or with a potato masher. Add to the pot with the tomato paste, water, sugar, salt, oregano, basil, pepper and bay leaf.
- Bring to a boil, lower the heat and simmer, uncovered, for about 45 minutes.
- Taste and correct seasonings by adding salt, pepper or more sugar if needed.
- Serve over cooked spaghetti, topped with grated parmesan cheese.

"This recipe makes a lot of sauce, but it freezes well"


Enjoy...

Saturday

Old-fashioned Apple Pie








Serves 8







Ingredients:



Pastry:

2 & 2/3 cup all-purpose flour
1 cup Crisco brand shortening (found at Sultan Center)
1 teaspoon kosher or coarse salt
6 tablespoons ice water


Filling:

8 medium
tart green apples
1 & 1/2 tablespoons lemon juice
1 & 1/4 cups granulated sugar
1/4 cup all-purpose flour
1 & 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher or coarse salt
2 tablespoons unsalted butter

1 egg white, beaten lightly - optional
1 teaspoon sugar for sprinkling (coarse sugar is nice) - optional



Method:


1- Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.

2- When mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball.

3- Divide dough into two balls and flatten each into 4-inch-wide disk. Wrap each in plastic, and refrigerate at least 30 minutes.

4- Remove one piece of dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable. Roll one dough disk on a lightly floured surface into a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)

5- Gently press dough into sides of pan, leaving portion that overhangs edge of pie pan in place. Refrigerate while preparing apple filling.

6- Adjust oven rack to center position and heat oven to 425*F (220*C).
Peel, core, and cut apples into slices no larger than 1/2-inch thick. Gently toss the apple slices with the lemon juice. Combine sugar, flour, cinnamon and salt. Add sugar mixture to the apple slices and gently toss to coat well. Turn apple mixture into into chilled pie shell and mound slightly in center. Dot with butter.

7- Roll out second dough disk and place over filling. Trim overhang to 1-inch from edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Make several slits in top crust to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with sugar, if desired.

8- Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375*F (190*C); continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.


Enjoy...

Friday

Seafood Paella


Paella is a one of the world's most famous rice dishes, and this version is a seafood extravaganza. My distant cousin's wife is morrocan and she makes it so well.
Traditionally, paella is prepared in a
paellera (a wide, shallow pan with looped handles) and cooked over an outdoor fire. However, a large shallow frying pan makes an acceptable substitute.


Serves
4


Ingredients:

1 red onion
1 red pepper
1 green pepper
4 cloves garlic
2 tablespoons parsley, finely chopped
2 ripe tomatoes
16 large shrimps, deveined
2 squid tubes, cut into rings
12 fresh mussels
Plenty of extra virgin olive oil
2 teaspoons paprika
1&1/2 cup medium-grain rice
3 cups of heated fish or chicken stock
pinch of saffron
1&1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/2 a cup of defrosted green peas
Lemon wedges


Method:

1- Finely chop 1 red onion, dice 1 red and 1 green pepper, finely chop 4 cloves of garlic, and finely chop 2 tablespoons of fresh flat-leaf parsley.

2- Using a box grater, puree 2 ripe tomatoes, discarding the skin. Alternatively you can use a cup of canned peeled tomatoes mashed with a fork.

3- Peel and devein 16 large raw shrimp, cut 2 squid tubes into rings, and scrub and debeard 12 fresh mussels. Cover and refrigerate.

4- Start making the sofarito which is a Spanish tomato and onion sauce used as a flavor base for a variety of dishes. Heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the chopped red onion, 2 tablespoons of parsley and 3 of the chopped garlic cloves for 8 minutes, stirring occasionally. Add the pureed tomatoes and 2 teaspoons of paprika and cook until all the liquid from the tomatoes has evaporated and the sofrito has the consistency of jam. Transfer the sofrito to a small bowl and wipe clean the paella pan.

5- While the sofrito is cooking, place the mussels in a saucepan with half a cup of simmering water. Cover and steam on a low heat for 5 minutes. Remove mussels and set aside, discarding any that haven't opened.

6- Heat 1 tablespoon of extra virgin olive oil in the paella pan over a medium-high heat. Add the remaining clove of chopped garlic and the shrimp and cook for 1½ minutes, tossing continuously. Add the squid rings and cook for a further 1½ minutes. Remove the shrimp and squid from the paella pan and lightly season with salt and freshly ground black pepper. Cover and set aside.

7- Heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the diced red and green peppers for 6 minutes, stirring occasionally.

8- Add the sofrito back to the pan along with 1&1/2 cups rice and cook for a minute, stirring to coat the grains.

9- Add 3 cups of heated fish or chicken stock, a pinch of saffron, 1&1/2 teaspoons sea salt and ½ teaspoon freshly ground black pepper. Stir to combine, and bring to a rolling simmer. Cook for 10 minutes, uncovered without stirring. (To make sure the rice cooks evenly you will need to regularly move the paella pan around the heat source)

10- Lower the heat to a gentle simmer and cook for a further 15 minutes without stirring. After 15 minutes, turn the heat up to medium-high for a minute or so until you can smell the rice toasting at the bottom, then remove the paella pan from the heat. (The toasted rice bottom of a paella is called socorrat and is highly prized.)

11- Push the reserved shrimp, mussels and squid into the cooked rice, and scatter with half a cup of defrosted green peas. Cover the pan with foil or a clean cloth, and let the paella rest for 5 minutes.

12- Present the paella in the pan at the table with lemon wedges on the side for drizzling.

Enjoy...

Thursday

Blackberry Trifle

Another delicious trifle.. Try to make this ahead of time; up to one day before serving..


Serves 10-12


Ingredients:

1 package cream cheese, softened
1/3 cup lemon juice
1 can sweetened condensed milk
2 cups whipped cream (topping)
1 package pound cake (I recommend Saralee)
1/4 cup frozen lemonade concentrate
1 jar seedless blackberry jam, melted
6 cups fresh or thawed frozen blackberries


Method:

1. Combine cream cheese and lemon juice in small bowl. Beat with electric mixer until smooth. Stir in milk. Fold in whipped topping. Set aside.

2. Cut pound cake into 1/4-inch-thick slices. Arrange half of cake slices in bottom of large glass bowl or trifle dish.

3. Combine lemonade concentrate and 1/4 cup water in small bowl. Brush half of lemonade mixture over pound cake; let stand 5 minutes. Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of berries over top.

4. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate overnight.


Yummy...

Wednesday

Sesame & Lime Chicken


Prep: 15 min.
Cook: 10 min.
Serves 4


Ingredients:

4 chicken breat fillets, cut into bite size strips
2 stalks lemon grass, finely chopped
Finely grated rind of 1 lime and the juice of 2 limes
4 garlic cloves, peeled and crushed
225g shallots, peeled and thinly sliced
2 tablespoons thai fish sauce
2 teaspoons light brown muscovado sugar
1 small red chilli, deseeded and finely chopped
2 tablespoons oil
1 tabelspoon sesame oil
1 tablespoon sesame seeds
a little extra oil for stir frying
chilli curls to garnish (optional)
lime edges and steamed rice, to serve


Method:

Mix together all the ingredients in a large non-metalic bowl. Cover and leave to marinate in the fridge for 2-3 hours.

Wipe the surface of a large wok with a little oil and place over high heat until smoking hot.

Stir-fry the chicken mixture, a few pieces at a time, for 3-4 minutes until golden brown and cooked through.

Return all the chicken to the wok and toss together over the heat for 1 minute.

Garnish with chilli, if wished. Serve immediately, with lime wedges and plain steamed rice.

Enjoy...


Tip:

The juice of fresh lime is an excellent source of vitamin C, and a good tenderising marinade for meat and fish.

Tuesday

Chocolate Cheesecake ~ NL



Serves 8

Ingredients:

125g digestive biscuits
50g melted unsalted butter
500g cream cheese
150g golden caster sugar
3 large eggs
3 large egg yolks
175ml sour cream
1/2 teaspoon lime juice
150g plain chocolate, melted

20cm Springform tin


Method:

Preheat the oven to 180 degrees; place a kettle of water on the stove and bring it to a boil.

Process the biscuits and butter together and press into the bottom of the tin, then stick the tin in the fridge until the filling is ready.

Beat the cream cheese until smooth, then mix in the sugar.

Add the eggs and yolks, one by one, beating in after each addition.

Now pour in the sour cream and the lime juice and beat until smooth and creamy.

Taste to see if you want sourer base-note than this and, if so, add more lime juice.

Gently fold in the melted chocolate; you want a cheese cake marbled with dark chocolate, so don't combine fully.

Line the springform with foil on the outside, and then tear off another square and repeat the exercise.

Stand the tin in a roasting dish and fill it with the mixture.

Pour hot water from the recently boiled kettleinto the roasting tray to come 2-3 cm up the side of the cake tin and place in the oven to cook for about 1 hour.

When the cheesecake's ready it should have browned a little on the edges and the centre should be just set on top, with a hint of wobble underneath.

Remove the cake tin and tear away the foil. Sit on a rack to cool, then refrigerate before unmoulding and leaving it to get back to room temperature.


Yummy...

Items used:


Monday

Baked Oregano Clams


Easy, fast and great for parties


Ingredients:

1/2 cup plain dry bread crumbs
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1/2 cup olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
12 shucked clams, shells reserved
Coarse salt, for lining baking sheet


Method:

- Preheat oven to broil.

- In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside.

- Line a baking sheet with salt and arrange 12 clam shells. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes.



and enjoy...