Yet another throw together what is in the fridge breakfast. ....
Queso Quesadilla con Jalapeno cheese (1 Brick)
Colby/Jack Cheese (1 brick)
1 can of Black refried beans (can use any refried beans)
6 eggs
Chives chopped
Smoked paprika
flour tortillas
Pre-heat oven to 350
Take out cookie sheets and spray with pam (or lighly rub olive oil on the sheets).
Beat the eggs together and whisk in the chives. Proceed to make scrambled eggs and set to the side when cooked
Shred the cheeses and mix together evenly. (or close to it.). I also add a bit of smoked paprika and hand mix into the cheese.
Take the tortilla and put it on the cookie sheet. Spread a layer of beans on the torilla, add egges to only 1/2 of the side and about a small hand full of cheese. Fold over and repeat till you use up the eggs. I had enough for 4-5 quesadillas.
I say bake for 6-8 minutes. Enough to melt the cheese.
It came out pretty good.
Jan 16, 2009
Egg Quesadilla's?!?!
Dec 31, 2008
Dark Chocolate Tiramisu
Ingredients:
1 11.5oz package dark chocolate chips
1 pint Heavy whipping cream
1 lb Mascarpone cheese
2 Tbs Cocoa powder
2 Tbs Confectioners sugar
12 oz Strong black coffee
4 Tbs Liqueur, to preference (Kahlua or Rum are mine)
24 Lady fingers
Cocoa powder (to dust)
Dark Chocolate bar (to shave)
Chocolate syrup (to drizzle)
(I find Ghiradelli 60% Cacao Bittersweet chips to work quite well in this recipe, but am constantly looking for darker and better.)
Brew the coffee. Set aside and allow to cool.
Whip the cream to the formation of soft peaks.
Chop the chocolate chips until about half the chocolate is rough, small pieces. Place the un-chopped chocolate in a double boiler to melt. (A small pan for the chocolate floating within a second pan of simmering water serves this role well.)
Mix the mascarpone, cocoa powder and confectioners sugar until smooth and softened. Beat in the melted chocolate, followed by the chopped chocolate. Fold in 3/4 of the whipped cream. Refrigerate the remnant of the whipped cream.
Pour the coffee and liqueur into a shallow bowl. Dip half the lady fingers in the mixture and use them to line the bottom of a glass serving bowl. Cover the lady fingers with half the mascarpone/chocolate/cream mixture. Dip the other half of the lady fingers and layer onto the mascarpone/chocolate/cream mixture. Cover with remaining mascarpone/chocolate/cream mixture. Chill for 1 hour to set.
Top decoratively with remnant of whipped cream. Lightly dust the top with cocoa powder. Decoratively drizzle on chocolate syrup. Sprinkle with chocolate bar shavings. Serve.
(As a note, one additional tool that may be handy in making this is a large stick, as you may need it to keep others away from the components long enough to get it made.)
Blue cheese crusted steaks in a red wine sauce
3 garlic cloves, chopped
1 large shallot, chopped
1 tablespoon chopped fresh thyme
3/4 cup low-salt beef broth
1/2 cup dry red wine
1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces)
1/4 cup panko (Japanese breadcrumbs)*
1 tablespoon chopped fresh parsley
4 1-inch-thick filet mignon steaks (each 6 to 8 ounces)
Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)
Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.
*Available at Asian markets and in the Asian section of some supermarkets.
Bacon and Onion White Sauce Pizza
Pizza Dough
Recipe courtesy of Gourmet Magazine
2 to 2 1/4 cups unbleached all-purpose flour
1/4-ounce package fast acting yeast
1/2 teaspoon sugar
2 tablespoons olive oil
1/2 teaspoon salt
Cornmeal (for the bottom crust)
For the topping:
12 ounces white onions, peeled and sliced paper thin (caramelize the onions)
1/2-1 tsp Sugar
1-2 Tbsp Butter (we used Plugra European Style unsalted butter)
1/2 cup crème fraîche (You can find this at any Euro Market or you can substitute sour cream.)
6 ounces slab bacon, rind removed, cut in matchsticks (We used Prosciutto di Parma)
Freshly ground black pepper
Pizza Stone (I would recommend getting one. They aren't that costly and range from $12.99-$19.99)
Preparation:
Pizza Dough: In a large bowl whisk together 3/4 cup of flour, yeast, sugar, and 2/3 cup hot water (130 dgrees F). Stir in the oil, 1 1/4 cups of the remaining flour, and the salt and blend the mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
Alternatively, the dough may be made in a food processor. In a food processor combine 3/4 cup of the flour, yeast, and sugar. With the motor running, add 2/3 cup hot water (130 degrees F), and turn the motor off. Add the oil, 1 1/4 cups of the remaining flour, and the salt and process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at time, if it is too wet. Knead the dough by processing it for 15 seconds.
The dough, prepared by either method, may be used immediately, but for better flavor it is best to let it rise once. Put the dough in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 30 minutes, or until it is double in bulk, and punch it down. This dough may be used instead of the basic pizza dough.
Preheat the oven to 450 degrees F. And put your pizza stone in.
Add butter to the frying pan, add the sliced onions and cook till golden brown. Stir in the sugar.
Mix the onions and the cream together in a medium-sized bowl.
Roll out the dough in about a 14-16" circle or whatever size you pizza stone is. Once rolled out spread out the onion and cream mixture.
Sprinkle the sliced bacon all over the the pizza. Bake the pizza in the center of the preheated oven until the crust is golden and the onions soften and begin to turn golden about 20 to 25 minutes.
Remove the pizzas from the oven and slip them onto a work surface. Season with freshly ground black pepper, then cut into serving pieces.
Gruyere fondue with caramelized shall
Taken off the epicurious website.
I will say we did change this a bit. Instead of all Gruyere mixed swiss cheese with it. We also added potatoes for dipping.
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 teaspoon sugar
1 1/2 cups (or more) dry white wine
14 ounces grated Gruyre cheese (about 3 1/2 cups packed) (brick of swiss not an equal mixutre of swiss)
2 tablespoons all purpose flour Generous pinch of ground nutmeg (we used cornstarch and ditched the nutmeg)
2-4 Red Potatoes
Olive oil
Fresh Rosemary Finely chopped
Pepper
1 sourdough baguette, cut into 1-inch cubes
Preheat oven to 400
Cut potatoes in cubes (about 3/4-1" thick). Coat in olive oil then transfer to oven save cooking dish. Sprinkle chopped rosemary and fresh pepper. Bake till potatoes are cooked and slighly brown. About 30-40 minutes.
Pour wine into heavy medium saucepan; set over medium-low heat. Toss cheese with flour in medium bowl to coat. Add half of caramelized shallots to wine; add cheese mixture by handfuls, stirring until cheese melts and is smooth before adding more. Thin with more wine if mixture is too thick. Season with nutmeg, salt and pepper.
Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Top fondue with remaining caramelized shallots. Serve with bread cubes and potatoes.
Oct 28, 2008
White cheddar, Gruyère smokey mashed potatoes
2 1/2 pounds russet potatoes, peeled, and cubed ( I used yukon)
4 garlic cloves, peeled/pressed
1 cup grated White Cheddar cheese (see note)
1 cup Gruyère Cheese
1 1/2 to 2 tablespoon smokey paprika
1/2 cup milk or cream (warmed and I used heavy whipped cream)
1 1/2 tablespoons Chives (diced)
4 tablespoons butter
Salt and freshly ground pepper
Pre-heat oven to 350
Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes.
Shred the cheeses and mix so there is a 50/50 Blend. Add 1 tablespoon of the smokey paprika and mix in with the cheese. To get a bit of a coat on the cheese.
Drain. Return to pot. Mash with potato masher (I used an electric mixer). As you get them pretty mashed add in the butter. While mixing add in the pressed garlic. Blend then add in a bit of the cheese and keep mixing. You want to try to leave about 1/2-1 cup left over so you can add to the top. Blend in the chives. As you mix in the cheese you also want to add a bit of the warm cream. Just add a little at a time. You want to get a smooth feel but not so it is soupy or overly stiff. Keep adding the cheese. Add a bit of salt and fresh cracked pepper and continue to blend. We used about 1/8-1/4 teaspoon. Now taste a bit of it. At this point use more of the smokey paprika if you want to add more flavor.
When everything is mixed add this to a glass pan, smooth out and top with the cheese blend and you can add a bit of the spices on the top. Bake for about 25-30 minutes. Enough to warm through and melt the cheese.
Note:
With the cheddar I got the reg not the sharp by accident. So to give it more flavor we added the Gruyère. You can just do Sharp cheddar but I don't know how well it would taste with the Gruyère.
Oct 5, 2008
CHILI!!!!
and made this last night. I was very pleased with this recipe. You can add more heat by adding more peppers. I liked it how it was. Just a slight burn but tons of flavor.For the pork roast part I imagine you can sub beef with it. We made a side of fresh hot corn bread. Very yummy!
serves 6-8
2 lbs pork roast -- cut into 1" pieces
2 lbs cheap ground beef -- (You'll need the fat. This isn't health food.)
1/2 cup GOOD chile powder -- (Your local supermarket brand tastes like cardboard.)
1 HUGE onion -- roughly chopped
1 head garlic -- minced
8 New Mexican green chiles -- roasted, peeled, seeded, chopped.
1 Tbl hot Hungarian paprika -- (This is legal. Paprika is a chile.)
1 Tbl ground cumin
4 beef boullion cubes
1 28 oz can crushed tomatoes -- (Don't worry. You won't even know they are there.)
1 bottle amber Mexican beer -- (Dos Equiis, Noche Buena, or any Oktoberfest will do.)
1/4 cup bourbon -- (This is one of those things that just happened.)
2 squares bitter baker's chocolate -- (Not as weird as it sounds.)
salt to taste
Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chile powder and brown. Salt the meat while cooking. Put into your chili pot. Cast iron is best. Repeat until all the meat is done. Put the rest of the ingredients in you chili pot and simmer for for a hour. As in any recipe, the amount of ingredients is variable. Add more of anything you want, especially chiles.
You now have the power. Use it wisely. The eyes of Texas are upon you!
Jan 20, 2008
Grilled Mahimahi by Jae
1/4c chopped basil, thyme and/or parsley
8 mahimahi filets (roughly 6-8oz ea)
1 fresh lemon
salt & pepper (kosher salt & freshly ground pepper is my preference)
In a large ziplock bag, combine oil, herbs and fish. Close up the bag and turn to coat the fish very well. Refrigerate overnight. Spray grill rack with non-stick cooking spray before heating grill. Fire up the grill to a medium heat. While waiting, take fish out of bag, throw away bag, cut lemon and sprinkle lemon juice on fish. Season with salt & pepper. Grill fish, covered with foil, for about 4-5 min on each side or until it flakes easily (test small part of fish or risk losing it all into the grill). Serve with favorite veggies, rice (pilaf or steamed) or couscous (mango salsa or chicken stock or however you like it).
Oct 13, 2007
Roast Prime Rib of Beef with Horseradish Crust, Scalloped Potato Gratin and Roasted Red Onions
1 bone in prime rib beef roast, 3 ribs, about 6 pounds (We did 1/2 this for the two of us)
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs (We added a bit more, like 1 or 2 extra sprigs)
Leaves from 4 fresh thyme sprigs (We added a bit more, like 1 or 2 extra sprigs)
1/2 cup kosher salt (We did 1 TBS)
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth
Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
Serve with Scalloped Potato Gratin and Roasted Red Onions.
Scalloped Potato Gratin:
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 to 1 cup grated Parmesan, plus more for broiling
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes. I added another layer to use up the sauce and added a little cheese on the top. It browned nicely. When it was done instead I took out of the oven and sprinkled more cheese on top. And let it sit. So it lightly melted. You can also do as they suggested and broil to brown the cheese.
Yield: 4 to 6 servings
Roasted Red Onions with Butter, Honey, and Balsamic Vinegar:
6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved
Preheat the oven to 350 degrees F.
Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes. (We are going to try next time making extra sauce to bast this more. It also needed to cook a little longer. For we found it too crunchy. Could be how thick we cut these also)
Over all, we found this a very tastey meal. Had some spots where we would have changed it. I noted those in RED. I can see this just being great rub on grilled steaks or any beef roast. This will be a repeat meal for sure!
Jun 23, 2007
WOK Fajitas Tacos!
Ingredients:
1 lb ground sirloin
2 TB garlic oil
1 large Sweet onion (thinly sliced and separated in rings)
2-3 fresh jalapeno chiles (seeded and minced)
1 lrg Red Bell pepper (Seeded and cut into thin strips)
5 tsp ground cumin
4 TB lime juice
2 ts cornstarch
4 gloves of minced garlic (for those who LOVE garlic)
2 med Roma type tomatoes (diced)
1 Large ripe avocado (pitted, peeled and diced)
Shredded Cheddar Cheese
Salt and pepper
Sour cream (optional)
Flour tortillas
Place a wok over high heat. When wok is hot add in 1TB of garlic oil. Stir fry till meat is browned; transfer to a bowl.
Add remaining oil to the wok then add garlic, onion, chilies, and bell pepper. Stir fry till onion is soft.
Whisk/stir together the lime juice, cumin and cornstarch in a small bowl. Add to wok.
Return meat to wok along with the tomatoes and av0cados. Stir until mixture is hot and juices boil. Season to taste with Salt and pepper.
Eat and enjoy!
You can also use Large iceberg lettuce leaves to do a wrap with.
Jun 2, 2007
Pimiento Cheese and Bacon Burger
Makes 4 burgers
For the Pimiento Cheese: ***
2oz cream cheese
1/4 cup mayonnaise
1 cup sharp cheddar cheese (shredded)
1 jar sliced pimientos (2oz jar) drained
1 tsp Chipotle spice (we added this to give it a smokey flavor and some heat)
For the burgers:
2 lb ground chuck
4 Sliced onion (1/4" thick)
Server on:
4 Kaiser rools, split and toasted
12 Strips of thick sliced bacon (cooked)
Green leaf lettuce
Tomatoe slices
Preheat grill to med-high
Process the cream cheese, mayo, cheddar cheese and spices in a food processor. Add in pimientos pulse to combine.
Shape ground chuck into eight 4oz portions on wax paper. Press each portion into 4" patty using a fork, then season with salt/pepper. Top 4 patties with a slice of onion. Cover with remaining patties, seal edges with a fork and season again. Online video showing how to do this
Grill burges on a oiled grate for 4 minutes. Flip and cook for an additional 3 minutes. Spoon a 1/4 cup of Pimiento cheese and grill for another 2 minutes.
Serve on the rolls with bacon, lettuce and tomato.
Enjoy!
*** I would suggest trying it and adding more of whatever spice you like. As we did some chipotle, smoked paprikia and more pimientos.
After eating this burger we both agreed it would be good with ground lamb.
Feb 3, 2007
Guinness pot roast
2 Tb olive oil
2 cups shiitake mushrooms stemed and halved (3 1/2 oz)
1 1/2 cup onion, diced
2/3 cup carrot, diced
2/3 cup carrot, diced
1/4 cup garlic , thinly sliced
1/2 tsp red pepper flakes
2 bay leaves
3 Tb tomato paste
1/2 cup pretzels, finely ground
2 bottles guiness beer (any dark beer 12 oz)
2 cups chicken or beef stock
2 Tb Dijon mustard
2 Tb Worcestershire sauce
3 carrots peeled and cut into 3" long chunks
Preheat oven to 325
Trim meat of excess fat and season with salt and pepper. heat oil over med-high in an ovenproof Dutch oven. Sear roast on both
sides till brown. Remove roast from pan.
Sweat mushrooms, vegetables and red pepper flakes in the pot for 5 minutes. Add in tomato paste and cook for two minutes. Stir in pretzels.
Deglaze with guinness, scraping the brown bits on the bottom of the pan. Stir in broth, Dijon and worcestershire. Return seared roast to the pot and bring the liquid to a simmer. Cover the pot, then to the oven. Braise the roast for 2 hours. After two hours, remove pot from the oven and turn over the roast with a carving fork. Add the carrot chunks and return the pot to the oven. Braise for another 45 minutes or until meat is spoon tender.
To serve trasfer roast and carrots to a platter and cut meat into chunks. Bring sauce to a simmer, skimming off fat and spoon over the roast. Serve with some good potatoes and enjoy!
Jan 7, 2007
Fresh Tomato and Sweet Chilli Pepper Soup with Smashed Basil and Olive Oil
This is a recipe taken from the Naked Chef. By far it is the best tomato soup I have had. We made some toasted motz cheese sandwiches to go along with this. Yummy!!!
Ingredients:
15 ripe plum tomatoes
3 medium red bell peppers (you can sub with pre done stuff in a jar. Just rinse off the oil)
~ 1/2 cup extra-virgin olive oil
1 tbsp chopped fresh seeded red chili * (We couldn't find red chili by us so we used a bit of canned chipotle pepper in aboro sauce)
salt and freshly ground black pepper
1 clove garlic, finely chopped
2 tbsp red wine vinegar, or to taste
2 cups chicken or vegetable stock
2 good handfuls of basil leaves
Directions:
Score the tops of the tomatoes, blanch in boiling water for about 20 seconds, or until you can remove the skins and seed. Grill the peppers whole (to achieve a really sweet ppper taste they should be grilled until black), rest in a covered bowl, then peel and finely chop them.
Put the chopped peppers in a warmed, thick-bottomed pan with 2 tbsp of the olive oil and the chopped red chili. Add a pinch of salt and cook slowly for about 5 minutes. Add the chopped garlic and cook for a further 2 minutes. Then add the roughly chopped tomatoes and cook for about 10 minutes with another pinch of salt and the red wine vinegar so that they sort of melt and infuse themselves together. Add the stock and simmer for 15 minutes. Season to taste.
In a mortar and pestle (or a food processor), smash the basil to a pulp with a pinch of salt. Stir in the remaining olive oil and a drop more red wine vinegar. Drizzle the mixture generously over your soup.
* We found that it gave the soup a nice smokey flavor.
Jan 4, 2007
Beef Stew with Caramelized Onions and Amber Lager
Perfect for Fall or Winter nights.
1/4 cup vegetable oil
2 1/2 beef stew meat, preferably chuck, cut into 1-inch (2.5 centimeter) chunks
1 1/2 pound yellow onions, sliced
1 tablespoon unsalted butter
2 teaspoons sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme
3 carrots, sliced
1 bottle (12 fluid ounces/375 milliliters) good-quality amber lager or pale ale
1 cup (8 fluid ounces/250 milliliters) beef or chicken broth
1 tablespoon tomato paste
Salt and ground pepper
In a large, heavy pot, warm the oil over high heat until hot but not smoking. Working in batches, brown the meat well on all sides, 5 to 7 minutes. Adjust the heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate and repeat until all the meat is browned.
Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes. Reduce the heat to medium and sprinkle in the sugar. Continue to cook the onions, stirring occasionally, until golden brown, about 15 minutes. Add the flour, thyme and carrots and raise the heat to high. Stir for 1 minute, then pour in the lager or ale, letting it come to a vigorous boil. Stir in the broth and tomato paste and return to a boil.
Return the meat and any accumulated juices on the plate to the pot, let the liquid come just to a boil, then reduce the heat to low, cover, and simmer until the meat is tender when pierced and the sauce is slightly thickened, 1 1/2 to 2 hours. Season to taste with salt and pepper. Serve on warmed individual plates.
My tatters!
1 Handful of fresh rosemary (can sub with dried)
1 tsp Dried Oregeno (or fresh)
1 tsp Garlic Powder (can sub minced garlic)
Olive Oil (coat the potatoes)
Sprinkle of Salt (opt)
Sprinkle of Pepper (opt)
Pre-heat oven to 450
Slice potatoes in 1/2 then in 1/2 again to make small wedges. Throw in a bowl and coat with oil. Add all the ingredients and mix. I find you really can't over spice potatoes. Add more of any of the above. Put in a baking dish and cook for 20-30 minutes. (till you can put a fork through easy). I like them to brown slightly so I cook a little longer.
Easy and goes great with steak, chicken, fish.........
Jamaican Beef Patties by Missy
Dough:
3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons curry powder
1 cup cold butter or shortening
3/4 cup iced water
1 tablespoon vinegar
2 egg yolks
Egg wash (1 egg beaten with 1/4 cup water)Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour. The dough will be super gooey and sticky. Don't add more flour just put it in the fridge. I let this chill in the fridge for about 40 minutes. After it chilled it was very workable and not as sticky.
Filling:
2 tablespoons peanut oil
1 medium onion, diced
4 sprigs scallions, sliced
1 tablespoon fresh thyme
1/2 teaspoon Scotch Bonnet pepper, chopped I could not find this pepper in IL. So the closest was Habenero Chile. I would also add 1 teaspoon instead. Really had no heat to it what so ever with the 1/2
1 pound ground beef
1 teaspoon salt
Water
1 cup bread crumbs (add these slowly. You may not need as much or you may need a little more. You want a paste like look with it.
Fresh ground pepper
1-2 teaspoon Curry
1-2 teaspooon Maharaja curry
Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.
Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. We found if you packed more meat in it came out better in the end. I also found you need to move quickly for when the dough got to room temp it started to get sticky again. If you can I would work in small batches and just keep the dough (not using) in the fridge till ready. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes. ***If making the cocktail size, cut the dough into 3-inch circles.
Over all these did come out great! I am glad I added the extra spices to the meat. Seemed a bit bland before that point. The curry and Maharajah curry added a good flavor to this. (Neither of those are a hot curry spice.) It was not really a hot/spicy dish. Just lots of flavor with a hint of heat. I think adding more peppers or decreasing peppers will change the heat effect.
Dec 27, 2006
Pineapple Cracker Dip by Stephanie
1 (20 oz) can Crushed Pineapple (drained)
1/4 teaspoon garlic Powder
3 tablespoon sugar
4 (8oz) cream cheese
1 green pepper (diced)
Put onions and pineapple in a bowl and let set for a bit
Beat cream cheese till smooth then add the other ingredients.
Chill for about 1 hour before serving
You can can this recipe in half. But I found that it didn't last too long.
*I was in a hurry so instead of chopping I put everything in a food processor. The change is it came out very smooth. Either way is very yummy!
Sep 4, 2006
Blacken Chicken and Tomato Salsa Pizza
Bolded are our changes |
| 1 tablespoon grill seasoning (recommended: Montreal Grill Seasoning) or other seasoning blend 1 teaspoon sweet paprika – eyeball it (We used a smoky Paprika) 1 teaspoon chili powder 1/2 teaspoon dried cayenne pepper (we found this already spicy enough and think this should be skipped next time we make it) 1 pound thin cut chicken breast 1 tablespoon vegetable oil, 1 turn of the pan All-purpose flour or cornmeal, a couple of tablespoons to work dough 1 pizza dough (added some garlic powder to the recipe) 1/2 pound brick Cheddar with jalapeno or chipotle pepper (recommended: Cabot brand) We used sharp cheddar 2 small yellow tomatoes, seeded and chopped 1/4 cup chopped red onion 1/2 jalapeno pepper, seeded and finely chopped 2 tablespoons cilantro leaves, optional 2 tablespoons thyme leaves 1 clove garlic Coarse salt 1/2 lime, zested and juicedPreheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F. Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side. Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese. Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges. Sprinked Chipotle powder on top. Bake 12 to 15 minutes, until crisp and bubbly-brown on top. |
We did this last night and it came out really good. Only problem is we felt the cayenne pepper was kind of overkill on the spicy. It was great but took away from the other flavors.
Aug 9, 2006
Dan's Spicy Rub
1 tbsp chopped rosemary
1/2 tsp red pepper flakes
1/4 tsp salt
1 tbsp olive oil
Rub over Chicken or Lamb or Fish or.........,
let sit a min the grill!
Jul 20, 2006
Kind of Mexican Chicken... By Missy
3 tablespoons olive oil
2 1/2 tablespoons chopped fresh cilantro leaves, plus a few whole leaves for garnish
1 1/2 tablespoon chili powder
1 tablespoon ground cumin
1/4 teaspoon kosher salt
2 clove garlic, minced
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne (if you want more spice add 1/4-1 teaspoon)
1-2 teaspoon lime juice
2 boneless, skinless chicken breast halves
1 med green pepper sliced
1 med red pepper sliced
1/2-1 red onion diced
1 medium plum tomato, cored and diced
about 1/2-1 cup of either shredded Colby-Jack cheese or Extra sharp Cheddar cheese or a combo of both
Preheat oven to 400 degrees F.
Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne, lime juice in a bowl; If the mixure is a little too think then add another splash of olive oil.
add the chicken and toss to coat.
Transfer chicken to a foil-lined baking sheet. I spread the rest of the mixture over the chicken at this point. Sprinkle the onions/tomatoes all over the chicken. Place a mix of the red and green pepper over the chicken. Just lay them across the chicken breasts. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.
This tasted great with spanish rice with tomatoes and red peppers added. I would start the rice 5 minutes before you put in the chicken to cook.
Or have Black beans, Guak and a small salad on the side. All works well with this meal.
Jul 18, 2006
Veggie Quesadilla By Missy
Colby/Jack Cheese (1 brick)
1 Large Sweet Onion
1 Large Red Pepper
1 Large Yellow or Orange
1 package of flour tortillas
Pre-heat oven to 350
Take out cookie sheets and spray with pam (or lighly rub olive oil on the sheets).
Slice peppers, onions thin. Cook in olive oil until onions get a little golden and peppers are soft. While wating shred the cheeses and mix together evenly. (or close to it.).
Take the tortilla and put it on the cookie sheet. Add about a small hand full of cheese to half the tortilla, then a spoonful of veggie mixutre, then a few more sprinkles of cheese. Fold over and repeat till you make all the tortilla (or run out of filling/cheese). Once done put in the oven for about 10 minutes. Let them cool and enjoy
Chocolate Passion!!! By Jae
3c cold milk
2 pkg (4-serving size each) Jello Chocolate Flavor Instant pudding & pie filling
1 tub (8oz) Cool Whip French Vanilla whipped topping (or if you're super crafty, make your own vanilla whipped cream)
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2c, feel free to use pre-made brownies)
1pt (2c) raspberries (optional)
In a bowl, mix milk and instant pudding. Beat with wire wisk until well blended (I always recommend tasting).
Gently stir (or fold) in 1 cup of the whipped topping.
Put half the brownie cubes in a serving bowl, top with half the pudding mixture, half the raspberries (optional) and whipped topping. Repeat until all ingredients used.
Refrigerate at least an hour before serving.
If you really wanna make yourself sick, chop up 2 Snickers bars and add to the raspberries (or use in place of the raspberries).
This will make about 16 servings, 2/3c each serving. It shouldn't be difficult to make the recipe bigger.
Wassail!!!!!! By Holly
8 whole cloves
2 cinnamon sticks plus 8 for serving
1 qt. apple cider (pref. fresh unpasteurized)
1 qt. cranberry juice cocktail
2 tbs. sugar
1 cup (or more) Calvados apple brandy
1 Granny Smith apple (or other firm, crisp, not-too-sweet apple)
Special items: cheesecloth, kitchen string
Put cinnamon, cloves and allspice in cheesecloth and tie up with string. Put spice bag into a large pot, ideally over 4 qt. Add cider, cranberry juice, and sugar and bring to a boil. Simmer ~10 mins. uncovered and skim froth from surface as needed. Core and slice Granny Smith apple into ~1/4 inch thick slices. Add apple slices and brandy to cider mixture and simmer ~2 mins. Apples should stay reasonably firm. Remove cheesecloth bag from pot. Serve wassail in mugs garnished with a cinnamon stick. Will be very hot! Add more or less brandy to your liking. Enjoy!
Meat Ball Soup By Steph
I tend to like spices so I added some white pepper and oregeno to the meatballs when cooking them a bit. It is a recipe to just kind of add stuff to it.
1 cup frozen chopped onions (about 6 oz)
4 garlic cloves, chopped
1 celery rib, halved lengthwise and thinly sliced crosswise
2 carrots, halved lengthwise and thinly sliced crosswise
5 1/4 cups reduced-sodium chicken broth (42 fl oz)
2 1/2 cups water
20 refrigerated or frozen precooked meatballs (15 to 20 ounces) (you can use beef or turkey or chicken)
2 (14-oz) cans small white beans, drained and rinsed (I used red beans for color)
1 (5- to 6-oz) bag baby spinach, coarsely chopped
1/2 cup finely grated Parmigiano-Reggiano
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
Accompaniment: finely grated Parmigiano-Reggiano
THAI GREEN CHICKEN CURRY by Iantha
approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream
Green Curry Paste:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle. (i suggest using the mortar and pestal or your food processor. the blender idea didn't work)
Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving and my family enjoys it with boiled rice.
Grilled Mahimahi by Jae
1/4c chopped basil, thyme and/or parsley
8 mahimahi filets (roughly 6-8oz ea)
1 fresh lemon
salt & pepper (kosher salt & freshly ground pepper is my preference)
In a large ziplock bag, combine oil, herbs and fish. Close up the bag and turn to coat the fish very well. Refrigerate overnight. Spray grill rack with non-stick cooking spray before heating grill. Fire up the grill to a medium heat. While waiting, take fish out of bag, throw away bag, cut lemon and sprinkle lemon juice on fish. Season with salt & pepper. Grill fish, covered with foil, for about 4-5 min on each side or until it flakes easily (test small part of fish or risk losing it all into the grill). Serve with favorite veggies, rice (pilaf or steamed) or couscous (mango salsa or chicken stock or however you like it).
Jun 17, 2005
Tilapia Recipe. By Missy
4 Tilapia Filets
Pinapple Salsa (I used the store brand from Trader Joe's.)
Urban Accents the art of spice- Rio Grande Chili Blend (I found this at whole foods)
Preheat Oven to 350
Get a baking dish and spray it with Pam (or rub olive oil on the inside). Place fish in pan and sprinkle with the chili blend spice. I cover the whole fish. Cover in tin foil and bake for 6 minutes. When time is up uncover and bake for an additional time of 7-8 minutes. You want to keep an eye on it. Its done when its white and flakes.
(Two filets to a person) Place on plate and spoon the salsa across the fish. Just in the middle part about 1 table spoon.
Make a side of either veggies or rice and enjoy!
Jan 1, 2005
Texas Cake by Judy
2 cups of flour
2 cups of sugar
2 sticks margarine; cut up
1/3 cup unsweetened cocoa powder
1/2 sour cream
2 eggs
1 teaspoon baking soda
2 teaspoons vanilla
Preheat oven to 375° F. Grease a 10x15 inch jelly roll pan. In a medium bowl, combine flour and sugar; set aside. In a medium saucepan, mix together margarine, cocoa, and 1 cup water. Heat to boiling over medium heat, stirring often. Pour over flour and sugar mixture. Add buttermilk, eggs, baking soda and vanilla, and mix well. Turn batter into prepared pan. Bake 20 to 25 minutes or until cake tester inserted in center comes out clean.
Immediately frost top of hot cake with icing!!!
Chocolate Pecan Icing:
1 Stick (4 ounces) margarine softened
1/4 cup unsweetened cocoa powder
1/3 cup milk
1 (1-lb.) box powdered sugar
1 teaspoon vanilla
1 cup chopped pecans
In a medium bowl, beat together margarine, cocoa and milk with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add powdered sugar and vanilla and beat on high speed until well blended stir in pecans.
Lemon Bars By Judy
Crust
1 Cup Flour
½ Cup Butter
¼ Cup Powdered Sugar
Filling
2 Eggs
1 Cup Sugar
½ Tsp Baking Powder
¼ Tsp Salt
2 TBL Lemon Juice
Preheat oven 350°
Blend flour, butter, powder sugar. Lightly grease a 8x8x2 baking pan. Add the crust mixture and press evenly in pan, only go ½ up on the sides. Bake for 20 minutes.
Mini Cheesecakes by Sue
Ingredients:
24 cupcake liners
24 vanilla wafer or Oreo bottoms (without middle filling)
2 (8oz) package of cream cheese (soft)
3/4 cup sugar
2 eggs
1tbsp. lemon juice
1 tsp. vanilla extract
Line muffins tins with cupcake liners. Place cookie in bottom. In small bowl, blend cream cheese, sugar, eggs, lemon juice and vanilla until very fluffy. Fill liners 3/4 full of cheese mixture and bake in preheated 350 degrees for 18 to 22 minutes or till set.
Top with fruit, chocolate or nuts and chill.
Serves 24
Lamb Stuffed Portabella Mushrooms By Missy
1 pound of ground Lamb
1 package of feta cheese
1 package Goat cheese
3-4 green onions
Garlic powder
Oregano
12 portabella mushroom caps
1 small pack of shredded mozzarella cheese
Pre-heat oven to 400.
Brown the lamb in a pan. Drain the juices leaving just about a 1/3 of it. Mince the green onions and add to the meat. Cook together for a few more minutes. Add a few sprinkles of garlic and oregano. Let that simmer as you prepare the mushroom caps. Rise out mushrooms and take out the stem. Lightly coat with and olive oil spray on both sides. Put on a cookie sheet and fill the caps with a bit of cheese (mix of goat and feta) then the meat, and a bit of mozzarella cheese on top. Repeat until all is stuffed. Throw in the oven for about 12 minutes. Keep as whole or if you want to serve as an appetizer then cut the mushroom in half or in 4’s.
Notes: I found that even just with goat cheese these do taste great. For veggie friendly version I would sub the lamb with diced tomatoes.
Breaded Portabella Mushrooms By Lee
1 pkg. Sliced Portabella Mushrooms
1 Box Ritz Crackers ( Or Store brand )
1/2 lb. Unsalted Sweet Butter
3 to 6 Eggs
First in the egg , then in the crackers . Making sure to coat evenly & cover as much of mushroom as possible . Place in skillet of melted butter . Brown both sides , using a pair of tongs to turn mushroom over . Allow mushroom to cool slightly before serving .
Chicken Tetrazini By Jane
3-4 Chicken Breast
1 med Chopped onion
1 large green pepper chopped
½ lb fresh mushrooms
8 oz spaghetti
2 cans Cream of mushroom soup
1 can evaporated milk
½ lb mozzarella cheese
½ lb cheddar cheese (save some to top dish)
1 can chicken broth (save a little for later)
Bake chicken in oven until done. (I put in a baking dish with a little broth and covered with foil. Baked at 350 for about 20-30 minutes. You can also cook on stove too) Let chicken cool and dice up in chunks. Break up spaghetti and lightly cook in a bit of water and broth. (you want to soften the noodles slightly)In a big pan add in soup, veggies, chicken, spaghetti, Evapo milk, and cheeses. Cook so cheese melts. Pour this mixture into a 9x13 glass pan.
*Note. At this time if you like the casserole juicy then before you back add a little broth to the top and sides of the dish
Sprinkle top with cheddar and cook at 350 for 40 minutes.
Let it sit 10 minutes before you serve
Garlic Potato Soup with noodles By Emil
1 Ham bone with some meat and skin
(Left over ham is best to use)
3-4 Large potatoes
2-3 Cloves Garlic
* Zaparska (Rue)
Water
½ TBL Paprika
**Drop Noodles
Take out pot (big enough to fit ham bone with some room)
Cut a clove of garlic in ½ and rub inside pot with it. Set garlic aside for later use. Add Ham bone to pot, cover with water going about 1” over bone. Add the paprika and diced garlic (about 2-3 cloves). Bring to boil and let simmer for 1-2 hours. You then remove the ham and skin from the water. You have the option to cut off the meat and return it to the pot or not. Peel and cut up potatoes and add to the pot. Let this cook for 30 to 60 minutes more or until potatoes are easily pierced with a fork. Add the *Zapraska and **Drop noodles to your soup. When noodles float to the top they are done. Note: If soup is weak, make another batch of Zaparska to add to pot.
* Zapraska recipe:
Ingredients
1 Cup of Crisco/Lard
½ Tsp Salt
2 TBL Paprika
1 Cup of ICE cold water
2-3 Cloves Garlic (depends on love of garlic)
Add a little at a time, the finished effect is a cloudy mixture. Your goal is to just break up the sauce you created. Now you are ready to add to your soup.. Later when you feel you have mastered this experiment with olive oil instead of Lard.
** Drop Noodles recipe:
Ingredients
2 ½ Cups Flour
1Tsp Salt
1 Slightly Beaten Egg
1 Cup Water
Lazy Chili Dip By Missy
2 cans Hormel chili (No Beans)
2 bricks cream cheese
Salsa Dip By Deby
5 ripe tomatoes enough to fill 3/4 of the bowl
1 small yellow onion
garlic powder, cumin
oregano, salt, pepper
cilantro fresh or dried
jalapeno pepper
Get a bowl with a tight cover. Cut and cube tomatoes as small as you can. Cut and dice onion. Put both into a bowl. If you like hot add part of jalapeno to taste. shake some garlic powder, cumin, oregano, salt, pepper into bowl. Add cilantro a partial bunch just the leaves. If dried just shake some into bowl. Cover tightly and shake for about 2 minutes with your hand. Then taste test to see if there is enough spices. Put in refrigerator over night to let the flavors mix well. You can add more spices to your liking. Shake well before serving. If work the best if the tomatoes are really ripe and juicy.
Pin Wheel Treats By Mike
2~ 8oz package of cream cheese (soften)
1- 1 1/2 Package Ranch Salad Dressing Mix
½ finely chopped Green pepper
½ finely chopped red pepper
2-3 finely chopped green onions
½ cup finely chopped Black olives
3-4 Large tortillas
Alpo Treats (for people) By Missy
1 bag cocktail rye bread
1 pound Ground Beef
1 pound Hot Pork Sausage (Jimmie Dean’s)
1 Pound Velveeta Cheese
Garlic powder and Oregano to taste
Preheat Oven 350
Brown ground beef and sausage in a pan. Add cheese to meat until completely melted. Add spices. Turn off heat and spread the mixture on the individual bread pieces. At this point you can either freeze* them for later use or put in the oven and
*Freeze on a cookie sheet. Put into plastic bags. Thaw. Bake at 350'F. for 15 minutes. Serve hot.
Sep 10, 2004
Cilantro-Lime Chicken Stir Fry By Missy
2 sm onions
1 large lime
2 tablespoons vegetable oil
2 green jalapeño peppers(If you don't like it hot, remove seeds or only add a few to the dish)
1 small piece fresh ginger (1 inch long), peeled and thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons reduced-sodium soy sauce, add 1 to 2 teaspoons sugar
Hot cooked rice
• Rinse chicken and pat dry with paper towels. Cut each chicken breast half into 8 pieces. Cut each onion into 8 wedges.
• Remove 4 strips of peel from lime with vegetable peeler. Cut lime peel into very fine shreds. Juice lime; measure 3 tablespoons juice. Set aside.
• Heat wok or large skillet over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken, jalapeño and ginger; stir-fry about 3 minutes or until chicken is no longer pink in center. Reduce heat to medium.
• Add onions; stir-fry 5 minutes.
• Add lime peel, juice and chopped cilantro; stir-fry 1 minute. Add soy sauce/sugar mix, stir-fry until well mixed and heated through. Transfer to serving dish. Serve with rice. Garnish, if desired.
Spicey grilled shrimp and Lobster by Missy
Take some shrimp (already cooked) and put them on scewers and take a lobster (not cooked) and cut in four sections and also put on scewers. (its messy but worth the work). Then rub the seafood with olive oil and spinkle Spicy Montreal Steak Seasoning and galic powder. Wrap the lobser lightly in tin foil and just put the shrimp on the grill as is. I did not time this but it roughly takes 10-15 minutes. Just keep an eye on the lobster, when its fully white its cooked. I aslo cooked 2 london broil steaks.
Serve the steaks with the shrimp on top and the lobster around it and a salad.
You can change the steak spice to a less hot one if you don't like the heat.
Jul 3, 2004
French Onion Soup By Missy
4-5 Large yellow onions (about 1 ½ lbs)
3 TBL butter
¼ Tsp Coarsely Ground Black Pepper
1 TBL Flour
3 Cans (10 ¾ oz cans) Beef broth undiluted
3 Cups water
1 Bay leaf
Peel and thinly slice onions. Put butter in a 4 quart sauce pan. Melt butter and add ground pepper.
Add onions to the pot and well coat them . Cook the onions until light golden brown. Add the four and mix well in the onions. Slowly add the broth and water. Throw in 1 bay leaf. Bring soup to boil and cook on low heat for 45 minutes. Discard bay leaf.
When serving, have some fresh French or Italian bread and gruyere cheese.
Heat oven to 425° or heat up Broiler. Put soup in oven/broiler proof bowls. Cut 1” thick slice of bread and lightly toast the bread. Place in the soup bowl and cover with shredded cheese. Place in over or broiler until cheese melts and turns golden. Eat and enjoy!
Rogan Josh Lamb and Naan By Missy
2 -3 pound of boneless Lamb roast cut into cubes
4 TBL Vegetable Oil
4 TBL Rogan Josh Spice*
1 Cup Water
1 Cup Yogurt
1 Tsp Salt
1 Large Minced onion
* Purchased from Penzeys Spices.
( http://www.penzeys.com)
Cut lamb into cubes. About a ½ to 1 inch thick. Add the oil to a pot or large sauce pan. Brown the lamb when oil is heated. Remove meat from pot and add the minced onions to the pot and brown onions.
When onions are browned, add salt, Rogan josh and stir. Add the meat back to the pot and stir. Slowly add the water and yogurt to the pot. Cover pot and leave at a low heat stirring mixture occasionally . Let this cook for 1 ½ to 2 hours. The longer you cook, the softer the lamb will be. While you wait prepare the Naan flat bread.
Naan Flat Bread Ingredients: Makes 4 pieces
2 Cups Unbleached Flour
1 ¼ Tsp Yeast
¾ Cup Yogurt )
½ Tsp Salt
2 TBL Olive or Vegetable Oil
1 TBL Water (as needed)
Naan:
In a mixing bowl add the dry ingredients and blend well. Add the oil, yogurt and mix by hand. Add the water and Knead dough for 10 minutes. (It is a little sticky.) Put in an lightly oiled bowl, flip once and let rise for 1 ½ hours.
Punch down dough and divide in to 4 balls. Cover and let rest for 10 Minutes. Preheat oven to 475°. Grease baking sheets and put in oven. Roll out the dough on a floured surface. You want to have them ¼” thick and in a 8”-10” ovals. Melt butter and add paprika or Rogan Josh spice, or sweet curry to give it a little color. Brush the butter on both sides of the bread and put them on the hot baking sheets. Cook in the oven 6-7 minutes. Take out and fold bread in half, and cover with a towel to keep warm.
Serve the lamb with the side of bread. A great addition to the dish is to have Judy’s Creamed cucumber as another side.
Pasta ala Andrich! Tweaked By Mark
1 Large onion (sliced)
2 Red Peppers (sliced)
2 Cloves Garlic (Chopped)
½ Cup of frozen peas
Parmesan cheese
½ Tsp Coarse Black pepper
1 Drained can of tuna
Spaghetti (you can also use wheat pasta)
Olive oil
Black pepper - for taste
In a pan add 1 Table spoon of olive oil.
Add the onions, peppers, and garlic. Cook until peppers are soft and onions are lightly browned. Add the drained can of tuna, pepper, frozen peas. Prepare the pasta.
Drain pasta and put in a bowl. Add 1 Table spoon of oil and sprinkle with parmesan cheese. Mix up the pasta so lightly coated with cheese and oil. Serve out plates of pasta and cover with the tuna mixture.
Add some cheese sprinkled on top and with a side of fresh bread.
Jun 24, 2004
Curry Fondue By Mark
-------- ------------ --------------------------------
1 pound Gruyere cheese, coarsely grated
8 ounces Emmentaler cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove -- halved
1 1/2 cups dry white wine,
2 teaspoons lemon juice
1 1/2 tablespoons kirsch, if desired
Freshly ground pepper
1 teaspoon Sweet Curry
In a large bowl combine the cheeses and cornstarch and toss to coat.
Rub the inside of a heavy saucepan with the garlic and discard the
garlic. Add the wine and lemon juice and bring the mixture to a boil. Stir in the
cheese mixture gradually over moderate heat, stirring until smooth.
Stir in the kirsch, if desired. Season with Curry. Simmer
mixture for 2-3 minutes and transfer to a fondue stand set over a low
flame. Take bread and dunk in cheese, cool and eat.