click for larger images 
My other recipes. These are mostly some of my older recipes, not all original, but there are some amazing ones in here. I've actually made all of these many times.
"organized" if you can call it that, as
Beef
Chicken
Seafood
Notes and hints
Pork
Spices
Rice and pasta
Random stuff
Desserts
Beef
Spicy Beef Curry
beef cubes with onions in a spicy Indian curry sauce.
28 oz. whole tomatoes blended smooth in blender
2 lbs. boneless beef chuck cut into 1" cubes
4 large onions cut into 3/4 inch cubes (about 4 cups)
1/4 cup vegetable oil
3 tbsp grated fresh ginger
5 cloves garlic, crushed
1.5 cups water
1 tbsp garam masala (see recipe; 2 tbsp for hot)
2 tsp turmeric
1 tsp salt
1/4 tsp red pepper (1/2 tsp for hot)
some parsley flakes
Heat 2 tbsp. oil until hot. Brown half of meat cubes, remove. Brown remaining
meat and remove. Add remaining oil and onions, cook uncovered over medium low
heat for 20-25 minutes stirring occasionally (onions become soft and browned).
Add ginger and garlic, cook for 2 minutes. Add remaining ingredients, bring
to
boil. Reduce heat and simmer covered for 45 minutes. Remove lid and simmer
additional 45 minutes. Extra garam masala may be added for an even spicier
mixture.
I found this recipe unusual in that the tomatoes were virtually indetectable
over the spicy flavorings. Oddly, this recipe does not include curry powder!
Pepper Steak
thin slices of beef with strips of peppers and things in a slightly spicy sauce
approx. 2 lbs. beef, cut into thin slices about an inch wide
3 peppers, preferably yellow and red (bright colors improve appearance),
cut into thin strips
2 medium onions, cut into thin strips
2 stalks celery, sliced to a thickness not exceeding a quarter inch
4 tbsp sherry
4 tbsp soy sauce
3 tbsp soybean oil
2 tbsp oyster sauce
2 tbsp corn starch
1/2 tbsp sugar
1 tsp garlic salt
1 tsp ground ginger
1/4 tsp hot pepper oil
Marinate beef in 2 tbsp soy sauce, 2 tbsp sherry, sugar, ginger, and garlic
salt for an hour. Heat 2 tbsp oil, 2 tbsp soy sauce, half the hot pepper
mixture until very hot. Add onions and celery. Stir fry until slightly soft,
then add 2 tbsp sherry, oyster sauce, and peppers. Continue to cook until the
onions become soft (peppers will still be somewhat hard). Remove vegetables
and set aside. Add remaining 1 tbsp oil and the rest of the hot pepper mixture
to the pan and heat until hot. Add beef and marinade and stir fry until brown.
Add vegetables, mix and re-heat thoroughly. Stir in corn starch to thicken.
Sesame Steak
1 lb. flank steak or equivalent
2 tbsp white sesame seeds
1/2 tsp crushed garlic
1/5 tsp ground black pepper
2 cups vegetable oil
1/2 tsp hoi-sing sauce (buy in Chinese grocery NOT the supermarket, it's better)
3 tbsp cornstarch/water mixture
1 tsp sesame oil
Mixture A:
1/4 tsp salt
3 tbsp soy sauce
2 whole eggs
3 tbsp cornstarch
1 tbsp oil
Mixture B:
1 cup chicken broth
3 tbsp soy sauce
1 tsp sugar
1 tsp sherry
Cut beef into thin slices and marinate in mixture A for 20 minutes. Mix
occasionally. Roast sesame seeds in a dry pan until they begin to get brown.
Set aside. Heat 1 cup oil in wok until extremely hot. Drain off the excess
marinade through strainer and discard, then add steak and stir fry for two
minutes, mixing vigorously to cook evenly. Remove and drain oil. Heat 3 tbsp
oil in wok and add 1/2 tsp garlic. Stir momentarily, add mixture B, the
hoi-sing sauce, and the pepper and stir until uniform. Return beef to the
mixture and mix well. Add the liquid cornstarch mixture and stir quickly to
mix. Add the sesame oil. Place steak on serving plate and sprinkle with sesame
seeds. Arrange steamed broccoli around the serving plate if desired and serve
hot.
Beef Stroganoff
6 tbsp vegetable oil
2 lbs thinly sliced round steak
1 medium onion, sliced
1/2 lb fresh mushrooms or two 4.5 oz cans
2 cans cream of mushroom soup
2 cans beef broth
8 oz package wide (stroganoff) egg noodles
8 oz sour cream at room temperature
Slice beef into thin strips while partially frozen. Place 3 tbsp oil in large
skillet, add onion and sautee until clear. Remove from pan and set aside. If
using fresh mushrooms, sautee about 3 minutes on medium-high heat; remove and
set aside. Add remaining 3 tbsp oil to pan and heat to medium-high, then add
beef and cook until brown on all sides. Add soup and broth and stir until
blended. Add onions, reduce heat to low; cover and simmer until beef is
tender, about 75 minutes. Some extra water can be added during cooking time
if needed. Add salt and pepper to taste. About 20 minutes before beef is
done, prepare noodles according to package directions; drain and put in bowl.
When beef is done, add mushrooms and heat throughout. Slowly stir in sour cream
and heat through but do NOT boil! Remove from heat if necessary - keep
temperature low! Mix beef and sauce with noodles and serve.
Indian Beef with Cream
beef in a spicy but not very hot sauce, abundant enough to mix with rice.
1.5 lbs beef, cut into small cubes
2 tsp ground cumin
1.5 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
7 cloves garlic, crushed
1" cube fresh ground ginger
1.5 cups water
2 tbsp vegetable oil
1 medium onion, very finely chopped
10 oz. crushed tomatoes
4 tbsp plain nonfat yogurt
1 tsp garam masala
6 tbsp heavy cream
Mix 1/2 cup water, ginger, and garlic. Heat oil over medium high heat and brown
beef. Remove beef (retain same temperature). Add chopped onion, fry until
pieces turn medium brown. Add ginger/garlic mixture. Stir until all the water
from the paste evaporates, probably about 2 miniutes. Add cumin, coriander,
turmeric, and cayenne. Stir and heat 20 seconds, then add tomatoes. Reduce
heat to medium low, cook 4 minutes. Add yogurt a tablespoon at a time, mixing
thoroughly before adding additional amounts. Add beef and 1 cup water, bring
to a boil. Cover and reduce heat to low and simmer 20 minutes. Remove cover,
add garam masala and cream. Mix gently but thoroughly, increase heat to
medium high; cook, stirring occasionally, until sauce thickens, approximately
5 minutes.
Chicken
Tandoori Hens
a deviant form of Tandoori Chicken
4 Cornish hens, each cut in half
1/2 lemon
1/2 tsp salt
8 oz. plain yogurt
2 tbsp red wine vinegar
1 tbsp grated ginger
1 tbsp paprika
3 cloves garlic, crushed
3 tsp garam masala (see recipe)
1 tsp chili powder
Rinse chicken. Slash top 2-3 times with sharp knife to allow spices to seep
in. Squeeze lemon on chicken; sprinkle both sides with salt. Make marinade
as follows: Mix yogurt, vinegar, ginger, paprika, garlic, garam masala, and
chili powder throughly. Rub mixture thoroughly over and into the chicken;
cover and refrigerate overnight. Roast uncovered in oven at 400 degrees for
40 to 45 minutes.
It is interesting to note that this has an excellent flavor even if one
despises yogurt. Believe it or not, it is completely indetectable. Also,
these do not turn out red. To make red, add food coloring as needed.
Ginger Chicken
chicken cubes with a dominant ginger flavor
2 whole medium chicken breasts cut into 1" cubes
2 tbsp soy sauce
1-1/2 tsp corn starch
2 tbsp sherry
1 tsp sugar
1/2 tsp black pepper
2 tbsp vegetable oil
1/2 cup water
2 cups fresh or canned mushrooms
1 medium green pepper in 3/4 squares
3-1/2 tbsp ginger, cut into thin slivers
5 cloves garlic, crushed
For sauce, combine water, soy sauce, corn starch, sherry, sugar, and black
pepper and set aside. Heat 1 tbsp oil over medium high heat. Add mushrooms,
green pepper, ginger, and garlic. Stir fry vegetables approximately 3 minutes.
Remove from pan, then add remaining oil and chicken, stir fry about 4 minutes
until chicken is no longer pink. Stir sauce into contents of pan. Cook and
stir until boiling begins; cook one additional minute. Return vegetables to
pan, heat thoroughly.
Chicken Fettucine
chicken, broccoli, and noodles in a light alfredo sauce
2 boneless chicken breast halves or equivalent, cut into 1/2" cubes
2 small onions, cut into 1/2" cubes
1/2 tsp basil
1/2 tsp garlic powder
1 tsp garlic salt
1/2 tsp black pepper
1-1/2 tsp oregano
1 tbsp parsley flakes
3 cups fresh broccoli, cut into 1" pieces
8 oz fettucini
1 tbsp oil
1 cup evaporated skim milk
4 tbsp parmesan cheese
Cook fettucini according to package directions.
In large deep pan, heat oil over medium heat, then add chicken and spices.
Saute approx. 5 minutes until chicken is only slight pink. Add 2 tbsp. water
and broccoli. Increase heat to high, cover, and steam for 5 minutes to cook
broccoli. Cook uncovered about a minute to reduce liquid somewhat. Remove
from heat, add milk, cheese, and cooked fettucini; mix well and let stand
for 5 minutes before serving. Reheats well in the microwave.
Chicken Wings for Gas Grill. my dad invented this as well, very good!
For about 24 wings or 8 breast halves, mix:
1 cup or more of vinegar (any kind)
2 to 4 tbsp salt
1/4 cup honey - liquefy in microwave if hard
2 tbsp parsley flakes
2 tbsp vegetable oil
pepper to taste
Heat and stir in microwave to dissolve honey. Submerge chicken for at
least a half hour but not more than 4 hours, rearranging occasionally. Expandable
to a large batch.
Cook on grill (bone side down first) until done (surface will become very
dark, possibly appearing but never tasting burnt). Turn once only (cook
first side completely, then other side). Remove any wings that become
done, and reheat them briefly. Do not allow any to dry out. Cook until tender
and wings come apart easily.
Chicken Randomness
chunks with peppers and onions in wine-based chinese sauce
1 lb. chicken, cut into 1" cubes
1 red pepper, cut into 1" squares
1 yellow pepper, cut into 1" squares
1 large onion, cut into 1" cubes
1 tbsp compressed chicken
1 tbsp oyster sauce
2 tbsp oil
3 tbsp sherry
2 tbsp corn starch mixed with 1 tbsp water
2 tbsp soy sauce
1/8 tsp hot pepper mixture
sesame seeds
Heat oil to very hot. Add soy sauce, hot pepper mixture, and just under 1 tbsp
of sherry. Stir quickly, then add onion and cook until it begins to get soft.
Add oyster sauce and chicken; stir and cook until red color just disappears.
Never overcook. Add remaining ingredients except corn starch and sesame seeds.
Reduce heat to medium, cover, and steam until peppers have the desired texture,
generally about 5 minutes. Increase heat, stirring in corn starch mixture until
desired consistency is achieved. Sprinkle with sesame seeds before serving.
Shrimp Soup Chicken (easy and good)
chicken cubes and mixed vegetables in a spicy cream-type sauce - easy
click for larger images
1.5 lbs. chicken (breast) cut into 1" cubes
1 medium onion, cut into quarter inch strips about 1.5" long
2 tbsp cajun seasoning (I like "Chef Paul Prudhomme's Poultry Magic"
and "Essence" from the Reading Farmer's Market)
frozen mixed vegetables, 12 oz. or larger bag
1 can cream of shrimp soup
1/2 cup milk
2 tbsp sherry
3/4 tsp chicken boullion
2 tbsp vegetable oil
Mixture A:
1 tbsp cajun seasoning
1 tsp oregano
1 tsp basil
1 tsp garlic powder
1 tsp black pepper
Sprinkle chicken with salt and a little pepper, then roll chicken in ingredients
under mixture A. Heat 2 tbsp. oil, add onions and
1 tsp. cajun seasoning, the compressed chickens (boullion!) and 1/4 cup water
and cook until onions are soft. (images: spiced
cooked chicken and onions, chicken
and onions in detail). If any frost has accumulated on the vegetables during
storage, rinse them off with cool water to remove it. Add 2 tbsp. sherry and
the chicken to pan and cook the pink out. When chicken is done, cut it up in
the pan into smaller, bite-size pieces, then add approximately 12 oz. of a frozen
vegetable combination of your choice. Add 1 to 2 tsp. cajun seasoning (use less
if it is particularly hot). Cook one minute. Add one (11 oz.) can of cream of
shrimp soup and the milk. Mix thoroughly, bring to a boil and simmer until vegetables
are cooked through. Taste; add additional seasoning if desired (usually, it
needs more salt). If sauce is too thin, move ingredients to the side or temporarily
remove them and simmer to thicken.
Spicy Chicken Nuggets
hot chicken cubes
2 lbs. chicken cut into 1" cubes
2 tbsp cajun seasoning
2 tsp oregano
1 tsp basil
2 tbsp cooking oil
salt, pepper to taste
Mix spices together, then coat chicken with them. Heat 2 tbsp in
frying pan to medium-high heat. Cook chicken cubes until done.
Serve with dipping sauce if desired.
Spicy Chicken Sandwiches
spicy chicken sandwiches not unlike the nuggets, for the grill
2 lbs boneless, skinless chicken
2 tbsp cajun seasoning
barbecue sauce
2 tsp oregano
1 tsp basil
salt, pepper to taste
rolls
Mix spices and coat chicken. Split rolls. Cook chicken on grill until
seconds before done (turning once). Coat exposed surface with barbecue
sauce, then turn over. Coat other side with sauce, grill long enough to
heat up and slightly thicken sauce - do not blacken. Turn over and cook
second side identically. Heat rolls on grill, browning if desired.
easy to make chicken cubes in a cream sauce flavored with mustard and tarragon - excellent
4 skinless and boneless chicken breast halves
3/4 cup dry white wine
3/4 cup heavy whipping cream
2 tbsp butter
1 tbsp vegetable oil
2 tsp dijon mustard
1 1/4 tsp dried tarragon
1/2 tsp black pepper
a sprinkle of salt unless using cooking wine, then definitely none
In large frying pan, melt butter into oil over medium high heat. Add
chicken and cook until lightly browned, turning only once. Do not
overcook - chicken doesn't need to be done completely to proceed.
Depending on temperature, chicken should cook in about 4 minutes a side.
Remove chicken and set aside.
Add wine to pan. Bring to a boil, scraping up any brown bits that may
be sticking with a wooden spoon. Stir in mustard, tarragon, pepper,
and salt if needed. Boil briefly while stirring. Then, using a whisk
to stir, slowly add the cream a little at a time. Do not allow the
mixture to cool very quickly, and be sure to keep it as homogeneous
as possible at all times. Keep temperature a little below boiling,
or just at boiling. Stir constantly for 3 to 5 minutes after the
last of the cream has been added, until the mixture thickens somewhat.
Reduce heat to below boiling and quickly cut up chicken into cubes about
1" on a side. If juice has run out, discard it unless you have time to
boil off the final product. Add cubes to pan and move them around to
cover all surfaces with sauce. Increase temperature to just boiling
and cook off excess liquid, stirring often. Chicken will finish cooking
at this time.
Good with rice.
Chicken With Crabmeat Stuffing
chicken breasts around filling flavored with spices and imitation crabmeat
6 chicken breasts (with bones)
8 tbsp (1 stick) butter
1/4 tsp pepper
1/8 tsp paprika
1 tsp salt
4 slices white bread cut into cubes
1/2 cup milk
10 to 12 oz imitation crabmeat
1 tsp dijon mustard
1/2 tsp thyme
1/2 tsp ground red pepper
1/4 cup sherry
1/4 cup ketchup
6 oz can sliced mushrooms
Preheat oven to 425 degrees. Arrange chicken, skin side up, in large open
roasting pan. Rub chicken lightly with 2 tbsp butter to apply a thin coating.
Sprinkle with 3/4 tsp salt, pepper and paprika and bake 30 minutes while
proceeding with stuffing preparation. In medium bowl, mix bread cubes and
milk until milk is absorbed. Chop crabmeat and place in bowl with bread cubes.
Mix mustard, thyme, red pepper, 1/4 tsp salt, and 2 tbsp melted butter; pour
over crabmeat mixture and mix well. In small bowl, mix sherry, ketchup,
mushrooms, and 4 tbsp (1/2 stick) melted butter. After the 30 minute baking
time, reduce oven temperature to 375 degrees, turn chicken over, and stuff.
Spoon mushroom mixture over the stuffing and bake an additional 35 minutes
or until done, basting occasionally with pan drippings.
Spicy Chicken Bites
round shaped appetizers with a lot of flavor
1 lb chicken cut into 2" cubes
1/4 cup chopped onion [optional]
1 tsp garlic powder
2 tsp garlic salt
1 egg lightly beaten
1/3 cup italian bread crumbs
2 tsp ground ginger
1/2 tsp ground cumin
1 tsp ground red pepper
1 tsp garam masala
1/4 tsp ground black pepper
2 tsp vegetable oil
1/4 tsp paprika
Use food processor or blender to grind up chicken. Add onion, garlic,
and egg to chicken; mix thoroughly. Combine bread crumbs and all spices
except paprika until homogeneous then mix thoroughly with chicken. Form
into about 20 spheres. Arrange on microwaveable plate, cover with plastic
wrap, and microwave on medium high (70% power) 5 minutes. Combine oil
and paprika in frying pan, increase temperature to high and quickly brown,
no more than one or two minutes (avoid drying them out).
Chicken with Garlic Sauce
a variation of shrimp with garlic sauce
Main Ingredients:
1 lb chicken cut into 1" cubes
4 cups celery (see cutting instructions)
1-1/2 cup peppers (see cutting instructions)
1 medium onion cut into very thin half strips
2 tbsp soybean or vegetable oil
Marinade Ingredients:
1/4 tsp salt
1 egg white
1 tbsp cornstarch
1/2 tbsp soybean or vegetable oil
Sauce Ingredients:
1 cup chicken broth
1-1/2 tbsp soy sauce
1 tbsp sherry
3 tbsp white vinegar
3-4 very large cloves garlic (crushed)
3/4 tsp hot pepper oil (see directions under spices)
3 tbsp sugar
2 tbsp ketchup
2 tbsp corn starch
Mix marinade ingredients in this order, stirring thoroughly between each
addition: oil, cornstarch, salt, egg whites. Marinate chicken in this
for at least 20 minutes.
Cut up vegetables: peppers (which can be green, red, yellow, or any combination)
into 1" squares; celery into diagonal slices between 1/8" and 1/4"
thick (the
diagonal cutting gives an interesting appearance); onion into very thin
slices cut across the main diameter.
Mix sauce. Boil enough water to cook all vegetables simultaneously. Add
vegetables to the boiling water and cook 2 minutes after boiling begins again.
Drain vegetables and put aside. Heat 1 tbsp oil and 1 tbsp marinade to hot
and cook chicken until just done. Remove chicken.
Place 1 tbsp. oil in wok and heat to very high temperature. Add sauce and
bring to a boil. Add chicken, vegetables, and the last corn starch if
needed and quickly stir everything up.
Grilled Chicken Dijonnaise
1/4 cup vegetable oil
1/4 cut fresh lemon juice
1/2 tsp black pepper
6 skinless, boneless chicken breast halves
3 tbsp tarragon vinegar
2 tbsp dry white wine
1 tsp tarragon
4 tbsp butter
2 tbsp dijon mustard
Mix oil, lemon juice, and pepper. Add chicken, coat surfaces, marinate
(agitating occasionally) for 30 minutes. Mix vinegar, wine and tarragon
in saucepan; boil to reduce to about 2 tbsp. Reduce heat to low, add butter
and mustard, stir until melted. Set aside and keep warm. Drain chicken
well, then broil or grill over medium heat, turning once and basting frequently
with mustard sauce until just cooked through (about 5 minutes a side). Never
overcook chicken.
Chicken Broccoli Casserole
4 boneless chicken breasts
3 packages frozen broccoli
garlic croutons
1 cup grated sharp cheese (normally one red or yellow block)
2 cans cream of chicken soup
1/2 cup mayonnaise
1/2 cup evaporated milk
Mix last three ingredients thoroughly until a creamy, uniform consistency is
achieved. Cook chicken and cut into bite size pieces. Line a long (9x13)
casserole with broccoli and chicken. Pour sauce over top, sprinkle with cheese
and garlic croutons, and bake at 350 degrees for 30 minutes.
Chicken with String Beans
1 lb. chicken breast
2 lb. string beans
1 tsp chopped scallion
2 cups vegetable oil
1/2 tsp hoi-sing sauce (buy in Chinese grocery NOT the supermarket, it's better)
3 tbsp cornstarch/water mixture
1 tsp sesame oil
Mixture A:
1/4 tsp salt
3 tbsp egg white
3 tbsp cornstarch
1 tbsp oil
3 tbsp water
Mixture B:
1 cup chicken broth
3 tbsp soy sauce
1 tsp sugar
1 tsp sherry
Cut chicken into thin slices and marinate in mixture A for 20 minutes. Mix
occasionally. Remove string bean ends and cut into 3-inch pieces. Heat 2 cups
oil in wok until very hot. Add chicken and stir fry for three minutes,
mixing vigorously to cook evenly. Remove and drain oil. Add string beans
and stir fry for two minutes. Remove and drain oil. Heat 3 tbsp oil in wok
and add scallion. Stir momentarily, add chicken and string beans. Stir
evenly, then add mixture B and the hoi-sing sauce. Mix well until it starts
to boil. Add the liquid cornstarch mixture and stir quickly to mix. Add
the sesame oil before serving.
Mustard Garlic Chicken
cubes of chicken in a tangy yellowish cream-mustard sauce
1 lb boneless chicken cut into small cubes
2 tbsp butter
1 tbsp crushed garlic
3 tbsp white wine
2 tbsp dijon mustard
1 tsp tarragon
1/2 tsp black pepper
2 tsp lemon juice
3 tbsp cream
Melt butter over medium heat, add garlic and wine. Cook for 3 minutes,
stirring. Add chicken. Mix thoroughly and cook until pink disappears.
Add remaining ingredients, heat until boiling (stir occasionally) then
reduce liquid for about 5 minutes. Sprinkle with fresh ground black pepper
before serving.
Chicken Korma
1 lb. chicken breast in 1" cubes
1 tsp chili powder
1 tsp ground coriander
1-2 tsp garam masala
1 tsp salt
2 tsp fresh ground ginger
2 tsp fresh ground garlic
1 tbsp oil
1 onion, finely chopped
"3-4 green cardomom pods slit or bruised" (I used about 7 cardomom
seeds)
1/2 tsp cumin seeds (I couldn't find the seeds and used ground)
2 tbsp plain yog
This doesn't make all that much.
Put chili powder, coriander, garam masala, salt, ginger, and garlic into
a coffee cup and add 4 tbsp hot water, stir and put aside.
Heat oil then add onion, cardomom, and cumin, and fry gently until
the onion turns a deep golden brown. Add the spice mixture, stir
well, and continue cooking over low heat (adding traces of water as
needed) until the paste darkens slightly, about 2 or 3 minutes.
Add chicken and coat thoroughly with the spices. Stir in yogurt.
Cover and simmer for 10 minutes. Add water if desired to make
mixture less thick. Simmer covered over low heat for 25-30 minutes,
observing occasionally to make sure it doesn't burn (stirring is
probably necessary) or get too dry (this depends on how tightly the
lid fits).
Fish
Broiled Tuna mit vegetable creole sauce
flavored broiled tuna, green peppers, onions, celery in a spicy creole sauce
2 lb. 1" thick tuna fillets
1 large green pepper
1 cup celery, with finely chopped leaves
1 cup onion
2 tbsp lemon juice
1 tbsp olive oil
3 tbsp butter
1 large clove garlic
1 cup crushed tomatoes
3 tbsp tomato paste
1.5 cups clam juice
3/4 tsp powdered red pepper
1/2 tsp paprika
1/2 tsp thyme
1.5 tsp oregano
1 tbsp honey
1/2 tsp tabasco
1/2 tsp basil
lemon juice
salt
black pepper
ginger
Sprinkle both sides of tuna with desired amount of salt and pepper. Rub
ginger on both sides and cover evenly with olive oil and 1 tbsp. lemon
juice. Cover closely with foil and let stand until ready to broil.
Cut peppers into half strips. Chop onion and cut celery into chunks.
Melt butter into large frying pan, add onion, crushed garlic, celery,
and green pepper. Cook 5 minutes over medium heat, stirring frequently.
Add tomatoes, paste, clam juice, and stir well. Add 1 tbsp. lemon juice
and all remaining ingredients. Bring to boil, lower heat and simmer for
15 minutes.
Broil tuna until done, approx. 5 minutes per side. Put any small pieces
that break off into the sauce when they are done. Put sauce over tuna.
Merle's Clam Chowder
This is my uncle's recipe. Amazing, but not an easy recipe.
an excellent thick, creamy New England (white) clam chowder
2- 6.5 oz cans of clams (or more if desired)
1 cup chopped onion
1 cup very finely diced celery
2 cups finely diced potatoes
3/4 cup butter (1.5 sticks)
2/3 cup flour
1 quart half and half
1.5 tsp salt
1/2 tsp sugar
ground black pepper
Drain juice from clams. Pour clams over vegetables in saucepan. Add enough
water to barely cover clams and vegetables. Simmer over medium heat until
potatoes are tender, about 20 minutes. In the meantime, melt butter, add
flour and cook a minute or two until you get a pasty substance. Add cream
and cook and stir until smooth and thick (use a wire whisk to stir if
possible). Add undrained vegetables and clams and heat throughout. Season
with salt, pepper, and sugar to taste.
Unfried Catfish
5.2/172
cooking spray
1/4 cup cornmeal
1 tsp thyme
1 tsp basil
1/2 tsp garlic powder
1/2 tsp lemon pepper
4 tsp blackening powder
4 4oz catfish fillets
1/2 tsp paprika
Preheat the oven to 400 degrees. Spray the baking sheet with cooking
spray. Put the cornmeal, thyme, and basil on a large plate and mix
well. Sprinkle catfish fillets with garlic powder, lemon pepper, and
blackening seasoning. Coat the fillets throroughly with the cornmeal
mixture and transfer them to the baking sheet. Dust each fillet with
paprika. Coat the catfish lightly with the cooking spray. Place the
baking sheet on the bottom shelf of the oven. Bake for 20 minutes.
Reduce the heat to 350 degrees and bake for about 5 minutes more until
the crust is golden and the fish flakes easily.
Unfried crabcakes
2.4/252
1 lb fresh crabmeat
cooking spray
1 tsp parmesean chees
1 tbsp fresh chives
1 egg
1 tbsp old bay
1 tsp italian seasoning
2 tbsp chopped jalapeno pepper
1tsp baking powder
2 tbsp fresh parsley
1 tsp worchestshire sauce
1 cup bread crumbs
Preheat oven to 400 degrees. Rinse the crabmeat under cold running
water and drain. Spray the baking sheet. In a large bowl, comine all
remaining indgredients except 1/2 of the bread crumbs and stir in the
crabmeat. Form the mixture into 8 cakes. Roll each in the reserved
bread crumbs and place on the prepared baking sheet. Coat the crabcakes
lightly with the cooking spray. Place the baking sheet on the bottom
shelf of the oven and bake the crabcakes for about 5 minutes per side
until brown.
Bow tie pasta with blackened scallops
4/314
pepper sauce:
2 roasted red peppers
1 garlic clove
1 tbsp balsmatic vinegar
1/2 cup compressed fish
2 tbsp fresh basil or 1 tbsp dried
cilanto pesto:
2 tbsp walnuts
3 garlic cloves
1 1/2 cups fresh cilantro leaves
1/8 cup compressed fish
3 tbsp lemon juice
8 oz. driend bow tie pasta
1 lb sea scallops
4 tbsp blackening powder(optional)
1 tbsp paprika
1 tsp thyme
1/2 lemon
Bring a large pot of water to a boil over high heat. In the meantime
make the sauce. Put the roasted peppers garlic and vinegar in a blender
and puree until smooth. Add fish stiock and the basil and mix until
blended. Transfer the mixture to a small saucepan, cover and warm over
the lowest heat setting.
For the cilantro pesto put the walnuts, garlic
and cilantro in the bowl of a food processor. Turn the machine on and
add 1 tbsp of the seafood stock through the feed tube. Drizzle in the
lemon juice to form a paste. Transfer the contents of the food
processor to a small mixing bowl and whisk in another 3 tbsps of the
stock.
When the water comes to a boil add the pasta to the pot. Cook for 8 to
10 minutes to desired tenderness. Drain. Dust the scallops with the
blackening seasoning, paprika and thyme. Heat a heavy frying pan for 2
to 3 minutes over medium heat. Spray the pan with pam. Add the scallps
and sear them for 2 minutes on each side. Reduce the heat to low and
squeeze the lemon over the scallops. Cover and cook for an\bout 5
minutes until the scallops are firm. Return the drained pasta to the
pot. Over low heat, stir in the cilantro pesto. Divide the pasta among
4 bowls. Place scallps on top of each and pour the pepper sauce over
the scallops.
Always read the entire recipe completely before starting. There will be
occasions when an instruction will be given and qualified in the next
sentence. This could prove very inconvenient if both parts are not
understood before completing the requested task.
Do not fidget with foods being cooked on the grill or elsewhere. Almost always,
cook
one side, turn over, and cook the other. Ribs are an exception. Trying
to turn or move food that has just been started cooking, in a pan or on
the grill, will often damage it due to sticking which will release in
a short time if left alone. In general, don't cook with the lid shut,
don't let steady fires touch the food, and never stop a fire by closing
the lid. Use some water or move the food away until the fire burns off.
Never press on foods, especially hamburgers, being cooked on the grill.
This serves no useful purpose and squeezes out all the juice, yuck.
Spare ribs, when cooked on the grill, should be cooked slowly to allow
as much of the grease to drain off as possible. Addition of barbecue
sauce to any grilled meats should be done late in the cooking process
because it blackens too quickly, radically altering its intended taste.
Alternatively they can be browned first, then sealed in a strong foil
bag and steamed until tender.
The symbol "+-" means "approximately".
Always use fresh coarse pepper unless otherwise specified.
If you make a lot of recipes that include wine, don't use cooking wine.
All of my recipes use regular wine. They will be too salty if you use cooking
wine.
Buy a bottle of cheap wine at the liquor store. Note, however, that
cooking wine contains salt, so you may wish to adjust the demanded
amount accordingly, or add some if it wasn't called for.
Do not overcook anything! This might be the most important rule to
remember in learning to cook well. Almost everyone cooks food too long.
This isn't to say, for example, that steaks should be cooked rare (I
actually prefer mine well), but stop cooking at or just before the point
when it's done. A well done steak ISN'T dry - it just doesn't have any
pink (pink disappears long before it dries out!) Chicken is juicy when
cooked correctly (at least when cut up. Grilled pieces are a bit more
difficult). Noodles should never be cooked soft unless that is your
own preference. All Seafood becomes tough when overcooked. It only takes
a minute or two to cook most seafood.
My second most important rule to cooking well, possibly tied with "don't
overcook", is REDUCE. Always reduce your sauces and liquids to improve
flavor. Don't use thickening agents. Remove the other ingredients, keep them
hot, and cook down the liquid. Pour the juices from removed ingredients
and reduce that too. Then combine everything. This is really important.
When cooking noodles, always add salt to the water before cooking.
Add butter to prevent overflowing. Always use a pan much larger than
is required to fit them to prevent a large temperature loss when they
are added. Stir often to prevent sticking. Noodle recipes will almost
always need extra salt for those who appreciate its flavor.
Macaroni things are always rinsed after cooking, sometimes with cold
water to stop the cooking process, other times with hot water to preserve
temperature when they will be added to something else. This prevents
sticking by removing excess starch. If you have occasion to use fresh
(non-dry) pasta, be advised that the cooking time is substantially lower
than the ordinary variety.
Never break an egg into a recipe. Always break eggs into a bowl, then
add to the recipe after you have established they are good. This might
save you a lot of lost work sometime, and it keeps shells out too.
In general, dried spices are more concentrated than fresh ones. As a rule,
count on needing about three times more fresh than dried. Fresh spices
are *always* encouraged, but not often mentioned in recipes because they
can be hard to find and don't store well. I always use them if available,
but either way, be aware that with spices you do not use as much dried as fresh.
Spices get old and lose their flavors, so you should always replace them regularly.
See "Shrimp with Garlic Sauce" for the definition of "hot pepper
oil".
Cooking in aluminum is not recommended. It can tarnish, particularly with
acidic foods (vinegar, tomatoes).
Meats, especially those intended for stir frying, can be thinly sliced
when they are still mostly frozen much easier than if they are completely
thawed.
Pork
BBQ Spare Ribs
This is my mother's recipe.
baked spare ribs in barbecue sauce
4 lbs. spare ribs
1 clove garlic
1 large onion, diced
2 tbsp butter
1 cup canned tomatoes
1 cup diced celery
1 cup diced green pepper
1 cup ketchup
2 tbsp brown sugar
1 tsp dry mustard
garlic salt
2 cups beef stock or 2 boullion cubes dissolved in 2 cups boiling water
Rub ribs with cut side of garlic clove, sprinkle with garlic salt and pepper
and roast in open pan in oven at 350 degrees (30 minutes).
Brown onion in butter, add remaining ingredients, and cook for about 30
minutes.
After ribs have roasted for 30 minutes, drain off excess fat. Pour
sauce over top and roast and additional 45 minutes, basting frequently.
Shrimp
General note: all shrimp are assumed cleaned, peeled, deveined, and washed.
Do not twist the tail off shrimp before peeling. The end can be used
to pull off most of the shell that you would otherwise have to remove
manually.
Creole Shrimp And Peppers
shrimp and peppers in a moderately spicy tomato-based sauce
1 1/2 lbs large shrimp
1 large lemon
4 tbsp (1/2 stick) butter
1 medium onion, chopped
2 celery stalks cut into thin slices
1 large red pepper cut into 1" squares
1 large green pepper cut into 1" squares
16 oz crushed canned tomatoes
1 tsp salt
1 tsp sugar
1 tsp dried basil leaves
1/2 tsp hot pepper oil
1 tsp oregano
2 tbsp chopped parsley
Grate 1 tsp lemon peel and squeeze 2 tbsp juice. Preheat oven to 375 degrees.
Melt butter in 12" skillet, then cook onion and celery over medium high
heat
until tender. Add peppers and cook, stirring frequently, until tender. Stir
in all remaining ingredients except shrimp and cook one minute. Stir in
shrimp. Place in shallow 2 quart casserole and bake uncovered for 20 minutes
or until shrimp are tender.
Shrimp mit Peppers and Sherry
shrimp, red peppers, onions in a flavorful wine sauce
1 medium onion
1 lb. shrimp
1 large red pepper
3 tbsp butter +-
2 cloves garlic, crushed +-
2 tbsp parsley
1/4 tsp oregano (fresh)
1/4 tsp basil
2 tbsp lemon juice +-
2/3 cup sherry +-
2 revolutions of pepper
Melt butter and garlic over medium heat. Add onions (sliced into strips),
cook until onions semi-soft. Add peppers (cut into strips), cook 1 minute,
then add wine, lemon juice, and spices. Cook another 2 minutes. Add shrimp.
Cook approx. 4 minutes until shrimp become white and firm. Season.
Creamy Shrimp with Bacon
shrimp, red peppers and bacon in a flavorful creamy sherry sauce
1 red pepper, cut in cubes
1 lb shrimp
3 strips bacon
1/4 cup cream
1/4 cup milk
3/4 cup sherry
1 tbsp dijon mustard
1 1/2 tsp tarragon
1 tsp oregano
2 tbsp flour or cornstarch-more may be used for thicker sauce
1/4 tsp pepper
1/4 tsp salt
Cook bacon until semi-crisp. Add peppers and cook additional 3 minutes.
Add milk, cream, spices, and wine. Cook another 5 minutes. Add shrimp.
After 1 minute, add Wondra or cornstarch. Cook until shrimp is firm.
Additional seasoning may be added if desired.
Valentine's Day Shrimp
very easy to make, highly spiced (not hot) scampi-like shrimp dish.
Excellent when you don't want to spend a lot of time in the kitchen
but have the need for a great dinner.
1 lb. large shrimp (16-20)
3 tbsp butter
1 tsp crushed garlic
1/2 cup sherry (do not use cooking sherry, too salty in this case)
1/2 tsp lemon juice
1 tsp dijon mustard
1 tsp tarragon
1/4 tsp basil
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp pepper
1/4 tsp savory flakes
1/4 tsp dill weed
1 tbsp Wondra flour
Melt butter with garlic in pan, simmer (barely boiling) for 5 minutes.
Add everything except shrimp and wondra. Heat medium until it starts
boiling (taste if desired, adjust spice amounts as needed, they are
approximate); reduce heat to lowest setting, add shrimp, and simmer (not
boiling) about 5 minutes, turning once and applying sauce to exposed shrimp
surfaces often. Note that shrimp cook very quickly, but in this case, heat
is kept very low so cooking time is much longer than expected. After shrimp
are cooked, move to one side and tilt pan so juices collect, add wondra to
juice, mix quickly (should become slightly thick), then mix well with shrimp.
Shrimp with Garlic Sauce
shrimp with some vegetables in a sweet but hot sauce
Main Ingredients:
1 lb shrimp (31-35)
4 cups celery (see cutting instructions)
1-1/2 cup peppers (see cutting instructions)
1 cup jicama or water chestnuts (optional)
2 cups soybean or vegetable oil
3 spring onions
Marinade Ingredients:
1/4 tsp salt
2 egg whites
2 tbsp cornstarch (no more!)
1 tbsp soybean or vegetable oil
Sauce Ingredients:
1 cup chicken broth
1-1/2 tbsp soy sauce
1 tbsp sherry
3 tbsp white vinegar
3-4 very large cloves garlic (crushed)
3/4 tsp hot pepper oil (see directions under spices)
3 tbsp sugar
2 tbsp ketchup
2 tbsp corn starch
Mix marinade ingredients in this order, stirring thoroughly between each
addition: oil, cornstarch, salt, egg whites. Marinate shrimp in this
for at least 20 minutes.
Cut up vegetables: peppers (which can be green, red, yellow, or any combination)
into 1" squares; celery into diagonal slices between 1/8" and 1/4"
thick (the
diagonal cutting gives an interesting appearance); jicama (this is a mild-
flavored root not unlike ginger in appearance) into 1/4" strips or cubes;
spring onions into thin slices.
Mix sauce. Boil enough water to cook all vegetables simultaneously. Add
vegetables to the boiling water and cook 2 minutes after boiling begins again.
Drain vegetables and put aside. Heat 2 cups oil in a wok (or frying pan if
necessary) to very high temperature (not quite smoking). Add shrimp, quickly
stirring them apart to prevent clumping. Stir fry them until they become
pink. Some splattering can be expected. Do not overcook! Drain.
Place 3 tbsp. oil in wok and heat to very high temperature. Add sauce and
bring to a boil. Add shrimp, vegetables, and the last corn starch (2 tbsp)
and quickly stir everything up. This may be served over rice if desired.
Note: all corn starch amounts are maximums. Always use level measures, not
rounded.
Spices
Garam Masala
A hot spice used as a component in foods with an Indian origin.
2 tbsp unground peppercorns
4 tsp cumin seeds
1 tbsp coriander seeds
2 tsp whole cloves
1 tsp whole cardamom seeds (pods removed)
3 inch cinnamon stick (broken into pieces)
Heat all spices together in oven at 300 degrees for 15 minutes.
Grind the mixture into a fine powder using a pepper grinder or coffee
grinder. Mix thoroughly after grinding, if needed.
This is a fairly common spice, and can often be purchased in prepared
form. Look for it where you should buy the other spices: in an
oriental grocery or specialty spice/coffee/tea shop. The cost of
unusual spices in a supermarket is prohibitively high (up to ten
times as much as a local tea shop). However, be advised that it
is fairly common for manufacturers to substitute more of the less-expensive
ingredients for the costlier ones, resulting in a slightly imbalanced mixture.
Hot Pepper Oil
Oily Hot Pepper Mixture (prepare in advance, keeps well in refrigerator,
called for in other recipes under the name "hot pepper oil")
Dried red hot chili peppers
soybean or vegetable oil
Grind up hot peppers finely in blender. Do not inhale dust. Mix with oil
into a paste, then add more oil so there is a thin layer on top. Stir before
using. Be extremely careful to wash any of this off if you come in contact
with it!
Rice
All rice recipes use "Uncle Ben's" brand of uncooked rice which seems
to work better than other tested brands.
Oregano Rice
an easy microwave rice recipe featuring chicken flavor and oregano
2 cups hot water
1 cup uncooked rice
1/4 cup onion, finely chopped (optional)
1 tbsp butter
4 tsp instant chicken boullion (also known as "compressed chickens")
1 tsp oregano
black pepper
Mix all ingredients. Cover and microwave on high for 5 minutes, then
microwave on medium for 17 more minutes. Let stand covered for 5 minutes.
Rice Casserole - tasty and easy
1 C uncooked rice
1 can beef consomme
1 can water
1 beef boullion cube
2 T butter
1 chopped onion
1 small can sliced mushrooms
Heat liquid ingredients, butter, and boullion cube in microwave until boiling.
Add onion, mushrooms, and rice; stir thoroughly.
Bake uncovered at 350 for 40 minutes. Stir. If too moist, bake an additional
5-10 minutes.
Alternative: use beef broth instead of consomme, but use an extra 1 or 2 boullion cubes.
Indian Rice
easy, flavorful, microwave rice
2 cups hot water
1 cup uncooked rice
1 tbsp butter
4 tsp compressed chickens
1 tsp oregano
1/2 tsp black pepper
1/2 tsp garam masala (see recipe)
1/8 tsp red pepper
Mix all ingredients. Cover and microwave on high for 5 minutes, then
microwave on medium for 17 more minutes. Let stand covered for 5 minutes.
Spanish Rice
spicy and colorful rice that reheats very well in the microwave
click for larger images 
1 large or very large onion
1 large or very large green pepper (red will work if needed)
1 large or very large tomato
4 to 8 cloves of garlic
olive oil
1 cup rice
1 cup water
1 tbsp oregano
1 tbsp chicken boullion
1/2 tsp hot pepper oil
It is recommended that two people cook this. One will supply ingredients
to the other as they are needed in quick succession due to the high
temperature used.
Dice all vegetables into small (1/4") cubes. (images: chopped
vegetables; chopped
vegetables in detail). Keep separate. Add about 2 tbsp olive oil to pan
and crush desired amount of garlic into it. Add hot pepper oil, then heat quickly
to boiling. Stir the mixture with a flat bladed plastic spatula, breaking up
the garlic and adding more oil if needed to cover the bottom of the pan. Note
the fumes emitted from the hot peppers are irritating if inhaled. Cook only
until the garlic has begun to sizzle and has broken up from one lump into a
bunch of very small pieces. Be careful not to burn the garlic. Add all the onions
when garlic is cooperating. Stir them vigorously, maintaining a high cooking
temperature, until the surface of the onions becomes shiny,
usually around two minutes.
Add green peppers to the mixture. Increase temperature if needed to keep mixture boiling vigorously. Stir constantly and cook until peppers have softened a little, about a minute or two. Add tomato and cook another minute or two. When everything is boiling rapidly, add all the rice and stir thoroughly. Add some more oil if it appears needed. Cook and stir another minute or two until the surface of the rice is very shiny. (image) Then add the water and compressed chicken. (image) Stir thoroughly. When mixture begins to boil, reduce heat until it would just barely boil. Sprinkle oregano evenly over surface and cover. Cook 30 minutes. Do not remove cover at all during cooking. If any burns, avoid scraping it loose and reduce heat next time. It should just boil when covered.
Garlic and Wine Spaghetti Snack
thin spaghetti in a white wine, garlic, and spice flavoring. Fast and easy
to make.
1/2 package (4 oz.) vermicelli or angel hair pasta
2 tbsp butter
1/2 cup white wine
sprinkle of black pepper
1/2 tsp basil
1 tsp compressed chicken
1 tbsp wondra flour or corn starch
2 tsp crushed garlic
Place wine in small, shallow pan, add spices and butter, heat to boiling.
Lower heat, add flour, simmer 5 minutes. Cook pasta according to directions,
probably about 6 minutes at the most. Drain and rinse with hot water,
combine.
brown rice espanol
low fat
1 16 oz can tomatoes cut up
1 1/2 cups boiling water
1 tsp compressed chickens
3/4 cup chopped onion
1 tbsp chopped jalepeno pepper
1/2 teaspoon garlic salt
2 tsp chilli powder
1 cup brown rice
Bring the tomatoes, water and compressed chicken to a boil. Stir the
remaining ingredients together in a 2 qt casserole. Add the boiling
tomato mixture and stir well. Cover tightly and bake at 350 for 1 1/4
hours.
Random
Spring Rolls/Egg Rolls
cylindrical rolls containing shrimp and shredded vegetables
1 lb cooked tiny shrimp, chopped to desired size
2-3 oz water chestnuts depending on how much you like them, finely chopped
6 spring onions, including green part, very finely sliced
4 oz bean sprouts
2 cups chinese cabbage, shredded
2 tbsp soybean oil
1 tsp crushed garlic
1/2 tsp grated ginger
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp salt
1 tsp sesame oil
1 tbsp corn starch mixed with 1 tbsp water to create thick liquid
egg roll wrappers
2 cups vegetable oil for deep frying
Preheat wok or pan over medium heat. Add soybean oil and fry garlic and
ginger (do not burn) over low heat until fragrant. Add vegetables and stir
fry about 3 minutes until soft. Add shrimp, stir fry another minute. Add
sauces and salt, stir. Make a hole in the center, add corn starch-water
mixture, stir until sauce boils and thickens. Remove from heat. Add
sesame oil and mix well. Place egg roll wrappers with point toward you.
Place 2 rounded tbsp. ingredients on wrapper close to the near corner.
Fold near corner over the mixture; fold both sides in parallel to one another.
Roll away from you to create a cylindrical shape. Rub water on the far corner
to create a sticky surface, and attach to rolled object. Heat at least 1"
deep oil to very hot (but not smoking). Deep fry until at least light brown,
more if desired. Drain on paper towels to remove excess oil.
Garlic Loaf
a long crunchy garlic bread with cheese
1 long (30"+) french bread
1 stick butter
5 medium cloves fresh garlic
6 oz. mozzarella cheese, sliced thin at the deli +-
Wrap loaf completely with paper towels in a spiral pattern and let out
overnight to harden outer crust. Melt butter in saucepan on low heat,
crush garlic into the butter. Stir and simmer 3 minutes. Cut loaf
in half horizontally. Pour garlic butter evenly over the interior
surfaces, using paintbrush to coat edges and apply evenly. Place a
single layer of cheese over buttered areas, using up all of the cheese.
Fold up into original shape of loaf; cut into 8" lengths, wrap each
in foil and bake 30 minutes at 325 degrees. Open foil, and immediately
unfold halves. Optionally, broil briefly to brown exposed cheese surface.
Do not underestimate how much of this your guests will eat.
"Anti Pasta" Salad
a cold mixture of pasta, vegetables, cheese, and meat with an italian dressing
1 8 oz. box rotini (springs)
2 green peppers
3 tomatoes
1 onion
3 oz green olives
8 oz black olives
1/4 lb provolone cheese
1/4 lb pepperoni
1/4 lb hard salami
1/2 cup vinegar
3/4 cup oil
1 tsp oregano
1 tsp salt
1 tsp pepper
1 tsp basil (optional)
Cut everything as follows:
olives - thin slices
onions, tomatoes, cheese, peppers, salami - 1/8" to 1/4" cubes (small!)
pepperoni - thin slices or small cubes or both
Cook macaroni to desired texture. Rinse with cold water, drain thoroughly.
Mix everything together, and allow to stand overnight in the refrigerator.
Mix occasionally.
A friend once froze this by accident, but on thawing it was found to be
relatively unaffected.
Grilled or Broiled Parmesan Potato Halves
3 large potatoes
salt
pepper
garlic powder
parmesan cheese
butter (refrigerated)
Microwave potatoes at full power for 5 minutes. Stick butter on fork,
then cover all outer surfaces thoroughly with butter while still very
hot by applying in bowl. Cut potatoes in half and cover the exposed
face with butter, then, over bowl used earlier which will contain some
leftover melted butter, apply salt (to taste), pepper, and a generous amount
of garlic powder and parmesan cheese. Broil or grill potatoes until
moderately browned by first orienting the face toward the heat, then flip
over and brown the outer skin side. Optionally, use remaining butter/flavoring
mixture to coat all surfaces again before serving.
Pineapple Slush (Sludge)
9 cups water
2 cups sugar
Heat and simmer until sugar is dissolved. Add:
1-12 oz. can frozen orange juice
1-12 oz. can frozen lemonade
1-46 oz. can pineapple juice
3 cups or 750ml vodka or rum
Mix all ingredients and freeze overnight, stirring occasionally during
freezing to keep smooth. Scoop into glasses and add some 7-Up or
ginger ale.
Colette's Caesar Salad
1-2 cloves crushed garlic
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1 tbsp. lemon juice
1/4 cup olive oil
2-3 tbsp. grated parmesan cheese
Mix for 1 head of romaine lettuce.
Garden Casserole
low fat and calorie
4 med potatoes, peeled and sliced
1 onion sliced
1 medium zucchini sliced
2 carrots sliced
1 can diced tomatoes
1 cup water
1 teaspoon compressed chickens
pepper
red pepper
1 tsp dill weed
1/4 cup crushed corn flakes
1/4 cup reduced fat cheese
Spread the potatoes over the bottom of a 2 quart casserole. Separate
the onions into rings and place them over the potatoes. Top these with
the zucchini, then the carrots and then the tomatoes. Heat the water
and compresses chicken. Add the pepper and dill weed to taske. Pour
over the casserole. Cover and pake at 375o for 1 hour. Sprinkle the
crumbs over the top and arrange cheese over this. Return to the oven
and bake for another 15 minutes.
Dessert
Black Chocolate Cake. This is a fantastic recipe
that my grandmother has made since the 40's. Somewhat difficult but worth the
effort.
Cake ingredients:
3 cups sifted flour
2 cups sugar
6 heaping tablespoons cocoa (see note below)
1 tbsp baking soda
1 tsp salt
2 tbsp vinegar
2/3 cup crisco oil
2 tsp vanilla
2 cups cold water
Use one or the other of the following:
| Icing ingredients | Extra Icing ingredients (1.5 times): |
| 5 tbsp Wondra flour | 7 1/2 tbsp Wondra flour |
| 1 cup milk | 1 1/2 cup milk |
| 1/2 cup butter (1 stick) | 3/4 cup butter (1.5 sticks) |
| 1/2 cup crisco (hard kind) | 3/4 cup crisco (hard kind) |
| 1 tsp vanilla | 1 1/2 tsp vanilla |
| 1 cup sugar | 1 1/2 cup sugar |
My grandmother invented this recipe and has been making it for 40 years. Although it requires quite a bit of effort to create, the end product is well worth it. Note there are no eggs in this cake. Do not be tempted to add one; it will ruin the recipe.
The most effective order of preparation is to start the icing, then make the cake, and finish up the icing while the cake is baking.
First, put the milk in a saucepan, stir in the Wondra, and gradually warm the mixture. Slowly heat to just below boiling, stirring continuously. Continue to heat and stir until the mixture thickens. This will occur suddenly, almost without warning. Remove from heat after about a minute of stirring that does not cause further thickening. It is imperative to stir constantly during the entire heating process even if it appears unnecessary. The final product should be very thick, not hard, but certainly not able to be poured. When finished, place uncovered in the refrigerator to cool and proceed to make the cake. The mixture must be cold before the rest of the icing can be made.
Place all dry cake ingredients into a mixing bowl large enough to hold them. Note: for this recipe, a "heaping tablespoon of cocoa" refers to "all the cocoa that can be piled onto a measuring tablespoon as it is removed from the can". (sometime I will measure the correct amount with a measuring cup!). Increasing the cocoa amount by an additional heaping tablespoon is acceptable; this will make the cake a bit less sweet, somewhat more dense, and noticeably more chocolate flavored. This is a matter of discretion on the part of the cook.
Mix the dry ingredients briefly at low speed with an electric mixer, then add all the remaining cake ingredients except the vinegar, and mix thoroughly and completely, removing all lumps and inconsistencies in the mixture. Grease a rectangular cake dish, preferably glass, with crisco and flour the surface. Preheat oven to 350 degrees. Add vinegar to cake batter and mix thoroughly again with the mixer. Pour batter into cake pan, and bake until done. Again, some effort and experience will help. Normally, it takes about 30-35 minutes, but oven variations and batter temperature will make a difference you can't afford to ignore. Begin testing the cake at about 25 minutes by sticking it with a fresh toothpick in the center. Do this as quickly as possible, closing the oven door immediately to prevent much heat from escaping. A cooked cake will have the toothpick remove clean. Do NOT overcook! A difference of 3 minutes is noticeable to an experienced cake eater. Depending on how much batter sticks to the toothpick, test every 7 to 3 minutes. Your objective is to remove the cake within one minute of when it is just done. Remove the cake quickly, and put it in the refrigerator, freezer, or outside if it's cold to terminate residual baking as quickly as possible. Bring the cake close to room temperature, or refrigerate it before applying icing.
Finish up the icing by mixing the remaining ingredients at high speed with an electric mixer until they become a bright white color and attain a fluffy, non-gritty texture. This will take some patience. The butter should be softened (in microwave if desired, try not to melt) before mixing. Mix about another minute after you think you're done. Then add the cold flour/milk paste, and mix again with the same rules. For the most part, the longer you mix, the better the icing will taste (but don't melt it).
Finally, remove the cake from the pan by inverting it onto a cookie sheet, then quickly again onto another one covered with foil. When it is completely cool, icing all sides of the cake, which is now in the orientation it was baked, evenly. Cake may be refrigerated or kept at room temperature, but anything higher than that is not recommended.
Hamantaschen
soft, fruit filled, odd shaped cookies
1/4 pound (1 stick) butter, softened
1/2 cup sugar
3 eggs
grated peel of one lemon
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
one or more assorted jars of Polaner All Fruit fruit spreads
These pastries are traditional Jewish Purim treats that are supposed to symbolize
an ancient villain's hat. So I've taken to referring to them as just "hats"...
much easier to pronounce.
Mix butter and sugar with fork until homogeneous. Beat in two eggs and lemon peel. Note that lemon peels should not be grated off too deeply because the white part below the yellow is very bitter. Add flour, baking powder, and salt and beat until smooth. An electric mixer is not necessary. Using about a quarter of the dough at a time, place on a flat, floured work surface. Flatten by hand with a rolling pin to a one quarter inch thickness. Cut 2" diameter circles, using a cookie cutter or coffee cup as needed. Place 1 tsp. filling of your choice in the center of each circle. Fold edges of dough toward center to form a triangle, pinching edges to seal. Leave a bit of filling visible and exposed in the center. Continue this process until all the remaining dough has been used. Place cookies on lightly greased floured sheet, leaving about 1" between each. Beat remaining egg briefly in a cup, and use a brush to apply some to the exposed surface of each cookie. Bake in oven preheated to 375 degrees for about 10 minutes. Allow to cool before removing from sheet.
New York Cheesecake
an extremely dense, rich cheesecake
2 cups graham cracker crumbs
1/2 cup (1 stick) butter
1 cup sugar
2 lbs Philadelphia brand cream cheese, left out of refrigerator for
no more than 30 minutes! This is important to obtain correct texture.
2 large eggs, lightly beaten
1 tsp pure vanilla extract (imitation is NOT recommended)
2 tbsp corn starch
1 cup sour cream
Be advised that this recipe requires a lot of manual effort to prepare properly,
but you should make it anyway. All mixing must be done by hand.
In bowl, mix crumbs, butter, and 2 tbsp. sugar. Crust mixture onto bottom and sides of 9" spring form pan. Chill in freezer while continuing.
In bowl, mix cream cheese and sugar until smooth. This will take a while and you will become tired, but do it anyway. Beat in the eggs, vanilla, and corn starch until just blended... don't overmix or texture will lighten. Stir in sour cream. Spread mixture into crust, level it up, and bake for 10 minutes in oven preheated to 450 degrees. Reduce temperature to 200 degrees and bake additional 45 minutes. Turn off oven, open door slightly (about an inch) and allow to cool undisturbed for at least 3 hours. Remove sides from pan and chill.
Measure pan across top from outer edge, and use the following quantities depending on the size. A "double crust" is a crust lining the pan and covering the top (most pies).
for a 10" double crust [meaning both a top and bottom crust], (which is for Apple Pie, below):
3 C all-purpose flour, not sifted
1 1/4 t salt
1 C plus 2 T Crisco shortening
6 T ice cold water
Spray a 10" glass pie plate with a light vegetable oil cooking spray. This will allow even the first slice to be served without breaking.
Use a good electric mixer to do the following:
Combine flour and salt in bowl; mix dry ingredients thoroughly. Run mixer and add small pieces of crisco; continue to mix in crisco until mixture is uniform and very fine. Now change to dough hooks if you have them. Sprinkle water over mixture, one tbsp. at a time, while mixing. Work dough into a firm ball. It can be easily removed from the mixing bowl.
For double crusts, divide roughly in half, but leave a little more for the
bottom crust and a little less for the top crust. Roll out to a thickness of
about 1/8" on lightly floured surface. Use a thin object like a long spatula
to make sure the crust is released from the work surface. Flour a rolling pin
and use it to partially roll up the crust so it can be transferred to the pie
plate.
Place the crust into the sprayed pie plate and trim even with edge of plate.
Add appropriate pie filling. Roll other half of dough in same manner and place
over filling.
Trim edge so it extends about 1/2" beyond the pie plate. Fold under edge
of bottom crust and flute to seal. Cut small steam vents in top crust (a small
X in the center is usually sufficient).
To bake crust without filling, use 425 degree oven for 12 to 15 minutes or until lightly browned.
This is my mother's recipe with minor improvements and clarifications.
6 cups Granny Smith apples at room temperature (about 2-3 lbs., 5 or 6 apples
depending on the size)
1/2 cup sugar
1/2 cup light brown sugar
2 tbsp flour
1/2 tsp cinnamon
1/2 tsp apple pie spice
1/8 tsp salt
2 tbsp butter
1 10" double crust (see above Pie
Crust recipe)
Preheat oven to 425 degrees. Prepare apples (peel, core, cut into even slices,
approx.19 slices per apple, 3/16" on inner side to 3/8" on outer side).
Combine dry ingredients and mix them thoroughly.
Layer apple slices into a large bowl with 2/3 C of the dry ingredient mixture. Sprinkle a little additional cinnamon over the apples as they are layered with the dry ingredient mixture. If too many apples are used, the pie will be too juicy.
Put a bottom crust into a 10" glass pie pan, then put flavored apple mixture into the pie pan. Distribute the remaining (1/3 C) of the dry ingredients over the top of the apples. Cut the 2T butter into small pieces and place the small pieces evenly distributed over the top of the apples. Cover with a top crust. Cut an X in the center or make slits with fork so steam can escape. Seal the pie by making a fluted rim.
Bake 30 minutes at 425 degrees. Then lower it to 400 degrees, open the oven, and rotate the pies. Cover edge of pie with aluminum foil to keep it from getting too brown before the center crust browns (usually it is necessary after 30 minutes of baking in a convection oven, or after 40 minutes in a conventional).
Check every 5 to 10 minutes. Bake until lightly browned and juice begins to bubble through, usually a total of 60 minutes.
Unbaked pies can be frozen. Thaw three days in the refrigerator, then bake.
Sand Tarts
thin cookies
1 lb butter
1 1/2 cups sugar
2 cups flour
1 egg
1 tsp vanilla
Mix first three ingredients, adding flour gradually. Refrigerate dough
until stiff enough to work with. Roll out, cut into shapes, and bake at
350 degrees only about 5-7 minutes until done. Top with sprinkles if
desired.
Best Fudge
4.5 cups granulated sugar
1 large can evaporated milk
three 6 oz. packages chocolate chips
1 (10 oz.) package miniature marshmallows
1.5 cups butter
1 tsp vanilla
2 cups (or more) chopped nuts (typically English walnuts)
Put sugar and milk in a large, very heavy saucepan and bring slowly to a rolling
boil. Let boil for 8 minutes. Remove from heat and add chocolate chips,
butter, and marshmallows. Beat only until chips and marshmallows are melted.
Mix in vanilla and nuts; beat until thick. Spread in large ungreased pan
and allow to cool before cutting into pieces.
This was my grandmother's recipe... here's a copy of the original in her own
writing :)
Click for larger image
Chocolate Chip Cookies
This was my grandmother's recipe too. I have her recipe cards but have to find
and scan them. These cookies are soft even after they've cooled, and they have
a lot of chocolate chips and nuts. Yum!
1 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1.5 tsp vanilla
2.5 cups all-purpose flour
1.5 tsp baking soda
1/2 tsp salt
18 oz chocolate chips
1.5 cups chopped English walnuts
Let butter stand at room temperature until softened. In a bowl, cream together the softened buter and all the sugar. Use of an electric mixer is recommended. Continue to mix until it is blended and creamy and there are no uncombined lumps of any ingredients in the mixture.
Add eggs one at a time into the mixture, then add vanilla and beat until well blended.
In separate bowl, stir flour, baking soda, and salt together. Thoroughly mix the dry ingredients until uniform and then some. Add dry ingredients to creamed mixture and beat until well blended. Add the chocolate chips and nuts. Use wooden spoon to stir (a mixer would break up the chocolate and nuts).
Drop dough from a teaspoon onto an ungreased cookie sheet, allowing two inch spacing. Bake at 375 degrees about 8 to 10 minutes or until done. Test bylightly touching the cookie with your finger - when done, the imprint should be barely visible. Underbaked cookies are doughy; overbaked ones are dry and hard. When done, remove from cookie sheet with a wide metal spatula (being careful not to scratch any non-stick surface). Cool on wire rack or on layers of towels - do not stack until thoroughly cooled.
Mandarin Orange Cake with pineapple icing
yellow cake with orange; a smooth white icing with bits of pineapple. My mom's recipe.
Cake:
1 box yellow cake mix
1 small can Mandarin orange segments, undrained
4 eggs
1/2 cup oil
Put all ingredients in bowl and mix. Bake at 325 degrees in two 9" pans
for 30-35 minutes.
Icing:
1 container frozen Cool Whip (10 oz. if available, otherwise 8 oz.)
1 medium size can of crushed pineapple, well drained
1 5 oz. box instant vanilla pudding
It is important to thoroughly drain the pineapple! A method that works very
well is to pour the pineapple from the can through cheesecloth stretched
over a container and allow it to remain there to drain overnight in the
refrigerator. Or, use a sieve.
Whip together until stiff. Icing cooled cake layers, assemble, and store the
cake in the refrigerator.
Colette's Whole Wheat Bread
1 1/4 lb. flour
1 1/4 lb. whole wheat flour
1 1/2 tbsp salt
1/2 cup milk
1/4 cup dry yeast
1/2 cup molasses
1/8 cup oil
2 1/2 cup water
THERE ARE 4 CUPS FLOUR TO THE POUND.
something about 2 lb. bread flour and 1/2 lb. whole wheat flour. (instead
of the above, I believe)
Mom's Whoopie Pies
This recipe can be 1/2'd if needed.
4 cups + 2 tbsp. sifted flour
2 cups granulated sugar
1 cup cocoa
2 tsp. baking soda (stir into sour cream)
1 cup sour cream
1/2 tsp. salt (mix with flour)
2 tsp. vanilla
2 eggs
1 cup (2 sticks) margarine
1 cup hot water
Soften margarine, add sugar and cocoa, and mix very well. Add eggs
and mix well. Add flour and sour cream alternately (mixture is stiff).
Put vanilla into hot water, add all at once. Drop by teasponfulls
onto greased cookie sheet and bake at 370 degrees for 10-12 minutes.
Filling:
2 egg whites
2 tbsp. vanilla
4 tbsp. flour
4 tbsp. milk
2 tbsp. 10X sugar
Mix the above together very well. Then add:
2 cups 10X sugar
1/2 cup Crisco
2 sticks margarine
4 heaping tbsp. marshmallow cream
Mix with spoon then beat at medium until stiff and creamy.
I didn't create this recipe. I went to a pig roast once and they had these cookies out. I had a few and immediately liked them so much I was running around asking who made them.... I found a nice older lady who took credit, and I said they were great and I wanted the recipe and that I'd pay her for it. I got an envelope and wrote my address on it, and put a dollar in it for postage, and a few days later I got my envelope back with a copy of the recipe and my dollar back!
click for larger images 
2C sugar
3 eggs
1C shortening
1C buttermilk
4 1/2 C flour
1t vanilla
1t baking powder
1t baking soda
Beat sugar, eggs, and shortening together.
Add 1/2C buttermilk and 3 1/2 C flour. Mix.
Add vanilla and mix thoroughly.
Add rest of flour (1C), baking powder, baking soda, and remaining 1/2C buttermilk. Beat.
Drop from large spoon on cookie sheet. Sprinkle with sugar before baking.
Bake at 375 for 10-12 minutes (it took 12 for me) or until lightly brown.
