MARINATED CHICKEN BREASTS
6 very sm. whole chicken breasts, boned, or 3 lg. ones cut in half
3 med. cloves garlic, crushed
1 1/2 tsp. salt
1/2 c. brown sugar, packed
3 tbsp. grainy mustard
1/4 c. cider vinegar
Juice of 1 lime
Juice of 1/2 lg. lemon
6 tbsp. olive oil
Black pepper to taste
Put the chicken breasts in a shallow bowl. Mix garlic, salt, sugar, mustard, vinegar, and lime and lemon juices.
Blend well. Whisk in olive oil and add pepper. Pour over the chicken and refrigerate overnight, covered. Turn over. Remove from the refrigerator 1 hour before you want to cook and let come to room temperature. Grill approximately 4 minutes per side or until done.
LONE STAR DIPPER WITH CHILI CREAM SAUCE
1 large spring sweet onion, at least 4 inches across
1/3 cup cornstarch
5 tablespoons all-purpose flour
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Pinch each paprika, black pepper and cayenne pepper
1/4 teaspoon baking powder
1/2 cup cold water
1/3 cup flour, for dredging
4 cups vegetable oil, for deep frying
Chili cream sauce (see below)
In medium bowl, mix cornstarch, flour, seasonings and baking powder. Using wire whisk, gradually beat in water and whip until smooth. Set aside.
Remove crisp outer skin of onion and trim roots, but do not cut into onion. Cut about 3/4-inch from top of onion. Then, cut crosswise directly down center of onion, being careful not to cut completely through bottom. Turn onion and cut crosswise down through center 7 more times to get 16 pie-shaped wedges. Remove small pieces in center to form a cavity about 1 inch across. Gently separate and spread petals apart.
Heat vegetable oil to 375 degrees in deep, heavy skillet or deep fat frying pot.
Place onion flower upright on flat surface and sift or spoon flour between and over all petals until thoroughly coated. Turn onion flower over and repeat on bottom. Shake off excess.
Dip floured onion into batter, spooning batter between all petals. Invert and let excess drip off.
Carefully place in hot oil, petals up, and fry for 2 minutes. Turn over and fry 2 minutes longer, or until golden brown and tender. Drain. Turn upright and serve immediately with chili cream sauce. Makes 4 servings
LONE STAR STEAK SAUCE
1/2 c Butter
2 T Worcestershire Sauce
3/4 t Black Pepper
2 Drops Tabasco
1/2 c Lemon Juice
1 Sm. Clove Garlic, Minced
1/2 t Dry Mustard
Salt To Taste
Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt.
Tandoori Chicken
1 chicken; cut up into 6-8 pieces
1 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon black pepper
MARINADE:
1 clove garlic; minced
1 tablespoon minced fresh ginger root
1 cup yogurt
1/2 teaspoon powdered red pepper
1 tablespoon curry powder
1 teaspoon black pepper
1 teaspoon behar helow
1 teaspoon granulated white sugar
6 drops red food coloring; (optional)
Wash then dry the chicken. Make cuts with a sharp knife on each piece. Mix lemon, some salt and pepper; rub into chicken pieces and put aside for 30 minutes.
Mix the rest of the ingredients; pour on the chicken pieces and let it marinate for 6 hours or overnight.
Preheat oven to 400°F. Cover chicken with foil. Bake for 20 minutes, then uncover and bake until done. You may choose to grill the pieces on hot coals.
Yields 6 pieces.
NOTES : Chicken marinated overnight in a sweet and spiced yogurt sauce; then baked or grilled.
Great on the grill or in the oven. My husband loves this dish.
Agnolotti Ignudi Al Mascarpone – Meat Balls
—-MEAT BALLS—-
4 oz prosciutto; in one piece
4 oz pancetta; in one piece
2 italian sausages without fennel
4 tablespoon unsalted butter
4 extra-large eggs
3/4 cup bread crumbs, unseasoned
5 tablespoon parmesan cheese; grated
1 salt & black pepper to taste
—-TO COOK MEAT BALLS—-
4 quart chicken broth
—-SAUCE—-
8 tablespoon unsalted butter
1/2 lb mascarpone
1/2 cup heavy cream
1 salt & black pepper to taste
1 pinch freshly grated nutmeg
—-TO SERVE—-
8 tablespoon parmesan cheese; grated
Cut the prosciutto and pancetta into small pieces and remove the casing from the sausages. Using a meat grinder, grind together the prosciutto, pancetta, and sausages. Place the ground meat in a crockery or glass bowl, add the butter and eggs, and mix very well with a wooden spoon until the butter is completely incorporated. Add the bread crumbs and Parmesan, and season with salt and pepper. Cover the bowl and refrigerate for at least 1 hour before using. When ready, bring the broth to a boil in a large pot over medium heat. Meanwhile, place a large skillet with the butter over low heat. When the broth reaches a boil, start shaping the meat mixture into tiny meat balls; a heaping tablespoon of mixture will be enough to prepare several. Make sure the meat balls are solid with no holes inside. Drop the balls into the boiling broth a few at a time, and as they rise to the top, tansfer them with a slotted spoon to the skillet containing the butter. When all the meat balls are cooked and in the skillet, add the mascarpone and heavy cream. Mix very well and simmer for 1 or 2 minutes, or until the mascarpone is completely dissolved. Season with salt, pepper, and nutmeg. Mix very well, then transfer to a warmed serving platter. Serve immediately, with some Parmesan on the side.
Agliata Per Pasta – Garlic and Walnut Sauce
2 slice stale bread, crusts removed
2 tablespoon stock, warmed
1 cup walnuts, toasted
1/2 cup parsley, stems trimmed
3 medium garlic cloves, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
6 tablespoon olive oil
Soak the bread in the stock & then squeeze out any excess moisture. Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste. Toss with your favorite pasta & serve hot.
Chicken Breasts Roma
4 chicken breasts — boneless
1 mdonion — diced
3/4 pound italian sausage; bulk
1 green bell pepper — diced hot
1 red bell pepper — diced
4 ounce mozzarella cheese
1/4 pound mushrooms — sliced cut in sticks
2 liter tomatoes — diced
1/4 cup flour
1/2 cup red wine or chicken broth
1/2 teaspoon salt
1 teaspoon basil
1/2 teaspoon dried oregano leaves
freshly ground black pepper
3 tablespoon olive oil
Place chicken between sheets of plastic wrap. With flat mallet, pound until 8 inches in diameter. Press together to patch any holes. In large skillet, saute sausage until done. Skim fat. Leave drippings in pan. Spread 1/4 of the sausage on each chicken breast. Top each with 1 cheese stick. Roll up, encasing sausage and cheese. Fold in sides. In a bowl, mix flour, salt and oregano. Roll chicken breasts in mixture. In pan drippings, brown chicken on all sides over medium heat. Remove chicken. Wipe pan dry with paper toweling. Place chicken back in pan. Add olive oil, onion, peppers, mushrooms, tomatoes, wine, basil and pepper. Cover. Simmer over low heat 25 to 30 minutes. Serve immediately.
LUMBERJACK STEW
3 links of sausage, sliced
1 can whole tomatoes, crush if desired
1/2 bell pepper, sliced
1 sm. onion, sliced
Garlic salt
Black pepper
1/4 stick of butter
In a skillet stir fry sausage slices in butter with the onions and peppers. After 5 minutes add tomatoes, garlic salt and black pepper to taste. Simmer on low heat for 10 minutes. Serve with rice.
NIGERIAN STEW
2 lbs. cooked meat (your choice of chicken, beef or turkey)
1 (15 oz.) can Hunt’s tomato sauce with herbs
1 whole chopped onion
1 tbsp. black pepper & salt
3 tbsp. oil
2 c. cooked rice
Heat oil about 2 minutes. Pour 1 teaspoon salt in oil. Add tomato sauce to salt and oil and cook about 10 minutes. Add meat. Cook about 7 minutes.) Simmer about 30 minutes and serve over cooked rice.
LOBSTER AND ROASTED CORN CHOWDER
1 (21 lb.) live Maine lobster
4 strips bacon, fine dice
1/2 med. onion, fine dice
1/4 med. green pepper, fine dice
1/4 med. red pepper, fine dice
1/4 med. yellow pepper, fine dice
1/4 sm. jalapeno pepper, fine dice
1/2 stalk celery, fine dice
1/2 med. carrot, fine dice
1/2 c. diced green chilies, canned
1/4 lb. unsalted butter
1/2 c. all purpose flour
6 c. lobster stock or 1 tbsp. lobster
base and 6 c. water
1 tbsp. tomato paste
1 c. corn, cut off the cob
1 c. cream style corn
1 sm. smoked hamhock
2 med. baking potatoes, peeled and
cut into 1 inch square dice
1 bunch cilantro, fine chop
2 stalks green onions, fine bias cut
2 c. heavy whipping cream
1 tsp. Lenard’s southwestern
seasoning blend
1/2 lemon juice
Salt and ground black pepper, to taste
Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot.
Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, cook until soft.
Add: tomato paste and green chilies.
Add: lobster base, if that is your choice over stock. Cook 3 mintues stirring constantly over medium heat.
Add: 1/2 of the unsalted butter and cook until melted.
Add: flour and cook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder.
Add: cream style corn; southwestern seasoning and smoked hamhocks.
Add: stock or water, if using base. Cook for 1/2 hour keeping at a slow boil, stirring constantly.
Add: potatoes and cook for another 15 minutes. If too thick add more stock or water to desired consistency.
Add: green onions; cilantro and lemon juice. Slowly Whisk in cream and the remaining butter until melted. Season with salt and black pepper to taste. Serves 12 people.
Australian Grilled Fish
4 Fish steaks
1/4 c Lime juice
2 T Vegetable oil
1 t Dijon mustard
2 t Fresh ginger root –,Grated
1/4 t Cayenne pepper
Black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick each.
Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4.
Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will dependon your grill and the heat of the coals.
* To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.
Garlic Cheese Bread
Spread:
1/2 cup butter
3/4 cup shredded cheddar cheese
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
dash ground black pepper
dash paprika
Bread:
12 slices Texas toast or 1 large French bread loaf, sliced through the middle Preheat oven to 400F. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or until cheese begins to brown and bubble. Makes about 12 slices toast or two large halves of French bread.
Cheese and Olive Bruschetta
1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2″ round and 27″ long
1/3 cup butter, softened
Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1″ slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.
Chicken and Vegetables with Gravy
3 md Potatoes (to 4)
– pared, halved lengthwise 2 Carrots — sliced
2 Onions — sliced
2 Celery ribs — in 1″ pieces
3 To 4 lb. whole broiler/fryer
– rinsed well 2 ts Seasoned salt
1/2 ts Coarsely ground black pepper
1/2 ts Basil
1/2 c Water or chicken broth
—–GRAVY—–
1/3 c Flour
1/3 c — Water
1/2 ts Thyme
1 t Soy sauce
Put vegetables in lightly oiled slow cooker. Place whole chicken in the middle of the vegetables. Sprinkle with seasoned salt, pepper and basil. Pour water or broth over all. Cover and cook on low for 8 to 10 hours, or on high for 3 1/2 to 4 hours. If you cook it on high, increase broth or water to 1 cup. When ready to serve, remove chicken and vegetables to a serving platter. Reserve the liquid for gravy. Prepare a smooth paste with flour and water. Pour into the liquid. Turn cooker to high and stir the gravy. Add thyme and soy sauce. When thick, pour over chicken and vegetables, or serve on the side.
Chicken Adobo In Coconut Milk
3 lb Chicken cut into pieces
1 1/2 c Apple Cider Vinegar
6 tb Garlic (finely minced)
1/2 c Soy Sauce
1 t Black Pepper(freshly ground)
2 Bay Leaves
1 tb Peppercorns
1 tb Brown Sugar (optional)
12 oz Coconut Milk (1 can)
x Salt or Patis to taste
Combine all ingredients in a sauce pan and marinate for two hours. Boil mixture till chicken is tender. Separate sauce from chicken and broil chicken until brown. Reduce the sauce over moderate heat to half and pour over chicken. Serve Hot with rice.
Mediterranean Chicken with Figs
1/2 c Green bell pepper
1/2 c Red bell pepper
1/2 c Yellow bell pepper
1/2 c Mushrooms, quartered
1/2 c Yellow onion
4 Garlic cloves; minced
4 Chicken breasts — (skinless and boneless)
2 tb Olive oil
1/4 ts Coarse black pepper
1/2 tb Salt substitute
10 oz California dried figs — in bite-sized pieces
1 tb Fresh parsley, chopped
1 tb Fresh basil, chopped
1/2 c White wine
Clean and slice vegetables. Cut chicken into strips 2″ x 1/4″. Stir-fry chicken strips in olive oil in heavy saucepan over medium heat for 3 minutes. Add all vegetables and seasonings, except figs, parsley, and basil. Continue to cook for 15 minutes. Add figs, parsley, and basil and mix well. Add wine and continue to cook for another 2 minutes. Serve with your favorite green salad and whole grain rice. Each serving contains approximately: Calories 286, Fat 6.29 g, Dietary Fiber 8.97 g, Carbohydrates 37.1 g, Protein 20.9 g, Sodium 70.5 mg, Cholesterol 45.3 mg Calories from protein: 29% Calories from carbohydrates: 51% Calories from fats: 20%
Fried Fish Batter
1 ts Salt
1/2 ts Black pepper
1 c Cornmeal
1 tb Sherry or brandy (optional)
1 Jar prepared mustard
Fish (Steaks, fillets or whole) Oil for frying. Heat oil until it pops when sprinkled with a drop of water. Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole fish; close and shake. Drop fish carefully into hot oil; fry until lightly browned. Drain well on paper. Keep fish warm and crisp in a closed paper sack. Try fresh potatoes fried with the same batter. Tastes great!!
Easy Chicken Creole
1 c Chopped onion
1 Clove garlic, crushed
2 tb Flour
2 1/4 c Chicken broth
1/4 ts Sugar
Black pepper to taste 1 Med. Bell pepper, diced
3 tb Oil
1 cn Tomato paste ( 6 oz.)
1/2 ts Salt
1/4 ts Tabasco sauce (or to taste)
2 c Cooked, cubed, chicken
Saute onion, green pepper and garlic in oil until tneder, stirring occasionally. Add flour, stir just until flour starts to brown. Stir in tomato paste, broth, salt, sugar and Tabasco sauce. Cook and stir until mixture comes to boil and thickenes. Stir in chicken and black pepper. Simmer uncovered 5 minutes or until chicken in heated through. Serve over hot cooked rice.
Mediterranean Turkey Casserole
1 lb Medium Egg Noodles
- uncooked 14 1/2 oz Low-sodium chicken broth
1 c Skim milk
1 t Salt
1/4 c Cornstarch
2 c Chopped cooked turkey
14 oz Canned artichoke hearts
– drained and quartered 7 1/2 oz Jar roasted red peppers
– drained and sliced 9 Kalamata olives
– pitted and sliced 1/2 c Grated mozzarella cheese
– (part-skim) 1/2 c White wine
1 t Fresh lemon juice
1/2 ts Black pepper
Vegetable oil cooking spray 2 tb Grated Parmesan cheese
Prepare noodles according to package directions; drain. Stir the broth, milk, salt and cornstarch together in a large pot or Dutch oven until the cornstarch is dissolved. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and pepper. Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray. Spoon noodle mixture into dish. Sprinkle with Parmesan cheese. Bake until bubbling around the edges, about 35 minutes. Let stand 5 minutes before serving.
Each serving provides: 365 Calories; 23.7 g Protein; 31.7 g Carbohydrates; 6.06 g Fat; 87.5 mg Cholesterol;
1074 mg Sodium. Calories from Fat: 15%
Medallions Of Pork Tenderloin with Cherry Meat Sauce
servings: 16
8 lb pork tenderloin
1 t salt
1 t fresh ground black pepper
1/4 c peanut oil
2 c currant jelly
1 c raspberry vinegar
3/4 c orange juice
1 t dried tarragon
4 c dark sweet cherries
season medallions with salt and pepper heat oil in a large covered skillet, over a medium flame add medallions and brown well on both sides drain fat from pan combine currant jelly, vinegar, orange juice, and tarragon pour over medallions, cover, and simmer for 25 minutes turn, cover, and simmer 20 minutes, until tender remove from heat remove chops to a serving platter or service plates add cherries to pan and stir once spoon over medallions serve hot.
Beet Pesto
4 ea Fresh beets with greens
1/2 ts Salt
1 ea Red onion, chopped
1 ea Hot banana pepper, chopped
2 ea Garlic cloves, chopped
1 c Walnuts, toasted
Black pepper Trim & wash beets. Leave 1″ stem, steam till tender. When beets are cooked, slip skins off under cool water & set aside. Remove leaves from stems & discard stems. Wash & dry leaves, chop coarsely. In a skillet, cook onions, banana pepper & garlic in 1/3 c olive oil till softened. Add beet greens & cook 5 to 7 minutes. Transfer to a processor & puree with the cooked beets, cut into quarters. Add rest of ingredients & puree again, adding more olive oil if necessary. The pesto keeps refrigerated for 2 weeks or freezes. You can add parmesan cheese if you wish.
Benihana Ginger Salad Dressing
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
Bhindi Subji – Okra and Tomatoes
2 lb Okra, fresh or thawed
4 tb Vegetable oil
1 ea Onion, medium and minced
4 ea Garlic cloves, chopped
1/2 ts Cumin seed
2 ea Green chilies, chopped
1/4 c Coriander leaves-fresh/chopd
1/4 ts Turmeric
16 oz Stewed tomatoes (1 can=8 oz)
2 tb Vinegar
1/2 c Water
1 tb Black pepper, ground
1 pn Salt
Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set aside. Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chilies (optional), and coriander leaves. Saute 4 to 5 mins. Add turmeric. Stir once or twice. Add tomatoes, vinegar and 1/2 cup water. Bring to a boil. Lower heat and simmer 15 mins. Add okra, black pepper and salt. Cover and cook until okra is tender, about 20 mins.
Cyclone Chili
1/3 c Lard
4 lb Beef chuck, cut into 1/2 inc
1 ea Large onion, chopped
3 ea Cl Garlic, finely chopped
1 c Drained canned nopalitos (ca
1 x Green pepper strips
12 ea Canned (or fresh) serrano pe
1 x Chopped, or 12 tiney green h
1 x Seeded and chopped
2 ea 10-ounce cans mexican green
1 x Cut-up, fresh tomatillos* (a
1 ea 6-ounce can tomato paste
1 1/2 c Beef stock or canned beef br
1/3 c Chopped fresh coriander or 1
1 x Ground coriander
5 ts Crushed cumin seeds or groun
1 1/2 ts Salt
1/2 ts Ground black pepper
Approx. Cook Time: 3 hr
Heat lard in large heavy kettle; add meat, about 1 pound at a time, removing after each pound is browned. After all four pounds are browned, put onions and garlic in kettle and cook until soft. Return all beef to kettle. Rinse cactus pieces in cold water; drain and add to beef. Also add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper. Cover and simmer about 2 1/2 hours. Makes about 2 1/2 quarts.
* If using fresh tomatillos, increase beef stock or broth to 3 cups. When a blue norther was howlin’ across the plains, a plate of Cyclone Chili tasted mighty fine to a cowboy. Green tomatoees and pieces of cactus, thrown in with the beef and peppers, sure helped chase away the cold.
Mediterranean Turkey Casserole
1 lb Medium Egg Noodles
- uncooked 14 1/2 oz Low-sodium chicken broth
1 c Skim milk
1 t Salt
1/4 c Cornstarch
2 c Chopped cooked turkey
14 oz Canned artichoke hearts
– drained and quartered 7 1/2 oz Jar roasted red peppers
– drained and sliced 9 Kalamata olives
– pitted and sliced 1/2 c Grated mozzarella cheese
– (part-skim) 1/2 c White wine
1 t Fresh lemon juice
1/2 ts Black pepper
Vegetable oil cooking spray 2 tb Grated Parmesan cheese
Prepare noodles according to package directions; drain. Stir the broth, milk, salt and cornstarch together in a large pot or Dutch oven until the cornstarch is dissolved. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and pepper. Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray. Spoon noodle mixture into dish. Sprinkle with Parmesan cheese. Bake until bubbling around the edges, about 35 minutes. Let stand 5 minutes before serving.
ALL DAY MACARONI AND CHEESE
8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well.
Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.
BLACK BEANS WITH BEAN CURD
1 cup Dried red beans
1 tablespoon Soy sauce
1 teaspoon Brown sugar
1 cup Stock
2 each Cakes tofu
2 tablespoons Oil
1 each Green onion — chopped
1 teaspoon Garlic — chopped
1 each Green chili — sliced
1 tablespoon Salted black beans
1 pinch Black pepper
Soak dried beans. Boil until tender. Drain & mash.
Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30 seconds. Add black beans, tofu & mashed red beans. Cook gently for 5 minutes. Sprinkle with pepper & serve.
Applebee’s® Baked French Onion Soup
Don’t even try to find this one on the menu at Applebee’s, because it isn’t there; though it’s the most popular soup served each day at this huge restaurant chain. This is the first of several big-time soup clones we’ll unveil here in the next few weeks to help get you through the cold winter months. And they’re all a cinch to make. Just be sure you have some oven-safe soup bowls for this one, since we’ll have to broil it a bit before serving. Under the gooey melted provolone of the original version you get from Applebee’s is a unique round crouton that’s made from bread similar to a hamburger bun. So that’s exactly what we’ll use in our clone.
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don’t want them to brown. 2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread — 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them. 4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. 5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings. Makes 10 servings.
Applebee’s Pico de Gallo
Notes: This is a great summer relish to serve with chips, or even on a hamburger.
INGREDIENTS:
3 large tomatoes diced, 1 large onion diced
2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced)
2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
1 Tbsp. olive oil, 1 Tbsp. white vinegar
*********
Preparation Instructions: Mix all ingredients together in large container until well blended. Allow to sit for at least 6 hours, it is better if allowed to sit overnight.
Ahi Tuna In Mustard Crust With Red Pepper Nage
16 oz sushi-quality tuna,cut in
-8-oz.,Slices
4 oz Dijon mustard
1 c seasoned bread crumbs
-seasonings follow
1 ds cumin
1 ds yellow mustard seed
2 cloves garlic,minced
1 ds fresh thyme
1 ds cayenne pepper
1 ds salt
1 ds black pepper
– This recipe calls for “Red Pepper Nage,” the recipe for which is provided in this cookbook.
Prepare breadcrumbs in the usual manner, using the spices listed. Brush the tuna slices with Dijon mustard and spread the seasoned breadcrumbs over the mustard. Cook the tuna to the desired degree of doneness, which is preferably rare.
Serve with Red Pepper Nage.