Vegetable Rolls with Peanut Sauce
You can also add cooked shrimp or sliced pork to this recipe to spice it up!
For peanut sauce:
6 tablespoons finely chopped onion
4 small garlic clove, minced
2 teaspoons dried hot red pepper flakes
1 tbs. vegetable oil
6 tbs. water
2 tablespoon creamy peanut butter
2 tablespoon hoisin sauce
2 teaspoons tomato paste
2 teaspoons sugar
For rolls
1 oz bean thread noodles (cellophane noodles)
1 tablespoon seasoned rice vinegar
4 (8-inch) rice-paper rounds, plus additional in case some tear
2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves (preferably Thai)
1/2 cup thinly sliced Napa cabbage
1/4 cup fresh cilantro leaves
1/3 cup coarsely shredded carrot (1 medium)
Make sauce:
• Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes.
• Whisk in remaining sauce ingredients.
• Simmer, whisking, 1 minute, then cool.
Make summer rolls:
• Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve.
• Pat dry between paper towels and toss with vinegar and salt to taste.
• Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water.
• Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
• Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge.
• Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles.
• Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease.
• Then fold in sides and continue rolling.
• Transfer summer roll to a plate and cover with dampened paper towels.
• Make 3 more rolls in same manner.
• Serve rolls halved on the diagonal.
Serves 4
SHRIMP MARINARA
* 1 (16 oz.) can of tomatoes, cut up
* 2 tbsp. minced parsley
* 1 clove of garlic, minced
* 1/2 tsp. dried basil
* 1 tsp. salt
* 1/4 tsp. pepper
* 1 tsp. dried oregano
* 1 (6 oz.) can tomato paste
* 1/2 tsp. seasoned salt
* 1 lb. cooked shelled shrimp
* Grated Parmesan cheese
* Cooked spaghetti
In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more.
Serve over cooked spaghetti. Top with Parmesan cheese.
CROCKPOT CHICKEN CACCIATORE I
1 large onion, thinly sliced
1 1/2 lb. skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. basil
1 bay leaf
1/4 c. dry white wine
1/4 c. water
Put sliced onion in bottom of crock pot. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken. Cover; cook on Low 7 to 9 hours (High: 3 to 4 hours). Serve chicken pieces over hot spaghetti or vermicelli. 4 servings.
Stuffed Grape Leaves
1/4 cup olive oil
1 pound lamb
1 onion
1/2 cup short-grain rice
1 tablespoon dill weed
1/3 cup pine nuts
1 dash tomato paste
3 cups rich chicken broth
salt and pepper
1/4 cup water
3 tablespoons lemon juice
1 quart grape leaves (jar) — rinsed well
Rinse grape leaves well. Saute the onion until translucent. Add meat, stirring to break pieces. Add rice, dill, pine nuts, tomato paste and water. Season with salt and pepper to taste. Cook over medium heat for 10 minutes.
Cover the bottom of a dutch oven with grape leaves. Stuff the remaining leaves by placing leaf side down, on the palm of the hand, with base of leaf toward palm and tip toward middle finger, shiny side down. Put a spoonful of meat in center and fold from bottom, tuck in edges snuggly.
Arrange tip side down in pan. Add chicken broth to within 1 inch of top layer. Place a plate upside down on top layer and press. Cover and cook over medium heat for 30 or until rice is tender. Sprinkle with lemon juice and cook 5 minutes longer.
Per Serving (excluding unknown items): 92 Calories; 7g Fat (64.3% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.
Turkey Pizza Pie
1 1 1/2-oz package spaghetti sauce mix
water
1 2 1/2-oz can sliced mushrooms
1/4 cup milk
1 tablespoon garlic salt
1/4 cup grated parmesan cheese
6 ounces tomato paste
1/2 tablespoon dried oregano
1 pound ground turkey
1/4 cup seasoned bread crumbs
1/4 tablespoon pepper
1 cup shredded mozzarella cheese
Combine in a saucepan the spaghetti sauce mix, tomato paste and half a tomato paste can of water.
Add oregano and mushrooms; bring to a boil.
Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
Combine turkey, milk, bread crumbs, garlic salt and pepper.
Press turkey mixture evenly over bottom and sides of a 9-inch pie plate.
Spoon spaghetti sauce evenly into meat crust; sprinkle with Parmesan cheese.
Bake in preheated 350F. oven 30 minutes.
Sprinkle with mozzarella cheese; bake 15 minutes longer.
Cool slightly; cut into wedges to serve.
Per Serving (excluding unknown items): 263 Calories; 13g Fat (43.2% calories from fat); 21g Protein; 16g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 2249mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Beef And Macaroni Casserole
Ingredients
1 each macaroni, package, cooked, drained
2 tablespoon oil
1 1/2 pound beef, ground, browned, drained
1 salt, to taste
1 pepper, to taste
1 each onion, chopped
2 each celery, stalks, chopped
1 each tomato paste, can
3/4 cup water
2 tablespoon sherry
1 each tomato soup, can
1 cheddar, or parmesan cheese, grated
1 teaspoon oregano
Directions:
Toss cooked noodles in oil. Place in greased crockpot. Add all remaining ingredients, except grated cheese. Stir thoroughly. Sprinkle cheese over top. Cover and cook on Low 4 to 8 hours or High 2 to 3 hours.
Arjay’s Sand Springs Chili - Southern
2 lb Coarse ground beef
1/2 lb Flank steak 1/4″ cubs
1/2 lb Reg. ground beef
15 oz Tomato sauce
12 oz Beer
12 oz Tomato paste
1 tb Yellow cornmeal
1 tb Red wine vinegar
1/4 c Instant minced onion
1/4 c Chili powder
1 t Crushed red pepper
1 t Ground cumin
1/4 ts Basil leaves
1/4 ts Caraway seeds
1/4 ts Coriander
1/4 ts Marjoram
1/4 ts Ground red pepper
1/3 ts Ginger
1/3 ts Tarragon
1/3 ts Dill seed
1/3 ts Paprika
1/3 ts Ground tumeric
1/3 ts Ground caramon
1 d Curry
1 d Dill weed
1 d Rosemary
1 d Saffron
1 d Thyme
1 Bay leaf, crushed
1 Cinnamon stick
1 1/2 ts Minced garlic
1 1/2 ts Salt
1 tb Orgeano leaves
2 tb Salad oil
In a large saucepan, heat oil until hot. Add beef cubes; brown on all sides, remove and set aside. Add ground beef, both grinds, brown , stirring to crumble. Add tomato sauce, tomato paste, one cup of water, vinegar and all the other dry ingredients listed. (Mix the cornmeal, onions, all the spices in a bowl then add them after the meat has been cooked). Also add the browned beef cubes, stir well, then add the beer and stir some more until all the ingredients are mixed well. Simmer, covered, strring occasionally, for at least 2 hours. This can be prepared early in the day and kept on low heat to let spices blend togather. Add more water if needed. Remove cinnamon stick before serving.
Dal Soup
1 cup lentils
2 large cloves garlic; crushed
3 large potatoes; cut into fourths
1 onion; coarsely chopped
1/2 teaspoon spices
or MIXED TOGETHER:
1/2 teaspoon cumin
cinnamon
cloves
cardamom
1/2 teaspoon curry powder
1 1/2 teaspoons salt
6 cups water
6 ounces (1 can) tomato paste
3 dried lemons
1 1/2 tablespoons fresh cilantro
or 1 teaspoon ground coriander
Wash the lentils and cook with onion, half the measure of garlic and a little more than a third of the measure of water. (For original scaling of 6 servings this actually is 2 1/2 cups.) When all the water is absorbed, purée the lentils.
In another pot heat some oil and lightly brown the remaining measure of garlic. Add the paste, cilantro and the puréed lentils and simmer. Then add the rest of the water and the dried lemon; bring to a boil. Add the spices and potatoes and reduce the heat. Simmer until done adding water if needed.
NOTES : Puréed lentils simmered with tomato paste, potatoes, dried lemon, spices and a hint of curry.
A Trio Of Pizzas
—-PESTO DOUGH—-
2 tablespoon pesto sauce
1 1/4 cup water; (or more if needed)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
—-SUNDRIED TOMATO DOUGH—-
5 oil-packed sun-dried tomatoes with; oil
2 tablespoon sun-dried tomato paste
1 1/4 cup water; (or more)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
—-GARLIC DOUGH—-
2 tablespoon garlic paste
1 1/4 cup water; (or more)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
—-TOPPINGS—-
1 pizza sauce
1/2 cup parmigiano-reggiano cheese; grated
Place desired dough ingredients in machine and program for knead and first rise. Press start. Dough will be soft at first but become firmer. Preheat the oven to 500F with the rack in the center position. Turn 17 x 11″ pan upside down. Spray with vegetable cooking spray. Cut dough in half and cover remaining half with a clean towel. Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. Have a friend hold the pan or place a wet towel underneath. Spread with sauce and sprinkle with cheese. Bake for 8 to 10 minutes.
Burger Trittini
2 pound ground beef
1 teaspoon salt
1 mdonion — minced
1 teaspoon oregano leaves
15 ounce tomato sauce
1/2 teaspoon pepper
12 ounce tomato paste
20 ounce frozen spinach — thawed
4 1/2 ounce sliced mushrooms — drained
16 ounce cottage cheese
2 teaspoon basil
8 ounce mozzarella — shredded
2 teaspoon sugar
Cook ground beef and onion on medium high until brown. Drain fat. Add next seven ingredients; heat to boiling. Reduce heat. Simmer, uncovered, until thickened. squeeze liquid from spinach. Combine with cottage cheese. Season to taste with salt and pepper. Spoon meat mixture into 13×9″ baking dish. Sprinkle 1/2 of mozzarella cheese. Top with spinach. Sprinkle remaining mozzarella on top. Bake at 350: for 25-30 minutes until hot and bubbly.
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.
The perfect steak with herb butter
Serving size: Serves 4
Cuisine type: Asian, Mediterranean, Modern Australian
Cooking time: Less than 30 minutes
Special options: Egg free, Lactose free, Nut free
Course: Main
Favourite flavours: Beef, Easy recipes
INGREDIENTS
250g butter
2 tablespoons parsley
2 tablespoons basil
2 tablespoons coriander
2 tablespoons chives
½ teaspoon tomato paste
4 drops fish sauce
4 sirloin steaks
olive oil
sea salt and freshly ground pepper
METHOD
Place all ingredients other than steak in a food processor and mix well, or simply use a bowl and mix with the back of a fork.
Place on a sheet of plastic wrap and roll into a sausage shape about the diameter of a twenty cent piece, twisting the ends to seal. Chill in the fridge until firm.
Get the meat out of the fridge half an hour before you’re going to cook it, so the inside isn’t cold and it cooks through evenly.
Brush both sides with oil or place a little oil on a plate and rub the meat on it.
Season steaks well with salt and pepper and place on a hot flat or char grill.
Cook for about 4 minutes on one side and 3 on the other, or to your taste.
Place in a shallow bowl somewhere warm and loosely cover with foil or a clean tea towel. Covering the dish tightly with foil or plastic wrap will cause the meat to continue steaming from its own heat. Rest a good size steak for between five and ten minutes.
Transfer steak to a warm plate and pour over the juices from the dish that it rested in.
Top with a slice of the herb butter. Leftover butter can be stored in the fridge or freezer.
Makkhani Murghi - Chicken In Butter Sauce
4 tb Tomato Puree
Water to mix 1 Inch cube of fresh Ginger,
-peeled & grated finely 1/2 pt Single Cream, (10 fl ozs)
1 ts Garam Masala
3/4 ts Salt
1/4 ts Sugar
1 Fresh Hot Green Chili,
-finely chopped 1/4 ts Cayenne Pepper
1 tb Fresh Coriander,
-finely chopped 4 ts Lemon Juice
1 ts Cumin Seeds,
-roasted and ground 4 oz Unsalted Butter
Tandoori-style chicken, -freshly cooked Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up 8 fl ozs of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds. Mix Well. Heat the butter in a wide saute pan or a large frying pan. When butter has melted, add all the ingredients in the measuring jug. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the chicken pieces (but not their accumulated juices). Stir once and put the chicken pieces on a warm serving Platter. Extra sauce should be spooned over the top.
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.