LASAGNE
(3 - 4 Servings)
1 onion
1/4 cup olive oil
8 oz. ground beef
1 tsp. salt
1/2 tsp. white pepper 5 tbsp. red wine
1 tbsp. tomato paste 6 tbsp. whipping cream pinch dried oregano
1-1/4 lb. lasagne
1/4 cup butter
pinch ground nutmeg
1/4 cup grated Parmesan cheese
Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano.
Cook lasagne in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel.
Arrange lasagne and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and grated cheese. Bake at 350 degrees for 10 minutes.
White Chili with Chicken
1 lb. dry white northern beans
5 1/4 c. chicken broth
2 cloves garlic, minced
1 lg. white onion, chopped
1 tbsp. ground white pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1/2 tsp. ground cloves
1 (7 oz.) can diced green chilies
5 c. diced cooked chicken breast
1 3/4 c. chicken broth
1 tbsp. diced jalapeno pepper
(optional)
Flour tortillas
Condiments:
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados
Soak beans in water to cover for 24 hours then drain. In slow cooker/Crock Pot or large kettle,
combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until beans are tender. Stir occasionally. Stir in green chiles, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments.
CROCKPOT CREOLE BLACK BEANS
1 to 2 pounds Smoked sausage, cut into 1″ slices
3 15 oz cans black beans, drained
1 1/2 cups Onions — chopped
1 1/2 cups Green pepper, chopped
1 1/2 cups Celery, chopped
3 cloves Garlic, minced
2 teaspoons Leaf thyme
1 1/2 teaspoons Leaf oregano
1 1/2 teaspoons White pepper
1/4 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1 Chicken bouillon cube
5 Bay leaves
1 can 8-oz. tomato sauce
1 cup Water
Hot boiled rice
-Brown sausage in a skillet over med. heat. Drain fat and transfer to crockpot.
Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs. or on high 4 hrs. Remove bay leaves. Serve over cooked rice. Serves 6 to 8.
California Fusion Peach Salsa
This fusion recipe combines hot chili sauce and sweet peaches with Asian spices for a tasty, spicy peach salsa.
Ingredients
* 2 (15-oz) cans peaches, drained and chopped, although If you want to make this California style—use fresh peaches.
* 2 green onions, sliced thin, including tops
* 2 tablespoons lime juice
* 2 teaspoons chopped fresh cilantro
* 2 teaspoons garlic chili sauce
* 1/2 teaspoon five spice powder
* 1/4 teaspoon white pepper
Procedure
* In a bowl, mix the drained, chopped peaches, sliced green onions, chopped cilantro, garlic chili sauce, lime juice, five spice powder, white pepper.
* Mix well.
* Chill before serving.
Notes
Serve as a salsa with tortilla chips or as a garnish for meat dishes.
Malai Kofta
Ingredients:
Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1″ cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander
Method:
Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.
Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.
Pork Dumplings
8 dried black mushrooms
1 pound lean ground pork
1/2 cup chopped bamboo shoots
1/4 cup chopped green onions with tops
1 egg white
2 tablespoons cornstarch
2 teaspoons salt
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
1 pound siu mai skins
1/4 cup light soy sauce
1/8 teaspoon sesame oil
Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle.
Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stems. Chop caps finely.
Mix together mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil and white pepper.
Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 tablespoon pork mixture in center of skin. Bring edge of skin up side of filling, leaving top open. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.)
Place dumplings in single layer on rack in steamer. Cover and steam over boiling water 20 minutes. (Add boiling water if necessary.) Repeat with remaining dumplings.
Mix together 1/4 cup soy sauce and 1/8 teaspoon sesame oil. Serve with dumplings.
Per Serving (excluding unknown items): 346 Calories; 13g Fat (35.1% calories from fat); 17g Protein; 39g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 1251mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Spam Primavera
1 12-oz can Spam — cut in strips
2 carrot — thinly sliced
1 zucchini — thinly sliced
1/4 cup onion — finely chopped
1 clove garlic — minced
6 tablespoons olive oil — divided
9 ounces linguine — cooked
1/2 cup grated parmesan cheese
2 tablespoons lemon juice
1/4 teaspoon white pepper
In a large skillet, cook Spam, carrots, zucchini, onion and garlic in 3 tablespoons olive oil until vegetables are crisp and tender.
Toss together linguini, vegetable mixture, parmesan cheese, 2 tablespoons olive oil, and lemon juice until well coated. Serve immediately.
Per Serving (excluding unknown items): 347 Calories; 20g Fat (52.5% calories from fat); 14g Protein; 28g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 683mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.
LEMON CHICKEN
2 whole chicken
1 tbsp. vegetable oil
1 egg
2 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce (light or dark)
1/4 tsp. white pepper
Vegetable oil
1/4 c. all-purpose flour
1/4 c. water
2 tbsp. cornstarch
2 tbsp. vegetable oil
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. chicken broth
1/4 c. honey
3 tbsp. lemon juice
2 tbsp. light corn syrup
2 tbsp. vinegar
1 tbsp. vegetable oil
1 tbsp. catsup
1 clove garlic, finely chopped
1/2 tsp. salt
Dash of white pepper
Peel of 1/2 lemon
1 tbsp. cornstarch
1 tbsp. cold water
1/2 lemon, thinly sliced
Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce, and 1/4 teaspoon white pepper; pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. Heat vegetable oil (1 1/2 inches) in wok to
350 degrees. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt. Dip chicken pieces one at a time into batter.
Fry 2 pieces at a time until light brown, 3 minutes. Drain on paper towel. Increase oil temperature to 375 degrees. Fry chicken all at one time until golden brown, turning once, about 2 minutes. Drain on paper towel.
Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter. Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling. Mix 1tblsp cornstarch and 1 tblsp water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken. Makes 8 servings.
Cucumber Rings
1 large cucumber
3 eggs
3 tablespoons half and half
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon paprika
2 tablespoons butter or margarine
1/4 cup cooked ham — chopped
1 tablespoon chopped parsley — fresh
Remove the rounded ends from the cucumber and cut into 1/2 inch thick slices. Scoop out some of the cucumber seed area with a rounded teaspoon, leaving the shells and the others side intact. You are making a little hole in each slice. chop scooped part and save.
Drain the slices well on paper towels while you lightly beat the eggs together with the chopped cucumber scoopings. Stir in half and half, salt, pepper and paprika. Melt butter in a saucepan and cook the egg mixture gently until set. Stir in the ham and parsley. with a teaspoon, spoon the egg mixture into the holes in the cucumber slices. Arrange on a serving plate.
Yield: Serves about 4 for and appetizer.
CHICKEN TETRAZZINI
5 c. cooked, cubed, boneless chicken breast
2 c. sour cream
7 oz. pkg. skinners ready cut spaghetti
2 cans cream chicken soup, undiluted
8 oz. can mushroom pieces, drained
1 stick oleo, melted
White pepper to taste,1 c. grated (freshly) Parmesan cheese Combine all ingredients except cheese. It is not necessary to cook pasta, provided you put the ingredients
together a half a day before baking. Place mix in 13 x 9 inch casserole (greased). Can be frozen. When ready to bake sprinkle cheese over top. Bake at 350 degrees for 25-30 minutes or until bubbly. Serves 12.
Beef and Broccoli with Garlic Sauce
1 lb Beef steak
1 tb Vegetable oil
1/2 ts Salt
1 ds White pepper
1 1/2 lb Broccoli
1 ts Cornstarch
1 ts Sesame oil
1/4 c Chicken broth
2 tb Vegetable oil
1 tb Vegetable oil
1 tb Finely chopped garlic
1 ts Finely chopped ginger root
2 tb Brown bean sauce
1 c Sliced canned bamboo shoots
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
Agnolotti Bandiera Part 1
2 cup flour plus flour for
1 dusting
1/2 teaspoon salt
1/2 teaspoon white pepper
1 stick unsalted butter, cut into pieces
4 eggs
1 egg beaten w/ a pinch of salt for egg wash
1 semolina for sprinkling
1. Prepare the pasta. Place dry ingredients and butter in food processor fitted with a pastry blade and run machine for 1 minute, or until butter is cut up and mixture feels sandy. Add eggs and run machine in quick spurts for 2 minutes, or until dough forms a compact ball.
2. Cut dough into 4-5 small pieces. Lightly flour each and roll it through pasta machine (set rollers at widest gap). When dough is smooth, reduce gap between rollers and roll the dough again. Continue in this fashion until rollers are at their narrowest setting. As dough sheets come out, dust them lightly with flour and spread them out on the table.
3. Prepare filling. Steam spinach for 30 seconds or until tender, rinse it under cold water, and squeeze it tightly to extract all the water. Place the spinach and remaining ingredients for filling in food processor and grind until smooth.
CAPE COD FISH CHOWDER
3 slices bacon, cut in 1/2 inch pieces
2 med. onions, coarsely chopped
(about 1 1/2 c.)
2-3 med. carrots, diced
2 med. cloves garlic, minced
2 c. chicken broth
2 med. potatoes, diced
2 whole bay leaves
1/4 tsp. dried thyme
1/4 tsp. white pepper
1 lb. fresh or frozen cod, haddock or
flounder, cut in 1-inch pieces
1 c. sour half & half or lean sour
cream
In large saucepan, fry bacon until crisp, remove and drain. Add onions, garlic and carrots to bacon drippings and saute until lightly browned. (Excess drippings can be drained before frying.) Add chicken broth, potatoes and spices. Cover and simmer until potatoes are nearly tender, 15-20 minutes. Stir in fish and simmer for 5-7 minutes until cooked. Stir in sour half & half and heat, but don’t boil. Ladle into mugs, garnish with bacon pieces.
CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE
2 c. milk
3 tbsp. butter
2 tbsp. finely chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese
1 c. cooked finely chopped broccoli
Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley. Serves 6.
Blackened Fish
2 T Paprika
2 T Cayenne pepper
2 T White pepper
3/4 c Creole seasoning
1/4 c Blackening seasoning
4 .to 12 fish fillets
1/8 c Butter (or margarine)
Mix the spices. Coat the fillets with the spice mixture.
Melt the butter or margarine in an iron skillet over a hot cooking fire. Sear the fish for 1 to 2 minutes on each side, or until they smoke and appear “blackened”.
Remove the skillet from the fire and cover. The heat in the pan will complete the cooking in about 10 minutes. The spices can be mixed at home and stored in an airtight container.
Makes about 4 to 6 .
BEEF CHOW FUN
10 each Chow Fun Noodles
1 pound Beef flank steak — sliced
across the grain
—–MARINADE—–
1 tablespoon Dark soy sauce
1 tablespoon Cornstarch
1 each Egg white
1 tablespoon Peanut oil
—–ADDITIONAL—–
7 tablespoons Peanut oil for pan-frying
2 each Cloves garlic — chopped fine
1 each Slice ginger — cut julienne
1 tablespoon Fermented black beans (dow — see), rinsed
1 tablespoon Dry sherry
1/2 medium Yellow onion — peeled and
1/2 each Green sweet bell pepper — cored & cut julienne
—–SAUCE—–
1/4 teaspoon MSG (opt)
1 tablespoon Dark soy sauce
1/4 teaspoon Sugar
1 tablespoon Dry sherry
1 pinch White pepper
1 tablespoon Oyster sauce
—–FINAL—–
1 cup Fresh bean sprouts
Chinese parsley (garnish)
Slice the chow fun into noodles about 1/2 inch wide. Slice the meat and mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add 2 T of the peanut oil. Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges. Remove to the serving platter and set aside. Heat the wok again and add 3 T of the peanut oil along with the garlic and ginger. Chow for a moment and add the rinsed black beans and the sherry. In this chow the onion and green pepper, just until very hot. Remove to the serving platter. Heat the wok a third time and add 2 T of the peanut oil and the meat. Chow on one side only until it begins to brown. Return the vegetables, the noodles, and the sauce to the wok and toss with the meat until hot. Add the bean sprouts, toss just a minute or so and serve. Garnish with Chinese parsley.
Agnolotti Di Ricotta E Spinaci
1 lb flour
6 oz sweet cream butter
8 eggs
3 pn salt,to taste
15 oz ricotta cheese,dry as possible
2 oz spinach,trimmed,washed
13 oz Parmesan cheese,grated
1 pn black pepper,to taste
2 pn nutmeg,to taste
1 qt heavy cream
4 oz mascarpone cheese
2 pn white pepper,to taste
STEP ONE: The Dough–
Combine the following ingredients: 1 pound bleached flour, 2 ounces sweet butter, 5 eggs, and 1 pinch salt. Work the dough long enough to allow the butter to be incorporated inside the dough. Wrap the dough in a towel and let it rest, for at least one hour, inside the refrigerator.
STEP TWO: The Filling–
For the filling, steam the spinach and chop it very fine. In a bowl, beat together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch each: salt, black pepper, and nutmeg. Add 15 ounces dry ricotta cheese and mix very well, but not too long. If you mix it too much, the mixture will become liquid.
STEP THREE: The Agnolotti–
Roll out the dough in a thin layer and brush it with an egg wash (made from 1 egg). With the help of a teaspoon to make a “walnut” shape, place the spoon on the dough and cover it with another layer. Cut with a round pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook in boiling water until the agnolotti come to the surface of the boiling water.
STEP FOUR: The Sauce–
For the sauce, bring 1 quart heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white pepper. Boil slowly for five minutes, constantly stirring with a wooden spoon.
Serve agnolotti on warm plates with warm sauce
Beef And Scallop Saute
2 tb Peanut oil
1 ts Minced garlic
1 lb Beef cut for stir fry
1 pn Red pepper flakes
3/4 lb Sea scallops
1 pn Red pepper flakes
1 1/4 c Sliced green onion
1 tb Water
1 pn Fresh ginger
1 pn White pepper
1 ts Salt
Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.