Chicken with Tomatoes and Olives recipe (Kotopoulo me Tomatoes kai Elies)
Ingredients for Kotopoulo me Tomatoes kai Elies
Flour (for dredging)
Salt and pepper, to taste
1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
1/2 cup olive oil
2 large red onions, peeled, chopped
3 garlic cloves, peeled, minced
1 1/2 cups peeled, chopped plum tomatoes
1/2 cup dry red wine
1/2 cup crumbled feta cheese
1 cup pitted Kalamata olives, rinsed and drained
1 teaspoon oregano
How to make Kotopoulo me Tomatoes kai Elies
Combine flour, salt and pepper on a plate and lightly dredge the chicken. Heat 1/3 cup olive oil in a
large, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.
Add remaining olive oil to skillet, and sauté onions until wilted and lightly browned. Add garlic and
stir for 30 seconds. Place chicken back in the pan. Pour in the tomatoes and wine, and season with salt
and pepper. Cover and simmer over low heat for about 45 minutes, or until the chicken is tender.
Ten minutes before removing from heat, add the crumbled feta and stir until melted. Five minutes
before removing from heat, add olives and oregano.
Serve warm.
Yields 6 servings.
Saturday, April 25, 2009
Sesame Seed Pastry Recipe
Sesame Seed Pastry Recipe
Ingredients for sesame seed pastry
1 cup all-purpose flour
1/3 cup butter or margarine, softened
1 tablespoon granulated sugar
1 tablespoon toasted sesame seed
1/4 teaspoon salt
How to make sesame see pastry
Mix all ingredients until blended; press firmly and evenly against bottom and side of 9-inch pie plate.
Bake at 475 degrees F for 5 minutes.
Ingredients for sesame seed pastry
1 cup all-purpose flour
1/3 cup butter or margarine, softened
1 tablespoon granulated sugar
1 tablespoon toasted sesame seed
1/4 teaspoon salt
How to make sesame see pastry
Mix all ingredients until blended; press firmly and evenly against bottom and side of 9-inch pie plate.
Bake at 475 degrees F for 5 minutes.
Cheese and Honey Pie Recipe
Cheese and Honey Pie Recipe
Ingredients for Cheese and Honey Pie
Sesame Seed Pastry
16 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 cup honey
1/2 cup whipping cream
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
How to Make Cheese and Honey Pie
Prepare Sesame Seed Pastry. Beat cream cheese in large mixer bowl on medium speed until creamy.
Add remaining ingredients; beat until light and fluffy. Pour into baked pie shell. Bake at 350 degrees F
until firm, 40 to 50 minutes. Refrigerate until serving time. Yields 10 to 12 servings.
Ingredients for Cheese and Honey Pie
Sesame Seed Pastry
16 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 cup honey
1/2 cup whipping cream
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
How to Make Cheese and Honey Pie
Prepare Sesame Seed Pastry. Beat cream cheese in large mixer bowl on medium speed until creamy.
Add remaining ingredients; beat until light and fluffy. Pour into baked pie shell. Bake at 350 degrees F
until firm, 40 to 50 minutes. Refrigerate until serving time. Yields 10 to 12 servings.
Spanakopita Recipe
Spanakopita Recipe
Ingredients for Spanakopita
2 pounds fresh spinach
1 onion, finely chopped
4 tablespoons butter
1 cup cream sauce
6 eggs, beaten
1 cup feta cheese, finely crumbled
Salt and pepper
Dash of nutmeg
1/2 pound phyllo pastry sheets
Butter, melted
How to Make Spanakopita
Wash spinach and discard stems. Dry thoroughly on absorbent paper and cut into pieces.
Sauté onion in butter until soft. Add spinach and sauté a few minutes longer. Cool.
Add cream sauce, eggs, cheese and seasonings. Mix well.
Place 7 layers of phyllo pastry sheets in an 11 x 14 x 2-inch pan, brushing each sheet well with melted
butter. Add spinach mixture, then place 8 phyllo pastry sheets on filling. Again, butter each sheet well.
Bake at 350 degrees F for about 30 minutes or until crust is golden brown. Cut into small squares
before serving.
Makes 16 squares.
Ingredients for Spanakopita
2 pounds fresh spinach
1 onion, finely chopped
4 tablespoons butter
1 cup cream sauce
6 eggs, beaten
1 cup feta cheese, finely crumbled
Salt and pepper
Dash of nutmeg
1/2 pound phyllo pastry sheets
Butter, melted
How to Make Spanakopita
Wash spinach and discard stems. Dry thoroughly on absorbent paper and cut into pieces.
Sauté onion in butter until soft. Add spinach and sauté a few minutes longer. Cool.
Add cream sauce, eggs, cheese and seasonings. Mix well.
Place 7 layers of phyllo pastry sheets in an 11 x 14 x 2-inch pan, brushing each sheet well with melted
butter. Add spinach mixture, then place 8 phyllo pastry sheets on filling. Again, butter each sheet well.
Bake at 350 degrees F for about 30 minutes or until crust is golden brown. Cut into small squares
before serving.
Makes 16 squares.
Braised Chicken in Aromatic Tomato Sauce Recipe
Braised Chicken in Aromatic Tomato Sauce Recipe
(Pastitsatha)
Ingedients for Braised Chicken in Aromatic Tomato Sauce
1/4 cup olive oil
1 (3 pound) chicken, cut into 8 pieces
3 cups chopped red onions
6 whole allspice
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch cayenne pepper
1 (28 ounce) can whole Italian-style tomatoes, drained, juices
reserved, tomatoes chopped
1 cup water
2 tablespoon (or more) red wine vinegar
2 tablespoon tomato paste
Pinch of granulated sugar
12 ounces perciatelli pasta or spaghetti
Freshly grated kefalotyri cheese or Parmesan cheese
How to Make Braised Chicken in Aromatic Tomato Sauce
Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until
brown on all sides, about 8 minutes per batch.
Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes. Add spices;
stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to
Dutch oven. Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes.
Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to
Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes.
Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta
to platter. Top with chicken, sauce and cheese.
(Pastitsatha)
Ingedients for Braised Chicken in Aromatic Tomato Sauce
1/4 cup olive oil
1 (3 pound) chicken, cut into 8 pieces
3 cups chopped red onions
6 whole allspice
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch cayenne pepper
1 (28 ounce) can whole Italian-style tomatoes, drained, juices
reserved, tomatoes chopped
1 cup water
2 tablespoon (or more) red wine vinegar
2 tablespoon tomato paste
Pinch of granulated sugar
12 ounces perciatelli pasta or spaghetti
Freshly grated kefalotyri cheese or Parmesan cheese
How to Make Braised Chicken in Aromatic Tomato Sauce
Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until
brown on all sides, about 8 minutes per batch.
Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes. Add spices;
stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to
Dutch oven. Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes.
Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to
Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes.
Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta
to platter. Top with chicken, sauce and cheese.
Beef with Thyme and Oregano Butter Recipe
Beef with Thyme and Oregano Butter Recipe
Ingredients for Beef with Thyme and Oregano Butter
1kg (2 pound) piece rump steak
1 tablespoon olive oil
Freshly cracked black peppercorns
Salt
Thyme and Oregano Butter
100g (4 ounces) soft butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 small clove garlic, crushed
2 teaspoons lemon juice
How to Make Beef with Thyme and Oregano Butter
Cut steak into 6 pieces. Brush each steak with oil, sprinkle with salt and pepper to taste. Barbecue,
pan-fry or grill steaks until cooked as desired. Serve with slices of thyme and oregano butter.
Thyme and Oregano Butter: Beat all ingredients in small bowl with electric mixer or wooden spoon
until well combined. Spoon mixture onto a sheet of grease-proof paper in a rough log shape. Fold one
side of the paper over roll, then, with a ruler, push against the butter so that the mixture forms a
smooth log. Roll the butter in the grease-proof paper, refrigerate.
Serves 6.
Thyme and Oregano Butter can be made a day ahead.
Storage: Covered in refrigerator; Microwave: Not suitable; Freeze: Better suitable.
Ingredients for Beef with Thyme and Oregano Butter
1kg (2 pound) piece rump steak
1 tablespoon olive oil
Freshly cracked black peppercorns
Salt
Thyme and Oregano Butter
100g (4 ounces) soft butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 small clove garlic, crushed
2 teaspoons lemon juice
How to Make Beef with Thyme and Oregano Butter
Cut steak into 6 pieces. Brush each steak with oil, sprinkle with salt and pepper to taste. Barbecue,
pan-fry or grill steaks until cooked as desired. Serve with slices of thyme and oregano butter.
Thyme and Oregano Butter: Beat all ingredients in small bowl with electric mixer or wooden spoon
until well combined. Spoon mixture onto a sheet of grease-proof paper in a rough log shape. Fold one
side of the paper over roll, then, with a ruler, push against the butter so that the mixture forms a
smooth log. Roll the butter in the grease-proof paper, refrigerate.
Serves 6.
Thyme and Oregano Butter can be made a day ahead.
Storage: Covered in refrigerator; Microwave: Not suitable; Freeze: Better suitable.
Beef and Onion Stew Recipe (Stifado)
Beef and Onion Stew Recipe (Stifado)
Ingredients for Beef and Onion Stew
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 (2 pound) boneless beef chuck, tip or round, cut into 1-inch cubes
1/2 cup dry red wine
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely-ground pepper
1 bay leaf
1 stick cinnamon
1 (8 ounce) can tomato sauce
1 1/2 pound pearl onions, peeled
Crumbled feta cheese
How to Make Beef and Onion Stew
Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender;
remove with slotted spoon. Cook beef in remaining oil, stirring frequently, until all liquid is evaporated
and beef is brown on all sides, about 25 minutes; drain fat. Return onion and garlic to Dutch oven. Stir
in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1
hour and 15 minutes.
Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes.
Remove bay leaf and cinnamon. Garnish with cheese
Ingredients for Beef and Onion Stew
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 (2 pound) boneless beef chuck, tip or round, cut into 1-inch cubes
1/2 cup dry red wine
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely-ground pepper
1 bay leaf
1 stick cinnamon
1 (8 ounce) can tomato sauce
1 1/2 pound pearl onions, peeled
Crumbled feta cheese
How to Make Beef and Onion Stew
Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender;
remove with slotted spoon. Cook beef in remaining oil, stirring frequently, until all liquid is evaporated
and beef is brown on all sides, about 25 minutes; drain fat. Return onion and garlic to Dutch oven. Stir
in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1
hour and 15 minutes.
Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes.
Remove bay leaf and cinnamon. Garnish with cheese
Baklava Recipe
Baklava Recipe
Ingredients for Baklava
2 pounds phyllo
2 pounds walnuts, chopped
1/2 teaspoon cinnamon
1 cup granulated sugar
1/2 pound butter
How to make Baklava
Mix together chopped nuts, cinnamon and sugar. Grease an 18-inch baking pan and line with 6 layers
of phyllo. Cover with thin layer of nut mixture, then top with 1 layer of phyllo. Repeat until all nut
mixture is used. Top with 6 layers of phyllo. Cut into diamond-shaped pieces. Place a clove bud in each
diamond shape. Pour melted butter over all. Bake 1 1/2 to 2 hours at 300 degrees F until brown, then
reduce to 250 degrees F.
Remove from oven and pour cool syrup over all.
Syrup
1 cup honey
2 cups granulated sugar
2 cups water
1 cinnamon stick
2 slices lemon
Boil for 25 minutes and let cool. Pour COOL syrup over HOT Baklava!
Ingredients for Baklava
2 pounds phyllo
2 pounds walnuts, chopped
1/2 teaspoon cinnamon
1 cup granulated sugar
1/2 pound butter
How to make Baklava
Mix together chopped nuts, cinnamon and sugar. Grease an 18-inch baking pan and line with 6 layers
of phyllo. Cover with thin layer of nut mixture, then top with 1 layer of phyllo. Repeat until all nut
mixture is used. Top with 6 layers of phyllo. Cut into diamond-shaped pieces. Place a clove bud in each
diamond shape. Pour melted butter over all. Bake 1 1/2 to 2 hours at 300 degrees F until brown, then
reduce to 250 degrees F.
Remove from oven and pour cool syrup over all.
Syrup
1 cup honey
2 cups granulated sugar
2 cups water
1 cinnamon stick
2 slices lemon
Boil for 25 minutes and let cool. Pour COOL syrup over HOT Baklava!
Baked Macaroni with Beef and Cheese Recipe (Pasticcio)
Baked Macaroni with Beef and Cheese Recipe (Pasticcio)
Ingredients for Pasticcio
2 cups uncooked ziti or elbow macaroni
3/4 pound ground beef
1 small onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 1/2 cups grated Kasseri, Parmesan or Romano cheese
1/8 teaspoon ground cinnamon
1 1/4 cups milk
3 tablespoons butter or margarine
1/8 teaspoon ground nutmeg
How to make Pasticcio
Cook macaroni as directed on package; drain. Cook and stir beef and onion in 10-inch skillet until
beef is light brown; drain. Stir in tomato sauce and salt. Spread half the macaroni in a greased 8-inch
square baking dish; cover with beef mixture. Mix 1/2 cup of the cheese and cinnamon. Sprinkle over
beef mixture. Cover with remaining macaroni.
Cook and stir milk and butter in 2-quart saucepan until butter is melted. Stir at least half the milk
mixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni.
Sprinkle with remaining 1 cup cheese. Bake uncovered at 325 degrees F until brown and center is set,
about 50 minutes. Sprinkle with nutmeg. Garnish with parsley if desired.
Yields 6 servings.
Ingredients for Pasticcio
2 cups uncooked ziti or elbow macaroni
3/4 pound ground beef
1 small onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 1/2 cups grated Kasseri, Parmesan or Romano cheese
1/8 teaspoon ground cinnamon
1 1/4 cups milk
3 tablespoons butter or margarine
1/8 teaspoon ground nutmeg
How to make Pasticcio
Cook macaroni as directed on package; drain. Cook and stir beef and onion in 10-inch skillet until
beef is light brown; drain. Stir in tomato sauce and salt. Spread half the macaroni in a greased 8-inch
square baking dish; cover with beef mixture. Mix 1/2 cup of the cheese and cinnamon. Sprinkle over
beef mixture. Cover with remaining macaroni.
Cook and stir milk and butter in 2-quart saucepan until butter is melted. Stir at least half the milk
mixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni.
Sprinkle with remaining 1 cup cheese. Bake uncovered at 325 degrees F until brown and center is set,
about 50 minutes. Sprinkle with nutmeg. Garnish with parsley if desired.
Yields 6 servings.
Athenian Stuffed Peppers Recipe
Athenian Stuffed Peppers Recipe
Ingredients for Atenian Stuffed Peppers
1 pound ground beef
1 cup rice
2 onions, ground
1 clove garlic, minced
1/2 cup vegetable oil
1 (6 ounce) can tomato paste, divided
1 1/2 tablespoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon oregano
1 egg, well beaten
8 green bell peppers
6 cups water
5 medium potatoes, sliced
How to Make Athenian Stuffed Peppers
Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon
pepper, oregano and egg. Wash green peppers; cut and remove seeds. Fill peppers with meat mixture;
place open side down in circle in roasting pan.
Combine remaining ingredients except potatoes; pour over peppers. Place potatoes in center of pan.
Bake for 1 hour and 15 minutes at 400 degrees F.
Ingredients for Atenian Stuffed Peppers
1 pound ground beef
1 cup rice
2 onions, ground
1 clove garlic, minced
1/2 cup vegetable oil
1 (6 ounce) can tomato paste, divided
1 1/2 tablespoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon oregano
1 egg, well beaten
8 green bell peppers
6 cups water
5 medium potatoes, sliced
How to Make Athenian Stuffed Peppers
Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon
pepper, oregano and egg. Wash green peppers; cut and remove seeds. Fill peppers with meat mixture;
place open side down in circle in roasting pan.
Combine remaining ingredients except potatoes; pour over peppers. Place potatoes in center of pan.
Bake for 1 hour and 15 minutes at 400 degrees F.
Athenian Salad-Salata Athenas Recipe
Athenian Salad-Salata Athenas Recipe
Ingredients for Athenian Salad
1 medium head lettuce
1 bunch romaine
10 radishes, sliced
1 medium cucumber, sliced
6 scallions (with tops), cut into 1/2-inch pieces
1/2 cup olive or vegetable oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon dried oregano leaves
24 Greek or ripe green olives
1/4 cup crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained
How to Make Athenian Salada
Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine, radishes, cucumber and scallions
in large plastic bag. Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightly
covered jar; refrigerate.
Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and
shake until ingredients are well coated. Pour salad into large bowl; top with cheese and anchovies.
Yields 8 servings.
Ingredients for Athenian Salad
1 medium head lettuce
1 bunch romaine
10 radishes, sliced
1 medium cucumber, sliced
6 scallions (with tops), cut into 1/2-inch pieces
1/2 cup olive or vegetable oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon dried oregano leaves
24 Greek or ripe green olives
1/4 cup crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained
How to Make Athenian Salada
Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine, radishes, cucumber and scallions
in large plastic bag. Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightly
covered jar; refrigerate.
Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and
shake until ingredients are well coated. Pour salad into large bowl; top with cheese and anchovies.
Yields 8 servings.
Artichoke-Parmesan Phyllo Bites Recipe
Artichoke-Parmesan Phyllo Bites Recipe
Ingredients for Artichoke Parmesan Phyllo Bites
3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
How to Make Artichoke Phyllo Bites
Drain artichoke hearts, reserving marinade; set marinade aside. Position knife blade in food processor
bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely
chopped. Set aside.
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil
portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo
sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each
half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a
heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over
filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with
remaining phyllo sheets, marinade, cheese and artichoke mixture. Bake at 350 degrees F for 14 minutes
or until golden. Serve immediately.
Makes 30.
Ingredients for Artichoke Parmesan Phyllo Bites
3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
How to Make Artichoke Phyllo Bites
Drain artichoke hearts, reserving marinade; set marinade aside. Position knife blade in food processor
bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely
chopped. Set aside.
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil
portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo
sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each
half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a
heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over
filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with
remaining phyllo sheets, marinade, cheese and artichoke mixture. Bake at 350 degrees F for 14 minutes
or until golden. Serve immediately.
Makes 30.
Apple Baklava Recipe
Apple Baklava Recipe
Ingredients for Apple Baklava
6 Golden Delicious apples-Sauteing the apples first to let the water evaporate ensures a crisp crust.
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
1/2 teaspoon cinnamon
Nut Mixture
2 1/2 cups walnuts, chopped
1/2 cup granulated sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
24 sheets phyllo dough
1/2 cup unsalted butter, melted
2 tablespoons plain dry bread crumbs
2 tablespoons honey
How to Make Apple Baklava
Apple Layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and
cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20
minutes. Cool.
Nut Mixture: Combine all ingredients in small bowl.
Preheat oven to 400 degrees F.
Trim phyllo sheets to 13 x 9-inch rectangles; cover with plastic wrap. Brush a 13 x 9-inch metal
baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep
remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter. Spread 2
cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter. Spread apple
mixture on top; repeat layering with 6 more phyllo sheets and butter. Sprinkle remaining nut mixture
on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter. With
sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then cut diagonally at
2-inch intervals to make diamonds.
Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on
wire rack.
Serve warm or at room temperature with whipped or ice cream.
Ingredients for Apple Baklava
6 Golden Delicious apples-Sauteing the apples first to let the water evaporate ensures a crisp crust.
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
1/2 teaspoon cinnamon
Nut Mixture
2 1/2 cups walnuts, chopped
1/2 cup granulated sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
24 sheets phyllo dough
1/2 cup unsalted butter, melted
2 tablespoons plain dry bread crumbs
2 tablespoons honey
How to Make Apple Baklava
Apple Layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and
cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20
minutes. Cool.
Nut Mixture: Combine all ingredients in small bowl.
Preheat oven to 400 degrees F.
Trim phyllo sheets to 13 x 9-inch rectangles; cover with plastic wrap. Brush a 13 x 9-inch metal
baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep
remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter. Spread 2
cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter. Spread apple
mixture on top; repeat layering with 6 more phyllo sheets and butter. Sprinkle remaining nut mixture
on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter. With
sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then cut diagonally at
2-inch intervals to make diamonds.
Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on
wire rack.
Serve warm or at room temperature with whipped or ice cream.
Amigdalota-Greek Almond Macaroons Recipe
Amigdalota-Greek Almond Macaroons Recipe
Ingredient for Amigdalota
1 pound ground almonds
3/4 cup granulated sugar
2 tablespoons toasted bread crumbs
4 egg whites
1/2 teaspoon lemon juice
Pinch of salt
1 teaspoon vanilla extract
Rose water
Confectioners’ sugar
How to Make Amigdalto
Beat egg whites with salt until stiff, then add lemon juice. Add almonds, sugar and crumbs to egg
whites, folding them in gradually. Add vanilla extract.
Cut a brown paper bag to fit a cookie sheet and grease the paper. Drop teaspoon-size macaroons onto
paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that Amigdalota don't
burn.
Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening
the paper slightly and lifting off macaroons. Sift confectioners' sugar over them and let cool.
Ingredient for Amigdalota
1 pound ground almonds
3/4 cup granulated sugar
2 tablespoons toasted bread crumbs
4 egg whites
1/2 teaspoon lemon juice
Pinch of salt
1 teaspoon vanilla extract
Rose water
Confectioners’ sugar
How to Make Amigdalto
Beat egg whites with salt until stiff, then add lemon juice. Add almonds, sugar and crumbs to egg
whites, folding them in gradually. Add vanilla extract.
Cut a brown paper bag to fit a cookie sheet and grease the paper. Drop teaspoon-size macaroons onto
paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that Amigdalota don't
burn.
Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening
the paper slightly and lifting off macaroons. Sift confectioners' sugar over them and let cool.
Friday, April 24, 2009
Macaroni Salad Recipe
Macaroni Salad Recipe
Macaroni Salad Ingredients
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing or mayo
3 tablespoons prepared yellow mustard
1/2 cup granulated sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
How to Make Macaroni Salad
Bring a pot of water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onions, celery, red pepper and relish.
In a small bowl, stir together the salad dressing, mustard, granulated sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in the macaroni until well blended. Cover and chill for at least 1 hour before serving.
Macaroni Salad Ingredients
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing or mayo
3 tablespoons prepared yellow mustard
1/2 cup granulated sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
How to Make Macaroni Salad
Bring a pot of water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onions, celery, red pepper and relish.
In a small bowl, stir together the salad dressing, mustard, granulated sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in the macaroni until well blended. Cover and chill for at least 1 hour before serving.
Ham Loaf Recipe
Ham Loaf Recipe
Loaf Ingredients:
1 pound cured ground ham
1 pound pork or hamburger
2 eggs
2/3 cups cracker crumbs or oatmeal
1/3 cup minute tapioca
1/4 cup milk
Dressing Ingredients:
1/4 cup vinegar
1/2 cup water
1/2 cup brown sugar
1 tablespoon mustard
how to make Ham loaf
Mix loaf ingredients and form into a loaf. Boil dressing a few minutes. pour over loaf and bake at 350 degrees F for about 2 hours, basting occasionally. Dressing should become thick and syrupy.
Loaf Ingredients:
1 pound cured ground ham
1 pound pork or hamburger
2 eggs
2/3 cups cracker crumbs or oatmeal
1/3 cup minute tapioca
1/4 cup milk
Dressing Ingredients:
1/4 cup vinegar
1/2 cup water
1/2 cup brown sugar
1 tablespoon mustard
how to make Ham loaf
Mix loaf ingredients and form into a loaf. Boil dressing a few minutes. pour over loaf and bake at 350 degrees F for about 2 hours, basting occasionally. Dressing should become thick and syrupy.
Cajun Garlic Jambalaya Recipe
Cajun Garlic Jambalaya Recipe
Ingredients for Cajun Garlic jambalaya
1 pound breakfast sausage (country style)
1 1/2 cups diced smoked ham or tasso (to make tasso, pound
coarse black pepper into large piece of ham before dicing)
1/2 cup chopped bell peppers
1 teaspoon Cajun powder or to taste
1 cup chopped onions
1/2 cup chopped cloves of garlic
2 chopped celery ribs
2 cups long grain rice
3 cups chicken broth or stock
1 (12 ounce) jar Crazy Charley Hot or Mild Piquante, or any quality salsa
1/2 cup chopped green onions with tops
1/2 cup chopped fresh parsley
How to make Cajun Garlic Jambalya
Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet, drain fat.
Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
Add rice and stir until rice is mixed in and coated with sausage and vegetables.
Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
Add fresh chopped onions and parsley and fluff with a fork just before serving.
Serve with French bread and a garden salad.
Serves 6.
Ingredients for Cajun Garlic jambalaya
1 pound breakfast sausage (country style)
1 1/2 cups diced smoked ham or tasso (to make tasso, pound
coarse black pepper into large piece of ham before dicing)
1/2 cup chopped bell peppers
1 teaspoon Cajun powder or to taste
1 cup chopped onions
1/2 cup chopped cloves of garlic
2 chopped celery ribs
2 cups long grain rice
3 cups chicken broth or stock
1 (12 ounce) jar Crazy Charley Hot or Mild Piquante, or any quality salsa
1/2 cup chopped green onions with tops
1/2 cup chopped fresh parsley
How to make Cajun Garlic Jambalya
Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet, drain fat.
Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
Add rice and stir until rice is mixed in and coated with sausage and vegetables.
Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
Add fresh chopped onions and parsley and fluff with a fork just before serving.
Serve with French bread and a garden salad.
Serves 6.
Chicken and Sausage Gumbo Recipe
Chicken and Sausage Gumbo Recipe
Ingredients for Chicken and Sausage Gumbo
1 pound hot smoked sausage, cut
into 1/4-inch slices
4 chicken breast halves, skinned
1/4 to 1/3 cup vegetable oil
3/4 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced celery
2 quarts hot water
3 cloves garlic, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried whole thyme
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1/2 cup sliced scallions
1/4 teaspoon salt (optional)
Hot cooked rice
Gumbo fil (optional)
How to Make Chicken and Sausage Gumbo
Brown sausage in a Dutch oven over medium heat. Remove to paper towels, leaving drippings in Dutch oven. Brown chicken in drippings; remove to paper towels, reserving drippings.
Measure drippings, adding enough oil to measure 1/2 cup. Heat in Dutch oven over medium heat until hot. Add flour to hot oil; cook, stirring constantly, until roux is the color of chocolate (about 30 minutes).
Add onion, bell pepper and celery; cook until vegetables are tender, stirring often. Gradually stir in water; bring to a boil. Return chicken breasts to Dutch oven; add garlic and next 5 ingredients. Reduce heat; simmer, uncovered, 1 hour.
Remove chicken; let cool. Return sausage to Dutch oven; cook gumbo, uncovered, 30 minutes. Stir in scallions; cook, uncovered, an additional 30 minutes. Add salt, if desired. Bone chicken breasts and cut into strips. Add to gumbo and cook until thoroughly heated. Remove bay leaves.
Serve gumbo over rice. Sprinkle with gumbo file, if desired.
Serves 8.
Ingredients for Chicken and Sausage Gumbo
1 pound hot smoked sausage, cut
into 1/4-inch slices
4 chicken breast halves, skinned
1/4 to 1/3 cup vegetable oil
3/4 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced celery
2 quarts hot water
3 cloves garlic, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried whole thyme
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1/2 cup sliced scallions
1/4 teaspoon salt (optional)
Hot cooked rice
Gumbo fil (optional)
How to Make Chicken and Sausage Gumbo
Brown sausage in a Dutch oven over medium heat. Remove to paper towels, leaving drippings in Dutch oven. Brown chicken in drippings; remove to paper towels, reserving drippings.
Measure drippings, adding enough oil to measure 1/2 cup. Heat in Dutch oven over medium heat until hot. Add flour to hot oil; cook, stirring constantly, until roux is the color of chocolate (about 30 minutes).
Add onion, bell pepper and celery; cook until vegetables are tender, stirring often. Gradually stir in water; bring to a boil. Return chicken breasts to Dutch oven; add garlic and next 5 ingredients. Reduce heat; simmer, uncovered, 1 hour.
Remove chicken; let cool. Return sausage to Dutch oven; cook gumbo, uncovered, 30 minutes. Stir in scallions; cook, uncovered, an additional 30 minutes. Add salt, if desired. Bone chicken breasts and cut into strips. Add to gumbo and cook until thoroughly heated. Remove bay leaves.
Serve gumbo over rice. Sprinkle with gumbo file, if desired.
Serves 8.
Stuffed Peppers Recipe
Stuffed Peppers Recipe
Ingredients for Stuffed Peppers
1 pound ground meat
1 (16 ounce) can stewed tomatoes
1/2 cup chopped onions
1/2 cup green bell peppers, chopped
1 (6 ounce) can tomato paste
2 cups cooked rice
6 to 8 bell peppers
Sliced cheese (or grate some)
How to make stuffed peppers
Cook meat, tomatoes, onions, chopped peppers and tomato paste. Cook 20 to 30 minutes until done.
Cook rice. Mix rice into meat mixture, then simmer 20 minutes.
Clean peppers. Boil in large pot until peppers turn darker green. Dry peppers on paper towels. Cool.
Stuff peppers with meat and rice mix.
Serve with a slice of cheese or grated cheese on top.
Ingredients for Stuffed Peppers
1 pound ground meat
1 (16 ounce) can stewed tomatoes
1/2 cup chopped onions
1/2 cup green bell peppers, chopped
1 (6 ounce) can tomato paste
2 cups cooked rice
6 to 8 bell peppers
Sliced cheese (or grate some)
How to make stuffed peppers
Cook meat, tomatoes, onions, chopped peppers and tomato paste. Cook 20 to 30 minutes until done.
Cook rice. Mix rice into meat mixture, then simmer 20 minutes.
Clean peppers. Boil in large pot until peppers turn darker green. Dry peppers on paper towels. Cool.
Stuff peppers with meat and rice mix.
Serve with a slice of cheese or grated cheese on top.
Cajun Spice Recipe
Cajun Spice Recipe
Ingredients for Cajun Spice
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon ground white pepper
1 teaspoon mustard powder
Mix all ingredients in a glass jar. Seal tightly and store in a cool, dry place. Makes about 2/3 cup
Ingredients for Cajun Spice
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon ground white pepper
1 teaspoon mustard powder
Mix all ingredients in a glass jar. Seal tightly and store in a cool, dry place. Makes about 2/3 cup
Cajun Pepper Steak Recipe
Cajun Pepper Steak Recipe
Ingredients for Cajun Pepper Steak
1 pound beef (round or sirloin) cut into strips
2 tablespoons vegetable oil
Tabasco sauce to taste
1 1/2 cups water
2 large onions, cut into strips
2 bell peppers, cut into strips
2 tablespoons cornstarch (or all-purpose flour and a wee but of water)
Steamed rice
How to make Cajun Pepper Steak
Brown steak in oil for about 5 minutes turning to go both sides. Add 1 1/4 cups of the water and Tabasco Sauce. Simmer for 10 to 15 minutes.
Add the onions and and bell pepper and simmer for 5 minutes. Continue simmering until meat is tender. If the gravy is too thin, thicken it by mixing 1/4 cup of water with the cornstarch or flour stirring until there are no lumps. Remove beef mixture from heat and slowly add the thickening mix while you continue stirring. Return to heat and simmer until gravy thickens.
Serve over rice. Garnish with chopped shallots and make sure the bottle of Tabasco is on the table.
Ingredients for Cajun Pepper Steak
1 pound beef (round or sirloin) cut into strips
2 tablespoons vegetable oil
Tabasco sauce to taste
1 1/2 cups water
2 large onions, cut into strips
2 bell peppers, cut into strips
2 tablespoons cornstarch (or all-purpose flour and a wee but of water)
Steamed rice
How to make Cajun Pepper Steak
Brown steak in oil for about 5 minutes turning to go both sides. Add 1 1/4 cups of the water and Tabasco Sauce. Simmer for 10 to 15 minutes.
Add the onions and and bell pepper and simmer for 5 minutes. Continue simmering until meat is tender. If the gravy is too thin, thicken it by mixing 1/4 cup of water with the cornstarch or flour stirring until there are no lumps. Remove beef mixture from heat and slowly add the thickening mix while you continue stirring. Return to heat and simmer until gravy thickens.
Serve over rice. Garnish with chopped shallots and make sure the bottle of Tabasco is on the table.
Gumbo Vegeterian Syle Recipe
Gumbo Vegeterian Syle Recipe
Ingredients for Vegetarian Gumbo
3 cups uncooked white rice
6 cups vegetable stock
1 pound firm tofu, cut into chunks
2 cups cooked black-eyed peas
2 cups corn
2 cups chopped collard greens
1 cup okra
1 cup diced green bell pepper
3 tablespoons Worcestershire sauce
1 (3.5 ounce) can tomato paste
2 large onions, chopped
6 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon black pepper
2 to 3 tablespoons cayenne pepper
1 tablespoon salt
1/4 cup minced fresh parsley
1 to 2 teaspoon hot pepper sauce
How to make vegetarian gumbo
Heat the oven to 400 degrees F.
Place the rice in a large roasting pan or casserole and pour the stock over it.
Combine the remaining ingredients and place over the rice in the roasting pan. Cover and cook for 1 hour.
Uncover and stir. Replace cover and cook for an additional 30 minutes. Stir and check the rice for doneness. If necessary, cook for another 30 minutes or until the rice is tender and the liquid has been absorbed.
Makes 8 servings.
Ingredients for Vegetarian Gumbo
3 cups uncooked white rice
6 cups vegetable stock
1 pound firm tofu, cut into chunks
2 cups cooked black-eyed peas
2 cups corn
2 cups chopped collard greens
1 cup okra
1 cup diced green bell pepper
3 tablespoons Worcestershire sauce
1 (3.5 ounce) can tomato paste
2 large onions, chopped
6 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon black pepper
2 to 3 tablespoons cayenne pepper
1 tablespoon salt
1/4 cup minced fresh parsley
1 to 2 teaspoon hot pepper sauce
How to make vegetarian gumbo
Heat the oven to 400 degrees F.
Place the rice in a large roasting pan or casserole and pour the stock over it.
Combine the remaining ingredients and place over the rice in the roasting pan. Cover and cook for 1 hour.
Uncover and stir. Replace cover and cook for an additional 30 minutes. Stir and check the rice for doneness. If necessary, cook for another 30 minutes or until the rice is tender and the liquid has been absorbed.
Makes 8 servings.
Cajun Chicken and Dumplings
Cajun Chicken and Dumplings
As you may have guessed at this but I love Cajun food so I have cook books full of them, plus I have gotten them off the web and from friends and family, unfortunately I can't eat any seafood so this is one I enjoy.
Chicken:
1 large chicken
2 quarts salted water
1/4 cup butter
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 pimento, chopped
1/4 cup chopped onion
1 quart milk
2 hard-cooked eggs, chopped
1 tablespoon Worcestershire sauce
1 teaspoon vinegar
1/2 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepper
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon baking powder
1 slightly beaten egg
1/4 cup (1/2 stick) softened butter
1 teaspoon olive oil
1/2 cup milk
Dumplings: In medium bowl, place flour, salt, garlic salt and ground white and black peppers. Add cayenne pepper, garlic powder, thyme, oregano and baking powder. Stir in egg, butter and olive oil. Gradually stir in milk. Knead dough until soft and smooth; divide into 5 small balls. Roll each ball on floured board until paper thin; cut into strips 1 1/2 inches wide and 3 inches long. Lay strips on wax paper for about 15 minutes before adding to broth.
Chicken: In large saucepan, place chicken and water over medium heat. Simmer about 45 minutes or until fork tender.
Remove chicken, reserving broth. Chop chicken in large pieces, discarding skin and bones; set aside.
In medium fry pan, place butter over low heat. Add mushrooms, celery, bell pepper, pimento and onion; saut about 2 minutes.
To broth in saucepan, add milk, hard-cooked eggs, Worcestershire sauce, vinegar, cayenne and white and black peppers. Stir in saut ed vegetables; heat to boil, reduce heat to simmer and add alternating layers of chicken and dumplings, pushing each layer down into broth. Simmer about 15 minutes or until dumplings are tender.
Serve chicken, dumplings and broth in individual bowls.
Makes 6 servings.
As you may have guessed at this but I love Cajun food so I have cook books full of them, plus I have gotten them off the web and from friends and family, unfortunately I can't eat any seafood so this is one I enjoy.
Chicken:
1 large chicken
2 quarts salted water
1/4 cup butter
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 pimento, chopped
1/4 cup chopped onion
1 quart milk
2 hard-cooked eggs, chopped
1 tablespoon Worcestershire sauce
1 teaspoon vinegar
1/2 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepper
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon baking powder
1 slightly beaten egg
1/4 cup (1/2 stick) softened butter
1 teaspoon olive oil
1/2 cup milk
Dumplings: In medium bowl, place flour, salt, garlic salt and ground white and black peppers. Add cayenne pepper, garlic powder, thyme, oregano and baking powder. Stir in egg, butter and olive oil. Gradually stir in milk. Knead dough until soft and smooth; divide into 5 small balls. Roll each ball on floured board until paper thin; cut into strips 1 1/2 inches wide and 3 inches long. Lay strips on wax paper for about 15 minutes before adding to broth.
Chicken: In large saucepan, place chicken and water over medium heat. Simmer about 45 minutes or until fork tender.
Remove chicken, reserving broth. Chop chicken in large pieces, discarding skin and bones; set aside.
In medium fry pan, place butter over low heat. Add mushrooms, celery, bell pepper, pimento and onion; saut about 2 minutes.
To broth in saucepan, add milk, hard-cooked eggs, Worcestershire sauce, vinegar, cayenne and white and black peppers. Stir in saut ed vegetables; heat to boil, reduce heat to simmer and add alternating layers of chicken and dumplings, pushing each layer down into broth. Simmer about 15 minutes or until dumplings are tender.
Serve chicken, dumplings and broth in individual bowls.
Makes 6 servings.
Beef Stew Recipe
Beef Stew Recipe
Ingredients for Beef Stew
2 tablespoons vegetable oil
2 pounds beef, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 onions, sliced
1 (1 pound) can tomatoes
2 celery tops
1 cup thinly sliced carrots
1 large potato, peeled and sliced
1 teaspoon salt
1 teaspoon thyme
1/3 teaspoon hot pepper sauce
1 bay leaf
How to Make beef stew
Brown beef in oil. Sprinkle with flour. Mix well. Add onions and cook 5 minutes. Add remaining ingredients and simmer, covered, for 1 1/2 hours.
Serves 4
Ingredients for Beef Stew
2 tablespoons vegetable oil
2 pounds beef, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 onions, sliced
1 (1 pound) can tomatoes
2 celery tops
1 cup thinly sliced carrots
1 large potato, peeled and sliced
1 teaspoon salt
1 teaspoon thyme
1/3 teaspoon hot pepper sauce
1 bay leaf
How to Make beef stew
Brown beef in oil. Sprinkle with flour. Mix well. Add onions and cook 5 minutes. Add remaining ingredients and simmer, covered, for 1 1/2 hours.
Serves 4
Cabbage Jambalaya Recipe
Cabbage Jambalaya Recipe
Ingredient for Cabbage Jambalaya
1 medium cabbage, cut up
1 large onion, chopped fine
1 green bell pepper, finely chopped
1 can tomato sauce
1/2 pound ground beef
1/2 pound ground pork
2 cups water
1 1/2 cups rice
2 tablespoons vegetable oil
How to Make Cabbage Jambalaya
Put oil in a baking dish and layer half of the raw cabbage, raw rice, two ground meats mixed together, onions and pepper. Pour 1/2 can tomato sauce over layers. Repeat with another layer of same ingredients. Pour remaining sauce, salt and pepper and 2 cups water over layers. Bake for 1 hour at 350 degrees F.
Ingredient for Cabbage Jambalaya
1 medium cabbage, cut up
1 large onion, chopped fine
1 green bell pepper, finely chopped
1 can tomato sauce
1/2 pound ground beef
1/2 pound ground pork
2 cups water
1 1/2 cups rice
2 tablespoons vegetable oil
How to Make Cabbage Jambalaya
Put oil in a baking dish and layer half of the raw cabbage, raw rice, two ground meats mixed together, onions and pepper. Pour 1/2 can tomato sauce over layers. Repeat with another layer of same ingredients. Pour remaining sauce, salt and pepper and 2 cups water over layers. Bake for 1 hour at 350 degrees F.
Black-Eyed Jambalaya Recipe
Black-Eyed Jambalaya Recipe
Ingredients for Black-eyed Jambalaya
2 pounds ground beef
2 cans black-eyed peas, drained
1 small onion, diced
1 green bell pepper, diced
1 hot pepper, diced
8 strips bacon, divided
3 cups cooked rice
How to Make Black-Eyed Jambalaya
Brown ground beef, onion, bell pepper and hot pepper; add small amount of water as it starts to fry. When meat is brown, add black-eyed peas. Cook beef and peas about 10 minutes.
Add cooked rice; mix well. Put mixture in baking dish. Fry 5 bacon strips extra dry; crumble on top of jambalaya. Place remaining bacon (3 strips) on top of casserole. Bake at 350 degrees F for about 35 minutes.
Ingredients for Black-eyed Jambalaya
2 pounds ground beef
2 cans black-eyed peas, drained
1 small onion, diced
1 green bell pepper, diced
1 hot pepper, diced
8 strips bacon, divided
3 cups cooked rice
How to Make Black-Eyed Jambalaya
Brown ground beef, onion, bell pepper and hot pepper; add small amount of water as it starts to fry. When meat is brown, add black-eyed peas. Cook beef and peas about 10 minutes.
Add cooked rice; mix well. Put mixture in baking dish. Fry 5 bacon strips extra dry; crumble on top of jambalaya. Place remaining bacon (3 strips) on top of casserole. Bake at 350 degrees F for about 35 minutes.
Bayou Chicken Bake Recipe
Bayou Chicken Bake Recipe
4 to 6 boneless, skinless chicken breasts
1 1/2 to 2 teaspoons Cajun seasoning
1/2 cup chopped onion
1 cup uncooked regular long grain rice
1 (16 ounce) package frozen black-eyed peas
2 (14 1/2 ounce) cans Cajun-style stewed tomatoes
2 tablespoons chopped fresh parsley
How to make Bayou Chicken Bake
Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish.
Sprinkle chicken with Cajun seasoning; place in baking pan.
In large bowl, combine onion, rice, black-eyed peas and tomatoes. Pour over chicken. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until chicken is cooked through. Sprinkle with parsley before serving.
Serves 4-6
4 to 6 boneless, skinless chicken breasts
1 1/2 to 2 teaspoons Cajun seasoning
1/2 cup chopped onion
1 cup uncooked regular long grain rice
1 (16 ounce) package frozen black-eyed peas
2 (14 1/2 ounce) cans Cajun-style stewed tomatoes
2 tablespoons chopped fresh parsley
How to make Bayou Chicken Bake
Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish.
Sprinkle chicken with Cajun seasoning; place in baking pan.
In large bowl, combine onion, rice, black-eyed peas and tomatoes. Pour over chicken. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until chicken is cooked through. Sprinkle with parsley before serving.
Serves 4-6
Baton Rouge Chicken Recipe---extremely spicy--Canjun Recipe
Baton Rouge Chicken Recipe---extremely spicy--Canjun Recipe
4 (4 ounce) skinless, boneless chicken breast halves
2 tablespoons butter or margarine, melted
Spice Mix Ingredients:
2 tablespoons cayenne pepper
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon dried thyme
1/8 teaspoon dry mustard
How to Make the Spice Mix: On a sheet of wax paper, combine cayenne pepper, paprika, black pepper, garlic powder, onion powder, basil, oregano, chili powder, thyme and mustard. Mix well.
How to Make Baton Rouge Chicken:
Heat a large cast iron skillet or other large heavy skillet over medium-high heat until very hot, about 8 minutes.
Meanwhile, brush chicken with butter or margarine. Dredge chicken in spice mixture, patting firmly to adhere.
Place chicken in prepared skillet and cook, turning once, until coating is blackened and chicken is no longer pink, about 10 minutes. Place chicken on a serving platter. Serve immediately.
Serves 4.
4 (4 ounce) skinless, boneless chicken breast halves
2 tablespoons butter or margarine, melted
Spice Mix Ingredients:
2 tablespoons cayenne pepper
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon dried thyme
1/8 teaspoon dry mustard
How to Make the Spice Mix: On a sheet of wax paper, combine cayenne pepper, paprika, black pepper, garlic powder, onion powder, basil, oregano, chili powder, thyme and mustard. Mix well.
How to Make Baton Rouge Chicken:
Heat a large cast iron skillet or other large heavy skillet over medium-high heat until very hot, about 8 minutes.
Meanwhile, brush chicken with butter or margarine. Dredge chicken in spice mixture, patting firmly to adhere.
Place chicken in prepared skillet and cook, turning once, until coating is blackened and chicken is no longer pink, about 10 minutes. Place chicken on a serving platter. Serve immediately.
Serves 4.
Plain Deviled Eggs Recipe
Plain Deviled Eggs Recipe
Ingredints For Deviled Eggs
6 eggs, hard-boiled
3 tbsp mayonnaise
1-2 tbsp chili sauce or catsup
1 tsp vinegar
1/2 tsp dry mustard
1/4 tsp salt
How to Make deviled Eggs
Cut the eggs in half lengthwise, set aside the whites, and put the yolks in a bowl with the rest of the ingredients. Mix well. Fill the egg-white halves with the mix. Garnish if desired with Paprika or parsley
Ingredints For Deviled Eggs
6 eggs, hard-boiled
3 tbsp mayonnaise
1-2 tbsp chili sauce or catsup
1 tsp vinegar
1/2 tsp dry mustard
1/4 tsp salt
How to Make deviled Eggs
Cut the eggs in half lengthwise, set aside the whites, and put the yolks in a bowl with the rest of the ingredients. Mix well. Fill the egg-white halves with the mix. Garnish if desired with Paprika or parsley
Cajun Beef Burger Recipe
Cajun Beef Burger Recipe
Ingredients for Cajun Beef Burgers
1 lb ground beef
1 tsp garlic salt
1 tsp paprika
1/2 tsp dried basil
1/2 tsp dry mustard
1/4 tsp dried thyme
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1 onion, sliced, separated into rings
2 hamburger buns, split, toasted
4 large tomato slices
Sour cream (Makes and excellent topping)
How to Make Cajun Beef Burgers
Split the ground beef into 4 equal parts and make into four patties, each 4″ across. In a small bowl mix all dried seasonings.
Press the seasoning mixture evenly into both sides of each appty. Meanwhile, heat a large, heavy, non-stick skillet (cast iron for choice) over
medium heat for 5 minutes. Cook the patties in the hot skillet for 6 minutes, turning once. Remove patties and keep them warm. Increase the heat to high,
add onion rings and cook until just tender, stirring all the time. Place a tomato slice on each half-bun, top with a patty and then onions. Top with
sour cream.
Ingredients for Cajun Beef Burgers
1 lb ground beef
1 tsp garlic salt
1 tsp paprika
1/2 tsp dried basil
1/2 tsp dry mustard
1/4 tsp dried thyme
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1 onion, sliced, separated into rings
2 hamburger buns, split, toasted
4 large tomato slices
Sour cream (Makes and excellent topping)
How to Make Cajun Beef Burgers
Split the ground beef into 4 equal parts and make into four patties, each 4″ across. In a small bowl mix all dried seasonings.
Press the seasoning mixture evenly into both sides of each appty. Meanwhile, heat a large, heavy, non-stick skillet (cast iron for choice) over
medium heat for 5 minutes. Cook the patties in the hot skillet for 6 minutes, turning once. Remove patties and keep them warm. Increase the heat to high,
add onion rings and cook until just tender, stirring all the time. Place a tomato slice on each half-bun, top with a patty and then onions. Top with
sour cream.
Scalloped Potato and Ground Beef Casserole Recipe
Scalloped Potato and Ground Beef Casserole Recipe
Ingredients For Scalloped Potato
1 lb ground beef (or use bulk Italian sausage meat, can increase to 1-1/2 pounds if desired)
1 onion, finely chopped
1 small green bell pepper, seeded and chopped (optional)
1-2 tablespoon fresh minced garlic (or to taste)
1-2 teaspoon dried chili pepper flake (optional or to taste)
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
6 large russet potatoes (peeled and sliced, or use as many as desired)
Ingredients for Sauce
2 (10 3/4 ounce) cans cream of chicken soup, undiluted (or use cream of mushroom soup)
1 small onion, chopped
3/4 cup milk
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon seasoning salt
black pepper (to taste)
2 cups grated cheddar cheese (or to taste)
How to make Scalloped Potato and Ground Beef Casserole
-In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colinder.
-Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
-For the sauce; in a medium bowl mix together the undiluted soup with a small onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
-In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
-Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
-Bake covered with foil for about 1 hour at 350 degrees F.
-Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
-Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.
Ingredients For Scalloped Potato
1 lb ground beef (or use bulk Italian sausage meat, can increase to 1-1/2 pounds if desired)
1 onion, finely chopped
1 small green bell pepper, seeded and chopped (optional)
1-2 tablespoon fresh minced garlic (or to taste)
1-2 teaspoon dried chili pepper flake (optional or to taste)
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
6 large russet potatoes (peeled and sliced, or use as many as desired)
Ingredients for Sauce
2 (10 3/4 ounce) cans cream of chicken soup, undiluted (or use cream of mushroom soup)
1 small onion, chopped
3/4 cup milk
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon seasoning salt
black pepper (to taste)
2 cups grated cheddar cheese (or to taste)
How to make Scalloped Potato and Ground Beef Casserole
-In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colinder.
-Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
-For the sauce; in a medium bowl mix together the undiluted soup with a small onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
-In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
-Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
-Bake covered with foil for about 1 hour at 350 degrees F.
-Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
-Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.
Barbecued Meat Patties Recipe
Barbecued Meat Patties Recipe
Ingrdients for BBQ Meat Patties:
1 1/4 pounds Ground meat
1 Egg
2 tablespoons Finely chopped onion
1 tablespoon Soy sauce
1 tablespoon Tomato ketchup
2 tablespoons Half-half
1 tablespoon Cornstarch
Basting
1/2 cup Ketchup
1/4 cup Water
1 tablespoon Lemon juice.
1 tablespoon Brown sugar
1 tablespoon Worcestshire sauce
1 dash Hot pepper sauce.
How to make bbq meat patties
Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce,
and ketchup. Mix half and half and cornstarch. Add to meat mixture,mixing to blend well.
Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning.
Grill 12-15 minutes total
Ingrdients for BBQ Meat Patties:
1 1/4 pounds Ground meat
1 Egg
2 tablespoons Finely chopped onion
1 tablespoon Soy sauce
1 tablespoon Tomato ketchup
2 tablespoons Half-half
1 tablespoon Cornstarch
Basting
1/2 cup Ketchup
1/4 cup Water
1 tablespoon Lemon juice.
1 tablespoon Brown sugar
1 tablespoon Worcestshire sauce
1 dash Hot pepper sauce.
How to make bbq meat patties
Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce,
and ketchup. Mix half and half and cornstarch. Add to meat mixture,mixing to blend well.
Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning.
Grill 12-15 minutes total
Hamburger Stroganoff Recipe
Hamburger Stroganoff Recipe
This is a very easy recipe and is also very affordable when cooking on a tight budget.
Ingredients for Hamburger Stroganoff
1 pound ground beef or turkey
1 tbs. butter or oil
1 onion, chopped
1 clove garlic, minced
1 can cream soup (mushroom or chicken)
1/2 cup water
salt and pepper to taste
1 cup sour cream, optional
How to Make Hamburger Stroganoff
Heat the oil or butter and sauté the onion and garlic until soft. Add the meat and brown, then drain of any extra fat.
Add the soup, water, salt and pepper and heat through.
Remove from the heat and stir in the sour cream if you're using it.
Serve over rice or egg noodles.
This is a very easy recipe and is also very affordable when cooking on a tight budget.
Ingredients for Hamburger Stroganoff
1 pound ground beef or turkey
1 tbs. butter or oil
1 onion, chopped
1 clove garlic, minced
1 can cream soup (mushroom or chicken)
1/2 cup water
salt and pepper to taste
1 cup sour cream, optional
How to Make Hamburger Stroganoff
Heat the oil or butter and sauté the onion and garlic until soft. Add the meat and brown, then drain of any extra fat.
Add the soup, water, salt and pepper and heat through.
Remove from the heat and stir in the sour cream if you're using it.
Serve over rice or egg noodles.
Cajun Grilled Pork Steaks- Pork recipe
Cajun Grilled Pork Steaks
Serves 4
Cooking Time: 8 minutes
Preparation Time: 10 minutes
Ingredients For Cajun Grilled Pork Steaks
4 boneless Canadian Pork loin steaks or chops, 3/4 inch (2 cm) thick
1/2 tsp (5 mL) ground black pepper
1/4 tsp (1 mL) cayenne pepper
1 tsp (5 mL) onion powder
2 tsp (10 mL) paprika
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) fennel seeds, chopped (optional)
Cooking Instructions For Cajun Grilled Pork Steaks
Combine spices and sprinkle onto Pork steaks. Grill over medium heat for 3 - 4 minutes per side and serve immediately.
Use a meat thermometer to check for doneness without overcooking: cook to an internal temperature of 155 - 160 F (68 - 71 C).
Serves 4
Cooking Time: 8 minutes
Preparation Time: 10 minutes
Ingredients For Cajun Grilled Pork Steaks
4 boneless Canadian Pork loin steaks or chops, 3/4 inch (2 cm) thick
1/2 tsp (5 mL) ground black pepper
1/4 tsp (1 mL) cayenne pepper
1 tsp (5 mL) onion powder
2 tsp (10 mL) paprika
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) fennel seeds, chopped (optional)
Cooking Instructions For Cajun Grilled Pork Steaks
Combine spices and sprinkle onto Pork steaks. Grill over medium heat for 3 - 4 minutes per side and serve immediately.
Use a meat thermometer to check for doneness without overcooking: cook to an internal temperature of 155 - 160 F (68 - 71 C).
Bavarian Schnitzel Recipe
Ingredients for Bavarian Schnitzel
1 lb (500 g) Canadian Pork leg inside, schnitzel
1/4 cup (50 mL) all-purpose flour
1 egg
1 tbsp (15 mL) water
2 cups (500 mL) bread crumbs
1 tsp (5 mL) thyme, crumbled
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) each canola oil, butter
Lemon wedges
Cooking Instructions For Bavarian Schnitzel
One by one, dredge Pork schnitzel with flour; dip in egg beaten with water and then into bread crumbs combined with thyme, salt and pepper.
Heat oil in large frypan over medium high heat. When hot, add butter. Saute Pork slices until golden brown on both sides, about 8 minutes. Cook in batches, adding more oil and butter, if necessary. Do not crowd meat. Serve with lemon wedges.
1 lb (500 g) Canadian Pork leg inside, schnitzel
1/4 cup (50 mL) all-purpose flour
1 egg
1 tbsp (15 mL) water
2 cups (500 mL) bread crumbs
1 tsp (5 mL) thyme, crumbled
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) each canola oil, butter
Lemon wedges
Cooking Instructions For Bavarian Schnitzel
One by one, dredge Pork schnitzel with flour; dip in egg beaten with water and then into bread crumbs combined with thyme, salt and pepper.
Heat oil in large frypan over medium high heat. When hot, add butter. Saute Pork slices until golden brown on both sides, about 8 minutes. Cook in batches, adding more oil and butter, if necessary. Do not crowd meat. Serve with lemon wedges.
Ham & Lentil Soup Recipe - Slow Cooker Recipe
Ham & Lentil Soup - Slow Cooker
Cooking Time: 9 - 10 hours
Ingredients For Ham and lentil Soup
1/3 lb (175 g) cooked ham (about 3/4 cup)
1 cup (250 mL) dried lentils, red or green
2 celery stalks, chopped
2 carrots, chopped or grated
1 medium onion, chopped
2 garlic cloves, minced
1/2 tsp (2 mL) EACH: dried basil and dried oregano
1/4 tsp (1 mL) EACH: dried thyme and black pepper
32 fl oz (1 L) chicken broth, sodium-reduced
1 cup ( 250 mL) water
1/4 cup (50 mL) tomato sauce
Cooking Instructions For Ham and Lentil Soup
Combine all ingredients in slow cooker and stir to mix. Cover and cook on LOW for 9 - 10 hours (or 4 -5 hours on HIGH).
Serve with cornmeal muffins or crusty bread.
Cooking Time: 9 - 10 hours
Ingredients For Ham and lentil Soup
1/3 lb (175 g) cooked ham (about 3/4 cup)
1 cup (250 mL) dried lentils, red or green
2 celery stalks, chopped
2 carrots, chopped or grated
1 medium onion, chopped
2 garlic cloves, minced
1/2 tsp (2 mL) EACH: dried basil and dried oregano
1/4 tsp (1 mL) EACH: dried thyme and black pepper
32 fl oz (1 L) chicken broth, sodium-reduced
1 cup ( 250 mL) water
1/4 cup (50 mL) tomato sauce
Cooking Instructions For Ham and Lentil Soup
Combine all ingredients in slow cooker and stir to mix. Cover and cook on LOW for 9 - 10 hours (or 4 -5 hours on HIGH).
Serve with cornmeal muffins or crusty bread.
Rubarb Carmel Pie Recipe
Rhubarb Carmel Pie
Ingredients for Rubarb Carmel Pie
2 eggs
1 cup brown sugar 250 mL
1/4 cup all purpose flour 50 mL
2 tbsp melted butter 25 mL
pinch salt pinch
2 cups finely chopped rhubarb 500 mL
pastry for a single pie crust
How to Make Rubarb Carmel Pie
In a mixing bowl lightly beat the eggs. Add the sugar, flour, butter and salt, and stir until well combined and smooth. Add the chopped rhubarb. Line a 9-inch (23cm) deep-dish pie plate with pastry.
Add the rhubarb mixture and bake in a preheated 425°F (220° C) oven for 10 minutes. Reduce the oven temperature to 325°F (160° C) and continue to bake for an additional 30 minutes. Serves 8.
Ingredients for Rubarb Carmel Pie
2 eggs
1 cup brown sugar 250 mL
1/4 cup all purpose flour 50 mL
2 tbsp melted butter 25 mL
pinch salt pinch
2 cups finely chopped rhubarb 500 mL
pastry for a single pie crust
How to Make Rubarb Carmel Pie
In a mixing bowl lightly beat the eggs. Add the sugar, flour, butter and salt, and stir until well combined and smooth. Add the chopped rhubarb. Line a 9-inch (23cm) deep-dish pie plate with pastry.
Add the rhubarb mixture and bake in a preheated 425°F (220° C) oven for 10 minutes. Reduce the oven temperature to 325°F (160° C) and continue to bake for an additional 30 minutes. Serves 8.
Steamed Fiddleheads Recipe
Steamed Fiddleheads
The curled shape, the crunch and the truly unique woodsy flavor make this simple steamed green a versatile and unusual side dish. Serve hot with butter, salt and pepper or a lemon glaze.
2 cups fiddleheads 500 mL
Remove the papery outer layer from the fresh fiddlehead and wash well. Place the fresh fiddleheads in a vegetable steamer over boiling water. Cover and steam 5 to 10 minutes or until tender crisp
Lemon Butter Glaze:
1/4 cup lemon juice 50 mL
1/4 cup butter 50 mL
In a small saucepan melt the butter, stir in the lemon juice. Pour over the steamed fiddleheads and gently toss to coat. Serves 4.
The curled shape, the crunch and the truly unique woodsy flavor make this simple steamed green a versatile and unusual side dish. Serve hot with butter, salt and pepper or a lemon glaze.
2 cups fiddleheads 500 mL
Remove the papery outer layer from the fresh fiddlehead and wash well. Place the fresh fiddleheads in a vegetable steamer over boiling water. Cover and steam 5 to 10 minutes or until tender crisp
Lemon Butter Glaze:
1/4 cup lemon juice 50 mL
1/4 cup butter 50 mL
In a small saucepan melt the butter, stir in the lemon juice. Pour over the steamed fiddleheads and gently toss to coat. Serves 4.
Asparagus Vichyssoise with Blueberry Sherbert Recipe
Asparagus Vichyssoise with Blueberry Sherbert Recipe
Ingredients for Asparagus Vichyssoise with Blueberry Sherbert
1 tbsp butter 15 mL
1/4 cup onions, peeled and coarsely chopped 50 mL
2 1/2 cup asparagus, washed, trimmed and cut in 1-inch (2.5cm) pieces 625 mL
1 cup potatoes, peeled and cut in 1/4-inch (0.6-cm) pieces 250 mL
1 cup chicken stock 250 mL
2 cups whipping cream (or milk) 500 mL
1 cup plain yogurt 250 mL
white pepper to taste
1/2 cup blueberry or raspberry sherbert 125 mL
fresh dill sprigs
How to Make Asparagus Vichyssoise with Blueberry Sherbert:
In a saucepan over medium heat, melt the butter and sauté onions, potatoes and asparagus until the onions are translucent. Add chicken stock and 1 cup (250 mL) cream or milk and simmer until vegetables are tender. Season to taste with white pepper.
Purée mixture in a food processor or blender until smooth, then pass purée through a very fine sieve or strainer, using the back of a spoon to help push liquid through. When mixture has cooled add plain yogurt and the other cup of cream or milk, blending well.
At this point the soup may be reheated over medium heat, or chilled for 4 hours if serving cold. Garnish each serving with 1 tbsp (15mL) of sherbet and dill sprigs. Serves 5 - 6.
Ingredients for Asparagus Vichyssoise with Blueberry Sherbert
1 tbsp butter 15 mL
1/4 cup onions, peeled and coarsely chopped 50 mL
2 1/2 cup asparagus, washed, trimmed and cut in 1-inch (2.5cm) pieces 625 mL
1 cup potatoes, peeled and cut in 1/4-inch (0.6-cm) pieces 250 mL
1 cup chicken stock 250 mL
2 cups whipping cream (or milk) 500 mL
1 cup plain yogurt 250 mL
white pepper to taste
1/2 cup blueberry or raspberry sherbert 125 mL
fresh dill sprigs
How to Make Asparagus Vichyssoise with Blueberry Sherbert:
In a saucepan over medium heat, melt the butter and sauté onions, potatoes and asparagus until the onions are translucent. Add chicken stock and 1 cup (250 mL) cream or milk and simmer until vegetables are tender. Season to taste with white pepper.
Purée mixture in a food processor or blender until smooth, then pass purée through a very fine sieve or strainer, using the back of a spoon to help push liquid through. When mixture has cooled add plain yogurt and the other cup of cream or milk, blending well.
At this point the soup may be reheated over medium heat, or chilled for 4 hours if serving cold. Garnish each serving with 1 tbsp (15mL) of sherbet and dill sprigs. Serves 5 - 6.
Herbed Green Beans Recipe
Herbed Green Beans
Lemon and rosemary season the green beans to make a bright side dish that is excellent with fish.
Ingredients for Herbed Green Beans
4 cups fresh green beans 1 L
1/4 cup butter 50 mL
2/3 cup chopped onion 150 mL
1 clove of garlic, minced 1
1/4 cup diced celery 50 mL
1/4 cup chopped fresh parsley 50 mL
or 1 tsp (15 mL) dried
1 tbsp lemon juice 15 mL
1/4 tsp rosemary 1 mL
½ tsp salt 2 mL
pepper to taste
How to make Herbed Green Beans
Wash and trim ends of beans and cut into 2 inch (5 cm) pieces. In a saucepan, boil sufficient water to cover prepared beans, add beans and bring water back to a boil. Reduce heat and cook until desired doneness is reached. Remove from heat, drain and reserve.
In a small saucepan, melt butter and sauté onions, garlic and celery until onion is transparent. Add remaining ingredients. Stir to combine and simmer for 4 minutes, stirring occasionally. Add to green beans, and toss well to coat. Serves 6.
Lemon and rosemary season the green beans to make a bright side dish that is excellent with fish.
Ingredients for Herbed Green Beans
4 cups fresh green beans 1 L
1/4 cup butter 50 mL
2/3 cup chopped onion 150 mL
1 clove of garlic, minced 1
1/4 cup diced celery 50 mL
1/4 cup chopped fresh parsley 50 mL
or 1 tsp (15 mL) dried
1 tbsp lemon juice 15 mL
1/4 tsp rosemary 1 mL
½ tsp salt 2 mL
pepper to taste
How to make Herbed Green Beans
Wash and trim ends of beans and cut into 2 inch (5 cm) pieces. In a saucepan, boil sufficient water to cover prepared beans, add beans and bring water back to a boil. Reduce heat and cook until desired doneness is reached. Remove from heat, drain and reserve.
In a small saucepan, melt butter and sauté onions, garlic and celery until onion is transparent. Add remaining ingredients. Stir to combine and simmer for 4 minutes, stirring occasionally. Add to green beans, and toss well to coat. Serves 6.
Grilled Chicken & Spinach Salad with Balsamic Vinaigrette Recipe
Grilled Chicken & Spinach Salad with Balsamic Vinaigrette
Grilled chicken breasts on a Caesar salad appear on many menus these days – it’s a salad that can serve as a filling meal. Our combination of grilled chicken breast and wonderful crunchy spinach in a slightly sweet vinaigrette is a unique variation on the chicken Caesar.
Dressing:
1/2 cup liquid honey 125 mL
1/2 cup olive oil 125 mL
1/3 cup balsamic vinegar 75 mL
1 tbsp Dijon mustard 15 mL
2 tsp chopped fresh parsley 10 mL
2 tsp chopped red onion 10 mL
2 tsp chopped fresh chives 10 mL
2 tsp chopped red pepper 10 mL
Salad:
4 6-oz (180-g) boneless chicken breasts 4
8 oz fresh spinach 250 g
2 fresh oranges, peeled and sectioned into pieces 2
1 small red onion, sliced 1
4 fresh mushrooms, sliced 4
1 red pepper, diced 1
Dressing:
In a bowl, whisk the honey, oil, vinegar and mustard until well blended and smooth. Add remaining ingredients. Whisk until blended. Chill until serving.
Salad:
Grill chicken breasts and chill. Cut them into slices prior to serving.
Wash spinach and trim ends. In a medium-sized bowl, combine spinach, sectioned oranges, red onion, mushrooms and red pepper. Add vinaigrette and toss. Divide salad on individual plates and arrange chilled sliced chicken on top. Serves 4.
Grilled chicken breasts on a Caesar salad appear on many menus these days – it’s a salad that can serve as a filling meal. Our combination of grilled chicken breast and wonderful crunchy spinach in a slightly sweet vinaigrette is a unique variation on the chicken Caesar.
Dressing:
1/2 cup liquid honey 125 mL
1/2 cup olive oil 125 mL
1/3 cup balsamic vinegar 75 mL
1 tbsp Dijon mustard 15 mL
2 tsp chopped fresh parsley 10 mL
2 tsp chopped red onion 10 mL
2 tsp chopped fresh chives 10 mL
2 tsp chopped red pepper 10 mL
Salad:
4 6-oz (180-g) boneless chicken breasts 4
8 oz fresh spinach 250 g
2 fresh oranges, peeled and sectioned into pieces 2
1 small red onion, sliced 1
4 fresh mushrooms, sliced 4
1 red pepper, diced 1
Dressing:
In a bowl, whisk the honey, oil, vinegar and mustard until well blended and smooth. Add remaining ingredients. Whisk until blended. Chill until serving.
Salad:
Grill chicken breasts and chill. Cut them into slices prior to serving.
Wash spinach and trim ends. In a medium-sized bowl, combine spinach, sectioned oranges, red onion, mushrooms and red pepper. Add vinaigrette and toss. Divide salad on individual plates and arrange chilled sliced chicken on top. Serves 4.
About Meals Made By Mom
I am not a chef, I am just a mom.
When we started our family I couldn't cook or bake and I quickly became tired of eating prepackaged food. As a result I started to collect and test hundreds of recipes.
This Blog is really just a central storage place for my recipes that I can quickly refer to with my laptop in the kitchen.
It is also a place where other people can find all my favourite recipes and hopefully post some of their own favorites in the comments section for me to try out ;)
When we started our family I couldn't cook or bake and I quickly became tired of eating prepackaged food. As a result I started to collect and test hundreds of recipes.
This Blog is really just a central storage place for my recipes that I can quickly refer to with my laptop in the kitchen.
It is also a place where other people can find all my favourite recipes and hopefully post some of their own favorites in the comments section for me to try out ;)
Strawberry Pie Recipe
Strawberry Pie Recipe
Big ripe fresh strawberries seem to hold onto the hot summer sun and turn it into something that we can taste. This no-bake pie is a must-make during strawberry season. The glaze holds the pie together and makes the strawberries sparkle like rubies.
Strawberry Pie Ingredients:
3 cups sliced fresh strawberries 750 mL
1 prebaked single pie crust shell 1
1/2 cup granulated sugar 125 mL
2 tbsp cornstarch cornstarch
1 cup mashed fresh strawberries 250 mL
2/3 cup water 175 mL
How to make Strawberry Pie:
Arrange the sliced strawberries in the prebaked pie shell. In a saucepan, blend the sugar and cornstarch; add the crushed strawberries and water. Bring to a boil and stir until thick and clear. Pour over the strawberries in the pie shell. Chill. Serve with whipped cream, garnished with a whole berry and a fresh mint leaf. Serves 6 to 8.
Big ripe fresh strawberries seem to hold onto the hot summer sun and turn it into something that we can taste. This no-bake pie is a must-make during strawberry season. The glaze holds the pie together and makes the strawberries sparkle like rubies.
Strawberry Pie Ingredients:
3 cups sliced fresh strawberries 750 mL
1 prebaked single pie crust shell 1
1/2 cup granulated sugar 125 mL
2 tbsp cornstarch cornstarch
1 cup mashed fresh strawberries 250 mL
2/3 cup water 175 mL
How to make Strawberry Pie:
Arrange the sliced strawberries in the prebaked pie shell. In a saucepan, blend the sugar and cornstarch; add the crushed strawberries and water. Bring to a boil and stir until thick and clear. Pour over the strawberries in the pie shell. Chill. Serve with whipped cream, garnished with a whole berry and a fresh mint leaf. Serves 6 to 8.
Tomato Chutney Recipe
Tomato Chutney Recipe
This recipe allows you to take advantage of a surplus of harvest fruits and vegetables that taste so good when freshly picked but can’t all be used immediately.
Tomato Chutney ingredients:
6 1/2 cups ripe red tomato 1375 mL
6 cups ripe tart apples, peeled, cored & diced 1250 mL
3/4 cup cider vinegar 75 mL
1 cup granulated sugar 250 mL
1/2 cup maple syrup 125 mL
1 tsp pickling spice 5 mL
1/2 tsp whole cloves 2 mL
How to Make Tomato Chutney:
Peel and dice tomatoes; press overnight. In the morning, pour off and discard the juice and add the tomato pulp to the diced apples. In a large stockpot add vinegar, sugar, maple syrup and mix well. Add tomato and apple mixture to the stockpot.
Put pickling spice and cloves into a cheesecloth bag and add to mixture. Simmer, stirring occasionally, until thickened (about 15 minutes). Remove from heat, discard spice bag and pour chutney into hot, sterilized jars and seal. Makes approximately 3 - 4 pints.
This recipe allows you to take advantage of a surplus of harvest fruits and vegetables that taste so good when freshly picked but can’t all be used immediately.
Tomato Chutney ingredients:
6 1/2 cups ripe red tomato 1375 mL
6 cups ripe tart apples, peeled, cored & diced 1250 mL
3/4 cup cider vinegar 75 mL
1 cup granulated sugar 250 mL
1/2 cup maple syrup 125 mL
1 tsp pickling spice 5 mL
1/2 tsp whole cloves 2 mL
How to Make Tomato Chutney:
Peel and dice tomatoes; press overnight. In the morning, pour off and discard the juice and add the tomato pulp to the diced apples. In a large stockpot add vinegar, sugar, maple syrup and mix well. Add tomato and apple mixture to the stockpot.
Put pickling spice and cloves into a cheesecloth bag and add to mixture. Simmer, stirring occasionally, until thickened (about 15 minutes). Remove from heat, discard spice bag and pour chutney into hot, sterilized jars and seal. Makes approximately 3 - 4 pints.
Garden-Fresh Beef Stew with Maple Dumplings Recipe
Garden-Fresh Beef Stew with Maple Dumplings Recipe
In this satisfying and filling stew, the flavours of rum and maple accent the beef and vegetables with a smooth sweetness.
1 1/2 tsp salt 7 mL
1/2 tsp cayenne pepper 2 mL
1 tsp freshly ground black pepper 5 mL
2 tbsp all purpose flour 25 mL
1 1/2 lbs lean stewing beef, cut in chunks 750 g
2 tbsp vegetable oil 25 mL
1 clove garlic, minced 1
2 bay leaves 2
1/4 cup dark rum 50 mL
4 potatoes, peeled and cut in chunks 4
4 carrots, peeled and cut in chunks 4
1 small turnip, peeled and cut in chunks 1
2 parsnips, peeled and cut in chunks 2
2 onions, coarsely chopped 2
1 small green pepper, cut in strips 1
Ingredients for Dumplings:
2 cups all purpose flour 500 mL
4 tsp baking powder 20 mL
1/2 tsp salt 2 mL
2 tbsp shortening 25 mL
2/3 cup milk 150 mL
1/3 cup maple syrup 75 mL
In a small bowl, combine salt, peppers and flour. Place flour mixture in a plastic bag, drop in pieces of stew meat and shake well to coat. In a dutch oven, heat oil, and brown beef on all sides. Add sufficient water to cover and bring to a boil. Reduce heat and add garlic, bay leaves and rum and simmer for about 2 hours or until beef is almost tender. Add potatoes, carrots, turnips, parsnips, onion and green pepper and continue to simmer until vegetables are tender - crisp.
How To Make Maple Dumplings: In a mixing bowl, combine flour, baking powder and salt, then cut in shortening. Combine milk and maple syrup in a small bowl and gradually add to flour mixture, mix with a fork until batter is moist. Drop by spoonful onto top of cooked beef stew. Cover pot and simmer for 15 - 20 minutes, until dumplings are cooked through. Makes 6 - 8 servings.
In this satisfying and filling stew, the flavours of rum and maple accent the beef and vegetables with a smooth sweetness.
1 1/2 tsp salt 7 mL
1/2 tsp cayenne pepper 2 mL
1 tsp freshly ground black pepper 5 mL
2 tbsp all purpose flour 25 mL
1 1/2 lbs lean stewing beef, cut in chunks 750 g
2 tbsp vegetable oil 25 mL
1 clove garlic, minced 1
2 bay leaves 2
1/4 cup dark rum 50 mL
4 potatoes, peeled and cut in chunks 4
4 carrots, peeled and cut in chunks 4
1 small turnip, peeled and cut in chunks 1
2 parsnips, peeled and cut in chunks 2
2 onions, coarsely chopped 2
1 small green pepper, cut in strips 1
Ingredients for Dumplings:
2 cups all purpose flour 500 mL
4 tsp baking powder 20 mL
1/2 tsp salt 2 mL
2 tbsp shortening 25 mL
2/3 cup milk 150 mL
1/3 cup maple syrup 75 mL
In a small bowl, combine salt, peppers and flour. Place flour mixture in a plastic bag, drop in pieces of stew meat and shake well to coat. In a dutch oven, heat oil, and brown beef on all sides. Add sufficient water to cover and bring to a boil. Reduce heat and add garlic, bay leaves and rum and simmer for about 2 hours or until beef is almost tender. Add potatoes, carrots, turnips, parsnips, onion and green pepper and continue to simmer until vegetables are tender - crisp.
How To Make Maple Dumplings: In a mixing bowl, combine flour, baking powder and salt, then cut in shortening. Combine milk and maple syrup in a small bowl and gradually add to flour mixture, mix with a fork until batter is moist. Drop by spoonful onto top of cooked beef stew. Cover pot and simmer for 15 - 20 minutes, until dumplings are cooked through. Makes 6 - 8 servings.
Carrot Parsnip Bisque Recipe
Carrot Parsnip Bisque
Root vegetables are wonderfully sweet when cooked slowly. Often the flavour of parsnips is compared to that of carrots, but in this soup each vegetable shines through distinctly. The acidic bite of the orange adds just the right zip.
1/4 cup butter 50 mL
2 medium onions, peeled & chopped 2
2 large potatoes, peeled & diced 2
4 carrots, peeled & diced 4
4 parsnips, peeled & diced 4
4 cups chicken stock (broth) 1000 mL (substitue veg light broth)
1/2 tsp ground nutmeg 2 mL
2 tbsp lemon juice 25 mL
2 tbsp orange juice, freshly squeezed 25 mL
1/3 cup 10% cream or whole milk 50 mL
Salt & pepper to taste
Zest of one orange for garnish
In medium saucepan over moderately low heat, melt butter and cook the onions, potatoes, carrots and parsnips for 10 minutes, stirring occasionally. Add the stock and simmer for 20 minutes or until vegetables are tender. In a blender or food processor, purée the mixture until smooth. Return to the saucepan and add nutmeg, juices and the cream or milk. Heat over medium low heat until hot and serve in bowls; sprinkling the orange zest on top before serving. Makes 4 - 6 servings.
Root vegetables are wonderfully sweet when cooked slowly. Often the flavour of parsnips is compared to that of carrots, but in this soup each vegetable shines through distinctly. The acidic bite of the orange adds just the right zip.
1/4 cup butter 50 mL
2 medium onions, peeled & chopped 2
2 large potatoes, peeled & diced 2
4 carrots, peeled & diced 4
4 parsnips, peeled & diced 4
4 cups chicken stock (broth) 1000 mL (substitue veg light broth)
1/2 tsp ground nutmeg 2 mL
2 tbsp lemon juice 25 mL
2 tbsp orange juice, freshly squeezed 25 mL
1/3 cup 10% cream or whole milk 50 mL
Salt & pepper to taste
Zest of one orange for garnish
In medium saucepan over moderately low heat, melt butter and cook the onions, potatoes, carrots and parsnips for 10 minutes, stirring occasionally. Add the stock and simmer for 20 minutes or until vegetables are tender. In a blender or food processor, purée the mixture until smooth. Return to the saucepan and add nutmeg, juices and the cream or milk. Heat over medium low heat until hot and serve in bowls; sprinkling the orange zest on top before serving. Makes 4 - 6 servings.
Vegeterian Recipes-Zucchini with Ginger and Sesame Seeds
Zucchini with Ginger and Sesame Seeds
Ingredients:
2 TBS olive oil
1 Tsp sesame seed oil
4 cloves garlic finely chopped
2 tsp grated fresh ginger
1 to 1.5 lbs zucchini sliced
1/4 chicken stock (can use water too)
salt and pepper to taste
2 Tbs sesame seeds
How to make Zucchini with Ginger and Sesame Seeds
-Heat the oils in pan over med heat.
-Saute the garlic and ginger for about 30 seconds.
-Add the zucchini and stir fry for 2 to 3 minutes, until they begin to brown slightly.
-Add the Chicken Stock and cook covered for 2 minutes (until tender)
-Season with salt pepper and garnish with sesame seeds overtop.
Ingredients:
2 TBS olive oil
1 Tsp sesame seed oil
4 cloves garlic finely chopped
2 tsp grated fresh ginger
1 to 1.5 lbs zucchini sliced
1/4 chicken stock (can use water too)
salt and pepper to taste
2 Tbs sesame seeds
How to make Zucchini with Ginger and Sesame Seeds
-Heat the oils in pan over med heat.
-Saute the garlic and ginger for about 30 seconds.
-Add the zucchini and stir fry for 2 to 3 minutes, until they begin to brown slightly.
-Add the Chicken Stock and cook covered for 2 minutes (until tender)
-Season with salt pepper and garnish with sesame seeds overtop.
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