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Goat Cheese and Herb Spread
2 cups goat cheese
1/4 cup butter, softened
2 Tbsp. fresh parsley, chopped
2 Tbsp. chives, chopped
1/2 tsp. paprika
1/2 tsp. oregano
1 tsp. caraway seeds
Combine goat cheese and butter and mix well. Add parsley, chives, paprika, oregano and caraway seeds and mix well. Serve with crackers, bread or raw vegetables.
Chicken Korma
1/4 cup cashews
1/4 cup pistachios
1/4 cup almonds
2-3 dried hot chilies, seeded
1 Tbsp. fresh ginger, grated
1 cup cold water
1 tsp. ground cinnamon
3 whole cloves
1/4 tsp. cardamom seeds
2 garlic cloves
2 Tbsp. poppy seeds
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 cup light cream
1/4 cup butter
1 white onion, chopped
6 boneless chicken breasts, cut into 2-inch cubes
1 Tbsp. lemon juice
2 Tbsp. cilantro, chopped
Combine cashews, pistachios, almonds, hot chilies, ginger and cold water in a blender and blend until smooth. Add cinnamon, cloves, cardamon, garlic, poppy seeds, coriander, cumin and light cream and blend again until sauce is smooth. Set sauce mixture aside. Melt butter in a large saucepan and brown onions, then add chicken cubes and brown. Stir in sauce and cook for 20 minutes over low-medium heat. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice. We like either Basmati or Jasmine rice. Serve with condiments such as Mango Chutney and Hot Pepper Relish.
Cucumber, Tomato and Onion Salad
2 - 3 large cucumbers, peeled and cut into 1-inch cubes
2 tomatoes, chopped
1/4 cup white onion, diced
1/4 cup fresh cilantro, chopped
1/4 cup lemon juice
1 Tbsp. olive oil
1 Tbsp. fresh ginger, grated
2 fresh hot chilies, seeded and diced
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp. salt
Place cucumbers, tomatoes, onion, and cilantro on a platter and toss. Combine remaining ingredients in a cruet and shake well. Pour over salad and toss. Chill for about 1 hour before serving.
Minty Ice Cream Pie
1 9-inch chocolate pie shell
1/4 cup milk
1 7-oz. jar marshmallow cream
1/4 cup creme de menthe
1/4 cup creme de cacao
1 8-oz. container whipped topping
3 cups vanilla ice cream, softened
Chocolate syrup
Combine milk and marshmallow cream in a glass bowl and microwave on high for 1 minute, stir in creme de menthe and creme de cacao and whipped topping and stir until blended. Spread ice cream along the bottom of pie shell followed by milk mixture. Chill overnight. Drizzle with chocolate syrup just before serving.
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Here is a WONDERFUL salad for you. I am so addicted to this, that often I will just have this for lunch/dinner. Now, I am not one for measurements, so you are on your own with that. The salad itself of course is just a quantity thing, the dressing I can give you measurements on, but I do not follow it, as I do not add as much oil as it what it calls for.
Sonoran Salad
Mixed greens
diced scallions
diced granny smith apples
craisins
blue cheese
sliverd almonds
Dressing
1/4 cup red wine vinegar
1/2 cup olive oil (I use less than 1/8 of cup...I use it to taste)
pinch of salt
a bit of sugar (I never use sugar...I hate sweet dressings)
lots of fresh cracked pepper
several crushed garlic cloves
parmesean cheese (optional)
Mix dressing..let sit for an hour or so to let the flavors blend. Put salad ingredients in a bowl. Pour dressing on top, toss and enjoy! This salad is a big hit! Even for those who hate blue cheese (like the DH), they will LOVE it!
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Chicken Piquante
2 rounded Tablespoons flour
2 Tablespoons shortening
2 large onions, chopped
1/2 cup chopped ham
1 chicken hen (6-8 pounds), cut up
1 can (6-ounce) tomato paste
2 or 3 cloves garlic, chopped
1/2 cup coarsely chopped celery
1/4 cup chopped parsley
1/4 cup chopped green onions
12 whole pitted green olives
2 sour pickles, chopped
1 can (1-pound) mushrooms with liquid
Salt
1 red pepper pod, chopped
2 cups dry red wine or water
1 jar (12-ounce) fresh oysters
In a heavy pan, brown flour in shortening. Add onions and brown. Add ham and brown. Add chicken pieces and brown well, adding more shortening if necessary. Stir in tomato paste; cover and simmer 45 minutes. Add garlic, celery, parsley and green onions; cook 45 minutes longer. Add olives and pickles and simmer a little longer. Add mushrooms and liquid; cook until chicken is tender. Add salt, red pepper, wine and oysters and simmer for 20 minutes. Serve over fluffy rice.
SERVES: 12
Quote:
Serve over fluffy rice.
Why do they always say that ?? Does anyone anywhere serve gummy, sticky rice ? On purpose, I mean ... LOL
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Shrimp in white wine sauce
1 1/2 - 2 Lbs uncooked shrimp
1 medium onion minced
2 cloves finely chopped garlic
1 glass white wine
2 medium tomatoes, chopped
1 tsp Italian seasoning
salt and pepper to taste
In 1 Tbsp olive oil, fry onions till glossy, add garlic. Pour over 1/2-1 glass white wine and simmer to reduce. Add tomatoes, Italian spice , salt and pepper cook briefly on medium heat to mix the flavors then add the shrimp. Cook until the shrimp are pink... serve over fluffy rice.
Quote:
serve over fluffy rice.
SEE ? There it is again ....
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Mango Cheesecake
Crust:
• 8 oz. (about 15 2 1/2-by-5-inch) graham crackers
• 3 tbsp. (packed) dark brown sugar
• 1/2 c. (1 stick) butter, softened, cut into 1-tbsp. pieces
Filling:
• 4 small mangoes (to make approximately 2 c. purée)
• 3 (8-oz.) pkgs. cream cheese
• 1 c. superfine sugar
• 6 eggs
• Juice of 1/2 lime
• Boiling water
Prepare crust: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
Prepare filling: Preheat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and puree in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Pour and scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
4. Bake about 1 hour and 45 minutes, until filling is set and wobbles slightly in the center (it will continue to cook as it cools). Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.
:D
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Aguonu pienas
(Poppy "milk")
Ingredients:
1l water,
100g sugar,
120g poppy-seeds.
Brew poppy-seeds with boiling water for a 2-3 hours. When seeds bloat out, pour out water and grind seeds with sugar through meat-chopper several times. Then add cold boiled water and mix.
Poppy "milk" is necessary during Christmas Eve and is used as soaking liquid for "kuciukai" ( slizikai, preskuciai). Poppy "milk" also is used for drink or is added to the soup.
Kuciukai is small (~2x2x2 cm), sometimes sweet, baked dough pieces. It could be with poppy-seeds mixed in or without ones.
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Aguonu pyragas
(Poppyseed coffee cake)
Ingredients:
2 1/2 lbs. flour
1 1/2 cups milk
2 oz. fresh yeast
4 egg yolks
1 whole egg
1/2 cup sugar
1 tsp. salt
Poppyseed Filling :
Ingredients:
1 1/2 cups whole poppy seeds, [ a prepared poppyseed filling can be used]
3/4 cup sugar,
1 egg,
1/4 cup chopped nuts,
1 tsp. vanilla extract,
1/4 cup candied orange peel, diced.
- grind poppyseeds
- beat egg with sugar, to it add nuts, orange peel, vanilla and ground poppyseeds ; - mix well. Let rest until dough has risen.
To make the dough:
- mix yeast with 1 tbs. sugar, then dissolve in 1 tbs. milk.
- take 1 1/2 cups flour, mix with warm milk, beat until all flour is incorporated.
- to this add the yeast solution, mix well, dust lightly with flour,
cover and set in a warm place to rise for 2 hrs
- beat egg yolks with sugar until pale and add to the risen dough. Mix thoroughly.
- add the remaining flour, salt. Knead the dough for 30-45 mins.
- let rest, in warm place for a second rising.
- After the second rising, punch down the dough, divide into two
- roll out the half of the dough to a 1/2 in. thickness and spread on it half of the poppyseed filling, staying away from the edges. Roll it up gently and place, seam down on baking sheet.
- repeat same with second half of dough.
- allow to rise in a warm spot.
- before baking in a preheated oven, at 350 degrees, brush tops with an egg wash
- baking time is about 40-50 mins.
When the poppyseed cakes are done, remove them from the oven, but keep them on the baking sheet, covered lightly so that they do not dry out as they are cooling.
Remove from the baking sheet only after they have cooled.
Serve cut into 2 in. slices.
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Shrimp Cocktail
1/2 cup mayonnaise
1/2 cup catsup
1/2 cup chili sauce
1/4 cup fresh lemon juice
1 Tbsp. lime juice
2 tsp. prepared horseradish
Hot sauce to taste
One head iceberg lettuce
1 pound cooked large shrimp, peeled and chilled
Combine first 7 ingredients and chill. Arrange some iceberg lettuce leaves in the bottom of individual parfait glasses. Spoon a portion of the sauce in the middle of each glass on the lettuce then drape a few shrimp over the sides of each glass with the tail hanging over the outside of the glass. You can also add a slice of lemon to each glass.
Sweet and Sour Sesame Pork
1/2 cup soy sauce
1/2 cup Catalina dressing (Catalina is a spicy french dressing).
1/4 cup sesame seeds
1/4 cup fresh lemon juice
1/2 tsp ground ginger
2 cloves garlic, minced
2 pound pork tenderloins, cut into 1/2-inch pieces
2 Tbsp. oil
1 large sweet onion, quartered
1 green bell pepper, seeded and sliced
1 15-oz. can pineapple chunks, drained
Combine first 6 ingredients and mix well to form the marinade. Place pork in a large sealable plastic bag and pour marinade over pork. Chill for several hours. Heat oil in a skillet, remove pork from marinade, making sure to reserve the marinade. Stir-fry pork until done. Add vegetables and cook until crisp-tender. Pour reserved marinade over pork and vegetables and cook for several minutes until mixture starts to thicken. Serve over hot fluffy rice.
:rolleyes:
Granny Smith Apple Pie
6 Granny Smith apples, cored, peeled and cut into slices
1 Tbsp. lemon juice
1/2 cup sugar
2/3 cup brown sugar
1/3 cup flour
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 9-inch deep dish piecrust
1 regular 9-inch piecrust to use as the top crust
Combine apples and lemon juice in a bowl and toss. Combine sugars, flour, cinnamon and nutmeg and sprinkle over apples, then stir to coat. Place apples in the deep dish piecrust, top with remaining piecrust and crimp along the edges. Sprinkle with sugar and cut several slits in the crust to vent. Bake at 425 degrees for 20 minutes, then reduce heat to 350 degrees and bake for 30 minutes.
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Lietuviska desra
(Lithuanian sausage)
5kg pork meat,
3kg beef,
1-2kg bacon flitch,
teaspoon of aroma peppers,
half teaspoon of black peppers,
4-5 garlic cloves,
300g salt,
10g sugar,
2g sugar
Sausage is made from mature cattle meat without fat increments. Do not use frozen meat!
Grind meat through sharp meat-chopper. Suggested bolter holes diameter are: for pork meat - 13mm, for beef - 4-5mm. Add salt, sugar, potasium nitrate, species and rubed garlic to grinded meat.
Cut flitch to ~1x1x0,5 cm pieces and add to prepared meat. Mix slightly.
Clean casings carefully and rinse with KMnO4 solution. Remove water from casings runing with wood plank over ones. Prepared paste is cramed into pork casings (use cattle casings for long time care sausages) using meat-chopper with additional device. Cram casings hardly, without air gaps and string strongly.
Slim sausages is jerked for a 3-4 days, tall - 6-10 days (preserve from spoiling and moulding), then is smoked in smokehouse 4-6 days with alder, oak or juniper wood.
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Skilandis
5kg pork meat,
200g salt,
half teaspoon of sugar,
teaspoon of sugar,
teaspoon of black peppers,
2-3 garlic cloves,
teaspoon of crushed coriander
Skilandis is made from good (possibly fatty) pork meat.
Cut meat to pieces about 30-50g weight or grind it large like preparing for sausage. If meatis skim add some cutted flitch. Add salt, sugar, potasium nitrate, species and rubed garlic and mix. Prepared meat is cramed into clean stomach hardly, without air gaps. (In Aukstaitija bladder or omentum membrane is used instead stomach) Then stoach is sewed up, puted with splinters, tied up and press for a 5 days in cold place. After that jerk for a 3-4 days and smoke in smokehouse 3-4 weeks with alder, oak or juniper wood. In Dzukija skilandis is jerked like sausages - not smoked.
Bon appetit !
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[QUOTE]Originally posted by Jolie Rouge
[B]This ia a recipe my grandmother had writen down in the back of one of her cook books. Who is "Sally Lunn" ? I have NO idea, but the bread is wonderful...
To answer your question: Tradition says that a young english woman, Sally Lunn, sold this bread on the streets of Bath.
Here is a bread machine recipe:
makes 1 small loaf
2 tbs milk, 1/4 c. water, 3 1/2 tbs butter, 1 1/2 eggs (you can use powdered eggs to get the half or you can just beat 1 egg and split it), 3/4 tsp salt, 2 tbs sugar, 1 1/2 c. bread flour and 1/2 tsp yeast.
This is a very high rising loaf so don't decrease the salt amount or increase the sugar or yeast unless you want a mess on your hands...:D
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Chocolate Toffee Trifle
1 (2-layer) package devil's food cake mix or brownie mix
6 ounces Heath bars, frozen
1-1/2 cups milk
1/2 cup Kahlua
16 ounces whipped topping
1 (4-ounce) package chocolate instant pudding mix
Prepare and bake the cake mix using the package directions for a 9 X 13-inch cake pan. Let stand until cool. Cut the cake into 1-inch cubes. Place the unwrapped candy bars in a sealable heavy-duty plastic bag. Seal the bag and crush the candy bars with a hammer. Combine the milk, Kahlua and pudding mix in a mixing bowl and beat until thick.
To assemble, layer the cake, pudding mixture, whipped topping and crushed candy bars 1/2 at a time in a large glass bowl. Chill, covered, for 8 to 12 hours before serving.
SERVES: 8 to 10
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Easy Cobbler
Spray a square baking dish with non stick spray or grease it with shortening.
Simply take 2 cans of your favorite fruit - *peach, *apple, blueberry, cherry, etc and put them in the baking dish.
Make the strawberry shortcake biscuits from the back of the bisquick box.
Plop on top of the fruit.
Bake until golden brown.
Enjoy!
* for peach and apple you might want to add some cinnamon and sugar. I do mine to taste. You can add between 2-3 tbsp of cinnamon and 2-3 tbsp of sugar (depending on how much you like you can add a little more or less).
