Showing posts with label USA. Show all posts
Showing posts with label USA. Show all posts

June 15, 2018

TIMES SQUARE SPECIAL

Ingredients:
Bermuda onions- 1 tbsp
Diced green bell peppers- 1 tbsp
Butter- 1 tbsp
Smoked salmon- 1 1/2 ounces
Eggs- 3
Pumpernickel bread- 2 slices

Method:

  • Saute onions and pepper in butter about 5 minutes, until onions are golden brown and peppers cooked.
  • Add diced salmon and beaten eggs and fry lightly to make an omelet.
  • Place omelet on bread and eat as an open-faced sandwich.
  • Decorate the plate with lettuce, tomato slices, pickle, olives, and onions and serve.

April 23, 2018

RICE CANAPES

Ingredients:
Hard boiled eggs - 5 (chopped)
Cooked saffron rice- 1 cup
Celery stalk - 1/2 (diced small)
Green onions - 2 (finely chopped)
Chives - 1 tsp (chopped)
Mayonnaise - 3 tbsp
Sour cream - 2 tbsp
Worcestershire sauce - 1 tsp
Juice of half lemon
Salt and pepper
Sliced Italian bread

Method:

  • Place eggs, rice, celery, onions and chives in bowl; mix well.
  • Add mayonnaise, sour cream, worcestershire sauce, lemon juice, salt and pepper; mix again until incorporated.
  • Spread over Sliced Italian bread and serve.


February 02, 2018

CELERY AND CHEESE CASSEROLE

Ingredients:
Fresh celery - 3 cups (diagonally sliced)
Butter - 3 tbsp
Water - 1/4 cup
Dried tarragon leaves - 1/2 tsp (crumbled)
All purpose flour - 2 tbsp
Salt to taste
Milk - 1/2 cup
Cream of chicken soup - 1 can
Grated cheddar cheese - 1/2 cup
Paprika - 1/4 tsp

Method:
  • Combine celery, one tablespoon butter, water, and tarragon in large saucepan; bring to boil.
  • Reduce heat; simmer, covered, 10 minutes. Turn celery mixture into buttered 2 quart casserole.
  • Melt 2 tablespoons butter in same saucepan over medium heat. Stir in flour and salt; cook, stirring constantly, until lightly browned.
  • Add milk gradually; cook, stirring constantly, until mixture is smooth and thick.
  • Stir in soup; heat through. Add cheese; stir until melted.
  • Pour over celery mixture, blending lightly; sprinkle with paprika.
  • Bake in preheated 350 F oven 15 minutes or until heated through and bubbly.


January 23, 2018

FOUR CHEESE SAUCE NOODLES

Ingredients:
Butter - 4 tbsp
flour - 4 1/2 tbsp
Hot milk - 1 litre
Nutmeg - 1/2 tsp
Ground clove - 1/4 tsp
Fontina cheese - 50 gms (grated)
Gorgonzola cheese - 50 gms (crumbled)
Mozzarella cheese - 50 gms (diced)
Parmesan cheese - 50 gms (grated)
Broad egg noodles - 500 gms (cooked)
Salt and pepper

Method:

  • Heat butter in a saucepan. Mix in flour and cook 2-3 minutes over low heat.
  • Add half of milk, whisk well and pour in remaining milk.
  • Add seasonings and cook sauce 8-10 minutes over low heat.
  • Stir in cheeses and cook 4 to 5 minutes over low heat. Stir as required.
  • Serve with noodles.

August 09, 2017

SLIMMERS' SCRAMBLED EGGS

Ingredients:
Large eggs - 2
Milk -1 tbsp
Cottage cheese - 1 dessert spoon
Fresh snipped chives - 1 tbsp
Salt and freshly ground pepper

Method:

  • Beat eggs with salt and pepper.
  • Place saucepan over a gentle heat, then add the milk to moisten the pan, whirling it around the edges.
  • Add the eggs and, using a wooden fork, briskly stir backwards and forwards through the liquid egg.
  • Keep on scrambling until three quarters of the egg is a creamy, solid mass and a quarter is still liquid.
  • Now add the cottage cheese and chives and continue to scramble, then remove the pan from the heat and continue scrambling until no liquid egg is left.

July 19, 2017

HOW TO MAKE PANCAKE BATTER

Ingredients:
flour - 100 gms
Milk or milk and water - 225 ml
Pinch of salt
Egg - 1
Oil for frying

Method:

  • Sieve flour into a bowl and add salt.
  • Make a well in the center and stir in beaten egg and half the milk, mixed together.
  • Beat lightly with wooden spoon for few minutes.
  • Add the remaining milk, mix until batter is smooth.
  • Cover bowl and allow to stand in a cool place for one hour before using, if possible.
  • Melt fat or oil in a thick frying pan and, when very hot, pour off excess fat.
  • Pour about 2 tbsp of the batter or just enough to cover the bottom of the pan and cook over medium heat until set.
  • Turn and cook other side until a golden brown.
  • Repeat until the rest of batter is used.

June 08, 2017

CHEESY CRAB BREAD

Ingredients:
Butter  - 3 tbsp
Onion - 1 (chopped)
Mushrooms - 125 gms (chopped)
Crab meat - 1 can (140 gms) drained
White sauce - 300 ml (heated)
White bread - 8-10 slices (toasted)
Emmenthal cheese - 125 ml (grated)
Salt and pepper
Few drops of Tabasco sauce

Method:

  • Heat butter in saucepan. Cook onion and mushrooms 2-3 minutes over medium high heat; season well and add tabasco sauce.
  • Mix in crab meat, season and pour in white sauce.
  • Cook 2 minutes over medium heat.
  • Spoon mixture over toast, top with cheese and broil 2 minutes in oven.

March 21, 2017

AMERICAN HERB MARINADE

Ingredients:
Olive oil - 1/2 cup
Onion - 1/2 cup (chopped)
Tomato juice - 1 /2 cup
Lemon juice -1/4 cup
Snipped parsley - 1/4 cup
Salt -  1 tsp
Dried marjoram - 1 tsp (crushed)
Dried thyme - 1 tsp (crushed)
Pepper - 1/2 tsp
garlic clove - 1 (minced)

Method:

  • Combine oil, chopped onion, tomato juice, lemon juice, parsley, salt, marjoram, thyme, pepper and garlic.
  • Place lamb, pork, or chicken in a plastic bag set in a deep bowl or a shallow baking dish.
  • Pour marinade mixture over meat.
  • Close bag or cover dish, refrigerate 4 to 6 hours or overnight.
  • Turn the bag or spoon marinade over the meat occasionally to coat evenly.
  • Makes 1 3/4 cups (enough for 3 to 4 pounds meat)

February 20, 2017

HOT MULLED APPLE JUICE

Ingredients:
large cooking apples -2
Cloves - 10
Water - 2/3 cup
Cinnamon stick - 3"
Nutmeg powder - 1/4 tsp
Brown sugar - 2 tbsp
Apple juice - 4 cups
Red apple - 1/2 (sliced)
Mint sprigs 

Method:

  • Stud cooking apples with cloves.
  • cut apples in half and place with cut sides down in a saucepan.
  • Add water, cinnamon, nutmeg and brown sugar.
  • Cover and simmer gently for 20 minutes. Strain into a pan.
  • Remove spices and press cooked apple through a sieve into another pan.
  • Add apple juice.
  • Garnish with slices of red apple and mint.

February 07, 2017

BARLEY VEGETABLE PILAF

Ingredients:
Large sweet red pepper -2 (cut into strips)
Pot barley - 1 cup
Mushrooms - 1 cup (diced)
Onion -1 (chopped)
Salt - 1/4 tsp
Pepper - 1/4 tsp
Stock - 2 cups
Vegetable oil -1/4 cup

Method:

  • Heat oil and saute pepper, barley, mushrooms and onion in large skillet for 3-5 minutes. Stir in stock, salt and pepper to taste.
  • Bake covered, stirring occasionally at 350 F for 45-50 minutes until the barley si tender and the liquid has been absorbed.
  • Serve hot.


January 28, 2017

MANICOTTI WITH TOFU

Ingredients:
Tofu - 1 pound
Shredded mozzarella cheese - 2 cups
parmesan cheese - 1/2 cup (grated)
Parsley - 1/4 cup
Salt and pepper to taste
Basil - 1/4 tsp
Manicotti shells - 200 gms
Spaghetti sauce - 1 jar  (800 gms)

Method:

  • Preheat oven to 400 degrees.
  • Combine tofu, mozzarella, 1/4 cup Parmesan cheese, parsley, salt, pepper, and basil.
  • Fill uncooked manicotti shells with tofu mixture.
  • Cover bottom of 13 * 9" baking pan with spaghetti sauce.
  • Lay stuffed manicotti  in single layer on top of sauce.
  • Pour remaining sauce on top.
  • Cover with foil and bake for 40 minutes.
  • Remove foil and sprinkle with remaining Parmesan cheese; bake, uncovered, for 10 minutes.
  • Remove from oven, and serve.


January 23, 2017

PEACH-ALMOND KUCHEN

Kuchen is German for cake. In America, it describes coffee cake like desserts

Ingredients:
All purpose flour -1/2 cup
Brown sugar - 3 tbsp
Ground cinnamon - 1/2 tsp
Butter - 3 tbsp
Almonds - 1/4 cup (sliced and toasted)
Medium peaches - 600 gms (peeled, pitted and sliced)
Peach yogurt -200 gms carton
Cream cheese - 75 gms
Eggs -2
Sugar - 1/4 cup
All purpose flour - 1/4 cup

Method:

  • For crumb topping, in a small mixing bowl stir together the 1/2 cup flour, brown sugar,and cinnamon.
  • Cut in butter till mixture resembles fine crumbs. Stir in almonds.
  • Set crumb topping aside.
  • Spoon peaches into an ungreased 10*6*2 " baking dish.
  • In a medium mixer bowl use and electric mixer to beat together yogurt and cream cheese.
  • Add eggs, sugar,and 1/4 cup flour beating till smooth.
  • Pour mixture over fruit in dish.
  • Sprinkle crumb topping around edge of dish.
  • Bake in a 375 Oven for 30 minutes or till filling is set.
  • Serve warm , cut into squares.
  • Makes 6-8 servings.

December 27, 2016

CIOPPINO

Ingredients:
 Olive oil -4 tbsp
Onion - 1 (chopped)
Celery stalks - 2 (chopped)
Carrot -1 (chopped)
Tomatoes - 900 gms (peeled and chopped)
garlic cloves- 3 (chopped)
Tomato puree - 1 tbsp
Dry white wine - 225 ml
White fish (hake, haddock, cod) - 900 gms
Clams or oysters in their shells - 900 gms (well scrubbed)
Lobsters - 2 (killed and chopped)
Uncooked prawns - 450 gms (peeled)
Salt and pepper

Method:

  • Put the olive oil in a large, heavy bottomed saucepan with the chopped vegetables and garlic.
  • Dilute the tomato puree in a little water and stir it into the pan,
  • Cover the pan and simmer gently for 30 minutes.
  • Add the wine, the white fish, clams or oysters and lobsters and stir well.
  • Cook, covered, for 10 minutes.
  • Add the prawns and seasoning, and cook for a further 10 minutes.
  • Discard any clams or oysters that have not opened and serve.

October 25, 2016

VICHYSSOISE SOUP

Ingredients:
Leeks - 3
Onion - 1
Potatoes - 450 gms
Butter - 40 gms
Water - 700 ml
Chicken stock cubes - 2
Salt and pepper to taste
Grated nutmeg -  a pinch
Single dairy cream - 225 ml

For Garnishing:
Chopped chives

Method:

  • Wash and chop leeks, chop onion and peel and slice potatoes.
  • Melt butter, add leeks, and onion, cover and cook for 10 minutes.
  • Add water, stock cubes, potatoes, seasoning and nutmeg.
  • Bring to boil, lower heat and simmer gently for 30 minutes.
  • Sieve soup or put in a blender.
  • Stir in cream, reserving about 3 tbsp.
  • Chill soup well.
  • Just before serving, pour over remaining cream in a circle.
  • Sprinkle with chopped chives.



September 21, 2016

LAYERED GNOCCHI

Ingredients:
Ricotta cheese - 1/2 cup
Eggs - 2
Parmesan cheese  - 1 cup (grated)
Flour - 1 1/2 cups (sifted)
Gruyere cheese - 1 cup (grated)
Thin white sauce -  11 /2 cups (heated)
Tomato sauce - 1 cup
Parsley - 1 tbsp (chopped)
Salt and pepper
Paprika

Method:

  • Preheat oven to 375 F.
  • Pace ricotta, eggs, parmesan, salt and pepper in blender; mix one minute.
  • Add flour and mix one minute; transfer dough to bowl, cover and refrigerate one hour.
  • Bring plenty of salted water to boiling point. Drop in small pieces of dough and cook 8 minutes.
  • Keep water at boiling point and when cooked, remove with slotted spoon and drain on paper towel.
  • Depending on the size of pan you may have to cook gnocchi in two batches.
  • Pace half of gnocchi in lightly greased baking dish.
  • Add half of gruyere, half white sauce and paprika.
  • Pour in half of tomato sauce and finish with remaining gnocchi, cheese, parsley and sauces.
  • Bake 30-35 minutes in oven.

May 28, 2016

HOT SHRIMP KEBABS

Ingredients:
Shrimp - 24 (peeled and deveined)
Sesame oil - 3 tbsp
lemon juice - 1 tbsp
Tabasco sauce - 1/4 tsp
Fresh pineapple - 24 large cubes
Red apple wedges - 24
Salt and pepper
Melted butter seasoned with lemon juice

Method:

  • Place shrimp, oil, lemon juice and tabasco sauce in bowl. Marinate 30 minutes.
  • Alternate shrimp, pineapple and apple on short wooden skewers.
  • Baste with melted lemon butter and season very well.
  • Place skewers on ovenproof platter and broil 3 minutes each side in oven.
  • Baste frequently.




April 01, 2016

APRICOT DESSERT

Ingredients:
Apricots - 24 (pitted)
Tia maria - 1/2 cup
Butter - 2 tbsp
Sugar - 2 tbsp
Orange juice of one
Lemon juice - 1/2
Whipped cream for topping

Method:

  • Marinate apricots in Tia maria for 30 minutes.
  • Drain and reserve liquid; thread apricots on skewers.
  • Heat butter in frying pan. Stir in sugar and cook until golden brown; stir constantly.
  • Pour in reserved marinade and flambe.
  • Add orange and lemon juices; cook 2 minutes.
  • Pour sauce into fairly deep baking dish and place skewers on top.
  • Broil 6 minutes in oven.
  • Top with whipped cream if desired.

March 14, 2016

CHEESE FRUIT CUP

Ingredients:
Kiwis - 2 (peeled and diced)
Bananas - 2 (peeled and sliced)
Apple - 1 (cored, peeled and sliced)
Yogurt - 4 tbsp
Liqueur of your choice - 2 tbsp
Cream cheese - 250 gms (softened)
Juice of one orange

Method:

  • Place kiwis and bananas in food processor and puree.
  • Add apple and orange juice; continue bending several seconds.
  • Add yogurt, liqueur and cream cheese; blend well until quite smooth.
  • Spoon into small cup like glasses and refrigerate before serving.

LOBSTER LIZA

Ingredients:
Lobster meat - 500 gms (chopped and cooked)
Shallots - 2 (chopped)
Green pepper - 1 (chopped)
Thick tomato sauce - 300 ml (heated)
Lemon juice - 1 tbsp
Parmesan cheese - 1/2 cup (grated)
Salt and pepper
Toasted white bread
Butter - 2 tbsp

Method:

  • Heat butter in saucepan. Cook shallots and green pepper 3 minutes over low heat.
  • Mix in lobster meat and tomato sauce; season well and add lemon juice.
  • Cook over low heat 2-3 minutes.
  • Correct seasoning and spoon mixture over toast.
  • Top with cheese and broil 2-3 minutes in oven.



December 02, 2015

HAWAIIAN COQUILLES

Ingredients:
Small halibut steaks - 4
Fresh pineapple thick rings - 4
Parsley - 1 tbsp (chopped)
Melted butter - 1 tbsp
Water - 50 ml
Cornstarch - 2 tbsp
Cold water - 60 ml
Hot light cream - 50 ml
Paprika - 1/4 tsp
Tabasco sauce - 1/4 tsp
Mozzarella cheese - 4-6 small squares
Salt and pepper

Method:

  • Pace fish, pineapple, parsley, butter and 2 cups water in frying pan. Cover and bring to boil.
  • Turn fish over; cover and continue cooking 3 minutes over low heat, depending on size.
  • When bone can be removed easily, the halibut is cooked. Remove from pan and set aside.
  • Replace pan . Mix cornstarch with water; stir into liquid and cook 2 to 3 minutes over high heat.
  • Pour cream into frying pan, season and add paprika and tabasco. Cook 2 minutes over medium high heat.
  • Bone and flake fish: add to sauce with mozzarella.
  • Cook 2 minutes over low heat.
  • Serve in scallop shells or on heated plates.
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