Cole slaw

                        

Ingredients:

v     8 cups finely chopped cabbage (about 1 head)

v     1/4 cup shredded carrot (1 medium carrot)

v     2 tablespoons minced onion

v     1/3 cup granulated sugar

v     1/2 teaspoon salt

v     1/8 teaspoon pepper

v     1/4 cup milk

v     1/2 cup mayonnaise

v     1/4 cup buttermilk

v     1 1/2 tablespoons white vinegar

v     2 1/2 tablespoons lemon juice

Process:

1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.

3. Add the cabbage, carrots, and onion, and mix well.

4. Cover and refrigerate for at least 2 hours before serving.

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Champ

                           

Ingredients:

1.     4 lg Baking potatoes

2.    2/3 c Milk

3.    1/2 c Chopped green onions

   4.    1/4 c Butter

5.      1/2 ts Salt

6.    1/4 ts Pepper

Process:

a)      This Irish dish is best made with coarse skinned baking potatoes,because they breack down easily to produce fluffier mashed potatoes.

b)       Peel potatoes. Cut each into 3 chunks. In 12 cup casserole, sprinkle potatoes with 2 tbsp water, cover, and microwave on high for 15-18 minutes

c)      or until tender, rearranging occasionally.

d)      Mash well. Stir in milk, onions and butter. Microwave, uncovered on high for 1 minutes or until heated through.

e)      Add salt and pepper, beat until smooth.

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Sofrito

                  

                 

Ingredients:

      Bell peppers, chopped

      2 Tomatoes, chopped

      1 Medium-size onion, chopped

      3 Cloves garlic, crushed

      2 Sprigs fresh coriander

      1 Sprig parsley

      1 tb Lard

      1 ts Cleaned achiote

      1/4 lb Ham, minced

      1/4 lb Salt pork, minced

Process:

1.      Place the bell peppers, tomatoes, onion, garlic, coriander, and parsley in a blender and mix until a smooth paste. (This can be kept in the refrigerator in a sterilized glass jar.)

2.       Heat the lard in a skillet and add the achiote, which has been cleaned and picked over.

3.      Cook over medium heat for 10 minutes, until the oil has taken on a orangish hue. (This oil can be prepared in advance and kept in the refrigerator.)

4.      When ready to prepare a dish calling for sofrito, saute the vegetable and herb mixture in the oil, along with the ham and salt pork.

5.      Be sure that they saute and do not fry.

6.      Chopped stuffed olives and a pinch of dried oregano may be added to the sofrito before using it in a variety of Puerto Rican recipes. Makes 1 1/2 cups.

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Hearty soup

                        

Ingredients:

v     1/2 lb (.2 kg) ground beef (optional)

v     8oz. spaghetti (Thin)

v     32 oz (896 grm). tomato sauce

v     32 oz (896 grm). of Ragu Zesty Spaghetti Sauce

v     32 oz (896 grm). frozen or canned mixed vegetables (carrots, peas, potatoes,green beans) may use fresh

v     2 large onions(diced)

v     16 oz (448 grm). can pinto beans (optional) this makes the soup filling

v     1 tsp (5 ml) McCormick Season-All

v     1 tsp (5 ml) garlic powder

v     salt and ground black pepper (to taste)

v     4 cups (950 ml) water

Process:

1)      Saute beef in fry pan with salt, pepper, season-all, garlic powder, and onions until fully cooked.

2)      Bring to boil 4 quarts (3775 ml) water, add spaghetti and cook for 8 minutes(do not over cook), rinse & drain.

3)      Using a large deep pot add cooked beef mixture, sauces, vegetables, pinto beans, and drained spaghetti.

4)      Let simmer for 30 to 45 mins.

5)      Serve with buttery crackers, country corn bread or toasted bread.

                        Comments

(This recipe was born during one of our ice storms and I had only gas top range working and I had leftover spaghetti and meats balls needed to prepare something that was hearty and filling for my family. Hope you enjoy the meal.You can freeze the leftover and serve another day.)

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Nehari

                                                   

Ingredients:

Ø      Bong (Specific part of the calf) 1/2kg 

Ø      Onions 1/2 (cut into slices)

Ø      Turmeric powder 1/2tsp

Ø      Red chillies(half ground) To taste

Ø      Ginger+Garlic paste 1Tbsp

Ø      Garam masalah To taste

Ø      salt To taste

Ø      Green chillies To taste

Ø      Ghee 1 cup

Ø      Flour 3 Tbsp

Ø      Jaifel Javitri (ground) 1 tsp

Ø      Aniseed (Sonf) 1 Tbsp

Ø      Water 2 cups

Ø      Fresh carder 

Process:

1)      Add salt, green chillies, red chillies, turmeric powder, carder powder, onion, ginger and garlic paste, aniseed and water to beaf.

2)      Cook on medium heat till the beaf gets tender and water evaporates.

3)      Add ghee and stir well, cook for 3 more minutes.

4)      Add a reasonable amount of water to form gravy.

5)      In another bowl, take flour and add 4-5 Tbsps of water. Prepare a paste of it and add to the gravy.

6)      Cook for 5 minutes while keep inspiring till the gravy gets a bit thicker.

7)      Add jaifer javitri powder, ginger slices and clean carder, cover up and cook on low heat for 5 minutes.

8)      Nehari is complete to be served with Khameeri rotis.

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Chicken alfredo

                                         

Ingredients:

v     2 skinless chicken breasts, cut in slices about 1/4 " thick then in bite-size morsels

v     6 or so leaves of sage

v     1 cup broccoli florets, steamed (optional)

v     1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional)

v     8 oz pasta (fettucine, tagliatelle) or 12 oz (3/4 package) penne, etc. (Fettucine is heavier).

v     4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce)

v     1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table

v     1 1/4 cup heavy cream

v     salt and freshly ground pepper (use white pepper if you have it)

                   a pinch of grated nutmeg

Process:

1.      SET the pasta water to boil.

2.      IN a pan large enough to hold all the ingredients, sauté the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set aside in a warm place.

3.      COOK the pasta. Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry.

4.      ADD the heavy cream, 2 table spoons of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens.

5.      ADD pinch of nutmeg, 3 - 4 leaves of sage, salt and pepper to taste. Stir.

6.      ADD the cooked chicken and optional ingredients and mix again. Taste for salt. Add a TBSP or two of the pasta cooking water if too dry.

7.      ADD the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon.

8.      TURN into a warmed serving bowl, or directly onto warmed plates.

9.      VARIATION: Turn pasta mixture into a baking dish, sprinkle 1/2 cup Parmesan cheese on top, and set under broiler for about 30 seconds, until flecked with brown (2nd picture).

10.  PASS grated Parmesan at the table.

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Bifteki

               

                                     (Cooking is fan)

Ingredients:

v     ground sirloin beef 2 1/2 lbs

v     Onion, chopped 1 lg.

v     eggs 2

v     juice from 2 lemons

v     salt

v     ground

v     garlic, chopped 3 cloves

v     bread crumbs 1 cup

v     a little olive oil

v     mint

v     Thyme

Process:

1)      Combine all ingredients and mix well with hands.

2)       Shape into oval patties, like hamburgers.

3)       About 16. Broil them in oven until desired doneness.

Note:

This is a very simple recipe. Some people use cooked rice instead of bread crumbs. You can also omit the lemon and mint from patties and flavor cooked patties in a creamy tomato gravy. Cook meat drippings, 6 tablespoons tomato paste, 1 cup beef broth, and 1/2 cup red wine in large skillet over low heat until thickened. Remove from heat, stir in 1/2 cup sour cream. Add patties and simmer 10 minutes.

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Baked eel

 

                       

Ingredients:

v     1 living eel (about 500g)

v     box of sweet wheat sauce

v     fermented soybeans

v     seafood sauce

v     dark soy

v     light soy

v     sugar

v     gourmet powder

v     sorghum wine

v     delicious soup

v     maltose

v     salad oil

v     scallion

v     ginger shreds

Process:

      Kill the eel, gash it in the abdominal part from the head to tail. take out the bones, chop the head open.

      Put the eel in the seasonings (except salad oil and maltose) combination to keep for half an hour. Bake it in an oven at 150C for 10 odd minutes.

      After another 5-minute burning, coat it with maltose syrup, then bake it for 5 minutes once more. at last, coat oil on it.

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Beef chili fry

     

                              

Ingredients:

½ kg. beef cubed

6 onions

8 peppercorns

1 piece ginger

6 cloves garlic

1 bunch coriander leaves

1 bunch mint leaves

6 green chilies

Tamarind to test

Pepper to taste

Salt to Taste 

Process:

1) Chop the meat, wash it well, apply salt and keep it aside.

2) Boil the meat with the peppercorns and one onion a few minutes.

3) Remove from heat, drain and reserve the stock for later use.

4) Chop the remaining onions, ginger, garlic, chilies, coriander and mint.

5) Saute the onions in hot oil until the colour changes, then add the chopped ginger, garlic, chilies, coriander, mint and the boiled meat.

6) Add a cup of the beef stock and simmer until the meat is done.

7) Lastly add the tamarind for taste and continue cooking, uncovered over a high heat all the stock dries up and the meat mixture become dry.

8)Serve hot with bread or rice.

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Amerikansk jordbaerterte

                    

Ingredients:

4 ts bakepulver

4 stk egg

300 g hvetemel

300 g melis

60 g potetmel

2 dl soyaolje

2 fl vann

Fyll:

4 dl kremfløte

1 kurv jordbær

Process:

Sikt sammen det tørre. Skill eggene og rør eggeplommene sammen med vann og olje. Rør det i det tørre. Stivvisp eggehvitene og vend dem inn.

Fordel røren i to smurte former, hver på 22-24 cm i diameter.

Stek kakene nederst i ovnen ved 175° i ca. 30 minutter, til de er faste og gjennomstekte. Avkjøl kakene.

Visp fløten stiv. Rens og skjær jordbærene i skiver.

Del hver kake i to lag og legg alle fire lagene sammen med jordbær og krem mellom. Legg også krem og jordbær på toppen av kaken.

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Catfish stew

                                             

Ingredients:

2 lbs (.9 kg) catfish fillet cut into nuggets

1/2 lb (.2 kg) sliced smoked sausage cajun spiced

1/4 lb (.1 kg) peeled raw shrimp

1-1/2 cups (350 ml) imitation crabmeat lump style

3 bell peppers chopped (red,yellow,green)

1 med tomato cut in wedges

1 cup (225 ml) whole frozen baby okra

32 oz (896 grm) beer

2 beef boullion cubes

2 chicken boullion cubes

water

2 tbsp (30 ml) Old Bay seasoning more to taste

1/2 tsp (2 ml) ground cumin

3 smashed garlic cloves

1/3 cup (80 ml) mahogany roux (flour browned in butter or oil)

1/2 tsp (2 ml) ground cayenne red pepper

1/4 cup (60 ml) uncooked rice

4 Tbs (60 ml) file powder (ground sasafrass leaves)

1/2 stick butter or margarine

1/2 tsp (2 ml) sugar

1 tbsp (15 ml) Sambal Olek (serrano chili paste)optional

Process:

1) In large soup pot add beer, spices (except file powder), garlic, boullion cubes, bell peppers, tomato.

2) Simmer covered 20 min till skins come off peppers and tomato.

3) Add water as necessary from here on out.

4) Add roux and thicken slightly.

5) Add sausage and rice.

6) Add catfish nuggets and okra.

7) Add shrimp and crab meat.

8) Stir gently and simmer with lid on till rice is done.

9) When rice is done stir in butter, sugar, sambal, and file.

10) Serve with wine and french bread.

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Beef chow mein

                                             

                                                           (Cooking is fan)

Ingredients:

 Sunflower oil 2 table spoon

225g (8oz) Minute steak cut into 1 inch strips

1 clove of garlic, finely chopped

2 Carrots, shredded

1 Onion, finely chopped

1 table spoon Packet of bean sprouts

3 Light soy sauce

1 table spoon sugar

1/2 table spoon salt

1 table spoon Sherwood’s pure sesame Oil

250g Egg noodles, cooked and drained

Process:

1) Cook the noodles as per instructions on packet (different brands have

Different cooking times.)

2) Heat the oil in a wok.

3) Add the beef and stir fry for 4 minutes, until almost cooked.

4) Add garlic, onion, carrot, and stir fry for 2-3 minutes.

5) Add the bean sprouts, soy sauce, sugar, sesame oil, noodles, and mix

Well.

6) Heat through and serve.

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