Labels: Breads, Gourmet, Seafoods

Labels: Dips and Sauces, Gourmet

Ingredients:
>1 tbsp chopped garlic
>2 tbsps chopped onion
>2 tbsps olive oil
>1 cup cubed squash
>1/2 cup cubed carrots
>1/2 cup corn kernels
>1/2 cup sliced eggplant
>1 cup fresh basil leaves
>1 cup all purpose cream
>3/4 cup water>1 pc chicken cube
>1/2 cup grated cheese
>1/2 tsp Italian seasoning
>salt and pepper to taste
>250 grams ribbon pasta


Procedure:
1. Cook pasta according to package directions. Set aside.

2. Saute onion and garlic in heated olive oil until soft. Add squash, corn, basil and eggplant. Saute until very limp.

3. Mix in the all purpose cream, water, chicken cube, cheese and Italian seasoning. Blend until well incorporated.

4. Season with salt and pepper to taste.

5. Serve sauce over the cooked pasta.

Labels: Gourmet, Pasta and Noodles, Vegetable Recipes

Ingredients:
>a tbsp of chopped garlic
>2 tbsps chopped white onion
>2 tbsps olive oil
>a cup of clam meat
>1/4 cuo squid rings
>1/2 cup shrimps, chopped
>1/2 cup tomato sauce
>1/2 cup all purpose cream
>1/4 cup water
>1/2 pc chicken cube
>1 tsp chili flakes
>a tbsp of chopped parsley
>salt and pepper to taste
>250 grams spaghetti noodles


Procedure:
1. Cook spaghetti according to package directions. Set aside.

2. Saute onion and garlic in heated olive oil until aromatic.

3. Add all the seafoods and continue sauteeing until almost done.

4. Blend in the tomato sauce, cream, water, chicken cube, chii flakes and parsley. Mix until well blended.

5. Season with salt and pepper.

6. Serve sauce on top of the cooked spaghetti.

Labels: Gourmet, Pasta and Noodles, Seafoods

Ingredients:
>4 strips of bacon
>a tbsp of oil
>2 tbsps of shallots, chopped
>1-1/2 tbsp all purpose flour
>3/4 cup red wine
>a cup of beef broth
>1/2 tsp liquid seasoning


Procedure:
1. Cook bacon in oil until fat is rendered. Put the shallots, saute until translucent.

2. Add flour and cook for a minute or two. Pour in the red wine. bring to boil ten simmer until reduced by half.

3. put the beef broth and liquid seasoning. Cook until thick, about 10 minutes. Season to taste.

4. Serve with grilled steak or roast beef.

Labels: Dips and Sauces, Gourmet

Ingredients:

• 4 pork chops, each about 2.5" thick
• 4 tsps each of paprika, turmeric and cumin
• salt and pepper to taste
• 3 green apples, very thinly sliced
• 1/4 cup blue-veined cheese
• buttered yellow corn on the cob, grilled

Procedure:

1. Mix together herbs and seasoning. Rub a tablespoon of the mixed spices on each pork chop.
2. With a paring knife, slit a pocket in each chop center to hold the stuffing.
3. Fill pocket with layers of apple slices and blue cheese. Grill until done.
4. Serve with corn on the side.

Labels: Gourmet, Meat Recipes

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Batter:

• 1 1/2 c. unbleached all-purpose flour
• 1/4 c. granulated sugar
• 1/4 c. packed dark brown sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1 egg, lightly beaten
• 1/2 c. unsalted butter, melted
• 1/2 c. milk
• 1 1/4 c. fresh raspberries
• 1 tsp. grated lemon zest

Streusel Topping:

• 1/2 c. chopped pecans
• 1/2 c. packed dark brown sugar
• 1/4 c. unbleached all-purpose flour
• 1 tsp. ground cinnamon
• 1 tsp. grated lemon zest
• 2 tbsp. unsalted butter, melted

Glaze:

• 1/2 c. confectioners' sugar
• 1 tbsp. fresh lemon juice

Procedure

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. To make the muffin batter: Sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-size mixing bowl and make a well in the center. Place th egg, melted butter and milk in the well. Stir with a wooden spoon just until ingredients are combined.

Quickly stir in the raspberries and lemon zest. Fill each muffin cup 3/4 full with batter. To make the streusel topping: Combine the pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin. Bake until nicely browned and firm, 20-25 minutes.

To make the glaze: Mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm. Yields: 1 dozen.

Labels: Gourmet

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Ingredients:

• 1 pineapple, peeled, cored & cut into sticks
• 1 mango, peeled & sliced
• 1 papaya, peeled & sliced lengthwise
• 1 orange, peeled & sectioned
• Salad Greens

Dressing:

• 1/4 c. pineapple juice
• 1 tbsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1/8 tsp. ginger
• 1 tbsp. honey
• 1/2 c. oil

Procedure

Arrange pineapple sticks, mango and papaya slices and orange sections in rows on greens on platter. Combine pineapple and lemon juices, salt, curry powder and ginger. Blend thoroughly. Stir in honey and oil; mix well. Blend again just before using. Sprinkle fruit with just enough dressing to give a glossy appearance. Serve salad at once. Yield: 6-8 servings.

Labels: Gourmet

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Ingredients:

• 4 oz. pineapple juice
• 2 oz. white rum
• 2 oz. coconut cream
• 1/2 ripe banana, cut into chunks
• 5 ice cubes
• 1 lime slice (garnish)

Procedure

Process the pineapple juice, rum, coconut cream, banana and ice cubes in a blender until smooth. Pour into a tall glass and garnish with the lime. Yield: 1 serving.

Labels: Gourmet

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Ingredients:

• 1/2 c. white vinegar
• 1/3 c. dry mustard
• 1/4 c. water
• 3/4 c. brown sugar
• 2 eggs, beaten

Procedure

In medium saucepan, mix together vinegar and mustard. Use whisk, it really makes a difference. Add rest of ingredients and bring to a slow boil. Be sure to stir constantly. Cook and stir about 10 minutes. You'll have the best tasting mustard for under half the cost. Instead of buying all those fancy flavored mustards, add your own ingredients to your own gourmet mustard and you will save a lot of money.

Labels: Gourmet

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Ingredients:

• 1/2 lb. walnuts
• 1/4 lb. diced apricots
• 1/4 lb. diced prunes, pitted
• 1/4 lb. pitted dates
• 3 whole apples, peeled, cored & quartered
• 1 lg. unpeeled, seedless orange, quartered
• 1/2 c. sweet wine, red
• 1/8 c. Passover Brandy
• 1/2 tsp. cinnamon
• 1/8 tsp. cloves
• 1/8 tsp. nutmeg
• 1 tbsp. lime juice
• 2 tbsp. matzo meal or as needed

Procedure

Using steel blade of food processor, chop very fine (but not to a paste) the first 6 ingredients. May be done in batches if necessary. Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice. If necessary add matzo meal to make mortar like consistency. Makes 6 cups.

Labels: Gourmet

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Ingredients:

• 4 eggs
• 2 c. sugar
• 2 c. evaporated milk
• 1 can sweetened condensed milk
• 2 tbsp. vanilla
• 1/2 tsp. salt

Procedure

Beat eggs on high until light, add sugar gradually beating until mixture thickens. Add rest of ingredients and mix. Pour into gallon size ice cream maker and fill the rest of the way up to the line with whole milk (2% works fine too).

Can be stored a few hours in the refrigerator until freezing in machine. To add peaches (or other like fruit), wash, peel and cut very small (so as to not stop the paddles in the ice cream maker) about 3 cups. Canned peaches work well too.

Labels: Gourmet

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Ingredients:

• 1 white cake mix
• 1 can pie filling (apple or cherry, etc.)
• 1 cube butter

Procedure

Spread pie filling in bottom of ungreased 9 x 13 inch pan. Pour dry cake mix evenly over surface. Melt butter and pour (drizzle) over surface of cake mix. Bake at 350 degrees for 20 minutes or until surface browns.

Labels: Gourmet

Ingredients:

• 1/2 c. shortening
• 1/2 c. softened margarine
• 1 1/2 c. peanut butter
• 1 c. sugar
• 2/3 c. brown sugar, packed
• 2 eggs, beaten
• 2 1/2 c. flour
• 1 tsp. baking powder
• 1 1/2 tsp. soda
• 1 tsp. salt

Procedure

In large bowl, cream shortening, margarine and peanut butter, add eggs. In another bowl mix dry ingredients. Add this gradually to moist mixture and mix well. Pinch and form golf ball size balls rolled in hands. Press floured fork cross-wise on top to flatten. Bake at 375 degrees for 10 minutes just until golden, longer for crispier cookies. Makes 3 1/2 dozen.

Labels: Gourmet

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Ingredients:

• 2 1/3 c. Bisquick
• 1/2 c. milk
• 4 tbsp. sugar
• 3 tbsp. margarine, melted
• 2 tbsp. sugar

Procedure

Mix first 4 ingredients in bowl, pour into square pan or muffin tray sprayed with Pam. Sprinkle with remaining sugar. Bake at 425 degrees 10 to 20 minutes, cool and cut. Makes 9 servings.

Labels: Gourmet

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Ingredients:

• 1/4 c. butter
• 1 lb. boneless chicken breasts, cut into 3/4 inch pieces
• 3 c. mushrooms, sliced
• 1 c. green onions with tops, sliced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 10 oz. uncooked fettuccine noodles
• 1/2 c. butter, melted
• 1 egg yolk
• 2/3 c. half & half
• 2tbsp. fresh chopped parsley
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1/2 c. Parmesan cheese, grated
• 1 c. chopped pecans, toasted

Procedure

Melt 1/4 cup butter in a large skillet; add chicken and saute until lightly browned. Remove chicken from skillet and set aside. Leave pan drippings in skillet. Add mushrooms, green onions, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder to skillet. Saute until vegetables are tender. Add chicken; simmer 20 minutes or until chicken is done.

Cook fettuccine according to package directions, omitting salt. Drain noodles. Combine 1/2 cup melted butter and remaining ingredients except cheese and pecans. Stir into fettuccine. Add cheese, tossing until mixed well. Add chicken and vegetable mixture and toss. To serve, arrange on platter and sprinkle with pecans. Serves 6.

Labels: Gourmet

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Ingredients:

• 2 chicken breasts
• 1 (4 oz.) tomato paste
• 1 (12 oz.) tomato sauce
• 1 can Bush's chili hot beans (with juice)
• 3 tbsp. chili powder
• 1 tbsp. cumin
• 1 1/2 tsp. red pepper
• 2 tbsp. Texas Pete hot sauce
• 1 stalk celery, chopped fine
• 1/2 lg. onion, chopped fine
• 2 bay leaves
• Rice

Procedure

Boil chicken and shred. Mix all ingredients and cook 45 minutes, stirring occasionally. Remove bay leaves and serve over rice. (Not for the sensitive stomach.) 2 servings; add more stuff for more eaters.

Labels: Gourmet

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Ingredients:

• 2 c. cooked chicken, chopped
• 2 c. celery, chopped
• 2 tbsp. onion, minced
• 1 tsp. Accent
• 1 tbsp. lemon juice
• 3/4 c. mayonnaise
• Pepper to taste
• 1/3 c. toasted sliced almonds
• Cheese, shredded
• Potato chips, crushed

Procedure

Combine ingredients in casserole. Top with cheese, then chips. Bake 400 degrees 30 minutes.

Labels: Gourmet

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Ingredients:

• 1 1/2 to 2 lbs. ground beef
• Salt & pepper
• 1 sm. onion, diced
• 2 cans peeled tomatoes, cut into bite-size pieces
• 1 can carrots, sliced, diced
• 1 med. green pepper, diced
• 7 oz. spaghetti
• Parmesan cheese

Procedure

Brown ground beef with onion and season to taste. Drain. Add tomatoes (including juice), green pepper and carrots. Cover and simmer for about 1 hour. In separate saucepan prepare spaghetti according to package directions. Drain. Add spaghetti to meat mixture and allow to simmer about 15 minutes more before serving. Serve with Parmesan cheese.

Labels: Gourmet

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Butter dish for broiler. Place fish (orange roughy, etc.) in dish. Brush with 2 tablespoons lemon juice. Let stand 10 minutes. While waiting combine:

• 1/2 c. Parmesan cheese
• 4 tbsp. butter, softened
• 3 tbsp. mayonnaise
• 3 tbsp. green onions, chopped
• 1/2 tsp. salt
• Dash pepper
• Dash Tabasco

Procedure

Broil fillets 3 to 4 inches from heat for 5 minutes. Spread mixture over fillets. Broil 2 to 3 minutes.

Labels: Gourmet

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