Recipes in Main |
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recipe_name: Big (and Easy) Blackened Fish recipe_ingredients: Cajun Spices 4 white fish fillets 2 tbsp. vegetable oil Parsley, chopped recipe_instructions: In a cast iron skillet, heat oil to just short of smoking. Wash the fish and pat dry. Coat each side with some oil and sprinkle Cajun spice liberally on both sides of the fish. Cook the fish until the side down begins to char, then flip over and cook the other side in the same manner. [Caution: This happens quickly and may produce a lot of smoke.] Garnish with parsley. Serve with lemon wedges and crisp steamed vegetables. This blackened fish recipe is perfect for any occasion. recipe_servings: Serves 4 Serving Size 1 fillet (about 5 oz) recipe_nutrition: recipe_additional: Blackened fish and other meats are typically rubbed with a Cajun spice mixture before cooking. The high heat combined with the seasoning rub produces an extra crispy crust. |
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recipe_name: Black Bean Beef Stir Fry recipe_ingredients: 8 oz. lean beef grilling/frying steaks, cut into thin strips 1 tsp. oil 1 red pepper, de-seeded and thinly sliced 1 small red onion, thinly sliced 4 oz. bok choi, chopped 7 oz. black bean sauce Cooked rice recipe_instructions: In a large non-stick wok or saucepan fry the meat in the oil until browned, approximately 3-4 minutes. Add the pepper and onion. Cook for 2-3 minutes. Add the bok choi and black bean sauce and cook for a further 2-3 minutes. Serve the stir fry on a bed of cooked rice. recipe_servings: Serves 2 recipe_nutrition: recipe_additional: Some suitable cuts are sirloin, rump, topside, or frying steaks. |
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recipe_name: Boxty (Potato Pancakes) recipe_ingredients: 1 lb. potatoes 1/2 lb. flour salt pepper 1 egg milk cooking oil recipe_instructions: Cook and mash 1/2 pound of potatoes. Grate 1/2 pound raw potatoes and mix into mashed potatoes. Stir in flour. Add salt and pepper to taste. Beat the egg and add to mixture. Add just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot, oiled griddle or frying pan. Cook at medium heat for 3-4 minutes per side, until golden brown. Serve hot! recipe_servings: recipe_nutrition: recipe_additional: Serve with apple sauce. If you're making these as a St. Patrick's Day special you could even mix a touch of green food coloring into the apple sauce. |
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recipe_name: Cajun Chicken Jambalaya recipe_ingredients: 2 c. cooked chicken, diced, skin removed 2 tbsp. butter 1/4 c. onion, chopped 2 cloves garlic, diced 1/4 c. celery, chopped 1/4 c. bell pepper, chopped 1 can whole tomatoes 2/3 c. long grain rice 1/2 tsp. thyme, dried 1/2 tsp. basil, dried 1 1/2 tsp. Cajun Spices 1/4 tsp. cayenne pepper 1/4 tsp. black pepper 1 1/2 c. chicken broth 1 tsp. Tabasco 1 bay leaf Optional: 1 lb. shrimp, shelled and cleaned and, if frozen, thawed recipe_instructions: Melt butter in a large frying pan or skillet. Sauté the onion, garlic, celery and bell pepper until tender. Add canned tomatoes and their liquid, rice, thyme, basil, Cajun spices, cayenne pepper, chicken broth, Tabasco and bay leaf. Bring to a boil then reduce heat to a simmer until rice is tender. Add chicken and shrimp. Cook until shrimp turn pink and opaque. This can also be made with a slow cooker (Crock-Pot). Chicken does not need to be precooked. Sauté in butter the onion, garlic, celery and bell pepper until tender. Combine all ingredients except shrimp in the slow cooker. Stir well. Cover and cook on Low for 8 to 10 hours. One hour before serving stir in uncooked shrimp. Cook on High for the remaining hour, or until shrimp and pink and opaque. recipe_servings: Serves 4 Serving size 2 cups recipe_nutrition: recipe_additional: |
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recipe_name: California Chicken Pitas recipe_ingredients: 4 pita loaves, halved 2 c. shredded romaine 1 avocado 1 tomato 1 hard-boiled egg 2 cooked chicken breasts 4 strips bacon 1/2 tsp. mustard 1 tbsp. red-wine vinegar 3 tbsp. olive oil Salt and pepper to taste recipe_instructions: Mix the mustard, vinegar, oil, salt and pepper. Cut the avocado, tomato, chicken and bacon. Add all the ingredients to the dressing. Add the cheese to the mix. Chop the egg. Divide the romaine among the pita halves. Divide the chicken mixture among the pita halves. Sprinkle with egg. recipe_servings: Serves 4 Serving size 2 pita halves/person recipe_nutrition: recipe_additional: |
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recipe_name: Caribbean Crab-Crammed Clams recipe_ingredients: 5 tbsp. butter 1 tsp. garlic, chopped 5 scallions, chopped 1 jalapeno pepper or chili pepper 1 tbsp. curry powder 1 lb. shredded crab meat 1 1/2 tsp. coriander leaves, chopped 1 tbsp. parsley crab liquid or clam juice salt and pepper to taste 2 c. breadcrumbs clamshells recipe_instructions: Melt butter in a large skillet. Add garlic, scallions and jalapeno pepper or chili pepper. Sauté until all are tender. Stir in curry powder, mix thoroughly. Add crab, corianderand parsley. Stir to mix. Then add the crab liquid or clam juice, salt, pepper, and breadcrumbs. Stuff the mixture into clamshells and bake at 375 °F for 25 minutes or until browned. recipe_servings: Serves 6 to 8 Serving size 2 clamshells/2 oz meat recipe_nutrition: recipe_additional: Strolling along the beaches in the Caribbean you'll easily find giant clamshells. In the U.S. and Europe, you have to be on the alert to find these sea treasures...at your neighborhood kitchen store. Some delectable Caribbean recipes featuring seafood, like this one, are served in clamshells. |
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recipe_name: Char-grilled Kangaroo Kebabs and Smoked Aubergine Puree recipe_ingredients: 1 1/4 lb. kangaroo fillet, trimmed and cubed 2 tsp. ground coriander seeds 1 tsp. black pepper, freshly ground 2 medium aubergines 1 tsp. finely cut garlic cloves 2 tbsp. lemon juice 1 tbsp. tahini 2 tsp. sea salt 2 oz. plain yogurt 2 tsp. fresh, chopped parsley recipe_instructions: Smother the cubes of kangaroo meat in the ground coriander seed and black pepper. Skewer the meat and place on an oiled tray until ready to cook. Grill the aubergines until the skins become crisp and begin to fray. Cool slightly and skin them while still warm, straining the bitter juices. Mash the flesh with a fork, feeding in the garlic, lemon juice, tahini, sea salt, parsley and yogurt. Grill the kebabs under a high heat, brushing with oil to keep moist so as not to toughen the meat. Spoon the aubergine puree onto the plates. Remove the kangaroo cubes from the skewers and arrange over the puree. Serve immediately. recipe_servings: recipe_nutrition: recipe_additional: Representing a more adventurous side of Australian cooking, kangaroo is a sweet, strong-tasting meat, its texture and taste described as somewhere between venison and liver. To eat kangaroo, you have to like game, and a full-bodied red Australian wine makes a robust companion to this meal. |
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recipe_name: Chicken Adobo recipe_ingredients: 5 lb. chicken, cut up 1/2 c. vinegar 1 c. water 2 cloves garlic, minced 2 tbsp. grated ginger 1 bay leaf (gently bend to release aroma and flavor) 2 tbsp. soy sauce Salt and Pepper, to taste recipe_instructions: Chop chicken into serving-size pieces and place in large pot. Combine vinegar, water, garlic, bay leaf, soy sauce, salt, pepper. Pour over chicken. Cook on high heat. As the sauce thickens, reduce heat to low. Cook until meat is tender and slightly brown, stirring occasionally. Total cooking time is about 30 to 35 minutes. Pour into large bowl. Remove bay leaf. Serve hot. recipe_servings: Serves 10 to 12 recipe_nutrition: recipe_additional: |
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recipe_name: Chicken and Egg Rice Bowl (oyakodon) recipe_ingredients: 6 c. water 2 shiitake mushrooms (dried) 2 deboned chicken thighs or 1 large breast 1 small onion 6 tbsp. soy sauce 2 tsp. sugar 4 tsp. mirini (available in your grocer's Asian foods aisle, or Oriental foods specialty shop) 3 eggs scrambled 2 tbsp. green peas 1 green onion Steamed rice recipe_instructions: Combine 2 cups water and shitake mushrooms. Allow to sit 10 minutes. Bring to a boil. Turn off heat and let stand 20 minutes. Remove shiitake. Bring 4 cups water to boil. Slice chicken into bite-sized pieces and place into a bowl. Pour boiling water over chicken and drain. Slice onion. Gently boil peas until brilliant green. Combine in a large saucepan shiitake stock (dashi), chicken pieces, onion, soy sauce, sugar and mirini. Bring to a boil. Lower heat and simmer 3 to 5 minutes, until chicken is cooked. Scramble egg and pour slowly into simmering chicken mixture. Mix in peas. Cover and cook 1 minute. Chop finely the green onion. Into individual bowls place 1 cup steamed rice. Ladle the chicken mixture over the rice. Sprinkle with green onion. Serve hot. recipe_servings: Serves 2 recipe_nutrition: recipe_additional: The dashi (shiitake mushroom broth) used here can be used as a base for all different types of soups. Experiment with all sorts of vegetable and meat combinations, don't restrict yourself to these ingredients. |
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recipe_name: Chicken Katsu recipe_ingredients: Chicken Chicken thighs, de-boned & flattened (one per guest) Flour Eggs, beaten Panko (Japanese bread crumbs) Vegetable oil Cabbage, shredded (decoration) Heat oil in frying pan. Coat chicken with flour, dip in egg batter and roll in panko. Add to hot oil and fry until golden brown. Drain on paper towels. Slice and serve on a bed of shredded cabbage with tonkatsu sauce for dipping. recipe_instructions: Tonkatsu Sauce 1/2 c. catsup 1 1/2 to 2 tbsp. Worcestershire sauce 1/2 tsp. dry mustard mixed with a little water to form a paste OR use a bottled Tonkatsu, available in your grocer's oriental foods section Mix all ingredients thoroughly. Makes 3/4 cup. recipe_servings: Serves 1 recipe_nutrition: recipe_additional: |
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recipe_name: Chicken Long Rice recipe_ingredients: 3 lb. bone-in (or 2 lb. boneless/skinless) chicken breasts 3 tbsp. oil 2 to 3 garlic cloves, minced 6 to 7 c. chicken broth 1 1/2 tsp. soy sauce 1 can (6 oz.) whole mushrooms, or 1 c. fresh button mushrooms 1 pkg. (6 oz.) long rice, oriental vermicelli, or saifun (bean strands) 2 tbsp. chopped green onions recipe_instructions: De-bone chicken breasts and remove skin. In large pot combine chicken bones and skin to make a broth. Boil for 1 hour. (If using boneless/skinless breasts use a pre-made chicken broth and skip this step.) Cut chicken into slivers. Heat oil in a large skillet and saute chicken and garlic until browned. In a large pot bring chicken broth to a boil. Add chicken mixture and soy sauce. Reduce heat and simmer for 1 hour, or until chicken is tender. Cover and soak long rice in cold water for 30 minutes. Cut into 1-2 inch lengths. Add long rice and mushrooms to broth. Simmer for an additional 15 minutes. Garnish with green onions and serve. recipe_servings: Serves 10 to 12 recipe_nutrition: recipe_additional: |
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recipe_name: Chicken Vindaloo recipe_ingredients: 2 tsp. cumin seeds 1 1/2 tsp. mustard seed 1 tsp. fenugreek seed 1 tsp. cardamom seeds 1 tsp. black peppercorn 1 tsp. coriander, ground 1 tsp. cinnamon 1 tsp. salt 1 tsp. cayenne pepper 1 tsp. brown sugar 4 tsp. white wine vinegar 1/4 c. vegetable oil 2 onions 6 to 7 tsp. cold water 8 cloves garlic, crushed 1 1-inch cube fresh ginger, peeled, chopped 2 lb. chicken thigh meat, cubed 1 tbsp. ground coriander 1/2 tsp. ground turmeric 2 potatoes, cut into bite-sized pieces 1 c. water (or chicken stock) recipe_instructions: Spread cumin, mustard, fenugreek and cardamom seeds on a cookie sheet and bake at 350 °F until dark. Using a mortar and pestle or spice grinder, grind toasted seeds, peppercorns, coriander, cinnamon and cayenne pepper together. Transfer ground spices to a small bowl. Stir in salt, brown sugar and vinegar. Set aside. Heat oil in a large saucepan over medium heat and add onions. Cook onions, stirring constantly until a rich molasses brown. Remove from heat. Using a slotted spoon, remove the onions from the saucepan draining the oil back into the pan. Transfer the onions to a blender. Puree the onions while slowly adding water (about 3 tsp.) to make a smooth paste. Mix the onion paste into the spice mixture and set aside. This is the vindaloo paste. In a clean blender, blend garlic and ginger. Add water slowly (about 3 tsp.) while blending to make a smooth paste. Set aside. Reheat the oil in the saucepan over medium-high heat. Add chicken a few pieces at a time browning lightly on all sides. As each piece is browned remove to a small bowl. When all chicken is browned and removed from the saucepan, turn heat to medium and add the garlic-ginger paste. Stir constantly until the paste turns a light brown. Add coriander and turmeric and stir to mix. Add browned chicken, vindaloo paste, potatoes and water (or stock). Stir and bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, until meat is tender (about 1 hour). Serve hot over rice. recipe_servings: Serves 6 Serving Size: 3/4 cup recipe_nutrition: recipe_additional: You've got to be pretty daring to try authentic vindaloo. It is among the notoriously spicy meals on the Indian cooking heat scale and that is basically off the Scoville, so to speak. Here is a recipe that, if you have the time, will bring tears to your eyes. If you don't want it that hot, reduce the suggested amounts of cayenne pepper, mustard powder and black peppercorns. [Use Caution: the heat of vindaloo creeps up on you!] |
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recipe_name: Chicken with Okra and Bananas recipe_ingredients: 1 1/2 tsp. pepper, ground 1 1/2 tsp. paprika, ground 1 1/2 tsp. cumin, ground 1 1/2 tsp. coriander, ground 1/2 c. cooking oil 1 whole chicken, cut into 8 pieces 5 cloves garlic, crushed 1 onion, chopped 1 bell pepper, chopped 1 c. okra, chopped (tops & tips cut off) 2 bananas, cut into 1-inch pieces 2 tomatoes, chopped 2 tbsp. lime juice recipe_instructions: Combine pepper, paprika, cumin and coriander. While heating cooking oil in a large skillet, spread spice mixture over the chicken pieces. Fry the chicken in the skillet to brown on all sides. Remove chicken and set aside. In the remaining oil, fry the garlic, onion and bell pepper for 4 minutes over low heat. In large stewpot combine chicken pieces, garlic-onion-pepper mixture, bananas, okra, tomatoes and lime juice. Cover with water. Bring to a boil, lower heat and simmer 15 minutes, or until chicken is fully cooked. Serve over rice. recipe_servings: Serves 10 Serving Size: 1 cup recipe_nutrition: recipe_additional: Ingredients common in Cuban recipes include chicken, pork, rice, bananas and plantains. Cubans like their food with a rich seasoning. Don't be surprised if you find some old standards used in a new way as in this Cuban recipe for chicken. |
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recipe_name: Corn Chowder recipe_ingredients: 1 qt. chicken stock 4 potatoes, peeled and diced 2 onions, diced 1 c. diced celery 1 1/2 c. light cream Salt and pepper to taste 1/2 c. chopped parsley 1 tbsp. fresh dill (or 1 1/2 tbsp. dill weed) 2 c. chopped Portuguese sausage (or spicy Italian sausage if not available) 2 17 oz. cans creamed corn recipe_instructions: In large stock pot combine chicken stock, potatoes, onion and celery. Simmer until potatoes are just tender. Add remaining ingredients and simmer until heated through. Serve immediately in warm bowls. Portuguese sausage can be replaced with diced ham, chopped clams and juice, or the chowder can be prepared vegetarian. recipe_servings: Serves 6 to 8 recipe_nutrition: recipe_additional: This rich, delicious chowder can serve as either the main course or an appetizer. |
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recipe_name: Easy Chicken Casserole recipe_ingredients: 2 c. pre-cooked chicken, chopped, skin removed 4 c. egg noodles, cooked, al dente 1 can cream of mushroom soup 1 can cream of chicken soup 3 carrots, chopped corsely 1/4 c. margarine/butter, melted Ground black pepper to taste 1 roll Ritz crackers recipe_instructions: Cook chicken breasts and noodles. Preheat oven to 350°F. In a casserole combine all ingrediets except the crackers and margarine/butter and lightly smooth top. Crumble crackers over top of the chicken-noodle mixture. Pour melted margarine/butter over crackers. Place in oven. Cook 20-25 minutes, until top is begins to brown. recipe_servings: Serves 8 recipe_nutrition: recipe_additional: This is a tummy filling recipe that will satisfy anyone's need for comfort food. |
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recipe_name: Easy Chicken Pot Pie recipe_ingredients: 2 frozen pie crusts 3 tbsp. margarine/butter 3 tbsp. all-purpose flour 1/4 to 1/2 tsp. ground black pepper 1 tsp. garlic powder 1/2 c. chicken broth 1/4 c. evaporated milk 2 c. cooked, coarsly chopped chicken 1/2 c. coarsly chopped broccoli, steamed, but crisp 1/2 c. coarsly chopped carrots, steamed, but crisp 1/4 c. frozen green peas 1 tbsp. butter, melted recipe_instructions: Remove one pie crust from the freezer and allow to thaw during preparation. Steam lightly broccoli and carrots, until tender, but crisp. Preheat oven to 425°F. Place a cookie sheet into oven during preheat. In a large saucepan melt margarine/butter. Stir in flour, pepper and garlic powder. Bring to a simmer stirring contstantly to thicken. When thickened, stir in broth and evaporated milk. Continue to stir sauce as it thickens. Stir in chicken and vegetables. Prick the bottom of the frozen pie crust a few times with a fork. Pour the chicken mixture into the frozen pie crust. Invert the thawed pie crust on top of the filled frozen crust and remove tin. Crimp edges. Make three small slits in the top to vent. Brush lightly with melted butter. Transfer pie to preheated cookie sheet in preheated oven. Cook until crust is browned. recipe_servings: Serves 8 recipe_nutrition: recipe_additional: |
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recipe_name: Fried Rice recipe_ingredients: 2 to 3 tbsp. vegetable oil 1 c. diced char siu, ham or shrimp 6 c. steamed rice 1 to 1 1/2 c. diced cooked vegetables (peas, carrots, etc.) 2 to 3 tsp. soy sauce 1 1/2 tsp. sesame oil 1/2 to 1 tsp. salt, to taste 3 eggs, beaten 4 tbsp. thinly sliced green onion recipe_instructions: Heat oil in large skillet (or wok), saute meat for 30 seconds on high heat. Remove from pan. Add eggs and keep moving while cooking. Remove from pan. Return meat to pan and add rice; reduce heat to medium; cook 2 minutes, stirring constantly. Stir in vegetables, soy sauce, sesame oil, salt and cooked eggs. Cook 2 additional minutes. Move to a large bowl or platter. Sprinkle with green onions. Serve hot. recipe_servings: Serves 6 to 8 recipe_nutrition: Approximate Diabetic Exchanges: 1/2 Starch 1/2 Vegetable -and- 1 Medium-fat meat (char siu or ham with egg) -or- 1/2 Lean meat (shrimp) 1/2 Medium-fat meat (egg) recipe_additional: |
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recipe_name: Grilled Emu Fillet with Raspberry and Blackcurrant Sauce recipe_ingredients: 1 1/4 lb. emu fillets 2 tsp. roasted cardamom pods 1 tbsp. ground coriander 1/2 tbsp. ground pink and green peppercorns 3 cloves garlic 3 tbsp. raspberry vinegar 3 c. good beef stock 1/2 tsp. mustard seed oil 3 oz. raspberries (fresh or frozen) 3 oz. blackcurrants (fresh or frozen) recipe_instructions: Clean the fillets of any skin or sinew. Using a mortar and pestle, pound the cardamom pods to release the seeds, dispensing with the pods. Add the coriander, peppercorns, garlic and vinegar, and pound to a paste. Spread over the fillets, cover and stand at room temperature for several hours. Boil the beef stock until reduced to about 375 ml. Keep warm. Brush a cast-iron grill pan with mustard seed oil and heat on top of the stove until very hot. Cook the fillets for one minute on each side. Transfer the pan to a 425°F (225°C) oven and bake for just five minutes. Remove the pan from the oven, transferring the fillets to a warm plate and leaving them to stand for several minutes. Add the (thawed) raspberries and blackcurrants to the reduced stock and bring to the boil. Serve the meat sliced thinly in long strips, pouring the sauce over. recipe_servings: Serves 4 recipe_nutrition: recipe_additional: This sophisticated Australian dish combines the serious flavors of dark berries with rich emu meat. This exotic meat, if not available, can be replaced with ostrich—still an exciting and charismatic option. |
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recipe_name: Hearty Chicken Chili recipe_ingredients: 3/4 c. chopped onion 1 lb. lean chicken cut into bite-sized pieces 2 cloves minced garlic 28 oz. can tomatoes with juice but no salt 15 oz. can drained pinto beans or the equivalent in fresh cooked pintos 1/2 tsp. oregano 1/4 tsp. basil 16 oz. can vegetarian no-oil refried pinto beans Optional: For extra spice use 2 tbsp. chili powder or 4 chopped chilies and/or fresh chopped cilantro; top with fat-free sour cream recipe_instructions: Stir chicken and 1/2 cup water in a large saucepan and heat thoroughly. Sauté onion and add to chicken along with remaining ingredients except refried beans. Bring back to temperature. Stir in refried beans and continue heating for about 5 minutes. Serve with baked tortilla chips. recipe_servings: Serves 4 recipe_nutrition: recipe_additional: |
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recipe_name: Indonesian Beef Dinner recipe_ingredients: 1/2 tsp. turmeric, ground 2 cloves garlic, minced 15 red chili peppers 2 tbsp. vegetable oil 2 lb. beef flank or boneless sirloin 1 green onion, sliced 4 c. coconut milk 2 tsp. ginger, minced 1 tbsp. lemon zest 3 bay leaves Salt and pepper, to taste recipe_instructions: Use a mortar and pestle or food processor to blend the turmeric, garlic and red chili peppers. Warm the vegetable oil in a wok or large frying pan and add the mixture. Stir-fry until it becomes an aromatic paste. Cut the beef into slices or medallions and add to the pan with paste. Stir-fry for 3-4 minutes. Add the onions, coconut milk, ginger, lemon zest, bay leaves, salt and pepper. Simmer for about an hour, stirring frequently, or until the sauce thickens. Serve over rice. recipe_servings: Serves 6 Serving size 3/4 cup recipe_nutrition: recipe_additional: |
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recipe_name: Italian Hot Sausage recipe_ingredients: 1 1/2 lb. ground pork 1/2 tsp. salt 1 tsp. garlic powder 1/4 tsp. ground black pepper 1 3/4 tsp. ground paprika 1 tbsp. vegetable oil 1/4 tsp. anise seed 1/4 tsp. fennel seed 1/2 tsp. cayenne pepper recipe_instructions: In a large bowl mix ground pork salt, garlic powder, black pepper and paprika. In a blender, combine oil, anise seed, fennel seed and cayenne pepper. Pour this into the pork mixture and massage until well blended. Refrigerate for 24 hours to let flavors mature. If you like, the sausage can be stuffed into casings. [Note: for a low fat alternative, use ground turkey.] recipe_servings: Serves 6 to 8 Serving size 2 oz recipe_nutrition: recipe_additional: The Italian hot sausage is often overlooked. Packed with spices and perfect for slicing up on pizza or putting in a hot-sauce-spiked marinara, Italian hot sausage fits in on any menu. |
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recipe_name: Jamaican Spare Ribs recipe_ingredients: 3 to 4 lb. slab of ribs Jamaican Jerk Sauce recipe_instructions: Marinate a 3 to 4 lb. slab of ribs in Jamaican jerk sauce recipe in a pan in the refrigerator overnight. The next day, barbecue the ribs on low heat for up to an hour. Serve with rice and fried bananas. recipe_servings: Serves 6 Serving size 2 ribs (2 oz meat) recipe_nutrition: recipe_additional: |
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recipe_name: Kalua Pig (Pork) recipe_ingredients: 6 to 8 lb. pork butt 1 tbsp. liquid smoke 2 1/2 tbsp. Hawaiian (or Kosher) salt Ti leaves recipe_instructions: Although this dish is generally cooked in an imu (an underground oven), the following recipe has been adjusted for the oven. Preheat oven to 500ºF. Make light incisions in the roast. Rub with 1 1/2 tablespoons salt and liquid smoke. Wrap roast in ti leaves and then securely in foil, seal completely. Place in a shallow roasting pan and bake at 500ºF for 30 minutes. Reduce heat to 400ºF and bake for 4 1/2 hours. After baking, shred pork and sprinkle with remaining salt. Discard used ti leaves Serve mounded on a platter covered with a thin layer of ti leaves or fresh spinach. About Ti Leaves Ti leaves may be available from a local florist, but if not, they can be replaced with banana leaves or fresh spinach leaves. recipe_servings: Serves 10 to 12 recipe_nutrition: recipe_additional: |
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recipe_name: Kleftiko recipe_ingredients: 8 shoulder lamb chops 8 slivers garlic 8 carrots, cut in half 8 onions 8 stalks celery 8 potatoes, peeled, halved, and buttered with 4 tbsp melted butter 3 tbsp. fresh lemon juice 1 tbsp. dried oregano 1 tbsp. dried mint Salt and pepper to taste recipe_instructions: Chop up the vegetables. Make incisions in meat and insert slivers of garlic. Place each piece of meat on aluminum foil. Distribute vegetables evenly. Add lemon juice, oregano, mint, salt and pepper. Wrap up the meats and vegetables with foil. Arrange packages in baking pan. Bake for 2 hours. Serve with the packages still sealed. Alternatively, you can cook the whole thing in a large casserole dish without the aluminum foil. recipe_servings: Serves 8 recipe_nutrition: recipe_additional: |
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recipe_name: Korean Short Ribs recipe_ingredients: 3 to 4 lb. short ribs, cut into serving pieces Teriyaki sauce (about 8 oz.) 1 tbsp. sherry 1 tbsp. sesame oil 1 tbsp. toasted sesame seeds 2 tbsp. thinly sliced green onions recipe_instructions: Cut ribs in 1/2-inch slices, to within 1/2-inch from the bone (should have a fan-like appearance). Combine teriyaki sauce, sherry, sesame oil and sesame seeds. Pour over and massage into meat. Barbeque until browned on all sides or place on rack in a roasting pain and broil 5 inches from broiler for 10 minutes; turn and broil additional 10 minutes. Baste occasionally with sauce. Place ribs on a platter, sprinkle with green onions and serve hot. recipe_servings: Serves 6 to 8 recipe_nutrition: recipe_additional: |
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recipe_name: Lamb Curry recipe_ingredients: 4 lb. boneless lean lamb 1 c. cooking oil 3 diced onions 2 tsp. pureed garlic 2 tsp. mustard seed 2 tsp. garam masala 1/4 tsp. chili pepper flakes 2 tsp. ground cumin 2 tsp. turmeric 1 1/2 tsp. ground cardamom salt and pepper 2 qt. chicken broth recipe_instructions: Cut the meat into two-inch cubes. Warm oil in skillet and add meat. When each cube is golden brown on all sides remove from skillet and set aside. Add onions to the skillet and cook until translucent. Add garlic and spices and cook for no more than 4 minutes over medium heat. Return meat to skillet. Add chicken broth and cook for 1 1/2 hour. Serve lamb curry hot over rice. recipe_servings: Serves 6 to 8 Serving Size: 1 cup recipe_nutrition: recipe_additional: |
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recipe_name: Lamb Cutlets with Sautéed Potatoes and Rosemary recipe_ingredients: 4 lean lamb cutlets approximately 3/4 in thick recipe_instructions: Cook the lamb cutlets under a preheated grill for 4-6 minutes each side. Serve the cutlets with roasted vegetables and sautéed potatoes and rosemary. Try one of the following glaze ideas: Add the glaze in the last 2 minutes of cooking time. Choose one: 1 tbsp mint jelly 1 tbsp curry paste 1 tbsp sweet chilli sauce recipe_servings: Serves 2 recipe_nutrition: recipe_additional: As an alternative to sautéed potatoes, you can serve the lamb cutlets on a bed of egg noodles. |
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recipe_name: Lamb Loin Chop with Redcurrant and Red Wine Sauce recipe_ingredients: 4 lean lamb loin chops, approximately 3/4 in thick 1 tbsp. oil For the Sauce: 3 tbsp. redcurrant jelly 1/4 pt. red wine 1 tsp. gravy granules recipe_instructions: Heat the oil in a frying pan and cook the chops for 6 to 8 minutes each side. Remove from the pan and keep warm. Add redcurrant jelly and wine to the pan and boil for 1 to 2 minutes. Add the gravy granules and stir until thickened. Serve the lamb chops on a bed of cabbage and rosemary mash (stir cooked cabbage and 1 tbsp. fresh rosemary through mash potato) and extra steamed green vegetables. recipe_servings: Serves 2 recipe_nutrition: recipe_additional: |
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recipe_name: Latkes (Potato Pancakes) recipe_ingredients: 2-3 potatoes 1 small onion 2 eggs 3 tbsp milk 2 tbsp melted butter 1/4 cup flour 1/2 tsp salt pepper to taste sour cream or applesauce recipe_instructions: Grate potatoes and onion into a mixing bowl. In a second bowl, beat together eggs, milk and melted butter. Mix flour, salt and pepper into the egg and milk mixture. Pour this mixture over the grated potatoes and mix well. Drop by 1/4 cupfuls onto a hot oiled griddle and form into pancakes. Cook until brown on both sides. recipe_servings: recipe_nutrition: recipe_additional: A favorite food during Hanukkah, latkes are traditionally eaten hot with sour cream or applesauce. |
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recipe_name: Lemony Cabbage Curry recipe_ingredients: 1 tsp. vegetable oil 1 tsp. mustard seed 1 c. cabbage, chopped 3 or 4 green chilies, chopped salt to taste 1/4 tsp. turmeric powder 1 tsp. sugar 2 tsp. chopped coriander leaves 1 tsp. lemon juice recipe_instructions: Heat oil in a pan and add mustard seeds. When they pop, add chopped cabbage, chilies, salt and turmeric. Cook for 3 to 4 minutes. Add sugar, stir and remove from heat. Add chopped coriander leaves and lemon juice. Serve with rice or chapati bread. recipe_servings: Serving size 1 cup recipe_nutrition: recipe_additional: |
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recipe_name: Lomi Lomi Salmon recipe_ingredients: 1/2 lb. smoked salmon or lox 4 fresh tomatoes, peeled and cubed 1 large bell pepper, diced 3 scallions, chopped 1 medium Maui or mild onion, chopped 1 tsp. lemon juice recipe_instructions: Shred salmon. Combine all ingredients and chill. Other ways to serve lomi lomi salmon are:
recipe_servings: Serves 8 to 10 recipe_nutrition: recipe_additional: |
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recipe_name: Marinated Halibut Fillets recipe_ingredients: 3 tbsp. lime or lemon juice 1 tsp. minced garlic 1 tsp. chili powder 1/4 tsp. cinnamon 1/8 tsp. ground cloves 4 9 oz. halibut fillets recipe_instructions: Wash halibut fillets and pat dry. Marinate in lime or lemon juice, garlic, chili powder, cinnamon and cloves in sealed plastic bag overnight in refrigerator. Coat cookie sheet lightly with vegetable oil spray and place fillets on sheet. Bake or grill 7 minutes on each side or until fish flakes easily with a fork. recipe_servings: Serves 4 Serving size 1 fillet recipe_nutrition: recipe_additional: |
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recipe_name: Mexican Cheese Quesadillas recipe_ingredients: 8 or more whole wheat flour tortillas 2 c. shredded fat-free cheese Fresh Salsa 1/4 c. chopped white or purple onion 1 jalapeno, minced 2 ripe tomatoes, chopped Minced cilantro, to taste Fat-free sour cream recipe_instructions: Prepare salsa. Warm each tortilla in a flat pan, flip and add 1/4 cup cheese. Fold tortilla in half, heating each side until cheese melts. Serve with sour cream and salsa on the side. recipe_servings: Serves 4 Serving size 2 tortillas recipe_nutrition: recipe_additional: |
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recipe_name: Mexican Cobb Salad recipe_ingredients: Dressing Ingredients: 1 can (4 oz.) diced green chilies 1/4 c. cilantro 2 tbsp. lime juice 1/2 tsp. ground pepper 1/4 tsp. salt Salad Ingredients: 6 c. shredded romaine 1 can (15 oz.) kidney beans 1 c. shredded Jack cheese 2 tomatoes 2 cooked chicken breasts 1 avocado 1/4 c. diced red onion 1 1/2 c. diced jicama 6 strips bacon recipe_instructions: Combine all the dressing ingredients and mix well. Layer the lettuce, beans and cheese in a salad bowl. Cut the tomatoes, avocado, chicken and bacon. Line tomatoes, avocado, chicken, bacon, jicama and onion in rows on the cheese. Top with dressing. recipe_servings: Serves 6 recipe_nutrition: recipe_additional: |
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recipe_name: Moroccan Chicken recipe_ingredients: 2 lb. chicken thigh meat cut into 1-inch cubes 1 c. water 3 tsp. honey 1 tbsp. olive oil 1/2 tsp. cumin, ground 1 tsp. cinnamon, ground 1/3 c. raisins 1 clove garlic 3 c. tomatoes, diced 1/2 c. onion, diced 1/3 c. ripe olives, sliced Steamed rice Parsley recipe_instructions: Boil chicken in water until cooked. Add remaining ingredients, except rice and parsley, and simmer 30 minutes. Serve over rice and garnish with parsley. recipe_servings: Serves 6 Serving size 3/4 cup recipe_nutrition: recipe_additional: |
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recipe_name: Original Cobb Salad recipe_ingredients: Dressing Ingredients: 1/4 c. water 1/4 c. red wine vinegar 1/4 tsp. sugar 1 tsp. lemon juice 2 tsp. salt 3/4 tsp. ground black pepper 3/4 tsp. Worcestershire sauce 1/4 tsp. dry English mustard 1 clove garlic (minced) 1/4 c. olive oil 3/4 c. salad oil Salad Ingredients: 1/2 head lettuce 1/2 head romaine 1 bunch watercress 2 peeled tomatoes 6 strips bacon 2 cooked chicken breasts 3 hard-boiled eggs 1 avocado 1/2 c. crumbled Roquefort cheese 2 tbsp. chopped chives recipe_instructions: Mix all the dressing ingredients together, except the oils. Once it is well-mixed, add the oils. Mix again. Chop the lettuce, romaine and half of the watercress and place into a large salad bowl. Cut the tomatoes, avocado, chicken, bacon, and eggs into small pieces. Add them, along with the cheese, in rows on top of the lettuce mixture. Garnish with chives and remaining watercress. Mix dressing again and pour over salad. recipe_servings: Serves 4 to 6 recipe_nutrition: recipe_additional: |
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recipe_name: Palak Paneer (Spinach Curry with Cheese) recipe_ingredients: 1 lb. paneer (cottage cheese) cut into pieces 2 lb. spinach 3 tbsp. chopped onions 2 tbsp. chopped tomatoes 2 tbsp. sour cream 2 tsp. garam masala powder 1 tsp. cumin 1/2 tsp. turmeric powder 2 tbsp. oil (preferably ghee) salt to taste recipe_instructions: Heat the oil and saute the onions. Add the spinach and cook until it turns into a paste. Add sour cream, tomatoes, cumin, turmeric powder, and garam massala powder. Cook for a few more minutes. Add the pieces of paneer and cook for 10 minutes on medium heat. Serve with rice or bread. recipe_servings: Serves 6 to 8 recipe_nutrition: recipe_additional: This is a vegetarian dish, but it isn't suitable for the lactose intolerant. |
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recipe_name: Poached Rabbit with Bruschetta and Lemon recipe_ingredients: 1 rabbit 1 medium onion, peeled and sliced 2 stalks of celery, chopped 2 carrots, chopped 1 heaping tbsp. chopped thyme 1 heaping tbsp. chopped rosemary 2 bay leaves 12 black peppercorns 2 cloves of garlic, quartered 16 fresh sage leaves 2 tbsp. virgin olive oil 1 lemon For the Bruschetta: 1 loaf of crusty French bread Olive oil Sea salt recipe_instructions: Bring a large saucepan with salted water to the boil. Add the onion, celery, carrot, herbs and peppercorns. As the water returns to the boil, skim the surface. Add the rabbit and return to the boil. Reduce to a gentle heat, cover and simmer very gently for one hour, or until rabbit is tender. Remove from heat and leave the rabbit to cool in the liquid. Once cool, remove the rabbit from the pot, strip the meat from the bones and season the meat generously with salt and freshly ground black pepper. At this point the bones can either be discarded or can be returned to the water to make a stock for another dish. Transfer the rabbit to a bowl. Peel the lemon and roughly slice the peel. Add the garlic, sage, lemon peel and oil just to cover. Using your hands, mix the meat with the other ingredients, then cover and refrigerate for 48 hours. Remove the marinating rabbit from the refrigerator and allow to come to room temperature in the marinade. In the meantime cut the loaf of french bread into medium-thick slices and brush both sides of each slice with olive oil and one teaspoon of sea salt. Place the bruschetta in a single layer on an oven tray and bake at 350 °F for 30 minutes, or until pale golden. Remove the rabbit from the oil, and serve at room temperature with the warm bruschetta. Squeeze some of the lemon over the rabbit and bread to taste. recipe_servings: Serves 4 recipe_nutrition: recipe_additional: The combination of arid spices and the subtle, pleasant rabbit meat comprises a delightful meal, but for that well-rounded Australian experience don’t forget to serve with a large glass of Australian wine. |
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recipe_name: Porcupines (gagoonz) recipe_ingredients: 1 lb. ground venison (or beef) 1/2 c. uncooked light brown wild rice 1/4 onion, minced 1/2 green bell pepper, seeded, minced 1 tsp. salt 1/2 tsp. black pepper 1 can stewed tomatoes 1 can tomato sauce recipe_instructions: Mix together all ingredients except stewed tomatoes and sauce. Form six to eight balls. Pour stewed tomatoes into a 8x11 inch casserole dish or deep pan. Place meatballs into dish/pan, nestling them down into the stewed tomatoes. Pour tomato soup over meatballs. If using a casserole, bake at 400°F uncovered for 35 minutes; then cover and cook an additional 35 minutes. If using a deep pan on the stovetop, bring to a boil. Cover and reduce to a simmer. Cook for 45-50 minutes. Porcupines are done when the rice pops out of the meatballs like quills. recipe_servings: Serves 3 to 4 recipe_nutrition: recipe_additional: This fun dish is a favorite with children...of all ages. |
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recipe_name: Portuguese Red Bean Soup recipe_ingredients: 1 lb. Portuguese sausage (or spicy Italian sausage if unavailable), sliced 1 to 2 carrots, diced 2 large potatoes, peeled and diced 1 small onion, chopped 1 qt. water 1 can (8 oz.) tomato sauce 1/2 to 1 tbsp. salt, to taste 2 cans (15 oz. ea.) kidney beans, drained 2 to 2 1/2 lb. cabbage, chopped recipe_instructions: In large stock pot combine all ingredients, except beans and cabbage. Bring to a boil; reduce heat cover and simmer 20 minutes. Add beans and cabbage, simmer uncovered an additional 20 minutes. Serve very hot. recipe_servings: Serves 8 to 10 recipe_nutrition: recipe_additional: Portuguese sausage is used at any meal in Hawaii. A favorite breakfast is dry-pan-fried Portuguese sausage sliced served with 2 scoops of steamed rice and eggs the way you like them. The Portuguese sausage recipe below works well as a main course or side dish. |
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recipe_name: Pot Roast recipe_ingredients: 2-4 lb. pot roast 4-6 small potatoes, peeled, quartered 2 small onions, cut into chunks 6-8 carrots, cut into chunks 4 celery stalks, cut into chunks 8-10 fresh mushrooms, halved 1 tsp. salt 1 tsp. ground black pepper 1/4 c. water recipe_instructions: Layer all vegetables in the bottom of slow cooker (Crock-Pot) or roasting pan. Season the roast with salt and pepper. Place roast on top of vegetables. Pour water over roast. Cover. If using a slow cooker cook on low for 10-12 hours (or high 5-6 hours). If using a roasting pan cook in a 325°F oven for 3-4 hours. When meat is done, juices will run clear. Transfer roast and vegetable to serving platter. Gravy can be made with remaining juices. To make gravy combine 1/2 c. cornstarch with 1/2 c. cool water. If using a slow cooker turn to High; stir in cornstarch mixture; bring to a boil. If using a roasting pan, transfer juices to sauce pan and stir in cornstarch mixture; bring to a boil while stirring. Gravy can be poured over roast and vegetables or served on the side in a gravy dish. recipe_servings: recipe_nutrition: recipe_additional: This is a very simple recipe that can be "thrown together" in the morning and allowed to cook all day in a slow cooker. Serve with a warm crusty bread and dinner is served. |
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recipe_name: Red Gravy with Pork recipe_ingredients: 2 tbsp. olive oil 1 med. onion, chopped 3 cloves garlic, minced 2 tsp. dried oregano 1 tsp. dried thyme 14.5-oz. can diced tomatoes 28-oz. can crushed tomatoes 1 c. red wine 4 hot Italian sausages 4 pork chops recipe_instructions: In a large pot heat olive oil and Sauté onion and garlic. Add herbs, tomatoes, wine and meat. Heat on medium to low heat until meat is cooked (about 90 minutes). recipe_servings: Serves 4 to 6 recipe_nutrition: recipe_additional: This is a variation on a classic red sauce using whole meats instead of ground. It is a little spicy. If you prefer a milder flavor, use sweet Italian sausage, or a combination of hot and sweet. If you like things spicier, add some red pepper flakes. Serve over pasta, as you would other sauces. The term "gravy" is used by many Italian-Americans instead of "sauce". |
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recipe_name: Rice Congee recipe_ingredients: 1/2 c. rice 6 c. chicken broth (vegetable broth for vegetarian) 1/2 tsp. sea salt 1 tbsp. sesame oil 6 green onions, chopped finely 2 tbsp. shredded fresh ginger Optional: Meat of 2 chicken breasts, cooked and sliced thinly. recipe_instructions: Combine rice, chicken broth and sea salt in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer on low for 2-3 hours (or until the ends of the rice have "blossomed"). When congee is ready, heat sesame oil in a small skillet. Sautee over medium heat for about one minute the green onions and ginger. Ladle congee into soup bowls. If also adding chicken place the warm slices on top of the soup. Top with green onion-ginger mixture. Serve hot. Some people like to add soy sauce to their congee, so have this available, too. recipe_servings: Serves 4 recipe_nutrition: recipe_additional: This is the Chinese version of chicken soup. It is a food traditionally eaten when recovering from the rich foods served during Chinese New Year festivities, but is delicious any time of year. |
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recipe_name: Roast Topside of Beef recipe_ingredients: 2 1/2 lb. lean rib of beef, topside or sirloin joint recipe_instructions: Weigh the joint and calculate the cooking time. Place the joint on a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time. With oven set to 350ºF use the following times: Rare: 20 minutes per 1 lb plus 20 minutes Medium: 25 minutes per 1 lb plus 25 minutes Well Done: 30 minutes per 1 lb plus 30 minutes Serving Suggestions: Serve the beef with Yorkshire pudding, roast potatoes and green vegetables Glaze the joint with mustard 15 minutes before the end of roasting time. To spice it up a little spread some sweet chilli sauce over the joint with some garlic, lemon slices and finely chopped spring onions. recipe_servings: Serves 4 to 6 recipe_nutrition: recipe_additional: This is recipe is nice and easy. All you really need is time. |
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recipe_name: Sausage and Mash recipe_ingredients: 1 lb. pork sausages 1 1/2 lb. potatoes, peeled and chopped 8 tbsp. margarine recipe_instructions: Boil the potatoes in water until softened, drain and mash with the margarine. Meanwhile, place the sausages on a preheated grill for 10-12 minutes, turning occasionally until thoroughly cooked. Serve the sausage and mash with steamed green cabbage and onion gravy. Add a little flavor to your sausage and mash with one of the following ideas:
recipe_servings: Serves 4 recipe_nutrition: recipe_additional: |
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recipe_name: Seafood Gumbo recipe_ingredients: 3 tbsp. butter 1/4 c. all-purpose flour 1/2 c. coarsly chopped onion 1 c. coarsly chopped bell pepper (any colors, about 2 bells/cup) 4 cloves garlic, minced 1 tsp. Cajun Spices 3 c. chicken broth 1 14.5 oz. canned whole tomatoes, coarsly chopped, reserve the liquid 10 oz. bag cut okra (or about 1 1/2 c. fresh) 3 bay leaves 10 oz. peeled, deveined shrimp (if frozen, thaw before use) 5 oz. crab meat (if frozen, thaw before use) 1 c. shucked oysters Cooked rice recipe_instructions: Make the roux. In a heavy sauce pan melt the butter, stir in flour with a small whisk until smooth. Cook over medium-high heat for 5 minutes while stirring with whisk. Reduce to medium heat. Cook for 10 more minutes, continueing to stir, until reddish in color. To the roux add onion, bell peppers, garlic and Cajun Spice. Cook 5 minutes, or until vegetables are tender and color of pepper is brilliant. Stir occasionally. While vegetables are cooking heat chicken broth. Add chicken broth, tomatoes, reserved tomato liquid, okra a bay leaves. Bring to a boil. Cover and reduce heat. Simmer 30 minutes. Add seafood. Return to a simmer. Simmer additional 5 minutes, until shirmp pink up and oysters curl. Remove bay leaves. Serve in a large bowl over rice. recipe_servings: Serves 6 Serving size 1.5 cups gumbo 1 cup rice recipe_nutrition: recipe_additional: |
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recipe_name: Shrimp del Diablo recipe_ingredients: 2 jalapeno peppers, seeds removed 2 red chili peppers, seeds removed 3 tomatoes cilantro 5 cloves of garlic 4 tbsp. butter 2 tbsp. oil 1/2 onion, chopped 3 lb. shrimp, peeled and deveined 1/3 c. white wine salt and pepper, to taste sliced limes recipe_instructions: Blanch peppers quickly in boiling water. In a blender combine blanched peppers, with tomatoes, cilantro and 4 cloves garlic. Grind them up and set aside. Dice remaining clove of garlic. In a skillet, heat butter and oil and sauté diced garlic and onion for a few minutes. Add the shrimp, and sauté until pink. Add the pepper-tomato mixture, white wine, salt and pepper. Mix well. Serve hot over rice with lime slices on the side. recipe_servings: Serves 10 to 12 Serving size 3/4 cup recipe_nutrition: recipe_additional: The recipe for spicy shrimp, or jalapeno pepper-flavored Shrimp del Diablo, as it is commonly known, has been handed down for many generations and many variations exist. |
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recipe_name: Shrimp Pulao (Rice) recipe_ingredients: 2 tsp. oil mustard seeds 1 stick cinnamon 2 to 3 pepper corns 2 to 3 cloves 2 green cardamoms 3 green chilies 1 sliced onion 1/2 c. coconut 1/2 lb. shrimp 2 c. water 1 tsp. garlic powder 1 c. long grain rice Salt to taste Coriander leaves recipe_instructions: Heat 1 tsp oil. Add the mustard seeds. Once they start popping, add the cinnamon, pepper corns, cloves, cardamoms, chilies, and onion. Once the onion has turned brown, add the coconut. Continue frying until the coconut turns a golden color. Let everything cool, then grind to a fine paste. Heat 1 tsp oil. Add the shrimp and paste and cook until the shrimp are fully cooked. Add water if necessary. Add garlic powder and salt once the shrimp is fully cooked. Then add the rice and mix everything together. Cook for a few more minutes. Add salt to taste. Garnish with coriander. Serve hot. recipe_servings: Serves about 4 recipe_nutrition: recipe_additional: This is a rice recipe that can be served as the main course. |
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recipe_name: Simple Steak recipe_ingredients: 2 lean beef grilling/frying steaks recipe_instructions: Cook the steaks on a preheated grill as per grilling times below: Beef rump or sirloin 3/4 in thick use the following times: Rare: 2 1/2 min per side Medium: 4 min per side Well done: 6 min per side Note: Beef fillet steaks are approximately 1/2 in thicker and will require an additional 1-2 min on each side. Serving Suggestions (choose one):
recipe_servings: Serves 2 recipe_nutrition: recipe_additional: There's nothing easier than frying a couple of steaks. |
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recipe_name: Souvlaki recipe_ingredients: 2 lb. meat 5 cloves garlic 1/4 c. olive oil 1 tbsp. oregano Salt and pepper to taste Optional: Various vegetables recipe_instructions: Cut meat into 2" x 2" cubes. Mix with the rest of the ingredients and marinate overnight. Skewer with or without vegetables. Barbecue at medium heat. Baste with olive oil, lemon juice and oregano mixture. recipe_servings: Serves 4 recipe_nutrition: recipe_additional: |
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recipe_name: Spaghetti Meat (or Vegetarian) Sauce recipe_ingredients: 1/4 lb. ground sausage 1 lb. lean ground beef 2 medium onions, chopped 4 cloves garlic, minced (about 2 tsp. pre-minced) 1 tbsp. salt 1 tbsp. dried basil flakes (or 3-4 fresh basil leaves, minced) 1 tbsp. dried oregano flakes (or 3-4 fresh oregano leaves, minced) 1 tbsp. dried parsley flakes (about 1/2 bunch fresh, minced) 2 16 oz. cans whole tomatoes, diced 1 6 oz. can tomato paste Your Favorite Pasta recipe_instructions: Brown sausage and ground beef. Break up meats as they cook. Drain well. Remove whole tomatoes and dice. Reserve liquid. Combine all ingredients in slow cooker (Crock-Pot) and stir well. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. In a large pot cook pasta until al dente. Ladle meat sauce over freshly cooked pasta and serve. To make this a vegetarian marinara simply eliminate the meat products. Also good with other vegetables, such as chopped carrots and bell peppers. recipe_servings: Serves 6 to 8 recipe_nutrition: recipe_additional: This delicious meat (or vegetarian) sauce can be served over any type of pasta. Serve with grated parmesan, hot, crusty bread and garlic butter, and a tossed green salad. Soak up any remaining sauce in your bowl with the bread. |
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recipe_name: Stir Fried Squid with Herbs and Spinach recipe_ingredients: 1 lb. squid, cleaned and cut into rings 1 tbsp. olive oil 1 tsp. sesame oil 1 tbsp. mustard seeds 4 spring onions, sliced 1 tsp. chopped garlic 1 tsp. fresh ginger, finely chopped 1/2 red pepper, seeded and sliced 6 to 8 snow peas trimmed 1/4 lb. baby spinach 2 tbsp. parsley, finely chopped 1 tsp. fresh basil, finely chopped 2 tsp. lemon juice recipe_instructions: In a wok or a deep pan, heat the olive and sesame oils. Add the mustard seeds and cover. Introduce the squid rings and stir-fry for two minutes on a reasonable heat. Stir in the capsicum and spring onions and cook for one minute, adding the snow peas and washed spinach for a further minute, or until the snow peas soften slightly. Drip the lemon juice over the stir-fry, stirring in the basil and parsley. Serve sizzling. recipe_servings: Serves 4 recipe_nutrition: recipe_additional: A little more laid back, this Australasian/Australian dish is a great centrepiece to a lively dinner party. It is essential that the squid be fresh and succulent. |
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recipe_name: Sweet and Sour Pork Stir Fry recipe_ingredients: 8 oz. lean pork grilling/frying steaks, cut into thin strips 1 tsp. oil 1 onion, cut into chunks 2 cloves garlic, crushed 1 yellow pepper, cut into chunks 4 spring onions, cut into large chunks 4 cherry tomatoes, cut in half 4 tbsp. pineapple or apricot jam 1 tbsp. sugar 1 tbsp. rice vinegar recipe_instructions: In a large non-stick wok or saucepan fry the pork in the oil until browned. Add the onion, garlic, pepper and spring onions and cook for 2-3 minutes. Add the tomatoes and sauce ingredients and cook for a further 2-3 minutes. Serve the sweet and sour pork with egg noodles and prawn crackers. Alternatively: Substitute the sauce ingredients for a shop bought sweet and sour sauce. Serve the stir fry on a bed of egg fried rice and extra stir fried vegetables. recipe_servings: Serves 2 recipe_nutrition: recipe_additional: |
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recipe_name: Teriyaki Chicken or Beef Sticks recipe_ingredients: 2 lb. sirloin tip steak or chicken breasts 1/2 c. Teriyaki sauce Skewers Teriyaki Sauce 1/4 c. soy sauce 1/4 c. mirin (sweet rice wine) 1 tbsp. sugar recipe_instructions: Wisk together teriyaki sauce ingredients. Slice steak or chicken diagonally into strips (2x1x1/4 inch thick). Marinate meat slices in teriyaki sauce for 30-45 minutes. Thread slices onto 48 skewers, using a back and forth motion. Barbeque or broil until browned. recipe_servings: Serves 10 to 12 Serving size 4 skewers recipe_nutrition: recipe_additional: |
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recipe_name: Thai Green Curry Chicken recipe_ingredients: Green Curry Paste 1 tsp. kaffir lime leaves 5 tsp. shallots 1 tsp. coriander seeds 5 tsp. diced garlic 1 inch cube galangal or ginger, diced 2 long green chiles 10 small green chiles 3 coriander roots 1/3 tsp. cumin 3 tsp. lemon grass 1/2 tsp. black pepper 2 tsp. shrimp paste Curry Chicken 2 tbsp. curry paste 2 cans coconut milk 1 can chicken stock 1/2 lb. chicken sliced up 2 tsp. white palm sugar 2 tbsp. fish sauce 1/4 c. vegetable oil 2 c. fresh peas 3 or 4 kaffir lime leaves 15-20 Thai basil leaves recipe_instructions: Grind seeds and dry herbs with a mortar and pestle. Add coriander roots, lemon grass, ginger and so on, leaving the shrimp paste for last. Refrigerate. This curry paste will last months if refrigerated. [Note: If you don't feel ambitious, you can buy green curry paste in your local Asian market.] Sautee the curry paste. Add coconut milk and simmer for a few minutes. Turn to high heat and bring to boil, adding chicken stock. Add chicken and simmer until chicken is no longer pink (5-10 minutes). Add all other ingredients except basil. Keep at a simmer until the peas are just cooked. Add the basil and stir for a moment. Serve over Thai jasmine rice. recipe_servings: Serves 6 Serving size 1 cup recipe_nutrition: recipe_additional: |
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recipe_name: Tomato and Herb Lamb Kebabs recipe_ingredients: 1 lb. lean lamb grilling/frying steaks*, cut into 1 in cubes *Suitable Cuts: leg steaks For the marinade: 3 tbsp. ketchup 2 tbsp. red wine vinegar 1 tbsp. olive oil 1 tbsp. fresh basil, chopped 1 tbsp. fresh thyme, chopped recipe_instructions: In a large bowl mix together the marinade ingredients. Add the meat, mix thoroughly. Cover and refrigerate for 30 minutes to 4 hours. (The longer you leave the meat marinating, the more intense the flavor will be.) Remove cubes and thread the meat onto skewers. Cook on a preheated grill or barbecue for approximately 12-15 minutes, turning occasionally. Serve the kebabs on a bed of tomato and spring onion rice salad. recipe_servings: Makes 4 kebabs recipe_nutrition: recipe_additional: |
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recipe_name: Turkey Chili recipe_ingredients: 1 lb. ground turkey 1 medium onion, chopped 2 15 oz. cans tomato sauce 1 14.5 oz. can stewed tomatoes 1 27 oz. can red kidney beans 1 tsp. Worcestershire sauce Dash chili pepper 1 tbsp. vegetable oil 1/2 tsp. ground black pepper recipe_instructions: Brown turkey and drain. Transfer to slow cooker (Crock-Pot) or dutch oven. Sauté onions and add to pot. Stir in all other ingredients. If using a slow cooker cook on low for 6 to 8 hours. If using a dutch oven bring to a boil the turn heat down to simmer chili for 30 to 60 minutes. Serve with warm cornbread and honey. Or pour over freshly cooked rice. Also delicious on its own with a bit of grated cheddar cheese and chopped chives on top. recipe_servings: Serves about 9 recipe_nutrition: recipe_additional: This delicious chili is light but hearty and is a perfect meal for a cool fall or chilly winter night. |
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