Kung Pao Chicken
My Rating: Groceries expense very reasonable (had most everything at home)
Easy to make
3.5 out of 5
Would I make again? Yes.
West African Meat Loaf
Ingredients
80g carrots, finely chopped
80g onions, finely chopped
80g celery, finely chopped
80g spring onions, finely chopped
80g parsley, finely chopped
2 cloves garlic, finely chopped
1 tsp cumin
1 tsp nutmeg
1 tsp cinnamon
120g breadcrumbs
2 eggs
900g hamburger, broken-up
3 scotch bonnet chillies, finely chopped and pounded
120ml ketchup
60ml water
2 tbsp olive oil
4 tbsp butter
salt and black pepper to taste.
Finely chop the vegetables (preferrably in a food processor), add the nutmeg, cinnamon, chillies and season. Fry this mixture in the butter and oil until tender, but not coloured. Cool and add to the broken hamburger. Add to this mixture the bread crumbs, eggs, ketchup and water. Mix well then form into a loaf shape on a baking tray.
Bake in an oven pre-heated to 180°C for 1 hour. Let it cool for 20 minutes when you take it out (cover with foil at this stage so it remains intact when you serve).
Original Recipe from: http://www.celtnet.org.uk/recipes/west-africa.php
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
Crunchy Cabbage Salad
Origin: West Africa Period: Traditional
Ingredients
500g finely-shredded cabbage
150g diced apples
150g diced cucumber
40g raisins
160ml mayonnaise
1 tbsp lemon juice
1/2 tbsp vingegr
1/2 tsp salt
1/4 tsp sugar
50g chopped, unsalted, peanuts
Combine the cabbage, apples, cucumber and raisins together in a bowl. Toss to mix. Meanwhile combine the mayonnaise, lemon juice, vinegar, salt and sugar together in a small bowl. Pour this over the vegetable mix and toss to mix. Sprinkle with the peanuts and serve.
Original Recipe from: http://www.celtnet.org.uk/recipes/west-africa.php
OUR Rating: Groceries expense really reasonable
Very Easy to make
5 out of 5 Would we make again? Yes.
Banfora - Burkina Faso
'Banbfora' is a Burkinabe equivalent of Welshcakes made with dried pineapple rather than sultanas.
Ingredients500g self-raising flour (we used all-purpose and 1 tsp of baking powder)
250g butter
200g sugar100g diced pineapple
2 eggs, beatena few tbsp milk
pinch of saltSift the flour and salt into a mixing bowl cut the butter into the mixture then rub with your fingers until the mixture resembles fine breadcrumbs. Add the sugar and pineapple and then stir-in the beaten eggs. Mix to a stiff dough and add a little mikl if the mixture is too stiff. Tip onto a floured surface and knead lightly before rolling out to 5mm thick. Cut the dough into 6cm rounds then fry on a lightly-greased griddle pan over low heat until the cakes are lightly browned on both sides. Cool on a wire rack and serve sprinkled with cinnamon and icing sugar.
Original Recipe from: http://www.celtnet.org.uk/recipes/west-africa.phpOUR Rating: Groceries expense very reasonable
Very Easy to make (we halved the recipe and served it with strawberry jam too)
5 out of 5Would we make again? Yes.
Easy Jam-Filled Cookies
Total Time: 57 min
Makes: 4 doz. or 48 servings, one cookie each
1 pkg. (250g) PHILADELPHIA Brick Cream Cheese, softened
1/2 cup butter, softened
2/3 cup granulated sugar
2 eggs
1 tsp. vanilla
2-1/2 cups flour
1/2 tsp. Baking Powder
1/3 cup Walnut Pieces, finely chopped
3/4 cup strawberry Jam
1 tsp. powdered sugar
PREHEAT oven to 350ºF. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Separate 1 of the eggs; set egg white aside for later use. Add yolk, second (whole) egg and vanilla to cream cheese mixture; mix well. Gradually add combined flour and baking powder, beating until well blended after each addition.
DIVIDE dough into four equal pieces. Roll each piece into 12x1-inch log; place, 2 inches apart, on large ungreased baking sheet. Use handle of wooden spoon or fingers to make depression down length of each log, about 1/2 inch wide and 1/2 inch deep. Beat reserved egg white with fork; brush over dough. Sprinkle with walnuts. Fill depressions with preserves, using about 3 Tbsp. preserves in each log.
BAKE 25 to 27 min. or until edges are lightly browned. Transfer to wire racks; cool slightly. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices.
Original Recipe from: Kraft What's cooking Festive 2007 Magazine (below picture from Kraft website)
Very Easy to make
6 out of 5
Would we make again? Yes. Crowd pleaser
Herb and Nut Cream Cheese Log
Total Time: 10 min
Makes: 12 servings, 2 Tbsp. cheese spread and 5 crackers each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/3 cup chopped toasted Pecans
1/4 cup chopped fresh parsley
1/4 cup chopped toasted Pecans
RITZ Hearty Wheat Crackers
MIX cream cheese, Parmesan cheese and 1/3 cup pecans until well blended.
SHAPE into 8-inch log. Roll in mixture of parsley and 1/4 cup pecans; press gently into log to secure.
Serve with crackers.
Original Recipe from: Kraft What's cooking Festive 2007 Magazine (below picture from Kraft website)
Super Easy to make
5 out of 5
Would we make again? Yes.
Amsterdam Night - Food from The Netherlands
Croquettes
3 tbsp butter
600 grams (1lb 5 oz) veal, beef, chicken, or turkey (we used beef stewing meat)
salt and pepper
1 dl (1/2 cup) white wine
1 small onion, finely chopped
1 clove
2 bay leaves
piece of mace (we used 1/4 tsp powdered mace)
2 sprigs parsley, finely chopped
lemon juice (we used juice from 1 lemon)
3/4 tsp thyme
lemon peel (we used from 1 lemon)
50 grams (2 oz) butter or margarine
40 grams (1.5 oz) flour
corn starch or gelatin (we didn't need to use - see recipe)
3 eggs
4 cups fine breadcrumbsor Dutch rusks (beschuit) (we only used about 2 cups)
oil to deep-fry
When opting for chicken or turkey meat, use ‘leftovers,’ in other words cook the turkey or chicken a day ahead. When using veal or beef, start with fresh meat.
Season the veal or beef with salt and pepper. Melt 3 tablespoons of butter in a large frying pan.
Put in the meat, add the wine, the onion, parsley, clove, thyme, mace, bay leaves, and lemon peel and 5 decilitre (2 cups) of water.
Bring to a boil, then turn down the heat and let it simmer for 45 minutes to an hour. The meat should be tender.
Remove the meat and finely chop or cut into small pieces. Strain and keep the stock.
Melt 50 grams of butter in the frying pan, stir in the flour and keep stirring for a few minutes on low heat. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch (maizena) or dissolved gelatin if necessary. Add 3 egg yolks (set the whites aside to use later).
Add the veal, beef, chicken or turkey, season more, if needed. Stir well. The mix should be thick and stiff by this time.
Set the mix aside to cool thoroughly. When ready, cut or separate the stiff, thick mix into rolls of about 5cm (2”) thick and about 8cm (3”) long.
On a chopping board spread out the crumbs or crumbed rusks. In a deep plate slightly beat the egg whites.
Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. Make sure that the second crumbs coating is even and thick and no meat mix sticks out (this could make the croquettes burst when deep fried).
Deep fry the croquettes four or so at a time for about 4 minutes, until they are golden brown. Drain them on absorbent paper.
Serve hot, with French fries or multigrain bread or rice. Put them halved on bread. A good way to season is to slather on mustard.
Original Recipe from: http://www.godutch.com/windmill/recipeItem.asp?id=89
OUR Rating: Groceries expense very reasonable
Time Consuming
4 out of 5
Would we make again? Yes. However, we chopped the meat into very small pieces and feel that it would be better to grind the meat.
Red cabbage Twente-style
1 kilogram red cabbage
100 grams bacon
1 onion
salt and pepper
2 cloves
1 glass red wine
1 tbsp currants (didn't use - couldn't find)
250 grams red currant jam (we used blackcurrant jam)
Dice the bacon and slowly brown. Peel and dice the onion, add it to the bacon and sautee.
Grate or chop the cabbage and add it to the pan, mixing well.
Add salt and pepper to taste, put in the cloves, currants and jam.
Pour in the wine.
Turn down the heat and let the cabbage simmer until ‘al dente’.
Serve with your choice of meat, mashed potatoes and garnish with fried slices of apple (we garnished with some more grilled pear).
Original Recipe from: http://www.godutch.com/windmill/recipeItem.asp?id=22
OUR Rating: Groceries expense very reasonable
Easy
5 out of 5
Would we make again? Yes.
Summer Salad with Goat Cheese
Prepare the goat cheese by cutting it into long slivers of about 1/3” wide.
Heat a heavy skillet or stovetop grill pan. Thinly brush the nectarine segments with about 1 tbsp walnut oil. Grill them for a minute each side and take from the pan.
Squeeze the half lemon over a salad bowl, add honey, walnut oil, fresh ground black pepper and salt to taste and whish into a smooth dressing.
Gently fold in the cheese, salad, rucola, mint and walnuts.
Put the salad into four bowls and garnish with the grilled nectarine segments. Serve with a wholewheat baguette and a fruity wine such as Sangria.
Variation: add parts of other fruits, such as slice strawberries, pieces of apple and/or blueberries.
Original Recipe from: http://www.godutch.com/windmill/recipeItem.asp?id=1042
OUR Rating: Groceries expense very reasonable
Very Easy!
5 out of 5 (if you like goat cheese)
Would we make again? Yes.
Brown Sugar Lightning Cake and Whipped Cream Frosting
Made for Mom's Birthday Cake.
Picture to be inserted
Brown Sugar Lightning Cake
1 stick unsalted butter, melted
1 1/2 cups all -purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 eggs
1 cup light brown sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon bourbon (or other booze)
I made 2 cakes (I didn’t double, I made it twice), I also used brandy instead of the bourbon. Top came out rounded, I ended up cutting off the top portion when I put the cakes together.
Preheat oven to 250 degrees. Brush the inside of a 9 inch cake pan with butter, and dust with a bit of flour.
Sift flour, baking soda, and salt together in a medium sized bowl. Mix to combine, and set aside.
Blend the eggs and the sugar, and mix until incorporated, about 1 minute. Whisk the flour mixture into the egg mixture using as few strokes as possible. Then whisk in the buttermilk, the melted butter, and the rest of the flavorings.
Pourthe batter into the cake pan, and bake for 35-40 minutes, or until tester inserted in the center comes out clean. Cool the cake on a rack for 5 minutes, then invert and remove from pan. Cool completely before topping with whatever you choose.
WHIPPED CREAM FROSTING
4 cups chilled heavy whipping cream
1 ¼ cups powdered sugar
I halved the recipe for frosting as I didn’t need it to cover the top, just as a coating under the fondant and then between the two cakes.
Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and ship until thoroughly combined.
Place 1 cake layer on a platter and spread som of the frosting over the top. Top with the remaining layer or layers, thickly coating the top and sides of each with frosting.
Refrigerate the cake until the whipped cream frosting has stabilized, at least 1 hour.
French Night 2
French Onion Soup
4 large onions, thinly sliced
1 tablespoon butter
1 tablespoon vegetable oil
¼ teaspoon sugar
2 tablespoons flour
6 cups bouillon or beef stock
¼ cup dry white wine or vermouth
Salt and pepper to taste
4 slices French bread, cut ½ inch thick
2 teaspoons vegetable oil
1 clove garlic, peeled, cut
2 tablespoons cognac
1 cup grated swiss cheese
In covered 4 quart saucepan or dutch oven cook onions slowly with butter and 1 tablespoon oil 15 minutes; stire occasionally. Uncover; increase heat to moderate. Add sugar; sauté onions, stripping frequently, about 30 minutes or until golden brown. Sprinkle with flour; stir over heat 2 to 3 minutes. Blend in hot broth and wine; adjust seasionings. Simmer, partially covered, 1 hour.
Meanwhile, place bread slices in 350 deg f oven 30 minutes or until lightly toasted. Halfway through baking, baste each slice with ½ teaspoon oil; rub with garlic.
Before serving, add cognac. Divide soup into ovenproof bowls or casseroles. Sprinkle ½ cup cheese in soup. Float slices of satle or toasted cheese. Bake in preheatged 325 deg f oven 15 to 20 minutes, until hot; set under broiler 2 to 3 minutes, until cheese is golden brown. Serve immediately. Yield 4 servings.
Original Recipe from: One of Sue's cookbooks
OUR Rating: Groceries expense extremely reasonable
Very Easy to make
5 out of 5
Would we make again? Most Definately (this one is an old recipe - which has been made time and time again).
Grilled Filet Mignon Steaks with Bearnaise Sauce
RECIPE INGREDIENTS
For Sauce:
2 tablespoons white wine vinegar
2 tablespoons dry white wine
2 tablespoons minced shallots
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1/4 teaspoon salt
3 egg yolks
8 tablespoons (1 stick) butter, melted
Pinch of cayenne, or to taste
1/2 teaspoon minced fresh tarragon or chervil, for garnish
For Steaks:
1 tablespoon olive oil
1 teaspoon dry mustard
Salt and pepper
4 filet mignon steaks, about 8 ounces each
4 sprigs fresh tarragon, for garnish
RECIPE METHOD
TO PREPARE SAUCE: Combine the vinegar, wine, shallots, tarragon, and salt in a small saucepan and bring to a boil. Lower the heat to a simmer and reduce the liquid by half. Let cool until lukewarm. Transfer to the top of a double boiler and add the egg yolks, whisking in briskly. Add the butter in a slow, steady stream and whisk until the sauce thickens. Season with the cayenne and keep warm. Add a little water if the sauce becomes too thick. Strain into a clean saucepan just before serving, garnish with the minced tarragon.
TO PREPARE STEAKS: Mix together the oil, mustard, salt, and pepper in a small bowl and rub the mixture on the filets. Grill over a hot flame for about 6 minutes per side for medium-rare or about 7 minutes per side for medium.
TO SERVE: Place each steak in the center of a warm serving plate. Spoon the sauce over and around the filets or, alternatively, place in small ramekins or eggcups to the side of the steaks. Garnish the steaks with the tarragon sprigs.
Very Easy to make
5 out of 5
Would we make again?
Baked Potatoes
Original Recipe from:
OUR Rating: Groceries expense very reasonable
Very Very Easy to make
4 out of 5
Would we make again? Yes.
French Night
Can't seem to find the photos from this night.
With Gratinée de Coquille St. Jacques - Scallops gratinéed, Chicken Breasts with Sauce Supreme on linguine, and steamed asparagus. And for dessert we had crepes.
Crepe recipe (I liked the Ukraine crepe batter recipe better for cooking):
4 eggs, lightly beaten
1 1/3 cup milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white vinegar
1/2 teaspoon salt
In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Ladle batter (about 3 tablespoons worth) into hot pan, tilting the pan so that the surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve Immediately.
Filling (made up our own):
Sauted apples in wine with cinnamon until tender.
Topped the crepes with a bit of chocolate sauce, amaretto and whipped cream.
Gratinée de Coquille St Jacques Scallops gratinéed
Prep'Time : 45 minutes
Cook Time : 10 minutes grill
Medium difficulty
Ingredients for 4 people
- 6 big scallops, preferably fresh from shell
- 20 small shrimps (already cooked)
- 100 gr [3 oz] mushrooms
- 30 gr [1 oz] butter + a few knobs
- 40 gr [1 1/2 oz] plain flour
- 1 cup of water (250 ml)
- 1/2 cup dry white wine (125 ml)
- 2 Tbspoons + 1 drop olive oil
- 1 drop of lemon juice
- 1 big shallot
- 1 bay leaf
- 1 Tbspoon sour cream
- 6 Tbspoons of dry breadcrumbs
- grated nutmeg,
- salt & pepper
Recipe :
1- Peel the shrimps ; peel the shallot and cut it in 2 halves, longwise. Wash the scallops if necessary and cut them in half crossway. Thinly slice the mushrooms.
2- In a small saucepan, pour the water and wine ; add the shallot, bayleaf, the drops of oil and lemon juice, and salt. Add the scallops ; they should be entirely covered by the liquid. Gently bring to simmer, cover with a lid, and let cook for another 5 minutes.
3- Remove the scallops from the cooking liquid and strain them, but keep the cooking juice.
4- In a frying pan, cook the sliced mushroom in the 2 spoons of olive oil, for about 5 minutes (medium-high heat, stirring often).
4- Prepare your 4 individual scallop dishes : display 3 slices of scallop in the bottom of each, put 5 shrimps on them, equally divide the mushrooms on top of them.
5- In a medium saucepan, prepare a white sauce : melt the butter, medium flame, and pour the flour on it while stirring until well blended. On a more gentle flame, start pouring a bit of the cooking juice and gently stir until it is incorporated ; keep doing this way until the white sauce is ready (it must get thicker, but not too much ; reckon 10 minutes). The quantity of liquid you have might be slightly too much, don't hesitate to leave some away.
6- Season with salt, pepper and nutmeg ; finally add the cream.
7- Pour the white sauce equally in each individual scallop dish.
8- Sprinkle equally the breadcrumbs on each dish and put one or two thin butter knobs on.
9- Put under oven grill until gloden brown (reckon 10 minutes). Serve immediately.
Original Recipe from: http://www.frenchfoodandcook.com/pages/rgratjac.htm
OUR Rating: Groceries expense a bit more expensive.
A bit time consuming
5 out of 5
Would we make again?
Most definately.
Chicken Breasts with Sauce Supreme
Makes 4 servings
RECIPE INGREDIENTS
For Chicken:
2 tablespoons margarine or butter
4 boneless, skinless chicken breast halves (1 pound total)
Salt
Pepper
For Sauce:
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped shallots
1/4 cup dry white wine
1 cup chicken broth
2 tablespoons all-purpose flour
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 bay leaf
3 tablespoons whipping cream
Salt
White pepper
Hot cooked linguine or fettuccine
We served with steamed Asparagus too.
RECIPE METHOD
FOR CHICKEN: In a large skillet melt margarine or butter over medium heat. Add chicken breasts and cook for 10-12 minutes, or till chicken is tender and no pink remains, turning once. Sprinkle chicken with salt and pepper. Transfer to a serving platter; keep warm.
FOR SAUCE: In the same skillet cook mushrooms and shallots in the chicken drippings for about 3 minutes, or till tender. Spoon over chicken; keep warm. Add white wine to skillet, stirring to loosen crusty browned bits in the bottom of the skillet. Stir together chicken broth, flour, thyme, and bay leaf. Add to skillet. Cook and stir till thickened and bubbly. Cook for 2 minutes more. Stir in whipping cream. Remove bay leaf. Season sauce to taste with salt and white pepper. Serve sauce over chicken and hot cooked pasta.
Original Recipe from: http://allrecipes.com/Recipe/Grilled-Radishes/Detail.aspx
OUR Rating: Groceries expense very reasonable
Very Easy to make
4.5 out of 5
Would we make again? Yes.
Shooter Night
Had a great night playing trivial pursuit and made the following shooters.
If not specified we used 1 oz for each ingredient and poured the liquor on the back side of a spoon. Our layers worked on our drinks.
B52
Kahlua
Irish Cream
Grand Marnier
Cloud Nine
Creme de Cacao (dark) - we used white
Blue Curacao
Irish Cream
Winchester
Amaretto
Irish Cream
Silk Panties
1/2 Peach Schnapps
1 1/2 Vodka
Kiss
Kahlua
Amaretto
Top with Whip Cream
Prism
Cream de Cacao (white)
Blue Curacao
Amaretto
Grand Marnier
French Kiss
Amaretto
Cream de Cacao (white)
Irish Cream
Melancholy Baby
Golden Pear
Melon Liquer
Blue Curacao
Leather and Lace
Kahlua
Peppermint Schnapps (we used Peach)
Irish Cream
Rockie Mountain High
Amaretto
Irish Cream
Grand Marnier
Ecuador night
Locro (Ecuadoran potato-cheese soup)
INGREDIENTS
WE HALVED THE FOLLOWING RECIPE
1/4 cup Oil or butter
1/2 each Onion minced
3-4 cloves Garlic minced
1 1/2 to 2 lbs Potatoes (4 medium russet)
3 cups Water or stock
1 cup Milk
Salt and pepper to taste
1 cup shredded Cheese, muenster, queso fresco or mozzarella (we used mozzarella)
METHOD
Basic Steps: Sauté → Simmer → Mash → Garnish
Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until onion is translucent.
Add the potatoes, water or stock, milk, salt and pepper and bring to a boil. Reduce heat and simmer until potatoes are falling apart, 30-45 minutes. Mash the potatoes up a bit with the back of a spoon to thicken the soup, but leave a little chunky.
Remove the soup from heat and stir in the cheese. Adjust seasoning and serve immediately.
VARIATIONS
Sauté 1-2 chopped ajís amarillos (yellow chili peppers) with the onion and garlic for a spicier soup with an authentic Andean flavor. The peppers also add a beautiful yellow hue to the soup. Ajís amarillos can be found canned or frozen in many Latin markets.
A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
Chopped avocado is often used as a garnish for locro.
NOTES
Locro is a nourishing potato-cheese soup that is popular in Ecuador and also in Peru. A soup with the same name is found in Argentina, but Argentine locro is more of a vegetable and meat stew.
Original Recipe from: http://www.whats4eats.com/recipes/r_so_locro.php
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
Ecuadorian Beet Salad
This is meant to be eaten with plain white rice.
4-6 servings
1/2 cup
5 min 5 min prep
3/4 cup cubed cooked and peeled potatoes
1/2 cup chopped cooked carrots
1/2 cup chopped cooked beets (we used canned beets)
1 finely chopped hardboiled egg
1 small chopped very fine red onion
2 tablespoons vegetable oil
5 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon salt
cooked white rice
mix potatos, beets, carrots, egg and onion together.
In a separate bowl mix the oil lemon water and salt.
Mix all the ingredients together.
Taste make sure it is real tangy from the lemon and salty from the salt. if not then add more.
the oil can be substituded with extra water for dieters.
Then either steam or boil white rice serve the hot rice with the chilled beat salad and taste them together.
Original Recipe from: http://www.recipezaar.com/128971
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
Braised and Pan-Fried Pork
3 bay leaves
1/4 cup white vinegar
1/2 cup chopped white onion
1/2 bunch fresh chopped cilantro (we used 1 tbsp freeze dried)
1 oz. fresh thyme (1 tbsp)
1 oz. fresh oregano (1 tbsp)
8 cloves garlic
2 tbls. coarse kosher salt
black pepper to taste
1 tbls. cumin seed
1 qt. water (2 1/2 cups water)
1/2 cup chopped fresh cilantro
olive oil
8 cachucha peppers, seeded diced fine
juice of 4 limes
Trim the pork of excess fat. Place it in a non-aluminum pan large enough to hold both the meat and the marinade. Put the next ten ingredients in the food processor or blender and with the motor running, slowly add the water to make a puree.
Pour this over the pork, cover and refrigerate for at least 12 hours. Place the pan of pork with the marinade in a 300 degree oven and cook for about three hours or until very tender (almost falling apart).
Remove from the oven and let cool slightly then, using two forks, shred the pork. This can be done in advance and stored in the fridge.
Heat the olive oil in a large skillet and add the shredded pork, peppers and cilantro, toss until crispy and add the lime juice at the last minute.
Original Recipe from: oops - lost the original site and can't find it again.
OUR Rating: Groceries expense very reasonable
Very time consuming - needs to marinade
4 out of 5
Would we make again? Yes.
Patacones (fried Plantain)
16 Patacones
25 min 10 min prep
4
green plantains (do not use yellow, or yellowish green. It vastly changes the taste)
vegetable oil
salt
Peel Plantain, and cut it width wise into 3 or 4 pieces.
I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.
Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
Heat 1" of vegetable oil on medium heat until hot.
Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
When they are golden, remove from pan and place onto a plate covered with a paper towel.
Flatten the fried plantain.
I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
Just gently flatten them till they are about 1/4" thick.
Place in the hot oil again and fry until both sides are golden brown.
Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
Serve immediately.
For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.
Original Recipe from: http://www.recipezaar.com/92191
OUR Rating: Groceries expense very reasonable
A little time consuming to make - but very tasty.
5 out of 5
Would we make again? Yes.
Ukraine Night
With Chicken Kiev, Perogies and Mlyntsi
Perogies!
We halved the recipe.
Dough:
Mix 4 cups flour with 2 tsp. salt. Add 2 eggs and 1 1/3 cup of cool water. Knead lightly and cover with a kitchen towel. Place aside.
Potato and Cheese
1 tablespoon finely chopped mild onion
2 cups of cold mashed potatoes
1 to 1 1/8 cup of cottage cheese
2 tbs. butter
salt and pepper to taste
Cook the finely chopped onion along with the butter until it is opaque and tender. Remove from heat and add the potatoes and cheese. Season to taste with pepper and salt. Fill the varenyky.
To Form the Varenyky:
1. Roll the dough thin. Cut rounds with a cookie cutter or the open side of a water glass.
2. Holding the round in your hand, place a spoonful of the filling in the center and fold in half.
3. Press the edges to seal.
4. Lay on a dry kitchen towel and cover.
Cooking the Varenyky:
1. Boil a large pot of water and drop them in a few at a time.
2. Boil rapidly for about 4 minutes. (they should have risen to the top).
3. Place them into a collander and rinse with hot water and drain
5. Place onto a plate and coat with either melted butter, sauteed onions with bacon, or a dollop of sour cream on the side.
5. Invite 4 of your best friends and ENJOY!!!!!
Original Recipe from: http://www.brama.com/yonkersukrainianfest/recipe_varenyky.html
OUR Rating: Groceries expense very reasonable
Fairly Easy to make
5 out of 5
Would we make again? Most Definately
Chicken Kiev with Bacon and Asparagus
Yield: 4
Ingredients:
Chicken Kiev with Bacon and Asparagus
· 8 strips bacon
· 12 tips of asparagus, (top 2 inches only)
· 4 large skinless boneless breasts of chicken, tendons removed
· 2 egg
· 2 cup breadcrumbs, (coarse if possible)
· 1 cup flour
· 5 tbsp butter
· salt and pepper
Directions:
Chicken Kiev with Bacon and Asparagus
1. In a frying pan, cook bacon until almost crispy.
2. Steam asparagus tips for three minutes.
3. Using a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, one at a time, between 2 sheets of wax paper or plastic wrap, and pound to 1/4" thickness.
4. Pre-heat oven to 350°F.
5. In three separate bowls place: (bowl #1) flour, (bowl #2) eggs (beaten) and (bowl #3) bread crumbs. Line the three bowls in a row.
6. Complete the following procedure for each portion.
7. Take one flattened chicken breast, season with salt and pepper. Lay two strips of bacon side by side, on the top side of the chicken breast. Place three asparagus tips crosswise at one end and top with 1 tablespoon butter.
8. Starting at the end with the asparagus, roll up chicken like a carpet around the bacon, butter and asparagus, and tuck in the loose ends underneath.
9. Dip rolled chicken in the flour, then the egg, and then the bread crumbs, covering thoroughly at each step. Place in a shallow pan with the seam on the bottom. Place 1/4 tablespoon butter on top of each piece of chicken. Bake for approximately 20 minutes, or until cooked throughout. Towards the end, baste with pan drippings.
OUR Rating:
Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
Very Favourable
Mlyntsi (pancakes with jam)
200g of flour
2 eggs
1 tbsp of butter
1 bottle (0.5 litre) of milk
a piece of pig lard
2 tbsp of sugar
a bit of salt
a glass of jam (any)
butter for brushing ready pancakes
sour cream
Rub together the yolks of the eggs, sugar and salt in a metallic bowl. Add milk and stir thoroughly, pour the melted butter. Stirring continuously, pour the mixture slowly into the bowl with flour, stirring in order to crush the lumps. Before starting frying the pancakes, add eggs whisked to froth.
Heat the frying pan. Brush it with a piece of pig lard. Put some batter on a frying pan, turning it so that batter makes a thin layer. (If you put too much batter on a frying pan, better put it back to the bowl with batter.) Put a frying pan on the fire. As soon as one side of the pancake becomes yellow (and slightly reddish), turn it upside down with a broad knife or a spatula. When the pancake is ready put it on a plate on the top of the previous.
When all the pancakes are fried, put in the middle of each pancake half a teaspoonful of jam, and fold it two times. Put the folded pancakes into a small pot. Sprinkle melted butter on each layer of the pancakes in the pot.Cover with a lid and put into the oven for 10 minutes (immediately before serving). Serve hot mlyntsi with sour cream.
Original Recipe from: http://www.geocities.com/NapaValley/4795/nd004.html
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
Very Tasty
Thai Night
Top Left Corner (clockwise)
Mini Pork Brochettes with Spicy Thai Dip
Plain White Rice
Thai Pineapple Salad with Cucumber and Peanuts
Pad Thai (Chicken, Tofu, Noodles)
A fantastic meal! Definately a 5 out of 5!!!!!
Pad Thai
Ingredients:
¼ medium prawns, shelled or chicken (we did chicken)
¼ olive oil or vegetable oil
1 tbsp tofu, diced1 tbsp preserved sweet white radish, chopped (used fresh radishes)
1 tbsp fish sauce1
½ tbsp sugar
1 tbsp ketchup
1 tbsp vinegar
1 clove garlic, chopped
1 egg
1 cup bean sprouts
4 green onions, sliced
1 cup or 1 bunch rice noodles, soaked in cold water for 5 minutes
1 tbsp roasted peanut, crushed
Instructions:
Heat the oil in a pan medium high, then add the garlic and prawns/chicken until they are cooked.
Add all the tofu, preserved white radish, ketchup, fish sauce, sugar, vinegar and rice noodle.
When the noodles are soft, add the egg and mixed well, then add bean sprouts and green onions.
Served with roasted peanut on top or lime wedges.
Original Recipe from: http://www.bangkokcooking.com/padthai.php
OUR Rating:
Groceries: expense very reasonable
Very Easy to make
5 out of 5
Would we make again?
Definately!
Thai Pineapple Salad with Cucumber and Peanuts
Prep Time : 15min
Cook Time : 0min
Course : Salad
Special : Easy
Type of Prep : Toss
Cuisine : Thai
Occasion : Cookout
Spiciness Indicator : Mild to medium (depending on your taste)
INGREDIENTS:
1 to 1 1/2 cups fresh or canned pineapple chunks
1 English cucumber, or 1 medium field cucumber
3 spring onions (green onions), sliced
1 red bell pepper, sliced thinly, or diced
1/2 cup dry whole roasted unsalted peanuts
handful of ground peanuts (or roughly chopped), OR subsitute another nut, such as cashews
handful of fresh basil leaves, roughly chopped if leaves are large
1 cup fresh coriander (omitted as we couldn't find fresh)
SALAD DRESSING:
2 cloves garlic, minced
1 red chilli, de-seeded and minced, OR 1 tsp. chili sauce (or more if you want it extra spicy)
1 Tbsp. soy sauce
1 Tbsp. fish sauce,
juice of 1/2 lime (about 1 Tbsp.)
2 tsp. brown sugar
1/2 tsp. shrimp paste, OR 1/2 Tbsp. more fish sauce (or vegetarian fish sauce)
optional: 1 Tbsp. pineapple juice (use the juice from the can, OR squeeze a little from a fresh slice of pineapple)
OTHER (optional): To make this salad a complete meal, add 1 cup cooked shrimp, or 1 package deep-fried tofu
PREPARATION:
1. Place all salad dressing ingredients in a cup. Stir well. Set aside.
2. Place pineapple chunks in a mixing bowl.
3. Peel and cube cucumber
4. Clean out the seeds of the red bell pepper, then slice it thinly into strips. Slice these in half to create matchstick-like pieces. Add these to the mixing bowl.
5. Add the sliced spring/green onion, plus the whole roasted peanuts. Add most of the basil and coriander, putting aside a little of each for the garnish.
6. Now pour the salad dressing over. Toss well.
7. Pour or scoop the salad onto a serving plate. Top with the extra basil and coriander you kept back, plus a sprinkling of ground or chopped peanuts. If desired, serve with lime wedges on the side. ENJOY!
Salad Tips:
· This salad is at its best when first tossed. Try to eat up leftovers as soon as possible.
· For added protein (if serving as a main course), toss in 1 cup cooked shrimp, or 1 package deep-fried tofu cut into cubes.
· If you're planning to serve it at a party or take it to a potluck: Prepare all the ingredients and place them in separate containers in the refrigerator. Also prepare the dressing and keep in a jar or covered container in the refrigerator. Then simply toss all together right before serving.
Original Recipe from: http://thaifood.about.com/od/thaisnacks/r/pineapplesalad.htm
OUR Rating:
Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again?
Yes.
Mini Pork Brochettes
24 x 12-15cm wooden skewer s
2 tsp coriander seeds
500g minced pork
1 garlic clove, crushed
2cm piece of ginger, peeled and finely chopped
1 stalk of lemon grass, finely chopped
20g pack fresh coriander, roughly chopped (omitted as we couldn't find fresh)
Suggested Dip: See Spicy Thai Dip
Quick and easy
Makes 24
Ready in 35-45 minutes
Soak the skewers in warm water.
Crush the coriander seeds with a pestle and mortar. Tip them into a food processor and add the pork, garlic, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.
Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.
Put the brochettes on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the dip in small bowls.
OUR Rating:
Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again?
Yes.
101 kcalories, protein 7g, carbohydrate 2g, fat 8g, saturated fat 5g, fibre 0g, sugar 0g, salt 0.1g
Spicy Thai Dip
Pour into small serving bowls.
Original Recipe from: http://www.bbcgoodfood.com/recipes/1620/mini-brochettes-with-spicy-thai-dip.jsp
OUR Rating:
Groceries expense very reasonable
Very Easy to make
3.5 out of 5
Would we make again?
Yes.
Survivor China Season Premiere
Shanghai Beef Stir Fry (Our Creation)
Serves: 4
Ingredients:
Shanghai Noodles (Calco of Calgary Brand)
Package Broccoli Cole Slaw (Hearts of Broccoli, Carrots and Red Cabbage Julienned - Mann's Sunny Shores Brand)
Can of Sliced Water Chestnuts (drained)
Beef - Stir Fry Cut
1 Jar of Kikkoman's Stir-Fry Sauce
Directions:
Prepared noodles per package, set aside.
Pan fried meat in a little oil (1 tsp) until done.
Added balance of ingredients and stirred until done.
Original Recipe from: Our Creation
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
Ginger Chicken
Serving Size : 4
Preparation Time :1:15
Ingredients
2 whole chicken breasts
salt
black pepper
paprika
1 egg yolk
1/2 cup honey
1/4 cup rum
1/2 cup chicken stock
2 cloves garlic - crushed
1/4 cup preserved ginger - chopped (used jar type)
1/4 teaspoon nutmeg
(We cubed the chicken into bite size pieces).
Season chicken with salt, pepper, and paprika to taste and place in shallow roasting pan.
Beat egg yolk until light. Add honey, rum, and chicken stock.
Stir in garlic, ginger, and nutmeg.
Pour over chicken. Bake at 375 degrees for 45 to 60 minutes, basting every 15 minutes.
Serving Ideas : Serve over rice.
Original Recipe from: http://www.culinaryarts.com/Recipes/recipefiles/chix10.html
OUR Rating: Groceries expense very reasonable
Very Easy to make
4 out of 5
Would we make again? Yes.
Butterfly Shrimp
Serves 4
Ingredients:
1 lb. jumbo shrimp, peeled, deveined, and butterflied, with tail intact
3 tbsp. flour
1/2 tbsp. cornstarch
1 tbsp. white cornmeal
1/4 tsp, baking powder
3/4 tsp. salt
1 c. milk
Barbecue Sauce, recipe below
Directions:
Mix dry ingredients together. Add milk to make a thin batter.
Dip each shrimp in batter, and deep fry at 375°F, for 2-3 mins., without crowding, or until golden brown.
Serve with Barbecue Sauce.
Barbecue Sauce Ingredients:
1/2 c. soy sauce
2 tbsp. honey
2 tbsp. Dry Sherry
1/2 tsp. pepper
1 garlic clove, minced Directions:
Heat soy sauce.
Add remaining ingredients, and simmer for 5 mins.
Original Recipe from: http://www.chinesefood-recipes.com/chinese_seafood_recipes/butterfly_shrimp_recipe.php
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again?
Yes.
Chinese Style Ribs
Serves 6
Ingredients:
4 lbs. pork ribs
1/2 cup hoisin sauce
1/4 cup water
1/4 cup rice wine or dry sherry
1/4 cup honey
1/4 cup soy sauce
2 cloves garlic, minced
Directions:
Cut ribs into desired serving size portions; set aside.
In a large self-sealing bag combine remaining ingredients and mix well. Add ribs, seal bag and refrigerate overnight (6-24 hours) turning bag occasionally to distribute marinade.
Drain ribs, reserve marinade.
Place ribs in a shallow roasting pan, cover with foil and bake in a 350ºF oven for 1 1/2 hours.
Uncover and brush ribs with the reserved marinade. Bake, uncovered for 30 minutes more.
Original Recipe from: http://www.chinesefood-recipes.com/chinese_pork_recipes/chinese_style_ribs_recipes.php
OUR Rating: Groceries expense very reasonable
Very Easy to make, need to watch so it doesn't burn
3 out of 5
Would we make again?
Yes.
Grilled Radishes
I forgot to take a picture of the batch I made, so the pic is from the allrecipes site.
Photo by: Linda McLean
Prep Time: 15 minutes
Cook Time: 20 minutes
Ready in: 35 minutes
Yields: 6 servings
INGREDIENTS
20 ounces radishes, sliced
2 cloves garlic, minced
2 tablespoons butter, cut into small pieces
1 cube ice
salt and pepper to taste
DIRECTIONS
Preheat the grill for high heat.
Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.
Original Recipe from: http://allrecipes.com/Recipe/Grilled-Radishes/Detail.aspx
OUR Rating:
Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again?
Yes.
NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 54
Total Fat: 4.4g
Cholesterol: 10mg
Sodium: 127mg
Total Carbs: 3.7g
Dietary Fiber: 1.5g
Protein: 0.7g
Barbecue Slaw
Again - forgot to take a picture - so used the allrecipes site one.
Yields: 8 servings
2 cups Red Cabbage, shredded
2 cups Green Cabbage, shredded
1/2 cup Red or White Onion, thinly sliced
1/4 cup Red or Green Bell Peppers, or a combination
1/2 cup Carrots, shredded
1/4 cup Marzetti® Slaw Dressing (couldn't find Marzetti - so used another brand)
1/4 cup Barbecue Sauce
1/8 teaspoon Tabasco Sauce
In a mixing bowl, combine cabbage, onion, peppers and carrots.
NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 63
Total Fat: 3.8g
Cholesterol: 5mg
Sodium: 167mg
Total Carbs: 6.4g
Dietary Fiber: 1.3g
Protein: 0.9g
Mom's Csevap recipe
Makes approx. 40 csevap
1 kilo lean ground beef
2 tsp salt
1/8 tsp pepper
1/8 tsp baking soda (not baking powder, no no)
mix ingredients very well. Grill until inside temperature reaches 150 degrees.
Baked Fish with Plantain
Fijian 50mins
Serves 4
Ingredients
4 Large Fish Cutlets e.g. Cod, Haddock (we used cod)
1 Onion, sliced
4 ripe Plantains (cooking bananas), peeled and sliced
4 Tomatoes, roughly chopped
2 Green Chilies, deseeded and finely chopped
240ml/8fl.oz. Coconut Cream (we made from powdered coconut milk - MAGGI brand)
Salt
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly oil 4 large pieces of double thickness aluminium foil, each large enough to enclose the fish and vegetables. Traditionally, banana leaves would be used. Alternatively, lightly oil a shallow baking dish.
2. Place the fish in the centre of the foil (or in the dish) and top with the sliced onion, plantain, tomatoes and chilies, in that order. Season with salt. If using foil, pull the edges up a little.
3. Pour the coconut cream over the fish.
Original Recipe from:
http://www.recipes4us.co.uk/Fish%20and%20Shellfish%20MC/Baked%20Fish%20with%20Plantain%20HT%20MC%20Fijian%2050mins.htm
OUR Rating:
Groceries expense very reasonable
Easy to make (as long as you can find plantains in the store)
4 out of 5
Would we make again?
Yes.
Grilled Aubergine in Lolo
Serves 4
Ingredients
4 Small Aubergines (eggplant), sliced (we used Japanese Eggplant)
Vegetable Oil
2 tbsp Lemon Juice
240ml/8fl.oz. Coconut Cream (lolo) (we made from powdered coconut milk - MAGGI brand)
4 Spring Onions, finely chopped
1 Green Chili, very finely chopped
2 Tomatoes, finely chopped
Salt
Instructions
1. Preheat the grill to very hot.
2. Place the aubergine slices on the grill rack, brush with oil then grill on one side for 4-5 minutes.
3. Turn the slices, brush with more oil and continue to cook for a further 4-5 minutes.
4. Meanwhile, place the lemon juice, coconut cream, onions, tomatoes, chili and salt in a small mixing bowl and blend well.
5. To serve – quickly cut the cooked aubergine slices into strips, place in a serving dish and pour the coconut cream mixture over the top. Serve immediately.
Original Recipe from:
http://www.recipes4us.co.uk/Veg%20Accompaniments/Grilled%20Aubergine%20in%20Lolo%20Veg%20HT%20ACC%20Fijian%2020mins.htm
OUR Rating:
Groceries expense very reasonable
Easy to make
3 out of 5
Would we make again?
Yes. but not with the cod (very coconutty combined)