Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 420 - Crock Pot Special

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).


APPLE-GLAZED PORK CHOPS
CARROTS IN HERB VINEGAR
CHAYOTE-STUFFED ZUCCHINI BOATS
CHICKEN BALL
CHICKEN WITH LEMON,
CINNAMON COOKIES
CROCK POT AMAZING BEEF
CROCK POT BARBECUE COWBOY BEANS
CROCK POT BATTER UP BEEF PIE
CROCK POT CARNITAS
CROCK POT CHICKEN
CROCK POT CHICKEN AND NOODLES
CROCK POT CHICKEN SANTA FE
CROCK POT CHICKEN w/ BISQUICK DUMPLINGS
CROCK POT FRENCH DIP SANDWICHES
CROCK POT FRENCH ONION BEEF
CROCK POT HICKORY SMOKED BRISKET
CROCK POT MEXICAN PORK & BLACK BEANS
CROCK POT MEXICAN TURKEY WRAPS
ONION PORK ROAST
CROCK POT PIZZA POTATOES
CROCK POT PORK CHOPS SUPREME
CROCK POT PORK LOIN
CROCK POT SANTA FE STEW
CROCK POT SLOPPY JOES
CROCK POT SOUP
DAMBIE
DOUBLE TASTE SHRIMP
EMPEROR'S NONSENSE
FROZEN FRUIT SALAD
GINGER PORK TENDERLOIN
INDIAN CHICKEN CURRY
INDIAN RICE
JAPANESE SALTED GRILLED FISH
LEMON CAKE WITH FRUIT
NEW ENGLAND BAKED BEANS
ONION POPPY SEED ROLLS
POTATO DUMPLINGS
PUMPKIN-RAISIN BREAD
ROSEMARY BREAD
SHRIMP SPREAD
SPICED HOLIDAY CHICKEN
SPICED PEANUTS
STUFFED MUSHROOMS
THAI RED CURRY PASTE
ZUCCHINI WITH CHICKEN


APPLE-GLAZED PORK CHOPS

2 pork chops, 1 inch thick (about 8 ounces each)
2 tablespoons olive oil
1/4 cup cider vinegar
1 1/2 tablespoons Splenda
1/2 teaspoon soy sauce
1 small onion, thinly sliced

Put the oil in a heavy skillet and brown the pork chops in the oil.

When both sides are brown, stir together the vinegar, Splenda, and the soy sauce, and pour the mixture over the chops. Scatter the onion on top.

Cover, and turn the burner to Low. Let the chops simmer, turning at least once, for 45 minutes or until the pan is almost dry. Serve the chops with the onions and scrape all the nice, syrupy pan liquid over them. Yield: 2 servings

CARROTS IN HERB VINEGAR

20 small or baby carrots, cleaned and trimmed
3/4 cup granulated sugar
1 tbsp. fresh lemon juice
1 tbsp. butter
1 tbsp. mixed herb vinegar

Place carrots, water and lemon juice in small saucepan. Cover and simmer 5 minutes. Remove cover, increase heat to high and cook, stirring, until liquid evaporates, about 5 minutes more. Turn down the heat, add the butter and vinegar. Heat until the butter has melted and coated the carrots.

CHAYOTE-STUFFED ZUCCHINI BOATS

1 large chayote, baked about 1/2 hour and chopped fine
3 medium zucchini (courgettes, baby marrows)
1 small bunch French tarragon, minced
zest of 1/2 lemon, grated
1 slice fresh white bread, crust removed, crumbled
salt and freshly ground black pepper to taste
water if needed to bind

sliced red or orange bell pepper (capsicum) for garnish

Bake the chayote about an hour, until tender, and chop very finely. Scrub the zucchini and cut each in half lengthwise. Scoop out the flesh, leaving the shell about 1/4"/1/2cm thick. Finely chop the zucchini flesh. Mix with the chayote, tarragon, lemon zest, bread crumbs, salt and pepper. Add any water needed to make the mixture bind a bit, but do not turn it into a paste.

Brush a baking dish with oil. Divide the filling among the 6 zucchini halves and heap it up attractively. Bake 30-45 minutes, or until tender but not collapsing.

Arrange on a platter and garnish with the pepper (capsicum) slices to serve.

CHICKEN BALL

8 oz cream cheese
1 large can of chicken, drained
1/2 cup chopped green onion
1 tbsp mayo
dash of soy sauce (optional)
1 cup chopped walnuts
Ritz crackers

Combine all ingredients very well. Round into a ball and roll in nuts. Refrigerate for at least 2 hours and serve with crackers.

CHICKEN WITH LEMON,
GARLIC AND EXTRA VIRGIN OLIVE OIL

This is such an easy recipe to prepare. All you have to do is put all the ingredients in an oven and cook-top-proof dish and leave them to cook themselves. Do not panic at the suggested number of cloves of garlic – cooked in this way the garlic is much milder than usual. You can also prepare a completely different dish from the very same recipe each week by substituting a handful of fresh herbs – parsley, cilantro or basil - for the garlic. (Serves 4 – okay to double the recipe)

1 roasting chicken
4 tablespoons medium style extra virgin olive oil from Italy or Greece
4-12 peeled cloves of garlic to taste
1 small lemon, cut into quarters
Salt and freshly ground black pepper
1 glass chicken stock or white wine

Set the oven to 375F/Gas 5.

Place the chicken in an oven and cook-top-proof dish. Add all the remaining ingredients and place on the cook-top (burner). Bring the liquids to the boil and cover with a lid. Transfer to the oven and bake for one and a quarter hours or until the chicken is fully cooked through.

Carve the chicken and spoon the liquid from the pan over the top. Garnish with the cooked cloves of garlic and the wedges of lemon. Serve at once with potatoes or rice.

CINNAMON COOKIES

3/4 cup butter softened
1 cup sugar
2 eggs
3 cups flour
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. cinnamon
1 Tbsp. sugar

Cream together butter and sugar. Add eggs, flour, cream of tartar, baking soda, and salt and mix well. Place dough in the refrigerator for several hours to chill. Roll into small balls. Combine the Tbsp. of cinnamon and sugar to roll balls through. After rolling balls in the cinnamon sugar mixture, place on an ungreased baking sheet and bake for 8 - 10 minutes at 375 degrees. These cookies are easy to make and are guaranteed to be a big hit after dinner. Serve them warm right out of the oven.

CROCK POT AMAZING BEEF

2-3 lbs. beef roast
24 oz. jar of Greek salad peppers (pepperoncini)
2-3 cloves garlic

Place roast (an inexpensive cut such as boneless chuck) and chopped garlic
into slow cooker. Dump entire jar of peppers (pepperoncini) and liquid over
it. Cook all day on low (10 to 12 hours).

CROCK POT BARBECUE COWBOY PINTO BEANS

16 oz package dried pinto beans, rinsed and picked over, then covered with 6

cups of water and soaked overnight
4 cups hot water
2 medium onions, chopped
1 tbsp chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1 1/2 tbsp prepared yellow mustard
Dash of Tabasco sauce

Drain the beans and rinse again. In your crock pot, mix together the beans, hot water, onions, and chili powder. Cover and cook on the low heat setting for about 7 hours, or until the beans are tender but not falling apart. Drain off all the cooking liquid. Stir in the barbecue sauce, ketchup, mustard, and Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.

CROCK POT BATTER UP BEEF PIE

Leftover beef stew, or a can of beef stew
1/4 cup butter
1 1/2 cups flour
2 tsp baking powder
1 tsp salt
1 1/2 cups milk
1 cup grated cheese (whatever you have)
1 tsp sugar

Melt butter, put in crock pot. Mix all remaining ingredients EXCEPTING the stew, and pour the mixture on top of the melted butter. Put the stew on top. DO NOT STIR. A cheesy dough will bake up around the stew, and it is fabulous!

CROCK POT CARNITAS

2 pounds pork butt roast - (to 4 lbs)
4 garlic cloves
1 fresh jalapeño pepper
1 bunch fresh cilantro -- chopped
1 can lite beer - (16 oz)

For Serving:
Corn tortillas (without lard)
Chopped tomatoes
Chopped onions
Shredded cheese

Insert garlic cloves in roast; place in crock pot with whole pepper and half bunch of cilantro which has been chopped. Season to taste. Pour in beer. Cook on HIGH for 4 to 6 hours or all day until fork tender. Remove meat; shred. Serve in steamed tortillas with tomatoes, onions, cheese and cilantro. Great with refried beans and cabbage salad.

CROCK POT CHICKEN

4 to 5 frozen, boneless, skinless chicken breast halves
1 envelope of dried onion soup mix
1 1/2 cups of purchased chili sauce
1 cup of purchased grape jelly or jam

Mix the jam and chili sauce together till blended. Place the chicken in the crock pot - no need to thaw the chicken. Sprinkle the dry onion soup over the chicken pieces, lifting the pieces so some of the dry mix gets on all of the chicken. Pour in the sauce mixture and spread around on chicken. Cover the crock pot and set on HIGH for at least 7 hours.

CROCK POT CHICKEN AND NOODLES

3-4 lb chicken, cut up
salt and pepper to taste
2 cups water
1 package (10 oz) noodles

Place chicken in crock pot, season with salt and pepper. Add water. Cover and cook on LOW for 8-10 hours (or on HIGH for 4-5 hours).

Remove chicken from broth. Turn crock pot to HIGH, and add noodles. Bone chicken and cut up meat. Stir chicken into noodles. Cover and cook 30 - 45 minutes. Stir occasionally.

CROCK POT CHICKEN SANTA FE

2 cups chunky salsa
4-6 boneless, skinless chick breasts (2 lbs.) (or boneless leg meat)
1 can black beans, rinsed & drained
2 cans corn, drained

Garnishes:
Grated cheese
sour cream
chopped green onion
chopped cilantro


Spread about 1/2 cup salsa in bottom of crock. Layer chicken over salsa; top
with beans, corn, and remaining salsa. Cook on LOW 7-8 hrs. or all day,
until chicken is very tender. With a fork, break apart the chicken to make a
chunky "chili"-type dish. Serve topped with garnishes as desired; provide crusty bread and a salad on the side

CROCK POT CHICKEN W/ BISQUICK DUMPLINGS

5 cups chicken broth (or 5 cups water with 8 bouillon cubes)
1/2 tsp basil
1/2 tsp oregano
8 garlic cloves, minced
1-1/2 lb-- chicken
6 tbsp. Cornstarch
1/2 cup water
2 c Bisquick
2/3 c milk
1 tsp dried parsley flakes

Place broth, basil , oregano , garlic, and chicken in crock pot. cook on LOW for
8 to10 hours, or HIGH 3-5 hours.

Toward the end of cooking: turn crock pot to high, mix cornstarch and water and place in a shaker with lid, and shake vigorously. Stir mixture into crock pot broth to thicken.

Dumplings:

Combine Bisquick, milk and parsley. Drop by heaping teaspoons onto broth. Check after 10 minutes to see if dumplings are cake-like. Check every few minutes until done.

CROCK POT FRENCH DIP SANDWICHES

1 lg. beef or pork roast
1/2 cup soy sauce
garlic powder (to taste)
water (to almost cover the roast)

Cook on LOW for 10-12 hours. Shred the meat and put on hoagie style buns.

CROCK POT FRENCH ONION BEEF

1 1/4 lb boneless beef round steak
1 (8oz) pkg sliced fresh mushrooms (3 cups) ** see note below
1 large onion, sliced, separated into rings
1 can condensed French onion soup
1 (6oz) pkg 10-minute herb stuffing mix
1/4 cup margarine or butter, melted
4 ounces (1 cup) shredded mozzarella cheese

Cut beef into 6 serving sized pieces. Layer half each of beef, mushrooms and
onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over ingredients in slow cooker. Cover; cook on LOW setting for 8 to 10 hours or until beef is tender and no longer pink. Before serving, in medium bowl, combine stuffing mix, contents of seasoning packet, melted margarine and 1/2 cup of liquid from slow cooker; toss to mix. Place stuffing on top of contents in slow cooker. Increase heat to high setting. Cover; cook an additional 10 minutes or until stuffing is fluffy. Sprinkle with cheese. Cover; cook until cheese is melted.

Note: *** There are those of us who don’t like mushrooms. There are some to whom mushrooms are toxic. Unless mushrooms are the featured ingredients in the dish you plan to prepare, they can be omitted.

CROCK POT HICKORY SMOKED BRISKET

3 - 4 lb beef brisket
1/4 cup liquid smoke
1/2 tsp celery salt
1/2 tsp garlic salt
1/2 tsp onion powder

Place brisket on large piece of aluminum foil. Sprinkle generously with liquid smoke and spices. Wrap well and put into crock pot. Cover; cook on LOW for
8 to 12 hours, or high 4 to 6 hours. Serve warm with juices over each slice.

CROCK POT MEXICAN PORK & BLACK BEANS

1 pound black beans, cooked (or 3 cans black or other beans)
1 pound boneless pork sirloin, cut in 1" cubes
1 tsp. chili powder
1 tsp. ground coriander
2 tsp. salt
1 onion, chopped
1 garlic clove, minced
16 ounces stewed tomatoes, broken up
2 cups water
Freshly-ground black pepper to taste
Fresh cilantro leaves

Put beans in crock pot. Toss pork with chili powder, coriander and salt. Lightly brown onion and garlic with pork in ungreased skillet. Mix tomatoes into crock pot with their juice. Add meat, pepper and 2 cups water. Cover and cook 9 hours on LOW. Ladle over rice and garnish with cilantro.

CROCK POT MEXICAN TURKEY WRAPS

2 pounds frozen turkey thighs, thawed and skinned
1 4-oz. can chopped green chilies
1/3 cup chopped onion
2 Tbsp. Worcestershire sauce
2 Tbsp. chili powder
1 8-oz. can tomato sauce
1/4 tsp. garlic powder
8 large flour tortillas at room temperature
3/4 cup shredded cheddar cheese
2/3 cup sour cream
Diced fresh tomatoes
Shredded lettuce

Place turkey thighs in a crock pot. Add tomato sauce, chilies, onion, Worcester-
shire sauce, chili powder and garlic powder. Cover and cook on low for 10 to 12 hours. Remove turkey from bones and discard the bones. Shred the turkey and return to pot. Stir to combine well with sauce. Spoon meat and sauce onto a tortilla and roll up. Garnish with cheese, sour cream, tomatoes and lettuce. Repeat with the remaining tortillas.

ONION PORK ROAST

1 pork roast – 2 to 3 lbs
2 cans condensed cream of onion soup
1 can warm water
2 tsp chicken bouillon
1 tsp beef bouillon

Put all ingredients into crock pot and cook on LOW for 6 to 8 hours (or more).
Serve with mashed potatoes – the sauce in the crock pot is a lovely gravy.

CROCK POT PIZZA POTATOES

6 large potatoes, peeled and thinly sliced
1 large onion, thinly sliced
Olive oil
1/2 lb. grated mozzarella cheese
2 oz. sliced pepperoni
1/3 cup bell pepper
1 tsp. salt
1 (8-oz.) can pizza sauce

In skillet, sauté potato and onion slices in oil until onion begins to appear transparent; stir constantly to prevent browning. Drain well.

Combine potatoes, onions, bell peppers, pepperoni and salt in slow cooker. Pour pizza sauce over top.

Cover and cook on LOW setting for 6-10 hours. Add cheese during last 30
minutes of cooking time.

CROCK POT PORK CHOPS SUPREME

1 onion, sliced
3 potatoes, peeled and sliced
1 can Cream of Mushroom or Celery Soup
4-6 pork chops
salt and pepper to taste

Put onions and potatoes in bottom of crock pot. Top with chops, salt and pepper, pour soup over chops. Cook on low for 8 hrs. or on high for 4-5 hours.

CROCK POT PORK LOIN

1 3-5 lb. pork loin
Garlic powder (to taste)
Onion powder (to taste)
Lawry's seasoning salt (to taste)

Apply the seasonings to the loin the night before, rubbing it in well. Refrigerate overnight. In the morning, put the loin into a plastic baking bag, and cut a couple of slits in the top. Cook on LOW for 8-10 hours.

CROCK POT SANTA FE STEW

2 lbs browned, drained ground beef
3 cans hominy (white or yellow)
2 cans Ranch Style Beans (chili beans can be substituted if necessary)
1 can stewed tomatoes (chopped)
1 cup chopped green chili (canned is okay if necessary)

1/2 lb chopped Velveeta

Combine 1st 5 ingredients in crock pot and cook on low all day, approximately 8 hours. 1 hour before serving add cheese and stir several times throughout. Serve when cheese has melted. Serve this with hot tortillas or corn chips and a green salad and you have a meal fit for a king.

Notes: You can use this recipe to cook pork roast, chopped in bite-size pieces.
You can purchase frozen hominy; if so, use only 1 1/4 cups. You can combine it with homemade pinto beans and fresh tomatoes.

CROCK POT SLOPPY JOES

1 cheap, tough roast, trimmed of bone and fat
1 can classic Coke - do not substitute
1 14-16 ounce bottle cheap catsup
1 onion, minced (optional)
2-4 cloves of garlic, minced (optional)

If using onion and/or garlic, sort of rub it around on meat. Put meat in slow cooker. Pour can of Classic Coke over meat. Pour bottle of catsup over coke. Cover and cook on low for 10-12 hours. Serve on buns, over rice or pasta. This dish is very popular with teens.

CROCK POT SOUP

1-2 lb. stew beef (brown it first, if you have the time. If not, it’s okay.)
32 oz. frozen mixed vegetables
2 cans stewed tomatoes
24 oz. V-8 juice
onion flakes or frozen chopped onion, if desired

Put it all into the crock pot, and cook 8 hours on LOW.

DAMBIE
( the Tswana name for "dumplings") A South African recipe

To cover a saucy meat stew or potjiekos:
2 cups bread flour
1 tsp instant dry yeast
1 tsp salt
2 tsp sugar
1 egg
1 1/2 cups lukewarm water

Sift the dry ingredients together into a deep bowl. Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a thick batter. Alternatively you can whip it up using a food processor.

Let dough rise for 2 hours covered. Scoop the frothy, soft dough onto the stew and quickly stroke it to spread evenly on top.

Shut the lid and do not lift till ready, about 30 minutes, or else it may implode into a chewy mess. Then insert a skewer into the dumpling, if it comes out clean it is cooked.

DOUBLE TASTE SHRIMP

600 g shrimps (about 1 1/4 lb)
1 tablespoon green onion, chopped
1 teaspoon ginger juice
1 teaspoon garlic, finely chopped
2 tablespoons snow pea pods
2 tablespoons cooking oil
6 baby corn

seasonings :
1 teaspoon chicken stock
1 teaspoon cornstarch
2 tablespoons ketchup

Devein the shrimp, remove the head and the tail. Cut a long strip at the back of the shrimp from the head to the tail. Ensure that you do not cut through.
Marinate with the chicken stock and cornstarch for 10 minutes. Heat up the cooking oil and deep fry for 1 minute. Boil snow pea pods, baby corn and cut them into strings.

Heat 1 tablespoon of oil to stir fry the green onion, and ginger. Add 1/2 of the shrimps and snow pea pods, stir fry and put on one side of a serving plate. Heat 1 tablespoon of oil and stir fry the garlic and ketchup. Add the other half of the shrimps and the baby corn. Ensure that they are mixed evenly before putting them on the other side of the plate. Serve immediately.

EMPEROR'S NONSENSE
(Kaiserschmarren) Serves 6 to 8

3 egg yolks
1 1/2 cups (375 ml) all-purpose flour
1 cup (250 ml) milk
1/2 cup (125 ml) raisins
1 Tbsp (15 ml) sugar, plus additional for topping
A pinch of salt
4 Tbsp (60 ml) butter

In a large bowl whisk together the egg yolks, flour, milk, raisins, sugar, and salt to form a thin batter. Melt half the butter in a 10-inch (25 cm) skillet over moderate heat and add half the batter. Fry until golden brown on both sides, 2 to 3 minutes per side. Repeat with the remaining butter and batter. Shred the pancakes into small pieces using two forks. Sprinkle with sugar and serve immediately.

FROZEN FRUIT SALAD
Yield: 8 servings

1 package (8 ounces) cream cheese
1 cup sour cream
1/3 cup sugar
1 tablespoon grated lemon rind
Pinch salt
5 cups assorted fresh, frozen, or canned fruit (drained crushed pineapple, sliced
strawberries, blueberries, raspberries, cherries, chopped peaches, etc.)
Lettuce leaves as garnish

Beat cream cheese, sour cream, sugar, lemon rind, and salt in large bowl until smooth. Mix in fruit. Spread in 11x7-inch baking dish and freeze until firm, 8 hours or overnight.

Let stand at room temperature until softened enough to cut, 10 to 15 minutes. Cut into squares and serve on lettuce-lined plates.

GINGER PORK TENDERLOIN

2 pork tenderloins about 2 pounds each
Salt and pepper to taste
2/3 cup brown sugar
1 tsp. dry mustard
1/2 tsp. ground ginger
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar

Rub tenderloins with salt and pepper. Combine brown sugar; dry mustard, ginger, soy sauce and vinegar and mix well to create a glaze for the tenderloins. Spread glaze over pork and grill over medium hot coals until pork is cooked through. The glaze is wonderful on the pork tenderloins. You could also marinate the pork for a few hours or overnight in the glaze for some added flavor.


GREEN TOMATO RELISH

24 green tomatoes
4 green peppers
2 red peppers
8 large onions
4 cups sugar
4 cups vinegar
4 Tbsp. salt
6 Tbsp. celery seed

Grind tomatoes, peppers, and onions; allow to drain in colander overnight. Combine all other ingredients and vegetables. Cook over low heat for 20 minutes. Put in hot sterilized jars and seal.

INDIAN CHICKEN CURRY
(Murg Masala)

For the masala:
2 medium onions, finely chopped
2-4 cloves garlic, finely chopped
1-inch (2.5 cm) piece of ginger, finely chopped
2 Tbsp (30 ml) water
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander seed
2 tsp (10 ml) salt
1 tsp (5 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) ground turmeric

For the chicken:
4 Tbsp (60 ml) vegetable or peanut oil
2-inch (5 cm) piece of cinnamon stick
2-3 lbs skinless, boneless chicken breasts, trimmed of fat and quartered
Juice of 1 lemon
1 cup (250 ml) chicken broth or water
6 whole black peppercorns
Fresh cilantro (coriander leaves) for garnish

Combine all the ingredients for the masala in an electric blender and process until a moist paste is formed. Heat the oil in a large skillet over moderate heat and add the masala and cinnamon stick. Cook, stirring frequently, for 6 to 8 minutes. Add the chicken pieces and stir until they are coated. Add the lemon juice, chicken broth, and peppercorns and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Remove the lid and let the sauce reduce for about 5 minutes. Remove and discard the cinnamon stick before serving. Serve with rice, garnished with chopped cilantro. Serves 4 to 6.

INDIAN RICE

4 Tbsp. butter
1 tsp. curry powder
2 cups chicken broth
1 cup white or wild rice
1/2 cup celery chopped
1 small onion, chopped
1/3 cup raisins
1/3 cup mango chutney
Salt and pepper to taste

Melt 2 Tbsp. of the butter in a saucepan and add curry powder, and chicken broth; bring to a boil. Add rice and reduce temperature to low. Cover and cook until all liquid is absorbed. Sauté celery and onion in the remaining 2 Tbsp. of butter. Stir into cooked rice. Toss in raisins and chutney and add salt and pepper. Stir and serve. This rice goes great with the tenderloin.

JAPANESE SALTED GRILLED FISH

400 g small whole fish (about 1 lb)
1/2 lemon, cut into thin slices
5 cm fresh ginger (1/2 inch)
1 tablespoon Mirin
2 tablespoons Japanese soy sauce
3 teaspoons salt

Garnishes :
1 large carrot
1/4 daikon
5 cm fresh ginger, very finely sliced (1/2 inch)

Rinse the fish under cold water and pat dry it with some kitchen towels. Place the lemon slices inside the fish. Finely grate the ginger over a plate using the smallest side of a metal grater. Use your hands to squeeze out as much juice as possible from the pulp. Reserve the juice and discard the dry pulp. Place the ginger juice, mirin and soy sauce in a small bowl and mix them to combine.
Lightly brush some of the mixture over the fish and sprinkle both sides of each fish with about 1/5 teaspoon of salt. Sprinkle a thicker coating of salt onto the fins and tail to stop them from burning.
Line a grill tray with aluminum foil and place it on the level furthest away from the heat. If it is too close, it will cook too quickly and perhaps burn, as well. Grill the fish until golden brown on both sides and the flesh flakes easily when tested with a fork. Normally it will take 6-8 minutes depending on the size of the fish. Grate the carrot finely and grate daikon in longish strips using the thick side of a cheese grater. Arrange the strips on a serving platter with the sliced ginger.
Place the fish on the platter, garnish with some of the ginger slices and serve immediately with steamed rice.

Note : As the eyes of the fish are unappealing when cooked, ask the fishmonger to remove them when scaling and cleaning. Otherwise it will be "staring" at you when you eat.


LEMON CAKE WITH FRUIT
This is a parfait which you freeze in a wide, round dish. Serves 6 - 8

2 egg yolks
1/2 cup powdered sugar
juice and grated peel from 1 small lemon
1/2 cup whipping cream
1 cup low-fat creme fraiche or sour cream
2 egg whites

For serving:
3 kiwis
1 - 1 1/2 cup frozen, slightly thawed blackberries

Beat egg yolks and powdered sugar, stir in lemon juice and peel, beat the whipping cream until stiff, and fold it in together with creme fraiche or sour cream. Beat the egg whites very firm and fold them in. Pour in the cake dish lined with parchment paper, even out the surface and put in the freezer for at least 3 hours.

Quickly dip the dish in hot water and loosen the edge. Unmold on a serving platter and pull off the parchment paper. Put peeled, sliced kiwi all around on the edge of the surface and also the barely thawed blackberries.



NEW ENGLAND BAKED BEANS
Yield: 8 to 10 servings

8 ounces dried navy, or Great Northern beans, washed, sorted
4 slices bacon, fried crisp, well drained, cut into 1-inch pieces
3/4 cup chopped onion
1 clove garlic
3 tablespoons tomato paste
3 tablespoons dark molasses
3 tablespoons packed light brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt

Cover beans with 2 inches of water in large saucepan; heat to boiling and boil, uncovered, 2 minutes. Remove from heat and let stand, covered, 1 hour.

Add more water to beans to cover, if necessary. Heat to boiling; reduce heat and simmer, covered, until beans are tender, about 1-1/4 hours. Drain beans; reserve liquid.

Mix beans, bacon, onion, garlic, tomato paste, molasses, brown sugar, dry mustard, thyme, and salt in 1-1/2-quart casserole; add enough reserved cooking liquid to cover beans. Bake, covered, at 325 degrees F, stirring occasionally, 3 hours. Bake, uncovered, until beans are desired consistency, about 1 hour more.

ONION POPPY SEED ROLLS

1 package/1 Tbsp. /15g yeast
1 Tbsp./15g sugar
1/2 cup/125ml lukewarm water
4 oz./125g butter (or olive or peanut oil 1/2 cup)
3 eggs, divided use
1 1/2 teaspoons salt
4 to 4 1/2 cups/1kg-1125g flour
1/2 medium onion, diced
2 tbsp /30g poppy seeds
1/2 teaspoon coarse salt
3 tbsp olive or peanut oil
additional poppy seeds

Preheat the oven to 350ºF and grease 12 muffin tins with 1 Tbsp./15ml oil.

Dissolve the yeast and the sugar in the warm water. Whisk the oil into the yeast, then beat 2 of the eggs with the salt. Gradually add the flour. When the dough holds together, it is ready for kneading. (You can also use a mixer with a dough
hook both for the mixing and kneading.) Turn the dough onto a floured surface and knead until smooth. Clean out the bowl and grease it, then return the dough to the bowl. Cover with plastic wrap and let the dough rise in a warm place for 1 hour, until almost doubled in size. The dough may also rise in an oven that has been warmed to 150 F/60 C then turned off. Punch down the dough, cover, and let rise again in a warm place for another half hour. Roll out the dough to a rectangle about 12x18"/30x45cm or as thin as you can. Sprinkle the onions, the poppy seeds, and the coarse salt over the dough, leaving a 1" border. Brush the border of the dough with the 2 Tbsp./30ml oil. Roll the dough up from the long side like a jelly roll and pinch the ends closed. Using a dough cutter, cut the dough into at least 12 rounds and place the rolls into the tins, cut side up. Mix the remaining egg with a little water and brush over the rolls, then sprinkle additional poppy seeds on top. Let rise another half hour. Bake for 20-25 minutes or until golden. Remove from the oven and serve warm.

POTATO DUMPLINGS
Another South African recipe

2 Tbsp /30 ml butter
1/2 cup /125 ml finely chopped onion
2 lbs /1 kg potatoes
2 eggs
1/2 cup /125 ml milk
1/4 cup (or so) /150 g white bread flour
2 tsp /10 ml baking powder
salt and freshly ground pepper
nutmeg

Heat the butter in a small skillet over low heat. Add the onion and cook for about 5 minutes until softened and translucent.

Boil the potatoes until soft. Drain, peel and mash them with the eggs and milk. Add the onion and stir in (1/4 cup or so) 100 to 150 g flour, adding just enough to make a very soft dough. Add the baking powder and season to taste with salt, pepper and nutmeg.

Fill a large saucepan with salted water and bring to the boil. Form the potato dough into small balls. Cook dumplings, a few at a time, for 10 minutes.
Drain and keep warm while you cook the remaining dumplings.

Serve with a meat dish, or fry in butter and cinnamon, sprinkle with sugar and serve with a jam sauce or custard.




PUMPKIN-RAISIN BREAD

1/3 cup Vegetable Oil
1 tablespoon Baking Powder
2 tablespoons Sugar
1/2 teaspoon Baking Soda
2 Eggs
1/4 teaspoon Salt
1/4 cup Pumpkin, canned -- or cooked
1 teaspoon Cinnamon
1 cup Flour
1/2 cup Raisins
1 cup Whole Wheat Flour
1/4 cup Orange Juice -- or Milk

In a large mixing bowl, beat together the oil, sugar, eggs, and pumpkin until light and fluffy. In a second bowl, combine the flours, baking powder, baking soda, salt, cinnamon and raisins. Stir into the creamed mixture with the milk or orange juice. Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 degrees F for 40 to 45 minutes.

ROSEMARY BREAD

1 package dry yeast
1 cup warm water
2 tablespoons chopped fresh rosemary leaves
1 teaspoon granulated sugar
1 teaspoon salt
1 1/4 cups whole wheat flour
1 3/4 cups all-purpose flour
Olive oil
1 beaten egg

In a large bowl, add the yeast to the warm water, add sugar.
Let stand until foamy. This should take 5-10 minutes. Add the
rosemary, salt, whole wheat flour, and a cup of the regular flour.
Stir with a wooden spoon until it's mixed and forms a loose, sticky ball. Add the remaining flour, then turn it out onto a floured surface and knead about 8 minutes. Place in an oiled bowl, cover with plastic wrap, and let rise for an hour or until it's doubled in volume. Punch down and knead it briefly to remove air. Shape into a
slightly flattened ball. Place it on a lightly oiled baking sheet. Brush the loaf with oil. Let rise for 45 minutes or so, until it's about doubled. Brush it with the egg. Bake at 375 degrees until the top is browned, about 45 minutes, or until it sounds hollow when tapped. Cool on a rack.

SHRIMP SPREAD

8 oz. cream cheese, softened
1/4 cup mayonnaise
1/4 cup onion, finely chopped
1 tsp. lemon juice
1 clove garlic, minced
1/2 tsp. hot sauce
1/2 tsp. Old Bay Seasoning or seafood seasoning
1 pound small shrimp, cleaned, cooked and chopped

Combine all ingredients in a large bowl and mix well. Refrigerate until ready to serve. Serve with crackers or toast points. You can make this a day ahead to cut down on preparation work. This starter is quick and easy and very good.


SPICED HOLIDAY CHICKEN

The orange marmalade and ginger form a golden glaze over the chicken while the apricots and figs impart their fruity flavors to the juices and look wonderful sprinkled among the chicken pieces. The brown sugar in this recipe symbolizes the hoped - for sweetness as the New Year begins with this festive dish as its focal point. It is easy to prepare and can be assembled ahead of time.

Two 2½ pound chickens, cut into eighths
1½ cups orange marmalade
salt and freshly ground pepper
2 large cloves garlic, finely chopped
½ teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon ground ginger
½ cup orange juice
¼ cup red wine vinegar
1 cup black olives, pitted
1½ cups dried apricots
1 cup dried small figs
¼ cup packed brown sugar
1 cup large pecan pieces (optional)
Grated zest of oranges (optional)

Preheat oven to 375 degrees.

Rinse chicken and discard any excess fat. Pat dry with paper towels. Place skin side up, in a shallow roasting pan. Spread marmalade over the chicken and sprinkle with salt, pepper garlic, thyme, cumin and ginger. Pour the orange juice and vinegar into the pan. Bake 20 minutes uncovered.

Remove from the oven and add the olives, apricots and figs to the pan, mixing the fruit evenly. Sprinkle the fruit with the chicken frequently, until the chicken is golden brown and the juices run clear when the leg meat is pierced with a knife, about 35 to 40 minutes.

Using a fork and slotted spoon, transfer the chicken, olives, and dried fruit to a large serving platter. De-fat pan juices, then drizzle chicken with a few large spoonfuls of the pan juices and sprinkle with the pecans. Sprinkle orange zest over all. Pass the remaining pan juices in a sauceboat. Serves 6 to 8

SPICED PEANUTS

8 oz (225 g) roasted peanuts (not dry roasted)
2 Tbsp (30 ml) peanut oil
1 Tbsp (15 ml) finely chopped fresh ginger
1 Tbsp (15 ml) finely chopped garlic
1/2 tsp (2 ml) ground coriander seed
1/4 tsp (1 ml) cayenne pepper, or to taste (optional)
Salt to taste

Combine all the ingredients in a non-stick skillet over moderate heat and fry, stirring and shaking the skillet frequently, until the peanuts are fragrant and lightly toasted, about 5 minutes. Cool to room temperature and store in an airtight container. Makes about 1 cup (250 ml).

STUFFED MUSHROOMS
Mushrooms and olive oil make a great combination as the mushrooms just soak up the flavors of the oil. Use a robust Sicilian oil for this recipe. Serve as a first course or as part of a cold buffet. Serves 4

8 large open cup or field mushrooms or Portobello mushrooms
1/4 pint well flavored extra virgin olive oil
2 teaspoons Worcestershire Sauce
6-8 drops Tabasco Sauce
1/2 cup grated Cheddar cheese
1 cup fresh breadcrumbs
Salt and freshly ground black pepper

Garnish:
Wedges of lemon
Sprigs of flat-leaf parsley

Place the mushrooms in a large ovenproof dish or baking tray. Mix the extra virgin olive oil with the Worcestershire sauce and Tabasco. Spoon half the mixture over the top of the mushrooms. Place under a pre-heated grill and cook for about 6-8 minutes, basting from time to time with the olive oil and Worcestershire Sauce mixture to make sure that they do not dry out.

Mix the grated cheese and breadcrumbs with the rest of the olive and Worcestershire sauce mixture, Season and press this mixture on top of the cooked mushrooms. Return to the grill for 2-3 minutes until well browned and crisp. Serve at once, garnished with a wedge of lemon and a sprig of parsley.

THAI RED CURRY PASTE
Homemade

25-30 dried hot red chili peppers (up to 70 if you really like it hot, hot)
1 tablespoon sea salt
4 cloves garlic, peeled (garlic not included in kit)
2-3 stalks of fresh lemon grass
2 1/2-3 Tbsp. shrimp paste, Klong Kone brand
1/8 tsp. dried turmeric (for color)

In the mortar and pestle or small electric blender container, grind together the dried chilies and salt. Allow at least 20 minutes by hand, or a couple of minutes in a blender. Note that the mortar and pestle will give superior results. It should be smooth with just a hint of chili pieces. Add the garlic cloves and pound until smooth.

Cut off the very root end of the lemon grass. Remove outer leaves and discard. Cut the lemon grass crosswise into 1/8-inch pieces with a very sharp knife. Add to the ground chilies, along with the turmeric. Grind again until smooth. Your arm will tire, so take a break.

Last of all, add the shrimp paste and blend together, mashing it into the chilies gently if you are using the mortar and pestle.

Preparing the Curry Dish:

Add this curry paste to one can of Chao Koh coconut milk in a small saucepan and bring to a boil. Add tofu, chicken or pork cut into bite-sized pieces. Add peeled winter squash also cut into bite-sized pieces (butternut is great) if desired. Add fish sauce to taste. Garnish if desired with cilantro, basil or even parsley. This curry paste can be prepared in advance and frozen in a tightly closed container for up to one year.

ZUCCHINI WITH CHICKEN
(Kolokas or Colocasia with Chicken) Serves 4-6

2 lbs. /1 kg chicken pieces
1/2 lb. /1 kg small zucchini or marrows (kolokas / colocasia)
4 tablespoons vegetable oil
1 tablespoon olive oil
1 medium onion, skinned and finely chopped
4 sticks of celery, cut into thick slices
1 tablespoon tomato paste
1 quart /1 liter chicken stock (or purchased chicken broth)
seasonings of your choice

Put the cooking oil and the olive oil into a large saucepan and place the pan on high heat. Fry the chicken pieces until golden brown on both sides. Remove the chicken and keep the pieces on one side. Add the chopped onion and fry until soft and golden brown. Meanwhile with a sharp knife, peel the zucchini and cut into
1-inch pieces. Add the sliced celery and the zucchini pieces, together with the chicken pieces, into the pan. Season well with salt and freshly ground black pepper. Dissolve the tomato paste in the hot chicken stock and pour it over the meat and the vegetables. Bring it to the boil, then cover and cook for about 30 minutes on low heat, stirring occasionally.





 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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