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Recipes from Spike & Jamie |
Contents Disk 453 |
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).
AVOCADO SALSA
BLACK RUSSIAN CAKE
BLACKBERRY OATMEAL WAFFLES
BLUEBERRY LASAGNA WITH HAZELNUT SAUCE
BRATWURST AND KNOCKWURST
CARROT CAKE
CHICKEN IN ALMOND SAUCE
CHICKEN PAPRIKASH PIEROGIS
CHICKEN WITH GOLDEN RAISINS AND PINE NUTS
CHICKEN WITH PINEAPPLE
CHILAQUILE CASSEROLE
CREAMED CORN
CROISSANTS, STUFFED
CUBAN BLACK BEAN CHILI
CURRIED SPLIT PEA SOUP
FESTIVE SPINACH SALAD
FISH POINT SANDWICH
FRESH GINGERROOT INFORMATION
GRILLED MAHI-MAHI WITH HERBED COUSCOUS
HOMEMADE PIMIENTO CHEESE SPREAD
IMPOSSIBLE SAUSAGE PIE
JAMAICAN OMELET
KUCHEN
LEMON CRANBERRY ANISE BREAD
LEMON SQUARES
MEXICAN GRILLED TURKEY MOLE
MEXICAN PORK OVER RICE
MEXICAN SHORTBREAD COOKIES
OAT BRAN BANANA PANCAKES
ONION FRITTERS
OPEN FACED CRAB SALAD SANDWICH
OPEN FACED CUCUMBER SANDWICHES
OPEN FACED RASPBERRY CREAM SANDWICH
OPEN FACED SALMON SANDWICH
OPEN FACED SMOKED CHICKEN SANDWICH
ORANGE PECAN TOAST
PASTEL TRES LECHES
PINA COLADA CAKE
PORK BRAISED IN MILK
RAISIN SAUCE FOR HAM
RED LENTIL CHILI
RHUBARB ANGEL DESSERT
ROASTED SALMON AND SCAMPI
SAFFRON PILAF
SEAFOOD BISQUE
SEMOLINA PUDDING
SPICY LENTIL BROTH
SPRING GRAIN RISOTTO
TARALLE
TRIFECTA COCKTAIL
TROUT
TUSCAN TART-SWEET TROUT SAUTÉ
VINEGAR INFORMATION AND USES
WALNUT, TURKEY, AND RICE SALAD
AVOCADO SALSA
El Pollo Loco Yield: 1 1/2 cups
1 ripe avocado, peeled and pitted
1 jalapeño, stemmed, cut in fourths; see notes
1 cup water
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons minced fresh cilantro
2 tablespoons diced onion
notes: Use caution when working with fresh chilies. Wash work surface and hands
thoroughly upon completion; do NOT touch your face or eyes. Spike
Wears rubber (latex) gloves.
Combine avocado, jalapeño, water, vinegar and salt in blender. Pureé on high.
Pour into medium bowl. Add cilantro and onion; stir to blend. Cover and chill.
BLACK RUSSIAN CAKE
(The Ghost City Inn, Jerome, AZ)
Cake:
1 package dark chocolate cake mix
1 cup vegetable oil
1 (3-ounce) package instant chocolate pudding
4 eggs
3/4 cup strong coffee
1/2 cup crème de cacao
1/4 cup Kahlua
Topping:
1 cup confectioners' sugar, sifted
2 tablespoons strong coffee
2 tablespoons crème de cacao
2 tablespoons Kahlua
For the cake, combine the cake mix, oil, pudding mix, eggs, coffee, crème de
cacao and Kahlua in a large bowl. Beat 4 minutes until quite smooth. Pour into a
well greased 10-inch tube pan until 3/4 full. (Save any remaining batter for
cupcakes or to simply eat on the spot.) Bake 45 to 50 minutes at 350 degrees.
Remove from the pan and invert onto a serving plate. Punch holes throughout the
cake with a skewer or ice pick. Prepare the topping by combining the
confectioners' sugar, coffee, Kahlua and crème de cacao. Mix well and spoon over
the warm cake
BLACKBERRY OATMEAL WAFFLES
Stillpoint B&B, Tuscaloosa, AL)
2 cups old-fashioned oats
2 cups buttermilk
1/2 stick melted butter
2 eggs separated
1/4 cup whole wheat flour
1/4 cup plain flour
2 Tbsp honey
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1 1/2 Tbsp wheat germ
Pinch of nutmeg
Pinch of salt
1 cup fresh frozen or canned blackberries
Mix oats and buttermilk in large bowl. Let this mixture sit overnight in the
refrigerator, (or) microwave mixture for 1 1/2 minutes on high. Mix dry
ingredients, honey, butter and egg yolks together. Add oatmeal mixture. Add
berries, and lastly, fold egg whites. Pour into a hot oiled waffle iron. Mixture
will be thick.
Serve hot with a thin layer of orange marmalade, fresh berries or fruit, and
topped with whipped cream and toasted sliced almonds.
BLUEBERRY LASAGNA WITH HAZELNUT CREAM SAUCE
(Crimson Inn B&B, Tuscaloosa, AL)
8 Lasagna noodles
1 16 oz. tub of Ricotta cheese
3 eggs
2 pints fresh blueberries
2 tsp. vanilla extract
Crunchy Oat Topping
1/2 stick of butter
1/2 cup of all purpose flour
1 Tsp. cinnamon
1/2 cup of quick oats
3/4 cup of brown sugar
1/2 cup of chopped pecans
Hazelnut Cream Sauce
Mix 1 cup sour cream with 1 cup of Hazelnut coffee creamer Stir until completely
blended Place on the Lasagna prior to serving.
Cook Lasagna noodles in boiling salty water, being careful not to tear noddles.
Drain and rinse. Layer one layer of four noodles covering bottom of dish. Mix
the eggs, ricotta, vanilla and blueberries in large mixing bowl. Spread half of
the filling over the noodles, then repeat for second layer.
Prepare the Oat topping mixing all ingredients. Course crumbs will form. Spread
evenly over the berry mixture. Bake 45 minutes on 350 or until topping is
slightly brown. Remove from oven and let set 15 minutes before cutting into
squares. Spoon Hazelnut Sauce over each serving. (Sauce is also good on fresh
fruit salad)
BRATWURST AND KNOCKWURST WITH RYE TOAST POINTS
Recipe courtesy Mader's German Restaurant Yield: 4 servings
Water
1 teaspoon sea salt
4 bratwurst
4 knockwurst
8 to 10 red potatoes
2 tablespoons butter
1 tablespoon chives, minced
Salt and pepper
4 slices rye toast
1 tablespoon herb butter
8 ounces sauerkraut
4 ounces German mustard
In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea
salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water
and keep warm, keeping the water hot.
Preheat a grill. Poach bratwurst and knockwurst in salted water until cooked
through, about 10 minutes. Drain and grill until golden brown and cooked
thoroughly, about 10 more minutes.
Cut the potatoes in halves. In a sauté pan, add butter and melt. Add the
potatoes and chives and cook until the potatoes are well coated. Season with
salt and pepper, to taste.
Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into
"points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of
sauerkraut in center of a plate. Place 4 halved potatoes around and slice
bratwurst/knockwurst, arranging with toast points. Serve with mustard.
CARROT CAKE
2 cups flour
2 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup salad oil
4 eggs
3 small jars carrot baby food (about 1 cup pureed carrot)
Beat all together. Bake at 350 degrees for 30 minutes for bars (jelly roll pan
- 10x15) or 45 minutes for cake (9x13 pan).
Frosting:
1 3/4 cups powdered sugar
1/4 cup soft butter or margarine
1 3 oz. pkg. cream cheese
1/4 tsp. vanilla
Cream together and frost bars or cake.
CHICKEN IN ALMOND SAUCE
(Shahi Murgh Badaami)
1/2 cup vegetable oil
2-3 lbs skinless chicken pieces
or 2-3 Cornish game hens, halved and skinned
4 cups thinly sliced onions
1/3 cup slivered blanched almonds
4 Tbsp coriander seeds
4 tsp green cardamom pods* (about 50)
1-2 tsp cayenne pepper, or to taste
2 cups plain yogurt
Salt to taste
* Available in finer supermarkets and Asian and Indian specialty shops
Heat about 2 tablespoons of the oil in a large, heavy pan over moderate heat and
add the chicken pieces. Cook, turning frequently, just until they lose their
pink color - do not brown them because this will darken the sauce. Transfer the
chicken pieces to a platter and heat the remaining oil in the pan. Sauté the
onions until they are tender but not browned, about 10 minutes. Add the
almonds, coriander, and cardamom and cook until they become aromatic and
slightly browned, about 3 minutes. Remove from the heat and stir in 1 cup water
and the cayenne pepper. Puree the mixture in batches in an electric blender or
food processor and return it to the pot. Add the chicken pieces, yogurt, and
salt and bring to a boil. Reduce the heat and simmer covered until the chicken
is tender and the sauce has thickened, about 40 minutes. The oil should have
separated from the sauce to form a glaze over the sauce and chicken. This glaze
is prized in India and is a trademark of opulent cooking. Remove the
dish from the heat and let rest for at least 30 minutes, or refrigerate for up
to 2 days (this dish improves with time) before serving. Reheat by simmering
over moderate heat until the chicken is piping hot. Serves 4 to 6.
CHICKEN PAPRIKASH PIEROGIS
Recipe courtesy Pierogi Palace Yield: about 1 dozen
Roux:
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons all-purpose flour
Chicken paprikash filling:
3 tablespoons butter
1 onion, diced
3 cups chicken stock
1 teaspoon chopped fresh parsley leaves
1 teaspoon chopped chives
1 tablespoon paprika
1 tablespoon chopped sun-dried tomatoes
1 cup sour cream
2 pounds skinless, boneless chicken breast
Salt and pepper
Pierogi dough:
4 cups all-purpose flour
1 teaspoon salt
2 eggs
1/4 cup sour cream
1 cup water
To make the roux: In a medium skillet, melt 3 tablespoons of butter over low
heat. Add the olive oil then, using a wooden spoon, stir in the flour. Cook,
stirring, until the mixture thickens and pulls from the sides of the pan. Remove
the roux from the heat before it browns.
To make the filling: In a large skillet, melt 3 tablespoons of butter over
medium heat. Add the onion and cook, stirring frequently, until the onion is
soft, about 15 minutes. Add the roux to the onions then add 1 cup of chicken
stock. Simmer the stock, stirring constantly, until it thickens, about 5
minutes. Add the parsley, chives, paprika and sun-dried tomatoes. Allow the
sauce to return to a simmer, then stir in the sour cream. Reduce the heat to
medium-low and simmer gently, stirring frequently, until the sauce reduces
slightly. Season with salt and pepper and set aside to cool.
Meanwhile, season the chicken breast with salt and pepper and put it in a medium
skillet. Add the remaining 2 cups of chicken stock, cover the skillet and poach
the chicken over medium heat until cooked through, about 15 minutes. Uncover the
skillet, raise the heat and simmer the chicken until the stock has evaporated.
Allow the chicken to cool, then dice and add it to the cooled sauce. Refrigerate
the filling until ready to use.
To make the pierogi: Sift the flour with the salt into a mixing bowl. In
separate bowl, beat the eggs with the sour cream and 1 cup of water. Gradually
stir the egg mixture into the flour mixture. Turn the dough out onto a floured
board and knead it until smooth. Roll the dough out about 1/4-inch thick. Cut
the dough into 3-inch rounds. Place a spoonful of filling in the center of each
round. Wet the
edges of the dough, then fold and seal. Bring a large pot of salted water to a
simmer over medium-high heat then reduce the heat to medium. Working in batches,
drop the pierogi into the simmering water and cook until they float for several
minutes. Drain well and serve warm accompanied by additional sour cream if
desired.
CHICKEN WITH GOLDEN RAISINS AND PINE NUTS
1-1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks), skinned
1 medium onion, cut into thin slivers
2 cloves garlic, minced
1 tablespoon olive oil
1/2 cup white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup reduced-sodium chicken broth
1/2 cup golden raisins
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 tablespoon cold water
1-1/2 teaspoons cornstarch
2 tablespoons toasted pine nuts
Rinse chicken; pat dry with paper towels. In a large nonstick skillet cook onion
and garlic in hot oil over medium heat for 1 minute. Add chicken pieces to
skillet and cook for 10 to 15 minutes or until lightly browned, turning to brown
evenly. Drain well.
Add the vinegar, salt, and pepper to skillet. Bring to boiling. Cook, uncovered,
over high heat about 5 minutes or until vinegar is nearly evaporated, turning
chicken once. Carefully add broth, raisins, thyme, and rosemary to the skillet.
Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until
chicken is tender and no longer pink. To serve, transfer chicken to a serving
platter. Combine cold water and cornstarch. Add to skillet. Cook and stir until
thickened and bubbly; cook and stir 2 minutes more. Spoon some of the sauce over
chicken; pass remainder. Sprinkle chicken with pine nuts. Makes 4 servings.
CHICKEN WITH PINEAPPLE
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoons cider vinegar
1 tablespoons ketchup
1/2 teaspoon. ground ginger
2 garlic cloves, minced
1 pound boneless, skinless chicken breast, cut in strips
2 tablespoons vegetable oil
1 package (16 oz.) frozen stir-fry vegetables
1 can (16. oz) unsweetened pineapple chunks, drained
hot cooked rice for serving
In a small bowl combine the first 6 ingredients, set aside. In a large skillet
or wok, stir fry chicken in oil for 5-6 minutes till juices run clear. Add
vegetables & stir fry 3-4 minutes till crisp-tender. Stir in pineapple and soy
sauce mix. Heat through. Yields 6 servings.
CHILAQUILE CASSEROLE
(Inn at 410 B&B, Flagstaff, AZ)
9" x 13" pan = 12 servings
1 tablespoon canola oil
1 small onion, chopped
4 medium zucchini, quartered lengthwise and cut in chunks
4 medium tomatoes, seeded and chopped
1 1/2 teaspoons ground cumin
1 teaspoon dried basil
12 corn tortillas
2 4 ounce cans diced green chilies, drained
2 cups shredded low-fat Monterey jack cheese (8 ounces)
2 cups buttermilk
4 large eggs
1/4 teaspoon ground black pepper
Black Bean, Corn and Red Pepper Relish
The night before:
Heat the canola oil in a large skillet over medium heat, add the chopped onion
and sauté until soft and translucent, about 5 minutes. Add the chopped zucchini,
sauté until tender, about 5 minutes more. Add chopped tomatoes, sprinkle with
the cumin and basil, gently stir to mix; heat until just warm. Set aside to
cool.
Spray a 9" x 13" pan with nonstick cooking spray. Tear 6 tortillas into
bite-sized pieces and spread them evenly in the prepared pan. Spread 1 can of
the chilies and 1 cup shredded cheese over the tortillas. Next, spread the
cooled onion-zucchini-tomato mixture evenly over the cheese. Tear the remaining
tortillas into bite-sized pieces and spread them over the vegetables. Follow
with the remaining chilies and cheese. Cover the casserole with foil and
refrigerate until morning.
In the morning:
Preheat oven to 375 degrees Fahrenheit. Remove casserole from refrigerator and
uncover. In a medium bowl, whisk together buttermilk, eggs and ground black
pepper. Slowly pour over the casserole. Bake uncovered for 35 minutes or until
eggs are set.
CREAMED CORN
From Savannah Chop House Yield: 8 servings
2 (10-ounce) packages frozen kernel corn
1 cup whipping cream
1 cup milk
1 teaspoon salt
6 teaspoons sugar
2 tablespoons melted butter
2 tablespoons all-purpose flour
Combine corn, whipping cream, milk, salt and sugar; bring to boil. Simmer 5
minutes. In separate bowl, blend butter and flour. Add to corn and mix well.
CROISSANTS, STUFFED
(Alma de Sedona Inn, Sedona, AZ)
6 large croissants
3 large eggs
1 1/2 cups milk
12 slices Canadian Bacon
6 slices Muenster cheese
1 1/2 Granny Smith Apples, thinly sliced.
Whisk together eggs and milk. Prepare baking dish by spraying with Pam. Slice
croissants in half. Lightly dip bottom half of croissant in egg and milk
mixture, place in prepared pan. Layer bacon, cheese and apple on top of
croissant. Lightly dip top half of croissant in egg and milk mixture and place
on top. Secure with toothpicks and bake in 350 degree oven for 30 minutes.
Remove toothpicks and sprinkle lightly with powdered sugar.
CUBAN BLACK BEAN CHILI
2 pounds ground chuck or ground round
1 large onion, diced
1 large green pepper, diced
3 cloves crushed garlic
3 finely grated carrots
1 pound dry beans precooked in chicken or beef broth / or 4 can black beans
1 large can (approximately 28 to 32 ounces) crushed tomatoes
2 cans (approximately 40 ounces) peeled, diced tomatoes
Juice of 3 limes, fresh (or 6 Tablespoons frozen)
Dash Tabasco pepper sauce or Louisiana Hot Sauce
1 Tablespoon cumin
1 Tablespoon garlic powder (optional but suggested)
In large iron pot (or Dutch oven), sauté meat and drain. Add onion and green
pepper; lightly brown. Add garlic and carrots. Sauté the above for an additional
5 to 8 minutes to blend. Add black beans. Add tomatoes, lime juice, Tabasco,
cumin, and garlic powder. Simmer for at least 35 minutes, adding a little of the
cook's sipping beer to achieve desired thickness of chili.
Serve with a slice of lime, a sprig of mint, and a dollop of sour cream or
yogurt (plain) floated on top. French bread is an extra treat!
CURRIED SPLIT PEA SOUP
1 tsp whole fennel seeds
1/2 tsp whole cumin seeds
1 tsp whole coriander seeds
1/2 tsp. whole fenugreek seeds
Pinch mustard seeds
4 cardamom pods, cracked open and black seeds removed
4 whole dried hot red chili peppers, broken up (retain seeds)
2 whole black peppercorns
1 curry leaf
1 Tbsp peanut oil
1 clove garlic, minced and then pounded to a paste
1/2” fresh gingerroot, minced and then pounded to a paste
1/2" fresh turmeric root, minced and then pounded to a paste
(use 1 tsp powder if fresh is not available)
1 shallot, minced and then pounded to a paste
1 quart water
1/2 lb. dried green peas, rinsed and picked over
1 cup plain yogurt or coconut milk
Salt to taste
Additional dollops of yogurt
Chopped fresh cilantro (coriander leaves, Chinese parsley)
Choose a heavy-bottomed soup pot with a tight-fitting lid. Heat the empty pot
over a medium flame and add the dry spices. Cook, stirring, until they are very
fragrant. Take great care that they do not burn. Remove and grind finely in a
spice or coffee grinder.
Add the oil to the same pot and heat over medium flame. Stir in the garlic,
gingerroot, turmeric and shallot and cook until tender. Take great care not to
burn. Pour in the water and add the peas. Stir the ground dry spices in. Cover
tightly and simmer an hour and a half, stirring occasionally, until the peas
have
fallen completely apart and the soup has thickened.
Stir in the yogurt or coconut milk and add salt to taste. Serve topped with
dollops of yogurt or swirls of coconut milk if desired and chopped cilantro.
Serves 4-6.
FESTIVE SPINACH SALAD
Coolfont Resort & Spa Makes 12 servings
9-3/4 cups torn fresh spinach
2-1/4 cups hulled and sliced fresh strawberries
1/4 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons cider vinegar
1-1/2 tablespoons sesame seeds
1-1/2 tablespoons vegetable oil
1-1/2 tablespoons water
2-1/4 teaspoons poppy seeds
1-1/2 teaspoons minced onion
1/2 teaspoon low-sodium Worcestershire sauce
1/4 teaspoon paprika
In a large bowl, gently toss spinach and strawberries until well combined. Cover
and refrigerate. In blender container or covered jar, place sugar and remaining
ingredients; process or shake until well combined. Drizzle over
spinach-strawberry mixture; gently toss to coat well. Serve immediately.
FISH POINT SANDWICH
Recipe courtesy Algonquin Yield: 4 servings
Lemon butter:
4 tablespoons butter
1 tablespoon lemon juice
2 teaspoons white wine
Fish:
2 eggs, beaten
1 cup heavy cream
4 (6-ounce) fillets of sole
1 cup all-purpose flour
4 tablespoons butter
4 slices white sandwich bread
Fresh parsley sprigs for garnish, optional
To make the lemon butter: Melt 4 tablespoons of butter over low heat in a small
saucepan. Add the lemon juice and white wine. Keep the sauce warm on a corner of
the stove.
To prepare the fish: Whisk the eggs with the heavy cream in a large bowl. Put
the flour in a separate bowl. Dredge the fillets in flour; shake off any excess
then put the fillets into the batter.
Heat 4 tablespoons butter in large heavy-bottomed skillet over medium heat. Lift
the sole out of the batter, allow the excess to run off, then gently lay the
fillets in the pan. Cook, turning the fish once, until the sole is flaky and the
crust is crisp and golden brown, about 3 minutes per side.
While fish is cooking, toast the bread and cut each piece in half diagonally
(corner to corner). Arrange the toast points on 4 plates--2 per plate. Lift the
fish from the pan onto the toast points. Drizzle the fish with lemon butter and
serve immediately garnished with a sprig of fresh parsley, if desired.
FRESH GINGERROOT INFORMATION
Fresh gingerroot is so much tastier than dry ground ginger that I no longer even
bother to buy the latter. It is so easy to use that there is no reason not to
use it for its many benefits. Fresh ginger is a very important ingredient in
many of the
cuisines of Asia. That special something you find teasing your tongue at quality
Chinese restaurants (where they cook the food fresh to order rather than opening
cans or freezer packages) is often fresh ginger. Small amounts of fresh ginger
add brightness to the curries you eat in the homes of Indian friends. Nations
ranging from Indonesia to Korea to Thailand and Burma would not recognize their
cuisines without the sparkle added by fresh ginger.
Ginger, the rhizome of the perennial herb Zingiber officionale found in the
Southwest coast of India and the Malabar Coast, also has wonderful health
benefits. Like garlic, it is germicidal and recommended eating for people who
are trying to prevent colds and flus or have them. Whether you cook it in your
food or brew it in hot water for a kind of tea, it clears the breathing
passages, thins mucous and calms cough. In other areas, it aids digestion by
increasing the pH level of stomach acids, and aids metabolism. It helps with
indigestion bowel disorders, asthma, shortness of breath, cramps, morning
sickness as well as nausea and vomiting from other causes, sexual disorders and
muscle aches.
Gingerroot is very easy to store and use. You should buy a 'hand' that has a
pale tan skin that is smooth and fresh-looking. It is acceptable to break off a
smaller piece to buy if you don't want the entire hand (so called for the shape
in which the lengths of rhizome seem to resemble fingers). Store it loosely
wrapped in the refrigerator. Depending on the use, you may or may not want to
peel it before using it. I find that of my five different peelers, the Oxo Good
Grips one is perfect for peeling gingerroot. Only peel the amount you actually
intend to use. Grate it or mince it with a sharp chef's knife then pound it in
your mortar and pestle to form a paste. Simply slice it to macerate in boiling
water to make a curative and warming beverage. To make it really pretty, use
tiny shaped truffle cutters to cut the ginger slices into shapes for soup or
tea. Julienne it for chicken soup. Shred it with a lemon zester to garnish
Japanese dishes.
GRILLED MAHI-MAHI WITH HERBED COUSCOUS
And Three-Bean Salad With Orange Vinaigrette
The Spa at The PGA National Resort Serves 6
6 ea. 3-oz cuts of mahi-mahi
1 1/2 cup couscous, cooked
1/2 cup green lentils, cooked
1/2 cup black beans, cooked
1/2 cup navy beans, cooked
1/2 cup red bell peppers, diced
1/2 cup green bell peppers, diced
1/2 cup carrots, diced and blanched
1/2 cup corn kernels, roasted
1/2 cup red onion, diced
2 tbs. fresh basil, chopped
2 tbs. fresh cilantro, chopped
1 ea. jalapeno or Serrano pepper, seeded, and minced
2 fl oz orange juice
1 fl oz lime juice
2 fl oz rice vinegar
4 ea. corn tortillas, julienned and baked in the oven until crispy
3 ea. Oranges, segments only
to taste - Salt and pepper
6 ea. Corn husk leaves (optional)
Basil tips or cilantro leaves for garnishing (optional)
Season the mahi-mahi with a little bit of fresh basil, fresh cilantro, fresh
cracked pepper, and salt. Refrigerate until ready to cook.
Cook couscous according to the package instructions and let cool. Season with
fresh herbs, salt, and pepper to taste. Set aside.
Cook lentils, black beans, and navy beans in separate pots until tender but not
mushy. Drain the beans, discarding the liquid. Spread on sheet pans to cool.
Using a mixing bowl, combine lentils, black beans, navy beans, red bell peppers,
green bell peppers, carrots, corn, red onions, hot pepper, fresh chopped basil,
fresh chopped cilantro, orange juice, lime juice, rice vinegar, and a few orange
segments (reserve 12 for garnishing), salt and pepper to taste. Toss gently
until all ingredients are well mixed. Cover with plastic film, and place in the
refrigerator to chill.
Grill mahi-mahi. Do not overcook. While the fish is cooking, place a corn husk
on each plate. Spoon 1/2 cup of the herbed couscous mixture. Spoon about 3/4 to
1 cup of the three bean salad on top of the couscous, making sure that the
couscous is still visible. Place the grilled mahi-mahi on top of the three bean
salad. Garnish with orange segments, crispy tortilla chips, and basil tips or
cilantro leaves. Serve at once.
HOMEMADE PIMIENTO CHEESE SPREAD
1 cup shredded sharp Cheddar cheese
1/4 cup diced pimiento
1/4 cup mayonnaise
2 teaspoons lemon juice
1/4 teaspoon salt
In a bowl, combine cheese, pimiento, mayonnaise, lemon juice, and salt. Mix to
blend well. Chill. Use as a sandwich spread. Makes 1 cup of pimiento cheese
spread.
IMPOSSIBLE SAUSAGE PIE
(The Sledd Dog Inn, Flagstaff, AZ) Best if prepared the night before and baked
in the morning.
2 cups seasoned croutons *
1 cup shredded cheddar, low fat
2 cup sliced fresh mushrooms or
1- 4 oz can mushrooms
12 oz reduced fat bulk breakfast sausage
1/2 cup diced onion
8 eggs, beaten well
2 cups reduced fat milk
1/2 tsp pepper
1/2 tsp dry mustard
10 oz can cream of mushroom soup
1/2 cup milk
Layer croutons in a 13x9x2 lightly greased baking pan. If using fresh mushrooms,
sauté mushrooms in small amount of butter or oil until tender and then layer
mushrooms and cheddar on top of croutons. Crumble the sausage and cook
thoroughly in fry pan. Drain fat and add onions cooking until onions are soft.
Layer crumbled sausage/onion mixture on top of cheddar. Beat eggs with 2 cups
milk and seasonings and pour over casserole. Cover with plastic wrap and
refrigerate over night. In the morning, mix mushroom soup with 1/2 cup milk and
spread over top of casserole. Bake at 350 for 45 to 60 minutes or until eggs are
set and top is bubbly and brown! Serves 8.
*Use prepared croutons or make your own from stale bread/bagels. When making
your own, dice bread, layer on baking sheet and dry out in oven. Then add a
touch of sage, salt, pepper and other seasonings to taste
JAMAICAN OMELET
Yield: 1 omelet
5 ounces thinly sliced sirloin
1 ounce white wine
1 tablespoon clarified butter, plus 1 teaspoon
2 ounces Pickapeppa sauce
2 ounces green chilies
6 eggs
4 ounces Monterey Jack cheese
Salsa (optional)
Sour cream (optional)
Sauté sirloin in 1 tablespoon clarified butter, wine, Pickapeppa sauce and green
chilies until meat is at desired doneness. Whip eggs and cook them on medium
heat in Teflon-coated pan with 1 teaspoon clarified butter. Keep pulling
uncooked eggs to center of pan until firm. Add meat mixture and fold over. Top
with cheese and put in toaster oven or conventional oven at 350 degrees until
cheese is
melted. (Or, you can add cheese to meat mixture before folding omelet over.)
Serve with salsa and sour cream, if desired.
KUCHEN
Butterkuchen
2 envelopes active dry yeast
1/2 cup warm water
3/4 cup milk
1/2 cup sugar
1 tsp salt
1/2 cup butter
4 cups sifted all-purpose flour
grated rind of 1 lemon
3 eggs
Butter Topping:
1/2 cup (1 stick) butter
1 cup sugar
1/2 tsp cinnamon
1/3 cup slivered blanched almonds
Sprinkle the yeast over the warm water. Heat milk, sugar, and salt and the 1/2
cup butter until the sugar is dissolved and butter is melted. Cool to
lukewarm. Add dissolved yeast. Place the flour blended with the lemon rind in
a large mixing bowl. Form a well in the center. Add yeast-milk mixture and the
eggs. Stir until well-blended and smooth. Pour into a buttered 9 x 13" baking
pan, spreading dough evenly. Let rise in a warm place about 45 minutes.
Chop the butter into the mixed sugar and cinnamon to form fine particles.
Sprinkle over the top of the risen batter. Add the almonds. Bake in an oven
preheated to 375 degrees F for 30 minutes or until the top is golden and
syrupy. Makes about 12 servings.
Streuselkuchen: This is much the same as butterkuchen except that the lemon
rind is omitted from the batter and a crumb topping of 1 and 1/2 cups flour,
3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp butter are sprinkled over the
batter. If desired, 1/4 tsp. cinnamon can also be added to this mixture.
Apfelbutterkuchen: Prepare as for butterkuchen, place sliced peeled apples
over top of dough before placing in oven. Cover apples with same butter
topping. Almonds are an additional topping (and very good).
All the recipes below start with this sweet pastry, called "Murbeteig."
Murbeteig (sweet pastry)
2 cups sifted all-purpose flour
pinch of salt
1 tsp baking powder
2-4 Tbsp sugar
3/4 cup butter (1 and 1/2 sticks)
1 medium egg, beaten
1-2 Tbsp liquid (milk, cream, water, or rum)
Grated lemon rind (optional)
Combine flour, salt, baking powder, and sugar. Chop in butter until very
fine. Add beaten egg and liquid and the lemon rind (if used). Work with
fingers until smooth like pie dough. Press evenly, using fingers and heel of
palm, over bottom and sides of a 9" round cake pan, fluting above the rim. (Or
shape as indicated in recipes.) Or, chill the dough for several hours, then
roll out between waxed paper to 1/4" thick. Add filling. Bake in oven
preheated to 400 degrees F until golden and flaky-crisp.
Zwetschgenkuchen (plum pastry)
1 recipe sweet pastry (above)
2 lbs. blue plums (fresh) or red plums, pitted
3/4 cup sugar
1 tsp cinnamon
2 Tbsp flour
1/4 cup slivered blanched almonds (optional)
Fit pastry over bottom and sides of a 9" round cake pan. Place pitted plum
halves over bottom; sprinkle 1/2 cup of the sugar over plums. Combine remaining
1/4 cup sugar with cinnamon, flour, and almonds. Sprinkle over top. Bake in
preheated 400 degree F oven about 40 minutes, until pastry is flaky-crisp and
golden and plums are bubbling with syrup. Makes 6 servings.
Kirschkuchen (cherry pastry)
1 recipe sweet pastry (above)
1 quart tart pie cherries or black Bing cherries, pitted
1/2 to 3/4 cup sugar
2 Tbsp Kirsch
2 eggs, well beaten
1/2 cup heavy sweet cream or sour cream
1/2 cup confectioners' sugar
Line 9" round cake pan with pastry over bottom and sides. Combine the cherries
with sugar and Kirsch (use 1/2 cup sugar for Bing cherries, 3/4 cup sugar for
pie cherries). Spread evenly over the pastry. Bake in oven preheated to 400
degrees F. for about 25 minutes. Combine the eggs, cream, and sugar; pour over
the fruit in the pastry. Reduce the oven to 350 degrees F. Bake until custard
is set, about 20 minutes longer. Cool. Serve while slightly warm but at room
temperature.
Apfelkuchen (Apple Cake Bavarian Style)
1 recipe sweet pastry
4-5 tart apples, peeled and sliced
1/2 cup sugar
1 tsp cornstarch
1 cup sour cream
2 eggs, beaten
2 Tbsp rum or brandy
2 Tbsp sifted confectioners sugar
1/4 - 1/2 tsp cinnamon (optional)
Line bottom and sides of 9" round cake pan with pastry. Lay sliced apples over
bottom. Blend together sugar, cornstarch, cinnamon and sprinkle over apples.
Bake in oven preheated to 400 degrees F about 25 minutes. Combine sour cream,
eggs, rum or brandy, and sugar. Spoon over apples in the pastry. Lower heat
to 350 degrees F. Continue baking until custard is set. Cool.
Mohnkuchen (Poppy seed cake)
1 recipe sweet pastry (above)
4 Tbsp milk, scalded
7 oz. poppy seeds (2 3 and 1/2 oz. jars)
1/3 cup sugar
1 egg yolk
1/2 cup grated or ground almonds
1/4 cup raisins
8 Tbsp butter
1/2 cup flour
3 Tbsp sugar
Prepare the pastry. Roll out to a rectangle on lightly floured pastry cloth,
using a pastry sock over the rolling pin. Or, chill 1/2 hour, roll out between
sheets of waxed paper. Place in jelly-roll pan or on a baking sheet.
Add hot milk to the poppy seeds; let stand 10 minutes. When cool, add sugar,
egg yolk, almonds, and raisins. beat to blend well. Spread the mixture over
the unbaked pastry. Combine 4 Tbsp of the butter, flour, and sugar to make a
crumb topping. Sprinkle over the poppy-seed mixture. Dot remaining butter over
crumb topping. Preheat oven to 375 degrees F. Bake until pastry is crisp,
about 45 minutes. When cool, cut into squares to serve. Makes about 16
servings.
LEMON CRANBERRY ANISE BREAD
The Golden Door
Non-stick cooking spray
2 cups unbleached all-purpose flour
1 cup whole-wheat flour
2 teaspoons anise or fennel seeds, crushed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium ripe banana
1-1/2 cups buttermilk
1 egg
1 egg white
1/2 cup firmly packed light brown sugar
2 tablespoons canola oil
2 tablespoons lemon juice
1 tablespoon shredded lemon peel
1 teaspoon vanilla extract
1/3 cup dehydrated cranberries
Preheat oven to 350fF. Spray an 8-1/2 x 4 in. loaf pan with non-stick cooking
spray; set aside. In a large bowl, stir together the flours, anise seeds, baking
powder, baking soda and salt until well combined. In a food processor or
blender, place the banana, buttermilk, eggs, brown sugar, oil, lemon juice, peel
and vanilla; process until smooth. Pour mixture into the dry ingredients; stir
just until moistened. Stir in the cranberries. Spoon into the prepared pan. Bake
55 to 60 minutes or until a toothpick inserted in the center comes out clean.
Remove
from the pan; cool completely on a wire rack.
LEMON SQUARES
1 cup cake flour
2 tablespoons granulated sugar
1 teaspoon grated lemon zest
1 tablespoon unsalted butter
2 tablespoons canola oil
3 tablespoons low-fat (1%) buttermilk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 eggs
2/3 cup granulated sugar
1/3 cup fresh lemon juice
Preheat the oven to 350 degrees F. Spray an 8 x 8-inch baking pan with non-stick
cooking spray.
In a small bowl, toss together the cake flour, 2 tablespoons sugar, and zest.
With a pastry blender or 2 knives, cut the butter into the flour mixture until
crumbly. Gradually add the oil, stirring wit! h a fork until well blended.
Sprinkle with the buttermilk and stir just until the dough begins to hold
together.
Press the dough into the bottom of the prepared baking pan. Bake until light
golden along the edges, 13 to 15 minutes.
In a small bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl, beat the eggs with the sugar and lemon juice until frothy. Add
the reserved flour mixture and beat just until smooth, about 30 seconds. Pour
the mixture over the hot crust and bake until the top is set and the edges are
lightly browned, about 15 minutes. Cool completely in the pan and cut into 16
squares.
MEXICAN GRILLED TURKEY MOLE
6 4-ounce turkey breast tenderloin steaks
1/4 cup lime juice
1 tablespoon chili powder
2 teaspoons bottled hot pepper sauce
1 tablespoon margarine or butter
1/2 cup chopped onion
2 teaspoons sugar
1 clove garlic, minced
1 7-1/2-ounce can tomatoes, undrained and cut up
1/4 cup canned diced green chili peppers
1-1/2 teaspoons unsweetened cocoa powder
1-1/2 teaspoons chili powder
1/8 teaspoon salt
Fat-free dairy sour cream (optional)
Rinse turkey; pat dry. Place the turkey in a plastic bag set in a shallow dish.
For marinade, in a small bowl stir together the lime juice, the 1 tablespoon
chili powder, and the hot pepper sauce. Pour over turkey. Close bag. Marinate in
the refrigerator for 2 to 4 hours, turning bag occasionally.
Meanwhile, for the mole sauce, in a medium saucepan heat margarine or butter
over medium-high heat until melted. Cook and stir the onion, sugar, and garlic
in hot margarine or butter about 7 minutes or until onion is tender. Stir in the
undrained tomatoes, chili peppers, cocoa powder, the 1-1/2 teaspoons chili
powder, and the salt. Bring to boiling; reduce heat. Simmer, covered, for 10
minutes. Remove from heat; set aside.
Meanwhile, for the mole sauce, in a medium saucepan heat margarine or butter
over medium-high heat until melted. Cook and stir the onion, sugar, and garlic
in hot margarine or butter about 7 minutes or until onion is tender. Stir in the
undrained tomatoes, chili peppers, cocoa powder, the 1-1/2 teaspoons chili
powder, and the salt. Bring to boiling; reduce heat. Simmer, covered, for 10
minutes. Remove from heat; set aside.
Drain the turkey, discarding the marinade. Grill turkey on the lightly greased
rack of an uncovered grill directly over medium coals for 8 to 10 minutes or
until turkey is tender and no longer pink, turning once. Serve with mole sauce
and, if desired, sour cream. Makes 6 servings.
MEXICAN PORK OVER RICE
Slow Cooker Recipe
1-2 pounds of lean pork…such as tenderloin
1-diced onion (Optional)
1-diced or sliced green bell pepper (Optional)
1 small jar of your favorite salsa
1 regular-size can of diced tomatoes
1 can or 2-cups of cooked pinto beans
Cooked white rice
Finely shredded Monterey Jack cheese
Cook the rice ahead of time and refrigerate overnight or once cooled. Dice or
slice the onion and bell pepper. Trim excess fat from pork and cut into chunks.
Suggestion…you may want to flour and lightly brown the pork chunks in a little
oil before placing them into the slow cooker, this adds more flavor but is not
necessary.
Add the pork chunks, diced onion, diced or sliced green bell pepper, salsa,
diced tomatoes and the pinto beans to the crock pot/slow cooker.
Cover and cook on low heat for 6-8 hours or until the pork is tender. Adjust the
temperature if necessary. Reheat the white rice.
Serve the pork mixture over the rice and top with finely shredded Monterey Jack
cheese. Suggestion…Delicious served with guacamole, sour cream and warm tortilla
chips.
MEXICAN SHORTBREAD COOKIES
1 cup butter
1/2 cup sifted powdered sugar
1 tablespoon water
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup ground toasted almonds
1/4 teaspoon ground cinnamon or 2 teaspoons finely shredded orange peel
3/4 to 1 cup sifted powdered sugar
In a medium mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the 1/2 cup powdered sugar and beat until fluffy. Beat
in the water and vanilla until combined. Beat in as much of the flour as you can
with the mixer. Stir in any remaining flour, almonds, and cinnamon or orange
peel. If necessary, chill the dough for 1 hour or until easy to handle.
Shape dough into 1-inch balls. Place on an ungreased cookie sheet.
Bake in a 325 degree F oven about 20 minutes or until bottoms are lightly
browned. Cool cookies on a wire rack. Gently shake cooled cookies, a few at a
time in a plastic bag with the 3/4 to 1 cup powdered sugar. Makes 48 cookies.
OAT BRAN BANANA PANCAKES
Bonaventure Resort & Spa Makes 2 servings
Non-stick cooking spray
1/2 cup unprocessed oat bran
1/4 cup whole-wheat flour
2 teaspoons baking powder
2 teaspoons sugar
1/4 cup water
1/2 ripe banana, mashed
2 egg whites
1/2 cup plain non-fat yogurt
1/2 cup Warm Peach Sauce
orange slices and strawberry
fans, for garnish
In a medium bowl, combine the oat bran, whole-wheat flour, baking powder, and
sugar. In a small bowl or measuring cup, stir the water, mashed banana, egg
whites, and yogurt until well combined; pour into oat bran mixture. Again, stir
until well combined. Spray a non-stick skillet or griddle with non-stick cooking
spray; place over medium heat. Pour 1/4 cup of the batter for each pancake into
the skillet, allowing room for spreading. Cook until sides are light brown and
bubbles form around the edges; turn; cook until the bottoms are light brown. To
serve, place half of the pancakes on each of two plates. Top with Warm Peach
Sauce and garnish with oranges and strawberry fans.
Warm Peach Sauce
Makes 12 (2-tablespoon) servings
3/4 cup unsweetened peach conserves
3/4 cup unsweetened apple juice
1 teaspoon cornstarch
In small saucepan over low heat, heat peach conserves. In small cup, stir apple
juice and cornstarch until smooth; add to conserves. Bring to a boil, stirring
frequently. Serve hot over pancakes, crepes, or fruit.
ONION FRITTERS
(Piaz Pakode)
1 cup chickpea flour (besan)*, sifted
2 tsp vegetable or peanut oil
1-2 green hot peppers, seeded and finely chopped
1 tsp ground cumin
Salt to taste
1/2 cup warm water
2 medium onions, thinly sliced
Vegetable or peanut oil for deep frying
* Available in finer supermarkets, Indian specialty shops, and health food
stores
Combine the chickpea flour and 2 teaspoons vegetable oil in a mixing bowl.
Picking the mixture up by small handfuls, rub it between your hands and let it
drop back into the mixing bowl. Repeat until all the oil is mixed with the
flour and no lumps remain. Stir in the hot peppers, cumin, and salt. Add the
water in a thin stream while whisking or beating with an electric mixer, or by
placing all the
ingredients in an electric blender or food processor, to make a thick, smooth
batter. Beat for about 10 minutes, until the batter is light and fluffy. Cover
the batter and let it rest in a warm spot for 30 minutes. Stir the sliced
onions into the batter immediately before frying. Heat about 2 inches vegetable
oil in a large, deep pot until the surface begins to shimmer, about 375F on a
deep frying thermometer. Drop the batter by 2-tablespoon scoops and, working in
batches, fry five or six fritters at a time until golden brown and crispy on
both sides, about 10 minutes. Be sure to allow the temperature of the oil to
return to 375F before
starting another batch. Drain on paper towels and serve hot or warm. Serves 4.
OPEN FACED CRAB SALAD SANDWICH
Recipe courtesy The Sagamore Yield: 4 servings
For the Sauce:
1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
Lemon juice, to taste
Kosher salt and freshly ground black pepper
Dash Worcestershire sauce
Pinch crab boil seasoning (recommended: Old Bay)
1/4 teaspoon grated horseradish, optional
For the sandwiches:
4 croissants
3/4 pound lump crab, picked to remove shells
2 tablespoons mayonnaise
2 tablespoons cream cheese, softened
1 teaspoon capers, chopped
Dash Worcestershire sauce
Dash hot pepper sauce
Pinch crab boil seasoning (recommended: Old Bay)
Lemon juice to taste
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
To make the sauce: Mix 1/4 cup of mayonnaise with the ketchup, and chili sauce
in a bowl or food processor. Season the sauce with lemon juice, salt and pepper,
Worcestershire, crab boil and grated horseradish and reserve.
To make the sandwiches: Slice the croissants in half then lightly toast them in
the oven.
Meanwhile, in a large bowl, mix the crab with 2 tablespoons of mayonnaise, the
cream cheese, and capers. Season the mixture with Worcestershire, hot pepper
sauce, crab boil, lemon juice and salt and pepper.
Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches
on 4 plates. Drizzle with sauce and serve.
OPEN FACED CUCUMBER SANDWICHES
Recipe courtesy The Sagamore
8 (3/8-inch) thick slices sourdough bread
1/2 bunch watercress, chopped
1 cup homemade or store-bought buttermilk dressing
2 ounces cream cheese
1 English cucumber, thinly sliced
1 red pepper, seeded and sliced into thin rounds
Preheat the oven to 400 degrees F.
Toast the bread for about 5 minutes then set aside to cool. Combine the
watercress, buttermilk dressing and cream cheese in a food processor or blender
and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on
top of each slice of bread then cut the sandwiches into triangles. Arrange the
sandwiches on 4 plates, garnish with red pepper and serve.
OPEN FACED RASPBERRY CREAM SANDWICH
Recipe courtesy The Sagamore Yield: 4 servings
2 ounces cream cheese
4 (3/4-inch thick) slices pound cake
2 ounces seedless raspberry jam
Spread cream cheese on each of 4 pound cake slices. Spread raspberry jam over
cream cheese. Serve immediately.
OPEN FACED SALMON SANDWICH
Recipe courtesy The Sagamore Yield: 4 servings
8 slices rye bread
1/4 pound smoked salmon, sliced
8 ounces cream cheese
1/4 cup chopped parsley leaves
1 English cucumber, sliced or cut into fans
1/4 cup salmon roe
Preheat the oven to 400 degrees F.
Toast the bread for about 5 minutes then set aside to cool.
Combine half the salmon and all the cream cheese in a blender or food processor
and puree. Spread a thin layer of the cream cheese mixture on each slice of
bread. Spoon the remaining spread into a piping bag fitted with a star tip, if
desired.
Top each slice of bread with smoked salmon. Using a 3-inch oval cutter cut out
about 16 sandwiches. Pipe rosettes of the cream cheese mixture onto each of the
sandwiches, and then press parsley around the edge of each oval of bread.
Arrange the sandwiches on 4 plates. Garnish the sandwiches with cucumber and
salmon roe and serve.
OPEN FACED SMOKED CHICKEN AND MUSTARD FRUITS SANDWICH
Recipe courtesy The Sagamore Yield: 4 servings
8 (3/8-inch) thick slices pumpkin bread
2 ounces Apricot jam
2 ounces mustard fruits, cut in a small dice*
2 ounces smoked chicken, cut in a small dice
2 plums, halved, pitted and cut into fans, for garnish
Note: Mustard fruits are available at gourmet markets and Italian specialty
stores.
Preheat the oven to 400 degrees F.
Toast the pumpkin bread for about 6 minutes. Allow the bread to cool then spread
each slice with a thin layer of apricot jam. In a small bowl, mix the remaining
jam with the mustard fruits and smoked chicken. Spoon chicken mixture onto each
slice of bread. Cut the sandwiches in half diagonally (corner to corner) and
arrange on 4 plates. Garnish with the plums if desired and serve.
ORANGE PECAN TOAST
(Legacies B&B, Williams, AZ)
8 oz. loaf of 1-inch sliced French bread,
1/3 cup butter,
½ cup chopped pecans.
Whisk together:
4 eggs,
2/3 cup orange juice,
1/3 cup milk, ¼ cup orange liqueur (Triple Sec),
¼ cup sugar,
1 tablespoon grated, orange rind,
½ teaspoon vanilla extract,
¼ teaspoon ground nutmeg.
Place bread in large pan. Pour whisked mixture over it and refrigerate
overnight, turn once. In morning, preheat oven to 400 degrees. Melt butter and
pour into Teflon jelly roll pan. Place soaked bread on the pan and sprinkle
chopped pecans over bread. Bake for 20-25 minutes. Serve with warm maple syrup.
Serves four.
PASTEL TRES LECHES
(3 milk cake)
3/4 cup flour
1 teaspoon baking powder
1/2 cup plus 2 Tablespoons sugar
1 pinch salt
3 eggs large
1/2 cup milk
1 teaspoon vanilla
1 can evaporated milk; 12 ounce
1 can sweetened condensed milk; 12 ounce
1 can whole milk; use 12 oz empty can
1 teaspoon vanilla
2 teaspoons rum; optional
1cup pecans; chopped
Preheat oven to 350 degrees. Lightly grease and flour a 9 inch round cake pan.
Mix flour, baking powder, sugar and pinch of salt in medium bowl. In another
bowl, stir together eggs, milk and vanilla lightly. Mix with dry ingredients and
stir well. Scrape into cake pan and bake for about 20 minutes or until the top
is light golden and springs back when touched in the center. Take cake out, cool
15 minutes then remove from pan. Let cool completely.
When cake is cooled, cut in half horizontally with a long bladed knife.
To make the milk mixture: put the evaporated, condensed and whole milk and
vanilla and rum into a large mixing bowl or blender and blend well.
Lift the top half of the cake off and set aside. Put the bottom half of cake on
large serving dish with a rim (to catch any excess milk). Slowly pour enough
milk mixture onto the bottom half of the cake to saturate it well. Replace the
top half of cake over the soaked bottom and carefully pour more of the milk
mixture over the top. This should be done slowly, and you may have to wait for
the milk to soak into the top half before pouring more.
The cake should be allowed to soak and chill for at least 2 hours, and
preferably overnight, in refrigerator.
Cut into pie-shaped wedges and garnish the top of each serving with chopped
pecans or a sprinkle of cinnamon. If there is milk left over, pour into a small
pitcher and serve alongside the cake.
PINA COLADA CAKE
1 white cake mix
1- 8 ounce (oz.) can crushed pineapple, in own juice
1- 6oz. can unsweetened pineapple juice
3 large eggs
1/3 cup vegetable oil
2 envelopes unflavored gelatin
1/2 cup water
1 - can of cream of coconut
2 cups heavy whipping cream
2 tablespoons dark rum
2 cups shredded coconut, toasted
Preheat oven to 350°. Grease and flour 2- 8 inch round pans. Mix first five
ingredients with mixer on low until just combined. Mix on high for two minutes.
Pour batter in pans and bake for 30-35 minutes. Cool in pans for 15 minutes.
Cool completely on wire racks.
For the frosting, sprinkle gelatin over cold water in saucepan. Heat over low
heat for 3 - 5 minutes, stirring occasionally, until dissolved. Whisk cream of
coconut in a large bowl until smooth. Whisk in gelatin until well blended.
Refrigerate until mounds slightly when dropped from a spoon about 10 - 15
minutes. Beat cream and rum in bowl until stiff peaks form. Whisk 1/2 whipped
cream mixture into coconut mixture. Fold in the rest of cream with a rubber
spatula. Refrigerate until set, 15 - 20 minutes.
Slice each layer in half horizontally. Place one half on the serving plate. Use
1/3 of the frosting to frost in between all the layers. Once all assembled, use
the remaining 2/3 of the frosting to cover the top and the sides of the cake.
Gently press the toasted coconut into the top and sides of the cake. Refrigerate
for at least 1 hour or overnight. Store leftovers in the refrigerator.
Note: When desserts were made just for Mom and Dad, Mom would make two separate
cakes out of this recipe. The torted cake layers were frosted and covered in
coconut separately. To freeze half of this recipe, place on a foil lined cookie
sheet and put in the freezer. When completely frozen, tightly whap cake in
plastic wrap and then foil. To serve, unwrap and then completely defrost and
store cake in the refrigerator.
PORK BRAISED IN MILK
1 1-1/2 to 1-3/4-pounds boneless pork loin roast (single loin)
3 medium leeks or 1 large onion, thinly sliced
1 small bulb garlic, peeled (8 cloves)
1 tablespoon cooking oil
3 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup cold water
3 tablespoons all-purpose flour
6 ounces packaged dried spinach fettuccine
Trim fat from pork roast. In an oven-safe pot cook leeks and whole garlic cloves
in hot oil until leeks are tender and begin to brown. Push leeks and garlic to
the side of pot. Add roast to pan. Brown well on all sides.
Add the milk, salt, and pepper to pot. Bake, covered, in a 400 degree F oven for
about 45 minutes or until tender.
Transfer roast to a warm serving platter. For sauce, strain pan juices. Skim off
any fat. Reserve 2 cups of the cooking liquid and return to pot. Gradually stir
cold water into flour. Stir into cooking liquid. Cook and stir until thickened
and bubbly. Cook and stir 1 minute more. To serve, slice meat and serve with
fettuccine and sauce. Makes 6 servings.
RAISIN SAUCE FOR HAM
1 and 1/2 cups water
1/2 cup raisins
1/4 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. dry mustard
2 Tbsp. butter melted
1 Tbsp. apple cider vinegar
1 Tbsp. flour
Boil water and add raisins. Return to boil for several minutes. Add remaining
ingredients and cook over low heat for 10 minutes.
RED LENTIL CHILI
The ANARA Spa at the Hyatt Regency Kauai Makes 8 servings
2 teaspoons olive oil
4 medium carrots, finely chopped
2 small zucchini, finely chopped
2 small yellow squash, finely chopped
1/2 small eggplant, finely chopped
1 medium onion, finely chopped
12 ounces dry red lentils, rinsed and picked over
3 pounds plum tomatoes, coarsely chopped
2 cups low-salt, low-fat chicken broth
1 bay leaf
1 jalapeno pepper, seeded and chopped
1 teaspoon salt-free salad dressing mix and seasoning
1/2 tablespoon dried oregano
3/4 teaspoon cayenne pepper
3/4 teaspoon finely chopped garlic
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
8 tablespoons plain nonfat yogurt or nonfat sour cream, for garnish
cilantro sprig, for garnish
4 6 to 7- inch blue corn tortillas to make chips for garnish (instructions
below)
Non-stick cooking spray, to make chips
Heat the oil in a large saucepan or Dutch oven. Add the carrots and next 4
vegetables; cook 5 minutes. Add the lentils, tomatoes, stock, bay leaf, jalapeno
pepper, and next 7 ingredients. Bring to a boil. Reduce heat to low; cover and
simmer 2 hours. Serve in bowls with 1 teaspoon yogurt, cilantro sprig, and
tortilla chips as garnish.
Blue Corn Tortilla Chips: Spray blue corn tortillas with non-stick cooking spray
until well coated. In large skillet over medium-high heat, place tortillas; cook
until crispy. Cut into quarters.
RHUBARB ANGEL DESSERT
From Joanne Azevedo
Crust:
1 cup. all-purpose flour
1 Tbsp. sugar
½ cup. cold butter
Filling:
1 cup. sugar
2 Tbsp. all-purpose flour
¼ tsp. Salt
½ cup. Heavy whipping cream
3 egg yolks
2 ½ cups chopped fresh rhubarb
Meringue:
3 egg whites
1 tsp. Vanilla
6 Tbsp. sugar
1/4 cup flaked coconut, toasted
Crust: In large bowl combine flour and sugar; cut in butter until mixture
resembles coarse crumbs. Press mixture into an ungreased 8” square baking dish.
Bake at 350°F for 15 to 20 minutes or until lightly browned.
Filling: In small mixing bowl, combine sugar, flour and salt. Beat in cream and
egg yolks. Stir in rhubarb. Pour over hot crust. Bake uncovered for 40 minutes
or until set.
Meringue: In a mixing bowl, beat egg whites and vanilla on medium speed until
soft peaks form. Gradually add sugar, 1 Tbsp at a time; beating on high until
stiff peaks form. Spread over hot filling, sealing edges to baking dish.
Bake for 15 minutes, or until golden brown. Sprinkle with coconut. Cool on wire
rack. Cut into squares. Refrigerate leftovers. Serves: 9
ROASTED SALMON AND SCAMPI
WITH EARLY SPRING VEGETABLES, ORZO, AND BROTH
Lake Austin Spa Resort Serves 4
8 medium shrimp (21-25/lb), peeled and deveined, shells reserved
15 oz chicken stock
12 oz clam juice
4 oz white wine
tiny pinch - saffron
1/2 lemon, juice of
6 tsp. extra virgin olive oil
2 tbs. fresh herbs or 1 tbs. dry (oregano, thyme, rosemary, basil-any or all),
chopped
pinch - salt
grating fresh ground pepper
pinch - cayenne pepper
pinch - garlic powder
8 small new potatoes, cut in half 8 shallots, peeled
4 3-oz pieces of
boneless, skinless salmon
12 cloves - garlic
8 baby carrots
12 baby zucchini or sunburst squash
3/4 cup cooked orzo pasta, rinsed
1/4 lb French green beans (optional),
blanched minced fresh herbs,
parsley or chives for garnish
no-stick olive oil spray
Peel and devein shrimp. Set shrimp aside and then simmer the shrimp shells with
the chicken stock, clam juice, white wine and saffron until reduced to 2 cups.
Strain, discard shells; reserve broth, squeeze in lemon juice.
Combine olive oil, herbs, and seasonings in a large bowl. Spray two baking
sheets with no-stick olive oil spray. Toss the potatoes and shallots in the
oil/herb mixture and transfer to one of the baking sheets, leaving as much of
the oil in the bowl as possible. Roast for 5 minutes in a preheated 425foven.
Meanwhile, dip the salmon, shrimp, carrots, and garlic cloves in the oil/herb
mixture. Place them on the second baking sheet and roast, along with the other
sheet, for 5 minutes.
Dip the squash in any remaining oil, spray lightly with no-stick spray if needed
and add to one or both of the baking sheets. Roast for 10 minutes.
Scatter the cooked orso among 4 deep dinner plates. Arrange seafood and
vegetables over the pasta; deglaze the baking sheets with some of the broth,
then return to remaining broth.
Place green beans (if used) on top of the fish and vegetables. Pour hot broth
over all; garnish with chopped herbs, parsley or chives.
SAFFRON PILAF
(Zarda)
2 cups basmati rice
1 tsp saffron threads
4 Tbsp ghee (see below)
8-10 whole cloves
6-8 green cardamom pods*
1 stick cinnamon
1/4 cup (60 ml) raisins
1/4 cup (60 ml) sugar
Salt to taste
* Available in finer supermarkets and Asian and Indian specialty shops
To prepare rice in the traditional Indian manner, place it in a pot and fill the
pot with running water. Empty the pot by tipping it, leaving the rice behind.
Repeat 8 or 9 times and drain the rice. Place the washed rice in a bowl, add 4
cups cold water, and let soak for 30 minutes. Drain the rice and reserve the
water. Combine the saffron and 2 tablespoons (30 ml) warm water in a small bowl
and
mash the saffron with the back of a spoon until it is thoroughly dissolved. Set
aside. Heat the ghee in a heavy pot over moderate heat and fry the cloves,
cardamom pods, and cinnamon stick until lightly browned and aromatic, about 1
minute. Add the rice and stir until the rice is thoroughly coated with the ghee
and begins to brown, about 3 minutes. Add the reserved soaking water, saffron
water, and remaining ingredients. Bring to a boil, reduce the heat, and simmer
partially covered until most of the liquid is absorbed and there are steam holes
in the top of the rice. Cover the pot tightly, reduce the heat to its lowest
setting, and cook for 10 minutes. Turn off the heat and let the pot sit
undisturbed for 5 minutes - do not stir the rice during the last 15 minutes.
Fluff with a fork before serving. Serves 6 to 8.
SEAFOOD BISQUE
1/2 cup finely chopped shallots (about 2)
1/4 cup finely diced celery
2 sticks (1/2 pound) butter
1 quart water
1 Tablespoon chicken base
a sprinkle or two of instant flour
2 6.5-oz. chopped clams with juice
1/2 lb uncooked shrimp, cleaned, shelled, deveined
1/3 lb cod (leave in one piece)
1/3 lb salmon (leave in one piece-remove skin)
4 cups heavy cream
1 small can crab meat
1/2 cup dry sherry
chives for garnish, optional
Saute shallots and diced celery in butter, until soft. Add flour, if desired,
and stir with a wire whip for 5 minutes, on low heat and set aside. Bring 1
quart of water to a boil. Add chicken base, clams with juice, all of the shrimp
and the whole pieces of cod and salmon. Return to a boil; lower the heat and
simmer for about 5 minutes. Strain the stock, and reserve the seafood. Stir the
shallot/butter mixture into the stock. Flake the large pieces of boiled fish and
add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and
heat through. Add chives, if desired. Makes 8-10 servings.
SEMOLINA PUDDING
(Sooji Halwa)
2 1/2 cups water
10 Tbsp sugar
1/4 cup raisins
3/4 cup ghee (see below)
3/4 cup semolina (marketed as Cream of Wheat in the US)
1/4 tsp ground cardamom
Heavy cream for garnish (optional)
Combine the water and sugar in a pot and bring to a boil over moderate heat.
Remove from the heat, stir in the raisins, and set aside. Heat the ghee in a
large, heavy skillet (preferably non-stick) over moderate heat until it is very
hot. Add the semolina and fry, stirring constantly, until it is lightly
browned, about 10 minutes. Add the raisin mixture and stir to combine
thoroughly. Lower the heat
and simmer uncovered, stirring frequently, until the water is absorbed, about 10
minutes. Stir in the cardamom and remove from the heat. Serve hot, warm, or at
room temperature. Top with a little heavy cream if desired. This dish will
keep refrigerated for several weeks, and freezes well. Serves 6 to 8.
SPICY LENTIL BROTH
(Mysore Rasam)
1 cup lentils, rinsed and picked over
1 tsp turmeric
2 cups fresh or canned tomatoes, chopped
2-3 cloves garlic, finely chopped
A 1-inch ball of tamarind pulp*
1 Tbsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp molasses or sugar
Salt and freshly ground pepper to taste
2 Tbsp ghee (see below) or vegetable oil
1 tsp black mustard seeds*
Chopped cilantro (coriander leaves) for garnish
* Available in finer supermarkets and in Asian and Indian specialty shops
Combine the lentils, turmeric, and 4 cups water in a large pot and bring to a
boil. Reduce the heat and simmer covered until the lentils are tender, about 3
Minutes. Meanwhile, puree the tomatoes, garlic, and 1/4 cup water in an
electric blender and set aside. Soak the tamarind pulp in a small bowl with 1/4
cup boiling water for 15 minutes. Mash the pulp with the back of a spoon or
your fingers and strain the liquid into a small bowl, squeezing the pulp to
extract as much liquid as possible. Discard the pulp and set the liquid aside.
Puree the lentils and their liquid in an electric blender or food processor and
return to the pot. Stir in 3 cups hot water and let stand undisturbed for 15
minutes. The pureed lentils should have sunk to the bottom of the pot, leaving
the lentil
broth on top. Gently pour the lentil broth into a separate bowl, leaving the
lentil puree behind - this can be saved for other uses. Ad enough water to the
lentil broth to make about 4 cups. Add the tomato puree, tamarind juice,
spices, molasses, salt, and pepper and bring to a boil over moderate heat.
Reduce the heat and simmer covered for 15 minutes. Meanwhile, heat the ghee in
a skillet over moderate heat until it is very hot. Add the mustard seeds and
cover the skillet with a lid or splatter screen and cook about 5 seconds, until
the sputtering stops. Add the spiced ghee to the lentil broth and stir to
combine. Serve garnished with chopped cilantro. Serves 6 to 8.
Ghee
1 lb (450 g) unsalted butter
Melt the butter in a heavy saucepan over moderate heat. Increase the heat and
bring the butter to a boil. When the surface is completely covered with foam,
stir the butter gently and reduce the heat to the lowest possible setting.
Simmer uncovered and undisturbed for 45 minutes, or until the milk solids in the
bottom of the pan have turned golden brown and the butter on top is
transparent. Strain the butter through a sieve lined with linen or four layers
of cheesecloth. If there are any solids in the ghee, no matter how small,
strain it again until it is perfectly clear. Pour the ghee into a glass jar and
seal tightly. This recipe makes about 1 1/2 cups, and may be kept at room
temperature for several months, or almost indefinitely refrigerated. It will
congeal if refrigerated, and so must be warmed before using if liquid ghee is
called for.
SPRING GRAIN RISOTTO
The Boulders Serves 6
1 tsp. olive oil
1 medium red onion, diced
1/2 cup celery, diced
3 cloves garlic, chopped
1 ear corn, cut off the cob
1 red bell pepper, diced
1/2 cup wild rice, cooked
1/2 cup golden lentils, cooked
1/2 cup Israeli couscous, cooked
3 cups broth, flavor of choice
1 green onion, sliced
2 tbs. grated Kassari cheese (or Parmesan or Asiago)
2 tbs. parsley, chopped to taste
kosher salt and freshly ground black pepper
1/2 lb assorted greens (baby kale, collard, spinach, chard)
1 recipe golden tomato salsa (recipe follows)
6 sprigs cilantro
Heat olive oil in a shallow, heavy bottomed skillet. Add the red onion and
celery; sauté briefly. Add garlic, corn and pepper; cook an additional 2
minutes. Add the rice, lentils, and couscous.
Add the broth one cup at a time, waiting until each cup has been absorbed before
adding the next. Stir constantly with a flat-tipped wooden spoon, scraping up
the bottom of the skillet. After the last cup of broth has been added, toss in
the green onion and cheese. Cook until most of the liquid has been absorbed. Add
the parsley and adjust seasoning.
Toss in the greens and cook just enough to wilt. Divide into 6 bowls, and top
with a spoonful of golden tomato salsa. Garnish each bowl with a sprig of
cilantro.
Golden Tomato Salsa
1 Golden tomato, seeded and diced
1/4 Red onion, diced
1 tbs. Cilantro, chopped to taste Kosher salt and freshly ground black
pepper
1/2 Lime, juice of
Combine all ingredients and mix well
TARALLE COOKIES
4 cups flour
3 tbsp baking powder
1/2 tsp salt
3/4 cup shortening
3/4 cup sugar
6 eggs
1 tbsp vanilla
1 cup powdered sugar
food coloring
milk
Pastel colored sprinkles or colored sugar
Combine flour, baking powder and salt in a small bowl. Set aside.
In an electric mixer, combine shortening and sugar until light and fluffy. Add
eggs 1 at a time, beating between each addition. When all eggs are added, add
vanilla, and beat for 5 minutes longer, until a soft dough forms.
Preheat oven to 350 F. Remove by tbsp, roll each piece between your hands to
form a string. Form each string into a knot, or wreath. Place on a greased
cookie sheet. Bake until golden brown. Cool completely.
Combine powdered sugar with desired food color. Add enough milk to make icing of
a drizzling consistency. Drop cookies topside down into icing, then pull out,
allowing excess to drip back into icing bowl. Top with sprinkles or sugar, and
let dry. Store in an airtight container. Makes about 2-3 dozen, depending on
size
TRIFECTA COCKTAIL
Recipe courtesy One Caroline Street Bistro Yield: 2 to 4 servings
Lemon wedges, for rims
Sugar, for rim
2 ounces lemon vodka
2 ounces orange vodka
2 ounces raspberry vodka
4 ounces lime juice (recommended: Rose's)
Lemon twists, for garnishing
Run the wedge of lemon around the top of 2 to 4 martini glasses. Have sugar in a
shallow dish or plate. Dip the rim of each glass into the sugar. Chill glasses
until ready to serve.
Pour all liquid ingredients over ice into a cocktail shaker and shake
vigorously. Strain into prepared glasses. Garnish with a lemon twist.
TROUT
Brook Trout Cosmopolitan
The Shelburne
6 small brook trout
1 1/2 quarts cider
1 onion, sliced
1 carrot, sliced
1 stalk celery
1 leek
Parsley
1 bay leaf
1 whole clove
Salt to taste
In a casserole, put all ingredients except fish and bring to a boil. Clean trout
and add to casserole. Keep at boiling point for 10 minutes. Remove trout to a
platter. Garnish with heart-shaped fried croutons. Strain cider sauce from
casserole over fish and sprinkle with chopped parsley.
Baroness Blackburn's Trout
4 trout filets, boned, fins removed, skin on or off
Salt and pepper to taste
1 tablespoon olive oil for greasing the pan
2 tablespoons parsley, chopped
2 tablespoons shallots, sliced paper thin
1 tablespoon chives, chopped
1 teaspoon dried chervil
1 teaspoon dried tarragon leaves
4 tablespoons fresh mushrooms, thinly sliced
2 tablespoons butter, melted
2 tablespoons olive oil
2 eggs, beaten
1 tablespoon brandy (optional)
6 tablespoons grated cheddar or Swiss cheese
6 tablespoons stale bread crumbs
1/2 teaspoon paprika, to taste
Preheat oven to 400 F.
Season the filets lightly with salt and pepper. Oil a baking pan large enough to
hold the filets without overlapping. Scatter the parsley, shallots, chives,
chervil, tarragon and mushrooms on the bottom of the pan. Place the filets, skin
side down, over the herbs and pour the olive oil and butter evenly over each
filet.
Bake, uncovered for 10 minutes.
Meanwhile, combine the cheese and bread crumbs in a small mixing bowl. In
another mixing bowl beat the eggs and brandy until combined, and add salt and
pepper to taste.
After 10 minutes, remove the filets from the oven and spoon the egg mixture over
each. Top with the cheese and breadcrumb mixture and a dash of paprika for
color. Continue baking until the breadcrumbs take on a golden color. With a long
spatula, separate each serving. Makes 4 servings.
TUSCAN TART-SWEET TROUT SAUTÉ
Serves 4 to 6; doubles easily
5 large cloves garlic, thinly sliced
10 large fresh sage leaves
10 Italian parsley leaves
Extra-virgin olive oil
3 to 4 medium red onions, sliced into thin rings (use a food processor)
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons red wine vinegar
1 to 1 1/4 pounds fillet of wild salmon, Arctic char, bass, or 4 whole boned
trout weighing about 8 ounces each
1/3 cup whole salted almonds, coarsely chopped
2 to 3 tablespoons raisins
Set aside about one-eighth of the garlic, 3 sage leaves, and about 3 parsley
leaves. Lightly film a 12-inch skillet with olive oil and heat over high.
Quickly sauté onions and remaining garlic and herbs, about 1 minute, seasoning
with salt and pepper. Stir in 1/2 cup of the vinegar. Cook over low heat 2 to 3
minutes, or until the onions absorb all but 2 to 3 tablespoons of the vinegar
but are still somewhat crisp. Spread the contents of the pan onto a platter and
cool. Wash the skillet.
With a tweezers, remove all bones from the fillets. Cut them into 2 or 3 large
pieces. Leave whole fish whole. Dust fish with pepper and salt. Film skillet
with olive oil and heat over medium high. Sauté fish with the reserved herbs
until pale gold and cooked through, about 30 seconds to 1 minute per side for
thin pieces, and 3 minutes per side for thicker ones. Turn whole fish with two
spatulas to protect it from breaking. Fish should be firm and opaque at its
center, but not flaking.
Spread half the onions over the bottom of a shallow dish and top with the fish.
Spoon any of the onion's pan juices over the fish, sprinkle with the remaining 2
tablespoons vinegar, and cover with the remaining onions. Season to taste. Hold
at room temperature 1/2 hour, and then sprinkle the dish with fresh parsley
leaves, the almonds and raisins
VINEGAR INFORMATION AND USES
Using Vinegar for BEAUTY, HAIR &BATH
1. In your bathwater. Add 1/2 cup of vinegar or so to warm bath water when
bathing and get double benefits – softer skin and a cleaner bathtub with less
work!
2. Hair Conditioner vinegar makes a simple, inexpensive conditioner for your
hair and helps remove the sticky stuff shampoo can leave behind. About a
tablespoon will do it.
3. Dandruff Treatment Simply pour a few Tablespoons of vinegar on your hair and
massage into your scalp. Wait a few minutes, then rinse and wash hair like
normal. Try this for a few days until you see results. 4. Weight Loss. Vinegar
naturally helps to remove fat from the body - apple cider vinegar is especially
good for this. Drink some in a glass of water a few times a day, and add a
little lemon or honey for a nicer flavor. This will also help reduce your
appetite.
5. Cracked, dry skin. Smooth a little vinegar on dried skin to help it heal.
6. Clean dentures Soak dentures overnight in Heinz White Vinegar, then brush
away tartar with a toothbrush.
7. Facial spritzer mix 1/2 apple cider vinegar and 1/2 water into a spray
bottle. Refreshing!
8. Hair Cleanser Take 1 cup of vinegar and warm water into a large glass and use
to rinse your hair after you shampoo. Vinegar adds highlights to brunette hair,
restores the acid mantel, and removes soap film and sebum oil.
9. Longer lasting pantyhose Add 1 tablespoon of vinegar to the rinse water when
washing and your pantyhose will last longer!
Using Vinegar for CLEANING
1. Cleans Glass. Mixed with water or simply sprayed full-strength on glass and
mirrors, vinegar does a great job quickly and easily. Simply wipe windows dry
with crumpled-up newspapers and watch your windows sparkle.
2. Clean your car. Use it full-strength to polish car chrome with a cloth and
see it shine! Use it on your car's windshield and windows, too.
3. Cleans drinking glasses. Soak cloudy drinking glasses in warmed white vinegar
for a few hours to remove the film, simply wipe clean, rinse, and dry.
4. Clean your washing machine. Periodically run a gallon of distilled vinegar
through your washing machine to clean it thoroughly, get rid of soap scum, and
clear out the hoses. Run the machine through the warm water wash cycle empty and
then add the vinegar during the rinse cycle.
5. Furniture Polish. Make your own furniture polish with one part vinegar and
three parts lemon oil or olive oil.
6. Remove price tags or stickers Paint them with several coats of vinegar and
let it soak in. Depending what you are removing them off of is whether they'll
slide off easily or require a little heavier rubbing.
7. Clean your IRON Put vinegar in the water holder and let it steam itself
clean. Remember to flush it with water when you are done.
8. Clean paintbrushes Simmer paintbrushes in pure vinegar, then wash in hot
soapy water.
9. Wash walls. Wipe down your walls with a vinegar-water mixture and it will
help absorb odors and clean the surfaces.
10. Remove spots from glass. Use a vinegar-soaked cloth to remove spots from any
glassware or crystal.
11. Unclog drains Pour boiling white vinegar down clogged drains to remove the
clog!
12. Clean jars. Remove odors and stains from jars by cleaning them out with
vinegar.
13. Clean an old lunchbox. Soak a piece of bread in vinegar and let it sit in
the lunchbox over night.
14. Clean and deodorize a garbage disposal Make vinegar ice cubes and feed them
down the disposal. After grinding, run cold water through
15. Teapot cleaning Boil a mixture of water and vinegar in the teapot. Wipe away
the grime.
16. Dishwasher cleaning Run a cup of vinegar through the whole cycle once a
month to reduce soap build up on the inner mechanisms and on glassware.
17. Microwaves Boil a solution of 1/4 cup of vinegar and 1 cup of water in the
microwave. Will loosen splattered on food and deodorize.
18. Remove smoke smells from clothing Add a cup of vinegar to a bath tub of hot
water. Hang clothes above the steam.
19. Clean eyeglasses Wipe each lens with a drop of vinegar.
20. Remove stains from furniture and upholstery Remove stubborn stains from
furniture upholstery and clothes. Apply Heinz White Vinegar directly to the
stain, then wash as directed by the manufacturer's instructions.
21. Natural air deodorizer Heinz Vinegar is a natural air freshener when sprayed
in a room.
22. Remove rust Soak the rusted tool, bolt, or spigot in undiluted Heinz White
Vinegar overnight.
23. Toilet bowl Pour in one cup of Heinz White Vinegar, let it stand for five
minutes, and flush.
24. Brighten fabrics Add a 1/2 cup vinegar to the rinse cycle.
25. Natural cleaning wipes A cloth soaked with vinegar for sanitizing kitchen
counters, stove, and bathroom surfaces. This is just as effective as the
anti-bacterial products and does not promote resistant strains like the
commercial products can, this is also a cheaper and greener way to protect your
loved ones.
26. Remove lint from laundry Add 1/2 cup of vinegar to the rinse cycle.
27. Remove grease from suede Dip a toothbrush in vinegar and gently brush over
grease spot.
28. Remove perspiration stains from clothing Apply one part vinegar to four
parts water, then rinse.
29. Clean coffee or tea stains from china A mixture of salt and vinegar will
clean coffee and tea stains from chinaware.
30. Clean coffeepots and coffee makers Vinegar can help to dissolve mineral
deposits that collect in automatic drip coffee makers. Fill the reservoir with
vinegar and run it through a brewing cycle. Rinse thoroughly with water when the
cycle is finished
Using Vinegar for FOOD &COOKING
1. Cheese Storage Cheese will last longer if you store it in a vinegar-soaked
cloth.
2. Whiter Cauliflower Add a teaspoon or so of white vinegar to your cooking
water while cooking cauliflower - it will retain a whiter color.
3. Ketchup Only have a little ketchup left in the bottle? Add a bit of vinegar
and give it a good shake and you'll have a bit more!
4. Boiling Eggs Add a bit of white vinegar to the water you're boiling your eggs
in, and the shells won't crack.
5. Cooking Cabbage Add a bit of vinegar to the water you're cooking your cabbage
in to remove that stinky cabbage smell.
6. Fluffier Meringues Add 1 teaspoon vinegar for every three egg whites and
you'll have fluffier meringues.
7. Tenderize Meat Soak in vinegar over night.
8. Unsticky Rice To cook rice without sticking add a spoon full of vinegar in
it.
9. Remove onion odors from skin Eliminate onion odor by rubbing vinegar on your
fingers before and after slicing.
10. Disinfect/clean cutting boards Clean and disinfect wood cutting boards by
wiping with full strength vinegar.
11. Make buttermilk and/or sour milk. Add a tablespoon of vinegar to a cup of
milk and let it stand 5 minutes to thicken.
Using Vinegar for GARDENING &YARD
1. Clay Pot Cleaning Remove white salt buildup on old clay pots by soaking them
in full strength vinegar.
2. Kills grass. Undiluted vinegar will kill grass between bricks and sidewalk
cracks.
3. Kills weeds. Spray full strength on weeds - be careful not to spray it on the
surrounding grass as it will kill that too.
4. Deter Ants Spray vinegar around doors, appliances, and along other areas
where ants are known to gather.
5. Keep Cats Away Keep cats away. Sprinkle vinegar on areas you don't want the
cat walking, sleeping, or scratching on.
6. Freshen Cut Flowers Add 2 tablespoons vinegar and 1 teaspoon sugar for each
quart of water.
Using Vinegar for HEALTH
1. Suffering from a sore throat? Mix a teaspoon vinegar with a glass of water.
Gargle with the mixture and then swallow.
2. Remove calluses Try soaking your feet in a combination of white vinegar and
warm water nightly and watch your feet soften noticeably.
3. Soak a washcloth in vinegar and gently apply it to sunburned skin for cool
relief. Reapply as needed as it evaporates. Besides sunburn, vinegar also
soothes the itch and irritation of bee stings!
4. Arthritis Tonic. Two tablespoons of apple cider vinegar in a glass of water,
several times a day.
5. Jellyfish Stings Dot the irritation with vinegar and relieve itching.
6. Sinus Infections and Head Colds Add 1/4 cup or more vinegar to the
vaporizer.
7. Wart Removal Mix one part Heinz Apple Cider Vinegar to one part glycerin into
a lotion and apply daily to warts until they dissolve.
8. Soothe an upset stomach Drink two teaspoons Heinz Apple Cider Vinegar in one
cup water to soothe an upset stomach.
9. Mosquito bites Use a cotton ball to dab mosquito and other bug bites with
Heinz Vinegar straight from the bottle.
Using Vinegar for PETS &ANIMALS
1. Pet's drinking water. Add a teaspoon of vinegar to your pet's drinking water
to encourage a shinier coat, and reduce odor.
2. Remove skunk odor Use vinegar straight to remove skunk odor from your pet's
fur.
3. Stop your cat's scratching furniture Sprinkle or spray vinegar on areas you
don't want the cat scratching on.
4. Fish bowl cleaner Eliminate that ugly deposit in the gold fish tank by
rubbing it with a cloth dipped in vinegar and rinsing well.
5. Remove pet stains from carpets Blot up urine with a soft cloth, flush several
times with lukewarm water, then apply a mixture of equal parts vinegar and cool
water. Blot up, rinse, and let dry
[ This information came to Spike through Tips Du Jour, having been sent to them
by a person called “Shy,” who quite possibly obtained it from the Heinz site. We
thank you all. ]
WALNUT, TURKEY, AND RICE SALAD
3 cups cooked brown rice
2 cups cooked turkey, white meat, diced
1/2 cup celery, diagonally sliced thin
1/4 cup pineapple chunks, drained
1/4 cup mandarin oranges, drained
1/4 cup water chestnuts, drained and thinly sliced
1/4 cup scallions (green onion), thinly sliced
1/4 cup chopped walnuts
1/2 cup low-fat lemon yogurt
1/2 cup low-fat mayonnaise
1 tsp. lemon zest (grated lemon rind)
1/2 tsp. curry powder
6 cups lettuce, try romaine, spinach, Boston or mache
Combine first 8 ingredients in large bowl. Whisk together next 4 ingredients in
smaller bowl. Add dressing to salad mix and toss to coat. Cover and refrigerate.
To serve, spoon 1 cup of salad on bed of lettuce. Serves 4.
SHALOM FROM SPIKE & JAMIE |
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