Ingredients :
1 1/2 cup fresh basil leaves
2 x cloves garlic, peeled
1/4 cup pine nuts
1/4 cup parmesan cheese, grated
1/4 cup lemon juice, freshly squeezed
Keys : Italian Italy European Mediterranean
Method :
• Put the basil, garlic, pine nuts and Parmesan cheese in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.
• Makes 3/4 cup pesto.
Almost Impossible Basic Baking Mix
1 Servings
Ingredients :
2 3/4 cup All-purpose flour*
1/3 cup Nonfat dry milk powder
1 tbl Sugar
1 tbl Double-acting baking powder
1 tsp Salt
6 tbl Solid vegetable shortening
Keys : Vegetables Italian Italy European Mediterranean
Method :
• *To vary the mix, replace half of the flour with wholewheat flour or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor. Pulse until mixture is well blended and smooth. Store in container with tight-fitting cover in cool place for up to 4 weeks. Stir well
before using.
• NOTES : Makes 17 cups.
Ingredients :
2 3/4 cup All-purpose flour*
1/3 cup Nonfat dry milk powder
1 tbl Sugar
1 tbl Double-acting baking powder
1 tsp Salt
6 tbl Solid vegetable shortening
Keys : Vegetables Italian Italy European Mediterranean
Method :
• *To vary the mix, replace half of the flour with wholewheat flour or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor. Pulse until mixture is well blended and smooth. Store in container with tight-fitting cover in cool place for up to 4 weeks. Stir well
before using.
• NOTES : Makes 17 cups.
Almond Stuffed Peaches ( Pesche Alla Piemontese)
Ingredients :
4 lrg firm peaches halved and stoned
75 gm macaroons crushed
50 gm caster sugar
40 gm butter softened
1 x egg yolk
1/2 tsp finely grated lemon rind flaked almonds to decorate (optional)
Keys : Nuts Italian Italy European Mediterranean Cold Warm
Method :
• Scoop a little flesh from the centre of each peach half and put in a basin.
• Add the macaroon crumbs sugar 25g of the butter the egg yolk and lemon rind and beat until smooth.
• Divide between the peaches shaping the stuffing into a mound.
• Top with flaked almonds if liked and dot with the
remaining butter.
• Arrange in a buttered ovenproof dish.
• Bake in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for 25 to 35 minutes.
• Serve warm or cold with pouring cream.
• Serves 4
4 lrg firm peaches halved and stoned
75 gm macaroons crushed
50 gm caster sugar
40 gm butter softened
1 x egg yolk
1/2 tsp finely grated lemon rind flaked almonds to decorate (optional)
Keys : Nuts Italian Italy European Mediterranean Cold Warm
Method :
• Scoop a little flesh from the centre of each peach half and put in a basin.
• Add the macaroon crumbs sugar 25g of the butter the egg yolk and lemon rind and beat until smooth.
• Divide between the peaches shaping the stuffing into a mound.
• Top with flaked almonds if liked and dot with the
remaining butter.
• Arrange in a buttered ovenproof dish.
• Bake in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for 25 to 35 minutes.
• Serve warm or cold with pouring cream.
• Serves 4
Almond Pestinos in Rose Petal Syrup
Ingredients :
1/3 cup Extra-virgin olive oil
1/4 cup Cream
Juice and zest of 1 lemon
1 pch Cinnamon
1/4 cup Anise del Mono or Sambucca
1 cup Ground almonds
2 cup Flour
1 cup Honey
1/4 cup Dried organic rose petals
3 cup Virgin olive oil
1/2 cup Powdered sugar
Keys : Desserts Nuts Italian Italy European Mediterranean
Method :
• In a bowl, mix together olive oil, cream, juice and zest of lemon, cinnamon and anise. Add almonds and flour, mix to form a firm dough, and knead 2 to 3 minutes. Wrap in a wet cloth and allow to rest 1 hour.
• Preheat fryer to 385 degrees.
• Place honey and rose petals in a saucepan and bring to a boil. Remove from heat and set aside. Form pastry into 1-inch balls and form those into 3 1/2-inch to 4-inch cigars. Fry in 350 degree hot oil in small batches until golden brown, remove with spider, and drain on paper towels. While still warm, dip in honey mixture to coat and place on cooling rack. Dust with powdered sugar and allow to dry.
• This recipe yields 4 servings.
1/3 cup Extra-virgin olive oil
1/4 cup Cream
Juice and zest of 1 lemon
1 pch Cinnamon
1/4 cup Anise del Mono or Sambucca
1 cup Ground almonds
2 cup Flour
1 cup Honey
1/4 cup Dried organic rose petals
3 cup Virgin olive oil
1/2 cup Powdered sugar
Keys : Desserts Nuts Italian Italy European Mediterranean
Method :
• In a bowl, mix together olive oil, cream, juice and zest of lemon, cinnamon and anise. Add almonds and flour, mix to form a firm dough, and knead 2 to 3 minutes. Wrap in a wet cloth and allow to rest 1 hour.
• Preheat fryer to 385 degrees.
• Place honey and rose petals in a saucepan and bring to a boil. Remove from heat and set aside. Form pastry into 1-inch balls and form those into 3 1/2-inch to 4-inch cigars. Fry in 350 degree hot oil in small batches until golden brown, remove with spider, and drain on paper towels. While still warm, dip in honey mixture to coat and place on cooling rack. Dust with powdered sugar and allow to dry.
• This recipe yields 4 servings.
Almond-Orange Biscotti
Ingredients :
2 1/4 cup flour
1 1/4 cup sugar
1 pch salt
3 x eggs, lightly beaten
1 tbl oil
1/4 tsp almond extract
finely grated zest of 1, orange
1/2 cup chopped almonds
2 tsp baking powder
Keys : Nuts Citrus Cookie Italian Italy European Mediterranean
Method :
• Preheat oven to 350F.
• Grease and flour cookie sheet.
• In a large bowl, sift the flour, sugar, baking powder and salt. Make a well in the center of the mixture; add the remaining ingredients and mix well.
• Divide the dough in half. Shape each half into flatbottomed cylinders (1-inch high x 2 1/2-inches wide x 8-inches long). Bake 30-35 minutes or until brown on top. Remove from oven and cool slightly. Cut into 3/4-inch slices. Return to oven with cut side down for 15 minutes or until slices are brown.
Remove from oven and cool on racks.
Almond Pestinos in Rose Petal Syrup
2 1/4 cup flour
1 1/4 cup sugar
1 pch salt
3 x eggs, lightly beaten
1 tbl oil
1/4 tsp almond extract
finely grated zest of 1, orange
1/2 cup chopped almonds
2 tsp baking powder
Keys : Nuts Citrus Cookie Italian Italy European Mediterranean
Method :
• Preheat oven to 350F.
• Grease and flour cookie sheet.
• In a large bowl, sift the flour, sugar, baking powder and salt. Make a well in the center of the mixture; add the remaining ingredients and mix well.
• Divide the dough in half. Shape each half into flatbottomed cylinders (1-inch high x 2 1/2-inches wide x 8-inches long). Bake 30-35 minutes or until brown on top. Remove from oven and cool slightly. Cut into 3/4-inch slices. Return to oven with cut side down for 15 minutes or until slices are brown.
Remove from oven and cool on racks.
Almond Pestinos in Rose Petal Syrup
Almond Marzipan Cream (Frangipane)
Yield > 6 Servings
Ingredients :
3 x Eggs
3 oz (3/4 cup) all purpose flour
2 cup Milk
4 oz (1/2 cup) sugar
6 oz (3/4 cup) ground almonds
Keys : Desserts Nuts Italian Italy European Mediterranean
Method :
• You will need 2 bowls, a saucepan, and a baking dish. Beat the eggs together. Mix the flour with a little of the milk, and then stir into the rest of the milk and the beaten eggs. Cook the mixture over low heat like a custard, whisking steadily and adding the sugar and the almonds little by little.
When thick, remove from the heat and pour into an oiled baking dish. When it is cold, cut into squares like Turkish delight. Serve as a special treat for holidays.
Ingredients :
3 x Eggs
3 oz (3/4 cup) all purpose flour
2 cup Milk
4 oz (1/2 cup) sugar
6 oz (3/4 cup) ground almonds
Keys : Desserts Nuts Italian Italy European Mediterranean
Method :
• You will need 2 bowls, a saucepan, and a baking dish. Beat the eggs together. Mix the flour with a little of the milk, and then stir into the rest of the milk and the beaten eggs. Cook the mixture over low heat like a custard, whisking steadily and adding the sugar and the almonds little by little.
When thick, remove from the heat and pour into an oiled baking dish. When it is cold, cut into squares like Turkish delight. Serve as a special treat for holidays.
Almond and Apricot Cookies (Pastini Di Mandorle)
Ingredients :
125 gm butter softened
200 gm caster sugar
1 med egg beaten
4 dsh almond essence
250 gm plain flour
1 tsp baking powder
1 tbl milk
50 gm blanched almonds finely chopped
2 tbl apricot jam
Keys : Nuts Italian Italy European Mediterranean
Method :
• Cream the butter and sugar together until light and fluffy then beat in the egg and almond essence.
• Sift the flour and baking powder together and stir into the mixture with enough milk to form a smooth paste.
• Roll teaspoonfuls of the mixture into balls.
Roll in chopped almonds and place well apart on a
greased baking sheet.
• Make a deep dent in the centre of each and fill with jam.
• Bake in a preheated moderately hot oven 200 degrees C (400 degrees F) Gas Mark 6 for 12 to 15 minutes until golden.
• Leave for 5 minutes then transfer to a wire rack and leave until cold.
• Store in an airtight tin.
• Makes about 36
125 gm butter softened
200 gm caster sugar
1 med egg beaten
4 dsh almond essence
250 gm plain flour
1 tsp baking powder
1 tbl milk
50 gm blanched almonds finely chopped
2 tbl apricot jam
Keys : Nuts Italian Italy European Mediterranean
Method :
• Cream the butter and sugar together until light and fluffy then beat in the egg and almond essence.
• Sift the flour and baking powder together and stir into the mixture with enough milk to form a smooth paste.
• Roll teaspoonfuls of the mixture into balls.
Roll in chopped almonds and place well apart on a
greased baking sheet.
• Make a deep dent in the centre of each and fill with jam.
• Bake in a preheated moderately hot oven 200 degrees C (400 degrees F) Gas Mark 6 for 12 to 15 minutes until golden.
• Leave for 5 minutes then transfer to a wire rack and leave until cold.
• Store in an airtight tin.
• Makes about 36
Almendradas - (Almond Cupcakes) Yield >
Ingredients :
3 cup Sliced almonds
1 1/2 cup Powdered sugar
1 tsp Orange zest
1 tsp Cinnamon
5 x Egg whites
Keys : Cakes Desserts Muffins Breads Baked Nuts Italian Italy European Mediterranean
Method :
• Preheat oven to 400 degrees.
• Toast almonds under broiler for 2 to 3 minutes, shaking constantly. Allow to cool. Place in food processor and chop until powder. Add sugar, orange zest and cinnamon to a mixing bowl and stir in almond powder. In a separate bowl, whip eggs
whites to firm peaks. Fold into almond mixture. Grease a 12- slot muffin pan and fill each cup. Bake 12 to 15 minutes, until
a toothpick exits cleanly. Allow to cool before serving.
• This recipe yields 12 cupcakes.
3 cup Sliced almonds
1 1/2 cup Powdered sugar
1 tsp Orange zest
1 tsp Cinnamon
5 x Egg whites
Keys : Cakes Desserts Muffins Breads Baked Nuts Italian Italy European Mediterranean
Method :
• Preheat oven to 400 degrees.
• Toast almonds under broiler for 2 to 3 minutes, shaking constantly. Allow to cool. Place in food processor and chop until powder. Add sugar, orange zest and cinnamon to a mixing bowl and stir in almond powder. In a separate bowl, whip eggs
whites to firm peaks. Fold into almond mixture. Grease a 12- slot muffin pan and fill each cup. Bake 12 to 15 minutes, until
a toothpick exits cleanly. Allow to cool before serving.
• This recipe yields 12 cupcakes.
Allspice Pasta
Ingredients :
HAND
1 cup semolina flour, durum
1 tsp allspice
1 x egg
1 tbl olive oil, optional
1 tbl water, if and as needed
ELECTRIC EXTRUDER
1 1/3 cup semolina flour, durum
1 tsp allspice
1 x egg
1 tbl olive oil, optional
1 tbl water, if and as needed (1 to 2 )
Keys : Spices Italian Italy European Mediterranean
Method :
• Follow whatever method you normally use to mix and knead your dough.
• Ingredients are given for Manual or Electric Machine.
HAND
1 cup semolina flour, durum
1 tsp allspice
1 x egg
1 tbl olive oil, optional
1 tbl water, if and as needed
ELECTRIC EXTRUDER
1 1/3 cup semolina flour, durum
1 tsp allspice
1 x egg
1 tbl olive oil, optional
1 tbl water, if and as needed (1 to 2 )
Keys : Spices Italian Italy European Mediterranean
Method :
• Follow whatever method you normally use to mix and knead your dough.
• Ingredients are given for Manual or Electric Machine.
Alligator Cacciatora Banquet
Yield > 100 Servings
Ingredients :
3 x Adult Alligators
15 lb Zucchini sliced
3 can Black pitted olives sliced
1 cup Black pepper
4 cup Oregano
1 pkt Bay leaves (small box)
4 cup Vegetable oil
50 lb Canned whole tomatoes
10 lb Sliced onions
1 cup Salt
1/2 cup Crushed red pepper
4 cup Diced fresh parsley
20 lb Assorted green & Red
1 whl bulb of garlic
Keys : Cajun Main Dish Game Meats Italian Italy European Mediterranean Italian
Method :
• Peppers Alligators... Discard head, feet and tail. Wash and cut into individual portions. (so how much do 3 adult alligators weigh anyway?)
• Borrow, beg or steal huge cooking pot. Use medium heat for oil and garlic.
• Add alligator portions, turning often. Add tomatoes, bring to boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add onions, peppers, zucchini. Last 5 min. add sliced
olives. Serve with salad topped with favorite Italian dressing and crisp bread. "New Orleans Cooks The Italian Way" Locovozzi &
• Mollicone (note: this is a real recipe and there is a whole Italian area of New Orleans which as you can see is spicy like cajun, but truely Italian. I have though of ways to make this with some other meat, because we just don't have alligators in Milwaukee! Maybe buffalo?)
Ingredients :
3 x Adult Alligators
15 lb Zucchini sliced
3 can Black pitted olives sliced
1 cup Black pepper
4 cup Oregano
1 pkt Bay leaves (small box)
4 cup Vegetable oil
50 lb Canned whole tomatoes
10 lb Sliced onions
1 cup Salt
1/2 cup Crushed red pepper
4 cup Diced fresh parsley
20 lb Assorted green & Red
1 whl bulb of garlic
Keys : Cajun Main Dish Game Meats Italian Italy European Mediterranean Italian
Method :
• Peppers Alligators... Discard head, feet and tail. Wash and cut into individual portions. (so how much do 3 adult alligators weigh anyway?)
• Borrow, beg or steal huge cooking pot. Use medium heat for oil and garlic.
• Add alligator portions, turning often. Add tomatoes, bring to boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add onions, peppers, zucchini. Last 5 min. add sliced
olives. Serve with salad topped with favorite Italian dressing and crisp bread. "New Orleans Cooks The Italian Way" Locovozzi &
• Mollicone (note: this is a real recipe and there is a whole Italian area of New Orleans which as you can see is spicy like cajun, but truely Italian. I have though of ways to make this with some other meat, because we just don't have alligators in Milwaukee! Maybe buffalo?)
All Vegetable Pasta Salad
Ingredients :
10 oz pasta shells
32 oz mixed vegetables, frozen (broccoli, cauliflower, carrots, etc)
1 med white onions, half-ring sliced
1 cup Italian salad dressing, low
15 oz kidney beans, canned, rinsed and drained
1 tsp garlic powder
1 tsp Cajun seasoning
Keys : Salad Italian Italy European Mediterranean
Method :
• Cook pasta shells according to directions. Drain and rinse in cold water. Pour boiling water over mixed vegetables. Drain and rinse in cold water. Combine kidney beans, dressing, spices and chopped onion together. Add vegetables; mix. Add
pasta mix well. Chill at least 1 hour before serving.
• Serves 6.
10 oz pasta shells
32 oz mixed vegetables, frozen (broccoli, cauliflower, carrots, etc)
1 med white onions, half-ring sliced
1 cup Italian salad dressing, low
15 oz kidney beans, canned, rinsed and drained
1 tsp garlic powder
1 tsp Cajun seasoning
Keys : Salad Italian Italy European Mediterranean
Method :
• Cook pasta shells according to directions. Drain and rinse in cold water. Pour boiling water over mixed vegetables. Drain and rinse in cold water. Combine kidney beans, dressing, spices and chopped onion together. Add vegetables; mix. Add
pasta mix well. Chill at least 1 hour before serving.
• Serves 6.
All at Once Spaghetti
4 Servings
Ingredients :
1 tbl Cooking oil
1 lrg Onion,chopped
1/2 lb Ground beef
1 1/2 tsp Salt Pepper to taste
2 can Hunt's Tomato Sauce
1 1/2 cup Water
1/4 lb Uncooked spaghetti
(1/2 - 8 oz. pkg.) Grated cheese
Keys : Hamburger Pasta Beef Meats Italian Italy European Mediterranean
Method :
• Heat oil in saucepan or skillet.Add onion;cook until soft.Crumble in the beef.Stir and fry until meat loses red color.Sprinkle with salt and pepper.Pour in tomato sauce and water;bring to boil.Break spaghetti;sprinkle in a little at a time,stirring into sauce and keeping it separated.Cover tightly.Simmer 20 to 30 minutes.Stir toward end of cooking
time.Serve with cheese. Makes 3 to 4 servings.
Ingredients :
1 tbl Cooking oil
1 lrg Onion,chopped
1/2 lb Ground beef
1 1/2 tsp Salt Pepper to taste
2 can Hunt's Tomato Sauce
1 1/2 cup Water
1/4 lb Uncooked spaghetti
(1/2 - 8 oz. pkg.) Grated cheese
Keys : Hamburger Pasta Beef Meats Italian Italy European Mediterranean
Method :
• Heat oil in saucepan or skillet.Add onion;cook until soft.Crumble in the beef.Stir and fry until meat loses red color.Sprinkle with salt and pepper.Pour in tomato sauce and water;bring to boil.Break spaghetti;sprinkle in a little at a time,stirring into sauce and keeping it separated.Cover tightly.Simmer 20 to 30 minutes.Stir toward end of cooking
time.Serve with cheese. Makes 3 to 4 servings.
Aliza's Spaghetti Sauce
Ingredients :
1 x brick of spinach
1 x 28 oz can crushed tomatoes
1 x 10 oz bag frozen green pepper
2 x 7 oz cans salt-free mushrooms
1 x lots of dehydrated onion
1 x garlic to taste
1 x parsley to taste
1 x Italian seasoning to taste
1 pch black pepper
Keys : Pasta Low Calorie Fat Free Diet Italian Italy European Mediterranean
Method :
• It was good, but much more of a stew than a sauce. Next time I make it, I'll use real onions, and two cans of tomatoes, and have containers ready to freeze most of it... my freezer is full these days. In summer, fresh tomatoes (and probably zucchini) would be good...
1 x brick of spinach
1 x 28 oz can crushed tomatoes
1 x 10 oz bag frozen green pepper
2 x 7 oz cans salt-free mushrooms
1 x lots of dehydrated onion
1 x garlic to taste
1 x parsley to taste
1 x Italian seasoning to taste
1 pch black pepper
Keys : Pasta Low Calorie Fat Free Diet Italian Italy European Mediterranean
Method :
• It was good, but much more of a stew than a sauce. Next time I make it, I'll use real onions, and two cans of tomatoes, and have containers ready to freeze most of it... my freezer is full these days. In summer, fresh tomatoes (and probably zucchini) would be good...
Alice's Italian Casserole
8 Servings
Ingredients :
1 lb Hamburger
1 tsp Basil
2 cup Noodles (measure uncooked)
1/3 cup Water
1 tsp Oregano
1 pkt (8-oz) shredded Moxarella cheese
1 jar (32-oz) prepared spaghetti sauce (I use Ragu)
1 tsp Sugar
1 med Onion, chopped
1 1/2 tsp Salt
1/4 tsp Pepper
Keys : Casserole Italian Italy European Mediterranean
Method :
• Here is a recipe that is best assembled the night before,after the kids are in bed, then popped into the oven when you get home from work. While it bakes, put your feet up, let the kids watch Barney (the purple dinosaur I hate), have a glass of chilled wine, and relax.....
• Brown hamburger and onion; drain. Add Ragu, spices, sugar, salt, and water.
• Simmer for about 30 minutes. Cook noodles according to package directions.
• Drain.
• In a "lasagna" sized casserole, layer the drained noodles and the ragu mixture, beginning and ending with the sauce.Top with shredded cheese.
• Bake at 375 degrees (covered) for 45 minutes. Uncover, and bake for 10 minutes more.
• Optional center layer: Mix together 1 egg, 1 1/2 cups cottage cheese, salt, and pepper. Spread this over the first layer of sauce/noodles, and then continue layering.
• This optional center layer will make this casserole taste just like lasagna.
• This casserole can be prepared to the baking point, then frozen. Thaw before baking.
• Make TWO casseroles out of this if you have a small family. Bake one and freeze one for an emergency.
• Personal note:This recipe was given to me by Alice Robertson, my next door neighbor. Whenever either of us makes this, we divide the casserole in two parts and share with each other.
Ingredients :
1 lb Hamburger
1 tsp Basil
2 cup Noodles (measure uncooked)
1/3 cup Water
1 tsp Oregano
1 pkt (8-oz) shredded Moxarella cheese
1 jar (32-oz) prepared spaghetti sauce (I use Ragu)
1 tsp Sugar
1 med Onion, chopped
1 1/2 tsp Salt
1/4 tsp Pepper
Keys : Casserole Italian Italy European Mediterranean
Method :
• Here is a recipe that is best assembled the night before,after the kids are in bed, then popped into the oven when you get home from work. While it bakes, put your feet up, let the kids watch Barney (the purple dinosaur I hate), have a glass of chilled wine, and relax.....
• Brown hamburger and onion; drain. Add Ragu, spices, sugar, salt, and water.
• Simmer for about 30 minutes. Cook noodles according to package directions.
• Drain.
• In a "lasagna" sized casserole, layer the drained noodles and the ragu mixture, beginning and ending with the sauce.Top with shredded cheese.
• Bake at 375 degrees (covered) for 45 minutes. Uncover, and bake for 10 minutes more.
• Optional center layer: Mix together 1 egg, 1 1/2 cups cottage cheese, salt, and pepper. Spread this over the first layer of sauce/noodles, and then continue layering.
• This optional center layer will make this casserole taste just like lasagna.
• This casserole can be prepared to the baking point, then frozen. Thaw before baking.
• Make TWO casseroles out of this if you have a small family. Bake one and freeze one for an emergency.
• Personal note:This recipe was given to me by Alice Robertson, my next door neighbor. Whenever either of us makes this, we divide the casserole in two parts and share with each other.
Alfredo-Style Sauce
4 Servings
Ingredients :
2 cup Nonfat cottage cheese
3 tbl Freshly grated Parmesan Cheese
2 tbl Butter Buds AE powdered
Butter substitute -- or Other
Keys : Sauces Food Process Pasta Italian Italy European Mediterranean
Method :
• 1/2 Cup evaporated skim milk 1/2 teaspoon chicken bouillon 1/2 teaspoon dried basil 1/4 teaspoon freshly ground black pepper cayenne - to taste
• Combine all ingredients in container of an electric
blender; process until smooth, stopping once to scrape down sides. Pour into a small saucepan; cook sauce over low heat,stirring constantly, until thoroughly heated.
• NOTE: The above nutrition information was based on this recipe making 6 servings, but in reality normal humans won't be able to get more than 4 main-course servings out of this at best.
Ingredients :
2 cup Nonfat cottage cheese
3 tbl Freshly grated Parmesan Cheese
2 tbl Butter Buds AE powdered
Butter substitute -- or Other
Keys : Sauces Food Process Pasta Italian Italy European Mediterranean
Method :
• 1/2 Cup evaporated skim milk 1/2 teaspoon chicken bouillon 1/2 teaspoon dried basil 1/4 teaspoon freshly ground black pepper cayenne - to taste
• Combine all ingredients in container of an electric
blender; process until smooth, stopping once to scrape down sides. Pour into a small saucepan; cook sauce over low heat,stirring constantly, until thoroughly heated.
• NOTE: The above nutrition information was based on this recipe making 6 servings, but in reality normal humans won't be able to get more than 4 main-course servings out of this at best.
!Taco Salsa!
5 Fresh tomatoes, diced
1 Tbs. lemon juice
1 tsp. Salt
3 cloves Fresh garlic
1/2 cup Onion, diced
1/2 cup Fresh cilantro, chopped
1 stalk Celery
1 Fresh carrot
1/2 Chili pepper, cored
Blend chili pepper, carrot, celery, lemon juice, and garlic.Mix in bowl with remaining ingredients.
Serving Suggestions:
• in taco salad
• as a dip
• topping for green leafy salad
• wrapped in a fresh, hot tortilla
Tomatoes
A study of 14,000 American men and 3,000
Norwegian men showed that eating tomatoes more than fourteen times a month cut the changes of lung cancer. The tomato is not high in beta-carotene, but has a high concentration of lycopene, another type of carotene, which possibly gives the tomato
its cancer-protecting qualities. A study done in
Wales (the United Kingdom) showed tomatoes to be a protection against acute appendicitis and other digestive disorders. Fresh, vine-ripened tomatoes are the best.
Benefits:
• lower risk of caner
• neutralize uric acid found in animal products
• aid in cleansing of toxins
• prevent appendicitis and digestive disorders
Caution:
Tomatoes should be
avoided by those
1 Tbs. lemon juice
1 tsp. Salt
3 cloves Fresh garlic
1/2 cup Onion, diced
1/2 cup Fresh cilantro, chopped
1 stalk Celery
1 Fresh carrot
1/2 Chili pepper, cored
Blend chili pepper, carrot, celery, lemon juice, and garlic.Mix in bowl with remaining ingredients.
Serving Suggestions:
• in taco salad
• as a dip
• topping for green leafy salad
• wrapped in a fresh, hot tortilla
Tomatoes
A study of 14,000 American men and 3,000
Norwegian men showed that eating tomatoes more than fourteen times a month cut the changes of lung cancer. The tomato is not high in beta-carotene, but has a high concentration of lycopene, another type of carotene, which possibly gives the tomato
its cancer-protecting qualities. A study done in
Wales (the United Kingdom) showed tomatoes to be a protection against acute appendicitis and other digestive disorders. Fresh, vine-ripened tomatoes are the best.
Benefits:
• lower risk of caner
• neutralize uric acid found in animal products
• aid in cleansing of toxins
• prevent appendicitis and digestive disorders
Caution:
Tomatoes should be
avoided by those
Green Chili Tomatillo Salsa
2 lbs. Fresh tomatillos
3 cloves Garlic
1 med. Onion, chopped
1 Tbs. Lemon juice
2 Green chili peppers, cored
1 stalk Celery, finely chopped
1/2 cup Fresh cilantro, finely chopped
1 Green bell pepper, chopped
1 Tbs. Oil
1 Tbs. Salt
Boil tomatillos for 10 minutes. Then blend along with garlic and green chilies and set aside. Saute onion, celery, green pepper for a few minutes then add to mixture in blender with remaining ingredients. Simmer on medium heat for 15
minutes stirring occasionally.
Serving Suggestions:
• top a burrito
• pour over enchilada
• as your favorite topping
Chili Peppers
Chili pepper contains capsaicin, which causes the
mouth to burn when it is consumed.
This component has a soothing effect on the bronchial passages and lungs, producing a secretion that thins the mucous in the respiratory system Chili peppers are an irritant to the stomach and signal the bronchial cells to pour out fluid, making the
lung and throat secretions less thick and sticky. Chili peppers are good, as a fibrinolytic stimulant, meaning that the hot peppers are good at preventing and dissolving blood clots. Although the effect of chili peppers only lasts a short while, their frequent
consumption reduces the possibility of circulatory
blockage.
Benefits:
• medicinal for the lungs
• an expectorant and decongestant
• eases chronic bronchitis and emphysema
• helps dissolve blood clots
• kills pain
3 cloves Garlic
1 med. Onion, chopped
1 Tbs. Lemon juice
2 Green chili peppers, cored
1 stalk Celery, finely chopped
1/2 cup Fresh cilantro, finely chopped
1 Green bell pepper, chopped
1 Tbs. Oil
1 Tbs. Salt
Boil tomatillos for 10 minutes. Then blend along with garlic and green chilies and set aside. Saute onion, celery, green pepper for a few minutes then add to mixture in blender with remaining ingredients. Simmer on medium heat for 15
minutes stirring occasionally.
Serving Suggestions:
• top a burrito
• pour over enchilada
• as your favorite topping
Chili Peppers
Chili pepper contains capsaicin, which causes the
mouth to burn when it is consumed.
This component has a soothing effect on the bronchial passages and lungs, producing a secretion that thins the mucous in the respiratory system Chili peppers are an irritant to the stomach and signal the bronchial cells to pour out fluid, making the
lung and throat secretions less thick and sticky. Chili peppers are good, as a fibrinolytic stimulant, meaning that the hot peppers are good at preventing and dissolving blood clots. Although the effect of chili peppers only lasts a short while, their frequent
consumption reduces the possibility of circulatory
blockage.
Benefits:
• medicinal for the lungs
• an expectorant and decongestant
• eases chronic bronchitis and emphysema
• helps dissolve blood clots
• kills pain
Chunky Hot Salsa
1 can 16 oz. Tomato sauce
1 can 16 oz. Tomatoes, diced
1 large Green bell pepper
1/2 cup Fresh green onions, chopped
3 cloves Fresh garlic
3 Jalapeno peppers
1/2 cup Fresh cilantro
2 tsp. Salt
3 Tbs. Lemon juice
Blend tomato sauce, garlic, and jalapeno with lemon juice. Add remaining ingredients into blender, and blend together. Let set before serving.
Serving Suggestions:
• This delicious chunky salsa can be one of your favorite salsa toppings on burritos, enchiladas, rice and beans, on use as a dip with baked tortilla chips.
Lemon Juice Lemon juice is excellent as a blood purifier. Upon rising in the morning, drink the juice of one lemon in a cup of warm, steam-distilled
water. It is excellent for use in cleansing enemas, as it balances the pH in the colon.
It helps detoxify the system. Mix with distilled water. No drink can compare with the valuable properties, internally or externally. As a cleanser, it neutralizes and promotes healing.
Caution:
If you have ulcers, avoid lemons and other citrus
fruits.
1 can 16 oz. Tomatoes, diced
1 large Green bell pepper
1/2 cup Fresh green onions, chopped
3 cloves Fresh garlic
3 Jalapeno peppers
1/2 cup Fresh cilantro
2 tsp. Salt
3 Tbs. Lemon juice
Blend tomato sauce, garlic, and jalapeno with lemon juice. Add remaining ingredients into blender, and blend together. Let set before serving.
Serving Suggestions:
• This delicious chunky salsa can be one of your favorite salsa toppings on burritos, enchiladas, rice and beans, on use as a dip with baked tortilla chips.
Lemon Juice Lemon juice is excellent as a blood purifier. Upon rising in the morning, drink the juice of one lemon in a cup of warm, steam-distilled
water. It is excellent for use in cleansing enemas, as it balances the pH in the colon.
It helps detoxify the system. Mix with distilled water. No drink can compare with the valuable properties, internally or externally. As a cleanser, it neutralizes and promotes healing.
Caution:
If you have ulcers, avoid lemons and other citrus
fruits.
Smooth ‘n’ Tasty Salsa
1 16 oz. can Whole tomatoes
2 Garlic cloves
2 Jalapeno peppers, cored
1 medium Onion
1 Tbs. Salt
1/2 cup Fresh cilantro
1 Green bell pepper
1 16 oz. can Tomato sauce
Place can of tomatoes in blender with garlic, peppers, onion, salt, and cilantro. Blend until smooth, then add lemon juice and blend a couple more minutes. Put in bowl, add tomato sauce, and mix well. Let set for a while before serving.
Serving Suggestions:
• with fresh hot tortillas
• with baked tortilla chips
• on top of any Mexican entrees
• pour over a fresh leaf salad
• mix with Cashew Cheese to make Chili con Queso
• top of plain brown rice to make exciting rice
Garlic
Perhaps the most significant effect of garlic is on
the lipid profile of the blood and tissues. It lowers cholesterol, triglycerides, and LDL cholesterol levels, while increasing the beneficial HDL
cholesterol. Onions have the same effect.
The bulb of the plant is a relative of onions and
chives. The flavor is very strong use chopped, minced, and powdered to season many dishes.
Researchers at Loma Linda University have found
that compounds in garlic activate enzymes in the liver that destroy aflatoxin, a potent carcinogen produced by mold that can grow on peanuts
and grains. Aflatoxins are a leading cause of liver
cancer.
Benefits:
• lowers blood pressure
• strengthens heart
• is a natural insect deterrent
• is a potent immune enhancer
• is good for ear, stomach, spleen, and lungs
2 Garlic cloves
2 Jalapeno peppers, cored
1 medium Onion
1 Tbs. Salt
1/2 cup Fresh cilantro
1 Green bell pepper
1 16 oz. can Tomato sauce
Place can of tomatoes in blender with garlic, peppers, onion, salt, and cilantro. Blend until smooth, then add lemon juice and blend a couple more minutes. Put in bowl, add tomato sauce, and mix well. Let set for a while before serving.
Serving Suggestions:
• with fresh hot tortillas
• with baked tortilla chips
• on top of any Mexican entrees
• pour over a fresh leaf salad
• mix with Cashew Cheese to make Chili con Queso
• top of plain brown rice to make exciting rice
Garlic
Perhaps the most significant effect of garlic is on
the lipid profile of the blood and tissues. It lowers cholesterol, triglycerides, and LDL cholesterol levels, while increasing the beneficial HDL
cholesterol. Onions have the same effect.
The bulb of the plant is a relative of onions and
chives. The flavor is very strong use chopped, minced, and powdered to season many dishes.
Researchers at Loma Linda University have found
that compounds in garlic activate enzymes in the liver that destroy aflatoxin, a potent carcinogen produced by mold that can grow on peanuts
and grains. Aflatoxins are a leading cause of liver
cancer.
Benefits:
• lowers blood pressure
• strengthens heart
• is a natural insect deterrent
• is a potent immune enhancer
• is good for ear, stomach, spleen, and lungs
Chunky Guacamole
Chunky Guacamole
4 Avocados
1/4 cup Onion, diced finely
1 tsp. Garlic powder
1 tsp. Salt
2 Tbs. Lemon juice
1 cup Fresh tomatoes, diced
1/2 Green chili pepper
1/2 Fresh bell pepper
Mash avocado well with a fork and set aside. Blend bell and chili pepper with lemon juice. Mix avocado with peppers and remaining ingredients. Serve fresh.
Serving Suggestions:
• serve on tostada
• as a dip with baked tortilla chips
• as a salad
Here is a formula to find the percent of fat in foods.
Your goal should be 10% fat, no more than 15% fat. Read labels carefully!
1. Look at the label listed on the product for the
grams of fat and the number of calories per
serving.
2. Multiply the number of fat grams by 9. This is
the number of fat calories.
3. Take the number you calculated and divide
this by the number or calories per serving
listed on the label. The answer will be less than
one.
4. Now to get the percent of calories from the fat,
multiply this number by 100.
4 Avocados
1/4 cup Onion, diced finely
1 tsp. Garlic powder
1 tsp. Salt
2 Tbs. Lemon juice
1 cup Fresh tomatoes, diced
1/2 Green chili pepper
1/2 Fresh bell pepper
Mash avocado well with a fork and set aside. Blend bell and chili pepper with lemon juice. Mix avocado with peppers and remaining ingredients. Serve fresh.
Serving Suggestions:
• serve on tostada
• as a dip with baked tortilla chips
• as a salad
Here is a formula to find the percent of fat in foods.
Your goal should be 10% fat, no more than 15% fat. Read labels carefully!
1. Look at the label listed on the product for the
grams of fat and the number of calories per
serving.
2. Multiply the number of fat grams by 9. This is
the number of fat calories.
3. Take the number you calculated and divide
this by the number or calories per serving
listed on the label. The answer will be less than
one.
4. Now to get the percent of calories from the fat,
multiply this number by 100.
Creamy Guacamole
4 Avocados
1 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Salt
1 1/2 Tbs. Lemon juice
1/2 a Jalapeno (optional)
Dice avocados and put half of them in blender with lemon juice. Blend on medium speed while continuing to add the rest of the avocados. When well blended, add the rest of the ingredients, and blend until creamy smooth, about 5 minutes.
Serving Suggestions:
• as a dip with baked tortilla chips
• spread on fresh, hot tortillas
• put a dollop on your fresh green salad
• with any of your favorite Mexican dishes
Avocados
The avocado is high in protein. The oil contains vitamins A, D, and E, and contains 14 minerals especially copper and iron. Also, avocados
are rich in phosphorus, magnesium, calcium, sodium, and manganese. They contain more potassium than bananas, and the potassium is
balanced in a ratio with sodium, making it an excellent food for heart disorders.
Avocados are very good for hypoglycemics because
they stabilize the blood sugar. In addition they contain high quantities of protein and beneficial
fats, thereby stimulating tissue growth and healing.
Benefits:
• reduce risk of heart attack
•aid in blood and tissue regeneration
•help with fatigue
•are good for Hypoglycemia strengthen the nerves
•are good for convalescence after a surgery
Caution:
•They should be consumed in moderation
by diabetics.
1 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Salt
1 1/2 Tbs. Lemon juice
1/2 a Jalapeno (optional)
Dice avocados and put half of them in blender with lemon juice. Blend on medium speed while continuing to add the rest of the avocados. When well blended, add the rest of the ingredients, and blend until creamy smooth, about 5 minutes.
Serving Suggestions:
• as a dip with baked tortilla chips
• spread on fresh, hot tortillas
• put a dollop on your fresh green salad
• with any of your favorite Mexican dishes
Avocados
The avocado is high in protein. The oil contains vitamins A, D, and E, and contains 14 minerals especially copper and iron. Also, avocados
are rich in phosphorus, magnesium, calcium, sodium, and manganese. They contain more potassium than bananas, and the potassium is
balanced in a ratio with sodium, making it an excellent food for heart disorders.
Avocados are very good for hypoglycemics because
they stabilize the blood sugar. In addition they contain high quantities of protein and beneficial
fats, thereby stimulating tissue growth and healing.
Benefits:
• reduce risk of heart attack
•aid in blood and tissue regeneration
•help with fatigue
•are good for Hypoglycemia strengthen the nerves
•are good for convalescence after a surgery
Caution:
•They should be consumed in moderation
by diabetics.
Chili con Queso
1 Recipe of Cashew Cheese Sauce
1 16 oz. can Diced tomatoes
2 Jalapenos, cored and diced
1 tsp. Garlic powder
1/2 c. Onions, chopped finely
1 tsp. Salt
1/2 c. Bell pepper, chopped finely
1 Tbs. Lemon juice
Put all ingredients into a skillet except the Cashew Cheese Sauce. Simmer until vegetables are soft. Combine with the Cashew Cheese sauce and serve.
Serving Suggestions:
• a topping for you favorite dish
• as a dip with baked tortilla chips
• over nachos
Green & Leafy
Green is a powerful healing color. God created
more green on our planet than all other colors combined.
Looking at a landscape of our forest can calm
us and release stress. Green has the same peaceful effect when used inside our bodies.
Because of the high content of chlorophyll, carotinoids, calcium, and a high mineral content, these greens are essential in the healing process.
Green and leafy vegetables should become a part
of your daily diet. We often forget these high-nutrient, valuable greens that add vitamins, minerals, usable calcium, and the beta-carotene
needed for the immune system. They also ward off
diseases such as cancer. Leafy greens are excellent
for the gall bladder, spleen, heart, blood, and are food brain food.
Varieties of Greens
Arugula Endive
Beet Greens Butterhead
Chicory Collards
Crisphead Escarole
Dandelion Kale
Mache Mustard
Turnip Parsley
Romaine Sorrel
Spinach Watercress
Loose-leaf lettuce
Swiss Chard
1 16 oz. can Diced tomatoes
2 Jalapenos, cored and diced
1 tsp. Garlic powder
1/2 c. Onions, chopped finely
1 tsp. Salt
1/2 c. Bell pepper, chopped finely
1 Tbs. Lemon juice
Put all ingredients into a skillet except the Cashew Cheese Sauce. Simmer until vegetables are soft. Combine with the Cashew Cheese sauce and serve.
Serving Suggestions:
• a topping for you favorite dish
• as a dip with baked tortilla chips
• over nachos
Green & Leafy
Green is a powerful healing color. God created
more green on our planet than all other colors combined.
Looking at a landscape of our forest can calm
us and release stress. Green has the same peaceful effect when used inside our bodies.
Because of the high content of chlorophyll, carotinoids, calcium, and a high mineral content, these greens are essential in the healing process.
Green and leafy vegetables should become a part
of your daily diet. We often forget these high-nutrient, valuable greens that add vitamins, minerals, usable calcium, and the beta-carotene
needed for the immune system. They also ward off
diseases such as cancer. Leafy greens are excellent
for the gall bladder, spleen, heart, blood, and are food brain food.
Varieties of Greens
Arugula Endive
Beet Greens Butterhead
Chicory Collards
Crisphead Escarole
Dandelion Kale
Mache Mustard
Turnip Parsley
Romaine Sorrel
Spinach Watercress
Loose-leaf lettuce
Swiss Chard
Bob’s Scrambled Eggs (Menemen)
Time
20 minutes
Tools
cutting board
paring knife
small frying pan
measuring cups
measuring spoons
wooden spoon
medium bowl
table fork
whisk
large nonstick frying pan
rubber spatula
Makes
4 to 6 servings
Bob is a Turkish American we know who remembers waking up to the smell of this spicy vegetable and egg dish when he was growing up. Try it for breakfast along with juice and rolls.
Ingredients
1 small onion
1 tablespoon margarine
8 eggs
1⁄8 teaspoon ground red pepper
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 teaspoon paprika
vegetable oil cooking spray
1 cup diced tomatoes
Steps
1. Remove the papery skin from the onion. On a cutting board,cut the onion in half. With the flat sides down, cut each onion half into pieces.
2. Preheat a small frying pan on medium heat for 2 minutes. Add the margarine and melt.
3. Use a wooden spoon to cook the onion in the frying pan for about 3 minutes or until tender. Turn off the heat and set aside.
4. Break the eggs into a medium bowl and beat with a fork.
5. Add the red pepper, salt, black pepper, and paprika to the eggs. Whisk vigorously for 1 minute until the eggs are fluffy.
6. Spray a large nonstick frying pan with vegetable oil cooking spray. Preheat the pan on medium heat for 2 minutes.
7. Add the onions and tomatoes evenly in the pan. Pour the egg mixture over the onions and tomatoes. Adjust the heat to medium-low.
8. Gently scramble the egg mixture for about 5 minutes with a rubber spatula until set.
9. Serve with rolls or crusty bread for a satisfying breakfast.
20 minutes
Tools
cutting board
paring knife
small frying pan
measuring cups
measuring spoons
wooden spoon
medium bowl
table fork
whisk
large nonstick frying pan
rubber spatula
Makes
4 to 6 servings
Bob is a Turkish American we know who remembers waking up to the smell of this spicy vegetable and egg dish when he was growing up. Try it for breakfast along with juice and rolls.
Ingredients
1 small onion
1 tablespoon margarine
8 eggs
1⁄8 teaspoon ground red pepper
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 teaspoon paprika
vegetable oil cooking spray
1 cup diced tomatoes
Steps
1. Remove the papery skin from the onion. On a cutting board,cut the onion in half. With the flat sides down, cut each onion half into pieces.
2. Preheat a small frying pan on medium heat for 2 minutes. Add the margarine and melt.
3. Use a wooden spoon to cook the onion in the frying pan for about 3 minutes or until tender. Turn off the heat and set aside.
4. Break the eggs into a medium bowl and beat with a fork.
5. Add the red pepper, salt, black pepper, and paprika to the eggs. Whisk vigorously for 1 minute until the eggs are fluffy.
6. Spray a large nonstick frying pan with vegetable oil cooking spray. Preheat the pan on medium heat for 2 minutes.
7. Add the onions and tomatoes evenly in the pan. Pour the egg mixture over the onions and tomatoes. Adjust the heat to medium-low.
8. Gently scramble the egg mixture for about 5 minutes with a rubber spatula until set.
9. Serve with rolls or crusty bread for a satisfying breakfast.
Sticky Rice with Fruit
Time
1 hour to soak rice plus 45 minutes to cook
Tools
measuring cups
measuring spoons
medium bowl
strainer
medium saucepan with lid
can opener
small saucepan
wooden spoon
paring knife
cutting board
4 dessert plates
scoop
Makes
4 servings
Sticky rice is a sweet rice that sticks together. It makes a great Thai dessert when mixed with coconut milk and served with fruit, such as mango or papaya.
Ingredients
1 cup sweet rice (also called sticky or glutinous rice)
1 quart water
2 cups water
1 cup canned coconut milk
1⁄3 cup sugar
1⁄4 teaspoon salt
2 cups sliced fresh fruit such as mangoes, papayas, or bananas
1⁄4 cup coconut cream (the thick part of coconut milk)
Steps
1. Soak the rice in 1 quart of water in a medium bowl for 1 hour.
2. Place the rice in a strainer. Rinse the rice under cold running water until the water draining away looks clear.
3. Place the rice in a medium saucepan with 2 cups of water.
4. Put the heat on high and bring the water to a boil. Then cover and reduce the heat to low so that the rice simmers.
5. Cook the rice until the water has evaporated, about 10 to 15 minutes.
6. While the rice simmers, combine the coconut milk, sugar, and salt in a small saucepan. Place over medium heat and cook for 3 to 4 minutes, stirring constantly with a wooden spoon. Do not boil.
7. Pour the coconut milk mixture over the cooked rice in the medium saucepan. Toss well so that the rice is coated.Cover and let it sit for 30 minutes.
8. While the rice sits, peel and slice the fruit on a cutting board. Divide the fruit up among 4 dessert plates.
9. Scoop the rice and divide among the plates. Drizzle 1 tablespoon of coconut cream (the thick part of coconut milk) over each rice scoop. Serve.
1 hour to soak rice plus 45 minutes to cook
Tools
measuring cups
measuring spoons
medium bowl
strainer
medium saucepan with lid
can opener
small saucepan
wooden spoon
paring knife
cutting board
4 dessert plates
scoop
Makes
4 servings
Sticky rice is a sweet rice that sticks together. It makes a great Thai dessert when mixed with coconut milk and served with fruit, such as mango or papaya.
Ingredients
1 cup sweet rice (also called sticky or glutinous rice)
1 quart water
2 cups water
1 cup canned coconut milk
1⁄3 cup sugar
1⁄4 teaspoon salt
2 cups sliced fresh fruit such as mangoes, papayas, or bananas
1⁄4 cup coconut cream (the thick part of coconut milk)
Steps
1. Soak the rice in 1 quart of water in a medium bowl for 1 hour.
2. Place the rice in a strainer. Rinse the rice under cold running water until the water draining away looks clear.
3. Place the rice in a medium saucepan with 2 cups of water.
4. Put the heat on high and bring the water to a boil. Then cover and reduce the heat to low so that the rice simmers.
5. Cook the rice until the water has evaporated, about 10 to 15 minutes.
6. While the rice simmers, combine the coconut milk, sugar, and salt in a small saucepan. Place over medium heat and cook for 3 to 4 minutes, stirring constantly with a wooden spoon. Do not boil.
7. Pour the coconut milk mixture over the cooked rice in the medium saucepan. Toss well so that the rice is coated.Cover and let it sit for 30 minutes.
8. While the rice sits, peel and slice the fruit on a cutting board. Divide the fruit up among 4 dessert plates.
9. Scoop the rice and divide among the plates. Drizzle 1 tablespoon of coconut cream (the thick part of coconut milk) over each rice scoop. Serve.
Thai Chicken Salad
Time
15 minutes
Tools
cutting board
paring knife
measuring cups
measuring spoons
medium bowl
whisk
paper towels
4 plates
serving spoon
Makes
4 servings
Thai chicken salad is typical of Thai dishes because it includes a balance of sweet, sour, hot, and salty tastes,and you can adjust the flavors as you like. There are many versions of this Thai-created dish in America.
Ingredients
1 lime
1⁄4 cup peanut oil
1 tablespoon fish sauce (available
in some supermarkets or
in Asian grocery stores)
1⁄8 teaspoon crushed red pepper
3 scallions
8 romaine leaves
1 teaspoon brown sugar
2 cups bite-sized pieces cooked chicken
2 tablespoons chopped peanuts
Steps
1. On a cutting board, cut the lime in half. Squeeze the lime to make 2 tablespoons of fresh lime juice. Place the lime juice in a medium bowl.
2. To make the dressing, add the peanut oil, fish sauce, and crushed red pepper to the medium bowl. Use a whisk to blend the ingredients.
3. Wash the scallions and romaine leaves and pat dry with paper towels. Cut off the roots of the scallions. Chop the white part only and add to the bowl.
4. Place the romaine leaves on 4 plates.
5. Taste the dressing. Add about 1 teaspoon of brown sugar as needed to balance the flavors in the way you like best.
6. Add the chicken to the dressing and toss to coat well.
7. Place the chicken salad on top of the lettuce leaves on the plates. Garnish with chopped peanuts.
15 minutes
Tools
cutting board
paring knife
measuring cups
measuring spoons
medium bowl
whisk
paper towels
4 plates
serving spoon
Makes
4 servings
Thai chicken salad is typical of Thai dishes because it includes a balance of sweet, sour, hot, and salty tastes,and you can adjust the flavors as you like. There are many versions of this Thai-created dish in America.
Ingredients
1 lime
1⁄4 cup peanut oil
1 tablespoon fish sauce (available
in some supermarkets or
in Asian grocery stores)
1⁄8 teaspoon crushed red pepper
3 scallions
8 romaine leaves
1 teaspoon brown sugar
2 cups bite-sized pieces cooked chicken
2 tablespoons chopped peanuts
Steps
1. On a cutting board, cut the lime in half. Squeeze the lime to make 2 tablespoons of fresh lime juice. Place the lime juice in a medium bowl.
2. To make the dressing, add the peanut oil, fish sauce, and crushed red pepper to the medium bowl. Use a whisk to blend the ingredients.
3. Wash the scallions and romaine leaves and pat dry with paper towels. Cut off the roots of the scallions. Chop the white part only and add to the bowl.
4. Place the romaine leaves on 4 plates.
5. Taste the dressing. Add about 1 teaspoon of brown sugar as needed to balance the flavors in the way you like best.
6. Add the chicken to the dressing and toss to coat well.
7. Place the chicken salad on top of the lettuce leaves on the plates. Garnish with chopped peanuts.
Amazing Asian Dumpling Soup
Time
45 minutes
Tools
measuring cups
measuring spoons
medium frying pan
colander
medium bowl
paper towels
cutting board
paring knife
grater
waxed paper
small bowl
table fork
wooden spoon
large frying pan or Dutch
oven
teaspoon
small bowl
pastry brush
slotted spoon
ladle
8 soup bowls
Makes
8 servings
Wonton wrappers make a sturdy dumpling and are easy to use. Korean American families often make this soup.
Ingredients
2 tablespoons peanut oil
1⁄2 pound lean ground beef or turkey
2 cups bean sprouts
6 scallions
3 carrots
1 egg
1 tablespoon sesame seeds
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
8 cups low-sodium beef broth
1 cup water
2 tablespoons light soy sauce
1 package wonton wrappers
Steps
1. To make the filling for the dumplings, heat the peanut oil in a medium frying pan over medium heat. Add the ground meat and cook until it is browned. Place the meat into a colander to drain the fat.
2. Put the cooked meat into a medium bowl.
3. Wash the bean sprouts, scallions, and carrots and pat dry with paper towels.
4. On a cutting board, chop the bean sprouts into tiny pieces.
5. Cut the roots off the scallions. Slice the scallions into 1⁄4-inch slices. Slice only the lower third of the green tops.
6. Cut off the carrot tops. Grate the carrots with a metal grater over waxed paper.
7. In a small bowl, beat the egg with a fork.
8. Add the bean sprouts, scallions, carrots, egg, sesame seeds, garlic powder, salt, and pepper to the meat mixture. Mix with a wooden spoon.
9. Place the beef broth, water, and soy sauce in a large frying pan or Dutch oven without the cover. Bring to a boil.
10. Meanwhile, make the dumplings by putting a heaping teaspoon of the filling into the center of each wonton square.
11. Fill a small bowl with water.
12. Brush the edges of the wontons with water. Fold each wonton in half to form a triangle. Press down to make sure the edges are secure. Continue to make dumplings.
13. With a slotted spoon, drop the dumplings into the boiling broth and simmer on medium heat for 10 minutes, being careful that the dumplings do not touch each other.
14. Ladle the soup into soup bowls and serve immediately.
45 minutes
Tools
measuring cups
measuring spoons
medium frying pan
colander
medium bowl
paper towels
cutting board
paring knife
grater
waxed paper
small bowl
table fork
wooden spoon
large frying pan or Dutch
oven
teaspoon
small bowl
pastry brush
slotted spoon
ladle
8 soup bowls
Makes
8 servings
Wonton wrappers make a sturdy dumpling and are easy to use. Korean American families often make this soup.
Ingredients
2 tablespoons peanut oil
1⁄2 pound lean ground beef or turkey
2 cups bean sprouts
6 scallions
3 carrots
1 egg
1 tablespoon sesame seeds
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
8 cups low-sodium beef broth
1 cup water
2 tablespoons light soy sauce
1 package wonton wrappers
Steps
1. To make the filling for the dumplings, heat the peanut oil in a medium frying pan over medium heat. Add the ground meat and cook until it is browned. Place the meat into a colander to drain the fat.
2. Put the cooked meat into a medium bowl.
3. Wash the bean sprouts, scallions, and carrots and pat dry with paper towels.
4. On a cutting board, chop the bean sprouts into tiny pieces.
5. Cut the roots off the scallions. Slice the scallions into 1⁄4-inch slices. Slice only the lower third of the green tops.
6. Cut off the carrot tops. Grate the carrots with a metal grater over waxed paper.
7. In a small bowl, beat the egg with a fork.
8. Add the bean sprouts, scallions, carrots, egg, sesame seeds, garlic powder, salt, and pepper to the meat mixture. Mix with a wooden spoon.
9. Place the beef broth, water, and soy sauce in a large frying pan or Dutch oven without the cover. Bring to a boil.
10. Meanwhile, make the dumplings by putting a heaping teaspoon of the filling into the center of each wonton square.
11. Fill a small bowl with water.
12. Brush the edges of the wontons with water. Fold each wonton in half to form a triangle. Press down to make sure the edges are secure. Continue to make dumplings.
13. With a slotted spoon, drop the dumplings into the boiling broth and simmer on medium heat for 10 minutes, being careful that the dumplings do not touch each other.
14. Ladle the soup into soup bowls and serve immediately.
Korean Sweet Rice Cakes
Time
Soaking overnight plus 45 minutes to prepare
plus 2 hours to cool
Tools
cookie sheet
measuring cups
measuring spoons
medium bowl
strainer
medium pot
potato masher
small pot
wooden spoon
plastic wrap
plate
Makes
About 8 rice cakes
More than just another way of using rice, these cakes have a long history in South Korea. They have found their way into many different traditions. This type of rice cake is commonly used for weddings. The cake shape, content,and color vary from one region to another.
Ingredients
vegetable oil for cookie sheet
2 cups sweet rice (also called
sticky or glutinous rice)
1 tablespoon soy sauce
1⁄3 cup brown sugar
3⁄4 cup chestnuts or walnuts,chopped
3⁄4 cup raisins
2 tablespoons pine nuts
2 teaspoons cinnamon
1 tablespoon vegetable oil
Steps
1. Soak the rice in 1 quart of cold water in a medium bowl overnight.
2. Oil a cookie sheet.
3. Drain the water from the rice using a strainer.
4. Place the rice in a medium pot with 2 cups of water. Place on the stove on high and bring the water to a boil. Then cover and reduce the heat to low.
5. Let the rice simmer until the water has evaporated, about 15 minutes. Remove from the heat.
6. Use a potato masher to mash the rice well. Set aside.
7. Place the soy sauce and the brown sugar in a small pot.Heat on medium until it becomes thick in consistency, about 10 minutes. Stir frequently with a wooden spoon.
8. Add the brown sugar mixture to the rice and stir. Add the chestnuts or walnuts, raisins, pine nuts, and cinnamon to the rice and stir again.
9. Spoon the rice mixture onto the oiled cookie sheet.
10. With oiled hands, spread the mixture about 3⁄4 inch thick. Cover loosely with plastic wrap and place in the refrigerator.
11. Once thoroughly cooled, about 2 hours, cut into 1 × 11⁄2-inch rectangles, making sure to oil the knife.
12. Arrange nicely on a plate and serve.
Soaking overnight plus 45 minutes to prepare
plus 2 hours to cool
Tools
cookie sheet
measuring cups
measuring spoons
medium bowl
strainer
medium pot
potato masher
small pot
wooden spoon
plastic wrap
plate
Makes
About 8 rice cakes
More than just another way of using rice, these cakes have a long history in South Korea. They have found their way into many different traditions. This type of rice cake is commonly used for weddings. The cake shape, content,and color vary from one region to another.
Ingredients
vegetable oil for cookie sheet
2 cups sweet rice (also called
sticky or glutinous rice)
1 tablespoon soy sauce
1⁄3 cup brown sugar
3⁄4 cup chestnuts or walnuts,chopped
3⁄4 cup raisins
2 tablespoons pine nuts
2 teaspoons cinnamon
1 tablespoon vegetable oil
Steps
1. Soak the rice in 1 quart of cold water in a medium bowl overnight.
2. Oil a cookie sheet.
3. Drain the water from the rice using a strainer.
4. Place the rice in a medium pot with 2 cups of water. Place on the stove on high and bring the water to a boil. Then cover and reduce the heat to low.
5. Let the rice simmer until the water has evaporated, about 15 minutes. Remove from the heat.
6. Use a potato masher to mash the rice well. Set aside.
7. Place the soy sauce and the brown sugar in a small pot.Heat on medium until it becomes thick in consistency, about 10 minutes. Stir frequently with a wooden spoon.
8. Add the brown sugar mixture to the rice and stir. Add the chestnuts or walnuts, raisins, pine nuts, and cinnamon to the rice and stir again.
9. Spoon the rice mixture onto the oiled cookie sheet.
10. With oiled hands, spread the mixture about 3⁄4 inch thick. Cover loosely with plastic wrap and place in the refrigerator.
11. Once thoroughly cooled, about 2 hours, cut into 1 × 11⁄2-inch rectangles, making sure to oil the knife.
12. Arrange nicely on a plate and serve.
Korean-Style Short Ribs
Time
15 minutes to prepare plus 2 hours to marinate plus 15 minutes to broil
Tools
measuring cups
measuring spoons
1-gallon zipper-lock
plastic bag
small bowl
whisk
cutting board
chef’s knife
broiler pan
aluminum foil
oven mitts
tongs
platter
Makes
6 servings
This Korean American version of barbecued spare ribs adds a fiery flare to the ribs and is hot . . . hot . . . hot! Instead of barbecuing these ribs over charcoal or flames,this recipe uses the broiler.
Ingredients
3 to 4 pounds of beef short ribs,
separated
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2⁄3 cup teriyaki sauce
1 tablespoon sesame seeds
1 teaspoon sugar
2 teaspoons Tabasco sauce
2 garlic cloves
vegetable oil cooking spray
Steps
1. Sprinkle the short ribs with salt and pepper. Place in a 1-gallon zipper-lock plastic bag.
2. In a small bowl, whisk together the teriyaki sauce, sesame seeds, sugar, and Tabasco sauce. Pour into the plastic bag over the ribs.
3. Place the garlic cloves on a cutting board. Use the side of a large chef’s knife to press down on the garlic cloves and loosen the papery skin. Remove the garlic from the skin and add to the plastic bag with the ribs.
4. Seal the zipper-lock bag and let sit in the refrigerator to marinate for 2 hours.
5. Line a broiler pan with aluminum foil. Spray lightly with vegetable oil cooking spray.
6. Set the rack so that the meat will be at least 4 inches from the heat source to avoid burning.
7. Preheat the broiler.
8. Place the spare ribs on the broiler pan. Using oven mitts, place the pan under the broiler. Broil for 7 minutes, watching closely.
9. Take the pan out of the oven and use tongs to turn over the ribs.
10. Place the pan back in the oven and broil for 7 to 8 more minutes. Watch closely. Wash the tongs.
11. Remove the pan from the oven with oven mitts. Use tongs to put the ribs on a serving platter.
15 minutes to prepare plus 2 hours to marinate plus 15 minutes to broil
Tools
measuring cups
measuring spoons
1-gallon zipper-lock
plastic bag
small bowl
whisk
cutting board
chef’s knife
broiler pan
aluminum foil
oven mitts
tongs
platter
Makes
6 servings
This Korean American version of barbecued spare ribs adds a fiery flare to the ribs and is hot . . . hot . . . hot! Instead of barbecuing these ribs over charcoal or flames,this recipe uses the broiler.
Ingredients
3 to 4 pounds of beef short ribs,
separated
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2⁄3 cup teriyaki sauce
1 tablespoon sesame seeds
1 teaspoon sugar
2 teaspoons Tabasco sauce
2 garlic cloves
vegetable oil cooking spray
Steps
1. Sprinkle the short ribs with salt and pepper. Place in a 1-gallon zipper-lock plastic bag.
2. In a small bowl, whisk together the teriyaki sauce, sesame seeds, sugar, and Tabasco sauce. Pour into the plastic bag over the ribs.
3. Place the garlic cloves on a cutting board. Use the side of a large chef’s knife to press down on the garlic cloves and loosen the papery skin. Remove the garlic from the skin and add to the plastic bag with the ribs.
4. Seal the zipper-lock bag and let sit in the refrigerator to marinate for 2 hours.
5. Line a broiler pan with aluminum foil. Spray lightly with vegetable oil cooking spray.
6. Set the rack so that the meat will be at least 4 inches from the heat source to avoid burning.
7. Preheat the broiler.
8. Place the spare ribs on the broiler pan. Using oven mitts, place the pan under the broiler. Broil for 7 minutes, watching closely.
9. Take the pan out of the oven and use tongs to turn over the ribs.
10. Place the pan back in the oven and broil for 7 to 8 more minutes. Watch closely. Wash the tongs.
11. Remove the pan from the oven with oven mitts. Use tongs to put the ribs on a serving platter.
German Potato Salad
Time
50 to 60 minutes
Tools
vegetable scrub brush
paring knife
vegetable peeler
cutting board
large saucepan
long fork
colander
large bowl
medium frying pan
tongs
paper towels
wooden spoon
measuring cups
measuring spoons
Makes
8 servings
German potato salad is made with oil or bacon fat, vinegar,and bacon instead of mayonnaise. It tastes better warm or at room temperature than cold. If the salad has been refrigerated, let it stand at room temperature for 30 minutes before serving for the best flavor.
Ingredients
6 medium potatoes
1 large onion
8 slices bacon
3 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon white pepper
1⁄2 cup apple cider vinegar
1 cup water
Steps
1. Scrub the potatoes with a brush under running water. Remove the eyes and any decayed areas with a paring knife. Peel the potatoes with a vegetable peeler. On a cutting board, cut the potatoes into 1⁄4-inch slices.
2. Put the potatoes in the saucepan and add enough water to cover.
3. Bring the water to a boil over high heat. Simmer the potatoes for 20 minutes or until they are just tender.
4. While the potatoes boil, remove the papery skin from the onion. Using a cutting board, cut the onion in half. Chop each onion half.
5. Use a fork to prick the potatoes to see if they are just tender. When ready, turn the heat off. Ask an adult to drain the potatoes using the colander, then transfer them to the large bowl.
6. Put the frying pan on medium heat. Lay the bacon strips side by side in the pan. Cook for about 10 minutes. Turn the bacon over every 2 to 3 minutes with tongs.
7. Remove the bacon from the pan and place on paper towels.
8. Using a wooden spoon for stirring, sauté the onions in the bacon drippings until golden brown and tender, about 5 minutes. Add the flour and cook for 1 minute while stirring constantly.
9. Add the sugar, salt, pepper, vinegar, and water. Bring to a boil, then reduce the heat and simmer until the mixture just starts to thicken. Pour over the cooked potatoes.
10. Break up the bacon into small pieces and add to the potato salad. Toss gently and serve.
50 to 60 minutes
Tools
vegetable scrub brush
paring knife
vegetable peeler
cutting board
large saucepan
long fork
colander
large bowl
medium frying pan
tongs
paper towels
wooden spoon
measuring cups
measuring spoons
Makes
8 servings
German potato salad is made with oil or bacon fat, vinegar,and bacon instead of mayonnaise. It tastes better warm or at room temperature than cold. If the salad has been refrigerated, let it stand at room temperature for 30 minutes before serving for the best flavor.
Ingredients
6 medium potatoes
1 large onion
8 slices bacon
3 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon white pepper
1⁄2 cup apple cider vinegar
1 cup water
Steps
1. Scrub the potatoes with a brush under running water. Remove the eyes and any decayed areas with a paring knife. Peel the potatoes with a vegetable peeler. On a cutting board, cut the potatoes into 1⁄4-inch slices.
2. Put the potatoes in the saucepan and add enough water to cover.
3. Bring the water to a boil over high heat. Simmer the potatoes for 20 minutes or until they are just tender.
4. While the potatoes boil, remove the papery skin from the onion. Using a cutting board, cut the onion in half. Chop each onion half.
5. Use a fork to prick the potatoes to see if they are just tender. When ready, turn the heat off. Ask an adult to drain the potatoes using the colander, then transfer them to the large bowl.
6. Put the frying pan on medium heat. Lay the bacon strips side by side in the pan. Cook for about 10 minutes. Turn the bacon over every 2 to 3 minutes with tongs.
7. Remove the bacon from the pan and place on paper towels.
8. Using a wooden spoon for stirring, sauté the onions in the bacon drippings until golden brown and tender, about 5 minutes. Add the flour and cook for 1 minute while stirring constantly.
9. Add the sugar, salt, pepper, vinegar, and water. Bring to a boil, then reduce the heat and simmer until the mixture just starts to thicken. Pour over the cooked potatoes.
10. Break up the bacon into small pieces and add to the potato salad. Toss gently and serve.
YUMMY SHISH KEBABS
Slice up green and red (red are optional) peppers.
Clean some mushrooms
Clean a few cherry tomatoes
Cut a chicken breast into strips
Skewer all items on the kebab and cook for somewhere in the 10 minute
range (get the pepper cooked all the way through) Coat with pepper (lots– mmm) and some salt. Dip in previously mentioned ranch dressing or
whatever you want, or just eat plain.
Clean some mushrooms
Clean a few cherry tomatoes
Cut a chicken breast into strips
Skewer all items on the kebab and cook for somewhere in the 10 minute
range (get the pepper cooked all the way through) Coat with pepper (lots– mmm) and some salt. Dip in previously mentioned ranch dressing or
whatever you want, or just eat plain.
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