Food, Recipes and Cullinary

Taco Seasoning I

2008-09-09T06:07:00.000-07:00

"Depending on how spicy you and your family like your dishes, use as little or as much as you want."

INGREDIENTS (Nutrition)
* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper

DIRECTIONS
1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Syrian Bread

2008-09-06T14:25:00.000-07:00

Mix the dough in your bread machine and bake in the oven. A versatile Middle Eastern style flat bread that you can serve with lunch or dinner.

INGREDIENTS (Nutrition)
* 1 1/8 cups water
* 2 tablespoons vegetable oil
* 1/2 teaspoon white sugar
* 1 1/2 teaspoons salt
* 3 cups all-purpose flour
* 1 1/2 teaspoons active dry yeast

DIRECTIONS
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2. Preheat oven to 475 degrees F (245 degrees C).
3. Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
4. Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

Miso Soup

2008-09-06T14:22:00.000-07:00

Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.

INGREDIENTS
* 2 teaspoons dashi granules
* 4 cups water
* 3 tablespoons miso paste
* 1 (8 ounce) package silken tofu, diced
* 2 green onions, sliced diagonally into 1/2 inch pieces

DIRECTIONS
1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Pita Chips

2008-09-06T14:20:00.001-07:00

These baked pita chips make a lovely accompaniment to any dip or spread.

INGREDIENTS (Nutrition)
* 12 pita bread pockets
* 1/2 cup olive oil
* 1/2 teaspoon ground black pepper
* 1 teaspoon garlic salt
* 1/2 teaspoon dried basil
* 1 teaspoon dried chervil

DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
3. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Mulligatawny Soup I

2008-09-06T14:17:00.000-07:00

The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.

INGREDIENTS (Nutrition)
* 1/2 cup chopped onion
* 2 stalks celery, chopped
* 1 carrot, diced
* 1/4 cup butter
* 1 1/2 tablespoons all-purpose flour
* 1 1/2 teaspoons curry powder
* 4 cups chicken broth
* 1/2 apple, cored and chopped
* 1/4 cup white rice
* 1 skinless, boneless chicken breast half - cut into cubes
* salt to taste
* ground black pepper to taste
* 1 pinch dried thyme
* 1/2 cup heavy cream, heated

DIRECTIONS
1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.

Mom's Zucchini Bread

2008-08-21T07:58:00.000-07:00

"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."

INGREDIENTS (Nutrition)
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 3 eggs
* 1 cup vegetable oil
* 2 1/4 cups white sugar
* 3 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts

DIRECTIONS
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Portuguese Custard Tarts - Pasteis de Nata

2008-08-21T07:53:00.000-07:00

"These are delicious Portuguese Custard Tarts."

INGREDIENTS (Nutrition)
* 1 cup milk
* 3 tablespoons cornstarch
* 1/2 vanilla bean
* 1 cup white sugar
* 6 egg yolks
* 1 (17.5 ounce) package frozen puff pastry, thawed

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

Green Banana Fries

2008-08-09T09:26:00.001-07:00

"I learned about this when I was in Kenya. I've never tasted better fries nor more nutritious fries. Potatoes aren't that common in Kenya but bananas and roots are. They taste as good as any fast food French fries and are healthier. Green bananas are the healthiest because they have all their vitamins where ripe ones lose most of them because they're too ripe. Green banana's do not have a strong banana flavor at all. It's very deceptive and very healthy. I couldn't stop eating them."

INGREDIENTS (Nutrition)
* 5 small unripe (green) bananas
* 1 quart oil for frying, or as needed
* salt to taste

DIRECTIONS
1. Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries.
2. Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt. Serve immediately.

Mombasa Pumpkin Dessert

2008-08-09T09:24:00.000-07:00

"This dessert's coconut and creamy taste is irresistible! For the weight watchers this could be too much! You can add more sugar to this dish, according to your taste."

INGREDIENTS (Nutrition)
* 1 medium sugar pumpkin, seeded and cubed
* 2 cups white sugar
* 1 cup coconut milk
* 1 teaspoon ground cardamom

DIRECTIONS
1. Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
2. In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.

Best Bobotie

2008-08-09T09:21:00.000-07:00

"This South African original is similar to meatloaf, but so much better. A slightly sweet curry flavors ground beef with a milk and egg custard on top. It's delicious!"

INGREDIENTS (Nutrition)
* 2 tablespoons vegetable oil
* 2 medium onions, minced
* 1 1/2 pounds ground beef
* 1 cup milk
* 2 slices Texas toast thick-sliced bread
* 1/2 cup raisins
* 1 teaspoon apricot jam
* 1 tablespoon hot chutney
* 1/2 tablespoon curry powder
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 large egg
* 1 pinch salt
* 1 bay leaf

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown.
3. Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish.
4. Bake in the preheated oven 1 hour.
5. While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture.
6. Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.

African Peanut Soup

2008-07-26T14:31:00.001-07:00

"This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!"

INGREDIENTS (Nutrition)
* 2 tablespoons olive oil
* 2 medium onions, chopped
* 2 large red bell peppers, chopped
* 4 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes, with liquid
* 8 cups vegetable broth or stock
* 1/4 teaspoon pepper
* 1/4 teaspoon chili powder (optional)
* 2/3 cup extra crunchy peanut butter
* 1/2 cup uncooked brown rice

DIRECTIONS
1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

African Curry

2008-07-26T14:29:00.000-07:00

"This is an African (Mozambique) curry that can be done with chicken, shrimp, or crab. Goes well with tomato chutney and onion hot sauce. For shrimp or crab, use 1 pound."

INGREDIENTS (Nutrition)
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, peeled and chopped
* 1 bay leaf
* 1 (14.5 ounce) can whole peeled tomatoes, drained
* 2 teaspoons curry powder
* 1/8 teaspoon salt
* 1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
* 1 (14 ounce) can unsweetened coconut milk
* 1 lemon, juiced

DIRECTIONS
1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
2. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

African Chicken Stew

2008-07-26T14:28:00.001-07:00

"This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts."

INGREDIENTS (Nutrition)
* 1 tablespoon olive oil
* 1 (3 pound) roasting chicken, deboned and cut into bite size pieces
* 2 cloves garlic, crushed
* 1 onion, chopped
* 1 large potato, diced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander seed
* 1 teaspoon ground black pepper
* 1 teaspoon crushed red pepper flakes
* 1 teaspoon salt
* 1 cup water
* 3/4 cup unsalted natural-style peanut butter
* 1 (15 ounce) can garbanzo beans, drained and rinsed

DIRECTIONS
1. In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
2. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
3. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

Adobo Chicken with Ginger

2008-07-26T14:27:00.001-07:00

"This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! Great for picnics. My mother taught me how to cook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hot steamed Jasmine rice."

INGREDIENTS (Nutrition)
* 1 (3 pound) whole chicken, cut into 8 pieces
* 1/2 cup soy sauce
* 3/4 cup distilled white vinegar
* 1 bulb garlic, peeled and crushed
* 2 tablespoons thinly sliced fresh ginger root
* 2 bay leaves
* 1/2 tablespoon black peppercorns

DIRECTIONS
1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
2. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Absolutely Perfect Palak Paneer

2008-07-26T14:25:00.000-07:00

"This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan (Indian flat bread). The key is in the spices, which you can find at an Indian grocery."

INGREDIENTS (Nutrition)
* 6 tablespoons olive oil
* 2 cloves garlic, chopped
* 1 tablespoon grated fresh ginger root
* 2 dried red chile peppers
* 1/2 cup finely chopped onion
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon ground turmeric
* 3/4 cup sour cream
* 3 pounds fresh spinach, torn
* 1 large tomato, quartered
* 4 sprigs fresh cilantro leaves
* 8 ounces ricotta cheese
* coarse sea salt to taste

DIRECTIONS
1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

A Jerky Chicken

2008-07-26T14:23:00.000-07:00

"A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!"

INGREDIENTS (Nutrition)

* 1 teaspoon onion, finely chopped
* 3 tablespoons brown sugar
* 4 tablespoons soy sauce
* 4 tablespoons red wine vinegar
* 2 teaspoons chopped fresh thyme
* 1 teaspoon sesame oil
* 3 cloves garlic, chopped
* 1/2 teaspoon ground allspice
* 1 habanero pepper, sliced
* 4 skinless, boneless chicken breast halves - cut into 1 inch strips

DIRECTIONS
1. Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
2. Preheat your oven's broiler.
3. Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

FOOTNOTE
*
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Eclairs II

2008-07-08T10:54:00.001-07:00

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr

INGREDIENTS
* 1/2 cup butter
* 1 cup water
* 1 cup all-purpose flour
* 1/4 teaspoon salt
* 4 eggs
* 1 (5 ounce) package instant vanilla pudding mix
* 2 1/2 cups cold milk
* 1 cup heavy cream
* 1/4 cup confectioners' sugar
* 1 teaspoon vanilla extract
* 2 (1 ounce) squares semisweet chocolate
* 2 tablespoons butter
* 1 cup confectioners' sugar
* 1 teaspoon vanilla extract
* 3 tablespoons hot water

DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
3. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
4. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
5. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

Eclairs I

2008-07-08T10:53:00.001-07:00

PREP TIME 20 Min
COOK TIME 40 Min
READY IN 1 Hr

INGREDIENTS
* 1 cup water
* 1/2 cup butter
* 1/4 teaspoon salt
* 1 cup all-purpose flour
* 4 eggs
* 1 (8 ounce) package cream cheese, softened
* 2 cups milk
* 1 (5 ounce) package instant vanilla pudding mix
* 1 (1 ounce) square unsweetened chocolate, chopped
* 1 tablespoon butter
* 1 cup confectioners' sugar
* 2 tablespoons boiling water

DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. For icing: In small saucepan, melt chocolate and 1 tablespoon butter over low heat. Remove from heat and, with electric mixer, beat in confectioners' sugar and 2 tablespoons hot water. Beat until smooth. Drizzle over filled eclairs.
3. For shells: In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt. Stir until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Drop by tablespoons onto baking sheet.
4. Bake 15 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake until golden, 10 to 15 minutes. Cool completely.
5. For filling: In large bowl, beat 1/2 cup of milk, a little at a time, into softened cream cheese, until creamy. Beat in remaining 1 1/2 cups milk and pudding mix. Stir until thick, 1 to 2 minutes. Cut tops off cooled pastry shells and fill. Replace tops.

Crepes

2008-07-08T10:47:00.000-07:00

This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.

PREP TIME 5 Min
COOK TIME 15 Min
READY IN 1 Hr 20 Min

INGREDIENTS
* 2 eggs
* 1 cup milk
* 2/3 cup all-purpose flour
* 1 pinch salt
* 1 1/2 teaspoons vegetable oil

DIRECTIONS
1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Elva's Custard Pie

2008-07-04T20:15:00.000-07:00

PREP TIME 10 Min
COOK TIME 35 Min
READY IN 45 Min

INGREDIENTS
* 6 eggs
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1 pinch salt
* 1/2 teaspoon nutmeg
* 2 cups milk
* 1 (9 inch) unbaked pie crust

DIRECTIONS
1. Preheat oven to 475 degrees F (245 degrees C.)
2. In a large bowl, beat eggs and sugar. Beat in vanilla, salt and nutmeg. Stir in milk. Pour into crust.
3. Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until crust is golden brown and filling is set.

Portuguese Custard Tarts - Pasteis de Nata

2008-07-04T20:13:00.000-07:00

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min

INGREDIENTS
* 1 cup milk
* 3 tablespoons cornstarch
* 1/2 vanilla bean
* 1 cup white sugar
* 6 egg yolks
* 1 (17.5 ounce) package frozen puff pastry, thawed

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

Raisin Carrot Cake

2008-07-03T07:37:00.000-07:00

A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. --Ann Marie Vachon, London, Ontario

PREP TIME 15 Min
COOK TIME 55 Min
READY IN 1 Hr 10 Min

INGREDIENTS
* 1 cup raisins
* 2 cups all-purpose flour, divided
* 2 cups packed brown sugar
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3/4 cup vegetable oil
* 4 eggs
* 3 cups grated carrots
* FROSTING:
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup butter, softened
* 1 teaspoon orange juice
* 1 teaspoon vanilla extract
* 3 3/4 cups confectioners' sugar

DIRECTIONS
1. Toss raisins with 2 tablespoons flour; set aside. In a large mixing bowl, combine the brown sugar, baking powder, cinnamon, baking soda, salt and remaining flour. Add oil and eggs; beat well. Stir in carrots and reserved raisins.
2. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a large mixing bowl, beat cream cheese and butter until smooth. Beat in orange juice and vanilla. Gradually add confectioners' sugar; beat until light and fluffy. Spread over cake. Store in the refrigerator.

DAILY RECIPE Baked Dijon Salmon

2008-07-03T07:35:00.000-07:00

PREP TIME 20 Min
COOK TIME 15 Min
READY IN 35 Min

INGREDIENTS
* 1/4 cup butter, melted
* 3 tablespoons Dijon mustard
* 1 1/2 tablespoons honey
* 1/4 cup dry bread crumbs
* 1/4 cup finely chopped pecans
* 4 teaspoons chopped fresh parsley
* 4 (4 ounce) fillets salmon
* salt and pepper to taste
* 1 lemon, for garnish

DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Sara's Soy Marinated and Cream Cheese-Stuffed Salmon

2008-07-03T07:32:00.000-07:00

A simple soy sauce-based marinade will leave you with tender and tasty baked salmon! Stuff filets with a quick cream cheese mixture and top with a teriyaki glaze. Then sit back and enjoy the raves!

PREP TIME 20 Min
COOK TIME 15 Min
READY IN 55 Min

INGREDIENTS
* 1 cup low sodium soy sauce
* 3 tablespoons honey
* 2 tablespoons whole grain Dijon mustard
* 1 teaspoon ground ginger
* 4 cloves garlic, minced
* 1/2 teaspoon red pepper flakes, or to taste
* 4 (8 ounce) salmon fillets or steaks
*
* 3/4 cup cream cheese, softened
* 3 green onions, finely chopped
* 1/2 teaspoon whole grain Dijon mustard
*
* 1/2 cup teriyaki sauce
* 1 tablespoon sesame seeds

DIRECTIONS
1. Stir together the soy sauce, honey, 2 tablespoons mustard, ginger, garlic, and red pepper flakes in a medium bowl. Arrange the salmon fillets in a shallow dish. Pour the marinade over the salmon, turning fillets to coat both sides. Cover, and refrigerate for 20 to 30 minutes.
2. Meanwhile, make the salmon stuffing by combining the cream cheese, green onions, and 1/2 teaspoon mustard in a small bowl. Refrigerate until ready to cook the salmon.
3. Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with foil, and lightly grease foil.
4. Remove salmon from marinade. Cut a slit in the thickest part of each fillet to make a small pocket. Spoon cream cheese mixture into the pocket. Place salmon in prepared baking dish.
5. Cook salmon in preheated oven for 10 to 15 minutes. Remove from oven; spoon teriyaki sauce over fillets and sprinkle with sesame seeds. Reduce heat to 300 degrees F (150 degrees C). Cook until fish is easily flaked with a fork, about 5 minutes more.

Lamb skewers with Greek-style vegetables

2008-07-02T05:04:00.000-07:00

Equipment You will need eight 18cm metal skewers
Ingredients
* 750g sebago potatoes, peeled, cut into 3cm chunks
* 750g pumpkin, peeled, deseeded, cut into 3cm chunks
* 500g zucchini, cut into 3cm chunks
* 2 1/2 tablespoons olive oil
* 3 garlic cloves, crushed
* 3 teaspoons dried oregano
* 750g easy-carve lamb leg
* 1 tablespoon Greek seasoning (see note)
* olive oil cooking spray
* tzatziki and pita bread, to serve

Method
1. Preheat oven to 230°C. Grease a large roasting pan. Place potato, pumpkin, zucchini, oil, garlic and oregano in a large bowl. Toss vegetables to coat. Spread over roasting pan. Roast for 30 minutes.
2. Meanwhile, cut lamb into 2cm pieces. Toss in Greek seasoning. Thread onto skewers. Spray lamb with oil.
3. Reduce oven to 200°C. Place skewers on top of vegetables. Bake for 15 minutes for medium or until cooked to your liking.
4. Serve lamb skewers with vegetables, tzatziki and pita bread.

Notes & tips
* Note: Look for Greek seasoning in the spices aisle of your supermarket.