Delicious Food and Recipes

Caribbean Chicken Salad W/ Fat-Free Dressing

2010-06-29T07:47:00.000-07:00

Ingredients:

*

Dressing:

*

1 (6 ounce) container fat free pina colada yogurt
* 1 1/2 tablespoons lime juice
* 1 teaspoon caribbean jerk seasoning

Salad:

* 4 cups romaine lettuce
* 6 ounces cooked chicken, chopped

* 1 (15 ounce) can black beans, rinsed and drained
* 1 1/2 cups mangoes, fresh chopped
* 1 cup fat-free cheddar cheese (4 ounces)
* 3 roma tomatoes, chopped and seeded
* 4 green onions, sliced
* 1/4 cup cashews (optional)

Directions:

1.

Whisk together dressing ingredients, set aside.
2.

Toss salad ingredients together OR layer in order listed into clear serving bowl.
3.

Pour dressing over salad and serve.

Hamburger Bar-B-Q

2010-06-28T10:44:00.001-07:00

Ingredients:

* 1 lb ground beef
* 3 tablespoons chopped onions
* 1 tablespoon vegetable oil
* 2 teaspoons sugar
* 2 teaspoons firmly packed brown sugar
* 1 tablespoon lemon juice
* 1/3 cup catsup
* 1/8 teaspoon dry mustard
* 3/4 cup water
* 1 tablespoon Worcestershire sauce

Directions:

1.

Brown beef and onion in oil.
2.

Add remaining ingredients and bring to a boil.
3.

Reduce heat and simmer for 30 minutes.
4.

Serve over open hamburger buns.

Chicken Pot Pie

2010-06-24T13:23:00.000-07:00

Ingredients:

*

6 (4 1/2 inch) aluminum foil, potpie tin
* 1 refrigerated pie crust (most 15-ounce packages contain 2 crusts, enough for 6 pies)
* 1 egg (makes enough for 6 pies)
* 2 tablespoons water

* 2 (3 1/2 ounce) boxes vanilla instant pudding mix or white chocolate pudding mix (1 box makes enough for 3 pies, or use canned pudding)
* 4 cups cold milk (to make pudding)
* 4-6 starburst decorative candies (yellow)
* 10-12 starburst decorative candies (orange)
* 3-5 chewy Jolly Rancher candies (green, or Tootsie roll candy)
* 1 banana (makes enough for 6 pies)
* 2-3 dried apple rings

Directions:

1.

Heat the oven to 450°.
2.

Unroll or unfold a piecrust on work surface.
3.

Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin.
4.
4
If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third and repeat witht the other crust.
5.

Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in a potpie tin. Cover it with a layer of foil to create a smooth mound, then lay a circle of dough on top.
6.

Press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust.
7.

Beat the egg with the water, then brush the mixture over the dough.
8.

Set the pie tin on a baking sheet a nd repeat for the other crusts.
9.

Bake the crusts for about 10 minutes.
10.

Let cool completely.
11.

Prepare the pudding and milk according to the package directions.
12.

Refrigerate until serving time.
13.

Place the Starburst or Tootsie Roll candies unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds, (the Jolly Rancher candies will soften from the warmth of your hands.)
14.

Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together.
15.

Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces.
16.

With your fingers, form each piece into a kernel by flattening one end and pinching the other.
17.

Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces.
18.

Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
19.

Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes.
20.

Cubed carrots: Cut each orange candy into 4 squares.
21.

To assemble the pie just before serving time, spoon about 2/3 cup of the pudding into the each pie tin.
22.

Add the candies and the fruit to the pudding, then set the piecrust on top.

Bulgogi

2010-06-23T14:37:00.000-07:00

Ingredients:

* 1-1 1/2 lb beef, ribeye, sliced paper thin
* 6 tablespoons soy sauce
* 3 tablespoons sugar
* 1 tablespoon honey
* 4 tablespoons rice wine
* 2 tablespoons sesame oil
* 1 tablespoon toasted sesame seeds
* 1/2 teaspoon black pepper
* 1 onion, thinly sliced
* 4-5 garlic cloves, minced
Directions:

1. Mix together everything except meat to make marinade. Rip meat into small pieces and add meat to marinade mixture. Mix in very well and let sit overnight.

2. Preheat a large skillet with sesame oil. Add beef mixture and cook until browned.

3. Serve over rice.

Smoked Beef Brisket

2010-06-22T12:50:00.000-07:00

Ingredients:

*

Marinade:

* 1/3 cup brown sugar
* 1/3 cup dried papaya, chopped or 1 cup fresh papaya, rough chopped
* 1 tablespoon cajun seasoning, Recipe # 92066
* 1 teaspoon minced garlic
* 1 onion, rough chopped
* 2 tablespoons Worcestershire sauce
* 5 lbs beef brisket, flat cut Score fat cap
* hickory chips (soaked overnight or at least 4 hour)
* 16 ounces beer, for mopping
* 2 tablespoons butter
* barbecue sauce (optional)

Directions:

1.

Place Marinade in a blender or food processor and blend till semi smooth. Rub on washed and dried brisket. Let marinade in a well sealed container overnight.
2.

Early morning remove the brisket from refrigerator and pat dry.
3.

Reserving the marinade to be mixed with the beer. Simmer to heat through for 20 minutes and butter mix inches Let rest till needed.
4.

Leave brisket at room temperature for 1 hour before putting in the smoker.
5.
5
Meanwhile fire up the smoker.
6.

Place fat side up in a foil pan on a rack, so smoke can get around it.
7.

Rotate, and mop with the spice/beer mixture every hour for the first 3 hours.
8.

Add hickory to smoker every 30 min (as required) to keep the heat at a constant temperature for the first 4 hours.
9.

After 3 hours wrap tightly with foil and continue cooking.
10.

Smoke at 200 - 225 degrees for 7 hours. About 1 hour to 1 1/4 hours per pound.
11.

When brisket has an internal temperature of 190 degrees F remove and let rest for 1 hour.
12.

cut away excess fat and discard. Slice beef across the grain.
13.

Enjoy with your BBQ sauce.
14.

Trim fat and slice 1/4 inch slices across the grain.
15.

Can be made the day before chill then slice for extra thin slices. The chilled brisket will slice easier.

Creole Jambalaya

2010-05-28T09:36:00.000-07:00

Ingredients:

* 2 tablespoons olive oil
* 2 tablespoons butter
* 3/4 lb boneless skinless chicken thighs, cut into 1-inch chunks
* 1/2 lb andouille sausage or hot Italian sausage, cut into 1/2-inch slices
* 1 medium onion, diced
* 2-3 garlic cloves, minced
* 1 celery rib, chopped
* 1/2 green pepper, diced
* 2 tablespoons creole seasoning
* 1 tablespoon tomato paste
* 1 cup canned diced tomato, with juices
* 1 cup chicken stock
* 12 large shrimp, deveined, shells intact
* 1 cup long grain rice
* 2 scallions, chopped (optional)
* 1/4 cup fresh parsley, chopped (optional)

Directions:

1.

Heat oil and butter in a large pot over medium-high heat. Add chicken, saute until brown.
2.

Add sausage, onions, garlic, celery, green pepper and spice mix. Saute stirring occasionally until onions and pepper are tender.
3.

Add tomato paste, canned tomatoes, chicken stock. Stir until well combined.
4.

Reduce heat to low and add shrimp and rice stirring once.
5.

Cover and let simmer for 20 minutes without stirring.
6.

Remove from heat and stir once. Let rest for 5 minutes before serving.
7.

Spoon into serving bowls and top with chopped scallions and fresh parsley. Serve with a baguette and some good white wine.

Mandarin Orange Chicken

2010-05-27T09:30:00.000-07:00

Ingredients:

* 1/3 cup dry white wine or chicken broth
* 1/3 cup frozen orange juice concentrate, thawed
* 1/4 cup sweet orange marmalade
* 1/2 teaspoon ground ginger
* 4 boneless chicken breast halves

* 1 (11 ounce) can mandarin orange segments, drained
* 1/2 cup green seedless grape

Directions:

1.

Preheat the oven to 350ºF.
2.

Stir the wine, thawed orange juice concentrate, marmelade and ginger together in a 13x9-inch baking pan.
3.

Add the chicken, turning once or twice so that both sides are well-coated.
4.

Place the baking pan in the oven and bake the chicken, basting occasionally with the pan juices, for 35 minutes or until the juices run clear.
5.

During the last 5 minutes of baking, add the mandarin orange segments and the grapes.
6.

Serve over rice or noodles, with your favourite side dish or salad.

Spicy Pork Ribs

2010-05-26T10:43:00.000-07:00

Ingredients:

* 3/4 cup harissa paste
* 3 tablespoons fresh lemon juice
* 1 tablespoon minced garlic
* 2 slabs baby back ribs (about 1 1/2 lbs. each)
* Kosher salt and freshly ground black pepper
* 2 bottles (12 oz. each) of beer, any type

Preparation:

1. In a small bowl, stir together harissa, lemon juice, and garlic. Set aside.

2. Rinse ribs and pat dry. Use a dull butter knife to loosen thin papery membrane that runs along underside, then pull it off with your fingers. Rub ribs generously on both sides with salt and pepper, then slather all over with harissa rub. Wrap ribs in plastic wrap and marinate, refrigerated, for at least 8 and up to 24 hours.

3. Set up a charcoal or gas grill for medium indirect heat (300° to 350°; you should be able to hold your hand 1 to 2 in. above the hottest area of grill level only 4 to 5 seconds). Place ribs, bone side down, in cooler part of the grill; close lid. Cook, basting gently with beer on both sides every 10 minutes (keep ribs bone side down), until ribs are tender and cooked through and meat has shrunk back from ends of the bones, 40 to 50 minutes total. Try to keep harissa paste on the ribs while basting. Serve ribs hot, with salad.

Double Homicide Bars

2010-05-25T12:31:00.000-07:00

Ingredients:

* 13 ounces graham cracker crumbs
* 1/2 cup margarine
* 14 ounces sweetened condensed milk
* 2 (12 ounce) bags peanut butter and milk chocolate chips (or your choice)

Directions:

1.

Melt the margarine and pour into the bottom of a 9x13 inch pan. Heat the oven to 350 degrees for a metal pan and 325 degrees for a glass pan.
2.

Pour the crushed graham crackers evenly over the margarine tapping the pan a few times gently against the counter to settle the crumbs into a flat layer.
3.

Pour the sweetened condensed milk evenly over the top of the grahams. Next, pour over both bags of chips and press firmly into the pan.
4.

Bake 20-25 minutes or until lightly brown on top. Remove from oven and allow to cool before cutting.

French Gratin Potatoes

2010-05-24T08:18:00.000-07:00

Ingredients:

* 3 lbs waxy potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)
* 6 ounces gruyere cheese, grated
* 3/4 pint double cream
* salt
* fresh ground black pepper
* 2-4 garlic cloves, peeled and crushed
* 2 sprigs fresh thyme
* 1 ounce butter
* cheese, for topping (optional)

Directions:

1.

Preheat the oven to 300F/150C/gas mark 2.
2.

Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
3.

Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
4.

Sprinkle cheese on the top of the last layer.
5.

Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
6.

Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
7.

Serve bubbling hot as a main meal or as an accompaniment.

Peach and Raspberry Yogurt Fool

2010-05-21T08:45:00.000-07:00

Ingredients:

* 2 peaches
* 8 ounces raspberries
* 2 1/2 cups low-fat plain yogurt or low fat low sugar fruit yogurt
* 4 teaspoons rolled oats
* 4 teaspoons sliced almonds

Directions:

1.

Cut the peaches in half, remove the pits and then slice the flesh into thin wedges.
2.

Mix the peaches and raspberries with the yogurt in a bowl, then spoon into 4 sundae glasses and chill.
3.

Spread out the rolled oats and almonds in a broiler pan.
4.

Broil them until lightly toasted, shaking the pan frequently.
5.

Cool, then sprinkle the oat mixture over the dessert and serve.

Pink Crepes With Cream Cheese Filling

2010-05-20T08:07:00.000-07:00

Ingredients:

* 1 medium fresh beet, washed, topped, unpeeled
* 1 cup cake flour
* 1/2 teaspoon salt
* 3 large eggs
* 2 tablespoons butter, very soft
* 1 cup milk

Filling:

* 7-8 ounces cream cheese
* 4 tablespoons very finely chopped spring onions
* 1 tablespoon very finely chopped fresh parsley
* 1/2 teaspoon salt
* 1/2 teaspoon garlic, finely chopped
* 1/4 cup milk

Directions:

1.

Cook the beet until tender, and cool. When peeled, the beet I used weighed about 3 oz or 80/90 grams.
2.

Cut up the beet and put in processor. Add the flour, salt, eggs and butter, and whizz.
3.

First add 1/2 cup milk, then more, until you have a thin pancake batter consistency.
4.

(The amount of milk might depend on how dry the beet was and the size of the eggs. If using smaller eggs you might need more than 1 cup milk).
5.

Whizz in blender until very smooth. You'll have just under 3 cups liquid.
6.

Pour into a jug or bowl, cover, and leave in fridge for at least 1 hour.
7.

FILLING: Scrape the cream cheese into a bowl, and add all the flavourings except the milk.
8.

Normally you will find the mixture too stiff to use as a filling, so add milk little by little, until you have a satisfactory consistency for a filling: easy to scoop out but not runny.
9.

Cover and refrigerate until needed.
10.

CREPES: Use a small crepe pan. The smallest I have is 6"/15cm in diameter.
11.

Heat over medium heat. If not non-stick, keep butter handy and grease pan with butter.
12.

If the batter has thickened on standing, add a tiny bit more milk.
13.

Use 2 - 3 tablespoons batter per crepe: you want to aim for thin crepes. Swirl the batter to the edges of the pan so the crepes are of even thickness.
14.

Watch -- and when the last raw swirl of batter on top starts to firm, turn crepe. Give it about 10 seconds on the other side, then slide out on to a plate.
15.

Stack them on this plate as you continue.
16.

You should get about 12 crepes if your pan diameter is 6"/15cm.
17.

The fillimg is enough for six of these crepes. If you wish to use all the crepes, double the filling ingredients.
18.

Use the filling sparingly as it is rich. Fold crepe over. Decorate with a sprig of spring onion and some parsley or salad leaves. A tiny bit of julienned carrots will also look good, or a few thinly sliced lemon rind strips.
19.

Serve warm or at room temperature.
20.

Leftover crepes can be covered and frozen.
21.

*In this case cream cheese really is a better bet than a low-fat cottage cheese, as it makes a big difference to the taste.
22.

If you wish to use a FLAVOURED cream cheese, that is fine. (I used the green onion flavoured one). One heaped tablespoon filling should be enough per crepe.

Regal Alaskan's Blackened Shrimp or Halibut

2010-05-19T08:05:00.000-07:00

Ingredients:

*
section 1:

* 1 lb halibut fillet (or enough to feed your crowd)
* 1 lb large shrimp or prawns (enough to feed your crowd)
* 1/4 lb melted butter (or more)
section 2:

* blackening seasoning
* 3 tablespoons paprika
* 2 1/2 tablespoons salt
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon cayenne pepper
* 3/4 teaspoon black pepper
* 3/4 teaspoon white pepper
* 1/2 teaspoon thyme leaves
* 1/2 teaspoon oregano leaves

section 3:

*
Cajun Hollandaise Sauce:

* 1/2 cup ham, diced
* 1/2 cup shrimp, diced
* 1-2 teaspoon blackening seasoning, to taste
* 1/4 cup green onion, diced
* 1/4 cup tomato, diced
* 1 package hollandaise sauce (prepared)
* 1-2 tablespoon butter

Directions:

1. I put 1lb.
2. for the halibut or shrimp, but this recipe is designed to feed however many people you want.
3. Adjust the amount of shrimp or halibut to however many servings you need.
4. For Blacken Seasoning: Mix all ingredients in a bowl making sure to mix everything very well.
5. For Cajun Hollandaise Sauce: Sautee the ham and shrimp in butter until the shrimp is cooked thoroughly.
6. Add the blacken seasoning to taste and cool the mixture.
7. After the shrimp mixture has cooled fold in the tomato, green onion, and hollandaise sauce.
8. For the Blackened Shrimp or Halibut: For this recipe it is best to use a cast iron skillet or griddle on a bbq grill or an outdoor propane cooker, I prefer a large cast iron skillet and a propane cooker.
9. For shrimp: peel, devein, and butterfly the shrimp.
10. For halibut: cut halibut filets to 1/4 to 1/2 inch thickness.
11. Heat cast iron skillet to 700 degrees (the skillet will smoke and the bottom will start to turn white) Dredge butterflied shrimp, or halibut filets, in butter then coat one side with blacken seasoning.
12. Place shrimp (or halibut) seasoning side down in the skillet and coat the other side with blacken seasoning.
13. Cook for 2 1/2 minutes and then turn the shrimp (or halibut) and cook until desired doneness (usually only takes about another minute or two) Serve shrimp on a pool of Cajun Hollandaise Sauce, reserving enough sauce to dip shrimp into.
14. This recipe will also work for cooking steaks or thicker pieces of halibut but you need to cook as above and then finish in the oven.
15. WARNING: You will create a large amount of smoke when using this cooking method.
16. DO NOT ATTEMPT TO USE THIS METHOD INSIDE YOUR HOUSE OR GARAGE!
17. (Unless you wish to invite your local fire department to join you for dinner.) WARNING Number 2: Cooking shrimp or halibut using this method has been known to be extremely addictive once you have tasted the results.

Apple Ham Steak

2010-05-18T08:28:00.000-07:00

Ingredients:

* 1 medium vidalia onion, halved and thinly sliced
* 1/4 teaspoon fresh ground pepper
* 2 tablespoons butter

* 1 (1 lb) ham steak, boneless and fully-cooked
* 1 teaspoon cornstarch
* 1/2 cup unsweetened apple juice
* 1/2 cup apple butter

Directions:

1.

In a large skillet, saute onion and pepper in butter until crisp tender. Remove from pan and set aside.
2.

Cut ham steak into 4 pieces and in the same skillet, brown ham on both sides.
3.

While ham is browning, in a small bowl, combine the cornstarch and apple juice until smooth; then pour over ham.
4.

Bring juices to a boil and cook while stirring for 1-2 minutes or until slightly thickened.
5.

Reduce heat and spread apple butter over ham.
6.

Top with sauteed onion.
7.

Cover pan and simmer for 5-7 minutes or until thoroughly heated through.

Bacon Fried Rice

2010-05-17T08:08:00.000-07:00

Ingredients:

* 2 cups uncooked calrose rice
* 6 slices bacon, chopped
* 2 large eggs, beaten
* 5 green onions, sliced
* 2 carrots, grated
* 1/4-1/2 head cabbage, thinly sliced
* soy sauce, to taste
* salt and pepper, to taste

Directions:

1.

Steam or cook rice according to package directions. Cool.
2.

Fry bacon in large fry pan or wok until crisp.
3.

Move bacon to side of pan (or remove) and add eggs to pan and scramble.
4.

Add all vegetables to pan, and stir fry with bacon and eggs until crisp-tender.
5.

Add rice to pan and mix well.
6.

Add soy sauce, salt and pepper to taste.

Tropical Fruit Salad

2010-05-13T08:42:00.000-07:00

Ingredients:

* 4 cups 1/2 inch cubed fresh pineapple or canned pineapple
* 2 medium oranges, peeled and divided into sections
* 2 medium mangoes, peeled and diced
* 2 bananas, cut in 1/2 inch slices
* 2 tablespoons lime juice
* 2 tablespoons dark brown sugar
* 1 cup shredded unsweetened coconut, toasted

Directions:

1.

Combine fruits in a bowl.
2.

Combine lime juice and brown sugar and add to fruits; toss to coat.
3.

Cover and chill at least 1 hour.
4.

Sprinkle with coconut.

Sourdough Pancakes

2010-05-12T08:35:00.000-07:00

Ingredients:

* 2 cups milk
* 2 cups flour
* 1 teaspoon salt
* 1 cup sourdough starter
* 1 teaspoon baking soda
* 2 eggs
* 2 tablespoons sugar
* 3 tablespoons oil or melted butter

Starter:

* 1 compressed yeast cake
* 2 cups all-purpose flour
* 2 cups water
* 1 tablespoon sugar

Directions:

1. Night before: Mix flour, milk, salt, and starter in large bowl. Cover and let stand over night! (Be sure to set aside 1 cup as future starter).

2. In morning: Add Soda, eggs, sugar, oil or butter. Mix until lumps are gone.

3. Cook on heated skillet until cakes are golden brown. Serve with favorite syrup (Grandma's choke cherry syrup is the best!).

4. Starter: Soften yeast in warm water.

5. Stir in Flour, water, and sugar. Beat until smooth.

6. cover and let it stand at room temperature until mixture is bubbly. During this time stir 2-3 times daily. Refrigerate or freeze.

Elephant Walk Sweet Beef Stew

2010-05-10T15:16:00.000-07:00

Ingredients:

* 2 lbs boneless top round beef, cut into 1 1/2-inch cubes
* 1/2 cup peeled thinly sliced gingerroot (about 2 ounces)

Paste:

* 3 dried New Mexico chiles, soaked, seeded and deveined
* 3 garlic cloves, coarsely chopped
* 1 large shallot, coarsely chopped
* 1/2 cup water

Stew:

* 5 tablespoons vegetable oil
* 3 tablespoons sugar
* 2 tablespoons fish sauce
* 1 tablespoon mushroom soy sauce
* 1 teaspoon salt
* 1 teaspoon fresh ground pepper
* 1 cup chicken broth
* 1 cup green coconut juice
* 1/4 cup tamarind juice
* fresh cilantro stem, for garnish
* cucumber, slices

Directions:

1. Put the beef in a medium bowl. Grind the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice, or use a mini-chop to make a wet paste. Squeeze the juice from the fibers (you should have 1 1/2 to 2 tablespoons) and stir it into the beef; discard the ginger solids. Let the beef marinate for at least 10 minutes.

2. Meanwhile, make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes.

3. Heat the oil in a large pot over medium-high heat. Add the paste and cook, stirring occasionally, until the flavors are released, about 2 minutes. Stir in the beef, sugar, fish sauce, soy sauce, salt, pepper and broth. Bring to a boil, reduce the heat to low and simmer, partially covered, until the liquid is reduced by half, about 40 minutes.

4. Add the coconut and tamarind juices and cook for another 20 minutes. If the sauce is too thin at this point, increase the heat and reduce further; the sauce should be fairly thick.

5. Garnish with cilantro sprigs and serve with cucumber slices and rice.

Double Choc-Chip Muffins

2010-05-05T13:06:00.000-07:00

Ingredients:

* 2 eggs
* 1/2 cup oil
* 1 cup milk
* 1 teaspoon vanilla
* 1 3/4 cups plain flour
* 1/2 cup sugar
* 1/4 cup cocoa
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup semi-sweet chocolate chips
* extra chocolate chips, to sprinkle on top

Directions:

1.

Preheat oven to 200 C and prepare muffin pan by greasing or fill with paper liners.
2.

In large bowl mix the eggs, oil, milk and vanilla.
3.

In smaller bowl mix the flour, sugar, cocoa, baking powder, salt and chocolate chips.
4.

Combine wet and dry mixtures and fold together gently until just mixed.
5.

Spoon into prepared pan and sprinkle choc chips of top of each. Bake at 200C for 20 minutes.
6.

Remove from pan and cool on rack. These are nice sprinkled with extra chocolate chips on top of each muffin before baking.

Golden Onion and Dill Frittata

2010-05-04T09:15:00.000-07:00

Ingredients:

* 1 tablespoon vegetable oil
* 1 medium onion, thinly sliced
* 1 cup crouton, homemade are best
* 8 eggs
* 1/2 cup milk
* 2 tablespoons fresh dill, minced
* 1 tablespoon Dijon mustard
* 1 teaspoon salt
* 1/2 teaspoon pepper, freshly ground

Directions:

1.
In 8-inch (20 cm) nonstick skillet, heat oil over medium heat. ( I use half butter, half oil).

2.
Cook onion, stirring occasionally, until softened and golden, about 7 minutes.

3.
In a bowl, whisk together eggs, milk, dill, mustard, salt and pepper.

4.
Sprinkle croutons over onions.

5.
Pour egg mixture over croutons, stirring gently to combine.

6.
Cover and cook over medium-low heat until set, about 15 minutes. Flip frittata onto serving plate. To serve cut into wedges.

7.
Note: I have used purchased seasoned croutons, I find them quite salty, I recommend reducing the the amount of salt to 1/2 teaspoon.

Tortilas with chicken Recipe

2010-04-29T11:01:00.000-07:00

Ingredients:

To make the tortilas:

2 cups flour
1 tsp baking powder
1/8 cup corn oil
1/4 salt
For fillings:

2 cups shredded cabbage
pepper
4 tbsp mayonnaise
4 pieces baked chicken-shredded
taco hot sauce
8 slices of cheddar cheese

For omelet:
6 eggs
4 tbsp chopped chives
salt

How to make Tortilas with chicken:

1. To make the tortilas, mix altogether and knead to a soft dough. Leave to rest for an hour.
2. Divide dough into 8 pieces. Roll each piece onto a floured board to a paper thin sheet.
3, place it on a medium heat grill and cook on both side for less than a min. Keep warm.
4. Mix mayonnaise with cabbage. For omelet beat the eggs with chive and salt and divide equallly to get 8 omelets.
5. place the omelet on the tortila, top with mayo cabbage, chicken, and cheese. Spread taco sauce for extra spicy.Fold in half and serve. Yum!!

Curried Home Fries Recipe

2010-04-27T14:33:00.000-07:00

Ingredients:

* 2 tbsp oil
* ¼ red onion, diced
* 2 cloves garlic, julienned
* Leaves of 1 small sprig rosemary
* 1 potato, diced (1cm)
* ¼ carrot, diced (1cm)
* 2 tsp curry powder, or to taste
* ¼ tsp salt, or to taste
* ¼ tsp black pepper, or to taste
* ¼ cup water (or stock)
* 1 tsp butter
* 1 tbsp chopped chives

How to make Curried Home Fries:

1. Heat oil in a large, non-stick frying pan. Fry the onions for 1 minute on medium heat until fragrant. Add the garlic and rosemary, fry for another minute.
2. Add the potatoes and carrots, and season with curry powder, salt and pepper. Stir to mix well.
3. Push to spread the potatoes and carrots in a single layer on the pan. Add the water and place a lid over the pan.
4. Leave for 5 minutes or until the liquid completely evaporates, stirring once or twice in the process.
5. Add the butter and leave to cook covered for another 15 minutes, stirring occasionally.
6. Stir in the chives and remove from heat. Serve with an extra sprinkling of chives.

Fish Tacos

2010-04-26T14:03:00.000-07:00

Fish tacos. People either love them or hate them. But the people that hate them have never tried them. Go figure. Just let me say that they aren't what you think, and you should give them a chance. There's a reason why every taco place in San Diego carries them - they're great! And fortunately for you, I make the best fish tacos anywhere, and I'm happy to pass my recipe on.

You can use whatever type of fish you like, but I feel shark works best. I'm sure cod would work just as well. But don't even think about using lettuce instead of cabbage. Also don't forget a squeeze of fresh lime juice just before you eat them. It changes the whole character. Sometimes I'll add some salsa verde as a topping, but it's good either way.

For the beer, try to find some unfiltered, unpasteurized beer. I use Sierra Nevada Pale Ale. Regular will work, but real beer tastes better.

Note: You need to let the batter sit for several hours, or even over night. Plan ahead!

This recipe will make about six largish tacos.

Ingredients:

* 3/4 cup flour

* 1/2 tsp baking powder

* 1/2 tsp crushed oregano

* 1/2 tsp garlic powder

* 1/2 tsp chili powder

* 1/4 tsp cayenne pepper

* salt & pepper as you like

* 1 egg yolk

* 4-6 oz beer

* oil for frying

* 1/2 cup mayonnaise

* 1 tbsp chopped cilantro

* 1/2 lime

* 1 ripe avocado

* 2 cups shredded cabbage

* 1 lb shark filet

* steamed tortillas

* Lime for squeezing

First get all the batter ingredients together. In a medium bowl mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too think, feel free to add a bit more beer, but don't let it get watery. It should be plenty thick to coat the fish.

Banana Cream Pie Recipe

2010-04-22T08:23:00.001-07:00

Ingredients:

* 1 pie crust, prebaked.
Pudding:

* 1 C. sugar
* 1/2 C. flour or 1/4 C. cornstarch
* 1/4 t. salt
* 3 C. whole milk
* 4 eggs (yolks)
* 3 T. butter
* 1 1/2 t. vanilla

* 3-4 ripe bananas

Meringue:

* 4 eggs (whites)
* 1 t. vanilla
* 1/2 t. cream or tartar
* 1/2 C. sugar

How to make Banana Cream Pie:

This pie is to die for. It is my grandmother's recipe and this is the pie that my family makes for special occasions. One of my personal favorites, even though i don't care for bananas. Enjoy! :)

If you want to use my pie crust recipes, go here: http://www.nibbledish.com/people/redwood5/recipes/basic-pie-crust
Just prick and follow the prebaking instructions.

Pudding:

1. Combine the sugar, flour/cornstarch, and salt in a large sauce pan. Slowly add in the milk.
2. Meanwhile, separate the 4 egg yolks and 4 egg whites. Set the whites aside for use later. Beat the yolks slightly.
3. Cook over medium heat, stirring constantly, until the mixture becomes thick and bubbly. Reduce heat and cook 2 more minutes.
4. Remove the pan from heat. Spoon some of the hot pudding mixture into the egg yolks and mix in order to temper them. Pour the egg yolks into the sauce pan and mix in well.
5. Place pan back on heat and cook 2 more minutes. Remove from heat.
6. Stir in butter and vanilla until the butter is completely melted.
7. Set aside. If you need to, place a piece of plastic wrap on the surface of the hot pudding to prevent a skin forming (for instance, if you make the pudding ahead of time).
8. Peel the bananas and slice them into the bottom of the pie crust. You can put in as many as you want, but you should have a good thick layer.
9. Pour the pudding on top of the bananas until it almost fills up the pie crust.

Meringue:

1. Combine the egg whites, vanilla, and cream of tartar in a large bowl (or a stand mixer bowl).
2. Beat the egg whites on medium until soft peaks form.
3. Turn the mixer on high and slowly add in the sugar.
4. Beat on high for about 4 minutes or until you get stiff peaks. Makes sure all the sugar is dissolved by rubbing a bit of meringue in-between your fingers.
5. Spread the meringue on top of the pudding, sealing the edge to the pie crust.

Bake at 350° F. for 12-15 minutes--just long enough to toast the meringue. Let cool and eat chilled.

Moroccan Cake(Le Russe)

2010-04-20T09:59:00.000-07:00

Ingredients:

*

Meringue:

* 6 egg whites, at room temperature
* 1/4 teaspoon salt
* 1/4 teaspoon cream of tartar
* 1 1/4 cups superfine sugar

Ganache:

* 1 1/3 cups hazelnuts, toasted and peeled
* 3 tablespoons superfine sugar
* 7 ounces good-quality semisweet chocolate, broken into pieces
* 1/4 cup brewed coffee (optional)
* 1 tablespoon brandy or rum
* 3 cups heavy whipping cream

Directions:

1.

Preheat the oven to 300°F (150°C). Generously grease 3 (8-1/4-inch) pie pans or molds; Cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper.
2.

To prepare the meringue, in a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar; Slowly add the sugar and continue beating until stiff peaks form; Divide the egg whites among the three molds and smooth the tops with a spatula; Place in the oven and immediately decrease the heat to 275°F (135°C); Bake until the meringue is hard but not brown, about 1 hour; (At this point, you can turn off the oven and let the meringues stand for a few hours or overnight).
3.

To prepare the ganache, reserve 12 hazelnuts for garnish; In a food processor, grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal.
4.

Combine the chocolate, coffee, brandy, and remaining 2 tablespoons sugar in a heatproof bowl; In a large, heavy skillet, bring water to a simmer over medium-high heat; Remove the skillet from the heat; Place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts; Set aside and allow to cool slightly.
5.

Pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form; Gently fold the melted chocolate into the whipped cream, and then fold in half of the ground nuts.
6.

To assemble the cake, carefully peel the paper from the bottom of each meringue; Set one round on a serving platter; With a spatula, spread one third of the ganache over the top; Cover with a second round, and repeat the procedure; Top with the third round, and spread with the remaining ganache, spreading it over and around the sides of the cake; Sprinkle with the remaining ground hazelnuts and garnish with the whole nuts; Refrigerate for 2 to 6 hours before serving.