International Food Recipes

BULGUR AND CHICKPEA SALAD

2017-06-08T09:41:00.000-07:00

Serves 6

200g bulgur
2 garlic cloves, crushed
Juice of 2½-3 lemons
Salt and black pepper
7 tbsp extra virgin olive oil
1 x 400g tin chickpeas
Large bunch flat-leaf parsley (about 250g), chopped
Large bunch mint (about 90g), chopped

Soak the bulgur in plenty of cold water for 20 minutes until tender, then drain and squeeze out the excess water. In a bowl, mix the garlic, lemon juice, salt, pepper and olive oil. Soak the drained chickpeas in this for 10 minutes then stir in the bulgur.

Chop the herbs finely and mix them in when you are ready to serve.

Petit Coffee Chocolate Choux

2016-08-20T19:27:00.000-07:00

Ingredients

125ml water
50g unsalted butter
Pinch sugar
75g plain flour
2 large eggs, beaten
Scoops of Carte D’Or Macadamia Night ice cream (400g)
Dash of Kirsch
75g melted chocolate
Sprinkle of cafeteria coffee granules, dried on an oiled baking tray
Sprig of Mint

Method

Preheat oven to 210˚C/Fan190˚C/Gas 7. Prepare a baking tray with baking parchment.
Pour the water into a large saucepan and add the butter and sugar. Turn up the heat and the second that the butter has melted, turn down the heat and add the flour all at once, stirring constantly with a wooden spoon. When the flour is amalgamated, (roughly 2 minutes), and the paste is smooth, remove from the heat.
With the pan off the heat, continue to stir for about 3-5 minutes or until the paste is just warm.
Add the eggs gradually, beating after each addition until well incorporated before adding the next.
Place the mixture in a piping bag and pipe onto the prepared baking tray, spaced about 5cm apart to allow for spreading.
Bake in the pre-heated oven for about 15 minutes, then reduce the heat to 190˚C/ 170˚C fan/Gas 5 for 10-12 depending on the size, until they have risen and are golden brown. Make a slit in each bun and allow to cool on a wire tray.
Place the Carte D’Or Macadamia Night ice cream mixed in a piping bag, warm slightly with your hands and pipe the ice cream into each bun.
Dip the buns in melted chocolate and a dash of Kirsh and dust with the coffee granules. Top with a sprig of Mint.

more: http://www.jeanchristophenovelli.com/recipes/dinner-party/petit-coffee-chocolate-choux/

Vietnamese Banh Mi Sandwich

2016-08-19T16:43:00.000-07:00

Ingredients

1 lb. chicken breast, cut into bite size pieces
4 tsp olive oil
garlic powder
salt and pepper
cilantro, chopped
green onion, diced
cucumbers, sliced
pickled carrots (recipe in notes)
4 tbsp low-sodium soy sauce
2 tbsp balsamic vinegar
6 tbsp water
Sriracha, to taste
Bread – I like to use wheat hoagie buns or crusty french bread.

Instructions

Heat 4 tsp olive oil over medium heat. Season chicken well with salt, pepper, and garlic powder. Cook chicken over medium heat until cooked through, about 10 minutes. Set aside.
Meanwhile prepare sauce: combine 4 tbsp low-sodium soy sauce with 2 tbsp balsamic vinegar and 6 tbsp water. Add a few squirts of sriracha, depending on how spicy you want the sauce. (I probably add a couple of tsp.)
Place bread in a preheated, 350 degree, oven until nice and toasted. Toasting the bread in a toaster will only make the outside of the bread crisp and the sauce will make it soggy – you need a good crunch to your bread!
Once bread is toasted spoon 1 tbsp sauce mixture on each side of bread. Top with ¼ the chicken and pile on the cucumber, cilantro, green onion, and carrots. Top sandwich with extra sriracha and serve with additional sauce, if desired.

more: http://www.twohealthyplates.com/2012/11/29/vietnamese-banh-mi-sandwich/

Garlic buns By volosh

2016-08-19T16:42:00.000-07:00

Ingredients:
For the dough:

bread flour - 3 cups
warm milk - 3/4 cup
warm water - 1/4 cup
salt - 1 tsp
granulated sugar - 2 tbsp
butter - 2 tbsp
instant yeast - 1 tbsp

For the garlic butter:

soft unsalted butter (room temperature) - 1/4 cup
minced garlic - 5 cloves
dried parsley or dried oregano - 1 tbsp

Instructions:

This video http://www.youtube.com/watch?feature=player_embedded&v=74Z_1U7T2A4# will be useful for you, watch it before you start to cook! First of all dissolve sugar in the mixture of warm milk and water.
Then add instant yeast and lightly stir with a plastic spoon, let stand for about 10 min. In a bowl, mix flour, salt, butter and yeast mixture. Kneading until you get smooth and elastic dough. Add water/flour if necessary.
Place dough in a lightly oiled bowl. Cover with towel and let rise in a warm place for 1 hour or until doubled in size.
When the dough has doubled, take it out and punch down to release all the bubble. Then let it rest for 5 min. Dividing the dough into 7 equal pieces. Let them rest for 2 min. Use a roller to flatten each piece of dough into oval shape. Roll it up into a long log shape.
Cover all the shaped dough, put in warm place and let rest for another 15 min. In a small bowl mix together all the ingredients for the garlic butter.
Using a very sharp knife, make a long cut on the surface, along the dough and about 0.2 inches in depth. Pipe the butter topping into the cut line. Bake at 375F in 15-20 min.

more: http://divinecusine.com/?p=501

Baked Fish

2016-08-19T10:34:00.000-07:00

Ingredients:

For 4 people

4 x 175g (6oz) of white fish fillets - you could use cod, haddock or any other white fish
some olive oil
1 small green pepper chopped
1 medium onion finely chopped
1 clove of garlic crushed
1 large tomato peeled, seeded and chopped
2 bay leaves
8 table spoons of dry white wine
juice of ½ a lemon
salt
freshly ground black pepper

You also need four pieces of foil, 30cm by 30 cm (12 inches square)

Preparation:

Lightly brush each foil square with olive oil to prevent the fish sticking to it and place a piece of fish on each square. Mix together the green pepper, onion, garlic and tomato and divide them equally to cover the fish. On top of each pile of vegetables place ½ a bay leaf, add 2 tablespoons of white wine and some lemon juice. Season well with salt and pepper then fold the edges of the foil together to make four slightly baggy parcels.

Put the parcels on to a baking tray and cook them in a preheated oven, 190C/375F or gas mark 5 for about 30 minutes. You could check one parcel after 20 or 25 minutes. You will know the fish is cooked when the flesh is opaque and flakes easily.

Serve with boiled potatoes and the vegetables of your choice.

spanish-fiestas.com

Agua de Valencia

2016-08-19T10:33:00.000-07:00

Ingredients:

For approximately 1 litre/1¾ pints

- 1 bottle of Cava – Spanish champagne
- Orange Juice – freshly squeezed if possible but a carton works almost as well
- Cointreau
- Ice

Preparation:

Put a good amount of ice (a couple of handfuls) into a large jug or punch bowl. Add the bottle of Cava, plenty of fresh orange and some Cointreau (play it safe with the Cointreau as this can become a very potent drink). Obviously you can experiment with the quantities of each liquid to get it just the way you prefer.

Cheers ... Salud!

spanish-fiestas.com

Slow Cooker Chipotle Chicken and Pintos

2016-08-19T10:32:00.001-07:00

Ingredients:

1 1/4 pounds boneless skinless chicken thighs
2 cans (15.5 ounces each) pinto beans, rinsed and drained
2 cans (4.5 ounces each) Old El Paso® chopped green chiles
2 chipotle chiles (from 6-ounce can),seeded and chopped
1 envelope (0.87 ounce) chicken gravy mix
1 package (6.8 ounces) Spanish rice mix
2 cups water
2 tablespoons olive oil or butter
1 medium tomato, seeded and chopped ( 3/4 cup)

Method:

Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
Meanwhile, gently stir tomato into chicken mixture.
To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.

bettycrocker.com

Flank Steak with Goat Cheese on Toast

2016-08-19T10:32:00.000-07:00

Ingredients:

1 tablespoon smoked paprika
2 teaspoons red chili pepper flakes
2 tablespoons olive oil
salt and freshly ground black pepper
1 1/2 pound flank steak (or skirt steak)
One 8-ounce jar roasted red bell peppers, sliced
1/2 cup fig jam (or your choice of jam/chutney)
1-2 loaves baguette

Directions:

1. In a resealable bag, mix together the paprika, pepper flakes, olive oil, salt and pepper. Add the steak, seal bag and refrigerate up to overnight.

2. To cook the flank steak, heat a grill pan over high heat. Grill the flank steak, turning once, about 8-10 minutes total for medium-rare. Let steak rest before slicing.

3. While the steak is resting, slice the bread into thin slices. Toast the bread in the oven if you'd like.

4. Slice the steak very thinly (as thin as you can) ACROSS the grain. Top each toast with goat cheese, steak, a couple of red bell pepper slices and/or small spoonful of fig jam.

steamykitchen.com

Spinach Pesto Grilled Cheese Sandwich

2016-08-02T17:07:00.000-07:00

Ingredients

1 tablespoon butter
2 slices bread
1/2 cup graviera or gruyere, grated
1-3 tablespoons spinach (aka spanakopita) pesto

Directions

Heat a non-stick pan over medium heat.
Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the spinach pesto, the remaining cheese and finally the other slice of bread.
Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

http://www.closetcooking.com/2010/05/spinach-pesto-grilled-cheese-sandwich.html

Fresh Pasta Lasagna

2016-08-02T16:57:00.000-07:00

Tomato Sauce

2 Tbsp Olive Oil
1/2 white onion, chopped fine
2 garlic cloves, minced
1 large can of tomatoes, diced
1 Tbsp Agave
1 Tbsp dark balsamic vinegar
2 tsp salt
2 T dried oregano

Fresh Lasagna Sheets

1 and 1/2 cups of all purpose flour
2 large eggs plus one extra yolk, beaten
1/2 tsp salt
1 – 2 Tbsp of water

Ricotta Filling

1 and 1/2 cups of whole milk ricotta
1 pack of frozen spinach, thawed and copped (or 3 cups fresh, chopped, cooked and cooled)
1/2 tsp fresh ground nutmeg

Topping

mozzarella & parmesan to preference (see end instructions)

Tomato Sauce

In a heavy enameled cast iron pot or saucepan, heat the olive oil to med. Add chopped onion and garlic. Saute until on medium until onions are clear.
Add tomatoes, agave, vinegar salt and oregano. Stir, reduce heat to low and simmer uncovered for 20 minutes.

Lasagna Sheets

Fill a large pot of with water and generously salt (should taste like the ocean) Turn on high and have ready to cook noodles if you are cooking them right away.
On a clean counter top, measure out the flour. Make a little mountain and then hollow out the inside like a little bowl or cave or well.
Add the beaten eggs and salt into the well. Using your fingers, start incorporating bits of the flour into the egg mixture and working together until the dough starts to form. Now the next bits will be by feel. You will need to knead the mixture into a dough and add small (very small) amounts of water if its not holding together. Do not add the water too early. (if its too wet, you may need a titch of flour too) Give it some time to come together. I like the press and fold technique. Using the heel of my palm I press into the middle of the dough, turn it a couple inches, fold the outside in and again with the heel of my hand. Depending on your counter height you may want to stand on a small stool for leverage. Keep working the dough until it becomes smooth and elastic.
When the dough is the right consistency, put aside and let it rest under a clean tea towel for five minutes. While its resting you can set up your pasta roller and set the dial to the widest setting.
When you are ready to roll the dough, simply cut off a piece (about a third or a quarter of the dough) flatten out slightly with your hands so it will fit into the machine and begin rolling. On my machine, I go as thin as #8 (there are nine settings). Your call depending on how thick you like your pasta noodles. Once each strip is the desired thickness, drape over the back of a chair or lay out flat in preparation for cooking.
By now, your pasta water should be boiling. Beside the pot of water, set up two pans. One with cold water and ice (such as a large lasagna pan) and a cookie sheet that has been oiled with olive oil. Drop your noodles, a few at a time, into the boiling water for 2 minutes. Scoop them out and then drop them into the ice bath, then lay them out on the oiled cookie sheet. Repeat the process until all the sheets are cooked. You can pile them on top of each other if you are going to be rolling them within the hour and they should not stick to each other.

Ricotta Filling

Put ricotta and spinach and nutmeg in a food processor and combine until smooth. Alternatively you can hand mix in a bowl for a bit more rustic texture.

Assembly.
The width of your sheets depends on if you are doing bite size or individual portions. Everything else is the same.

Using a knife or a pizza cutter, slice lasagna sheets to desired widths.
Spoon a thin layer of tomato sauce (very thin) followed by an equally thin layer of the ricotta mixture.
Roll the sheets to desired size. 2 and 1/2 times for bite size and maybe 4 to 6 times for individual size.
Bite Size: place each one on a parchment lined cookie sheet and top with a dollop of sauce and sprinkle of mozza.
Individual: Scoop a few spoons of sauce into the bottom of the individual pans, place the lasagna rolls in, top with more sauce and mozza cheese.
Bake for 10 – 15 minutes until cheese is brown and bubbly.
Top with parmesan cheese.

Petite Lasagnas

2016-08-02T16:54:00.000-07:00

Ingredients:

12 oz raw ground turkey
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese

Method:

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer.
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Bake for 10 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!

canyoustayfordinner.com

Jamaican Jerk Chicken with Mango Salsa and Creamy Coconut Millet

2016-08-02T16:52:00.001-07:00

Ingredients:
For the Jerk Chicken:

4 garlic cloves, minced
4 green onions (scallions), stemmed and coarsely chopped
2 scotch bonnet chili peppers, seeded and stemmed* (substitute habanero or 1/4 tsp cayenne powder)
2 Tbsp fresh grated ginger root, substitute 2 tsp ginger powder
2 tsp dried thyme
2 tsp allspice
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp paprika
1/4 tsp cardamom

Dash of sea salt and ground pepper to taste

1 Tbsp honey
2 Tbsp malt vinegar
1/4 cup olive oil
4 skinless, boneless chicken breasts

For the Mango Salsa:

1 lovely ripe mango, peeled and cubed
1 cup cucumber, diced
1/4 cup red onion, diced
1/4 cup cilantro, roughly chopped
juice of 1 lime

For the Creamy Coconut Millet

1 cup hulled millet
1 + 1/2 cups water
2 Tbsp cold-pressed coconut oil
1/4 cup shaved almonds

Method:
more: http://www.inspirededibles.ca/2013/04/jamaican-jerk-chicken-with-mango-salsa.html

Gyungdan (rice cake balls)

2016-08-02T16:52:00.000-07:00

Ingredients:

2 cups of sweet rice flour (Mochiko powder)
3/4 cup of boiling water (or 1 cup)
salt, sugar, brown sugar
1 cups of red beans
1 ts of cinnamon powder
black sesame seeds powder
mugwort powder
toasted yellow soy bean powder, and 1 or 2 cups of flour

Step 1:
Make red bean paste

In a pot, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes.
Lower the heat to low medium and simmer for 50 minutes.
Check if the beans are cooked fully. Remove extra water from the beans and crush them with a wooden spoon.
Add 1 cup of brown sugar, 1 ts of salt, 1 ts of cinnamon powder into the red bean paste and set it aside.

Step 2:
Prepare 3 bowls where 3 different kinds of powder will be placed for the rice cake balls

Black sesame seeds:
- Rinse and drain ½ cup of black sesame seeds in running water using a strainer.
- Heat a pan over medium heat and pour in the sesame seeds.
- Cook the sesame seeds by stirring with a wooden spoon.
- The sesame seeds will pop, then lower the heat and keep stirring until they are crispy. (5- 10 minutes)
- When the sesame seeds cool down, grind them with a coffee grinder.
- Transfer the sesame seeds powder to a bowl and add 2 tbs sugar and a pinch of salt and mix it.
Put ½ cup of toasted soybean powder (kong gaa ru in Korean) in a bowl and add 2
tbs of sugar and a pinch of salt and mix it.
Put ½ cup of mugwort powder (ssook gaa ru in Korean) in a bowl and add 2
tbs of sugar and a pinch of salt and mix it

Step 3:
Make rice cake dough.

In a bowl, place 2 cups of sweet rice powder, 2 tbs of sugar, 1 ts of salt.
Pour 2/3 cup of hot water little by little while you are mixing it with a spoon
Mix the dough by hand.
*tips: if you feel the dough is too wet, add some plain flour
Put the rice cake dough into a plastic bag and set it aside

Step 4:In a big pot, place a lot of water and boil it

Let’s make rice cake!

Take the rice cake dough out from the plastic bag and place it on the cutting board.
Tip: To protect the dough from being stuck to the board, sprinkle some plain flour before placing the rich cake dough.
Divide the dough into 2 and roll each one to make cylinder shape and cut it into 18-20 pieces.
Roll each piece of rice dough with your hands and make a hole in the middle of the ball with your thumb. Then turn the ball into a cup.
Put the bean paste into the middle.
Close it tightly and place it on a plate.
Tip: While you are making rice balls, the rest of dough may get dried, so cover them with wet cloth or paper towel.
Carefully put all the rice cake balls into boiling water. When the rice cake balls are cooked, they float. It will take about 3 -5 minutes until they float.
Prepare lots of cold water in a big bowl.
Put the cooked rice balls into cold water and drain them.
Roll the cooked rice balls in the 3 different colors of powder and transfer them to a plate.

Enjoy it!

maangchi.com

Hot and spicy rice cake (ddukbokkie)

2016-08-02T16:51:00.000-07:00

Ingredients for hot spicy ddukbokkie:
Tube shaped rice cake for ddukbokkie (about 300 grams), hot pepper paste, sugar, water, dried anchovies, and green onions.

Directions:

Separate the tubes of rice cake into individual pieces.
In a pan, pour 4 cups of water and add 7 large dried anchovies after removing their heads and intestines. Boil the water for 10 minutes over medium heat.
Remove the anchovies and add the rice cakes, 4-6 tbs of hotpepper paste, 1 tbs of sugar, and 1 tbs of hotpepper flakes (optional). Stir it constantly.
Cut 7 green onions into 5 cm long pieces, and add them to the pot.
Keep stirring until the sauce is thick and the rice cake is shiny.
Transfer it to a plate and serve!

Ingredients for mild ddukbokkie:1 package of rice cake, beef strips, soy sauce, sugar, garlic, onion, king oyster mushrooms, water

Directions:

Saute 200 grams of beef strips with 2 tbs soy sauce, 1 tbs sugar, 2 cloves minced garlic, and 3 tbs of sliced onion.
Add 3-4 sliced king oyster mushrooms and 2 chopped green onions to “1″ and stir it.
Add 1 cup of water and put rice cake in it and keep folding until rice cake is soft
Serve it on a plate and eat it when it is warm

maangchi.com

Cold Korean Soba

2016-08-02T16:49:00.001-07:00

Serves 2 Prep Time 30 minutes Cooking Time 15 minutes

For the pickled cucumber

2 Korean cucumbers
1 cup water seasoned with 2 teaspoons salt
1 tablespoon sugar
1 teaspoon white vinegar
1/2 teaspoon gojuchang
1 teaspoon sesame oil

For the spicy dipping sauce

1 pear, sliced
2 pieces shallots, chopped
5 grams ginger, sliced
2 cloves garlic, chopped
1/4 cup light corn syrup
1 tablespoon soy sauce
3 tablespoons apple cider vinegar
2 teaspoons sesame oil
2 stalks spring onions, chopped
1/4 cup gojuchang

For the soup stock

8 cups chicken stock
1 piece kombu kelp
1 tablespoon white vinegar or to taste
salt, pepper, and sugar

100 grams buckwheat noodles, boiled until al dente then soaked in ice cold water until ready to serve

For the toppings

2 hard boiled eggs, halved

Learn How to Boil an Egg here

1 pear, sliced into thin strips and soaked in water with 1 tablespoon sugar
1 stalk leek, shredded

Method

1 Make the pickled cucumber: Slice each cucumber lengthwise and scrape off seeds. Peel or slice thinly into 2-inch strips. Soak cucumber in salted water for an hour then wash to remove salt; drain.

2 In a bowl, mix together sugar, vinegar, gojuchang, and sesame oil. Add drained cucumber and chill overnight.

3 Make the spicy dipping sauce: In the bowl of a food processor, mix together all the ingredients; puree. Set aside.

4 Make the soup stock: Boil chicken stock and add kombu kelp; boil for 5 minutes. Remove kelp and season stock with vinegar, salt, pepper, and sugar. Let it simmer until it boils again; strain. Chill until cold before serving, or refrigerate overnight.

5 To assemble, drain buckwheat noodles from iced water. Arrange the noodles on two serving bowls. Pour in cold chicken stock and top each bowl with 1 sliced egg. Garnish with pear slices, pickled cucumber, and shredded leeks. Serve cold with spicy dipping sauce on the side.

Photography by Aldwin Aspillera | Food Styling by Katherine Sion of Heny Sison Culinary School | Prop Styling by Rachelle Santos

yummy.ph

Korean Chicken Wings

2016-08-02T16:49:00.000-07:00

For the marinade

1 (1-inch) piece fresh ginger, minced or grated
5 cloves garlic, minced
1/2 small onion, minced
1 to 1 1/2 tablespoons chili garlic paste (we used Lee Kum Kee Chili Garlic Paste)
1 1/2 tablespoons sesame seeds
2 teaspoons sesame oil
6 tablespoons soy sauce
3 tablespoons brown sugar
3 tablespoons honey
16 chicken wings
chopped spring onions for garnish

Method

1 Preheat oven to 400ºF.

2 In a large bowl, place all ingredients for the marinade; whisk well.

3 Place chicken wings and marinade in a sealed plastic bag and marinate for 2 hours or overnight in the refrigerator. Turn the bag over every few hours to marinate all wings evenly.

4 Transfer chicken wings to a foil-lined baking pan or tray.

5 Brush marinade over chicken pieces, then place tray in the preheated oven. Bake for 30 to 40 minutes until tender and sauce has caramelized into a dark golden brown. Turn once during cooking, brushing with more sauce if needed. If desired, wrap wing tips in foil midway through baking to keep them from burning. Garnish with spring onions.

yummy.ph

Apple Walnut Cinnamon Roll Cupcakes

2016-08-02T16:48:00.000-07:00

Cinnamon Roll Ingredients

2 cups 2% milk
1 tablespoon (.5 oz) active dry yeast
1/3 cup sugar
2 teaspoons salt
6 ½ cups all-purpose flour, divided
2 eggs
¼ cup unsalted butter, room temperature

Filling Ingredients

½ cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1 cup loosely chopped walnuts, toasted
2 cups finely chopped tart apples

Apple Cider Glaze Ingredients

1 cup powdered sugar
2 tablespoons + 1 teaspoon apple cider

Method:

Heat the milk in a microwave safe bowl in the microwave for about one minute.
Add the yeast followed by the sugar, and stir to dissolve.
Now add two cups of flour and the salt and beat for a full two minutes.
Add the softened butter and eggs and beat until the mixture is well combined.
Add the rest of the flour, half a cup at a time, and beat thoroughly after each addition.
Remove the dough from the bowl and place it on a floured surface. Knead the dough for five minutes, until it has become soft and elastic.
Put the dough in a large bowl, cover it with a kitchen towel, and let it rise in a warm area for 40 minutes. It will double in size.
Now turn the dough onto the counter and roll it out 1/4” thick into a rectangular shape. Use a pastry brush to spread half of the butter over the surface.
Now make the filling: Combine the sugars, cinnamon, pecans, and apples in a large bowl.
Spread this mixture over the dough, leaving a 1” border all around.
Carefully tuck the dough over the filling and roll into a long log, starting on one of the long ends.
Cut the log into 24 pieces and place each inside one of the cups of a muffin tin lined with paper liners.
Cover the cupcakes with a towel and let them rise in a warm place for an additional 40 minutes.
Preheat the oven to 350º. Brush the remaining butter evenly on the tops of the cupcakes and bake for 20 minutes. The tops will be a light golden brown.
Make the glaze: In a small bowl, stir to dissolve the powdered sugar in the apple cider. Drizzle this glaze over the cupcakes.

canyoustayfordinner.com

Sizzling spare ribs with BBQ sauce

2016-07-21T10:40:00.000-07:00

Ingredients

4 x 500g packs pork spare ribs
1 bunch of spring onions , roughly chopped (green stems and all)
1 Scotch bonnet chilli , seeded and finely chopped
4 garlic cloves , roughly chopped
6 tbsp Appleton rum
6 tbsp demerara sugar
6 tbsp dark soy sauce
6 tbsp clear honey
6 tsp Dijon mustard
1 tsp ground allspice

Method

Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

bbcgoodfood.com

Caribbean Grilled Steak

2016-07-21T10:38:00.000-07:00

Ingredients

2 teaspoons McCormick Minced Garlic

1 teaspoon McCormick Ground Cumin

1 teaspoon McCormick Minced Onions

1 teaspoon McCormick Oregano Leaves

1/2 teaspoon McCormick Crushed Red Pepper (optional)

1 teaspoon salt

1 1/2 pounds flank steak or boneless beef sirloin steak

3 tablespoons olive oil, divided

1/4 cup fresh lime juice

1 whole pineapple, peeled, cored and cut into bite-size chunks (about 3 cups)

Preparation

Mix salt and all of the spices except red pepper in small bowl until well blended. Stir in red pepper to taste, if desired. Brush steak with 1 tablespoon oil. Rub with 2 tablespoons spice mixture. Refrigerate 30 minutes or longer for extra flavor.
Stir lime juice and remaining 2 tablespoons oil into remaining spice mixture. Thread pineapple chunks onto skewers.
Grill pineapple skewers over medium heat 5 to 10 minutes or until golden brown, turning occasionally and brushing with 1/2 of the juice mixture. Grill steak over medium-high heat 6 to 7 minutes per side or until desired doneness, brushing with remaining juice mixture. Slice and serve steak with pineapple skewers.

culinary.net

Caribbean Chile Lime Dip

2016-07-21T10:37:00.000-07:00

Ingredients

6 ounces (about 10 stalks) Mann's Broccolini

Dip

2/3 cup pureed fresh or bottled peaches or mangoes
3 tablespoons mango chutney, finely chopped
2 tablespoons fresh lime juice
2 tablespoons mild red chiles, finely chopped
1 teaspoon Serrano chiles, finely chopped
3/4 teaspoon ground cumin
1/8 teaspoon salt

Preparation

Blanch* Broccolini. Set aside in refrigerator. Combine all ingredients for dip. Chill until needed and serve with whole Broccolini spears.

culinary.net

Caribbean Jerk Tenderloin With Pineapple Glaze

2016-07-21T10:35:00.000-07:00

Ingredients

1/2 cup Lawry's Caribbean Jerk Marinade With Papaya Juice, divided
2 cups fresh pineapple juice, divided
1 to 1 1/2 pounds Swift Natural Fresh Pork Tenderloin

Preparation

In large resealable plastic bag, combine 1/4 cup Caribbean Jerk Marinade, 1 cup pineapple juice and pork tenderloin; seal bag. Marinate in refrigerator 3 hours or overnight.
Remove tenderloin from bag; discard used marinade mixture.
Place in shallow baking dish. Roast in preheated 400°F oven until internal temperature reaches 160°F, about 30 to 35 minutes.
Meanwhile, in small saucepan, combine remaining 1/4 cup marinade and 1 cup juice. Bring to a boil, reduce heat to medium and simmer 25 to 30 minutes, stirring occasionally, to reduce and thicken glaze. Spoon glaze over tender-loin before serving.

culinary.net

Caribbean Sweet Potato Bake

2016-07-21T10:33:00.000-07:00

Ingredients

3 cups cooked, mashed sweet potatoes (2 pounds)
2 eggs, slightly beaten
1/2 cup packed brown sugar
1/4 cup melted margarine
2 tablespoons dark rum, optional
Grated peel and juice from 1 lime
1/2 teaspoon ground nutmeg
2 Dole Bananas, peeled, diced

Preparation

Combine mashed sweet potatoes with eggs, brown sugar, margarine, rum, lime peel, juice and nutmeg in large bowl; beat until well blended. Fold in diced bananas.
Spoon into shallow 5-cup or 8-inch baking dish, sprayed with nonstick cooking spray. Bake at 375°F, for 40 minutes. Garnish with banana slices and parsley, if desired.

culinary.net

Κολοκυθάκια με ντομάτα και κυμά

2016-07-20T12:10:00.001-07:00

Ingredients:

2 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1 lb. ground beef (10% fat or less)
12 oz. ground turkey (10% fat or less)
(use any combination of ground meat you'd like, but use low-fat ground meat for the South Beach Diet.)
1-2 tsp. Spike seasoning (optional but recommended)
2 C flavorful tomato-basil pasta sauce
2 cups low-fat mozzarella or other mild white cheese (I used low-fat blend of six cheeses called Italian blend.)

Method:

Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and saute about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a bowl.
Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season with Spike seasoning, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.
While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.
Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn't need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.
Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.

http://www.kalynskitchen.com

Mixed mushrooms pastitsio

2016-07-20T12:10:00.000-07:00

Ingredients (for 4-6 people):

1 packet of thick macaroni (Bucatini is a good choice)
500gr. of white mushrooms, cut in thin slices
500gr. of portobello mushrooms, cut in thin slices
1 large yellow onion, grated
1 tin of tomatoes concassé
6 tbsp of olive oil
4 tbsp of fine bread crumbs
½ a bunch of flat-leaf parsley, finely chopped
300gr. of fresh sour Myzithra cheese (or goat's cheese)
1 glass of white dry wine (optional -my addition)
2 cloves of garlic, minced
4 eggs, beaten

For the béchamel sauce:

2 eggs, beaten
3 tbsp of butter
6 tbsp of all-purpose flour
1Lt of fresh milk, at room temperature
1 pinch of ground nutmeg
1 tea-cup of Greek Kefalotyri cheese, grated (optional -my addition)
salt
pepper

Method:

Boil the pasta for 7-8 minutes in a large pot filled with plenty of salted water and then drain in a colander. Transfer back to the pot, drizzle with some oil, stir and leave aside.
In a wide pot, warm the oil in medium heat and sauté the mushrooms and the onions until their liquids are evaporated. Add the tomatoes, the wine (if used), the garlic and keep cooking for another 20-25 minutes or until the sauce is left only with its oil. Add the parsley, stir and take off the heat.
Empty the mushrooms with the sauce in the pot with the pasta, add the Myzithra cheese, the eggs and season with salt and pepper. Mix gently but thoroughly the ingredients using two spoons and transfer into a lightly oiled spacious pyrex dish (or oven pan). Smooth the surface with the back of a spoon and leave aside.
Preheat the oven to 200ºC.
Warm the milk in a saucepan in medium-low heat (don't let it come to the boil!). Leave aside for later.
In another saucepan melt the butter in medium heat, add the flour and sauté stirring constantly with a wooden spoon until the flour absorbs the butter and gets a nice golden colour. Take the saucepan off the heat and gradually add the warm milk while keep stirring vigorously at the same time with a whisk.
When the ingredients are well blended put the saucepan back on the cooker on low heat and, while stirring, allow the béchamel to come to the boil. Take off the heat and leave aside to cool.
When ready, add in the saucepan the grated cheese and the eggs and stir thoroughly. Season with salt, pepper and the nutmeg and stir again.
Empty the béchamel over the pasta making sure it covers the whole surface, sprinkle on top with the bread crumbs and put in the oven.
Bake for about 40 minutes or until the food forms a nicely browned crust on top. Leave aside for 10 minutes to set and then cut in pieces and serve.

more: http://amateurcookprofessionaleater.blogspot.be/2012/10/mixed-mushrooms-pastitsio.html

Better cake

2016-07-20T12:06:00.003-07:00

Ingredients

1 box Betty Crocker® SuperMoist® German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1
can (14 oz) sweetened condensed milk
1
jar (16 to 17 oz) caramel, butterscotch or fudge topping
1
container (8 oz) frozen whipped topping, thawed
1
bag (8 oz) toffee chips or bits

Method

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

bettycrocker.com