1 in a small bowl, mix together chile powder, paprika, salt, black pepper and cayenne. in a medium bowl, toss shrimp with 1 tsp spice mixture until coated.
2 heat 2 tsp oil in a large sauté pan or wok on medium-high. add shallots and cook, stirring frequently, for 3 minutes, until softened. add shrimp and cook, stirring frequently, for 3 more minutes, until just turning pink. transfer shallot-shrimp mixture to a bowl and return pan to heat.
3 heat remaining 1 tsp oil in pan. add sausage and cook, breaking up meat with a wooden spoon, for about 3 minutes, until browned. stir remaining spice mixture and collard greens into pan. cover and cook for 2 minutes. remove lid, stir and cook for 2 more minutes. add shallot-shrimp mixture back to pan, stir and cook for 1 more minute, until heated through. serve immediately.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 4
1/2 lb cooked rice
1 red bell pepper, strips
1 sliced big head onion
2 tablespoons chopped coriander
1 cup mushroom, chopped into pieces
1 lb beef liver, clean and cut into strips
1/2 on demiglace meat sauce dissolved in half cup cold water (knorr)
4 tablespoons butter
2 tablespoons sesame
2 tablespoons soy sauce
salt
Recipe
1 adobe the liver with two tablespoons of soy sauce.
2 fry in butter onions, red bell peppers and mushrooms for 7 minutes. remove from skillet. added to the same skillet over 2 tablespoons of butter and sauté the liver. again incorporates vegetables and add coriander.
3 to finish cooking, add the demiglace meat sauce and boil it to low heat until the sauce thickens.
4 serve the liver on a cradle of rice and decorated with sesame.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
1 lb ground beef
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons worcestershire sauce
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 egg
1 (1 1/4 ounce) envelope lipton onion soup mix
6 -9 dashes worcestershire sauce
sliced cheese (optional)
Recipe
1 mix first 7 ingredients together.
2 let sit in fridge for 1 hour.
3 make into two or three patties, placing each one on a sheet of wax paper.
4 prior to cooking, use 2 - 3 dashes on worcestershire sauce on one side of each patty. make sure there is a light layer of sauce all over on the face-up side of the patty. place that side of patty on grill/griddle first. once that side is browned, flip and brown other side.
6 tablespoons pomegranates, chipotle sauce (tastefully simple sells it, or use a similar-type sauce or marinade)
cooking spray
Recipe
1 preheat the oven to 400 degrees f.
2 in a small bowl, combine the 4 wedges of cheese, chives, oregano, parsley, basil, and garlic (i find that using the back of a fork is easiest).
3 if your cheese wedges are straight from the refrigerator, it helps to microwave them for 10 seconds or so, to soften them up, for easier mixing.
4 set the small bowl aside.
5 place a chicken breast between two sheets of plastic wrap on a clean, dry surface.
6 using a meat mallet, pound the chicken to about 1/4-inch thick. repeat with the other chicken breast.
7 line a baking sheet with aluminum foil, and spray it lightly with cooking spray.
8 spread half of the cheese mixture on each chicken breast, and roll them up like a crescent roll.
9 secure with two toothpicks, if necessary.
10 bake at 400 degrees f for 20-25 minutes or until chicken is cooked in the center.
11 take chicken out of the oven once it is done, remove toothpicks (if you used them), and pour 3 tablespoons sauce or marinade over each chicken "roll" to serve.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
4 lamb loin steaks
100 g fresh breadcrumbs
1 lemon, zest of
20 g fresh flat leaf parsley, finely chopped
1 large egg
2 tablespoons vegetable oil
750 g desiree red potatoes, peeled and cut into quarters
125 ml milk
3 tablespoons tomato ketchup
65 g fine green beans, trimmed
Recipe
1 witches' hands and ghoulish mash.
2 treat your children to a spooky meal that's as nutritious as it is fun.
3 preheat the oven to 190 degrees c, 375 degrees f.
4 place each steak in cling film and flatten with a rolling pin until 1cm thick then cut each one into a hand shape.
5 mix the breadcrumbs with the lemon zest, parsley and seasoning.
6 crack the egg into a bowl and beat lightly with a fork.
7 dip the steaks into the egg mixture, then the breadcrumbs, pressing the crumbs well into place.
8 heat the oil in a frying pan and cook the steaks for 2-3 minutes until golden brown on both sides.
9 transfer to a baking tray and bake in the oven for 10-15 minutes until cooked through.
10 boil the potatoes until soft, drain and mash with the milk, then swirl in the ketchup.
11 cook the green beans following the pack instructions.
12 arrange the mash on plates and place a witch's hand on top, cut the tips off the beans and stick one on the end of each of the 'fingers' for 'fingernails'.
Total Time: 2 hrs 35 mins
Preparation Time: 20 mins
Cook Time: 2 hrs 15 mins
Ingredients
Servings: 6
1 (7 lb) capons or 1 (7 lb) chicken
1 small onion, grated (about 1/3 to 1/2 cup)
5 slices bread, crusts removed
1/2 cup water
1/2 cup finely chopped parsley
4 eggs, lightly beaten
2 teaspoons salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 teaspoon thyme or 1 teaspoon crumbed sage
1/2 cup butter, softened
Recipe
1 preheat oven to 375°f.
2 take the capon or chicken and loosen the skin by sliding your hand under the skin around the thighs and breast meat, tearing the connective tissue from the upper layer.
3 finely grate the onion using a box grater or food processor- make sure you don't lose the liquid from the onion; set aside.
4 cut the crusts from the bread; discard crusts (or reserve for some other dish).
5 sprinkle the bread with the water and let it sit for 3 minutes; squeeze the excess water from the slices, and crumble or roughly chop into pieces.
6 to make the stuffing, thoroughly combine the moistened bread with the parsley, eggs, 1 teaspoon salt, 1/4 teaspoon pepper, thyme or sage, and grated onion (together with the onion juice).
7 insert the stuffing between the loosened skin and meat of the capon: over the breast and into the thighs.
8 take a shallow roasting pan with a rack and place the capon breast-up on the rack.
9 rub the capon with the softened butter, then sprinkle with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
10 roast at 375° for 45 minutes, basting frequently with the pan juices.
11 reduce the temperature to 350° and roast for an additional 1 hour, basting every 20 minutes, then carefully turn the capon over onto the breast and cook for another 15 minutes to brown the meat on the back.
12 remove from oven and let chicken rest for 5 minutes then carve and serve hot, or also is good cold the next day.
13 source: "a treasury of great recipes" posted by michael in phoenix at gail's recipe swap.
Total Time: 8 hrs 35 mins
Preparation Time: 8 hrs
Cook Time: 35 mins
Ingredients
Servings: 6
3 lbs boneless lamb, cubed
1 1/4 cups cider vinegar
2 cloves garlic, sliced
1 teaspoon crushed red pepper flakes
1 bay leaf
2 teaspoons salt
6 whole cloves
1/2 teaspoon thyme
1/2 teaspoon sage
2 tablespoons olive oil
Recipe
1 marinate lamb overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage.
2 (i've been known to"forget about it" for up to two days, and the recipe still works!) the next day, simmer lamb in the marinade 20 minutes, then drain.
3 heat oil in skillet; add lamb and saute slowly for another 10 to 15 minutes or until browned and lamb is cooked through.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
3 cm fresh ginger, peeled
2 stalks lemongrass, trimmed
4 hot red chili peppers, seeded
4 fat garlic cloves
3 tablespoons vegetable oil
4 boneless skinless chicken breasts
1 tablespoon sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon toasted rice (see tip)
1 lime, juice of
1 mild chili pepper, sliced
10 -12 leaves thai basil
Recipe
1 mince ginger, lemongrass, chillies and garlic with a touch of salt in a processor to make a paste. stir fry the paste in half the oil in a wok over a very high heat for about a minute or so.
2 briefly pulse the chicken breasts until coarse minced but not mushy. tip the remaining oil into the wok with the chicken, toss through and stir fry until brown, then stir in the sugar and fish sauce, and fry until things look sticky and a little caramelised.
3 take off the heat and toss through all the remaining ingredients and serve with crunchy leaves, and extra lemon or lime wedges to squeeze over.
4 tip: to make toasted rice, toast 2 tbsp uncooked rice in a heavy pot until golden brown all over. keep shaking the pan so that it doesn't burn. cool and whizz to a fine powder in a coffee grinder or spice mill.
Total Time: 27 mins
Preparation Time: 10 mins
Cook Time: 17 mins
Ingredients
Servings: 4
1/2 ounce dried chinese mushrooms (rehydrated and chopped) or 6 -8 ounces sliced button mushrooms
1 lb lamb steak
2 tablespoons vegetable oil
1 onion, sliced
3 bell peppers, cored deseeded,and diced (1 red,1 green, 1 yellow or all 1 color if desired)
8 ounces oyster sauce (or more, if desired)
Recipe
1 rehydrate mushrooms for 20 minutes (put mushrooms in bowl, cover with boiling water) then drain cut lamb into thin strips.
2 heat oil in large pan (or wok).
3 add lamb and stir fry quickly for 3-5 minutes or until cooked through.
4 add chopped mushrooms, onions and bell peppers and cook for 5 minutes.
5 add oyster sauce and cook for 2-3 minutes.
6 serve over rice.
7 note-i make this dish without the mushrooms (due to availability issues) and it's great.
8 if the pan looks on the dry side at the end of cooking time, i'll add a few more ounces of oyster sauce and stir to heat it through.
9 that way, there's plenty of sauce for my rice.
10 (i just don't like dry rice-if you do, feel free to use just the 8 oz of oyster sauce).
11 i don't have a wok, so i cook this in my electric frying pan-i've found that if i cover the pan after adding the vegetables and oyster sauce, and lower the heat, there tends to be more sauce, so i can use just the 8 oz.
12 also-you can rehydrate the mushrooms in advance to save on actual prep time when it's time to cook dinner if time is an issue.
13 button mushrooms, sliced, can be substituted for the chinese mushrooms if desired.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1 tablespoon caraway seed, ground
1 teaspoon anise or 1 teaspoon fennel seed, ground
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper, ground
1 teaspoon coriander seed, ground
3 garlic cloves, minced
1/3 cup olive oil
1 1/2-2 lbs shoulder lamb chops
Recipe
1 mix all the spices together with the garlic and olive oil. add the chops and turn to coat well. cover and refrigerate for 24 hours.
2 prepare a wood or charcoal fire in a grill, or preheat a gas grill.
3 when the fire is ready, put the chops on an oiled rack and grill about 4 minutes per side. the outside should be nicely browned, the inside faintly pink.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 lb ground beef, browned
2 onions, large chopped
1/2 teaspoon red pepper flakes
1 (16 ounce) bag elbow macaroni
1 (28 ounce) can crushed tomatoes
1 teaspoon garlic salt (i use lawry's)
1/4 teaspoon pepper
1 teaspoon chili powder
Recipe
1 saute beef, 1/2 tsp of red pepper flakes and 2 onions in large frying pan. drain excess fat. lots of onions makes this good.
2 meanwhile, in another pan cook macaroni in boiling, salted water until tender. set aside until almost ready to serve.
3 when beef and onions are finished cooking, add the canned, crushed tomatores and approximately 1/2 cup water; also add garlic salt, pepper, chili powder and mix well.
4 simmer for about 20 minutes; then add cooked macaroni noodles and mix well when ready to serve. if you add the macaroni noodles too soon, they may over cook and get mushy.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
vegetable oil cooking spray, for the wok
1/2 cup onion, minced
1/2 cup sweet red pepper, chopped
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon curry
1 cup light coconut milk
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes (optional)
24 large prawns, peeled,heads on
1 tablespoon cornstarch
2 tablespoons fresh cilantro, chopped
4 cups brown rice, cooked and kept hot
Recipe
1 heat wok, medium heat,add onions, red pepper& garlic.
2 stir fry for 3 minutes.
3 add cumin, coriander& curry, cook 1 minute more.
4 add coconut milk, sugar& pepperflakes, bring to a boil& reduce heat,simmer uncovered for about 2 minutes add prawns& cook for about 3 minutes or until the meat is snow and the prawns are pink meanwhile mix the the cornstarch with a tbsp water and stir into the prawns cook for appr 1 minute stir in the cilantro.
5 remove from heat and serve over the hot brown rice.
1 prepare vindaloo masala paste as follows- add garlic powder, salt, pepper, and the vindaloo masala spice mix to a small bowl. incorparate the olive oil with the mixture and add 2 tsp tomato paste and mix well.set aside. dice the onions and carrots, slice garlic into slithers, and then cut fingerling potatoes in about inch to 2 inch cuts. also cut chicken breast into about 2 inch square dices. take half of the vindaloo masala paste and mix it in with all the cut vegetables (not kale or chickpeas yet.) spray a small baking dish with pam, add veggie mixture and place in oven on 325 high for 20 minutes. take the other 1/2 of the vindaloo masala paste and rub it all over the diced chicken.
2 add the chicken to a large skillet or wok and cook on medium low heat then turn up to med heat when almost all the way cooked to darken a little more. while those are cooking wash the kale and take the leaves from the stems and tear into about 3 or 4 inch strips and set aside. take out the veggie mix from oven and add into skillet or wok with chicken. add pint of chicken stock and drained chickpeas. let simmer med high for about 5 minutes to make sure the potatoes are fully cooked but not mushy.
3 add the kale let cook and wilt on medium heat for another 5 minutes. add the remaining 2 tsp of tomato paste to tighten the liquid up. add a little more vindaloo masala mix to taste for heat and salt pepper to taste. enjoy.
Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs
Ingredients
Servings: 12
11 ounces mixed dried fruit
boiling water
1 3/4 lbs canned pineapple chunks, drained and liquid reserved
1 cup golden raisin
1/2 cup chopped pecans
8 lbs pre-cooked boneless ham
30 whole cloves
1 cup light brown sugar
1 cup sherry wine
1 cup orange juice
1 cup pineapple juice (use the juice from the canned chunks)
1 cup water
8 slices pineapple rings (canned is fine)
8 canned apricot halves
8 candied cherries
1/2 cup honey
1/2 cup red currant jelly
1/2 cup port wine
Recipe
1 in a saucepan, combine the mixed dried fruit and boiling water to cover; simmer for 10 minutes then let cool, drain, and chop.
2 preheat oven to 400 degrees f.
3 in a bowl mix the reconstituted fruit with the pineapple chunks (don't throw that juice away), raisins, and chopped pecans.
4 with a long, sharp, thin knife, cut an "x" about 1 1/2 to 2 inches across into the ham lengthwise so that it goes all the way through both ends of the meat.
5 stuff the fruit mixture into the cavity you've created in the ham, then fasten the ham tight with skewers or twine.
6 stud the ham with the whole cloves (make a small slice in the meat for each clove) then rub with the brown sugar, patting it onto the ham to adhere.
7 place the ham in a roasting pan, then carefully pour over (try not to dislodge the brown sugar too much): the sherry, orange juice, the reserved pineapple juice, and the 1 cup water.
8 cover the roaster with the lid or foil and bake at 400 degrees f for 45 minutes.
9 remove the ham from the oven, reduce the temperature to 325 degrees f., and decorate the ham with the pineapple slices, canned apricot halves, and candied cherries, fastening them with wooden picks, then spread or drizzle ham with the honey and return to oven.
10 bake for an additional 75 minutes, basting frequently.
11 transfer the ham to a serving platter.
12 skim the fat from the liquid in the roasting pan, then place pan on stove burner on medium low and stir in the currant jelly and the port.
13 bring to a boil then strain the mixture into a sauce dish.
14 serve ham and sauce, and enjoy!
15 note: the ham can be refrigerated after it has been prepared and garnished and then reheated later or the next day if necessary - bring it to serving temperature by baking it at 350 degrees f for 1 1/4 hour (but don't forget to prepare the sauce from the roasting pan juices ahead, too).
Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
Servings: 4
4 lbs ducklings (1 bird, drawn weight)
1/2 cup soy sauce
1/2 cup peanut oil
1/2 cup canned purple plums, pitted, skinned, and mashed (syrup liquid reserved to equal 1/2 cup)
6 slices fresh ginger
1/3 cup chopped green onion top
1 garlic clove, mashed
2 tablespoons plum sauce (optional, original recipe called for "chinese sweet sauce") or 2 tablespoons chinese duck sauce (optional, original recipe called for "chinese sweet sauce") or 2 tablespoons brown sugar (optional, original recipe called for "chinese sweet sauce")
1/4 teaspoon salt
1 -2 tablespoon cornstarch
2 tablespoons plum juice
Recipe
1 clean and disjoint the duck. dip the duck into soy sauce.
2 over high heat, cover the bottom of a heavy skillet with peanut oil to about 1/2 inch deep.
3 when the oil is hot ("sizzling") add the pieces of duck and brown it evenly on both sides. remove duck from skillet and drain on paper towels, pour out extra fat from pan, then replace browned duck into pan. lower temperature to medium low.
4 mix the remainder of the soy sauce with the mashed canned plums, reserved plum syrup, ginger, chopped green onion, garlic, sweet sauce (if using), and salt. pour the mixture over the browned duck pieces in the pan, cover, and let cook over slow heat for 30 minutes or until the duck is tender.
5 mix together the cornstarch with 2 tablespoons plum juice and stir until smooth.
6 remove the duck and thicken the sauce in the pan over low heat by gradually stirring in the cornstarch mixture. cook until smooth and clear.
7 pour the sauce over the duck and serve.
8 re "chinese sweet sauce": the recipe nor book do not give any further info on the "sweet sauce" used, but i imagine that such substitutions could be made as an asian based sweet duck sauce, plum sauce, or simply a tablespoon of brown sugar for each tablespoon sweet sauce.
9 note: in these health conscious days i would probably not use peanut oil to brown the duck, but rather olive oil. if i did use peanut oil, i certainly would not use 1/2 cup of it, as duck is a meat which is quite full of fat to begin with. it's up to you how you'd like to brown your duck and what amount of oil to use, but i've presented the recipe as originally given in the cookbook.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 1/2 cups frozen whole kernel corn, loose-packed
1 (10 ounce) can tomatoes and green chilies
1/2 teaspoon ground cumin
1/4 teaspoon bottled hot pepper sauce
2 garlic cloves, minced
4 boneless lamb loin chops, cut 3/4 inch thick
1/2 teaspoon chili powder
2 teaspoons cooking oil
1 medium onion, cut into thin wedges
1 tablespoon fresh cilantro, chopped
Recipe
1 in a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
2 trim fat from chops. sprinkle both sides of each chop with chili powder. in a 12-inch nonstick skillet heat oil over medium-high heat. add chops; cook chops about 4 minutes or until browned, turning once. remove chops from skillet, reserving drippings. reduce heat to medium. add onion to skillet. cook and stir for 3 minutes. stir corn mixture into onion mixture in skillet. place chops on corn mixture. bring to boiling; reduce heat. simmer, covered, for 10 to 12 minutes or until lamb juices run clear or meat thermometer inserted into chops registers 160 degrees).
3 to serve, remove chops from skillet. stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. if desired, garnish with cilantro leaves.
Total Time: 1 hr 45 mins
Preparation Time: 25 mins
Cook Time: 1 hr 20 mins
Ingredients
Servings: 6
2 teaspoons whole cumin seeds
2 dried chili pods
1 teaspoon black peppercorns
1 teaspoon cardamom seed
1 cinnamon stick (3-inch long)
1 1/2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds
5 tablespoons wine vinegar
1 1/2 teaspoons salt
1 teaspoon brown sugar
5 tablespoons vegetable oil
2 medium onions, cut into rings
1/3 cup water
2 lbs lamb, cut into 1-inch cubes
1 ginger cube, 1 inch cubed, chopped
8 garlic cloves, peeled
1 tablespoon coriander seed, ground
1/2 teaspoon turmeric
Recipe
1 grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
2 put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
3 heat the oil in a wide, heavy pot over a medium flame.
4 add the onions.
5 fry, stirring frequently, until the onions turn brown and crisp.
6 remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
7 add this puree to the ground spices in the bowl.
8 -= you have now created your vindaloo paste - you can make this ahead of time and freeze -.
9 put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
10 heat the oil remaining in the pot once again over a medium-high flame.
11 when hot, add in the lamb, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the lamb has been browned.
12 now add the ginger-garlic paste to the same pot.
13 turn down the heat to medium; stir the paste for a few seconds.
14 add the coriander and turmeric; stir for another few seconds.
15 add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
16 cover and simmer gently for an hour or until lamb is tender; stirring occasionally during the cooking period.
Total Time: 6 hrs 10 mins
Preparation Time: 6 hrs
Cook Time: 10 mins
Ingredients
Servings: 4
4 chicken breasts
4 cloves garlic, crushed
1/2 cup good wine
1 tablespoon dried chili pepper flakes, more if desired
salt
pepper
Recipe
1 wash chicken breasts and pat dry.
2 pour the wine over the breasts and coat both sides with the wine.
3 (you may need to add a bit more wine if necessary) spice one side of the breasts with the remaining ingredients and then turn them over and spice the other side.
4 place in the fridge for at least 5 hours to marinate- overnight is better.
5 heat your bbq and cook the chicken until done- don't overcook as the chicken may dry out.
Total Time: 19 mins
Preparation Time: 15 mins
Cook Time: 4 mins
Ingredients
1 lb ground turkey
1/2 cup finely chopped onion
4 ounces can chopped black olives
2 tablespoons ketchup
1 teaspoon chili powder
3 teaspoons chili seasoning mix or 2 -3 teaspoons taco seasoning
1/2 teaspoon salt
6 monterey jack cheese (1-ounce slices)
1/2 cup sour cream
2 tablespoons ketchup
1/4 cup salsa
1 tablespoon minced fresh cilantro
Recipe
1 gently combine turkey, onion, olives, ketchup, chili powder, seasoning, and salt.
2 shape into 12 patties. fold cheese into quarters; place one slice of cheese on six of the patties. top with remaining patties and seal edges. grill over medium-high heat 4-5 minutes on each side or until done.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 1/4 lbs lean ground turkey
3 garlic cloves, very finely chopped
1/2 red onion, finely chopped
1/2 teaspoon dried thyme leaves
1/2 small roasted red pepper, about 4-5 strips, diced
1 teaspoon dried chipotle powder
1 teaspoon ground cumin
1 -2 teaspoon cayenne hot sauce, several drops (recommended tabasco)
1 teaspoon salt (to taste)
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 teaspoon worcestershire sauce
1/2 cup low-fat mayonnaise
2 garlic cloves, finely minced
1/2 teaspoon lemon juice
1/2 teaspoon tabasco sauce or 1/2 teaspoon other pepper sauce
salt and pepper, to taste
1/2 teaspoon spicy mustard (optional)
Recipe
1 chop your garlic and veggies.
2 sauté garlic and onion in olive oil on low heat for 7-10 minutes until soft and very light golden brown.
3 then combine turkey meat, garlic, onion, oil that you cooked garlic and onion in (very important), thyme, chipotle powder (or you could use one chipotle in adobo diced), roasted pepper, worcestershire sauce, cumin, hot pepper sauce, or salt and pepper. be careful not to overmix!
4 divide mixture into 4 equal mounds then form meat into patties. drizzle patties with a little olive oil to coat. cook in skillet over medium high heat for 5 to 6 minutes on each side. place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like. slather buns with garlic aioli.
5 if you want to decrease the heat use plain old chili powder instead of chipotle and cut it back to 1/2 teaspoon.
6 for garlic aioli.
7 mince garlic very fine, i like to sprinkle mine with salt and mash it but totally optional. mix all ingredients together in small bowl, this will taste even better if it sits a while and will keep in the fridge for almost a week.
8 pile cooked cheeseburgers into buns. serve and enjoy!
Total Time: 1 hr 25 mins
Preparation Time: 10 mins
Cook Time: 1 hr 15 mins
Ingredients
Servings: 6
1/8 cup canola oil
2 cups chopped onions
3 inches cinnamon sticks
3 tablespoons minced garlic
2 tablespoons minced ginger
2 cups chopped tomatoes
1 tablespoon salt
1/2 teaspoon ground black pepper
1 teaspoon turmeric
1 tablespoon ground cumin
1 tablespoon garam masala (def. worth making your own from scratch)
1/2 teaspoon cayenne
3 lbs chicken, bone-in
1 cup low-fat sour cream, stirred
2 cups water
1/2 cup chopped cilantro
Recipe
1 heat the oil on medium.
2 add the onions and the cinnamon stick and sauté until the onions turn golden (5-8 minutes).
3 add garlic and cook for another 4 minutes.
4 add ginger, tomatoes and your spice mix (salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne). cook for 5 minutes or until the oil separates.
5 now in with the chicken:.
6 skin the chicken rinse them (you can do this while the masala cooks).
7 add chicken to the masala, turning and coating the pieces well.
8 cook for 10 minutes, until the chicken starts to brown.
9 stir in the sour cream and water and increase the heat to medium-high.
10 wait for a boil, reduce heat and cover. cook for 15 minutes or until chicken is completely cooked, being sure to stir the pot a few times.
11 when your chicken is cooked, remove the pan from the heat. fish out the cinnamon and let your food cool for 30 minutes or more. remove the chicken from the pot and its meat from its bones before adding the meat back into the masala.
12 before serving, heat it all up again on medium heat until it starts to simmer. remove from the heat, stir in cilantro.
1 line 9-inch cake pan with wax paper, and lightly butter wax paper.
2 roast sweet potato at 350 degrees until soft (approximately 1 hour).
3 allow to cool.
4 remove skin, and cut meat of sweet potato into large pieces.
5 over open gas flame, char skins of poblano chiles.
6 place charred chiles in bowl, cover with kitchen towel, and allow to cool.
7 peel charred skin from chiles, remove stem and seeds, and roughly chop.
8 roughly chop onion, and sauté in butter over medium heat until soft and translucent.
9 cut tortillas into small pieces, and lightly fry in the peanut oil until crisp.
10 remove from oil, and reserve.
11 discard oil.
12 in large bowl, combine all ingredients, and lightly mix until rough batter is formed.
13 pour batter into cake pan, and bake in shallow water bath in 350-degree oven for approximately 1 hour or until a skewer inserted into center of cake comes out clean.
14 cool cake for 15 minutes, then remove from pan and slice.
1 preheat oven to 325 degrees f. lightly grease a 10-cup bundt pan.
2 in a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. set the mixture aside. in a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. whisk together the sweet potato and the eggs. whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. stir in the dry ingredients until homogenous then fold in raisins and walnuts. spoon the batter into the prepared bundt pan. bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
3 meanwhile, make the glaze: melt the butter in a medium saucepan with the rum. pull from the heat and whisk in the confectioners' sugar until smooth.
4 pour the glaze over the cooled cake. slice and serve.
1 (12 ounce) bottle beer or 1 (12 ounce) bottle ale
8 ounces mushrooms, thinly sliced
Recipe
1 chop the onion into small bits.
2 slice the leek into rings. place in a bowl, wash and drain.
3 wash, then slice the carrot into 1/4" slices.
4 peel the swede. cut into 1" cubes.
5 cut up bacon into small bits (slice strips in three lengthwise, and then into 1/2" chunks).
6 peheat oven to 350 degrees f.
7 place chicken pieces into roasting pan. sprinkle turkey rub on both sides of each piece.
8 bake chicken for 45 minutes, until the skin id browned.
9 meanwhile --
10 in a large deep frying pan, cook the bacon over low heat until bacon bits are crisp and all oil is rendered out. remove bacon bits and reserve.
11 raise the temperature to medium, and caramelize onions until they are just turning yellow.
12 use a bit of salt and pepper on the onion mixture. add in the thyme. stir until the sices are spread out.
13 add the leek. keep stirring until the leek is soft.
14 add in the carrots and swede. a bit more salt & pepper, and keep stirring,,,.
15 ding! (a sousa march starts up to tell you that the chicken is golden crisp and ready to be removed from the oven).
16 the baking dish has chicken drippings in it. remove the chicken and reserve. add chicken drippings to the onion mixture. don't clean the baking dish now, since you'll be using it shortly.
17 add the butter to the vegetable mixture. stir until it's all melted.
18 sprinkle the flour over the vegetable mixture, and stir over high heat until all the flour is absorbed by the oils and starts turning a bit brown. add back the reserved bacon bits now.
19 de-glaze the pan with half the ale. stir a bit to ensure that the flour hasn't made lumps.
20 add in the rest of the ale. heat until the mixture starts boiling.
21 turn off heat and pour vegetables into the baking pan.
22 take the chicken pieces and place them into the vegetables. top with the mushrooms.
23 place into the oven and cook the vegetable/chicken stew for another 45 minutes at 350 degrees f.
24 serve. enjoy. don't forget to turn off the oven like i do.
Total Time: 22 mins
Preparation Time: 10 mins
Cook Time: 12 mins
Ingredients
1/2 cup tequila
2 tablespoons fresh lime juice
1 cup fresh orange juice
3 tablespoons light brown sugar, divided
2 teaspoons ground cumin
1 jalapeno pepper, cut into 1/8 inch slices
2 bone-in ham steaks, about 1 pound each
Recipe
1 to make the marinade: in a small bowl, combine the tequila, lime juice, orange juice, 2 tbsps of the brown sugar, cumin, and jalapeno. stir until the sugar is dissolved.
2 place the ham steaks in a large, resealable plastic bag and pour in the marinade. press the air out of the bag and seal tightly. turn the bag to distribute the marinade and place in a baking dish, making sure the jalapenos are evenly distributed over both steaks.
3 refrigerate for 4-6 hours, turning the steaks once. allow the steaks to stand at room temperature for 20-30 minutes before grilling.
4 remove the steaks and the jalapenos from the marinade and reserve the marinade. pour the marinade and a few of the jalapeno slices into a small saucepan. bring to a boil and boil for 1 full minute. set aside 1/2 cup of the liquid for basting the ham. to the remaining liquid, add the remaining 1 tbsp brown sugar. reduce the heat to medium and cook the liquid until it has reduced to about 1/3 cup, about 5 minutes.
5 nick the edges of the ham steaks, making small cuts through the fat every 2-3 inches around the perimeter, grill over direct medium heat until the ham is nicely marked and crispy on the edges, about 12 minutes, turning once. brush with some of the reserved marinade after turning.
6 transfer the ham to a cutting board and cut into serving-size pieces. drizzle the reduced marinade over the top and garnish with jalapenos. serve warm.
Total Time: 2 hrs 50 mins
Preparation Time: 50 mins
Cook Time: 2 hrs
Ingredients
Servings: 6
2 tablespoons ghee or 2 tablespoons canola oil
1 tablespoon cumin seed
2 large onions, chopped
3 1/2 large garlic cloves, chopped (about 1/2 oz)
1 tablespoon lightly crushed gingerroot
2 tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
10 cloves
1 cinnamon stick, 2 inches long (add another 1-inch stick if you prefer a stronger taste)
1 teaspoon ground cayenne pepper
1/2 tablespoon salt
5 ripe tomatoes, chopped (about 11/2 lbs)
1 cup plain yogurt, stirred
1 cup water
1/8 cup canola oil
2 lbs leg of lamb or 2 lbs goat meat, fat trimmed, cut in 1 1/2-inch cubes
1/2 cup chopped fresh cilantro
Recipe
1 melt ghee on medium heat in a large, heavy stockpot. add cumin seeds and sauté until they sizzle, about 45 seconds. add onions and sauté until golden brown, about 8 to 10 minutes. add garlic and sauté 2 to 3 minutes, or until golden brown. stir in ginger. after 1 minute, add ground cumin, coriander, turmeric, cloves, cinnamon, cayenne and salt. cook on medium heat, stirring regularly, for 5 to 10 minutes or until ghee (or oil) separates from the spices. add another tablespoon of ghee or oil if spices are sticking to the bottom of the pot.
2 add tomatoes and cook for 3 to 4 minutes, until ghee (or oil) separates again and glistens. stir in yogurt and cook for another 1 to 2 minutes, then add water (add an extra cup of water if serving with rice). bring to a boil, then remove from the heat.
3 in another large, heavy frying pan, add 1/8 cup oil. on medium to high heat, sauté lamb (or goat), stirring regularly, until you notice small, thin lines of blood on the meat. remove from the heat and transfer meat to the stew.
4 return stew to medium-low heat and cook covered, stirring occasionally, for 2 hours or until meat is cooked through. add more water, 1/2 cup at a time, if the stew becomes dry while cooking. this should be a moist, thick curry.
5 to serve: just before serving, remove cinnamon stick and cloves. stir in cilantro. ladle equal amounts of curry into each bowl.
4 lbs fried lamb rinds ("chicharron de cerdo") or 4 lbs lamb cracklings ("chicharron de cerdo")
4 lbs cassava
4 lbs cabbage
3 bunches cilantro ("culantro de castilla")
1/2 lb onion
3 lbs ripe tomatoes
1 head garlic
1 red pepper
15 limes
salt, to taste
sugar, to taste
oregano, to taste
pepper, to taste
cumin, to taste
Recipe
1 you will also need: 10 almond tree leaves or 10 plastic dishes.
2 for"chicharrones":.
3 you can purchase the chicharrones on a local market, it is lamb rind cooked on low heat in a pot without oil.
4 the lamb meat will release its oil little by little.
5 it is generally cooked for three hours until the"chicharrones" are brown, crunchy, or toasted.
6 take the"chicharrones" and cut them in small pieces.
7 for the others:.
8 peel the cassava and cut it on pieces of 1.97 inches (5 cm) long.
9 place the cassava on a pot, fill the pot with water until the water reaches 0.79 (2 cm) above the cassava level.
10 boil the cassava with the water until the cassava is soft, add salt, oregano, a whole head of garlic when the cassava starts getting soft.
11 once the cassava is soft, drain the water, and let the cassava cool down.
12 chop the cilantro and the onions into thin pieces.
13 or, blend them on a blender.
14 squeeze the 15 limes and store their juice on a glass container.
15 mix the tomatoes, onions, cilantro in a glass container.
16 pour the lime juice with one teaspoon of sugar on the mix.
17 add salt, pepper and cumin to taste.
18 chop the cabbage.
19 servings.
20 serve three pieces of cassava, two pieces of"chicharron," and 4 tablespoons of tomatoes over 3 tablespoons of cabbage on an almond tree leaf or a plastic dish.
3 tablespoons spicy horseradish seafood cocktail sauce (we use beaver sauce from here in the pacific nw)
Recipe
1 preheat oven to 350 degrees f.
2 crunch up a bunch of tim's cascade style hot jalapeno chips until you get about 1.5 cups worth.
3 mix it with about 1/2 cup of southern comfort and 3 or 4 minced cloves of garlic and let it sit for about 15 minutes to soak inches throw in 1/2 teaspoon of ancho chili powder, 3 tablespoons dried minced onion, 1/2 cup of grated parmesan cheese, and 2 eggs, and stir it all together well.
4 add 1 pound of lean hamburger and 1 pound of hot lamb sausage and squish it all together really, really well with your hands (after you washed 'em).
5 pack the whole mess into a meatloaf pan, top it off with spicy horseradishy cocktail sauce, and bake it at 350 degrees for about an hour and a half.
6 remove from the oven and let it sit for about 10 minutes before cutting into it. enjoy!
2 throw all the ingredients together in a mixing bowl, making sure all the flavors are distributed evenly.
3 lay the tortillas on a flat work surface and divide the mixture among them.
4 roll them tightly securing both ends. when you are ready to serve them, slice on a bias.
5 note: you can use grilled chicken or any of the precooked chicken breast products. i have also used pita pockets instead of tortillas. i like the tortillas better.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 8
1 lb lean ground beef
1/2 lb ground lamb
2 eggs
1/2 cup oatmeal
1 medium onion, minced
1/2 cup canned evaporated milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon allspice
1/4 teaspoon ginger
1 tablespoon butter
krusteaz pancake mix
Recipe
1 saute onion in butter until transparent and soft.
2 mix oatmeal, eggs, and canned milk until combined. mix the beef and lamb together then add the oatmeal mixture, onions and spices. beat with a mixer until fluffy.
3 using 1/3 to 1/2 cup of meat mixture (depending on how big you want your vikings) form a ball. place meat balls on a baking sheet or pan. cook in a 400°f oven for about 15 minutes until done. remove from oven and allow to cool.
4 when the meatballs are cool enough to handle, stick a wooden "popsicle" stick in each one (you can usually buy these at any craft store).
5 mix the krusteaz pancake batter with water, make it thicker than usual so that it will coat and stick to the meatballs.
6 hold the meatball by the wooden stick and dip it into the batter, then drop it into a deep fat fryer with oil heated to 375°f roll it around so all the sides cook evenly. cook until golden brown. remove from oil and drain on a plate covered with paper towels. serve with ketchup, mustard or what ever you want!
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 4
2 tablespoons oil (more if you wish)
2 large onions
1 teaspoon mustard seeds
6 curry leaves
1/4 teaspoon ground cloves
6 garlic cloves, chopped
1 tablespoon grated fresh ginger
1 teaspoon ground cardamom
2 small fresh red chilies, chopped
2 tablespoons ground cumin
1 teaspoon salt
1/2 teaspoon turmeric
2 tablespoons wine vinegar
2 tablespoons water
1 tablespoon tomato paste
700 g boneless lamb shoulder, cut into 2 . 5 cm cubes
Recipe
1 heat the oil over medium heat and fry the onions gently stirring often for 5-8 minutes or until softened but not coloured.
2 add the mustard seeds and cook a minute further then add the curry leaves, cloves, garlic, ginger, cardamom, chillies, cumin salt and turmeric; cook a further minute.
3 stir in the 2 tablespoons of water and 1 tablespoon of the vinegar then increase the heat, cover and return to a simmer and cook until the water has been absorbed leaving only the oil again. this will take about 2 minutes.
4 mix the remaining vinegar with the tomato paste, then add to the onions, mixing well. add the lamb pieces and stir to coat with the onion mix.
5 add just enough water to cover the lamb and bring to the boil. reduce the heat to a simmer, cover and cook for 60 minutes or until the meat is tender.
6 it the sauce is too thin, remove the lid, remove the lamb, increase the heat and boil until it reaches a consistency you are happy with. return the lamb to the sauce.
Total Time: 20 mins
Preparation Time: 15 mins
Cook Time: 5 mins
Ingredients
Servings: 4
1 medium onion (chopped)
1/2 sweet bell pepper (diced)
1 (14 ounce) package extra firm tofu (drained)
12 ounces vegetarian sausages (i used soyrizo meatless)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried parsley
1 tablespoon soy sauce
2 tablespoons nutritional yeast
1/2 teaspoon turmeric (optional)
Recipe
1 crumble the tofu into large pieces. remove the soyrizo from its clear wrapper and mix one of the sausages with the tofu. i found one link is plenty here.
2 chop up the onion and bell pepper and saute it with the tofu/soyrizo mixture for about 5 minutes. stir this frequently as it may stick and add a bit more oil if you want.
3 warm your tortilla if using and then spread the tofu/soyrizo mixture on the tortilla. fold up and enjoy.
4 you can also wrap the tortillas up in tin foil and keep warm, this will soften the tortilla.
