153741273 Catering and Gourmet

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First Edition, 2007

ISBN 978 81 89940 38 6

© All rights reserved.

Published by:

Global Media

1819, Bhagirath Palace,Chandni Chowk, Delhi-110 006Email: [email protected]



Table of Contents

1. About Cooking

2.How to Become A Good Chef

3. Sauce, Soup, Desserts and Pasta

4. Indian Cuisine

5. Methods of Cooking Indian Dishes

6. Other Dishes



Cooking

Cooking is an act of preparing food for eating. It encompasses a vast range of methods,

tools and combinations of ingredients to improve the flavour or digestibility of food. It

generally requires the selection, measurement and combining of ingredients in an ordered

procedure in an effort to achieve the desired result. Constraints on success include the

variability of ingredients, ambient conditions, tools, and the skill of the individual

cooking.

The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic,

agricultural, economic, cultural and religious considerations that impact upon it.

Cooking requires applying heat to a food which usually, though not always, chemically

transforms it, thus changing its flavor, texture, appearance, and nutritional properties.

Cooking proper, as opposed to roasting, requires the boiling of water in a receptacle, and

was practiced at least since the 10th millennium BC with the introduction of pottery.

There is archaeological evidence of roasted foodstuffs, both animal and vegetable, in

human (Homo erectus) campsites dating from the earliest known use of fire some

800,000 years ago.

Effects of cooking

If heat is used in the preparation of food, this can kill or inactivate potentially harmful

organisms including bacteria and viruses. The effect will depend on temperature, cooking

time, and technique used. The temperature range from 4°C to 57°C (41°F to 135°F) is the

"food danger zone." Between these temperatures bacteria can grow rapidly. Under the

correct conditions bacteria can double in number every twenty minutes. The food may

not appear any different or spoiled but can be harmful to anyone who eats it. Meat,

poultry, dairy products, and other prepared food must be kept outside of the "food danger

zone" to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow

their growth.

Cutting boards are a potential breeding ground for bacteria, and can be quite hazardous

unless safety precautions are taken. Plastic cutting boards are less porous than wood and

are far less likely to harbor bacteria. Washing and sanitizing cutting boards is highly

recommended, especially after use with raw meat, poultry, or seafood. Hot water and



soap followed by a rinse with dilute bleach (1 Tbsp/gal water), or a trip through the

dishwasher, are effective methods for reducing the risk of illness due to contaminated

cooking implements.

Proteins

Much edible animal material is made of proteins, including muscle, offal, and egg white.

Almost all vegetable matter also includes proteins although generally in smaller amounts.

They may also be a source of essential amino acids. When proteins are heated to near

boiling point they become de-natured and change texture. In many cases this causes the

structure of the material to become softer or more friable - meat becomes cooked. In

some cases proteins can form more rigid structures such as the production of stable foams

using egg whites. These are believed to be formed through the partial unravelling of the

albumen protein molecules in response to beating with a whisk. The formation of a

relatively rigid but flexible matrix from egg white provides an important component of

much cake cookery and also underpins many desserts based on meringue.

Fat

Fats and oils come from both animal and plant sources. In cooking, fats provide tastes

and textures but probably the most significant attribute is the wide range of cooking

temperatures that can be provided by using a fat as the principal cooking medium rather

than water. Commonly used fats and oils include butter, olive oil, sunflower oil, lard, beef fat - both dripping or tallow, rapeseed oil or Canola, and peanut oil. The inclusion of

fats tend to add flavour to cooked food even though the taste of the oil on its own is often

unpleasant. This fact has encouraged the popularity of high fat foods many of which are

classified as junk food such as hamburgers or convenience fried cereal snacks. Fats can

also be blended with cereal flours to make a range of doughs and pastries. Roux made

with heated fat and flour can also absorb large volumes of water-based liquids, including

milk and water itself to form smooth sauces. This relies on the properties of starches to

create simpler mucilaginous saccharides during cooking, which causes the familiar

thickening of sauces.

Oils are commonly emulsified with water-based fluids such as vinegar or lemon juice to

make mayonnaises. In this the fatty content of egg yolk is used as the emulsification

agent.



Carbohydrates

Carbohydrates used in cooking include a variety of sugars and starches including cereal

flour, rice, arrowroot, and potato. Long chain sugars such as starch tend to break down

into more simple sugars when cooked or made more acidic, such as with lemon juice orvinegar. Simple sugars can form syrups. If sugars are heated so that all water of

crystallisation is driven off, then caramelisation starts with the sugar undergoing thermal

decomposition with the formation of carbon and other breakdown products producing

caramel.

Cooking techniques

Some major hot cooking techniques:

1. Baking

1. Blind-baking2. Broiling

3. FlashBake

4. Advantium5. Trivection

2. Boiling

1. Blanching2. Braising

3. Coddling

4.

Double steaming5. Infusion6. Poaching

7. Pressure cooking

8. Simmering9. Steaming

10. Steeping

11. Stewing12. Vacuum flask cooking

3. Frying

1. Deep frying

2.

Hot salt frying3.

Hot sand frying

4. Pan frying

5. Pressure frying6. Sautéing

7. Stir frying

4. Microwaving1. Advantium



5. Roasting

1. Barbecuing2. Grilling

3. Rotisserie

4. Searing

5.

Toast6. Smoking

Other preparation techniques

Some cool techniques

1. Brining2. Drying

3. Grinding (e.g. sesame seeds to produce tahini), chopping, slicing finely, grating,

etc..4.

Julienning

5. Marinating

6. Mincing

7. Pickling8. Salting

9. Seasoning

10. Sprouting

11. Sugaring

Science of cooking

The application of scientific knowledge to cooking and gastronomy has become known

as molecular gastronomy. This is a subdiscipline of food science. Important contributions

have been made by scientists, chefs and authors such as Herve This (chemist), Nicholas

Kurti (physicist), Peter Barham (physicist), Harold McGee (author), Shirley Corriher

(biochemist, author), Heston Blumenthal (chef), Ferran Adria (chef) and Pierre Gagnaire

(chef)



Cooking weights and measures

Metric measures

In most of the world, recipes use the metric system of litres (l) and millilitres (ml), grams

(g) and kilograms (kg), and degrees Celsius (°C). The word litre is often spelt liter.

The English-speaking world frequently measures weight in pounds (avoirdupois), with

volume measures based on cooking utensils and pre-metric measures. The actual values

frequently deviate from the utensils on which they were based, and there is little

consistency from one country to another. Some common measures in English-speaking

countries are:

Measure Australia UK USA

Teaspoon 5 ml 5 ml 4.93 ml

Dessertspoon 10 ml —

Tablespoon 20 ml 15 ml 14.79 ml

Cup 250 ml 285 ml 236.59 ml

fl.oz. 28.41 ml 29.57 ml

Pint 568.26 ml 473.18 ml

Quart 1136.52 ml 946.35 ml

Gallon 4546.09 ml 3785.41 ml

The volumetric measures here are for comparison only. See below for the definition of

Gallon for more details.



In addition the “cooks cup” above is not the same as a “coffee cup” which can vary

anywhere from 4 – 7 fl.oz.(or even smaller for espresso)

In Australia the utensil units have been standardized by law (the so-called “metric cup”),

while the Imperial volume measure no longer has legal status, and sometimes “pints” of beer are as small as 300 ml. In general, it is safe to assume that New Zealand follows

Australian measures, and Canada follows US measures. It is dangerous to rely on any of

the utensil measures, since they could have been transcribed without adjustment from

another country. There are also reports that dessert spoons are used as a measure in

Australia, though they are not officially part of the “metric cup” system.

Note also that in Germany, and to a lesser extent in France, recipes frequently refer to

pounds (Pfund in German, livre in French). In each case, the unit refers to 500 g, about

10% more than an avoirdupois pound (453.59237 g).

United States measures

The U.S. still uses pounds and ounces (avoirdupois) for weight, and U.S. customary units

for volume. For measures used in cookbooks published in other nations navigate to the

apropos regional section in Traditional measurement systems.

Measures are classified as either dry measures or fluid measures. Some of the fluid and

dry measures have similar names, but the actual measured volume is quite different. A

recipe will generally specify which measurement is required. U.S. recipes are commonly

in terms of fluid measures.

Fluid Measures

Unit Abrev. Defined fl oz ml

drop – 1/12 dash 1/576 0.05

dash ds. ⅛ tsp. 1/48 0.62

teaspoon tsp. or t. 1/3 tbsp. 1/6 4.93



tablespoon tbsp. or T. ½ fl.oz. ½ 14.79

fluid ounce fl.oz. or oz. 1/128 gal. 1 29.57

jigger — 1½ fl.oz. 1.5 44.36

gill gi. ½ cup 4 118.29

cup C ½ pint 8 236.59

pint pt. ½ quart 16 473.18

fifth¹ — 1/5 gal. 25.36 750

quart qt. ¼ gal. 32 946.35

gallon gal. 231 cu.in. 128 3,785.41

Dry Measures

Unit Abrev. Defined cu.in. ml

pinch – ½ dash 0.02 0.31

pint, dry pt. ½ dry qt. 33.60 550.61

quart, dry qt. ⅛ peck 67.20 1,101.22

peck pk. ¼ bushel 537.61 8,809.77

bushel bu. — ² 2,150.42 35,239.07



¹The “fifth”, originally exactly one-fifth gallon (25.6 fl.oz.) was adjusted slightly to make

it exactly 750 ml (25.36 fl.oz.).

²All of the above are based on the U.S. gallon (legally defined as 231 cubic inches) and

the U.S. bushel (legally defined as an 8 inch tall cylinder 18.5 inches in diameter).

In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often

cups, though they are sold by weight at retail. Weight measures are used for meat and

butter; butter is sold by weight but in packages marked to facilitate common divisions by

eye. (As a sub-packaged unit, a stick of butter, at ¼ lb, is a de facto measure in the U.S.)

Cookbooks in Canada use the same system, although pints and gallons would be taken as

their Imperial quantities unless specified otherwise. Following the popularization of the

metric system, recipes in Canada are frequently published with metric conversions.

British (Imperial) measures

Note that measurements in this section are in Imperial units

Traditional British measures distinguish between weight and volume.

• Weight is measured in ounces and pounds (avoirdupois) as in the U.S.

• Volume is measured in Imperial gallons, quarts, pints, and fluid ounces (with 20

fl.oz. per pint). The Imperial gallon was originally defined as 10 pounds of waterin 1824, and refined as exactly 4.54609 litres in 1985. Older recipes may well

give measurements in cups; in so far as a standard cup was used, it was usually

half a pint (sometimes a third of a pint), but if the recipe is one that has beenhanded down in a family, it is just as likely to refer to someone's favourite kitchen

cup as to that standard.

American cooks using British recipes, and vice versa, need to be careful with pints and

fluid ounces. A US pint is 473 ml, while a UK pint is 568 ml, about 20% larger. A US

fluid ounce is 1/16 of a US pint (29.6 ml); a UK fluid ounce is 1/20th of a UK pint (28.4

ml).

On a larger scale, perhaps for institutional cookery, it must be noted that an Imperial

gallon is eight Imperial pints (160 Imperial fl.oz., 4.546 liters) whereas the US gallon is

eight US pints (128 US fl.oz., 3.785 liters).



The Metric system was officially adopted in the UK for most purposes, some decades

ago, and both taught in schools and used in books. It is now mandatory for the sale of

food. However, many people continue to use Imperial measures. Most modern cookery

books give ingredients in both units, although it is now common for new cookery books

to use metric measures only.

Special instructions

Some recipes include additional instructions for measuring the correct amount of an

ingredient. For example, a recipe might call for “1 cup brown sugar, firmly packed”, or

“2 heaping cups flour.” A few of the more common special measuring methods:

Firmly Packed

With a spatula, a spoon, or by hand, the ingredient is pressed as tightly as possibleinto the measuring device.Lightly Packed

The ingredient is pressed lightly into the measuring device, only tightly enough to

ensure no air pockets.Even / Level

A precise measure of an ingredient, discarding all of the ingredient that rises

above the rim of the measuring device. Sweeping across the top of the measure

with the back of a straight knife or the blade of a spatula are common levelingmethods.

Rounded

Allowing a measure of an ingredient to pile up above the rim of the measuringdevice naturally, into a soft, rounded shape.

Heaping / Heaped

The maximum amount of an ingredient which will stay on the measuring device.Sifted

This instruction may be seen in two different ways, with two different meanings:

before the ingredient, as “1 cup sifted flour”, indicates the ingredient should be

sifted into the measuring device (and normally leveled), while after the ingredient,as “1 cup flour, sifted”, denotes the sifting should occur after measurement.



How to Become a Chef

Don't do it for the money. Except for a handful of celebrity chefs and restauranteurs, the

income level is fairly average. A Sous Chef in a small restaurant may make $9-10 per

hour in the U.S., while an Executive Chef for a large hotel may make $125,000. Just do it

because you love to cook.

Steps

1. Love food - if you don't, you'll be a cook, not a chef.2. Learn everything about the food you love and, more importantly, about the food

other people are willing to pay money to eat. Organic, free range, kosher, kobe -these are all good to know. If it's patisserie you're interested in, know that asouffle isn't just a bunch of hot air.

3.

Become confident with a knife. You don't need to butcher a chicken with surgical precision just yet, but knowing the breast from the thigh will certainly help you alot, both in life and in cooking. Know that size doesn't matter because a 2" turningknife can do some jobs faster than a 10" chef's knife.

4. Try working in the industry. In Europe, the interview process is a day working atthe restaurant, for free. You see what they can do, they see what you can do, if it'sa match made somewhere close to heaven, or you're a cooking god, you're hired.Students are allowed to learn through work experience under similarcircumstances, where they are not paid, but put in a full day, week, or month foran agreed amount of time. Ask to work in the kitchen of your dreams to see if thisis the life you really want. Even fast food experience is applicable. The most

important thing is that you get exposure to the conditions, techniques, equipment,and culture.

5. Executive Chefs tend to fall into two categories; those who teach, and those whodon't. Those who teach are willing to share their knowledge, expertice, andexperience with any employee who is willing to learn, and seeks out theinformation. Those who don't expect absolute precision in faithfully replicatingtheir ideas and concepts, with no room for creativity and expression. While bothhave their place, it is important to work with someone willing to assist you in yourfuture goals. Once you have acquired a skill set, you can go work for thedemanding tyrant.

6. Buy or borrow copies of Anthony Bourdain's "Kitchen Confidential", "The

Professional Chef" from the Culinary Institute of America, and "Becoming aChef" by Dorenburg and Page. read Bourdain and Dorenburg. Put ProfessionalChef on your shelf - it's an indispensable reference.

7. If after all this you still want to be a chef, you have a couple options: a) Go tocooking school. As most cooking is seeped in the French tradition, a Frenchtraining-based course is an option. b) Try on the job training - through yourschool or job centre you may be able to find a paying position at a restaurant.Always pick the places that emphasize good hygiene - both yours and theirs.



Tips

• Check out the local chapter of the American Culinary Federation.• Eat Out! Cooking at a restaurant is nothing like cooking at home, and there is a lot

of good information and ideas on menus.• Check out culinary programs at the community colleges in your area. More and

more schools are offering night classes, certificate programs, and full culinarydegrees.

• Be nice to everyone. The industry is highly incestuous and the potwashers andguests you meet today may be opening the hot new fusion restaurant tomorrow.

• You must have a step by step plan of how you are going to become a chef.

Warnings

• Don't fall into the wrong crowd.• Don't let people tell you can't do it. Just do it.• Always wash your hands

How to Cook

"...the act of preparing food for consumption. It encompasses a vast range of methods,tools and combinations of ingredients to improve the flavor and/or digestibility of food."

Steps

1.

Start with heat. The basic rule to follow is "Heat + Meat = Eat." You don't want toeat raw meat as it can have any number of bacteria or diseases on it. You don'tneed to limit yourself to meats either, you can include fruits, vegetables,mushrooms, grains, or anything else eatable. Be sure you use a high enoughcooking temperature to kill the bacteria and alter your food to whatever level ofdoneness you like, but use a low enough temperature so as not to burn it.

2.

Season. Any number of herbs or spices can be used to increase the flavor ofwhatever you are cooking. These generally be added before or after cooking,depending on the spice.

3. Marinade. Before cooking, you can soak whatever you are cooking in amarinade(basically a liquid based seasoning solution). This is optional and not foreveryone or every food.

4. Mix. Past the simple basics there can be combination of ingredients. This can beas simple as mixing multiple spices before seasoning your meat, or adding sauce



to your pasta. combining ingredients can help different flavors enhance andcomplement each other. Sometimes mixing can be all you need to do to cook,such as mixing oil, vinegar, and lettuce to make a salad.

5. Learn. Explore the internet or your local book store to find more information oncooking. If you get tired of simply heating your food, you can complexly heat

your food as you find the difference between roasting, broiling, grilling, boiling,searing and many more different ways of cooking.6. Find recipes. While a recipe is by no means necessary to cooking, you may find

that different recipes peak your interest, and you should try them out.

Tips

• While some cooking methods involve raw ingredients and even raw or chemicallycooked meats, the simple and safest way to go for beginners would be to use heatto cook.

• Don't expect to be fully satisfied your first try. cooking is as complex as it issimple, and can take time to get results you like.

Warnings

• Beware of food allergies and the possible inedible or poisonous properties ofdifferent things before trying to cook them.

•

Be safe when heating anything. Anything hot enough to cook your food can behot enough to hurt you.



Sauce

In cooking, a sauce is a liquid or sometimes solid based selection of various ingredients

served on or used in the preparation of food. Sauces are not consumed by themselves;

they add flavour, moisture, and visual appeal to another dish. Sauce is a French word

taken from the Latin salsus, meaning salted. Sauces need a liquid component, but with

dishes such as pasta can actually contain more solid elements than liquid.

Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made,

by the cook; or cooked sauces, such as Béchamel sauce, which are generally made just

before serving. The Spanish word for sauce is salsa.

Sauces for salads are called salad dressing.

Sauces are an essential element in cuisines all over the world.

Sauces in French cuisine

Sauces in French cuisine date back to Medieval times. There were hundreds of sauces in

the lore. In 'classic' French cooking (19th and 20th century until nouvelle cuisine), sauces

were a major defining characteristic of French cuisine.

In the 19th century, the chef Antonin Carême classified sauces into four families, each of

which was based on a mother sauce. Carême's four mother sauces were:

• Allemande is based on stock with egg yolk & lemon juice

• Béchamel is based on flour and milk

• Espagnole is based on brown stock, beef etc.

• Velouté is based on a light broth, fish, chicken or veal.

In the early 20th century, the chef Auguste Escoffier updated the classification, replacing

sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding

tomate. Escoffier's schema is still taught to chefs today:

• Béchamel

• Espagnole

• Hollandaise

• Mayonnaise

• Tomato sauce



• Velouté

Sauces in other cuisines

Sauces and condiments also play an important role in other cuisines:

• British cooking: Gravy is a traditional sauce used on roast dinner, which

(traditionally) comprises roast potatoes, roast meat, boiled vegetables and optional

Yorkshire puddings. Apple sauce and mint sauce are also used on meat (pork and

lamb respectively). Salad cream is sometimes used on salads. Ketchup and brownsauce are used on more fast-food type dishes. Strong English mustard (as well as

French or American mustard) are also used on various foods, as is Worcestershire

sauce. Custard is a popular dessert sauce. Some of these sauce traditions have been exported to ex-colonies such as the USA.

• Typical sauces used in Japanese cuisine are usually based on shōyu (soy sauce),

miso or dashi. Ponzu, citrus-flavored soy sauce, and yakitori no tare, sweetenedrich soy sauce, are examples of shoyu-based sauces. Miso-based sauces include

gomamiso, miso with ground sesame, and amamiso, sweetened miso. (Note: in

colloquial Japanese, the word "sauce" sometimes refers to Worcestershire sauce

introduced in 19th century and largely arranged to Japanese tastes. Tonkatsu andyakisoba are normally served with this sauce.)

• Chinese cuisine is known for prepared sauces based on fermented soy beans (soy

sauce, black bean sauce, hoisin sauce) as well as many others such as chili saucesand oyster sauce.

• Korean cuisine uses sauces such as doenjang, gochujang, ssamjang, and soy

sauce.

• Southeast Asian cuisines, such as Thai and Vietnamese cuisine, often use fish

sauce, made from fermented fish.

Asian prepared sauces are not thick as they do not contain thickening agents such as

flour. The thickening occurs in the last minutes of cooking when thickeners like corn

starch or arrowroot are added.

Sauce variations

There are also many sauces based on tomato (such as tomato ketchup and tomato sauce),

other vegetables and various spices. Although the word 'ketchup' by itself usually refers

to tomato ketchup, other vegetables or fruits may be used to prepare ketchups.

Sauces can also be sweet, and used either hot or cold to accompany and garnish a dessert.



Another kind of sauce is made from stewed fruit, usually strained to remove skin and

fibers and often sweetened. Such sauces, including applesauce and cranberry sauce, are

often eaten with specific other foods (apple sauce with pork or ham; cranberry sauce with

poultry) or served as desserts.

Examples of sauces

White sauces

• Mushroom sauce

• Sauce Allemande

• Sauce Américaine

• Suprême sauce

• Velouté

Brown sauces

• Bordelaise sauce

• Bourguignonne sauce

• Chateaubriand sauce

• Sauce Africaine

• Sauce Robert

Béchamel family

•

Béchamel sauce• Mornay sauce

Emulsified sauces

• Béarnaise sauce

• Hollandaise sauce

• Mayonnaise

o Tartar sauce

• Salad cream

Butter sauces

• Beurre blanc

• Café de Paris

• Meuniere sauce

Sweet sauces



• Butterscotch sauce

• Chocolate or fudge sauce

• Custard

o Crème anglaise

• Hard sauce -- not liquid, but called a sauce nonetheless

•

Fruit sauceso Applesauce

o Cranberry sauce

Sauces made of chopped fresh ingredients

• Latin American Salsa cruda of various kinds

• Salsa verde

Hot sauces

•

Datil Pepper Sauce• Chili sauce

• Tabasco sauce

East Asian sauces

• Prepared sauces

o Black bean sauceo Duck sauce, or Plum sauce

o Hoisin sauce

o Oyster sauce

o Soy sauce

• Cooked sauces

o Lobster sauce

o Sweet and sour sauceo Teriyaki - a way of cooking in Japan, a branch of sauces in North

America.

Southeast Asian sauces

• Fish sauce

•

Sambal

Other sauces

• Barbecue sauce

• Mole

• Tomato sauce

• Tzatziki



Soup

Soup is a savoury liquid food that is made by combining ingredients, such as meat,

vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth.

Boiling was not a common cooking technique until the invention of waterproof

containers (which probably came in the form of pouches made of clay or animal skin)

about 5,000 years ago (possibly longer), so soups presumably were little-known before

that time.

Over the centuries, the terms gruel and potage have become separated from broth and

stock (and their refinement, consommé). The language may have shifted over time, but

the modern definitions of soup and stew were established in the 18th century: soups

usually are more liquid; stews are thicker, containing more solid ingredients. Stews arecooked in covered containers for longer periods of time, at a gentle boil with less water

and at a lower heat.

Traditionally, soups are classified into two broad groups: clear soups and thick soups.

The established French classifications of clear soups are bouillon and consommé. Thick

soups are classified depending upon the type of thickening agent used: purées are

vegetable soups thickened with starch; bisques are made from puréed shellfish thickened

with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened

with eggs, butter and cream. Other ingredients commonly used to thicken soups and

broths include rice, flour, and grain.

Early history

The word soup originates from the Teutonic word suppa, which refers to a Medieval dish

consisting of a thick stew poured on slices of bread, called sop, used to soak up the liquid.

Often described as potages, French onion soup is an example of a modern soup that

retains this bread sop.



William-Adolphe Bouguereau Soup

The word restaurant was first used in France in the 16th century, to describe a highly

concentrated, inexpensive soup, sold by street vendors called restaurer, that was

advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened

a shop specializing in restaurers. This prompted the use of the modern word restaurant to

describe the shops.

In America, the first colonial cookbook was published by William Parks in Williamsburg,

Virginia in 1742, based on Eliza Smith's Compleat Housewife; or Accomplished

Gentlewoman's Companion and it included several recipes for soups and bisques. A 1772

cookbook, The Frugal Housewife, contained an entire chapter on the topic. Englishcooking dominated early colonial cooking; but as new immigrants arrived from other

countries, other national soups gained popularity. In particular, German immigrants

living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert

Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment

in Boston called Restorator, and became known as "The Prince of Soups." The first

American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma

Ewing: Soups and Soup Making.

Portable soup was devised in the 18th century by boiling seasoned meat until a thick,

resinous syrup was left that could be dried and stored for months at a time. The Japanese

miso is an example of a concentrated soup paste.

Today, according to the Campbell Soup Company, chicken noodle soup is one of the

most popular soups in America. It is considered by many an effective remedy for the



common cold, and is sometimes referred to as "Jewish penicillin" (a reference to the

stereotypical fondness of American Jews for chicken soup).

Commercial soup

Commercial soup became popular with the invention of canning in the 19th century.

Vegetable beef barley soup

Dessert soups

• Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls,

served cold.

• Oshiruko, a Japanese azuki bean soup

Fruit soups

Fruit soups are served hot or cold depending on the recipe. Many recipes are for cold

soups served when fruit was in season during hot weather. Some like Norwegian

'fruktsuppe' may be served hot and rely on dried fruit such as raisins and prunes and so

could be made in any season. Fruit soups may include milk, sweet or savoury dumplings,

spices, or alcoholic beverages like brandy or champagne.

Cold fruit soups are most common in Scandinavian, Baltic and Eastern European cuisines

while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese

cuisines. Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and

Western Europe. They are also not seen in Japan, Southeast Asia or Oceania.

• Winter melon soup is a Chinese dish that is not particularly sweet, as this melon is

low in natural sugars.

• Sour soup (fish soup) is a Vietnamese dish made with rice, fish, various

vegetables, and in some cases pineapple.



Asian soups

A feature of East Asian soups not normally found in Western cuisine is the use of tofu in

soups. Many traditional East Asian soups are typically broths, clear soups, or starch

thickened soups. Many soups were eaten and drunk as much for their flavour as well asfor their health benefits.

Traditional regional soups

Romanian potato soup

• Avgolemono - A Greek chicken soup with lemon and egg

• Borscht - A beet soup from Eastern Europe

• Bouillabaisse - A fish soup from Marseille (Southern France)

• Caldo verde - A Portuguese minced cabbage soup

• Callaloo - A thick, creamy soup made with okra and, often, crab meat from

Trinidad and Tobago

•

Clam chowder - A milk-based soup with clams, potatoes, and onions from NewEngland, USA; a tomato-based soup (Manhattan Clam Chowder) made of clamsand vegetables.

• Cock-a-leekie - Leek and potato soup made with chicken stock, in Scotland

• La Sopa de Pene - Colloquially referred to as "cock soup", the soup is primarilymade by boiling a bull's penis. Usually seasoned with white pepper and

traditionally topped with soft cheeses. Eaten in Ecuador during summer and early

autumn. The soup is usually eaten for boys who are going through a coming ofage ceremony.

• Maryland Crab Soup - A soup made of vegetables, blue crab, and Old Bay

Seasoning in a tomato base. From Maryland, USA.

•

Fanesca - A traditional cod soup from Ecuador• Fufu and Egusi soup - A traditional soup from Ghana made with vegetables, meat,

fish, and balls of wheat gluten

• Gazpacho - A cold vegetable soup from Spain

• Goulash- A hungarian soup of beef, paprika and onion.

• Lentil soup - A soup popular in the Middle East and Medditerranean.

• Menudo - A traditional Mexican soup with tripe and hominy.

• Minestrone - An Italian vegetable soup



• Mulligatawny Soup - An Anglo-Indian curried soup

• Scotch Broth

• Snert - A thick pea soup, eaten in the Netherlands as a winter dish

• Shchav, a sorrel soup in Polish, Russian and Yiddish cuisines

• Solyanka - A cabbage soup from Russia

•

Tarator - A Bulgarian cold soup made from yogurt and cucumbers• Vichyssoise - A French cold purée soup with potatoes, leeks, and cream.

• Waterzooi - A Belgian fish soup

Soup as a figure of speech

In the English language, the word "soup" has developed several phrasal uses.

• Alphabet soup is a term often used to describe a large amount of acronyms used

by an administration, and has its roots in a common tomato-based soup containing

pasta shaped in the letters of the alphabet.

• Primordial soup is a term used to describe the organic mixture leading to the

development of life.

• A soup kitchen is a place that serves prepared food of any kind to the homeless.

• Pea soup describes a thick or dense fog.

• "Stone soup" is a popular children's fable.

• Duck soup is a term to describe a task that is particularly easy.

• Shrimp Gumbo is a kind of soup spoken of by Benjamin Buford Blue in the film

Forrest Gump.

Dessert

A selection of desserts



Dessert is a course that typically comes at the end of a meal, usually consisting of sweet

food but sometimes of a strongly-flavored one, such as some cheeses. The word comes

from the Old French desservir, "to clear the table."

The word dessert is most commonly used in U.S., Canada, Australia and France, whilesweet, pudding or afters would be more typical in the UK, Ireland, and some other

Commonwealth countries for this course. According to Debrett's, pudding is the proper

term, dessert is only to be used if the course consists of fruit, and sweet is colloquial.

Although the custom of eating fruits and nuts after a meal may be very old, dessert as a

standard part of a Western meal is a relatively recent development. Before the 19th-

century rise of the middle class, and the mechanization of the sugar industry, sweets were

a privilege of the aristocracy, or a rare holiday treat. As sugar became cheaper and more

readily available, the development and popularity of desserts spread accordingly.

Some cultures do not have a separate final sweet course but mix sweet and savoury

dishes throughout the meal as in Chinese cuisine, or reserve elaborate dessert concoctions

for special occasions. Often, the dessert is seen as a separate meal or snack rather than a

course, and may be eaten some time after the meal (usually in less formal settings). Some

restaurants specialize in dessert. In colloquial American usage "dessert" has a broader

meaning and can refer to anything sweet that follows a meal, including milkshakes and

other drinks.

Common types of desserts

• Biscuits or cookies

• Cakes

• Crumbles

• Custards

• Fruit

• Gelatin desserts

• Ice creams

•

Meringues• Pastries

• Pies or tarts

• Puddings

• Sorbets

• Soufflés

• Trifles



Pasta

Pasta, dry, unenriched

Nutritional value per 100 g

Energy 370 kcal 1550 kJ

Carbohydrates 75 g

- Starch 62 g

- Sugars 2 g

- Dietary fibre 3 g

Fat 1.5 g

Protein 13 g

Water 10 gFolate (Vit. B9) 18 µg 5%

Percentages are relative to US RDI

values for adults.

Pasta is a type of food made from the flour of certain grains mixed with water and/or

eggs, which is then kneaded and formed into various shapes, and boiled prior to

consumption. While the name, and all pasta types, come from Italy, pasta is very popular

all over the world. The English word pasta generally refers to noodles and other food

products made from a flour and water paste, often including egg and salt. Less frequently,

the term maccheroni (macaroni in English) is used for the same products, especially when

in combination with cheese.

Pasta can also denote dishes in which pasta products are the primary ingredient, served

with sauce or seasonings. The word comes from Italian pasta which shares its origins

with "paste", meaning "dough", "pasta", or "pastry" as in "small cake". As recently as

1918 the English word "paste" was used instead of or alongside the Italian pasta. Today

the word "pasta" is reserved for Italian-style noodles in English-speaking countries, whilethe word "noodle" has a more general meaning.

Dried Italian-style pasta is made from durum wheat semolina, which gives it a light

yellow colour and a slightly chewy texture when properly prepared. Certain American

pastas are produced from a mixture of Farina and Semolina. Such pastas often have a

different texture and flavor and are typically used in casseroles or other dishes. Asian-



style noodles as well as most fresh noodles are made from regular (non-durum) wheat

flour. Some pasta varieties, such as Pizzoccheri, are made from buckwheat flour.

Gnocchi are often listed among pasta dishes, although they are quite different in

ingredients (mainly milled potatoes) and mode of preparation.

Pasta is made either by extrusion, where the ingredients are forced through holes in a

plate known as a die, or by lamination, in which dough is kneaded, folded, rolled to

thickness, then cut by slitters. Fresh pasta cooks quickly and has a delicate taste, but

spoils relatively quickly due to its high water content. Dry pasta generally contains about

10% moisture, which makes it shelf stable for about three years.

Packed refrigerated or frozen pasta can be found virtually everywhere in the world. More

varieties tend to be available where expatriate Italian communities have taken root.Italian companies such as Arienti & Cattaneo Ima, Ostoni, and Zamboni manufacture

machines for producing "fresh" packed pasta, which has a shelf life of around 7 weeks.

The U.S. Food and Drug Administration (FDA) determined that consuming five servings

of fortified grain foods — a serving might be ½ cup of cooked pasta or a slice of bread,

for example — could add another 220 micrograms or more of folate per day, to help

people meet their recommended folate levels.

History



Penne rigate pasta, strung together, at a store in Porto Venere, Italy.

Pasta was developed independently in a number of peoples around the globe (though

some anthropologists dispute this). In each of these places, locally available grain was the

primary starch source in the diet. Grains had, before the invention of pasta, been

consumed as a gruel or grain paste, or rendered into flour and eaten as bread. Pasta

noodles were likely developed as an alternative to gruel or bread. Pasta noodles can be

created even where there is no oven, or not enough fuel to support an oven. In contrast,

bread requires a great investment in time and effort to accomplish.

The earliest known records of noodles in Europe are found on Etruscan tomb decorations

in central Italy from around 400 BC. Noodles dating back to about 2000 BC have been

found near Lajia at the Huang He in Western China. Though the site was devastated by

an earthquake followed by a flood, the yellow noodles survived in an upside-down clay

pot underneath a thick layer of loess. Archeologist Houyuan Lu discovered the noodles

and was able to take photos. Analysis showed that the noodles, with a length of

approximately half a meter and a diameter of three millimeters, were produced frommillet.

Chinese noodles before the age of industrialized food production were always used fresh,

and they are comprised of one giant noodle mass through the cooking process because it

is considered bad luck in China to cut noodles before serving them to eat.



Thomas Jefferson is credited with bringing the first macaroni machine to America in

1789 when he returned home after serving as ambassador to France. The first commercial

pasta manufacturer in America was Antoine Zerega, a Frenchman of Italian descent who

began making pasta in Brooklyn, New York City, New York, in 1848.

Accompaniments

Pasta served with tomato sauce.

Pasta served with pesto sauce.

Common pasta sauces in northern Italy include pesto (a raw amalgam of pounded basil,

pine nuts, and garlic with grated Parmigiano Reggiano and Pecorino Sardo cheeses and

olive oil) and bolognese (a rich and slowly simmered sauce based on finely chopped beef

or veal); in central Italy, simple tomato sauce and amatriciana (a red tomato/wine based

sauce, usually including onion and bacon strips); in Southern Italy, spicy tomato, garlic,

and olive oil based sauces, often paired with fresh vegetables or seafood. Varieties

include puttanesca (tomatoes, olives and capers), spaghetti alla norma (tomatoes and

eggplant), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil).



Pasta sauces unknown in Italy but popular abroad include alfredo (a white cream sauce),

and meatballs and tomato sauce (an 'italianesque' dish developed in the US).

Pasta varieties

Pasta comes in many different shapes and sizes. There are simple string-shaped pasta like

spaghetti and vermicelli, ribbon-shaped ones like fettuccine and linguine, short tubes like

elbow macaroni and penne, large sheets like lasagna, tiny grains like couscous and orzo,

and hollow pasta stuffed with filling, like ravioli, manicotti, and tortellini. See List of

pasta for more.



Indian cuisine

Indian cuisine is distinguished by its sophisticated use of spices and herbs and the

influence of the longstanding and widespread practice of vegetarianism in Indian society.

Food is an integral part of India's culture, with cuisines differing according to

community, region, and state. Indian cuisine is characterized by a great variety of foods,

spices, and cooking techniques. Furthermore, each religion, region, and caste has left its

own influence on Indian food. Many of the recipes have evolved since the days when

India was predominantly inhabited by Vedic Hindus. Later Mughals, Christians, British,

Buddhists, Portuguese, and others had their influence. Vegetarianism came to

prominence duing the rule of Ashoka, one of the greatest of Indian rulers who was a

promoter of Buddhism. In India, food, culture, religion, and regional festivals are allclosely related.

Staple ingredients and spices

Spices used in Indian cuisine

The staples of Indian cuisine are rice, atta (whole wheat flour), and at least five dozen

varieties of pulses, the most important of which are chana (bengal gram), toor (pigeon

pea or red gram), urad (black gram) and mung (green gram). Chana is used in different

forms, may be whole or processed in a mill that removes the skin, eg dhuli moong or

dhuli urad, and is sometimes mixed with rice and khichri (a food that is excellent for



digestion and similar to the chick pea, but smaller and more flavorful). Pulses are used

almost exclusively in the form of dal, except chana, which is often cooked whole for

breakfast and is processed into flour (besan). Most Indian curries are fried in vegetable

oil. In North India, mustard oil is traditionally been most popular for frying, while in

Western India, groundnut oil is more commonly used. In South India, coconut oil is

common. In recent decades, sunflower oil and soybean oil have gained popularity all over

India. Hydrogenated vegetable oil, known as Vanaspati ghee is also a popular cooking

medium.

The most important spices in Indian cuisine are chilli pepper, black mustard seed (rai),

cumin, turmeric, fenugreek, ginger, coriander and asafoetida (hing). Another very

important spice is garam masala which is usually a powder of five or more dried spices,

commonly comprised of cardamom, cinnamon and clove. Some leaves are commonly

used like bay leaf, coriander leaf and mint leaf. The common use of curry leaves is

typical of South Indian cuisine. In sweet dishes, cardamom, cinnamon, nutmeg, saffron

and rose petal essence are used.

Regional differences

North Indian cuisine

North Indian cuisine is distinguished by the use of dairy products—such as milk, paneer

(cottage cheese), ghee (clarified butter), yoghurt and wheat. The gravies of North Indian

cooking are typically dairy-based and usually contain pastes of cashew and poppy seeds

making them rich and thick. Milk-based sweets are a huge favourite too and are a

specialty of Bengal and Orissa. Other common ingredients include chillies, saffron and

nuts.

Northern Indian cooking features the use of the tandoor for the baking of breads such as

the naan and Khakhra, and the cooking of such meat dishes as tandoori chicken. Fish and

seafood are very popular in the coastal states of Orissa and West Bengal.

Another important feature on North Indian cuisine are flat breads. These come in many

different forms such as naan, paratha, roti, puri, bhatoora, kulcha.



The samosa is a typical north Indian snack. These days it is common to get it in other

parts of India as well. The most common (and authentic) samosa is filled with boiled,

fried and mashed potato. However, sometimes one can get various other fillings as well.

North Indian cuisine has some typical details that are interesting. There are popular thingslike Buknu, Gujhiya, chaat, daal ki kachauri, jalebi, imarti, several types of pickles

(known as achar), murabba, sharbat, pana, aam papad, Poha-Jalebi (from Indore) .

There are several popular sweets (mithai) like mallai ki gillori, khurchan (from Mathura),

petha (from Agra), rewdi (from Lucknow), gajak (from Meerut), milk cake (from Alwar),

falooda, khaja (from Aligarh), Ras Malai, Gulab Jamun, Laddu, Barfi, Halwa, Gul Qand,

Balusahi.

The countries known as Pakistan and Bangladesh were a part of northern and easternIndia prior to the Partition of India. As a result, the cuisines in these countries are very

similar to northern and eastern Indian cuisine.

South Indian cuisine

Lunch from Karnataka served on a plantain leaf. See Image for extended descriptions.

South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the

liberal use of coconut and curry leaves particularly coconut oil, and the ubiquity of

sambar and rasam (also called saaru) at meals.

South Indian cooking is even more vegetarian-friendly than north Indian cooking. The

practice of naivedya, or ritual offerings, to Krishna at the Krishna Mutt temple in Udipi,

Karnataka, has led to the Udipi style of vegetarian cooking. The variety of dishes which

must be offered to Krishna forced the cooks of the temple to innovate. Traditional

cooking in Udupi Ashtamatha is characterized by the use of local seasonal ingredients.

Garam masala is generally avoided in South indian cuisine.



The vada, bonda, and bajji are typical South Indian snacks.

Beverages

Tea (in Hindi: chai) enjoys heavy popularity throughout the nation, with the finestvarieties grown in the northern regions of Darjeeling and Assam. It is generally prepared

as masala chai, by boiling together with milk and spices. Coffee is less popular, being

enjoyed mainly in South India, and the finest variety of Arabica coffee beans are grown

around Mysore, Karnataka, and marketed under the brand name Mysore Nuggets. Other

beverages include nimbu pani (lemonade), lassi, and coconut water. India also has many

indigenous alcoholic beverages, including toddy, Fenny and Indian beer.

Etiquette

Several customs are associated with the way in which food is consumed. Traditionally,

meals are eaten while sitting on the floor or on very low stools, sometimes on a cushion,

eating with the fingers of the right hand.

History

C. 7000 BCE, sesame, eggplant and humped cattle had been domesticated in the Indus

Valley.

By 3000 B.C. turmeric, cardamom, pepper and mustard were harvested in India.

In Vedic times, a normal diet consisted of fruit, vegetables, grain, meat, fish, dairy

products and honey.Over time, the priestly Brahmin caste embraced vegetarianism,

which is facilitated by a cooperative climate where a variety of fruits and vegetables can

easily be grown throughout the year.

According to the traditional Indian medical system Ayurveda, food is either satvic, rajasic

or tamasic depending on its character and effect upon the body and the mind.

Over the centuries Indian cuisine has been influenced by traders such as the Arabs and

Chinese, and conquerors such as the Persians, Mongols, Turks, British and Portuguese.



Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs,

resulting in Mughlai cuisine (Mughal in origin), as well as such fruits as apricots, melons,

peaches and plums. The Mughals were great patrons of cooking. Lavish dishes were

prepared during the reigns of Jahangir and Shah Jahan. The Nizams of Hyderabad state

meanwhile developed and perfected their own style of cooking with the most notable dish

being the Biryani, often considered by many connoiseurs to be the finest of the main

dishes in India. During this period the Portuguese introduced foods from the New World

such as potatoes, tomatoes, squash and chillies.

In the last century, the Indian fast food industry has seen rapid growth.

Indian food abroad

Chicken Tikka Masala

Britain has a particularly strong tradition of Indian cuisine that originates from the British

Raj. At this time there were a few Indian restaurants in the richer parts of London that

catered to British officers returning from their duties in India.

In the 20th century there was a second phase in the development of Anglo-Indian cuisine,

as families from countries such as Bangladesh migrated to London to look for work.

Some of the earliest such restaurants were opened in Brick Lane in the East End of

London, a place that is still famous for this type of cuisine.

In the 1960s, a number of inauthentic "Indian" foods were developed, including the

widely popular "chicken tikka masala". This tendency has now been reversed, with

subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and

Pakistani food, and to show their regional variations. In the late twentieth century

Birmingham was the centre of growth of Balti houses, serving a newly developed style of

cooking in a large, wok-like, pan, with a name sometimes attributed to the territory of

Baltistan, (however, the Hindi word for bucket is also Balti). Indian food is now integral



to the British diet: indeed it has been argued that Indian food can be regarded as part of

the core of the British cuisine.

After the Immigration Act of 1965, South Asian immigration to the United States

increased, and with it the prevalence of Indian cuisine, especially in San Francisco, LosAngeles, Chicago, the New York City neighborhoods of Murray Hill, Jackson Heights

and East 6th Street, and in Edison, NJ. In many Indian restaurants in the U.S., all-you-

can-eat buffets with several standard dishes have become the norm.

Indian restaurants are common in the larger cities of Canada, particularly in Toronto and

Vancouver where large numbers of Indian nationals have settled since 1970. A number of

the more adventurous restaurants have transformed their offerings into so-called Indian

"fusion" menus, combining fresh local ingredients with traditional Indian cooking

techniques.

Due to a large population of Indians in South Africa, the cuisine of South Africa includes

a number of Indian dishes, some unique to South Africa, like the Bunny chow.

Indian restaurants can also be found in many Continental European cities (particularly

Paris), and in Australia.

Sambar (dish)

The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana

leaf. Note the stainless steel plates & cups characteristics of south Indian dining tables

Sambar or sambhar (Kannada: , Tamil ( in

Sri Lanka),Telugu: ), pronounced "saambaar", is a dish common in southern

India and Sri Lanka, made of lentils (usually red gram, also called toor dal) and

vegetables in a spicy tamarind and lentil flour soup base. Sambar is usually poured over



or alongside steamed rice. In the south of India, Vada sambar and Idli sambar are popular

breakfast foods.

Several minor variants exist depending on the meal of the day, region, and the vegetable

used. Sambar without lentils (but with vegetables or fish) is called kozhambu in Tamil Nadu. There are major and minor variants of kozhambu (mor kozhambu, vetha

kozhambu, rasavangi etc.) Note that there are minor but subtle differences in preparation

between all the variants (for instance, whether vegetables are added to the tamarind water

or vice versa, which make them taste different).

Sambar with rice is one of the main courses of both formal and everyday south Indian

cuisine. It is also served with idli, dosa and vada. It is not uncommon to eat sambar rice

with appalam (papad).

Coffea arabica

?Arabica coffee

Coffea arabica in fruit - Brazil

Scientific classification

Kingdom: Plantae

Division: Magnoliophyta

Class: magnoliopsida

Order: GentianalesFamily: Rubiaceae

Genus: Coffea

Species: C. arabica

Binomial name

Coffea arabica



L.

Coffea arabica is a species of coffee indigenous to Ethiopia. It is also known as the

"coffee shrub of Arabia", "mountain coffee" or "arabica coffee". Coffea arabica is

believed to be the first species of coffee to be cultivated, being grown in southwestArabia for well over 1,000 years. It is considered to produce better coffee than the other

major commercially grown coffee species, Coffea canephora (robusta). Arabica contains

less caffeine than any other commercially cultivated species of coffee. Wild plants grow

to between 7-12 m tall, and have an open branching system; the leaves are opposite,

simple elliptic-ovate to oblong, 6-12 cm long and 4-8 cm broad, glossy dark green. The

flowers are produced in axillary clusters, each flower white, and 1-1.5 cm diameter. The

fruit is a berry 10-15 mm long, maturing bright red to purple, containing two seeds (the

coffee 'bean').

Cultivation

Coffea arabica flowers - Brazil

Coffea arabica takes about seven years to fully mature and does best with 1,000-1,500

mm of rain, evenly distributed throughout the year. It is usually cultivated between 1,300

and 1,500 m altitude, but there are plantations as low as sea level and as high as 2,800 m.

The plant can tolerate low temperatures, but not frost, and it does best when the

temperature hovers around 20°C (68°F). Commercial cultivars mostly only grow to about

5 m, and are frequently trimmed as low as 2 m to facilitate harvesting. Unlike Coffea

canephora (robusta), Coffea arabica prefers to be grown in light shade.



Drawing of Coffea arabica

Three to four years after planting coffea arabica produces small, white and highly

fragrant flowers. The sweet fragrance resembles the sweet smell of jasmine flowers. The

flowers that open on sunny days produce the greatest numbers of berries. This can be a

curse however as coffee plants tend to produce too many berries; this can lead to an

inferior harvest and even damage yield in the following years as the plant will favor the

ripening of berries to the detriment of its own health. On well kept planatations this is

prevented by pruning the tree. The flowers themselves only last a few days leaving

behind only the thick dark green leaves. The drupes, or berries, then begin to appear.

These are as dark green as the foliage, until they begin to ripen, at first to yellow and then

light red and finally darkening to a glossy deep red. At this point they are called 'cherries'

and are ready for picking. The berries are oblong and about 1 cm long. Inferior coffee

results from picking them too early or too late, so many are picked by hand. But they are

sometimes shaken off the tree onto mats.

The trees are difficult to cultivate and each tree can produce anywhere from 0.5-5 kg of

dried beans, depending on the tree's individual character and the climate that season. The berries themselves are edible, but the real prize of this cash crop are the beans inside.

Each berry holds two locules containing the beans. "The coffee beans" are actually two

seeds within the fruit, there is sometimes a third seed or one seed, a peaberry in the fruits

at tips of the branches. These seeds are covered in two membranes, the outer one is called

the 'parchment' and the inner one is called the 'silver skin'.



In perfect conditions, like those of Java, trees are planted at all times of the year and are

harvested year round. In less ideal conditions, like those in parts of Brazil, the trees have

a season and are harvested only in winter. Gourmet coffees are almost exclusively high-

quality mild varieties of coffea arabica.

History and legend

Coffee

Coffea arabica plantation, São João do Manhuaçu City, Minas Gerais State, Brazil

According to legend, human cultivation of coffee began after goats in Ethiopia were seen

becoming frisky after eating the leaves and fruits of the coffee tree. In reality, human

consumption of coffee fruits probably began long before humans took up pastoralism. In

Ethiopia there are still some locales where people drink a tea made from the leaves of the

coffee tree.

The first written record of coffee, made from roasted coffee beans, comes from Arabian

scholars who wrote that it was useful in prolonging their working hours. The Arabinnovation of making a brew from roasted beans, spread first among the Egyptians and

Turks and later on found its way around the world via the Roman Empire.

News from current research

Coffea arabica in Brazil

Brazilian biologists have found an Ethiopian Coffea arabica that naturally contains very

little caffeine. Paulo Mazzafera, a researcher of Universidade Estadual de Campinas,



recently published findings in the journal Nature about these strains of Coffea arabica

plants. While beans of normal Coffea arabica plants contains 12 milligrams of caffeine

per gram of dry mass, these newly found mutants contain only 0.76 milligrams of

caffeine per gram with all the taste of normal coffee.

Lemonade

A glass of American lemonade with ice cubes

Lemonade is a soft drink that is made with lemons. In the U.S. and Canada, lemonade

refers to an uncarbonated mixture of lemon juice, sugar, and water. The addition ofgrenadine makes for the traditional variant called Pink Lemonade. Lemonade, in its

uncarbonated form, is among the oldest of commercial soft drinks, dating at least back to

the 17th century. In Paris in 1676, a business called the Compagnie de Limonadiers was

formed and granted monopoly rights to sell lemonade, which their vendors dispensed in

cups from tanks carried upon their backs.

United Kingdom

In the UK, lemonade is usually carbonated, made from lemon juice, sugar or other

sweetener, and water. The brand-name soft drinks 7-Up and Sprite are lemon-and-lime-

flavoured. When mixed, lemonade and beer produce a shandy. Lemonade is also the basis

for the Pimm's cocktail. The drink that Americans call lemonade is relatively rare in the

UK; its closest equivalent is carbonated and known as 'cloudy' or 'traditional' lemonade.



In Great Britain in the 1970s lemonade was not considered a glamorous product. This

was deliberately parodied in a television commercial for R. White's lemonade, in which a

man sneaks downstairs in his pajamas singing "I'm a secret lemonade drinker — I'm

trying to give it up but it's one of those nights." When his wife catches him at the

refrigerator he sheepishly offers her a glass. The commercial was a huge success and ran

for almost a decade, although later attempts to revive the campaign were less successful.

Australia and New Zealand

In Australia and New Zealand, lemonade refers to a carbonated beverage that is lemon-

flavoured, and often colourless and transparent, such as Sprite. This usage is also found

in the UK. The term "lemon squash" refers to lemon soft drinks with a cloudy appearance

(sometimes due to a small percentage of real lemon juice) e.g. Solo or Lift. The closest

equivalent to American lemonade in Australia is known as Lemon Barley Cordial.

France

In France, lemonade (in French "limonade") refers to a carbonated drink, such as Lorina

or Pschitt. A combination of beer and "limonade" produces a Panaché, similar to the

British shandy. French lemonade may use sugar beet instead of the usual sugarcane as the

sweetening agent.

Citron Pressé is what to order in a French café to get what an American thinks of as

lemonade. You will receive fresh squeezed lemon juice, some ice cubes, a shaker of

sugar and water so that you can prepare the drink to your taste.

Finland

In Finland, lemonade (in Finnish "limonadi" or "limu") generally refers to any Coca-Cola

like carbonated soft drink. One example is the "Omena Limonadi", which directly

translated is "Apple Lemonade" in English.

Germany



A bottle of lemonade, in Germany

In Germany "Limonade" or "Limo" refers to any carbonated soft drink, especially sweet

lemon-flavored drinks, which are sometimes referred to as "süßer Sprudel". The

combination of beer and this type of lemonade produces a radler (southern Germany)/an

Alsterwasser (northern Germany). The combination of white wine and this type of

lemonade produces a "Limoschoppen" or "Süßgespritzter".

Netherlands

In the Netherlands, lemonade refers to any fruit concentrate cordial that is diluted with

water.

Hong Kong

In the Hong Kong Cha chaan tengs, lemonade may refer to a drink that is made by

sweetening water with syrup, followed by adding few slices of lemon ( Lit. Lemon

water).

Hungary

In Hungary lemonade refers to a drink made from uncarbonated water, lemon juice and

sugar. It does not contain any other sweetener. Lemonade made from carbonated water is

uncommon in Hungary.

Ireland

In Ireland, lemonade refers to the carbonated, lemon-flavoured soft drink but is further

sub-divided into white lemonade and red lemonade. White lemonade equates to the



colourless fizzy lemonade common in many countries, while Red lemonade is particular

to Ireland. Red lemonade differs slightly in taste from white lemonade and is either drank

neat or as part of a whiskey mixer.

India & Pakistan

In India and Pakistan, lemonade typically matches the American recipe of lemon juice,

sugar, and cold water, and is known as nimbu pani' or "shkanjvi". In Indian English it is

sometimes called 'lime juice', although it is lemon being used, not lime.

Japan

In Japan, lemonade is not thought of exclusively as a cold drink, and is often served hot.

It is called by its English name and is rendered into katakana as (pronounced

remonēdo).

Brazil

In Brazil, it refers to either lemon juice and water, or a drink made of a shake of unpeeled

lemons, ice, cold water, and sugar (and possibly cream). The shake is also known as

"swiss lemonade".

Lebanon and Middle East

In Lebanon, lemonade is known as "laymoonadah" (ليمون ضة) and is made mainly from

fresh lemons. The traditional (and the most refreshing) way to make it is to cut the

lemons in eights, leaving their peel on, in a large bowl. Pour the sugar on the diced

lemons and squeeze vigorously with the fists against the bowl's bottom and sides. The

mix thus obtained is then added with cold water squeezed again and the lemonade is

finally produced by filtering the resulting mix. Batrun ( ل ترون) is a Lebanese coastal

town renowed for its lemonade. In some parts of the country, rose water or fresh mint is

added to the lemonade.

Another type of lemon-based drink, known as "shrabet" (شر ت), is made from lemon-

concentrate syrup which is diluted in cold water. This used to be one way to preserve the

lemon for off-season (like late summer) use. Similar drinks are based on oranges and



other fruits. Shrabet is sometime made with crushed ice instead of water and is thought to

be the origin of the modern sorbet.

Mexico

In Mexico, lemonade usually refers to a drink that is not made with lemons, but with

limes. This is probably because the lime is a much more abundant fruit in Mexico than

lemons. With the exception of lemons, it contains the same basic ingredients as

lemonade, such as water and sugar.

Miscellaneous

Ross MacManus (father of Declan MacManus aka Elvis Costello) was the original voice

of The Secret Lemonade Drinker, and the tune was composed by Bob Holness of

Blockbusters fame.

Lassi

Lassi is a traditional South Asian beverage, originally from Punjab, India/Pakistan, made

by blending yogurt with water, salt, and spices until frothy. Yogurt is mentioned in

ancient Indian texts, and so is buttermilk. Yogurt sweetened with honey is used in Hindu

rituals. Traditional lassi is sometimes flavored with ground roasted cumin. The Lassi ofthe Punjab sometimes uses a little milk and is topped with a thin layer of 'Malai' --- a

clotted cream --- also known as Devonshire Cream. Lassis are enjoyed chilled as a hot-

weather refreshment. With a little turmeric powder mixed in, it is also used as a treatment

of gastroenteritis.

Variations



A cool glass of Lassi

Sweet lassi is a more recent invention, flavored with sugar, rosewater and/or lemon,

mango, strawberry or other fruit juice. Saffron lassis, which are particularly rich, are a

specialty of Sindh and Jodhpur, Rajasthan in India.

Another popular variation on the Lassi is the Mango Lassi, which is orange in color and

mango flavored.

The Lassi-like Ayran is also popular on hot summer days in Turkey, where it typically

contains only water, salt, yoghurt and sometimes lemon.

In areas of the Middle East including Iran and Lebanon, a similar salty yogurt beverage,

named doogh, is popular.

During 2002, commercial products resembling sweet lassi began appearing on the U.S.

market, with names like "Drinking Yogurt" and "Yogurt Smoothie".

Bhang Lassi

Bhang Lassi is a special lassi that contains bhang, a liquid derivative of cannabis, which

has effects similar to other eaten forms of marijuana. It is legal in many parts of India and

mainly used for religious purposes, particularly during Holi, when pakoras containing

bhang are also sometimes eaten. Rajasthan is known to have licensed bhang shops, and in

many places you can buy bhang products and drink bhang lassis. Many guidebooks warn

foreign tourists against trying Bhang Lassi because of the risks of serious intoxication.



Lassi making



List of Indian Dishes

List of Indian dishes by region of origin.

North

Chana rice

# Name TypeMain

ingredient(s)

1 Chapathi Bread Wheat flour

2 Dum gosht

3 Tandoori chicken Chicken

4 Biryani Rice

5 Naan Bread Wheat flour

6 Paratha Bread Wheat flour

7 Roti Bread Wheat flour

8 Chaat



9 Baati Bread Wheat flour

East

South

Idli

# Name TypeMain

ingredient(s)

1 Dosa Pancake Ground rice

2 Idli Steamed rice cake Rice flour

3 Upma Rava

4 Sambhar Soup Dal, vegetables

5 Rasam Soup Tomatoes

6 Bonda Snack balls Potatoes, gram flour

7 Bajji

8 Vada Donut Urad dal



9 Goli bajje

10 Puttu

11 Uttapam

12 Kuzhakkattai Dumplings Rice flour, jaggery, coconut

13 Payasam Porridge Rice, milk

14 Kanji Porridge Rice

15 Kolambu Vegetables

16 Appam Ground rice

17 Idiappam Ground rice

West

# Name TypeMain

ingredient(s)

1 Vada pav Burger wheat flour, potatoes, spices

2 Dahi vada fried lentil balls in a yogurt sauce lentils, yogurt

3 Puri Bread Wheat flour

4 Bombil fry Main Course Bombay Duck (Fish)



5 Kombdi vade Chicken Curry with Bread Chicken

6 Vindaloo

7 Veg Kolhapuri Vegetarian Dish Mixed Vegetables

8 Dhokla lentil snack gram

9 Pohe Vegetarian snack flattened rice

10 Sabudana Khichadi Vegetarian snack sago

11 Koshimbir salad salad/side-dish

12 Upmaa Vegetarian snack semolina

13 Thalipeeth savoury pancake mixed grain flour

14 Pooran-poli sweet stuffed bread wheat flour, gram

15 Modak sweet coconut dumplings rice flour, coconut

16 Chakli savoury snack mixed grain flour

17 Shankarpaley sweet or savoury snack plain flour, sugar

18 Amti lentil currysplit lentil

Chapati



Chapati or chapatti (Hindi: ; IPA: [cə pa:t i]) is a type of roti or Indian bread

eaten in South Asia. It is made from a dough of atta flour (whole grain durum wheat),

water and salt by rolling the dough out into discs of approximately twelve centimeters in

diameter and browning the discs on both sides on a very hot, dry tava or frying pan

(preferably not one coated with Teflon or other nonstick material). Each disc is then held

for about half a second directly into an open flame, causing it to puff up with steam like a

balloon. The steaming (ballooning) step can also be achieved by placing the chapati in a

microwave oven for five to ten seconds. However, because microwave cooking can cause

the chapati to become soggy, a heated grill or open gas flame is recommended.

Often, the finished chapatis are brushed with ghee (clarified butter). Variations include

replacing part of the wheat flour with millet (bajra) or maize (makka) flour. The chapatis

are then referred to in Hindi as bajra roti or makke ki roti. When a mixture of millet,

maize and gram flour is used, the chapati is called a missi roti. In the southern and eastern

parts, one cannot have that option for all the terms roti, chapati, paratha or kulcha would

imply majorly, if not exclusively maida contents. In some parts of Maharashtra , Chapati

is called poli.

Chapatis are usually eaten with cooked dal (lentil soup) or vegetable (Indian curry)

dishes, and pieces of the chapati are used to wrap around and pick up each bite of the

cooked dish.

Tandoori chicken

Tandoori chicken is a popular dish in Punjabi cuisine.



Tandoori Chicken is a chicken dish dating back to the time of the Mughal Empire in

Southern Asia; it is still popular throughout that area, as well as Central Asia. The

chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin,

cayenne pepper, and other spices depending on the recipe. It is traditionally moderately

hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne,

red chili powder, or other spices give it its red color. Turmeric produces a yellow-orange

color. In some modern versions red and yellow food coloring is used instead. It is

traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be

prepared on a traditional grill.

Biryani

Iraqi Biryani (as served in Amman, Jordan)

Biryani is a rice dish from the Indian Subcontinent made from a mixture of spices,

basmati rice, meat/vegetables and yogurt. There are many kind of biryanis and each kind

has a uniqueness about it. From Kashmir to Kanyakumari, from East India to West India,

there are different varieties of the dish. It can be considered a casserole dish, as the

ingredients are ideally cooked together in the final phase and is time-consuming to

prepare. Pre-mixed biryani spices from different commercial names are easily available

in markets these days, which reduces the preparation time though the taste differs

considerably.

The spices and condiments used in biryani are what primarily contribute to the taste;

these are generally cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves,

apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include

saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is



the meat—chicken, goat, lamb or sometimes beef, though vegetable biryani varieties are

also popular. The dish is served with raita, korma, curry or a sour dish of brinjal.

A dish of Burmese biryani (locally known as danpauk), as served in Yangon, Myanmar

Though there are several methods of preparing biryani, the Hyderabad Biryani is by far

the most popular version. Historians claim that the earlier Nawabs of Hyderabad wore a

matching turban for each variety of biryani. The Nizam's kitchen boasted of 49 kinds,

which included biryani made from fish, quail, shrimp, deer and hare. The Sindhi variant

of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts

of Pakistan. Another popular form of biryani is the Awadhi biryani.

In Pakistan during the past 5 years, biryani has acquired substantial popularity. This is

specially the case in Karachi, where the chicken version is popular with both young and

old alike as a dish of choice. This is related to Awadh biryani but combines elements ofBombay biryani and includes potatoes.

Tehri is the name given to the vegetarian version of the dish and is very popular in Indian

homes.

The vegetarian version might have some Textured vegetable protein based protein balls

to present the impression of a meat-based dish for vegetarians. The difference between

biryani and pullao is that while biryani may be made by cooking the items together,

pullao, is used to denote a dish where the rice is cooked separately from the otheringredients.

In Myanmar, biryani, known in Burmese as danpauk, is popular among the populace. In

Yangon, there are several restaurant chains that serve biryani exclusively. It is often

served at religious ceremonies and luncheons. Biryani in Myanmar utilises a special

species of rice grown domestically rather than basmati.



Naan

A bakery near Kabul, Afghanistan

Naan (IPA: ['næn] or [nan]) is a round flatbread made of wheat flour. Naan is a staple

accompaniment to hot meals in Central and South Asia, including the Punjab, Gujarat,

and Rajasthan regions in North-west India and Pakistan, as well as Afghanistan, Iran,

Uzbekistan and the surrounding region. In Turkic languages (such as Uzbek and Uyghur)

the bread is known as nan. In Burmese, naan is known as nanpya. It bears a resemblance

to pita bread, but is softer in texture. The first recorded history of Naan/Roti can be found

in the notes of Amir Khusrau (1300 AD) as naan-e-tanuk (light bread) and naan-e-tanuri

(cooked in a tandoor oven) at the imperial court in Delhi. Naan was in Mughal times a

popular breakfast food, accompanied by kheema or kabab, of the royals.

Description

Naan from India

Naan is usually leavened using yeast, but unleavened dough (similar to that used for roti)

is also used. Naan is generally cooked in a tandoor, or clay oven, and is distinguished

from roti which is usually cooked on a flat or slightly concave iron griddle called a tawa.



Modern recipes sometimes substitute baking powder for the yeast. Milk or yogurt may

also be used to give greater volume and make them thicker. Typically, the naan will be

served hot and brushed with ghee or butter. It can be used to scoop other foods, or served

stuffed with a filling: for example, keema naan is stuffed with a minced meat mixture,

peshwari naan is filled with a mixture of nuts and raisins, and aloo naan is stuffed with

potatoes. Possible seasonings in the dough include cumin and nigella.

A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough

yogurt to make a smooth elastic dough. The dough is kneaded for a few minutes, then set

aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 grams

each), which are flattened and cooked. In Indian cuisine, naans are typically graced with

fragrant essences, such as rose, khus (vetiver), and kevra (a pine essence native to

Southern India), and butter or ghee is melted upon them.

Traditionally the naan is cooked in a tandoor, the type of clay oven after which tandoori

food is named. In homes without a tandoor, a cast-iron frying pan .

Starting in the 1970s, the popularity of Indian cuisine increased rapidly in Western

culture, starting in Britain with the emergence of curry restaurants. Many of the earliest

such restaurants based their food on the cuisines of north and west India and Pakistan,

such as the spicy and filling Punjabi and the sweet and colourful Gujarati cuisines. These

restaurants have typically provided a basket of bread at the table in the same manner that

European restaurants set out a basket of rolls. Thus breads like the naan soon became

familiar outside their areas of origin.

Naan can also be covered with various toppings of meat, vegetables, and/or cheese. This

version is sometimes prepared as fast food. It can also be dipped into such "soups" as dal

and goes well with sabzis (also known as Shaakh).

Paratha



Aloo (potato) paratha

Paratha is a flatbread that originated in the Indian subcontinent. It is usually made with

whole-wheat flour, fried in ghee, and often stuffed with vegetables, especially boiled

potatoes, radish or cauliflower and/or paneer (Indian cheese). A paratha could be eatensimply with a blob of butter or cheese spread on top but it is best served with thick spicy

curries of meat and vegetables. It can also be eaten with youghurt or pickle. Several

people prefer to roll up the Paratha into a "pipe", and eat it with tea, often dipping the

Paratha into the tea.

The paratha can either be round, square or triangular. In the former, the stuffing is simply

mixed with the kneaded flour and the Paratha is prepared like the roti, but in the latter

two, the Peda (ball of kneaded flour) is flattened into a flattened shape, the stuffing is

kept in the middle and the flatbread is now closed around the stuffing like an envelope.The two variants differ in the fact that while the former is like a thick (in terms of width)

version of the Roti with filling inside; the latter two, have discernible soft layers if one

"opens" the crispier shell layers.

The Paratha has a social connotation too. The significantly higher expenditure and effort

in preparing the Paratha when compared with the daily Roti means that the Paratha is

usually prepared as a special item, or for important guests.

The paratha was conceived in ancient north India but it is unclear which particular north

Indian cuisines actually inspired it. Its origin is likely to have been a result of several

influences (Sindhi, Punjabi, Garhwali, Bihari, Bengali and so on). Regardless of its

origins, it soon became popular all over India. All south Indian states have their own

versions of the ubiquitous paratha, the most popular being "Kerala Paratha," also called

Kerala Porotta. The Kerala Paratha is popular all over India so it can be said that the

humble paratha has come full circle. The story doesn't end in India though. Bangladesh,

Pakistan, Burma, Nepal and Sri Lanka inherited the paratha tradition too. And

immigrants from south India took the paratha to Malaysia and Singapore (where it has

become staple).

Indian immigrants took this dish to Malaysia and Singapore, resulting in variations such

as roti canai and roti prata. In Myanmar (Burma), where it is known as palata, it is eaten

with curries or cooked with either egg or mutton, or as a dessert with white sugar. Htat ta

ya,lit. a hundred layers, is a fried flaky multilayered paratha with either sugar or boiled



peas (pè byouk). Paratha in Trinidad and Tobago differs from the south Asian paratha in

that it is generally thinner and larger. In Trinidad and Tobago it is commonly called "buss

up shut" ("burst-up shirt"), especially by non-Indo-Trinidadians.

Some common types of paratha

Among these common types there are countless variations:

• Plain Paratha (chapati with added ghee)

• Gobhi Paratha (stuffed with flavored cauliflower and vegetables)

• Aloo Paratha (stuffed with flavored potato and onions)

• Paneer Paratha (stuffed with cottage cheese)

• Dal Paratha (stuffed with boiled and mashed gram)

• Sattu Paratha (stuffed with spiced Sattu - roasted Gram flour popular in Bihar)

• Kerala Paratha (popular version pronounced "Porotta")

•

Roti Prata (Singapore & Malaysia - highly variable)

• Lachha Paratha - Tandoori(Punjabi in origin. Round in shape with multiple layers

traditionally prepared in a Tandoor.)

• Lachha Paratha - Tawa wali (Popular in eastern India. Triangular in shape withmultiple layers interspaced with Ghee)

• Dal Paratha

• Kheema Paratha (stuffed with flavored minced meat)

• Anda Paratha (stuffed with egg)

• Pudina Paratha (laced with dry mint)

• Ceylon Paratha (from Sri Lanka)

• Ajwain Paratha (layered paratha laced with a spice called Ajwain)

Roti

Phulka



Preparation of Roti with sorghum flour.

Roti (Hindi: ; Urdu: ٹو ; IPA: [ro: i]) is the Hindi, Urdu, Punjabi, Somali,

Indonesian and Malaysian word for bread.

Names

Generically, the word roti may refer to many different kinds of bread, such as chapati and

phulka, each with its specific name. In Marathi, roti is often called Chapati or Poli. In

Gujarati it is rotli. In Punjabi, a light, easily eaten roti is called Phulka. Roti is usually

used to refer to the round flat unleavened breads eaten throughout India, Pakistan, and Sri

Lanka, in contrast to the yeasted naan breads originating primarily in the north-west of

the South Asia and Central Asia.

Outside South Asia

Malaysia and Thailand

In Malaysia the term encompasses all forms of bread including western-style bread as

well as the traditional punjabi breads. Roti is made most often from wheat flour, cooked

on a flat or slightly concave iron griddle called a tawa. Like breads around the world, roti

is a staple accompaniment to other foods, maybe spread with ghee (clarified butter) or

yoghurt, used as a scoop, or rolled up with a filling.

In Thailand, "roti" refers to the maida paratha—known in Malaysia as roti canai and in

Singapore as roti prata—which is typically drizzled with condensed milk, rolled up, and

eaten as a hot snack.

West Indies



Roti also features prominently in the diet of many West Indian countries, especially

Trinidad and Tobago, Guyana and Suriname. West Indian roti are primarily made from

wheat flour, salt, and water. They are cooked on a tawa. Certain rotis are also made with

butter. There are several types of roti made in the West Indies:

• Sada Roti: Similar to naan. It is cooked on a tawa, therefore the bottom is notcrisp like that of a naan. Because it is the easiest one to make, it is the most

commonly consumed roti in Trinidad. It is a popular breakfast option in Trinidad,

in combination with tomato choka, baigan choka (aubergine), and other vegetable

dishes.

• Paratha Roti: A roti made with butter, usually ghee. It is cooked on a tawa. Oil isrubbed on both sides, then it is fried. This gives the roti a crisp outside. When it

almost finished cooking, the cook begins to beat the roti while it is on the tawa,

causing it to crumble. It is also called 'Buss-Up-Shut' because it resembles a 'burst

up shirt'.

• Dosti Roti: A roti where two layers are rolled out together and cooked on the

tawa. It is also rubbed with oil while cooking. It is called dosti roti because the

word dosti means friendship in Hindi. This type of roti is not made in Guyana.

• Dalpuri: A roti with a stuffing of ground yellow split peas, cumin (geera), garlic,

and pepper. The split peas are boiled until they are al dente and then ground in a

mill. The cumin is toasted until black and also ground. The stuffing is pushed intothe roti dough, and sealed. When rolled flat, the filling is distributed within the

roti. It is cooked on the tawa and rubbed with oil for ease of cooking. This is the

most popular roti. Another version of this is aloopuri, which is made from potatoes.

Guyana

Sometimes a small amount of fat is placed in each piece of dough before it is rolled out to

make the roti softer. Vegetable oil, butter, or margarine is used. Ghee is never used in

everyday Guyanese cooking, but only for cooking on religious occasions. The Roti is

clapped by hand or beaten a bit, hot off the tawa, so it softens but does not break. A good

roti in Guyana is one that is very soft, with layers (almost like pastry layers if possible),

which remains whole.

• Among the Indo-Guyanese, a rolled out dough that is deep fried in ghee is called a

puri, and is only made for religious gatherings. Dalpuri is the only puri that is

eaten regularly.



• Bake: Another item prepared like roti is bake or bakes. Dough is rolled out and

cut into shapes or rolled into small rounds. These can be baked in an oven, butthey are usually fried in oil. They are sometimes called frybake. Bake are usually

paired with a fryup for breakfast or dinner, or with stewed saltfish.



Chaat

A young man at his chaat stand in Mussoorie, India. The main text on the front says "bhel puri" and "sev puri" in Hindi. In the plastic bag are puris for panipuri; the yellowsubstance is sev; the fried crackers are papdi; the white substance is puffed rice; and theother things are chopped onions, limes and tomatoes.

Chaat is a word used across India and the rest of South Asia to refer to small plates of

savory snacks, typically served at the side of the road from stalls or carts. Most chaat

originated in North India, but they are now eaten across the country. Some believe that

the chaat in Delhi is the best in the world, but other regions in India have their own styles,

and would dispute that claim. Some are results of cultural syncretism - for instance, pao

bhaji reflect a Portuguese influence, in the form of a bun, and bhel puri was created by a

Gujarati migrant to Mumbai, whose descendants still run Vithal Bhelwala, near Victoria

Terminus railway station.

In each major Indian city, there are popular chaathouses or dhabas, such as Mumbai's

Chowpatty Beach and Bangalore's Hot Chips, and Gangotree.

Most chaat are based on fried dough, with various other ingredients. Popular types

include bhel puri, dahi puri, panipuri, dahi vada, papdi chaat, and sev puri. Each is

markedly different from the others in ingredients and form, but several common elements

include dahi, or yogurt; chopped onions and coriander; sev (small dried yellow noodles);

and chaat masala. This is a masala, or spice mix, typically consisting of amchoor (driedmango powder), cumin, black salt, coriander, dried ginger, salt, black pepper, and red

pepper. The ingredients are combined and served on a small metal plate or a banana leaf,

dried and formed into a bowl.



In countries outside of South Asia, even ones that have large South Asian populations,

like the United States, chaat is rarer than in India. However, they can still be found, but

generally in restaurants rather than on the street. In India, chaat generally cost between 5

and 15 rupees (roughly US$0.10-40), and in the United States, they cost between $1.50

and $5.00. Chai, or Indian tea, may be drunk with chaat, as may Limca, Thums Up,

Frooti or other drinks; afterwards, paan (betel nut) may be chewed.

Pav bhaji

Pav bhaji or pao bhaji is a specialty Indian dish with origins in Mumbai and Gujarat.

In Marathi pav means bread and bhaji means a curry and vegetable mix. As it's cheap and

filling, the pav bhaji can sometimes be a Mumbaikar's/Punekar's breakfast, lunch and

dinner.

The pav bhaji consists of the bhaji and the pav (bread) garnished with coriander and

chopped onions. The bhaji is usually potato-based. Potatoes are mashed or diced on a flat

pan called a tava, and made into a thick gravy after adding diced tomatoes, green peas,

carrots or other vegetables. A special blend of spices called the pav bhaji masala is added

to this thick gravy. The gravy is then allowed to simmer on the pan for a few minutes and

is served hot in a flat dish with a tablespoon of butter on top.

The pav (bread) is roasted on the same pan with an ample amount of butter and masala

until golden brown, and garnished with diced onion and a slice of lemon and served with

the bhaji.

The pav bhaji is mostly available on hand carts popularly known as Pav bhaji ki Gaadi,

on the streets of Mumbai/Pune. It is also available in almost all hotels and eateries in

Mumbai/Pune. Pav bhaji is to Mumbai what pasta is to Italy or the hamburger is to

America.

The origin of this dish is traced to the heyday of the textile mills in Mumbai. The mill

workers used to have a short break for lunch. A full lunch which was not rushed probably

needed more time than what was available. A light lunch was also preferred given that

physical work followed immediately. A vendor understood this and came up with this

dish using items or parts of them available on the menu. The role of Indian bread or rice

was taken up by pav and the curries that usually go with Indian bread or rice were



amalgamated into just one spicy concoction-the 'bhaji'. Thus was born-- the celebrated

pav-bhaji!

Initally, it remained as the food of the mill-workers. The dish was then patronized

extensively by the upcoming Mumbai underworld. This resulted in the dish finding itsway into restaurants and spreading over Central Mumbai and other areas. The pav bhaji

was made famous by the various roles played by Bollywood heroes as pav bhaji vendors,

notable amongst them being the one played by Sanjay Dutt in the movie

Bhelpuri

Bhelpuri (Hindi , Marathi ) is a snack synonymous with the

beaches of Mumbai (Bombay), such as Chowpatty. The snack is available all across

India, and may be known by different names - Bhelpuri in Mumbai, Jhaal Muri in

Kolkata.

"Bhel" Awesome Vegitarian Snack



Puffed rice and sev, a fried snack made from besan flour, form the base of the bhel. To

make bhel puri, finely cut tomatoes, onions and chillies add these to this base. Other

versions of the snack include potatoes in a spicy onion base. Chutneys may be added to

give it a sweet or spicy flavour. Sev, a chickpea based topping is sprinkled and garnished

with coriander leaves. It is then served with toasted puris, (a deep fried wheat bread). The

result is a sour/pungent/sweet tasting evening snack.

Bhel puri is usually made with two different "chutneys" (Hindi for sauce) - one spicy

chutney made of green chilli and the other sweet chutney made of dates. Diced red onion,

diced tomatoes, thin sev, cilantro leaves and peanuts are the other ingredients of the

standard bhelpuri. Some add pomegranate seeds or diced raw mango for better taste

Dahi puri

A standard plate of dahipuri

Dahipuri, or Dahi puri, is a sort of of chaat that is based on the mini-puri shell (golgappa)

used for its relatively more popular cousin, the pani puri, with which it is often offered in

the same chaat stand.

The round, hard, puffy puri shell is first broken on top and partially filled with the main

stuffing of mashed potatoes or chickpeas. A little haldi powder and/or chilli powder may

be added for taste, as well as a pinch of salt. Sweet tamarind chutney and spicy green

chutney are poured into the shell on top of the stuffing. Finally, sweetened beaten yoghurt

is generously poured over the shell, and the finished product is garnished with sprinklings

of crushed sev, moong dal and finely chopped coriander leaves.

Dahi puri typically comes in a plate-sized order, consisting of 5 or 6 dahi puris per plate.

Unlike pani puri, a plate of dahi puri is not served one morsel at a time, but all at once. A

spoon is provided with each plate, and each dahi puri is intended to be eaten whole, like



the pani puri, so that the spectrum of flavors and textures within may hit the mouth

together for full effect

Panipuri

Pani Puri

Panipuri, or Pani puri, is a snack synonymous with the beaches of Mumbai. However, it

is also very popular in all other parts known by many names like golgappa (plural

golguppe) in North India, Foochka (Puchka) in West Bengal, Gupchup in some central

parts of India like Hyderabad.

It is made from small, round, puffed, hard puris which form the 'container' or shell, and

mashed potatoes and cooked chick-peas along with some finely cut onions, with salt and

pepper added, and the chutneys are the stuffing. Normally, there are two chutneys, the hot

and the sweet, each in a large round mud (or, nowadays, metal) vessel; although

sometimes there is only one. The Chutneys are what is referred to by Pani, which means

water in Hindi (the main ingredient of the Chutney), and they contain tamarind and fresh

mint, as well as spices including cumin and black salt. The serving person will lightly

crush open the puris on one side, put into it the stuffing, and then dunk it into both the

chutneys and serve you the puri, which is now full. You have to put the entire puri into

your mouth at one go and bite into it. This will release the barrage of different tastes into

your mouth.

Typically, the panipuris are served in 5-8 quantities - constituting a plate. Some places

offer them premade into a whole plate but the popular way is to get them one at a time



from a seller/server. Everyone gets a small plate and stands around the servers cart. The

server then starts making one panipuri at a time and gives it to each individual. The

server has to remember everyone's preferences - one customer may want sweetened pani,

another more of the filling, or more onions. He also has to keep a count of how many

panipuris each person has had. The servers are renowned for remembering your choices

and numbers even when serving an entire crowd. After you have had your fill of

panipuris, you normally finish off with a cup of the pani, sweetened or sour depending on

your taste.

While many regions in India have their own variations of panipuri, the most famous ones

are the ones from UP bhaiyyas (brothers) or Biharis who operate most of the chaat stalls

all over the country.

Dahi vada

Dahi Vada is an Indian fast food, or chaat, prepared by soaking Vadas in thick yogurt.

The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt.

For best results the vadas have to soak for at least a couple of hours before serving. To

add more flavor it can be topped with mint leaves, crushed black pepper, curry powder,

chaat masala, shredded coconuts, green chilli or boondi. At some places in India,

especially in Maharashtra and Gujarat, a sweet taste to the dahi seems to be preferred inaddition to the garnishing mentioned above.

Sambhar vadas and Rasam vadas are also popular snacks in southern India

Chaat masala

Chaat masala is a masala, or spice mix, typically consisting of amchoor (dried mango

powder), cumin, black salt, coriander, dried ginger, salt, black pepper, and red pepper.

The ingredients are combined and served on a small metal plate or a banana leaf, dried

and formed into a bowl, at chaat carts in India.

Modak



Modak pronounced Mo(Mo as in "more")+the(as the word "the")+ 'K' as in 'K'ing =

Mo+the+K, is a sweet dish which originated in the Indian state of Maharashtra.

Usually, modaks are made with an outer crust of rice flour, and a filling of coconut

(sweetened with jaggery or, sometimes, sugar). Saffron is also added sometimes. Modaksare then steamed, and are served either hot or cold. Sometimes they are also deep-fried to

increase their shelf life.

It is considered to be the favorite food item of Lord Ganesh. It is customary to offer

twenty-one or hundred-and-eight modaks to Lord Ganesh.

Recipe

Ingredients

For the filling —

• 2 cup shredded fresh coconut• 1 cup jaggery• 1 teaspoon roasted poppy seeds• 1 teaspoon rice flour• 3-4 cardamoms

For the outer cover —

• 1 cup rice flour• 1 cup water• 1 teaspoon ghee• ½ teaspoon oil• A pinch of salt

Directions

Filling

Mix the coconut and jaggery together, and cook it on medium heat. Stir continuously

until they are mixed properly. Do not overcook.

How to know if you are close to overcooking? Check the consistancy of the mixture. It

should not appear totally black, but brownish in color. Also, another test experts do is



with their hands (you may scald yourself doing this, so don't try), to hold the mixture

between thumb and index finger, to see its not running liquid neither it is so thick that all

of it sticks to finger or thumb alone. Don't worry, if you practice (cooking, not holding)

enough, you will get it right. Its not as hard as it sounds.

Add cardamom, roasted poppy seeds and 1 teaspoon rice flour to the mix. Cook for some

time.

Remove from the heat and allow it to cool.

Outer Cover

1. Boil 1 cup of water. When bubbles rise on top, add ghee, salt and oil andimmediately add rice flour. Stir well. Cover for some time. Remove the lid and

stir and cover again for a minute.2. Remove from heat. Take all the mixture in a flat plate. Knead it properly while

hot (You can use a flat bowl for kneading to keep the hands from burning). Makea soft pliable dough. (Do it very carefully. The dough should be neither too stickynor too dry.)

Method

1.

Divide this dough into small balls, or 'C-Rag' as it is more commonly referred toas. Roll each ball into 1.5 inch diameter circle. Hold it in a hand and make a small

bowl of it. Put some coconut filling into this bowl shaped dough. Dip thumb andindex finger in the oil and make 5-6 small pinches side by side on the edges of the bowl. Bring them together, join to form a peak. It should look like a whole garlic.Prepare all other modaks like this.

2. Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it.Place the sifter in a steamer and cover. Steam for about 15 minutes. (Use a bigsize saucepan or pressure cooker if you don't have a steamer. Do not put thewhistle if you use the pressure cooker.)

3. Serve warm with the clarified butter, also called ghee.



Rajbhog

EthnicityIndian

Type of MealTeatime, Party, Festive

Type of DishFrozen or Chilled, Indian sweets,Desserts

Main Ingredients

Milk, Sugar, Pistachios

Picture not indicative of actual dish Ingredients Method

2 litres - milk, boiled, chilled, malaiskimmed2 - glass icecold water2 - healthy reethas (soapnuts)5 cups - sugar12 cups - water2 to 3 drops - yellow food colour1 or 2 drops - kewra essence14 to 15 - pisctachios, soaked inwater for 3-4 hours14 to 15 - saffron strands

14 to 15 - sugar crystals (squareones)2 tbsp - lemon juice, strained,dissolved in 1/2 cup water

1.

Soak reethas in 1/2 cupwater, keep aside.

2. Remove outer skin of pistachios, keep aside.

3. Heat milk and bring to a boil.4. Add lemon juice, stirring

gently.5. When milk begins to curdle

well, take off fire.6. Add 1 glass cold water

immediately.

7.

Pour through a clean muslincloth.8. Hold chenna pouch under

running tap water, to coolfully.

9.

Hang for an hour, or pressunder a heavy stone.

10. When excess moisture isremoved, transfer to a large plate.

11. Make sure chenna is not too

dry (crumbles) or too watery(sticky).12. Add food colour, knead well

till smooth and soft.13. Put water and sugar to come

to a rolling boil in a largewide vessel.

14. Make medium sized balls of



chenna.15. Insert a pistachio, saffron

strand, sugar crystal (one ofeach) in centre of each.

16. Shape again into a ball, with

stuffing in centre.17. Put into boiling water,remove nuts from water, addthis water to boiling vessel.

18. Loosely cover and allow tocook for 15 minutes.

19. Remove cover, check ifdone: when lightly pressed itshould spring back.

20. Take off fire, pour remainingcold water over balls.

21.

Add essence, sway vessel incircular motion, to mix in.22.

Cool to room temperature,transfer to refrigerator for 4-5 hours.

23. Serve chilled, removing fromliquid when serving.

Making Time: 45 minutes(excluding dripping, cooling time)Makes: 14-15 rajbhog

Shelflife: 2 days

Tangy Fruit-N-Melon Punch

EthnicityIndian


Type of DishFrozen or Chilled, Cool Beverages

Main Ingredients

Strawberry, Pomegranate, WaterMelon


1 - small ripe and healthywatermelon, deseeded, cubed

1.

Put watermelon and pomegranate together.



1 - medium pomegranate deseeded1 sprig - mint leaves, finely chopped 2 - betel leaves, veins removed,finely chopped1 - lemon, cut into thin rounds,

deseeded carefully2 - strawberries, finely chopped1 - orange segmented, peeled,deseeded2 tbsp - sugar3 to 4 pinches - black salt1/4 tsp - pepper powder2 bottles- sprite or club soda (ifsugar not desired)1/2 tsp - salt

2. Run with an electric hand blender, till fully pureed.

3. Add some water if required.4. Strain through a fruit juice

mesh.

5.

Discard residue, chill juicetill required.6. Chop strawberries, oranges

into small pieces.7. Add to juice.8. Add all other ingredients,

except soda.9. Mix well and chill.10. Just before serving, add soda,

mix.11. Pour into glasses and serve

chilled.

NOTE:

One may omit the leaves if desired,

or add any other fruit of choice.

Making time: 20 minutes (excludingchilling time)Makes: 6-7 servings

Tutti-Frutti Icecream

Ethnicity

Continental


Type of DishFrozen or Chilled, Ice Creams,Desserts

Main Ingredients

Tutti Frutti, Cream, Milk


1 litre - fullcream milk2 1/2 tsp - cornflour3/4 cup - sugar1 cup - fresh cream

1. Bring milk to a boil.2. Boil for 15 minutes on low,

stirring occasionally.3. Add orange colour soon after



1 tsp - vanilla essence1/2 cup - cold milk1/4 cup - tutti frutti pieces3 to 4 drops - orange colour

the milk has been boiled4. Mix cornflour in 1/2 cup

cold milk, keep aside.5. Add sugar to milk, stir.6. Add cornflour paste, stirring

continuously, till boilresumes.7. Boil for a further 4-5

minutes, take off fire.8. When boiled milk cools a

little9. Cool to room temperature,

freeze in covered tray, till set but not hard.

10. Break into pieces, beat withan egg beater till soft.

11.

Add tutti frutti pieces whilefolding in the cream12.

Add tutti frutti pieces whilefolding in the cream.

13. Add cream and essence, mixwell.

14. The texture should be lightand creamy.

15. Reset in the freezer tillfrozen.

Making time: 45 minutes excludingcooling, setting times.Makes: 4 helpings.Shelflife: 3-4 days, in freezer

Fruit And Vegetable Raita

EthnicityIndian


Type of DishRaithas

Main Ingredients

Curd, Cream, Grapes

Picture not indicative of actualdish



Ingredients Method

1 1/2 tea cups - thick fresh curds2 tablespoons - fresh cream1 teaspoon - mustard powder1 teaspoon - cumin seeds

3 tablespoons - grapes1 - cucumber, chopped2 - apples, chopped1 - banana, sliced2 teaspoons - sugarsalt to taste

1. Mix the curds, cream,mustard powder, cuminseeds, sugar and salt.

2. Chill for 1/2 hour.

3.

Add the fruits and cucumberand mix well.

4. It will be sweet, sour andslightly pungent.

5. Serve cold.

Preparation Time : 10 minutes.Serves : 6.

Hare Chana Ki Kari With MethiMuthia

Ethnicity North Indian

Type of MealLunch, Dinner, Breakfast

Type of DishSide Dishes, Deep Fried

Main Ingredients

Moong Dal, Coconut, Onion


Ingredients Method

2 tea cups - moong sprouts or 2teacups fresh chana1 - coconut1 - onion, chopped1 - teaspoon cornflouroilsalt to taste

To Be Ground Into A Paste :

1 teacup - chopped coriander

7 - green chillies

12 mm. (1/2") piece - ginger

6 - cloves garlic

2 teaspoons - lemon juice

1. Boil the chana ( or themoong sprouts).

2. For boiling the chana, add a pinch of soda bi-carb.

3. Scrape out the coconut meat,add 2 cups of water and blend in a blender. Strain thecoconut milk.

4. Heat the oil and fry the onion

for 1 minute. Add the pasteand fry for 3 to 4 minutes.

5. Add the chana or the sprouts.6. Mix the cornflour in the

coconut milk, add salt andadd to the chana mixture.

7. Mix all the ingredients forthe methi muthias including



4 to 5 - spinach leaves

For The Methi Muthias :

2 tea cups - chopped methi bhaji

1/2 teacup - wheat flour (gehun kaatta)

a pinch - asafoetida

1 teaspoon - sugar

1 teaspoon - chilli powder or 1

teaspoon green chilli-ginger paste

2 tablespoons - hot oil

oil for deep frying

For The Garnish :chopped coriander

the hot oil.8. Shape into small balls and

deep fry in oil on a slowflame.

9. Add these balls to the curry.

10.

Serve hot decorated withfresh coriander.

Note :When fresh chanas are not availablein season, you can use dry chanas.Soak and boil before using.Cooking Time : 15 min.Preparation Time : 15 min.Serves : 6.

Gujarati Kadhi


Type of MealTeatime, Party

Type of DishSnacks

Main Ingredients

Gram Flour, Curd, Ginger


Ingredients Method

2 tablespoons - gram flour2 tea cups - fresh curds1 teaspoon - chilli-ginger paste

2 - curry leaves2 tablespoons - sugar (approx.)2 tablespoons - chopped coriandersalt to taste

For The Tempering :

1/2 teaspoon - cumin seeds

1. Mix the gram flour, curdsand 3 teacups of water. Beat.

2. Add the chilli-ginger paste,

curry leaves, sugar and saltand put to boil.

3. Boil whilst stirring for awhile.

4. Prepare the tempering byheating the ghee.

5. Fry the cumin and mustardseeds until they turn brown.



1/2 teaspoon - mustard seeds

a pinch - asafoetida

1 - red chilli broken into pieces

2 teaspoons - ghee

6. Add the asafoetida and redchilli.

7. Add the tempering to thekadhi and boil for a fewminutes.

8.

Sprinkle coriander on topand serve hot.

Cooking Time : 15 min.Preparation Time : A few min.Serves :4.

KADAI PANEER

Serve this dish with naan or parathas or simply as a starter.

Cooking Time : 20 min.

Preparation Time : 30 min.

Serves 6.

Ingredients

500 grams (1 1/8 lb.) paneer

100 grams (4 oz.) capsicum 2 teaspoons coriander seeds

5 whole red chillies

3/4 teaspoon kasoori methi (dry fenugreek leaves)

2 chopped green chillies

2 teaspoons chopped ginger

4 chopped tomatoes

2 tablespoons chopped coriander

3 tablespoons ghee

salt to taste For the paste

6 cloves garlic mixed with a little water

Method

1. Slice the paneer and capsicum into thin long strips.



2. Pound the coriander seeds and red chillies together.

3. Heat the ghee, add the garlic paste and cook on a slow flame for a few seconds.

4. Add the capsicum and pounded spices and cook on a slow flame for 30 seconds.

5. Add the green chillies and ginger and fry again for a few seconds.

6. Add the tomatoes and cook until the ghee comes on top.

7. Add the kasoori methi and salt and fry again for a few seconds.

8. Finally, add the sliced paneer and cook for a few minutes.

9. Sprinkle coriander on top and serve hot.

Dudhi (Lauki) ka Halwa



Type of DishIndian sweets, Desserts

Main Ingredients

Dudhi, Sugar, Milk


Ingredients Method

1 kg - dudhi300 gms - sugar1 litre - milk (full cream preferably)9 to 10 tbsp - ghee10 - green cardamoms (peeled and powdered)15 strands - saffron (dissolved in 2to 3 tbsp of warm milk)12 to 15 - almonds (finely sliced)

1. Wash the dudhi. Peel andgrate it.

2. Squeeze out the water.3.

Lightly, heat ghee in a non-stick vessel.

4. Add the grated dudhi. Sautéthe grated dudhi on amedium flame till gheeseparates.

5. Add milk, powdered



cardamoms and saffron.6. When the mixture is fairly

dry, add sugar and cook on alow flame for another 8 to 10minutes.

7.

Keep the vessel on a preheated tawa on a lowflame for few minutes.

8.

Garnish with sliced almondsand serve hot.

Dry Fruit Festive Kulfi

EthnicityIndian


Type of DishFrozen or Chilled, Ice Creams,Desserts

Main Ingredients

Milk, Khoya, Cornflour


1 litre - whole fat milk50 gms - fresh khoya1/2 can - condensed milk1/2 cup - thick malai of milk(optional)2 tbsp - corn flour10 to 12 - raisins5 - almonds, slivered thinly5 - pistachios, slivered thinly3/4 tsp - cardamom powder15 - saffron strands rubbed in 1 tsp -

milk1 pinch - salt

Soak in 1/2 cup hot water till soft:

2 - dried figs

2 to 3 - soft dried dates

1.

Chop soaked figs and datesinto small pieces.

2.

Put on absorbent cloth orkitchen paper till required.

3. Dissolve cornflour in 1/2 cupcold water, keep aside.

4. Put milk to boil, simmer for15 minutes, stirringfrequently.

5. Add condensed milk, khoya,stir.

6.

Add cornflour mixture,stirring simultaneously till boiling resumes.

7. Add malai, simmer again,cooking for 3-4 minutes.

8. Add cardamom powder,saffron, figs, raisins, dates,stir well.



9. Take off fire, add salt, coolto room temperature.

10. Stir in chopped nuts, pourinto kulfi moulds.

11. Top with more chopped nuts,

cardamom granules, ifdesired.12. Close lids, seal with some

wheatflour dough if required.13. Stand kulfis erect in kulfi

stand or in such a way theyhold upright.

14. Freeze for 8-10 hours or tillfully set through andthrough.

To Serve:

1. Carefully unmould into a plate.

2. If required, dip container inhot water for a few seconds.

3. Now wipe container andunmould.

4. Or run a thin knife along thesides of kulfi to loosen fromcontainer.

Making time: 1 hour (excludingfreezing time)Makes: 12-15 kulfis (depending onsize of mould)Shelflife: 3-4 days in freezer



Rava Ladoo

EthnicityIndian



Main Ingredients

Rawa, Milk, Ghee


Ingredients Method

1 cup - fine rawa1/2 cup - milk4/5 cup - sugar, ground1/2 tsp - cardamom powder15 to 20 - saffron strands1/2 cup - ghee

1.

Sieve rawa in a large plate or bowl.2. Add 1 tbsp. melted ghee.3. Sprinkle milk, press down

firmly.4. Keep aside for 8-10 minutes.5. Melt remaining ghee in a

heavy bottomed pan.6. Crumble rawa with fingers.7. Add to melted ghee, stirring

continuously with a spatula.8. Stir and roast till rawa gives

out a strong aroma.9. It turns light pink and ghee

starts to separate.10. Transfer to a large bowl, cool

for 2 minutes.11. Add sugar, cardamom,

saffron, mix well.12. Press firmly, shaping into

ladoos of desired size.13. Cool completely, before

storing in airtight container.

Making time: 30 minutesMakes: 10-12 bite-sized ladoosShelflife: 2 weeks



Mawa Pinnie

EthnicityIndian



Main Ingredients

Urad Dal, Khoya, Ghee


Ingredients Method

300 gms - urad dal flour100 gms - khoya300 gms - ghee300 gms - powdered sugar3 to 4 tbsp - milk1 tsp - cardamom powder1/2 tsp - nutmeg powder3 tbsp - shopped almonds

1.

Roast khoya to a light pink by stirring continuously overlow heat.

2. Cool and break in finecrumbs with fingers.

3. Heat ghee in a large heavy pan.

4. Add flour, stirfry on low,stirring.

5. When flour is evenly browned and aromatic, takeoff fire.

6.

Spread contents of pan into plate, allow to cool.

7. Add khoya.8. Add sifted powdered sugar,

cardamom, nutmeg, dryfruit.9. Mix very gently, but

thoroughly.10. Shape into equal pingpong

ball sized balls.11. Cool completely before

storing in airtight boxes.

Making time: 20 minutesMakes: 35-37 piecesShelflife: 3 weeks or more



Sandesh Diyas


Type of MealTeatime, Party, Kids Food,Festive, Brunch


Main Ingredients

milk, curds, Sugar


1 litre milk1/2 cup curds2 slices well drained canned pineapple slices3 tbsp. Sugar

Introduction to Diwali Diyas &Filling / Fixing Diyas

1.

Heat milk till it starts to boil.2. Beat curds, add, stir till

curdled.3. Add more curds if required.4. Take off fire, pour into a

colander, lined with a muslincloth.

5. Hold cloth securely, wascontents of soft cheese withrunning water.

6. Press out excess water

gently.7. Transfer soft cheese into a pan.

8. Add sugar, heat very lightly,till sugar melts.

9.

Take off fire, cool till warm.10. Run in a mixie till mixture is

very smooth.11. Take into a plate.12. Run drained pineapple pieces

also, till well crushed.

13.

Press out excess liquid, addto plate.14. Mix well, chill till stiff,

shape into solid diya shapes.15. Use a hollow mould if

required.16. Paint to highlight with

foodcolour if desired.



17. Chill very well, store inlidded container inrefrigerator.

Making time: 45 minutes

Makes: 8-10 diyasShelflife: 2-3 days refrigerated

Marbled Diyas

EthnicityIndian


Type of DishIndian sweets

Main Ingredients

coconut diya mixture, fudgy diyamixture


1/2 recipe Coconut diya mixture1/2 recipe Fudgy diya mixture


1. Make both mixturessimultaneously or followingimmediately.

2.

While both are still quitewarm, break large lumps ofthem, in a plate.

3. Mix with a light but firmhand, till a marble finishedlump is got.

4. Quickly shape diyas overmoulds or free hands, asdesired.

5. Decorate or fill also asdesired.

6.

Cool till firm,store wrappedindividually in airtightcontainer.

Making time: 45 minutesMakes: 20 diyasShelflife: 1 week



Fudgy Diyas




Main Ingredients

walnuts , cashews , butter


1/2 cup walnuts crushed1/2 cup cashews crushed1-1/2 cups biscuits (marie orglucose), crushed1/2 cup sugar1/2 cup butter2 tbsp. Cocoa powder1/2 tsp. Vanilla essence

Introduction to Diwali Diyas &

Filling / Fixing Diyas

1.

Put sugar, cocoa, butter in anonstick pan.

2. Cook while stirring, till welldissolved.

3. Take off heat, mix in allother ingredients.

4. Allow to cool till it can behandled.

5. Grease palms, shape intodiyas, as for other recipes.

6. Cool well till firmed, fill if

and as desired.7. Store in airtight container.

Making time:30 minutesMakes: 18-20 diyasShelflife: 1 week or more



Almond Diyas




Main Ingredients

Almonds, Sugar , yellow colour


200 gms. Almonds, soaked, peeled120 gms. Sugar powderedfew drops yellow colour


1.

Grind almonds to a very fine paste.

2. Mix sugar and almond paste,in a heavy pan.

3. Put to heat, cook, whilestirring continuously.

4. Take care not to let it stick to bottom and burn.

5. Cook till a soft lump forms,and begins to leave sides of pan.

6.

Take off fire, allow to cooltill mixture is handlable.7. Take half mixture, add

yellow colour, mix till well blended.

8.

Shape into diyas eitherfreehand, or with help ofmould as in other recipes.

9. Fill cavity with yellowmixture, smoothen surfacewith back of spoon.

10.

Cover outer surface withsilver foil, or decorate asdesired.

11. Allow to cool either in cooldry place or in fridge till wellset.

12. Decorate or store in airtight



container.

Making time: 45 minutesMakes: 12-14 diyasShelflife: 2 weeks

Chocolate Cereal Diyas




Main Ingredients

chocolate chips , Butter, rice,wheat


1 cup chocolate chips or buttons2 tbsp. Butter2 cup rice, wheat or other cereal


1. Line diyas moulds with foil paper well pressed. Keepaside.

2. Place a large pan or double

boiler with water to boil.3. Place a small pan or upper

section over simmeringwater.

4. Add chocolate chips and butter, melt while stirringvery gently.

5. When smooth and even intexture, add cereal.

6. Mix well, take off fire, cool alittle.

7.

Pour a small portion into a prepared diya, press intoshape with back of ateaspoon.

8. Repeat for remainingmixture. Allow to cool andharden.

9. Refrigerate if necessary till



hard.10. Carefully pry out of mould,

peel off foil, place on a plate.11. Fill as desired. Repeat for all

diyas.

Making time: 30 minutesMakes: 5-6 diyasShelflife: 4-5 days

Creamy Hot Chocolate

EthnicityIndian


Type of DishHot Beverages

Main Ingredients

heavy cream, milk, chocolate


1/2 cup chilled heavy cream1 1/2 tbsp sugar

2 cups milk

1 tbsp milk

1 tbsp unsweetened chocolate

1/4 tsp powdered unsweetened

chocolate

Introduction to Diwali Specials

1. Beat cream and sugar till itholds stiff peaks

2.

Heat milk, remove 1/4 cup ofmilk in a cup

3.

Add sugar and chocolate, stirvigorously

4. When fully dissolved andfrothy, add to remainingmilk.

5. Bring back to a boil, reduce,simmer 1/2 a minute

6. Pour into 2 large mugs froma height to make it frothy.

7.

Top with whipped cream8. Sprinkle powdered chocolate9. Serve hot

Making time: 15 minutesMakes: 2 servingsShelflife: Serve immediately



Coffee Fizz

EthnicityIndian

Type of MealTeatime, Party, Kids Food,Festive, Brunch, Breakfast

Type of DishCool Beverages

Main Ingredients

milk, coffee , sugar


1 1/2 cup milk4 tbsp. filter coffee decoction or 2tsp. instant coffee3 tsp. sugar ground4 tsp. hot water (if using instantcoffee)2 scoops vanilla ice-cream1/4 tsp vanilla essence


1.

Beat together sugar, coffeeand hot water.

2. When it gets foamy, addmilk.

3. Mix and keep in refrigeratortill required and quite chilled.

4. Before serving, add vanillaessence, beat till frothy withan electric whopper or egg beater.

5. Pour coffee in two glasses

from6. Put vanilla ice-cream in toglass (one in each)

7. Serve cold

Making time: 10 minutes (excludingchilling time)Makes: 2 servingsShelflife:Serve immediately



Sitaphal Rabdi


Type of MealTeatime, Party, Kids Food,Festive, Breakfast


Main Ingredients

Sitaphal , milk, almonds


1 cup Sitaphal pulp2 litres whole milk3/4 cup sugar4 almonds4 green pistachios, unsalted1/4 tsp. saffron strands1/4 tsp. cardamom powder1 tsp. chopped fragrant red rose petals


1.

Crush almonds and pastacoarsely, or cut into thinslivers.

2. Boil milk in a clean heavy pan.

3. Simmer for ten minutes, afterit starts boiling.

4. Stir occasionally while boiling.

5. Add sugar, stir till dissolved.6. Take off fire, add saffron,

cardamom, almonds, pastas.7. Cool to room temperature.8. Add sitaphal pulp, chill for

3-4 hours till very cold.9. Put in individual serving

bowls sprinkle very fewchopped petals to garnish.

10. Serve chilled.

Making time: 45 minutes (excludingchilling time)

Makes: 7-8 servingsShelflife: 1 day refrigerated

Some Best Known World Recipie



ages:

• Appetizers and Salads

• Pasta's• Poultry and Pork• Red Meats

•

Sauces, Soups, and Marinades• Seafood

• Side Dishes and Extras• Vegetable Dishes• Desserts

• Holiday Recipes

..... .....

Like Swords and Sorcery?

Realms of Aquilar

• 3 Bean Salad

• Bollos

• California Style Chicken Salad

• Crab Rockefeller

• Lemon Asparagus

• Mandarin Orange, Gorgonzola and Almond Delight

• Roasted Pepper and Asparagus Marinated in a RaspberryVinaigrette

• Spinach Salad with Grilled Spiced Chicken

• Sausage and Cheese Wedges

• Stuffed Mushroom Caps

Three Bean Salad ..........

Serves: 6 Preparation / Cooking Time: 5 minutes / 10 minutes

Ingredients:

•

1 can Red kidney beans, drained• 1 can Green beans, cut, drained

• 1 can Yellow wax beans, cut, drained

• 1/3 cup Onion, small dice

• 1/3 cup Green pepper, small dice

• 1/3 cup Red wine vinegar

• 1/4 cup Olive oil

• 2 Tablespoons Sugar

• 1 teaspoon Celery seed



• 1/2 teaspoon Garlic, minced

• Salt and pepper to taste

Instructions:

1.

Toss together the beans, onion, and pepper.2. In a separate bowl, whisk together the vinegar, oil, sugar, celery seed, and garlic.3. Pour over the bean mixture and mix well. Check the seasonings.4. Cover and chill at least 2 hours. Serve cold.

Notes:

Chilling this longer than two hours will provide more flavor!

Bollos..........

Serves: makes 15Preparation / Cooking Time: 10 minutes / 130 minutes

Ingredients:

• 1/2 pound Black-eyed peas, dried

• 1 1/2 teaspoons Oil

• 1 small onion, minced

• 1 small Green bell pepper, seeded and minced

• 1 1/2 teaspoon Cumin

• 1 teaspoon Garlic, minced

• 1/2 teaspoon Salt

Instructions:

1.

Soak the peas overnight. Drain, cover with fresh water, bring to a boil, and simmer until soft(about 2 hours). Drain.

2. Add the peas, garlic, cumin, and salt to a food processor.3. Sauté the onion and pepper in the oil until just soft. Add to the pea mixture. Roll into balls about

the size of Ping-Pong balls.4. Deep fry at 350° until golden brown. Drain on paper towels.5. Serve warm.

California-Style Chicken Salad ..........

Serves: 4 Preparation / Cooking Time: 10 minutes

Ingredients:

• 1/4 cup Mayonnaise

• 1/4 cup Sour Cream

• 1 Tablespoon Lemon juice



• 1/2 teaspoon Dill weed

• 1 1/4 pound Chicken, boneless breast, cooked and diced

• 3/4 cup Green seedless grapes, cut in half

• 1/2 cup Almonds, slivered, toasted

• 1 Scallion, chopped


•

Green leaf lettuce

Instructions:

1. Whisk together the mayonnaise, sour cream, lemon juice, and dill.2. Toss in the chicken, grapes, almonds, and scallions. Mix well. Check seasonings.3. Refrigerate for at least 30 minutes.4. Serve cold over lettuce leaves.

Serving Suggestions:

Wonderful Summer lunch idea! Serve on toasted wheat bread with tomato and a pickle for a nice deli-style

touch!

Notes:

Careful with the Lemon Juice, too much and you'll ruin the nice combination of flavors!

Crab Rockefeller


Ingredients:

• 2 Tablespoons Butter

• 2 Tablespoons Flour

• 1 1/3 cups Milk

• 1/2 cup Parmesan, grated

• 1/2 cup fresh Spinach, chopped and cleaned

• 1/2 pound Crab meat

• 1/2 cup Breadcrumbs, buttered

Instructions:

1. Preheat the oven to 375. Melt the butter in a heavy saucepan, on medium heat.2. Whisk in the flour and cook for 3 minutes.3. Whisk in the milk and bring to a simmer. Cook for 20 minutes.4. Add the cheese and stir until well blended.5. Add the spinach and crab into individual dishes (that will go into the oven) or a small casserole

dish.6. Top with the breadcrumbs and bake for 15 minutes. Serve warm.



Notes:

This variation of the classic oyster dish makes a great crab appetizer.

Lemon Asparagus ..........

Serves: 2-4 Preparation / Cooking Time: 10 minutes / 5 minutes

Ingredients:

• 1 lb asparagus spears

• 1 tbsp olive oil or margarine

• 1/8 tsp fresh basil, chopped fine

• 1/8 tsp fresh oregano, chopped fine

• 1 tsp lemon juice

Instructions:

1. To prepare fresh asparagus, wash and scrape off scales. Snap off and discard woody bases.2. Meanwhile, place a steamer basket in a medium saucepan. Add water to just below basket.3. Bring water to boiling. Add asparagus to steamer basket.4. Cover and steam for 5-8 minutes or until tender.5. Meanwhile, in another saucepan combine olive oil or margarine, basil, oregano, and dash pepper.6.

Cook and stir over medium heat until heated through or until margarine melts.7.

Remove from heat. Stir in lemon juice.8. Transfer asparagus to a serving platter. Drizzle with lemon mixture.

Notes:

Use the lemon juice to taste once you get comfortable with it. Some people like a lot and some only want a

slight taste of lemon.

Mandarin Orange, Gorgonzola and Almond Delight ..........


Ingredients:

• 12 ounces mixed salad greens

• 1 (11 ounce) can mandarin oranges, juice reserved

• 1/2 cup blanched slivered almonds, toasted

• 1 cup Gorgonzola cheese

• 2 tablespoons vegetable oil

• 2 tablespoons red wine vinegar



Instructions:

1.

Whisk together 2 tablespoons reserved orange syrup, oil and vinegar.2. In a large salad bowl, combine the lettuce, orange slices, nuts and cheese.3. Pour dressing over salad; toss and serve.

Mandarin Orange, Gorgonzola and Almond Delight


Ingredients:

• 12 ounces mixed salad greens

• 1 (11 ounce) can mandarin oranges, juice reserved

• 1/2 cup blanched slivered almonds, toasted

• 1 cup Gorgonzola cheese

• 2 tablespoons vegetable oil

•

2 tablespoons red wine vinegar

Instructions:

1.

Whisk together 2 tablespoons reserved orange syrup, oil and vinegar.2.

In a large salad bowl, combine the lettuce, orange slices, nuts and cheese.3. Pour dressing over salad; toss and serve.

Roasted Pepper and Asparagus Marinated in a Raspberry Vinaigrette

Serves: 2-4 Preparation / Cooking Time: 15-20 minutes (not including marinade)

Ingredients:

• 2 red bell peppers, whole

• 1 green bell pepper, whole

• 1 yellow bell pepper, whole

• 1 lb. asparagus

• 1/2 cup grated Romano or Peccorino cheese

• 2 cups Raspberry Vinaigrette

• 1/4 cup minced onion

• 1/4 cup capers

Instructions:

1. Set your oven to broil. If you don't have a broil setting, then set your oven for maximumtemperature. Place a large pot of water on high heat to boil.

2.

Place the peppers onto a baking sheet. Once the oven is at broil temperature (or max), place your peppers in the oven. Be sure to leave the oven door open slightly, if you are broiling, to preventovercooking!

3. By now the water should be boiling as well. Place your asparagus in the water and set your timerfor two minutes.



4. Check the peppers, once they are burnt (yes, I said burnt) over most of the topside, then you must pull them out and turn them to roast another side. Repeat this until the whole outside of the pepperis mostly burnt. Remember it doesn't have to completely burnt, just burnt over 75% of a side. Ifyou are baking, you'll turn them only if the topside is not browning well enough, the pan sidemight burn first due to the metal pan.

5.

Once the asparagus is done, put them in a strainer and immediately run them under cold water tocool them. Set aside.

6.

Once the peppers are done, place them in an ice bath and let sit until cool.7. When the peppers are sufficiently cooled, you must peel off the outside, burnt layer. Then, cut

them into long strips about an inch or so wide, making sure to wash off any seeds.8. Place the asparagus and pepper strips into a bowl or deep dish and pour the vinaigrette overtop.

Cover and set the dish in the refrigerator to marinate at least 3 hours, 12 hours is preferable.9. When you are ready to serve the appetizer, take your dish out and arrange the peppers onto the

plate in a fan pattern. Then arrange the asparagus overtop in a similar pattern. Place the onions andcapers in a little piles towards the top of the plate.

10. Sprinkle the dish liberally with the cheese, as much as is preferred, and garnish with a sprig of basil or mint leaf. Voila!


Serve as an appetizer to any vegetarian dish, or any sort of light fare. You could also make crustini's and

arrange 3 or 4 of them around the plate for a nice look.

Notes:

If you use gas in your home, you could roast your peppers over the flame of one of your burners. Use med-

high heat and a pair of metal tongs and roast. You'll get a more authentic flavor although it will take longer

to prepare.

Spinach Salad with Grilled Spiced Chicken


Ingredients:

• 1 tbsp coriander seed

• 1 tbsp juniper berries

• 2 tsp black peppercorns

• 1 tbsp fennel seed

• 2 pounds chicken breasts, boneless and skinless

•

1/2 pound shallots, cut to 1/4 inch• 1/2 cup peanut oil

• 1/2 cup balsamic vinegar

• 1 tbsp Dijon mustard

• 1/4 teaspoon crushed red pepper

• Salt to taste

• 1 pound Portobello mushroom caps

• 1 large roasted red pepper, cut into thin strips

• 2 pounds clean spinach leaves



Instructions:

1.

In a large grinder or mortar and pestle, grind or crush coriander, juniper, peppercorns and fennelseed to slightly coarse.

2. Rub chicken with spices; chill 1 hour to overnight.3. In a pan on high heat, fry shallots in hot oil to brown and crisp. Drain, reserving both shallots and

oil. Drain shallots on paper towels, set aside.4. Mix cooking oil, vinegar, mustard, pepper flakes and salt.5. Grill chicken; let cool. Cut into finger size strips. Brush mushroom caps with dressing; grill. Cool

slightly; cut into 1-inch strips.6. Toss spinach with vinaigrette. Top with strips of mushroom, pepper and chicken.7. Garnish with crispy shallots before serving.


Serve as an appetizer or if you desire, the main course. Bake some crustini's or Italian seasoned croutons

for a little added texture.

Notes:

Nutritional: Calories 400; protein. 35 grams; carbohydrates, 18 grams; fat, 22 grams; cholesterol, 82

milligrams; sodium, 180 milligrams.

Sausage and Cheese Appetizer Wedges

Serves: makes 36 wedges Preparation / Cooking Time: 15 minutes / 7 minutes

Ingredients:

• 1 lb sweet sausage, cooked and chopped

• 1 cup shredded mozzarella cheese

• 1 tbsp grated Parmesan cheese

• 1 small zucchini, shredded

• 1 medium tomato, chopped

• 3 tbsp Mayonnaise

• 1 tbsp fresh, chopped parsley

• 3 English muffins, split and toasted

Instructions:

1. Preheat the oven to 350°2. In a medium bowl, combine sausage, mozzarella cheese, Parmesan cheese, zucchini, tomato,

mayonnaise and parsley. Mix well.3. Spread the mixture evenly on the 6 muffin halves.4.

Bake the covered muffins in the oven for 5-7 minutes, until the cheese is melted and bubbly.5. Cut each muffin half in 6 wedges and serve hot.




Makes a nice snack for the kids, or at a get together at your house, or for the big game!

Stuffed Mushroom Caps


Ingredients:

• 24 medium white mushrooms, wiped clean

• 2 tbsp vegetable oil

• 4 slices of bacon, finely diced

• 1 large clove of garlic, minced

• 1 package (10 oz.) frozen, chopped spinach; thawed and patted dry

• 1/4 cup grated Parmesan cheese

• 1-2 tbsp bread crumbs

•

1/4 tsp black pepper

Instructions:

1. Preheat the oven to 400 degrees. Lightly grease a baking sheet.2. Carefully remove the mushroom stems from the caps. Chop stems finely and set aside.3. Score the mushroom caps using a small, sharp knife. Hold the caps upside down, and run the knife

part way throug the flesh, slicing on an angle, and turning the caps as you work, creating a "fan" pattern.

4. Brush them lightly with vegetable oil.5.

In a large skillet on med-high heat, cook the bacon for about 4 minutes, or until crisp. Transfer the bacon to paper towels to drain.

6. Add the chopped mushroom stems and garlic to the pan drippings and cook, stirring until most of

the moisture has evaporated, about 3-4 minutes.7. Add the spinach, and stir until the mixture is heated through, 2-3 minutes longer.8. Add the bacon, Parmesan cheese, bread crumbs, and the pepper to the pan and mix thoroughly.

Take off of heat.9. Spoon the filling into the mushroom caps, stuffing as much as you can.10.

Bake the mushrooms until cooked through, about 10-12 minutes. Serve hot.


Serve as an appetizer or an hors d'eurve, although try to keep them warm!

Notes:

When buying mushrooms, select those that are firm and evenly colored with tightly closed caps. Also,

mushrooms should never be soaked in water because they absorb liquid and will become mushy!



..... .....


Realms of Aquilar

• Baked Spaghetti

• Creamy Tuna Pasta Salad

• Pasta A La Norma

• Pasta Salad With Smoked Oysters

• Rotelle Pasta with Wild Mushrooms and G

• Shrimp Linguine with Basil-Garlic Butter

• Southwestern Lasagna

• Tortellini with a White Wine Primavera

Baked Spaghetti

Serves: 4 Preparation / Cooking Time: 90-120 minutes

Ingredients:

• 1 pound Spaghetti, dry

• 4 cups Marinara, or a good quality Italian tomato sauce

• 1 cup Monterey Jack cheese

• 3/4 cup Italian-style breadcrumbs

Instructions:

1. Cook the pasta, drain, and rinse with cold water.

2.

Preheat the oven to 350°. Lightly oil a two-quart casserole dish.3. Place 1/2 the pasta in the bottom, top with 1/2 the sauce, 1/2 the cheese, and 1/2 the crumbs.

Repeat.4. Bake for 20-30 minutes or until the top is lightly browned. Serve warm.

Creamy Tuna Pasta Salad .......... Printer Friendly!....Close Window


Ingredients:

•

1 (8 ounce) package small sea shell pasta

• 2 yellow squash, chopped

• 1 zucchini, chopped

• 1/2 cup chopped banana squash

• 1 (15 ounce) can kidney beans, drained and rinsed

• 1/2 (15 ounce) can canned corn

• 2 (6 ounce) cans tuna, drained

• 1/2 cup Italian-style salad dressing



Instructions:

1.

Set a pot to boil, lightly salting and adding 1 tbsp of olive oil. Add the pasta when at a boil, andcook al dente, about 6 minutes. Drain well.

2. Place squash and zucchini in a medium saucepan with 2 cups of water. Bring to a boil and cookuntil tender, about 15 minutes. Drain and set aside.

3.

In a large bowl, combine pasta, squash, zucchini, kidney beans, corn and tuna. Mix well and chillfor at least 30 minutes.

4. After salad is chilled, stir in dressing and serve.

Notes:

This tuna salad is extremely fast and delicious.

Pasta A La Norma .......... Printer Friendly!....Close Window


Ingredients:

• 1 1/2 Tablespoons Olive oil

• 1 large Eggplant, peeled and sliced

• 1 Tablespoon Olive oil

• 1/2 cup Onion, sliced

• 1 1/2 teaspoons Garlic, minced

• 1 teaspoon Oregano

• 2 teaspoons Basil

•

1/8 teaspoon Crushed red pepper• 4 cups Tomatoes, diced

• Linguine, cooked

• Grated aged Ricotta or Romano Cheese

Instructions:

1. Pre-heat the oven to 425.2.

Heat the first amount of oil in a skillet. Then brown the eggplant slices on both sides.3. Place the eggplant on a sheet pan and bake for 15 minutes. Set aside.4. Heat the second amount of oil in a saucepan and then add the onion and garlic, cooking until soft.5. Add the oregano, basil, red pepper and tomatoes. Simmer for 20 minutes.

6.

Toss in the eggplant and cooked pasta. While still hot, place in bowls and garnish with the cheeseand serve.

Pasta Salad With Smoked Oysters ........ .....




Realms of Aquilar

.....One of the most popular food items is of course chicken, typicaly known as "white meat"! There are of

course, many different kinds of white meat, and many, many different kinds of poultry. Pheasant, Duck,

other game birds, and of course the Thanksgiving holiday tradition, Turkey! Pork is of course a "white

meat", so we include it here to differentiate it from the red meats. We'll try and present a broad selection of

poultry and pork recipes for you here! Use the menu at the top to skip to any category at any time! Look for

the Print button on every page for easy printing of any recipe!

• Beer Braised Pork Chops w/ an Applejack Brandy CreamSauce

• Cajun Cassoulet

• Cajun Chicken Kabobs


• Chef Newmans' BBQ Chicken Wrap

• Chef Newmans' Curried Chicken

• Chicken Scaparella

• Cornish Game Hen with Garlic and Rosemary

• Grilled Chicken with Walnut Sauce

• Lemon Garlic Chicken

• Mohave Chicken

• Roast Pork Loin with Apple Stuffing

• Spinach Stuffed Chicken or Pork


Ingredients:

• 1/2 pound Penne pasta

• 1/4 cup White wine vinegar

• 3 Tablespoons Basil, fresh, chopped

• 3 Tablespoons Parsley, chopped



• 1 medium Zucchini, diced

• 1 medium Red bell pepper, seeded and diced

•

3 Green onions, sliced• 2 cans Smoked oysters, drained

Instructions:

1. Add the pasta to two quarts of boiling water. Drain, rinse with cold water, and set aside.2. Place the vinegar, basil, and parsley in the food processor bowl.3. With the processor running, slowly drizzle in the oil.4. Toss the dressing, pasta, and vegetables in a large bowl.



5. Allow to set at least one hour before serving.

Rotelle Pasta with Wild Mushrooms and Garlic .......


Ingredients:

• 4 cups Rotelle uncooked

• 1/2 cup onion chopped

• 1 clove garlic minced

• 1/2 cup Shiitake mushrooms chopped

• 1/2 cup Oyster mushrooms picked clean

• 1/3 cup Portobello mushrooms chopped

• 2 cups chicken stock

• 3 beef Bouillon cubes


•

3 tbsp clarified butter• 1/2 cup red wine

Instructions:

1. Put a large saucepan over med-high heat with the clarified butter. After the butter is hot, add theonion, garlic, and mushrooms (all) to the pan and sauté till the onions are slightly browned and themushrooms soften.

2. Add the red wine and sauté until most of the wine is absorbed. Add the chicken stock and the bouillon cubes and bring it all to a boil.

3. Once the sauce boils, stir in the Rotelle. Let it reduce for 5 minutes. Add the salt and pepper andcover and simmer for 15 minutes.

4. When it's all finished, stir in the fresh parsley and serve with a sprig of fresh parsley for garnish.

Notes:

This dish is versatile and many different things can be added for extra flavor. Adding strips of chicken

(sauté before the mushrooms) makes a wonderful dish, or even strips of roast duck (pre-cooked) into step 3.

Any number of vegetables that go well with mushrooms can be added: tomatoes, scallions, shallots, squash,

peppers, etc. Any types of mushrooms may also be substituted as you see fit. Feel free to create your own

version of this dish according to your family or friends' taste.

Shrimp Linguine With Basil-Garlic Butter

Serves: 3-4 Preparation / Cooking Time: 20 minutes (cleaning the shrimp) / 12 minutes

Ingredients:

• 3 Tablespoons Olive oil



• 1 pound Shrimp, large, peeled and deveined

• 2 teaspoons Garlic, minced



• 1 pound Linguine (preferably fresh)

• Grated Asiago cheese (as desired)

Instructions:

1. Set a pot to boil for the linguine, adding 1 tbsp of the olive oil and a few dashes of salt to thewater. Cook the linguine for 7-8 minutes (al dente), stirring every minute.

2. While the linguine is cooking, heat a large skillet with remaining olive oil.3. When hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes.4. Add the garlic and the basil to the saute and cook an additional 2-3 minutes.5. Add the butter, and then toss in the pasta, making sure to coat the pasta with the sauce. Remove

from heat.6. Serve immediately and garnish with the Asiago cheese as desired!

Southwestern Lasagna

Serves: 4-6 Preparation / Cooking Time: 90-120 minutes

Ingredients:

• 1 pound Chorizo sausage

• 3 cups Tomatoes, crushed

• 2 Tablespoons Cumin

• 1 medium Onion, diced

• 2 cloves Garlic, minced

• 1 1/2 cup Ricotta cheese

•

2 Eggs

• 1 pound Monterey Jack cheese

• 1/2 cup Mild green chilies, chopped

• 1 box Oven-ready lasagna noodles

Instructions:

1. Brown the sausage, drain, and set aside.2. Add the tomatoes, cumin, onion, and garlic to a saucepan. Simmer until the onion is soft (about

45-60 minutes). Set aside.3. Lightly whip the eggs and stir in the ricotta. Set aside.4. Pre-heat the oven to 350. Place 1/3 of the sauce in a large casserole dish. Top with a layer of pasta.

Top with the sausage, green chilies, 1/3 of the sauce, and 1/2 of the Monterey Jack. Top with alayer of pasta. Add the ricotta mix and top with a layer of pasta. Top with the remaining sauce andcheese.

5. Bake for 45-60 minutes or until the top is browned.




Serve this dish with Garlic Bread, or Italian crustini's!

Notes:

Easy recipe to make, although it does take a long time, speed up the final process by cooking your first

mixture (step 1) ahead of time or the day before!

Tortellini with a White Wine Primavera ..........

.....


Realms of Aquilar








• Cajun Cassoulet

• Cajun Chicken Kabobs






• Grilled Chicken with Walnut Sauce

• Lemon Garlic Chicken

• Mohave Chicken




Ingredients:

• 1 lb Meat or Cheese Tortellini -- frozen

• 2 plum tomatoes (may sub. reg. tomatoes) -- chopped



• 1 green, bell pepper -- julienne

• 1 red, bell pepper -- julienne

• 1 bunch of scallions -- diced

• 4 pieces asparagus -- chopped

• 1 tbsp fresh garlic -- chopped

• 1 green zucchini -- sliced

•

2 cups white wine• 1 tbsp salt

• 1 tbsp white or black, ground pepper

• 1 tsp Italian seasoning

• 2 1/2 tbsp olive oil, or vegetable oil

• 1/4 cup grated parmesan cheese

• 2 sprigs fresh parsley for garnish (dried parsley)

• 6 cups water for boiling

Instructions:

1. Set a pot of the water on high heat to boil, add a pinch or two of salt (to add flavor and help the

water boil faster) and a few drops of oil to the water (to keep the pasta from sticking oncedrained). The latter two are optional, they are not needed.

2. When the water begins to simmer, set a large sauté pan on med-high heat with the oil in it.3. When the water boils, add the tortellini's to the water and set the timer for 7 minutes, or 9-10

minutes for meat tortellini's.4. By now the oil should be ready (you'll hear little popping sounds). Add the peppers, zucchini,

scallions, asparagus, and garlic to the oil and stir, evenly coating the vegetables. Sauté for abouttwo minutes.

5. Now add the tomatoes, salt, pepper, and Italian seasoning. Sauté for another minute or two, oruntil the tomatoes are beginning to get soft.

6. Now add the wine and reduce until most of the wine has evaporated, leaving enough to coat thevegetables and a little extra for the pasta. Set the pan aside and cover to keep it hot.

7. By now the timer should have gone off for the tortellini. Check it by tasting one, if it feels a little

tough to chew, it needs a little more time. Strain the tortellini well, then add it to pan, stirring overlow heat for about a minute to absorb some of the sauce.

8.

Serve in a large bowl and sprinkle the parmesan cheese liberally over top. Garnish with the parsleysprigs, or sprinkle freshly chopped or dried parsley over and around the bowl. If you have madecrustinies, placing a few around the bowl (3-4) adds a nice touch.


Serve with Italian crustinies or garlic bread. Suggested Wine: A White Zinfandel

.....


Realms of Aquilar










•

Cajun Cassoulet• Cajun Chicken Kabobs






•

Grilled Chicken with Walnut Sauce• Lemon Garlic Chicken

• Mohave Chicken



Beer Braised Pork Chops w/ an Apple Jack Brandy Cream Sauce


Ingredients:

• 4 pork chops, center cut

• 2 granny smith apples, cored and sliced

• 1 cup heavy cream

• 1 bottle beer

• 1/2 cup cornmeal, instant or homemade

• 2 eggs, whipped

• 1 tsp cinnamon, ground

• 1 tsp nutmeg, ground

•

3 oz clarified butter• 1 cup Apple Jack Brandy (may sub apple juice)

Instructions:

1. Whip the eggs well and place the cornmeal onto a shallow dish.2. Coat the pork chops with the eggs, then coat the pork chops with the cornmeal till covered.3. In a large saucepan, heat 2oz. of the clarified butter over med-high heat.



4. When the butter is hot (beginning to bubble), place the coated pork chops into the pan and cookuntil the cornmeal is lightly browned. Flip over and brown the other side of the chops.

5. Preheat the oven to 400 degrees.6. When both sides are evenly browned, slowly add the bottle of beer to the pan and let it cook until

almost all the beer is absorbed. Take the pork chops out and set onto a baking sheet withaluminum foil. Once the oven is preheated, place the pork chops in the oven and set the timer for12 minutes.

7.

In a small sauté pan, heat the remaining ounce of clarified butter over med heat. Once the butter ishot, add the apples and lightly sauté them until they begin to look transparent.

8. Add the Apple Jack Brandy to the pan and reduce by half.9. When the brandy reduces, add the heavy cream, cinnamon and nutmeg and allow to reduce a little

more and thicken. When the sauce is thickened, take off the heat and cover. Check the pork chops.If they are firm to the touch in the thickest part of the meat, they are done. If they are a little soft inany way, they are not fully cooked. Some people like their pork chops medium to medium well,although many prefer them fully cooked.

10. When the pork chops are done, serve over rice pilaf in the center of the plate with the topsintertwined to form a point. Pour the sauce liberally over top, coating the pork and the rice.Arrange the green beans or other vegetable around the centerpiece for a wonderful effect. Garnishwith a few slices of fresh apple and a sprinkle of cinnamon.


Green beans Almandine and Rice Pilaf

Notes:

The cornmeal is really optional, it has little effect on flavor, and only serves to soak up the beer and add a

little texture.

Cajun Chicken Kabobs

Serves: 3-4 Preparation / Cooking Time: 10 minutes / 15-20 minutes

Ingredients:

• 1 pound Chicken breast (boneless, skinless), cut into 3/4 inch cubes

• 1 Tablespoon Butter, melted

• 2 teaspoon Cajun seasoning (blackened redfish seasoning)

• 1 Green bell pepper, cut into 3/4 inch pieces

• 1 Onion, cut into 3/4 inch pieces

• Bamboo skewers

•

Rice, cooked

Instructions:

1. Soak the bamboo skewers in water for 30 minutes (to prevent them from burning during cooking).2. Toss the chicken with the seasoning and butter. Alternate the chicken, onion, and pepper on the

skewers.



3. Place them on a slow-cooking part (and upper height) of the grill; or bake at 350 degrees for about20 minutes, turning once.

4. Turn every few minutes to ensure even grilling on all sides. Serve over cooked rice.


Alternate the vegetables to create your own variety of simple, tasty treats!

Cajun Cassoulet

Serves: 4Preparation / Cooking Time: 90 minutes

Ingredients:

• 1/4 pound Bacon


•

1 Green bell pepper, seeded and diced


• 1 stalk Celery, diced

• 2 1/2 cups Red beans (cooked or canned)

• 1 Tablespoon Tomato paste

• 2 cups Chicken broth

• 1/2 pound Cooked pork and/or chicken (leftovers work well)

• 1/2 pound Andouille (or smoked) sausage, sliced

• 1 cup Breadcrumbs (tossed with 2 tablespoons melted butter)

• 2 teaspoons Cajun seasoning blend

Instructions:

1. In a heavy skillet, render the bacon over med-high heat. Remove the bacon when finished and setaside to drain. Drain the excess bacon grease out of the pan, but do not clean it. The flavor of the bacon grease will add to the dish.

2. Add the onion, bell pepper, garlic, and celery and sauté until just soft.3. Chop the bacon into chunks about an inch long.4. Add the beans, tomato paste, bacon pieces and broth. Simmer the mixture for 15 minutes.5. Pre-heat the oven to 350°.6. Lightly oil a medium casserole dish. Place the meat and sausage in the dish and top it all with the

bean mixture.7. Cover and bake for 30 minutes.8.

In a mixing bowl, toss the breadcrumbs, butter, and Cajun seasonings together.

9.

When the casserole is finished, top it with the breadcrumb mixture and then bake Un-covered foranother 20 minutes or until lightly browned.10. Garnish with a few sprigs of fresh herbs like basil or rosemary.




Serve this variation of a classic French dish as a hearty lunch entree. Can serve with Carrots Vichy for a

extra treat.

Notes:

Although it takes a little while to make, it is certainly worth the wait. If you do not want the bacon grease

or you want to reduce cooking time, have another sauté pan ready and sauté the onion, pepper, garlic, and

celery in some olive oil while the bacon is cooking. Then all you have to do is add the bacon, beans, broth

and tomato paste to the pan to finish. Also while cooking with the skillets, you can have the oven pre-

heated, get the casserole dish ready, and also mix the breadcrumb mix.

California-Style Chicken Salad


Ingredients:

• 1/4 cup Mayonnaise

• 1/4 cup Sour Cream

• 1 Tablespoon Lemon juice

• 1/2 teaspoon Dill weed

• 1 1/4 pound Chicken, boneless breast, cooked and diced

• 3/4 cup Green seedless grapes, cut in half

• 1/2 cup Almonds, slivered, toasted

• 1 Scallion, chopped


•

Green leaf lettuce

Instructions:

1. Whisk together the mayonnaise, sour cream, lemon juice, and dill.2. Toss in the chicken, grapes, almonds, and scallions. Mix well. Check seasonings.3. Refrigerate for at least 30 minutes.4. Serve cold over lettuce leaves.


Wonderful Summer lunch idea! Serve on toasted wheat bread with tomato and a pickle for a nice deli-style

touch!

Notes:

Careful with the Lemon Juice, too much and you'll ruin the nice combination of flavors!



Chef Newmans' Curried Chicken (Visitor Recipe!)

Serves: 3-4Preparation / Cooking Time: 10 minutes / 40 - 50 minutes

Ingredients:

• 4 large or 6 medium sized boneless, skinless chicken breasts

• 2 Tbs. of your favorite seasoning salt

• 1/4 cup of green onions

• 6 cups of heavy cream

• 1/4 cup of sugar

• 4 Tbs. of butter

• 1 to 2 tsp of curry paste (Indian or Asian curry)

Instructions:

1. First rub a little seasoning salt into both sides of your chicken breasts.

2.

In a large frying pan add 2 Tbs. of butter and melt on med/high heat, when butter gets hot, browneach side of the breasts (about 2 minutes per side). Remove chicken and set aside.

3.

Preheat oven to 350 degrees.4. Add cream, sugar, curry (Note: 1 tsp of curry for a mild flavor or 2 tsp for some zip!), 2 Tbs. of

butter, and green onions to the pan that you browned the chicken in and simmer on med heat untilsauce is reduced and thickened a little.

5. In a glass baking dish add half of the sauce, place your chicken on top of the sauce then pour therest of the sauce over the top of the chicken.

6. Bake for 30 to 40 minutes in the oven at 350.7. Place chicken on a serving platter and drizzle sauce mixture from baking pan over chicken and

serve.8. Note: Wisk the sauce mixture together good before you drizzle it over the chicken!!


Great served with potatoes or rice!!

Notes:

1 tsp of curry for a mild flavor or 2 tsp for some zip!

Chef Newman's BBQ Chicken Wrap (Visitor Recipe)........

Serves: 4Preparation / Cooking Time: 60 minutes / 45 minutes

Ingredients:

• 3 Medium sized boneless, skinless, chicken breasts


• Chef Newman's BBQ sauce

• Chef Newman's summer citrus salad dressing



• 4 Large burrito size tortillas

• 4 Leaves of red leaf lettuce

• 1 Yellow bell pepper, thinly sliced

• 2-3 Pear Tomatoes, thinly sliced

Chef Newman's BBQ sauce:

• 1 12 to 16oz of tomato paste

• 1/2 cup of dark brown sugar

• 2 Tbs. of balsamic vinegar

• 1 Tbs. of maple syrup

• 1 tsp. of liquid smoke (hickory or mesquite)

• 1/4 cup of 'Coke Cola' or 'Dr Pepper' soda

• Mix all ingredients well for the sauce.

Chef Newman's Summer Citrus Salad Dressing:

• 1 cup of Mayonnaise

• 2 Tbs. of Honey Mustard

•

Juice of 2 limes

• 2 Mandarin Oranges

• 1 Tbs. of sugar

• Mix all on high in a blender for about 1 minute then chill and serve!

Instructions:

1.

Rub 1 Tbs. of seasoning salt into both sides of the chicken and marinate for 1 hour.2.

Baste them well with the BBQ sauce and then grill or BBQ, 15 minutes per side, basting each sideliberally. Turn them again to finish the last 15 minutes. If you are not grilling, bake them in a glass pan on 350 for 45 minutes, basting liberally every 15 minutes.

3. Pull the chicken from the heat and slice into 1/4 inch strips.4.

Now lay tortilla flat, brush with some of the summer citrus dressing and in the middle place 1 leafof the lettuce.

5. Finish the layer with some more of the chicken, the pear tomatoes, then the yellow bell pepper,then drizzle a little more of the summer citrus dressing on top and roll the wrap fold the bottom sonothing falls out and enjoy!

Chicken Scaparella

Serves: 2Preparation / Cooking Time: 30-35 minutes

Ingredients:

• 1 large chicken breast, split, cleaned

• 2 slices bacon, coarsely chopped

• 2 tbsp olive oil

• 1/2 cup quartered button mushrooms

• 1 clove garlic, minced

• 1 cup chicken stock

• 2 tbsp red wine vinegar

• 8 small, white onions, peeled



• 4 small red bliss potatoes (new potatoes), halved

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 tbsp flour + 2 tbsp chicken stock for thickening

• Chopped parsley for garnish

Instructions:

1. Set a small pot of water on to boil. Boil red bliss potatoes for 10 minutes, or until they are beginning to get soft.

2.

Heat a sauté pan with the olive oil over med-high heat. Once heated, place the chicken in the panand brown well on all sides.

3. Add the onions, potatoes, salt, pepper and sauté for 2 minutes.4. Add the mushrooms and garlic and sauté until the chicken is almost cooked through, about 4-6

minutes.5. Add the vinegar and chicken stock (except the 2 tbsp). Reduce by half, or until the onions and

other vegetables become tender.6. Dissolve the flour into the 2 tablespoons of chicken stock. Stir this into the sauce to thicken until

smooth.7.

Set on a large plate and garnish with the freshly chopped parsley.


Since the starch and vegetables are incorporated into the sauce, I will suggest some nice rolls and butter to

soak up some of the sauce, and Rice Pilaf to set onto the plate, underneath the chicken to add another

element.

Cornish Game Hen With Garlic and Rosemary ..........

Serves: 4 Preparation / Cooking Time: 15-20 / 65-70 minutes

Ingredients:

• 4 Cornish game hens

• salt and pepper to taste

• 1 lemon, quartered

• 5 tablespoons chopped fresh rosemary

• 3 tablespoons olive oil

• 24 cloves garlic

•

1/3 cup white wine• 1/3 cup low-sodium chicken broth

• 4 sprigs fresh rosemary

Instructions:

1. Preheat oven to 450° F.2. Rinse hens and pat dry with paper towels. Lightly season cavities with salt and pepper to taste.



3. Place 1 lemon wedge and 1 sprig rosemary in the cavity of each hen.4. Rub hens with 1 tablespoon of the olive oil. Season outside of hens with salt and pepper to taste.5. Arrange in a large, heavy roasting pan. Scatter garlic cloves around hens.6. Roast in preheated oven for 25 minutes.7. Reduce oven temperature to 350 degrees F8.

Pour wine, broth and remaining 2 tablespoons of oil over hens.9.

Continue roasting about 25 minutes longer, until hens are golden brown and juices run clear.10.

Baste with pan juices every 10 minutes.11. Transfer hens to a platter, pouring any cavity juices into the roasting pan.12. Tent hens with aluminum foil to keep warm.13. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce

consistency, about 6 minutes.14. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens.

15. Garnish with rosemary sprigs and serve.


This recipe can give the appearance of elegance if done correctly, and is great for holiday meals!

Notes:

Obviously not for everyone, but if you like game, like pheasant or duck, you'll love this recipe!!!!

Grilled Chicken with Walnut Sauce


Ingredients:

• 4 Chicken breasts (boneless, skinless), about 6 ounces each

• 1 Tablespoon Butter

• 1 small onion, minced


• 1/2 cup Chicken broth

• 1 1/2 teaspoons Parsley, chopped

• 1/4 teaspoon Basil (dry)

• 1/8 teaspoon Coriander (dry)

• 1/2 cup Walnuts


Instructions:

1. Place the walnuts in a food processor and run until ground. Set aside.2. Melt the butter in a medium saucepan. Add the onion and garlic.3. Cook until soft (Do Not Brown). Add the broth, herbs, and walnuts. Bring to a boil.4. Reduce the heat and simmer until slightly thickened.5. Grill the chicken while the sauce reduces.6.

Serve the chicken with the warm sauce ladled on top.




Serve with some lightly sautéed vegetables like zucchini or summer squash!

Lemon-Garlic Chicken Serves: 4 Preparation / Cooking Time: 20 minutes

Ingredients:

• 4 skinless, boneless chicken breast halves

• 1 tsp paprika


• 2 tbsp margarine or butter

• 2 cloves of garlic, minced

• 2 tbsp lemon juice

•

1/2 tsp grated lemon zest• 1/4 cup white wine

Instructions:

1. Sprinkle chicken with paprika, salt and pepper.2. Melt the butter or margarine in a large skillet over medium-high heat, also, preheat the oven to 400

degrees.3. Once the pan is hot, add the chicken to the skillet.4. Sauté the chicken for about 2-3 minutes on each side or until it begins to brown slightly.5. Remove the chicken and place on a baking sheet. Pour half of the lemon juice over the chicken

and then place the sheet in the oven and set the timer for 5 minutes.6.

Add the garlic to the hot pan and sauté until it begins to brown (about 1-2 minutes).7.

Add the white wine to the pan to de-glace.8. After about a minute or two, add the lemon zest to the pan. Reduce by half, then cover and set

aside.9. By now the timer should have gone off. Use the remaining lemon juice to pour over the chicken

once again and set the timer for another 5 minutes.10. Once the chicken is done (it may need another minute or two depending on how thick they are),

place over a dish of Spanish or vermicelli rice, and pour the sauce overtop liberally.11.

Garnish with some lemon-twists and a few sprigs of fresh herbs like sage or basil.


For a little color and extra flavor, add sautéed red peppers and some lemon juice to the rice as it's cooking!

You could also let the chicken cool, then add it to the tossed salad for an excellent lunchtime meal or

snack!

Mohave Chicken




Ingredients:

• 1 lb chicken breast, cleaned

• 1 cup orange juice

• 1 cup pineapple juice

• 1/4 cup white wine

• 1 green, bell pepper diced

• 1 red, bell pepper diced

• 2 tbsp cumin, ground

• 1/2 tsp cinnamon, ground

• 1/2 tsp nutmeg, ground

• 1 tbsp clarified butter

• 1 oz. water

• 1 tsp corn starch for thickening

Instructions:

1.

Turn your oven on and set it for 400 degrees.2. Put a sauté pan over med-high heat with the clarified butter to get hot.3. Sprinkle the cumin liberally onto both sides of the chicken, or if you prefer, set the cumin on a

plate and rub the chicken in to coat both sides.4. Once the butter is hot (but not smoking) carefully place the chicken into the pan to brown. Brown

each side of the chicken.5.

Once they are browned, remove the chicken (do not discard the pan) and place onto a bakingsheet. Put the sheet into the oven and set your timer for 7-10 minutes, depending on thickness.

6. Take your sauté pan and set it back onto med-high heat, there should be some butter left in the pan, if not add a 1/2 tbsp of butter to the pan and allow it to get hot.

7. Sauté the red and green bell peppers.8.

When the peppers are browned, add the white wine to the pan. This will de-glaze the pan, allowingthe chicken flavor to mix into the sauce. Reduce by half.

9. Then add your orange juice, pineapple juice, cinnamon, and nutmeg. Let it simmer until it reducesand thickens a little.

10. By now the chicken should be about finished. Check it and make sure there is no pink showing.Set it aside.

11. Mix the corn starch and water in a bowl and stir this mixture into the sauce, while it's simmering.Once it's stirred in, your sauce will begin to thicken into a glaze.

12.

Add the chicken breast to the sauce and simmer for another minute or two allowing the chicken breasts to soak up some of the sauce.

13. Serve over Spanish rice (or wild rice) and pour the sauce liberally overtop. Garnish with a fewslices of orange and a sprig of a fresh herb like rosemary or basil.


Good with Spanish Rice, wild or white rice, and blanched asparagus.

Roast Pork Loin with Apple Stuffing

Serves: 4-6Preparation / Cooking Time: 30 minutes / 60 minutes



Ingredients: Click Here for a picture!

• 2 cups bread cubes, small, dried or baked

• 2 cups milk

• 3 tbsp butter, softened

• 1 tsp fresh ground sage

• 1 tsp cinnamon

• 4 medium sized apples (sweet), skinned and diced small

• 2-3 pound pork loin, center cut, cleaned

• 2 cups apple juice, 100%

Instructions:

1. Trim as much fat and "silverskin" off of the pork as possible. With a good center cut thereshouldn't be much besides the bottom.

2. Then, using a boning knife cut the pork lengthwise at a 45 degree angle about an inch to an inch-and-a-half from the outside edge. Do this on both sides creating a wide V shape in the center of the pork, so that you can pull the chunk out.

3.

Take this piece that you removed and slice it into 1/4-inch to 1/2-inch strips, lengthwise so thatyou have about 4-5 cuts, set aside.

4. Set the oven to preheat at 325 degrees.5. In a large mixing bowl, mix together the bread cubes, butter, milk, spices and apple until mixed

well. The mixture shouldn't be too soft and might not clump as much as you might think.6. Stuff the mixture on top of the pork, rounding out the top. Don't be afraid to "overstuff" the top of

the pork.7. Take the strips of pork we cut earlier and lay them out across the width of the pork loin on top of

the stuffing. Spread them out evenly to create a pattern.8.

Place the pork loin in a good-sized baking dish with extra room. Place any remaining stuffingaround the pork to fill the pan, if possible.

9. Pour the apple juice over the pork loin and the stuffing.10. Bake the pork loin at 325 degrees for up to 60 minutes. Check it with a meat thermometer, and

when the internal temperature of the pork reaches 160 degrees, it is finished. If you prefer your pork well done, let it reach 170 degrees. This might add an additional 10-15 minutes cooking time.


Serve this dish with a light vegetable such as steamed green beans, or green beans almandine.

Notes:

This recipe works well for a presentation effect when you have guests and need to feed a few people. The

stuffed pork can be very filling! Make sure you soak the apple chunks that you dice in water immediately

so they don't brown. This also allows them to fill with water, which keeps them moist during the roasting.

You can substitute a package of store-bought stuffing (bread ONLY) for the bread cubes, but do not use the

spice packet!

If you wish, you could marinate the pork loin in apple juice overnight, but it is not necessary. The juice is



an ingredient to add some additional flavor into the dish and give the stuffing liquid to evaporate during

roasting.

Spinach Stuffed Chicken/Pork


Ingredients:

• 4 boneless chicken breasts, or 4 1-inch thick pork chops (8 ounces)

• 1/2 tsp paprika

• 1/2 tsp salt


• 1/2 red onion, chopped (about 1/2 a cup)

• 1 stalk celery, chopped (about 1/2 a cup)

• 2/3 cup chopped mushrooms

•

1 tsp chopped garlic• 1 package (10 ounces) frozen, chopped spinach, thawed and squeezed dry

• 1/2 cup chicken broth or water

• 2 slices whole-wheat bread cut into small cubes (1 1/2 cups - approx.)

• 1/8 tsp ground sage

Instructions:

1. Preheat your oven to 400 degrees for Pork, or 350 degrees for Chicken. Then, grease an 11 x 7 baking dish.

2. If using Pork: Using a small, sharp, thin-bladed knife, split the chops lengthwise on one side,making a pocket. Set aside. If using Chicken: clean the 4 chicken breasts and then lay them flat ona smooth surface. Pound the breasts softly until they flatten out, and look even. Set aside.

3.

For the stuffing: In a medium skillet, heat the oil over medium-high heat. Then add the onion,celery and mushrooms. Cook until soft, about 8 minutes.

4. Then, stir in the spinach, garlic, and the chicken broth. Reduce the heat back to about medium, andsimmer for about 3 minutes.

5. Remove the mixture from the heat, and stir in the bread and the sage until they combine.6. Spoon the mixture into the either the chicken or the pork, being careful not to overstuff! This will

expand while baking!7.

For the chicken: Roll the mixture up in the chicken, leaving open holes on either end. UseCooking Twine to tie up the ends (not too tight!) if you feel it is necessary. For Pork, skip to #8

8. Sprinkle the paprika and the salt overtop of the stuffed chops or breast. Bake the Pork for 30-35minutes, until the juices run clear. For Chicken, bake for 25 minutes, until the juices run clear.


Make a glaze from the pan drippings and serve it overtop the chicken or pork.

Notes:

You can dry the spinach easily by placing it in a colander and pressing against the sides with a wooden



spoon. Dry on papertowels to absorb excess moisture. When shopping for pork, look for cuts that are pale

pink, with white fat. If you see yellow fat, it is a sign that the meat is old and probably going bad.

Red Meat• Beef Fajitas

• Bobotie

• Chef Newmans' Newman Burgers

• Chef Newmans' Meatloaf

• Garlic-Herb Lamb Kabobs

• Pepper Stuffed Flank Steak

• Steak and Shrimp Kabobs

• Scottish Lamb with a Tomato-Rosemary Reduction

• Szechuan Grilled Flank Steak

• Veal Amaretto

Beef Fajitas

Serves: 6-8 Preparation / Cooking Time: 10 minutes/20 minutes

Ingredients:

• 1 (16 ounce) jar chunky salsa

• 1/4 cup vegetable oil, divided

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon chili powder

• 2 cloves garlic, minced

• 1/2 teaspoon ground cumin

• 1/2 teaspoon salt

•

1 pound sirloin steak - cut into 2 inch strips• 1 cup red bell pepper strips

• 1 cup green bell pepper strips

• 1 cup sliced onion

• 8 (6 inch) flour tortillas

• 3/4 cup sour cream, for topping

Instructions:

1. In a medium bowl, combine the salsa, 2 tablespoons of oil, cilantro, chili powder, garlic, cuminand salt. Mix together well, stir in the beef strips, cover.

2. Marinate in the refrigerator for at least 1 hour.

3.

After the meat has marinated, heat the remaining oil in a large skillet over medium high heat.4. Place the red bell pepper, green bell pepper and onion in the oil and sauté for 5 to 6 minutes, or

until the onion is slightly golden and the peppers are tender.5.

Stir in the beef mixture and sauté for 7 to 8 more minutes, or until the meat is no longer pink.6. Serve in the warmed tortillas and top with sour cream.




Serve with any sort of Mexican style side dishes like Guacamole or Spanish Rice

Bobotie..........

Serves: 6-8Preparation / Cooking Time: 15 minutes / 45-60 minutes

Ingredients:

• 2 pounds Lamb, ground

• 1 large Onion, chopped



• 2 Tablespoons Curry powder

• 2 ounces Almonds, slivered

• 1/2 cup Apricots, dried, chopped

•

1/4 cup Chutney• 3 slices Bread, white

• 1 1/2 cup Milk

• 3 Eggs

Instructions:

1.

Melt the butter in a large heavy skillet. Add the onion and garlicand saute until just soft, about 2-3minutes.

2. Add the lamb and brown in the skillet. Add to a large mixing bowl.3. Toss in the curry, almonds, apricots, and chutney. Mix well.4. Soak the bread in the milk (reserve the milk) and then blend the bread into the mixture.

5.

Add 1 egg to the mixture and blend well.6.

Place the mixture in a large, lightly oiled casserole dish.7. Beat the remaining 2 eggs with the reserved milk. Pour over the mixture.8. Bake at 350 about 45-60 minutes, or until the casserole is set and lightly browned.9. Serve warm.

Chef Newmans' Newman Burgers (Visitor Recipe)

Serves: 3 Preparation / Cooking Time: 20 to 30 minutes

Ingredients:

•

1 lb. of ground beef• 2 sweet onion (medium and one large size)


• 2 Tbs. butter or oil

• 1 Tbs. brown sugar, golden or dark (I use dark)

• 1 cup. of BBQ sauce (see recipe below)


• 6 pieces of your favorite bread or buns cut in half

• 3 to 6 slices of your favorite cheese (mine is pepper-jack)



• 1 large tomato

• 6 to 9 leafs of lettuce

Instructions:

1.

First saute the small sweet onion in a sauce pan with butter/oil and sugar until caramelized (golden brown).2. Then in a large bowl combine ground beef, caramelized onions, meat sauce (see below), and

seasoning salt.3. Mix well using your hands (wash hands first) then make into round flat patties about 5 to 6

inches/12.7 to 15.24cm. in diameter and 3/4 inches/1.905cm. thick.4.

Now grill these burgers/patties on a Barbecue (indoor or outdoor) or if need be you can fry themup in a fry pan, until no juices run from the meat (for medium well) or until the juices run clear(for medium) anything other than that is up to you!!!

5. Now just before burgers/patties are ready lightly toast your bread/buns either in a toaster or on thegrill (this will not only taste better but keep your bread/buns from getting all mushy and fallingapart!

6. Add a piece of cheese to the bottom bread/bun, then the burger/patty, then one more piece ofcheese, then add 2 to 3 leafs of lettuce, then add few slices of thinly sliced tomatoes and the top piece of bread/bun!

7.

Now for the Sauce:8. 1 10 to 12oz of tomato paste, 1/2 cup of dark brown sugar, 2 Tbs. of balsamic or red wine vinegar,

1 teas. liquid smoke (hickory or mesquite). 1/4 cup of Coke Cola or Dr. Pepper soda (I prefer Dr.Pepper). Mix all ingredients well (for about 2 to 3 minutes) then put in with meat mixture!


You can use mayonnaise, ketchup, and mustard if you want but these burgers/patties will be so juicy and

flavorful that you don't need anything else on them!!

Notes:

feeds 3 people, adjust recipe for more people

Chef Newman's 'Soon To Be Famous' Meatloaf (Visitor Recipe) ..........


Ingredients:

•

2 lbs. of ground beef• 1-1/2 cups of bread crumbs


• 1 12oz can of Mandarin orange segments

• 1 12oz can of Campbell's tomato bisque soup

• 8 oz. of sliced mushrooms

• 2 teas. of pepper

• 1 sweet onion (medium size), diced

• 2 Tbs. butter or oil



• 2 eggs

• 1 Tbs. sugar

• 1 Tbs. of Olive Oil, or Vegatable oil

Instructions:

1. In a medium sized frying pan add the oil and let it get hot on medium to medium high heat.2.

Add the sweet onion and sugar and saute the onions until they caramelize (golden brown), thenremove from heat.

3. Pre-heat your oven to 300 degrees.4. Then in a medium mixing bowl add the can of tomato bisque soup, the juice from the mandarin

oranges (save orange segments) and mix well.5. In a large mixing bowl, mix ground beef, caramelized onions, bread crumbs, seasoning salt,

pepper, mushrooms, orange segments, and two thirds of the tomato bisque / mandarin juicemixture. Then mix it together well using your hands (be sure to wash your hands afterwards) andfold it in completely.

6.

Press mixture into a medium sized loaf pan, press down around all the edges to make a moataround the meatloaf, then pour the rest of the tomato bisque / mandarin juice mixture over the topof the meatloaf.

7.

Bake at 300 for 1 hour and 15 minutes. Note: if you use a glass loaf pan then only cook it for 1hour.

8. Let your meatloaf sit on a cooling rack for 15 minutes (in the pan) then slice in 1/2 to 3/4 inchslices and serve!!

Garlic-Herb Lamb Kabobs ..........


Ingredients:

•

2 pounds of Lamb (boneless leg), cut into 1-inch cubes• 1 Tablespoon Garlic, minced

• 2 teaspoons fresh Oregano

• 2 teaspoons fresh Rosemary


• 1/4 cup Lemon juice

• 3/4 cup Red wine

Instructions:

1. Place all ingredients in a large, heavy plastic freezer bag. Close tightly and "knead" until wellmixed. Place in the refrigerator overnight (turning often).

2.

Remove from the bag (save the marinade for basting). Place on skewers (add vegetables likeonion, mushrooms, and bell peppers, if desired).

3.

Pre-heat the broiler.4. Place the lamb over the lowest spot and slowly cook for 12-15 minutes, turning and basting often.

Pepper Stuffed Flank Steak ..........

Serves: 6 Preparation / Cooking Time: 35 minutes (Not including freezing and thawing)/25 minutes



Ingredients:

• 1 Flank steak, about 1 & 1/2 pounds

• Salt and freshly ground black pepper, to taste

• 2 cups thinly sliced Bell peppers (Red, Green, or Yellow)

• 1 small onion, thinly sliced

• 1/2 cup ketchup

• 1/4 cup Worcestershire sauce

• 1 tsp ground red pepper

• 2 cloves garlic, minced.

Instructions:

1. Lay the steak on a flat baking sheet lined with plastic wrap. Cover and freeze for 2 hours or untilnearly firm (I know it sounds strange but it makes the steak much easier to cut, trust me!).

2. Place the steak on a cutting board. Hold a large knife parallel to the steak. Carefully cut the steakin half lengthwise.

3. Thaw in refrigerator until the steak can be rolled up easily.4.

Sprinkle the inside of each piece of meat with the salt and pepper.5.

Arrange the peppers and onions on the inside of the meat, leaving about a half an inch edge aroundthe meat.

6. Tightly roll up the meat like a jelly-roll, securing it with kitchen string or toothpicks (see notes below).

7. Place the steak on an oiled grid over medium-heat coals and cook for 25 minutes for mediumdoneness, turning often.

8. While the steak is cooking, take the ketchup, Worcestershire, red pepper, and garlic and combinein a small bowl.

9.

Mix well. This will be your steak sauce.10.

Baste the steak with steak sauce during the last 10 minutes of cooking time.11. Remove the string or toothpicks and let it stand 5 minutes.12. Slice diagonally and serve with the remaining sauce.


Over white rice with fresh corn on the cob, or Rosemary Potatoes. Suggested Wine: A dry red wine or

Merlot

Notes:

If you're going to use toothpicks, soak them in water for about 20 minutes prior to prevent burning. Also,

the sauce ingredients make about 3/4 cup to 1 cup.

Grilled Steak and Shrimp Kabobs ..........

Serves: 4 Preparation / Cooking Time: 15 minutes (not including marinating time)

Ingredients:



• 1/2 pound of medium size shrimp, peeled and cleaned

• 1 1/2 - 2 pounds of lean beef, preferably filet mignon, although any steak cut will do.

• 1 green pepper

• 1 yellow pepper

• 1 red pepper

• 1 Spanish onion

•

1 pint cherry tomatoes• 1 zucchini

• 1 eggplant

• 2 cups olive oil

• 1 clove, minced garlic

• 2 tbsp chopped basil

• 1 tbsp old bay seasoning

• 2 tsp lemon juice (or 1 squeezed lemon)


• skewer sticks (metal preferably)

Instructions:

1. Begin by cutting the beef into 1 - 1 1/2 inch cubes. Or enough to place 4 on each kabob.2. Now it's time to chop the vegetables. Cut the zucchini into thick slices to make round circles.3. Peel the eggplant. Cut it into thick slices about an inch long and an inch wide.4. Clean the peppers. Cut into square slices, about an inch or so wide.5. Do the same with the onion. You want it to look uniform so all the pieces should be about the

same size.6. Place the beef cubes and vegetables (with the tomatoes) into a large bowl.7.

Add 1 1/2 cups of the olive oil, 1 1/2 tbsp of the chopped basil, 1/2 of the minced garlic, and yoursalt and pepper. Mix this up until the vegetables and beef cubes are covered evenly.

8. Now refrigerate this mixture for at least 6 hours, 24 recommended.9. Now place all of the shrimp into a separate bowl.10. Add the remaining olive oil, garlic, lemon juice, and the old bay seasoning.

11.

Mix this until the shrimp is covered evenly.12. Refrigerate this for about an hour (longer than this is just fine).13. When you are ready to grill, light your grill and let it get hot.14.

While it's getting hot, you can prep your skewers. The way I like to do it is start off with a tomatoat the top (to hold everything on), and then a shrimp, another vegetable, a piece of beef, anothervegetable, and so on, finishing off with a tomato at the bottom, leaving about an inch at the topand two inches at the bottom.

15. When you're ready to grill, just place them across the bars to get some good grill marks, close tothe heat. Turn each one every 3-4 minutes, allowing each side to brown evenly.

16. Keep an eye on them though, some of the vegetables may brown a little faster, if this happens,move the kabob to a cooler part of the grill, or the upper rack, so as to not burn the vegetablescompletely. You want a good amount of brown or char on the vegetables though, it just adds to theflavor and the splendor of outdoor cooking! The beef should come out about medium, though

you'll get a variety of temperatures.17. Garnish with a lemon wedge and a sprig of fresh basil!


Serve over white rice or Rice Pilaf or over a bed of fried leeks.



Notes:

This recipe is presented with the intention of cooking your beef to medium. If you like your beef well done,

brown them in the oven at 400 degrees for about 4-5 minutes before marinating to ensure you'll get it well

done. If you want med-well, then only about 2-3 minutes.

Scottish Lamb with a Tomato-Rosemary Reduction ..........

Serves: 2 Preparation / Cooking Time: 25 minutes / 45-50 minutes

Ingredients:

• 2 Racks of Lamb, cleaned (save bones)

• 1 tbsp Rosemary, fresh chopped

• 1 tbsp Tarragon, fresh chopped

• 2 tsp Basil, fresh chopped

• 2 whole tomatoes, diced

•

16 whole shallots, 4 diced, 12 quartered

• 1 cup red wine

• 1 cup beef stock

• 1/2 cup chicken stock

• 1 clove garlic

• 4 handfuls fresh spinach

• 1 tbsp olive oil, or vegetable oil

• 2 tbsp clarified butter

• Salt and pepper, to taste

Instructions:

1.

Preheat oven to 350 degrees. Place lamb bones that you saved while cleaning the lamb into aroasting pan or baking sheet and place in the oven. Let them brown. Set aside when finished.

2. Place a sauté pan over med-high heat with the oil to get hot. When the oil is hot (you'll hear little popping sounds), add the diced shallots and sauté until brown.

3. Once the shallots have browned, add the rosemary, tarragon, garlic, bones and beef stock to the pan. Season the sauce and reduce over med heat.

4. Set another sauté pan with 1 tablespoon of butter over med-high heat.5. Season the lamb and brown it in the sauté pan. Be very careful, you don't want the meat to cook

too much, or it will overcook in the oven and dry out! Once the meat is browned, place in the ovenand set timer for 15 minutes. Save the pan.

6. By now your beef stock sauce should have reduced by at least half, add the red wine to it andreduce once again.

7. Take the sauté pan you used for the lamb and sauté the 6 quartered shallots until brown.8.

Add the chicken stock and season it with salt only. Reduce by half.9. By now, the beef stock and red wine reduction should be reduced by half again. Strain the sauce

into a saucepan. Discard the herbs, shallots, and garlic clove.10.

Add the tomatoes, basil and the butter to the sauce and reduce by half again (I know this getstedious!). One it has reduced, cover and keep it fairly hot.

11. Now, add the spinach to the chicken stock and steam it. It won't take very long so keep an eye onit. Once the spinach is steamed, strain the shallots and spinach out of the sauce. Save the shallotsand spinach.



12. By now the lamb should be ready. Cut into the center of each piece and check it, it should bemedium or pink. If it is not done to your satisfaction, then place back into the oven for a couple ofminutes to finish.

13. Once it is done, slice each rack into even slices. Set half of the spinach in the center of each plateand place 6 shallots around it in a circle. Take the lamb and layer it over the spinach. Pour thesauce liberally over each rack. Garnish with a fresh sprig of rosemary.

Notes:

This is a difficult dish. I don't recommend it to anyone who isn't familiar with cleaning racks of lamb or

reducing sauces. There will be a lot going on while you are preparing this dish, and if you have other items

cooking such as rice, or another vegetable, it would be far too easy to lose track of something. It is an

amazing dish however and if you feel you're up to it, by all means, cook away. You'll be glad you did. The

recipe tastes best when fresh herbs are used, though these may be difficult to come by, so substituting dried

herbs is no problem.

Also, when you are purchasing your racks of lamb, be sure to get a nice, healthy cut as they may shrink a

little. 10 oz. precooked and cleaned weight is ideal. If you prefer to not clean your racks and use pre-

cleaned racks, ask your butcher or grocer if he/she has any of the bones available. They add another

dimension to the sauce and although they are not necessary, they are HIGHLY recommended.

Szechuan Grilled Flank Steak ..........

Serves: 4-6 Preparation / Cooking Time: 20 minutes (not including marinade time)

Ingredients:

• 1 & 1/4 to 1 & 1/2 pounds beef flank steak

• 1/4 cup soy sauce

• 1/4 cup seasoned rice vinegar

• 2 tbsp Oriental sesame oil


• 2 tsp minced fresh ginger

• 1/2 tsp crushed red pepper flakes

• 1/4 cup water

• 1/2 cup thinly sliced scallions

•

2 to 3 tsp sesame seeds, toasted (4-5 minutes at 400 degrees)

Instructions:

1. Combine soy sauce, vinegar, oil, garlic, ginger, and red pepper in a small bowl. Marinate the flanksteak with the mixture in the refrigerator for 3 hours, turning once halfway through.

2. After the marinade time, drain the steak, saving the marinade in a small saucepan. Prepare and pre-heat your broiler or outside grill.



3. Place steak on the grid (if on a BBQ grill) or on a drainable broiling pan, and cook for 14-18minutes for medium. (Cooking time may be less [12-15 minutes] in an oven-broiler) Turn thesteak once halfway through the grilling time.

4. While the steak is cooking, add the water to the marinade you saved in step 2. Bring it to a boilover high heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally.

5.

Transfer the steak to a cutting board and slice across the grain into thin slices. Arrange in a fan pattern on the plate and drizzle some of the sauce overtop. Sprinkle the scallions and sesame seedsover top for a wonderful garnish.


Serve this dish with Oriental or wild rice, and summer squash sautéed in chicken stock.

Notes:

Remember to peel the fresh ginger with a vegetable peeler before mincing. I recommend using a paring

knife to chop the ginger as it may slip and you may accidentally cut a finger. You'll need about a 1 inch

square piece of ginger for 2 teaspoons. Also, the sesame seeds are, of course, optional, although it does add

a nice touch.

Veal Amaretto

Serves: 2 Preparation / Cooking Time: 5-10 minutes prep; 10 minutes cooking time

Ingredients:

• 4 5 oz cuts veal - pounded flat

•

1/4 cup flour• 2 oz clarified butter

• 1/2 cup Amaretto liquor

• 1 cup strawberries, sliced

• 1/4 cup heavy cream

• 2 pinches cinnamon

• 2 strawberries, whole

Instructions:

1.

Start by setting the butter in a shallow sauté pan over med-high heat.2.

Set the flour on a plate.

3.

Take the veal cuts and set them in the flour and put a thin coat over each side.4. By now the butter should be hot. Place the veal into the pan to sauté. You want to lightly brown

the bottom of the veal, not letting it get too dark.5. Flip the veal cuts in the pan. Then add the sliced strawberries, arranging them so they are touching

the pan, not on top of the veal cuts because they won't cook properly.6. Once the other side of the veal is browned and the strawberries begin to get soft, add the amaretto

slowly to the pan. Be careful, it may flame up, though it won't be hot enough to burn you. Let thealcohol catch, it will take most of the bitterness out and leave the sweet taste of the amaretto foryour sauce.



7. Once the flame dies out, add your heavy cream and cinnamon and stir.8. Reduce heat to medium and let the sauce thicken for about a minute or two.9. While the sauce is thickening, take your two whole strawberries and, using a paring knife, slice

them a quarter inch from the green down and all the way across leaving about 5 to 6 slices. Youwant the green stem to stay attached to hold your slices together. Lay the strawberry on it's sideand press on the stem with your finger. It should fan out evenly leaving a beautiful garnish.

10.

Arrange the cuts on two plates and pour the sauce over top. Garnish each dish with the fannedstrawberries, either on top of the veal or alongside. You can also use freshly chopped parsley andsprinkle it around the outside of the plate, or a sprig of mint leaf, to add color to the dish.


Serve with yellow squash, red pepper, and candied yams

Notes:

The pounding of the veal should take about five minutes of the prep time. Of course, you could always do it

ahead of time, before you actually start dinner. The strawberries can also be done ahead of time to give you

extra time to finish preparing any side dishes. This fabulous dish is so simple, yet has such an amazing

flavor to it that permeates the nostrils and the taste buds. The sauce works well with chicken too, though I

advise against using it with pork or other red meat such as sirloin or filet mignon.

.....

•

Bacon Potato Soup• Basic Guacamole

• Blackberry Conserve

• Broth, vegetable, stocks

• Carrot Soup with Caraway-Bread Crumb Topping

• Chef Newmans' Avocado Pasta Sauce

•

Honey Glaze• Honey Orange Ham Glaze

• Quick Blue Cheese Dressing

• Simple and Quick Marinara Sauce

• South African Corn Chowder

• Teriyaki Sauce

• Welsh Leek Soup

Bacon Potato Soup

Serves: 4 Preparation / Cooking Time: 5-7 minutes / 63 minutes

Ingredients:

• 1/4 pound Bacon, diced

• 1/4 cup Celery

• 3 Leeks


• 2 cups Water

• 2 cups Milk



• 2 medium Potatoes, peeled and diced


• 1 teaspoon Parsley, chopped

Instructions:

1. Slice the leeks lengthwise. Remove the root end and most of the green end. Slice the leeks acrossthe grain and soak in water until needed.

2.

Add the bacon pieces to a heavy saucepan and cook until brown. Add the celery and leeks. Cookuntil just soft. Add the flour and cook for 3 minutes. Add the water and milk.

3. Slowly bring to a boil. Reduce the heat, add the potatoes and simmer for 1 hour (or until thevegetables are tender). Check the seasonings.

4. Serve warm, garnished with parsley.


Serve this dish on a cold winter day after the kids have been playing in the snow for a hearty lunch! Orserve as a wonderful appetizer to a large, holiday meal!

Basic Guacamole

Serves: Makes about 1 cup, enough for 1 person Preparation / Cooking Time: 10 minutes / N/A

Ingredients:

• 2 Avocados (The black "Haas" type), ripe

• 1 Serrano chili, finely minced

•

1/4 teaspoon Kosher salt

Instructions:

1. Split the avocados. Remove the pit. Scoop out the flesh.2. Add the chili and salt. Mash.3. Serve immediately.


Guacamole can be used with a large variety of dishes as a sauce, topping, or basic dip. Use your best

judgement!

Blackberry Conserve

Serves: 2 cupsPreparation / Cooking Time: 30 minutes



Ingredients:

• 1 cup Water

• 2 cups Sugar

• 1 teaspoon Lemon zest (grated peel)

• 1 teaspoon Orange zest

• 2 cups Blackberries

Instructions:

1. Add the water to a saucepan. While the water is coming to a boil, slowly whisk in the sugar. Addthe zests. Bring to a boil.

2. Add the berries and reduce the heat to medium. Cook, stirring frequently for 25 minutes. Allow tocool.

3. Cover and refrigerate for up to four days.

Vegetable Broth

Serves: Makes about 1 gallon Preparation / Cooking Time: 20 minutes / 2-1/2 hours

Ingredients:

• 1 gallon Water

• 2 stalks Celery, large dice

• 2 large Onions, large dice

• 3 Carrots, large dice

• 1 cup Tomatoes, diced

• 1/2 cup Cabbage, chopped


•

8 stems Parsley• 1 Turnip, large dice


Instructions:

1.

Place all ingredients in a large soup pot. Slowly bring to a boil.2.

Reduce the heat and simmer 2 1/2 hours.3. Strain through a colander. Use as a soup base.


Use this recipe as a base for hundreds of soup and even sauce ideas!

Notes:

You can substitute the ends you'd normally discard from another recipe for the: celery, onions, and carrots.

Add some chicken bones and scraps to make a wonderful chicken stock!



Carrot Soup with Caraway-Bread Crumb Topping..........


Ingredients:

• Salt and white pepper

• 1/3 cup fresh orange juice

• 2 tsp caraway seeds

• 2/3 cup fine fresh white bread crumbs

• 4 cup chicken stock

• 2 lbs carrots-sliced thinly

• 1/4 cup butter-unsalted

• 2 tbsp fresh lemon juice

• 1/4 cup butter-unsalted

• 2 yellow onions-sliced thinly

• 1 fresh tarragon sprig

Instructions:

1. For the carrot puree, melt the butter in a large saucepan over medium heat. Add the onions andsauté until translucent, about 2-3 minutes.

2.

Add the carrots and tarragon, reduce the heat to low, cover and cook, stirring occasionally, about10 minutes more. Add the stock and orange and lemon juices.

3. Bring to a boil, reduce the heat to low, cover and simmer until the carrots are very tender, 10-15minutes. Discard the tarragon sprig, if using.

4. In small batches, puree the soup in a food mill, a food processor fitted with the metal blade or in a blender, taking care to avoid splattering.

5. Return the puree to the pan, season to taste with salt and white pepper and keep warm.6. For the topping, melt butter over low to medium heat in a frying pan. Add the caraway seeds and

sauté for about 1 minute. Add the bread crumbs, raise the heat slightly and sauté, stirring, untilgolden brown, 2-3 minutes.

7. Ladle the soup into warmed bowls and scatted the bread crumbs generously on top.8. Garnish with the parsley.

Chef Newmans' Avocado Pasta Sauce (Vistor Recipe) ..........


Ingredients:

•

1 ripe medium avocado• 1 ripe large avocado


• 1 large ripe tomato

• 2 ripe tomatillos

• 1 small sweet onion

• 1 clove roasted garlic

• 1 yellow bell pepper

• 3 Tbs. Olive oil



• 1/2 cup of finely grated pepper jack cheese

• sea salt

• pepper

Instructions:

1. In a blender mix 4 cups of cream and large avocado, blend until smooth.2.

In a large frying pan add 2 Tbs. olive oil heat on medium for 6 to 8 minutes.3.

Add small sweet onion (medium diced) and roasted garlic clove, stir around in oil untilcaramelized (golden brown).

4. Then add cream and avocado mixture, stir and reduce mixture until you reach desired thickness.5. Add a pinch or two of sea salt and pepper (to taste).6. Then lower temperature to low and stir in pepperjack cheese until smooth and creamy.7. In a separate frying pan add 1 Tbs. olive oil heat on medium for 6 to 8 minutes.8. Then add tomato, tomatillos, yellow bell pepper (medium diced) stir and cook just briefly to warm

the inside of the vegetables (1 to 3 minutes).9.

Dice medium avocado, then pour sauce mixture over your favorite pasta and sprinkle with warmvegetables and avocado!

10. Grate fresh parmesan cheese on top if desired and enjoy!!!!

Notes:

feeds 3 people, adjust recipe for more people

Honey Glaze

Serves: N/A Preparation / Cooking Time: 5-8 minutes / depends on what you are using it on!

Ingredients:

• 1 can (8 ounces) pineapple slices

• 1/3-cup honey

• 1 tbsp dry mustard

• ½ tsp ground ginger

• ¼ tsp ground cloves

Instructions:

1. Drain pineapple; reserve liquid.2.

Combine reserved liquid, honey, mustard and cloves; mix well.

3.

Half an hour before you expect ham to be done, remove ham from oven and arrange pineappleslices on top (use toothpicks to hold in place if necessary).

4. Generously brush glaze over surface.5. Return ham to oven and finish cooking, basting with glaze two or three times.




Serve overtop of chicken or roast duck for fantastic fare, or goes well with ham or pork as well. Try it on

pheasant or game hen for a delicious treat!

Notes:

The recipe states ham as that is the most popular application for Glazes, especially honey based ones. Try it

on other things as noted above, you'll be pleasantly surprised!

Honey And Orange Ham Glaze ..........

Serves: N/A Preparation / Cooking Time: 5 minutes / depends on what you glaze with it!

Ingredients:

•

1 cup Orange marmalade• 1/4 cup Honey

• 1 Tablespoon Dijon mustard

• 1/8 teaspoon Cloves, ground

Instructions:

1. Place all ingredients in a food processor. Blend until smooth.2.

Rub onto a fully cooked ham and heat according to the package instructions for the weight.

3. Baste often.


Serve this over Ham of course! Use for holiday dinners, Sunday dinners, or for any occasion.

Notes:

This recipe works well with chicken and pork as well!

Quick Blue Cheese Dressing

Serves: 1 1/2 cups

Preparation / Cooking Time: 5 minutes

Ingredients:

• 1 cup Mayonnaise

• 2 ounces (or more) Blue cheese, crumbled

• 1/3 cup Milk

• Dash Worcestershire sauce



Instructions:

1.

Blend all ingredients well. Cover and refrigerate.

Simple and Quick Marinara Sauce

Serves: makes about 1 quart Preparation / Cooking Time: 10 minutes / 90-120 minutes

Ingredients:

• 10 medium Tomatoes

• 2 ounces Olive oil



• 2 teaspoons Basil

• 1 teaspoon Oregano


Instructions:

1.

Set a large pot of water to boil. Remove the core from the tomatoes.2. Plunge the tomatoes in the boiling water for 5-10 seconds. Allow to cool. Peel each tomato

carefully.3. Place a colander over a bowland then cut the tomatoes in half and remove the seeds over the

colander. Reserve the liquid and the tomato pulp and set aside. Discard the seeds.4. Heat the oil in a heavy saucepan over low heat. Then add the onion and garlic and cook until just

soft.5.

Dice the tomato pulp and add to the pan. Add the reserved liquid, basil, and oregano.6.

Simmer for 1 1/2 to 2 hours, stirring frequently. Be sure to check the seasonings.

Notes:

This recipe is simple enough to make, and can be refrigerated or frozen for later use.

South African Corn Chowder (Visitor Recipe)..........


Ingredients:

• 1 large sliced onion

• 4-6 diced rashers of bacon

• 2 peeled & diced potatoes

• 1 sliced green pepper

• 3 chopped sticks of celery

• 3 shredded, outer leaves of lettuce

• 1 Tbsp of flour



• 500 ml milk

• 1 410g can of creamed sweetcorn

• Breadcrumbs, to taste

• Mature cheddar cheese, to taste

• Salt & freshly ground black pepper to taste

Instructions:

1. Stir fry the onion and bacon until onion is transparent.2.

Add the potatoes, green pepper, celery, leaves of lettuce and stir-fry for 1 minute.3.

Sprinkle on the flour, and then gradually add the milk stirring continually. Bring slowly to a boil.4. Add the creamed sweetcorn and salt & freshly ground black pepper to taste.5. Reduce heat and simmer until vegetables are tender.6. Pour into ovenproof dish and sprinkle bread crumbs and mature cheddar cheese and brown in

oven.

Notes:

If you add more milk, this makes a wonderful belly-filling soup.

Teriyaki Sauce


Ingredients:

• 2 cups Soy sauce

• 1 cup Sugar

•

3 Tablespoons Ginger, fresh, minced


• 1 tablespoon Bourbon (optional)

Instructions:

1.

Place all ingredients in a medium saucepan.2. Simmer for 30 minutes. Strain and allow to cool.3. Use immediately or refrigerate in an airtight container.


Use this to make a variety of Oriental dishes calling for this sauce.

Notes:

Adjust the amount of Soy Sauce to your liking!



Welsh Leek Soup


Ingredients:

• 1 pound Leeks


• 2 stalks Celery, diced

• 1 large Onion, diced

• 6 cups Chicken broth

• 2/3 cup Cream


Instructions:

1. Cut the root end off of the leeks. Trim the green part off and split length-wise. Then slice thinly

across the grain.2. Soak in water for 20 minutes.3. Melt the butter in a heavy soup pot, making sure to get it nice and hot.4. Add the leeks, celery, and onions. Cook until just soft.5.

Add the broth and then bring it to a boil. Then, reduce the heat, cover, and simmer about one hour.6. Allow to cool slightly. Then, carefully puree the soup (in small batches) in a food processor. After

this is finished, return it to the pot.7. Whisk in the cream and simmer 10 minutes.8. Check the seasonings and then serve warm.


Serve as an appetizer to a light main course, the cream in this dish makes the soup filling, so don't overload

your guests with a heavy dish, or carbohydrates.

Notes:

Be careful not to burn the leeks! It will ruin the flavor of the soup and permeate the broth.

SeaFood• Andrews Mussels

• Broiled Flounder Pizziaola

• Butterfly Shrimp Parmesan

• Coconut Shrimp

• Crab Rockefeller

• Grilled Salmon with Lemon Herb Butter

• Grilled Swordfish with Chipolte-Cilantro Butter

• Saffron Shrimp and Zucchini

• Shrimp Linguine With Basil-Garlic Butter

• Trout Florentine



Andrew's Mussels

Serves: 2-8Preparation / Cooking Time: 15 minutes

Ingredients:

• 1 pound fresh or thawed mussels

• 4 oz. cream cheese

• 1/8 cup finely cut green onions

• 1/8 cup finely cut cilantro

• 1 tbsp lemon juice



Instructions:

1. Preheat oven to 375.

2.

Microwave cream cheese for 30-45 secounds in small bowl until mixable.3. Mix in ingredients.4.

Arrange mussels onto foil wrapped baking sheet and spoon a quarter-sized gob per mussel5. Bake for 15 minutes.6. Let cool approx 5 minutes.


Great for parties or as an appetizer.

Broiled Flounder Pizziaola


Ingredients:

• 1 green pepper, diced

• 1 Spanish onion, chopped fine

• 1 tomato, red ripe, diced

• 1 tsp fresh garlic, minced

• 1/2 tsp fresh or dried basil, chopped if fresh

• 1/2 tsp fresh or dried rosemary, picked clean if fresh

•

1/2 tsp salt• 1/4 tsp white pepper or black pepper if preferred

• 2 cups white wine (may substitute sherry wine if desired)

• 2 tbsp olive oil or vegetable oil

• 4 8oz cuts fresh flounder

• 2 lemons

• 4 sprigs fresh rosemary or basil for garnish



Instructions:

1.

Set your oven to broil with the rack on the 2nd highest level.2. Place the flounder spaced evenly apart on a baking sheet or sizzle plates (if you have them).3. Squeeze the juice of one lemon (you may use lemon juice if you do not have fresh lemons) evenly

across the 4 pieces of flounder.

4.

Then take 1 cup of the white wine and evenly coat the flounder.5. Set the other 2 cups aside to use in the sauce. Place in the middle of the oven.6. Turn your burner on to med-hi heat.7. Place the oil into a sauté pan and set on the burner to heat.8. Once the oil is very hot (you'll hear little popping sounds) place the onion, green pepper, and

garlic into the pan and stir.9. After a minute add the tomato, basil, rosemary, salt and pepper to the pan and stir. Sauté for

another minute.10. Check the flounder, if the wine has dried up, add a little water to the pan to prevent sticking.11. The flounder should be almost done, check by feeling the center of each piece, if it bounces back,

it is done. If it feels soft and squishy to the touch it needs some more time.12. Add the white wine to the sauté pan slowly and reduce by half.13. By the time the sauce is finished your flounder should be fully cooked (firm to the touch). If not,

set the pan aside.

Butterfly Shrimp Parmesan


Ingredients:

• 1 ½ pounds large shrimp

• 1 cup (4 ounces) shredded Parmesan Cheese

• ¼ cup Italian seasoned dry bread crumbs

•

2 tablespoons unsalted butter substitute• ¾ cup chopped red bell pepper

• ½ cup thinly sliced green onions

• 1 tablespoon minced garlic

• 1/8 teaspoon crushed red pepper flakes or to taste

• 1/3 cup minced fresh parsley

• 6 tablespoons 2 percent low fat milk

Instructions:

1. Peel the shrimp, leaving the tails on. Then butterfly each shrimp by cutting it along the outercurved edge almost all the way through. Open the shrimp up like a book and remove the dark vein.

2.

In a small bowl, toss the cheese with the breadcrumbs and set aside.3.

In a large nonstick skillet, melt the butter over medium-high heat. Once the butter is hot, add the bell pepper, green onions, garlic and red pepper flakes and cook for 5 minutes or until soft.

4. Add the shrimp and sauté for 5 minutes or just until the shrimp turn pink and opaque.5. Stir in the parsley.6. In a small saucepan, bring the milk just to a boil, and then stir into the shrimp mixture.7. Stir in the cheese mixture and cook until the cheese is melted.8. Garnish with freshly chopped parsley and a lemon twist!




Wild Rice, or tossed into angel-hair pasta, with green beans Almandine or a nice vegetable medley.

Notes:

A simple recipe for you seafood lovers that is fairly easy and fast. Make sure you keep a close eye on the

shrimp as it's sautéing, you don't want to overcook the shrimp!

Coconut Shrimp ..........

Serves: 4 Preparation / Cooking Time: 15 minutes/20 minutes

Ingredients:

• 1 egg

• 3/4 cup all-purpose flour, divided

•

2/3 cup beer• 1 1/2 teaspoons baking powder

• 2 cups dried coconut meat

• 24 medium shrimp - peeled, de-veined, tails left on

• 8 cups vegetable oil (for frying)

Instructions:

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.2. Place remaining 1/4 cup flour and coconut in two separate bowls.3.

Hold shrimp by tail and dredge in flour, shaking off excess flour. Dip egg/beer batter; allowexcess to drip off. Roll shrimp in coconut and place on a baking sheet lined with wax paper.

Refrigerate for 30 minutes.4. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.5. Fry shrimp, in batches, 2 to 3 minutes until golden brown, turning once.6. Using tongs, remove shrimp to paper towels to drain.


Serve as an appetizer, or the main course. Serve warm with your favorite dipping sauce.

Crab Rockefeller


Ingredients:



• 1 1/3 cups Milk



• 1/2 cup Parmesan, grated

• 1/2 cup fresh Spinach, chopped and cleaned

• 1/2 pound Crab meat

• 1/2 cup Breadcrumbs, buttered

Instructions:

1. Preheat the oven to 375. Melt the butter in a heavy saucepan, on medium heat.2. Whisk in the flour and cook for 3 minutes.3. Whisk in the milk and bring to a simmer. Cook for 20 minutes.4. Add the cheese and stir until well blended.5. Add the spinach and crab into individual dishes (that will go into the oven) or a small casserole

dish.6.

Top with the breadcrumbs and bake for 15 minutes. Serve warm.

Notes:

This variation of the classic oyster dish makes a great crab appetizer.

Grilled Salmon With Lemon And Herb Butter


Ingredients:

• 12 ounces Salmon filets

• 3 Tablespoons Butter, softened

• 1 teaspoon Lemon juice

•

1/2 teaspoon Lemon zest (grated peel)

• 1 teaspoon Chives, fresh, chopped

• 1 teaspoon Parsley, fresh, chopped

Instructions:

1.

Place the butter, lemon juice, zest, and herbs in a food processor. Pulse until just blended. Place in parchment paper or plastic wrap. Roll into a cylinder. Refrigerate for at least 30 minutes.

2. Cut the salmon into two portions and grill or Bake salmon at 350 degrees for about 20 minutes,check for some flakiness and firmness to determine if it's done.

3. Cut the butter into 1/4-inch circles.4. Place the salmon on plates and immediately top with the butter circles. Serve immediately.

Grilled Swordfish With Chipotle-Cilantro Butter


Ingredients:



• 1 pound Swordfish, cut into two 8-ounce steaks

• 4 ounces butter

• 1 Tablespoon Chipotle peppers, cleaned

• 1 tablespoon fresh Cilantro, chopped

• 1 lemon

• 1 tblsp Olive Oil

Instructions:

1. Puree the Chipolte peppers in a food processor, set aside.2. Whip the butter in a food processor until smooth.3. Add the pureed peppers and the fresh cilantro to the butter and blend well (use the pulse setting).4. Place the mixture onto a small piece of wax paper or parchment. Roll into a 1-inch cylinder,

removing any excess.5. Refrigerate the butter roll to harden it.6.

Light your grill or broiler and then coat the Swordfish steaks in the Olive Oil to prevent sticking tothe grill.

7. Then squeeze fresh lemon juice onto the swordfish, while the grill is getting hot.

8.

Grill the swordfish on the grill or in a broiler for about 5 minutes each side. The swordfish shouldhave some spring to the touch, but not too firm. Be careful, it is very easy to overcook!9.

Top each steak with several 1/4-inch slices of the butter and serve immediately.

Notes:

The full flavor of swordfish stands up to this intense compound butter.

Saffron Shrimp And Zucchini


Ingredients:

• 1 medium Zucchini, cut into 1/4-inch slices

• 3/4 pound Shrimp, peeled and deveined


• 3 ounces Olive oil

• 1/8 teaspoon Saffron

• 3/4 cup Chicken broth

• 1/4 cup, chopped fresh parsely

• 1 lb. uncooked fettucini

Instructions:

1. Set a large pot of water to boil. Season it with some salt and an ounce of Olive Oil.2. Once the water is boiling, set the fettucini in the pot to boil, stirring every minute or two. Set a

timer for 8 minutes.3. In a large skillet, heat 2 ounces of Olive Oil to the pan to get hot on medium-high heat.4. Saute the shrimp about 2-3 minutes, until just pink. Remove with a slotted spoon to save the oil.



5. Add the zucchini and garlic to the pan. Saute for about 3-4 minutes, until the zucchini is justturning soft.

6. The fettucini is probably done around this time, remove and drain well.7. Add the broth, parsely, and the saffron. Reduce 1/4.8. Return the shrimp to the pan, and simmer for about 2 minutes.9.

Toss in the fettucini and let it get hot. Serve on a large oval dish, and sprinkle with fresh parselyfor garnish!

Shrimp Linguine With Basil-Garlic Butter

Serves: 3-4 Preparation / Cooking Time: 20 minutes (cleaning the shrimp) / 12 minutes

Ingredients:

• 3 Tablespoons Olive oil

• 1 pound Shrimp, large, peeled and deveined



•

3 Tablespoons Butter• 1 pound Linguine (preferably fresh)

• Grated Asiago cheese (as desired)

Instructions:

1. Set a pot to boil for the linguine, adding 1 tbsp of the olive oil and a few dashes of salt to thewater. Cook the linguine for 7-8 minutes (al dente), stirring every minute.

2. While the linguine is cooking, heat a large skillet with remaining olive oil.3. When hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes.4. Add the garlic and the basil to the saute and cook an additional 2-3 minutes.5. Add the butter, and then toss in the pasta, making sure to coat the pasta with the sauce. Remove

from heat.6. Serve immediately and garnish with the Asiago cheese as desired!

Trout Florentine


Ingredients:

• 2 Trout, cleaned and dressed

• 1 cup Spinach, chopped

•

1/4 cup Green onions, chopped• 2 teaspoons Butter, melted

• 1/2 cup White wine


Instructions:

1. Build a fire in a hooded outdoor grill (or pre-heat the oven to 350°)



2. Place each trout (open with the flesh facing upward) in the middle of a piece of aluminum foil atleast 2 1/2 times the size of the fish.

3. Place a thin layer of spinach on the trout and then sprinkle on the onions.4. Drizzle on the butter and wine. Season to taste and then seal the package.5. Place over hot coals and close the hood (or place on a baking sheet in the oven).6.

Cook for 12 minutes. Serve warm.


Serve with Green Beans Almandine and some Wild Risotto. Serve a smooth white wine or Chablis with

this!

Notes:

Wonderful recipe for the summer time, make sure you take off the head and possibly the tail or you may

not have your dinner guests over again for some time!

.....

• Artichoke Cheese Dip

• Bacon And Cheddar Whipped Potatoes

• Basil and Garlic Croutons

• Brown Rice Pilaf with Toasted Almonds

•

Carrots Vichy• Greek Pizza

• Basic Guacamole

• Lemon Asparagus

• Rosemary Roasted Potatoes

•

Sugar Snap Peas in Sesame Oil• Sausage and Cheese Wedges

• Toasted Pumpkin Seeds

• Wild Risotto

Artichoke Cheese Dip


Ingredients:

•

1/2 cup mayonnaise• 1/2 cup shredded Cheddar cheese

• 1/2 cup shredded Monterey Jack cheese

• 1/8 teaspoon onion salt

• 1 teaspoon dried dill weed

• 1/8 teaspoon lemon pepper

• 1/2 (14 ounce) can artichoke hearts, drained



Instructions:

1.

Preheat oven to 350 degrees F.2. Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and

artichoke hearts.3. Mix well and pour into a 2 quart baking dish.

4.

Bake uncovered for 30 minutes.


Serve this dish with any sort of crackers, vegetable trays or finger foods!

Bacon And Cheddar Whipped Potatoes


Ingredients:

• 4 strips Bacon, cooked, drained, and diced

• 1 1/4 cup Cheddar, mild, grated

• 4 large Potatoes, peeled and cut


• 1/2 cup (or more) Milk


Instructions:

1.

Cook the potatoes in water until soft. Drain.2. Place in a mixer bowl. Add the butter and cheese while the potatoes are still hot. Add a little milk

and start the mixer on low.3. Increase the speed and add milk as needed until the potatoes are light and fluffy.4.

Add the bacon and blend in well.5.

Check seasonings. Serve warm.

Basil And Garlic Croutons

Serves: 4 cupsPreparation / Cooking Time: 10 minutes

Ingredients:

• 4 cups French-style bread, cut into small cubes

• 4 Tablespoons Butter, melted

• 2 teaspoons Basil, dried


Instructions:



1. Add the basil and garlic to the warm melted butter. Allow to steep for 20 minutes (off the heat).2. Strain the butter through a fine mesh. Place in a mixing bowl. Toss in the bread cubes and mix

well.3. Pre-heat the oven to 350. Place the bread cubes in a single layer on a cookie sheet. Bake for four to

seven minutes (or until lightly brown).4.

Allow to cool.5.

Store tightly covered at room temperature.

Brown Rice Pilaf With Toasted Almonds


Ingredients:

• 1 Tablespoon Butter

• 1/4 cup Onion, chopped

• 2 Tablespoons Celery, chopped

• 1 cup Brown rice

•

2 cups Chicken broth

• 1/3 cup Almonds, toasted, slivered


Instructions:

1. Melt the butter in a heavy saucepan (that has a lid), on med-high heat.2. Saute the onion and celery until just soft, about 3-4 minutes.3. Add the rice and brown for 3 minutes, stirring frequently. Add the broth and bring to a boil.4.

Reduce the heat, cover, and simmer until the liquid is absorbed (about 45 minutes). Remove fromthe heat.

5. Toss in the almonds. Check the seasonings. Serve warm.


This dish makes a great addition to alomst any meal. Most people prefer to serve it with a chicken dish or

some form of fish filet!

Carrots Vichy


Ingredients:

• 1/2 pound Carrots, peeled and sliced

• 2 cups Soda water

• 1 1/2 tablespoons Butter

• 3/4 teaspoon Sugar

• 2 teaspoons Parsley, chopped



Instructions:

1.

Place the carrots and soda water in a medium saucepan.2. Bring to a boil and cook until the carrots are just beginning to soften (about 5 minutes). Drain.3. Melt the butter in a skillet over med-high heat.4. Add the sugar and carrots. Cook, stirring frequently, until the carrots are soft.

5.

Garnish with the parsley.


Serve with any entree at lunch or dinner.

Notes:

The dual cooking process of this classic vegetable side dish gives it a unique flavor.

Greek Pizza


Ingredients:

• 1 Pizza crust (12")


• 1 small Red onion, thinly sliced


• 2 cups Mozzarella, grated

• 2 medium Tomatoes, sliced

•

2 teaspoons Oregano, fresh, chopped

• 1/2 cup Spinach, cooked, chopped (squeeze dry)

• 1/4 cup Black olives, sliced

• 1 cup Feta cheese, crumbled

Instructions:

1. Heat the olive oil in a skillet. Add the onion and garlic. Cook until just soft. Set aside.2. Sprinkle the Mozzarella over the crust. Top with the sliced tomatoes. Sprinkle on the oregano.

Spoon on the onion mix, spinach, and black olives. Sprinkle on the feta.3. Bake at 425° for 15-20 minutes or until the cheese is melted.

Greek Pizza


Ingredients:

• 1 Pizza crust (12")




• 1 small Red onion, thinly sliced


• 2 cups Mozzarella, grated

• 2 medium Tomatoes, sliced

• 2 teaspoons Oregano, fresh, chopped

•

1/2 cup Spinach, cooked, chopped (squeeze dry)• 1/4 cup Black olives, sliced

• 1 cup Feta cheese, crumbled

Instructions:

1. Heat the olive oil in a skillet. Add the onion and garlic. Cook until just soft. Set aside.2. Sprinkle the Mozzarella over the crust. Top with the sliced tomatoes. Sprinkle on the oregano.

Spoon on the onion mix, spinach, and black olives. Sprinkle on the feta.3. Bake at 425° for 15-20 minutes or until the cheese is melted.

Basic Guacamole ..........

Serves: Makes about 1 cup, enough for 1 person Preparation / Cooking Time: 10 minutes / N/A

Ingredients:

• 2 Avocados (The black "Haas" type), ripe

• 1 Serrano chili, finely minced

• 1/4 teaspoon Kosher salt

Instructions:

1.

Split the avocados. Remove the pit. Scoop out the flesh.2. Add the chili and salt. Mash.3. Serve immediately.


Guacamole can be used with a large variety of dishes as a sauce, topping, or basic dip. Use your best

judgement!

Lemon Asparagus


Ingredients:

• 1 lb asparagus spears

• 1 tbsp olive oil or margarine

• 1/8 tsp fresh basil, chopped fine



• 1/8 tsp fresh oregano, chopped fine

• 1 tsp lemon juice

Instructions:

1.

To prepare fresh asparagus, wash and scrape off scales. Snap off and discard woody bases.2. Meanwhile, place a steamer basket in a medium saucepan. Add water to just below basket.3. Bring water to boiling. Add asparagus to steamer basket.4. Cover and steam for 5-8 minutes or until tender.5. Meanwhile, in another saucepan combine olive oil or margarine, basil, oregano, and dash pepper.6. Cook and stir over medium heat until heated through or until margarine melts.7.

Remove from heat. Stir in lemon juice.8. Transfer asparagus to a serving platter. Drizzle with lemon mixture.

Notes:

Use the lemon juice to taste once you get comfortable with it. Some people like a lot and some only want aslight taste of lemon.

Rosemary Roasted Potatoes ..........

Serves: 8-10 Preparation / Cooking Time: 40 minutes

Ingredients:

• 5 lb bag of New or Red Bliss potatoes

• 3 tsp salt

•

1 tsp white pepper• 2 cloves of garlic, minced

• 1/2 cup of melted butter (optional)

• 2-3 sprigs of fresh rosemary, picked clean

Instructions:

1. Rinse the potatoes with warm water to clean off any dirt or residue, preferably in a half-filled sink.Place the potatoes in a large pot (3-4 gallons). Cover with cool water.

2.

Take about a third of the rosemary and add to the water, along with 2 tbsp salt (for boiling). Bringto a rolling boil, and boil for 10 minutes, or until the potatoes begin to get soft.

3. Drain the potatoes well, and allow them to cool. This is a good time to melt the butter (tip: if you

want less cholesterol and fat in the butter, see the notes below).4. Now, take the melted butter and add the garlic and pepper to it and mix well.5. Once they are cooled sufficiently, quarter them, leaving the skin on. Place them on a baking sheet

and preheat the oven to 400 degrees. Take a small brush and use it to brush the butter onto the potatoes, making sure to stir every once in a while to get the garlic and pepper onto the potatoes.

6.

Sprinkle the rest of the salt and rosemary liberally over the potatoes and set in the oven for 15minutes.

7. Check the potatoes, if they can be squeezed without too much effort, they are done. They shouldhave browned up nicely, but should not be burnt (although the rosemary may be a little crisp, that'sOK).



8. Add a sprig of fresh rosemary to the plate for garnish!


Excellent side dish for almost any type of main course!

Notes:

To make clarified butter (lower in fat and cholesterol) bring it to a slow simmer then bring the heat to low,

this way the fat will rise to the surface, allowing you to scrap it off with a spoon. Then once you're satisfied

that you've gotten most of the fat, take a ladle and dip it in, straight down, just enough to let butter seep in

from the sides and add to another container, preferably metal. You will see water and other 'junk' left over

from cooking the butter once you get close to the bottom. Leave this out!

Sugar Snap Peas with Sesame ..........


Ingredients:

• 1 lbs fresh sugar snap peas

• Dark sesame oil

• Black sesame seeds

Instructions:

1. Pick through the sugar snap peas to remove any that aren't perfect.2. Remove and discard the stem end and the string from each pod.3.

Toss the sugar snap peas in a bowl with sesame oil and sesame seeds to taste.4. Serve at room temperature.


Serve as an appetizer, or as a light snack!

Sausage and Cheese Appetizer Wedges

Serves: makes 36 wedges Preparation / Cooking Time: 15 minutes / 7 minutes

Ingredients:

• 1 lb sweet sausage, cooked and chopped

• 1 cup shredded mozzarella cheese

• 1 tbsp grated Parmesan cheese



• 1 small zucchini, shredded

• 1 medium tomato, chopped

• 3 tbsp Mayonnaise

• 1 tbsp fresh, chopped parsley

• 3 English muffins, split and toasted

Instructions:

1. Preheat the oven to 350°2.

In a medium bowl, combine sausage, mozzarella cheese, Parmesan cheese, zucchini, tomato,mayonnaise and parsley. Mix well.

3. Spread the mixture evenly on the 6 muffin halves.4. Bake the covered muffins in the oven for 5-7 minutes, until the cheese is melted and bubbly.5. Cut each muffin half in 6 wedges and serve hot.


Makes a nice snack for the kids, or at a get together at your house, or for the big game!

Toasted Pumpkin Seeds..........

Serves: 8Preparation / Cooking Time: 5 minutes / 20 minutes - Hydrating Time: 8 hours!

Ingredients:

• 4 cups water

• 2 cups fresh pumpkin seeds, rinsed

•

1 1/2 tablespoons salt• 2 tablespoons vegetable oil

Instructions:

1. Combine water, pumpkin seeds and salt in a mixing bowl; cover and let seeds soak for at least 8hours.

2. After seeds have soaked, preheat oven to 350°F.3.

Drain seeds and pat dry with paper towels or a clean kitchen towel. Toss with oil and spread ontoa shallow baking sheet.

4. Toast for 20 minutes or until fragrant and darkening.5. Season by tossing with additional salt and/or spices, if desired.


Try using garlic salt, adding a little chili powder to the plain salt, or tossing with Parmesan cheese for

variations in flavor.



Notes:

Protein-rich pumpkin seeds are often tossed away after a pumpkin is opened for pie or jack-o'-lanterns.

Why not make them into a tasty snack instead? You can dispense with the soaking, but the seeds will be

more tough and brittle; soaking softens them a bit, giving them a chewier texture.

Wild Risotto


Ingredients:

• 5 cups water

• 1/4 cup wild rice, uncooked

• 2 teaspoons olive oil

• 6 green onions, chopped


•

1 1/2 cups Arborio rice, uncooked

• 1/2 cup white wine

• 1 teaspoon chopped fresh tarragon

• 2 Roma tomatoes, chopped

• 2/3 cup coconut milk

• 1 cup peas

Instructions:

1. In a saucepan, bring 1 cup water to a boil. Add the wild rice, cover the pan, and reduce the heat.Simmer for 25 minutes; drain well.

2.

Bring 4 cups water to simmer in a large saucepan. Keep the water simmering while you begin stepnumber 3.3.

Heat the olive oil in a large frying pan. Sauté the scallions and garlic over medium-high heat for 1minute. Add the Arborio rice; stir it for 2 minutes.

4. Pour the wine, the wild rice, and the tarragon into the frying pan. Cook, stirring frequently, for 2minutes.

5. Pour 1/2 cup of the heated water into the frying pan. Stir frequently until the liquid is absorbed,then add 1/2 cup more water. Continue adding the water in this manner, waiting between additionsuntil the liquid is absorbed and stirring frequently. After about 18 to 20 minutes most of the liquidshould be absorbed, and the rice should be tender but still slightly chewy.

6.

When all of the water is absorbed, add the tomatoes, coconut milk, and peas. Stir in the mixture,and simmer it, stirring often, until most of the liquid is absorbed. Serve at once.

DessertSBerry-Banana Smoothie..........




Ingredients:

• Fresh mint (optional)

• 3 tbsp vanilla low-fat yogurt

• 1/4 cup assorted berries

• 1 cup orange juice

• 1 small banana, peeled, cut up and frozen

Instructions:

1. In a blender container combine the frozen banana pieces, desired fresh or frozen berries, orange juice, and yogurt.

2. Cover and blend until smooth.3. To serve, pour into glasses. If desired, garnish with fresh mint and additional berries.

Biscotti ..........

Serves: makes 3 dozen

Preparation / Cooking Time: 60 minutes

Ingredients:

• 3 cups Flour

• 1 1/2 teaspoon Baking powder

• 1 1/2 teaspoon Orange zest

• 3 ounce Butter

• 3/4 cup Sugar

• 3 Eggs

• 3/4 cup Walnuts, chopped

• 1/2 teaspoon Anise extract

Instructions:

1. Pre-heat oven to 350. Lightly spray oil onto a large cookie sheet.2. Combine the flour, baking powder, and zest. Set aside. Cream the butter and sugar in a mixer.

With the mixer running, add 1 egg at a time. Add the flour mixture and blend well. Add the aniseextract and walnuts and blend well.

3. Place the dough on a floured board and form 2 12" logs. Place on the cookie sheet and bake for 15minutes.

4. Allow to cool 15 minutes, then reduce the oven to 300.5. Cut the logs into 1/2 slices, cutting diagonally. Place on cookie sheet and bake for 15 minutes (at

300), turning once.

6.

Cool. Store in an airtight container.


Serve this dish with brunch or breakfast, or as a dessert or snack. Good for all occasions!



Notes:

Biscotti becomes hard when exposed to air relatively quickly, make sure it is kept in the airtight container

and only take out what you need!

Cherries Jubilee with Côte-Rôtie Wine Serves: 4Preparation / Cooking Time: Under 30 minutes / Under 30 minutes

Ingredients:

• 400 g black cherries

• 500 ml Côte-Rotie (red wine)

• 100 g superfine sugar

• 100 g fresh raspberries

• 15 g cornstarch

• 200 ml kirsch

•

¼ litre vanilla ice cream

Preparation:

1. Wash and pit the cherries.2. Poach the cherries in the red wine with the sugar. Let cook for two minutes.3. Remove the cherries with a skimmer. Keep them warm.4.

Add the raspberries to the cooking liquid. Cook for five minutes.5.

Thicken with the cornstarch dissolved in a little cold wine.6. Strain.

Assembly:

1. Rewarm the cherries in a small saucepan. Add the kirsch and flambé.2. Lay down a base of vanilla ice cream in some small dishes. Place the hot cherries on top.3. Spoon the warm sauce from the cherries over top. Serve immediately.


4 servings

Notes: Recipe below contains alcohol. Not suitable for children!

Chocolate Angel Food Cake

Serves: 16 Preparation / Cooking Time: 15 minutes / 30-35 minutes

Ingredients:



• 1 1/2 cup cake flour

• 1/2 cup unsweetened cocoa

• 1 2/3 cup egg whites

• 1 1/2 tsp cream of tartar

• 3/4 tsp salt

• 1 1/2 tsp vanilla extract

•

2 cup sugar• 4 semisweet chocolate, square

• 2 tsp shortening

Instructions:

1. Preheat oven to 375°F.2. Sift flour and cocoa through medium-mesh sieve into medium bowl. Set aside.3. In large bowl, with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks

form.4. Beat in the vanilla.5. Beating at high speed, gradually sprinkle in sugar, 2 tablespoons at at time, beating well after each

addition, until whites stand in stiff peaks when beaters are lifted.6.

Bake 30 to 35 minutes, until cake springs back when lightly touched.7. Invert cake in pan on metal funnel or bottle, cool cake completely in pan.8. Carefully run metal spatula around side of pan to loosen cake, remove from pan and place cake on

cake plate.9. Prepare chocolate glaze: In heavy small saucepan, melt semisweet chocolate with shortening over

very low heat, stirring frequently, until smooth.10. Spread over top of cake, letting some run down side.

Chocolate Heart Cake..........

Serves: 12Preparation / Cooking Time: 30-45 minutes / 45 minutes

Ingredients:

• 1-3/4 cups all purpose flour

• 1 cup less 1 tbsp unsweetened cocoa powder

• 1-1/4 tsp baking soda

• 1/8 tsp salt

• 3/4 cup (1 1/2 sticks) butter

• 2/3 cup granulated sugar

• 2/3 cup, firmly packed, brown sugar

• 2 large eggs

• 2 tsp vanilla extract

•

1-3/4 cups buttermilk• For the Frosting:

• 2 cups prepared frosting

• 2 cups whipped cream

• 1 pint fresh raspberries

• Tools:

• 9-inch heart-shaped cake pan

• 2 pastry bags with small star tips

• Waxed paper



Instructions:

1.

Preheat the oven to 350 degrees. Line the bottom of the pan with waxed paper. Grease the paperand all sides of the pan, and then dust with flour.

2. In a medium bowl, mix flour, cocoa, baking soda and salt. In a large bowl, using an electric mixerset on medium speed, beat butter, granulated sugar and brown sugar until light and fluffy.

3.

Add the eggs, one at a time, beating after each addition. Add vanilla; mix until blended.4. At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended.

Pour batter in prepared pan.5. Bake the cake until a toothpick comes out clean, about 25 to 30 minutes. Transfer to wire rack;

cool for 10 minutes.6. Turn out and remove the waxed paper. Turn the cake topside up and cool completely.7. Frost the cake evenly with chocolate frosting. Run the tines (forks) of a fork across the top of the

cake to form a wavy pattern south-to-north across the cake (from the bottom of the heart to thetop).

8. Spoon any leftover frosting into a pastry bag fitted with a star tip. Starting an inch from the edge, pipe out stars in a heart shaped pattern, following the edges of the cake. To make a star - squeezethe bag and lightly lift the tip to form the star.

9. Fill another pastry bag with the whipped cream, fitted with a small star tip. Pipe around the top,

outer edge, and along the bottom of the cake, forming a scroll pattern.10. Garnish with the raspberries!


Serve this dessert as a romantic finale to your Valentines' Day with your sweetheart. If fresh raspberries are

not available, use fruits in season or what is available like strawberries or blueberries.

Notes:

You could substitute the chocolate frosting with white chocolate frosting or whipped cream!

Chocolate Marshmallow Cake

Serves: 16Preparation / Cooking Time: No Bake

Ingredients:

• 40 Marshmallows (approx.)

• 2 tbsp Margarine

• 3 tbsp Cocoa

•

6 cups Crispy cereal

Instructions:

1.

Melt together the marshmallows and butter.2.

Stir in the cocoa.3. Crush the six cups of cereal after measuring and stir into the mix.4. Put the mix into an ungreased pan and refrigerate until it is hard.5. Cut into desirable amount of pieces.



Simple Cream Cheese Butter Cake ..........


Ingredients:

• 1 box of yellow cake mix

• 3 eggs

• 1 8 oz. cream cheese square

• 1 box of 10X (powdered sugar)

• 1 stick of butter (softened)

• 13 x 9 x 2 pan (lasagna pan)

Instructions:

1. In a large mixing bowl; or preferably if you have one, a mixer; mix the butter, the cake mix and 1egg thoroughly, but it will still be a little clumpy, that's ok!

2.

In a separate mixing bowl, or again, a mixer; mix the cream cheese, the sugar, and the remaining 2eggs, until creamy.

3.

Grease the lasagna pan with some extra butter to make sure it won't stick, or use wax paper andcover the bottom of the pan.

4. Now spread the cake mix into the lasagna pan, making sure to get it into the corners of the pan.You'll have to use your hands as the mix won't be very wet.

5. Once the mix is spread out evenly, pour the cream cheese topping over top an spread evenly.6.

Bake at 350º for 30-35 minutes. Test with a toothpick to see if the middle is completely cooked.7. Let it cool, and serve!


This can easily be served all by itself and taste delicious, but you could also serve this with some kind of

fruit, like strawberry, blueberry, or even a peach topping! Garnish with a few sprigs of mint leaves spread

evenly across the top of the cake in a little spiral.

Cream Puffs

Serves: makes 12 Preparation / Cooking Time: 55 minutes

Ingredients:

• 1/3 cup sugar

• 1/4 tsp salt

• 2 tsp vanilla

• 1/4 cup margarine

• 3 cup skim milk

• 1/8 tsp salt

• nonstick spray coating

• 1 cup all-purpose flour



• 3 tbsp cornstarch

Instructions:

1. Spray a baking sheet with nonstick spray coating. Bring water, margarine, and the 1/4 teaspoon

salt to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ballthat doesn't separate. Cool 10 minutes.2. Add the 4 eggs, one at a time, beating until smooth after each addition. Drop batter by heaping

teaspoons, 3 inches apart onto baking sheet, making 12 mounds. Bake in a 400 degree oven for 30minutes or till golden brown and puffy. Cool. Split cream puffs and remove any soft dough frominside.

3. Meanwhile, for pudding, in a saucepan combine sugar, cornstarch, and 1/8 teaspoon salt. Stir inmilk. Cook and stir till bubbly. Cook and stir 2 minutes more. Remove from heat.

4. Gradually stir 1 cup of the hot mixture into the beaten egg. Return all to saucepan.5.

Cook and stir 2 minutes more. Remove from heat. Stir in vanilla and food coloring, if desired.Pour into bowl.

6. Cover surface with clear plastic wrap. Chill.7. To serve, fill cream puffs with pudding and strawberries.

Grandmother's Oatmeal Cookies (Visitor Recipe)

Serves: Makes 4 Dozen Preparation / Cooking Time: 10 minutes / 10-12 minutes

Ingredients:

• 3 eggs

• 1 cup raisins

• 1 teaspoon vanilla extract

• 1 cup shortening

• 1 cup packed brown sugar

•

1 cup white sugar• 2 1/2 cups all-purpose flour

• 1 teaspoon salt

• 2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• 2 cups quick cooking oats

• 1/2 cup chopped walnuts

Instructions:

1. Beat eggs and combine with raisins and vanilla. Let soak for at least an hour.2. Cream shortening (I use butter flavored shortening) and sugars together. Sift dry ingredients into

sugar mixture. Mix well.3.

Blend in remaining ingredients.4. Shape into balls and place on ungreased cookie sheet.5. Bake in 350 degrees F (175 degrees C) oven 10 -12 minutes. Do not overbake.



Notes:

This is the best Oatmeal Cookie I have ever tasted and is my family's favorite. This is a recipe that I have

had for years that a friend of mine gave me.

Harvest Pumpkin Pie


Ingredients:

• 2 Deep Dish, unbaked pie shells, thawed

• 1 egg yolk, lightly beaten (for the leaves)

• 1 can (or 16 ounces fresh cooking pumpkins) pumpkin puree

• 2/3 cup firmly packed, light brown sugar


• 1 tbsp all purpose flour

•

1 1/2 tsp ground cinnamon• 1/2 tsp salt

• 1/2 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1/4 tsp ground allspice

• 1 cup heavy cream

• 1/3 cup milk

• 2 large eggs, lightly beaten

• 1 1/2 tsp vanilla extract

Instructions:

1.

Preheat the oven to 350 degrees. Roll out one pie shell with a rolling pin.2.

Using a paring knife, cut out leaves (as best as you can) of different sizes and then a large pumpkin shape. Make vines by wrapping dough around rolled up strips of tin foil.

3. Place the cut-outs on a baking sheet. Brush each with the egg yolk and bake until browned, about2-4 minutes.

4. Remove decorations with a spatula and cool. Carefully slide the vines off of the foil to avoid breaking them.

5. Place an oven rack in the lower third of the oven and increase the heat to 400 degrees.6. Place the remaining pie shell in a deep dish pie plate. Line the crust with foil. Fill the foil with

dried beans and then bake for 8 minutes.7.

Remove beans and foil and prick the dough with a fork. Bake an additional 6 minutes, thentransfer the pie plate to a wire rack to cool (completely).

8. In a large bowl, combine the pumpkin, brown sugar, granulated sugar, flour, cinnamon, salt,

ginger, nutmeg and allspice. Mix it well.9. Stir in the cream, milk, eggs and vanilla. Pour into the cooled crust.10. Bake until the filling is just set and a knife or toothpick, inserted into the center, comes out clean,

about 45 minutes.11. Arrange pumpkin cutout in the center of the pie. Arrange the vines and leaves around the pie in a

decorative pattern, placing the leaves around the outside edge.




Bake the filling without the crust in a greased, rectangular pan. Serve squares with a dollop of whipped

cream and sprinkle with cinnamon for a Harvest Custard.

Notes:

When rolling the dough, lightly flour the rolling pan and work area to prevent the dough from sticking. You

can also use wax paper on the top and bottom, and roll the dough between them.

Irish Potatoes ..........

Serves: 6-10 Preparation / Cooking Time: 10 minutes

Ingredients:

•

8oz. cream cheese, soft• 16 oz. coconut, shredded

• 2 lbs. confectioner's sugar

• 3 tbs. vanilla extract

• Ground cinnamon for topping and garnish or melted chocolate

Instructions:

1. Mix together all of the ingredients, except the cinnamon, thoroughly.2. Roll into 1 - 1&1/2 inch balls.3. Roll in ground cinnamon, or melted chocolate according to taste!


Use as a desert around St. Patrick's Day to lend magic of the Irish to your guests.

Notes:

Just like Grandma used to make!

Poached Pears

Serves: 2

Preparation / Cooking Time: 10 minutes / 25 minutes

Ingredients:

• 2 medium Pears, firm (like Bosc or Bartlett), peeled

• 1 1/2 cup Red wine

• 1/4 cup Sugar

• 1/8 teaspoon Cinnamon



• 1 Tablespoon Brandy (optional)

Instructions:

1. Place all ingredients (except brandy if used) in a small saucepan. Simmer the pears until just soft

(about 15 minutes).2.

Remove the pears with a slotted spoon. Place in a bowl and allow to cool at room temperature.3. Add the brandy (if used) and raise the flame to medium high.4. Reduce the sauce by half (about 10 minutes). Allow to cool.5. Pour over the pears. Cover with plastic film and refrigerate for at least 2 hours.6. Serve cold.

Pound Cake


Ingredients:

• 4 ounces Butter, softened

• 3 cups Sugar

• 4 Eggs

• 2 cups Flour

• 1/2 teaspoon Baking powder

• 1/2 cup Sour cream

• 1 teaspoon Vanilla extract

Instructions:

1. Place the butter and sugar in a mixer. Cream until smooth. Add the eggs - one at a time with the

mixer running.2.

In a separate bowl, sift together the flour and baking powder. Blend well into the mixture.3.

Add the sour cream and vanilla and mix until blended.4. Pre-heat the oven to 325. Grease and flour a bread pan. Pour in the batter.5. Bake for 55-60 minutes. Allow to cool before serving.

Strawberry Sugar Cookies

Serves: 24Preparation / Cooking Time: 8-11 minutes

Ingredients:

• 1 cup of butter, softened

• 3/4 cup of sugar

• 1 large egg

• 1 teaspoon of vanilla extract

• 2 3/4 cup of all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon cream or tartar

• 3/4 (or more, or less) cups of chopped strawberries



Instructions:

1.

In a large bowl, mix the butter and sugar together, until fluffy. When fluffy, mix in strawberries.2. Add egg and beat well, then mix vanilla extract.3. In a seprate bowl, combine the flour, baking soda, and cream of tartar. Add flour mixture to butter

mixture, until thoroughly combined.

4.

Divide dough into two equal portions, then flatten each into a disk.5. Cover each disk in plastic wrap, and refrigerate for 2 to 3 hours, or until the dough is firm enough

to work with.6. If it becomes too firm, soften in a room for 5 minutes. Preheat oven to 350.7. On a lightly floured board roll out dough, until it is about 1/3 inch thick.8. Cut out cookies with cookie cutter. Using a spatula, carefully move the cookies onto a cookie

sheet, leaving about 2 inches between them.9. Bake for about 8 to 11 minutes, or until gold along the edges.10. Remove cookie sheet from oven, and let them cool for 4 minutes.11. Make the other cookies with the remaining disk of dough.

Raspberry Summer Pudding


Ingredients:

• 3 cups Raspberries, fresh

• 1 1/2 cups Sugar

• 1 tablespoon Water

• 6 slices Bread

• Whipped cream

Instructions:

1. Place the berries, sugar, and water in a saucepan. Slowly cook, while stirring, for 3 to 5 minutes.Allow to cool slightly.

2. Line a one-quart bowl with the bread (saving one piece for the top). Add the cooked berries to the bowl and top with the last bread slice.

3. Loosely cover with plastic wrap. Place a weight (canned goods work well) on the pudding andrefrigerate overnight.

4.

Serve chilled by inverting on a plate. Top with whipped cream.

Christmas Light Cookies

Makes: 3 Dozen CookiesPreparation / Cooking Time: 70 minutes / 5-8 minutes per batch

Ingredients:

• 1/2 cup (1 stick) butter or margarine, softened


• 1 large egg

• 1 tsp vanilla

• 1/2 tsp grated lemon peel



• 2 cups all purpose flour

• 5 cups confectioners sugar

• 1/2 cup milk

• 1 jar each of red, yellow, and green paste food coloring

• 1 lb. bag of licorice whips

• Special Aid: Template - Click Here

•

Special Aid: plastic straw

Instructions:

1. In a large bowl, using an electric mixer set on medium speed, beat the butter and sugar until lightand fluffy.

2. Beat in egg, vanilla, and lemon peel. On low speed, gradually beat in the flour until blended.Shape dough into a disk and then wrap in plastic wrap. Chill for one hour.

3. Preheat oven to 350 degrees. Lightly grease two baking sheets.4. On a floured surface, using a floured rolling pin, roll dough out to 1/8 inch thickness. Using the

template, cut out the cookies.5.

Place cookies, 1 inch apart, on the prepared baking sheets. Make a hole in the bottom of each

cookie (in the end of the light bulb) with the straw.6. Bake cookies in batches, until golden, about 5-8 minutes a batch. Transfer cookies to wire racksand cool completely.

7. For the Icing: beat together confectioners' sugar and milk until smooth. Divide mixture evenlyamong the three small bowls, reserving about 1 cup of the mixture for the white icing.

8. Add food coloring to each bowl to make desired colors (remember: green and yellow make blue!).9. Spread the different colored icings on the cookies on the bulb, let stand until set.10.

Using a pastry bag and a small, round tip, pipe the white icing "threads" on the bottom of each bulb. Let stand until set.

11. Thread the licorice "wire" through the hole made with the straw and string together!

Notes:

Dough is easiest to work with when cold. If it begins to tear, return to the refrigerator for 5-10 minutes.

St. Patty's Day Corned Beef ..........

Serves: 6Cooking Time: 225 minutes

Ingredients:

• 1 5 lb. Corned Beef Brisket

• 1 12 oz. bottle of dark beer

•

4 large carrots, halved crosswise

• 2 medium onions, each studded with 3 cloves

• 2 medium celery stalks, halved crosswise

• 3 large leeks, halved lengthwise

• 1 green cabbage (about 3 pounds) cored and cut into 6 wedges

• 1/4 cup 1 tbsp chopped fresh parsley, divided

• Salt and freshly ground black pepper, to taste

• 1/4 cup firmly packed dark brown sugar

• 1/4 cup Dijon-style mustard



Instructions:

1.

Place beef in a large Dutch oven. Add beer and enough cold water to cover the beef.2. Add the carrots, onions and celery. Bring to a boil over medium-high heat.3. Reduce heat to low; cover and simmer, turning beef every 45 minutes until it is fork tender, 2-1/2

to 3 hours.

4.

Preheat the oven to 350 degrees. Transfer the corned beef to a shallow baking pan, fat-side up.Cover with foil and set aside.

5. Using a colander, strain broth from the pot; discard vegetables. Set aside 1 cup of broth.6. Return the remaining broth to the pot; add leeks, cabbage, 1/4 cup of parsley, and salt and pepper

to taste. Bring to a boil over high heat.7. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 30 minutes.

Strain and discard broth; set aside vegetables.8. In a small bowl, combine the brown sugar and mustard; mix well. Trim any excess fat off of the

beef and then spread the glaze over it evenly.9. Return the beef to the baking pan; pour the reserved broth over the beef. Bake beef for 15 minutes,

and then remove from the oven.10. Using a sharp carving knife cut corned beef crosswise into thin slices.11. Transfer sliced beef to a large serving platter and surround it with the leeks and cabbage.

12.

Just before serving, reheat the reserved broth in a small saucepan over medium-high heat; drizzle 2tbsp over the beef and then sprinkle it with the remaining parsley.

13. Transfer any remaining broth to a gravy boat and serve immediately with the corned beef.


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