Monday, July 26, 2010

Peanut Butter Cheesecake


Crust
1 1/2 cups peanut butter cookies
1/4 dry-roasted unsalted peanuts, ground
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted

Filling
3 packages (each 8-oz) cream cheese
1 cup sour cream
1/4 cup creamy peanut butter
1 1/2 cups granulated sugar
4 eggs
1 teaspoon vanilla

Topping
1/2 cup sour cream
1/4 cup granulated sugar
1/4 cup creamy peanut butter
1 tablespoon freshly squeezed lemon juice



  • Preheat oven to 350 degrees

  • 9-inch cheesecake pan, ungreased, or springform pan with 3-inch sides

1. Crust: In a bowl, combine cookie crumbs, peanuts, flour and butter. Press into bottom of cheesecake pan and freeze.

2. Filling: In a mixer bowl beat cream cheese, sour cream, peanut butter and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla.

3. Pour over frozen crust, smooth out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool on the counter for 10 minutes (do not turn oven off). The cake will sink slightly.

4. Topping: In a small bowl, combine sour cream, sugar, peanut butter, lemon juice and vanilla. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.

Serves 10-12

Note: Natural peanut butters have too oil for this recipe.

Saturday, June 12, 2010

Smoky Pea and Lentil Soup

1 cup lentils
1 cup split peas
8 cups water
1 whole ham shank (about 3/4 lb)
1 large yellow onion
2 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt
Pepper to taste
1 tablespoon balsamic vinegar

In a large soup pot over high heat, combine all ingredients except salt, pepper and vinegar. Bring to a boil. Reduce heat to medium-low and simmer, covered, until lentals and peas are tender, about 1 hour, stirring occassionally.

Remove ham shank for soup and cool slightly. Cut meat into small pieces and return to soup. Season with salt and pepper and stir in vinegar. Remove bay leaves and discard.

Note: To thicken soup, puree half the soup (before adding the ham meat) in a food processor. Return to the soup pot. Or you can use a hand blender, but be careful not to puree all of it.

Serves 4

Smothered Swiss Steak

1/2 teaspoon salt
6 (4-oz) cube steaks
1/2 cup all-purpose flour
1 teaspoon pepper
6 tablespoons vegetable oil
1 medium onion, diced
1 medium-size green bell pepper, diced
1 (14.5) can petite diced tomatoes
1 (12 oz) bottle Coke Cola
1 tablespoon beef bouillon granules
2 tablespoons tomato paste

Sprinkle salt evenly on both sides of cube steaks. Combine flour and pepper in a shallow dish. Dredge steaks in flour mixture.

Brown 2 steaks in 1 1/2 tablespoons hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side; drain on paper towels. Repeat procedure with remaining steaks and oil.

Add remaining 1 1/2 tablespoons of oil to skillet and saute onion and bell pepper 7 minutes or until tender. Add diced tomatoes and next 3 ingredients to skillet. Bring to a boil, and cook, stirring often, 5 minutes or until slightly thickened.

Return steaks to skillet; cover and cook over low heat 60 minutes or until tender.

Note: To prepare this recipe in the slow cooker, place seared cubed steaks i a 5-qt slow cooker. After Coke mixture has cook 5 minutes, spoon t over seared cube steaks. Cover and cook on LOW 5-6 hours.

Serves 6

Steamed Cabbage With Butter

1 3-pound green cabbage
8 tablespoons butter (1 stick)
1 cup water
1/2 teaspoon sugar
1 1/2 teaspoons salt

1 teaspoon black pepper

Cut cabbage into quarters. Remove any wilted and discolored outer leaves and cut out the core from the cabbage pieces. Cut the cabbage into 1/2 dice.

Heat the butter and water to simmering in a pot. Stir in the cabbage, sugar, salt and pepper. Cover the pot and cook on medium, stirring occasionally, until the cabbage is tender, about 30 minutes.

Makes 4 servings

Sunday, May 23, 2010

Sweet Potato Souffle

3 lbs yams
3/4 cup sugar
3 large eggs, lightly beaten
1/2 cup butter, melted
3 tablespoons milk
2 teaspoons ground nutmeg
2 teaspoons vanilla extract
3/4 teaspoon lemon extract

Peel yams, and cut into cubes. Cook in boiling water to cover 15 to 2o minutes or until tender,a nd drain. Or steam them, which is what I prefer to do.

Mix yams with an electric mixer. Combine yams and remaining ingredients, mixing until smooth. Spoon yam mixture into a lightly greased 11x7 inch baking dish.

Bake at 350 for 30 minutes or until bubbly.

Note: The only things I have to say about this is that it's very easy, and wonderful. It tastes very good.

Tuesday, May 18, 2010

Honey-Baked Chicken, with Pan Gravy

1/4 cup honey
1/4 cup soy sauce
1/3 cup minced onion
2 tablespoons fresh ginger, grated
2 garlic cloves, minced
1 (5 pound) whole chicken, skinned
Vegetable cooking spray
2 teaspoons paprika

Combine the first 5 ingredients in a large heavy-duty zip-top plastic bag; add chicken. Seal and chill 1 hour, turning occasionally.


Preheat oven to 375 degrees.

Spray cast iron skillet (or roating pan) with cooking spray.

Remove chicken from marinade, and place breast side up in pan. Pour marinade over chicken. Tuck wings under.

Bake, covered with aluminum foil at 375 for 1 hour. Uncover, coat chicken with cooking spray, and sprinkle with paprika. Bake, uncovered, 45 minutes more, basting occassionally.


Pan Gravy:
4-6 tablespoons pan drippings (fat and juice)
4 tablespoons all-purpose flour
2 cups meat juices, plus a litte water
Pepper to taste

Pour off all drippings into a 2 cup glass measuring cup. Add 4 tablespoons in a pan. Then add water to drippings to make 2 cups liquid in measuring cup. Heat drippings over medium heat until hot, add 4 tablespoons flour, stirring with whisk until smooth. Cook 1 minute, stirring constantly. Gradually stir in meat juices; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in pepper.

Thai Meatloaf

2 slices white bread, torn into small pieces
1/4 cup whole milk
1 large egg, lightly beaten
1 1/2 pounds ground beef
1 cup finey chopped yellow onion
2 garlic cloves, minced
1 teaspoon grated lemon zest (or 1 tablespoon thinly sliced fresh lemongrass)
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
10 oz Thai chili sauce, divided

Preheat oven to 350 degrees.

Place the bread in a medium bowl. Add the milk and let soak about 30 seconds. Add teh remaining ingredients to the bread with 1/4 cup of the Thai chili sauce and mix well.

Turn the mixture into a lightly sprayed or oiled 9-by-5-inch loaf pan and gently pat down. Bake for 45 minutes. Spread the remaining chili sauce on top of the loaf and bake until the loaf is firm and the sauce is bubbly, about 15 minutes longer.

Note: Depending on what type of Thai chili sauce you get, this can be very hot or very sweet.

Spaghetti Soup

1 lb ground sirion - (or 1/2 lb ground sirlion and 1/2 lb ground pork)
1 cup yellow onion, chopped
2 cloves garlic, minced
1 can (28 ounces) Italian-style tomatoes with basil, coarsley chopped, with juice
2 cups beef broth
1 cup tomato juice
1 teaspoon salt, or to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 bay leaf
Ground Pepper, to taste
1/4 cup chopped parsley
1 cup broken Angel Hair pasta, (1-inch pieces)
Freshly grated Parmesan or Asiago cheese

In a large soup pot over medium-high heat, cook beef, sausage, onion and garlic, stirring and breaking up meat with a spoon. Cook until meat is no longer pink and vegetables are tender, and 10 minutes, stirring occassionally.

Pour off any excess grease from pan. Reduce heat to medium and add tomatoes, stock, tomato juice, salt, oregano, basil, bay leaf, pepper, parsley, and Angel Hair pasta.

Bring to a slight boil. Reduce heat to medium-low. Cover and simmer until flavors are blended, about 30 minutes. Uncover and cook 10 minutes longer. Remove bay leaf and discard. Serve with Parmesan or Asiago cheese.

Serves 6

Note: I normally double this recipe, and it's so good that it goes down pretty fast.

Texas Quiche

1 (9-inch) deep-dish piecrust, unbaked
1 1/2 cups (6 ounces) Colby, Monterey Jack, or Colby Jack - grated
1 (7 ounce) can chopped fire roasted chilies, drained
3 eggs
1 1/2 cups heavy cream
3 dashes Tabasco sauce
Black pepper, to taste
Salsa
Sour Cream

Preheat oven to 350.

Layer the cheese, then the chilies into the bottom of the crust. Beat together eggs, cream, Tabsco, and pepper. Pur the egg mixture over the cheese and chilies -- do not stir!

Bake for 35-40 minutes, or until browned and a toothpick inserted in center comes out clean.

Serve hot, with salsa and sour cream.

Monday, May 17, 2010

Laotian Steam Fish with Young Ginger

1/3 cup lemon juice
1/2 cup young ginger, finely minced
3 tablespoons vegetable oil
2 tablespoons sesame oil
2 tablespoons sesame seeds
3 tablespoons garlic, finely minced
3 tablespoons soy sauce
2 lbs fish fillets: sole, flounder, red snapper, halibut
Aluminum foil

Combine lemon juice and minced young ginger.

Combine vegetable and sesame oil in frying pan over medium heat. When hot add garlic and saute until light brown.

Remove garlic from oil and mix into lemon juice and ginger mixture.

Fry sesame seeds in same pan until golden brown. Remove sesame seeds from oil and add to ginger mixture. Blend in soy sauce. Place fish on 4 individual aluminum foil squares. Sprinkle mixture over fish fillets.

Wrap up fish tightly in aluminum foil. Put it a steamer that is already at a boil. Steam for 20 minutes.

Serves 4

Thursday, April 29, 2010

Rice and Ginger Soup

Garlic Oil
1/4 cup vegetable oil
7 cloves garlic

2/3 cup julienned young ginger (process in food processor)
4-6 ribs Chinese celery, cut into 1/2-inch lengths
4-8 Thai red chilies, finely chopped
1 cup chopped cilantro leaves
2 green onions, chopped
8 cups chicken stock

1 1/2 pounds cooked chopped chicken
2 tablespoons fish sauce
2 tablespoons soy sauce
1/4 teaspoon white pepper
4 cups cooked rice

1. To make garlic oil: Place oil in a small pan over medium-high heat. Add garlic, stirring frequently until golden brown, about 2 minutes. Immediately remove from heat and remove garlic. Slice garlic and reserve.

2. Heat wok to high heat until hot. Add the garlic oil, swirling to coat sides Add ginger, celery, chiles, cilantro, green onion and reserved garlic slices; stir-fry until fragrant, about 30 seconds to 1 minute.

3. Add stock and bring to a boil. Add chicken and cook about 2 minutes, stirring occasionally. Season with fish sauce, soy sauce, and white pepper.

4. Add cooked rice; decrease heat to medium and cook for 2 minutes.

Note: If you're brave enough to add 8 Thai red chilies, it can be excruciatingly hot.

Eggs Benedict

16 eggs, hard-boiled, peeled and sliced in egg slicer, 1/8-inch thick
1 stick butter
1 cup flour
4 cups milk
10 ounces Sharp Cheddar cheese
10 ounces sour cream
2 packages Jimmy Dean spicy sausage (lightly fried, crumbled, drained)
Salt and pepper to taste
Toasted English muffins, if desired

Preheat oven to 325 F.

Spray a 3 quart, 9x13-inch casserole dish with nonstick vegetable spray. Layer with egg slices. In a large saucepan, melt butter; slowly add flour until butter is absorbed. Add milk and stir constantly over medium heat until mixture is slightly thickened. Stir in cheese and sour cream. Season with salt and pepper to taste.

Pour mixture evenly over egg slices; top with sausage; cover with aluminum foil. Bake for 25 minutes. Remove foil and bake for an additional 10 minutes until sausage is brown and eggs are bubbly.

Serve on toasted English muffins if desired.

Eggs Hidden in Cheese Sauce and Spinach

2 boxes (10-oz each) frozen chopped spinach, thawed
5 tablespoons vegetable oil
1 1/2 cups chopped onion
2 tablespoons all-purpose flour
2 cups half-and-half
2 cups shredded Monterey Jack cheese (about 8 ounces)
1 teaspoon dried thyme
Salt
Pepper
6 eggs
1 cups shredded sharp Cheddar cheese (about 4 ounces)
Paprika

English muffins (optional)

Squeeze as much liquid as possible from the thawed spinach. Set aside.

Heat 3 tablespoons of the oil in a saute pan or skillet over medium-high heat. Add the onion and cook, stirring frequently, until onion is soft, about 5 minutes. Stir in the spinach and cook until heated through, about 2-3 minutes. Reserve.

To make the white sauce, heat the remaining 2 tablespoons oil in a saucepan over medium heat, add the flour, and stir until bubbly, about 2-3 minutes. Add the milk slowly and stir briskly with a wire whisk until thick and smooth, about 5 minutes. Take off heat and add the Jack cheese, thyme, and salt and peeper to taste; stir until melted and the sauce is smooth. Put back on heat if you need to.

Preheat the oven to 350 F.

Place the spinach and onion mixture in a lightly greased ovenproof dish, then cover the spinach with the cheese sauce. Using a large spoon, form a well and crack an egg into it. I put one in the center, and 5 around it. Cover the top of the casserole with the Cheddar cheese. Sprinkle the top of each egg location heavily with paprika.

Bake until the eggs are set and the cheese is melted, about 30 minutes.

To serve, spoon each section containing an egg onto a toasted English muffin, if desired ---- or onto plates.

Serves 6

Variations:

For a southwestern flavor, add chopped fresh or canned mild or hot chili peppers to the spinach and onion mixture, and substitute ground chili powder for the paprika. Serve on warm tortillas instead of English muffins.

Create an Italian version by adding minced or pressed garlic to taste to the spinach and onion mixture. Use fresh or dried basil instead of thyme, and substitute Fontina for the Jack cheese and Mozzarella or Parmesan for the Cheddar. Serve on slices of fried polenta.

For a meaty dish, add a layer of cooked chopped chicken, ground beef, or crumbled sausage in the pan before adding the spinach mixture.

Sunday, April 25, 2010

Hot & Sour Soup


1/2 package of tofu, sliced into strips
2/3 cup chopped cooked meat; pork, beef or chicken
½ tablespoon cornstarch

1 tablespoon cornstarch
½ tablespoon soy sauce Group 1
1 teaspoon dry sherry

6 cups chicken broth Group 2

4 tablespoons cornstarch Group 3
5 tablespoons water

2 eggs

1 tablespoon chopped cilantro
3 tablespoons white vinegar
3 tablespoons soy sauce
2 tablespoons green onion
Group 4
2 tablespoons ginger
½ teaspoon pepper


Dash of sesame oil


1. Add the meat to (Group 1); mix and marinate for 20 minutes. Beat the eggs lightly. Put (Group 4) in a bowl.

2. Boil (Group 2) in a pot. Add meat to the pot. Add the tofu and bring to a boil. Add mixture (Group 3) to thicken; stir. Boil again. Slowly add the eggs in a thin stream; stir lightly and turn off the beat. Pour in (Group 4); mix and serve.


*** Notes:

I usually put a little rice in the bowl to make it a little thicker.

I normally double this recipe. It does make a lot, but it goes down pretty fast.

Friday, April 9, 2010

Jalapeno Ranch Dip

1 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
2 cloves garlic, minced
1 jalapeno pepper, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
In a bowl combine combine all ingredients. Refrigerate for 30 minutes before serving.
**** This is spicy

Monday, April 5, 2010

Red Velvet Cookies

1 box Red Velvet Cake Mix
1/2 cup butter (1 stick), softened
2 eggs
  • Preheat oven to 350.
  • Mix ingredients until combined
  • Drop spoonfuls of cookie batter onto baking sheet about 2" apart
  • Bake for 14-16 minutes
  • Cool
  • Fill with cream cheese filling
Cream Cheese Filling:
1/2 cup butter (1 stick), softened
1 (8-oz) package cream cheese, softened to room temperature
1 lb box of powered sugar
1 teaspoon vanilla
  • In a mixer, cream butter, cream cheese and vanilla
  • Gradually add sugar and mix until smooth

Makes 12 large cookie sandwiches

You can use any flavor boxed cake mix. Red Velvet is nice because of the contrast between the red and white colors.

Notes:

I used an electric mixer to mix the butter and then added the eggs. I added some of the cake mix and continued to use the electric mixer, but then eventually had to use a spoon. It was hard to mix, so I decided to use my hands to mix it.

I used 2 cookie sheets, and put 12 cookies on each one. You do need to separate them, because they will be pretty large.

As I was making them I swore it would be the first and last time. But after I had them, I have to admit they're one of the best cookies I've ever had. And would definitely make them again.

Spinach a la Creme

2 (10-oz) packages frozen chopped spinach
1/2 cup minced onion
2 cloves garlic, minced
4 tablespoons butter
4 tablespoon flour
1/2 teaspoon salt
1 cup heavy cream

Cook spinach according to package directions. Drain throughly in strainer.

Saute onion and garlic in butter until tender. Stir in flour and cook 1 minute. Add drained spinach and salt. Cook, stirring over low heat until very thick. Remove from heat. Add heavy cream all at once and blend. Heat gently to serving temperature.

Friday, April 2, 2010

Cantonese Roasted Chicken with Honey-Hoisin Glaze

1 whole chicken (5 pounds)
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon Chinese five-spice
2 thin slices ginger, minced
2 cloves garlic, minced

Glaze
1 1/2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons honey
1 teaspoon sesame oil

1. Remove neck and other stuff, discard. Rinse the chicken inside and out; pat dry with paper towels. Starting at the neck opening, separate the skin and flesh with your fingers, being careful not to tear the skin. Work your fingers over each side of the breast and over the thigh areas.

2. In a small bowl, combine the soy sauce, salt, and five-spice. Rub half of the mixture over the chicken flesh, under the skin. I use a spoon to put it in. Rub the remaining mixture on the outside of the chicken. Place the minced ginger and garlic under the skin on the breast. Cover the chicken and refrigerate it for at least 2 hours or overnight. Just before cooling, combine the glaze in ingredients in a small bowl; set aside.

3. Preheat the oven to 375 degrees. Stand the chicken on a vertical roaster, or place it breast side up on a rack in a foil-lined shallow baking pan. Roast for 80 minutes, bush with the glaze, and continue to cook for 15 minutes.

Pan Gravy:
4 tablespoons pan drippings (fat and juice)
4 tablespoons all-purpose flour
2 cups meat juices, broth or combination
Pepper to taste

Pour off all drippings into a 2 cup glass measuring cup. Add 4 tablespoons in a pan. Then add chicken broth to make 2 cups liquid in measuring cup. Heat drippings over medium heat until hot, add 4 tablespoons flour, stirring with whisk until smooth. Cook 1 minute, stirring constantly. Gradually stir in meat juices; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in pepper.

Note: I think traditionaly it would not be common to make gravy with Cantonese Roasted Chicken. But I like to serve this with mashed potatoes . . . and what's mashed potatoes with no gravy. And this gravy is very good.

Southern Roasted Chicken Cooked In A Cast Iron Skillet

1 4-5 pound whole chicken
3 tablespoons olive oil, divided
3 garlic cloves, minced
1 teaspoon salt
1 tablespoon coarsely ground pepper
3 fresh rosemary sprigs
1 lemon, cut into eighths

Wash chicken and removed giblets, neck, etc and discard.

Mix 2 tablespoons olive oil, garlic, salt and pepper. Rub chicken and cavities with mixture.

Tuck chicken wings under; tie legs together with string, if desired. Pour remaining 1 tablespoon olive oil into a 9" cast iron skillet. Place chicken breast side up in skillet.

Place 2 rosemary sprigs and lemon pieces in chicken cavity. Place remaining rosemary spring underneath skin.

Bake in pre-heated 450 degree oven for 35 minutes; reduce heat to 350 and bake 60 minutes more hour, or for 5 lb chicken 80 minutes more.

Pan Gravy:
4 tablespoons pan drippings (fat and juice)
4 tablespoons all-purpose flour
2 cups meat juices, broth or combination
Salt to taste
Pepper to taste

Pour off all drippings into a 2 cup glass measuring cup. Add 4 tablespoons back into pan. Then add chicken broth to make 2 cups liquid in measuring cup. Heat drippings over medium heat until hot, add 4 tablespoons flour, stirring with whisk until smooth. Cook 1 minute, stirring constantly. Gradually stir in meat juices; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper.

Easy Sloppy Joes

2 1/2 pounds ground sirlion
2 cups chopped onion
1/2 cup ketchup
5.5 oz can tomato juice
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 tablespoons lemon juice
1 teaspoon black pepper
1 (6-oz) can tomato paste

Hamburger buns

Cook ground sirlion and onion in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain; return to skillet. Stir in ketchup and next 6 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes, stirring often. Spoon mixture over toasted hamber buns.

Deviled Eggs

12 hard cooked eggs
1/2 cup mayonnaise
2 teaspoons white vinegar

2 teaspoons prepared mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

Halve hard-cooked lengthwise; remove yolks and mash with the rest of ingredients. Refill whites. Sprinkle with paprika.

**** Note: I like a spicier egg. So I either sprinkle a little paprika and cayenne pepper. Or just cayenne pepper.


How to cook an egg:
Everybody has their theory of how to cook a hard boiled egg, even me. What I do is put the eggs in a pan. Cover with cold water. Cook on medium-high heat until it just comes to a boil. Put lid on pan, take off heat and let stand for 20 minutes. Pour out hot water, and cover with cold water to cool.

Wednesday, March 24, 2010

Oreo Truffles (includes Metric Conversion)

1 (16 ounce) package Oreo cookies (do not use double stuff)
1 (8 ounce) package Philadelphia Cream Cheese, softened
White chocolate bark

1. Crush 36 cookies and stir in softened cream cheese (45 should come in a package). Use the back of a large spoon to help mash the two together.

2. Roll the mixture into 1" balls and place on wax paper covered cookie sheet. Refrigerate for about an hour.

3. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. Sprinkle with chocolate sprinkles for decoration.


Metric Conversion

448g Oreo chocolate Oreo cookies (do not use Double Stuff)
224g Philadelphia Cream Cheese, softened
White chocolate bark

1. Crush 36 cookies and sitr in softened cream cheese (45 should come in a package). Use the back of a large spoon to help mash the two together.


2. Roll the mixture into 1" balls and place on wax paper covered cookie sheet. Refrigerate for about an hour.

3. Melt chocolate as directed on the package and dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. Sprinkle with chocolate sprinkles for decoration.

*****

This recipe was contributed by Sarah. She's a friend of our Assistant Controller at work, and always makes cookies during the time of our yearly audit. They always put a happy smile on our faces, and makes going to the financial audit more tolerable. And they're so easy, I bet my friend Paul could even make them.

Saturday, March 20, 2010

Asian Style Meatloaf

1 pound ground sirlion
1/2 pound ground pork
1/2 cup chopped onion
2 garlic cloves, minced
1 large egg, lightly beaten
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon ground pepper
1 cup cooked rice

Soy-Hoisin-Glaze
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon ketchup

In a small bowl, whisk together all the ingredients. Set aside.


Preheat oven to 350. In a large bowl, combine all the ingredient for the meatloaf and mix well. Turn the mixture into a lightly sprayed or oiled 9-by-5 inch loaf pan and gently pat down. Bake for 45 minutes. Spread the Soy-Hoisin Glaze on top of the loaf and bake until the loaf is firm and the top is lightly browned, and the sauce is bubbly, about 15 minutes.

Sunday, March 14, 2010

Orange Peel Chicken


Marinade
2 teaspoons soy sauce
1 teaspoon cornstarch
1 pound boneless chicken breast or thigh meat, cut into 1/2-inch cubes
*
Sauce
1/3 cup fresh orange juice
2 tablespoons Chinese rice rice or dry sherry
1 tablespoon hoisin sauce
2 teaspoons sugar
1 teaspoon chili garlic sauce
*
*
1 tablespoon vegetable oil
3 green onions, cut into 1/2-inch lengths
2 teaspoons cornstarch dissolved in 1 tablespoon water
*
To make the marinade, combine the soy sauce and cornstarch and mix well. Add the chicken and stir to coat evenly. Let stand for 10 minutes. To make sauce, combine all the ingredients in a small bowl and stir until the sugar dissolves.
*
Place a stir-fry pan over medium-high heat until hot. Add the oil, swirling to coat the sides. Add the chicken, green onions, and orange peel. Stir-fry until the chicken is no longer pink, about 2-3 minutes.
*
Add the sauce and bring to a boil. Add the cornstarch solution and cook, stirring until the sauce boils and thickens, about 30 seconds.
*
Serve over rice.
*
Note: This is a spicy dish
If you want you can double the sauce.

Sunday, March 7, 2010

Emerald Chicken with Grapes and Kiwi

For the marinade:
2 teaspoons soy sauce
2 teaspoons minced ginger
1 teaspoon dry sherry or Chinese rice wine
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground white pepper

3/4 lb boneless, skinless chicken breats or thighs, cut in to 1/2 inch pieces

For the sauce:
4 tablespoons honey
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
4 teaspoons cornstarch
2 teaspoon hoisin sauce
1/2 teaspoon salt

1 tablespoon vegetable oil

1/2 red bell pepper, diced in somewhat small pieces
3 green onions, trimmed and cut into 1/2 inch pieces
1/2 cup green seedless grapes, cut into quarters
1 kiwi, peeled and cut into 1/2 inch cubes

1. Marinate the chicken: Stir the soyu sauce, ginger, sherry, cornstrach, salt, and pepper together in a bowl until combined. Add the chicken and stir to coat. Let stand 10 minutes.

2. Prepare the sauce: Stir the honey, lemon juice, soy sauce, cornstarch, hoisin sauce, and salt together in a small bowl until combined.

3. Heat wok over medium-high heat until hot. Pour in the oil and swirl to coat the sides. Add the chicken and red bell pepper and stir-fry until no longer pink, 2 1/2 - 3 minutes. Add the green onions and stir-fry until they are tender, about 1 1/2 minutes.

4. Pour the sauce into the wok and cook, stirring until the sauce oils and thickens. Add the grapes and kiwi. Cook for 1 minute to heat through. Serve over rice.

Serves 4

You can double the sauce if you want the stir-fry to be saucy. I normally always double the sauce.

Sunday, February 28, 2010

Soy Sauce Chicken

1 whole chicken (3-5 lbs)
4 slices ginger, lightly crushed
4 green onions, lightly crushed
4 cloves of garlic, lightly crushed

Sauce
3 cups chicken stock
1 1/2 cups dark soy sauce
1 cup Chinese rice wine or dry sherry
2/3 cup light soy sauce
1/4 cup sugar
3 star anise
3 cinnamon sticks
Water

Remove the chicken neck and giblets; reserve for other uses or discard. Rinse the chicken inside and out; pat dry. Place the ginger and green onions inside the body cavity; air-dry for 30 minutes.

Combine the sauce ingredients in a pot. Bring to a boil over medium-high heat. Add the chicken, breast side down. If sauce does not cover chicken, add water so legs and most of chicken is covered. The bigger the chicken, you will need to add more water. Bring to a boil. Cover and reduce heat to medium-low; cover and simmer for 50-80 minutes. Turn off heat and let stand, covered, for 30 minutes.

If you use a smaller chicken, around 3 lbs - you would cook around 50 minutes. If the chicken is closer to 5 lbs you would cook it 80 minutes.

Be very careful removing chicken from pan because it will be very soft and will probably fall apart when taking out.


Serve over rice with sauce on top.

Southern Red Velvet Cake

1 stick butter
1 1/2 cups sugar
2 eggs
1 cup buttermilk
2 oz. red food coloring
2 tablespoons cocoa
1 teaspoon vanilla
1 tablespoon white vinegar
1 teaspoon baking soda (sifted)
2 1/2 cups cake flour
1 teaspoon salt

Preheat oven to 350. Lightly butter three 9" cake pans.

Cream butter, sugar and eggs. Make paste of food coloring and cocoa. Add to mixture. Add salt to flour and sift. Add flour and buttermilk alternately, mix well. Add vanilla, mix well. Add baking soda and vinegar and don't beat, just blend. Pour in cake pans and bake 25-30 minutes.


Cream Cheese Frosting

2 8-oz package cream cheese
4 cups sifted confectioners' sugar

2 sticks unslated butter (1 cup), softened
1 teaspoon vanilla extract

In a large bowl mix the cream cheese, sugar, and butter with an electric mixer on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occassionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula).

Add vanilla, and mix at high speed briefly until fluffy. If too soft you can put in refrigerator for a little while. Makes enough to forst a 3 layer (9-inch) cake.

Saturday, February 20, 2010

Pineapple Upside-Down Cake Baked In A Cast Iron Skillet

2 (8 1/2 ounce) cans sliced pineapple
6 tablespoons butter
1 cup brown sugar
2/3 cup shortening
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 cups shifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Drain pineapple, reserving juice.

Melt butter in a 9" cast iron skillet. Remove from heat and add brown sugar and 1 tablespoon of the reserved pineapple juice. Add water to remaining syrup to make 1 cup. Arrange pineapple in bottom of pan. You may end up with an extra pineapple slice.

Cream together shortening and sugar till light. Add eggs and vanilla; beat till fluffy. Stir together dry ingredients; add alternately with the 1/2 cup reserved pineapple syrup, beating after each addition. Spread carefully over pineapple.

Bake at 350 for 45 minutes. Cool 5 minutes; invert on large plate. Be careful doing this because the pan is heavy and hot.

Embutido (Flipino Style Meatloaf)


1 tablespoon brown sugar
2 tablespoons soy sauce
2 lbs ground sirloin (or 1 lb ground sirloin and 1 lb ground pork)
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 carrot, finely diced
1 onion, diced
4 cloves garlic, finely minced
2 eggs, beaten
Ground black pepper, to taste

Filling: 6 hard boiled eggs
or
Vienna Sausages
Hot dogs

Preheat oven to 350

While eggs are cooking heat diced carrot, and red and green bell peppers in microwave for 6 minutes. Set aside to cool.

Combine the brown sugar and soy sauce in a small bowl; stir until sugar dissolves, and set aside.

In a large bowl, combine the ground sirloin and vegetables. Add the beaten eggs, the soy sauce and sugar, and the black pepper to the meat mixture and stir until everything is well-combined (mixing with your hands is best for this).

Evenly divide meat mixture between two sheets of aluminum foil about
15-inches long. Spread the meat into a rectangle (about 10x6) in the middle of the foil, then place 3 hard boiled eggs in the center of each meat end to end (or Vienna sausages or hot dogs).

Using the foil, tightly roll the meat over the filling and into a log sharpe. Twist the ends of the foil close, ensuring the meat is tightly packed.

Place the rolled meat onto a cookie sheet. This is important because juices will leave out during cooking. Place in oven for 1 hour 15 minutes.

Be careful opening because of steam. Slice and enjoy.

Very good dipped in ketchup.

Wednesday, February 17, 2010

Spicy Carrot Peanut Soup


1 tablespoon vegetable oil
1 large onion, thinly sliced (about 2 cups)
2 pounds carrots, peeled and thinly sliced (about 6 cups)
1 teaspoon salt
1 teaspoon Asian chili paste
6 cups water
2 tablespoons peanut butter
3 tablespoons soy sauce
2 tablespoons fresh lime juice

In a soup pot on medium heat, warm the oil and add the onions, carrots, salt, and chili paste. Saute on high heat for 5 minutes, stirring often. Add the water, cover, and bring to a boil. Lower the heat and simmer until the carrots are soft, about 25 minutes. Stir in peanut butter, soy sauce, and lime juice. Puree the soup with a hand-held immersion blender, or in several batches using a conventional blender. Reheat, if necessary.

Serves 6-8

**** This is a spicy recipe

Cuban Eggs


8 large hard-cooked eggs
1 cups (4-ounces) sharp or extra-sharp cheddar cheese, divided
3 tablespoons milk
1/2 teaspoon salt, optional
Pepper to taste
1/2 cup chopped onion
1/2 cup bell green pepper
4 tablespoons butter
2 (8-ounce) cans tomato sauce

Preheat oven to 350.

Cut eggs in half lenghwise. Remove yoks and set whites aside. In a small bowl, mash yolks with fork. Stir in 1/2 cup of cheese, milk, salt, and pepper until well blended. Fill each white with one heaping tablespoon yolk mixture. Place in a 8x8x8-inch baking dish.

In medium saucepoon over meidum heat, cook onion and green pepper in butter until tender, about 5-6 minutes. Stir in tomato sauce and bring to boiling. Pour over eggs. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, about 15 minutes.

Makes 4 servings

Tuesday, February 16, 2010

Baked Beans


2 pounds ground sirloin
1 large onion
3 (16-ounce) cans pork and beans
1 (12-ounce) jar chili sauce
1 (8-ounce) can crushed pineapple, drained
1 cup firmly packed light brown sugar
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
6 bacon slices, cooked and crumbled

Brown meat and onion in a large skillet, stirring until meat crumbles and onion is tender, drain. Combine meat mixture pork and beans, and remaining ingredients in a 4-quart electric slow cooker, stirring well. Cover and cook on HIGH setting 3 1/2 - 4 hours.

10 servings as a side dish

Monday, February 15, 2010

Eggs In Soy Sauce (Pindang Telur)


4 tablespoons peanut oil
2/3 cup onion, chopped finely
2-3 fresh red Thai chilies, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon finely minced fresh ginger
1 teaspoon dried shrimp paste (trasi) ***
2 large ripe tomatoes, diced
2 tablespoons vinegar
1 teaspoon salt
2 tablespoons brown sugar, or palm sugar
6 tablespoons light soy sauce
1 cup water
6-8 eggs, hard-boiled and cut in half

Heat peanut oil in a saucepan and over medium heat fry the onion, chilies, garlic and ginger until onion is soft and starts to turn golden. Add fish paste and fry, mashingt with back of spoon. Add tomatoes and cook, stirring, until tomato is pulped. Cover and simmer until sauce is thickened and smooth. Put in halved eggs and heat through. Serve over rice

***** This is a very spicy dish. Especially if you're brave enough to use 3 Thai red chilies.

***** If fish paste is hard to find, it can be bought online

Sunday, February 14, 2010

Chicken with Spicy Coconut Milk Gravy (Ayam Lemak)


2 1/2 - 3 lb chicken
2 1/2 teaspoons finely minced fresh ginger
2 cups chopped onions
1 rind of lemon, finely cut
2 teaspoons Sambal Oelek

1 teaspoon ground turmeric
3 tablespoons oil
3 cups coconut cream (thick coconut milk)
3 basil leaves
2 teaspoons salt (or to taste)

Cut chicken into bite-sized pieces. Mix ginger, onions, lemon rind and Sambal Oelek in a food processor with a little oil until it forms a paste.

Rub chicken pieces with turmeric until they are coated all over.

Heat oil in a heavy saucepan over medium heat, turn to medium-low and fry the ground ingredients, stirring constantly for 15 minutes, until soft. Add chicken pieces and fry for 10 minutes.

Add coconut cream, basil leaves and salt and bring to a simmer over medium heat. When it barely comes to a boil, reduce heat to medium-low and cook 35-45 minutes, or until chicken is tender.

Serve over rice.

Serves 6

****** This is a spicy dish

Sweet Potato and Coconut Lime Soup

6 cups cubed peeled yams
3 thin slices ginger root
3 whole cloves
3 lime leave
1 stick cinnamon
4 cups chicken broth
3/4 cup coconut milk
1/2 cup additional chicken broth
1/2-1 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

In a large pot, combine sweet potatoes, ginger, cloves, lime leaves, cinnamon stick and stock. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until sweet potatoes are very soft and spices are infused, about 20 minutes. Discard ginger, cloves, lime leaves and cinnamon stick. Stir in coconut milk and additional broth.

Using an immersion blender in pot or transferring soup in batches to an upright blender, puree until very smooth. Return to pot, if necessary.

Reheat over medium heat until steaming, stirring often. Whisk in lime juice. Season to taste with salt and pepper.

Stir-Fried Pineapple with Ginger and Chili


2 tablespoons peanut oil
2 garlic cloves, finely chopped
1 1/2 oz. fresh ginger root, peeled and finely chopped
2-3 red Thai chilies, finely chopped (I include the seeds)
1 pineapple, trimmed, peeled, cored and cut into bitesize chunks
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons roasted unsalted peanuts, finely chopped
1 lime, cut into quarters

Heat a large wok over medium-high heat and add the oil. Stir in the garlic, ginger and chilies. Stir-fry until they begin to color, then add the pineapple and stir-fry for a further 1-2 minutes, until the edges turn golden.

Add the fish sauce, soy sauce and sugar and continue to stir-fry until the pineapple begins to carmelize.

Sprinkle with roasted peants and serve with lime wedges.

Serves 4

***** This is very spicy
***** This turns out best when cooked in a wok
***** When cooking the combination of the hot chilies and pineapple
can create a gas that can make your eyes water and your lungs burn,
so use caution.

Nuoc Cham (Vietnamese Dipping Sauce)


1 tablespoon garlic, minced
2 tablespoons sugar
1 teaspoon dried red chili flakes
3 tablespoons fish sauce
3 tablespoons water
2 tablespoons fresly squeezed lime juice

Combine the garlic, sugar, and dried red chili flakes in the bowl of a mortar and mash to a paste. Scrape the paste into a small bowl/or jar and stir in the fish sauce, water, and lime juice. Stir well to dissolve sugar.

Store in refrigerator for up to 1 week in a jar with a tightly fitted lid.

Makes about 1/2 cup


***** This is very spicy

Friday, February 12, 2010

Piri Piri Prawns

Piri Piri Sauce:

2 heaping teaspoons crushed red peppers
1/4 teaspoon salt
Juice of 2 medium-sized lemons
2 cloves of garlic, crushed
6 springs parsley, chopped
1 cup butter

2-3 lbs prawns or large shrimp


For marinade, combine all the ingredients in a bowl with shrimp. Stir to coat each piece well. Let mixture sit in the refrigerator for a couple of hours or overnight. Marinating overnight is better.

Cook prawns or shrimp in a skillet until they become golden pink.

Meanwhile, heat the marinade in which the prawns or shrimp were soaked. Use as a sauce for the shrimp.


***** This is a spicy dish

Kurma (Quick South Africian Chicken Curry)

1 chicken, cut into pieces
3 tablespoons butter
1 large onion, sliced
1 teaspoon ground giner or 1-inch piece of fresh ginger chopped fine
3 medium cloves garlic, crushed
1 teaspoon salt
1 stick cinnamon
2 cardamon pods
2 cloves
2 whole peppercorns
1 teaspoon cayenne pepper

In a large pot, combine all the ingredients. Cook, stirring constantly, until steaming.

Reduce heat, add 1 cup water, cover and simmer until chicken is done. About 1 1/4 hours. Serve over rice

Pork Adobo

3/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon minced garlic
1 bay leaf
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds pork shoulder, cut into 1 1/2-inch chunks
3/4 cup water
2 teaspoons cornstarch dissolved in 1 tablespoon water

In a 3-quart pan, combine vinegar, soy sauce, garlic, bay leaf, sugar, salt, and pepper. Add pork and stir to coat each piece with marinade. Let stand for 30 minutes.

Add water. Bring to boil; reduce heat, cover and simmer 1 1/4 - 1 1/2 hours. Remove bay leaf.

Heat sauce until it boils. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Chicken Adobo


3/4 cups rice vinegar
1/4 cup soy sauce
1 tablespoon minced garlic
1 bay leaf
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
4 each chicken legs and thighs, skin and fat removed *****
3/4 cup water
3 teaspoons cornstarch dissolved in 1 1/2 tablespoons water

In a 3-quart pan, combine vinegar, soy sauce, garlic, bay leaf, sugar, salt, pepper. Add chicken and stir to coat each pierce with marinade. Let stand 30 minutes.

Add water. Bring to boil; reduce heat, cover and simer 50-75 minutes. Remove chicken with a slotted spoon and discard bay leaf.

Heat sauce until it boils. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Return chicken to sauce; stir until chicken is well glazed. Serve over rice.


***** Most times I use 10 boneless skinless chicken thighs

Garlic Dip


1 (8-oz) package cream cheese
3 tablespoons milk
5-8 large cloves fresh garlic, mixed in food processor or put through garlic press

Mix cream cheese, garlic, and milk in bowl with an electric mixer.

Sprinkle with paprika.


**** It is very important to use fresh garlic. Do not use roasted garlic, garlic power, or garlic in a jar. It will not turn out the same.

**** This dip made with 8 large cloves of garlic is very intense.

Sweet Potato Pie


2 cups mashed sweet potatoes
1/2 stick butter
2 eggs, separated
3/4 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9-inch) unbaked pie crust


Preheat oven to 400 degrees

In a mixing bowl, combine the sweet potatoes, butter, eggs yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.

Beat eggs whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.

Pour into pie shell and bake at 400 for 10 minutes. Reduce heat and bake at 350 degrees for 45 minutes or until firm.


Note: To cook yams, I steam them.

Sweet Potato Ginger Soup


2 1/2 tablespoons butter
1 cup finely chopped yellow onion
1/2 cup finely chopped carrot
1/4 cups fresh finely chopped ginger
2 pounds yams, peeled and cut into 1/2-inch cubes
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground allspice
4 cups chicken stock
1 cup heavy cream
1 tablespoon dark brown sugar, packed
1/2 teaspoon salt


Melt the butter in a large saucepan over medium high head. Add the onions and carrots and saute until softened. Add the gingere, sweet potatoes, cinnamon, nutmeg, and allspice, stirring constantly until the sweet potatoes begin to soften and the spices are aromatic, about 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 30 minutes.

Puree the soup using a hand-held immersion blender, or in several batches using a conventional blender. Return the soup to the saucepan and whisk in the cream, brown sugar and salt.


Serves 4