JAMAICAN CORNMEAL PUDDING

Jamaican Cornmeal Pudding

Ingredients:

• 3 cups cornmeal
• 1/2 cup all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon nutmeg, freshly ground
• 1 teaspoons salt
• 2 cups coconut milk
• 3 cups water
• 2 teaspoons vanilla extract
• 1/2 cup butter
• 1 1/2 cups sugar
• 1 cup raisins
• 2 tablespoons rum (optional)

Topping Ingredients:

• 1 cup coconut milk
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Preheat oven to 350 F. Grease a 10-inch springform pan.
Combine cornmeal with flour, cinnamon, nutmeg and salt in a large bowl.
In a saucepan, heat milk, water and vanilla extract. Add butter and then the sugar and the raisins. Mix well and heat until sugar has dissolved and liquid is well heated, but not boiling.
Remove from heat and add rum. Mix well.
Add half of the warm liquid into the dry ingredients and mix well. Add the rest of the warm liquid and mix well until you have a smooth batter. Make sure you mix the batter very well so that there are no lumps. After going through the work of making this delicious treat, you don’t want to spoil it by biting into a clump of raw cornmeal flour.
Pour into prepared baking pan and bake for 15 minutes.
In a small bowl, combine all of the topping ingredients and mix well.
After 15 minutes, stir the batter to evenly distribute the raisins. (I forgot to do this step). Pour the topping over the cake and bake for another hour.

CONCORD GRAPE PIE

This annual treat is anticipated by many, and for some home cooks like myself worth the time-consuming effort it takes to put one ftogether.

Prep: 1 hr
Cook: 1 hr

1 recipe or your favorite double crust pie dough prepared

1 1/2 lbs Concord grapes (after removing from stems)

3 cup sugar

2 tbsp sugar

2 1/2 tbsp cornstarch

1 tbsp freshly squeezed lemon juice

1 tbsp unsalted butter, softened



1On a lightly floured work surface, roll 1 half of a double crust pie dough into a 15-inch round. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough for the top crust. Transfer to a baking sheet, cover with plastic wrap, and refrigerate until you are ready to assemble the pie.

2Wash grapes and discard any that are under-ripe, damaged and blemished.

3Remove the skins from the grapes by pressing them between your thumb and forefinger. Put the skinless grapes in a medium saucepan. Reserve the skins in a small bowl.

4Gently mash the grape pulp in the medium saucepan to release their juice. Cook over medium low heat until grapes come to a full boil, and simmer, covered, for 5 minutes.

5Remove from heat and allow to cool completely. Press the grapes through a fine sieve and discard the pits.

6In a heavy bottomed pot: combine the grape pulp, grape peels and all the remaining ingredients . (You'll have about 1 1/3 cups of pulp - add everything else and you'll have about 2 cups) Bring to a simmer over low heat, stirring continually until the filling is slightly thickened and bubbly. Remove from heat and allow to cool completely.

7Preheat the oven to 400°F with a rack in the bottom third of the oven with a pizza stone or baking sheet on it.

8Transfer the cooked filling to the prepared pie shell, dot the top of filling with tablespoon of softened butter. Moisten the edges of the pie crust with water and attach the top crust, crimping the edges to seal the crust.

9Cut six small slits in the crust to act as vents. Place pie on the pizza stone, protect the edges with a pie ring, and bake for 30 minutes at 400° F and then reduce heat to 375° F and bake an additional 25-30 minutes until the filling is bubbling. Cool on a wire rack for at least 3 hours before cutting.

FIG BREAD

Ingredients
approximately 10 ripe figs (should make 1 cup puree)
1/2 cup honey
1/4 cup butter, softened
2 eggs
1/4 cup brown sugar
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon baking soda
1/2 teaspoon salt



Directions
Preheat your oven to 350. Prepare a 9x5 loaf pan with non-stick spray or butter.

Begin by pureeing your figs. Cut the stems off, chop in half, and throw them in a food processor. They should be the consistency of applesauce but a bit 'gummier', with some bits of skin visible. Set aside.

In a mixing bowl, cream together honey and butter. Add fig puree and eggs, and brown sugar. Mix until well combined.
In a separate bowl, combine flour, baking powder, cinnamon, ginger, cloves, baking soda and salt.

Slowly add dry ingredients to wet ingredients, in several batches, mixing until just combined.

Pour batter into loaf pan. Bake for 50-60 minutes, until the top is golden brown. Cool for 15 minutes, then run a knife along the edge to loosen. Turn out onto a cooling rack and let cool.

POTSTICKER NOODLE BOWLS

1/4 cup gluten-free chicken broth
2 teaspoons rice vinegar
1/2 teaspoon freshly grated ginger
pinch red chili pepper flakes
2 eggs
1 Tablespoon high heat cooking oil (canola, vegetable, avocado, etc)
1lb ground pork
white pepper
14oz bag coleslaw mix
7 green onions, green parts chopped into 2" pieces, white and light green parts into 1/2" pieces
2 garlic cloves, minced
Directions
Soak rice noodles according to package directions. Meanwhile, whisk together 1/2 cup + 2 Tablespoons Tamari or soy sauce, chicken broth, rice vinegar, ginger, and red chili pepper flakes in a small bowl then set aside. Whisk together eggs in a small dish then set aside. Mix pork with remaining 1 Tablespoon Tamari or soy sauce in a bowl then set aside.
When noodles have 5 minutes left to soak, heat oil in a large, nonstick wok or 12"+ skillet over high heat. Add pork then season with white pepper and stir fry until cooked through, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until coleslaw is just beginning to wilt, 1 minute. Add garlic then stir fry for 30 seconds.
Make a well in the center of the wok or skillet then add eggs and scramble, and then toss stir fry together to combine.

HONEY CORNBREAD MUFFINS

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey
• Special equipment: paper muffin cups and a 12-cup muffin tin

Instructions:

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

POLLO A LA BRASA

This is a regional dish from Peru.  Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.


SERVINGS 4
1⁄3cup soy sauc
2tablespoons fresh lime juice
5garlic cloves
2teaspoons ground cumin
1teaspoon paprika
1⁄2teaspoon dried oregano
1⁄2teaspoon black pepper
1tablespoon vegetable oil
1(3 1/2 lb) whole chickens, quartered

1lime, quartered (for garnish)


DIRECTIONS
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
Prepare grill for medium-high heat.
Discard marinade, then pat chicken dry. Oil grill rack.
Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
Garnish with lime wedges.
(IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).

LENTIL AND PEAR SALAD

Warm Pui Lentil & Pear Salad w Fresh Cinnamon

Serves 2-4

Puy Lentils
1 cup puy lentils
2 cups water
2 bay leaves
3 allspice
fresh rosemary, a couple of twigs
1/2 good quality salt

Preferably soak lentils in water for 12-24 hours (but you don’t have to). Rinse lentils and add to a saucepan along with the 2 cups fresh water, bay leaves, allspice and rosemary. Bring to a boil then reduce to medium heat and let simmer for 7-15 minutes or until cooked but absolutely not mushy. Cooking time vary depending on if or how long you’ve pre-soaked lentils for. Once you feel like lentils are cooked but there’s still some water left simply discard of the water. Remove rosemary twigs, allspice and bay leaves and set aside.

Salad
1 large broccoli, only florets for this one
1/4 head spring cabbage
2 handfuls of fresh spinach
1/4 pear

1. Rinse and break off broccoli florets and cook in a steaming basket over boiling water (or over the lentils when cooking) for no more then 2-3 minutes. The broccoli should still have some crunch to them (important!) or you will have lost all of the chlorophyll and be left with mushy watery greens. Remove from heat source but keep in steaming basket and set aside.
2. Thinly slice spring cabbage using a mandolin slicer to get it super thin and add to a mixing bowl along with the spinach. Give cabbage and spinach a quick massage with your hands until slightly wilted.
3. Slice pear thinly and set aside.

Dressing
1 tbsp virgin olive oil
1 tbsp virgin sesame oil
1 tbsp full fat plant milk (I used coconut)
1/4 tsp ground white pepper
1/2 tsp ground ginger
1/4 tsp good quality salt
1 cinnamon stick (not for dressing but for a fresh grate over finished salad)

1. Combine all ingredients for the dressing in a small bowl and set aside

Arrange
Add the steamed broccoli to the saucepan of cooked lentils and pour over the dressing. Stir until well-combined then add the cabbage and spinach and give it all a quick toss. Plate salad and add a few slices of pear to each one. Grate some fresh cinnamon on top of it all for that final (and wildly delicious) touch. You may be able to use your regular grater if it’s a really good one but there are graters available that are specifically designed to grate sticks of cinnamon. I know, it’s super nerdy but believe me when I say that the taste and smell will be like nothing else you’ve ever tried.

PERUVIAN CEVICHE

Peruvian Ceviche


BY GASTON ACURIO BON APPÉTIT MAY 2012
Yield

Makes 4 to 6 servings

Ingredients
Leche de tigre:
2/3 cup fresh lime juice
2 garlic cloves, smashed
1 tablespoon (packed) chopped fresh cilantro leaves
1/2 ají limo or habanero chile, seeded
1/2 small red onion, chopped
1/2 cup bottled clam juice (optional)
Kosher salt
Ceviche:
1 small sweet potato (about 8 ounces)
1 ear of corn, husked
1 ají limo or habanero chile, seeded, halved lengthwise
1 pound fluke, flounder, or sole, cut into 1/2" cubes
1 small red onion, quartered and thinly sliced, divided
Kosher salt
Cilantro leaves

Ingredient info: Ají limo chiles are sold at Latin markets; look for habanero chiles at some supermarkets and at Latin markets.

Preparation
For leche de tigre:
Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3-4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.
For ceviche:
Pour water into a large pot fitted with a steamer basket to a depth of 1"; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
Meanwhile, add more water to same pot, if needed, to measure 1"; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2-3 minutes. Transfer to a plate; let cool completely.
Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.
Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.

SEMUR DAGING JAVANESE BEEF STEW

Semur Daging

2 1/2 to 3 pounds boneless beef chuck, cut into 1-inch cubes 3/4 cup minced shallots 2 TBS oil 2 TBS minced ginger 1 1/2 tsp minced laos 1/2 nutmeg, grated 2--4 star anise 1 piece of cinnamon 5 cloves, ground 2 tsp salt 3 roma tomatoes, cut in 1/2-inch dice 4 cups water 2 tsp vinegar 4 TBS kecap manis 2 to 3 yukon gold potatoes, sliced crosswise 1/2-inch thick 1 bundle cellophane noodles, softened in hot water 3--4 hard boiled eggs, peeled Fry the shallots in the oil about a minute.  Stir in the ginger, laos, nutmeg, star anise, cinnamon, cloves, and salt.  Add the beef, stir and cook for another five minutes or so. Pour in the water, add the kecap manis and salam leaf, and bring to a boil.  Cover and simmer on low for around an hour, until the beef is tender.  Some people add the potatoes raw and let them cook in the stew.  I like to brown them by lightly frying them first and adding them the last fifteen minutes of cooking, along with the tomatoes and eggs. Add the cellophane noodles near the end of the cooking time.

JAVANESE CHICKEN CURRY

Ingredients
Nutrition

1 tablespoon macadamia nuts
1 tablespoon whole coriander seeds
140g red Asian shallots, peeled, coarsely chopped
5cm-piece fresh ginger or galangal, peeled, chopped
4 large garlic cloves, coarsely chopped
1 fresh long red chilli, deseeded, chopped
1 teaspoon grated palm sugar
2 teaspoon water
1 1/2 tablespoon coconut oil
1.2kg chicken pieces
2 lemongrass stalks, bruised, tied into a knot
5 fresh kaffir lime leaves
1 cinnamon stick
2 x 270ml cans coconut milk
Fried shallots and sliced red chilli, to serve (optional)
Turmeric rice, to serve (see notes)
Lime wedges, to serve (optional)



Step 1

Heat a heavy-based casserole dish over medium-high heat. Cook the macadamia nuts and coriander seeds, stirring, for 2 minutes or until aromatic. Transfer to a mortar and use a pestle to pound until coarsely crushed.
Step 2

Process macadamia mixture, shallot, ginger, garlic, chilli, sugar and water in a food processor until finely chopped. Season.
Step 3

Heat 2 tsp oil in the casserole dish over medium-high heat. Season the chicken. Cook in 2 batches, turning, for 8 minutes or until browned. Transfer to a plate. Drain off excess oil.
Step 4

Heat the remaining oil in the casserole dish over medium-low heat. Cook the shallot mixture, lemongrass, kaffir lime leaves and cinnamon, stirring, for 5 minutes or until aromatic. Add the chicken. Turn to coat. Add the coconut milk. Reduce heat to low. Cook, covered, stirring occasionally, for 30 minutes or until the chicken is tender. Simmer, uncovered, for 5 minutes or until the sauce has thickened slightly.
Step 5

Sprinkle with the fried shallots and chilli, if using. Serve with turmeric rice, and lime wedges if using.

PUMPKIN YEAST BREAD

Ingredients

1.  Volume
 
2.  Ounces
 
3.  Grams

• 2 tablespoons instant or active dry yeast
• 1/2 cup lukewarm milk
• 2 large eggs
• 1 1/2 cups puréed pumpkin, either fresh or canned
• 2 tablespoons vegetable oil
• 6 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup brown sugar
• 2 1/2 teaspoons salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom

Instructions

1. 10/15/14: As a result of reader feedback, this recipe has been amended as follows: 1/2 cup water has been omitted; the milk has been reduced from 2/3 cup to 1/2 cup; and the salt has been increased from 2 teaspoons to 2 1/2 teaspoons. In addition, the loaf pan size has been downsized to 9" x 5" (from 10" x 5"); and the oven temperature reduced from 375°F to 350°F. 
2. Place all of the ingredients into a large bowl, and mix and knead — by hand, using a mixer, or in a bread machine set on the dough cycle — to make a smooth, soft dough.
3. Put the dough into a lightly greased bowl. Cover and let it rise until doubled, about 60 to 75 minutes.
4. Gently deflate the dough, and turn it out onto a lightly oiled work surface. Divide it in half. 
5. Shape each half into a loaf, and place in lightly greased 9" x 5" loaf pans. Alternatively, shape half into a loaf, and the other into 12 to 16 rolls, which can be placed into two 8" round pans, or into a 9" x 13" pan. Or, simply shape all of the dough into 24 to 32 rolls.
6. Cover the pan(s) and let the loaves/rolls rise until almost doubled, about 45 minutes. Toward the end of the rising time, preheat the oven to 350°F.
7. Bake the bread for 30 to 35 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F. Bake the rolls for about 20 minutes, until golden brown. 
8. Remove the bread from the oven, and turn it out onto a rack to cool. Store completely cool bread or rolls well-wrapped, at room temperature, for several days; freeze for longer storage.
9. Yield: 2 loaves; or 1 loaf and 12 to 16 rolls; or 24 to 32 rolls.

CLUB SANDWICH ONE

The BEST Triple Decker Club Sandwich

 

Prep time

4 mins

Cook time

1 min

Total time

5 mins

 

The most awesome triple decker club sandwich ever!

Author: oh sweet basil

Recipe type: sandwich

Serves: 3 sandwiches

Ingredients

• 9 Slices Dave's Killer Bread White Bread
• Mayonnaise
• Honey Mustard Sauce
• Green Leaf lettuce
• 1 Large Hothouse Tomato, sliced
• ½ pound Deli Ham, shaved thin
• ½ Granny Smith Apple, sliced very thin
• Smoked Cheddar Cheese, sliced
• Brown Sugar Bacon
• Roasted Turkey Deli Meat, shaved thin
• 1 Avocado, sliced
• Salt and Pepper for Tomato

Instructions

1. Start by toasting your bread so that it has time to cool.
2. Whisk together the honey mustard.
3. On one piece of bread, slather on a healthy amount (and by healthy I mean really load it on there) of mayonnaise. Add one leaf of lettuce, tomato slices, ham, apple and cheese. Spread the honey mustard liberally on the next slice of bread and place it mustard side down on the cheese, pressing gently to help the cheese stick to the bread.
4. Slather more mayonnaise on top of the bread and add lettuce, bacon, turkey, cheese and finally avocado. Spread more honey mustard on the third slice of bread and press, mustard side down onto the avocado. Add toothpicks, one in the top, bottom and each side and cut in fourths or just two toothpicks and cut in half.
5. Repeat with remaining bread. Serve right away.

PICKLED PEACHES

Pickled Peaches With Sweet Spices


YIELD2 to 2 1/2 pints
TIME1 day

8 medium-size or large ripe-but-firm peaches
Juice of 1 large lemon
1 tablespoon plus 16 cloves
1 ½ teaspoons allspice, cracked or coarsely ground in a spice mill
1 cinnamon stick
1 vanilla bean, cut in half
1 cup cider vinegar
½ cup water
1 cup raw brown (turbinado) sugar

Bring a large pot of water to a boil and drop in peaches. After 30 seconds, transfer to a bowl of ice water, then drain and skin. Place in a bowl and toss with lemon juice.
Tie 1 tablespoon cloves, the allspice and the cinnamon stick in a cheesecloth or muslin bag. In a pot large enough to accommodate all the peaches, combine vinegar, water, sugar, spice bag and vanilla bean and bring to a boil. Reduce heat and simmer 5 minutes. Skim off any foam that rises. Add peaches to the pot and continue to simmer 3 to 5 minutes, until a toothpick can easily penetrate down to the pit. Remove from heat.
Using tongs, carefully remove each peach from pot and transfer to a bowl. When cool enough to handle, cut in half and remove pits. Stud each half with a clove and return to pot. Cover and refrigerate overnight.
The next day return pot to stove and flip over the peach halves. Squeeze spice bag over the pot to extract fragrant brine, and discard bag. Bring peaches back to a boil and turn off the heat.
Pack peaches into hot, sterilized jars. Pour in syrup, leaving 1/2 inch of headspace. Cut vanilla bean into halves or thirds and put a piece into each jar. Seal jars, allow to cool and refrigerate for up to 2 months.

MOLDED SHERRIED CHERRIES

MOLDED SHERRIED CHERRIES

1 (1 lb.) can (2 c.) pitted Bing cherries
1/2 c. currant jelly
3/4 c. dry sherry
1 (3 oz.) pkg. black cherry-flavor gelatin
1/4 c. lemon juice
1 c. orange sections, drained
1/4 c. chopped celery
1/24 c. chopped pecans

May use 1 (11 oz.) can mandarin oranges, drained.
Drain cherries, reserving syrup. Combine syrup with enough water to make 3/4 cup. Pour into saucepan; add jelly and sherry. Bring just to a boil; remove from heat. Add gelatin and stir to dissolve.
Add drained cherries and lemon juice; chill to consistency of unbeaten egg white. Add orange sections, celery and nuts. Turn into lightly oiled 6-cup mold and chill until very firm, at least 4 hours or overnight. Unmold and trim with greens. Makes 10 to 12 servings.

TETRAZZINI

Classic Chicken Tetrazzini

Chicken (or turkey) Tetrazzini has been around since before casseroles were casseroles.  Tetrazzini can claim all the attributes of well-behaved funeral food.  It is a food that almost all people like.  It can be made ahead, it freezes well, and it expands well to feed a crowds if needed.  Goodness knows, it's familiar!  It is smooth and rich and comforting.

3 large chicken breasts-with bones-about 3 to four cups of meat
1 pound of fettuccini
3/4 pound of mushrooms, sliced
2 Tablespoons butter. (for sautéing mushrooms)
3 Tablespoons butter (for the sauce)
2  Tablespoons flour
2 cups chicken broth (reserved from cooking chicken, or canned)
Salt and pepper to taste
1 cup whipping cream, heated
3 Tablespoons dry Vermouth (or dry white wine)
Grated Parmesan cheese-about 1/2 cup

Boil the chicken breasts (in water with onion, carrot, celery and thyme if using the broth).  Cut the meat off the bones and cut into cubes and place in a medium-sized bowl.  If using reserved broth, strain to make it clear.  Sauté the mushrooms in 2 Tablespoons of butter until just done.  Remove from heat and place in a large bowl.

Cook butter and flour over low heat for 3 to four minutes, stirring constantly.  Then stir in broth.  When thickened add the cream  and vermouth and season to taste with salt and pepper.

Preheat oven to 375° and butter a large baking dish.

Cook the pasta, drain thoroughly, and place in the bowl with the mushrooms.

Miss all ingredients together and place in a baking dish.  Sprinkle Parmesan Cheese over the entire casserole and bake until heated through and browned on top.

This may be made a day ahead and refrigerated.  Remove from refrigerator2 to 3 hours before baking.  It may be frozen.  Thaw in refrigerator and then bring to room temperature, as above, before bashing.  Cook for 25 minutes, remove foil cover and bake until top is browned.

Serves 8-10.

SCRAMBLED PEPPERS AND EGGS

INGREDIENTS
2 tablespoons olive oil
1 small onion, chopped
2 red bell peppers, chopped
2 poblano or Anaheim chiles, chopped
1 fresh hot green chile (like jalapeño), chopped, optional
1 tablespoon minced garlic
Salt and ground black pepper
4 eggs, beaten

Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it’s translucent, 1 or 2 minutes.
Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.

MEAT PIES

This would be a great game-day treat for watching LSU or the Saints at home. Or, bring them along for a tailgate. They are definitely a walk-around food.

Natchitoches Meat PiesMakes 26 to 28 (5- to 5-1/2-inch) pies

Filling

1-1/2 pounds ground beef

1-1/2 pounds ground pork

1 cup chopped green onions, white and green parts

2 or 3 cloves chopped garlic

1 tablespoon salt

1 teaspoon coarsely ground black pepper

1 teaspoon red pepper flakes

1/2 teaspoon ground cayenne

1/3 cup all-purpose flour

Combine meats, green onions, garlic, salt and peppers in large Dutch oven. Cook over medium heat, stirring often until meat is no longer red and is broken into small bits, about 15 minutes; do not overcook. Sift flour over meat, mixing thoroughly. Remove from heat. Place meat in a large colander to drain off liquid and cool to room temperature.

Crust

2 cups self-rising flour, plus about 2/3 cup more for rolling out dough

1/3 heaping cup Crisco shortening, not melted

1 egg, beaten

3/4 cup milk

Vegetable oil, for deep-frying

Sift flour and cut shortening into it. Add egg and milk and mix. Form dough into  ball (it will be very sticky). Roll out about 1/3 of dough at a time on heavily floured board with floured rolling pin to about 1/8-inch thick, adding least amount of flour possible to keep it from sticking.

Cut dough into 5- to 5 1/2-inch circles. (Use a round sharp-edged dish or utensil of the correct size; or use a dumpling-maker form.) Cut out all dough circles before filling any, placing circles on cookie sheet. If necessary to stack pastry while making circles, place waxed paper between them.

Assemble pies

To assemble each pie, place a heaping tablespoon of filling on one side of pastry round. Dampen edge of pastry with fingertips moistened with water. Fold pastry over meat and crimp with fork tines dipped in water, pressing to seal.

Prick each pie twice on top with fork. Freeze if desired, enclosed in self-sealing plastic bags; do not thaw before frying.

Just before serving, carefully drop pies in oil heated to 350 degrees. Fry until dark golden brown, about 2 minutes. Drain on absorbent paper.

Note: For bite-size pies, use a biscuit cutter, allowing 1 teaspoon of filling per pie.

HERB GARDEN CUCUMBER SANDWICHES

Herb Garden Cucumber Sandwiches Recipe

Spread:

1 cup mayonnaise

1 tablespoon cider vinegar

¼ teaspoon salt

¼ teaspoon paprika

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 tablespoon chopped fresh dill of 1 teaspoon of dried dill weed

1 bay leaf, crushed

1 tablespoon chopped fresh chives or 1 teaspoon dried chives

1 tablespoon minced onion

1/8 teaspoon garlic salt

½ teaspoon Worcestershire sauce

1/8 teaspoon curry powder

1-2 loaves sliced white sandwich bread

3-4 medium cucumbers, peeled and sliced

Fresh dill or parsley for garnish

Combine spread ingredients, mixing well; cover and refrigerate overnight. Cut crust off of bread slices, spread mixture over each slice of bread and top with cucumber slices and bread to make a sandwich. Cut the sandwich into triangles. Garnish with fresh dill or parsley.

Makes 40-50 sandwiches

PREACHER CAKE

Preacher Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple, with juice
1 1/2 cups finely chopped pecans or walnuts, divided
1 cup flaked coconut (optional)
Cream Cheese Frosting (recipe below)

Sift together flour, baking soda, salt and cinnamon; set aside.

Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.

Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).

Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

Cream Cheese Frosting
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency – if your kitchen’s hot, you might need more because the butter will be softer). Makes enough to top one 13x9 cake – double recipe if using on a layered cake.

SAMOA DESSERT LASAGNA

SAMOA DESSERT LASAGNA
Samoa Dessert Lasagna is a layered dessert that’s inspired by the beloved Samoa cookie! It starts with a coconut shortbread, then layers of creamy chocolate cream cheese, caramel pudding, whipped cream, are added. Finally it’s topped off with toasted coconut, hot fudge and caramel!
Crust
2 Cups all-purpose flour
½ cup powdered sugar
1 cup cold, salted butter
1 cup swe
Pudding Layer
2 (3.4oz) packages vanilla instant pudding
3 ¼ cups milk
½ cup caramel sauce, at room temperature.
1 cup Cool Whip
Cream Cheese Layer
8 oz cream cheese, at room temperature
½ cup jarred hot fudge, at room temperature
½ cup powdered sugar, sifted
1 cup Cool Whip
Topping
1 cup Cool Whip
½ cup sweetened coconut, toasted
½ cup hot fudge sauce
½ cup caramel sauce
INSTRUCTIONS
Crust: Adjust oven rack to the middle position and preheat to 325 degrees F. Line 9x13-inch baking pan with aluminum foil, leaving overhang on all sides.
In medium bowl sift together the flour and powdered sugar. Using a pastry cutter or 2 forks, cut in butter until the mixture resembles fine crumbs. Stir in coconut. While still in the bowl, knead the dough until smooth, about 10 times. Pat the dough evenly into your prepared baking pan and prick with a fork 30 times. Bake for 20-25 minutes, or until light brown in color. Cool for at least 30 minutes on a wire rack.
Pudding Layer: Heat caramel sauce in microwave until warm (approximately 90 degrees), about 30-60 seconds. In medium bowl empty pudding, milk, and warmed caramel sauce. Whisk together until combined and thickened, about 2 minutes. Fold in Cool Whip, and chill until ready to assemble dessert.
Cream Cheese Layer: In bowl of a stand mixer, add cream cheese, hot fudge and powdered sugar. Mix on medium speed until combined and smooth, about 1 minute. Add 1 cup of Cool Whip and mix on low until just combined.
To assemble: Spread the cream cheese mixture in an even layer over cooled crust. Smooth pudding in even layer, followed by cool whip. Sprinkle with toasted coconut, then drizzle with hot fudge and caramel sauce.
Chill for at least 2 hours (or overnight) before serving.

Ingredients

• 1 cup granulated sugar
• 6 Tablespoons unsalted butter (see note above)
• 1 vanilla bean, seeds removed (optional)
• ½ cup heavy cream
• ¾ teaspoon salt

Instructions

1. In a heavy-bottomed saucepan over medium heat, heat the sugar. Stir constantly with a heat-resistant rubber spatula.
2. The sugar will clump, but it will eventually melt. Keep stirring until the sugar melts into a light brown liquid, about 3-4 minutes.
3. Once the sugar melts, immediately add in butter and vanilla bean seeds (if using). Stir constantly until butter is melted, about 1-2 minutes.
4. Slowly pour in heavy cream while stirring constantly. Continue stirring until mixture comes up to a boil. Keep stirring and boil for 1 minute.
5. Remove pan from heat and add salt, stirring until combined.
6. Let sauce cool for 10 minutes, then pour into glass jar. Cool completely with the lid open, then cover and store in refrigerator. The salted caramel sauce will thicken as it cools.

CHILE COLORADO

5 anchos, 2 pasillas, and 2 guajillos, and remove the stems and seeds. Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don’t use them!

Cover chiles with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth.

Cut 2 pounds of boneless pork shoulder into ½” pieces, season with saltand pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Chop up a bunch of garlic (about 6 garlic cloves) and throw it in the pot along with two bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano(Mexican oregano if you have it). Stir that around for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.

My mom served this with Mexican rice, beans a la charra, and flour tortillas. But just give me a bowl of Chili Colorado and a stack of homemade tortillas and I am a happy man. Thanks mom—for the greatest recipe of all time.

ROTEL CHICKEN CURRY

Slow Cooker Spicy Chicken Curry

Flavorful slow cooker recipe for curry made with chicken thighs, zesty tomatoes, curry powder, ginger and coconut milk

Hands On:15 | Total: 495 | Makes: 4 servings (about 1 cup each)

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 1 pound boneless skinless chicken thighs
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 cup chopped yellow onion
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 1 cup water
• 3/4 cup coconut milk
• 1 tablespoon Ultragrain® All Purpose Flour
• Cooked rice or naan bread, optional

Directions

1. Spray inside of 4-quart slow cooker with cooking spray. Spray large skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with curry powder, salt and ginger. Cook 3 to 5 minutes or until browned on each side. Add onion; cook until slightly tender. Remove skillet from heat; add drained tomatoes and water, stirring to remove brown bits from bottom of skillet.
2. Transfer chicken mixture to slow cooker. Cover; cook on LOW 7-1/2 hours. 
3. Combine coconut milk and flour in small bowl; stir into slow cooker. Cover; cook on HIGH 30 minutes more or until sauce thickens. Serve with rice or bread, if desired.

CUBAN SANDWICH

Cuban Sandwiches


1/2 lb pork tenderloin
mojo sauce {recipe below}


In a crock pot, put the pork tenderloin, fat side up and pour the mojo sauce over the top. Cook thoroughly until ready.
Remove the fat and shred, mixing into the sauce.




Mojo Sauce
Recipe adapted from Serious Eats


8 cloves garlic, peeled
1/3 cup olive oil
1/3 cup orange juice
1/3 cup key lime juice and lemon juice, mixed
1/2 teaspoon cumin
1/2 teaspoon oregano
salt and pepper, to taste


In a blender, add all of the ingredients and blend until smooth.


sandwich rolls
mayonnaise
yellow mustardtangy dill pickles

black forest ham
shredded mojo pork
swiss cheese


On each sandwich roll, spread with mustard and put the pickles on. Layer with the ham, mojo pork and cheese.
Place on the grill and close the lid, they will take about 5-6 minutes. You can turn them if you want to make different grill marks. Once they are finished, let them sit for a minute

SAMOAS SHEET CAKE

Samoa Sheet Cake
This is one cake you will want to make over and over again! It is amazing!

Ingredients
2 cups flour
2 cups sugar
½ cup butter
1 cup water
4 Tablespoons cocoa
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
FROSTING
½ cup butter
6 Tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
ADDITIONAL TOPPINGS
2½ cups toasted coconut, See instructions below for how to make it
7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter's Caramel.
⅛ cup evaporated milk
¾ cup milk chocolate chips
1 teaspoon shortening or oil

Instructions
Before making the cake, line an 18x13x1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet.
Bake at 375 degrees F for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.
In a large mixing bowl, measure flour and sugar. Set aside.
In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.
FROSTING
In a medium microwave safe bowl, combine butter and milk and bring to a boil. Stir caramel sauce and then add powdered sugar and vanilla and stir until smooth.
After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top. Immediately sprinkle with top of warm frosting with toasted coconut.
In microwavable bowl, add caramel and evaporated milk and cook on high in 30 second increments, string in between each increment. Continue to cook and stir until caramel is smooth. Drizzle over coconut.
In another microwavable bowl, add chocolate chips and shortening (or oil). Microwave on high in 30 second increments, stirring in between each increment until the chocolate in melted. Drizzle over caramel.
Let Caramel and Chocolate drizzle set before cutting into it.

AVOCADO STUFFED EGGS

Serving: 12 stuffed eggs

Ingredients
6 Large Boiled Eggs
1 medium, ripe avocado
1 Tbsp fresh lime juice (juice of ½ lime)
Freshly ground black pepper to taste
¼ tsp onion powder
1 clove pressed garlic
1 Tbsp finely chopped cilantro leaves, plus more for garnish
⅛ tsp salt, or to taste
Smoked paprika to sprinkle over the top.

Instructions
Peel eggs and cut them in half lengthwise. Remove egg yolkes from halved eggs and place 3 yolks in a small bowl; discard remaining yolks.
Add ripe avocado, lime juice (it will keep avocados from browning), and chopped cilantro.
Add ¼ tsp onion powder and about ⅛ tsp freshly ground black pepper.
Press in 1 garlic clove and mash everything together with a potato masher or fork. Add ⅛ tsp salt, or to taste.
Pipe the avocado mixture into the eggs with a pastry bag using a star tip or a ziploc bag for a smooth finish.

BUFFALO CHICKEN STUFFED EGGS

Buffalo Chicken Stuffed Eggs

 

 

makes 12 stuffed eggs

Ingredients

• 12 hard boiled eggs, peeled
• ¾ lb. cooked, shredded chicken (you can grab a rotisserie chicken from the store to make this quick)
• ¼ c. buffalo wing sauce
• ½ t. salt
• ½ t. garlic powder
• 2 T. chives, chopped and divided
• 2 T. mayonnaise, regular or low-fat
• 2 oz. regular or low-fat cream cheese, at room temperature

Instructions

1. Cut the top third off of each hard boiled egg and scoop out the yolks.
2. Mix the ingredients together for the buffalo chicken salad, using 1 T. of the chives, in a medium bowl.
3. Stuff the chicken salad into each egg, top with remaining tablespoon of chives and serve.

TURKEY IMPERIAL

TURKEY IMPERIAL

6 lb. turkey breast

1 teaspoon peppercorns

3 ribs celery with leaves

4 green onions, divided

3 carrots

1-1/2 cup butter, divided

1-1/4 cup flour

1 teaspoon salt

1 teaspoon white pepper

3 cups half & half, scalded

2 green peppers, chopped

8 ounces mushrooms, sliced

3 ounce jar pimentos

1 cup dry white wine (or try a dry marsala wine)

Parsley

Simmer turkey breast with peppercorns, celery, 2 green onions and carrots in water to cover, about 4 to 5 quarts, until tender, about 2-1/2 hours. Cool and dice turkey into large chunks.

Strain stock and reserve for sauce. Prepare sauce by melting 1 cup butter in large, heavy saucepan. Blend in flour, salt and white pepper. Gradually add reserved broth and half & half and cook, stirring constantly until thickened and smooth. Sauté 2 chopped green onions, green pepper and mushrooms in 1/2 cup butter. Add to sauce with pimento, turkey and wine. Taste for seasonings. Heat through and turn into chafing dish or individual shell dishes. Garnish with parsley and pimento.

AMERICAN GOULASH

Ingredients

• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced 
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat. 
2. Add garlic, onions, olive oil & until meat is fully cooked.
3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well. 
4. Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6. Cover once again and allow to simmer for about 30 minutes
7. Once cooked, remove the bay leaves
8. Add only the cheddar cheese and mix until combined
9. Add mozzarella right before serving