The Recipe Box

Brown the ground beef and onions together until onions are translucent and the ground beef is cooked through. combine next 12 ingredients in a large bowl and mix well. Add ground beef, onion, and half the cheese and pour the mixture into a 13x9 pan, Put the rice over the top of the mixture and spread completely. Top with remaining cheese and cook for 30 minutes. Serves 8

1. Heat oven to 400 deg. Season chicken lightly w/ salt & pepper. Heat the olive oil in a 4 qt. dutch oven over med-high heat. Working in batches, add the chicken, skin side down. Without turning, cook the chicken until skin is golden brown, about 8 mins. Transfer chicken to a plate and set aside (pour off & discard any accumulated fat & juices). Add the chorizo and cook, stirring frequently until lightly browned, about 5 mins. Using a slotted spoon, transfer chorizo to a plate, leaving the fat behind in the dutch oven.

2. Add oregano, red pepper, garlic, onion and bay leaf to the dutch oven and cook, stirring occasionally, until onion is lightly browned and somewhat soft, about 8 mins. Add rice and cook, stirring frequently, until surface is glossy, about 2 mins. Add wine, bring to a boil while stirring frequently, and reduce by half, about 1 minute. Nestle chicken, chorizo and peppers into rice mixture. Pour in broth and season with salt and pepper to taste. Cover the dutch oven and bring to a boil over high heat. Transfer into the oven and bake until rice is tender and chicken is cooked through, about 1 hr, 10 mins.

3. Remove the dish from the oven, uncover, and gently stir in the peas with a fork. Let sit for 10 mins to allow flavors to meld.

ingredients/tools

1kg large diced pork
4 Capsicum (2 red 2 Green)
6 Eggs
Curry Powder
4 cups of Rice
metal skewers

method

1. Thread the diced pork on skewers in a pork-capsicum-pork- sequence.
2. brush heavily in egg.
3. roll in curry powder.
4. cook on open woodfire grill.
5. serve on steamed rice.

ingredients/tools

Double section Bamboo (serves one)
Cloth (teatowel)

Rice (1/2 cup per serve)
250g beef
spring onion

method

1. Prepare the Bamboo cooker: Drill through first section to the full width of the internal membrane, then a small hole into the second section of the bamboo through the middle membrane.
2. Fill the lower section with coconut milk.
3. Pack the upper section with Rice, strips of beef, spring onion, ect.
4. seal over with doubled cloth and tie down with string.
5. boil standing in pot of water.

In a small bowl, combine all ingredients except chicken, measure out 1/4 cup marinade and reserve for basting while grilling.

Place chicken in a shallow glass baking dish and cover with marinade. Cover with lid or plastic wrap and refrigerate overnight, turning at least once. Refrigerate reserved marinade.

Remove chicken from refrigerator 45 minutes before cooking time. Drain chicken and grill over medium coals for 25 to 35 minutes or until no traces of pink color remain, turning every 10 minutes. Baste frequently with the reserved 1/4 cup marinade while cooking.

flour mixture:
teaspoon of salt
teaspoon of white pepper
1/2 cup of cayanne Pepper
2 cups of Corn flour
1/2 cup powdered breadcrumbs

method
1. Put all the flour mixture together in bowl and mix well.
2. toss wet chicken pieces in mix and withdraw with heavy flour mix layer.
3. Bake on drying mesh to keep off enclosed frying pan surface for 1-2 hours.

1) chop up the onion and brown it in a pan.
2) dice up and toss in the meats and fry them up with the onion.
3) add some steak spice and barbeque sauce and hoisen sauce. (adding some sliced hot peppers can make this quite spicy for a differant kind of taste)
4) serve and enjoy.

this works best when the prociutto comes directly off a leg in chunks. althernately, it can be mixed up in mashed potatoes, which dulls alot of the flavor, but looks less appetizing. also possible to add peas and corn ot the mix. it's very variable and the only reason we count it as a recipe by itself is because we usually enjoy it just like that. occasionally though we do just toss in a bunch of other veggies into kind of a stir-fry. green peppers and sprouts are ideal for this.

it is possible to put this on pitas as well, something we do quite often. a bit of sour cream, lettuce and tomato and you have a decent sandwhich.

this also goes well will pea soup. the saltiness of each blends together to reach untold limits of saltiness.

1) follow the instructions for deep frying the fries. it is possible to bake them, and it's slightly healthier, but this is authentic we're going for, so fry them.
2) season the fries with a bit of seasoning salt or steak spice.
3) while they're cooling a bit, put them in the oven and proceed to make the gravy, following instructions.
4) put the fries into a bowl or large mug. the mug actually accurately forms the size and shape of an individual serving.
5) put a layer of curds on top, just enough to cover the fries, but not too thik.
6) top with a generous helping of gravy.
7) enjoy!

Put rice on your plate and top with shredded chicked and chicken gravy. Layer with any other ingredients you wish to add and then top with chow mein noodles.

Beat eggs and milk together. Blend flour, creole seasoning, salt, seasoned salt, pepper, essence, and poultry seasoning together. Dip the chicken into the egg and milk mixture then into the flour mixture, ensuring that each is coated well. Dip into 350 degree oil, and fry for about 10 minutes, trurning once during cooking. Drain on paper towels and serve while warm.

In a large stock pot or dutch oven heat the oil. Add roast, green pepper, and onion. Saute until the roast begins to break up. Add chili powder, oregano, basil, and Mrs. Dash. Stir until the seasonings are blended with the meat and vegetables. Add beans, tomatoes, and tomato sauce. Bring to a boil and add frozen corn. Reduce heat and simmer for 30 to 45 minutes. Serve with shredded cheese, tortilla chips, and sour cream.

2 Aguacates maduros
2 chiles picados finos (se pueden sustituir por: 1 trozo de pimiento verde, con 2 aritos de guindilla o 3 pimientos de padrón)
1 cucharada sopera de cebolla muy picada
4 granos de cilantro, machacados o dos cucharaditas de limón...
1 yema de huevo batida
1 cucharadas de aceite de oliva
Sal

Pasos:

Paso 1: Pelar el aguacate y aplastarlo con un tenedor hasta conseguir una consistencia cremosa.

Paso 2: Añadir la cebolla picada, el pimiento también muy picado, el cilantro machacado, los aritos de guindilla, sal y un poco del zumo de limón, para que no se ponga oscuro. Mezclar todo muy bien.

Paso 3. Déjelo macerar un rato tapándolo (para evitar que se enegrezca el aguacate) y metiéndolo el frigorífico.

Paso 4: Al servir agrege al guacamole la yema disuelta en el zumo de limón (opcional).

Paso 5: Puede acompañar a cualquier plato. Como aperitivo el guacamole es excelente.

Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm.
Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta.

Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves.

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1lb/ 500g best sausages
8oz/ 250g streaky bacon
1/2pt/ 300ml/ 1 cup stock or water
6 medium potatoes
2 medium onions
salt and pepper
(serves four)

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Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.

Ingredients

125 ml (1/2 cup) molasses
125 ml (1/2 cup) corn syrup
250 ml (1 cup) brown sugar
250 ml (1 cup) white sugar
65 ml (1/4 cup) butter
1 tbsp. white vinegar
1/4 tsp. cream of tartar
1/8 tsp. baking soda

Method

Place the molasses, corn syrup, brown sugar, white sugar, vinegar, cream of tartar and half the butter in a pot.

Bring to a boil over low heat until the mixture registers 140° C (260° F). If you don't have a candy thermometer, don't panic. You'll just have to test it several times.

Stir for 5 to 10 minutes. The mixture has to reach the "ball" stage, meaning it's ready when you drop a little of it into a small bowl of cold water and it forms a ball.

Mix in the baking soda.

Pour into buttered dishes and let cool slightly until you can pick the taffy up without burning your hands.

Butter your hands well and begin pulling: pull, fold in half, and repeat the process until the taffy is pale golden, and almost white. If it sticks to your hands, put a little more butter on them.

Pull one last time and twist up tightly in small lengths. Cut into pieces with scissors.

Place on a buttered plate or wrap in waxed paper

Combine all ingredients and marinade overnight. Place the meat on skewers and grill over hot coals. Serve with italian bread, tomatos, lettuce, grilled onions, and parmesan garlic sandwich spread (recipe below)

Combined lime juice, soy sauce, curry paste, brown sugar, and chili oil in a small bowl and mix well. Add half the mixture to the thin slices of beef and marinade at least 30 minutes or overnight. Combine the rest of the mixture with the bell pepper, green onion, cilantro, bean sprouts and udon, tossing to coat. In a large skillet coated with nonstick cooking spray, saute the beef until it is fully cooked, but tender. Add the noodle mixture and cook until warmed all the way through. Top each serving with chopped peanuts. Serve warm or chilled. Makes 6 servings.

Note: If you do not have udon avaliable, like me, you may substitute spaghetti noodles for the udon.

Directions:
Melt butter; saute vegetables until done but not browned. Blend in flour, dry mustard and MSG. Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese, and beer. Let simmer over low heat for 30 minutes. Season with salt and pepper to taste.

Serve with French Bread and tossed salad.

Directions:
Sauté pork in as little oil as possible, add onions and garlic, continue to cook and then add celery - cook five minutes more.
Drain off excess fats and add seasonings.
Combine mashed potato thoroughly with meat mixture.
Line a large casserole (about 14" round x 2 3/4" high) (34cm x 7cm high) with short-crust pastry and add filling.

Add top crust of flaky or puff pastry, following manufacturer's instructions for thawing, and seal edges with water.

Bake at 425°F or 220°C for 15 minutes and then reduce heat to 350°F or 180°C for 40 minutes until crust is golden-brown.

1 (3 lb.) rabbit cut in 6 pieces
3 cups extra dry vermouth
1/4 cup brandy or cognac
3 carrots, chopped
3 onions, chopped
12 peppercorns
8 juniper berries
1 sm. branch pine
1 sm. branch cedar
8 oz. salt pork, cubed
2 stalks celery, chopped
1 tsp. dried thyme
1 tsp. dried savory
1 tsp. salt
4 bay leaves
1 (6 lb.) duck

FILLING:
1 lb. lean ground beef
1 lb. ground pork
1 lb. ground veal
6 potatoes, peeled and diced (about 3 lbs.)
2 lg. onions chopped (about 1 lb.)
2 shallots, minced
3 cloves garlic, minced
1/4 cup brandy or cognac
1 tsp. salt
1/2 tsp. each dried thyme, dried savory and pepper

PASTRY:
5 cups all purpose flour
1 tsp. salt
1-1/4 cups cold shortening
1/2 cup cold butter
2 eggs
1 cup cold water

Directions:
In large glass bowl, toss together rabbit, vermouth, brandy, one-third each of the carrots and onions, the peppercorns, juniper berries, and pine and cedar branches. Cover and refrigerate for 24 hours, tossing occasionally.

In Dutch oven, cook salt pork over medium high heat until browned and crisp, about 10 minutes; using slotted spoon, transfer to bowl. Drain off pork fat in pan, reserving 2 Tbsp. for pastry.

Discarding pine and cedar branches and reserving marinade, add rabbit to pan and brown on all sides; transfer to plate. Add half each of the remaining carrots and onions, celery, thyme, savory, salt and bay leaves; cook, stirring occasionally, until onions are softened, about 10 minutes.

Pour in half of the reserved marinade and bring to boil, stirring to scrape up any brown bits on bottom of pan. Return rabbit and any accumulated juices and half of the salt pork to pan. Reduce heat to medium low; cover and simmer until rabbit is tender and juices run clear when rabbit is pierced, about 40 minutes. Let cool; discard bay leaves. (Make ahead: Refrigerate until cold. Remove meat from bones, discarding bones. Cover meat and pan liquid separately; refrigerate for up to 1 day.)

Meanwhile, trim fat from duck; remove and discard wings. Cut into quarters. In Dutch oven, brown duck over medium high heat; transfer to plate. Drain off fat.

Add remaining carrots, onions, celery, thyme, savory, salt and bay leaves; cook, stirring, until onions are softened, about 10 minutes. Pour in remaining marinade and bring to boil, stirring to scrape up any brown bits on bottom of pan.

Return duck and any accumulated juices and remaining salt pork to pan. Reduce heat to medium low; cover and simmer until duck is tender, about 1 hour. Let cool; discard bay leaves. (Make ahead: refrigerate until cold. Remove meat from bones; discard skin and bones. Cover meat and pan liquid separately; refrigerate for up to 1 day.)

PASTRY: Meanwhile, in large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in shortening and butter until mixture resembles fine crumbs with some large pieces. Whisk together 1 of the eggs, water and reserved pork fat; pour over flour mixture, stirring with fork until dough clumps together. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 2 hours. (Make ahead: Refrigerate for up to 3 days.)

Cut rabbit and duck meat into bite size pieces; set aside. Skim off fat from pan liquid: set liquid aside.

FILLING: In bowl, mix together beef, pork, veal, potatoes, onions, shallots, garlic, brandy, salt, thyme, savory and pepper.

On floured surface, roll out pastry to 28 x 21 inch rectangle; fold in half twice lengthwise. Place in 1 end of 14 x 10 x 4 inch roasting pan; unfold pastry, fitting into corners and up sides of pan (there will be some overhang).

Spoon half of the filling into pastry, pressing lightly to pack. Arrange rabbit and duck meat over top. Top with remaining filling. Pour reserved pan liquid over top, adding up to 3 cups water to come to top of filling. Fold overhang over filling, leaving opening in centre. Lightly beat remaining egg; brush over pastry.

Bake in 350 F. oven for 1 hour. Cover with foil; reduce heat to 250 F. and cook for 5 hours. Remove foil; bake until golden and crusty and potatoes are tender, 30 minutes. Let stand for 15 minutes before serving. Makes 15 to 18 servings.

Sprinkle the drumsticks with curry powder, five spice, garlic powder, and onion powder. Heat the oil in a large skillet and brown the drumsticks. Put the rice in a large dutch oven. place the drumsticks on top and add the rest of the ingredients. Cover and bring to a boil. Reduce heat and simmer until the rice is fully cooked and most of the liquid had been absorbed or evaporated. Remove the chicken from the pot, place the rice mixture on a large serving tray and arrange the chicken around it. Serves 8 to 12.

Melt 1/2 cup butter in a small sauce pan. Add graham cracker crumbs, cocoa powder, half the sugar and peppermint extract. Blend into a smooth mixture. Beat in the egg. Pour the mixture into a 9 inch pan and spread to a smooth, even layer. Meanwhile melt 2 tbsp butter in another sauce pan. blend 1/2 cup butter, the vanillia pudding and the rest of the sugar together and spread over the graham cracker crust. Add the chocolate to the melted butter and melt to a smooth consistancy. spread over the pudding mixture and refridgerate for 1 hour. makes 3 dozen bars.

Brown the ground beef and the italian sausage together in a skillet. Place in a slow cooker on high, add the remaining ingredients, minus the tortellini, and mix together. Cook on high for 3-5 hours or low for 8-10 hours. 45 minutes before serving add the frozen tortellini and cook until heated through. Serve with grated paermesan cheese and garlic bread.

INSTRUCTIONS:

1. Cut the meat into one inch cubes, and add salt and pepper to taste.

2. Heat half the oil in a heavy skillet and add the meat, turning to brown the pieces on all sides.

3. Heat the remaining oil in a Dutch oven or heavy casserole and add parsley, onions and garlic.
Cook, stirring often until the onions are wilted. Add the meat, coriander, cumin, turmeric, ginger root,
hilies, cardamon, cinnamon, cloves, bay leaf, and salt and pepper to taste. Stir.

4. Add water to cover, bring to boil and cover tightly. Let simmer about 2 to 2 1/2 hours until the meat
is quite tender.

5. Meanwhile, drop the spinach into a kettle of boiling water with salt to taste and let simmer about
five minutes. Drain well and run under cold water. Drain thoroughly.

6. Squeeze the spinach to remove all excess liquid. Place the spinach on a chopping block and
chop coarsely.

7. Add the spinach to the stew and stir. Let simmer together about five minutes.

Yield: Eight servings.

Brown the ground beef and then add the onion and saute together. Combine the rest of the ingredients and bring to a boil. Reduce heat and simmer 20-30 minutes. Serve with shreded chedder cheese, toryilla chips, and sour cream.

For Paula's mozzarella sticks:
1 cup seasoned bread crumbs
1/2 cup freshly grated Parmesan
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground red pepper
2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
4 large eggs, beaten

For assembly:
3 large rolls, sliced
Marinara Sauce, jar or homemade
Lettuce, sliced or shredded
Tomatoes, sliced

For the Lady and Sons chicken fingers:
Sprinkle chicken tenders with House Seasoning. Dredge chicken in flour; dip into buttermilk and back into flour.

Preheat oil to 350 degrees F. Fry fingers in deep hot oil 5 to 7 minutes or until golden brown. Serve with honey mustard for dipping.

For the french fries:

Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick. In a large pot or fryer, heat oil to 350 degrees F. Par-fry the potatoes for 8 to 10 minutes or until brown. Remove potatoes and place onto paper towels and allow to drain on paper towel, and while still hot, season with salt and pepper.

For Paula's Mozzarella Sticks:

Stir the breadcrumbs, 1/2 cup of Parmesan, thyme, basil, oregano and 1/2 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates

For "Fat Darrell" Sandwich Assembly:

On the bottom half of the rolls add chicken fingers and mozzarella sticks. Load on french fries and top with marinara sauce, lettuce and tomato. Cover with the tops of rolls and serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and place in a shaker near the stove. Use in place of salt and pepper for all your cooking needs.

Cook the macaroni according to the package directions. Meanwhile combine the mayonaise, Old Bay, garlic powder, lemon herb seasoning, lemon juice, and vinegar in a bowl and mix well. After the macaroni is cooked, mix in the crab meat, carrots, and celery. Pour the mayonaise mixture over the top and mix well. Refrigerate for 1 to 4 hours before serving to allow flavors to blend.

Combine all ingredients in a large stock pot. Bring to a boil and reduce heat to low. Simmer for 45-50 minutes, stirring occasionally. Serve with buttermilk or chedder garlic biscuts.

If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal.

• 1 cup oil
• 1 cup flour
• 2 large onions, chopped
• 2 bell peppers, chopped
• 4 ribs celery, chopped
• 4 - 6 cloves garlic, minced
• 4 quarts chicken stock
• 2 bay leaves
• 2 teaspoons Creole seasoning, or to taste
• 1 teaspoon dried thyme leaves
• Salt and freshly ground black pepper to taste
• 1 large chicken (young hen preferred), cut into pieces
• 2 pounds andouille or smoked sausage, cut into 1/2" pieces
• 1 bunch scallions (green onions), tops only, chopped
• 2/3 cup fresh chopped parsley
• Filé powder to taste

Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.

YIELD: About 12 entrée sized servings.

- melt the cheese in the heated stock, add leek/onions and jalapeno, simmer for 15 minutes
- roast meat and mushrooms, add salt, a bit of ground pepper
- Add meat/mushrooms to the soup, serve with roast bread

- make a paste of ground cookies and liquified butter, fill into a dish
- chop bananas and lay the chops on the cookie paste
- blend mascarpone, yoghurt, lemon juice and sugar
- soak and wring out gelatin, add gelatin into warm banana juice drink, wait for it to dissolve
- add a spoonful of the prepared cream to the juice drink, blend it, then blend all juice drink and cream
- fill cream in the dish
- cover the cream with rasped chocolate
- put dish into the cooler for 4 hours

- melt 5oz dark chocolate and 5oz copha
- add a spoonful of powdered sugar
- add a few drops of orange flavor
- fill into chocolate molds (or make a larger mold you can later cut)
- put into fridge to cool
- melt dark chocolate
- cover single bits in dark chocolate
- put 1/2 walnut on top while chocolate is still soft
- put into freezer to cool

- melt 5oz dark chocolate and 5oz copha
- add a spoonful of powdered sugar
- add a spoonful of instant coffee or esspresso
- fill into chocolate molds (or make a larger mold you can later cut)
- put into fridge to cool
- melt dark chocolate
- cover single bits in dark chocolate
- put almond splits on top while chocolate is still soft
- put into freezer to cool

- melt 2oz oc chocolate and 3oz of nougat and 5oz copha
- add a spoonful of powdered sugar
- add some hazelnut brittle (peanut would work, too)
- fill into chocolate molds (or make a larger mold you can later cut)
- put into fridge to cool
- melt dark chocolate
- cover single bits in dark chocolate
- put hazelnut split on top while chocolate is still soft
- put into freezer to cool

- melt 5oz white chocolate and 5oz copha
- add a spoonful of powdered sugar
- add chopped canied fruit (cranberries, melon or papaya work especially well) or candied lemon peel or candied orange peel
- fill into chocolate molds (or make a larger mold you can later cut)
- put into fridge to cool
- melt white chocolate
- cover single bits in white chocolate
- put pistachio split on top while chocolate is still soft
- put into freezer to cool