Side Dishes
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Ingredients
Made Cheese Sticks
100 g butter
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1 egg · 50 ml oil · 50 ml milk · 25 g fresh yeast · 50 g cheese, grated · 3 cups flour · 1 1/2 tbsp wheat bran, optional · 1 tsp sugar · salt Topping
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1 egg
· grated cheese Directions
In a large bowl mix butter with egg and oil. Dissolve yeast in milk and add to butter mixture. Add flour, wheat bran, sugar, salt and cheese and knead until the dough is smooth and pulls away from the side of the bowl. Cover the bowl with plastic wrap and refrigerate for 1 hour, to let the yeast develop.
· Preheat the oven to 180C (350F). · Split the dough in 2 pieces, roll out each piece on the back of 2 baking trays. Cut the edges to be straight. · Beat egg and brush over dough. Sprinkle with grated cheese and using a dough cutter cut in long sticks. Bake for about 20 minutes until golden-brown.
Grilled Coleslaw
Servings: 4
1/2 small green cabbage, (1 lb/500 g for half) 2 tbsp (25 mL) vegetable oil 3 tbsp (45 mL) rice vinegar or cider vinegar 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) pepper 1/4 tsp (1 mL) celery seeds 1 small carrots, grated 1/2 sweet green peppers, thinly sliced
Cut cabbage into quarters; cut out core and separate each quarter into 2 or 3 leaf sections. Brush with 1 tbsp (15 mL) of the oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 12 minutes. Remove to cutting board; thinly slice. Meanwhile, in small bowl, whisk together remaining oil, vinegar, salt, pepper and celery seeds. In large bowl, toss together sliced cabbage, grated carrot, green pepper and dressing.
Baked Egg Rolls with Chinese Plum Sauce
These homemade baked egg rolls will disappear as soon as they're out of the oven. Try serving them with Chinese Plum Sauce. Servings: 4
1 lb (454 g) lean ground pork 3 green onions, chopped 2 minced cloves of garlic 1 carrots, grated 1/2 cup (125 mL) chopped water chestnuts 2 tbsp (25 mL) soy sauce 1 tbsp (15 mL) cornstarch 1 tsp (5 mL) sesame oil 1/2 tsp (2 mL) pepper 12 large (5 1/2 inch/13 cm) egg roll wrappers 1 tsp (5 mL) vegetable oil
In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, carrot and water chestnuts; cook over medium heat until onions are softened, 3 minutes. In small bowl, whisk together soy sauce, cornstarch, 1 tbsp (15 mL) water, sesame oil and pepper; pour into pan and toss well. Let cool slightly. Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon scant 3 tbsp (50 mL) pork mixture on bottom third, leaving 1/2-inch (1 cm) borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal. Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes.
Egg and Bacon Bread
Servings: 16
8 oz (250 g) bacon 1/4 cup (50 mL) grainy or Dijon mustard 1 clove garlic, minced 1/4 tsp (1 mL) each pepper and hot pepper sauce Pinch salt 1 lb (500 g) pizza dough 4 hard-cooked eggs, chopped 1-1/2 cups (375 mL) shredded extra-old cheddar cheese 1 egg, lightly beaten
In skillet, cook bacon over medium-high heat, turning once, until crisp, about 6 minutes; drain on paper towel-lined plate. Chop or crumble into small pieces. In small bowl, combine mustard, garlic, pepper, hot pepper sauce and salt. On floured surface, roll out dough to 14- x 12-inch (35 x 30 cm) rectangle. Brush with mustard mixture, leaving 1/2-inch (1 cm) border; sprinkle bacon, hardcooked eggs and 1 cup (250 mL) of the cheese over mustard. Starting at long side, roll up jelly roll-style; pinch seam to seal. Place, seam side down, in greased 10-inch (3 L) Bundt pan. Cover with greased plastic wrap; let rise until doubled in bulk, 30 minutes. Brush loaf with egg. With serrated knife, cut slashes in top; sprinkle with remaining cheese. Bake in centre of 375°F (190°C) oven until golden and loaf pulls away from sides of pan, about 45 minutes. Let stand in pan on rack for 10 minutes. Turn out onto serving plate; let cool for 20 minutes to set cheese.
Puff Pastry Sausage Rolls
Servings: 24
2 eggs 8 oz (250 g) sweet italian sausage, casings removed 1/4 cup (50 mL) fresh bread crumbs, toasted 1/4 cup (50 mL) minced fresh parsley 1/4 cup (50 mL) minced onion 2 cloves garlic, minced Half pkg (450 g pkg) frozen all-butter puff pastry, thawed and chilled 1 tbsp (15 mL) dijon mustard
Line baking sheet with parchment paper; set aside. In bowl, beat 1 of the eggs until frothy; blend in sausage, bread crumbs, parsley, onion and garlic. Set aside. On lightly floured surface, unroll pastry; cut crosswise into three 10- x 3-1/2-inch (25 x 9 cm) strips. Brush with mustard; spoon about one-third of the sausage mixture lengthwise down centre of each. Fold long sides over to cover filling and slightly overlap; press edge to seal.
Arrange rolls, seam side down, on prepared pan. Cover and freeze until firm, about 15 minutes. Cut each roll crosswise into 8 pieces; space about 1 inch (2.5 cm) apart. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Add 5 minutes to baking time.) In small bowl, whisk remaining egg with 1 tbsp (15 mL) water; brush over rolls. Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes.
The Ultimate Caesar Salad
If desired, top salad with a sprinkle of real bacon bits. Servings: 12
1 head romaine lettuce 2 cups (500 mL) croutons 1/4 cup (50 mL) grated parmesan cheese Dressing: 1/4 cup (50 mL) vegetable oil 2 tbsp (25 mL) grated parmesan cheese 1 tbsp (15 mL) white wine vinegar 2 tsp (10 mL) dijon mustard 2 tsp (10 mL) anchovy paste 2 cloves garlic, minced 1/2 tsp (2 mL) each salt and pepper 1/2 tsp (2 mL) worcestershire sauce 3 tbsp (50 mL) light mayonnaise
Dressing: In bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce. Whisk in mayonnaise until smooth. (Makeahead: Cover and refrigerate for up to 1 day.) Tear lettuce into bite-size pieces to make about 20 cups (5 L); place in large bowl. Add dressing, croutons and cheese; toss to combine
Cheesy Broccoli Baked Potatoes
To turn these stuffed potatoes into twice-baked potatoes, sprinkle with more cheddar cheese and pop in 400°F (200°C) oven until cheese is melted and filling is piping hot, about 10 minutes.
2 baking potatoes Cheesy Broccoli Sauce: 1 cup (250 mL) broccoli florets, chopped 4 slices bacon, trimmed 1/2 cup (125 mL) chopped onions 2 tsp (10 mL) all-purpose flour
1/2 1/4 1/4 1/4
cup (125 mL) milk tsp (1 mL) salt tsp (1 mL) pepper cup (50 mL) shredded old cheddar cheese
Scrub and prick potatoes; bake in 400°F (200°C) oven for 1 hour or until tender. (Or microwave on High for 8 minutes.) Cheesy Broccoli Sauce: Meanwhile, in skillet, bring 1/4 cup (50 mL) water to boil. Add broccoli; cover and cook for 5 minutes or until tender. Drain; set aside. In same skillet, cook bacon over medium heat for 5 minutes or until golden. Drain on paper towel; chop and set aside. Add onion to skillet; cook until softened. Stir in flour, cook for 30 seconds. Whisk in milk, salt and pepper, cook, stirring, for 1 minute or until thickened. Remove from heat. Stir in cheese until melted. Add bacon and broccoli. Cut potatoes lengthwise down centre almost but not all the way through. Scoop out flesh into sauce, leaving 1/4-inch (5 mm) thick shell. Stir filling until blended
Cocktail Meatballs
Ingredients; 1 lb. ground beef 1/2 cup dry bread crumbs 1/3 cup finely chopped onion 1/4 cup milk 1 T. parsley
1 t. salt 1/2 t. Worcestershire sauce 1/8 t. pepper 1 egg 1/4 cup shortening 1 jar (10 oz) grape jelly 1 bottle chili sauce Mix ground beef, bread crumbs, onion, milk, parsley, salt, worcestershire sauce, pepper and egg. Shape into 1 inch balls ( make bigger meatballs, if desired) Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet; pour off fat. ( I bake 2-inch size in a 425 oven for 15 minutes) Heat chili sauce and jelly in skillet; stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered 30 minutes.
Deviled Eggs
Ingredients 9 hard-boiled eggs, shelled 3-4 tbsp mayonnaise 1 tbsp mustard of your choice 2 pickles, finely grated vinegar if desired
1/2 tsp turmeric (optional, but very healthy) salt, pepper to taste paprika, herbs Directions Cut the eggs in half (lengthwise) and remove the egg yolks. Put the yolks into a small bowl. Place the egg halves on a platter. Mash the egg yolks with a fork. Then add the mayonnaise, mustard, grated pickles, and the turmeric. Combine well into a smooth paste. Season to taste with salt and pepper. Add some vinegar if desired. Then stuff the egg halves with the yolk mixture. You can do this with a spoon or you can use some cake decorating bags and squeeze the yolk mixture into the egg halves. Sprinkle some paprika and/or herbs over the eggs.
Broccoli, Almond and feta cheese salad
Ingredients: 1 tsp. + 1/4 tsp. salt (I used kosher salt) 1 lb. broccoli crowns, trimmed and cut into same-size flowerets 1 large clove of garlic
2 T red wine vinegar generous pinch hot pepper flakes (I used Aleppo pepper) 1 T + 4 T extra-virgin olive oil 1/2 cup slivered almonds 1/2 - 3/4 cup crumbled Feta cheese (I used 1/2 cup, which I thought was enough) Instructions: Fill a medium-sized pot with water, add 1 tsp. salt, and bring to a boil. While the water is heating, trim the broccoli crowns and cut into bite-sized flowerets. (Make them all the same size so they will cook the same amount.) When water is boiling, add the broccoli, cook for exactly 3 minutes, then drain broccoli into a colander placed in the sink and let it cool. Mash the garlic with 1/4 tsp. salt. (I used a mortar and pestle, but you can use anything that will smash up the garlic.) Mix in the hot pepper flakes and red wine vinegar and let it sit for about 10 minutes. Heat 1 T of olive oil in a heavy frying pan, add the almonds, and fry until they are lightly browned, about 2-3 minutes. (Watch carefully because they can go from lightly browned to burned rather quickly.) Put the almonds on a plate covered with a paper towel and let almonds cool a few minutes. (You can salt them if you want, but I thought the salad was salty enough with the Feta.) After 10 minutes, whisk the remaining 4 T of olive oil into the vinegar-garlic mixture. Combine the broccoli, Feta, and half the almonds in a bowl; then toss with the dressing to coat. Serve salad right away, with remaining almonds sprinkled over the top.
Teriyaki Chicken Wings
Ingredients: 3-4lbs chicken wings (separated at the joint, wing tips discarded) Sauce-
2 tablespoons vegetable oil ¼ cup sesame seeds 1 cup soy sauce 1 cup grapefruit juice ¼ cup hoisin sauce ¼ cup ketchup ¼ cup rice wine vinegar ¼ cup light brown sugar 5 garlic cloves (minced or smashed) 1 tablespoon ground ginger Step 1: In a large bowl whisk together soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, garlic, ground ginger, oil, and sesame seeds. Set aside. Step 2: Pour the sauce into a saucepan and bring to a boil. Reduce heat and simmer until the sauce becomes reduced and thick (about 20 minutes). Step 3: Heat a deep fryer to 375 degrees. Deep fry chicken wings in batches until fully cooked. (or you can grill them for 8-10 minutes preside on an outdoor grill). In a large serving bowl toss cooked chicken wings with the sauce until well coated. (Makes 6 Servings)
Oven-Braised Short Ribs
1 onion, finely sliced 4 garlic cloves, peeled and smashed 1 leek, cleaned and finely chopped 1 carrot, finely chopped
1 celery stalk, finely chopped 4 sprigs of fresh thyme 1 cup red wine 1/2 cup soy sauce 1 tablespoon sugar 1/4 teaspoon freshly ground black pepper 3 1/2 pounds bone-in short ribs 2-3 russet potatoes, peeled and cut into chunks (optional) Combine all of the ingredients except the short ribs and potatoes in a large roasting pan (it should be large enough that the ribs fit comfortably in a single layer). Add the short ribs and turn to coat with the marinade. Cover and marinate in the refrigerator for at least 6 hours or even overnight. Flip the ribs a few times (if possible - if you can't, don't sweat it) while they marinate (I marinated mine for 6 hours and flipped every 2 hours). Remove the short ribs from the refrigerator 30 minutes to 1 hour before you plan to cook them so they can come up in temperature a bit. Meanwhile, preheat oven to 400 F. Cover the pan with aluminum foil and braise for 1 hour, then reduce the oven temperature to 350 F and continue cooking for another 1 1/2 hours. Remove the pan from the oven and uncover. Flip the ribs over and add the potatoes. If too much of the liquid has evaporated from the bottom of the pan you can also add some water. (These are very forgiving, don't worry.) Continue cooking for another 30-40 minutes, or until the potatoes are tender. Serve drizzled with the glaze in the bottom of the pan. (Those veggies that have been cooking with the meat the whole time were delicious too, though quite broken down.)
Roasted Sweet Potatoes with Chipotle Sour Cream
Ingredients ¾ cup sour cream 1 tablespoon finely chopped green onion tops.
1 teaspoon chipotle powder (more or less to taste; be careful – it can be intense 2 teaspoons fresh lime juice 3 pounds medium red-skinned sweet potatoes (yams), scrubbed, cut lengthwise into ¾ -inch-wide wedges 3 tablespoons olive oil 1 ½ teaspoons ground cumin 1 ½ teaspoons ground garlic salt and pepper Preheat the oven to 425˚. Place one rack in the center of the oven and another in the top 1/3 of the oven. Slice the potatoes into wedges about ¾ inch thick. Toss the potatoes with olive oil, cumin, garlic, and salt and pepper to taste. Spread potatoes in a single layer on two baking sheets. Place one rack in the center of the oven and one near the top. Roast for about 20 minutes, rotate the baking sheets, and roast for an additional 20 minutes or until potatoes are browned. Toss potatoes occasionally to ensure even crispness. While the potatoes are roasting, whisk together the sour cream, onions, chipotle powder and lime juice. Cover and chill.
Fried Rice Balls with cheesy centre
Ingredients: (makes about 20 supplì) 1 lt beef stock 30 + 50 gms – 2 tbsp + 3 tbsp butter
200 gms – 7 oz. beef mince ½ onion, minced 120 gms – 4.25 oz. Parmigiano Reggiano finely grated 200 gms – 7 oz. mozzarella, cubed 2 tbsp extra virgin olive oil 400 ml – 13.5 oz. tomato purée Salt & Pepper to taste 500 gms – 1 lb. rice for risotto (Arborio, Carnaroli, Vialone Nano) 2 eggs 100 ml – 3.33 oz. white wine Breadcrumbs and 2 eggs for coating Vegetable oil for frying Start by preparing the meat sauce. Sauté the onion with 30 gms – 2 tbsp of the butter and extra virgin olive oil until soft (1). Add the beef mince (2) and brown well, breaking all the lumps (3). Then add the wine (4) and burn off the alcohol (5). Add the tomato purée (6), season with salt and pepper and let the sauce cook on a slow fire for about 20 minutes or until the sauce thickens. Now add the rice (1 – 2) and then add the stock little by little (3). Cook it as you would cook a risotto, but only for 2/3 of the normal cooking time (4) (I usually cook it for about 13 minutes), as the rice will keep on cooking while the fire is off and while cooling down. If you cook it fully, then you will get mushy rice. Also, the final risotto will need to be on the dry side to be able to make balls out of it, so keep that in mind when you add the stock towards the end. When ready, put the fire off and add the 50 gms – 3 tbsp of butter and the finely grated Parmigiano Reggiano and mix well (5). Also add the 2 eggs, lightly beaten, and mix well (6). Now pour the rice over a sheet of baking paper and spread it well so it cools down fast. When the rice has cooled enough to handle it without getting burnt, make 20 balls with it (1). Make a hole in the centre of each ball with your thumb (2) and insert 2 or 3 cubes of mozzarella into it (3). Close the ball by pressing it and shape it like an egg (4). NOTE: it will help to wash your hands frequently and keep them wet, in this way the rice will not stick to your fingers. Beat the eggs in a bowl. Put the breadcrumbs in a separate plate. Dip each supplì in the egg (1) and then coat well with breadcrumbs (2), pressing with your palm so the crumbs stick well to your supplì (3). When you have done this for all the supplì, re dip them in the egg (4) and coat again with breadcrumbs (5) to obtain a double coating (6). Deep fry them in warm vegetable oil (make sure it is not too hot or the mozzarella inside will not melt), rolling them around with a slotted spoon. Remove them and put them on a plate lined with kitchen paper to drain the excess oil. Serve warm!
Sizzling Bacon and Cheese Pinwheels
Printable Version with Picture
*Makes 2 dozen pinwheels INGREDIENTS: 8 ounces cream cheese, softened 6 ounces sharp cheddar cheese, shredded (1 1/2 cups) 2 ounces thinly sliced deli salami or ham, chopped fine 3 green onions, finely minced 1 tablespoon hot sauce (like Tapatio) 2 teaspoons Dijon mustard 12 slices hearty white or wheat sandwich bread, crusts removed 12 ounces bacon, halved crosswise DIRECTIONS: Adjust an oven rack about 6 inches from the broiler heating element and heat the broiler. Set an oven-proof wire rack in a rimmed baking sheet. In a food processor (or with a hand mixer if you don’t have a food processor), mix the cream cheese and cheddar cheese until smooth and well combined. Transfer to a bowl and stir in salami or ham, green onions, hot sauce and mustard. Mix well. Working with one slice of bread at a time, roll the bread as thin as possible with a rolling pin (don’t forget to remove the crusts!). Evenly cover the bread with about 2 heaping tablespoons of the cheese mixture. Starting at the short edge, roll the bread into a tight cylinder. Cut each rolled bread log in half crosswise to form 2 smaller rolls and wrap each half in 1 piece of the bacon (that has also been cut in half crosswise), covering the bread completely. The bacon should stick to itself as it is rolled around and stay secure, but if not, feel free to secure with a toothpick. Repeat with the remaining bread, filling and bacon. Place the rolls to the wire rack on the baking sheet. Broil until the bacon is crisp, 10 to 12 minutes, flipping halfway through broiling. Let the pinwheels cool for 10 minutes. Serve warm.
Mini Rosti Potatoes
Ingredients 2 (550 g) Russet Potatoes, peeled and coarsely grated, squeezed excess water with kitchen towel2 Tbsp Garlic Butter or Regular Butter, melted ¼ tsp Sea Salt
¼ tsp Chopped Rosemary 1 to 2 Tbsp Olive for greasing 12 Cups Muffin Pan Method Preheat the oven to 425˚F. Grease the muffin pan with olive oil. Mix together the potatoes, melted butter, sea salt, and rosemary. Scoop 1 heap Tbsp (about ¼ Cup) of the potato mixture into the muffin pan, press with the back of a spoon, and bake for about 13 to 14 minutes. Then switch to the top-heating element or turn over the potato patties and bake for another 10 to 12 minutes.
Macaroni Salad
Ingredients: 1 pound cups uncooked elbow macaroni 6 hard-cooked eggs, chopped 3 stalks celery, chopped
1 green or red bell pepper, chopped 4 cups real mayonnaise 3 Tablespoons prepared yellow mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon onion powder Directions: 1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. 2. In a large bowl, stir together the eggs, celery, and pepper. 3. In a small bowl, stir together the mayonnaise, mustard, pepper, salt and onion powder. 4. Combine in the bowl with the eggs and vegetables, and stir in macaroni until well blended. 5. Cover and chill for at least 1 hour before serving.
Greek Salad
Ingredients: Dressing: 6 Tablespoons extra virgin olive oil 3 Tablespoons lemon juice 1 clove garlic, minced ½ teaspoon sea salt ½ teaspoon freshly ground black pepper, and extra for garnish 1 teaspoon dried oregano
Salad: 6 tomatoes, cut into wedges ½ red onion, sliced into rings 1 cucumber, halved lengthwise and sliced 1 green pepper, sliced thin 8 ounces feta cheese, crumbled 32 kalamata olives Directions: 1. Combine the olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl. 2. Place all the salad ingredients into a large bowl. 3. Pour the olive oil dressing over the salad and toss gently to combine just before serving.
Ham Salad
Ingredients: 2 cups mayonnaise 1 cup sweet pickle relish2 teaspoons salt1/2 teaspoon ground black pepper 2 pounds ham, smoked boneless (about 6 cups), finely diced 1 medium onion, finely diced (about 1/2 cup) 1 small green bell pepper, cored seeded (about 1 cup), finely diced 2 stalks celery, finely diced (about 1 cup) Directions: 1. Stir the mayonnaise, relish, salt, and pepper in a large mixing bowl until blended. 2. Add the remaining ingredients and toss until coated. 3. Store the salad, covered, in the refrigerator.
Ramen Noodle Salad
Ingredients: 1/2 head green cabbage, chopped 1/2 carrot, shredded4 green onions, chopped1 package ramen noodles (Oriental flavor) 2 Tablespoons slivered almonds, sunflower seeds, or sesame seeds Dressing(whiskor shaketogether): 1/2 cup salad oil 3 Tablespoons balsamic vinegar 3 Tablespoons sugar 1 teaspoon salt 1/2 teaspoon pepper Flavor packet from ramen noodles Directions: 1. Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. Cool. 2. Combine cabbage, carrots and onions.
3. Break up noodles and add to vegetables. 4. Shortly before serving, add nuts or seeds and the mixed dressing; toss well.
Twice Baked Potatoe
Ingredients: Cold leftover mashed potatoes (enough to fill baking dish) 1 medium onion, chopped 1/8 -1/4 cup milk 1 cup shredded cheddar cheese Directions: 1. Mix the chopped onion into the cold mashed potatoes. Add milk a little at a time, if the potatoes are too stiff and/or thick. 2. Put potato mixture into a greased 9 x13 baking dish and spread/mash evenly into the dish. 3. Sprinkle shredded cheese over top of potato mixture. 4. Cover dish with foil or a lid and bake in a 350 degree oven for 30 minutes
Parmesan Risotto
Making homemade risotto can often be difficult, causing many people to stay away from it. Avoid no more! With this easy parmesan risotto recipe you’ll be making homemade risotto in no time. From fish to poultry and even beef, it’s a perfect side for any meal. Ingredients: 5 cups chicken stock 1 pinch saffron thread 5 Tablespoons butter 1 medium onion, finely chopped 1 garlic clove, finely chopped 1 1/2 cups risotto rice 1 cup parmesan cheese salt and black pepper Directions: 1. Bring chicken stock to a boil, then reduce to a low simmer.
2. Ladle a little stock into a small bowl; add the saffron threads and let infuse.
3. Melt 4 Tablespoons of butter in a large sauce pan until foamy.
4. Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
5. Add the rice and stir until the grains start to swell and burst.
6. Add a few ladles of stock. Add the saffron liquid, and salt and pepper to taste.
7. Stir over low heat until liquid has beed absorbed.
8. Keep adding stock, letting the rice absorb the liquid before adding more. 9. Stir constantly for about 20-25 minutes. The rice should be just tender and the risoto golden and creamy. 10. Remove from heat and add 2/3 cup parmesan cheese and remaining 1 Tablespoon butter, mixing until butter has melted.
11. Season to taste. Serves 4.
Greek Garlic Potatoes
The combination of lemon and garlic in Greek garlic potatoes makes this a truly unique dish. Serve instead of average mashed potatoes for a zesty addition to dinner. Ingredients: 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato) 4 garlic cloves, minced 1/2 cup olive oil 1 cup water 1 Tablespoon oregano juice of 1 lemon sea salt fresh coarse ground black pepper Directions: 1. Preheat oven to 450 degrees F. Spray a shallow baking pan with cooking spray.
2. Place the garlic,and potatoesi nto baking pan.
3. Mix in a small bowl the olive oil, water, oregano and lemon juice.
4. Pour over garlic and potatoes.
5. Season generously with sea salt and black pepper. Toss all to combine well.
6. Bake for 40 minutes.
7. When a golden-brown crust has formed on the potatoes, stir to flip and season lightly with a bit more sea salt and pepper and a light sprinkling of oregano.
8. Add 1/2 cup more water if pan appears to be getting dry, and return to oven to brown other side of potatoes (about 40 minutes). Serves 8.
EGG ROLLS!!
Ingredients
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1 pound ground pork 1 teaspoon ground ginger 1 teaspoon garlic powder 1 quart peanut oil for frying 2 tablespoons all-purpose flour 2 tablespoons water 2 cups shredded cabbage 2 ounces shredded carrots 8 (7 inch square) egg roll wrappers 2 tablespoons sesame seeds (optional)
Directions
· Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. · In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
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Footnotes
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· We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Deviled Eggs Recipe
Ingredients: 6 eggs Dash of salt Dash of pepper 1/4 teaspoon mustard 1 1/2 to 2 1/2 Tablespoons mayonnaise Paprika
Directions: 1. Hard boil eggs. Cool 10 minutes and remove shells. Cut into halves lengthwise and remove yolk, place yolk into a small bowl. 2. Cream yolk, salt, pepper, mustard and mayonnaise. 3. Put 1/2 teaspoonful into egg whites and garnish with paprika.
Sausage & Peppers Rigatoni
Ingredients: 1 lb. Italian sausage links, cut into 1/2-inch-thick slices 2 large green peppers, cut into strips 3 cups rigatoni, uncooked 1 jar (24 oz.) chunky spaghetti sauce 1 cup shredded Mozzarella-Parmesan cheese blend Directions: 1. Preheat oven to 375 degrees F. 2. Place sausage and peppers in 13x9-inch baking dish sprayed with cooking spray. 3. Bake 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package. 4. Drain pasta. Add to baking dish with spaghetti sauce; stir. 5. Bake 15 to 20 minutes or until heated through. Top with cheese; bake 2 to 3 min. or until melted.
Boneless Buffalo Wings
Ingredients
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oil for deep frying 1 cup unbleached all-purpose flour 2 teaspoons salt 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/2 teaspoon paprika 1 egg 1 cup milk 3 skinless, boneless chicken breasts, cut into 1/2 inch strips 1/4 cup hot pepper sauce 1 tablespoon butter
Directions
· Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). · Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the
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Asparagus and Cheese Risotto
Ingredients 45 mL (3 tbsp) butter or margarine 2 shallots or 1 small yellow onion, finely chopped 300 mL (1-1/4 cups) arborio or short-grain rice 175 mL (2/3 cup) dry white wine 350 g (12 oz) asparagus, trimmed, peeled and cut into 1-inch lengths 2 mL (1/2 tsp) dried marjoram, crumbled 800 mL (3-1/4 cups) canned reduced-sodium chicken broth Pinch saffron threads, crumbled 125 mL (1/2 cup) grated Parmesan cheese 2 mL (1/2 tsp) black pepper Directions
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In a medium-size heavy saucepan over low heat, melt 1 tablespoon of the butter. Add the shallots and cook, stirring occasionally, until very tender -- about 7 minutes. Add rice and cook, stirring until well coated -- about 1 minute. Add wine and cook, stirring until evaporated -- about 4 minutes.
· Meanwhile, in a large skillet over moderate heat, melt 1 tablespoon of the remaining butter. Add asparagus, sprinkle with marjoram, and cook, stirring frequently, until crisp-tender -- about 4 minutes. Set aside. · In a medium-size saucepan over low heat, bring stock and saffron to a simmer. Add 1/2 cup of the stock to rice mixture and cook over moderate heat, stirring constantly, until almost all stock is absorbed -- about 3 minutes. Continue adding the remaining stock, 1/2 cup at a time, stirring after each addition until stock is absorbed. In about 40 minutes, the rice will be soft and creamy. Stir in reserved asparagus. Remove from the heat and mix in Parmesan, pepper, and the final tablespoon of butter
Onion Rings
OnionRingsIngredients: 2 large white onions 1 cup beer 1/4 tsp salt 1 tsp baking powder 1 1/4 cup flour 1 tbsp oil 1 beaten egg
Directions:
1. Slice onions into ¼ inch slices. 2. Separate into rings. 3. In a large bowl combine flour, baking powder, salt, egg, beer and oil. 4. Blend until smooth. 5. Dip onion rings into batter to coat well, fry in hot oil at 375 degrees until golden brown. 6. Drain on paper towels, serve hot.
Baked Potato Skins Recipe
Baked potato skins are great with a steak, and also work well as an appetizer for parties. If you want to kick it up a notch, add some mild or hot salsa on top of the potato. Ingredients: 4 large baking potatoes, baked 3 Tablespoons vegetable oil 1 Tablespoon grated parmesan cheese 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/8 teaspoon pepper 8 slices bacon, cooked and crumbled 2 cups shredded cheddar cheese (8 ounces) 1/2 cup sour cream (optional) 4 green onions, sliced (optional) Directions:
1. Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another recipe)leaving 1/4-inch shell.
2. Place skins on a greased baking sheet.
3. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
4. Bake at 475° for about 8 minutes and turn over.Bake for another 8 minutes then turn right side up.
5. Sprinkle bacon and cheddar evenly inside of skins. Bake 2 minutes longer or until cheese is melted.
6. Top with sour cream and onions, if desired. Serves 8.
Ingredients
Made Cheese Sticks
100 g butter
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1 egg · 50 ml oil · 50 ml milk · 25 g fresh yeast · 50 g cheese, grated · 3 cups flour · 1 1/2 tbsp wheat bran, optional · 1 tsp sugar · salt Topping
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1 egg
· grated cheese Directions
In a large bowl mix butter with egg and oil. Dissolve yeast in milk and add to butter mixture. Add flour, wheat bran, sugar, salt and cheese and knead until the dough is smooth and pulls away from the side of the bowl. Cover the bowl with plastic wrap and refrigerate for 1 hour, to let the yeast develop.
· Preheat the oven to 180C (350F). · Split the dough in 2 pieces, roll out each piece on the back of 2 baking trays. Cut the edges to be straight. · Beat egg and brush over dough. Sprinkle with grated cheese and using a dough cutter cut in long sticks. Bake for about 20 minutes until golden-brown.
Grilled Coleslaw
Servings: 4
1/2 small green cabbage, (1 lb/500 g for half) 2 tbsp (25 mL) vegetable oil 3 tbsp (45 mL) rice vinegar or cider vinegar 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) pepper 1/4 tsp (1 mL) celery seeds 1 small carrots, grated 1/2 sweet green peppers, thinly sliced
Cut cabbage into quarters; cut out core and separate each quarter into 2 or 3 leaf sections. Brush with 1 tbsp (15 mL) of the oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 12 minutes. Remove to cutting board; thinly slice. Meanwhile, in small bowl, whisk together remaining oil, vinegar, salt, pepper and celery seeds. In large bowl, toss together sliced cabbage, grated carrot, green pepper and dressing.
Baked Egg Rolls with Chinese Plum Sauce
These homemade baked egg rolls will disappear as soon as they're out of the oven. Try serving them with Chinese Plum Sauce. Servings: 4
1 lb (454 g) lean ground pork 3 green onions, chopped 2 minced cloves of garlic 1 carrots, grated 1/2 cup (125 mL) chopped water chestnuts 2 tbsp (25 mL) soy sauce 1 tbsp (15 mL) cornstarch 1 tsp (5 mL) sesame oil 1/2 tsp (2 mL) pepper 12 large (5 1/2 inch/13 cm) egg roll wrappers 1 tsp (5 mL) vegetable oil
In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, carrot and water chestnuts; cook over medium heat until onions are softened, 3 minutes. In small bowl, whisk together soy sauce, cornstarch, 1 tbsp (15 mL) water, sesame oil and pepper; pour into pan and toss well. Let cool slightly. Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon scant 3 tbsp (50 mL) pork mixture on bottom third, leaving 1/2-inch (1 cm) borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal. Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes.
Egg and Bacon Bread
Servings: 16
8 oz (250 g) bacon 1/4 cup (50 mL) grainy or Dijon mustard 1 clove garlic, minced 1/4 tsp (1 mL) each pepper and hot pepper sauce Pinch salt 1 lb (500 g) pizza dough 4 hard-cooked eggs, chopped 1-1/2 cups (375 mL) shredded extra-old cheddar cheese 1 egg, lightly beaten
In skillet, cook bacon over medium-high heat, turning once, until crisp, about 6 minutes; drain on paper towel-lined plate. Chop or crumble into small pieces. In small bowl, combine mustard, garlic, pepper, hot pepper sauce and salt. On floured surface, roll out dough to 14- x 12-inch (35 x 30 cm) rectangle. Brush with mustard mixture, leaving 1/2-inch (1 cm) border; sprinkle bacon, hardcooked eggs and 1 cup (250 mL) of the cheese over mustard. Starting at long side, roll up jelly roll-style; pinch seam to seal. Place, seam side down, in greased 10-inch (3 L) Bundt pan. Cover with greased plastic wrap; let rise until doubled in bulk, 30 minutes. Brush loaf with egg. With serrated knife, cut slashes in top; sprinkle with remaining cheese. Bake in centre of 375°F (190°C) oven until golden and loaf pulls away from sides of pan, about 45 minutes. Let stand in pan on rack for 10 minutes. Turn out onto serving plate; let cool for 20 minutes to set cheese.
Puff Pastry Sausage Rolls
Servings: 24
2 eggs 8 oz (250 g) sweet italian sausage, casings removed 1/4 cup (50 mL) fresh bread crumbs, toasted 1/4 cup (50 mL) minced fresh parsley 1/4 cup (50 mL) minced onion 2 cloves garlic, minced Half pkg (450 g pkg) frozen all-butter puff pastry, thawed and chilled 1 tbsp (15 mL) dijon mustard
Line baking sheet with parchment paper; set aside. In bowl, beat 1 of the eggs until frothy; blend in sausage, bread crumbs, parsley, onion and garlic. Set aside. On lightly floured surface, unroll pastry; cut crosswise into three 10- x 3-1/2-inch (25 x 9 cm) strips. Brush with mustard; spoon about one-third of the sausage mixture lengthwise down centre of each. Fold long sides over to cover filling and slightly overlap; press edge to seal.
Arrange rolls, seam side down, on prepared pan. Cover and freeze until firm, about 15 minutes. Cut each roll crosswise into 8 pieces; space about 1 inch (2.5 cm) apart. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Add 5 minutes to baking time.) In small bowl, whisk remaining egg with 1 tbsp (15 mL) water; brush over rolls. Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes.
The Ultimate Caesar Salad
If desired, top salad with a sprinkle of real bacon bits. Servings: 12
1 head romaine lettuce 2 cups (500 mL) croutons 1/4 cup (50 mL) grated parmesan cheese Dressing: 1/4 cup (50 mL) vegetable oil 2 tbsp (25 mL) grated parmesan cheese 1 tbsp (15 mL) white wine vinegar 2 tsp (10 mL) dijon mustard 2 tsp (10 mL) anchovy paste 2 cloves garlic, minced 1/2 tsp (2 mL) each salt and pepper 1/2 tsp (2 mL) worcestershire sauce 3 tbsp (50 mL) light mayonnaise
Dressing: In bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce. Whisk in mayonnaise until smooth. (Makeahead: Cover and refrigerate for up to 1 day.) Tear lettuce into bite-size pieces to make about 20 cups (5 L); place in large bowl. Add dressing, croutons and cheese; toss to combine
Cheesy Broccoli Baked Potatoes
To turn these stuffed potatoes into twice-baked potatoes, sprinkle with more cheddar cheese and pop in 400°F (200°C) oven until cheese is melted and filling is piping hot, about 10 minutes.
2 baking potatoes Cheesy Broccoli Sauce: 1 cup (250 mL) broccoli florets, chopped 4 slices bacon, trimmed 1/2 cup (125 mL) chopped onions 2 tsp (10 mL) all-purpose flour
1/2 1/4 1/4 1/4
cup (125 mL) milk tsp (1 mL) salt tsp (1 mL) pepper cup (50 mL) shredded old cheddar cheese
Scrub and prick potatoes; bake in 400°F (200°C) oven for 1 hour or until tender. (Or microwave on High for 8 minutes.) Cheesy Broccoli Sauce: Meanwhile, in skillet, bring 1/4 cup (50 mL) water to boil. Add broccoli; cover and cook for 5 minutes or until tender. Drain; set aside. In same skillet, cook bacon over medium heat for 5 minutes or until golden. Drain on paper towel; chop and set aside. Add onion to skillet; cook until softened. Stir in flour, cook for 30 seconds. Whisk in milk, salt and pepper, cook, stirring, for 1 minute or until thickened. Remove from heat. Stir in cheese until melted. Add bacon and broccoli. Cut potatoes lengthwise down centre almost but not all the way through. Scoop out flesh into sauce, leaving 1/4-inch (5 mm) thick shell. Stir filling until blended
Cocktail Meatballs
Ingredients; 1 lb. ground beef 1/2 cup dry bread crumbs 1/3 cup finely chopped onion 1/4 cup milk 1 T. parsley
1 t. salt 1/2 t. Worcestershire sauce 1/8 t. pepper 1 egg 1/4 cup shortening 1 jar (10 oz) grape jelly 1 bottle chili sauce Mix ground beef, bread crumbs, onion, milk, parsley, salt, worcestershire sauce, pepper and egg. Shape into 1 inch balls ( make bigger meatballs, if desired) Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet; pour off fat. ( I bake 2-inch size in a 425 oven for 15 minutes) Heat chili sauce and jelly in skillet; stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered 30 minutes.
Deviled Eggs
Ingredients 9 hard-boiled eggs, shelled 3-4 tbsp mayonnaise 1 tbsp mustard of your choice 2 pickles, finely grated vinegar if desired
1/2 tsp turmeric (optional, but very healthy) salt, pepper to taste paprika, herbs Directions Cut the eggs in half (lengthwise) and remove the egg yolks. Put the yolks into a small bowl. Place the egg halves on a platter. Mash the egg yolks with a fork. Then add the mayonnaise, mustard, grated pickles, and the turmeric. Combine well into a smooth paste. Season to taste with salt and pepper. Add some vinegar if desired. Then stuff the egg halves with the yolk mixture. You can do this with a spoon or you can use some cake decorating bags and squeeze the yolk mixture into the egg halves. Sprinkle some paprika and/or herbs over the eggs.
Broccoli, Almond and feta cheese salad
Ingredients: 1 tsp. + 1/4 tsp. salt (I used kosher salt) 1 lb. broccoli crowns, trimmed and cut into same-size flowerets 1 large clove of garlic
2 T red wine vinegar generous pinch hot pepper flakes (I used Aleppo pepper) 1 T + 4 T extra-virgin olive oil 1/2 cup slivered almonds 1/2 - 3/4 cup crumbled Feta cheese (I used 1/2 cup, which I thought was enough) Instructions: Fill a medium-sized pot with water, add 1 tsp. salt, and bring to a boil. While the water is heating, trim the broccoli crowns and cut into bite-sized flowerets. (Make them all the same size so they will cook the same amount.) When water is boiling, add the broccoli, cook for exactly 3 minutes, then drain broccoli into a colander placed in the sink and let it cool. Mash the garlic with 1/4 tsp. salt. (I used a mortar and pestle, but you can use anything that will smash up the garlic.) Mix in the hot pepper flakes and red wine vinegar and let it sit for about 10 minutes. Heat 1 T of olive oil in a heavy frying pan, add the almonds, and fry until they are lightly browned, about 2-3 minutes. (Watch carefully because they can go from lightly browned to burned rather quickly.) Put the almonds on a plate covered with a paper towel and let almonds cool a few minutes. (You can salt them if you want, but I thought the salad was salty enough with the Feta.) After 10 minutes, whisk the remaining 4 T of olive oil into the vinegar-garlic mixture. Combine the broccoli, Feta, and half the almonds in a bowl; then toss with the dressing to coat. Serve salad right away, with remaining almonds sprinkled over the top.
Teriyaki Chicken Wings
Ingredients: 3-4lbs chicken wings (separated at the joint, wing tips discarded) Sauce-
2 tablespoons vegetable oil ¼ cup sesame seeds 1 cup soy sauce 1 cup grapefruit juice ¼ cup hoisin sauce ¼ cup ketchup ¼ cup rice wine vinegar ¼ cup light brown sugar 5 garlic cloves (minced or smashed) 1 tablespoon ground ginger Step 1: In a large bowl whisk together soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, garlic, ground ginger, oil, and sesame seeds. Set aside. Step 2: Pour the sauce into a saucepan and bring to a boil. Reduce heat and simmer until the sauce becomes reduced and thick (about 20 minutes). Step 3: Heat a deep fryer to 375 degrees. Deep fry chicken wings in batches until fully cooked. (or you can grill them for 8-10 minutes preside on an outdoor grill). In a large serving bowl toss cooked chicken wings with the sauce until well coated. (Makes 6 Servings)
Oven-Braised Short Ribs
1 onion, finely sliced 4 garlic cloves, peeled and smashed 1 leek, cleaned and finely chopped 1 carrot, finely chopped
1 celery stalk, finely chopped 4 sprigs of fresh thyme 1 cup red wine 1/2 cup soy sauce 1 tablespoon sugar 1/4 teaspoon freshly ground black pepper 3 1/2 pounds bone-in short ribs 2-3 russet potatoes, peeled and cut into chunks (optional) Combine all of the ingredients except the short ribs and potatoes in a large roasting pan (it should be large enough that the ribs fit comfortably in a single layer). Add the short ribs and turn to coat with the marinade. Cover and marinate in the refrigerator for at least 6 hours or even overnight. Flip the ribs a few times (if possible - if you can't, don't sweat it) while they marinate (I marinated mine for 6 hours and flipped every 2 hours). Remove the short ribs from the refrigerator 30 minutes to 1 hour before you plan to cook them so they can come up in temperature a bit. Meanwhile, preheat oven to 400 F. Cover the pan with aluminum foil and braise for 1 hour, then reduce the oven temperature to 350 F and continue cooking for another 1 1/2 hours. Remove the pan from the oven and uncover. Flip the ribs over and add the potatoes. If too much of the liquid has evaporated from the bottom of the pan you can also add some water. (These are very forgiving, don't worry.) Continue cooking for another 30-40 minutes, or until the potatoes are tender. Serve drizzled with the glaze in the bottom of the pan. (Those veggies that have been cooking with the meat the whole time were delicious too, though quite broken down.)
Roasted Sweet Potatoes with Chipotle Sour Cream
Ingredients ¾ cup sour cream 1 tablespoon finely chopped green onion tops.
1 teaspoon chipotle powder (more or less to taste; be careful – it can be intense 2 teaspoons fresh lime juice 3 pounds medium red-skinned sweet potatoes (yams), scrubbed, cut lengthwise into ¾ -inch-wide wedges 3 tablespoons olive oil 1 ½ teaspoons ground cumin 1 ½ teaspoons ground garlic salt and pepper Preheat the oven to 425˚. Place one rack in the center of the oven and another in the top 1/3 of the oven. Slice the potatoes into wedges about ¾ inch thick. Toss the potatoes with olive oil, cumin, garlic, and salt and pepper to taste. Spread potatoes in a single layer on two baking sheets. Place one rack in the center of the oven and one near the top. Roast for about 20 minutes, rotate the baking sheets, and roast for an additional 20 minutes or until potatoes are browned. Toss potatoes occasionally to ensure even crispness. While the potatoes are roasting, whisk together the sour cream, onions, chipotle powder and lime juice. Cover and chill.
Fried Rice Balls with cheesy centre
Ingredients: (makes about 20 supplì) 1 lt beef stock 30 + 50 gms – 2 tbsp + 3 tbsp butter
200 gms – 7 oz. beef mince ½ onion, minced 120 gms – 4.25 oz. Parmigiano Reggiano finely grated 200 gms – 7 oz. mozzarella, cubed 2 tbsp extra virgin olive oil 400 ml – 13.5 oz. tomato purée Salt & Pepper to taste 500 gms – 1 lb. rice for risotto (Arborio, Carnaroli, Vialone Nano) 2 eggs 100 ml – 3.33 oz. white wine Breadcrumbs and 2 eggs for coating Vegetable oil for frying Start by preparing the meat sauce. Sauté the onion with 30 gms – 2 tbsp of the butter and extra virgin olive oil until soft (1). Add the beef mince (2) and brown well, breaking all the lumps (3). Then add the wine (4) and burn off the alcohol (5). Add the tomato purée (6), season with salt and pepper and let the sauce cook on a slow fire for about 20 minutes or until the sauce thickens. Now add the rice (1 – 2) and then add the stock little by little (3). Cook it as you would cook a risotto, but only for 2/3 of the normal cooking time (4) (I usually cook it for about 13 minutes), as the rice will keep on cooking while the fire is off and while cooling down. If you cook it fully, then you will get mushy rice. Also, the final risotto will need to be on the dry side to be able to make balls out of it, so keep that in mind when you add the stock towards the end. When ready, put the fire off and add the 50 gms – 3 tbsp of butter and the finely grated Parmigiano Reggiano and mix well (5). Also add the 2 eggs, lightly beaten, and mix well (6). Now pour the rice over a sheet of baking paper and spread it well so it cools down fast. When the rice has cooled enough to handle it without getting burnt, make 20 balls with it (1). Make a hole in the centre of each ball with your thumb (2) and insert 2 or 3 cubes of mozzarella into it (3). Close the ball by pressing it and shape it like an egg (4). NOTE: it will help to wash your hands frequently and keep them wet, in this way the rice will not stick to your fingers. Beat the eggs in a bowl. Put the breadcrumbs in a separate plate. Dip each supplì in the egg (1) and then coat well with breadcrumbs (2), pressing with your palm so the crumbs stick well to your supplì (3). When you have done this for all the supplì, re dip them in the egg (4) and coat again with breadcrumbs (5) to obtain a double coating (6). Deep fry them in warm vegetable oil (make sure it is not too hot or the mozzarella inside will not melt), rolling them around with a slotted spoon. Remove them and put them on a plate lined with kitchen paper to drain the excess oil. Serve warm!
Sizzling Bacon and Cheese Pinwheels
Printable Version with Picture
*Makes 2 dozen pinwheels INGREDIENTS: 8 ounces cream cheese, softened 6 ounces sharp cheddar cheese, shredded (1 1/2 cups) 2 ounces thinly sliced deli salami or ham, chopped fine 3 green onions, finely minced 1 tablespoon hot sauce (like Tapatio) 2 teaspoons Dijon mustard 12 slices hearty white or wheat sandwich bread, crusts removed 12 ounces bacon, halved crosswise DIRECTIONS: Adjust an oven rack about 6 inches from the broiler heating element and heat the broiler. Set an oven-proof wire rack in a rimmed baking sheet. In a food processor (or with a hand mixer if you don’t have a food processor), mix the cream cheese and cheddar cheese until smooth and well combined. Transfer to a bowl and stir in salami or ham, green onions, hot sauce and mustard. Mix well. Working with one slice of bread at a time, roll the bread as thin as possible with a rolling pin (don’t forget to remove the crusts!). Evenly cover the bread with about 2 heaping tablespoons of the cheese mixture. Starting at the short edge, roll the bread into a tight cylinder. Cut each rolled bread log in half crosswise to form 2 smaller rolls and wrap each half in 1 piece of the bacon (that has also been cut in half crosswise), covering the bread completely. The bacon should stick to itself as it is rolled around and stay secure, but if not, feel free to secure with a toothpick. Repeat with the remaining bread, filling and bacon. Place the rolls to the wire rack on the baking sheet. Broil until the bacon is crisp, 10 to 12 minutes, flipping halfway through broiling. Let the pinwheels cool for 10 minutes. Serve warm.
Mini Rosti Potatoes
Ingredients 2 (550 g) Russet Potatoes, peeled and coarsely grated, squeezed excess water with kitchen towel2 Tbsp Garlic Butter or Regular Butter, melted ¼ tsp Sea Salt
¼ tsp Chopped Rosemary 1 to 2 Tbsp Olive for greasing 12 Cups Muffin Pan Method Preheat the oven to 425˚F. Grease the muffin pan with olive oil. Mix together the potatoes, melted butter, sea salt, and rosemary. Scoop 1 heap Tbsp (about ¼ Cup) of the potato mixture into the muffin pan, press with the back of a spoon, and bake for about 13 to 14 minutes. Then switch to the top-heating element or turn over the potato patties and bake for another 10 to 12 minutes.
Macaroni Salad
Ingredients: 1 pound cups uncooked elbow macaroni 6 hard-cooked eggs, chopped 3 stalks celery, chopped
1 green or red bell pepper, chopped 4 cups real mayonnaise 3 Tablespoons prepared yellow mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon onion powder Directions: 1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. 2. In a large bowl, stir together the eggs, celery, and pepper. 3. In a small bowl, stir together the mayonnaise, mustard, pepper, salt and onion powder. 4. Combine in the bowl with the eggs and vegetables, and stir in macaroni until well blended. 5. Cover and chill for at least 1 hour before serving.
Greek Salad
Ingredients: Dressing: 6 Tablespoons extra virgin olive oil 3 Tablespoons lemon juice 1 clove garlic, minced ½ teaspoon sea salt ½ teaspoon freshly ground black pepper, and extra for garnish 1 teaspoon dried oregano
Salad: 6 tomatoes, cut into wedges ½ red onion, sliced into rings 1 cucumber, halved lengthwise and sliced 1 green pepper, sliced thin 8 ounces feta cheese, crumbled 32 kalamata olives Directions: 1. Combine the olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl. 2. Place all the salad ingredients into a large bowl. 3. Pour the olive oil dressing over the salad and toss gently to combine just before serving.
Ham Salad
Ingredients: 2 cups mayonnaise 1 cup sweet pickle relish2 teaspoons salt1/2 teaspoon ground black pepper 2 pounds ham, smoked boneless (about 6 cups), finely diced 1 medium onion, finely diced (about 1/2 cup) 1 small green bell pepper, cored seeded (about 1 cup), finely diced 2 stalks celery, finely diced (about 1 cup) Directions: 1. Stir the mayonnaise, relish, salt, and pepper in a large mixing bowl until blended. 2. Add the remaining ingredients and toss until coated. 3. Store the salad, covered, in the refrigerator.
Ramen Noodle Salad
Ingredients: 1/2 head green cabbage, chopped 1/2 carrot, shredded4 green onions, chopped1 package ramen noodles (Oriental flavor) 2 Tablespoons slivered almonds, sunflower seeds, or sesame seeds Dressing(whiskor shaketogether): 1/2 cup salad oil 3 Tablespoons balsamic vinegar 3 Tablespoons sugar 1 teaspoon salt 1/2 teaspoon pepper Flavor packet from ramen noodles Directions: 1. Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. Cool. 2. Combine cabbage, carrots and onions.
3. Break up noodles and add to vegetables. 4. Shortly before serving, add nuts or seeds and the mixed dressing; toss well.
Twice Baked Potatoe
Ingredients: Cold leftover mashed potatoes (enough to fill baking dish) 1 medium onion, chopped 1/8 -1/4 cup milk 1 cup shredded cheddar cheese Directions: 1. Mix the chopped onion into the cold mashed potatoes. Add milk a little at a time, if the potatoes are too stiff and/or thick. 2. Put potato mixture into a greased 9 x13 baking dish and spread/mash evenly into the dish. 3. Sprinkle shredded cheese over top of potato mixture. 4. Cover dish with foil or a lid and bake in a 350 degree oven for 30 minutes
Parmesan Risotto
Making homemade risotto can often be difficult, causing many people to stay away from it. Avoid no more! With this easy parmesan risotto recipe you’ll be making homemade risotto in no time. From fish to poultry and even beef, it’s a perfect side for any meal. Ingredients: 5 cups chicken stock 1 pinch saffron thread 5 Tablespoons butter 1 medium onion, finely chopped 1 garlic clove, finely chopped 1 1/2 cups risotto rice 1 cup parmesan cheese salt and black pepper Directions: 1. Bring chicken stock to a boil, then reduce to a low simmer.
2. Ladle a little stock into a small bowl; add the saffron threads and let infuse.
3. Melt 4 Tablespoons of butter in a large sauce pan until foamy.
4. Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
5. Add the rice and stir until the grains start to swell and burst.
6. Add a few ladles of stock. Add the saffron liquid, and salt and pepper to taste.
7. Stir over low heat until liquid has beed absorbed.
8. Keep adding stock, letting the rice absorb the liquid before adding more. 9. Stir constantly for about 20-25 minutes. The rice should be just tender and the risoto golden and creamy. 10. Remove from heat and add 2/3 cup parmesan cheese and remaining 1 Tablespoon butter, mixing until butter has melted.
11. Season to taste. Serves 4.
Greek Garlic Potatoes
The combination of lemon and garlic in Greek garlic potatoes makes this a truly unique dish. Serve instead of average mashed potatoes for a zesty addition to dinner. Ingredients: 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato) 4 garlic cloves, minced 1/2 cup olive oil 1 cup water 1 Tablespoon oregano juice of 1 lemon sea salt fresh coarse ground black pepper Directions: 1. Preheat oven to 450 degrees F. Spray a shallow baking pan with cooking spray.
2. Place the garlic,and potatoesi nto baking pan.
3. Mix in a small bowl the olive oil, water, oregano and lemon juice.
4. Pour over garlic and potatoes.
5. Season generously with sea salt and black pepper. Toss all to combine well.
6. Bake for 40 minutes.
7. When a golden-brown crust has formed on the potatoes, stir to flip and season lightly with a bit more sea salt and pepper and a light sprinkling of oregano.
8. Add 1/2 cup more water if pan appears to be getting dry, and return to oven to brown other side of potatoes (about 40 minutes). Serves 8.
EGG ROLLS!!
Ingredients
· · · · · · · · · ·
1 pound ground pork 1 teaspoon ground ginger 1 teaspoon garlic powder 1 quart peanut oil for frying 2 tablespoons all-purpose flour 2 tablespoons water 2 cups shredded cabbage 2 ounces shredded carrots 8 (7 inch square) egg roll wrappers 2 tablespoons sesame seeds (optional)
Directions
· Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. · In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
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Footnotes
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· We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Deviled Eggs Recipe
Ingredients: 6 eggs Dash of salt Dash of pepper 1/4 teaspoon mustard 1 1/2 to 2 1/2 Tablespoons mayonnaise Paprika
Directions: 1. Hard boil eggs. Cool 10 minutes and remove shells. Cut into halves lengthwise and remove yolk, place yolk into a small bowl. 2. Cream yolk, salt, pepper, mustard and mayonnaise. 3. Put 1/2 teaspoonful into egg whites and garnish with paprika.
Sausage & Peppers Rigatoni
Ingredients: 1 lb. Italian sausage links, cut into 1/2-inch-thick slices 2 large green peppers, cut into strips 3 cups rigatoni, uncooked 1 jar (24 oz.) chunky spaghetti sauce 1 cup shredded Mozzarella-Parmesan cheese blend Directions: 1. Preheat oven to 375 degrees F. 2. Place sausage and peppers in 13x9-inch baking dish sprayed with cooking spray. 3. Bake 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package. 4. Drain pasta. Add to baking dish with spaghetti sauce; stir. 5. Bake 15 to 20 minutes or until heated through. Top with cheese; bake 2 to 3 min. or until melted.
Boneless Buffalo Wings
Ingredients
· · · · · · · · · · · ·
oil for deep frying 1 cup unbleached all-purpose flour 2 teaspoons salt 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/2 teaspoon paprika 1 egg 1 cup milk 3 skinless, boneless chicken breasts, cut into 1/2 inch strips 1/4 cup hot pepper sauce 1 tablespoon butter
Directions
· Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). · Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the
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Asparagus and Cheese Risotto
Ingredients 45 mL (3 tbsp) butter or margarine 2 shallots or 1 small yellow onion, finely chopped 300 mL (1-1/4 cups) arborio or short-grain rice 175 mL (2/3 cup) dry white wine 350 g (12 oz) asparagus, trimmed, peeled and cut into 1-inch lengths 2 mL (1/2 tsp) dried marjoram, crumbled 800 mL (3-1/4 cups) canned reduced-sodium chicken broth Pinch saffron threads, crumbled 125 mL (1/2 cup) grated Parmesan cheese 2 mL (1/2 tsp) black pepper Directions
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In a medium-size heavy saucepan over low heat, melt 1 tablespoon of the butter. Add the shallots and cook, stirring occasionally, until very tender -- about 7 minutes. Add rice and cook, stirring until well coated -- about 1 minute. Add wine and cook, stirring until evaporated -- about 4 minutes.
· Meanwhile, in a large skillet over moderate heat, melt 1 tablespoon of the remaining butter. Add asparagus, sprinkle with marjoram, and cook, stirring frequently, until crisp-tender -- about 4 minutes. Set aside. · In a medium-size saucepan over low heat, bring stock and saffron to a simmer. Add 1/2 cup of the stock to rice mixture and cook over moderate heat, stirring constantly, until almost all stock is absorbed -- about 3 minutes. Continue adding the remaining stock, 1/2 cup at a time, stirring after each addition until stock is absorbed. In about 40 minutes, the rice will be soft and creamy. Stir in reserved asparagus. Remove from the heat and mix in Parmesan, pepper, and the final tablespoon of butter
Onion Rings
OnionRingsIngredients: 2 large white onions 1 cup beer 1/4 tsp salt 1 tsp baking powder 1 1/4 cup flour 1 tbsp oil 1 beaten egg
Directions:
1. Slice onions into ¼ inch slices. 2. Separate into rings. 3. In a large bowl combine flour, baking powder, salt, egg, beer and oil. 4. Blend until smooth. 5. Dip onion rings into batter to coat well, fry in hot oil at 375 degrees until golden brown. 6. Drain on paper towels, serve hot.
Baked Potato Skins Recipe
Baked potato skins are great with a steak, and also work well as an appetizer for parties. If you want to kick it up a notch, add some mild or hot salsa on top of the potato. Ingredients: 4 large baking potatoes, baked 3 Tablespoons vegetable oil 1 Tablespoon grated parmesan cheese 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/8 teaspoon pepper 8 slices bacon, cooked and crumbled 2 cups shredded cheddar cheese (8 ounces) 1/2 cup sour cream (optional) 4 green onions, sliced (optional) Directions:
1. Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another recipe)leaving 1/4-inch shell.
2. Place skins on a greased baking sheet.
3. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
4. Bake at 475° for about 8 minutes and turn over.Bake for another 8 minutes then turn right side up.
5. Sprinkle bacon and cheddar evenly inside of skins. Bake 2 minutes longer or until cheese is melted.
6. Top with sour cream and onions, if desired. Serves 8.
