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jueves, 29 de diciembre de 2011

Lemon Curd


500 gr sugar
250 gr butter
150 ml lemon juice
30 ml lemon rind, grated
4 whole eggs plus 1 egg yolk all beaten together

Combine sugar and lemon rind, mix with wooden spoon, mix to combine so sugar absorbs flavour in the rind, place sugar, rind, juice and butter in top of double boiler.  Stir until butter is melted, strain eggs into mixture, stir until it thicken s enough to coat the back of a spoon.
Pour into dry, sterilised jars, leave to cool, seal.

Stuffed Tomatoes


1 large ripe tomato per person
1 tub cream cheese or camembert cream cheese

Scoop out the tomatoes and stuff with cheese of your choice, add nuts if you so desire.  You can stuff with wathever takes your fancy.
Place under the grill for approx 6-8 minutes until cheese is melted and tomatoes are soft.

Tzatziki (serves 8)


2 tubs Greek yoghurt (must use this type otherwise the other is to runny)
1 cucumber peeled, scoop out the seeds and chop very finely
lemon juice to taste
2 tsp mint Jelly
2 cloves garlic crushed
1 tbsp olive oil
salt and pepper to taste

Mix all together and leave for 1 hour before serving to infuse the flavours.  Drizzle a little olive oil on top before serving.

Madeira Cake


6 oz plain fluor
6 oz castor sugar
1/2 tsp salt
4 eggs
1/2 tsp baking powder
6 oz butter
1 lemon grated rind
1 tbsp milk
citron peel

Preheat oven at 355ºF.  Grease and line a 6 inch cake tin.  Sift the fluor, salt and baking powder.  Cream the butter and sugar together until light and fluffy.  Thightly whisk the eggs and beat into the mixture.
Fold in the sifted fluor with the rind and milk to dropping consistency.  Spoon mixture into tin and bake for approx. 1 1/2 hours.  Lay peel on after 45 minutes.



150 grsmos de harina
1 pizca de sal
1 huevo
1 cda. de coñac
2 cucharadas de mantequilla
1/2 cucharadita de polvo para hornear
1 taza de leche

1 lata de hongos enteros escurridos
3 cucharadas de jugo de limón
sal y pimienta al gusto

Cierna la harina en un tazón y ahueque en el centro.  Ponga la sal, el huevo, el coñac, la mantequilla derretida, el polvo para hornear y mezcle todo.
Agregue poco a poco la leche hasta conseguir una pasta ligera y homogénea.  Deje reposar dos horas, veinte minutos antes de servir prepare el relleno.
Ponga en una olla todos los ingredientes y lleve al fuego hasta que hierva, escurra y deje enfriar.  Sumerja los hongos, uno a uno, en la pasta de buñuelos y fríalos en suficiente aceite caliente hasta que doren.  Sáquelos y colóque sobre papel absorbente.
Puede acompañar con una sabrosa salsa de tomate.  Decore el plato con unos cuantos cebollines.

Meat Loaf


2 pounds ground beef
1 envelope soup mix
1 1/2 cup soft bread crumbs or crackers
2 eggs
1/3 cup catsup
3/4 cup water

Preheat oven 375ºF Combine everything  Bake 45 minutes.

miércoles, 28 de diciembre de 2011

Pumpkin Cake


2 1/4 cups sugar
4 eggs or 1 cup egg beaters
2 tsp baking powder
1 tbsp cinnamos
1/2 tsp pumpkin pie spice
1 tsp pure vanilla extract
1 tsp salt
1/2 cup oil
1/2 cup melted butter
2 tsp melted baking sodas
1 tsp nutmeg
1/2 tsp ginger
1 can pumpking
2 1/4 cups fluor

Mix eggs, sugar, butter and oil together in mixer then add spices.  After thoroughly mixed add pumpkin.  Last sift in fluor. Baking powder and baking soda.  Mix until fully blended.  Bake in one 9 x 13 cake pan or two greased 9 x 5 x 3 inch loaf pans.
Bake at 350ºF (180ºC) for 55 to 60 minutes.  Use the wooden toothpick test to ensure it's done.
Sprinkle top liberally with powder sugar while still warm.  Cool and wrap with plastic wrap and let stand 2-4 hour to set in moistness.
Store in plastic wrap till all gone.

Pastel de Manzana


1 base para pie

Relleno: Crema de Vainilla
2 tazas de leche
4 cucharadas de fécula de maíz
2 yemas
3 cucharadas de azúcar
1/8 cucharadita de sal
1 cucharada de ron blanco
1 cucharadita  ralladura de limón
3 tazas de tajadas de manzanas
3 cucharadas de azúcar
30 gramos de lactocrema
1 cucharadita de canela

Licuar leche, fécula, yemas, azúcar, cocinar a espesar, apartar, agregar ron y ralladura.  Verter en la base cocinada.  Freír en la lactocrema las manzanas con el azúcar, distribuirla sobre la crema.  Preparar el merengue.

2 claras
6 cucharadas de azúcar
1/2 cucharadita jugo de limón

Preparación: Batir las claras a nieve duras, con el azúcar y el jugo de limón.  Vierta sobre las manzanas.
Hornear a 350ºF (180ºC) solo a que dore el merengue.

Helados de Piña


2 tazas de piña
1 taza de azúcar
1 taza de yogur
200 gramos de queso ricota
1/2 taza de jugo de piña


Licúe todos los ingredientes y ponga en moldes de cubitos para hacer hielo; lleve al congelador y si desea, ponga palitos para helados.

Espuma de Chocolate


6 yemas
6 claras
200 grs. de azúcar
280 grs de chocolate disuelto en baño maría
2 tazas nata batida
6 claras batidas a punto de nieve


Bata las yemas con el azúcar hasta que espese, agregue el chocolate tibio y continúe batiendo,  Agregue la nata y por último las claras a punto de nieve.
Mezcle en forma envolvente.  Refrigere hasta que la mezcla esté dura.  Sirva en copas acompañadas de biscotelas.

Chocolate Covered Strawberries


1 cup semi-sweet chocolate chips (about 6 oz)
1/4 cup light butter
24 strawberries

In medium microwave-safe bowl, moicrowave chocolate at high (full power) 90 seg or until chocolate is melted; add butter and stir until smooth.  Use to dip strawberries.  Let stand on waxed paper-lined  baking sheets until chocolate is set, about 30 minutes.
Makes 24 strawberries.

Jarabe de Chocolate


1 taza de leche
325 gr de chocolate amargo picado
1/2 taza de crema dulce (nata)
1/4 barra de mantequilla
1/4 taza, más 2 cucharadas de azúcar


En una olla poner a hervir la leche, después quitarla del fuego y agregar el chocolate moviendo hasta que se deshaga.  Apartar.
En otra olla poner crema, mantequilla y azúcar a fuego medio, mover constantemente hasta que comience a hervir y esperar un poco, quitar del fuego y agregar a la mezcla del chocolate poco a poco para unir bien.
Pasar a un tazón limpio y poner papel plástico sobre la salsa para que no se le forme una costra al enfriarse.
Se puede recalentar en el microondas y a fuego muy bajo moviendo constantemente.  Se mantiene en refrigeración por 3 semanas o congelada por 2 meses.

Pollo al Horno


1 pollo grande en presas
sal y pimienta negra al gusto
1 taza de suero de leche
1 cebolla en rebanadas
1/2 taza de mantequilla
1 1/2 taza de pan rallado
1/4 taza de queso parmesano


Un día antes de preparar, espolvoree el pollo con sal y pimienta, colóquelo en un tazón; vierta sobre el pollo el suero de la leche y agregue la cebolla.  Tápelo bien y refrigérelo hasta el día siguiente.
1 hora antes de servir:
Derrita la mantequilla y barnice un pirex.  Escurra las presas de pollo, séquelas y deseche el suero y la cebolla.  Unte el pollo con el resto de mantequilla y espolvoree con pan molido mezclado con el queso póngalo en el pirex y lleve a horno precalentado a 210ºC por 45 minutos.
Sírvase con ensalada verde.

Beef Stew in Oven


3 Pounds Beef stew
1/2 cup water
1 can cream of mushroom soup
1 pkg dry onion soup
2 beef bouillon cubes in 2 cups of water
3 carrots peeled and sliced
2 celery stalks diced
6 small potatoes peeled and cut in half

Brown meat in a pot, let cook  for 20 minutes.  Add the rest of ingredients, then simmer about 10 minutes.
Bake at 350ºF (180ºC) for 1 hour or until tender.

Cherry Torte


1 oz cream cheese
1 12 oz cool whip
1 cup powdered sugar

Cream above and spread on graham cracker crust (9 x 13 pan)

Top 1 can cherry pie filling to wich you add:
1 tbsp lemon juice
2 tbsp sugar
1/4 tsp almond extract

Cherry Nut Bars


1 cup sifted fluor
3 tbsp powdered sugar
1/2 cup butter

Mix as pie crust and spread in pan. Bake at 350ºF (180ºC) a few minutes.


2 eggs slightly beaten
1 cup sugar
1/4 sifted fluor
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
3/4 cup nuts
1/2 cup coconut
1/2 cup maraschino cherries cut up

Mix all ingredients pour on top of crust.  Bake 25 minutes. Cut and let cool. Pan: 9 x 13.

Cherry Cheese Dessert


1 1/2 cup graham cracker crumbs
1/2 cup sugar
1/3 cup butter or margarine

Mix together and place in long pan.


2 eggs beaten
1/2 cup sugar
8 oz cream cheese
1/2 tsp vanilla

Beat all together in electric mixer, and spread on top of crust.  Bake 15 minutes in 375ºF (190ºC) oven.
When cool, pour 1 can blueberry or Cherry pie mix over.  Chill overnight in refrigerator.
Serve with whipped cream.

Cherry Angel Torte


4 cups fresh cherries
1 10 inch angel food cake
French Cream Filling
1/2 cup heavy cream
2 tbsp sugar

Pit and half 2 cups of cherries, chill.  Pit and chop remaining cherries.  Slice cake to make 3 layers.  Prepare creme filling.  Fold chopped cherries into cream filling.  Spread half of filling on each of two layers and top with 3rd layer.  Whip cream and sugar.  Spread over top.  Arrange cut cherries on top.

French Creme Filling

1/2 cup sugar
3 tablespoons fluor
2 tablespoons cornstarch
1/2 tsp salt
1 3/4 cup milk
2 egg yolks
1 tsp vanilla
1/2 cup heavy cream whipped

Combine sugar, fluor, cornstarch and salt.  Gradually stir in milk.  Cook over medium heat, stirring constantly until mixture thickens and boils, cook and stir 2 minutes.  Stir a little hot mixture into egg yolks.  Return to hot mixture.  Bring just to boiling, stirring constantly.  Cool.  Add vanilla, chill.  Beat smooth, fold in whip cream.

Cherry for Freezing

Syrup: 1 cup sugar, 2 cup water, boil to dissolve, refrigerate until syrup is ice cold.
Cover cherries with syrup, crumble wax paper on top, cover and freeze.

Cheese Vegetable Quiche


1 cup grated swiss cheese
1cup grated cheddar cheese
1 cup sliced mushrooms
2 tomatoes cut in eights
1 tbsp dried basil
4 eggs
1 cup heavy cream
Pie Crust or Quiche Crust.

Bake crust 10 minutes.  Combine cheese, mushrooms, tomatoes, basil.  Lightly beat eggs and cream.  Arrange vegetables in crust, pour egg mixture over.
Bake 45 minutes at 350ºF (180ºC)

Cheese Soufflé (serves 4-6)


8 slices white bread decrusted
1 pkg skinless sausage
1 stick margarine
1/2 lb extra sharp cheddar grated
1 pt milk
4 eggs

Place bread cut in bite size pieces, in 1 1/2 qt greased casserole.
Brown sausage and cut into bite size pieces.
Melt margarine,  add cheese, until all melted.  Add milk and eggs (slightly beaten).  Add sausage to this and pour entire mixture over bread.  Let stand in refrigerator overnight
Bake at 350ºF (180ºC) in pan of water for 1 1/2 hours. Serve immediately.

Cheese Grits


2 cups grits
2 rolls garlic cheese
4 eggs beaten
1 stick oleo
salt and pepper to taste

Cook grits per package instructions, add all other ingredients, stir until melted.  Pour into buttered casserole.  Top with parmesan cheese.
Bake 30 minutes.  350ºF (180º).

Cheese Filling for Pie


1 pkg cream cheese
1/2 cup sugar
2 eggs

Combine cream cheese, sugar and egg.  Beat until fluffy.  Pour mixture into crust.  bake 350ºF (180ºC) about 25 - 30 minutes.
Cool fill with your favorite fruit topping:
21 oz can cherry, pineapple, etc.
Pineapple filling
21 oz can crushed pineapple, 1/4 cup sugar, 1 tbsp cornstarch or tapioca and 1 tbsp butter or margarine.

Cheese Hash Browns - Potato Bake


2 pkg hash browns thaw
3/4 cup melted butter
1 tsp salt
1/4 tsp pepper
1/2 cup onion chopped fine
1 pint sour cream
10 oz grated sharp cheddar cheese
1 can cream of chicken soup

Mix all of the ingredients and place in 9 x 13 pan
Top with 2 cups crushed cornflakes and 1/4 melted butter.  Mix.
350ºF (180ºC) about 45 minutes.



1 bulk ripe tomatoes (cored) boil until pulp leaves skin, strain
3/4 cup dark vinegar
4 cups sugar
1 1/2 tsp allspice
1 1/2 tsp cloves
1 1/2 tsp cinnamon
1 1/2 tsp black pepper
1 1/2 tsp red pepper
5 1/2 tbsp salt

Bring to a slow boil approx 3 hours.

Carrot Cake


2 cups sugar
2 cups fluor
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
4 eggs
1 1/2 cup canola oil
1/ cup chopped nuts
3 cups grated carrots very fine

Sift dry ingredients together.  Add eggs, oil, nuts and carrots.  Beat well.  Bake at 300ºF (150ºC) about 45 minutes, if use 2 small baking pans.  For 1 large baking pan bake a little longer.

Mix together: 1/4 pd butter and 1 (8 oz) pkg cream cheese until creamy, add powder sugar a little at a time, using a hand mixer.

Carne al Jugo o Pollo


2 cebollas cortadas de pluma
2 zanahorias cortadas en rodajas delgadas
1 pimentón cortado en tiras delgadas
2 dientes de ajo molidos
1 tallo de apio cortado fino
1 ramito de hojas de apio
carne de pollo sin piel en trozos
2 cucharaditas de sal
1/2 cucharadita de pimienta o merkén
3 hojas de laurel
2 cucharadas de perejil picado muy fino

En la olla a presión, calentar bien el aceite y allí freír las presas de carne, de modo que se doren un poco por todos lados, siempre a fuego fuerte.  Retirar la carne.
Echar la cebolla, zanahoria, pimentón, ajo y apio.  Dorar revolviendo, añadir la carne.  Agregar el laurel.
Aliñar con la sal y pimienta.  Bajar el fuego, echar el perejil y tapar bien la olla.
Mantener a fuego mediano.  Desde que comienza a sonar la válvula, bajar el fuego al mínimo y contar 15 minutos.  Apagar el fuego y dejar reposar un rato.
Si es carne el tiempo de cocción es 20-25 minutos.

Candy Cane Coffee Canes

Ingredients (3 cakes)

2 cups dairy sour cream
2 pkg active dry yeast
1/2 cup warm water
1/4 cup butter or margarine soft
1/3 cup sugar
1 teaspoon salt
2 eggs
about 6 cups fluor
1 1/2 cups finely chopped apricots
1 1/2 cups finely chopped cherries

Heat sour cream lukewarm.  Disolve yeast warm water 105-115º.  Stir in sour cream, butter, sugar, salt, eggs, 2 cups of fluor.  Beat until smooth.  Mix in fluor as needed to make dough easy to handle. Turn dough onto well fluored board.  Knead 10 minutes.
Place in greased bowl, grease, cover.  Let rise 1 hour or 2.  Punch down dough.  Divide in 3.  Roll rectangle 15 x 6.  Cut 2 inch cuts every 1/2 inch, criss cross strips over filling.  Curve to form cane.  Brush with butter decorate and bake.  Oven 375ºF (190ºC)

Candy Bar Cookie Squares


1 pkg yellow cakemix (18 1/4 oz)
1/2 cup brown sugar
2 eggs
1/2 cup butter melted
3 snickers candy bar (2 oz each) chopped

Beat on low speed the cakemix, sugar, eggs and butter for two minutes.  Stir in snickers.

Spread in ungreased 9 x 13 x 3 inch. Bake at 350ºF (180ºC). 25 to 30 minutes until a toothpick comes out clean.

Cake Icing


5 tablespoons fluor
1 cup milk

Cook until thick, cool thoroughly.  Add 1 cup sugar, 1/3 cup vegetable shortening, 1/2 cup oleo or butter and 1 teaspoon vanilla.  Beat until smooth.

Butterscotch Rolls


18 frozen rolls
1/2 cup chopped pecans
1/2 cup brown sugar
1/2 pkg butterscotch pudding (not instant)
1/2 cup oleo

Lightly grease 10" bundt pan. Put roll in pan, Do not thaw.  Sprinkle mix over rolls followed by brown sugar.  Melt butter and pour on top.  Let thaw overnight.
Next morning let rise until double.
Bake 30 minutes at 350ºF (180ºC)

Buttermilk Pie is Semi-Sweet


1/3 cup butter
1/2 cup sugar
2 egg yolks
4 teaspoons fluor
1/4 teaspoonsalt
1/4 teaspoon grated lemon rind
2 teaspoons lemon juice
1 1/3 cups buttermilk
2 egg whites, stifly beaten

9 inch unbaked pastry shell

Beat butter and sugar until creamy and fluffy.  Add egg yolks one at a time.  Add fluor, salt, lemon rind and juice.  Blend in buttermilk.  Fold in egg whites.  Pour into pastry shell.
Bake at 400ºF (200ºC)  for 30 to 35 minutes or until knife inserted between center and edge comes out clean.

Poppyseed Cake


1 yellow cake mix
1 cup hot water
4 eggs
1/4 cup poppyseeds
1/2 cup vegetable shortening or oil
1 pkg instant coconut pudding mix

Oil pan well.  Mix all ingredients and beat well 4 minutes.  Bake 45 minutes. 350ºF (175ºC)

Budín de Fideos


1 paquete de fideos
tocino, salchichas, hot dogs.
3 huevos
3 tazas de leche
sal y pimienta
pizca de nuez moscada

Precalentar el horno a 170ºC.
Se cuecen los fideos, y dejan enfriar.  Mezclar el huevo y la leche, añadir la nuez moscada.  En una sartén dorar ligeramente el tocino, salchichas o hot dogs troceados.
Mezclar todo y se vierte en un molde enmantequillado, espolvorear con queso rallado, llevar al horno aprox 30 minutos.



1/4 lb soft butter or oleo
1 lb confectioners sugar
3 cups rice krispies
2 cups crunchy peanut butter
1 pkg (12 oz) chocolate chips
2 tbsp vegetable shortening

Mix butter, sugar, peanut butter and rice krispies, form into 1 1/2 inch balls.  Melt chocolate chip and shortening in a double boiler.  Dip balls into chocolate mixture and put on waxed paper until chocolate is set.



2 sq chocolate
1/2 cup butter + 2 tablespoons
3 eggs
1 1/4 cups sugar
1/2 cup fluor + 1 tbsp
3 oz cream cheese
1 cup nuts
1 tsp vanilla

Beat eggs, then add melted chocolate and butter.  Add fluor, sugar, nuts, vanilla and mix well.
Grease a small square pans, Bake 25 minutes at 350ºF (180ºC)

Broccoli Salad


1 1/2 to 2 cups of broccoli flowers
2 tablespoons bacon crisps
1/4 cups sunflower seeds
1 1/2 handfulls of raisins
1/2 onion chopped

1 cup mayonaisse
2 tablespoons sugar
2 tablespoons wine vinegar

Bread Pudding (6 servings)


2 cups milk
4 cups bread cubes
1/4 cup butter melted
1/2 cup sugar
2 eggs beaten
1/2 teaspoon salt
1/2 cup seeded raisins
1 tsp cinnamon or nutmeg

Heat milk to scalding, pour over bread cubes, cool and add other ingredients.
Pour into buttered 1 1/2 qt casserole.  Bake 350ºF (180ºC) 40 to 45 minutes.
Serve warm with cream

Bread and Butter Pudding


8 slices white bread
3 oz butter
3 large eggs
2 oz confectioners sugar
1 pt milk
3 oz currants
pinch ground nutmeg

Spread slices of bread with butter, cut in falf diagonally.  Beat eggs and sugar in bowl, add warm milk, mix well.
Line a 2 pt pie dish alternately with butteres bread and currants.  Arrange top slics so that points stand outwards. Strain egg mixture on bread.
Sprinkle on nutmeg.  Leave to stand 30 minutes.  After 15 minutes turn on oven 350ºF (180ºC).  Cook pudding 1 hour until crisp golden.  Serve with cream.

martes, 27 de diciembre de 2011

Butter Balls (Batch 40)


1/2 cup butter or margarine
1/4 cup sugar
1 egg yolk
1/2 tsp vanilla
1 tbsp lemon juice
1 cup fluor
1 egg white
1/2 cup ground or finely chopped filberts

Cream butter and add sugar until light and fluffy.  Add egg yolk, vanilla, lemon juice and blend well, stir in fluor.  Cover bowl and store in refrigerator 3 or 4 days.  Roll in tiny balls using 1/4 tsp dough.  Dip into lightly beaten egg white. Then roll into filberts.  Place 2" apart on greased sheet and press 1/4 cherry in center of cookie.
Bake 325ºF 10 to 12 minutes (10 cookies)

Meatless Lasagna


3/4 pound Lasagna noodles (about 14 noodles)
1 pint part skim milk ricotta cheese
1/4 cup skim milk
1/4 cup grated parmesan cheese, divided
2 tablespoons chopped parsley
Lasagna sauce (recipe follows)
1 package (8 oz) part skim milk
mozzarella cheese sliced

Cook, rinse and hold noodles according to package directions.  In medium bowl stir together ricotta cheese, milk, 2 tablespoons of the parmesan cheese and parsley.  Spoon 1 cup Lasagna Sauce into bottom of 13 x 9 x 2 inch baking pan.  Cover with 1 layer of noodles.  Spread with half of the ricotta cheese mixture.  Top half of the mozzarella cheese slices.  Cover with sauce.  repeat layering until all ingredients are used, ending with sauce.  Sprimkle top with remaining 2 tablespoons parmesan cheese.  Bake in 359ºF, 30 to 45 minutes.  Let rest 15 to 30 minutes before serving.  Cut into squares.

Lasagna Sauce
In 5-quart saucepan heat 2 tablespoons corn oil over medium heat.  Add 1 cup finely chopped onion (about 1 medium) and 2 cloves garlic, minced; cook stirring until tender.  Add 1 can (29 oz) tomato sauce, 1 can (14 1/2 oz) whole tomatoes, 1 can (6 oz) tomato paste, 2 teaspoons salt, 1 teaspoon oregano, 1 bay leave, 1 teaspoon basil.

Braccioli (Rolled Round Steak) (serves 6)


1 1/2 pounds round steak (about 3 slices 6 x 4 x 1/4 inch)
Braccioli stuffing (recipe follows)
1/4 cup corn oil
2 cloves garlic, minced
1 can (28 oz) Italian plum tomatoes crushed
1 can /6 oz) tomato paste
1 teaspoon dried oregano leaves
2 bay leaves
1 teaspoon salt
1/8 teaspoon pepper

Pound steaks to 1/8 inch thickness.  Divide Braccioli stuffing among steaks.  Spread to 1/2 inch from edges, roll up and secure with wooden picks.  In 5-quart saucepot or dutch oven heat corn oil over medium heat.  Add garlic.  Add meat rolls and brown on all sides, turning as needed.  Add tomatoes, tomato paste, oregano, bay leaves, salt and pepper.  Bring to boil over medium heat.  Reduce heat and simmer, covered 1 hour and 45 minutes, or until meat is tender.  If desired, serve over macaroni.

Braccioli Stuffin:
In medium bowl stir together 1/2 cup fine dry bread crumbs, 1/2 cup chopped parsley, 1/4 cup chopped onion, 1/4 cup dry red wine, 1 minced clove of garlic, 1/2 teaspoon salt.
This modified version of Braccioli with an eggless, meatless stuffing, reduces saturated fat and cholesterol.

Boxing Day Pie


1 oz butter
2 onions peeled and sliced
1 oz fluor
2 chicken cubes crumbled and dissolved in 3/4 pint hot water
8-10 oz cooked turkey cut in pieces or any other leftover meat
1/2 teaspoon mixed herbas
1 tablespoon parsley chopped
saly and pepper
1/2 lb tomatoes skinned and sliced
1 teaspoon basil

8 oz self-raising fluor
4 oz butter
3 oz cheese grated
water to mix
beaten egg

Melt butter, add onions and cook for 5 minutes.  Stir in fluor.  remove from heat and add stock gradually.  Bring to the boil, stirring continuosly.  Cook for a minute.  Add turkey, herbs, parsley and seasoning.  Place the mixture in a round 8-inch pie dish.  Sprinkle with basil.  Repeat the layers.
Sieve fluor and salt into a bowl.  Rub in butter until mizture resembles fine bread crumbs.  Stir in 2 oz of the cheese.  Add enough water to mix to a firm dough.  Roll pastry out and using a 2 1/2 inch fluted cuttr, stamp out rounds.  Arrange on top of the pie in overlapping circles, so thet the whole pie is covered.  Brush with egg and sprinkle with remaining cheese.  Cook in oven at 190ºC (375ºF) for about 30 minutes.

Pilau Rice (serves 4)


3 tablespoons oil
5 cm (2 inch) piece cinnamon stick
4 cardamom
4 cloves
1 onion, sliced
250 gr (8 os) long-grain rice, washed and soaked for 30 minutes
600 ml (1 pint) beef stock or water

Heat oil in casserole, add the cinnamon, cardamom and cloves and fry for a few seconds.  Add onion and fry until golden.  Drain the rice thoroughly, add to the pan and fry, stirring occasionally, for 5 minutes.  Add the stock or water, and salt to taste.  Bring to the boil, then simmer, uncovred, for 10 minutes, until the rice is tender and the liquid absorbed.

Variation:  Vegetable Pilau
Add 125 g (4 oz) each shelled peas, thinly sliced carrots and cauliflower florets to the pan after frying the onion.  Fry for 5 minutes, then add the rice and procced as above.

Biryani (serves 4 to 6)


8 tablespoons ghee or oil
10 cm (4 inch) piece cinnamon stick
8 whole cardamon
12 cloves
4 cloves garlic, crushed
3,5 cm (1 1/2 inch) piece ginger, chopped
1 teaspoon fennel seeds
1/2 teaspoon chilli powder
1 kg (2 lb) boned leg of lamb, cubed
2 x 150 g (5,2 oz) cartons natural yogurt
150 ml (1/4 pint) water
2 teaspoons salt
500 g (1 lb) Basmati rice, washed and soaked for 30 minuts
1/2 teaspoon saffron threads, soaked in 3 tablespoons boiling water

To garnish:
2 tablespoons ghee or oil
1 large onion, sliced
4 tablespoons flaked almonds
4 tablespoons sultanas

Heat 6 tablespoons of the ghee or oil in a large saucepan.  Add the cinnamon, cardamon and cloves and fry for a few seconds, stirring.  When the spices let out a strong aroma, stir in the garlic, ginger, fennel and chilli powder.  Fry for 5 minutes, stirring constantly.
Add the lamb and fry well on all sides.  Stir in the yogurt a tablespoon at a time, allowing each spoonful to be absorbed before adding the next.  Add the water and half the salt, cover and simmer for 40 minutes or until the lamb is tender.
Meanwhile, fill anothr large pan two thirds full with water and bring to the boil.  Drain the rice and add to the pan with the remaining salt.  Boil for 3 minutes, then drain.
Put the remaining ghee or oil in a large casserole, cover the base with rice and sprinkle with the saffron water, then cover with a layer of lamb.  Repeat the layers, finishing with rice.  Pour in any liquid from the lamb, cover closely with a foil-lined lid and cook in preheated moderately hot oven 190ºC (375ºF) for 20 to 30 minutes or until the rice is tender.
Meanwhile, prepare the garnish.  Heat the ghee or oil in a small frying pan, add the onion and fry until golden.  Remove from the pan and set aside.  Add the almonds and sultanas to the pan and fry until the almonds are lightly coloured and the sultanas plump.
Transfer the biryani to a warmed serving dish and sprinkle with the onion, almonds and sultanas to serve.

Italian Pizzella Recipes

Your mixing instructions:
  1. Beat eggs well, add sugar gradually, beat
  2. Add oil or shortening, flavoring, beat until blended smooth
  3. Add fluor, a little at a time, mix well.
  4. Add when required, baking powder, salt.
  5. Chill dough two hours, overnight or several days under refrigeration to enrich favor.
  6. Recipes 1, 2, 3, 4 for thin.  5, 6, 7, 8, for thick Pizzella.
A little information for you:
  1. Oil can be vegetable, peanut or olive
  2. Melted shortening can be margarine, crisco, spry, or any other hydrogenated product.
  3. One cup of your favorite fine chopped nuts can be added to any recipe.
  4. Puer anise oil can always be obtained at a drugstore
  5. One tablespoon of anise extract can be substituted for half teaspoonful pure anise oil.
  6. Authentic Italian Pizzella call for anise seed yet can be omited without much loss of flavor.
  7. Yield: four dozen full size from these recipes.
Recipe 1

12 eggs
3 cups sugar
flavoring: 3/4 cup anisette liqueur and 4 tablespoons anise seed
4 cups fluor
4 tablespoons baking powder
1/4 teaspoon salt

Recipe 2

12 eggs
2 cups sugar
2 cups oil
Flavoring: 2 teaspoons of pure lemon or pure orange extract and 1/2 teaspoon pure anise oil add one drop at a time.
4 cups fluor

Recipe 3

12 eggs
3 cups sugar
1 1/2 cups oil
flavoring: 6 tablespoons fresh lemon juice and grated rinds of four large lemons
4 cups fluor
1/2 teaspoon baking powder

Recipe 4

12 eggs
3 1/2 cups sugar
2 cups oil
flavoring: 1 ounce bottle pure lemon extract, 1 ounce bottle pure orange extract and 1 teaspoon vanilla
6 cups fluor
1/4 teaspoon salt

Recipe 5

12 eggs
3 cups sugar
2 cups oil
Flavoring: 1 cup cocoa and 4 teaspoons vanilla or 2 squares semi-sweet chocolate and 4 teaspoons vanilla
8 cups fluor
1/2 teaspoon baking powder

Recipe 6

12 eggs
3 1/2 cups sugar
2 cups melted shortening
flavoring: 1 teaspoon pure anise oil, add one drop at a time or 4 teaspoons vanilla
6 cups fluor
1 teaspoon salt

Recipe 7

12 eggs
4 cups sugar
1 cup melted shortening
flavoring: 4 teaspoons vanilla or 1 teaspoon pure anise oil and 4 tablespoons anise seed
8 cups fluor
1/2 teaspoons baking powder

Recipe 8

12 eggs
3 cups sugar
2 cups melted shortening
flavoring: 4 teaspoons vanilla or 1 teaspoon pure anise oil and 4 tablespoons anise seed
8 cups fluor
4 teaspoons baking powder
1/4 teaspoon salt

domingo, 25 de diciembre de 2011

Asparagus Salad

Remove the binding round a bunch of asparragus, cut off an inch of the root end of each stalk, scrape off the outside skin, wash them, tie them in bunches containing six ti eight each and boil, if possible, with the heads standing just out of the water, as the rising steam will cook them sufficiently.  If covered with water the heads are cooked before the root ends.  When tender, plunge them into cold water, drain, arrange them on a side dish, pour over them a plsin dressing, and serve.

Anchovy Salad


8 anchovies
2 hardboiled eggs
a head of a lettuce
Plain dressing

Wash, skin, and bone salted anchovies; soak them in water for an hour, drain and dry them.  Cut hard boiled eggs into slices.  Arrange the leaves of lettuce neatly in a salad bowl and add the anchovies and the eggs.  Prepare a plain dressing in a soup plate, pour it over the salad and serve.
The fish may be minced, chopped or cut in slices.


When preparing a mayonnaise in summer keep the bowl as cold as possible.  Beat up the yolks of two raw eggs to a smooth consistency, add two saltspoonfuls of salt and one of white pepper, and pepper, and a tablespoonful of oil.  Beat up thoroughly, and by degrees add half a pint of oil.  When it begins to thicken add a few drops of vinegar.  The total amount of vinegar to be used is two tablespoonfuls, and the proper time to stop adding oil, and to add drops of vinegar, is when the dressing has a glassy look instead of a velvet appearance.  After a few trials almost any one can make a mayonnaise, as it is very simple.

Plain Salad Dressing

Is admissible with nearly all saladas.  It is composed of oil, vinegar, pepper, and salt, and nothing else.  Many who do not care particulary for oil, use equal quantities of oil and vinegar, others one-third vinegar with two-thirds oil; these portions satisfy a large class, but four parts of oil to one of vinegar are about the right proportions, provided the vinegar is for the best.
The plain dressing is made in two ways, either mixed in a bowl and the salad added to it, or as follows: Take a tablespoons and put in it (holding it over the salad) one spoonful of salt, one fourth this quantity of freshly ground pepper, and to the salad.  Add three more tablesponfuls of oir; toss the salad lightly for a few seconds; lastly, add a tablesponful of sharp vinegar; toss the salad again, and serve.

Borage for Salads (Borraja)

This is an excellente ingredient in nearly all vegetable salads.  Cover a champagne bottle with raw cotton or heavy coarse flannel; fasten it with thread; set the bottle in a soup plate, and pour warm water over it.  Soak a handful of borage seeds in warm water for fifteen minutes; drain, and work them into the flannel around the bottle, as evenly as possible.  Place the bottle and soup plate in a warm, dark place until the seeds sprout; then bring it to the light keep water in the plate constantly.
When the shoots are a few inches long, trim them off, as wanted, and add them to any salad with a plain dressing.

miércoles, 21 de diciembre de 2011

Blondie-Brownie Pie (serves 12)


1 stick (1/2 cup) butter, cut up
1/2 cup paced light-brown sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose fluor
1/2 tsp baking powder
1 cup (6 oz) semisweet cocolate chips
1 tbsp cocoa powder
13 fun-size snickers or other snack-size candy bars
Garnish: cut-up snickers candy barz and chopped peanuts

Coat in a 9-inch. glass pie plate with nonstick spray.  Melt butter and brown sugar in a large saucepan over medium heat until mixture starts to bubble.  Remove from heat; cool 10 minutes.
Stir in 1 egg and the vanilla until blended, then stir in fluor and baking powder until smooth.  Scrape (don't spread) 3/4 cup into prepared pie plate; freeze 10 minutes or until firm.
Meanwhile heat oven to 350ºF and melt 1/2 cup chocolate chips as package directs.  Stir melted chips, remaining egg and cocoa powder into remaining batter.
Press chilled batter evenly over bottom and halfway up sides of pie plate.  Top with snickers, then chocolate batter.
Bake 24 to 27 minutes until a wooden pick inserted in center comes out with moist crumbs attached.  Sprinkle remaininf 1/2 cup chocolate chips in middle, let stand 5 minutes until soft, then spread to blonsie crust in decorative swirls.  Top with garnishes.  Cool before cutting in wedges.

Planing tip:  Refrigerate covered up to 3 days.

Biscuits con Leche Agria (30 biscuits)


1 cucharada de levadura granulada
2 cucharadas de agua tibia
1/4 cucharada de azúcar
60 gr de mantequilla
1 taza de leche agria
4 tazas de harina
1 cucharada de sal
2 cucharadas de azúcar
2 cucharaditas de polvo de hornear
1 huevo

Precaliente el horno a 350ºF (180ºC).
En un tazón pequeño coloque la levadura granulada, el agua tibia, el azúcar y déjelo en un lugar tibio hasta que crezca.  Aparte, derrita la mantequilla, revuélvala con la leche agria y mezcle.  Aparte en un tazón, revuelva la harina, la sal, el azúcar, el polvo de hornear y la mantequilla mezclada con la leche agria.  Luego añada el huevo, la levadura ya crecida y amase sobre una superficie enharinada durante 5 minutos, añadiendo poquitos de harina si es necesario.
Forme bolitas de aproximadamente 4 cm de diámetro, colóquelas sobre una bandeja engrasada o dentro de moldes para quequitos engrasados.  Déjelos que crezcan hasta que doblen su tamaño y barnícelos con mantequilla derretida.
Introdúzcalos en el horno de 12 a 15 minutos; enfríelos sobre una rejilla y sirva a temperatura ambiente.

martes, 20 de diciembre de 2011

Best Bran Muffins


1/2 cup rolled oats
1 cup all-purpose fluor
1 cup whole wheat fluor
1/2 cup all-bran cereal
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 egg beaten
1/4 cup vegetable oil
1/2 cup molasses
3/4 cup buttermilk
1 can (8 oz) crushed pineapple in natural juice undrained
1/2 cup chopped nuts, dates or raisins

In a mixing bowl, combine first seven ingredients.  Make a well in the center.  Combine the egg, oil, molasses, buttermilk and pineapple with juice.  Pour into well; mix until dry ingredients are moistened.  Stir in nuts, dates or raisins.
Fill 18 greased muffin cups 2/3 full.
Bake at 400ºF for 12 minutes or until golden brown.

Risotto di Biete e Parmigiano / Risotto With Beets and Parmesan (serves 4-6)


4 beets
3 oz (90g) wedge parmigiano-reggiano cheese
6 cups (48 fl oz /1,5 l) chicken stock
3 tbsp unsalted butter
1 tbsp olive oil
1 yellow onion, finely chopped
2 cups (14 oz/440g) medium-grain rice sich as Arborio, carnaroli or Violane Nano
3/4 cup (6 fl oz / 180 ml) dry white wine
salt and pepper

Preheat oven to 450ºF (230ºC).
Trim beets, place on a large sheet of aluminum foil and fold the ends to seal.  Bake in a small roasting pan until tender when pierced, 45-60 minutes.  Let cool, slip off the skins, chop the beets, and set aside.
Using a vegetable peeler, shave off thin curls of the cheese, using about half (1 1/2 oz / 45 gr) of the wedge.  Grate de remaining cheese.  Set aside.
Bring the stock barely to a simmer in a saucepan.
In a large saucepan over medium heat, melt 2 tablespoons of the butter with the oil.  Add the onion and sauté until tender, about 5 minutes.  Stir in the rice and cook, stirring, until the grains are hot and coated, about 2 minutes.  Add the wine and continue to cook and stir until the liquid is absorbed.  Add the bets and cook, stirring, for 1 minute.
Add the stock 1/2 cup (4 fl oz / 125 ml) at a time, stirring constantly and making sure the liquid has been absorbed before adding more.  When the rice is about half cooked, stir in the salt and pepper.  The risotto is done when the rice grains are creamy on the outside and firm, yet tender to the bite, 20-25 minutes total,.
Stir in grated cheese and the remaining 1 tbsp butter.  Spoon into warmed soup plates, strew with the shaved cheese, and serve immediately.

Beef'n Noodle Bake (serves 4-6)


5 tbsp butter or margarine
3 tbsp fluor
3/4 tsp salt
1/8 tsp pepper
1 1/2 cups milk
1 can (4 oz.) mushroom stems and pieces
1 tbsp chopped parsley
1/2 -1 lb package egg noodles
3/4 pound ground beef
3/4 cup chopped onion
1 clove garlic, minced
1/4 teaspoon rosemary
1 can (8oz) tomato sauce
1 cup shredded cheddar cheese

Preheat oven to 375ºF.  In medium saucepan, melt 3 tbsp butter; stir in fluor, salt and pepper.  Add milk and cook, stirring constantly until thickened; add mushrooms and parsley.  Cook noodles as package directs; drain.
In medium skillet, melt remaining butter, brown meat with onion, garlic and rosemary.  Add tomato sauce, the mushroomm sauce and 1/4 cup cheese.  In 2-quart casserole, combine noddles and meat mixture; top with remaining cheese.  Bake 25 minutes.  If desired, garnish with parsley. 

BBQ Pork, Duck and Beansprout Salad (serves 4)


3 med pork fillets (or one large)
50 gr sachet "roast red seasoning mix"
1/4 cup of car sui sauce
1/2 roast duck sliced uo
1/4 cup fried onions
Dressing: 1/4 cups hoisin sauce, honey, soy
1/2 cup of chinese cabagge (wombok)
1 cup beansprouts
1/2 vietnamese mint or basil
1 cup coriander
1/2 cup green (spring) onions
1 cup roast cashews
1 long red chili pepper thinly sliced

Marinade pork and season.  Roast in oven 12-15 minutes.  Transfer to rack and brush with char sui sauce.  Take skin and bone of duck slices. slice pork and combine ingredients for salad, add some dressing and toss.  Put into bowls, sprinkle fried onion over each serve and drizzle with more dressing.  Serve

Banana Pudding


3/4 cups sugar
2 tbsp fluor
1/4 tsp salt
2 cuos milk
3 eggs, separated
1 tsp vanilla
vanilla waffers
6 bananas

Combine 1/2 cup sugar, fluor and salt in top of double boiler; stir in milk.  Cook over boiling water, stirring constantly, until thickened.  Cook uncovered, 15 minutes more, stirring occasionally.  Beat egg yolks, gradually stir in hot mixture.  Return to double boiler, cook 5 minutes stirring constantly.
Remove from heat, add vanilla.  Line bottom of casserole with vanilla waffers, top with a layer of sliced bananas.  Pour a portion of custard over the bananas.
Continue to layer waffers, bananas and custard ending with custard on top. Beat egg whites stiff but not dry.  Gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks.  Pile on top of pudding in casserole.
Bake in hot oven (425ºF)

Pineapple Pudding

For a delicious variation of the above recipe, substitute for canned pineapples, well drained.

Arroz Combinado


5 cucharadas de aceite
90 gr de mantequilla
1 tz cebolla picada
1/2 kg de arroz crudo
1/2 tz vino blanco seco
2 tz caldo
sal y pimienta al gusto
2 tz de petit-pois
1 tz maíz dulce escurrido
1 chile verde cortado en tiras
1/2 cucharadita de pimienta
1/4 tz queso parmesano

Caliente en un recipiente 3 cucharadas de aceite, la mitad de la margarina y sofría la cebolla hasta que se cristalice; añada el arroz lavado y escurrido previamente; fríalo hasta que esté transparente; agregue el vino, el caldo, sal y pimienta al gusto; deje hervir por 5 minutos, luego tape el recipiente y deje a cocinar a fuego lento hasta que haya reventado el arroz.
En el resto del aceite agregue la mantequilla, sofría apenas los granos y el chile, salpimentelos al gusto.
En un recipiente caliente sirva el arroz, enmarque con el sofrito y por último espolvoree con el resto del queso toda la preparación.

Arroz con Coco


250 gr de arroz
50 gr de coco rallado
1 cebolla picada
50 gr mantequilla
2 tazas de leche
1/4 taza de aceite
sal al gusto

Poner todos los ingredientes en la olla de presión, sin tapar, hasta que hierva, a fuego lento.
Tape la olla, baje el fuego y cocine por 10 minutos.
Sirva caliente.

Arroz Graneado


2 1/2 tazas de arroz
2 dientes de ajo molidos
1 zanahoria picada pequeña
1/4 pimentón pelado y picado
1 cucharadita de sal
3 cucharadas de aceite
3 tazas de agua hirviendo

Freír la zanahoria y el pimentón en el aceite por unos minutos, a fuego suave.  Agregar el ajo y el arroz.  Revolver y freír, añadir la sal.
Con el fuego bajo, añadir el agua hirviéndo, mezclar suavemente, y dejar cocinar a fuego mínimo unos 25 minutos, con la olla semi-tapada.

Curied Chicken Casserole (serves 4)


50 gr (2 oz) butter
2 large onions, finely chopped
1 clove garlic, crushed
1 green chili, seeded and finely chopped
2,5 cm (1 inch) piece fresh root ginger, peeled and finely chopped
1 tsp turmeric
1/2 tsp ground cardamon
1 tsp ground coriander
1 tsp groung cumin
1 tsp salt
450 ml (3/4 pint) plain yogurt
4 chicken quarters skinned

Melt the butter in a flamproof casserole, add the onions and fry until softened.  Stir in the garlic, chilli, ginger, turmeric, cardamon, coriander, cumin and salt and cook, stirring, for 5 minutes.  Stir in the yogurt, then add the chicken pieces to the casserole and spoon the spice mixture over them.  Cover and cook in a preheated moderate oven, 160ºC (325ºF), for 1 1/2 hours or until the chicken is tender.

Arroz con Pollo (serves 4)


50 gr (2oz) butter
3 tablespoons olive oil
1 clove garlic, cruzhed
8 chicken pieces
400 gr (14 oz) long grain rice
1,5 lt (2 1/2 pints) chicken stock
1 teaspoon turmeric
salt and pepper
50 gr (2 oz) chorizo or garlic sausage, chopped
1 red pepper, cored, seeded and diced
parsley sprigs to garnish

Melt the butter with the oil in a flameproof casserole.  Add the garlic and the chicken pieces and brown on all sides.  Remove the chicken pieces.
Add the rice to the casserole and stir well to mix the fat.  Fry until golden, stirring, then stir in the stock, turmeric and salt and pepper to taste.  Bring to the boil.
Add the chorizo or garlic sausage and red pepper and mix well.  Return the chicken pieces to the casserole and bury in the wice mixture.  Cover and cook in a preheated moderate oven 180ºC (350ºF) for about 1 hour or until chicken is tender and the rice has absorbed the liquid.  Serve garnished with parsley.

Coq Au Vin (serves 4)


125 gr (4 oz) salt pork diced
25 gr (1 oz) butter
4 chicken quarters
250 gr (8 oz) button onions
1 clove garlic, crushed
2 tablespoons plain fluor
600 ml (1 pint) dry red wine
salt and pepper
250 gr (8oz) button mushrooms
150 ml (1/4 pint) chicken stock (aprox)
1 bouquet Garni
chopped parsley to garnish

Blanch the salt pork in boiling water for 5 minutes, then drain well.  Melt the butter in a frying pan and fry the pork until begining to crisp.  Remove with a slotted spoon and place in a casserole.
Add the chicken quarters to the pan and brown on all sides, then transfer to the casserole.
Add the onions and garlic to the pan and cook gently until they are begining to soften and brown.  Add to the casserole.
Pour off all but about 2 tablespoons of fat from the pan and stir in the fluor.  Cook, stirring, for 2 minutes.  Gradually stir in the wine, bring to the boil, then simmer, stirring, until thickened.  Season with salt and pepper to taste and stir in the mushrooms.
Pour the sauce over the chicken in the casserole, adding enough stock to cover the chicken.  Add the bouquet garni, cover and cook in a preheated moderately hot oven 190ºC (375ºF).  for about 1 hour or until chichen is tender.  Remove the bouquet garni and serve sprinkled with chopped garlic.

Arroz con Longaniza


Longaniza en rebanadas
1 bolsa de arvejas
1pimiento pelado picado en tiritas
2 dientes de ajo
1 zanahoria picada en cubitos
sal, pimienta y aceite
perejil fino picado
2 1/2 tazas de arroz
4 tazas de agua hervida
1 tallo de perejil picado
2 cebollines cortados


En el aceite se fríe el ajo molido, el pimentón y zanahoria, luego se agrega la longaniza, se fríe con el fuego fuerte.

Se agrega el arroz, revolver bien para que no se pegue, añadir una pizca de pimienta, agregar el agua y las arvejas.  Se mezclan suavemente y se rectifica la sal, se añade 1 cucharada de perejil.  Cuando empiece a hervir se baja el fuego y se deja cocinar unos 20 minutos.

Arroz con Leche


4 tazas de agua
canela en rama y polvo
1 taza de arroz
3 tazas de leche
7 cucharadas de azúcar
Cáscara de naranja y limón


Poner a hervir el agua con la ramita de canela, cáscara de naranja o limón por 2 a 3 minutos.
Agregar el arroz, bajar el fuego y dejar hervir suave 15 minutos, revolviendo de vez en cuando.  Rtirar la cáscara de naranja o limón. dejar la ramita de canela.
Añadir 1 taza de leche caliente y revolver.  Agregar el azúcar, mezclar y dejar que hierva suavemente otros minutos.
Agregar 2 tazas de leche caliente, mezclar y dejar hervir suave por 20 minutos o un poco mas si el arroz no está bien cocido.
Ver que no esté muy seco, si es necesario, agregar mas leche, haciendo hervir 1 minuto mas.
Revolver constantemente para evitar que se pegue en la olla.  Al momento de servir espolvorear por encima canela en polvo, miel de papaya, de palma o mermelada.

Arroz con Nueces Confitadas (5 porciones)


2 tazas de arroz blanco
2 cucharadas de aceite
1 cucharada de cebolla blanca picada fino
sal al gusto

Para las nueces confitadas

1/2 taza de nueces
2 cucharadas de azúcar
1/2 taza de almendras en hojuelas
1 cucharada de mantequilla
2 cucharadas de perejil fresco picado


Cocine el arroz como siempre y reserve
En una sartén antiadherente, coloque las nueces y el azúcar y con la ayuda de una cuchara de madera remueva constantemente a fuego medio hasta que el azúcar se caramelice, pero sin dejar que se queme.  Solo debe alcanzar un punto donde el azúcar se haya mezclado y caramelizado con las nueces.  En ese momento retírelas, extiéndalas sobre alguna bandeja y déjelas enfriar.  Una vez frías, píquelas y reserve.

Las Almendras:  En una bandeja de metal, coloque las almendras y dórelas en el horno a unos 275ºF (185ºC), sin dejar que se quemen.

Para servir:  En un  tazón hondo o fuente apropiada, incorpore el arroz caliente, las nueces picadas, las almendras, la mantequilla a temperatura ambiente, el perejil y se mezcla todo.

Puré de Papa con Zapallo y Maní Garrapiñado


6 papas grandes peladas y en trozos
200 gramos de zapallo (ayote sazón) pelado y en trozos
1/4 de barra de mantequilla
3 cucharadas de queso crema
1/2 taza de maní garrapiñado
sal y pimienta al gusto


En una olla a fuego fuerte, cocine las papas en suficiente agua.  A media cocción, agregue el zapallo y siga cocinando hasta que estén suaves.  Cuele y coloque en un tazón, agregue la mantequilla y el queso crema.
Forme un puré, sazone con sal y pimienta.
Quiebre el maní garrapiñado un poco, coloque sobre el puré y sirva.

Arroz Achiotado con Zucchini y Elóticos


1 cucharada de margarina
1 zucchini
1 lata de maiz pequeño (eloticos)
sal y pimienta al gusto

Para el arroz:

2 cucharadas de aceite
1 cucharadita de achiote
1 diente de ajo cortado finamente
1 cebolla cortada finamente
1/2 chile dulce cortado finamnte
2 tazas de arroz
3 tazas de caldo de pollo o agua
1-2 cucharaditas de sal


Corte las mazorquitas y reserve.  Corte en cuatro y a lo largo el zucchini, retire las semillas y corte en rebanadas.  En una sartén a fuego medio, derrita la margarina, saltee el zucchini por 1 minuto y salpimente.

El Arroz: En una olla, caliente el aceite junto con el achiote, saltee el ajo, la cebolla y el chile dulce.  Agregue el arroz, mezcle y deje que se cocine por unos segundos.  Añada el caldo, siga cocinando y añada la sal al gusto.  Cocine hasta que se evapore el agua.  Tape y baje la temperatura.
Una vez cocinado, agregue y mezcle el zucchini, los eloticos y sirva.



3 tazas de harina
1 taza de maicena
3 cucharaditas de levadura
230 gramos de mantequilla
3 cucharadas de ron colorado
4 cucharadas de agua
4 cucharadas de azúcar en polvo


Juntar todo hasta formar una pasta uniforme.  Estirar hasta que este gruesa, como de 1/4 cm.  Cortar del tamaño deseado.  Poner en bandeja engrasada.  Hornear hasta que estén doraditas pero blancas.  Rellenar con dulce de leche o leche condensada cocida.
Espolvorear con azúcar en polvo.

Temperatura del horno 160ºC unos 15 minutos.

jueves, 15 de diciembre de 2011

Arroz con Costra (serves 6)


1/2 lb (250 gr) ground lean pork or veal, or a mixture
1/2 cup (1 oz/30 gr) fresh bread crumb, soaked in milk or water to cover and then squeezed dry
1/4 cup (1 1/2 oz / 45 gr) ground almonds
3 tbsp chopped fresh flat-leaf parsley (italian)
1 egg
grated zest of 1 lemon
salt and pepper

1 red bell pepper
6 tbsp (3 fl oz / 90 ml) olive oil
3 cloves garlic, peeled but left whole
4 cups (32 fl oz / 1 lt) chicken stock
1 whole chicken breast, boned with skin intact and cut inti 1 inch (2,5 cm) pieces (about 1/2 lb / 250 gr)
1/2 lb (250 gr) pork, cut into 1 inch (2,5 cm) cubes
salt and freshly ground pepper to taste
1/4 lb (125 gr) thick-cut bacon, cut into 1/4 inch (6mm ) dice, or sweet pork sausage, sliced
2 cuos spanish medium grain rice such as Bomba o calasparra
1 cup (7 oz / 220 g) drained, cooked or canned chockpeas (garbanzo beans)
7 eggs
1/4 cup (2 fl oz / 60 ml) milk

Meatballs:  To make the meatballs, in a bowl, combine the ground pork and/or veal, bread crumbs, almonds, parsley, egg, lemon zest, salt and pepper.  Mix well and form into tiny meatballs each abour 1 inch (2,5 cm) in diameter.  Set aside.

Preheat a broiler (griller). Cut the bell peppers in half lengthwise and remove the stems, seeds, and ribs.
Place, cut sides down on a balking sheet.  Broil (grill) until the skin blackens and blisters.  Remove from the broiler, drape the pepper loosely with aluminum floi, and let cool for 10 minutes, then peel away the skin.  Place in blender or food processor and set aside.

Preheat oven to 350ºF (180ºC)

In a large ovenproof frying pan over low heat, warm the olive oil.  Add the garlic cloves and sauté until tender , 2-3 minutes.  Using a slotted spoon, transfer the garlic to the blender or food processor with the roasted red pepper.  Add 1/2 cup (4 fl oz / 125 ml) of the chicken stock and the process to form a smooth purée.  Set aside.
Sprinkle the chicken and pork pieces with salt and pepper.  Heat the oil remaining in the frying pan over high heat.  Add the chicken and brown well on all sides, 5-8 minutes.  Using the slotted spoon, transfer to a plate.  One at a time, brown the pork pieces, meatballs, and the bacon or sausage over high heat in the same oil.  Set aside with the chicken.
Meanwhile, in a saucepan over high heat, bring the remaining 3 1/2 cups (28 fl os / 875 ml ) stock to a boil, then reduce the heat to low to maintain a bare simmer.  When you have finished briwning the meats, add the rice to the oil remaining in the frying pan over medium  heat.  Stir well, then add the reserved pepper purée and cook for a few minutes until well blended.  Add the simmering cstock, the chickpeas, and the meats.  Bring ro a boil, reduce the heat to low, and cook uncovered, stirring often, until the flavors are blended and some of the liquid is absorbed, about 7 minutes.  Trabsfer to the oven and bake, uncovered, until most of the liquid is absorbed, about 10 minutes. (if making shead, stop at this point.  Cover and refrigerate until ready to serve.  reheat in a 375ºF (165ºC) oven until warmed through, then continue as directed)
In a bowl, whisk together the eggs and milk until blended.  Por the egg mixture evenly over the rice.  Raise the oven temperature to 500ºF (260ºC) and continue to bake until top is browned, 5-8 minutes (if the top fails to brown after 8 minutes and the pan es flameproof, slip it under the broiler for a few minutes until browned.)
Remove from the oven and let stand for 10 minutes before serving, the serve directly from the pan.

Arrosto di Vitello (Roast Veal)

2 - 3 lb (1-1 1/2 kg) joint of veal
3 tbsp olive oil
1 clove of garlic, crushed (optional)
a couple of springs of fresh rosemary
salt and pepper
1 oz (30 gr) butter

Rinse the meat and dab dry.  Place in a roasting tin and pour the olive oil over it.  Rub the joint all over with the crushed garlic if you are using it.  You can buy a garlic purée which consists solely of garlic and olive oil and is very good for this purpose.
Place the springs of rosemary over the veal and sprinkle with the salt and pepper.
Divide the butter into small pieces and dot them over the top of the veal
Place the meat in a hot Mark 8 (450ºF, 230ºC) oven for 10 minutes and then turn down to mark 6 (400ºF, 200ºC).  Cook for about 2 - 2 1/2 hours, turning from time to time until the meat is tender.  Do not overcook the veal - juices should come from it when it is pierced with a fork.
You can cook the veal in foil if you prefer; if you do, remove the foil 1/2 hour before the end.

Apple Cruch Pie (serves 8)


1 refrigerated ready-to-bake pie crust (15 oz box)

Crumb Topping
1/2 cup plus 2 tbsp all-purpose fluor
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1 stick (1/2 cup) cold butter, cut in small pieces

7 medium to large tart apples (about 3 1/4 lb) such as Granny Smith, Pippins or Greenings
1 tbsp lemon juice
1/2 cup granulated sugar
3 tbsp all-purpose fluor
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

Have ready a 9 inch pie plate and a baking sheet.  Place oven rack in lowest position in oven.  Heat oven to 450ºF.
Line pie plate with pie crust as package directs.  Flute or crimp edge.

Topping: Mix fluor, sugars and cinnamon in a medium bowl.  Cut in butter with pastry blender (or rub in with fingertips) until mixture forma moist, coarse crumbs that clump together easily.

Filling:  Peel, quarter and core apples.  Cut in 1/8 inch thick slices by hand (or with slicing disk of a food processor).  Put into a large bowls.  Toss with lemon juice to coat.  Mix remaining ingredients in a small bowl.  Sprinkle over apple slices; toss to coat.
Layer apples slices in pie shell, mounding them higher in center.  Pat topping evenly over apples to form a top crust.
Place pie on the baking sheet to catch any drips.  Bake 15 minutes.  Reduce oven temperature to 350ºF and bake 45 minutes longer or until a skewet meets some resistance when center of pie is pierced (apples will continue to cook after pie is removed from oven) and topping is golden brown.  If topping is browning too quicky, drape a piece of foil over pie.  Cool pie completely on a wire rack before serving.

TIP: This pie is best served the day it's baked.

miércoles, 14 de diciembre de 2011

Blue Cheese Sauce


1/2 cup dairy sour cream
1/4 cup crumbled blue cheese
1 tsp worcestershire sauce
1/4 tsp salt

Mix all ingredients throughly, refrigerate.
Yield 3/4 cup

Black Forest Pie


1 graham cracker pie crust (6 oz)
1 pkg (8 oz) cream cheese softened
1/4 cup sugar
1/2 cup cocoa
1 egg
1/2 tsp almond extract
1 cup non-dairy whipped topping, thawed
1 can (21 oz) cherry pie filling, chilled.

Preheat oven to 350ºF. Beat cream cheese until fluffy; add sugar and cocoa, mix well.  Add eggs and almond extract.
With a spatula, scrape filling into crust, spread evenly.
Bake 35 minutes.  Cool and refrigerate.  Just before serving, top with non-dairy whipped topping and cherry pie filling.

HINT: Soften cream cheese in microwave on high 15 to 20 seconds.



2 cups fluor
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 tbsp sugar
1/4 cup butter (melted)
3/4 sour cream
1/4 cup milk

In mixing bowl sift together fluor, baking powder, salt and baking soda.  Using hand scut in butter until mixture resembles coarse meal.  Blend in sour cream.  Stir in milk until dough clings together. On slightly fluored surface, knead lightly.
Roll about 1/2 " thick.
Bake 10 - 12 minutes 450ºF about 16 -18 Biscuits.

Potatoes Casserole

6 red potatoes, boil, cool and shred
1/4 cup butter
2 cups grated cheddar sharp
1/4 cup onion chopped fine
1 tsp salt
1/4 tsp pepper
1 1/2 cup sour cream

Melt butter, add cheese, melt.  Add onion, remove from heat, add sour cream, salt (optional), pepper.
Mix with potatoes.  Bake 25 minutes in casserole. Dot with butter, garnish as you like.

Beef Stew with Parsley Dumpling


1/2 lb rump steak
1/2 pint water
1 /2 lb carrots
1 onion
1 oz drippings
1 tbsp fluor
1 oxo cube
salt and pepper
pinch of herbs

4 oz self rising fluor
1/2 tsp salt
1 1/2 oz shredded suet
1 tbsp parsley

Cut meat into 1 inch cubes and coat in fluor.  Peel and slice carrots ans onion.  Melt dripping in frying pan. Fry meat and vegetables 4 minuts.  Stir in fluor.  Add water and oxo and bring to a boil, add seasoning.
Place in casserole cover and cook in oven 320ºF for 1 1/2 hours.
Place dimplings on stew and cover and cook for further 15 - 20 minutes.

Beef Rolls


1 lb stewing steak sliced thinly
2 oz beef driping
1/2 lb mushrooms
2 - 3 tbsp fluor
1/2 pint stock or water
salt and pepper
1/2 lb baby carrots

For stuffing:
2 slices bread
2 tbsp milk
4 oz chopped mushrooms
1 tbsp chopped onion
pinch mixd herbs
salt and pepper

Make stuffing: Remove crust from bread, soak in milk and mash with fork.  Add chopped mushrooms, onion and herbs, salt and pepper.

Beat steak as thin as possible and divide into 6 - 8 pieces.  Divide stuffing between slices. Shape into sausages roll and tie with string.  Brown in hot fat and place in casserole.  Fry onions, place with meat.  Add sufficient fluor to remaining fat in pan to absorb fat ans fry stirring until brown.  Stir in liquid, bring to boil, season and pour into casserole.  Add carrots, cover and cook.
Serve garnished with fresh parsley and cooked button mushrooms.

Basic Marinade


1/4 cup red wine vinegar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp Catchup
1/4 tsp onion salt
garlic powder and black pepper to taste

Combine ingredients and use with beef, pork or chicken.

Banana Orange Cake


125 gr (4 1/2 oz) chopped butter or margarine
2 tsp grated orange rind
165 gr (5 1/2 oz) sugar
2 eggs
225 gr (8oz) self rising fluor
35 gr (1 1/2 oz) Plain fluor
1/2 tsp bicarbonate
60 ml orange juice
80 gr (3 oz) sultanas or raisins
60 gr (2 1/2 oz) chopped walnuts
2 smashed ripe bananas

Cream butter, sugar and rind until light and fluffy.  Beat in eggs one at a time.  Stir in sifted fluors and soda with remaining ingredients.  Spread in prepared tin bake in moderate oven 45 minutes to 1 hour.   Leave to cool 10 minuts before taking out of tin.

Coconut Meringue Pie


For Pastry
5 oz fluor
1 1/2 oz margarine
1 oz lard
pinch of salt

For Filling
4 oz margarine
3 oz sugar
pinch nutmeg
2 egg yolks
3 oz coconut
1/4 pt milk
a few drops vanilla essence

For Meringue
2 egg whites
4 oz sugar
9" pie plate

First make pastry. Roll out and line Pie Plate.  Trim and pinch edges to five scall effect.
Filling:  Cream the margarine and sugar until fluffy then add egg yolks and nutmeg.  Add coconut, milk and vanilla.  When all combined turn into pastry case and bake on center shelf 410ºF, 20 minutes, then 350ºF, 30 minutes. Remove from the oven, and reduce temperature at 320ºF.
Meringue: Whisk ess whites until sriff then add 2 tbs sugar, rewisk until very stikk.
Fold in rest of sugar and spread on pie.  Bake 15-20 minutes.

martes, 13 de diciembre de 2011

Banana Oat Bread


1 1/4 cup fluor
4 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 cup pureed ripe bananas (about 3)
2 eggs
1/2 corn oil
1/3 cup sugar
1 cup quick oats
1/2 cup chopped walnuts

Sift together fluor, baking powder, salt, cinnamon.  In medium bowl beat together until blended,  the bananas, eggs, oil and sugar.  Add the fluor mixture, stir just until dry ingredients are moistened.  Stir in oats and nuts.
Pour in oil 8 x 4 1/4 x 2 1/2 pan,  Bake at 350ºF for 55 minutes or until done.  Cool on rack for 10 minutes.
Loosen edges and turn out on rack.

Banana Nut Bread


1 1/4 cup fluor
1 cup oatmeal
1/4 cup brown sugar
1 tbsp baking powder
1/4 tsp baking soda
2 mashed bananas
1/2 cup milk
1/3 cup oil
2 medium eggs

Mix in a bowl bananas, milk, oil and eggs. Sift all dry ingredients less nuts, and add to the bananas mix, beat well.
Pour into cupcakes and bake at 400ºF for 25 minutes (1 dozen)

Banana Bread Nº 2


1 1/4 cup sugar
1/2 cup butter softened
2 eggs
1 1/2 mashed ripe bananas
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cup fluor
1 tsp baking soda
1 tsp salt
1 cup chopped nuts

Preheat over 350ºF. Grease bottom of loaf pan.
Mix sugar and butter, stir in eggs until well bended, add bananas, buttermilk, vanilla.  Beat until smooth.  Stir un rest of all ingredients.
Bake 8" loaves about 1 hour, 9" loaves 1 hour 15 minutes.
Cool 5 minutes, remove from pan, mini loaves aprox 10 (41/2 x 2 3/4 x 1 1/4 inch, about 1/2 cup batter on each.  Bake 30 to 35 minutes.

For spicer bread stif 1 tsp cinnamon, 1/4 tsp ground cloves and 1/4 tsp nutmeg with fluor.

Banana Bread Nº 1


1 cup butter
1 cup sugar
2 eggs
2 cups fluor
3/4 tsp baking soda
3 medium size bananas or 2 large
1 tsp vanilla
1/2 cup chopped nuts

Cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Add mashed bananas.  Add vanilla.  Add sifted fluor and baking soda.  Add chopped nuts.
Bake in greased and fluored foaf pan at 350ºF for 45 minutes to 1 hour.

Baked Meringue Spice Cake


2 cups sifted cake fluor
3 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 cup shortening
1 cup brown sugar
1 egg + 1 egg yolk
3/4 cup milk

Sift fluor, baking powder, salt, spices 2 times.  Cream shortening and sugar.  Add beaten egg.  Alternate dry ingredients and milk.  Pour into 6 x 10 greased pan.


1 egg white, 1/2 cup brown sugar, 1/4 cup nuts.
Beat egg white stiff, gradually add brown sugar.
Spread over cake batter.   Sprinkle with nuts and bake at 350ºF about 50 to 60 minutes.

Carrot Cake


2 cups sugar
2 cups fluor
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
4 eggs
1 1/2 canola oil
1/2 cup chopped nuts
3 cups grated carrots very fine

Sift dry ingredients together.  Add eggs, oil, nuts and carrots.  Beat well.
Bake at 300ºF about 45 minutes.


1 box powder sugar, 1/2 pd butter, 1 package cream cheese (8 oz)

Beat butter and creem cheese, add powder sugar a little at a time, mix well, and frost carrot cake.

Angel Food Cake


7 oz cake fluor
3 1/2 oz shortening
9 oz sugar
1/2 tsp salt
2 tbsp baking powder
1 oz milk
5 oz egg white
1/8 tsp cream tartar

Beat shortening and sugar until creamy.
Sift fluor, baking powder, salt and cream of tartar, add to the mixture alternatively with milk mixed with vanilla.
In another bowl beat egg whites until stif peaks, fold into batter.
Pour on a tube mold, bake  al 380ºF , 40 minutes.

Almond Fudge


4 cups sugar
1 cup milk
3/4 cup chopped almonds
5 tbsp golden syrup
1 tsp salt
1tbsp vanilla

Sugar, syrup, milk ans dalt in deep sauce pan.  Stir until mixture comes to boil.
Boil up well. Then continue to boir without stirring until 240ºF.
remove from heat, add almonds, Vanilla and beat until creamy.

Mocha Buttercream

Mocha Buttercream from The Essential Baker by Carol Bloom

Makes enough to cover and fill a 9-inch cake

2 extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup granulated sugar
1 1/4 cups granulated sugar
1/2 cup water
1/4 teaspoon cream of tartar
1 pound (2 cups, 4 sticks) unsalted butter, softened
6 ounces bittersweet chocolate, very finely chopped, melted over a double boiler and cooled to room temperature
2 teaspoons instant espresso powder
1 tablespoon water

In a small sauce pan fitted with a candy Thermometer, bring the 1 1/4 cups sugar, water and cream of tartar to a boil over medium-high heat. If any of the sugar crystals get onto the side of the pan, be sure to wipe them down with a wet clean pastry brush. The sugar needs to cook until it hits 242° F on the thermometer.

This takes several minutes. While that is boiling, Place the eggs, egg yolks and sugar in the bowl of your stand mixer and whip on medium speed until they are thick, pale in color and hold a ribbon when the beater is lifted. Once the sugar syrup has reached its temperature of 242° F, then slowly pour it into the bowl of whipped egg yolks while the beater is going on slow. Be sure to pour it along the bowl so that the hot syrup doesn’t hit the beater and splatter! Allow the eggs and sugar mixture to beat on medium high speed until the eggs have cooled, about 8 minutes.
Add the butter 2 tablespoons at a time.  The buttercream will go through a stage that looks soupy and curdled, but continue to add all of the butter and it will come together.
The finished buttercream will be smooth and silky.
Add a tablespoon of water to the espresso powder and dissolve.  Add the melted and cooled chocolate to the buttercream.  Mix to combine and decorate your cake.
The buttercream will freeze if you have any left, wrapped really well in plastic. Just allow it to come bake to room temperature and whisk it on low speed to smooth it out.

Almond Cake with Mocha Buttercream


6 eggs separated
3/4 cup sugar
1/2 tsp cream of tartar
3/4 cup fluor
1 cup whole almonds blanched or natural ground
1/2 tsp baking powder
1 1/2 tsp almond extract

Beat egg yolks with 1/2 cup sugar, until light and fluffy.  In another bowl with cream of tartar, gradually adding 1/4 cup sugar. Beat until stiff peaks form.  Mix fluor, almonds, baking powder and almond extract into egg yolk mixture.  Fold in egg whites.  Turn into two 8" round layer pans that have been lined with brown paper greased, on bottoms.
Bake at 350ºC for 25 to 30 minutes, until light touch in the center doesn`t leave imprint.
Cool until cake sinks below top edge of pan.  Turn pans over and cool in pans upside down.  Loosen edges, peel paper.  Carefully slice each layer into 3 thin layers.  Stock with 1/3 Buttercream spread onto each layer except top.
Reserve 1/3 cup buttercream for pipping.
Spread remainder of side cake.  Pipe border arount top edge.  Spread 2/3 cup apricot jam on top.  Garnish with whole almonds and chocolate curls.
Store cake in refrigerator.
Remove 20 to 30 minutes before serving.  Should be cool when served.

Mocha Buttercream from The Essential Baker by Carol Bloom

Makes enough to cover and fill a 9-inch cake

2 extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup granulated sugar
1 1/4 cups granulated sugar
1/2 cup water
1/4 teaspoon cream of tartar
1 pound (2 cups, 4 sticks) unsalted butter, softened
6 ounces bittersweet chocolate, very finely chopped, melted over a double boiler and cooled to room temperature
2 teaspoons instant espresso powder
1 tablespoon water

In a small sauce pan fitted with a candy Thermometer, bring the 1 1/4 cups sugar, water and cream of tartar to a boil over medium-high heat. If any of the sugar crystals get onto the side of the pan, be sure to wipe them down with a wet clean pastry brush. The sugar needs to cook until it hits 242° F on the thermometer. This takes several minutes. While that is boiling,
Place the eggs, egg yolks and sugar in the bowl of your stand mixer and whip on medium speed until they are thick, pale in color and hold a ribbon when the beater is lifted. Once the sugar syrup has reached its temperature of 242° F,
then slowly pour it into the bowl of whipped egg yolks while the beater is going on slow. Be sure to pour it along the bowl so that the hot syrup doesn’t hit the beater and splatter! Allow the eggs and sugar mixture to beat on medium high speed until the eggs have cooled, about 8 minutes.
Add the butter 2 tablespoons at a time.  The buttercream will go through a stage that looks soupy and curdled, but continue to add all of the butter and it will come together.
The finished buttercream will be smooth and silky.
Add a tablespoon of water to the espresso powder and dissolve.  Add the melted and cooled chocolate to the buttercream.  Mix to combine and decorate your cake.
The buttercream will freeze if you have any left, wrapped really well in plastic. Just allow it to come bake to room temperature and whisk it on low speed to smooth it out.