|Eggs in a basket
||[19 Aug 2006|12:46pm]
You might have seen this dish from V for Vendetta.
I plan on making this for my husband.
Eggs in a basket
1 slice white bread
1 tablespoon melted butter,margerine or cooking oil
Preparation typically begins by cutting a circular
hole in the center of a piece of bread with a cookie
cutter or upside down glass (or simply pinching out
a half-dollar sized hole). The bread is then fried
in a pan with butter, margarine or cooking oil.
When browned satisfactorily, the egg is cracked into
the "basket" cut into the toast. The egg is then
fried to the desired consistency. When eaten, the bread
and egg yolk mix readily, giving this egg dish its special quality.
||[04 Apr 2006|11:50am]
Does anybody know any recipes for slow cookers that aren't stews or chilis.
I am married to someone that doesn't like to get veggies or fruit.GRRRRR!
|Feliz Día Venezuela
||[05 Jul 2005|09:21pm]
Happy Independence Day, Venezuela! July 5, 1811
This classic Venezuelan fast food is yummy and takes little work. The basic staple of anything fast food in Venezuela is the arepa. But this old recipe builds on that tradition and has proven to be largely popular in the capital city of Caracas for many generations. The famous "Reina Pepeada."
But first, what does it mean? Reina means queen. Pepeada is a street term in Venezuela that means cool. It is not widely used as much as "chevere" and it is hardly said at all, but when it is said as "Reina Pepeada," it instills a vivid memory of how delicious Venezuelan food can be. And like all food, it should usually be honored by making it the right way to produce a wonderful food that generations of people can love.
for four freshly hot arepas:
- 2 chicken breasts seasoned to taste and baked,
preferably with skin, to retain moisture
- 1 avocado of about 500 grams
- 1/4 cup of mayonnaise
- 1/2 teaspoon of salt
- 1/8 teaspoon of ground pepper
- 1/4 teaspoon of Worcestershire sauce
- 1 teaspoon of mustard
- butter (optional)
Remove skin from the chicken breasts and cut the chicken to pieces.
Cut the avocado to pieces.
Put the chicken and avocado into a bowl.
Add everything else to flavor.
Slice the warm arepas in half and if the arepas are thick, take out a bit of the dough stuffing inside to make room for this queen of cool.
The Reina Pepeada stuffing does not need to be warmed or heated. The chicken can be of any temperature (as long as it is cooked). If you don't know how to make the arepas, then it is this:
1 teaspoon of salt
1 cur of pre-cooked white corn flour (preferably of the brand harina PAN -- your local hispanic grocery store should have something similar to this).
1 1/4 cups of warm water
Put the corn flour in a bowl and add the salted water little by little, mixing with the flour until all the water has been used and the flour has become a dough. Let it rest for five minutes.
Now, shape the dough into round rolls about 3 inches in diameter and 1/2 inch thick. In a lightly greased skillet, slowly cook the arepas until a crust forms on each side. Now place them into a casserole and bake in the oven at 350 degrees for approximately 30 minutes, until the arepas sound hollow when tapped.
Instead of using just water, you could use chicken or beef broth or bullion cubes instead. It is easy to mix and it's good!
Enjoy the Reina Pepeada...
and Viva Venezuela!
||[14 Jun 2005|11:15am]
For fans of the British sitcom, Faulty Towers, you may recall the episode when Basil fumbles about, trying to prepare a Waldorf Salad for an American guest. Well, it turns out its actually worth the effort!
Here is my take on this salad, originally created at the Waldorf-Astoria hotel in New York City. Mine is served with a number of alterations.
1/4 cup nonfat plain yogurt
1/4 cup low-fat mayonnaise
2 tablespoons orange juice
1/2 teaspoon Cajun seasoning
1 head Romaine lettuce
1 Pear (cored and diced)
1 Golden Delicious apple (cored and diced)
1 cup seedless Grapes, halved
1/3 cup chopped dates
1/2 cup chopped walnuts, toasted
Mix mayonnaise, yogurt, orange juice, and Cajun seasoning in small bowl to blend. Its best to create the dressing ahead of time and chill for a couple hours.
Chop leaves into bite-size pieces to measure about 6 cups. Peel the grapefruit (so no white appears on the fruit) and separate grapefruit segments, then cut the segments in half. Place in bowl with chopped lettuce. Add diced pear, diced apple, halved grapes and chopped dates. Add dressing to salad and toss to coat. Sprinkle salad with walnuts and serve.
This serves 6 as a side, but if you want to serve it as an entree, I suggest grilling 2 chicken breasts, slicing them and tossing the slices with the dressing. Serves about 2-3 for dinner.
||[08 Jun 2005|05:48pm]
Hey guys, do any of you have a great recipe for an alfredo sauce that also has white wine in it?
||[05 Jun 2005|05:48pm]
I got this from a family member that I didnt really know I had (someone on my husbands side). They were serving the salsa then and it was so good and unusual that Ive been craving it ever sinse. Luckily I got the recipe... now that Ive made it at home I pass it on to you.
3-4 ears of corn (boil 2 minutes then cut off cob)
1 red pepper diced
1 small red onion diced
3-4 avacados diced
Juice 3-4 Limes
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup chopped fresh oregano
1 tsp. ground cumin
1 tsp. ground chile pepper
Tobasco sauce to taste
Salt/Pepper to taste
Dice all solid ingrediants and put them together in a large bowl (this makes quite a bit..)
Mix together dressing ingrediants and pour over solid ingrediants
Tobasco sauce to taste
Especially good with Trader Joe's Soy Flaxseed tortilla chips.
||[13 May 2005|12:11am]
i don't know about you folks, but where i'm from (manitoba, canada), bison meat is readily available. it is mostly free run bison, because farmers are trying to re-introduce the species or something.
tonight i made a really good stew out of bison meat. this recipe is just as good with stewing beef. it just takes a bit of patience.
( and so...Collapse )
goes well with chick pea spinach salad
||[04 Apr 2005|02:27am]
4 apples - peeled, cored and chopped **
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork, potato masher, or food processor.
Yields 4 servings
**I used 2 Granny Smiths, 1 Red Delicious and 1 Fuji. I like to use different kinds of apples when using them in recipes.
I also added a little nutmeg and ground cloves
This applesauce turned out really good. I was surprised, becauce it wasn't that hard to make at all.
Also, to make a nice air freshener, use the cores and peels of your apple and put them in a small pot along with some water, cinnamon, cloves, allspice, nutmeg (whatever you have) and heat it on low. Makes the whole house smell like apple pie all day long :D
|Chicken Milano (and an italian soda!)
||[01 Apr 2005|03:47pm]
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil)
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta**
1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
Yields 4 servings.
** I used penne pasta instead of fettuccini
The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat.
( More pictures, and how to make an italian soda!Collapse )
||[25 Mar 2005|11:21am]
can we say comfort food?
**note...i used a red onion because i am poor at the moment and that is the only onion i had laying around.
5-6 fist-sized potatoes, washed and sliced.
3 tbsp. butter
1 onion, diced
3 tbsp flour
1 1/2 cups milk (i use unsweetened soy, and it's just as tasty)
2 1/4cups cheddar cheese (i've used soy cheese, and it's alright. it doesn't melt properly for the topping, though)
**red pepper flakes
**= if you like it a bit spicy.
*melt butter over medium heat. add onion, saute until just soft. add flour, stir and cook for one minute. stir in milk, raise heat slightly. cook, stirring until this thickens. remove from heat, stir in 1 1/2 cups of the cheese, pepper and red pepper flakes (if you want them). stir until cheese melts.
*place 1/2 of the sliced potatoes in a baking dish. cover with half of the sauce, dust with paprika, add rest of potatoes, cover with the remaining sauce. dust with paprika and optional cayenne. sprinkle with remaining cheese.
*bake at 375 for 45 minutes uncovered. cover with foil and bake 15 minutes more.
p.s. a secret? you can use this exact cheese sauce for macaroni and cheese. just leave out the onion, chop up some spinach, stir with al dente pasta, cover with breadcrumbs and bake at 375 until bubbly.
|new & crockpot recipe.
||[21 Mar 2005|01:14pm]
i just joined this community, so i thought i'd start with this recipe. it's really, really good. if you like/eat pork, you must try this. sorry i don't have a photo, but i could add one if it would help. great to be here:)
6 pork chops (boneless)
1 large can crushed tomatoes
1/3 cup vinegar (or dry sherry if you have it)
1/3 cup brown sugar
1 tsp mustard (dijon is best, but use what you've got)
1 tbsp worchestershire sauce
2 tbsp molasses
1/2 tsp salt
1 tsp chili powder
***the cheat/easy way of doing this is using a whole bottle of BBQ sauce, adding water/beer/broth until the chops are covered with liquid in the crockpot. still SO TASTY. oh god.
*place the pork chops in the bottom of the crock pot. cover with remaining ingredients (or sauce and water/beer/broth). cook on low 8-10 hours or high 5-6.
*remove chops from sauce using slotted spoon. using two forks, shred the pork, and discard any fatty bits. return pork to sauce, stir.
*serve on really good toasted whole wheat buns, or over rice.
this makes a lot, and it freezes well.
shamelessly cross-posted to what_a_crock.
||[20 Mar 2005|03:31pm]
Baked Potato Soup
12 slices bacon
2/3 cup butter
2/3 cup all-purpose flour
5 cups milk
1 14 oz can chicken broth
5 large baked potatoes, peeled and cubed
1 onion, chopped (or if you prefer, 4 green onions, chopped)
2 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Dash of cayenne pepper (more if you prefer)
Dash of paprika (more if you prefer)
1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. Saute onion in small amount of olive oil.
2. In a large pot, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Add chicken broth. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Makes 6 servings.
*I added much more paprika, cayenne pepper, and also some seasoning salt. I also added about 1 TBSP of bacon drippings towards the end. BAD, I know, but so good! ;D
|Sweet and sour pork!
||[21 Feb 2005|11:19am]
1 pound pork (or chicken is yummy too!), cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
1/2 cup cornstarch
1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
white sugar to taste
salt to taste
1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water
1. Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
2. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
3. Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
4. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
**I omitted the celery, and green bell pepper and used a red bell pepper. I think a yellow bell pepper would also be very yummy :D