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Riċetti » Messaġġi - Page 15
arrow right Apple Puff Pies

Apple Puff Pies1 (17 ounce) package frozen puff pastry2 medium size sweet apples1/3 cup brown sugar, firmly packed2 tablespoons flour1 teaspoon grated lemon peel1 teaspoon fresh lemon juice1 teaspoon ground cinnamon1/2 teaspoon freshly grated nutmeg1 large egg, lightly beatenPreheat oven to 375 degrees F.Thaw frozen puff pastry according to package directions.Meanwhile peel, core and coarsely chop apples to measure 2 cups.In bowl toss apples with sugar, flour, lemon peel and juice, cinnamon and nutmeg.On lightly floured board cut each pastry sheet into nine 3-inch squares. In center of each square place about 1/4 cup apple mixture, brush edges of square with beaten egg. Top each filled pastry with second square. Press edges with tines of fork. Using a sharp knife make 1-inch L-shape in center of each square, fold back pastry flaps. Place on ungreased cookie sheet and brush with beaten egg. Bake 20 minutes until golden brown.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   16 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right joe's special

Joe's SpecialThis is a truly delicious San Francisco specialty.1/2 pound spinach, chopped, or 1 (10 ounce) package package frozen chopped spinach, thawed1 tablespoon olive oil1 tablespoon butter or margarine1 pound ground beef1 small onion, diced1/2 teaspoon basil1/4 teaspoon marjoram1/4 teaspoon oregano1 teaspoon salt1/4 teaspoon black pepper4 eggsIf using frozen spinach, place in a strainer and drain well. Heat oil and butter in a large, heavy skillet. Add ground beef and cook, stirring, until browned and crumbly. Add onion and cook until tender but not browned. Stir in herbs and spices. Stir in drained spinach and cook until liquid in spinach has evaporated. Beat eggs; add to meat mixture and cook, stirring, until eggs are set.Makes 4 to 6 servings.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right ploughman's soup

Ploughman's Soup (England)3 tablespoons butter2 medium onions, peeled and chopped1/4 cup whole wheat flour2 cups chicken stock1 cup light ale (do not substitute beer)Dash or two of Worcestershire sauce1 1/2 cups crumbled Cheshire cheeseSalt and pepper, to tasteVidalia onion rings or slices of scallion (for garnish)Melt the butter in a large, heavy pan. Gently saut? the onion until golden. Stir in the flour and cook for 1 minute. Remove from the heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce.Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right paul prudhomme's jambalaya

Paul Prudhomme's Jambalaya36 large oysters, shucked1 cup diced ham1 cup raw, diced boneless chicken6 tablespoons butter or margarine3 cups chopped onions2 cups chopped celery2 1/2 cups chopped green pepper8 medium tomatoes, peeled, seeded and chopped1 1/2 cups tomato pur?e4 bay leaves1 tablespoon oregano1/2 teaspoon thyme leaves3 cloves garlic, minced1/2 teaspoon cayenne pepper4 cups fish or 2 cups clam juice and 2 cups water2 1/2 cups converted rice1 chopped green onion36 large shrimp, uncooked, deveined and shelled1 cup diced smoked sausageCook ham, sausage and chicken in butter in Dutch oven until crisp, about 10 minutes. Add onion, celery and green peppers. Cook for 10 minutes. Add tomatoes, tomato pur?e, bay leaves, oregano, thyme, garlic and cayenne pepper; simmer for 10 minutes. Add fish stock. Bring to boil. Remove from heat.Pour into large baking pan. Add rice. Cover tightly with foil. Bake at 350 degrees F for 20 minutes. Add shrimp, oysters and green onion. Cover and bake until all liquid is absorbed - about 15 minutes.Makes 10 to 12 servings.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right poor man's jambalaya

Poor Man's JambalayaSource: Paul Prudhomme's Louisiana Kitchen4 small whole bay leaves1/2 teaspoon salt1 teaspoon white pepper1 teaspoon dry mustard1/2 teaspoon cayenne1 teaspoon gumbo file (optional)1/2 teaspoon ground cumin1/2 teaspoon black pepper1/2 teaspoon dried thyme leaves4 tablespoons butter1 1/2 cups onions, chopped1 1/2 cups celery, chopped6 ounces tasso or other smoked ham, diced (approximately 1 1/2 cup)6 ounces andouille or other smoked pork sausage, diced (approximately 1 cup)1 cup green bell pepper, chopped1 1/2 teaspoons garlic, minced2 cups uncooked rice4 cups beef, pork or chicken stockThoroughly combine the seasoning mix ingredients in a small bowl and set aside.In a large heavy skillet (preferably cast iron) melt the butter over high heat. Add meat; cook for 5 minutes, stirring occasionally.Add onions, celery and bell pepper, seasoning mix and garlic. Stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping the pan bottom well.Stir in the rice, reduce heat and simmer until rice is tender, but still crunchy, about 20 minutes.To serve as a main course, spoon 2 cups jambalaya on a plate; for an appetizer, serve 1 cup.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right po' boy oyster loaf with garlic butter

Po' Boy Oyster Loaf with Garlic ButterThis "po' boy" is made to look like a pirogue, by hollowing out the insides of a long crusty loaf until it looks like a wooden canoe plying the bayou.48 oysters, shucked1 cup Masa Harina?1 teaspoon salt1 teaspoon white pepper1/2 teaspoon cayenne pepper1 loaf Italian or French bread (about 18 inches long)1/4 pound butter2 cloves garlic, mincedLard or oil (for frying)Drain oysters well; if you like, save their liquor for another use. Mix Masa Harina? with seasonings in a paper bag; add oysters, and shake well to coat them on all sides.Split the loaf of brad in half lengthwise. With a sharp spoon, scoop out the insides, top and bottom, laving a 1/2-inch thick shell. Melt butter with the garlic and brush on the inside, top and bottom of the loaf. Toast the buttered sides under a broiler until golden brown.Heat lard or oil in a wok or skillet until hot but not smoking and add the oysters a few at a time to brown quickly, 2 to 3 minutes. Remove with a slotted spoon and place them in the bottom crust until all are cooked. Cover with top crust and present as a loaf.To serve, remove top crust, spoon out the oysters, and cut slices of the crust to go with them.Serves 4.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right pork creole po' boys

Pork Creole Po' Boys1 (1 pound 2 ounce) pork tenderloin3 to 4 tablespoons vegetable oil 2 tablespoons cider vinegar 2 cloves garlic, crushed 1/4 teaspoon crushed hot peppers or to tasteFrench-style baguette, cut into 4 x 5-inch sectionsLettuce leaves 2 medium tomatoes, sliced 1 onion, thinly slicedSauce2 tablespoons vegetable oil 1 teaspoon hot paprika 1 small onion, finely chopped 2 stalks celery, finely chopped 1 small green or red bell pepper, finely chopped 1 clove garlic, crushed 1 small fresh green chile, seeds removed and chopped1 tablespoon brown sugar 1/2 teaspoon dried thyme 1 (14 ounce) can chopped tomatoes 2 tablespoons chopped parsleySaltSauce: Heat the oil in a large skillet over medium high heat. Stir in the paprika, onion, celery, bell pepper, garlic and chili. Cook for 2 minutes, until it begins to brown. Add the brown sugar, thyme and tomatoes and reduce the heat to medium-low. Cook for about 20 minutes, stirring occasionally, until the sauce thickens and the tomato liquid is evaporated.Stir in the parsley and season with salt. Transfer to a bowl and set aside until ready to serve.Burgers: Place the pork on a cutting board. Holding a knife at a 45 degree angle, slice the pork into 8 thin scallops. Arrange in a shallow dish and add 2 to 3 tablespoons of the oil, the vinegar, garlic and crushed hot peppers. Turn the scallops to coat well. Set aside for 30 minutes to let marinate, then drain.Heat a ridged, black grill pan over medium high heat and brush with a little of the remaining oil. Add the marinated scallops and cook for 2 to 3 minutes, turning once, until browned and just cooked through. Remove from the pan and drain on paper towels.Lightly toast the cut sides of each baguette section and brush with the remaining oil. Arrange a layer of lettuce leaves, tomato, and onion slices on the bottom half of each section. Top each with 2 slices of pork scallop and a generous spoonful of the Sauce. Cover with the baguette tops and serve immediately.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right linda's special guacamole dip

Linda's Special Guacamole DipFrom the kitchen of Linda Kilbride - Maricopa, AZ1/2 cup mayonnaise1 cup sour cream1 teaspoon lemon juice1 teaspoon wine vinegar1 large tomato, finely chopped1/4 cup chopped scallions (including tops)2 jalape?o chiles, minced2 avocados, choppedOnion salt to tasteSeasoning salt to tasteMix all ingredients together and refrigerate before serving.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right mule driver's spaghetti

Mule Driver's Spaghetti3 tablespoons olive oil2 tablespoons butter6 cloves garlic, minced2 scallions, white and green parts minced separately4 serrano chiles, seeded and minced1 ancho chile, seeded and minced1/2 teaspoon dried Mexican oregano1/2 teaspoon thyme1/4 teaspoon salt, or to taste1/2 teaspoon ground black pepper1/2 cup sun-dried tomatoes, chopped1 pound spaghetti2 tablespoons fresh cilantro, minced2 tablespoons parsley, minced1/2 cup Parmesan cheese, grated1/2 cup asadero cheese, grated1/2 cup panela cheese, gratedIn a saucepan over low heat, add olive oil and butter, then saut? garlic, white art of the scallions and the serrano chiles until the garlic is soft but not browned. Remove the pan from the heat and add the ancho chile oregano, thyme, salt, pepper and sun-dried tomatoes. Let the contents of the pan sit for about 30 minutes.Bring a stockpot of water to a boil, add the spaghetti, and simmer until it is al dente. Drain the water from the spaghetti, leaving just a little moisture. Return it to the still hot stockpot in which it was cooked. Quickly heat the reserved sauce in the microwave, then pour it over the spaghetti. Add the cilantro, green part of the scallions, parsley and cheeses; toss, then serve with a green salad.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right saint paddy's leprechaun green sauce

Saint Paddy's Leprechaun Green SauceSource: Michael Marks - Your Produce Man2 tablespoons lemon juice 1/4 cup chopped parsley 3/4 cup lightly packed rinsed and drained watercress sprigs 1 tablespoon chopped tarragon 1 cup sour cream (or half sour cream and half plain yogurt) SaltIn a blender or food processor, combine lemon juice, parsley, watercress, tarragon, and sour cream. Whirl until mixture is smoothly pur?ed, scraping container sides as required.Serve over potatoes.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right Thai Noodles

Thai Noodles (Pad Thai)Noodles2/3 pound dried rice stick noodles, preferably medium width2 tablespoons vegetable oil1/2 teaspoon minced garlic2 shallots, thinly sliced2 teaspoons ground chile paste, or to taste*6 tablespoons catsup4 tablespoons granulated sugar2 tablespoons fish sauce*1/2 teaspoon salt2/3 cup low-sodium chicken stock3 cups bean sprouts3 scallions, sliced into 1-inch pieces on the diagonal1/4 cup chopped roasted peanuts* Chile paste is a thick mixture of red chiles, including seeds, ground up with vinegar and garlic. It is eaten throughout Southeast Asia. It is sold in the condiment section of Asian grocery stores.* Fish sauce ("nuoc mam" in Vietnam and "nam pla" in Thailand)' is the soy sauce of those countries. It adds a richness that isn't fishy at all (although it is made from fermented anchovies). Look for it in glass bottles (denoting higher quality) in the condiment section of Asian markets.Bring 2 quarts of water to a rolling boil. Cook noodles for 2 minutes, then rinse extremely well under cold running water. (This will ensure the noodles are clean and free of the pungent dried rice flour odor.) Drain noodles in colander and spread out to dry for at least 20 minutes. The noodles will stick together, but don't be alarmed.Meanwhile, heat the 2 tablespoons oil in a wok or large nonstick saucepan over moderate heat. Add garlic, shallots and chile paste and allow to sizzle until golden, about 30 seconds. Add catsup, sugar, fish sauce and salt and reduce slightly, about 1 minute. Add 2/3 cup chicken stock and reduce heat. Stirring frequently, simmer for 3 to 5 minutes. Remove 2 tablespoons of the sauce and set aside.Add noodles to wok and using chopsticks, gently separate the noodles. Turn often and saut? until noodles absorb all the sauce and are cooked until just tender, about 5 minutes. Add bean sprouts, scallions and peanuts and fold into the noodles. Remove from heat and set aside.Topping1 tablespoon vegetable oil1/2 small yellow onion, sliced1/2 teaspoon minced garlic1/2 pound raw medium prawns, peeled and deveined2 cups broccoli florets, blanched, shocked in ice water and drained1/3 cup low-sodium chicken stockHeat the 1 tablespoon oil in another nonstick pan over moderate heat. Add yellow onion and garlic and saut? until soft and aromatic, about 1 minute. Add the prawns. Toss in pan until they turn opaque, about 2 minutes. Add broccoli, reserved sauce and the 1/3 cup chicken stock. Cover and cook until vegetables are thoroughly hot, another 2 minutes.Garnishes1/4 cup coarsely chopped roasted unsalted peanuts, optionalFresh chopped cilantro4 lemon wedgesTo serve, portion noodles onto individual dinner plate and top with the prawns and broccoli stir-fry. Garnish with peanuts, cilantro and lemon wedges.Nutritional analysis per serving: 540 calories, 16 grams fat, 84 grams carbohydrates, 17 grams protein, 81 milligrams cholesterol, 1,556 milligrams sodium, 27 percent of calories from fat

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right Thai Chicken with Cashews

Thai Chicken with Cashews1 whole chicken, uncooked, cut into bite size piecesMinced garlicGrated fresh gingerSaut? uncooked chicken in oil, adding minced garlic and grated fresh ginger.When chicken is opaque and nearly cooked add:1 can water chestnuts1 can bamboo shoots2 small onions, chopped2 teaspoons chicken bouillon2 teaspoons cornstarch mixed with 1/4 cup waterAdd broccoli florets and grated carrots. Cook until all is warm and cooked. Serve with a generous amount of sauce. If the sauce has cooked down, add more water and spices to your taste. Serve over thin noodles or rice. Pass the cashews so that each person can sprinkle on as many as they desire.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right Thai Chile Beef

Thai Chile Beef1 round steak (or stew meat)1/2 teaspoon ginger1 tablespoon brown sugar1 tablespoon soy sauce1/2 teaspoon garlic powder1 tablespoon flour1/2 cup oil1 tablespoon hot pepper1/2 cup chopped bell pepper1/2 cup mushrooms1/2 cup young baby corn1 onion1/2 cup water or beef broth1 tablespoon fish sauce or soy sauce2 tablespoons oyster sauceSlice the steak into paper thin slices (if it is frozen partly or very cold this is easier.) Cut into slices 2 x 1-inch thick. Marinate for 1 hour in the ginger, brown sugar, soy sauce, garlic powder and flour.Stir-fry in the oil for 2 minutes the hot pepper, bell pepper, mushrooms, corn and onion.Add the water and cover and simmer for 3 minutes. Add the sauces. Toss lightly and serve over rice.Makes 2 servings.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right Black Eyed Pea's Cornbread

1 lb. ground beef 1 cup canned black−eyed peas, drained 1 cup onion, chopped 3/4 cup cream−style corn 1 cup cornmeal 1/2 cup flour 1 cup buttermilk 1/4 cup cooking oil 2 eggs, slightly beaten 1 tsp. Salt 1/2 tsp. Baking soda 2 jalapeno peppers, chopped 1 cup Cheddar cheese, grated|Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 13−by−9−by−2 inch pan that has been well greased. Cook at 350 degrees for 45 minutes, or until done.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right drago's italian bread pudding

Drago's Italian Bread PuddingSource: Chef Celestino Drago of Drago's restaurant in Santa Monica, California - Culinary SOS column of the Los Angeles Times, 1/9/971 (1 pound) loaf Italian panettone bread1 cup Nutella chocolate-hazelnut spread2 cups whipping cream1 cup milk4 eggs3 egg yolks3/4 cup granulated sugar4 teaspoons vanilla extractCut panettone into 16 (1/3-inch-thick) slices and toast lightly. Spread Nutella on toasted panettone. Arrange slices in slightly overlapping single layer in greased 13x9-inch ceramic baking dish.Bring whipping cream and milk to boil in saucepan. Beat eggs, egg yolks, sugar and vanilla with electric mixer until mixture starts to ribbon.Remove milk mixture from heat and add to egg mixture. Mix well. Strain custard mixture and pour over bread slices in baking pan to cover. Bake bread pudding in water bath (place baking pan in larger pan with hot water halfway up sides) at 350 degrees F for 45 minutes.Remove from oven and let rest before serving.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   15 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

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