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Catering and Gourmet Cooking Course

Jeffrey Cox

G lobal
Training makes a difference ...


First Edition, 2007

ISBN 978 81 89940 38 6

© All rights reserved.

Published by: Global Media 1819, Bhagirath Palace, Chandni Chowk, Delhi-110 006 Email:

Table of Contents
1. About Cooking 2. How to Become A Good Chef 3. Sauce, Soup, Desserts and Pasta 4. Indian Cuisine 5. Methods of Cooking Indian Dishes 6. Other Dishes

requires the boiling of water in a receptacle. The temperature range from 4°C to 57°C (41°F to 135°F) is the "food danger zone. Hot water and . and can be quite hazardous unless safety precautions are taken. thus changing its flavor. Constraints on success include the variability of ingredients." Between these temperatures bacteria can grow rapidly. and the skill of the individual cooking. The diversity of cooking worldwide is a reflection of the myriad nutritional. It encompasses a vast range of methods.000 years ago. Plastic cutting boards are less porous than wood and are far less likely to harbor bacteria. especially after use with raw meat. tools and combinations of ingredients to improve the flavour or digestibility of food. Washing and sanitizing cutting boards is highly recommended. poultry. though not always. chemically transforms it. texture. ambient conditions. both animal and vegetable. Cooking proper.Cooking Cooking is an act of preparing food for eating. and was practiced at least since the 10th millennium BC with the introduction of pottery. Cutting boards are a potential breeding ground for bacteria. It generally requires the selection. Refrigeration and freezing do not kill bacteria. tools. Effects of cooking If heat is used in the preparation of food. but only slow their growth. poultry. aesthetic. and technique used. Under the correct conditions bacteria can double in number every twenty minutes. in human (Homo erectus) campsites dating from the earliest known use of fire some 800. appearance. Cooking requires applying heat to a food which usually. economic. agricultural. The food may not appear any different or spoiled but can be harmful to anyone who eats it. as opposed to roasting. and nutritional properties. this can kill or inactivate potentially harmful organisms including bacteria and viruses. or seafood. cultural and religious considerations that impact upon it. measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. There is archaeological evidence of roasted foodstuffs. Meat. and other prepared food must be kept outside of the "food danger zone" to remain safe to eat. cooking time. dairy products. The effect will depend on temperature.

offal. beef fat . Almost all vegetable matter also includes proteins although generally in smaller amounts. This relies on the properties of starches to create simpler mucilaginous saccharides during cooking. When proteins are heated to near boiling point they become de-natured and change texture. including milk and water itself to form smooth sauces. Roux made with heated fat and flour can also absorb large volumes of water-based liquids. In many cases this causes the structure of the material to become softer or more friable . and peanut oil.both dripping or tallow. In some cases proteins can form more rigid structures such as the production of stable foams using egg whites. are effective methods for reducing the risk of illness due to contaminated cooking implements. Proteins Much edible animal material is made of proteins. including muscle. In this the fatty content of egg yolk is used as the emulsification agent. and egg white. In cooking. rapeseed oil or Canola.meat becomes cooked. or a trip through the dishwasher. This fact has encouraged the popularity of high fat foods many of which are classified as junk food such as hamburgers or convenience fried cereal snacks.soap followed by a rinse with dilute bleach (1 Tbsp/gal water). fats provide tastes and textures but probably the most significant attribute is the wide range of cooking temperatures that can be provided by using a fat as the principal cooking medium rather than water. Commonly used fats and oils include butter. Fat Fats and oils come from both animal and plant sources. olive oil. . The formation of a relatively rigid but flexible matrix from egg white provides an important component of much cake cookery and also underpins many desserts based on meringue. The inclusion of fats tend to add flavour to cooked food even though the taste of the oil on its own is often unpleasant. Fats can also be blended with cereal flours to make a range of doughs and pastries. Oils are commonly emulsified with water-based fluids such as vinegar or lemon juice to make mayonnaises. These are believed to be formed through the partial unravelling of the albumen protein molecules in response to beating with a whisk. sunflower oil. They may also be a source of essential amino acids. which causes the familiar thickening of sauces. lard.

If sugars are heated so that all water of crystallisation is driven off. Steaming 10. Stir frying 4. Microwaving 1. Stewing 12. Boiling 1. Sautéing 7. Hot salt frying 3. Infusion 6. Baking 1. arrowroot. Simmering 9. Pressure frying 6.Carbohydrates Carbohydrates used in cooking include a variety of sugars and starches including cereal flour. Vacuum flask cooking 3. Pressure cooking 8. Deep frying 2. Broiling 3. Advantium 5. Long chain sugars such as starch tend to break down into more simple sugars when cooked or made more acidic. such as with lemon juice or vinegar. Blanching 2. and potato. Blind-baking 2. Braising 3. rice. then caramelisation starts with the sugar undergoing thermal decomposition with the formation of carbon and other breakdown products producing caramel. Cooking techniques Some major hot cooking techniques: 1. Trivection 2. Double steaming 5. Frying 1. Advantium . Poaching 7. Simple sugars can form syrups. FlashBake 4. Hot sand frying 4. Pan frying 5. Coddling 4. Steeping 11.

4. chopping. Julienning 5. sesame seeds to produce tahini). Peter Barham (physicist). Toast 6. Pickling 8. Salting 9.g. Sprouting 11. Rotisserie 4. Nicholas Kurti (physicist). Seasoning 10. author). Grilling 3. grating. Heston Blumenthal (chef). etc. This is a subdiscipline of food science.. Brining 2. Harold McGee (author). Roasting 1. Barbecuing 2. Grinding (e. Ferran Adria (chef) and Pierre Gagnaire (chef) .5. Sugaring Science of cooking The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy. Important contributions have been made by scientists. Smoking Other preparation techniques Some cool techniques 1. Marinating 6. Searing 5. chefs and authors such as Herve This (chemist). Shirley Corriher (biochemist. Mincing 7. slicing finely. Drying 3.

52 ml 946. The English-speaking world frequently measures weight in pounds (avoirdupois).26 ml 473.79 ml 250 ml 285 ml 236. .oz. and there is little consistency from one country to another. recipes use the metric system of litres (l) and millilitres (ml).35 ml 4546. The word litre is often spelt liter. with volume measures based on cooking utensils and pre-metric measures.57 ml 568. and degrees Celsius (°C).41 ml 29.59 ml 28.09 ml 3785. Pint Quart Gallon Australia UK 5 ml 5 ml 10 ml 20 ml 15 ml USA 4. See below for the definition of Gallon for more details.Cooking weights and measures Metric measures In most of the world.18 ml 1136. grams (g) and kilograms (kg). Some common measures in English-speaking countries are: Measure Teaspoon Dessertspoon Tablespoon Cup fl.41 ml The volumetric measures here are for comparison only.93 ml — 14. The actual values frequently deviate from the utensils on which they were based.

93 1/12 dash 1/576 ⅛ tsp.59237 g). Defined fl oz ml 0. but the actual measured volume is quite different. U. For measures used in cookbooks published in other nations navigate to the apropos regional section in Traditional measurement systems. the unit refers to 500 g.62 4.05 0.(or even smaller for espresso) In Australia the utensil units have been standardized by law (the so-called “metric cup”). and to a lesser extent in France. In general. 1/3 tbsp. In each case. tsp. United States measures The U. Note also that in Germany.S. livre in French).oz. and U. though they are not officially part of the “metric cup” system. about 10% more than an avoirdupois pound (453. while the Imperial volume measure no longer has legal status. customary units for volume. since they could have been transcribed without adjustment from another country. it is safe to assume that New Zealand follows Australian measures. – ds.S. recipes are commonly in terms of fluid measures. Some of the fluid and dry measures have similar names. It is dangerous to rely on any of the utensil measures. Fluid Measures Unit drop dash teaspoon Abrev. or t. and sometimes “pints” of beer are as small as 300 ml. There are also reports that dessert spoons are used as a measure in Australia. recipes frequently refer to pounds (Pfund in German.In addition the “cooks cup” above is not the same as a “coffee cup” which can vary anywhere from 4 – 7 fl. A recipe will generally specify which measurement is required. Measures are classified as either dry measures or fluid measures. and Canada follows US measures. 1/48 1/6 . still uses pounds and ounces (avoirdupois) for weight.S.

20 1. bu.18 750 946.36 32 14. ½ 1 1.79 29.785. fluid ounce fl. gal.36 118.150. qt. or oz. – pt.29 236.77 2. ½ fl. pk.57 44. 0. ¼ gal.239.22 537.5 4 8 16 25. dry quart. 1/128 gal. ⅛ peck ¼ bushel —² cu. Defined ½ dash ½ dry qt.41 231 cu. — qt. 128 Dry Measures Unit pinch pint.59 473.60 ml 0. 1½ 8. dry peck bushel Abrev.42 35. or T. C pt.809.02 33.oz.tablespoon tbsp.35 3.07 . ½ cup ½ pint ½ quart 1/5 gal.101.oz.61 67.31 550. jigger gill cup pint fifth¹ quart gallon —

and refined as exactly 4.) Cookbooks in Canada use the same system. butter is sold by weight but in packages marked to facilitate common divisions by eye. per pint).S. On a larger scale. Older recipes may well give measurements in cups.oz.) was adjusted slightly to make it exactly 750 ml (25.6 fl. quarts. at ¼ lb.oz. pints. and fluid ounces (with 20 fl. 3. Volume is measured in Imperial gallons. it is just as likely to refer to someone's favourite kitchen cup as to that standard.). British (Imperial) measures Note that measurements in this section are in Imperial units Traditional British measures distinguish between weight and volume. perhaps for institutional cookery. recipes in Canada are frequently published with metric conversions.546 liters) whereas the US gallon is eight US pints (128 US fl. a UK fluid ounce is 1/20th of a UK pint (28. are measured by volume.4 ml). and vice versa. bulk solids.785 liters).S. while a UK pint is 568 ml.oz.¹The “fifth”. but if the recipe is one that has been handed down in a family. The Imperial gallon was originally defined as 10 pounds of water in 1824. although pints and gallons would be taken as their Imperial quantities unless specified otherwise. gallon (legally defined as 231 cubic inches) and the U. it must be noted that an Imperial gallon is eight Imperial pints (160 Imperial fl. A US pint is 473 ml. American cooks using British recipes. need to be careful with pints and fluid ounces. it was usually half a pint (sometimes a third of a pint). Weight measures are used for meat and butter. though they are sold by weight at retail.oz. about 20% larger.S. . is a de facto measure in the U. A US fluid ounce is 1/16 of a US pint (29. 4.S. in so far as a standard cup was used. a stick of butter.. Following the popularization of the metric system. originally exactly one-fifth gallon (25. notably flour and sugar.54609 litres in 1985. bushel (legally defined as an 8 inch tall cylinder 18.oz. ²All of the above are based on the U. (As a sub-packaged unit. In domestic cooking. • • Weight is measured in ounces and pounds (avoirdupois) as in the U.. often cups.36 fl.6 ml).5 inches in diameter).

However. discarding all of the ingredient that rises above the rim of the measuring device. a recipe might call for “1 cup brown sugar. or “2 heaping cups flour. the ingredient is pressed as tightly as possible into the measuring device. denotes the sifting should occur after measurement. rounded shape. firmly packed”.” A few of the more common special measuring methods: Firmly Packed With a spatula. as “1 cup flour. as “1 cup sifted flour”.The Metric system was officially adopted in the UK for most purposes. and both taught in schools and used in books. Even / Level A precise measure of an ingredient. Special instructions Some recipes include additional instructions for measuring the correct amount of an ingredient. Lightly Packed The ingredient is pressed lightly into the measuring device. sifted”. Rounded Allowing a measure of an ingredient to pile up above the rim of the measuring device naturally. Sweeping across the top of the measure with the back of a straight knife or the blade of a spatula are common leveling methods. indicates the ingredient should be sifted into the measuring device (and normally leveled). although it is now common for new cookery books to use metric measures only. Heaping / Heaped The maximum amount of an ingredient which will stay on the measuring device. some decades ago. It is now mandatory for the sale of food. . Sifted This instruction may be seen in two different ways. only tightly enough to ensure no air pockets. or by hand. with two different meanings: before the ingredient. Most modern cookery books give ingredients in both units. a spoon. while after the ingredient. For example. into a soft. many people continue to use Imperial measures.

kosher. and seeks out the information. Just do it because you love to cook. 6. 4. but put in a full day. a French training-based course is an option. Learn everything about the food you love and. b) Try on the job training . you can go work for the demanding tyrant. While both have their place. Always pick the places that emphasize good hygiene . the interview process is a day working at the restaurant. Except for a handful of celebrity chefs and restauranteurs. Love food . Put Professional Chef on your shelf .How to Become a Chef Don't do it for the money. where they are not paid.through your school or job centre you may be able to find a paying position at a restaurant.S. The most important thing is that you get exposure to the conditions. If it's patisserie you're interested in. while an Executive Chef for a large hotel may make $125. techniques. If after all this you still want to be a chef. and those who don't. both in life and in cooking. they see what you can do. Know that size doesn't matter because a 2" turning knife can do some jobs faster than a 10" chef's knife. 7. kobe these are all good to know. free range.. week. you're hired. In Europe. Try working in the industry. the income level is fairly average. Those who don't expect absolute precision in faithfully replicating their ideas and concepts.000. Those who teach are willing to share their knowledge. Ask to work in the kitchen of your dreams to see if this is the life you really want. but knowing the breast from the thigh will certainly help you a lot. know that a souffle isn't just a bunch of hot air. and "Becoming a Chef" by Dorenburg and Page. it is important to work with someone willing to assist you in your future goals.both yours and theirs. Students are allowed to learn through work experience under similar circumstances. read Bourdain and Dorenburg. equipment. Buy or borrow copies of Anthony Bourdain's "Kitchen Confidential".if you don't. Become confident with a knife. Even fast food experience is applicable. Executive Chefs tend to fall into two categories. "The Professional Chef" from the Culinary Institute of America. Once you have acquired a skill set. . As most cooking is seeped in the French tradition. or month for an agreed amount of time. A Sous Chef in a small restaurant may make $9-10 per hour in the U. You don't need to butcher a chicken with surgical precision just yet. about the food other people are willing to pay money to eat. 3. You see what they can do. Steps 1. expertice. if it's a match made somewhere close to heaven. you'll be a cook. you have a couple options: a) Go to cooking school. for free. and experience with any employee who is willing to's an indispensable reference. more importantly. 2. Organic. or you're a cooking god. not a chef. those who teach. and culture. 5. with no room for creativity and expression.

3.. Be nice to everyone. Be sure you use a high enough cooking temperature to kill the bacteria and alter your food to whatever level of doneness you like.Tips • • • • • Check out the local chapter of the American Culinary Federation. or adding sauce . Past the simple basics there can be combination of ingredients. vegetables. you can include fruits. depending on the spice. Just do it. Start with heat. and there is a lot of good information and ideas on menus. This is optional and not for everyone or every food. Eat Out! Cooking at a restaurant is nothing like cooking at home. Mix. Marinade. Check out culinary programs at the community colleges in your area. 2. It encompasses a vast range of methods.the act of preparing food for consumption. and full culinary degrees. The basic rule to follow is "Heat + Meat = Eat." You don't want to eat raw meat as it can have any number of bacteria or diseases on it. but use a low enough temperature so as not to burn it. Any number of herbs or spices can be used to increase the flavor of whatever you are cooking. or anything else eatable. More and more schools are offering night classes. certificate programs. mushrooms. tools and combinations of ingredients to improve the flavor and/or digestibility of food. These generally be added before or after cooking. Don't let people tell you can't do it. grains. Always wash your hands How to Cook ". you can soak whatever you are cooking in a marinade(basically a liquid based seasoning solution). Before cooking. This can be as simple as mixing multiple spices before seasoning your meat." Steps 1. The industry is highly incestuous and the potwashers and guests you meet today may be opening the hot new fusion restaurant tomorrow. Season.. You must have a step by step plan of how you are going to become a chef. Warnings • • • Don't fall into the wrong crowd. You don't need to limit yourself to meats either. 4.

the simple and safest way to go for beginners would be to use heat to cook. Find recipes. Learn. 6. vinegar. 5. cooking is as complex as it is simple. and lettuce to make a salad. Warnings • • Beware of food allergies and the possible inedible or poisonous properties of different things before trying to cook them. combining ingredients can help different flavors enhance and complement each other. grilling. broiling. and can take time to get results you like. searing and many more different ways of your pasta. While a recipe is by no means necessary to cooking. and you should try them out. Anything hot enough to cook your food can be hot enough to hurt you. If you get tired of simply heating your food. . you can complexly heat your food as you find the difference between roasting. such as mixing oil. you may find that different recipes peak your interest. Don't expect to be fully satisfied your first try. Tips • • While some cooking methods involve raw ingredients and even raw or chemically cooked meats. Explore the internet or your local book store to find more information on cooking. Be safe when heating anything. Sometimes mixing can be all you need to do to cook. boiling.

Sauce In cooking. Sauces for salads are called salad dressing. or cooked sauces. In the early 20th century. and visual appeal to another dish. the chef Antonin Carême classified sauces into four families. Sauces may be prepared sauces. Sauces need a liquid component. In 'classic' French cooking (19th and 20th century until nouvelle cuisine). by the cook. Sauces in French cuisine Sauces in French cuisine date back to Medieval times. There were hundreds of sauces in the lore. the chef Auguste Escoffier updated the classification. fish. they add flavour. but with dishes such as pasta can actually contain more solid elements than liquid. chicken or veal. Sauces are not consumed by themselves. Carême's four mother sauces were: • • • • Allemande is based on stock with egg yolk & lemon juice Béchamel is based on flour and milk Espagnole is based on brown stock. Sauces are an essential element in cuisines all over the world. beef etc. moisture. meaning salted. each of which was based on a mother sauce. In the 19th century. a sauce is a liquid or sometimes solid based selection of various ingredients served on or used in the preparation of food. which are generally made just before serving. such as soy sauce. such as Béchamel sauce. The Spanish word for sauce is salsa. Escoffier's schema is still taught to chefs today: • • • • • Béchamel Espagnole Hollandaise Mayonnaise Tomato sauce . Sauce is a French word taken from the Latin salsus. which are usually bought. sauces were a major defining characteristic of French cuisine. and adding tomate. replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise). not made. Velouté is based on a light broth.

(Note: in colloquial Japanese. The thickening occurs in the last minutes of cooking when thickeners like corn starch or arrowroot are added. and used either hot or cold to accompany and garnish a dessert. Custard is a popular dessert sauce. often use fish sauce. roast meat. are examples of shoyu-based sauces. and soy sauce. Sauces can also be sweet. Sauce variations There are also many sauces based on tomato (such as tomato ketchup and tomato sauce). such as Thai and Vietnamese cuisine. Typical sauces used in Japanese cuisine are usually based on shōyu (soy sauce). Ketchup and brown sauce are used on more fast-food type dishes. Korean cuisine uses sauces such as doenjang. . Southeast Asian cuisines. hoisin sauce) as well as many others such as chili sauces and oyster sauce.• Velouté Sauces in other cuisines Sauces and condiments also play an important role in other cuisines: • • • • • British cooking: Gravy is a traditional sauce used on roast dinner. the word "sauce" sometimes refers to Worcestershire sauce introduced in 19th century and largely arranged to Japanese tastes. citrus-flavored soy sauce. Miso-based sauces include gomamiso. as is Worcestershire sauce. Asian prepared sauces are not thick as they do not contain thickening agents such as flour. Salad cream is sometimes used on salads. other vegetables or fruits may be used to prepare ketchups. Tonkatsu and yakisoba are normally served with this sauce. boiled vegetables and optional Yorkshire puddings. Some of these sauce traditions have been exported to ex-colonies such as the USA. ssamjang. sweetened miso. miso with ground sesame. Ponzu. gochujang. Although the word 'ketchup' by itself usually refers to tomato ketchup. sweetened rich soy sauce. miso or dashi.) Chinese cuisine is known for prepared sauces based on fermented soy beans (soy sauce. which (traditionally) comprises roast potatoes. made from fermented fish. and amamiso. and yakitori no tare. Strong English mustard (as well as French or American mustard) are also used on various foods. black bean sauce. other vegetables and various spices. Apple sauce and mint sauce are also used on meat (pork and lamb respectively).

including applesauce and cranberry sauce. are often eaten with specific other foods (apple sauce with pork or ham.Another kind of sauce is made from stewed fruit. Examples of sauces White sauces • • • • • Mushroom sauce Sauce Allemande Sauce Américaine Suprême sauce Velouté Brown sauces • • • • • Bordelaise sauce Bourguignonne sauce Chateaubriand sauce Sauce Africaine Sauce Robert Béchamel family • • Béchamel sauce Mornay sauce Emulsified sauces • • • • Béarnaise sauce Hollandaise sauce Mayonnaise o Tartar sauce Salad cream Butter sauces • • • Beurre blanc Café de Paris Meuniere sauce Sweet sauces . Such sauces. usually strained to remove skin and fibers and often sweetened. cranberry sauce with poultry) or served as desserts.

not liquid.a way of cooking in Japan. Southeast Asian sauces • • Fish sauce Sambal Other sauces • • • • Barbecue sauce Mole Tomato sauce Tzatziki . or Plum sauce o Hoisin sauce o Oyster sauce o Soy sauce Cooked sauces o Lobster sauce o Sweet and sour sauce o Teriyaki . a branch of sauces in North America.• • • • • Butterscotch sauce Chocolate or fudge sauce Custard o Crème anglaise Hard sauce -. but called a sauce nonetheless Fruit sauces o Applesauce o Cranberry sauce Sauces made of chopped fresh ingredients • • Latin American Salsa cruda of various kinds Salsa verde Hot sauces • • • Datil Pepper Sauce Chili sauce Tabasco sauce East Asian sauces • • Prepared sauces o Black bean sauce o Duck sauce.

and grain. Stews are cooked in covered containers for longer periods of time. which refers to a Medieval dish consisting of a thick stew poured on slices of bread. called sop. bisques are made from puréed shellfish thickened with cream. the terms gruel and potage have become separated from broth and stock (and their refinement. Other ingredients commonly used to thicken soups and broths include rice. Early history The word soup originates from the Teutonic word suppa. vegetables and beans in stock or hot water. The language may have shifted over time. Often described as potages. and veloutés are thickened with eggs. The established French classifications of clear soups are bouillon and consommé. flour. . Over the centuries. at a gentle boil with less water and at a lower heat.000 years ago (possibly longer). until the flavor is extracted. Traditionally. cream soups are thickened with béchamel sauce. soups are classified into two broad groups: clear soups and thick soups. consommé). Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of clay or animal skin) about 5. forming a broth. French onion soup is an example of a modern soup that retains this bread sop. used to soak up the liquid. stews are thicker. so soups presumably were little-known before that time. containing more solid ingredients.Soup Soup is a savoury liquid food that is made by combining ingredients. such as meat. butter and cream. but the modern definitions of soup and stew were established in the 18th century: soups usually are more liquid. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch.

based on Eliza Smith's Compleat Housewife. other national soups gained popularity. In 1765. to describe a highly concentrated. according to the Campbell Soup Company. the first colonial cookbook was published by William Parks in Williamsburg. It is considered by many an effective remedy for the . but as new immigrants arrived from other countries.William-Adolphe Bouguereau Soup The word restaurant was first used in France in the 16th century. The Japanese miso is an example of a concentrated soup paste. a Parisian entrepreneur opened a shop specializing in restaurers. Jean Baptiste Gilbert Payplat dis Julien. a refugee from the French Revolution. opened an eating establishment in Boston called Restorator. or Accomplished Gentlewoman's Companion and it included several recipes for soups and bisques. Virginia in 1742. sold by street vendors called restaurer. Portable soup was devised in the 18th century by boiling seasoned meat until a thick. In America. In particular. contained an entire chapter on the topic. German immigrants living in Pennsylvania were famous for their potato soups. This prompted the use of the modern word restaurant to describe the shops. In 1794. resinous syrup was left that could be dried and stored for months at a time. chicken noodle soup is one of the most popular soups in America. Today." The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making. and became known as "The Prince of Soups. The Frugal Housewife. English cooking dominated early colonial cooking. A 1772 cookbook. that was advertised as an antidote to physical exhaustion. inexpensive soup.

as this melon is low in natural sugars. and in some cases pineapple. Vegetable beef barley soup Dessert soups • • Ginataan. Filipino soup made from coconut milk. various vegetables. Central Asian and Chinese cuisines. Fruit soups may include milk. and is sometimes referred to as "Jewish penicillin" (a reference to the stereotypical fondness of American Jews for chicken soup). or alcoholic beverages like brandy or champagne. Cold fruit soups are most common in Scandinavian. Southeast Asia or Oceania. Commercial soup Commercial soup became popular with the invention of canning in the 19th century. served cold. milk. fruits and tapioca pearls. Many recipes are for cold soups served when fruit was in season during hot weather.common cold. Africa and Western Europe. spices. • • Winter melon soup is a Chinese dish that is not particularly sweet. fish. Oshiruko. a Japanese azuki bean soup Fruit soups Fruit soups are served hot or cold depending on the recipe. They are also not seen in Japan. Baltic and Eastern European cuisines while hot fruit soups with meat appear in Middle Eastern. Some like Norwegian 'fruktsuppe' may be served hot and rely on dried fruit such as raisins and prunes and so could be made in any season. . Sour soup (fish soup) is a Vietnamese dish made with rice. Fruit soups are uncommon or absent in the cuisines of the Americas. sweet or savoury dumplings.

Minestrone . crab meat from Trinidad and Tobago Clam chowder . The soup is usually eaten for boys who are going through a coming of age ceremony.Asian soups A feature of East Asian soups not normally found in Western cuisine is the use of tofu in soups.A traditional soup from Ghana made with vegetables. clear soups. USA.A traditional cod soup from Ecuador Fufu and Egusi soup . Traditional regional soups Romanian potato soup • • • • • • • • • • • • • • • • Avgolemono . fish. meat. often.A Greek chicken soup with lemon and egg Borscht . potatoes.A hungarian soup of beef.Leek and potato soup made with chicken stock.A traditional Mexican soup with tripe and hominy.An Italian vegetable soup .A milk-based soup with clams. or starch thickened soups.A thick.A fish soup from Marseille (Southern France) Caldo verde . creamy soup made with okra and. the soup is primarily made by boiling a bull's penis.A soup made of vegetables.Colloquially referred to as "cock soup". a tomato-based soup (Manhattan Clam Chowder) made of clams and vegetables. blue crab.A beet soup from Eastern Europe Bouillabaisse . Cock-a-leekie . paprika and onion.A Portuguese minced cabbage soup Callaloo .A soup popular in the Middle East and Medditerranean. in Scotland La Sopa de Pene . Usually seasoned with white pepper and traditionally topped with soft cheeses. Many traditional East Asian soups are typically broths. Maryland Crab Soup . and balls of wheat gluten Gazpacho . and onions from New England. Menudo . Lentil soup . USA. Many soups were eaten and drunk as much for their flavour as well as for their health benefits. Eaten in Ecuador during summer and early autumn. Fanesca . and Old Bay Seasoning in a tomato base. From Maryland.A cold vegetable soup from Spain Goulash.

• • • • • • • • Mulligatawny Soup .A thick pea soup.A cabbage soup from Russia Tarator . Shrimp Gumbo is a kind of soup spoken of by Benjamin Buford Blue in the film Forrest Gump. and has its roots in a common tomato-based soup containing pasta shaped in the letters of the alphabet. Russian and Yiddish cuisines Solyanka . Waterzooi . • • • • • • • Alphabet soup is a term often used to describe a large amount of acronyms used by an administration. Duck soup is a term to describe a task that is particularly easy.An Anglo-Indian curried soup Scotch Broth Snert . a sorrel soup in Polish.A Bulgarian cold soup made from yogurt and cucumbers Vichyssoise . the word "soup" has developed several phrasal uses. A soup kitchen is a place that serves prepared food of any kind to the homeless. Primordial soup is a term used to describe the organic mixture leading to the development of life.A French cold purée soup with potatoes. leeks. "Stone soup" is a popular children's fable. eaten in the Netherlands as a winter dish Shchav. Pea soup describes a thick or dense fog. and cream. Dessert A selection of desserts .A Belgian fish soup Soup as a figure of speech In the English language.

"to clear the table. the dessert is seen as a separate meal or snack rather than a course. The word comes from the Old French desservir. According to Debrett's. Some cultures do not have a separate final sweet course but mix sweet and savoury dishes throughout the meal as in Chinese cuisine. sweets were a privilege of the aristocracy. or reserve elaborate dessert concoctions for special occasions. Some restaurants specialize in dessert. pudding or afters would be more typical in the UK. Although the custom of eating fruits and nuts after a meal may be very old. Australia and France. dessert is only to be used if the course consists of fruit.S. including milkshakes and other drinks. usually consisting of sweet food but sometimes of a strongly-flavored one.. dessert as a standard part of a Western meal is a relatively recent development. and some other Commonwealth countries for this course. Canada. As sugar became cheaper and more readily available. such as some cheeses. In colloquial American usage "dessert" has a broader meaning and can refer to anything sweet that follows a meal. Ireland. Common types of desserts • • • • • • • • • • • • • • Biscuits or cookies Cakes Crumbles Custards Fruit Gelatin desserts Ice creams Meringues Pastries Pies or tarts Puddings Sorbets Soufflés Trifles . pudding is the proper term. and may be eaten some time after the meal (usually in less formal settings). Often. while sweet.Dessert is a course that typically comes at the end of a meal. and the mechanization of the sugar industry. the development and popularity of desserts spread accordingly." The word dessert is most commonly used in U. and sweet is colloquial. or a rare holiday treat. Before the 19thcentury rise of the middle class.

and boiled prior to consumption.5 g 13 g 10 g Folate (Vit. or "pastry" as in "small cake". unenriched Nutritional value per 100 g Energy 370 kcal 1550 kJ Carbohydrates . the term maccheroni (macaroni in English) is used for the same products. which is then kneaded and formed into various shapes. Certain American pastas are produced from a mixture of Farina and Semolina.Pasta Pasta. come from Italy. which gives it a light yellow colour and a slightly chewy texture when properly prepared. and all pasta types. While the name. Pasta is a type of food made from the flour of certain grains mixed with water and/or eggs. The word comes from Italian pasta which shares its origins with "paste". Dried Italian-style pasta is made from durum wheat semolina. dry.Dietary fibre 3 g Fat Protein Water 75 g 1.Starch 62 g . Today the word "pasta" is reserved for Italian-style noodles in English-speaking countries. served with sauce or seasonings. Asian- . The English word pasta generally refers to noodles and other food products made from a flour and water paste. "pasta". Less frequently. pasta is very popular all over the world. As recently as 1918 the English word "paste" was used instead of or alongside the Italian pasta. Such pastas often have a different texture and flavor and are typically used in casseroles or other dishes. Pasta can also denote dishes in which pasta products are the primary ingredient. meaning "dough". often including egg and salt. B9) 18 µg 5% Percentages are relative to US RDI values for adults. while the word "noodle" has a more general meaning. especially when in combination with cheese.Sugars 2 g .

Packed refrigerated or frozen pasta can be found virtually everywhere in the world. More varieties tend to be available where expatriate Italian communities have taken root. such as Pizzoccheri. but spoils relatively quickly due to its high water content. are made from buckwheat flour. Gnocchi are often listed among pasta dishes. Dry pasta generally contains about 10% moisture. The U. then cut by slitters. for example — could add another 220 micrograms or more of folate per day. and Zamboni manufacture machines for producing "fresh" packed pasta. Some pasta varieties. rolled to thickness. Fresh pasta cooks quickly and has a delicate taste. which has a shelf life of around 7 weeks. Food and Drug Administration (FDA) determined that consuming five servings of fortified grain foods — a serving might be ½ cup of cooked pasta or a slice of bread. which makes it shelf stable for about three years. Pasta is made either by noodles as well as most fresh noodles are made from regular (non-durum) wheat flour. where the ingredients are forced through holes in a plate known as a die. folded.S. to help people meet their recommended folate levels. Ostoni. although they are quite different in ingredients (mainly milled potatoes) and mode of preparation. in which dough is kneaded. Italian companies such as Arienti & Cattaneo Ima. or by lamination. History .

Penne rigate pasta. Pasta was developed independently in a number of peoples around the globe (though some anthropologists dispute this). In each of these places. Pasta noodles can be created even where there is no oven. with a length of approximately half a meter and a diameter of three millimeters. Grains had. Pasta noodles were likely developed as an alternative to gruel or bread. bread requires a great investment in time and effort to accomplish. . Noodles dating back to about 2000 BC have been found near Lajia at the Huang He in Western China. Analysis showed that the noodles. Though the site was devastated by an earthquake followed by a flood. or not enough fuel to support an oven. were produced from millet. locally available grain was the primary starch source in the diet. and they are comprised of one giant noodle mass through the cooking process because it is considered bad luck in China to cut noodles before serving them to eat. the yellow noodles survived in an upside-down clay pot underneath a thick layer of loess. strung together. The earliest known records of noodles in Europe are found on Etruscan tomb decorations in central Italy from around 400 BC. been consumed as a gruel or grain paste. Chinese noodles before the age of industrialized food production were always used fresh. Italy. at a store in Porto Venere. or rendered into flour and eaten as bread. Archeologist Houyuan Lu discovered the noodles and was able to take photos. In contrast. before the invention of pasta.

Common pasta sauces in northern Italy include pesto (a raw amalgam of pounded basil. pine nuts. in central Italy. Varieties include puttanesca (tomatoes.Thomas Jefferson is credited with bringing the first macaroni machine to America in 1789 when he returned home after serving as ambassador to France. New York. spaghetti alla norma (tomatoes and eggplant). New York City. pine nuts. Accompaniments Pasta served with tomato sauce. and olive oil based sauces. usually including onion and bacon strips). in Southern Italy. olives and capers). simple tomato sauce and amatriciana (a red tomato/wine based sauce. spicy tomato. garlic. a Frenchman of Italian descent who began making pasta in Brooklyn. and garlic with grated Parmigiano Reggiano and Pecorino Sardo cheeses and olive oil) and bolognese (a rich and slowly simmered sauce based on finely chopped beef or veal). pasta con le sarde (fresh sardines. often paired with fresh vegetables or seafood. fennel and olive oil). in 1848. Pasta served with pesto sauce. The first commercial pasta manufacturer in America was Antoine Zerega. .

and meatballs and tomato sauce (an 'italianesque' dish developed in the US). See List of pasta for more. . tiny grains like couscous and orzo.Pasta sauces unknown in Italy but popular abroad include alfredo (a white cream sauce). and tortellini. large sheets like lasagna. like ravioli. manicotti. There are simple string-shaped pasta like spaghetti and vermicelli. Pasta varieties Pasta comes in many different shapes and sizes. and hollow pasta stuffed with filling. ribbon-shaped ones like fettuccine and linguine. short tubes like elbow macaroni and penne.

culture. Indian cuisine is characterized by a great variety of foods. eg dhuli moong or dhuli urad. and at least five dozen varieties of pulses. Food is an integral part of India's culture. Buddhists. British. and caste has left its own influence on Indian food. urad (black gram) and mung (green gram). atta (whole wheat flour). and regional festivals are all closely related. region. Christians.Indian cuisine Indian cuisine is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society. and others had their influence. Many of the recipes have evolved since the days when India was predominantly inhabited by Vedic Hindus. Furthermore. In India. each religion. religion. with cuisines differing according to community. food. spices. one of the greatest of Indian rulers who was a promoter of Buddhism. and cooking techniques. Later Mughals. Chana is used in different forms. and state. Portuguese. may be whole or processed in a mill that removes the skin. Vegetarianism came to prominence duing the rule of Ashoka. region. the most important of which are chana (bengal gram). and is sometimes mixed with rice and khichri (a food that is excellent for . toor (pigeon pea or red gram). Staple ingredients and spices Spices used in Indian cuisine The staples of Indian cuisine are rice.

The gravies of North Indian cooking are typically dairy-based and usually contain pastes of cashew and poppy seeds making them rich and thick. bhatoora. These come in many different forms such as naan. paratha. cinnamon and clove. while in Western India. Most Indian curries are fried in vegetable oil. turmeric. Other common ingredients include chillies. commonly comprised of cardamom. groundnut oil is more commonly used. yoghurt and wheat. roti. but smaller and more flavorful). fenugreek. coriander leaf and mint leaf. Regional differences North Indian cuisine North Indian cuisine is distinguished by the use of dairy products—such as milk. cardamom.digestion and similar to the chick pea. mustard oil is traditionally been most popular for frying. and the cooking of such meat dishes as tandoori chicken. In sweet dishes. In recent decades. cumin. Another very important spice is garam masala which is usually a powder of five or more dried spices. Fish and seafood are very popular in the coastal states of Orissa and West Bengal. coriander and asafoetida (hing). cinnamon. which is often cooked whole for breakfast and is processed into flour (besan). Some leaves are commonly used like bay leaf. Hydrogenated vegetable oil. ghee (clarified butter). nutmeg. sunflower oil and soybean oil have gained popularity all over India. ginger. coconut oil is common. paneer (cottage cheese). saffron and nuts. In North India. Pulses are used almost exclusively in the form of dal. . saffron and rose petal essence are used. puri. kulcha. The common use of curry leaves is typical of South Indian cuisine. black mustard seed (rai). In South India. The most important spices in Indian cuisine are chilli pepper. Another important feature on North Indian cuisine are flat breads. Northern Indian cooking features the use of the tandoor for the baking of breads such as the naan and Khakhra. known as Vanaspati ghee is also a popular cooking medium. Milk-based sweets are a huge favourite too and are a specialty of Bengal and Orissa. except chana.

North Indian cuisine has some typical details that are interesting. the cuisines in these countries are very similar to northern and eastern Indian cuisine. Poha-Jalebi (from Indore) . or ritual offerings. sometimes one can get various other fillings as well. Gulab Jamun. However. The countries known as Pakistan and Bangladesh were a part of northern and eastern India prior to the Partition of India. khurchan (from Mathura). milk cake (from Alwar). Barfi. to Krishna at the Krishna Mutt temple in Udipi. South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain. Balusahi. rewdi (from Lucknow). imarti. Gujhiya. Gul Qand. pana. Traditional cooking in Udupi Ashtamatha is characterized by the use of local seasonal ingredients. petha (from Agra). These days it is common to get it in other parts of India as well. Ras Malai. murabba. There are popular things like Buknu. fried and mashed potato. and the ubiquity of sambar and rasam (also called saaru) at meals. khaja (from Aligarh). The practice of naivedya. falooda. sharbat. The most common (and authentic) samosa is filled with boiled. Karnataka. South Indian cooking is even more vegetarian-friendly than north Indian cooking. gajak (from Meerut). jalebi. Halwa. There are several popular sweets (mithai) like mallai ki gillori. several types of pickles (known as achar). chaat. Garam masala is generally avoided in South indian cuisine. Laddu.The samosa is a typical north Indian snack. See Image for extended descriptions. aam papad. has led to the Udipi style of vegetarian cooking. . South Indian cuisine Lunch from Karnataka served on a plantain leaf. The variety of dishes which must be offered to Krishna forced the cooks of the temple to innovate. the liberal use of coconut and curry leaves particularly coconut oil. daal ki kachauri. As a result.

and the finest variety of Arabica coffee beans are grown around Mysore. eggplant and humped cattle had been domesticated in the Indus Valley. Over the centuries Indian cuisine has been influenced by traders such as the Arabs and Chinese. sesame. meat. dairy products and honey. History C. 7000 BCE. eating with the fingers of the right hand. and conquerors such as the Persians. with the finest varieties grown in the northern regions of Darjeeling and Assam. and coconut water. Fenny and Indian beer. bonda. In Vedic times. British and Portuguese. According to the traditional Indian medical system Ayurveda. including toddy. Karnataka. vegetables.Over time. By 3000 B. turmeric. Turks. food is either satvic. . Mongols. Coffee is less popular. by boiling together with milk and spices. which is facilitated by a cooperative climate where a variety of fruits and vegetables can easily be grown throughout the year. sometimes on a cushion. rajasic or tamasic depending on its character and effect upon the body and the mind. and marketed under the brand name Mysore Nuggets. being enjoyed mainly in South India. Traditionally. cardamom. the priestly Brahmin caste embraced vegetarianism. India also has many indigenous alcoholic beverages. grain. Etiquette Several customs are associated with the way in which food is consumed. Other beverages include nimbu pani (lemonade). Beverages Tea (in Hindi: chai) enjoys heavy popularity throughout the nation.The vada. It is generally prepared as masala chai. a normal diet consisted of fruit. meals are eaten while sitting on the floor or on very low stools.C. and bajji are typical South Indian snacks. fish. pepper and mustard were harvested in India. lassi.

melons. Bangladeshi and Pakistani food. a number of inauthentic "Indian" foods were developed. Indian food is now integral . This tendency has now been reversed. Indian food abroad Chicken Tikka Masala Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj. a place that is still famous for this type of cuisine. (however. tomatoes. pan. the Hindi word for bucket is also Balti). In the 20th century there was a second phase in the development of Anglo-Indian cuisine. Some of the earliest such restaurants were opened in Brick Lane in the East End of London. The Mughals were great patrons of cooking.Islamic rule introduced rich gravies. with a name sometimes attributed to the territory of Baltistan. At this time there were a few Indian restaurants in the richer parts of London that catered to British officers returning from their duties in India. peaches and plums. serving a newly developed style of cooking in a large. Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan. The Nizams of Hyderabad state meanwhile developed and perfected their own style of cooking with the most notable dish being the Biryani. with subcontinental restaurants being more willing to serve authentic Indian. resulting in Mughlai cuisine (Mughal in origin). During this period the Portuguese introduced foods from the New World such as potatoes. often considered by many connoiseurs to be the finest of the main dishes in India. as well as such fruits as apricots. In the last century. In the 1960s. as families from countries such as Bangladesh migrated to London to look for work. pilafs and non-vegetarian fare such as kebabs. squash and chillies. the Indian fast food industry has seen rapid growth. In the late twentieth century Birmingham was the centre of growth of Balti houses. including the widely popular "chicken tikka masala". and to show their regional variations. wok-like.

In many Indian restaurants in the U. South Asian immigration to the United States increased. Indian restaurants are common in the larger cities of Canada. and with it the prevalence of Indian cuisine.S. the cuisine of South Africa includes a number of Indian dishes. Chicago. Sambar is usually poured over . NJ. A number of the more adventurous restaurants have transformed their offerings into so-called Indian "fusion" menus. Note the stainless steel plates & cups characteristics of south Indian dining tables Sambar or sambhar (Kannada: . and in Australia. Sambar (dish) The South Indian staple breakfast item of Idly. Tamil ( in Sri Lanka). particularly in Toronto and Vancouver where large numbers of Indian nationals have settled since 1970. especially in San Francisco. Los Angeles. combining fresh local ingredients with traditional Indian cooking techniques. the New York City neighborhoods of Murray Hill. some unique to South Africa. pronounced "saambaar". After the Immigration Act of 1965. and in Edison. Sambhar and Vada served on a banana leaf. also called toor dal) and vegetables in a spicy tamarind and lentil flour soup base. like the Bunny chow. Due to a large population of Indians in South the British diet: indeed it has been argued that Indian food can be regarded as part of the core of the British cuisine.Telugu: ). Indian restaurants can also be found in many Continental European cities (particularly Paris).. made of lentils (usually red gram. all-youcan-eat buffets with several standard dishes have become the norm. Jackson Heights and East 6th Street. is a dish common in southern India and Sri Lanka.

There are major and minor variants of kozhambu (mor kozhambu. Several minor variants exist depending on the meal of the day. Vada sambar and Idli sambar are popular breakfast foods. which make them taste different). arabica Binomial name Coffea arabica . Sambar with rice is one of the main courses of both formal and everyday south Indian cuisine. Sambar without lentils (but with vegetables or fish) is called kozhambu in Tamil Nadu. Coffea arabica ?Arabica coffee Coffea arabica in fruit . region. dosa and vada. It is not uncommon to eat sambar rice with appalam (papad).) Note that there are minor but subtle differences in preparation between all the variants (for instance. vetha kozhambu. and the vegetable used. rasavangi etc.or alongside steamed rice. whether vegetables are added to the tamarind water or vice versa. It is also served with idli. In the south of India.Brazil Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Order: Family: Genus: magnoliopsida Gentianales Rubiaceae Coffea Species: C.

Commercial cultivars mostly only grow to about 5 m. 6-12 cm long and 4-8 cm broad. and it does best when the temperature hovers around 20°C (68°F).800 m. Coffea arabica is believed to be the first species of coffee to be cultivated. . each flower white. but not frost. glossy dark green. and 1-1. "mountain coffee" or "arabica coffee". Coffea canephora (robusta). and are frequently trimmed as low as 2 m to facilitate harvesting. Coffea arabica prefers to be grown in light shade.500 m altitude. maturing bright red to purple. The flowers are produced in axillary clusters. The fruit is a berry 10-15 mm long. but there are plantations as low as sea level and as high as 2.5 cm diameter. simple elliptic-ovate to oblong. Coffea arabica is a species of coffee indigenous to Ethiopia.000 years. and have an open branching system. Cultivation Coffea arabica flowers . Arabica contains less caffeine than any other commercially cultivated species of coffee.000-1. evenly distributed throughout the year.500 mm of rain. containing two seeds (the coffee 'bean'). The plant can tolerate low temperatures. Wild plants grow to between 7-12 m tall. being grown in southwest Arabia for well over 1. the leaves are opposite. It is usually cultivated between 1. It is also known as the "coffee shrub of Arabia". It is considered to produce better coffee than the other major commercially grown coffee species.L.300 and 1.Brazil Coffea arabica takes about seven years to fully mature and does best with 1. Unlike Coffea canephora (robusta).

there is sometimes a third seed or one seed. The drupes. Inferior coffee results from picking them too early or too late. At this point they are called 'cherries' and are ready for picking. depending on the tree's individual character and the climate that season. but the real prize of this cash crop are the beans inside. This can be a curse however as coffee plants tend to produce too many berries. On well kept planatations this is prevented by pruning the tree.5-5 kg of dried beans. a peaberry in the fruits at tips of the branches. The berries themselves are edible. then begin to appear. The trees are difficult to cultivate and each tree can produce anywhere from 0. or berries. These seeds are covered in two membranes. The flowers themselves only last a few days leaving behind only the thick dark green leaves. The sweet fragrance resembles the sweet smell of jasmine flowers. Each berry holds two locules containing the beans. the outer one is called the 'parchment' and the inner one is called the 'silver skin'. until they begin to ripen.Drawing of Coffea arabica Three to four years after planting coffea arabica produces small. white and highly fragrant flowers. But they are sometimes shaken off the tree onto mats. at first to yellow and then light red and finally darkening to a glossy deep red. so many are picked by hand. "The coffee beans" are actually two seeds within the fruit. . The berries are oblong and about 1 cm long. The flowers that open on sunny days produce the greatest numbers of berries. this can lead to an inferior harvest and even damage yield in the following years as the plant will favor the ripening of berries to the detriment of its own health. These are as dark green as the foliage.

Paulo Mazzafera. trees are planted at all times of the year and are harvested year round. In less ideal conditions. . Minas Gerais State. a researcher of Universidade Estadual de Campinas. like those in parts of Brazil.In perfect conditions. Brazil According to legend. comes from Arabian scholars who wrote that it was useful in prolonging their working hours. spread first among the Egyptians and Turks and later on found its way around the world via the Roman Empire. São João do Manhuaçu City. In reality. News from current research Coffea arabica in Brazil Brazilian biologists have found an Ethiopian Coffea arabica that naturally contains very little caffeine. In Ethiopia there are still some locales where people drink a tea made from the leaves of the coffee tree. human cultivation of coffee began after goats in Ethiopia were seen becoming frisky after eating the leaves and fruits of the coffee tree. human consumption of coffee fruits probably began long before humans took up pastoralism. like those of Java. The first written record of coffee. History and legend Coffee Coffea arabica plantation. The Arab innovation of making a brew from roasted beans. made from roasted coffee beans. the trees have a season and are harvested only in winter. Gourmet coffees are almost exclusively highquality mild varieties of coffea arabica.

Lemonade is also the basis for the Pimm's cocktail. Lemonade A glass of American lemonade with ice cubes Lemonade is a soft drink that is made with lemons. and Canada. When mixed. and water. lemonade is usually carbonated. in its uncarbonated form. is among the oldest of commercial soft drinks. The brand-name soft drinks 7-Up and Sprite are lemon-and-limeflavoured.S. lemonade refers to an uncarbonated mixture of lemon juice. its closest equivalent is carbonated and known as 'cloudy' or 'traditional' lemonade. dating at least back to the 17th century. . In the U. a business called the Compagnie de Limonadiers was formed and granted monopoly rights to sell lemonade. made from lemon juice. United Kingdom In the UK. Lemonade. sugar. and water. The drink that Americans call lemonade is relatively rare in the UK. these newly found mutants contain only 0. which their vendors dispensed in cups from tanks carried upon their backs. The addition of grenadine makes for the traditional variant called Pink Lemonade. While beans of normal Coffea arabica plants contains 12 milligrams of caffeine per gram of dry mass.76 milligrams of caffeine per gram with all the taste of normal coffee. sugar or other sweetener. In Paris in 1676. lemonade and beer produce a shandy.recently published findings in the journal Nature about these strains of Coffea arabica plants.

You will receive fresh squeezed lemon juice. A combination of beer and "limonade" produces a Panaché. The commercial was a huge success and ran for almost a decade.In Great Britain in the 1970s lemonade was not considered a glamorous product. lemonade refers to a carbonated beverage that is lemonflavoured. a shaker of sugar and water so that you can prepare the drink to your taste. lemonade (in French "limonade") refers to a carbonated drink. The term "lemon squash" refers to lemon soft drinks with a cloudy appearance (sometimes due to a small percentage of real lemon juice) e. One example is the "Omena Limonadi". Australia and New Zealand In Australia and New Zealand." When his wife catches him at the refrigerator he sheepishly offers her a glass. Citron Pressé is what to order in a French café to get what an American thinks of as lemonade. some ice cubes.g. French lemonade may use sugar beet instead of the usual sugarcane as the sweetening agent. This was deliberately parodied in a television commercial for R. France In France. lemonade (in Finnish "limonadi" or "limu") generally refers to any Coca-Cola like carbonated soft drink. and often colourless and transparent. Germany . Solo or Lift. Finland In Finland. such as Sprite. which directly translated is "Apple Lemonade" in English. although later attempts to revive the campaign were less successful. similar to the British shandy. in which a man sneaks downstairs in his pajamas singing "I'm a secret lemonade drinker — I'm trying to give it up but it's one of those nights. White's lemonade. This usage is also found in the UK. such as Lorina or Pschitt. The closest equivalent to American lemonade in Australia is known as Lemon Barley Cordial.

It does not contain any other sweetener. followed by adding few slices of lemon ( Lit. Lemonade made from carbonated water is uncommon in Hungary. in Germany In Germany "Limonade" or "Limo" refers to any carbonated soft drink. The combination of white wine and this type of lemonade produces a "Limoschoppen" or "Süßgespritzter". which are sometimes referred to as "süßer Sprudel". lemonade may refer to a drink that is made by sweetening water with syrup. lemonade refers to any fruit concentrate cordial that is diluted with water. Netherlands In the Netherlands. Ireland In Ireland. especially sweet lemon-flavored drinks. White lemonade equates to the . lemonade refers to the carbonated.A bottle of lemonade. Hungary In Hungary lemonade refers to a drink made from uncarbonated water. The combination of beer and this type of lemonade produces a radler (southern Germany)/an Alsterwasser (northern Germany). lemon-flavoured soft drink but is further sub-divided into white lemonade and red lemonade. lemon juice and sugar. Lemon water). Hong Kong In the Hong Kong Cha chaan tengs.

Lebanon and Middle East In Lebanon. Pour the sugar on the diced lemons and squeeze vigorously with the fists against the bowl's bottom and sides. ice. lemonade typically matches the American recipe of lemon juice. not lime. lemonade is not thought of exclusively as a cold drink. India & Pakistan In India and Pakistan. lemonade is known as "laymoonadah" (‫ )ةضانوميل‬and is made mainly from fresh lemons. Red lemonade differs slightly in taste from white lemonade and is either drank neat or as part of a whiskey mixer. rose water or fresh mint is added to the lemonade. cold water. Another type of lemon-based drink. sugar. it refers to either lemon juice and water. and cold water. and is often served hot. or a drink made of a shake of unpeeled lemons. in a large bowl.colourless fizzy lemonade common in many countries. leaving their peel on. although it is lemon being used. In Indian English it is sometimes called 'lime juice'. while Red lemonade is particular to Ireland. The mix thus obtained is then added with cold water squeezed again and the lemonade is finally produced by filtering the resulting mix. Similar drinks are based on oranges and . Japan In Japan. The traditional (and the most refreshing) way to make it is to cut the lemons in eights. The shake is also known as "swiss lemonade". This used to be one way to preserve the lemon for off-season (like late summer) use. Batrun (‫ )نورتبلا‬is a Lebanese coastal town renowed for its lemonade. and is known as nimbu pani' or "shkanjvi". In some parts of the country. known as "shrabet" (‫ . It is called by its English name and is rendered into katakana as (pronounced remonēdo). Brazil In Brazil. and sugar (and possibly cream).)تابارش‬is made from lemonconcentrate syrup which is diluted in cold water.

other fruits. Traditional lassi is sometimes flavored with ground roasted cumin. it is also used as a treatment of gastroenteritis. Shrabet is sometime made with crushed ice instead of water and is thought to be the origin of the modern sorbet. Mexico In Mexico.a clotted cream --. India/Pakistan. Miscellaneous Ross MacManus (father of Declan MacManus aka Elvis Costello) was the original voice of The Secret Lemonade Drinker.also known as Devonshire Cream. originally from Punjab. salt. Yogurt is mentioned in ancient Indian texts. With the exception of lemons. The Lassi of the Punjab sometimes uses a little milk and is topped with a thin layer of 'Malai' --. Variations . and spices until frothy. and so is buttermilk. made by blending yogurt with water. Lassis are enjoyed chilled as a hotweather refreshment. it contains the same basic ingredients as lemonade. Yogurt sweetened with honey is used in Hindu rituals. lemonade usually refers to a drink that is not made with lemons. With a little turmeric powder mixed in. Lassi Lassi is a traditional South Asian beverage. This is probably because the lime is a much more abundant fruit in Mexico than lemons. and the tune was composed by Bob Holness of Blockbusters fame. but with limes. such as water and sugar.

S. The Lassi-like Ayran is also popular on hot summer days in Turkey. particularly during Holi. mango. . Saffron lassis. commercial products resembling sweet lassi began appearing on the U.A cool glass of Lassi Sweet lassi is a more recent invention. Rajasthan is known to have licensed bhang shops. During 2002. is popular. and in many places you can buy bhang products and drink bhang lassis. when pakoras containing bhang are also sometimes eaten. In areas of the Middle East including Iran and Lebanon. which is orange in color and mango flavored. rosewater and/or lemon. It is legal in many parts of India and mainly used for religious purposes. Bhang Lassi Bhang Lassi is a special lassi that contains bhang. salt. are a specialty of Sindh and Jodhpur. yoghurt and sometimes lemon. market. a similar salty yogurt beverage. flavored with sugar. where it typically contains only water. Many guidebooks warn foreign tourists against trying Bhang Lassi because of the risks of serious intoxication. named doogh. with names like "Drinking Yogurt" and "Yogurt Smoothie". which has effects similar to other eaten forms of marijuana. Rajasthan in India. which are particularly rich. Another popular variation on the Lassi is the Mango Lassi. strawberry or other fruit juice. a liquid derivative of cannabis.

Lassi making .

North Chana rice # Name Type Main ingredient(s) 1 Chapathi 2 Dum gosht 3 Tandoori chicken 4 Biryani 5 Naan 6 Paratha 7 Roti Bread Wheat flour Chicken Rice Bread Wheat flour Bread Wheat flour Bread Wheat flour 8 Chaat .List of Indian Dishes List of Indian dishes by region of origin.

9 Baati Bread Wheat flour East South Idli # Name Type Main ingredient(s) Ground rice 1 Dosa 2 Idli 3 Upma 4 Sambhar Pancake Steamed rice cake Rice flour Rava Soup Dal. gram flour Donut Urad dal . vegetables 5 Rasam 6 Bonda 7 Bajji 8 Vada Soup Snack balls Tomatoes Potatoes.

yogurt Bread Main Course Wheat flour Bombay Duck (Fish) . potatoes. coconut Rice. jaggery. milk Rice 15 Kolambu 16 Appam 17 Idiappam Vegetables Ground rice Ground rice West # Name Type Main ingredient(s) 1 Vada pav 2 Dahi vada 3 Puri 4 Bombil fry Burger wheat flour.9 Goli bajje 10 Puttu 11 Uttapam 12 Kuzhakkattai Dumplings 13 Payasam 14 Kanji Porridge Porridge Rice flour. spices fried lentil balls in a yogurt sauce lentils.

gram rice flour. coconut 16 Chakli 17 Shankarpaley savoury snack sweet or savoury snack mixed grain flour plain flour.5 Kombdi vade 6 Vindaloo Chicken Curry with Bread Chicken 7 Veg Kolhapuri Vegetarian Dish Mixed Vegetables 8 Dhokla 9 Pohe lentil snack Vegetarian snack gram flattened rice sago 10 Sabudana Khichadi Vegetarian snack 11 Koshimbir 12 Upmaa 13 Thalipeeth 14 Pooran-poli 15 Modak salad Vegetarian snack savoury pancake sweet stuffed bread sweet coconut dumplings salad/side-dish semolina mixed grain flour wheat flour. sugar split lentil 18 Amti lentil curry Chapati .

. The chapatis are then referred to in Hindi as bajra roti or makke ki roti. paratha or kulcha would imply majorly. In some parts of Maharashtra . one cannot have that option for all the terms roti. In the southern and eastern parts. Each disc is then held for about half a second directly into an open flame. the finished chapatis are brushed with ghee (clarified butter). It is made from a dough of atta flour (whole grain durum wheat). and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish. However. maize and gram flour is used.Chapati or chapatti (Hindi: . Chapati is called poli. Variations include replacing part of the wheat flour with millet (bajra) or maize (makka) flour. chapati. Chapatis are usually eaten with cooked dal (lentil soup) or vegetable (Indian curry) dishes. Tandoori chicken Tandoori chicken is a popular dish in Punjabi cuisine. water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot. if not exclusively maida contents. because microwave cooking can cause the chapati to become soggy. The steaming (ballooning) step can also be achieved by placing the chapati in a microwave oven for five to ten seconds. When a mixture of millet. causing it to puff up with steam like a balloon. the chapati is called a missi roti. a heated grill or open gas flame is recommended. dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). IPA: [cəpa:t i]) is a type of roti or Indian bread eaten in South Asia. Often.

bay leaves. it is still popular throughout that area. and other spices depending on the recipe. The premium varieties include saffron. but can also be prepared on a traditional grill. cinnamon. For a non-vegetarian biryani. but the heat is toned down to a "mild" taste level in most Western nations. as well as Central Asia. red chili powder. The chicken is marinated in a yogurt seasoned with garam masala . ginger.garlic. cayenne pepper. tandoor). apart from ghee. or other spices give it its red color. Biryani Iraqi Biryani (as served in Amman. onions. It can be considered a casserole dish. It is traditionally moderately hot. From Kashmir to Kanyakumari.Tandoori Chicken is a chicken dish dating back to the time of the Mughal Empire in Southern Asia. coriander and mint leaves. there are different varieties of the dish. from East India to West India. Pre-mixed biryani spices from different commercial names are easily available in markets these days. meat/vegetables and yogurt. as the ingredients are ideally cooked together in the final phase and is time-consuming to prepare. It is traditionally cooked at high temperatures in an earthen oven (i. the main ingredient that accompanies the spices is . In some modern versions red and yellow food coloring is used instead. Jordan) Biryani is a rice dish from the Indian Subcontinent made from a mixture of spices. which reduces the preparation time though the taste differs considerably. cumin. There are many kind of biryanis and each kind has a uniqueness about it. these are generally cloves. Turmeric produces a yellow-orange color. basmati rice.e. Cayenne. garlic and yoghurt. cardamom. The spices and condiments used in biryani are what primarily contribute to the taste. ginger.

is popular among the populace. korma. lamb or sometimes beef. The Nizam's kitchen boasted of 49 kinds. The vegetarian version might have some Textured vegetable protein based protein balls to present the impression of a meat-based dish for vegetarians. Myanmar Though there are several methods of preparing biryani. biryani has acquired substantial popularity. In Yangon. . as served in Yangon. curry or a sour dish of brinjal. Biryani in Myanmar utilises a special species of rice grown domestically rather than basmati. This is related to Awadh biryani but combines elements of Bombay biryani and includes potatoes. Historians claim that the earlier Nawabs of Hyderabad wore a matching turban for each variety of biryani. It is often served at religious ceremonies and luncheons. shrimp. pullao. The dish is served with raita. goat. This is specially the case in Karachi. The difference between biryani and pullao is that while biryani may be made by cooking the items together. known in Burmese as danpauk. though vegetable biryani varieties are also popular. In Myanmar. quail. where the chicken version is popular with both young and old alike as a dish of choice. deer and hare. Tehri is the name given to the vegetarian version of the dish and is very popular in Indian homes. which included biryani made from fish. there are several restaurant chains that serve biryani exclusively. In Pakistan during the past 5 years.the meat—chicken. A dish of Burmese biryani (locally known as danpauk). The Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan. is used to denote a dish where the rice is cooked separately from the other ingredients. the Hyderabad Biryani is by far the most popular version. Another popular form of biryani is the Awadhi biryani. biryani.


A bakery near Kabul, Afghanistan Naan (IPA: ['næn] or [nan]) is a round flatbread made of wheat flour. Naan is a staple accompaniment to hot meals in Central and South Asia, including the Punjab, Gujarat, and Rajasthan regions in North-west India and Pakistan, as well as Afghanistan, Iran, Uzbekistan and the surrounding region. In Turkic languages (such as Uzbek and Uyghur) the bread is known as nan. In Burmese, naan is known as nanpya. It bears a resemblance to pita bread, but is softer in texture. The first recorded history of Naan/Roti can be found in the notes of Amir Khusrau (1300 AD) as naan-e-tanuk (light bread) and naan-e-tanuri (cooked in a tandoor oven) at the imperial court in Delhi. Naan was in Mughal times a popular breakfast food, accompanied by kheema or kabab, of the royals.


Naan from India Naan is usually leavened using yeast, but unleavened dough (similar to that used for roti) is also used. Naan is generally cooked in a tandoor, or clay oven, and is distinguished from roti which is usually cooked on a flat or slightly concave iron griddle called a tawa.

Modern recipes sometimes substitute baking powder for the yeast. Milk or yogurt may also be used to give greater volume and make them thicker. Typically, the naan will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling: for example, keema naan is stuffed with a minced meat mixture, peshwari naan is filled with a mixture of nuts and raisins, and aloo naan is stuffed with potatoes. Possible seasonings in the dough include cumin and nigella. A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 grams each), which are flattened and cooked. In Indian cuisine, naans are typically graced with fragrant essences, such as rose, khus (vetiver), and kevra (a pine essence native to Southern India), and butter or ghee is melted upon them. Traditionally the naan is cooked in a tandoor, the type of clay oven after which tandoori food is named. In homes without a tandoor, a cast-iron frying pan . Starting in the 1970s, the popularity of Indian cuisine increased rapidly in Western culture, starting in Britain with the emergence of curry restaurants. Many of the earliest such restaurants based their food on the cuisines of north and west India and Pakistan, such as the spicy and filling Punjabi and the sweet and colourful Gujarati cuisines. These restaurants have typically provided a basket of bread at the table in the same manner that European restaurants set out a basket of rolls. Thus breads like the naan soon became familiar outside their areas of origin. Naan can also be covered with various toppings of meat, vegetables, and/or cheese. This version is sometimes prepared as fast food. It can also be dipped into such "soups" as dal and goes well with sabzis (also known as Shaakh).


Aloo (potato) paratha Paratha is a flatbread that originated in the Indian subcontinent. It is usually made with whole-wheat flour, fried in ghee, and often stuffed with vegetables, especially boiled potatoes, radish or cauliflower and/or paneer (Indian cheese). A paratha could be eaten simply with a blob of butter or cheese spread on top but it is best served with thick spicy curries of meat and vegetables. It can also be eaten with youghurt or pickle. Several people prefer to roll up the Paratha into a "pipe", and eat it with tea, often dipping the Paratha into the tea. The paratha can either be round, square or triangular. In the former, the stuffing is simply mixed with the kneaded flour and the Paratha is prepared like the roti, but in the latter two, the Peda (ball of kneaded flour) is flattened into a flattened shape, the stuffing is kept in the middle and the flatbread is now closed around the stuffing like an envelope. The two variants differ in the fact that while the former is like a thick (in terms of width) version of the Roti with filling inside; the latter two, have discernible soft layers if one "opens" the crispier shell layers. The Paratha has a social connotation too. The significantly higher expenditure and effort in preparing the Paratha when compared with the daily Roti means that the Paratha is usually prepared as a special item, or for important guests. The paratha was conceived in ancient north India but it is unclear which particular north Indian cuisines actually inspired it. Its origin is likely to have been a result of several influences (Sindhi, Punjabi, Garhwali, Bihari, Bengali and so on). Regardless of its origins, it soon became popular all over India. All south Indian states have their own versions of the ubiquitous paratha, the most popular being "Kerala Paratha," also called Kerala Porotta. The Kerala Paratha is popular all over India so it can be said that the humble paratha has come full circle. The story doesn't end in India though. Bangladesh, Pakistan, Burma, Nepal and Sri Lanka inherited the paratha tradition too. And immigrants from south India took the paratha to Malaysia and Singapore (where it has become staple). Indian immigrants took this dish to Malaysia and Singapore, resulting in variations such as roti canai and roti prata. In Myanmar (Burma), where it is known as palata, it is eaten with curries or cooked with either egg or mutton, or as a dessert with white sugar. Htat ta ya,lit. a hundred layers, is a fried flaky multilayered paratha with either sugar or boiled

roasted Gram flour popular in Bihar) Kerala Paratha (popular version pronounced "Porotta") Roti Prata (Singapore & Malaysia .Tawa wali (Popular in eastern India.peas (pè byouk). especially by non-Indo-Trinidadians.Tandoori(Punjabi in origin. Triangular in shape with multiple layers interspaced with Ghee) Dal Paratha Kheema Paratha (stuffed with flavored minced meat) Anda Paratha (stuffed with egg) Pudina Paratha (laced with dry mint) Ceylon Paratha (from Sri Lanka) Ajwain Paratha (layered paratha laced with a spice called Ajwain) Roti Phulka . Some common types of paratha Among these common types there are countless variations: • • • • • • • • • • • • • • • • Plain Paratha (chapati with added ghee) Gobhi Paratha (stuffed with flavored cauliflower and vegetables) Aloo Paratha (stuffed with flavored potato and onions) Paneer Paratha (stuffed with cottage cheese) Dal Paratha (stuffed with boiled and mashed gram) Sattu Paratha (stuffed with spiced Sattu . Round in shape with multiple layers traditionally prepared in a Tandoor.highly variable) Lachha Paratha .) Lachha Paratha . Paratha in Trinidad and Tobago differs from the south Asian paratha in that it is generally thinner and larger. In Trinidad and Tobago it is commonly called "buss up shut" ("burst-up shirt").

In Gujarati it is rotli. Names Generically. roti is often called Chapati or Poli. easily eaten roti is called Phulka. and eaten as a hot snack. or rolled up with a filling. Roti is usually used to refer to the round flat unleavened breads eaten throughout India. such as chapati and phulka. a light. in contrast to the yeasted naan breads originating primarily in the north-west of the South Asia and Central Asia. Pakistan. Like breads around the world. Urdu: ‫ . each with its specific name. maybe spread with ghee (clarified butter) or yoghurt. Urdu. roti is a staple accompaniment to other foods. Punjabi. "roti" refers to the maida paratha—known in Malaysia as roti canai and in Singapore as roti prata—which is typically drizzled with condensed milk. Indonesian and Malaysian word for bread. Roti is made most often from wheat flour. In Marathi.Preparation of Roti with sorghum flour. and Sri Lanka. Outside South Asia Malaysia and Thailand In Malaysia the term encompasses all forms of bread including western-style bread as well as the traditional punjabi breads. cooked on a flat or slightly concave iron griddle called a tawa. Roti (Hindi: . In Thailand. Somali. the word roti may refer to many different kinds of bread. ﯼٹور‬IPA: [ro: i]) is the Hindi. rolled up. West Indies . In Punjabi. used as a scoop.

and sealed. especially Trinidad and Tobago. hot off the tawa. It is cooked on the tawa and rubbed with oil for ease of cooking. but only for cooking on religious occasions. so it softens but does not break. Ghee is never used in everyday Guyanese cooking. Certain rotis are also made with butter. It is a popular breakfast option in Trinidad. or margarine is used. The split peas are boiled until they are al dente and then ground in a mill. Guyana and Suriname. the cook begins to beat the roti while it is on the tawa. usually ghee. Dalpuri is the only puri that is eaten regularly. A good roti in Guyana is one that is very soft. in combination with tomato choka. Paratha Roti: A roti made with butter. • Among the Indo-Guyanese. garlic. and is only made for religious gatherings. This gives the roti a crisp outside. This is the most popular roti. It is also called 'Buss-Up-Shut' because it resembles a 'burst up shirt'. and pepper. a rolled out dough that is deep fried in ghee is called a puri. and other vegetable dishes. cumin (geera). Vegetable oil.Roti also features prominently in the diet of many West Indian countries. When rolled flat. causing it to crumble. . the filling is distributed within the roti. Dalpuri: A roti with a stuffing of ground yellow split peas. then it is fried. and water. with layers (almost like pastry layers if possible). It is cooked on a tawa. Another version of this is aloopuri. baigan choka (aubergine). which is made from potatoes. It is cooked on a tawa. it is the most commonly consumed roti in Trinidad. The cumin is toasted until black and also ground. This type of roti is not made in Guyana. salt. There are several types of roti made in the West Indies: • Sada Roti: Similar to naan. • • • Guyana Sometimes a small amount of fat is placed in each piece of dough before it is rolled out to make the roti softer. It is also rubbed with oil while cooking. The Roti is clapped by hand or beaten a bit. Because it is the easiest one to make. Oil is rubbed on both sides. therefore the bottom is not crisp like that of a naan. It is called dosti roti because the word dosti means friendship in Hindi. West Indian roti are primarily made from wheat flour. butter. The stuffing is pushed into the roti dough. which remains whole. Dosti Roti: A roti where two layers are rolled out together and cooked on the tawa. When it almost finished cooking. They are cooked on a tawa.

Bake are usually paired with a fryup for breakfast or dinner. or with stewed saltfish. They are sometimes called frybake.• Bake: Another item prepared like roti is bake or bakes. . but they are usually fried in oil. These can be baked in an oven. Dough is rolled out and cut into shapes or rolled into small rounds.

and would dispute that claim. and Gangotree. and bhel puri was created by a Gujarati migrant to Mumbai. papdi chaat.for instance. . near Victoria Terminus railway station. but they are now eaten across the country. Most chaat originated in North India. the white substance is puffed rice. typically served at the side of the road from stalls or carts. with various other ingredients. The main text on the front says "bhel puri" and "sev puri" in Hindi. pao bhaji reflect a Portuguese influence.Chaat A young man at his chaat stand in Mussoorie. India. Chaat is a word used across India and the rest of South Asia to refer to small plates of savory snacks. typically consisting of amchoor (dried mango powder). Some believe that the chaat in Delhi is the best in the world. Popular types include bhel puri. whose descendants still run Vithal Bhelwala. in the form of a bun. dried ginger. but other regions in India have their own styles. black salt. black pepper. panipuri. such as Mumbai's Chowpatty Beach and Bangalore's Hot Chips. and chaat masala. In each major Indian city. sev (small dried yellow noodles). Each is markedly different from the others in ingredients and form. dahi vada. or yogurt. or spice mix. salt. and sev puri. Some are results of cultural syncretism . but several common elements include dahi. dahi puri. In the plastic bag are puris for panipuri. The ingredients are combined and served on a small metal plate or a banana leaf. the yellow substance is sev. the fried crackers are papdi. and the other things are chopped onions. chopped onions and coriander. and red pepper. limes and tomatoes. cumin. dried and formed into a bowl. This is a masala. there are popular chaathouses or dhabas. Most chaat are based on fried dough. coriander.

but generally in restaurants rather than on the street. and made into a thick gravy after adding diced tomatoes. A special blend of spices called the pav bhaji masala is added to this thick gravy. The mill workers used to have a short break for lunch. Potatoes are mashed or diced on a flat pan called a tava. on the streets of Mumbai/Pune. or Indian tea. A full lunch which was not rushed probably needed more time than what was available.In countries outside of South Asia. The pav bhaji consists of the bhaji and the pav (bread) garnished with coriander and chopped onions. they can still be found. even ones that have large South Asian populations. The origin of this dish is traced to the heyday of the textile mills in Mumbai. chaat generally cost between 5 and 15 rupees (roughly US$0. the pav bhaji can sometimes be a Mumbaikar's/Punekar's breakfast. It is also available in almost all hotels and eateries in Mumbai/Pune. Chai. The gravy is then allowed to simmer on the pan for a few minutes and is served hot in a flat dish with a tablespoon of butter on top. Frooti or other drinks.10-40). Pav bhaji Pav bhaji or pao bhaji is a specialty Indian dish with origins in Mumbai and Gujarat. may be drunk with chaat. A light lunch was also preferred given that physical work followed immediately. The role of Indian bread or rice was taken up by pav and the curries that usually go with Indian bread or rice were . paan (betel nut) may be chewed.00. A vendor understood this and came up with this dish using items or parts of them available on the menu.50 and $5. lunch and dinner. as may Limca. The pav (bread) is roasted on the same pan with an ample amount of butter and masala until golden brown. they cost between $1. and garnished with diced onion and a slice of lemon and served with the bhaji. Thums Up. afterwards. In Marathi pav means bread and bhaji means a curry and vegetable mix. green peas. Pav bhaji is to Mumbai what pasta is to Italy or the hamburger is to America. As it's cheap and filling. and in the United States. The pav bhaji is mostly available on hand carts popularly known as Pav bhaji ki Gaadi. The bhaji is usually potato-based. chaat is rarer than in India. In India. carrots or other vegetables. like the United States. However.

Marathi ) is a snack synonymous with the beaches of Mumbai (Bombay). Jhaal Muri in Kolkata. The pav bhaji was made famous by the various roles played by Bollywood heroes as pav bhaji vendors. and may be known by different names . notable amongst them being the one played by Sanjay Dutt in the movie Bhelpuri Bhelpuri (Hindi . The dish was then patronized extensively by the upcoming Mumbai underworld. Thus was born-. This resulted in the dish finding its way into restaurants and spreading over Central Mumbai and other areas.the celebrated pav-bhaji! Initally. it remained as the food of the mill-workers.Bhelpuri in Mumbai.amalgamated into just one spicy concoction-the 'bhaji'. such as Chowpatty. "Bhel" Awesome Vegitarian Snack . The snack is available all across India.

a plate of dahi puri is not served one morsel at a time. a fried snack made from besan flour. Sev. The round. It is then served with toasted puris. a chickpea based topping is sprinkled and garnished with coriander leaves. Chutneys may be added to give it a sweet or spicy flavour. but all at once. sweetened beaten yoghurt is generously poured over the shell. Some add pomegranate seeds or diced raw mango for better taste Dahi puri A standard plate of dahipuri Dahipuri.Puffed rice and sev. like . consisting of 5 or 6 dahi puris per plate. A little haldi powder and/or chilli powder may be added for taste. Other versions of the snack include potatoes in a spicy onion base. Unlike pani puri. To make bhel puri. Dahi puri typically comes in a plate-sized order. Bhel puri is usually made with two different "chutneys" (Hindi for sauce) . finely cut tomatoes. Diced red onion. diced tomatoes. hard. The result is a sour/pungent/sweet tasting evening snack. thin sev. and each dahi puri is intended to be eaten spicy chutney made of green chilli and the other sweet chutney made of dates. is a sort of of chaat that is based on the mini-puri shell (golgappa) used for its relatively more popular cousin. form the base of the bhel. (a deep fried wheat bread). Sweet tamarind chutney and spicy green chutney are poured into the shell on top of the stuffing. or Dahi puri. moong dal and finely chopped coriander leaves. and the finished product is garnished with sprinklings of crushed sev. onions and chillies add these to this base. as well as a pinch of salt. the pani puri. puffy puri shell is first broken on top and partially filled with the main stuffing of mashed potatoes or chickpeas. with which it is often offered in the same chaat stand. A spoon is provided with each plate. Finally. cilantro leaves and peanuts are the other ingredients of the standard bhelpuri.

the pani puri. Typically. with salt and pepper added. the hot and the sweet. or Pani puri. Gupchup in some central parts of India like Hyderabad. You have to put the entire puri into your mouth at one go and bite into it. so that the spectrum of flavors and textures within may hit the mouth together for full effect Panipuri Pani Puri Panipuri. metal) vessel. and the chutneys are the stuffing. Normally. The serving person will lightly crush open the puris on one side. It is made from small. and mashed potatoes and cooked chick-peas along with some finely cut onions. hard puris which form the 'container' or shell. This will release the barrage of different tastes into your mouth. The Chutneys are what is referred to by Pani. as well as spices including cumin and black salt. nowadays. and then dunk it into both the chutneys and serve you the puri. is a snack synonymous with the beaches of Mumbai. which is now full. there are two chutneys. Foochka (Puchka) in West Bengal.constituting a plate. round. However. although sometimes there is only one. which means water in Hindi (the main ingredient of the Chutney). put into it the stuffing. the panipuris are served in 5-8 quantities . Some places offer them premade into a whole plate but the popular way is to get them one at a time . it is also very popular in all other parts known by many names like golgappa (plural golguppe) in North India. puffed. each in a large round mud (or. and they contain tamarind and fresh mint.

and red pepper. To add more flavor it can be topped with mint leaves. At some places in India. Dahi vada Dahi Vada is an Indian fast food. The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. shredded coconuts. chaat masala. another more of the filling. curry powder. The server has to remember everyone's preferences . Everyone gets a small plate and stands around the servers cart. or spice mix. dried and formed into a bowl. typically consisting of amchoor (dried mango powder). The servers are renowned for remembering your choices and numbers even when serving an entire crowd. or chaat. coriander. or more onions. For best results the vadas have to soak for at least a couple of hours before serving. sweetened or sour depending on your taste. the most famous ones are the ones from UP bhaiyyas (brothers) or Biharis who operate most of the chaat stalls all over the country. crushed black pepper. at chaat carts in India. black pepper. dried ginger. especially in Maharashtra and Gujarat.from a seller/server. green chilli or boondi. salt. black salt. He also has to keep a count of how many panipuris each person has had. The ingredients are combined and served on a small metal plate or a banana leaf. customer may want sweetened pani. Modak . prepared by soaking Vadas in thick yogurt. a sweet taste to the dahi seems to be preferred in addition to the garnishing mentioned above. Sambhar vadas and Rasam vadas are also popular snacks in southern India Chaat masala Chaat masala is a masala. After you have had your fill of panipuris. While many regions in India have their own variations of panipuri. you normally finish off with a cup of the pani. The server then starts making one panipuri at a time and gives it to each individual.

Also. Recipe Ingredients For the filling — • • • • • 2 cup shredded fresh coconut 1 cup jaggery 1 teaspoon roasted poppy seeds 1 teaspoon rice flour 3-4 cardamoms For the outer cover — • • • • • 1 cup rice flour 1 cup water 1 teaspoon ghee ½ teaspoon oil A pinch of salt Directions Filling Mix the coconut and jaggery together. Do not overcook. How to know if you are close to overcooking? Check the consistancy of the mixture. and are served either hot or cold. It should not appear totally black. sugar). Stir continuously until they are mixed properly. modaks are made with an outer crust of rice flour. another test experts do is . It is considered to be the favorite food item of Lord Ganesh. and a filling of coconut (sweetened with jaggery or. It is customary to offer twenty-one or hundred-and-eight modaks to Lord Ganesh. Usually. but brownish in color. Modaks are then steamed. Sometimes they are also deep-fried to increase their shelf life. Saffron is also added sometimes. sometimes. and cook it on medium heat.Modak pronounced Mo(Mo as in "more")+the(as the word "the")+ 'K' as in 'K'ing = Mo+the+K. is a sweet dish which originated in the Indian state of Maharashtra.

2. 2. Cover for some time. Prepare all other modaks like this. (Use a big size saucepan or pressure cooker if you don't have a steamer. Roll each ball into 1. Dip thumb and index finger in the oil and make 5-6 small pinches side by side on the edges of the bowl. Make a soft pliable dough. The dough should be neither too sticky nor too dry. Steam for about 15 minutes. When bubbles rise on top. join to form a peak.) Method 1. also called ghee. not holding) enough. Add cardamom. Remove from the heat and allow it to cool. to hold the mixture between thumb and index finger. It should look like a whole garlic. to see its not running liquid neither it is so thick that all of it sticks to finger or thumb alone. you will get it right.with their hands (you may scald yourself doing this. Remove from heat. so don't try).) 3. Remove the lid and stir and cover again for a minute. Divide this dough into small balls. Stir well. Take all the mixture in a flat plate. Don't worry. Put some coconut filling into this bowl shaped dough. Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it. Do not put the whistle if you use the pressure cooker. add ghee. . Place the sifter in a steamer and cover. if you practice (cooking.5 inch diameter circle. Serve warm with the clarified butter. salt and oil and immediately add rice flour. Hold it in a hand and make a small bowl of it. Its not as hard as it sounds. Bring them together. (Do it very carefully. or 'C-Rag' as it is more commonly referred to as. Boil 1 cup of water. Cook for some time. Outer Cover 1. roasted poppy seeds and 1 teaspoon rice flour to the mix. Knead it properly while hot (You can use a flat bowl for kneading to keep the hands from burning).

4. or press under a heavy stone.sugar crystals (square ones) 2 tbsp .healthy reethas (soapnuts) 5 cups . Pour through a clean muslin cloth. 14. stirring gently. strained. keep aside. to cool fully.kewra essence 14 to 15 . Make sure chenna is not too dry (crumbles) or too watery (sticky). Sugar. Remove outer skin of pistachios. When excess moisture is removed. knead well till smooth and soft. icecold water 2 .milk. boiled. 10. 5. 8. soaked in water for 3-4 hours 14 to 15 . 12. 3. chilled. 9. Add food colour. Pistachios Picture not indicative of actual dish Ingredients 2 litres . 7. Put water and sugar to come to a rolling boil in a large wide vessel. dissolved in 1/2 cup water Method 1. Festive Rajbhog Type of Dish Frozen or Chilled. 2. When milk begins to curdle well.lemon juice. Hang for an hour. Heat milk and bring to a boil. Desserts Main Ingredients Milk.pisctachios. Add lemon juice.yellow food colour 1 or 2 drops . take off fire. keep aside. malai skimmed 2 .Ethnicity Indian Type of Meal Teatime. transfer to a large plate.water 2 to 3 drops . Make medium sized balls of . Add 1 glass cold water immediately. Party. 11. Indian sweets. 13. Hold chenna pouch under running tap water.sugar 12 cups .saffron strands 14 to 15 . Soak reethas in 1/2 cup water.

Put into boiling water. removing from liquid when serving. 18. saffron strand. Cool Beverages Main Ingredients Strawberry. Insert a pistachio.small ripe and healthy watermelon. with stuffing in centre. deseeded. 22. transfer to refrigerator for 45 hours. Making Time: 45 minutes (excluding dripping. add this water to boiling vessel. Serve chilled. remove nuts from water. 23. Pomegranate. check if done: when lightly pressed it should spring back. . Remove cover.chenna. sway vessel in circular motion. Loosely cover and allow to cook for 15 minutes. Put watermelon and pomegranate together. Party. cubed Method 1. pour remaining cold water over balls. sugar crystal (one of each) in centre of each. Festive Type of Dish Frozen or Chilled. 19. 20. Water Melon Picture not indicative of actual dish Ingredients 1 . 21. 17. 15. Add essence. Shape again into a ball. 16. Cool to room temperature. cooling time) Makes: 14-15 rajbhog Shelflife: 2 days Ethnicity Indian Tangy Fruit-NMelon Punch Type of Meal Teatime. to mix in. Take off fire. salt 1/4 tsp . Pour into glasses and serve chilled. Boil for 15 minutes on low.pepper powder 2 bottles. 3. Cream. Strain through a fruit juice mesh. Add orange colour soon after . deseeded 2 tbsp . or add any other fruit of choice.lemon. Bring milk to a boil. finely chopped 2 . Festive Tutti-Frutti Icecream Type of Dish Frozen or Chilled. Desserts Main Ingredients Tutti segmented. 5. 10. 2.sprite or club soda (if sugar not desired) 1/2 tsp .fullcream milk 2 1/2 tsp . NOTE: One may omit the leaves if desired.cornflour 3/4 cup .fresh cream Method 1. 8. 9. 7. Chop strawberries. Add some water if required. oranges into small pieces. peeled. Mix well and chill. 6. Add all other ingredients.medium pomegranate deseeded 1 sprig . 4.sugar 3 to 4 pinches .betel leaves.salt 2. stirring occasionally. 11. till fully pureed. Party. veins removed.1 . finely chopped 1 . add soda. Discard residue. except soda. 3. Add to juice. Ice Creams. deseeded carefully 2 .strawberries.sugar 1 cup . Run with an electric hand blender. Just before serving. chill juice till required. Milk Picture not indicative of actual dish Ingredients 1 litre . cut into thin rounds. Making time: 20 minutes (excluding chilling time) Makes: 6-7 servings Ethnicity Continental Type of Meal leaves. finely chopped 1 .

vanilla essence 1/2 cup . keep aside. Add sugar to milk. The texture should be light and creamy. 7. 15. mix well. beat with an egg beater till soft. Cool to room temperature. Add cream and colour the milk has been boiled 4. 8. Add cornflour paste.1 tsp . Add tutti frutti pieces while folding in the cream 12. stirring continuously. till boil resumes. Makes: 4 helpings. Shelflife: 3-4 days.cold milk 1/4 cup . take off fire. Mix cornflour in 1/2 cup cold milk. setting times. Boil for a further 4-5 minutes. 14. 6. till set but not hard. Break into pieces. Party. Reset in the freezer till frozen. Making time: 45 minutes excluding cooling. stir. Cream. 11. freeze in covered tray. When boiled milk cools a little 9. Grapes Picture not indicative of actual dish . Add tutti frutti pieces while folding in the cream. 10. 13. 5. Festive Fruit And Vegetable Raita Type of Dish Raithas Main Ingredients Curd.tutti frutti pieces 3 to 4 drops . in freezer Ethnicity Indian Type of Meal Teatime.

Add the chana or the sprouts.cumin seeds 3 tablespoons .apples. 4. chopped 2 .green chillies 12 mm.thick fresh curds 2 tablespoons . sugar and salt. It will be sweet. 2. Scrape out the coconut meat.banana.fresh cream 1 teaspoon .ginger 6 . Boil the chana ( or the moong sprouts). Dinner. For boiling the chana. Serve cold. Mix all the ingredients for the methi muthias including . Breakfast Type of Dish Side Dishes. add salt and add to the chana mixture. 2. cumin seeds.cucumber.grapes 1 . chopped 1 .mustard powder 1 teaspoon . 7. 4. add a pinch of soda bi-carb.lemon juice Method 1.onion. sour and slightly pungent. Mix the cornflour in the coconut milk. Heat the oil and fry the onion for 1 minute. Strain the coconut milk. Mix the curds. Preparation Time : 10 minutes. Add the paste and fry for 3 to 4 minutes. Add the fruits and cucumber and mix well. chopped 1 . Chill for 1/2 hour. 3. cream. Deep Fried Main Ingredients Moong Dal.teaspoon cornflour oil salt to taste To Be Ground Into A Paste : 1 teacup .cloves garlic 2 teaspoons . mustard powder. (1/2") piece .Ingredients 1 1/2 tea cups . 3. sliced 2 teaspoons . add 2 cups of water and blend in a blender. 5.coconut 1 . Ethnicity North Indian Type of Meal Lunch. Onion Picture not indicative of actual dish Hare Chana Ki Kari With Methi Muthia Ingredients 2 tea cups .chopped coriander 7 . Coconut. 6.moong sprouts or 2 teacups fresh chana 1 . 5.sugar salt to taste Method 1. Serves : 6.

wheat flour (gehun ka atta) a pinch . 2.sugar (approx.) 2 tablespoons . oil oil for deep frying For The Garnish : chopped coriander the hot oil. Ethnicity North Indian Type of Meal Teatime. curry leaves.sugar 1 teaspoon . Party Gujarati Kadhi Type of Dish Snacks Main Ingredients Gram Flour. Boil whilst stirring for a while. Prepare the tempering by heating the ghee. Beat.chilli-ginger paste 2 . Curd. you can use dry chanas. Add the chilli-ginger paste.gram flour 2 tea cups . sugar and salt and put to boil. . Preparation Time : 15 min. Ginger Picture not indicative of actual dish Ingredients 2 tablespoons . Fry the cumin and mustard seeds until they turn brown. Soak and boil before using. 9.chopped coriander salt to taste For The Tempering : 1/2 teaspoon . Note : When fresh chanas are not available in season. Shape into small balls and deep fry in oil on a slow flame. Mix the gram flour. 4. curds and 3 teacups of water.asafoetida 1 teaspoon . 5. 8.curry leaves 2 tablespoons .spinach leaves For The Methi Muthias : 2 tea cups .cumin seeds Method 1.4 to 5 . Serves : 6. Cooking Time : 15 min. Add these balls to the curry. Serve hot decorated with fresh coriander. 3.fresh curds 1 teaspoon .chilli powder or 1 teaspoon green chilli-ginger paste 2 tablespoons .chopped methi bhaji 1/2 teacup .

7.1/2 teaspoon . Preparation Time : A few min. Preparation Time : 30 min.) capsicum 2 teaspoons coriander seeds 5 whole red chillies 3/4 teaspoon kasoori methi (dry fenugreek leaves) 2 chopped green chillies 2 teaspoons chopped ginger 4 chopped tomatoes 2 tablespoons chopped coriander 3 tablespoons ghee salt to taste For the paste 6 cloves garlic mixed with a little water Method 1. . Serves 6. Cooking Time : 20 min. Ingredients 500 grams (1 1/8 lb. Sprinkle coriander on top and serve hot. 8.mustard seeds a pinch .asafoetida 1 . Slice the paneer and capsicum into thin long chilli broken into pieces 2 teaspoons . Cooking Time : 15 min.) paneer 100 grams (4 oz.ghee 6. KADAI PANEER Serve this dish with naan or parathas or simply as a starter. Add the asafoetida and red chilli. Add the tempering to the kadhi and boil for a few minutes. Serves :4.

saffron (dissolved in 2 to 3 tbsp of warm milk) 12 to 15 . Sugar. 3. Finally.2. 4. 6. Peel and grate it. Heat the ghee. Lightly.ghee 10 . 5. Wash the dudhi. Milk Picture not indicative of actual dish Ingredients 1 kg .sugar 1 litre . 5. 9. heat ghee in a nonstick cardamoms (peeled and powdered) 15 strands . Pound the coriander seeds and red chillies together.almonds (finely sliced) Method 1. Add the capsicum and pounded spices and cook on a slow flame for 30 seconds. powdered . 2. Add the tomatoes and cook until the ghee comes on top. Party.milk (full cream preferably) 9 to 10 tbsp . Add the kasoori methi and salt and fry again for a few seconds. Sauté the grated dudhi on a medium flame till ghee separates. add the sliced paneer and cook for a few minutes. Add milk. add the garlic paste and cook on a slow flame for a few seconds. 4. 8. Squeeze out the water. 3. Sprinkle coriander on top and serve hot. 7. Festive Dudhi (Lauki) ka Halwa Type of Dish Indian sweets. Ethnicity North Indian Type of Meal Teatime. Add the green chillies and ginger and fry again for a few seconds. Add the grated dudhi. Desserts Main Ingredients Dudhi.dudhi 300 gms .

khoya. Ice Creams. Desserts Main Ingredients Milk. Add condensed milk.cardamoms and saffron. Keep the vessel on a preheated tawa on a low flame for few minutes.whole fat milk 1. dates. add sugar and cook on a low flame for another 8 to 10 minutes. Add malai. 7. Ethnicity Indian Type of Meal Teatime.soft dried dates saffron.almonds. 6. Party. milk 6. stir well. 8. 10 to 12 . slivered thinly frequently. keep aside. 15 .dried figs 8.salt stirring simultaneously till boiling resumes. Put milk to boil. Festive Dry Fruit Festive Kulfi Type of Dish Frozen or Chilled.pistachios.cardamom powder 5. 7. 1/2 can . 3/4 tsp .fresh khoya into small pieces. Add cornflour mixture. slivered thinly 15 minutes.saffron strands rubbed in 1 tsp stir. Garnish with sliced almonds and serve hot. simmer for 5 . Dissolve cornflour in 1/2 cup (optional) 2 tbsp .condensed milk 2.thick malai of milk kitchen paper till required. Cornflour Picture not indicative of actual dish Ingredients Method 1 litre .raisins 4. 1 pinch . figs. . 3. simmer again. Chop soaked figs and dates 50 gms .corn flour cold water. When the mixture is fairly dry. stirring 5 . 2 . Add cardamom powder. Put on absorbent cloth or 1/2 cup . Soak in 1/2 cup hot water till soft: cooking for 3-4 minutes. 2 to 3 . Khoya. raisins.

Stand kulfis erect in kulfi stand or in such a way they hold upright. Now wipe container and unmould. 2. pour into kulfi moulds. Freeze for 8-10 hours or till fully set through and through. Making time: 1 hour (excluding freezing time) Makes: 12-15 kulfis (depending on size of mould) Shelflife: 3-4 days in freezer . To Serve: 1. cool to room temperature. 3. add salt. Carefully unmould into a plate. Or run a thin knife along the sides of kulfi to loosen from container. Take off fire. if desired.9. 14. 12. 11. 4. seal with some wheatflour dough if required. 13. If required. 10. cardamom granules. Stir in chopped nuts. Close lids. Top with more chopped nuts. dip container in hot water for a few seconds.

Ethnicity Indian Type of Meal Teatime. press down firmly. Ghee Picture not indicative of actual dish Ingredients 1 cup . cardamom. Sprinkle milk. Milk. Party. 11. cool for 2 minutes. before storing in airtight container. 2. Sieve rawa in a large plate or bowl. Desserts Main Ingredients Rawa. stirring continuously with a spatula.fine rawa 1/2 cup . mix well. Press firmly. Melt remaining ghee in a heavy bottomed pan. 5. Festive Rava Ladoo Type of Dish Indian sweets. Making time: 30 minutes Makes: 10-12 bite-sized ladoos Shelflife: 2 weeks . Crumble rawa with fingers. 4.milk 4/5 cup .saffron strands 1/2 cup . Transfer to a large bowl. shaping into ladoos of desired size. Cool completely.sugar. 13. Add to melted ghee. Add sugar. ground 1/2 tsp . 8. Add 1 tbsp. 3. saffron. 7. 12. Stir and roast till rawa gives out a strong aroma. 9. 10.cardamom powder 15 to 20 . 6. It turns light pink and ghee starts to separate. Keep aside for 8-10 minutes. melted ghee.ghee Method 1.

Add khoya. stirring. nutmeg. When flour is evenly browned and aromatic. Cool and break in fine crumbs with fingers. Mix very gently. Making time: 20 minutes Makes: 35-37 pieces Shelflife: 3 weeks or more .nutmeg powder 3 tbsp . take off fire. 7. Ghee Picture not indicative of actual dish Ingredients 300 gms . 3. 6. 5. 8. Shape into equal pingpong ball sized balls. Roast khoya to a light pink by stirring continuously over low heat. 2.urad dal flour 100 gms . Cool completely before storing in airtight boxes. cardamom. stirfry on low. Heat ghee in a large heavy pan. Add sifted powdered sugar. 10.Ethnicity Indian Type of Meal Teatime. Festive Mawa Pinnie Type of Dish Indian sweets. 9.cardamom powder 1/2 tsp .ghee 300 gms . 4. Spread contents of pan into plate.milk 1 tsp . but thoroughly.khoya 300 gms . Add flour. Khoya. Desserts Main Ingredients Urad Dal. Party.shopped almonds Method 1. 11. dryfruit.powdered sugar 3 to 4 tbsp . allow to cool.

Ethnicity North Indian Type of Meal Teatime, Party, Kids Food, Festive, Brunch Type of Dish Indian sweets, Desserts Main Ingredients milk, curds, Sugar
Picture not indicative of actual dish

Sandesh Diyas

Ingredients 1 litre milk 1/2 cup curds 2 slices well drained canned pineapple slices 3 tbsp. Sugar

Introduction to Diwali Diyas & Filling / Fixing Diyas

Method 1. Heat milk till it starts to boil. 2. Beat curds, add, stir till curdled. 3. Add more curds if required. 4. Take off fire, pour into a colander, lined with a muslin cloth. 5. Hold cloth securely, was contents of soft cheese with running water. 6. Press out excess water gently. 7. Transfer soft cheese into a pan. 8. Add sugar, heat very lightly, till sugar melts. 9. Take off fire, cool till warm. 10. Run in a mixie till mixture is very smooth. 11. Take into a plate. 12. Run drained pineapple pieces also, till well crushed. 13. Press out excess liquid, add to plate. 14. Mix well, chill till stiff, shape into solid diya shapes. 15. Use a hollow mould if required. 16. Paint to highlight with foodcolour if desired.

17. Chill very well, store in lidded container in refrigerator. Making time: 45 minutes Makes: 8-10 diyas Shelflife: 2-3 days refrigerated Ethnicity Indian Type of Meal Teatime, Party, Kids Food, Festive, Brunch Type of Dish Indian sweets Main Ingredients coconut diya mixture, fudgy diya mixture
Picture not indicative of actual dish

Marbled Diyas

Ingredients 1/2 recipe Coconut diya mixture 1/2 recipe Fudgy diya mixture

Introduction to Diwali Diyas & Filling / Fixing Diyas

Method 1. Make both mixtures simultaneously or following immediately. 2. While both are still quite warm, break large lumps of them, in a plate. 3. Mix with a light but firm hand, till a marble finished lump is got. 4. Quickly shape diyas over moulds or free hands, as desired. 5. Decorate or fill also as desired. 6. Cool till firm,store wrapped individually in airtight container. Making time: 45 minutes Makes: 20 diyas Shelflife: 1 week

Ethnicity North Indian Type of Meal Teatime, Party, Kids Food, Festive, Brunch Type of Dish Indian sweets Main Ingredients walnuts , cashews , butter
Picture not indicative of actual dish

Fudgy Diyas

Ingredients 1/2 cup walnuts crushed 1/2 cup cashews crushed 1-1/2 cups biscuits (marie or glucose), crushed 1/2 cup sugar 1/2 cup butter 2 tbsp. Cocoa powder 1/2 tsp. Vanilla essence

Introduction to Diwali Diyas & Filling / Fixing Diyas

Method 1. Put sugar, cocoa, butter in a nonstick pan. 2. Cook while stirring, till well dissolved. 3. Take off heat, mix in all other ingredients. 4. Allow to cool till it can be handled. 5. Grease palms, shape into diyas, as for other recipes. 6. Cool well till firmed, fill if and as desired. 7. Store in airtight container. Making time:30 minutes Makes: 18-20 diyas Shelflife: 1 week or more

Fill cavity with yellow mixture. Party. soaked. 3. Almonds. Cover outer surface with silver foil. cook. Put to heat. Shape into diyas either freehand. 6. Grind almonds to a very fine paste. 11. peeled 120 gms. Festive. add yellow colour. 9. and begins to leave sides of pan. allow to cool till mixture is handlable. 7. Sugar powdered few drops yellow colour Introduction to Diwali Diyas & Filling / Fixing Diyas Method 1. Kids Food. 5. yellow colour Picture not indicative of actual dish Almond Diyas Ingredients 200 gms. or decorate as desired. Mix sugar and almond paste. 8. Allow to cool either in cool dry place or in fridge till well set. smoothen surface with back of spoon. Desserts Main Ingredients Almonds. Sugar . Take care not to let it stick to bottom and burn. Decorate or store in airtight . while stirring continuously. 2. 4.Ethnicity North Indian Type of Meal Teatime. Brunch Type of Dish Indian sweets. Cook till a soft lump forms. in a heavy pan. Take half mixture. 12. or with help of mould as in other recipes. Take off fire. mix till well blended. 10.

Refrigerate if necessary till . Kids Food. wheat Picture not indicative of actual dish Chocolate Cereal Diyas Ingredients 1 cup chocolate chips or buttons 2 tbsp. add cereal. Line diyas moulds with foil paper well pressed. Butter. press into shape with back of a teaspoon. 9. Repeat for remaining mixture. When smooth and even in texture. wheat or other cereal Introduction to Diwali Diyas & Filling / Fixing Diyas Method 1. Making time: 45 minutes Makes: 12-14 diyas Shelflife: 2 weeks Ethnicity North Indian Type of Meal Teatime. 4. Keep aside. 5. Brunch Type of Dish Indian sweets Main Ingredients chocolate chips . Add chocolate chips and butter. 3. Party. melt while stirring very gently. take off fire. 8. 7. cool a little.container. Place a small pan or upper section over simmering water. 2. Mix well. Place a large pan or double boiler with water to boil. Pour a small portion into a prepared diya. Festive. Butter 2 cup rice. 6. Allow to cool and harden. rice.

Serve hot Making time: 15 minutes Makes: 2 servings Shelflife: Serve immediately . 7. Fill as desired. 11. Beat cream and sugar till it holds stiff peaks 2. Add sugar and chocolate. Party. add to remaining milk. peel off foil. 5. 10. Heat milk. Repeat for all diyas. simmer 1/2 a minute 6. Brunch Type of Dish Hot Beverages Main Ingredients heavy cream. Pour into 2 large mugs from a height to make it frothy.hard. Sprinkle powdered chocolate 9. Making time: 30 minutes Makes: 5-6 diyas Shelflife: 4-5 days Ethnicity Indian Type of Meal Teatime. When fully dissolved and frothy. stir vigorously 4. Kids Food. Bring back to a boil. chocolate Picture not indicative of actual dish Creamy Hot Chocolate Ingredients 1/2 cup chilled heavy cream 1 1/2 tbsp sugar 2 cups milk 1 tbsp milk 1 tbsp unsweetened chocolate 1/4 tsp powdered unsweetened chocolate Introduction to Diwali Specials Method 1. Top with whipped cream 8. milk. place on a plate. remove 1/4 cup of milk in a cup 3. Festive. reduce. Carefully pry out of mould.

Ethnicity Indian Type of Meal Teatime. Put vanilla ice-cream in to glass (one in each) 7. 4. hot water (if using instant coffee) 2 scoops vanilla ice-cream 1/4 tsp vanilla essence Introduction to Diwali Specials Method 1. Serve cold Making time: 10 minutes (excluding chilling time) Makes: 2 servings Shelflife:Serve immediately . Kids Food. 3. instant coffee 3 tsp. When it gets foamy. Breakfast Type of Dish Cool Beverages Main Ingredients milk. Brunch. Beat together sugar. filter coffee decoction or 2 tsp. 5. 2. beat till frothy with an electric whopper or egg beater. sugar ground 4 tsp. coffee and hot water. Mix and keep in refrigerator till required and quite chilled. add milk. coffee . Festive. Pour coffee in two glasses from 6. Party. add vanilla essence. Before serving. sugar Picture not indicative of actual dish Coffee Fizz Ingredients 1 1/2 cup milk 4 tbsp.

after it starts boiling. Serve chilled. Stir occasionally while boiling. 7. Making time: 45 minutes (excluding chilling time) Makes: 7-8 servings Shelflife: 1 day refrigerated Some Best Known World Recipie . Add sitaphal pulp. pastas. chopped fragrant red rose petals Introduction to Diwali Specials Method 1. cardamom. saffron strands 1/4 tsp. add saffron. almonds Picture not indicative of actual dish Sitaphal Rabdi Ingredients 1 cup Sitaphal pulp 2 litres whole milk 3/4 cup sugar 4 almonds 4 green pistachios. Crush almonds and pasta coarsely. Desserts Main Ingredients Sitaphal . Breakfast Type of Dish Indian sweets. Boil milk in a clean heavy pan. 2. Party. 4. 8. 3. Take off fire. Kids Food. Add sugar. Simmer for ten minutes. milk. almonds. Festive. Put in individual serving bowls sprinkle very few chopped petals to garnish. 9. unsalted 1/4 tsp. or cut into thin slivers.Ethnicity North Indian Type of Meal Teatime. chill for 3-4 hours till very cold. cardamom powder 1 tsp. 10. 5. stir till dissolved. Cool to room temperature. 6.

Like Swords and Sorcery? Realms of Aquilar ... • • • • • 3 Bean Salad Bollos California Style Chicken Salad Crab Rockefeller Lemon Asparagus • • • • • Mandarin Orange. drained 1/3 cup Onion.... cut. Soups.. drained 1 can Green beans. and Marinades Seafood Side Dishes and Extras Vegetable Dishes Desserts Holiday Recipes ..... drained 1 can Yellow wax beans... small dice 1/3 cup Red wine vinegar 1/4 cup Olive oil 2 Tablespoons Sugar 1 teaspoon Celery seed ... Serves: 6 Preparation / Cooking Time: 5 minutes / 10 minutes Ingredients: • • • • • • • • • 1 can Red kidney beans. small dice 1/3 cup Green pepper..ages: • • • • • • • • • • Appetizers and Salads Pasta's Poultry and Pork Red Meats Sauces.. Gorgonzola and Almond Delight Roasted Pepper and Asparagus Marinated in a Raspberry Vinaigrette Spinach Salad with Grilled Spiced Chicken Sausage and Cheese Wedges Stuffed Mushroom Caps Three Bean Salad . cut..

and garlic. Notes: Chilling this longer than two hours will provide more flavor! Bollos.. dried 1 1/2 teaspoons Oil 1 small onion. In a separate bowl. Soak the peas overnight. Serve cold. 3... 2... seeded and minced 1 1/2 teaspoon Cumin 1 teaspoon Garlic. Serves: makes 15 Preparation / Cooking Time: 10 minutes / 130 minutes Ingredients: • • • • • • • 1/2 pound Black-eyed peas.• • 1/2 teaspoon Garlic.. Serve warm.. cover with fresh water. Cover and chill at least 2 hours. Serves: 4 Preparation / Cooking Time: 10 minutes Ingredients: • • • 1/4 cup Mayonnaise 1/4 cup Sour Cream 1 Tablespoon Lemon juice . Check the seasonings. and salt to a food processor. minced 1 small Green bell pepper. bring to a boil. California-Style Chicken Salad .. Roll into balls about the size of Ping-Pong balls. Toss together the beans. and pepper. minced 1/2 teaspoon Salt Instructions: 1. Drain. Drain. onion. garlic.. celery seed. 4.. 3. 4.. cumin.. oil. 2. sugar.. Add the peas. Add to the pea mixture. and simmer until soft (about 2 hours).. Deep fry at 350° until golden brown.. minced Salt and pepper to taste Instructions: 1. Pour over the bean mixture and mix well.. 5. whisk together the vinegar. Sauté the onion and pepper in the oil until just soft.. Drain on paper towels..

and dill. almonds. Whisk in the milk and bring to a simmer. slivered. cut in half 1/2 cup Almonds. Whisk in the flour and cook for 3 minutes. too much and you'll ruin the nice combination of flavors! Crab Rockefeller Serves: 4 Preparation / Cooking Time: 10 minutes / 38 minutes Ingredients: • • • • • • • 2 Tablespoons Butter 2 Tablespoons Flour 1 1/3 cups Milk 1/2 cup Parmesan. . Preheat the oven to 375. chopped Salt and pepper to taste Green leaf lettuce Instructions: 1. Refrigerate for at least 30 minutes. 2. 2. 3. and scallions. Serve warm. grapes. chopped and cleaned 1/2 pound Crab meat 1/2 cup Breadcrumbs. Serve cold over lettuce leaves. 6. Serving Suggestions: Wonderful Summer lunch idea! Serve on toasted wheat bread with tomato and a pickle for a nice deli-style touch! Notes: Careful with the Lemon Juice. 4. boneless breast. 4. Add the cheese and stir until well blended. Whisk together the mayonnaise. 5. Check seasonings. Cook for 20 minutes. Add the spinach and crab into individual dishes (that will go into the oven) or a small casserole dish. cooked and diced 3/4 cup Green seedless grapes. grated 1/2 cup fresh Spinach.• • • • • • • 1/2 teaspoon Dill weed 1 1/4 pound Chicken. sour cream. Melt the butter in a heavy saucepan. Toss in the chicken. toasted 1 Scallion. buttered Instructions: 1. Top with the breadcrumbs and bake for 15 minutes. on medium heat. lemon juice. 3. Mix well.

Serves: 2-4 Preparation / Cooking Time: 10 minutes / 5 minutes Ingredients: • • • • • 1 lb asparagus spears 1 tbsp olive oil or margarine 1/8 tsp fresh basil. 3. basil.... Stir in lemon juice. 6.. 7. Meanwhile. juice reserved 1/2 cup blanched slivered almonds. To prepare fresh asparagus... chopped fine 1 tsp lemon juice Instructions: 1. Serves: 4 Preparation / Cooking Time: 15 minutes Ingredients: • • • • • • 12 ounces mixed salad greens 1 (11 ounce) can mandarin oranges. 5.. chopped fine 1/8 tsp fresh oregano. 8. wash and scrape off scales. and dash pepper.. Gorgonzola and Almond Delight ... Lemon Asparagus . 2. Cook and stir over medium heat until heated through or until margarine melts.Notes: This variation of the classic oyster dish makes a great crab appetizer. in another saucepan combine olive oil or margarine. Add asparagus to steamer basket.. Snap off and discard woody bases. Transfer asparagus to a serving platter. place a steamer basket in a medium saucepan. Some people like a lot and some only want a slight taste of lemon. Mandarin Orange. Bring water to boiling. Add water to just below basket. 4.. Drizzle with lemon mixture.... Remove from heat.. Notes: Use the lemon juice to taste once you get comfortable with it.. oregano. toasted 1 cup Gorgonzola cheese 2 tablespoons vegetable oil 2 tablespoons red wine vinegar .. Meanwhile. Cover and steam for 5-8 minutes or until tender.

3. combine the lettuce. 3. Place your asparagus in the water and set your timer for two minutes. if you are broiling. toasted 1 cup Gorgonzola cheese 2 tablespoons vegetable oil 2 tablespoons red wine vinegar Instructions: 1. In a large salad bowl. Whisk together 2 tablespoons reserved orange syrup. Place a large pot of water on high heat to boil. 2. combine the lettuce. whole 1 green bell pepper. Once the oven is at broil temperature (or max). 2. Gorgonzola and Almond Delight Serves: 4 Preparation / Cooking Time: 15 minutes Ingredients: • • • • • • 12 ounces mixed salad greens 1 (11 ounce) can mandarin oranges. whole 1 lb. Whisk together 2 tablespoons reserved orange syrup. Set your oven to broil. to prevent overcooking! By now the water should be boiling as well. Mandarin Orange. oil and vinegar. juice reserved 1/2 cup blanched slivered almonds. Pour dressing over salad. Pour dressing over salad. then set your oven for maximum temperature. 2. nuts and cheese. Place the peppers onto a baking sheet. Be sure to leave the oven door open slightly. If you don't have a broil setting. In a large salad bowl. oil and vinegar. whole 1 yellow bell pepper. toss and serve. place your peppers in the oven. orange slices. asparagus 1/2 cup grated Romano or Peccorino cheese 2 cups Raspberry Vinaigrette 1/4 cup minced onion 1/4 cup capers Instructions: 1. Roasted Pepper and Asparagus Marinated in a Raspberry Vinaigrette Serves: 2-4 Preparation / Cooking Time: 15-20 minutes (not including marinade) Ingredients: • • • • • • • • 2 red bell peppers. orange slices.Instructions: 1. 3. nuts and cheese. toss and serve. .

put them in a strainer and immediately run them under cold water to cool them. Voila! Serving Suggestions: Serve as an appetizer to any vegetarian dish. Once the asparagus is done. 8. You'll get a more authentic flavor although it will take longer to prepare.4. 6. you'll turn them only if the topside is not browning well enough. 12 hours is preferable. Use medhigh heat and a pair of metal tongs and roast. or any sort of light fare. then you must pull them out and turn them to roast another side. Then arrange the asparagus overtop in a similar pattern. 9. making sure to wash off any seeds. once they are burnt (yes. boneless and skinless 1/2 pound shallots. Sprinkle the dish liberally with the cheese. You could also make crustini's and arrange 3 or 4 of them around the plate for a nice look. Place the onions and capers in a little piles towards the top of the plate. cut them into long strips about an inch or so wide. Place the asparagus and pepper strips into a bowl or deep dish and pour the vinaigrette overtop. Set aside. you must peel off the outside. place them in an ice bath and let sit until cool. just burnt over 75% of a side. Spinach Salad with Grilled Spiced Chicken Serves: 8 Preparation / Cooking Time: 15 minutes / 20 minutes Ingredients: • • • • • • • • • • • • • • 1 tbsp coriander seed 1 tbsp juniper berries 2 tsp black peppercorns 1 tbsp fennel seed 2 pounds chicken breasts. you could roast your peppers over the flame of one of your burners. When the peppers are sufficiently cooled. and garnish with a sprig of basil or mint leaf. burnt layer. Cover and set the dish in the refrigerator to marinate at least 3 hours. 5. the pan side might burn first due to the metal pan. Repeat this until the whole outside of the pepper is mostly burnt. Notes: If you use gas in your home. Then. take your dish out and arrange the peppers onto the plate in a fan pattern. When you are ready to serve the appetizer. Remember it doesn't have to completely burnt. I said burnt) over most of the topside. If you are baking. Check the peppers. cut into thin strips 2 pounds clean spinach leaves . 7. Once the peppers are done. cut to 1/4 inch 1/2 cup peanut oil 1/2 cup balsamic vinegar 1 tbsp Dijon mustard 1/4 teaspoon crushed red pepper Salt to taste 1 pound Portobello mushroom caps 1 large roasted red pepper. as much as is preferred. 10.

the main course. vinegar. cholesterol. Rub chicken with spices. reserving both shallots and oil. fat. In a pan on high heat. sodium. grill. grind or crush coriander.Instructions: 1. protein. Drain shallots on paper towels. 2. 2. 180 milligrams. Cut into finger size strips. peppercorns and fennel seed to slightly coarse. 3. Toss spinach with vinaigrette. Bake the covered muffins in the oven for 5-7 minutes. juniper. set aside. 22 grams. pepper flakes and salt. 4. shredded 1 medium tomato. 5. mozzarella cheese. . mustard. Cut each muffin half in 6 wedges and serve hot. 6. let cool. 4. In a large grinder or mortar and pestle. until the cheese is melted and bubbly. Spread the mixture evenly on the 6 muffin halves. Serving Suggestions: Serve as an appetizer or if you desire. 5. 82 milligrams. Notes: Nutritional: Calories 400. chopped 3 tbsp Mayonnaise 1 tbsp fresh. cut into 1-inch strips. Parmesan cheese. Preheat the oven to 350° In a medium bowl. carbohydrates. chopped parsley 3 English muffins. Drain. Cool slightly. Mix well. fry shallots in hot oil to brown and crisp. mayonnaise and parsley. split and toasted Instructions: 1. Garnish with crispy shallots before serving. combine sausage. Grill chicken. Brush mushroom caps with dressing. Bake some crustini's or Italian seasoned croutons for a little added texture. Mix cooking oil. chill 1 hour to overnight. 18 grams. 35 grams. zucchini. Top with strips of mushroom. Sausage and Cheese Appetizer Wedges Serves: makes 36 wedges Preparation / Cooking Time: 15 minutes / 7 minutes Ingredients: • • • • • • • • 1 lb sweet sausage. cooked and chopped 1 cup shredded mozzarella cheese 1 tbsp grated Parmesan cheese 1 small zucchini. tomato. 7. pepper and chicken. 3.

Add the chopped mushroom stems and garlic to the pan drippings and cook. wiped clean 2 tbsp vegetable oil 4 slices of bacon. 7. Preheat the oven to 400 degrees. creating a "fan" pattern. 10. Carefully remove the mushroom stems from the caps. Bake the mushrooms until cooked through. Lightly grease a baking sheet. Score the mushroom caps using a small. thawed and patted dry 1/4 cup grated Parmesan cheese 1-2 tbsp bread crumbs 1/4 tsp black pepper Instructions: 1. finely diced 1 large clove of garlic. Add the bacon. select those that are firm and evenly colored with tightly closed caps. 5. Serving Suggestions: Serve as an appetizer or an hors d'eurve. about 10-12 minutes. and the pepper to the pan and mix thoroughly. or until crisp. Hold the caps upside down. and turning the caps as you work. or for the big game! Stuffed Mushroom Caps Serves: 8 Preparation / Cooking Time: 20 minutes / 23 minutes Ingredients: • • • • • • • • 24 medium white mushrooms. In a large skillet on med-high heat. Serve hot. and stir until the mixture is heated through. chopped spinach. cook the bacon for about 4 minutes. Add the spinach. Parmesan cheese. and run the knife part way throug the flesh. 4. Spoon the filling into the mushroom caps. Brush them lightly with vegetable oil. bread crumbs. 3. Chop stems finely and set aside. 2. 8. Also. stirring until most of the moisture has evaporated. Transfer the bacon to paper towels to drain. about 3-4 minutes. or at a get together at your house. Take off of heat. 2-3 minutes longer.) frozen. minced 1 package (10 oz. mushrooms should never be soaked in water because they absorb liquid and will become mushy! . sharp knife. although try to keep them warm! Notes: When buying mushrooms. slicing on an angle. stuffing as much as you can. 6. 9.Serving Suggestions: Makes a nice snack for the kids.

. and 1/2 the crumbs. top with 1/2 the sauce. Serve warm. drain... Preheat the oven to 350°... Repeat. Cook the pasta.... or a good quality Italian tomato sauce 1 cup Monterey Jack cheese 3/4 cup Italian-style breadcrumbs Instructions: 1. Serves: 6 Preparation / Cooking Time: 30 minutes Printer Friendly!. drained and rinsed 1/2 (15 ounce) can canned corn 2 (6 ounce) cans tuna. chopped 1/2 cup chopped banana squash 1 (15 ounce) can kidney beans. Place 1/2 the pasta in the bottom.. drained 1/2 cup Italian-style salad dressing .. and rinse with cold water. Lightly oil a two-quart casserole dish... Bake for 20-30 minutes or until the top is lightly browned.. dry 4 cups Marinara. Creamy Tuna Pasta Salad .. 2.. .Close Window Ingredients: • • • • • • • • 1 (8 ounce) package small sea shell pasta 2 yellow squash. chopped 1 zucchini... 1/2 the cheese. 4... Like Swords and Sorcery? Realms of Aquilar • • • • Baked Spaghetti Creamy Tuna Pasta Salad Pasta A La Norma Pasta Salad With Smoked Oysters • • • • Rotelle Pasta with Wild Mushrooms and Garlic Shrimp Linguine with Basil-Garlic Butter Southwestern Lasagna Tortellini with a White Wine Primavera Baked Spaghetti Serves: 4 Preparation / Cooking Time: 90-120 minutes Ingredients: • • • • 1 pound Spaghetti. 3...

Instructions: 1. place in bowls and garnish with the cheese and serve.. .... Pasta Salad With Smoked Oysters . Then brown the eggplant slices on both sides. In a large bowl.. Simmer for 20 minutes. zucchini. 2... 4. Pasta A La Norma .. Pre-heat the oven to 425. minced 1 teaspoon Oregano 2 teaspoons Basil 1/8 teaspoon Crushed red pepper 4 cups Tomatoes.. sliced 1 1/2 teaspoons Garlic. After salad is chilled.. Toss in the eggplant and cooked pasta. Place squash and zucchini in a medium saucepan with 2 cups of water. cooking until soft.. cooked Grated aged Ricotta or Romano Cheese Instructions: 1. 4. corn and tuna. 6. While still hot.. diced Linguine. 5. 3. 3. Set a pot to boil. Printer Friendly!. squash. and cook al dente.. about 15 minutes. Drain and set aside. Place the eggplant on a sheet pan and bake for 15 minutes.. Drain well. Mix well and chill for at least 30 minutes.Close Window Serves: 4 Preparation / Cooking Time: 10 minutes / 40 minutes Ingredients: • • • • • • • • • • • 1 1/2 Tablespoons Olive oil 1 large Eggplant.. Set aside. stir in dressing and serve. Heat the first amount of oil in a skillet. red pepper and tomatoes.. combine pasta. 2.. basil.. . kidney beans.. peeled and sliced 1 Tablespoon Olive oil 1/2 cup Onion... Bring to a boil and cook until tender.. about 6 minutes. Add the pasta when at a boil. Add the oregano.. lightly salting and adding 1 tbsp of olive oil. Notes: This tuna salad is extremely fast and delicious. Heat the second amount of oil in a saucepan and then add the onion and garlic.

other game birds. and set aside. chopped 3 Tablespoons Parsley. drained Instructions: 1. sliced 2 cans Smoked oysters. and many.. With the processor running. Toss the dressing. and of course the Thanksgiving holiday tradition. Place the vinegar. seeded and diced 3 Green onions. We'll try and present a broad selection of poultry and pork recipes for you here! Use the menu at the top to skip to any category at any time! Look for the Print button on every page for easy printing of any recipe! • • • • • • Beer Braised Pork Chops w/ an Applejack Brandy Cream Sauce Cajun Cassoulet Cajun Chicken Kabobs California Style Chicken Salad Chef Newmans' BBQ Chicken Wrap Chef Newmans' Curried Chicken • • • • • • • Chicken Scaparella Cornish Game Hen with Garlic and Rosemary Grilled Chicken with Walnut Sauce Lemon Garlic Chicken Mohave Chicken Roast Pork Loin with Apple Stuffing Spinach Stuffed Chicken or Pork Serves: 4 Preparation / Cooking Time: 15 minutes Ingredients: • • • • • • • • • • 1/2 pound Penne pasta 1/4 cup White wine vinegar 3 Tablespoons Basil. Add the pasta to two quarts of boiling water. slowly drizzle in the oil.. Drain. 4. so we include it here to differentiate it from the red meats. 2. many different kinds of white meat. Duck.One of the most popular food items is of course chicken. fresh. many different kinds of poultry. and vegetables in a large bowl. Turkey! Pork is of course a "white meat". diced 1 medium Red bell pepper. rinse with cold water. 3. Pheasant. .. typicaly known as "white meat"! There are of course. pasta. and parsley in the food processor bowl. basil. chopped Salt and pepper to taste 2/3 cup Olive oil 1 medium Zucchini.Like Swords and Sorcery? Realms of Aquilar ..

.. peppers.. 2. shallots. or even strips of roast duck (pre-cooked) into step 3. Shrimp Linguine With Basil-Garlic Butter Serves: 3-4 Preparation / Cooking Time: 20 minutes (cleaning the shrimp) / 12 minutes Ingredients: • 3 Tablespoons Olive oil .5. Serves: 4 Preparation / Cooking Time: 10 minutes / 20 minutes Ingredients: • • • • • • • • • • • 4 cups Rotelle uncooked 1/2 cup onion chopped 1 clove garlic minced 1/2 cup Shiitake mushrooms chopped 1/2 cup Oyster mushrooms picked clean 1/3 cup Portobello mushrooms chopped 2 cups chicken stock 3 beef Bouillon cubes Salt and pepper to taste 3 tbsp clarified butter 1/2 cup red wine Instructions: 1. Add the salt and pepper and cover and simmer for 15 minutes. Once the sauce boils. Any number of vegetables that go well with mushrooms can be added: tomatoes. Feel free to create your own version of this dish according to your family or friends' taste. Notes: This dish is versatile and many different things can be added for extra flavor. etc. Adding strips of chicken (sauté before the mushrooms) makes a wonderful dish. stir in the fresh parsley and serve with a sprig of fresh parsley for garnish. Put a large saucepan over med-high heat with the clarified butter. stir in the Rotelle. After the butter is hot. Add the red wine and sauté until most of the wine is absorbed. When it's all finished.. Any types of mushrooms may also be substituted as you see fit. scallions.. and mushrooms (all) to the pan and sauté till the onions are slightly browned and the mushrooms soften. add the onion. Allow to set at least one hour before serving. 4. Rotelle Pasta with Wild Mushrooms and Garlic . 3. squash. Add the chicken stock and the bouillon cubes and bring it all to a boil. garlic. Let it reduce for 5 minutes..

Place 1/3 of the sauce in a large casserole dish. drain. Set aside. 6. cumin. While the linguine is cooking. Add the garlic and the basil to the saute and cook an additional 2-3 minutes. Top with a layer of pasta. Top with the sausage. Brown the sausage. 2. crushed 2 Tablespoons Cumin 1 medium Onion. 2. Add the ricotta mix and top with a layer of pasta. and 1/2 of the Monterey Jack. sauteeing until the shrimp turns pink. 1/3 of the sauce. onion. minced 1 1/2 cup Ricotta cheese 2 Eggs 1 pound Monterey Jack cheese 1/2 cup Mild green chilies. Set a pot to boil for the linguine. 5. minced 3 Tablespoons Basil.• • • • • • 1 pound Shrimp. Top with the remaining sauce and cheese. and garlic to a saucepan. and then toss in the pasta. fresh. Add the butter. Simmer until the onion is soft (about 45-60 minutes). stirring every minute. When hot. 3. 5. adding 1 tbsp of the olive oil and a few dashes of salt to the water. Set aside. and set aside. Lightly whip the eggs and stir in the ricotta. making sure to coat the pasta with the sauce. peeled and deveined 2 teaspoons Garlic. large. Add the tomatoes. Bake for 45-60 minutes or until the top is browned. 4. Remove from heat. green chilies. chopped 3 Tablespoons Butter 1 pound Linguine (preferably fresh) Grated Asiago cheese (as desired) Instructions: 1. Pre-heat the oven to 350. Serve immediately and garnish with the Asiago cheese as desired! Southwestern Lasagna Serves: 4-6 Preparation / Cooking Time: 90-120 minutes Ingredients: • • • • • • • • • • 1 pound Chorizo sausage 3 cups Tomatoes. Cook the linguine for 7-8 minutes (al dente). . 4. chopped 1 box Oven-ready lasagna noodles Instructions: 1. add the shrimp to the skillet. Top with a layer of pasta. diced 2 cloves Garlic. about 3-4 minutes. heat a large skillet with remaining olive oil. 3.

and many.frozen 2 plum tomatoes (may sub... Duck.One of the most popular food items is of course chicken.. although it does take a long time. other game birds. speed up the final process by cooking your first mixture (step 1) ahead of time or the day before! Tortellini with a White Wine Primavera .chopped . typicaly known as "white meat"! There are of course. We'll try and present a broad selection of poultry and pork recipes for you here! Use the menu at the top to skip to any category at any time! Look for the Print button on every page for easy printing of any recipe! • • • • • • Beer Braised Pork Chops w/ an Applejack Brandy Cream Sauce Cajun Cassoulet Cajun Chicken Kabobs California Style Chicken Salad Chef Newmans' BBQ Chicken Wrap Chef Newmans' Curried Chicken • • • • • • • Chicken Scaparella Cornish Game Hen with Garlic and Rosemary Grilled Chicken with Walnut Sauce Lemon Garlic Chicken Mohave Chicken Roast Pork Loin with Apple Stuffing Spinach Stuffed Chicken or Pork Serves: 2 Preparation / Cooking Time: 25 minutes / 15 minutes Ingredients: • • 1 lb Meat or Cheese Tortellini -.. reg. or Italian crustini's! Notes: Easy recipe to make.. tomatoes) -.... Turkey! Pork is of course a "white meat".. .. many different kinds of poultry. Pheasant.. and of course the Thanksgiving holiday tradition.. so we include it here to differentiate it from the red meats.Serving Suggestions: Serve this dish with Garlic Bread... Like Swords and Sorcery? Realms of Aquilar .. many different kinds of white meat...

• • • • • • • • • • • • • •

1 green, bell pepper -- julienne 1 red, bell pepper -- julienne 1 bunch of scallions -- diced 4 pieces asparagus -- chopped 1 tbsp fresh garlic -- chopped 1 green zucchini -- sliced 2 cups white wine 1 tbsp salt 1 tbsp white or black, ground pepper 1 tsp Italian seasoning 2 1/2 tbsp olive oil, or vegetable oil 1/4 cup grated parmesan cheese 2 sprigs fresh parsley for garnish (dried parsley) 6 cups water for boiling



2. 3. 4.

5. 6. 7.


Set a pot of the water on high heat to boil, add a pinch or two of salt (to add flavor and help the water boil faster) and a few drops of oil to the water (to keep the pasta from sticking once drained). The latter two are optional, they are not needed. When the water begins to simmer, set a large sauté pan on med-high heat with the oil in it. When the water boils, add the tortellini's to the water and set the timer for 7 minutes, or 9-10 minutes for meat tortellini's. By now the oil should be ready (you'll hear little popping sounds). Add the peppers, zucchini, scallions, asparagus, and garlic to the oil and stir, evenly coating the vegetables. Sauté for about two minutes. Now add the tomatoes, salt, pepper, and Italian seasoning. Sauté for another minute or two, or until the tomatoes are beginning to get soft. Now add the wine and reduce until most of the wine has evaporated, leaving enough to coat the vegetables and a little extra for the pasta. Set the pan aside and cover to keep it hot. By now the timer should have gone off for the tortellini. Check it by tasting one, if it feels a little tough to chew, it needs a little more time. Strain the tortellini well, then add it to pan, stirring over low heat for about a minute to absorb some of the sauce. Serve in a large bowl and sprinkle the parmesan cheese liberally over top. Garnish with the parsley sprigs, or sprinkle freshly chopped or dried parsley over and around the bowl. If you have made crustinies, placing a few around the bowl (3-4) adds a nice touch.

Serving Suggestions:

Serve with Italian crustinies or garlic bread. Suggested Wine: A White Zinfandel


Like Swords and Sorcery? Realms of Aquilar


of the most popular food items is of course chicken, typicaly known as "white meat"! There are of

course, many different kinds of white meat, and many, many different kinds of poultry. Pheasant, Duck, other game birds, and of course the Thanksgiving holiday tradition, Turkey! Pork is of course a "white meat", so we include it here to differentiate it from the red meats. We'll try and present a broad selection of poultry and pork recipes for you here! Use the menu at the top to skip to any category at any time! Look for the Print button on every page for easy printing of any recipe!

• • • • • •

Beer Braised Pork Chops w/ an Applejack Brandy Cream Sauce Cajun Cassoulet Cajun Chicken Kabobs California Style Chicken Salad Chef Newmans' BBQ Chicken Wrap Chef Newmans' Curried Chicken

• • • • • • •

Chicken Scaparella Cornish Game Hen with Garlic and Rosemary Grilled Chicken with Walnut Sauce Lemon Garlic Chicken Mohave Chicken Roast Pork Loin with Apple Stuffing Spinach Stuffed Chicken or Pork

Beer Braised Pork Chops w/ an Apple Jack Brandy Cream Sauce
Serves: 2 Preparation / Cooking Time: 10 minutes / 30 minutes


• • • • • • • • • •

4 pork chops, center cut 2 granny smith apples, cored and sliced 1 cup heavy cream 1 bottle beer 1/2 cup cornmeal, instant or homemade 2 eggs, whipped 1 tsp cinnamon, ground 1 tsp nutmeg, ground 3 oz clarified butter 1 cup Apple Jack Brandy (may sub apple juice)


1. 2. 3.

Whip the eggs well and place the cornmeal onto a shallow dish. Coat the pork chops with the eggs, then coat the pork chops with the cornmeal till covered. In a large saucepan, heat 2oz. of the clarified butter over med-high heat.


When the butter is hot (beginning to bubble), place the coated pork chops into the pan and cook until the cornmeal is lightly browned. Flip over and brown the other side of the chops. 5. Preheat the oven to 400 degrees. 6. When both sides are evenly browned, slowly add the bottle of beer to the pan and let it cook until almost all the beer is absorbed. Take the pork chops out and set onto a baking sheet with aluminum foil. Once the oven is preheated, place the pork chops in the oven and set the timer for 12 minutes. 7. In a small sauté pan, heat the remaining ounce of clarified butter over med heat. Once the butter is hot, add the apples and lightly sauté them until they begin to look transparent. 8. Add the Apple Jack Brandy to the pan and reduce by half. 9. When the brandy reduces, add the heavy cream, cinnamon and nutmeg and allow to reduce a little more and thicken. When the sauce is thickened, take off the heat and cover. Check the pork chops. If they are firm to the touch in the thickest part of the meat, they are done. If they are a little soft in any way, they are not fully cooked. Some people like their pork chops medium to medium well, although many prefer them fully cooked. 10. When the pork chops are done, serve over rice pilaf in the center of the plate with the tops intertwined to form a point. Pour the sauce liberally over top, coating the pork and the rice. Arrange the green beans or other vegetable around the centerpiece for a wonderful effect. Garnish with a few slices of fresh apple and a sprinkle of cinnamon.

Serving Suggestions:

Green beans Almandine and Rice Pilaf


The cornmeal is really optional, it has little effect on flavor, and only serves to soak up the beer and add a little texture.

Cajun Chicken Kabobs
Serves: 3-4 Preparation / Cooking Time: 10 minutes / 15-20 minutes


• • • • • • •

1 pound Chicken breast (boneless, skinless), cut into 3/4 inch cubes 1 Tablespoon Butter, melted 2 teaspoon Cajun seasoning (blackened redfish seasoning) 1 Green bell pepper, cut into 3/4 inch pieces 1 Onion, cut into 3/4 inch pieces Bamboo skewers Rice, cooked


1. 2.

Soak the bamboo skewers in water for 30 minutes (to prevent them from burning during cooking). Toss the chicken with the seasoning and butter. Alternate the chicken, onion, and pepper on the skewers.

9. bell pepper. tomato paste. Simmer the mixture for 15 minutes. Place them on a slow-cooking part (and upper height) of the grill. 4.3. sliced 1 cup Breadcrumbs (tossed with 2 tablespoons melted butter) 2 teaspoons Cajun seasoning blend Instructions: 1. Cover and bake for 30 minutes. minced 1 stalk Celery. but do not clean it. turning once. Place the meat and sausage in the dish and top it all with the bean mixture. 10. Turn every few minutes to ensure even grilling on all sides. Serving Suggestions: Alternate the vegetables to create your own variety of simple. Serve over cooked rice. Remove the bacon when finished and set aside to drain. top it with the breadcrumb mixture and then bake Un-covered for another 20 minutes or until lightly browned. 7. seeded and diced 3 cloves Garlic. In a mixing bowl. Add the onion. tasty treats! Cajun Cassoulet Serves: 4 Preparation / Cooking Time: 90 minutes Ingredients: • • • • • • • • • • • • 1/4 pound Bacon 1 medium Onion. render the bacon over med-high heat. . diced 1 Green bell pepper. 8. The flavor of the bacon grease will add to the dish. butter. 2. Add the beans. In a heavy skillet. Garnish with a few sprigs of fresh herbs like basil or rosemary. 6. Pre-heat the oven to 350°. bacon pieces and broth. toss the breadcrumbs. 3. 4. diced 2 1/2 cups Red beans (cooked or canned) 1 Tablespoon Tomato paste 2 cups Chicken broth 1/2 pound Cooked pork and/or chicken (leftovers work well) 1/2 pound Andouille (or smoked) sausage. Lightly oil a medium casserole dish. or bake at 350 degrees for about 20 minutes. and Cajun seasonings together. 5. Chop the bacon into chunks about an inch long. Drain the excess bacon grease out of the pan. garlic. and celery and sauté until just soft. When the casserole is finished.

Then all you have to do is add the bacon. cut in half 1/2 cup Almonds. it is certainly worth the wait. Also while cooking with the skillets. almonds. Toss in the chicken. toasted 1 Scallion. 3. boneless breast. grapes. cooked and diced 3/4 cup Green seedless grapes. beans. 2. Refrigerate for at least 30 minutes. Check seasonings.Serving Suggestions: Serve this variation of a classic French dish as a hearty lunch entree. broth and tomato paste to the pan to finish. and scallions. 4. sour cream. California-Style Chicken Salad Serves: 4 Preparation / Cooking Time: 10 minutes Ingredients: • • • • • • • • • • 1/4 cup Mayonnaise 1/4 cup Sour Cream 1 Tablespoon Lemon juice 1/2 teaspoon Dill weed 1 1/4 pound Chicken. Notes: Although it takes a little while to make. and also mix the breadcrumb mix. garlic. get the casserole dish ready. Serving Suggestions: Wonderful Summer lunch idea! Serve on toasted wheat bread with tomato and a pickle for a nice deli-style touch! Notes: Careful with the Lemon Juice. Can serve with Carrots Vichy for a extra treat. have another sauté pan ready and sauté the onion. you can have the oven preheated. lemon juice. Whisk together the mayonnaise. and celery in some olive oil while the bacon is cooking. too much and you'll ruin the nice combination of flavors! . chopped Salt and pepper to taste Green leaf lettuce Instructions: 1. Mix well. slivered. Serve cold over lettuce leaves. pepper. If you do not want the bacon grease or you want to reduce cooking time. and dill.

curry (Note: 1 tsp of curry for a mild flavor or 2 tsp for some zip!). 3. chicken breasts 2 Tbs. Remove chicken and set aside.. of butter. Serves: 4 Preparation / Cooking Time: 60 minutes / 45 minutes Ingredients: • • • • 3 Medium sized boneless. sugar.. and green onions to the pan that you browned the chicken in and simmer on med heat until sauce is reduced and thickened a little. when butter gets hot. of your favorite seasoning salt Chef Newman's BBQ sauce Chef Newman's summer citrus salad dressing .Chef Newmans' Curried Chicken (Visitor Recipe!) Serves: 3-4 Preparation / Cooking Time: 10 minutes / 40 . 2 Tbs. skinless chicken breasts 2 Tbs. Bake for 30 to 40 minutes in the oven at 350. place your chicken on top of the sauce then pour the rest of the sauce over the top of the chicken. Add cream. of your favorite seasoning salt 1/4 cup of green onions 6 cups of heavy cream 1/4 cup of sugar 4 Tbs. 7. 8... skinless. In a glass baking dish add half of the sauce. First rub a little seasoning salt into both sides of your chicken breasts. In a large frying pan add 2 Tbs. 4. Place chicken on a serving platter and drizzle sauce mixture from baking pan over chicken and serve. of butter 1 to 2 tsp of curry paste (Indian or Asian curry) Instructions: 1. of butter and melt on med/high heat... 6.. 2. Note: Wisk the sauce mixture together good before you drizzle it over the chicken!! Serving Suggestions: Great served with potatoes or rice!! Notes: 1 tsp of curry for a mild flavor or 2 tsp for some zip! Chef Newman's BBQ Chicken Wrap (Visitor Recipe). Preheat oven to 350 degrees.50 minutes Ingredients: • • • • • • • 4 large or 6 medium sized boneless. 5. brown each side of the breasts (about 2 minutes per side).

thinly sliced 2-3 Pear Tomatoes. the pear tomatoes. Chef Newman's Summer Citrus Salad Dressing: • • • • • • 1 cup of Mayonnaise 2 Tbs. Now lay tortilla flat. of seasoning salt into both sides of the chicken and marinate for 1 hour. then the yellow bell pepper. 3. bake them in a glass pan on 350 for 45 minutes. 15 minutes per side. brush with some of the summer citrus dressing and in the middle place 1 leaf of the lettuce. then drizzle a little more of the summer citrus dressing on top and roll the wrap fold the bottom so nothing falls out and enjoy! Chicken Scaparella Serves: 2 Preparation / Cooking Time: 30-35 minutes Ingredients: • • • • • • • • 1 large chicken breast. 5.• • • • 4 Large burrito size tortillas 4 Leaves of red leaf lettuce 1 Yellow bell pepper. of sugar Mix all on high in a blender for about 1 minute then chill and serve! Instructions: 1. peeled . minced 1 cup chicken stock 2 tbsp red wine vinegar 8 small. of liquid smoke (hickory or mesquite) 1/4 cup of 'Coke Cola' or 'Dr Pepper' soda Mix all ingredients well for the sauce. split. Baste them well with the BBQ sauce and then grill or BBQ. of balsamic vinegar 1 Tbs. Finish the layer with some more of the chicken. cleaned 2 slices bacon. of Honey Mustard Juice of 2 limes 2 Mandarin Oranges 1 Tbs. Rub 1 Tbs. If you are not grilling. 2. 4. thinly sliced Chef Newman's BBQ sauce: • • • • • • • 1 12 to 16oz of tomato paste 1/2 cup of dark brown sugar 2 Tbs. basting each side liberally. of maple syrup 1 tsp. Turn them again to finish the last 15 minutes. coarsely chopped 2 tbsp olive oil 1/2 cup quartered button mushrooms 1 clove garlic. Pull the chicken from the heat and slice into 1/4 inch strips. basting liberally every 15 minutes. white onions.

Dissolve the flour into the 2 tablespoons of chicken stock. . Add the vinegar and chicken stock (except the 2 tbsp).. Heat a sauté pan with the olive oil over med-high heat. 5. Preheat oven to 450° F.. Once heated. 4. quartered 5 tablespoons chopped fresh rosemary 3 tablespoons olive oil 24 cloves garlic 1/3 cup white wine 1/3 cup low-sodium chicken broth 4 sprigs fresh rosemary Instructions: 1... salt. I will suggest some nice rolls and butter to soak up some of the sauce. Cornish Game Hen With Garlic and Rosemary . Set on a large plate and garnish with the freshly chopped parsley. or until the onions and other vegetables become tender.. Rinse hens and pat dry with paper towels.• • • • • 4 small red bliss potatoes (new potatoes).. Add the mushrooms and garlic and sauté until the chicken is almost cooked through. place the chicken in the pan and brown well on all sides. Lightly season cavities with salt and pepper to taste. about 4-6 minutes. pepper and sauté for 2 minutes.. Set a small pot of water on to boil. 3. Reduce by half. and Rice Pilaf to set onto the plate. Stir this into the sauce to thicken until smooth. underneath the chicken to add another element.. Boil red bliss potatoes for 10 minutes. Add the onions. halved 1/2 tsp salt 1/4 tsp pepper 1 tbsp flour + 2 tbsp chicken stock for thickening Chopped parsley for garnish Instructions: 1. 2. 7. Serves: 4 Preparation / Cooking Time: 15-20 / 65-70 minutes Ingredients: • • • • • • • • • 4 Cornish game hens salt and pepper to taste 1 lemon. or until they are beginning to get soft. 6. 2. potatoes.. Serving Suggestions: Since the starch and vegetables are incorporated into the sauce.

Baste with pan juices every 10 minutes. 10. Scatter garlic cloves around hens. 15. Reduce oven temperature to 350 degrees F Pour wine. and walnuts. 6. Add the onion and garlic. Garnish with rosemary sprigs and serve. 5. 14. Cook until soft (Do Not Brown). Serving Suggestions: This recipe can give the appearance of elegance if done correctly. Cut hens in half lengthwise and arrange on plates. Bring to a boil. pouring any cavity juices into the roasting pan. 3. 4. Set aside. Roast in preheated oven for 25 minutes. 6. Place the walnuts in a food processor and run until ground. chopped 1/4 teaspoon Basil (dry) 1/8 teaspoon Coriander (dry) 1/2 cup Walnuts Salt and pepper to taste Instructions: 1. but if you like game. until hens are golden brown and juices run clear. herbs. skinless). you'll love this recipe!!!! Grilled Chicken with Walnut Sauce Serves: 4 Preparation / Cooking Time: 10 minutes / 25 minutes Ingredients: • • • • • • • • • • 4 Chicken breasts (boneless. Tent hens with aluminum foil to keep warm. broth and remaining 2 tablespoons of oil over hens. 2. Reduce the heat and simmer until slightly thickened. 11. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency. 5. 9. 4. Rub hens with 1 tablespoon of the olive oil. like pheasant or duck. 7. Arrange in a large. minced 1/2 cup Chicken broth 1 1/2 teaspoons Parsley. 12. Transfer hens to a platter. about 6 minutes. Spoon sauce and garlic around hens. Melt the butter in a medium saucepan. heavy roasting pan.3. . and is great for holiday meals! Notes: Obviously not for everyone. 8. Grill the chicken while the sauce reduces. minced 1/2 teaspoon Garlic. Add the broth. Place 1 lemon wedge and 1 sprig rosemary in the cavity of each hen. 13. about 6 ounces each 1 Tablespoon Butter 1 small onion. Season outside of hens with salt and pepper to taste. Continue roasting about 25 minutes longer. Serve the chicken with the warm sauce ladled on top.

also. add sautéed red peppers and some lemon juice to the rice as it's cooking! You could also let the chicken cool. 10. Add the white wine to the pan to de-glace. 7. Garnish with some lemon-twists and a few sprigs of fresh herbs like sage or basil. 5. Remove the chicken and place on a baking sheet. preheat the oven to 400 degrees. add the chicken to the skillet. 2. Once the pan is hot.Serving Suggestions: Serve with some lightly sautéed vegetables like zucchini or summer squash! Lemon-Garlic Chicken Serves: 4 Preparation / Cooking Time: 20 minutes Ingredients: • • • • • • • • 4 skinless. Once the chicken is done (it may need another minute or two depending on how thick they are). Reduce by half. Sprinkle chicken with paprika. Melt the butter or margarine in a large skillet over medium-high heat. Serving Suggestions: For a little color and extra flavor. 11. 4. boneless chicken breast halves 1 tsp paprika salt and pepper to taste 2 tbsp margarine or butter 2 cloves of garlic. minced 2 tbsp lemon juice 1/2 tsp grated lemon zest 1/4 cup white wine Instructions: 1. 9. then cover and set aside. place over a dish of Spanish or vermicelli rice. By now the timer should have gone off. After about a minute or two. Pour half of the lemon juice over the chicken and then place the sheet in the oven and set the timer for 5 minutes. Sauté the chicken for about 2-3 minutes on each side or until it begins to brown slightly. Add the garlic to the hot pan and sauté until it begins to brown (about 1-2 minutes). add the lemon zest to the pan. Use the remaining lemon juice to pour over the chicken once again and set the timer for another 5 minutes. 3. then add it to the tossed salad for an excellent lunchtime meal or snack! Mohave Chicken Serves: 2 Preparation / Cooking Time: 10 minutes / 20 minutes . and pour the sauce overtop liberally. salt and pepper. 8. 6.

3. Reduce by half. there should be some butter left in the pan. and nutmeg. 9. and blanched asparagus. remove the chicken (do not discard the pan) and place onto a baking sheet. Serving Suggestions: Good with Spanish Rice. allowing the chicken flavor to mix into the sauce. Garnish with a few slices of orange and a sprig of a fresh herb like rosemary or basil. pineapple juice. Let it simmer until it reduces and thickens a little. 2. cinnamon. Sauté the red and green bell peppers. wild or white rice. ground 1/2 tsp cinnamon. 7. if not add a 1/2 tbsp of butter to the pan and allow it to get hot. Put the sheet into the oven and set your timer for 7-10 minutes. while it's simmering.Ingredients: • • • • • • • • • • • • 1 lb chicken breast. Add the chicken breast to the sauce and simmer for another minute or two allowing the chicken breasts to soak up some of the sauce. your sauce will begin to thicken into a glaze. 12. When the peppers are browned. ground 1 tbsp clarified butter 1 oz. water 1 tsp corn starch for thickening Instructions: 1. Serve over Spanish rice (or wild rice) and pour the sauce liberally overtop. 8. Once it's stirred in. Sprinkle the cumin liberally onto both sides of the chicken. Roast Pork Loin with Apple Stuffing Serves: 4-6 Preparation / Cooking Time: 30 minutes / 60 minutes . 5. set the cumin on a plate and rub the chicken in to coat both sides. Take your sauté pan and set it back onto med-high heat. add the white wine to the pan. depending on thickness. Check it and make sure there is no pink showing. 11. bell pepper diced 1 red. Once they are browned. 4. Brown each side of the chicken. cleaned 1 cup orange juice 1 cup pineapple juice 1/4 cup white wine 1 green. By now the chicken should be about finished. Then add your orange juice. ground 1/2 tsp nutmeg. This will de-glaze the pan. Once the butter is hot (but not smoking) carefully place the chicken into the pan to brown. Mix the corn starch and water in a bowl and stir this mixture into the sauce. Turn your oven on and set it for 400 degrees. Set it aside. Put a sauté pan over med-high heat with the clarified butter to get hot. bell pepper diced 2 tbsp cumin. 6. 13. 10. or if you prefer.

lengthwise so that you have about 4-5 cuts. 3. and when the internal temperature of the pork reaches 160 degrees. skinned and diced small 2-3 pound pork loin. 10. With a good center cut there shouldn't be much besides the bottom. spices and apple until mixed well. so that you can pull the chunk out. mix together the bread cubes. 8. but do not use the spice packet! If you wish. The stuffed pork can be very filling! Make sure you soak the apple chunks that you dice in water immediately so they don't brown. 6. Serving Suggestions: Serve this dish with a light vegetable such as steamed green beans. This also allows them to fill with water. milk. if possible. You can substitute a package of store-bought stuffing (bread ONLY) for the bread cubes. softened 1 tsp fresh ground sage 1 tsp cinnamon 4 medium sized apples (sweet). but it is not necessary. Place the pork loin in a good-sized baking dish with extra room. The mixture shouldn't be too soft and might not clump as much as you might think. center cut. small. cleaned 2 cups apple juice. rounding out the top. 9. Bake the pork loin at 325 degrees for up to 60 minutes. set aside. Then. If you prefer your pork well done. 5. Take the strips of pork we cut earlier and lay them out across the width of the pork loin on top of the stuffing. 100% Instructions: 1. Notes: This recipe works well for a presentation effect when you have guests and need to feed a few people. In a large mixing bowl. Pour the apple juice over the pork loin and the stuffing. you could marinate the pork loin in apple juice overnight. or green beans almandine. 2. which keeps them moist during the roasting. Spread them out evenly to create a pattern. butter. it is finished. let it reach 170 degrees. Check it with a meat thermometer. dried or baked 2 cups milk 3 tbsp butter. Place any remaining stuffing around the pork to fill the pan. Take this piece that you removed and slice it into 1/4-inch to 1/2-inch strips. Set the oven to preheat at 325 degrees. Do this on both sides creating a wide V shape in the center of the pork. Don't be afraid to "overstuff" the top of the pork. 7. Stuff the mixture on top of the pork. The juice is . This might add an additional 10-15 minutes cooking time.Ingredients: Click Here for a picture! • • • • • • • • 2 cups bread cubes. using a boning knife cut the pork lengthwise at a 45 degree angle about an inch to an inchand-a-half from the outside edge. Trim as much fat and "silverskin" off of the pork as possible. 4.

leaving open holes on either end. chopped (about 1/2 a cup) 1 stalk celery. Then. 2. until the juices run clear. 7. Cook until soft. If using Chicken: clean the 4 chicken breasts and then lay them flat on a smooth surface. 8. sharp. For Chicken. Spoon the mixture into the either the chicken or the pork. Reduce the heat back to about medium. skip to #8 Sprinkle the paprika and the salt overtop of the stuffed chops or breast. Remove the mixture from the heat. garlic. being careful not to overstuff! This will expand while baking! For the chicken: Roll the mixture up in the ingredient to add some additional flavor into the dish and give the stuffing liquid to evaporate during roasting. stir in the spinach. If using Pork: Using a small. and simmer for about 3 minutes. until the juices run clear. 5.) 1/8 tsp ground sage Instructions: 1. and the chicken broth.approx. thawed and squeezed dry 1/2 cup chicken broth or water 2 slices whole-wheat bread cut into small cubes (1 1/2 cups . Pound the breasts softly until they flatten out. Spinach Stuffed Chicken/Pork Serves: 4 Preparation / Cooking Time: 15 minutes / 40 minutes Ingredients: • • • • • • • • • • • • 4 boneless chicken breasts. split the chops lengthwise on one side. Bake the Pork for 30-35 minutes. chopped (about 1/2 a cup) 2/3 cup chopped mushrooms 1 tsp chopped garlic 1 package (10 ounces) frozen. heat the oil over medium-high heat. Serving Suggestions: Make a glaze from the pan drippings and serve it overtop the chicken or pork. thin-bladed knife. Set aside. For the stuffing: In a medium skillet. bake for 25 minutes. and stir in the bread and the sage until they combine. Set aside. 6. 4. about 8 minutes. Then add the onion. celery and mushrooms. 3. Then. making a pocket. Use Cooking Twine to tie up the ends (not too tight!) if you feel it is necessary. grease an 11 x 7 baking dish. or 350 degrees for Chicken. For Pork. chopped spinach. and look even. Notes: You can dry the spinach easily by placing it in a colander and pressing against the sides with a wooden . Preheat your oven to 400 degrees for Pork. or 4 1-inch thick pork chops (8 ounces) 1/2 tsp paprika 1/2 tsp salt 1 tbsp olive oil 1/2 red onion.

Dry on papertowels to absorb excess moisture. combine the salsa. minced 1/2 teaspoon ground cumin 1/2 teaspoon salt 1 pound sirloin steak . 4. with white fat.spoon. If you see yellow fat. After the meat has marinated. or until the onion is slightly golden and the peppers are tender. green bell pepper and onion in the oil and sauté for 5 to 6 minutes. Mix together well. 6. Marinate in the refrigerator for at least 1 hour. 3. for topping Instructions: 1. cilantro. 2 tablespoons of oil. look for cuts that are pale pink. When shopping for pork. Stir in the beef mixture and sauté for 7 to 8 more minutes. Place the red bell pepper. cumin and salt. chili powder. or until the meat is no longer pink. stir in the beef strips. 2. In a medium bowl. divided 2 tablespoons chopped fresh cilantro 1 tablespoon chili powder 2 cloves garlic. Serve in the warmed tortillas and top with sour cream. Red Meat • • • • • Beef Fajitas Bobotie Chef Newmans' Newman Burgers Chef Newmans' Meatloaf Garlic-Herb Lamb Kabobs • • • • • Pepper Stuffed Flank Steak Steak and Shrimp Kabobs Scottish Lamb with a Tomato-Rosemary Reduction Szechuan Grilled Flank Steak Veal Amaretto Beef Fajitas Serves: 6-8 Preparation / Cooking Time: 10 minutes/20 minutes Ingredients: • • • • • • • • • • • • • 1 (16 ounce) jar chunky salsa 1/4 cup vegetable oil. it is a sign that the meat is old and probably going bad. . garlic. 5.cut into 2 inch strips 1 cup red bell pepper strips 1 cup green bell pepper strips 1 cup sliced onion 8 (6 inch) flour tortillas 3/4 cup sour cream. heat the remaining oil in a large skillet over medium high heat. cover.

Soak the bread in the milk (reserve the milk) and then blend the bread into the mixture. butter or oil 1 Tbs. 8.. ground 1 large Onion. brown sugar. golden or dark (I use dark) 1 cup. Melt the butter in a large heavy skillet. 2. almonds.. Add the lamb and brown in the skillet. chopped 2 cloves Garlic. 5.. apricots. 6. lightly oiled casserole dish. Chef Newmans' Newman Burgers (Visitor Recipe) Serves: 3 Preparation / Cooking Time: 20 to 30 minutes Ingredients: • • • • • • • • • 1 lb. Add 1 egg to the mixture and blend well. 3. Mix well. Serves: 6-8 Preparation / Cooking Time: 15 minutes / 45-60 minutes Ingredients: • • • • • • • • • • • 2 pounds Lamb. 4... or until the casserole is set and lightly browned..Serving Suggestions: Serve with any sort of Mexican style side dishes like Guacamole or Spanish Rice Bobotie. white 1 1/2 cup Milk 3 Eggs Instructions: 1. Pour over the mixture. dried. Add the onion and garlicand saute until just soft. of BBQ sauce (see recipe below) 1 Tbs... about 2-3 minutes. slivered 1/2 cup Apricots. of your favorite seasoning salt 6 pieces of your favorite bread or buns cut in half 3 to 6 slices of your favorite cheese (mine is pepper-jack) . chopped 1/4 cup Chutney 3 slices Bread. Bake at 350 about 45-60 minutes. and chutney. of ground beef 2 sweet onion (medium and one large size) 4 cups of heavy cream 2 Tbs. Toss in the curry. 9. Beat the remaining 2 eggs with the reserved milk. minced 2 Tablespoons Butter 2 Tablespoons Curry powder 2 ounces Almonds. 7. Place the mixture in a large. Add to a large mixing bowl. Serve warm..

and mustard if you want but these burgers/patties will be so juicy and flavorful that you don't need anything else on them!! Notes: feeds 3 people. of balsamic or red wine vinegar.. 1/4 cup of Coke Cola or Dr. 2. of pepper 1 sweet onion (medium size). of sliced mushrooms 2 teas. then one more piece of cheese. in diameter and 3/4 inches/1. 7.7 to 15. Mix well using your hands (wash hands first) then make into round flat patties about 5 to 6 inches/12. of ground beef 1-1/2 cups of bread crumbs 2 Tbs.. liquid smoke (hickory or mesquite). 8. Mix all ingredients well (for about 2 to 3 minutes) then put in with meat mixture! Serving Suggestions: You can use mayonnaise. 1 teas. Now grill these burgers/patties on a Barbecue (indoor or outdoor) or if need be you can fry them up in a fry pan. and seasoning salt. Then in a large bowl combine ground beef. of your favorite seasoning salt 1 12oz can of Mandarin orange segments 1 12oz can of Campbell's tomato bisque soup 8 oz. First saute the small sweet onion in a sauce pan with butter/oil and sugar until caramelized (golden brown).• • 1 large tomato 6 to 9 leafs of lettuce Instructions: 1. meat sauce (see below)... 3. 2 Tbs. 5.24cm.. ketchup. caramelized onions.. then the burger/patty. then add few slices of thinly sliced tomatoes and the top piece of bread/bun! Now for the Sauce: 1 10 to 12oz of tomato paste. Serves: 4 Preparation / Cooking Time: 15 minutes / 75 minutes Ingredients: • • • • • • • • • 2 lbs.. adjust recipe for more people Chef Newman's 'Soon To Be Famous' Meatloaf (Visitor Recipe). then add 2 to 3 leafs of lettuce. Pepper). 6.. thick. 1/2 cup of dark brown sugar. diced 2 Tbs. butter or oil . until no juices run from the meat (for medium well) or until the juices run clear (for medium) anything other than that is up to you!!! Now just before burgers/patties are ready lightly toast your bread/buns either in a toaster or on the grill (this will not only taste better but keep your bread/buns from getting all mushy and falling apart! Add a piece of cheese to the bottom bread/bun. Pepper soda (I prefer Dr.. 4.905cm.

and two thirds of the tomato bisque / mandarin juice mixture. then pour the rest of the tomato bisque / mandarin juice mixture over the top of the meatloaf. Bake at 300 for 1 hour and 15 minutes. Add the sweet onion and sugar and saute the onions until they caramelize (golden brown). 8... turning and basting often. Then mix it together well using your hands (be sure to wash your hands afterwards) and fold it in completely. Remove from the bag (save the marinade for basting). Press mixture into a medium sized loaf pan. mushrooms. Place in the refrigerator overnight (turning often). press down around all the edges to make a moat around the meatloaf. sugar 1 Tbs. 4.. mix ground beef. pepper. Place on skewers (add vegetables like onion. 3. and bell peppers.. Serves: 6 Preparation / Cooking Time: 35 minutes (Not including freezing and thawing)/25 minutes ..... Note: if you use a glass loaf pan then only cook it for 1 hour. 2. caramelized onions. or Vegatable oil Instructions: 1. Then in a medium mixing bowl add the can of tomato bisque soup. Serves: 3-4 Preparation / Cooking Time: 5 minutes / 12-15 minutes Ingredients: • • • • • • • 2 pounds of Lamb (boneless leg)... the juice from the mandarin oranges (save orange segments) and mix well. Pre-heat the broiler.• • • 2 eggs 1 Tbs.. 6. Pre-heat your oven to 300 degrees. Place all ingredients in a large.. heavy plastic freezer bag.. if desired). 5. cut into 1-inch cubes 1 Tablespoon Garlic. seasoning salt. 3... bread crumbs. then remove from heat. orange segments. 4... of Olive Oil. Pepper Stuffed Flank Steak . 7. Close tightly and "knead" until well mixed. Place the lamb over the lowest spot and slowly cook for 12-15 minutes. minced 2 teaspoons fresh Oregano 2 teaspoons fresh Rosemary 1/4 cup Olive oil 1/4 cup Lemon juice 3/4 cup Red wine Instructions: 1.. 2. In a medium sized frying pan add the oil and let it get hot on medium to medium high heat. mushrooms. Let your meatloaf sit on a cooling rack for 15 minutes (in the pan) then slice in 1/2 to 3/4 inch slices and serve!! Garlic-Herb Lamb Kabobs . In a large mixing bowl.

and garlic and combine in a small bowl. thinly sliced 1/2 cup ketchup 1/4 cup Worcestershire sauce 1 tsp ground red pepper 2 cloves garlic. Sprinkle the inside of each piece of meat with the salt and pepper. about 1 & 1/2 pounds Salt and freshly ground black pepper. Suggested Wine: A dry red wine or Merlot Notes: If you're going to use toothpicks. or Yellow) 1 small onion. Serving Suggestions: Over white rice with fresh corn on the cob. 5. minced. 3. Lay the steak on a flat baking sheet lined with plastic wrap. 8. Cover and freeze for 2 hours or until nearly firm (I know it sounds strange but it makes the steak much easier to cut. While the steak is cooking.. Place the steak on a cutting board.Ingredients: • • • • • • • • 1 Flank steak. trust me!). Thaw in refrigerator until the steak can be rolled up easily. Worcestershire. Tightly roll up the meat like a jelly-roll. Also. leaving about a half an inch edge around the meat. Green. Instructions: 1. or Rosemary Potatoes. 11. Remove the string or toothpicks and let it stand 5 minutes. 7. Slice diagonally and serve with the remaining sauce. turning often... 4. 12. Carefully cut the steak in half lengthwise. the sauce ingredients make about 3/4 cup to 1 cup. 6. take the ketchup. Arrange the peppers and onions on the inside of the meat. 10. Baste the steak with steak sauce during the last 10 minutes of cooking time.. Place the steak on an oiled grid over medium-heat coals and cook for 25 minutes for medium doneness. securing it with kitchen string or toothpicks (see notes below). to taste 2 cups thinly sliced Bell peppers (Red.. Serves: 4 Preparation / Cooking Time: 15 minutes (not including marinating time) Ingredients: ... Mix well. This will be your steak sauce. 2. Hold a large knife parallel to the steak. Grilled Steak and Shrimp Kabobs . 9.. red pepper. soak them in water for about 20 minutes prior to prevent burning..

3. close to the heat. 11. light your grill and let it get hot. although any steak cut will do. Turn each one every 3-4 minutes. another vegetable. 2. You want a good amount of brown or char on the vegetables though. Now place all of the shrimp into a separate bowl. preferably filet mignon. about an inch or so wide. You want it to look uniform so all the pieces should be about the same size. 13.• • • • • • • • • • • • • • • • 1/2 pound of medium size shrimp. leaving about an inch at the top and two inches at the bottom. and then a shrimp. Mix this up until the vegetables and beef cubes are covered evenly. 9. Clean the peppers. 8. if this happens. Now it's time to chop the vegetables. Add the remaining olive oil. 7. 1 1/2 tbsp of the chopped basil. Do the same with the onion. While it's getting hot. Keep an eye on them though. Or enough to place 4 on each kabob.1 1/2 inch cubes. Cut it into thick slices about an inch long and an inch wide. move the kabob to a cooler part of the grill. 5. 24 recommended. lemon juice. 15. 1/2 of the minced garlic. another vegetable. finishing off with a tomato at the bottom. minced garlic 2 tbsp chopped basil 1 tbsp old bay seasoning 2 tsp lemon juice (or 1 squeezed lemon) salt and pepper to taste skewer sticks (metal preferably) Instructions: 1. or the upper rack. 10. Garnish with a lemon wedge and a sprig of fresh basil! Serving Suggestions: Serve over white rice or Rice Pilaf or over a bed of fried leeks. Mix this until the shrimp is covered evenly. peeled and cleaned 1 1/2 . . 12. When you're ready to grill. 16. garlic. 14. 1 green pepper 1 yellow pepper 1 red pepper 1 Spanish onion 1 pint cherry tomatoes 1 zucchini 1 eggplant 2 cups olive oil 1 clove. When you are ready to grill. Refrigerate this for about an hour (longer than this is just fine). The way I like to do it is start off with a tomato at the top (to hold everything on). and the old bay seasoning. you can prep your skewers. Begin by cutting the beef into 1 . Peel the eggplant. 6. though you'll get a variety of temperatures. Add 1 1/2 cups of the olive oil. Place the beef cubes and vegetables (with the tomatoes) into a large bowl. a piece of beef. Cut into square slices. and so on. 17. and your salt and pepper. Now refrigerate this mixture for at least 6 hours. allowing each side to brown evenly. 4. Cut the zucchini into thick slices to make round circles. it just adds to the flavor and the splendor of outdoor cooking! The beef should come out about medium. so as to not burn the vegetables completely. just place them across the bars to get some good grill marks. some of the vegetables may brown a little faster.2 pounds of lean beef.

4 diced. 12 quartered 1 cup red wine 1 cup beef stock 1/2 cup chicken stock 1 clove garlic 4 handfuls fresh spinach 1 tbsp olive oil. fresh chopped 2 tsp Basil. 11. then only about 2-3 minutes. Place a sauté pan over med-high heat with the oil to get hot. basil and the butter to the sauce and reduce by half again (I know this gets tedious!). 7. or it will overcook in the oven and dry out! Once the meat is browned. Add the chicken stock and season it with salt only.. Add the tomatoes.. If you like your beef well done.. 8. place in the oven and set timer for 15 minutes. Reduce by half. Set another sauté pan with 1 tablespoon of butter over med-high heat. and garlic clove. Be very careful. fresh chopped 2 whole tomatoes. 10.. Season the sauce and reduce over med heat. Let them brown. Save the pan. When the oil is hot (you'll hear little popping sounds). By now your beef stock sauce should have reduced by at least half.Notes: This recipe is presented with the intention of cooking your beef to medium.. Preheat oven to 350 degrees. Strain the sauce into a saucepan. the beef stock and red wine reduction should be reduced by half again. strain the shallots and spinach out of the sauce. Set aside when finished. . By now. Now. 2. Save the shallots and spinach. Discard the herbs. diced 16 whole shallots. bones and beef stock to the pan. Once the shallots have browned. brown them in the oven at 400 degrees for about 4-5 minutes before marinating to ensure you'll get it well done. add the rosemary. 4.. Season the lamb and brown it in the sauté pan. fresh chopped 1 tbsp Tarragon. you don't want the meat to cook too much. Take the sauté pan you used for the lamb and sauté the 6 quartered shallots until brown. 6. Once the spinach is steamed. add the diced shallots and sauté until brown. to taste Instructions: 1. It won't take very long so keep an eye on it.. tarragon. garlic.. cleaned (save bones) 1 tbsp Rosemary. cover and keep it fairly hot. If you want med-well. 3. 5. add the spinach to the chicken stock and steam it. shallots.. Scottish Lamb with a Tomato-Rosemary Reduction . or vegetable oil 2 tbsp clarified butter Salt and pepper. add the red wine to it and reduce once again. Serves: 2 Preparation / Cooking Time: 25 minutes / 45-50 minutes Ingredients: • • • • • • • • • • • • • • 2 Racks of Lamb. Place lamb bones that you saved while cleaning the lamb into a roasting pan or baking sheet and place in the oven. One it has reduced. 9.

After the marinade time. You'll be glad you did. it would be far too easy to lose track of something. slice each rack into even slices. be sure to get a nice.. cook away. when you are purchasing your racks of lamb.. It is an amazing dish however and if you feel you're up to it.. 2. they are HIGHLY recommended. Cut into the center of each piece and check it. so substituting dried herbs is no problem. Szechuan Grilled Flank Steak . Also. Set half of the spinach in the center of each plate and place 6 shallots around it in a circle. There will be a lot going on while you are preparing this dish.12. healthy cut as they may shrink a little. Combine soy sauce. garlic. They add another dimension to the sauce and although they are not necessary. If you prefer to not clean your racks and use precleaned racks. Serves: 4-6 Preparation / Cooking Time: 20 minutes (not including marinade time) Ingredients: • • • • • • • • • • 1 & 1/4 to 1 & 1/2 pounds beef flank steak 1/4 cup soy sauce 1/4 cup seasoned rice vinegar 2 tbsp Oriental sesame oil 4 cloves garlic. 13. ginger.. I don't recommend it to anyone who isn't familiar with cleaning racks of lamb or reducing sauces. oil.. Pour the sauce liberally over each rack. Take the lamb and layer it over the spinach. Garnish with a fresh sprig of rosemary. then place back into the oven for a couple of minutes to finish. or another vegetable. it should be medium or pink. Marinate the flank steak with the mixture in the refrigerator for 3 hours. ask your butcher or grocer if he/she has any of the bones available. Prepare and pre-heat your broiler or outside grill. toasted (4-5 minutes at 400 degrees) Instructions: 1. Notes: This is a difficult dish. The recipe tastes best when fresh herbs are used. and if you have other items cooking such as rice.. By now the lamb should be ready. and red pepper in a small bowl. though these may be difficult to come by. saving the marinade in a small saucepan. precooked and cleaned weight is ideal. by all means. 10 oz. drain the steak. turning once halfway through. vinegar. Once it is done.. minced 2 tsp minced fresh ginger 1/2 tsp crushed red pepper flakes 1/4 cup water 1/2 cup thinly sliced scallions 2 to 3 tsp sesame seeds... If it is not done to your satisfaction. .

Place steak on the grid (if on a BBQ grill) or on a drainable broiling pan. 3. the sesame seeds are. Start by setting the butter in a shallow sauté pan over med-high heat. 6.3. 4. While the steak is cooking. Reduce heat to low and simmer for 5 minutes. (Cooking time may be less [12-15 minutes] in an oven-broiler) Turn the steak once halfway through the grilling time. 4. and cook for 14-18 minutes for medium. not letting it get too dark. Take the veal cuts and set them in the flour and put a thin coat over each side. Set the flour on a plate. . Be careful. Then add the sliced strawberries. optional. though it won't be hot enough to burn you. Once the other side of the veal is browned and the strawberries begin to get soft. add the amaretto slowly to the pan. Transfer the steak to a cutting board and slice across the grain into thin slices. Sprinkle the scallions and sesame seeds over top for a wonderful garnish. 5. it may flame up. although it does add a nice touch. Place the veal into the pan to sauté. sliced 1/4 cup heavy cream 2 pinches cinnamon 2 strawberries. whole Instructions: 1. Flip the veal cuts in the pan. not on top of the veal cuts because they won't cook properly. Also. and summer squash sautéed in chicken stock. it will take most of the bitterness out and leave the sweet taste of the amaretto for your sauce. You'll need about a 1 inch square piece of ginger for 2 teaspoons. Serving Suggestions: Serve this dish with Oriental or wild rice. I recommend using a paring knife to chop the ginger as it may slip and you may accidentally cut a finger. You want to lightly brown the bottom of the veal.pounded flat 1/4 cup flour 2 oz clarified butter 1/2 cup Amaretto liquor 1 cup strawberries. 2. Bring it to a boil over high heat. arranging them so they are touching the pan. Let the alcohol catch. By now the butter should be hot. Notes: Remember to peel the fresh ginger with a vegetable peeler before mincing. Veal Amaretto Serves: 2 Preparation / Cooking Time: 5-10 minutes prep. add the water to the marinade you saved in step 2. stirring occasionally. 10 minutes cooking time Ingredients: • • • • • • • • 4 5 oz cuts veal . of course. 5. Arrange in a fan pattern on the plate and drizzle some of the sauce overtop.

The strawberries can also be done ahead of time to give you extra time to finish preparing any side dishes. This fabulous dish is so simple. While the sauce is thickening. You can also use freshly chopped parsley and sprinkle it around the outside of the plate. add your heavy cream and cinnamon and stir. you could always do it ahead of time. • • • • • • Bacon Potato Soup Basic Guacamole Blackberry Conserve Broth. You want the green stem to stay attached to hold your slices together.7. It should fan out evenly leaving a beautiful garnish. The sauce works well with chicken too. Garnish each dish with the fanned strawberries. slice them a quarter inch from the green down and all the way across leaving about 5 to 6 slices. 8. vegetable. though I advise against using it with pork or other red meat such as sirloin or filet mignon. either on top of the veal or alongside.. take your two whole strawberries and.. before you actually start dinner.. Of course. 9. yet has such an amazing flavor to it that permeates the nostrils and the taste buds. diced 1/4 cup Celery 3 Leeks 2 Tablespoons Flour 2 cups Water 2 cups Milk .. Reduce heat to medium and let the sauce thicken for about a minute or two. and candied yams Notes: The pounding of the veal should take about five minutes of the prep time. Once the flame dies out. or a sprig of mint leaf. . using a paring knife. Lay the strawberry on it's side and press on the stem with your finger. stocks Carrot Soup with Caraway-Bread Crumb Topping Chef Newmans' Avocado Pasta Sauce • • • • • • • Honey Glaze Honey Orange Ham Glaze Quick Blue Cheese Dressing Simple and Quick Marinara Sauce South African Corn Chowder Teriyaki Sauce Welsh Leek Soup Bacon Potato Soup Serves: 4 Preparation / Cooking Time: 5-7 minutes / 63 minutes Ingredients: • • • • • • 1/4 pound Bacon. red pepper. Arrange the cuts on two plates and pour the sauce over top. to add color to the dish. Serving Suggestions: Serve with yellow squash. 10.

Slowly bring to a boil. Serve warm. Serving Suggestions: Serve this dish on a cold winter day after the kids have been playing in the snow for a hearty lunch! Or serve as a wonderful appetizer to a large. topping. 3. Check the seasonings. enough for 1 person Preparation / Cooking Time: 10 minutes / N/A Ingredients: • • • 2 Avocados (The black "Haas" type). Slice the leeks lengthwise. 3. Add the bacon pieces to a heavy saucepan and cook until brown. finely minced 1/4 teaspoon Kosher salt Instructions: 1. Remove the pit. garnished with parsley. Add the celery and leeks. Split the avocados. chopped Instructions: 1. 4. Serving Suggestions: Guacamole can be used with a large variety of dishes as a sauce. Remove the root end and most of the green end. Serve immediately. 2. or basic dip.• • • 2 medium Potatoes. Add the chili and salt. Scoop out the flesh. Add the water and milk. Slice the leeks across the grain and soak in water until needed. Cook until just soft. peeled and diced Salt and pepper to taste 1 teaspoon Parsley. Add the flour and cook for 3 minutes. Use your best judgement! Blackberry Conserve Serves: 2 cups Preparation / Cooking Time: 30 minutes . ripe 1 Serrano chili. Reduce the heat. Mash. 2. add the potatoes and simmer for 1 hour (or until the vegetables are tender). holiday meal! Basic Guacamole Serves: Makes about 1 cup.

and carrots. minced 8 stems Parsley 1 Turnip. stirring frequently for 25 minutes. Use as a soup base. Add the berries and reduce the heat to medium. Cover and refrigerate for up to four days. Slowly bring to a boil. Allow to cool. diced 1/2 cup Cabbage. Add the water to a saucepan. 2. Add the zests. onions. large dice 1 cup Tomatoes. large dice Salt and pepper to taste Instructions: 1. slowly whisk in the sugar. Vegetable Broth Serves: Makes about 1 gallon Preparation / Cooking Time: 20 minutes / 2-1/2 hours Ingredients: • • • • • • • • • • 1 gallon Water 2 stalks Celery. Bring to a boil. 3. 3. Place all ingredients in a large soup pot.Ingredients: • • • • • 1 cup Water 2 cups Sugar 1 teaspoon Lemon zest (grated peel) 1 teaspoon Orange zest 2 cups Blackberries Instructions: 1. chopped 1 teaspoon Garlic. Strain through a colander. Reduce the heat and simmer 2 1/2 hours. Cook. Serving Suggestions: Use this recipe as a base for hundreds of soup and even sauce ideas! Notes: You can substitute the ends you'd normally discard from another recipe for the: celery. large dice 3 Carrots. large dice 2 large Onions. Add some chicken bones and scraps to make a wonderful chicken stock! . 2. While the water is coming to a boil.

. Add the carrots and tarragon. 4. cover and simmer until the carrots are very tender. puree the soup in a food mill. if using.. 2. Add the stock and orange and lemon juices. a food processor fitted with the metal blade or in a blender. Chef Newmans' Avocado Pasta Sauce (Vistor Recipe) . Add the onions and sauté until translucent. Serves: 4 Preparation / Cooking Time: 40 minutes Ingredients: • • • • • • • • • • • Salt and white pepper 1/3 cup fresh orange juice 2 tsp caraway seeds 2/3 cup fine fresh white bread crumbs 4 cup chicken stock 2 lbs carrots-sliced thinly 1/4 cup butter-unsalted 2 tbsp fresh lemon juice 1/4 cup butter-unsalted 2 yellow onions-sliced thinly 1 fresh tarragon sprig Instructions: 1. Olive oil . until golden brown.. about 2-3 minutes. Ladle the soup into warmed bowls and scatted the bread crumbs generously on top.... melt the butter in a large saucepan over medium heat.. reduce the heat to low. 3.. Return the puree to the pan.. Garnish with the parsley. Add the bread crumbs. 6. 8. reduce the heat to low.. stirring occasionally.. 2-3 minutes. For the carrot puree. Add the caraway seeds and sauté for about 1 minute.. Serves: 3 Preparation / Cooking Time: 30-45 minutes Ingredients: • • • • • • • • • 1 ripe medium avocado 1 ripe large avocado 4 cups of heavy cream 1 large ripe tomato 2 ripe tomatillos 1 small sweet onion 1 clove roasted garlic 1 yellow bell pepper 3 Tbs..Carrot Soup with Caraway-Bread Crumb Topping.. cover and cook. Bring to a boil. season to taste with salt and white pepper and keep warm. For the topping. In small batches. stirring. taking care to avoid splattering.. melt butter over low to medium heat in a frying pan.. about 10 minutes more.. 5. Discard the tarragon sprig. 7. raise the heat slightly and sauté.. 10-15 minutes.

olive oil heat on medium for 6 to 8 minutes. Then add cream and avocado mixture. . 5. 5. In a large frying pan add 2 Tbs. Half an hour before you expect ham to be done. stir around in oil until caramelized (golden brown). yellow bell pepper (medium diced) stir and cook just briefly to warm the inside of the vegetables (1 to 3 minutes). 8. honey. Add small sweet onion (medium diced) and roasted garlic clove. 7. Then lower temperature to low and stir in pepperjack cheese until smooth and creamy. then pour sauce mixture over your favorite pasta and sprinkle with warm vegetables and avocado! 10. tomatillos. mix well. Generously brush glaze over surface. In a separate frying pan add 1 Tbs. basting with glaze two or three times. remove ham from oven and arrange pineapple slices on top (use toothpicks to hold in place if necessary). 6. 4. Add a pinch or two of sea salt and pepper (to taste). reserve liquid. Combine reserved liquid. mustard and cloves. Return ham to oven and finish cooking. Drain pineapple. In a blender mix 4 cups of cream and large avocado. Dice medium avocado. Grate fresh parmesan cheese on top if desired and enjoy!!!! Notes: feeds 3 people.• • • 1/2 cup of finely grated pepper jack cheese sea salt pepper Instructions: 1. blend until smooth. 3. 3. stir and reduce mixture until you reach desired thickness. 9. adjust recipe for more people Honey Glaze Serves: N/A Preparation / Cooking Time: 5-8 minutes / depends on what you are using it on! Ingredients: • • • • • 1 can (8 ounces) pineapple slices 1/3-cup honey 1 tbsp dry mustard ½ tsp ground ginger ¼ tsp ground cloves Instructions: 1. 2. Then add tomato. 4. olive oil heat on medium for 6 to 8 minutes. 2.

you'll be pleasantly surprised! Honey And Orange Ham Glaze .. 2. Serving Suggestions: Serve this over Ham of course! Use for holiday dinners. Sunday dinners.. especially honey based ones. Serves: N/A Preparation / Cooking Time: 5 minutes / depends on what you glaze with it! Ingredients: • • • • 1 cup Orange marmalade 1/4 cup Honey 1 Tablespoon Dijon mustard 1/8 teaspoon Cloves. 3.. Baste often... Try it on other things as noted above. Rub onto a fully cooked ham and heat according to the package instructions for the weight. crumbled 1/3 cup Milk Dash Worcestershire sauce .. or goes well with ham or pork as well.Serving Suggestions: Serve overtop of chicken or roast duck for fantastic fare. Notes: This recipe works well with chicken and pork as well! Quick Blue Cheese Dressing Serves: 1 1/2 cups Preparation / Cooking Time: 5 minutes Ingredients: • • • • 1 cup Mayonnaise 2 ounces (or more) Blue cheese. or for any occasion.. Place all ingredients in a food processor. ground Instructions: 1. Blend until smooth. Try it on pheasant or game hen for a delicious treat! Notes: The recipe states ham as that is the most popular application for Glazes...

basil. minced 2 teaspoons Basil 1 teaspoon Oregano Salt and pepper to taste Instructions: 1. Place a colander over a bowland then cut the tomatoes in half and remove the seeds over the colander. South African Corn Chowder (Visitor Recipe). stirring frequently. 5. Then add the onion and garlic and cook until just soft.. Reserve the liquid and the tomato pulp and set aside..Instructions: 1. and oregano. Simple and Quick Marinara Sauce Serves: makes about 1 quart Preparation / Cooking Time: 10 minutes / 90-120 minutes Ingredients: • • • • • • • 10 medium Tomatoes 2 ounces Olive oil 1 medium Onion. Dice the tomato pulp and add to the pan. 3.. 2.. Heat the oil in a heavy saucepan over low heat. Be sure to check the seasonings. Peel each tomato carefully. Notes: This recipe is simple enough to make. 6... and can be refrigerated or frozen for later use. Discard the seeds. Remove the core from the tomatoes. Allow to cool. diced 1 teaspoon Garlic. Blend all ingredients well. Add the reserved liquid. Simmer for 1 1/2 to 2 hours.. Cover and refrigerate. 4. Set a large pot of water to boil. Plunge the tomatoes in the boiling water for 5-10 seconds.. Serves: 4 Preparation / Cooking Time: 30 minutes Ingredients: • • • • • • • 1 large sliced onion 4-6 diced rashers of bacon 2 peeled & diced potatoes 1 sliced green pepper 3 chopped sticks of celery 3 shredded.. outer leaves of lettuce 1 Tbsp of flour .

3. Serving Suggestions: Use this to make a variety of Oriental dishes calling for this sauce. Simmer for 30 minutes. Place all ingredients in a medium saucepan. fresh. Reduce heat and simmer until vegetables are tender. Teriyaki Sauce Serves: 4 Preparation / Cooking Time: 30 minutes Ingredients: • • • • • 2 cups Soy sauce 1 cup Sugar 3 Tablespoons Ginger. celery. this makes a wonderful belly-filling soup. 2. leaves of lettuce and stir-fry for 1 minute. Notes: If you add more milk. Add the creamed sweetcorn and salt & freshly ground black pepper to taste. Pour into ovenproof dish and sprinkle bread crumbs and mature cheddar cheese and brown in oven. Sprinkle on the flour. minced 2 teaspoons Garlic. Strain and allow to cool. green pepper. 2. 4. 3. Use immediately or refrigerate in an airtight container. minced 1 tablespoon Bourbon (optional) Instructions: 1.• • • • • 500 ml milk 1 410g can of creamed sweetcorn Breadcrumbs. Bring slowly to a boil. 5. to taste Salt & freshly ground black pepper to taste Instructions: 1. 6. Add the potatoes. Stir fry the onion and bacon until onion is transparent. and then gradually add the milk stirring continually. Notes: Adjust the amount of Soy Sauce to your liking! . to taste Mature cheddar cheese.

Then. Soak in water for 20 minutes. Then. and simmer about one hour. Add the broth and then bring it to a boil. After this is finished.Welsh Leek Soup Serves: 4-6 Preparation / Cooking Time: 15 minutes / 70 minutes Ingredients: • • • • • • • 1 pound Leeks 4 Tablespoons Butter 2 stalks Celery. Add the leeks. 3. 7. 8. Trim the green part off and split length-wise. making sure to get it nice and hot. Cut the root end off of the leeks. SeaFood • • • • • Andrews Mussels Broiled Flounder Pizziaola Butterfly Shrimp Parmesan Coconut Shrimp Crab Rockefeller • • • • • Grilled Salmon with Lemon Herb Butter Grilled Swordfish with Chipolte-Cilantro Butter Saffron Shrimp and Zucchini Shrimp Linguine With Basil-Garlic Butter Trout Florentine . 4. Whisk in the cream and simmer 10 minutes. so don't overload your guests with a heavy dish. cover. 6. carefully puree the soup (in small batches) in a food processor. and onions. celery. Then slice thinly across the grain. 5. Check the seasonings and then serve warm. the cream in this dish makes the soup filling. return it to the pot. Notes: Be careful not to burn the leeks! It will ruin the flavor of the soup and permeate the broth. diced 1 large Onion. or carbohydrates. reduce the heat. diced 6 cups Chicken broth 2/3 cup Cream Salt and pepper to taste Instructions: 1. Cook until just soft. Allow to cool slightly. 2. Melt the butter in a heavy soup pot. Serving Suggestions: Serve as an appetizer to a light main course.

minced 1/2 tsp fresh or dried basil. cream cheese 1/8 cup finely cut green onions 1/8 cup finely cut cilantro 1 tbsp lemon juice 2 tbsp olive oil salt and pepper to taste Instructions: 1. diced 1 tsp fresh garlic. Arrange mussels onto foil wrapped baking sheet and spoon a quarter-sized gob per mussel Bake for 15 minutes. chopped if fresh 1/2 tsp fresh or dried rosemary.Andrew's Mussels Serves: 2-8 Preparation / Cooking Time: 15 minutes Ingredients: • • • • • • • 1 pound fresh or thawed mussels 4 oz. red ripe. 2. picked clean if fresh 1/2 tsp salt 1/4 tsp white pepper or black pepper if preferred 2 cups white wine (may substitute sherry wine if desired) 2 tbsp olive oil or vegetable oil 4 8oz cuts fresh flounder 2 lemons 4 sprigs fresh rosemary or basil for garnish . Broiled Flounder Pizziaola Serves: 4 Preparation / Cooking Time: 15 minutes / 25 minutes Ingredients: • • • • • • • • • • • • • 1 green pepper. 4. Microwave cream cheese for 30-45 secounds in small bowl until mixable. Preheat oven to 375. 6. Mix in ingredients. 5. Let cool approx 5 minutes. diced 1 Spanish onion. Serving Suggestions: Great for parties or as an appetizer. 3. chopped fine 1 tomato.

leaving the tails on. Garnish with freshly chopped parsley and a lemon twist! . In a small bowl. 6.Instructions: 1. green onions. Once the oil is very hot (you'll hear little popping sounds) place the onion. Stir in the parsley. basil. Add the white wine to the sauté pan slowly and reduce by half. garlic and red pepper flakes and cook for 5 minutes or until soft. 8. Peel the shrimp. 11. Set the other 2 cups aside to use in the sauce. Place the flounder spaced evenly apart on a baking sheet or sizzle plates (if you have them). 4. If it feels soft and squishy to the touch it needs some more time. Then butterfly each shrimp by cutting it along the outer curved edge almost all the way through. 2. 8. Add the shrimp and sauté for 5 minutes or just until the shrimp turn pink and opaque. set the pan aside. In a large nonstick skillet. Open the shrimp up like a book and remove the dark vein. rosemary. 4. check by feeling the center of each piece. if the wine has dried up. Squeeze the juice of one lemon (you may use lemon juice if you do not have fresh lemons) evenly across the 4 pieces of flounder. 6. Set your oven to broil with the rack on the 2nd highest level. Sauté for another minute. 10. The flounder should be almost done. add a little water to the pan to prevent sticking. toss the cheese with the breadcrumbs and set aside. Butterfly Shrimp Parmesan Serves: 4 Preparation / Cooking Time: 15 minutes Ingredients: • • • • • • • • • • 1 ½ pounds large shrimp 1 cup (4 ounces) shredded Parmesan Cheese ¼ cup Italian seasoned dry bread crumbs 2 tablespoons unsalted butter substitute ¾ cup chopped red bell pepper ½ cup thinly sliced green onions 1 tablespoon minced garlic 1/8 teaspoon crushed red pepper flakes or to taste 1/3 cup minced fresh parsley 6 tablespoons 2 percent low fat milk Instructions: 1. If not. In a small saucepan. 7. 5. Place in the middle of the oven. By the time the sauce is finished your flounder should be fully cooked (firm to the touch). and garlic into the pan and stir. Place the oil into a sauté pan and set on the burner to heat. Turn your burner on to med-hi heat. salt and pepper to the pan and stir. if it bounces back. 13. green pepper. After a minute add the tomato. Stir in the cheese mixture and cook until the cheese is melted. 2. 3. 12. 9. bring the milk just to a boil. 7. melt the butter over medium-high heat. Check the flounder. Then take 1 cup of the white wine and evenly coat the flounder. add the bell pepper. 5. it is done. 3. and then stir into the shrimp mixture. Once the butter is hot.

you don't want to overcook the shrimp! Coconut Shrimp . Place remaining 1/4 cup flour and coconut in two separate bowls. or tossed into angel-hair pasta... allow excess to drip off. In medium bowl. Using tongs.. Make sure you keep a close eye on the shrimp as it's sautéing...Serving Suggestions: Wild Rice. Roll shrimp in coconut and place on a baking sheet lined with wax paper. 2 to 3 minutes until golden brown. remove shrimp to paper towels to drain. tails left on 8 cups vegetable oil (for frying) Instructions: 1.peeled.. Serving Suggestions: Serve as an appetizer. de-veined. Crab Rockefeller Serves: 4 Preparation / Cooking Time: 10 minutes / 38 minutes Ingredients: • • • 2 Tablespoons Butter 2 Tablespoons Flour 1 1/3 cups Milk . beer and baking powder. 2. Fry shrimp. heat oil to 350 degrees F (175 degrees C) in a deep-fryer. Notes: A simple recipe for you seafood lovers that is fairly easy and fast. Meanwhile. Dip egg/beer batter. Refrigerate for 30 minutes. Hold shrimp by tail and dredge in flour. 5. turning once. shaking off excess flour.. combine egg. divided 2/3 cup beer 1 1/2 teaspoons baking powder 2 cups dried coconut meat 24 medium shrimp .. 1/2 cup flour. Serves: 4 Preparation / Cooking Time: 15 minutes/20 minutes Ingredients: • • • • • • • 1 egg 3/4 cup all-purpose flour. Serve warm with your favorite dipping sauce. with green beans Almandine or a nice vegetable medley. in batches.. 6. 4. 3. or the main course.

Preheat the oven to 375. chopped 1 teaspoon Parsley. zest. 6. Add the spinach and crab into individual dishes (that will go into the oven) or a small casserole dish. Notes: This variation of the classic oyster dish makes a great crab appetizer. 3. 2. Cut the butter into 1/4-inch circles. Melt the butter in a heavy saucepan. 2. Roll into a cylinder. Place the salmon on plates and immediately top with the butter circles. fresh. Top with the breadcrumbs and bake for 15 minutes.• • • • 1/2 cup Parmesan. on medium heat. chopped and cleaned 1/2 pound Crab meat 1/2 cup Breadcrumbs. Refrigerate for at least 30 minutes. Serve warm. Grilled Salmon With Lemon And Herb Butter Serves: 4-6 Preparation / Cooking Time: 90-120 minutes Ingredients: • • • • • • 12 ounces Salmon filets 3 Tablespoons Butter. fresh. Serve immediately. 4. Grilled Swordfish With Chipotle-Cilantro Butter Serves: 2 Preparation / Cooking Time: 15 minutes / 10 minutes Ingredients: . Cook for 20 minutes. Add the cheese and stir until well blended. Place in parchment paper or plastic wrap. Place the butter. chopped Instructions: 1. check for some flakiness and firmness to determine if it's done. Whisk in the flour and cook for 3 minutes. lemon juice. 4. 5. grated 1/2 cup fresh Spinach. 3. Pulse until just blended. buttered Instructions: 1. and herbs in a food processor. Cut the salmon into two portions and grill or Bake salmon at 350 degrees for about 20 minutes. Whisk in the milk and bring to a simmer. softened 1 teaspoon Lemon juice 1/2 teaspoon Lemon zest (grated peel) 1 teaspoon Chives.

peeled and deveined 1/2 teaspoon Garlic. 4. 9. set aside. cut into two 8-ounce steaks 4 ounces butter 1 Tablespoon Chipotle peppers. until just pink. minced 3 ounces Olive oil 1/8 teaspoon Saffron 3/4 cup Chicken broth 1/4 cup.• • • • • • 1 pound Swordfish. 6. Place the mixture onto a small piece of wax paper or parchment. Roll into a 1-inch cylinder. Grill the swordfish on the grill or in a broiler for about 5 minutes each side. removing any excess. In a large skillet. 2. Be careful. chopped fresh parsely 1 lb. cut into 1/4-inch slices 3/4 pound Shrimp. but not too firm. 3. stirring every minute or two. while the grill is getting hot. Puree the Chipolte peppers in a food processor. 4. . Whip the butter in a food processor until smooth. Notes: The full flavor of swordfish stands up to this intense compound butter. cleaned 1 tablespoon fresh Cilantro. 3. set the fettucini in the pot to boil. chopped 1 lemon 1 tblsp Olive Oil Instructions: 1. Then squeeze fresh lemon juice onto the swordfish. Add the pureed peppers and the fresh cilantro to the butter and blend well (use the pulse setting). Set a large pot of water to boil. 7. Saffron Shrimp And Zucchini Serves: 3-4 Preparation / Cooking Time: 20 minutes Ingredients: • • • • • • • • 1 medium Zucchini. uncooked fettucini Instructions: 1. 8. it is very easy to overcook! Top each steak with several 1/4-inch slices of the butter and serve immediately. 5. Remove with a slotted spoon to save the oil. 2. The swordfish should have some spring to the touch. heat 2 ounces of Olive Oil to the pan to get hot on medium-high heat. Once the water is boiling. Refrigerate the butter roll to harden it. Light your grill or broiler and then coat the Swordfish steaks in the Olive Oil to prevent sticking to the grill. Season it with some salt and an ounce of Olive Oil. Saute the shrimp about 2-3 minutes. Set a timer for 8 minutes.

8. Serve immediately and garnish with the Asiago cheese as desired! Trout Florentine Serves: 2 Preparation / Cooking Time: 5 minutes / 12 minutes Ingredients: • • • • • • 2 Trout. about 3-4 minutes. melted 1/2 cup White wine Salt and pepper to taste Instructions: 1. Set a pot to boil for the linguine. and simmer for about 2 minutes. 5. heat a large skillet with remaining olive oil. fresh. sauteeing until the shrimp turns pink. 7. 6. Toss in the fettucini and let it get hot.5. and sprinkle with fresh parsely for garnish! Shrimp Linguine With Basil-Garlic Butter Serves: 3-4 Preparation / Cooking Time: 20 minutes (cleaning the shrimp) / 12 minutes Ingredients: • • • • • • • 3 Tablespoons Olive oil 1 pound Shrimp. Add the zucchini and garlic to the pan. add the shrimp to the skillet. making sure to coat the pasta with the sauce. Saute for about 3-4 minutes. and the saffron. Reduce 1/4. cleaned and dressed 1 cup Spinach. Add the garlic and the basil to the saute and cook an additional 2-3 minutes. and then toss in the pasta. Build a fire in a hooded outdoor grill (or pre-heat the oven to 350°) . parsely. chopped 1/4 cup Green onions. chopped 2 teaspoons Butter. While the linguine is cooking. 2. Remove from heat. chopped 3 Tablespoons Butter 1 pound Linguine (preferably fresh) Grated Asiago cheese (as desired) Instructions: 1. The fettucini is probably done around this time. peeled and deveined 2 teaspoons Garlic. stirring every minute. large. 6. adding 1 tbsp of the olive oil and a few dashes of salt to the water. Add the broth. 4. When hot. Cook the linguine for 7-8 minutes (al dente). 9. Add the butter. Serve on a large oval dish. Return the shrimp to the pan. remove and drain well. until the zucchini is just turning soft. 3. minced 3 Tablespoons Basil.

Serving Suggestions: Serve with Green Beans Almandine and some Wild Risotto.2. Drizzle on the butter and wine. Place each trout (open with the flesh facing upward) in the middle of a piece of aluminum foil at least 2 1/2 times the size of the fish.. Cook for 12 minutes. make sure you take off the head and possibly the tail or you may not have your dinner guests over again for some time! . Serve warm. 4. 3. drained . Season to taste and then seal the package. • • • • • • • Artichoke Cheese Dip Bacon And Cheddar Whipped Potatoes Basil and Garlic Croutons Brown Rice Pilaf with Toasted Almonds Carrots Vichy Greek Pizza Basic Guacamole • • • • • • Lemon Asparagus Rosemary Roasted Potatoes Sugar Snap Peas in Sesame Oil Sausage and Cheese Wedges Toasted Pumpkin Seeds Wild Risotto Artichoke Cheese Dip Serves: 6 Preparation / Cooking Time: 30 minutes Ingredients: • • • • • • • 1/2 cup mayonnaise 1/2 cup shredded Cheddar cheese 1/2 cup shredded Monterey Jack cheese 1/8 teaspoon onion salt 1 teaspoon dried dill weed 1/8 teaspoon lemon pepper 1/2 (14 ounce) can artichoke hearts. 6. Place a thin layer of spinach on the trout and then sprinkle on the onions. 5. Serve a smooth white wine or Chablis with this! Notes: Wonderful recipe for the summer time... Place over hot coals and close the hood (or place on a baking sheet in the oven)..

melted 2 teaspoons Basil. 2. minced Instructions: . Bake uncovered for 30 minutes. dill weed. mild. dried 1 teaspoon Garlic. 3. Serve warm. Add a little milk and start the mixer on low. onion salt. 5. Cheddar cheese. Check seasonings. 3. peeled and cut 2 Tablespoons Butter 1/2 cup (or more) Milk Salt and pepper to taste Instructions: 1. Basil And Garlic Croutons Serves: 4 cups Preparation / Cooking Time: 10 minutes Ingredients: • • • • 4 cups French-style bread.Instructions: 1. cut into small cubes 4 Tablespoons Butter. Preheat oven to 350 degrees F. 4. Add the bacon and blend in well. grated 4 large Potatoes. drained. vegetable trays or finger foods! Bacon And Cheddar Whipped Potatoes Serves: 4 Preparation / Cooking Time: 35-40 minutes Ingredients: • • • • • • 4 strips Bacon. Add the butter and cheese while the potatoes are still hot. 2. Jack cheese. 4. Place in a mixer bowl. and diced 1 1/4 cup Cheddar. lemon pepper and artichoke hearts. Drain. cooked. Increase the speed and add milk as needed until the potatoes are light and fluffy. Cook the potatoes in water until soft. Combine the mayonnaise. Mix well and pour into a 2 quart baking dish. Serving Suggestions: Serve this dish with any sort of crackers.

1. 2. 3. 4. 5.

Add the basil and garlic to the warm melted butter. Allow to steep for 20 minutes (off the heat). Strain the butter through a fine mesh. Place in a mixing bowl. Toss in the bread cubes and mix well. Pre-heat the oven to 350. Place the bread cubes in a single layer on a cookie sheet. Bake for four to seven minutes (or until lightly brown). Allow to cool. Store tightly covered at room temperature.

Brown Rice Pilaf With Toasted Almonds
Serves: 4 Preparation / Cooking Time: 10 minutes / 60 minutes


• • • • • • •

1 Tablespoon Butter 1/4 cup Onion, chopped 2 Tablespoons Celery, chopped 1 cup Brown rice 2 cups Chicken broth 1/3 cup Almonds, toasted, slivered Salt and pepper to taste


1. 2. 3. 4. 5.

Melt the butter in a heavy saucepan (that has a lid), on med-high heat. Saute the onion and celery until just soft, about 3-4 minutes. Add the rice and brown for 3 minutes, stirring frequently. Add the broth and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed (about 45 minutes). Remove from the heat. Toss in the almonds. Check the seasonings. Serve warm.

Serving Suggestions:

This dish makes a great addition to alomst any meal. Most people prefer to serve it with a chicken dish or some form of fish filet!

Carrots Vichy
Serves: 2-3 Preparation / Cooking Time: 10 minutes


• • • • •

1/2 pound Carrots, peeled and sliced 2 cups Soda water 1 1/2 tablespoons Butter 3/4 teaspoon Sugar 2 teaspoons Parsley, chopped


1. 2. 3. 4. 5.

Place the carrots and soda water in a medium saucepan. Bring to a boil and cook until the carrots are just beginning to soften (about 5 minutes). Drain. Melt the butter in a skillet over med-high heat. Add the sugar and carrots. Cook, stirring frequently, until the carrots are soft. Garnish with the parsley.

Serving Suggestions:

Serve with any entree at lunch or dinner.

The dual cooking process of this classic vegetable side dish gives it a unique flavor.

Greek Pizza
Serves: 3-4 Preparation / Cooking Time: 10 minutes / 15-20 minutes


• • • • • • • • • •

1 Pizza crust (12") 1 Tablespoon Olive oil 1 small Red onion, thinly sliced 1/2 teaspoon Garlic, minced 2 cups Mozzarella, grated 2 medium Tomatoes, sliced 2 teaspoons Oregano, fresh, chopped 1/2 cup Spinach, cooked, chopped (squeeze dry) 1/4 cup Black olives, sliced 1 cup Feta cheese, crumbled


1. 2. 3.

Heat the olive oil in a skillet. Add the onion and garlic. Cook until just soft. Set aside. Sprinkle the Mozzarella over the crust. Top with the sliced tomatoes. Sprinkle on the oregano. Spoon on the onion mix, spinach, and black olives. Sprinkle on the feta. Bake at 425° for 15-20 minutes or until the cheese is melted.

Greek Pizza
Serves: 3-4 Preparation / Cooking Time: 10 minutes / 15-20 minutes


1 Pizza crust (12")

• • • • • • • • •

1 Tablespoon Olive oil 1 small Red onion, thinly sliced 1/2 teaspoon Garlic, minced 2 cups Mozzarella, grated 2 medium Tomatoes, sliced 2 teaspoons Oregano, fresh, chopped 1/2 cup Spinach, cooked, chopped (squeeze dry) 1/4 cup Black olives, sliced 1 cup Feta cheese, crumbled


1. 2. 3.

Heat the olive oil in a skillet. Add the onion and garlic. Cook until just soft. Set aside. Sprinkle the Mozzarella over the crust. Top with the sliced tomatoes. Sprinkle on the oregano. Spoon on the onion mix, spinach, and black olives. Sprinkle on the feta. Bake at 425° for 15-20 minutes or until the cheese is melted.

Basic Guacamole ..........
Serves: Makes about 1 cup, enough for 1 person Preparation / Cooking Time: 10 minutes / N/A


• • •

2 Avocados (The black "Haas" type), ripe 1 Serrano chili, finely minced 1/4 teaspoon Kosher salt


1. 2. 3.

Split the avocados. Remove the pit. Scoop out the flesh. Add the chili and salt. Mash. Serve immediately.

Serving Suggestions:

Guacamole can be used with a large variety of dishes as a sauce, topping, or basic dip. Use your best judgement!

Lemon Asparagus
Serves: 2-4 Preparation / Cooking Time: 10 minutes / 5 minutes


• • •

1 lb asparagus spears 1 tbsp olive oil or margarine 1/8 tsp fresh basil, chopped fine

3. Sprinkle the rest of the salt and rosemary liberally over the potatoes and set in the oven for 15 minutes. and allow them to cool. This is a good time to melt the butter (tip: if you want less cholesterol and fat in the butter. and dash pepper. making sure to stir every once in a while to get the garlic and pepper onto the potatoes. wash and scrape off scales. quarter them. take the melted butter and add the garlic and pepper to it and mix well. Transfer asparagus to a serving platter. 7. Remove from heat. or until the potatoes begin to get soft. Snap off and discard woody bases. Add water to just below basket. Cover and steam for 5-8 minutes or until tender. Meanwhile. Stir in lemon juice. Bring to a rolling boil. 5.. oregano.• • 1/8 tsp fresh oregano. They should have browned up nicely.. preferably in a half-filled sink. Place them on a baking sheet and preheat the oven to 400 degrees.. 2. picked clean Instructions: 1. basil. along with 2 tbsp salt (for boiling). Drain the potatoes well.. 6. . 3. Some people like a lot and some only want a slight taste of lemon. To prepare fresh asparagus. 7. and boil for 10 minutes. Notes: Use the lemon juice to taste once you get comfortable with it. they are done. Place the potatoes in a large pot (3-4 gallons). Cover with cool water. 5. Check the potatoes. 2. Rinse the potatoes with warm water to clean off any dirt or residue.. place a steamer basket in a medium saucepan.. 4. Meanwhile. Once they are cooled sufficiently. Add asparagus to steamer basket. if they can be squeezed without too much effort.. 8. leaving the skin on.. in another saucepan combine olive oil or margarine. but should not be burnt (although the rosemary may be a little crisp. chopped fine 1 tsp lemon juice Instructions: 1. see the notes below).. 6. Now. minced 1/2 cup of melted butter (optional) 2-3 sprigs of fresh rosemary. Take about a third of the rosemary and add to the water. Rosemary Roasted Potatoes . Take a small brush and use it to brush the butter onto the potatoes. Drizzle with lemon mixture. 4. Cook and stir over medium heat until heated through or until margarine melts. Serves: 8-10 Preparation / Cooking Time: 40 minutes Ingredients: • • • • • • 5 lb bag of New or Red Bliss potatoes 3 tsp salt 1 tsp white pepper 2 cloves of garlic. that's OK). Bring water to boiling.

. just enough to let butter seep in from the sides and add to another container. Leave this out! Sugar Snap Peas with Sesame . 4. Serve at room temperature. Remove and discard the stem end and the string from each pod. take a ladle and dip it in. or as a light snack! Sausage and Cheese Appetizer Wedges Serves: makes 36 wedges Preparation / Cooking Time: 15 minutes / 7 minutes Ingredients: • • • 1 lb sweet sausage. 3. Add a sprig of fresh rosemary to the plate for garnish! Serving Suggestions: Excellent side dish for almost any type of main course! Notes: To make clarified butter (lower in fat and cholesterol) bring it to a slow simmer then bring the heat to low. this way the fat will rise to the surface. You will see water and other 'junk' left over from cooking the butter once you get close to the bottom.8.. 2. allowing you to scrap it off with a spoon.. Toss the sugar snap peas in a bowl with sesame oil and sesame seeds to taste.. Serving Suggestions: Serve as an appetizer. Serves: 4-6 Preparation / Cooking Time: 5-10 minutes Ingredients: • • • 1 lbs fresh sugar snap peas Dark sesame oil Black sesame seeds Instructions: 1.. preferably metal. Pick through the sugar snap peas to remove any that aren't perfect... straight down. cooked and chopped 1 cup shredded mozzarella cheese 1 tbsp grated Parmesan cheese ... Then once you're satisfied that you've gotten most of the fat.

shredded 1 medium tomato. until the cheese is melted and bubbly.Hydrating Time: 8 hours! Ingredients: • • • • 4 cups water 2 cups fresh pumpkin seeds. Spread the mixture evenly on the 6 muffin halves. pumpkin seeds and salt in a mixing bowl. tomato. preheat oven to 350°F. 3. Preheat the oven to 350° In a medium bowl. chopped parsley 3 English muffins. Parmesan cheese. chopped 3 tbsp Mayonnaise 1 tbsp fresh. 2. Serving Suggestions: Try using garlic salt.. 2. After seeds have soaked.. Cut each muffin half in 6 wedges and serve hot. Serves: 8 Preparation / Cooking Time: 5 minutes / 20 minutes .• • • • • 1 small zucchini. cover and let seeds soak for at least 8 hours. or at a get together at your house. Mix well. 4. combine sausage. Serving Suggestions: Makes a nice snack for the kids. Toast for 20 minutes or until fragrant and darkening.. if desired. Season by tossing with additional salt and/or spices. or for the big game! Toasted Pumpkin Seeds. 5.. Bake the covered muffins in the oven for 5-7 minutes. mozzarella cheese.. 4. Toss with oil and spread onto a shallow baking sheet. adding a little chili powder to the plain salt. Drain seeds and pat dry with paper towels or a clean kitchen towel... 3.. Combine water. rinsed 1 1/2 tablespoons salt 2 tablespoons vegetable oil Instructions: 1. 5.. . zucchini. split and toasted Instructions: 1. or tossing with Parmesan cheese for variations in flavor. mayonnaise and parsley.

drain well. then add 1/2 cup more water.. Stir frequently until the liquid is absorbed. 3. Add the Arborio rice. cover the pan. Stir in the mixture.. and the rice should be tender but still slightly chewy. Why not make them into a tasty snack instead? You can dispense with the soaking. uncooked 1/2 cup white wine 1 teaspoon chopped fresh tarragon 2 Roma tomatoes. bring 1 cup water to a boil. waiting between additions until the liquid is absorbed and stirring frequently. chopped 2/3 cup coconut milk 1 cup peas Instructions: 1..Notes: Protein-rich pumpkin seeds are often tossed away after a pumpkin is opened for pie or jack-o'-lanterns. Wild Risotto Serves: 4 Preparation / Cooking Time: 55 minutes Ingredients: • • • • • • • • • • • 5 cups water 1/4 cup wild rice. In a saucepan. stirring frequently. DessertS Berry-Banana Smoothie. add the tomatoes. until most of the liquid is absorbed. 2. Sauté the scallions and garlic over medium-high heat for 1 minute. Cook. soaking softens them a bit. but the seeds will be more tough and brittle. Bring 4 cups water to simmer in a large saucepan. and the tarragon into the frying pan.. Add the wild rice. Serve at once. chopped 2 cloves garlic.. Keep the water simmering while you begin step number 3... 5. When all of the water is absorbed. uncooked 2 teaspoons olive oil 6 green onions. stir it for 2 minutes.. stirring often. Heat the olive oil in a large frying pan. 6. Pour the wine. and peas. for 2 minutes. Simmer for 25 minutes. Continue adding the water in this manner. Serves: 2 Preparation / Cooking Time: 5 minutes . giving them a chewier texture. and simmer it. 4. minced 1 1/2 cups Arborio rice. the wild rice. coconut milk.. After about 18 to 20 minutes most of the liquid should be absorbed. Pour 1/2 cup of the heated water into the frying pan. and reduce the heat.

Cool. then reduce the oven to 300. 6. Biscotti . Add the anise extract and walnuts and blend well.. 2. and zest. 4. peeled. 3. Place the dough on a floured board and form 2 12" logs. To serve. 2... Pre-heat oven to 350. cut up and frozen Instructions: 1. chopped 1/2 teaspoon Anise extract Instructions: 1.. baking powder. Serves: makes 3 dozen Preparation / Cooking Time: 60 minutes Ingredients: • • • • • • • • 3 cups Flour 1 1/2 teaspoon Baking powder 1 1/2 teaspoon Orange zest 3 ounce Butter 3/4 cup Sugar 3 Eggs 3/4 cup Walnuts. Lightly spray oil onto a large cookie sheet. Place on the cookie sheet and bake for 15 minutes. If desired. Serving Suggestions: Serve this dish with brunch or breakfast. Set aside. Good for all occasions! .Ingredients: • • • • • Fresh mint (optional) 3 tbsp vanilla low-fat yogurt 1/4 cup assorted berries 1 cup orange juice 1 small banana. orange juice... Store in an airtight container. Cream the butter and sugar in a mixer. and yogurt. With the mixer running. Cut the logs into 1/2 slices. turning once.. pour into glasses.. Place on cookie sheet and bake for 15 minutes (at 300). Cover and blend until smooth. add 1 egg at a time. Allow to cool 15 minutes. garnish with fresh mint and additional berries. cutting diagonally. Combine the flour. desired fresh or frozen berries. In a blender container combine the frozen banana pieces. Add the flour mixture and blend well. 5.. or as a dessert or snack. 3.

3.Notes: Biscotti becomes hard when exposed to air relatively quickly. Spoon the warm sauce from the cherries over top. Rewarm the cherries in a small saucepan. 5. 2. make sure it is kept in the airtight container and only take out what you need! Cherries Jubilee with Côte-Rôtie Wine Serves: 4 Preparation / Cooking Time: Under 30 minutes / Under 30 minutes Ingredients: • • • • • • • 400 g black cherries 500 ml Côte-Rotie (red wine) 100 g superfine sugar 100 g fresh raspberries 15 g cornstarch 200 ml kirsch ¼ litre vanilla ice cream Preparation: 1. Serve immediately. 1. 2. Assembly: Wash and pit the cherries. Poach the cherries in the red wine with the sugar. Add the kirsch and flambé. Thicken with the cornstarch dissolved in a little cold wine. Remove the cherries with a skimmer. Cook for five minutes. 4. Add the raspberries to the cooking liquid. Strain. 6. 3. Lay down a base of vanilla ice cream in some small dishes. Not suitable for children! Chocolate Angel Food Cake Serves: 16 Preparation / Cooking Time: 15 minutes / 30-35 minutes Ingredients: . Serving Suggestions: 4 servings Notes: Recipe below contains alcohol. Place the hot cherries on top. Keep them warm. Let cook for two minutes.

7. letting some run down side.. Bake 30 to 35 minutes. until smooth. Set aside. Preheat oven to 375°F. 6.... Serves: 12 Preparation / Cooking Time: 30-45 minutes / 45 minutes Ingredients: • • • • • • • • • • • • • • • • • • 1-3/4 cups all purpose flour 1 cup less 1 tbsp unsweetened cocoa powder 1-1/4 tsp baking soda 1/8 tsp salt 3/4 cup (1 1/2 sticks) butter 2/3 cup granulated sugar 2/3 cup. remove from pan and place cake on cake plate. until cake springs back when lightly touched.. beating well after each addition. with mixer at high speed. firmly packed. 5. Carefully run metal spatula around side of pan to loosen cake. Spread over top of cake. 8. melt semisweet chocolate with shortening over very low heat. until whites stand in stiff peaks when beaters are lifted. square 2 tsp shortening Instructions: 1. Chocolate Heart Cake.. gradually sprinkle in sugar. 9. 4. brown sugar 2 large eggs 2 tsp vanilla extract 1-3/4 cups buttermilk For the Frosting: 2 cups prepared frosting 2 cups whipped cream 1 pint fresh raspberries Tools: 9-inch heart-shaped cake pan 2 pastry bags with small star tips Waxed paper . 2. Beating at high speed. 3. Invert cake in pan on metal funnel or bottle. cool cake completely in pan. 10. stirring frequently. Prepare chocolate glaze: In heavy small saucepan... Beat in the vanilla. In large bowl. cream of tartar and salt until soft peaks form.• • • • • • • • • 1 1/2 cup cake flour 1/2 cup unsweetened cocoa 1 2/3 cup egg whites 1 1/2 tsp cream of tartar 3/4 tsp salt 1 1/2 tsp vanilla extract 2 cup sugar 4 semisweet chocolate. 2 tablespoons at at time.. Sift flour and cocoa through medium-mesh sieve into medium bowl. beat egg whites.

outer edge. Crush the six cups of cereal after measuring and stir into the mix. 2.) 2 tbsp Margarine 3 tbsp Cocoa 6 cups Crispy cereal Instructions: 1. pipe out stars in a heart shaped pattern. 6. Cut into desirable amount of pieces. alternately beat flour mixture and buttermilk into butter mixture just until blended. Put the mix into an ungreased pan and refrigerate until it is hard. use fruits in season or what is available like strawberries or blueberries. Bake the cake until a toothpick comes out clean. 7. 2. one at a time. beat butter. 5. Garnish with the raspberries! Serving Suggestions: Serve this dessert as a romantic finale to your Valentines' Day with your sweetheart. Add the eggs. Fill another pastry bag with the whipped cream. Run the tines (forks) of a fork across the top of the cake to form a wavy pattern south-to-north across the cake (from the bottom of the heart to the top).squeeze the bag and lightly lift the tip to form the star. 10. 3. 5. In a large bowl. fitted with a small star tip. mix flour. Turn the cake topside up and cool completely. . mix until blended. 9.Instructions: 1. beating after each addition. Notes: You could substitute the chocolate frosting with white chocolate frosting or whipped cream! Chocolate Marshmallow Cake Serves: 16 Preparation / Cooking Time: No Bake Ingredients: • • • • 40 Marshmallows (approx. using an electric mixer set on medium speed. and then dust with flour. and along the bottom of the cake. following the edges of the cake. If fresh raspberries are not available. Pour batter in prepared pan. Turn out and remove the waxed paper. At low speed. Melt together the marshmallows and butter. 3. Grease the paper and all sides of the pan. 4. cocoa. Stir in the cocoa. Preheat the oven to 350 degrees. Line the bottom of the pan with waxed paper. Pipe around the top. Starting an inch from the edge. 8. cool for 10 minutes. forming a scroll pattern. Transfer to wire rack. In a medium bowl. To make a star . Add vanilla. 4. baking soda and salt. Frost the cake evenly with chocolate frosting. granulated sugar and brown sugar until light and fluffy. about 25 to 30 minutes. Spoon any leftover frosting into a pastry bag fitted with a star tip.

. like strawberry. and serve! Serving Suggestions: This can easily be served all by itself and taste delicious. 7.. or preferably if you have one. or even a peach topping! Garnish with a few sprigs of mint leaves spread evenly across the top of the cake in a little spiral. the sugar. pour the cream cheese topping over top an spread evenly. mix the butter.Simple Cream Cheese Butter Cake . 3. the cake mix and 1 egg thoroughly. a mixer. 4. You'll have to use your hands as the mix won't be very wet. Bake at 350º for 30-35 minutes. In a large mixing bowl. 6.. Test with a toothpick to see if the middle is completely cooked. 5. or use wax paper and cover the bottom of the pan. but you could also serve this with some kind of fruit.. cream cheese square 1 box of 10X (powdered sugar) 1 stick of butter (softened) 13 x 9 x 2 pan (lasagna pan) Instructions: 1. 2. Once the mix is spread out evenly. that's ok! In a separate mixing bowl.. Grease the lasagna pan with some extra butter to make sure it won't stick. a mixer. or again. mix the cream cheese. Let it cool. until creamy. and the remaining 2 eggs.... blueberry. Cream Puffs Serves: makes 12 Preparation / Cooking Time: 55 minutes Ingredients: • • • • • • • • 1/3 cup sugar 1/4 tsp salt 2 tsp vanilla 1/4 cup margarine 3 cup skim milk 1/8 tsp salt nonstick spray coating 1 cup all-purpose flour . Now spread the cake mix into the lasagna pan. making sure to get it into the corners of the pan. but it will still be a little clumpy. Serves: 4-8 Preparation / Cooking Time: 15 minutes / 35 minutes Ingredients: • • • • • • 1 box of yellow cake mix 3 eggs 1 8 oz..

Blend in remaining ingredients. Remove from heat. Bake in a 400 degree oven for 30 minutes or till golden brown and puffy. and the 1/4 teaspoon salt to boiling. Return all to saucepan. 3 inches apart onto baking sheet. Gradually stir 1 cup of the hot mixture into the beaten egg. Sift dry ingredients into sugar mixture. Drop batter by heaping teaspoons. Let soak for at least an hour. beating until smooth after each addition. in a saucepan combine sugar. Add the 4 eggs. Chill. To serve. 5. 3. fill cream puffs with pudding and strawberries. 4. 2. stirring vigorously. Beat eggs and combine with raisins and vanilla. Grandmother's Oatmeal Cookies (Visitor Recipe) Serves: Makes 4 Dozen Preparation / Cooking Time: 10 minutes / 10-12 minutes Ingredients: • • • • • • • • • • • • 3 eggs 1 cup raisins 1 teaspoon vanilla extract 1 cup shortening 1 cup packed brown sugar 1 cup white sugar 2 1/2 cups all-purpose flour 1 teaspoon salt 2 teaspoons baking soda 1 teaspoon ground cinnamon 2 cups quick cooking oats 1/2 cup chopped walnuts Instructions: 1. 4. Mix well. Cool 10 minutes. Remove from heat. Cream shortening (I use butter flavored shortening) and sugars together. margarine. Cool. if desired. Split cream puffs and remove any soft dough from inside. Stir in vanilla and food coloring. . Spray a baking sheet with nonstick spray coating. Shape into balls and place on ungreased cookie sheet. Cook and stir 2 minutes more. for pudding. making 12 mounds. 5. one at a time.• 3 tbsp cornstarch Instructions: 1. Meanwhile. and 1/8 teaspoon salt. 3. 7. Cook and stir until mixture forms a ball that doesn't separate. Do not overbake. Cook and stir 2 minutes more. Pour into bowl. 6. Cover surface with clear plastic wrap. Bake in 350 degrees F (175 degrees C) oven 10 -12 minutes. Cook and stir till bubbly. 2. Add flour all at once. Stir in milk. cornstarch. Bring water.

granulated sugar. then transfer the pie plate to a wire rack to cool (completely). Using a paring knife. 4. Remove beans and foil and prick the dough with a fork. about 45 minutes. 11. comes out clean. cinnamon. about 2-4 minutes. 2. lightly beaten (for the leaves) 1 can (or 16 ounces fresh cooking pumpkins) pumpkin puree 2/3 cup firmly packed. Harvest Pumpkin Pie Serves: 10 Preparation / Cooking Time: 25 minutes / 105 minutes Ingredients: • • • • • • • • • • • • • • • 2 Deep Dish. Arrange the vines and leaves around the pie in a decorative pattern. Make vines by wrapping dough around rolled up strips of tin foil. Preheat the oven to 350 degrees. light brown sugar 1/3 cup granulated sugar 1 tbsp all purpose flour 1 1/2 tsp ground cinnamon 1/2 tsp salt 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground allspice 1 cup heavy cream 1/3 cup milk 2 large eggs. Arrange pumpkin cutout in the center of the pie. cut out leaves (as best as you can) of different sizes and then a large pumpkin shape. 6. 5.Notes: This is the best Oatmeal Cookie I have ever tasted and is my family's favorite. 9. Remove decorations with a spatula and cool. placing the leaves around the outside edge. Brush each with the egg yolk and bake until browned. Carefully slide the vines off of the foil to avoid breaking them. Roll out one pie shell with a rolling pin. 8. lightly beaten 1 1/2 tsp vanilla extract Instructions: 1. 3. This is a recipe that I have had for years that a friend of mine gave me. Pour into the cooled crust. Bake an additional 6 minutes. Place an oven rack in the lower third of the oven and increase the heat to 400 degrees. 7. Place the remaining pie shell in a deep dish pie plate. ginger. thawed 1 egg yolk. Bake until the filling is just set and a knife or toothpick. combine the pumpkin. nutmeg and allspice. milk. Line the crust with foil. In a large bowl. flour. brown sugar. Place the cut-outs on a baking sheet. . Mix it well. Stir in the cream. 10. eggs and vanilla. Fill the foil with dried beans and then bake for 8 minutes. unbaked pie shells. salt. inserted into the center.

thoroughly. Roll into 1 . firm (like Bosc or Bartlett). Notes: Just like Grandma used to make! Poached Pears Serves: 2 Preparation / Cooking Time: 10 minutes / 25 minutes Ingredients: • • • • 2 medium Pears. Notes: When rolling the dough. lightly flour the rolling pan and work area to prevent the dough from sticking. confectioner's sugar 3 tbs.... shredded 2 lbs.. coconut.. Serve squares with a dollop of whipped cream and sprinkle with cinnamon for a Harvest Custard. 2. cream cheese..Serving Suggestions: Bake the filling without the crust in a greased. and roll the dough between them. rectangular pan. soft 16 oz. vanilla extract Ground cinnamon for topping and garnish or melted chocolate Instructions: 1. 3.. Mix together all of the ingredients. Roll in ground cinnamon. Patrick's Day to lend magic of the Irish to your guests. or melted chocolate according to taste! Serving Suggestions: Use as a desert around St. You can also use wax paper on the top and bottom. Irish Potatoes .. Serves: 6-10 Preparation / Cooking Time: 10 minutes Ingredients: • • • • • 8oz.1&1/2 inch balls. peeled 1 1/2 cup Red wine 1/4 cup Sugar 1/8 teaspoon Cinnamon . except the cinnamon..

Pour over the at a time with the mixer running. In a separate bowl. or less) cups of chopped strawberries . 4. Strawberry Sugar Cookies Serves: 24 Preparation / Cooking Time: 8-11 minutes Ingredients: • • • • • • • • 1 cup of butter. Bake for 55-60 minutes. Pound Cake Serves: 6-8 Preparation / Cooking Time: 55-60 minutes Ingredients: • • • • • • • 4 ounces Butter. Simmer the pears until just soft (about 15 minutes).• 1 Tablespoon Brandy (optional) Instructions: 1. softened 3/4 cup of sugar 1 large egg 1 teaspoon of vanilla extract 2 3/4 cup of all purpose flour 1 teaspoon baking soda 1 teaspoon cream or tartar 3/4 (or more. Grease and flour a bread pan. softened 3 cups Sugar 4 Eggs 2 cups Flour 1/2 teaspoon Baking powder 1/2 cup Sour cream 1 teaspoon Vanilla extract Instructions: 1. Pour in the batter. sift together the flour and baking powder. Reduce the sauce by half (about 10 minutes). Cream until smooth. 3. Cover with plastic film and refrigerate for at least 2 hours. Add the eggs . 5. Place in a bowl and allow to cool at room temperature. Remove the pears with a slotted spoon. Pre-heat the oven to 325. 2. Blend well into the mixture. 4. Place all ingredients (except brandy if used) in a small saucepan. Allow to cool before serving. 5. 3. Place the butter and sugar in a mixer. 2. 6. Add the brandy (if used) and raise the flame to medium high. Allow to cool. Serve cold. Add the sour cream and vanilla and mix until blended.

Using a spatula. 11. Raspberry Summer Pudding Serves: 3 Preparation / Cooking Time: 15 minutes Ingredients: • • • • • 3 cups Raspberries. for 3 to 5 minutes. until fluffy. combine the flour. Cut out cookies with cookie cutter. then flatten each into a disk.Instructions: 1. 2. while stirring. 5. carefully move the cookies onto a cookie sheet. then mix vanilla extract. Preheat oven to 350. In a seprate bowl. soften in a room for 5 minutes. 8. Christmas Light Cookies Makes: 3 Dozen Cookies Preparation / Cooking Time: 70 minutes / 5-8 minutes per batch Ingredients: • • • • • 1/2 cup (1 stick) butter or margarine. 2. Bake for about 8 to 11 minutes. baking soda. Loosely cover with plastic wrap. 4. 6. Remove cookie sheet from oven. Slowly cook. Place a weight (canned goods work well) on the pudding and refrigerate overnight. 7. Add egg and beat well. fresh 1 1/2 cups Sugar 1 tablespoon Water 6 slices Bread Whipped cream Instructions: 1. mix in strawberries. Allow to cool slightly. leaving about 2 inches between them. 4. and water in a saucepan. In a large bowl. 3. and let them cool for 4 minutes. and refrigerate for 2 to 3 hours. sugar. Serve chilled by inverting on a plate. or until the dough is firm enough to work with. softened 1/2 cup granulated sugar 1 large egg 1 tsp vanilla 1/2 tsp grated lemon peel . mix the butter and sugar together. Make the other cookies with the remaining disk of dough. 10. 9. Line a one-quart bowl with the bread (saving one piece for the top). When fluffy. until thoroughly combined. On a lightly floured board roll out dough. Add flour mixture to butter mixture. and cream of tartar. until it is about 1/3 inch thick. Top with whipped cream. Cover each disk in plastic wrap. 3. Add the cooked berries to the bowl and top with the last bread slice. Place the berries. or until gold along the edges. Divide dough into two equal portions. If it becomes too firm.

7. using an electric mixer set on medium speed.. let stand until set. Lightly grease two baking sheets. Corned Beef Brisket 1 12 oz. cut out the cookies. divided Salt and freshly ground black pepper. On a floured surface. Bake cookies in batches. Thread the licorice "wire" through the hole made with the straw and string together! Notes: Dough is easiest to work with when cold.. halved crosswise 2 medium onions. Place cookies. gradually beat in the flour until blended. 3. Make a hole in the bottom of each cookie (in the end of the light bulb) with the straw. For the Icing: beat together confectioners' sugar and milk until smooth. 9.. Beat in egg. Serves: 6 Cooking Time: 225 minutes Ingredients: • • • • • • • • • • • 1 5 lb. and lemon peel. Let stand until set.• • • • • • • 2 cups all purpose flour 5 cups confectioners sugar 1/2 cup milk 1 jar each of red. bag of licorice whips Special Aid: Template . 10.. Using the template. return to the refrigerator for 5-10 minutes. 6. 5. 8.. Divide mixture evenly among the three small bowls. In a large bowl. Spread the different colored icings on the cookies on the bulb. Transfer cookies to wire racks and cool completely. bottle of dark beer 4 large carrots. On low speed. Using a pastry bag and a small. about 5-8 minutes a batch. yellow. Preheat oven to 350 degrees. Chill for one hour. Patty's Day Corned Beef. If it begins to tear. on the prepared baking sheets. roll dough out to 1/8 inch thickness. round tip. halved lengthwise 1 green cabbage (about 3 pounds) cored and cut into 6 wedges 1/4 cup 1 tbsp chopped fresh parsley. and green paste food coloring 1 lb. each studded with 3 cloves 2 medium celery stalks. to taste 1/4 cup firmly packed dark brown sugar 1/4 cup Dijon-style mustard . Add food coloring to each bowl to make desired colors (remember: green and yellow make blue!). 4. until golden... beat the butter and sugar until light and fluffy. 1 inch apart.Click Here Special Aid: plastic straw Instructions: 1. halved crosswise 3 large leeks.. reserving about 1 cup of the mixture for the white icing.. 2. vanilla. pipe the white icing "threads" on the bottom of each bulb. St. 11. using a floured rolling pin. Shape dough into a disk and then wrap in plastic wrap.

Return the remaining broth to the pot. 13. 10. about 30 minutes. brew a pot of strong coffee and add a splash of Irish Whiskey and a little sugar. 5. cabbage. Bake beef for 15 minutes. Trim any excess fat off of the beef and then spread the glaze over it evenly. Serving Suggestions: For a traditional Irish side dish to serve with this. cooked white onions! Notes: Before dinner.Instructions: 1. onions and celery. Reduce heat to medium-low. Reduce heat to low. Cover with foil and set aside. Set aside 1 cup of broth. Using a sharp carving knife cut corned beef crosswise into thin slices. Place beef in a large Dutch oven. Add beer and enough cold water to cover the beef. 11. pepper. set aside vegetables. reheat the reserved broth in a small saucepan over medium-high heat. and then remove from the oven. Strain and discard broth. Using a colander. cover and simmer. combine the brown sugar and mustard. combine mashed potatoes with steamed kale. fat-side up. mix well. cover and simmer until the vegetables are tender. 4. add leeks. 8. Preheat the oven to 350 degrees. Bring to a boil over medium-high heat. Add the carrots. 12. turning beef every 45 minutes until it is fork tender. in the typical Irish tradition. Return the beef to the baking pan. 3. pour the reserved broth over the beef. and salt and pepper to taste. 7. raise your glasses to a clever toast. 2. and chopped. 2-1/2 to 3 hours. discard vegetables. Transfer any remaining broth to a gravy boat and serve immediately with the corned beef. In a small bowl. Transfer sliced beef to a large serving platter and surround it with the leeks and cabbage. drizzle 2 tbsp over the beef and then sprinkle it with the remaining parsley. Just before serving. Serve in a glass mug topped with whipped cream! . After dinner. Bring to a boil over high heat. 9. Transfer the corned beef to a shallow baking pan. 1/4 cup of parsley. 6. strain broth from the pot.