Cookie Recipes:::
Ingredients
Recipe 1
• 2 sticks butter, softened
• 3/4 cup granulated white sugar
• 3/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 extra large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (12-ounce package) Semi-Sweet Chocolate Morsels/Chips
Recipe 2
Another variant (using the same procedure) is:
• 1/2 lb. unsalted butter, softened
• 5 1/2 oz brown sugar
• 5 oz granulated sugar
• 1/2 to 1 teaspoon vanilla extract
• 2 large eggs
• 9 1/2 oz. all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon dry ground lemon or orange peel (optional)
• 10-12 oz. semi-sweet chocolate chips
• 5 oz. chopped nuts (optional)
Procedure
1. Preheat oven to 375� F.
2. Cream butter, margarine, granulated sugar, and brown sugar in a large mixer bowl. Add eggs one at a time, beating until fully incorporated. Add vanilla extract and beat in.
3. In a small bowl, sift together the dry ingredients (except chocolate). Add to the wet mixture in two parts and fold until combined. (If you beat this too long, you may get some gluten formation which will change the cookie texture).
4. Stir in chocolate morsels (chips). Some recipes suggest stirring in a cup of chopped walnuts; please be considerate of people with nut allergies by mentioning the nuts if you use them.
5. Drop by rounded tablespoons onto ungreased baking sheets. There should be enough fat in the cookie dough to prevent sticking, but using parchment paper or non-stick pans may help if you find this not to be the case.
6. Bake in the preheated oven for 10 to 12 minutes or until golden brown (cooking times may vary). Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack.
Notes, Tips, and Variations:
The quality of the flavoring ingredients makes a great difference in the outcome. Using top-quality butter, chocolate, and vanilla will produce a superior cookie.
If you want to use regular flour, as well as butter, the trick is to increase the amount of flour to 3+ cups, which should result in a fairly stiff dough that will not spread out very much. This trick even works with whole wheat flour.
Use cake flour instead of all-purpose, replace granulated sugar with brown sugar and use butter instead of margarine. Using cake flour and brown sugar allows you to use butter without fear of your cookies becoming puddles (which is the only reason to use margarine in the first place).
Some people also recommend chilling dough before baking, though this is usually not necessary.
If vanilla extract is not readily available, substitute two teaspoons of vanilla sugar for granulated sugar.
Using chopped bar chocolate instead of pre-formed chips will result in a more rustic texture -- just make sure the pieces are small enough to eat comfortably.
The proportion of granulated to brown sugar may be adjusted to suit taste.
Do not stack hot cookies otherwise they will bend into all sorts of unusual shapes.
$250.00 Cookies (Neiman Marcus Chocolate Chip Cookies)
Ingredients
2 c Butter
4 oz Chocolate Chips
1 ts Salt
2 ts Vanilla
2 c Sugar
1 ea 8-Oz Hershey Bar, grated
2 ts Baking Powder
4 c Flour
2 c Brown sugar
3 c Chopped nuts
2 ts Baking Soda
5 c Blended Oatmeal*
4 ea Eggs
Yields 112
Preparation:
*Blended Oatmeal: Measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chips, candy and nuts. Roll into balls and place two (2) inches apart on a cookie sheet. Bake for six (6) minutes at 375 degrees.
Brown Sugar Walnut Cookies
Ingredients
1/2 c Butter
3/4 ts Baking soda
1 c Brown sugar
2 c Flour
2 ea Eggs
3/4 c Black walnuts; chopped
1 ts Vanilla
Salt; a pinch
1/4 c Milk
Preparation
Cream butter and sugar together, add vanilla, well beaten eggs. Dissolve soda in milk, add flour, salt and nut meats. Dough should be just stiff enough to draw from end of spoon. Just before placing in oven, sift granulated sugar over some of cakes and put a half nut meat in each. Note: No time or temperature given. Assume a 375 F. oven.
Oatmeal Raisin Cookies
Ingredients
1/2 c Margarine; softened
2 ts Cinnamon
1/2 c Shortening
1 c Brown sugar, packed
1/8 ts Ginger
1/2 c Sugar
1 1/2 c Flour; unsifted
2 ea Eggs
1 ts Baking soda
2 tbs. Water
1 ts Salt
2 tbs. Corn syrup
3 c Oats, old fashioned
2 ts Vanilla
1 c Raisins
Yields 48
Preparation
Cream margarine, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before removing to cooling racks.
Chocolate brownie
A plate of frosted chocolate brownies
Creamy Chocolate Coffee
Ingredients
* 2 cups hot chocolate (extra chocolate)
* 1 cup hot coffee
* 1/2 cup milk
* 2 tbs. powdered sugar
* 2 scoops vanilla or chocolate ice cream
* Whipped cream
It takes five years for a coffee tree to reach maturity. The average yield from one tree is the equivalent of one roasted pound of coffee.
Instructions
Mix all the ingredients above in sauce pan
Heat until bubbling
Serve in mugs with whipped cream
Coffee Cookies
* 1/2 c. granulated sugar
* 1/2 c. brown sugar, packed
* 1/3 c. shortening
* 1 egg
* 1 tbsp. milk
* 1 1/2 tsp. vanilla
* 1 1/2 c. all-purpose flour
* 2 tbsp. powdered instant coffee
* 1/2 tsp. salt
* 1/4 tsp. baking soda
* 1/4 tsp. baking powder
Preheat oven to 400 degrees. Mix sugars, shortening, egg, milk and vanilla. Stir in remaining ingredients. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to 1/8 inch thickness with greased fork dipping in sugar. (Press only in one direction) or with greased bottom of glass dipped in sugar. Bake until light brown (7 to 8 minutes).
Coffee Ice Cream
Ingredients
* 3 cups light cream
* 1 3/4 cups sugar
* 3 beaten eggs
* 1/2 tsp. salt
* 1 1/2 tsp. vanilla
* 1/2 cup cold strong coffee
* 1 cup heavy whipping cream
Scald light cream while blending in sugar. Add slowly over beaten eggs and blend thoroughly. Cook while stirring on top of a double boiler until thickened, and chill. Next add the cooled coffee, salt, and whipping cream. With either electric or hand-operated ice cream freezer, use churning instruction with the freezer. Begin churning in the freezer. When almost frozen and add vanilla. The finished ice cream will be of a soft-serve consistency until hardened in a freezer.
Frozen Coffee Frappe
Ingredients
* 4oz double strength brewed Bolder Brew coffee (whole beans)
* 1/4 cup of sugar
* 2½ cups of whole milk
* 1/8 teaspoon of carrageen or 1 tablespoon of pectin
* 2 cups of crushed ice
Instructions
First, dissolve the sugar and whole milk in the hot coffee.
Add the carrageen or pectin as a thickening agent.
Mix thoroughly and pour into a blender.
Add the crushed ice and blend until mixture is very thick.
Yields 2 medium sized frozen coffee drinks. Absolutely delicious.
Also, try adding a little hazelnut or vanilla flavored syrup for an exciting variation of this recipe.
Recipes Using Milk
Many dessert puddings of this type resemble cakes, but are moister and usually served in chunks rather than slices in a bowl, with an accompaniment such as custard or ice cream. This is the type of dish ordinarily meant by the word "pudding" (e.g. Christmas pudding or the British form of chocolate pudding).
The newer type of pudding, rice pudding or instant pudding is almost exclusively a dessert-type dish. The usual form is for milk with sugar and other added ingredients to be solidified by means of some gelling or structural agent, including cornstarch, gelatin, eggs, tapioca (cassava), and other starches. Forms of
The earliest puddings were boiled in a bag or cloth. Later they were placed in a buttered bowl, covered with a cloth, and steamed. The baked or chilled puddings evolved even later.
these include custard and blanc-mange. They are available in forms which require cooking or in instant form. Related foods include gelatin desserts such as Jell-O and aspics.
Pudding Recipes
Ingredients for Chocolate Pudding
Scald: To heat (a liquid, such as milk) almost to the boiling point.
1 qt milk
5 eggs
10 tablespoons bread crumbs
1 tablespoon grated chocolate
1 cup sugar
1 tablespoon butter
Instructions
1. Scald milk, add bread crumbs and sugar; cook for five minutes.
2. Take from fire and pour over the grated chocolate.
3. Stir until dissolved--it will take about ten minutes.
4. Add vanilla to taste.
5. Add butter, then the well-beaten eggs; bake until firm in a pan of water.
6. When done, cool and chill. Serve with whipped cream.
Ingredients for Bread Pudding
4 cups bread cut in dice
3 tablespoons sultanas
2 tablespoons chopped candied peel
3 tablespoons sugar
1 tablespoon vegetable shortening
Rind of 1 lemon
2 eggs
½ tablespoon lemon juice
1 cup milk
4 lumps of sugar
Instructions
Put lump sugar in dry saucepan and heat until it turns dark brown.
Add milk and stir it over fire until sugar dissolves.
Mix bread, cleaned sultanas, chopped peel, sugar, vegetable shortening, grated lemon rind, and colored milk.
Beat up eggs and add them with lemon juice.
Let mixture stand for 1/2 an hour, or longer, if bread is stale.
Have ready vegetable shortening mold, put in mixture, cover top with piece of vegetable shortening paper, and steam it for 2 hours.
Turn carefully on to hot dish and serve with it any good sweet sauce.
Ingredients for Tapioca Pudding
1/3 cup pearl tapioca
3¼ cups milk
1/3 cup sugar
2 eggs
Grated yellow rind of½ lemon
¼ teaspoon salt
Instructions
Cook the tapioca in two cups of the milk in a double boiler till transparent.
This will require two or three hours.
If the minute tapioca is used, it will require less time to cook.
When the tapioca is transparent, add to it the sugar, salt, and lemon rind.
Beat the yolks of the eggs; mix with them the rest of the milk, cold 1 1/4 cups; then add them to the tapioca.
Mix all well together, pour into a baking pan, set the pan in a pan of hot water, and bake till the pudding is set.
Do not bake too long or the pudding will curdle.
When done, remove from the oven.
Add a few grains of salt to the whites of the eggs beat them stiff, fold into them three tablespoons sugar.
Spread this on the pudding, and put into the oven to brown lightly.
Ingredients for Raisin Pudding
8 ounces of flour
2 ounces of butter
3 gills of milk
1 teaspoon of baking powder
5 ounces of raisins or sultanas
Instructions
Rub the butter into the flour, then mix the baking powder with the flour; add the raisins or sultanas and the milk.
Mix all together, and put in a well-greased pie dish, and bake for three-quarters of an hour.
Cheese Fondue
* 1 cup grated cheese
* 2 teaspoons butter
* 1 cup milk
* 1 cup soft bread crumbs
* 1/3 teaspoon salt
* 3 eggs
* Cayenne
Instructions
1. Scald the milk and pour it over the crumbs, then add the butter or butter substitute, the cheese and seasonings.
2. Beat the egg yolks slightly and add to the mixture, then fold in the stiffly beaten whites and turn the mixture into a greased baking dish.
3. Set in a pan of water and bake in a slow oven (300 degrees F.) Until firm on top.
4. One cup of cooked rice or other cereal may be substituted for the bread crumbs.
Cheese and Vegetable Soup
* 2 cups of stock
* 1 tablespoon of finely chopped carrots
* 1 tablespoon chopped onion
* 2 tablespoons butter
* 2 tablespoons of flour
* 1½ teaspoons salt
* 1 cup of scalded milk
* ¼ cup grated cheese
* A little mace
Instructions
1. Cook the vegetables a short time in one-half the butter; add the stock and the mace, boiling fifteen to twenty minutes.
2. Strain, and add the milk.
3. Thicken with flour cooked in the remaining butter.
4. Just before serving, stir in the cheese, and cook until it is melted.
Cheese Soup
* 4 tablespoons grated cheese
* 3 quarts clear soup stock
* 1½ cups flour
* 4 tablespoons vegetable shortening
* 2 cups cream
* 2 eggs
* Salt, pepper, and paprika to taste
* Finely grated cheese
Instructions
1. Put flour into double boiler, add gradually cream, vegetable shortening, 4 tablespoons of grated cheese and paprika to taste, stir over fire till a smooth paste.
2. Break in eggs, mix well, cook two minutes longer and allow to cool.
3. Roll into balls, when they are all formed, drop into boiling water and cook gently five minutes.
4. Drain and put into soup tureen.
5. Pour over boiling stock and serve with dish of finely grated cheese.
Ingredients for Potato Puffs with Cheese
* 1 cup mashed potatoes
* ¼ cup milk
* ½ teaspoon salt
* ½ cup grated cheese
Instructions
1. Beat the potatoes and milk together until thoroughly mixed.
2. Add the salt, and beat thoroughly.
3. Finally add the cheese.
4. Bake in muffin tins in a slow oven ten or fifteen minutes.
5. A similar dish may be made by scooping out the inside of a baked potato, and mixing it with cheese as above.
6. Fill the potato skin shell with the mixture, return to the oven, and bake until light brown.
Scrambled Eggs with Cheese and Tomatoes Recipe
* 12 eggs, beaten
* 2 tomatoes, chopped
* 1/3 cup Swiss cheese, grated
* 4 tablespoons butter
* Seasonings to taste
Instructions
1. Cook tomatoes and butter in a frying pan for 3 minutes.
2. Season.
3. Mix cheese with the beaten eggs.
4. Pour over the tomatoes and scramble together.
Cheese Au Gratin
* ¼ lb. grated cheese
* 3 slices bread
* 4 eggs, 3 cups milk
* 2 tablespoons butter
* ¼ teaspoon salt
* Few grains cayenne
Instructions
1. Butter a deep pudding dish; trim off the crust and butter well the slices of bread, place in the dish, butter side down.
2. Add the cheese and seasonings on top, beat the eggs, add the milk, pour over the bread and let it stand an hour.
3. Bake twenty to thirty minutes in a moderate oven
Hot Cheese Sandwiches
* 6 slices of bread 1/3 an inch 1 egg
* Thick ½ cup of milk
* Butter Salt
* Grated cheese
Instructions
1. Remove the crust from the bread while trimming the slices, piled together, to a uniform size.
2. Cut the slices in halves.
3. Spread the bread with butter; grate cheese over the butter, using as much as can be pressed into the butter; press two pieces of the bread together, to form a sandwich, and continue until the six sandwiches are ready.
4. Beat the egg, add the milk and salt, and mix all together, in this dip the sandwiches, first on one side and then on the other.
5. Melt a little butter in a hot frying pan and in it set the sandwiches; when the bread is browned on one side, turn the sandwiches to brown the other side.
6. Serve at once.
Welsh Rarebit
2/3 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
Dash of cayenne
3 cup milk
3/4 teaspoon Worcestershire sauce
1/3 cup butter
3 cups grated sharp Cheddar cheese
Sliced tomatoes
Combine flour, salt, dry mustard and cayenne. Add 1 cup milk gradually to form a paste. Mix in remainder of milk and Worcestershire sauce.
Melt butter in a double boiler. Add milk mixture. Cook and stir over hot water until thickened. Add cheese and stir until melted. Lay tomatoes slices on top of toast. Spoon rarebit over toast and tomato slices.
American Rarebit
Soak 1 c. grated bread crumbs in 1 c. milk fifteen minutes. Melt 2 tbs. butter in chafing-dish, add 1 c. grated or broken cheese. When cheese is melted, add the bread and milk, 1 egg well beaten, salt and cayenne to taste. Stir rapidly, and when smooth serve on toast or crackers.
Salad Recipes:::
The Caesar salad is a traditional salad served in American restaurants, often prepared tableside. It is referred to by some as the "king" of salads.
Its origin is largely credited to Italian immigrant Caesar Cardini, a restaurateur and chef in Tijuana, Baja California del Norte, Mexico. Cardini reportedly tossed the first such salad tableside at his restaurant on July 4, 1924.
Ingredients:
• 1 small head of Romaine lettuce, torn into small bits
• Garlic croutons - [Omit for Gluten Free diets]
• 3 large cloves of Garlic
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of Lemon juice
• 1/4 cup Olive oil
• 1/4 cup Parmesan cheese
• 1 Egg yolk
Procedure
Combine all ingredients, except for lettuce and croutons, in a blender. Blend to an even consistency. Combine lettuce and croutons in a large salad bowl. Add bacon bits if desired. Add dressing and mix well. Add pepper to taste.
Original Recipe
Serves 4
Ingredients
Dressing
• 1 dash of Worcestershire sauce
• 1 pinch of salt and pepper
• 1/3 cup of grape seed oil (tasteless) or Extra Virgin Olive oil
• 1-2 tablespoons of Vinegar
• Juice of 1 1/2 Lemons
• 1 raw Egg
Salad and garnish
• 3 medium heads of Romaine lettuce (chilled, dry, crisp)
• 1 cup of Croutons
• grated Parmesan cheese
Procedure
Dressing
Start with boil egg for one minute then open and mix in bowl in mixing bowl and whisk alone until uniform and bubbly, optional to add hot water to slightly cook. Whisk solid ingredients into mixture for a few seconds. Hold on the salt and pepper until last. Whisk in acids: Worcestershire sauce, vinegar, lemon juice. Slowly pour oil and whisk thoroughly until emulsified. Season with salt and pepper to taste.
Service
In another mixing bowl holding lettuce, pour the correct amount of dressing and mix gently so that all leaves are coated. Plate the lettuce and add croutons and grated parmesan.
Chef Salad
Ingredients
Chicken
• 1 lb chicken (boneless), diced
• 1 lb kidney beans
• 1/2 tsp salt
• 1 tsp chili powder
Salad
• 1 medium onion, chopped
• 3 medium tomatoes, diced
• 1 lb lettuce, chopped (about half of a large head)
• 1/4 lb cheddar cheese, grated
• 1 cup thousand island dressing
• 1/4 cup picante sauce (or more or less, to, taste)
• 1 large avocado, sliced
• 3/4 lb corn tortilla chips
Procedure
Chicken
1. Bone and dice the chicken.
2. Heat a small amount of vegetable oil in a large frying pan until it starts to smoke.
3. Add the chicken cubes and fry over medium-high heat, stirring frequently, until they are browned (2 or 3 minutes).
4. To the chicken, add the drained kidney beans, salt and chili powder.
5. Reduce heat and simmer 10 minutes.
Salad
1. Chop the tomatoes, onion and lettuce.
2. Grate the cheese.
3. Toss them together in a salad bowl with the salad dressing and picante sauce.
4. Slice the avocado and add to the salad.
5. Break the tortilla chips into flakes and add to the salad.
6. Mix the cooked chicken and beans into the cold salad.
7. Decorate with extra chips and slices of avocado and tomato.
8. Serve immediately.
Dill Cucumber Salad
Ingredients
• 1/2 cup reduced fat sour cream
• 2 Tbsp. cider vinegar
• 1 tsp. sugar
• 3/4 tsp. garlic powder
• 3/4 tsp. dill weed
• 1/2 tsp. salt
• 3 medium cucumber, sliced
• 1/2 cup sliced onion
Procedure
Combine first 6 ingredients, add cucumbers and onion, toss to coat. Cover and refrigerate for at least 1 hour. Serve with slotted spoon.
Tomato Salad
This salad can be served as a side dish, on toast or in a salad.
Ingredients
• 750 Grams Tomato
• 3 to 4 small Onions
• 3 cloves of Garlic
• Salt
• Pepper
• Olive oil
Procedure
Chop the onions really fine. Boil them for approx. 4 minutes. While they are boiling, cut the tomatoes in quarters, and remove the juicy centre. (You can use the centers for tomato soup or throw them away). Dice tomatoes, just as fine as the onion. Peel and chop up the garlic. When the onions are done boiling, put them in a sieve or something comparable to drain the water. Once onions, tomatoes and garlic are all finely chopped, put all of them in a bowl, and shake/stir. Add a bit of olive oil and salt and pepper to taste.
Turkey and Bacon Salad
Time: 30 minutes
A tasty salad for any meat-eating salad lover. Salad consists of bacon, olive, carrot, and turkey piled on a bed of lettuce.
Ingredients
• 1 head of lettuce
• 2 cups of carrots, shredded
• 1 cup of sliced olives
• 4 to 5 slices of deli turkey
• 4 to 5 slices of cooked bacon
Procedure
1. Cook bacon completely.
2. Remove excess grease by pressing cooked bacon on disposable paper towel.
3. Chop bacon strips into small pieces.
4. Clean lettuce, carrots, and olives.
5. Shred lettuce either by hand or with a preparing knife.
6. Lay desired amount of lettuce in clean bowl, a minimum of 2 cups recommended.
7. Roll deli turkey to form a slender shape.
8. Slowly slice turkey into circular shapes.
9. Pile carrots, olive, bacon, and turkey on lettuce.
10. Top off with your favorite dressing.
Tabouli
This is a fairly simple recipe for this sweet, chewy Mediterranean salad. Everyone who makes it has a different variation.
Ingredients
• 1/4 cup bulgur
• 1 bunch fresh parsley (preferably flat leaf), finely chopped
• 1/2 bunch fresh mint. Pick leaves only, finely chopped
• 1 large diced tomato
• 1 small chopped onion
• 1 lemon juice
• 1/4 cup olive oil
• ½ tsp salt, or to taste
• ½ tsp pepper, or to taste
Procedure
1. Place the bulgur in the lemon juice and set aside for 15 minutes.
2. When the bulgur is soft, mix all the ingredients: bulgur, parsley, mint, tomato, onion, lemon juice, salt and pepper. Add olive oil last, and toss well. You may need to add lemon juice if needed.
Notes, tips, and variations:
Tabouli is delicious when fresh. The flavor deteriorates if you allow it to sit for some time.
Waldorf Salad
Servings: 2 plates
Time: 45 minutes
The Waldorf Salad was created by Oscar Tschirky in 1890 at the Waldorf-Astoria Hotel, New York, New York, in the United States of America.
Ingredients
• 1 large granny smith apple
• 1 large red delicious apple
• 1 tablespoon of lemon juice
• 1/3 cup of raisins
• 1/3 cup of chopped walnuts
• 1/3 cup of chopped celery
• 2 tablespoons of mayonnaise
• 1 tablespoon of sugar
• 6 large leaves of lettuce
• 10 halved maraschino cherries
Procedure
1. Slice the apples into wedges, place in a bowl.
2. Pour lemon juice on the apple wedges, and ensure a light coating to prevent browning.
3. Plumpen the raisins by placing them in warm water for 5 minutes, drain well.
4. Mix celery, plumpened raisins and walnuts into the bowl of apple wedges.
5. Mix the mayonnaise and sugar together, then pour into the apple mixture, ensure a light coating on all items.
6. Chill for at least 30 minutes
7. Place three lettuce leaves on a large plate and three on another, place half of the mixture on each set of leaves, sprinkle 5 cherries on each salad.
8. Serve
Notes, tips, and variations:
Though the original salad only used apples, celery and mayonnaise; walnuts mixed in have become an integral part of the modern version of the salad and cherries are only used as a sweet addition to further the contrasts within the salad.
Veggie Salad
Time: 30 minutes
Ingredients
• 1/2 cup of diced onion
• 1/2 cup of chopped celery
• 1 cup of shredded carrot
• 1/2 cup of cubed tomato
• 4-6 chopped green beans
• 4-6 chopped yellow beans
• 1 green pepper
• 3 chopped walnuts
• 1 tablespoon of fresh parsley
• 1 teaspoon of pepper
• 1 teaspoon of paprika
• 1/2 teaspoon of chives
• 1/2 teaspoon of salt
Procedure
1. Cut the green pepper into long thin strips.
2. Toss vegetables together in a large bowl.
3. Using a mortar grind the spices together, sprinkle over salad.
4. Sprinkle walnut chunks over salad.
5. Serve.
Notes, tips, and variations:
One can easily substitute the cubes of tomato for cherry tomatoes or plum tomatoes, however, these both have seeds in them and the bitterness is often undesirable.
Wild Spinach and Lemon Salad
Time: 30 minutes
Ingredients
• Spinach
• Lemon or Lime
• Salt
• Sumak
• Black Pepper
• Olive Oil
Procedure
1. Clean the spinach leaves and remove stems.
2. Poach leaves in boiling water for 2-3 minutes.
3. Rinse in cold water.
4. Wash lemon thoroughly.
5. Slice lemon paper thin with sharp knife.
6. Arrange plate circularly: loosely place a small bunch of leaves, then a slice of lemon and so on.
7. Sprinkle with coarse ground black pepper, salt and sumak.
Salad dressings
A green salad is often served with a dressing. Some examples include:
• Mayonnaise
• Louis dressing
• Ranch dressing
• Russian dressing
• Thousand Island dressing
• Green goddess dressing
• Blue cheese dressing
• Olive oil
• French dressing
• Vinaigrette
• Tahini
• Italian dressing
The conception of salad dressing vary across culture. Common salad dressings in North American tend to be very broad. Traditional dressings in southern Europe were vinaigrettes. In China, where Western salad is a recent adoption from Western cuisine, the term salad dressing (沙拉酱, shalajiang) tends to refer predominantly to mayonnaise or mayonnaise-based dressings.
French Dressing
Servings: 6 (1/4 cup each)
Time: 10 minutes
French Dressing is a salad dressing commonly used with green salads. It can also be used as a sandwich spread, or many other uses.
Ingredients
• 2/3 cup Ketchup
• 3/4 cup granulated sugar
• 1/2 cup white wine vinegar
• 1/2 cup vegetable oil
• 1/4 cup minced onion
• 2 teaspoons Paprika
• 2 teaspoons Worcestershire sauce
Procedure
1. Combine all ingredients in a food processor or blender, and process until smooth. The goal is to have a reddish-orange smooth sauce.
2. Pour the sauce into a bowl and chill covered in the refrigerator for at least 30 minutes prior to use.
Notes, tips and variations:
Instead of using the blender, wisk the ingredients in a bowl.
Ranch Dressing
Ingredients
• 3 cloves garlic, minced
• 1/2 cup onions, minced
• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 cups mayonnaise
• salt and black pepper
• 2 teaspoons dry mustard
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh basil, chopped
Procedure
Mix all the ingredients in a large bowl.
Louis Dressing
Servings: 6 (1/4 cup each)
Time: 35 minutes
Louis Dressing is a salad dressing commonly used with seafood salads, such as Crab Louis and Shrimp Louis. It can also be used as a dip or sandwich spread, or many other uses. The dressing is creamy, yet has a little spicy kick.
Ingredients
• 1 cup (235 mL) mayonnaise
• 1/4 cup (60 mL) cup mild salsa, the salsa must have green chili peppers
• 1/4 cup (60 mL) ketchup
• 1 tablespoon (15 mL) lemon juice
• 1 1/2 teaspoon (7 mL) Worcestershire sauce
• hot sauce (eg. Tobasco, Crystal), to taste
Procedure
1. Combine all ingredients in a blender, and process till smooth. The goal is to have a pink smooth sauce with little green flecks.
2. Pour the sauce into a bowl and chill covered in the refrigerator for at least 30 minutes prior to use.
Notes, tips and variations:
This is not the "traditional" recipe, but it is the easiest for untrained cooks to succeed at. For the traditional recipe, replace the salsa and ketchup with 1/2 cup chili sauce (or store bought chili sauce), and three tablespoons each of finely minced green onion and green chili peppers. Instead of using the blender, whisk the ingredients in a bowl.
Vinaigrette
Servings: 4
Time: 10 minutes
Vinaigrette (from French vinaigre, vinegar) is an emulsion of vinegar and vegetable oil. It is one of the most basic salad dressings.
Ingredients
• 1 clove of garlic, smashed
• 2 tablespoons vinegar
• 1 teaspoon mustard
• 6 tablespoons vegetable oil
• salt and freshly ground pepper to taste
• herbs to taste
Procedure
1. Mix garlic, salt, mustard and vinegar until smooth.
2. Add oil and mix until smooth.
3. Add pepper and herbs to taste.
4. Let stand; the longer the herbs and mustard soak in the oil, the better-blended the flavor will be. You may need to quickly remix the vinaigrette just before dressing the salad if the oil and vinegar have separated while standing.
Notes, tips and variations:
The classical ratio of vinegar to oil is 1:3. Some recipes, however, suggest a ratio as low as 1:5.
It is important to mix the mustard and vinegar first, then add the oil. This helps the emulsion hold better, resulting in a smooth vinaigrette that is slow to separate out. Adding the oil in a stream and mixing as it is added helps even more.
Use a pleasantly flavored vinegar such as balsamic vinegar or red wine vinegar.
Mustard powder may be used instead of regular mustard.
Instead of the garlic, a similar amount of very finely diced shallot may be used.
Toss the dressing with the salad just before serving. Greens that have been dressed wilt and become unappetizing within a few minutes.
Black Bean Salad
Ingredients
2 c French-cut green beans
2 Green onions, thin sliced
3 c Black beans, cooked
2 c Oil
1 c Garbanzo beans, cooked
1/2 c Honey
1 c Adzuki beans (or red beans cooked)
2 Cloves garlic, pressed
1 Lemon, juiced
2 Onions, sliced
1 c White wine
2 Green peppers, sliced
1 ts Oregano
2 Stalks celery, sliced
1 tbs. Parsley
Preparation:
Combine all ingredients in large bowl, mixing thoroughly. Chill overnight.
Serves: 12
Antipasto Salad
Ingredients
16 oz. fresh or frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into 2 x 1/4" strips
11 oz. can corn drained
9 oz. package frozen spinach, thawed squeezed to drain
6 oz. jar marinated artichoke hearts drained/chopped
6 ounce can pitted ripe olives drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained if desired.
Preparation:
Cook tortellini to desired doneness as directed on package; drain, rinse with cold water. In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 - 2 hours to blend flavors. Just before serving, garnish with pimiento.
Serves: 1
Retina Salad
Ingredients:
500gm. box retina
2 medium tomatoes(cubed)
1 green pepper (Chopped)
1 medium onion (cut in rings)
1/2 cup Crisco oil
1/2 cup ketchup
1/4 cup cider vinegar
1/2 cup white sugar
1/4 tsp. pepper
1/2 tsp. salt
1 tsp. paprika.
Preparation:
Cook retina as per package directions. Drain and cool. Place in salad bowl and add tomatoes, green pepper and onion. Toss. Meanwhile whisk together remaining ingredients and pour over salad. Refrigerate for at least 3 hours for flavors to blend.
Serves: 6
Candied Sweet Potatoes
Ingredients
6 medium-size sweet potatoes, cooked and sliced
Pan spray
Salt
1/4 cup margarine
1/3 cup maple syrup
1/4 cup brown sugar
1/4 teaspoon cinnamon (optional)
1 teaspoon orange juice
Preparation:
Arrange cooked sweet potato slices in sprayed baking dish. Sprinkle lightly with salt. Melt margarine in saucepan over low heat. Add syrup, sugar, cinnamon, and orange juice. Simmer, stirring frequently, until slightly thickened. Pour sauce over sweet potatoes. Bake at 375 F for 20 minutes, basting frequently. NOTES: Some people add cut-up marshmallows to this dish. Can be served topped with whipped topping of your choice.
Serves: 4
Cauliflower and Cheese
1 large head cauliflower
2 tablespoons mayonnaise
2 teaspoons prepared mustard
1/2 cup grated Parmesan cheese*
* Any cheese of your choice may be substituted.
To prepare cauliflower, remove the stem and green leaves from the bottom of the head. Trim the base of the core so that the head will stand upright.
Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook approximately 15 to 20 minutes or until tender when pierced.
Preheat the oven to 375�F. Place the head of cauliflower into a baking dish or pie plate. In a medium bowl, combine mayonnaise, and mustard; spread the mixture over the cauliflower. Sprinkle generously with Parmesan cheese. Bake, uncovered, approximately 10 to 15 minutes or until the cheese is golden brown and melted.
Makes approximately 2 to 4 servings
8 ounces fresh mozzarella cheese (small balls called beckoning work best)
1/3 cup basil-flavored olive oil or extra virgin olive oil
1/2 teaspoon coarse salt
Freshly ground black pepper
Crushed red pepper flakes
10 to 12 ears of sweet corn, husked and silk removed
6 to 8 large vine-ripened tomatoes, seeded and cut into
25 to 30 fresh basil leaves, thinly sliced
Cut the mozzarella balls into small pieces and marinate in the basil oil, tossing with salt, black pepper, and red pepper. If using a large ball of cheese, cut this into slices. Cover and refrigerate at least six hours, preferably overnight.
NOTE: Before assembling the salad, remove the mozzarella from the refrigerator and let come to room temperature before using in the salad.
Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.
In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.
In a large bowl, gently combine corn kernels, tomatoes, mozzarella with marinade, and basil. Adjust seasonings to taste. Refrigerate the salad until approximately ½ hour before serving.
To serve as a first course for your dinner party, spoon salad into wine glasses.
Makes approximately 10 to 12 servings.
Corn Salad
5 ears of sweet corn, husked and silk removed
1/2 cup small-diced red onion
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt or sea salt
1/2 teaspoon coarsely ground black pepper
Chile pepper, to taste*
1/2 cup chiffonier fresh basil leaves (directions follow)**
* You don't want to over bear the flavor of the fresh corn - just enough to enhance the flavor.
* To make chiffonier: Stack basil leaves, then cut across the stack to make small "ribbons."
Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.
In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.
In a large bowl, gently combine corn kernels, red onions, vinegar, olive oil, salt, and pepper. Adjust seasonings to taste. Refrigerate the salad until approximately ½ before serving. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Makes about 4 or 5 servings.
Cucumber Tea Sandwich
1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/2 cup unsalted butter, room temperature
1/2 cup coarsely chopped watercress leaves
16 slices best-quality white bread
Salt to taste
1/2 cup alfalfa sprouts
Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine butter and watercress; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
Grilled Sweet Peppers
2 pounds sweet bell peppers (green, red, orange, purple, and/or yellow)*
3 cloves garlic, minced
1 teaspoon coarse salt
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese
* If you can find baby bell peppers, use them whole with stem end cut off and seeds removed.
Core, seed, and rinse peppers. Cut each pepper into fourths. In a large resealable plastic bag, place pepper chunks.
In a small bowl, combine garlic, salt, olive oil, balsamic vinegar, and pepper; mix well. Pour sauce over pepper chunk. Reseal bag and shake to distribute sauce.
Preheat barbecue grill. Remove peppers from sauce. Place peppers, smooth-side down, on hot grill. Cook 6 to 8 minutes (turning occasionally) or until lightly charred on both sides. Remove peppers from grill; either leave in chunks or slice into 1/2-inch-wide strips. Arrange chunks or strips on a platter, alternating colors. Sprinkle with crumbled feta cheese.
Makes 4 servings.
OPERA FUDGE
1 pt. heavy cream
2 lbs. granulated sugar (4 c., 3 tbsp.)
1/4 tsp. cream of tartar
1/8 tsp. salt
1/2 stick butter
2 tbsp. vanilla
Mix all ingredients thoroughly, except vanilla and butter. Put in heavy aluminum kettle, put butter in when mixture starts boiling. Do not stir. Boil to soft ball stage on candy thermometer (235 degrees). Pour out on large buttered platter DO NOT SCRAPE kettle. Put 2 tablespoons vanilla on top. Set in cold place until just slightly warm in center. Beat or work with hands until creamy, consistency of creamy candy. Roll in balls and coat when cold. Melt dark chocolate over boiling water and add paraffin (small amount) to coat.
TRIPLE CHOCOLATE FUDGE
1/2 cup butter
4 1/2 cups sugar
1 can (1 1/2 cups) evaporated milk
4 1/2 cups mini marshmallows
2 cups chocolate chips (semi-sweet)
1 12 oz bar sweet baking chocolate, chopped
2 1 oz squares unsweetened chocolate, chopped
2 teaspoons vanilla extract
1/2 teaspoon butter rum schnapps or amaretto
1 cup pecans, walnuts or macadamia nuts, chopped
Line a brownie-sized baking pan with wax paper or foil, covering sides of pan. Spray with non-stick spray or grease foil with butter.
Combine butter, sugar, and evaporated milk (do not use sweetened condensed milk) in a saucepan stirring over medium heat until butter is melted and sugar is dissolved.
While constantly stirring, turn to high heat and allow to reach a rolling boil. Once mixture is boiling, stop stirring and allow to boil for an additional 5 minutes, then remove pan from heat.
Stir in marshmallows; when melted, add chocolate and continue to stir until all is melted and well combined. Stir in flavorings (vanilla and butter rum or amaretto), then add chopped nuts.
Immediately spread mixture in the lined baking pan. Sprinkle with demerarra or colored sugar (optional).
Allow to cool at least one hour before cutting into squares for serving.
BEST PEANUT BUTTER BALLS
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups corn flakes
Bring corn syrup and sugar to a boil, stirring constantly. Boil for ONLY 3 minutes (any longer the balls will be hard).
Remove from heat. Stir in peanut butter. Pour over corn flakes and mix. Wait a few minutes, then roll into balls.
ATLANTIC CITY SALT WATER TAFFY
1 cup sugar
1/2 tablespoons cornstarch
2/3 cup corn syrup
1 tablespoon butter
1/2 cup water
1/2 teaspoon salt
Flavoring
Combine sugar and cornstarch, put into a saucepan, and add corn syrup, butter, and water.
Stir until boiling point is reached, and boil until mixture reaches 256�F or until a small portion forms a ball when tested in cold water.
Add salt, pour onto a greased slab and allow to cool slightly until the mixture can be handled. Pull until light in color.
Divide into separate portions, and color and flavor each portion as desired, while it is being pulled.
Lemon, orange, peppermint, lime, strawberry, or pineapple flavors may be used, and pink, green, yellow or orange color pastes. (Don't use too much color - the candies are usually quite pale and pastel in tint).
To make red striped kisses, have one portion of candy brightly colored red and let warm near the oven. Lay the large piece of pulled taffy on the marble slab. On the upper side, lay two or three parallel strips of red taffy; turn the piece over and lay two or three read strips on that side.
Pull out until 1 1/2 inches wide and 3/4 of an inch thick. Cut into pieces with a scissors and wrap in wax paper. Twist ends of paper to seal.
ALMOND BUTTER CRUNCH
1 c. butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. finely chopped almonds
1 c. coarsely chopped almonds, toasted
4 - 4 oz. bars milk chocolate, melted
Melt butter in heavy saucepan; add sugar, corn syrup and water. Cook, stirring occasionally, to a hard crack stage (300 degrees). Quickly stir in coarsely chopped nuts; spread in waxed paper lined 13 x 9 1/2 x 2 inch pan. Allow to cool and harden. Spread with 1/2 of the chocolate and sprinkle with 1/2 of the finely chopped almonds. Cover with waxed paper, invert, and spread with remaining chocolate; sprinkle with rest of nuts. Chill and then bread into pieces.
CARAMEL POPCORN BALLS
1 c. butter
2/3 c. evaporated milk
1 1/2 c. white sugar
1 1/2 c. brown sugar
1 c. corn syrup
Vanilla
Combine all the ingredients except the vanilla. Cook to a firm ball stage. Prepare in a large heavy canner. Pour in about 1 1/4 to 1 1/2 of the large Tupperware bowls full of popcorn. Stir until all the popcorn is well coated. Pour out onto buttered cookie sheets and spread to cool. Can make into balls or leave on the sheets and pull off as you like.
CARAMEL APPLES
1 can Eagle Brand milk
1 c. sugar
1/2 c. white corn syrup
Vanilla
Delicious apples
Cook to a soft ball stage. Dip the apples on sticks. Place on waxed paper. Dip the bottoms of the apples in peanut granules, if desired.
PENUCHE BARS
1/2 c. butter
1 1/3 c. packed brown sugar
1/3 c. milk
1 c. chopped pecans
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. soda
Combine in saucepan butter, brown sugar and milk. Bring to a full boil. Remove from heat. Stir in remaining ingredients. Spread in well greased 13 x 9 inch pan.
Bake at 350 degrees for 20 minutes. Drizzle with Penuche Frosting.
PENUCHE FROSTING:
Melt together in saucepan 1/4 cup brown sugar, 2 tablespoons milk and 2 tablespoons butter. Stir in 1 cup powdered sugar.
NO COOK FONDANT
1 (8 oz.) pkg. cream cheese
2 lbs. powdered sugar
Choice of food color
1/4 tsp. peppermint oil or concentrated flavor
Yield: 250 leaves or 180 roses.
Mix cream cheese and flavor. Add color if more than 1 color is desired, separate batch at this time. Mix in sugar, kneading with hands until consistency of stiff pie dough. You may need more sugar. Wrap in plastic to prevent drying. Work with small amount. Place 1 side in sugar, brush off excess and push sugar side into mold. Unmold at once onto waxed paper. Dry top side, invert and dry. May take several hours.
ANGEL SWEETS
1 (12 oz.) pkg. chocolate chips
4 tbsp. butter
2 c. sifted flour
2 eggs
1 c. chopped nuts
4 c. miniature marshmallows
1 pkg. coconut
Melt chocolate and butter. Blend in eggs. Stir in sugar, nuts and marshmallows. Shape in 1 inch balls; roll in coconut. Refrigerate. (Keeps up to two weeks.)
May substitute peanut butterscotch chips for chocolate chips.