Favorite Food Recipes Collections

Marinara Sauce (Food & Wine, 1990)

admin — Wed, 22 Feb 2012 19:55:58 +0000

1/4 c Extra-virgin olive oil 2 sm Garlic cloves, minced OR Crushed and peeled* 2 1/2 lb Plum tomatoes, peeled, Seeded and finely chopped OR one 35-oz. can and one 14-oz. can of Italian plum Tomatoes, lightly drained And finely chopped 1/4 ts Salt 1/2 ts Pepper 2 tb Shredded fresh basil 1. In a medium nonreactive skillet, heat the oil over moderately low heat. Add the garlic and cook, stirring, until golden, about 4 minutes. Discard the garlic if desired. 2. Add the tomatoes, salt and pepper. Cook, stirring occasionally, until thickened, about 30 minutes. Soft bits of tomato will remain, and the sauce should be thick enough to hold its shape on a spoon. (The sauce can be made ahead and kept covered in the refrigerator for up to 4 days or frozen for up to 3 months.) Stir in the basil just before serving. * Crushed, peeled garlic cloves can be discarded after browning for a very subtle flavor or left in and discarded at the end of cooking for a slightly more emphatic garlic taste. More often than not I used minced garlic and leave it in. This gives the sauce a strong garlic flavor. NOTE: Many southern Italians refer to a quick tomato sauce as “marinara” because it could be made at a moment’s notice by a fisherman’s wife upon her husband’s return. Serve over breaded or fried foods or mixed into baked pasta dishes or spaghetti, it is the most common southern Italian tomato sauce. I like to make a simple marinara, which I can later adjust by adding sauteed onions, other fresh herbs, such as oregano, parsley, marjoram or rosemary, or by adding hot peppers.

General Tso’s Chicken #4

admin — Wed, 22 Feb 2012 17:12:38 +0000

2 Whole Chicken Breasts 2 Hot Peppers (Or More) -Crushed 1/2 c Cornstarch 1 Orange Rind, Minced 1 tb Ginger, Minced 1/3 c Fried Peanuts, Chopped ———————————–BATTER———————————– 1 Egg 1/4 c Beer 2 tb Soy Sauce 1/2 ts Salt 1/4 c Flour 1/4 c Cornstarch 1/2 ts Baking Powder 1 ds Pepper ——————————SEASONING SAUCE—————————— 6 tb Sugar 3 tb Cider Vinegar 5 tb Soy Sauce 1 ts Cornstarch Skin and bone the chicken. Cut into 1-1/2″ x 2″ strips. Mix batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour. Mix seasoning sauce. Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper. Heat 2-3″ of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown. Drain again and keep hot in oven. Heat 2 tablespoons oil in wok over medium heat. Fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more). Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top.

German Apple Pancakes

admin — Wed, 22 Feb 2012 16:57:46 +0000

1 1/2 c Flour 1/3 c Sugar 3/4 ts Salt 5 Eggs 1 c Milk 3/4 c Cream 1/4 c Melted butter 5 Apples, peeled and sliced Instead of sliced apples, 1/2 cup chopped, peeled apple may be added to regular pancakes, and cooked on the griddle. Sift together the flour, sugar, and salt. Beat eggs with milk and cream. Add melted butter. Combine mixtures and beat until smooth. Heat a 10 inch skillet, brush well with butter and pour 3/4 cup of the batter into the pan, tipping so it flows evenly over the bottom. When pancake is set, cover with a layer of thinly sliced peeled apples and dot with butter. Sprinkle each pancake with cinnamon and sugar, and bake in a preheated 400F oven for 3 minutes. Fold pancakes so apples are inside. Brush top with butter, sprinkle with a little more cinnamon and sugar, and again, after all 6 pancakes are done, arrange on a fire proof platter and brown under the broiler. Makes 6. Origin: Hearth and Home Companion Shared by: Sharon Stevens.

Persimmon Pudding

admin — Wed, 22 Feb 2012 16:12:41 +0000

1 c Pureed persimmons (skinned) 2 ts Baking soda 1/2 c Butter; room temperature 1 1/2 c Sugar 2 Eggs 1 tb Lemon juice 1 tb Rum 1 c All-purpose flour 1 ts Ground cinnamon 1/2 ts Salt 1 c Chopped walnuts or pecans 1 c Raisins FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with enough water to come halfway up sides of mold. Place kettle over medium heat and let water come to boil while you prepare pudding batter. Mold must have lid or be snugly covered with foil while steaming (coffee can with plastic lid will work). Place rack or Mason jar ring on bottom of kettle so that water can circulate under mold while steaming. Grease the mold. In small bowl, combine persimmon puree and baking soda. Set aside while mixing other ingredients (persimmon mixture will become quite stiff). In mixing bowl, cream butter and sugar. Add eggs, lemon juice and rum and beat well. Add flour, cinnamon and salt and stir to blend. Add persimmon mixture and beat until well mixed. Stir in nuts and raisins. Spoon batter into mold, cover tightly and steam 2 hours. Remove mold from kettle and set aside 5 minutes. Turn onto rack to cool completely or to cool just a little and serve warm. ~–

Beer Batter Fried Veggies

admin — Wed, 22 Feb 2012 15:57:42 +0000

Oil 1 Env. Golden Onion Soup Mix 1 c Unbleached All-purpose Flour 1 ts Baking Powder 2 Large Eggs 1/2 c Beer, Any regular Beer 1 tb Prepared Mustard Vegies ‘n’ Things * * Sugguested Veggies ‘n’ Things: Use any of the following to equal 4 to 5 cups–broccoli florets, cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese. In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies ‘n’ Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies ‘n’ things.

Chocolate Chip Almond Pie

admin — Wed, 22 Feb 2012 15:12:38 +0000

6 Chocolate bars with almonds 17 Marshmallows 1/2 c Milk 1 c Heavy cream, whipped 1/2 c Chocolate chips 1/2 c Slivered almonds 1 Baked graham cracker crust Melt chocolate bars and marshmallows in milk in top of double boiler. Cool. Fold in whipped cream, chocolate chips and slivered almonds. Pour into graham cracker crust. Garnish with shaved chocolate. Refrigerate for at least 4 hours.

Nut Crust

admin — Wed, 22 Feb 2012 14:57:42 +0000

1/2 c Nuts (of choice) — finely –minced. ds Salt 4 tb Margarine, cut into small –pieces 1 1/4 c Flour (white, with a little –whole wheat) 5 tb Cold water Place nuts, margarine, salt and flour together in a bowl. Use a pastry cutter to work the mixture until it is uniform and resembles coarse corn meal. Gradually drizzle in the cold water, and graduate from pastry cutter to fork. Mix by pushing the dough into itself in the center of the bowl. When thedough adheres to itself, you’ve added enough water. Rll out the dough and form your crust. Chill until time to fill. Adapted from The Enchanted Broccoli Forest by Mollie Katzen. MM by Dianne Smith/DEEANNE

Blueberry Potato Salad

admin — Wed, 22 Feb 2012 14:12:38 +0000

1/4 c White Wine Vinegar 1 tb Olive Oil 1/2 ts Sugar 1/2 ts Salt 1/2 ts Dried Basil; Crushed 1/8 ts Black Pepper 4 c Potatoes; Cooked And Sliced 1 c Fresh Blueberries 1/2 c Cucumber; Diced 1/2 c Carrot; Shredded 2 tb Scallions; Chopped 2 tb Parsley; Chopped Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped scallions and parsley. From: The Food Column Of The Denver Post Magazine 07-31-94 Posted by: Rich Harper

Dried Fig Jam

admin — Wed, 22 Feb 2012 13:57:40 +0000

28 oz Dried figs (used both -homemade and commercial) 5 c ;Water 1/2 c Fresh lemon juice 3 c Sugar Seeds from juiced lemons 1 ts Ground cardamom 1 tb Dark rum Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and remove pot from heat. Let the pot of figs sit for at least an hour to plump them. Remove figs from the dark water with a slotted spoon. Reserve the water. Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor. Add lemon juice and sugar to the fig water. Set water to a second boil, then reduce heat and let simmer for 5-10 minutes. Tie up seeds into a cheesecloth bundle and drop in fig water. Drop the chopped figs into the fig water. Bring fig jam to another boil, then let simmer for 15-20 minutes. Jam should be slightly thickened. Remove from heat. Take out the cheesecloth bag. Stir in the rum and cardamom well. Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4″ headspace. Seal jars according to manufacturer’s instructions. Process jars for 15 minutes in a boiling water bath. Yield: About 4 pints.

More Kozhambhu

admin — Wed, 22 Feb 2012 13:12:40 +0000

Ingredients32ozyogurt 2teaspooncoriander seeds 2teaspooncumin seeds 1teaspoonred chili powder 1teaspoonchana dal 1teaspoonrice, or rice powder 2teaspooncoconut, grated 2teaspoonsalt 1teaspoonmustard 1turmeric, pinch 1eachred chiliDirections:Fry coriander seeds, cumin seeds, chana dal, red chili in a little oil. Grind the mixture with the coconut and add to the beaten yogurt. Add turmeric and bring to a boil. Stir in rice powder, and heat on low until consistent texture is achieved. Heat oil and mustard seeds and add to the mixture.