Cookbook Recipes

2 tablespoons olive oil
5 garlic cloves, minced
11/2 pounds top round beef, cubed into 11/2inch pieces
1/3 cup chopped yellow onions
1/3 cup chopped green pepper
1/3 cup chopped celery
1 teaspoon minced fresh ginger root
1 chili pepper; seeded and minced
5 sprigs of cilantro, chopped
1/4 teaspoon ground cumin
1 teaspoon pulverized rock salt
1/4 teaspoon ground white pepper
1/3 cup burgundy wine
4 medium tomatoes, cored and chopped
4 quarts beef stock
2 green bananas, peeled and slice into 1inch pieces
1 yellow plantain, peeled and sliced into 1/2inch pieces
1 medium sweet potato (1/2 pound), diced into 1inch pieces
1/2 pound butternut squash, peeled and cubed into 1inch pieces
3 medium new potatoes, scrubbed clean and quartered
1 large chayote, peeled, cored, and diced into 1inch pieces
2 ears of white corn, cleaned and sliced into 6 parts each

In a preheated kettle over lowtomedium heat, combine olive oil,
garlic, beef cubes, and onions, stir until beef is brown on all sides
and onions begin to clear. Fold in chopped pepper, celery, ginger root,
chili pepper, cilantro, cumin, salt, white pepper, burgundy wine,
tomatoes, and 1 quart of beef stock. Cook down until stock is reduced
by half.
Stir beef, then fold in all the remaining vegetables and beef stock.
Continue to cook until meat is tender and the vegetables soft.

1 4pound chicken
8 garlic cloves, peeled
1 teaspoon salt
1 tablespoon chopped fresh oregano
1 teaspoon black peppercorns
4 small hot chili peppers
1 teaspoon minced fresh gingerroot
1/4 teaspoon saffron threads
1/2 teaspoon ground cumin seeds
1/2 cup olive oil
2 teaspoons paprika
3 chopped green onions
2 medium tomatoes, chopped
1/3 cup chicken stock
1/2 cup burgundy
1 tablespoon chopped fresh cilantro
Garnish: lemon wedges

Wash the chicken parts, pat dry and remove the skin. Place in a
deep square pan and set aside. In the belly of a mortar, combine
garlic, salt, oregano, and black peppercorns. Press down with the
pestle until garlic is crushed and peppercorns are cracked, then
add the chili peppers, minced ginger, and saffron threads. Slowly
pound the mixture until achieving a paste and incorporate the oil
slowly. At the same time, stir with a spoon to break down the paste.
Spread the mixture evenly over the chicken parts, lifting the
chicken pieces to ensure distribution of the marinade to the bottom
of the chicken parts. Sprinkle all parts with paprika. Cover and
refrigerate overnight. If no mortar and pestle is available, execute
the steps in a blender set on low speed until all the ingredients
are coarsely chopped, then remove the canister, add the oil and
shake or stir to break down the paste and blend the ingredients.
In a preheated deep skillet, over lowtomedium heat, arrange
marinated chicken pieces side by side and brown the chicken on all
sides. Spread the chopped onions, chopped tomatoes, and drizzle the
burgundy over the chicken parts. Cover and finish cooking on low
heat for approximately 35 minutes. Remove from heat and sprinkle
chopped cilantro on the chicken prior to serving.

1/2 pound fish or shellfish, any kind
1/2 teaspoons salt
4 tablespoons olive oil
2 onions, chopped
8 tomatoes, peeled & chopped
1 green pepper, seeded & chopped
4 large cloves garlic, crushed
1 pinch nutmeg
1/2 teaspoon ground allspice
3 teaspoons piripiri sauce (recipe follows)
1 small glass dry white wine
1/2 ounce cilantro, chopped
4 slices of bread with the crusts cut off

Clean the fish and cut into fairly small pieces,
removing as many bones as possible. Sprinkle the salt
over the fish and leave while you make the following
sauce. Heat 23 Tbsp of the oil in a saucepan and stir
in the onions, tomatoes and pepper. Cook gently until
they start to soften, then put in the garlic, nutmeg,
allspice and piripiri sauce. Add the wine and a
little water. Cook for about 5 minutes, stirring
frequently, then remove from the heat. Lightly oil the
bottom of a shallow, ovenproof dish (preferably
earthenware). Put in a layer of fish followed by a
layer of sauce and sprinkle with coriander. Continue
with these layers until the ingredients are used up.
Cover the top of with the bread and sprinkle well with
the remaining oil or dot with a little butter. Cook in
a preheated oven at 350F for about 30 minutes or until
the fish is tender. Serve with boiled or sliced and fried
potatoes, bread and a slad to make a substantial main meal.
If you cannot obtain coriander leaves, you can use fresh
parsley instead, but this will alter the flavor of the dish.

PiriPiri Sauce:
1 1/4 cups olive oil
8 chilli peppers with tops removed
1 small piece lemon rind
1 bay leaf
Pour the oil into a small, screwtop jar and add the chilli
peppers, bay leaf and lemon rind. Screw on the top and shake.
Leave to stand in a warm place for at least 24 hours before use.
It will keep at room temperature indefinitely.

3 pounds ground beef
1 pound ground pork
1/4 pound kidney fat, chopped fine
1 cup bread crumbs, day old
1 onion, chopped fine
2 egg yolks
1/4 pound salt pork, chopped
3 tablespoons butter
1 tablespoon flour
1/2 teaspoon savory
1/2 cup heavy cream
Salt and pepper

Fry onion in butter until transparent, not yellow. Combine the meat,
kidney fat, salt pork, bread crumbs, onion, egg yolks, and seasonings
and mix very thoroughly with your hand. Shape into a loaf, rub with
butter and bake at 350F for one hour. Baste often. In the last 15
minutes, sprinkle flour on meat and add cream.

1 1/4 cups butter or margarine, softened
2 cups milk
1 cake yeast
1/2 cup warm water (110 degrees F)
5 eggs
4 egg yolks
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange flavored liqueur, optional
grated zest of 2 oranges
grated zest of 1 lemon
9 10 cups allpurpose flour
1 1/2 cups currants
1 1/2 cups raisins
1 1/2 cups golden raisins
1 cup chopped slivered almonds
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup allpurpose flour

Place yeast in a small bowl, and pour warm water over it. Stir
with a spoon to break up the yeast. Set aside for 2 to 3 minutes.
In a small saucepan, scald milk. Add 1 cup butter or margarine,
and stir until melted. Remove from heat, and let cool until lukewarm.
In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer
with a paddle attachment. Add sugar and salt, and continue to beat
until mixture is thick and pale. Add vanilla, orangeflavored liqueur,
zests, and yeast mixture. Combine. Beat in 4 cups flour gradually.
Add milk mixture alternately with remaining 4 cups flour while
beating on medium speed. Add up to an additional 1 cup flour if the
dough is sticky. Mix in currants, raisins, golden raisins, and almonds.
Transfer dough to a clean large bowl. Knead using a large wooden
spoon until the dough pulls away and doesn’t stick to the spoon,
about 8 to 10 minutes. Transfer dough to a large buttered bowl,
and turn to coat. Cover with plastic wrap. Place in a warm place
until dough reaches the top of the bowl, about 1 to 2 hours. Punch
the dough down, recover the bowl, and allow to rise again.
Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour,
4 tablespoons butter or margarine, brown sugar, and cinnamon to form
crumb topping. Sprinkle evenly among the 3 pans.
Preheat oven to 350 degrees F.
Punch the dough down again. Turn out onto a lightly floured surface.
Knead for 1 minute. Cut into thirds, and transfer dough to prepared
pans. Cover loosely with plastic wrap. Allow to rise to the top of
pan. Beat remaining egg, and brush the top of the dough.
Bake until golden brown and hollow sounding when tapped, about
30 to 45 minutes. Immediately turn out onto a cooling rack so bread
does not stick to the pan. Cool.

1/2 pound pork, cubed
1 chicken breast, cubed
3 cups chicken broth
1 tablesoon cooking oil
2 tablespoons minced garlic
1/2 cup chopped onion
1 tablespoon salt
1/2 pound small shrimps, peeled and deveined
1 tablespoon black pepper
2 cups cauliflower (divided into florets)
2 cups snow peas
2 cups cabbage, sliced into 1 inch strips
1 cup diced carrots
1 cup sliced celery
2 tablespoon soy sauce
1 tablespoon sesame oil
12 ounces Cantonese noodles (egg noodles)

In a frying pan, heat oil and saute garlic until brown. Add onion
and cook until transparent. Season with salt. Stir in pork, chicken,
shrimps and pepper. Simmer for 20 minutes. Add broth and vegetables.
Season with soy sauce and sesame oil. Add noodles and cook until
noodles are flexible and not crunchy. Season with salt and pepper
to taste. Top with scallions if desired.

10 medium potatoes (new potatoes are best)
1 pound feta cheese
2 small hot peppers
1 cup evaporated milk
1/2 cup vegetable oil
2 cloves garlic
8 saltine crackers
1 tsp. prepared mustard
salt and pepper
lettuce
3 hard cooked eggs
black olives

Cook and peel potatoes and allow to cool.
In a blender, blend the cheese, peppers, milk, oil, garlic,
crackers, mustard, salt and pepper. The sauce should be fairly
thick; add crackers if not thick enough, add milk if too thick.
Lay a bed of lettuce in a serving dish and place the potatoes
on top. Cover with the sauce. Cut the hard boiled eggs in half
and place on top of the potatoes. Add black olives if desired

serves 810

ingredients

10g/5oz butter
350g/12oz caster sugar
200g/7oz flour
2 teaspoons baking powder
pinch of salt
3 eggs, lightly beaten
grated zest and juice of 1 lemon
4 tablespoons milk
600g/114lb rhubarb, cut into
2.5cm/1in lengths
1 teaspoon ground cinnamon

Preheat the oven to 190C/375F/Gas mark 5. Grease a 20cm/8in
springform cake tin.
Cream the butter with 150g/5oz of the sugar until light and fluffy. Sift
together the flour, baking powder and salt. Add to the flour mixture
alternately with the eggs. Beat in the lemon zest and juice, then the milk.
Put the mixture into the prepared cake tin, and level the top.
Mix the rhubarb with the cinnamon and remaining sugar, and spread on
top of the cake mixture. Bake in the oven for 4045 minutes until the
rhubarb is soft and the cake has shrunk slightly from the side of the tin.
Leave to cool completely in the tin.

1/4 cup milk
1/2 cup cornstarch
1 pound ground chuck
1 medium onion, finely chopped
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg
2 tablespoons vegetable oil
2 (13 1/2 oz.) cans beef broth
4 cups hot mashed potatoes
2/3 cup sour cream
Fresh dill sprigs

In large bowl, mix milk and 1/4 cup of the cornstarch until well
blended. Add meat, onion, salt, nutmeg, pepper, and egg. Mix until
well blended. Cover. Refrigerate at least 20 minutes for easier
shaping.
Shape chilled meat mixture into 1inch balls. In 12inch skillet,
over medium heat, heat oil until hot. Cook meatballs, half at a time,
until browned on all sides, about 8 to 10 minutes. Remove with a
slotted spoon. Drain on paper towels.
Pour off all but 1/4 cup drippings, adding oil if necessary, to make
1/4 cup. In a medium bowl, mix beef broth and remaining 1/4 cup
cornstarch until wellblended. Pour into skillet. Over medium heat,
cook while stirring constantly, until sauce boils and thickens.
Add the meatballs. Reduce heat to low. Cover and simmer 15 minutes.
Stir in sour cream and remove from heat.
Spoon hot mashed potatoes in center of platter. With slotted spoon,
place meatballs around potatoes. Garnish potatoes with dill sprigs
and serve gravy on the side.

1 cup gallo pinto beans
1 bay leaf
1 small onion, peeled
1 whole clove
2 cloves garlic, peeled
salt
1 1/2 cups longgrain white rice
4 tbsp olive oil
1 onion, finely chopped
Freshly ground black pepper

Soak the beans in a pot in cold water covered by at least three
inches of water at least four hours. Drain the beans and place in
a large pot with two quarts of water. Pin the bay leaf to the onion
with the clove, and add to the beans. Add the garlic. Gradually bring
the beans to a boil, skimming off any foam. Reduce the heat and
gently simmer the beans, uncovered, until tender, about 1 1/2 hours,
adding salt, to taste, during the last ten minutes. Drain the beans
and refresh under cold water. Discard the onion.
Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large
heavy saucepan. Add the rice and return to a boil. Reduce the heat
and gently simmer the rice until tender, about 18 minutes. Let the
rice sit, covered, five minutes, and fluff with a fork.
Heat oil in a large frying pan. Add the onion and thoroughly brown
over medium heat, about five minutes. Add the beans and rice and
cook over medium heat until the rice is lightly browned and the
mixture is very aromatic, about five minutes.
Correct the seasonings before serving.

1 lb. salt cod fish
1/4 cup finely diced fat salt pork
1 medium thinly sliced onion
3 cups diced raw potatoes
1 cup diced raw carrot
3 cups boiling water
1 tsp. salt
1/2 tsp. pepper
1 cup canned corn niblets
3 cups heated milk

Freshen salt cod by soaking it overnight in cold water to cover.
Drain, and place in a stewing pot, and cover with fresh water.
Bring to simmer with low heat, Drain, if the fish is still too
salty, add fresh cold water, and bring to simmer again, and drain.
Fry salt pork in stewing pot until crisp. Remove fried pork scraps
and reserve for garnish. Cook onion in pork fat until tender. Add
potatoes, carrots, water, salt, and pepper and cook covered about
ten minutes, or until vegetables are tender. Add corn and heated
milk and freshened salt cod. Bring chowder to a simmering temperature,
but do not boil. Garnish with the pork scraps.
Serve hot, with freshly baked home made bread or rolls and butter.

1 envelope dry yeast
3 tablespoon sugar
1/2 cup warm water
(Put yeast and sugar in warm water and soak 10 minutes)

2 wellbeaten eggs
1/2 cups warm water
1/2 teaspoon vanilla
1 teaspoon salt
4 cups flour
2 cups seedless raisins
3 apples, peeled and diced
powdered sugar to dust
Mix together yeast mixture, eggs, water, vanilla and salt.
Add to flour slowly while mixing. Add fruit, combine and
let rise 1 1/2 hours.
Drop small portions in hot frying oil; cook until browned,
drain, and dust with powdered sugar.

4 Cup Flour
2 Teaspoon Sugar
1/4 Cup Shortening or lard
1 Tablespoon Baking powder
11/2 Teaspoon Salt
1 1/4 Cup Water or more if needed

Sift dry ingredients together. Cut in shortening until crumbly.
Add water and mix until holds together. Knead 1015 times until
dough forms a smooth ball. Cover and let set for 20 minutes.
Divide dough into two parts. Roll dough to 1/8″ thickness on
lightly floured board. Cut into 3″ squares or triangles. Do not
allow to dry; cover those waiting to be fried. When ready to fry,
turn upside down so that surface on bottom while resting is on top
when frying. Fry in 3″ hot oil until golden brown, turning once.
Add only a few at a time to maintain proper temperature.
Drain on paper towels

1/2 Cup Sugar
1 Cup Milk
3 Large Egg yolks
1 Teaspoon Vanilla extract
14 Ounce Sweetened condensed milk
3 Large Eggs
1/2 Teaspoon Almond extract

In a small saucepan melt sugar over moderate heat, stirring
frequently, until sugar is a dark, caramelcolored liquid. Remove
from heat and pour into a 4 cup metal ring mold or 8 individual
molds. Quickly turn mold to coat bottom and sides with the caramel.
Let cool so caramel hardens.
Heat oven to 325F. Put the condensed milk, milk, eggs, egg yolks
and flavorings into an electric blender. Cover and blend to mix well.
Pour mixture into mold; put mold in a larger pan filled with water
to depth of 1/2″. Bake for 1 hour. Remove from oven and remove mold
from water. Cool and then refrigerate up to 2 days.
Cover mold with an inverted serving platter. Hold mold and platter
together and turn them over. Lift off mold. Caramel will fall as
a liquid sauce over the custard.

2 pounds flank steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon tobasco

Mix juices, garlic, onion, tequila, tobasco and pepper in a
bowl. Add meat and marinate both sides. Cover and refrigerate,
turning meat over occasionally. Let sit for 4 hours or more.
Preheat grill. Place a few drops of water on each tortilla,
stack and wrap in aluminum foil. Place on grill. Remove meat
from marinade, reserving marinade. Place on grill. Turn steak
and tortillas once during cooking. Brush steak with remaining
marinade.
Cook to your liking (12 to 15 minutes for mediumrare). Cut
into thin slices. Place a few slices of steak on each tortilla
with salsa and guacamole and serve.

2 large plums, diced
1 large apple, peeled, cored, and diced
2 medium peaches, diced
1 cup diced cantaloupe
1/4 cup raisins
2 tablespoons lemon juice
1/2 cup honey, melted
3 tablespoons butter, melted
1 teaspoon cinnamon
1/2 cup couscous
2 tablespoons crushed pistachios

Combine, plums, apple, peaches, cantaloupe, raisins, lemon juice,
and honey in a saucepan; then cover and cook over low heat for
10 minutes. Add butter, cinnamon and couscous. Cook over low heat,
stirring often, until couscous is done.
Transfer to a serving bowl and allow to cool for 1 hour. Sprinkle
with pistachios just before serving.

2 pounds napa or celery cabbage
1/2 cup coarse salt
4 cups water
1 1/2 tablespoons crushed red pepper flakes
1 clove garlic, finely minced
1 teaspoon fresh ginger, minced
1 tablespoon granulated sugar
2 green onions, finely chopped

Rinse the cabbage in cold water and drain. Cut the cabbage
into 11/2inch squares. Sprinkle with salt, add the water,
and let stand overnight.
Rinse the cabbage in cold water and drain. Using a wooden spoon,
blend the remaining ingredients and stir this well into the
cabbage pieces. Pack into a quart jar or other container and cover.
Place the jar in a plastic bag to prevent the odors from spreading
to other foods. Refrigerate and let stand four to five days to cure.

The sauce:
1 tablespoon granulated sugar
1/4 cup mirin (sweetened cooking sake)
1/2 cup sake
1/2 cup soy sauce

Mix ingredients over high heat and bring to a boil. Reduce heat to
mediumlow and simmer until reduced to one cup. (About 10 to 15 min.)
Set aside.

12 ounces of boned, skinless chicken
8 ounces of chicken livers
cold water
4 medium dried chinese black mushrooms, soaked in hot water
until soft
2 medium green bell peppers
1 medium leek
16 to 20 skewers
1 lemon, cut into wedges

Soak the bambo skewers in cold water while you cut up the ingredients.
Cut the chicken into squares and the liver into squares and place the
livers into the cold water and cover. Let stand 5 min. then drain and
pat dry.
Remove the mushroom stems from the water and cut each cap into halves.
Then cut each green pepper into 1inch squares. Cut the leeks into
1 inch lengths.
Thread the pieces of food on the skewers in alternating order, then
place on a hot grill and baste with the sauce. Cook for about 3 to 4
min. Do not overcook or the chicken will be dry.
Serve with the lemon wedges.

3 cloves garlic, minced
1/4 to 1/2 cup olive oil (do not substitute)
1 cup chopped or sliced asparagus, use only the tender half
or tips (asparagus can be substituted with broccoli,
string beans, or zucchini)
2 tablespoons minced onion
1/4 to 1/2 cup fresh basil, finely chopped
8 ounces pasta noodles of your choice
grated Parmesan cheese

Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until
the garlic and onion turns light brown. Do not over cook. Set aside
and keep warm.
Prepare the pasta of your choice according to package directions
except for the following:
Add 1 to 2 cups additional water. Just before water begins to boil,
add the asparagus or the vegetables of your choice. When the water
begins to boil add the pasta and cook according to directions
Drain the pasta and vegetable mixture and pour the pesto sauce over
the top, tossing lightly to coat. Top with parmesan cheese and serve
with French bread and additional parmesan cheese.

2 pounds Baking potatoes
1 cup Allpurpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Tomato sauce

Boil the potatoes in their jackets, drain, peel and put through
a ricer or food mill. While the potatoes are still warm, blend in
the flour, add the egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly; the
dough will be soft. Roll the dough in 1″ thick sticks about 10″ long.
Cut each roll into 3/4″ pieces.
Rub each piece of dough lightly over the coarse side of a cheese
grater over a large pot of boiling salted water. Cook the gnocchi
until they rise to the top of the water. Using a slotted spoon,
remove the gnocchi to a warm bowl.
Sprinkle with Parmesan cheese, top with tomato sauce and serve.
Italy