Cookbook Recipes

Posts Tagged ‘teaspoon’

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.

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 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.

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.

4 cups allpurpose flour
1 Tablespoon sugar
1 Tablespoon doubleacting baking powder
1/4 teaspoon baking soda
1/2 tsp salt
2 eggs
1 cup milk
4 to 6 teaspoons ghee or melted butter

Combine the dry ingredients in a large mixing bowl and stir until
the ingredients are thoroughly mixed. Make a well in the center of
the mixture and add the eggs, stirring them into the mixture. Add
the milk in a thin stream (or a little at a time if you only have
two hands), and stir until all the ingredients are well combined.
Gather the dough into a ball and knead for about 10 minutes, adding
a little flour as needed to prevent sticking, until the dough is
smooth and can be gathered into a soft, somewhat sticky ball. Moisten
your hands with a teaspoon of ghee, rub it over the ball of dough,
and place it in a bowl. Drape a kitchen towel over the bowl and allow
to sit at room temperature for about 3 hours.
Place two ungreased baking sheets in the oven and preheat the oven
and the sheets to 450F. Divide the dough into 6 equal pieces and
flatten each into a teardrop, or leaf shape about 6 inches long
and 31/2 inches across at its widest point. Use your fingers to do
this, and moisten them with ghee as needed to prevent the dough
from sticking. The ghee also assures the proper texture of the bread,
so moisten your fingers with it even if the dough is not sticky.
Arrange the bread “leaves” side by side on the preheated baking
sheets and bake them for about 6 minutes, or until they are firm to
the touch. Slide them under the broiler for a minute or so to brown
the tops lightly. Serve warm or at room temperature.

1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds boneless pork tenderloin
2 green peppers, cut into 1 inch squares
2 yellow onions, cut into 1 inch squares
Tzaziki (recipe follows)

In a large plastic or glass bowl, mix together lemon juice,
olive oil, soy sauce, oregano, and garlic. Add pork, onions,
and green pepper; stir to coat. Cover, and refrigerate for
2 to 3 hours.
Preheat grill for medium high heat. Slide pork, pepper, and
onion onto skewers. When a fine gray ash covers the coals,
begin grilling the kabobs. Cook about 10 to 15 minutes total;
turn the skewers frequently.
Serve on pita bread with Tzaziki spooned on top.

Tzaziki

2 cups plain full fat yogurt
2 teaspoons pureed very fresh garlic
1 teaspoon salt
2 cucumbers, peeled, seeded and grated
on large holes of grater
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
Fresh mint leaves, for garnish

Drain yogurt for 1 hour in a cheeseclothlined strainer
to remove some of its water. In a bowl, combine the
yogurt, garlic and 1/2 teaspoon salt. Sprinkle the
remaining 1/2 teaspoon salt over the grated
cucumber and drain, 10 to 15 minutes, to extract
excess water. Add drained cucumber to yogurt, along
with pepper, and mix well. Cover and refrigerate until
chilled, about 1 hour. Drizzle with olive oil and garnish
with mint leaves.

Filling:
1 pound walnuts, coarsely chopped
1/4 cup sugar
1 teaspoon cinnamon

Pastry:
1 pound phyllo pastry
6 oz. unsalted butter, melted

Syrup:
1/2 pound sugar
10 oz. water
2 cinnamon sticks
2 teaspoons lemon juice
some lemon peel
2 tablespoons honey

Mix all the filling ingredients in a bowl.
Liberally butter the base and sides of an elongated or round baking
dish. Measure the length of the phyllo against the baking dish roughly
and, allowing 1 inch extra approximately for shrinkage, cut to length
with a sharp knife. Brush each layer of phyllo with melted butter and
spread over the base of the container as evenly as possible. Once you
have used 5 layers of pastry, sprinkle a thin layer of filling all over
the surface and add 3 more layers. Sprinkle a thin layer of filling and
place 2 more sheets of phyllo on top. Sprinkle on all the remaining
filling, spreading it evenly, and cover with 78 more layers of phyllo,
brushing individually with butter. Fold any excess pastry on either of
the sides over the filling and brush it with butter. Brush the top layer
liberally with butter in order to get it crisp and golden. Trim any
excess pastry with a small sharp knife, keeping in mind that it will
also shrink.
Cut the top layers of fyllo carefully, either diagonally into diamond
shapes or straight, which will result in square or elongated pieces.
Be careful not to cut right down to the base, but only the top layers.
This is done in order to make cutting and lifting the pieces out, once
it is cooked, much easier and efficient. Using the tips of four fingers,
sprinkle drops of water all over the surface and cook it in a preheated
oven at 375F for 15 minutes; lower the heat to 350F and cook for a
further 20 minutes. In the meantime, prepare the syrup. Place all the
syrup ingredients, apart from the honey, in a saucepan and stir to
dissolve the sugar. Simmer for 68 minutes, add the honey and simmer
for a further 5 minutes until it thickens slightly. Let the baklava
cool down then pour the hot but not boiling syrup slowly all over,
through a strainer.
Let it stand and absorb the syrup. Cut and serve.

3 medium potatoes, boiled the previous day, peeled
1 tablespoon butter
2 egg yolks
pinch of salt
23 heaping tablespoons flour
1 1/4 lbs. damson plums (sometimes called pruneplums)
1 sugar cube for each plum

Toppings:
melted butter
1/4 cup bread crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon

Wash the plums, wipe dry, remove stomes, and insert a sugar cube into
the center of each plum. Smash the boiled potatoes and mix with the
cool melted butter, egg yolks, and salt, then add as much flour as it
takes to produce a slightly adhesive dough. Note that less flour you
use the better they will turn out. Keep your hand cool, take enough
dough to cover the plums with 1/41/2 inch thickness; carefully press
the edges together. Drop into boiling water and simmer until they
start to float.
Serve with melted butter, and sprinkle sugar, cinnamon, or a
combination of both on it. Or serve with breadcrumbs, browned in butter.

4 oz. shrimp peeled, cooked
2 avocados
1/2 banana
2 teaspoons lemon juice
1/4 cup mayonnaise
1 tablespoon half & half
salt and black pepper
1 pinch paprika
1 pinch sugar
1 1/2 cups chicken cooked, diced
6 lettuce leaves shredded

If using frozen shrimp, thaw completely. Cut avocados in half; remove
stones. Use a melon baller to remove flesh from avocado skins. Reserve
skins and 4 avocado balls. Dice remaining avocado flesh.
Slice banana. Combine diced avocado and banana. Sprinkle with lemon
juice. Combine mayonnaise, half & half, salt, sugar, pepper, and
paprika. Fold in banana mixture, chicken and lettuce. Spoon mixture
over reserved avocado skins. Top with shrimp and avocado balls.

3 lb. stewing chicken, stewing with giblets
1/2 lb. stew beef, cubed
Water
2 medium onions, wedged
1 celery stalk, chopped
2 leeks (white only), chopped
1 carrot, quartered lengthwise
1 teas. salt
2 egg yolks
6 tbls. half & half
1/8 teaspoon white pepper
juice of 1/2 fresh lemon

Cut chicken in 4 pieces. Place chicken, giblets, and stew beef
in a large pot, cover with water bring to a boil. Skim foam
from surface until surface is clear.
Add onions, celery, leeks, carrot and salt. Cover, simmer about
2 hours. Remove beef from cooking liquid, reserve for another
purpose. Remove and discard skin and bones from chicken. Cut meat
into small pieces.
Strain cooking liquid, squeezing liquid from vegetables discard
vegetables. Boil cooking liquid until reduced to about 1 quart.
Beat egg yolks with half & half and white pepper in small bowl.
Stir in about 1/3 cup cooking liquid; stir eggyolk mixture into
remaining liquid. Simmer over low heat, stirring constantly,
until thickened. Stir in lemon juice and chicken pieces heat
through. Pour into tureen or serve in individual bowls.
Serve immediately.

Makes 8 servings

Refrigerate and save for bagel topping.
1 8-ounce (227 g) tub nonfat cream cheese
1 tablespoon (15 ml) sliced scallions
1 teaspoon (5 ml) finely diced carrot
1 teaspoon (5 ml) fine diced green or red pepper

1. In a mixing bowl, combine all the ingredients. Mix thoroughly.

2. Spoon the cream cheese back into its tub (or another container) and refrigerate.

Makes 6 servings

Guacamole doesn’t keep that well in the refrigeratorit tends to turn brownso if you’re making this recipe for just yourself, halve the ingredients. It’s true that more than 80 percent of this recipe’s calories comes from fatthat’s from the avocado. However, the fat in avocados is unsaturated, not the saturated kind that doctors and nutritionists warn against, and not nearly as bad for you.

2 avocados, peeled and pitted
1 tablespoon (15 ml) lemon juice
2 tablespoons (30 ml) lime juice
1 tablespoon (15 ml) finely chopped onion
1 teaspoon (5 ml) salt
teaspoon (3 ml) chili powder
Cayenne to taste
1 ripe jalapeo pepper, finely chopped (to reduce the heat, remove the seeds)
1 ripe tomato, chopped (optional)

1. Mash the avocados with a fork. If you like your guacamole extra smooth, puree it in a blender or food processor.

2. Add the remaining ingredients and mix well. Serve immediately with corn chips.

akes 4 servings

Nutrition Per Serving

Calories
253

Fat
8 g

Protein
12 g

Carbohydrates
63 g

Cholesterol

96 mg

Sodium
506 mg

Serve each person two slices with orange-strawberry syrup poured over the top. If it’s just you at the table, halve the recipe or save the leftovers for later.

1 cups (375 ml) orange juice
2 eggs
cup (60 ml) skim milk
teaspoon (1 ml) cinnamon
teaspoon (3 ml) sugar
cup (60 ml) strawberry jam
2 teaspoons (10 ml) butter
8 slices whole-wheat bread

1. In a bowl, combine cup of the orange juice and the eggs, milk, cinnamon, and sugar. Set aside.

2. In a small saucepan, combine the remaining 1 cup of orange juice and the strawberry jam. Heat to a simmer, stirring until most of the jam is liquefied. Keep simmering over low heat.

3. In a large skillet over medium heat, melt about of the butter. Dip bread (one piece at a time) in the egg mixture. Turn to coat both sides.

4. Cook each piece of bread in the skillet, flipping, until both sides are golden brown. Add more butter to the pan as necessary.

Yield 10 Servings

2 Pancakes, 2 1/2 Inches/6 Centimeters Each
For these and other pancakes, a stick-free griddle allows them to be cooked with a minimal amount of oil.

arame (sea vegetable)
dry 1 cup 21 grams

water
3 cups 720 milliliters
soy sauce
2 tablespoons 30 milliliters
toasted sesame oil
1 teaspoon 5 milliliters
ginger root minced
1 teaspoon 2.3 grams
rice vinegar
2 teaspoons 10 milliliters
all-purpose flour
3/4 cup 105 grams
whole wheat pastry flour
3/4 cup 105 grams
salt
3/4 teaspoon 1.5 grams
baking powder
1 1/2 teaspoons 8 grams
carrots grated
1/2 cup 56 grams
scallions thin diagonal slices
1/2 cup 28 grams

corn kernels
1 cup 140 grams

Soak the arame in 1 cup of water for 5 minutes and drain.
Put the softened arame remaining water soy sauce sesame oil ginger and
rice vinegar into a pan.
Bring to a boil then simmer for 6 to 8 minutes or until the arame is tender. Drain liquid from the arame into a measuring cup and add enough water to make 1 3/4cups.
Set the arame and liquid aside.

In a bowl combine the flours salt and baking powder.
Add the carrots scallions and corn to the flour mixture combine well and push to one side of the bowl.
Add the arame and liquid to the other side of the bowl and gently fold together.
Lightly oil and preheat a griddle over medium heat.

Spoon the pancake batter onto the griddle and spread to make thin pancakes about 2 1/2 inches/6 centimeters.
Turn when bubbles form across the top of each pancake and the edges are starting to brown.
Cook for about a minute longer on the second side.
Keep the pancakes warm until batter is used up.

Serve with:
Simple Dipping Sauce or maple syrup mixed with a little horseradish or wasabi.

Note:
The water used to soak arame can be used to water plants.

Yield 10 Servings

1/4 Cup/56 Grams

To prepare a terrine using the Vegetable Walnut and Pecan Pt recipe leave the pt mixture in the food processor and proceed from that point.

Vegetable Walnut and Pecan Pat
2 1/2 cups 560 grams

cornstarch
2 tablespoons 16 grams

apricot jam warmed
1 tablespoon 17 grams

fresh parsley minced
2 tablespoons 7 grams

crushed black peppercorns
1/2 teaspoon 1 gram
toasted black sesame seeds
1 tablespoon 6 grams

Process the cornstarch into the pt mixture.
To form into a small terrine line a 2-cup/480 milliliters terrine or demi-loaf pan with enough aluminum foil so that it hangs over the sides and can be folded over to cover the pt completely as it cooks.
Repeat with a layer of plastic wrap which will separate the foil
from the pt.
Add the pt mixture to the pan, and fold over plastic and foil to seal.
Bake in a water bath at 350F/180C for about 1
hour. Chill thoroughly.
Turn out terrine from the mold and remove wrappers. Brush on the apricot jam.
Mix the chopped parsley crushed peppercorns and
black sesame seeds and use them to coat the outside of the terrine.

Serve with:
Slice terrine and serve with India-Style Flat Bread Pear Chutney.
Drizzle on a little Carrot Juice Cinnamon Reduction Sauce or Walnut Sherry Vinaigrette.