Catering and Gourmet Cooking Course

Jeffrey Cox

G lobal
Training makes a difference ...

Hedia

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: globalmedia@dkpd.com

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

Cooking
Cooking is an act of preparing food for eating. It encompasses a vast range of methods,
tools and combinations of ingredients to improve the flavour or digestibility of food. It
generally requires the selection, measurement and combining of ingredients in an ordered
procedure in an effort to achieve the desired result. Constraints on success include the
variability of ingredients, ambient conditions, tools, and the skill of the individual
cooking.
The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic,
agricultural, economic, cultural and religious considerations that impact upon it.
Cooking requires applying heat to a food which usually, though not always, chemically
transforms it, thus changing its flavor, texture, appearance, and nutritional properties.
Cooking proper, as opposed to roasting, requires the boiling of water in a receptacle, and
was practiced at least since the 10th millennium BC with the introduction of pottery.
There is archaeological evidence of roasted foodstuffs, both animal and vegetable, in
human (Homo erectus) campsites dating from the earliest known use of fire some
800,000 years ago.

Effects of cooking
If heat is used in the preparation of food, this can kill or inactivate potentially harmful
organisms including bacteria and viruses. The effect will depend on temperature, cooking
time, and technique used. The temperature range from 4C to 57C (41F to 135F) is the
"food danger zone." Between these temperatures bacteria can grow rapidly. Under the
correct conditions bacteria can double in number every twenty minutes. The food may
not appear any different or spoiled but can be harmful to anyone who eats it. Meat,
poultry, dairy products, and other prepared food must be kept outside of the "food danger
zone" to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow
their growth.
Cutting boards are a potential breeding ground for bacteria, and can be quite hazardous
unless safety precautions are taken. Plastic cutting boards are less porous than wood and
are far less likely to harbor bacteria. Washing and sanitizing cutting boards is highly
recommended, especially after use with raw meat, poultry, or seafood. Hot water and

soap followed by a rinse with dilute bleach (1 Tbsp/gal water), or a trip through the
dishwasher, 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, offal, and egg white.
Almost all vegetable matter also includes proteins although generally in smaller amounts.
They may also be a source of essential amino acids. When proteins are heated to near
boiling point they become de-natured and change texture. In many cases this causes the
structure of the material to become softer or more friable - meat becomes cooked. In
some cases proteins can form more rigid structures such as the production of stable foams
using egg whites. These are believed to be formed through the partial unravelling of the
albumen protein molecules in response to beating with a whisk. 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.

Fat
Fats and oils come from both animal and plant sources. In cooking, 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, olive oil, sunflower oil, lard,
beef fat - both dripping or tallow, rapeseed oil or Canola, and peanut oil. The inclusion of
fats tend to add flavour to cooked food even though the taste of the oil on its own is often
unpleasant. 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. Fats can
also be blended with cereal flours to make a range of doughs and pastries. Roux made
with heated fat and flour can also absorb large volumes of water-based liquids, including
milk and water itself to form smooth sauces. This relies on the properties of starches to
create simpler mucilaginous saccharides during cooking, which causes the familiar
thickening of sauces.
Oils are commonly emulsified with water-based fluids such as vinegar or lemon juice to
make mayonnaises. In this the fatty content of egg yolk is used as the emulsification
agent.

Carbohydrates
Carbohydrates used in cooking include a variety of sugars and starches including cereal
flour, rice, arrowroot, and potato. 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. Simple sugars can form syrups. If sugars are heated so that all water of
crystallisation is driven off, 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. Baking
1. Blind-baking
2. Broiling
3. FlashBake
4. Advantium
5. Trivection
2. Boiling
1. Blanching
2. Braising
3. Coddling
4. Double steaming
5. Infusion
6. Poaching
7. Pressure cooking
8. Simmering
9. Steaming
10. Steeping
11. Stewing
12. Vacuum flask cooking
3. Frying
1. Deep frying
2. Hot salt frying
3. Hot sand frying
4. Pan frying
5. Pressure frying
6. Sauting
7. Stir frying
4. Microwaving
1. Advantium

5. Roasting
1. Barbecuing
2. Grilling
3. Rotisserie
4. Searing
5. Toast
6. Smoking

Other preparation techniques

Some cool techniques
1. Brining
2. Drying
3. Grinding (e.g. sesame seeds to produce tahini), chopping, slicing finely, grating,
etc..
4. Julienning
5. Marinating
6. Mincing
7. Pickling
8. Salting
9. Seasoning
10. Sprouting
11. Sugaring

Science of cooking
The application of scientific knowledge to cooking and gastronomy has become known
as molecular gastronomy. This is a subdiscipline of food science. Important contributions
have been made by scientists, chefs and authors such as Herve This (chemist), Nicholas
Kurti (physicist), Peter Barham (physicist), Harold McGee (author), Shirley Corriher
(biochemist, author), Heston Blumenthal (chef), Ferran Adria (chef) and Pierre Gagnaire
(chef)

Cooking weights and measures

Metric measures
In most of the world, recipes use the metric system of litres (l) and millilitres (ml), grams
(g) and kilograms (kg), and degrees Celsius (C). The word litre is often spelt liter.
The English-speaking world frequently measures weight in pounds (avoirdupois), with
volume measures based on cooking utensils and pre-metric measures. The actual values
frequently deviate from the utensils on which they were based, and there is little
consistency from one country to another. Some common measures in English-speaking
countries are:

Measure

Australia UK

Teaspoon

5 ml

Dessertspoon
Tablespoon
Cup
fl.oz.
Pint

USA

5 ml

4.93 ml

10 ml

20 ml 15 ml

14.79 ml

250 ml 285 ml 236.59 ml

28.41 ml

29.57 ml

568.26 ml 473.18 ml

Quart

1136.52 ml 946.35 ml

Gallon

4546.09 ml 3785.41 ml

The volumetric measures here are for comparison only. See below for the definition of
Gallon for more details.

In addition the cooks cup above is not the same as a coffee cup which can vary
anywhere from 4 7 fl.oz.(or even smaller for espresso)
In Australia the utensil units have been standardized by law (the so-called metric cup),
while the Imperial volume measure no longer has legal status, and sometimes pints of
beer are as small as 300 ml. In general, it is safe to assume that New Zealand follows
Australian measures, and Canada follows US measures. It is dangerous to rely on any of
the utensil measures, since they could have been transcribed without adjustment from
another country. There are also reports that dessert spoons are used as a measure in
Australia, though they are not officially part of the metric cup system.
Note also that in Germany, and to a lesser extent in France, recipes frequently refer to
pounds (Pfund in German, livre in French). In each case, the unit refers to 500 g, about
10% more than an avoirdupois pound (453.59237 g).

United States measures

The U.S. still uses pounds and ounces (avoirdupois) for weight, and U.S. customary units
for volume. For measures used in cookbooks published in other nations navigate to the
apropos regional section in Traditional measurement systems.
Measures are classified as either dry measures or fluid measures. Some of the fluid and
dry measures have similar names, but the actual measured volume is quite different. A
recipe will generally specify which measurement is required. U.S. recipes are commonly
in terms of fluid measures.

Fluid Measures
Unit

Abrev.

drop

dash

ds.

tsp.

1/48

0.62

tsp. or t.

1/3 tbsp.

1/6

4.93

teaspoon

Defined

fl oz

1/12 dash 1/576

ml
0.05

tablespoon tbsp. or T. fl.oz.

14.79

fluid ounce fl.oz. or oz. 1/128 gal.

29.57

jigger

1 fl.oz.

1.5

44.36

gill

gi.

cup

118.29

cup

pint

236.59

pint

pt.

quart

16

473.18

fifth

1/5 gal.

25.36

750

quart

qt.

gal.

32

946.35

gallon

gal.

231 cu.in. 128

3,785.41

Dry Measures
Unit

Abrev.

Defined

cu.in.

ml

pinch

dash

0.02

0.31

pint, dry

pt.

dry qt.

33.60

550.61

quart, dry

qt.

peck

67.20 1,101.22

peck

pk.

bushel

537.61 8,809.77

bushel

bu.

2,150.42 35,239.07

The fifth, originally exactly one-fifth gallon (25.6 fl.oz.) was adjusted slightly to make
it exactly 750 ml (25.36 fl.oz.).
All of the above are based on the U.S. gallon (legally defined as 231 cubic inches) and
the U.S. bushel (legally defined as an 8 inch tall cylinder 18.5 inches in diameter).
In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often
cups, though they are sold by weight at retail. Weight measures are used for meat and
butter; butter is sold by weight but in packages marked to facilitate common divisions by
eye. (As a sub-packaged unit, a stick of butter, at lb, is a de facto measure in the U.S.)
Cookbooks in Canada use the same system, although pints and gallons would be taken as
their Imperial quantities unless specified otherwise. Following the popularization of the
metric system, recipes in Canada are frequently published with metric conversions.

British (Imperial) measures

Note that measurements in this section are in Imperial units
Traditional British measures distinguish between weight and volume.

Weight is measured in ounces and pounds (avoirdupois) as in the U.S.

Volume is measured in Imperial gallons, quarts, pints, and fluid ounces (with 20
fl.oz. per pint). The Imperial gallon was originally defined as 10 pounds of water
in 1824, and refined as exactly 4.54609 litres in 1985. Older recipes may well
give measurements in cups; in so far as a standard cup was used, it was usually
half a pint (sometimes a third of a pint), but if the recipe is one that has been
handed down in a family, it is just as likely to refer to someone's favourite kitchen
cup as to that standard.

American cooks using British recipes, and vice versa, need to be careful with pints and
fluid ounces. A US pint is 473 ml, while a UK pint is 568 ml, about 20% larger. A US
fluid ounce is 1/16 of a US pint (29.6 ml); a UK fluid ounce is 1/20th of a UK pint (28.4
ml).
On a larger scale, perhaps for institutional cookery, it must be noted that an Imperial
gallon is eight Imperial pints (160 Imperial fl.oz., 4.546 liters) whereas the US gallon is
eight US pints (128 US fl.oz., 3.785 liters).

The Metric system was officially adopted in the UK for most purposes, some decades
ago, and both taught in schools and used in books. It is now mandatory for the sale of
food. However, many people continue to use Imperial measures. Most modern cookery
books give ingredients in both units, although it is now common for new cookery books
to use metric measures only.

Special instructions
Some recipes include additional instructions for measuring the correct amount of an
ingredient. For example, a recipe might call for 1 cup brown sugar, firmly packed, or
2 heaping cups flour. A few of the more common special measuring methods:
Firmly Packed
With a spatula, a spoon, or by hand, the ingredient is pressed as tightly as possible
into the measuring device.
Lightly Packed
The ingredient is pressed lightly into the measuring device, only tightly enough to
ensure no air pockets.
Even / Level
A precise measure of an ingredient, discarding all of the ingredient that rises
above the rim of the measuring device. Sweeping across the top of the measure
with the back of a straight knife or the blade of a spatula are common leveling
methods.
Rounded
Allowing a measure of an ingredient to pile up above the rim of the measuring
device naturally, into a soft, rounded shape.
Heaping / Heaped
The maximum amount of an ingredient which will stay on the measuring device.
Sifted
This instruction may be seen in two different ways, with two different meanings:
before the ingredient, as 1 cup sifted flour, indicates the ingredient should be
sifted into the measuring device (and normally leveled), while after the ingredient,
as 1 cup flour, sifted, denotes the sifting should occur after measurement.

How to Become a Chef

Don't do it for the money. Except for a handful of celebrity chefs and restauranteurs, the
income level is fairly average. A Sous Chef in a small restaurant may make $9-10 per
hour in the U.S., while an Executive Chef for a large hotel may make $125,000. Just do it
because you love to cook.

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

Tips

Check out the local chapter of the American Culinary Federation.

Eat Out! Cooking at a restaurant is nothing like cooking at home, and there is a lot
of good information and ideas on menus.
Check out culinary programs at the community colleges in your area. More and
more schools are offering night classes, certificate programs, and full culinary
degrees.
Be nice to everyone. The industry is highly incestuous and the potwashers and
guests you meet today may be opening the hot new fusion restaurant tomorrow.
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.

Don't let people tell you can't do it. Just do it.
Always wash your hands

How to Cook
"...the act of preparing food for consumption. It encompasses a vast range of methods,
tools and combinations of ingredients to improve the flavor and/or digestibility of food."

Steps
1. Start with heat. 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. You don't
need to limit yourself to meats either, you can include fruits, vegetables,
mushrooms, grains, or anything else eatable. Be sure you use a high enough
cooking temperature to kill the bacteria and alter your food to whatever level of
doneness you like, but use a low enough temperature so as not to burn it.
2. Season. Any number of herbs or spices can be used to increase the flavor of
whatever you are cooking. These generally be added before or after cooking,
depending on the spice.
3. Marinade. Before cooking, you can soak whatever you are cooking in a
marinade(basically a liquid based seasoning solution). This is optional and not for
everyone or every food.
4. Mix. Past the simple basics there can be combination of ingredients. This can be
as simple as mixing multiple spices before seasoning your meat, or adding sauce

to your pasta. combining ingredients can help different flavors enhance and
complement each other. Sometimes mixing can be all you need to do to cook,
such as mixing oil, vinegar, and lettuce to make a salad.
5. Learn. Explore the internet or your local book store to find more information on
cooking. If you get tired of simply heating your food, you can complexly heat
your food as you find the difference between roasting, broiling, grilling, boiling,
searing and many more different ways of cooking.
6. Find recipes. While a recipe is by no means necessary to cooking, you may find
that different recipes peak your interest, and you should try them out.

Tips

While some cooking methods involve raw ingredients and even raw or chemically
cooked meats, the simple and safest way to go for beginners would be to use heat
to cook.
Don't expect to be fully satisfied your first try. cooking is as complex as it is
simple, and can take time to get results you like.

Warnings

Beware of food allergies and the possible inedible or poisonous properties of

different things before trying to cook them.
Be safe when heating anything. Anything hot enough to cook your food can be
hot enough to hurt you.

Sauce
In cooking, a sauce is a liquid or sometimes solid based selection of various ingredients
served on or used in the preparation of food. Sauces are not consumed by themselves;
they add flavour, moisture, and visual appeal to another dish. Sauce is a French word
taken from the Latin salsus, meaning salted. Sauces need a liquid component, but with
dishes such as pasta can actually contain more solid elements than liquid.
Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made,
by the cook; or cooked sauces, such as Bchamel sauce, which are generally made just
before serving. The Spanish word for sauce is salsa.
Sauces for salads are called salad dressing.
Sauces are an essential element in cuisines all over the world.

Sauces in French cuisine

Sauces in French cuisine date back to Medieval times. There were hundreds of sauces in
the lore. In 'classic' French cooking (19th and 20th century until nouvelle cuisine), sauces
were a major defining characteristic of French cuisine.
In the 19th century, the chef Antonin Carme classified sauces into four families, each of
which was based on a mother sauce. Carme's four mother sauces were:

Allemande is based on stock with egg yolk & lemon juice

Bchamel is based on flour and milk
Espagnole is based on brown stock, beef etc.
Velout is based on a light broth, fish, chicken or veal.

In the early 20th century, the chef Auguste Escoffier updated the classification, replacing
sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding
tomate. Escoffier's schema is still taught to chefs today:

Bchamel
Espagnole
Hollandaise
Mayonnaise
Tomato sauce

Velout

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, which

(traditionally) comprises roast potatoes, roast meat, boiled vegetables and optional
Yorkshire puddings. Apple sauce and mint sauce are also used on meat (pork and
lamb respectively). Salad cream is sometimes used on salads. Ketchup and brown
sauce are used on more fast-food type dishes. Strong English mustard (as well as
French or American mustard) are also used on various foods, as is Worcestershire
sauce. Custard is a popular dessert sauce. Some of these sauce traditions have
been exported to ex-colonies such as the USA.
Typical sauces used in Japanese cuisine are usually based on shyu (soy sauce),
miso or dashi. Ponzu, citrus-flavored soy sauce, and yakitori no tare, sweetened
rich soy sauce, are examples of shoyu-based sauces. Miso-based sauces include
gomamiso, miso with ground sesame, and amamiso, sweetened miso. (Note: in
colloquial Japanese, the word "sauce" sometimes refers to Worcestershire sauce
introduced in 19th century and largely arranged to Japanese tastes. Tonkatsu and
yakisoba are normally served with this sauce.)
Chinese cuisine is known for prepared sauces based on fermented soy beans (soy
sauce, black bean sauce, hoisin sauce) as well as many others such as chili sauces
and oyster sauce.
Korean cuisine uses sauces such as doenjang, gochujang, ssamjang, and soy
sauce.
Southeast Asian cuisines, such as Thai and Vietnamese cuisine, often use fish
sauce, made from fermented fish.

Asian prepared sauces are not thick as they do not contain thickening agents such as
flour. The thickening occurs in the last minutes of cooking when thickeners like corn
starch or arrowroot are added.

Sauce variations
There are also many sauces based on tomato (such as tomato ketchup and tomato sauce),
other vegetables and various spices. Although the word 'ketchup' by itself usually refers
to tomato ketchup, other vegetables or fruits may be used to prepare ketchups.
Sauces can also be sweet, and used either hot or cold to accompany and garnish a dessert.

Another kind of sauce is made from stewed fruit, usually strained to remove skin and
fibers and often sweetened. Such sauces, including applesauce and cranberry sauce, are
often eaten with specific other foods (apple sauce with pork or ham; cranberry sauce with
poultry) or served as desserts.

Examples of sauces
White sauces

Mushroom sauce
Sauce Allemande
Sauce Amricaine
Suprme sauce
Velout

Brown sauces

Bordelaise sauce
Bourguignonne sauce
Chateaubriand sauce
Sauce Africaine
Sauce Robert

Bchamel family

Bchamel sauce
Mornay sauce

Emulsified sauces

Barnaise sauce
Hollandaise sauce
Mayonnaise
o Tartar sauce
Salad cream

Butter sauces

Beurre blanc
Caf de Paris
Meuniere sauce

Sweet sauces

Butterscotch sauce
Chocolate or fudge sauce
Custard
o Crme anglaise
Hard sauce -- not liquid, 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, 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 way of cooking in Japan, a branch of sauces in North
America.

Southeast Asian sauces

Fish sauce
Sambal

Other sauces

Barbecue sauce
Mole
Tomato sauce
Tzatziki

Soup
Soup is a savoury liquid food that is made by combining ingredients, such as meat,
vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth.
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 5,000 years ago (possibly longer), so soups presumably were little-known before
that time.
Over the centuries, the terms gruel and potage have become separated from broth and
stock (and their refinement, consomm). The language may have shifted over time, but
the modern definitions of soup and stew were established in the 18th century: soups
usually are more liquid; stews are thicker, containing more solid ingredients. Stews are
cooked in covered containers for longer periods of time, at a gentle boil with less water
and at a lower heat.
Traditionally, soups are classified into two broad groups: clear soups and thick soups.
The established French classifications of clear soups are bouillon and consomm. Thick
soups are classified depending upon the type of thickening agent used: pures are
vegetable soups thickened with starch; bisques are made from pured shellfish thickened
with cream; cream soups are thickened with bchamel sauce; and velouts are thickened
with eggs, butter and cream. Other ingredients commonly used to thicken soups and
broths include rice, flour, and grain.

Early history
The word soup originates from the Teutonic word suppa, which refers to a Medieval dish
consisting of a thick stew poured on slices of bread, called sop, used to soak up the liquid.
Often described as potages, French onion soup is an example of a modern soup that
retains this bread sop.

William-Adolphe Bouguereau Soup

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

common cold, and is sometimes referred to as "Jewish penicillin" (a reference to the

stereotypical fondness of American Jews for chicken soup).

Commercial soup
Commercial soup became popular with the invention of canning in the 19th century.

Vegetable beef barley soup

Dessert soups

Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls,
served cold.
Oshiruko, a Japanese azuki bean soup

Fruit soups
Fruit soups are served hot or cold depending on the recipe. Many recipes are for cold
soups served when fruit was in season during hot weather. 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. Fruit soups may include milk, sweet or savoury dumplings,
spices, or alcoholic beverages like brandy or champagne.
Cold fruit soups are most common in Scandinavian, Baltic and Eastern European cuisines
while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese
cuisines. Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and
Western Europe. They are also not seen in Japan, Southeast Asia or Oceania.

Winter melon soup is a Chinese dish that is not particularly sweet, as this melon is
low in natural sugars.
Sour soup (fish soup) is a Vietnamese dish made with rice, fish, various
vegetables, and in some cases pineapple.

Asian soups
A feature of East Asian soups not normally found in Western cuisine is the use of tofu in
soups. Many traditional East Asian soups are typically broths, clear soups, or starch
thickened soups. Many soups were eaten and drunk as much for their flavour as well as
for their health benefits.

Traditional regional soups

Romanian potato soup

Avgolemono - A Greek chicken soup with lemon and egg

Borscht - A beet soup from Eastern Europe
Bouillabaisse - A fish soup from Marseille (Southern France)
Caldo verde - A Portuguese minced cabbage soup
Callaloo - A thick, creamy soup made with okra and, often, crab meat from
Trinidad and Tobago
Clam chowder - A milk-based soup with clams, potatoes, and onions from New
England, USA; a tomato-based soup (Manhattan Clam Chowder) made of clams
and vegetables.
Cock-a-leekie - Leek and potato soup made with chicken stock, in Scotland
La Sopa de Pene - Colloquially referred to as "cock soup", the soup is primarily
made by boiling a bull's penis. Usually seasoned with white pepper and
traditionally topped with soft cheeses. Eaten in Ecuador during summer and early
autumn. The soup is usually eaten for boys who are going through a coming of
age ceremony.
Maryland Crab Soup - A soup made of vegetables, blue crab, and Old Bay
Seasoning in a tomato base. From Maryland, USA.
Fanesca - A traditional cod soup from Ecuador
Fufu and Egusi soup - A traditional soup from Ghana made with vegetables, meat,
fish, and balls of wheat gluten
Gazpacho - A cold vegetable soup from Spain
Goulash- A hungarian soup of beef, paprika and onion.
Lentil soup - A soup popular in the Middle East and Medditerranean.
Menudo - A traditional Mexican soup with tripe and hominy.
Minestrone - An Italian vegetable soup

Mulligatawny Soup - An Anglo-Indian curried soup

Scotch Broth
Snert - A thick pea soup, eaten in the Netherlands as a winter dish
Shchav, a sorrel soup in Polish, Russian and Yiddish cuisines
Solyanka - A cabbage soup from Russia
Tarator - A Bulgarian cold soup made from yogurt and cucumbers
Vichyssoise - A French cold pure soup with potatoes, leeks, and cream.
Waterzooi - A Belgian fish soup

Soup as a figure of speech

In the English language, the word "soup" has developed several phrasal uses.

Alphabet soup is a term often used to describe a large amount of acronyms used
by an administration, and has its roots in a common tomato-based soup containing
pasta shaped in the letters of the alphabet.
Primordial soup is a term used to describe the organic mixture leading to the
development of life.
A soup kitchen is a place that serves prepared food of any kind to the homeless.
Pea soup describes a thick or dense fog.
"Stone soup" is a popular children's fable.
Duck soup is a term to describe a task that is particularly easy.
Shrimp Gumbo is a kind of soup spoken of by Benjamin Buford Blue in the film
Forrest Gump.

Dessert

A selection of desserts

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

Common types of desserts

Biscuits or cookies
Cakes
Crumbles
Custards
Fruit
Gelatin desserts
Ice creams
Meringues
Pastries
Pies or tarts
Puddings
Sorbets
Souffls
Trifles

Pasta
Pasta, dry, unenriched
Nutritional value per 100 g
Energy 370 kcal 1550 kJ

Carbohydrates

75 g

- Starch 62 g
- Sugars 2 g
- Dietary fibre 3 g
Fat

1.5 g

Protein

13 g

Water

10 g

Folate (Vit. B9) 18 g 5%

Percentages are relative to US RDI
values for adults.

Pasta is a type of food made from the flour of certain grains mixed with water and/or
eggs, which is then kneaded and formed into various shapes, and boiled prior to
consumption. While the name, and all pasta types, come from Italy, pasta is very popular
all over the world. The English word pasta generally refers to noodles and other food
products made from a flour and water paste, often including egg and salt. Less frequently,
the term maccheroni (macaroni in English) is used for the same products, especially when
in combination with cheese.
Pasta can also denote dishes in which pasta products are the primary ingredient, served
with sauce or seasonings. The word comes from Italian pasta which shares its origins
with "paste", meaning "dough", "pasta", or "pastry" as in "small cake". As recently as
1918 the English word "paste" was used instead of or alongside the Italian pasta. Today
the word "pasta" is reserved for Italian-style noodles in English-speaking countries, while
the word "noodle" has a more general meaning.
Dried Italian-style pasta is made from durum wheat semolina, which gives it a light
yellow colour and a slightly chewy texture when properly prepared. Certain American
pastas are produced from a mixture of Farina and Semolina. Such pastas often have a
different texture and flavor and are typically used in casseroles or other dishes. Asian-

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

History

Penne rigate pasta, strung together, at a store in Porto Venere, Italy.

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

Thomas Jefferson is credited with bringing the first macaroni machine to America in
1789 when he returned home after serving as ambassador to France. The first commercial
pasta manufacturer in America was Antoine Zerega, a Frenchman of Italian descent who
began making pasta in Brooklyn, New York City, New York, in 1848.

Accompaniments

Pasta served with tomato sauce.

Pasta served with pesto sauce.

Common pasta sauces in northern Italy include pesto (a raw amalgam of pounded basil,
pine nuts, 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); in central Italy, simple tomato sauce and amatriciana (a red tomato/wine based
sauce, usually including onion and bacon strips); in Southern Italy, spicy tomato, garlic,
and olive oil based sauces, often paired with fresh vegetables or seafood. Varieties
include puttanesca (tomatoes, olives and capers), spaghetti alla norma (tomatoes and
eggplant), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil).

Pasta sauces unknown in Italy but popular abroad include alfredo (a white cream sauce),
and meatballs and tomato sauce (an 'italianesque' dish developed in the US).

Pasta varieties
Pasta comes in many different shapes and sizes. There are simple string-shaped pasta like
spaghetti and vermicelli, ribbon-shaped ones like fettuccine and linguine, short tubes like
elbow macaroni and penne, large sheets like lasagna, tiny grains like couscous and orzo,
and hollow pasta stuffed with filling, like ravioli, manicotti, and tortellini. See List of
pasta for more.

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.
Food is an integral part of India's culture, with cuisines differing according to
community, region, and state. Indian cuisine is characterized by a great variety of foods,
spices, and cooking techniques. Furthermore, each religion, region, and caste has left its
own influence on Indian food. Many of the recipes have evolved since the days when
India was predominantly inhabited by Vedic Hindus. Later Mughals, Christians, British,
Buddhists, Portuguese, and others had their influence. Vegetarianism came to
prominence duing the rule of Ashoka, one of the greatest of Indian rulers who was a
promoter of Buddhism. In India, food, culture, religion, and regional festivals are all
closely related.

Staple ingredients and spices

Spices used in Indian cuisine

The staples of Indian cuisine are rice, atta (whole wheat flour), and at least five dozen
varieties of pulses, the most important of which are chana (bengal gram), toor (pigeon
pea or red gram), urad (black gram) and mung (green gram). Chana is used in different
forms, may be whole or processed in a mill that removes the skin, eg dhuli moong or
dhuli urad, and is sometimes mixed with rice and khichri (a food that is excellent for

digestion and similar to the chick pea, but smaller and more flavorful). Pulses are used
almost exclusively in the form of dal, except chana, which is often cooked whole for
breakfast and is processed into flour (besan). Most Indian curries are fried in vegetable
oil. In North India, mustard oil is traditionally been most popular for frying, while in
Western India, groundnut oil is more commonly used. In South India, coconut oil is
common. In recent decades, sunflower oil and soybean oil have gained popularity all over
India. Hydrogenated vegetable oil, known as Vanaspati ghee is also a popular cooking
medium.
The most important spices in Indian cuisine are chilli pepper, black mustard seed (rai),
cumin, turmeric, fenugreek, ginger, coriander and asafoetida (hing). Another very
important spice is garam masala which is usually a powder of five or more dried spices,
commonly comprised of cardamom, cinnamon and clove. Some leaves are commonly
used like bay leaf, coriander leaf and mint leaf. The common use of curry leaves is
typical of South Indian cuisine. In sweet dishes, cardamom, cinnamon, nutmeg, saffron
and rose petal essence are used.

Regional differences
North Indian cuisine
North Indian cuisine is distinguished by the use of dairy productssuch as milk, paneer
(cottage cheese), ghee (clarified butter), yoghurt and wheat. The gravies of North Indian
cooking are typically dairy-based and usually contain pastes of cashew and poppy seeds
making them rich and thick. Milk-based sweets are a huge favourite too and are a
specialty of Bengal and Orissa. Other common ingredients include chillies, saffron and
nuts.
Northern Indian cooking features the use of the tandoor for the baking of breads such as
the naan and Khakhra, and the cooking of such meat dishes as tandoori chicken. Fish and
seafood are very popular in the coastal states of Orissa and West Bengal.
Another important feature on North Indian cuisine are flat breads. These come in many
different forms such as naan, paratha, roti, puri, bhatoora, kulcha.

The samosa is a typical north Indian snack. These days it is common to get it in other
parts of India as well. The most common (and authentic) samosa is filled with boiled,
fried and mashed potato. However, sometimes one can get various other fillings as well.
North Indian cuisine has some typical details that are interesting. There are popular things
like Buknu, Gujhiya, chaat, daal ki kachauri, jalebi, imarti, several types of pickles
(known as achar), murabba, sharbat, pana, aam papad, Poha-Jalebi (from Indore) .
There are several popular sweets (mithai) like mallai ki gillori, khurchan (from Mathura),
petha (from Agra), rewdi (from Lucknow), gajak (from Meerut), milk cake (from Alwar),
falooda, khaja (from Aligarh), Ras Malai, Gulab Jamun, Laddu, Barfi, Halwa, Gul Qand,
Balusahi.
The countries known as Pakistan and Bangladesh were a part of northern and eastern
India prior to the Partition of India. As a result, the cuisines in these countries are very
similar to northern and eastern Indian cuisine.

South Indian cuisine

Lunch from Karnataka served on a plantain leaf. See Image for extended descriptions.
South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the
liberal use of coconut and curry leaves particularly coconut oil, and the ubiquity of
sambar and rasam (also called saaru) at meals.
South Indian cooking is even more vegetarian-friendly than north Indian cooking. The
practice of naivedya, or ritual offerings, to Krishna at the Krishna Mutt temple in Udipi,
Karnataka, has led to the Udipi style of vegetarian cooking. The variety of dishes which
must be offered to Krishna forced the cooks of the temple to innovate. Traditional
cooking in Udupi Ashtamatha is characterized by the use of local seasonal ingredients.
Garam masala is generally avoided in South indian cuisine.

The vada, bonda, and bajji are typical South Indian snacks.

Beverages
Tea (in Hindi: chai) enjoys heavy popularity throughout the nation, with the finest
varieties grown in the northern regions of Darjeeling and Assam. It is generally prepared
as masala chai, by boiling together with milk and spices. Coffee is less popular, being
enjoyed mainly in South India, and the finest variety of Arabica coffee beans are grown
around Mysore, Karnataka, and marketed under the brand name Mysore Nuggets. Other
beverages include nimbu pani (lemonade), lassi, and coconut water. India also has many
indigenous alcoholic beverages, including toddy, Fenny and Indian beer.

Etiquette
Several customs are associated with the way in which food is consumed. Traditionally,
meals are eaten while sitting on the floor or on very low stools, sometimes on a cushion,
eating with the fingers of the right hand.

History
C. 7000 BCE, sesame, eggplant and humped cattle had been domesticated in the Indus
Valley.
By 3000 B.C. turmeric, cardamom, pepper and mustard were harvested in India.
In Vedic times, a normal diet consisted of fruit, vegetables, grain, meat, fish, dairy
products and honey.Over time, the priestly Brahmin caste embraced vegetarianism,
which is facilitated by a cooperative climate where a variety of fruits and vegetables can
easily be grown throughout the year.
According to the traditional Indian medical system Ayurveda, food is either satvic, rajasic
or tamasic depending on its character and effect upon the body and the mind.
Over the centuries Indian cuisine has been influenced by traders such as the Arabs and
Chinese, and conquerors such as the Persians, Mongols, Turks, British and Portuguese.

Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs,
resulting in Mughlai cuisine (Mughal in origin), as well as such fruits as apricots, melons,
peaches and plums. The Mughals were great patrons of cooking. 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, often considered by many connoiseurs to be the finest of the main
dishes in India. During this period the Portuguese introduced foods from the New World
such as potatoes, tomatoes, squash and chillies.
In the last century, the Indian fast food industry has seen rapid growth.

Indian food abroad

Chicken Tikka Masala

Britain has a particularly strong tradition of Indian cuisine that originates from the British
Raj. 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.
In the 20th century there was a second phase in the development of Anglo-Indian cuisine,
as families from countries such as Bangladesh migrated to London to look for work.
Some of the earliest such restaurants were opened in Brick Lane in the East End of
London, a place that is still famous for this type of cuisine.
In the 1960s, a number of inauthentic "Indian" foods were developed, including the
widely popular "chicken tikka masala". This tendency has now been reversed, with
subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and
Pakistani food, and to show their regional variations. In the late twentieth century
Birmingham was the centre of growth of Balti houses, serving a newly developed style of
cooking in a large, wok-like, pan, with a name sometimes attributed to the territory of
Baltistan, (however, the Hindi word for bucket is also Balti). Indian food is now integral

to the British diet: indeed it has been argued that Indian food can be regarded as part of
the core of the British cuisine.
After the Immigration Act of 1965, South Asian immigration to the United States
increased, and with it the prevalence of Indian cuisine, especially in San Francisco, Los
Angeles, Chicago, the New York City neighborhoods of Murray Hill, Jackson Heights
and East 6th Street, and in Edison, NJ. In many Indian restaurants in the U.S., all-youcan-eat buffets with several standard dishes have become the norm.
Indian restaurants are common in the larger cities of Canada, particularly in Toronto and
Vancouver where large numbers of Indian nationals have settled since 1970. A number of
the more adventurous restaurants have transformed their offerings into so-called Indian
"fusion" menus, combining fresh local ingredients with traditional Indian cooking
techniques.
Due to a large population of Indians in South Africa, the cuisine of South Africa includes
a number of Indian dishes, some unique to South Africa, like the Bunny chow.
Indian restaurants can also be found in many Continental European cities (particularly
Paris), and in Australia.

Sambar (dish)

The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana
leaf. Note the stainless steel plates & cups characteristics of south Indian dining tables
Sambar or sambhar (Kannada:
, Tamil
(
in
Sri Lanka),Telugu:
), pronounced "saambaar", is a dish common in southern
India and Sri Lanka, made of lentils (usually red gram, also called toor dal) and
vegetables in a spicy tamarind and lentil flour soup base. Sambar is usually poured over

or alongside steamed rice. In the south of India, Vada sambar and Idli sambar are popular
breakfast foods.
Several minor variants exist depending on the meal of the day, region, and the vegetable
used. Sambar without lentils (but with vegetables or fish) is called kozhambu in Tamil
Nadu. There are major and minor variants of kozhambu (mor kozhambu, vetha
kozhambu, rasavangi etc.) Note that there are minor but subtle differences in preparation
between all the variants (for instance, whether vegetables are added to the tamarind water
or vice versa, which make them taste different).
Sambar with rice is one of the main courses of both formal and everyday south Indian
cuisine. It is also served with idli, dosa and vada. It is not uncommon to eat sambar rice
with appalam (papad).

Coffea arabica
?Arabica

coffee

Coffea arabica in fruit - Brazil

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class:

magnoliopsida

Order:

Gentianales

Family:

Rubiaceae

Genus:

Coffea

Species: C. arabica
Binomial name
Coffea arabica

L.

Coffea arabica is a species of coffee indigenous to Ethiopia. It is also known as the

"coffee shrub of Arabia", "mountain coffee" or "arabica coffee". Coffea arabica is
believed to be the first species of coffee to be cultivated, being grown in southwest
Arabia for well over 1,000 years. It is considered to produce better coffee than the other
major commercially grown coffee species, Coffea canephora (robusta). Arabica contains
less caffeine than any other commercially cultivated species of coffee. Wild plants grow
to between 7-12 m tall, and have an open branching system; the leaves are opposite,
simple elliptic-ovate to oblong, 6-12 cm long and 4-8 cm broad, glossy dark green. The
flowers are produced in axillary clusters, each flower white, and 1-1.5 cm diameter. The
fruit is a berry 10-15 mm long, maturing bright red to purple, containing two seeds (the
coffee 'bean').

Cultivation

Coffea arabica flowers - Brazil

Coffea arabica takes about seven years to fully mature and does best with 1,000-1,500
mm of rain, evenly distributed throughout the year. It is usually cultivated between 1,300
and 1,500 m altitude, but there are plantations as low as sea level and as high as 2,800 m.
The plant can tolerate low temperatures, but not frost, and it does best when the
temperature hovers around 20C (68F). Commercial cultivars mostly only grow to about
5 m, and are frequently trimmed as low as 2 m to facilitate harvesting. Unlike Coffea
canephora (robusta), Coffea arabica prefers to be grown in light shade.

Drawing of Coffea arabica

Three to four years after planting coffea arabica produces small, white and highly
fragrant flowers. The sweet fragrance resembles the sweet smell of jasmine flowers. The
flowers that open on sunny days produce the greatest numbers of berries. This can be a
curse however as coffee plants tend to produce too many 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. On well kept planatations this is
prevented by pruning the tree. The flowers themselves only last a few days leaving
behind only the thick dark green leaves. The drupes, or berries, then begin to appear.
These are as dark green as the foliage, until they begin to ripen, at first to yellow and then
light red and finally darkening to a glossy deep red. At this point they are called 'cherries'
and are ready for picking. The berries are oblong and about 1 cm long. Inferior coffee
results from picking them too early or too late, so many are picked by hand. But they are
sometimes shaken off the tree onto mats.
The trees are difficult to cultivate and each tree can produce anywhere from 0.5-5 kg of
dried beans, depending on the tree's individual character and the climate that season. The
berries themselves are edible, but the real prize of this cash crop are the beans inside.
Each berry holds two locules containing the beans. "The coffee beans" are actually two
seeds within the fruit, there is sometimes a third seed or one seed, a peaberry in the fruits
at tips of the branches. These seeds are covered in two membranes, the outer one is called
the 'parchment' and the inner one is called the 'silver skin'.

In perfect conditions, like those of Java, trees are planted at all times of the year and are
harvested year round. In less ideal conditions, like those in parts of Brazil, the trees have
a season and are harvested only in winter. Gourmet coffees are almost exclusively highquality mild varieties of coffea arabica.

History and legend

Coffee

Coffea arabica plantation, So Joo do Manhuau City, Minas Gerais State, Brazil
According to legend, human cultivation of coffee began after goats in Ethiopia were seen
becoming frisky after eating the leaves and fruits of the coffee tree. In reality, human
consumption of coffee fruits probably began long before humans took up pastoralism. In
Ethiopia there are still some locales where people drink a tea made from the leaves of the
coffee tree.
The first written record of coffee, made from roasted coffee beans, comes from Arabian
scholars who wrote that it was useful in prolonging their working hours. The Arab
innovation of making a brew from roasted beans, spread first among the Egyptians and
Turks and later on found its way around the world via the Roman Empire.

News from current research

Coffea arabica in Brazil

Brazilian biologists have found an Ethiopian Coffea arabica that naturally contains very
little caffeine. Paulo Mazzafera, a researcher of Universidade Estadual de Campinas,

recently published findings in the journal Nature about these strains of Coffea arabica
plants. While beans of normal Coffea arabica plants contains 12 milligrams of caffeine
per gram of dry mass, these newly found mutants contain only 0.76 milligrams of
caffeine per gram with all the taste of normal coffee.

Lemonade

A glass of American lemonade with ice cubes

Lemonade is a soft drink that is made with lemons. In the U.S. and Canada, lemonade
refers to an uncarbonated mixture of lemon juice, sugar, and water. The addition of
grenadine makes for the traditional variant called Pink Lemonade. Lemonade, in its
uncarbonated form, is among the oldest of commercial soft drinks, dating at least back to
the 17th century. In Paris in 1676, a business called the Compagnie de Limonadiers was
formed and granted monopoly rights to sell lemonade, which their vendors dispensed in
cups from tanks carried upon their backs.

United Kingdom
In the UK, lemonade is usually carbonated, made from lemon juice, sugar or other
sweetener, and water. The brand-name soft drinks 7-Up and Sprite are lemon-and-limeflavoured. When mixed, lemonade and beer produce a shandy. Lemonade is also the basis
for the Pimm's cocktail. The drink that Americans call lemonade is relatively rare in the
UK; its closest equivalent is carbonated and known as 'cloudy' or 'traditional' lemonade.

In Great Britain in the 1970s lemonade was not considered a glamorous product. This
was deliberately parodied in a television commercial for R. White's lemonade, 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." When his wife catches him at the
refrigerator he sheepishly offers her a glass. The commercial was a huge success and ran
for almost a decade, although later attempts to revive the campaign were less successful.

Australia and New Zealand

In Australia and New Zealand, lemonade refers to a carbonated beverage that is lemonflavoured, and often colourless and transparent, such as Sprite. This usage is also found
in the UK. The term "lemon squash" refers to lemon soft drinks with a cloudy appearance
(sometimes due to a small percentage of real lemon juice) e.g. Solo or Lift. The closest
equivalent to American lemonade in Australia is known as Lemon Barley Cordial.

France
In France, lemonade (in French "limonade") refers to a carbonated drink, such as Lorina
or Pschitt. A combination of beer and "limonade" produces a Panach, similar to the
British shandy. French lemonade may use sugar beet instead of the usual sugarcane as the
sweetening agent.
Citron Press is what to order in a French caf to get what an American thinks of as
lemonade. You will receive fresh squeezed lemon juice, some ice cubes, a shaker of
sugar and water so that you can prepare the drink to your taste.

Finland
In Finland, lemonade (in Finnish "limonadi" or "limu") generally refers to any Coca-Cola
like carbonated soft drink. One example is the "Omena Limonadi", which directly
translated is "Apple Lemonade" in English.

Germany

A bottle of lemonade, in Germany

In Germany "Limonade" or "Limo" refers to any carbonated soft drink, especially sweet
lemon-flavored drinks, which are sometimes referred to as "ser Sprudel". The
combination of beer and this type of lemonade produces a radler (southern Germany)/an
Alsterwasser (northern Germany). The combination of white wine and this type of
lemonade produces a "Limoschoppen" or "Sgespritzter".

Netherlands
In the Netherlands, lemonade refers to any fruit concentrate cordial that is diluted with
water.

Hong Kong
In the Hong Kong Cha chaan tengs, lemonade may refer to a drink that is made by
sweetening water with syrup, followed by adding few slices of lemon (
Lit. Lemon
water).

Hungary
In Hungary lemonade refers to a drink made from uncarbonated water, lemon juice and
sugar. It does not contain any other sweetener. Lemonade made from carbonated water is
uncommon in Hungary.

Ireland
In Ireland, lemonade refers to the carbonated, lemon-flavoured soft drink but is further
sub-divided into white lemonade and red lemonade. White lemonade equates to the

colourless fizzy lemonade common in many countries, while Red lemonade is particular
to Ireland. Red lemonade differs slightly in taste from white lemonade and is either drank
neat or as part of a whiskey mixer.

India & Pakistan

In India and Pakistan, lemonade typically matches the American recipe of lemon juice,
sugar, and cold water, and is known as nimbu pani' or "shkanjvi". In Indian English it is
sometimes called 'lime juice', although it is lemon being used, not lime.

Japan
In Japan, lemonade is not thought of exclusively as a cold drink, and is often served hot.
It is called by its English name and is rendered into katakana as
(pronounced
remondo).

Brazil
In Brazil, it refers to either lemon juice and water, or a drink made of a shake of unpeeled
lemons, ice, cold water, and sugar (and possibly cream). The shake is also known as
"swiss lemonade".

Lebanon and Middle East

In Lebanon, lemonade is known as "laymoonadah" ( )and is made mainly from
fresh lemons. The traditional (and the most refreshing) way to make it is to cut the
lemons in eights, leaving their peel on, in a large bowl. Pour the sugar on the diced
lemons and squeeze vigorously with the fists against the bowl's bottom and sides. The
mix thus obtained is then added with cold water squeezed again and the lemonade is
finally produced by filtering the resulting mix. Batrun ( )is a Lebanese coastal
town renowed for its lemonade. In some parts of the country, rose water or fresh mint is
added to the lemonade.
Another type of lemon-based drink, known as "shrabet" (), is made from lemonconcentrate syrup which is diluted in cold water. This used to be one way to preserve the
lemon for off-season (like late summer) use. Similar drinks are based on oranges and

other fruits. Shrabet is sometime made with crushed ice instead of water and is thought to
be the origin of the modern sorbet.

Mexico
In Mexico, lemonade usually refers to a drink that is not made with lemons, but with
limes. This is probably because the lime is a much more abundant fruit in Mexico than
lemons. With the exception of lemons, it contains the same basic ingredients as
lemonade, such as water and sugar.

Miscellaneous
Ross MacManus (father of Declan MacManus aka Elvis Costello) was the original voice
of The Secret Lemonade Drinker, and the tune was composed by Bob Holness of
Blockbusters fame.

Lassi
Lassi is a traditional South Asian beverage, originally from Punjab, India/Pakistan, made
by blending yogurt with water, salt, and spices until frothy. Yogurt is mentioned in
ancient Indian texts, and so is buttermilk. Yogurt sweetened with honey is used in Hindu
rituals. Traditional lassi is sometimes flavored with ground roasted cumin. The Lassi of
the Punjab sometimes uses a little milk and is topped with a thin layer of 'Malai' --- a
clotted cream --- also known as Devonshire Cream. Lassis are enjoyed chilled as a hotweather refreshment. With a little turmeric powder mixed in, it is also used as a treatment
of gastroenteritis.

Variations

A cool glass of Lassi

Sweet lassi is a more recent invention, flavored with sugar, rosewater and/or lemon,
mango, strawberry or other fruit juice. Saffron lassis, which are particularly rich, are a
specialty of Sindh and Jodhpur, Rajasthan in India.
Another popular variation on the Lassi is the Mango Lassi, which is orange in color and
mango flavored.
The Lassi-like Ayran is also popular on hot summer days in Turkey, where it typically
contains only water, salt, yoghurt and sometimes lemon.
In areas of the Middle East including Iran and Lebanon, a similar salty yogurt beverage,
named doogh, is popular.
During 2002, commercial products resembling sweet lassi began appearing on the U.S.
market, with names like "Drinking Yogurt" and "Yogurt Smoothie".

Bhang Lassi
Bhang Lassi is a special lassi that contains bhang, a liquid derivative of cannabis, which
has effects similar to other eaten forms of marijuana. It is legal in many parts of India and
mainly used for religious purposes, particularly during Holi, when pakoras containing
bhang are also sometimes eaten. Rajasthan is known to have licensed bhang shops, and in
many places you can buy bhang products and drink bhang lassis. Many guidebooks warn
foreign tourists against trying Bhang Lassi because of the risks of serious intoxication.

Lassi making

List of Indian Dishes

List of Indian dishes by region of origin.

North

Chana rice
#

Name

1 Chapathi

Type

Main
ingredient(s)

Bread Wheat flour

2 Dum gosht
3 Tandoori chicken

Chicken

4 Biryani

Rice

5 Naan

Bread Wheat flour

6 Paratha

Bread Wheat flour

7 Roti

Bread Wheat flour

8 Chaat

9 Baati

Bread Wheat flour

East
South

Idli
#

Name

Main
ingredient(s)

Type

1 Dosa

Pancake

2 Idli

Steamed rice cake Rice flour

3 Upma

Ground rice

Rava

4 Sambhar

Soup

Dal, vegetables

5 Rasam

Soup

Tomatoes

6 Bonda

Snack balls

Potatoes, gram flour

Donut

Urad dal

7 Bajji
8 Vada

9 Goli bajje
10 Puttu

11 Uttapam

12 Kuzhakkattai Dumplings

Rice flour, jaggery, coconut

13 Payasam

Porridge

Rice, milk

14 Kanji

Porridge

Rice

15 Kolambu

Vegetables

16 Appam

Ground rice

17 Idiappam

Ground rice

West
#

Name

Type

Main
ingredient(s)

1 Vada pav

Burger

wheat flour, potatoes, spices

2 Dahi vada

fried lentil balls in a yogurt sauce lentils, yogurt

3 Puri

Bread

Wheat flour

4 Bombil fry

Main Course

Bombay Duck (Fish)

5 Kombdi vade

Chicken Curry with Bread

Chicken

7 Veg Kolhapuri

Vegetarian Dish

Mixed Vegetables

8 Dhokla

lentil snack

gram

9 Pohe

Vegetarian snack

flattened rice

6 Vindaloo

10 Sabudana Khichadi Vegetarian snack

sago

11 Koshimbir

salad

salad/side-dish

12 Upmaa

Vegetarian snack

semolina

13 Thalipeeth

savoury pancake

mixed grain flour

14 Pooran-poli

sweet stuffed bread

wheat flour, gram

15 Modak

sweet coconut dumplings

rice flour, coconut

16 Chakli

savoury snack

mixed grain flour

17 Shankarpaley

sweet or savoury snack

plain flour, sugar

18 Amti

lentil curry

Chapati

split lentil

Chapati or chapatti (Hindi:

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

Tandoori chicken

Tandoori chicken is a popular dish in Punjabi cuisine.

Tandoori Chicken is a chicken dish dating back to the time of the Mughal Empire in
Southern Asia; it is still popular throughout that area, as well as Central Asia. The
chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin,
cayenne pepper, and other spices depending on the recipe. It is traditionally moderately
hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne,
red chili powder, or other spices give it its red color. Turmeric produces a yellow-orange
color. In some modern versions red and yellow food coloring is used instead. It is
traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be
prepared on a traditional grill.

Biryani

Iraqi Biryani (as served in Amman, Jordan)

Biryani is a rice dish from the Indian Subcontinent made from a mixture of spices,
basmati rice, meat/vegetables and yogurt. There are many kind of biryanis and each kind
has a uniqueness about it. From Kashmir to Kanyakumari, from East India to West India,
there are different varieties of the dish. It can be considered a casserole dish, as the
ingredients are ideally cooked together in the final phase and is time-consuming to
prepare. Pre-mixed biryani spices from different commercial names are easily available
in markets these days, which reduces the preparation time though the taste differs
considerably.
The spices and condiments used in biryani are what primarily contribute to the taste;
these are generally cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves,
apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include
saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is

the meatchicken, goat, lamb or sometimes beef, though vegetable biryani varieties are
also popular. The dish is served with raita, korma, curry or a sour dish of brinjal.

A dish of Burmese biryani (locally known as danpauk), as served in Yangon, Myanmar

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

Naan

A bakery near Kabul, Afghanistan

Naan (IPA: ['nn] 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.

Description

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).

Paratha

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

peas (p byouk). 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"), especially by non-Indo-Trinidadians.

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 - roasted Gram flour popular in Bihar)
Kerala Paratha (popular version pronounced "Porotta")
Roti Prata (Singapore & Malaysia - highly variable)
Lachha Paratha - Tandoori(Punjabi in origin. Round in shape with multiple layers
traditionally prepared in a Tandoor.)
Lachha Paratha - Tawa wali (Popular in eastern India. 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

Preparation of Roti with sorghum flour.

Roti (Hindi:
; Urdu: ; IPA: [ro: i]) is the Hindi, Urdu, Punjabi, Somali,
Indonesian and Malaysian word for bread.

Names
Generically, the word roti may refer to many different kinds of bread, such as chapati and
phulka, each with its specific name. In Marathi, roti is often called Chapati or Poli. In
Gujarati it is rotli. In Punjabi, a light, easily eaten roti is called Phulka. Roti is usually
used to refer to the round flat unleavened breads eaten throughout India, Pakistan, and Sri
Lanka, in contrast to the yeasted naan breads originating primarily in the north-west of
the South Asia and Central Asia.

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. Roti is made most often from wheat flour, cooked
on a flat or slightly concave iron griddle called a tawa. Like breads around the world, roti
is a staple accompaniment to other foods, maybe spread with ghee (clarified butter) or
yoghurt, used as a scoop, or rolled up with a filling.
In Thailand, "roti" refers to the maida parathaknown in Malaysia as roti canai and in
Singapore as roti pratawhich is typically drizzled with condensed milk, rolled up, and
eaten as a hot snack.

West Indies

Roti also features prominently in the diet of many West Indian countries, especially
Trinidad and Tobago, Guyana and Suriname. West Indian roti are primarily made from
wheat flour, salt, and water. They are cooked on a tawa. Certain rotis are also made with
butter. There are several types of roti made in the West Indies:

Sada Roti: Similar to naan. It is cooked on a tawa, therefore the bottom is not
crisp like that of a naan. Because it is the easiest one to make, it is the most
commonly consumed roti in Trinidad. It is a popular breakfast option in Trinidad,
in combination with tomato choka, baigan choka (aubergine), and other vegetable
dishes.

Paratha Roti: A roti made with butter, usually ghee. It is cooked on a tawa. Oil is
rubbed on both sides, then it is fried. This gives the roti a crisp outside. When it
almost finished cooking, the cook begins to beat the roti while it is on the tawa,
causing it to crumble. It is also called 'Buss-Up-Shut' because it resembles a 'burst
up shirt'.

Dosti Roti: A roti where two layers are rolled out together and cooked on the
tawa. It is also rubbed with oil while cooking. It is called dosti roti because the
word dosti means friendship in Hindi. This type of roti is not made in Guyana.

Dalpuri: A roti with a stuffing of ground yellow split peas, cumin (geera), garlic,
and pepper. The split peas are boiled until they are al dente and then ground in a
mill. The cumin is toasted until black and also ground. The stuffing is pushed into
the roti dough, and sealed. When rolled flat, the filling is distributed within the
roti. It is cooked on the tawa and rubbed with oil for ease of cooking. This is the
most popular roti. Another version of this is aloopuri, which is made from
potatoes.

Guyana

Sometimes a small amount of fat is placed in each piece of dough before it is rolled out to
make the roti softer. Vegetable oil, butter, or margarine is used. Ghee is never used in
everyday Guyanese cooking, but only for cooking on religious occasions. The Roti is
clapped by hand or beaten a bit, hot off the tawa, so it softens but does not break. A good
roti in Guyana is one that is very soft, with layers (almost like pastry layers if possible),
which remains whole.

Among the Indo-Guyanese, a rolled out dough that is deep fried in ghee is called a
puri, and is only made for religious gatherings. Dalpuri is the only puri that is
eaten regularly.

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

Chaat

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

In countries outside of South Asia, even ones that have large South Asian populations,
like the United States, chaat is rarer than in India. However, they can still be found, but
generally in restaurants rather than on the street. In India, chaat generally cost between 5
and 15 rupees (roughly US$0.10-40), and in the United States, they cost between $1.50
and $5.00. Chai, or Indian tea, may be drunk with chaat, as may Limca, Thums Up,
Frooti or other drinks; afterwards, paan (betel nut) may be chewed.

Pav bhaji
Pav bhaji or pao bhaji is a specialty Indian dish with origins in Mumbai and Gujarat.
In Marathi pav means bread and bhaji means a curry and vegetable mix. As it's cheap and
filling, the pav bhaji can sometimes be a Mumbaikar's/Punekar's breakfast, lunch and
dinner.
The pav bhaji consists of the bhaji and the pav (bread) garnished with coriander and
chopped onions. The bhaji is usually potato-based. Potatoes are mashed or diced on a flat
pan called a tava, and made into a thick gravy after adding diced tomatoes, green peas,
carrots or other vegetables. A special blend of spices called the pav bhaji masala is added
to this thick gravy. 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.
The pav (bread) is roasted on the same pan with an ample amount of butter and masala
until golden brown, and garnished with diced onion and a slice of lemon and served with
the bhaji.
The pav bhaji is mostly available on hand carts popularly known as Pav bhaji ki Gaadi,
on the streets of Mumbai/Pune. It is also available in almost all hotels and eateries in
Mumbai/Pune. Pav bhaji is to Mumbai what pasta is to Italy or the hamburger is to
America.
The origin of this dish is traced to the heyday of the textile mills in Mumbai. The mill
workers used to have a short break for lunch. A full lunch which was not rushed probably
needed more time than what was available. A light lunch was also preferred given that
physical work followed immediately. A vendor understood this and came up with this
dish using items or parts of them available on the menu. The role of Indian bread or rice
was taken up by pav and the curries that usually go with Indian bread or rice were

amalgamated into just one spicy concoction-the 'bhaji'. Thus was born-- the celebrated
pav-bhaji!
Initally, it remained as the food of the mill-workers. The dish was then patronized
extensively by the upcoming Mumbai underworld. This resulted in the dish finding its
way into restaurants and spreading over Central Mumbai and other areas. The pav bhaji
was made famous by the various roles played by Bollywood heroes as pav bhaji vendors,
notable amongst them being the one played by Sanjay Dutt in the movie

Bhelpuri
Bhelpuri (Hindi
, Marathi
) is a snack synonymous with the
beaches of Mumbai (Bombay), such as Chowpatty. The snack is available all across
India, and may be known by different names - Bhelpuri in Mumbai, Jhaal Muri in
Kolkata.

"Bhel" Awesome Vegitarian Snack

Puffed rice and sev, a fried snack made from besan flour, form the base of the bhel. To
make bhel puri, finely cut tomatoes, onions and chillies add these to this base. Other
versions of the snack include potatoes in a spicy onion base. Chutneys may be added to
give it a sweet or spicy flavour. Sev, a chickpea based topping is sprinkled and garnished
with coriander leaves. It is then served with toasted puris, (a deep fried wheat bread). The
result is a sour/pungent/sweet tasting evening snack.
Bhel puri is usually made with two different "chutneys" (Hindi for sauce) - one spicy
chutney made of green chilli and the other sweet chutney made of dates. Diced red onion,
diced tomatoes, thin sev, cilantro leaves and peanuts are the other ingredients of the
standard bhelpuri. Some add pomegranate seeds or diced raw mango for better taste

Dahi puri

A standard plate of dahipuri

Dahipuri, or Dahi puri, is a sort of of chaat that is based on the mini-puri shell (golgappa)
used for its relatively more popular cousin, the pani puri, with which it is often offered in
the same chaat stand.
The round, hard, puffy puri shell is first broken on top and partially filled with the main
stuffing of mashed potatoes or chickpeas. A little haldi powder and/or chilli powder may
be added for taste, as well as a pinch of salt. Sweet tamarind chutney and spicy green
chutney are poured into the shell on top of the stuffing. Finally, sweetened beaten yoghurt
is generously poured over the shell, and the finished product is garnished with sprinklings
of crushed sev, moong dal and finely chopped coriander leaves.
Dahi puri typically comes in a plate-sized order, consisting of 5 or 6 dahi puris per plate.
Unlike pani puri, a plate of dahi puri is not served one morsel at a time, but all at once. A
spoon is provided with each plate, and each dahi puri is intended to be eaten whole, like

the pani puri, so that the spectrum of flavors and textures within may hit the mouth
together for full effect

Panipuri

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

from a seller/server. Everyone gets a small plate and stands around the servers cart. The
server then starts making one panipuri at a time and gives it to each individual. The
server has to remember everyone's preferences - one customer may want sweetened pani,
another more of the filling, or more onions. He also has to keep a count of how many
panipuris each person has had. The servers are renowned for remembering your choices
and numbers even when serving an entire crowd. After you have had your fill of
panipuris, you normally finish off with a cup of the pani, sweetened or sour depending on
your taste.
While many regions in India have their own variations of panipuri, the most famous ones
are the ones from UP bhaiyyas (brothers) or Biharis who operate most of the chaat stalls
all over the country.

Dahi vada
Dahi Vada is an Indian fast food, or chaat, prepared by soaking Vadas in thick yogurt.
The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt.
For best results the vadas have to soak for at least a couple of hours before serving. To
add more flavor it can be topped with mint leaves, crushed black pepper, curry powder,
chaat masala, shredded coconuts, green chilli or boondi. At some places in India,
especially in Maharashtra and Gujarat, 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, or spice mix, typically consisting of amchoor (dried mango
powder), cumin, black salt, coriander, dried ginger, salt, black pepper, and red pepper.
The ingredients are combined and served on a small metal plate or a banana leaf, dried
and formed into a bowl, at chaat carts in India.

Modak

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.
Usually, modaks are made with an outer crust of rice flour, and a filling of coconut
(sweetened with jaggery or, sometimes, sugar). Saffron is also added sometimes. Modaks
are then steamed, and are served either hot or cold. Sometimes they are also deep-fried to
increase their shelf life.
It is considered to be the favorite food item of Lord Ganesh. It is customary to offer
twenty-one or hundred-and-eight modaks to Lord Ganesh.

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
teaspoon oil
A pinch of salt

Directions
Filling
Mix the coconut and jaggery together, and cook it on medium heat. Stir continuously
until they are mixed properly. Do not overcook.
How to know if you are close to overcooking? Check the consistancy of the mixture. It
should not appear totally black, but brownish in color. Also, another test experts do is

with their hands (you may scald yourself doing this, so don't try), to hold the mixture
between thumb and index finger, to see its not running liquid neither it is so thick that all
of it sticks to finger or thumb alone. Don't worry, if you practice (cooking, not holding)
enough, you will get it right. Its not as hard as it sounds.
Add cardamom, roasted poppy seeds and 1 teaspoon rice flour to the mix. Cook for some
time.
Remove from the heat and allow it to cool.

Outer Cover
1. Boil 1 cup of water. When bubbles rise on top, add ghee, salt and oil and
immediately add rice flour. Stir well. Cover for some time. Remove the lid and
stir and cover again for a minute.
2. Remove from heat. Take all the mixture in a flat plate. Knead it properly while
hot (You can use a flat bowl for kneading to keep the hands from burning). Make
a soft pliable dough. (Do it very carefully. The dough should be neither too sticky
nor too dry.)

Method
1. Divide this dough into small balls, or 'C-Rag' as it is more commonly referred to
as. Roll each ball into 1.5 inch diameter circle. Hold it in a hand and make a small
bowl of it. Put some coconut filling into this bowl shaped dough. Dip thumb and
index finger in the oil and make 5-6 small pinches side by side on the edges of the
bowl. Bring them together, join to form a peak. It should look like a whole garlic.
Prepare all other modaks like this.
2. Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it.
Place the sifter in a steamer and cover. Steam for about 15 minutes. (Use a big
size saucepan or pressure cooker if you don't have a steamer. Do not put the
whistle if you use the pressure cooker.)
3. Serve warm with the clarified butter, also called ghee.

Ethnicity
Indian
Type of Meal
Teatime, Party, Festive

Rajbhog

Type of Dish
Frozen or Chilled, Indian sweets,
Desserts
Main Ingredients
Milk, Sugar, Pistachios
Picture not indicative of actual dish

Ingredients
2 litres - milk, boiled, chilled, malai
skimmed
2 - glass icecold water
2 - healthy reethas (soapnuts)
5 cups - sugar
12 cups - water
2 to 3 drops - yellow food colour
1 or 2 drops - kewra essence
14 to 15 - pisctachios, soaked in
water for 3-4 hours
14 to 15 - saffron strands
14 to 15 - sugar crystals (square
ones)
2 tbsp - lemon juice, strained,
dissolved in 1/2 cup water

Method
1. Soak reethas in 1/2 cup
water, keep aside.
2. Remove outer skin of
pistachios, keep aside.
3. Heat milk and bring to a boil.
4. Add lemon juice, stirring
gently.
5. When milk begins to curdle
well, take off fire.
6. Add 1 glass cold water
immediately.
7. Pour through a clean muslin
cloth.
8. Hold chenna pouch under
running tap water, to cool
fully.
9. Hang for an hour, or press
under a heavy stone.
10. When excess moisture is
removed, transfer to a large
plate.
11. Make sure chenna is not too
dry (crumbles) or too watery
(sticky).
12. Add food colour, knead well
till smooth and soft.
13. Put water and sugar to come
to a rolling boil in a large
wide vessel.
14. Make medium sized balls of

chenna.
15. Insert a pistachio, saffron
strand, sugar crystal (one of
each) in centre of each.
16. Shape again into a ball, with
stuffing in centre.
17. Put into boiling water,
remove nuts from water, add
this water to boiling vessel.
18. Loosely cover and allow to
cook for 15 minutes.
19. Remove cover, check if
done: when lightly pressed it
should spring back.
20. Take off fire, pour remaining
cold water over balls.
21. Add essence, sway vessel in
circular motion, to mix in.
22. Cool to room temperature,
transfer to refrigerator for 45 hours.
23. Serve chilled, removing from
liquid when serving.
Making Time: 45 minutes
(excluding dripping, cooling time)
Makes: 14-15 rajbhog
Shelflife: 2 days
Ethnicity
Indian

Tangy Fruit-NMelon Punch

Type of Meal
Teatime, Party, Festive
Type of Dish
Frozen or Chilled, Cool Beverages
Main Ingredients
Strawberry, Pomegranate, Water
Melon
Picture not indicative of actual dish

Ingredients
1 - small ripe and healthy
watermelon, deseeded, cubed

Method
1. Put watermelon and
pomegranate together.

1 - medium pomegranate deseeded

1 sprig - mint leaves, finely chopped
2 - betel leaves, veins removed,
finely chopped
1 - lemon, cut into thin rounds,
deseeded carefully
2 - strawberries, finely chopped
1 - orange segmented, peeled,
deseeded
2 tbsp - sugar
3 to 4 pinches - black salt
1/4 tsp - pepper powder
2 bottles- sprite or club soda (if
sugar not desired)
1/2 tsp - salt

2. Run with an electric hand

blender, till fully pureed.
3. Add some water if required.
4. Strain through a fruit juice
mesh.
5. Discard residue, chill juice
till required.
6. Chop strawberries, oranges
into small pieces.
7. Add to juice.
8. Add all other ingredients,
except soda.
9. Mix well and chill.
10. Just before serving, add soda,
mix.
11. Pour into glasses and serve
chilled.
NOTE:
One may omit the leaves if desired,
or add any other fruit of choice.
Making time: 20 minutes (excluding
chilling time)
Makes: 6-7 servings
Ethnicity
Continental
Type of Meal
Teatime, Party, Festive

Tutti-Frutti Icecream

Type of Dish
Frozen or Chilled, Ice Creams,
Desserts
Main Ingredients
Tutti Frutti, Cream, Milk
Picture not indicative of actual dish

Ingredients
1 litre - fullcream milk
2 1/2 tsp - cornflour
3/4 cup - sugar
1 cup - fresh cream

Method
1. Bring milk to a boil.
2. Boil for 15 minutes on low,
stirring occasionally.
3. Add orange colour soon after

1 tsp - vanilla essence

1/2 cup - cold milk
1/4 cup - tutti frutti pieces
3 to 4 drops - orange colour

the milk has been boiled

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

Fruit And Vegetable Raita

Type of Dish
Raithas
Main Ingredients
Curd, Cream, Grapes
Picture not indicative of actual
dish

Ingredients
1 1/2 tea cups - thick fresh curds
2 tablespoons - fresh cream
1 teaspoon - mustard powder
1 teaspoon - cumin seeds
3 tablespoons - grapes
1 - cucumber, chopped
2 - apples, chopped
1 - banana, sliced
2 teaspoons - sugar
salt to taste

Method
1. Mix the curds, cream,
mustard powder, cumin
seeds, sugar and salt.
2. Chill for 1/2 hour.
3. Add the fruits and cucumber
and mix well.
4. It will be sweet, sour and
slightly pungent.
5. Serve cold.
Preparation Time : 10 minutes.
Serves : 6.
Ethnicity
North Indian

Hare Chana Ki Kari With Methi

Muthia

Type of Meal
Lunch, Dinner, Breakfast
Type of Dish
Side Dishes, Deep Fried
Main Ingredients
Moong Dal, Coconut, Onion
Picture not indicative of actual
dish

Ingredients
2 tea cups - moong sprouts or 2
teacups fresh chana
1 - coconut
1 - onion, chopped
1 - teaspoon cornflour
oil
salt to taste
To Be Ground Into A Paste :
1 teacup - chopped coriander
7 - green chillies
12 mm. (1/2") piece - ginger
6 - cloves garlic
2 teaspoons - lemon juice

Method
1. Boil the chana ( or the
moong sprouts).
2. For boiling the chana, add a
pinch of soda bi-carb.
3. Scrape out the coconut meat,
add 2 cups of water and
blend in a blender. Strain the
coconut milk.
4. Heat the oil and fry the onion
for 1 minute. Add the paste
and fry for 3 to 4 minutes.
5. Add the chana or the sprouts.
6. Mix the cornflour in the
coconut milk, add salt and
add to the chana mixture.
7. Mix all the ingredients for
the methi muthias including

4 to 5 - spinach leaves
For The Methi Muthias :
2 tea cups - chopped methi bhaji
1/2 teacup - wheat flour (gehun ka
atta)
a pinch - asafoetida
1 teaspoon - sugar
1 teaspoon - chilli powder or 1
teaspoon green chilli-ginger paste
2 tablespoons - hot oil
oil for deep frying

the hot oil.

8. Shape into small balls and
deep fry in oil on a slow
flame.
9. Add these balls to the curry.
10. Serve hot decorated with
fresh coriander.
Note :
When fresh chanas are not available
in season, you can use dry chanas.
Soak and boil before using.
Cooking Time : 15 min.
Preparation Time : 15 min.
Serves : 6.

For The Garnish :

chopped coriander
Ethnicity
North Indian
Type of Meal
Teatime, Party

Gujarati Kadhi

Type of Dish
Snacks
Main Ingredients
Gram Flour, Curd, Ginger
Picture not indicative of actual
dish

Ingredients
2 tablespoons - gram flour
2 tea cups - fresh curds
1 teaspoon - chilli-ginger paste
2 - curry leaves
2 tablespoons - sugar (approx.)
2 tablespoons - chopped coriander
salt to taste
For The Tempering :
1/2 teaspoon - cumin seeds

Method
1. Mix the gram flour, curds
and 3 teacups of water. Beat.
2. Add the chilli-ginger paste,
curry leaves, sugar and salt
and put to boil.
3. Boil whilst stirring for a
while.
4. Prepare the tempering by
heating the ghee.
5. Fry the cumin and mustard
seeds until they turn brown.

6. Add the asafoetida and red

chilli.
7. Add the tempering to the
kadhi and boil for a few
minutes.
8. Sprinkle coriander on top
and serve hot.

1/2 teaspoon - mustard seeds

a pinch - asafoetida
1 - red chilli broken into pieces
2 teaspoons - ghee

Cooking Time : 15 min.

Preparation Time : A few min.
Serves :4.
KADAI PANEER

Serve this dish with naan or parathas or simply as a starter.

Cooking Time : 20 min.

Preparation Time : 30 min.

Serves 6.
Ingredients
500 grams (1 1/8 lb.) paneer
100 grams (4 oz.) 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.
Slice the paneer and capsicum into thin long strips.

2.
Pound the coriander seeds and red chillies together.

3.
Heat the ghee, add the garlic paste and cook on a slow flame for a few seconds.

4.
Add the capsicum and pounded spices and cook on a slow flame for 30 seconds.

5.
Add the green chillies and ginger and fry again for a few seconds.

6.
Add the tomatoes and cook until the ghee comes on top.

7.
Add the kasoori methi and salt and fry again for a few seconds.

8.
Finally, add the sliced paneer and cook for a few minutes.

9.
Sprinkle coriander on top and serve hot.

Ethnicity
North Indian
Type of Meal
Teatime, Party, Festive

Dudhi (Lauki) ka Halwa

Type of Dish
Indian sweets, Desserts
Main Ingredients
Dudhi, Sugar, Milk
Picture not indicative of actual
dish

Ingredients
1 kg - dudhi
300 gms - sugar
1 litre - milk (full cream preferably)
9 to 10 tbsp - ghee
10 - green cardamoms (peeled and
powdered)
15 strands - saffron (dissolved in 2
to 3 tbsp of warm milk)
12 to 15 - almonds (finely sliced)

Method
1. Wash the dudhi. Peel and
grate it.
2. Squeeze out the water.
3. Lightly, heat ghee in a nonstick vessel.
4. Add the grated dudhi. Saut
the grated dudhi on a
medium flame till ghee
separates.
5. Add milk, powdered

cardamoms and saffron.

6. When the mixture is fairly
dry, add sugar and cook on a
low flame for another 8 to 10
minutes.
7. Keep the vessel on a
preheated tawa on a low
flame for few minutes.
8. Garnish with sliced almonds
and serve hot.
Ethnicity
Indian
Type of Meal
Teatime, Party, Festive

Dry Fruit Festive Kulfi

Type of Dish
Frozen or Chilled, Ice Creams,
Desserts
Main Ingredients
Milk, Khoya, Cornflour
Picture not indicative of actual dish

Ingredients
Method
1 litre - whole fat milk
1. Chop soaked figs and dates
50 gms - fresh khoya
into small pieces.
1/2 can - condensed milk
2. Put on absorbent cloth or
1/2 cup - thick malai of milk
kitchen paper till required.
3. Dissolve cornflour in 1/2 cup
(optional)
2 tbsp - corn flour
cold water, keep aside.
10 to 12 - raisins
4. Put milk to boil, simmer for
5 - almonds, slivered thinly
15 minutes, stirring
5 - pistachios, slivered thinly
frequently.
3/4 tsp - cardamom powder
5. Add condensed milk, khoya,
15 - saffron strands rubbed in 1 tsp stir.
milk
6. Add cornflour mixture,
1 pinch - salt
stirring simultaneously till
boiling resumes.
7.
Add malai, simmer again,
Soak in 1/2 cup hot water till soft:
cooking for 3-4 minutes.
2 - dried figs
8. Add cardamom powder,
2 to 3 - soft dried dates
saffron, figs, raisins, dates,
stir well.

9. Take off fire, add salt, cool

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

Ethnicity
Indian
Type of Meal
Teatime, Party, Festive

Rava Ladoo

Type of Dish
Indian sweets, Desserts
Main Ingredients
Rawa, Milk, Ghee
Picture not indicative of actual
dish

Ingredients
1 cup - fine rawa
1/2 cup - milk
4/5 cup - sugar, ground
1/2 tsp - cardamom powder
15 to 20 - saffron strands
1/2 cup - ghee

Method
1. Sieve rawa in a large plate or
bowl.
2. Add 1 tbsp. melted ghee.
3. Sprinkle milk, press down
firmly.
4. Keep aside for 8-10 minutes.
5. Melt remaining ghee in a
heavy bottomed pan.
6. Crumble rawa with fingers.
7. Add to melted ghee, stirring
continuously with a spatula.
8. Stir and roast till rawa gives
out a strong aroma.
9. It turns light pink and ghee
starts to separate.
10. Transfer to a large bowl, cool
for 2 minutes.
11. Add sugar, cardamom,
saffron, mix well.
12. Press firmly, shaping into
ladoos of desired size.
13. Cool completely, before
storing in airtight container.
Making time: 30 minutes
Makes: 10-12 bite-sized ladoos
Shelflife: 2 weeks

Ethnicity
Indian
Type of Meal
Teatime, Party, Festive

Mawa Pinnie

Type of Dish
Indian sweets, Desserts
Main Ingredients
Urad Dal, Khoya, Ghee
Picture not indicative of actual
dish

Ingredients
300 gms - urad dal flour
100 gms - khoya
300 gms - ghee
300 gms - powdered sugar
3 to 4 tbsp - milk
1 tsp - cardamom powder
1/2 tsp - nutmeg powder
3 tbsp - shopped almonds

Method
1. Roast khoya to a light pink
by stirring continuously over
low heat.
2. Cool and break in fine
crumbs with fingers.
3. Heat ghee in a large heavy
pan.
4. Add flour, stirfry on low,
stirring.
5. When flour is evenly
browned and aromatic, take
off fire.
6. Spread contents of pan into
plate, allow to cool.
7. Add khoya.
8. Add sifted powdered sugar,
cardamom, nutmeg, dryfruit.
9. Mix very gently, but
thoroughly.
10. Shape into equal pingpong
ball sized balls.
11. Cool completely before
storing in airtight boxes.
Making time: 20 minutes
Makes: 35-37 pieces
Shelflife: 3 weeks or more

Ethnicity
North Indian

Sandesh Diyas

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

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

Marbled Diyas

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

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

Fudgy Diyas

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

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

Ethnicity
North Indian

Almond Diyas

Type of Meal
Teatime, Party, Kids Food,
Festive, Brunch
Type of Dish
Indian sweets, Desserts
Main Ingredients
Almonds, Sugar , yellow colour
Picture not indicative of actual dish

Ingredients
200 gms. Almonds, soaked, peeled
120 gms. Sugar powdered
few drops yellow colour

Introduction to Diwali Diyas &

Filling / Fixing Diyas

Method
1. Grind almonds to a very fine
paste.
2. Mix sugar and almond paste,
in a heavy pan.
3. Put to heat, cook, while
stirring continuously.
4. Take care not to let it stick to
bottom and burn.
5. Cook till a soft lump forms,
and begins to leave sides of
pan.
6. Take off fire, allow to cool
till mixture is handlable.
7. Take half mixture, add
yellow colour, mix till well
blended.
8. Shape into diyas either
freehand, or with help of
mould as in other recipes.
9. Fill cavity with yellow
mixture, smoothen surface
with back of spoon.
10. Cover outer surface with
silver foil, or decorate as
desired.
11. Allow to cool either in cool
dry place or in fridge till well
set.
12. Decorate or store in airtight

container.
Making time: 45 minutes
Makes: 12-14 diyas
Shelflife: 2 weeks
Ethnicity
North Indian

Chocolate Cereal Diyas

Type of Meal
Teatime, Party, Kids Food,
Festive, Brunch
Type of Dish
Indian sweets
Main Ingredients
chocolate chips , Butter, rice,
wheat
Picture not indicative of actual dish

Ingredients
1 cup chocolate chips or buttons
2 tbsp. Butter
2 cup rice, wheat or other cereal

Introduction to Diwali Diyas &

Filling / Fixing Diyas

Method
1. Line diyas moulds with foil
paper well pressed. Keep
aside.
2. Place a large pan or double
boiler with water to boil.
3. Place a small pan or upper
section over simmering
water.
4. Add chocolate chips and
butter, melt while stirring
very gently.
5. When smooth and even in
texture, add cereal.
6. Mix well, take off fire, cool a
little.
7. Pour a small portion into a
prepared diya, press into
shape with back of a
teaspoon.
8. Repeat for remaining
mixture. Allow to cool and
harden.
9. Refrigerate if necessary till

hard.
10. Carefully pry out of mould,
peel off foil, place on a plate.
11. Fill as desired. Repeat for all
diyas.
Making time: 30 minutes
Makes: 5-6 diyas
Shelflife: 4-5 days
Ethnicity
Indian

Creamy Hot Chocolate

Type of Meal
Teatime, Party, Kids Food,
Festive, Brunch
Type of Dish
Hot Beverages
Main Ingredients
heavy cream, milk, chocolate
Picture not indicative of actual dish

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. Beat cream and sugar till it
holds stiff peaks
2. Heat milk, remove 1/4 cup of
milk in a cup
3. Add sugar and chocolate, stir
vigorously
4. When fully dissolved and
frothy, add to remaining
milk.
5. Bring back to a boil, reduce,
simmer 1/2 a minute
6. Pour into 2 large mugs from
a height to make it frothy.
7. Top with whipped cream
8. Sprinkle powdered chocolate
9. Serve hot
Making time: 15 minutes
Makes: 2 servings
Shelflife: Serve immediately

Ethnicity
Indian

Coffee Fizz

Type of Meal
Teatime, Party, Kids Food,
Festive, Brunch, Breakfast
Type of Dish
Cool Beverages
Main Ingredients
milk, coffee , sugar
Picture not indicative of actual dish

Ingredients
1 1/2 cup milk
4 tbsp. filter coffee decoction or 2
tsp. instant coffee
3 tsp. sugar ground
4 tsp. hot water (if using instant
coffee)
2 scoops vanilla ice-cream
1/4 tsp vanilla essence

Introduction to Diwali Specials

Method
1. Beat together sugar, coffee
and hot water.
2. When it gets foamy, add
milk.
3. Mix and keep in refrigerator
till required and quite chilled.
4. Before serving, add vanilla
essence, beat till frothy with
an electric whopper or egg
beater.
5. Pour coffee in two glasses
from
6. Put vanilla ice-cream in to
glass (one in each)
7. Serve cold
Making time: 10 minutes (excluding
chilling time)
Makes: 2 servings
Shelflife:Serve immediately

Ethnicity
North Indian

Sitaphal Rabdi

Type of Meal
Teatime, Party, Kids Food,
Festive, Breakfast
Type of Dish
Indian sweets, Desserts
Main Ingredients
Sitaphal , milk, almonds
Picture not indicative of actual dish

Ingredients
1 cup Sitaphal pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose
petals

Introduction to Diwali Specials

Method
1. Crush almonds and pasta
coarsely, or cut into thin
slivers.
2. Boil milk in a clean heavy
pan.
3. Simmer for ten minutes, after
it starts boiling.
4. Stir occasionally while
boiling.
5. Add sugar, stir till dissolved.
6. Take off fire, add saffron,
cardamom, almonds, pastas.
7. Cool to room temperature.
8. Add sitaphal pulp, chill for
3-4 hours till very cold.
9. Put in individual serving
bowls sprinkle very few
chopped petals to garnish.
10. Serve chilled.
Making time: 45 minutes (excluding
chilling time)
Makes: 7-8 servings
Shelflife: 1 day refrigerated

Some Best Known World Recipie

ages:

Appetizers and Salads

Pasta's
Poultry and Pork
Red Meats
Sauces, Soups, and Marinades
Seafood
Side Dishes and Extras
Vegetable Dishes
Desserts
Holiday Recipes

.....

.....
Like Swords and Sorcery?
Realms of Aquilar

3 Bean Salad
Bollos
California Style Chicken Salad
Crab Rockefeller
Lemon Asparagus

Three Bean Salad ..........

Serves: 6
Preparation / Cooking Time: 5 minutes / 10 minutes

Ingredients:

1 can Red kidney beans, drained

1 can Green beans, cut, drained
1 can Yellow wax beans, cut, drained
1/3 cup Onion, small dice
1/3 cup Green pepper, small dice
1/3 cup Red wine vinegar
1/4 cup Olive oil
2 Tablespoons Sugar
1 teaspoon Celery seed

Mandarin Orange, 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

1/2 teaspoon Garlic, minced

Salt and pepper to taste

Instructions:

1.
2.
3.
4.

Toss together the beans, onion, and pepper.

In a separate bowl, whisk together the vinegar, oil, sugar, celery seed, and garlic.
Pour over the bean mixture and mix well. Check the seasonings.
Cover and chill at least 2 hours. Serve cold.

Notes:

Chilling this longer than two hours will provide more flavor!

Bollos..........
Serves: makes 15
Preparation / Cooking Time: 10 minutes / 130 minutes

Ingredients:

1/2 pound Black-eyed peas, dried

1 1/2 teaspoons Oil
1 small onion, minced
1 small Green bell pepper, seeded and minced
1 1/2 teaspoon Cumin
1 teaspoon Garlic, minced
1/2 teaspoon Salt

Instructions:

1.
2.
3.
4.
5.

Soak the peas overnight. Drain, cover with fresh water, bring to a boil, and simmer until soft
(about 2 hours). Drain.
Add the peas, garlic, cumin, and salt to a food processor.
Saut the onion and pepper in the oil until just soft. Add to the pea mixture. Roll into balls about
the size of Ping-Pong balls.
Deep fry at 350 until golden brown. Drain on paper towels.
Serve warm.

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, boneless breast, cooked and diced
3/4 cup Green seedless grapes, cut in half
1/2 cup Almonds, slivered, toasted
1 Scallion, chopped
Salt and pepper to taste
Green leaf lettuce

Instructions:

1.
2.
3.
4.

Whisk together the mayonnaise, sour cream, lemon juice, and dill.
Toss in the chicken, grapes, almonds, and scallions. Mix well. Check seasonings.
Refrigerate for at least 30 minutes.
Serve cold over lettuce leaves.

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, 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, grated
1/2 cup fresh Spinach, chopped and cleaned
1/2 pound Crab meat
1/2 cup Breadcrumbs, buttered

Instructions:

1.
2.
3.
4.
5.
6.

Preheat the oven to 375. Melt the butter in a heavy saucepan, on medium heat.
Whisk in the flour and cook for 3 minutes.
Whisk in the milk and bring to a simmer. Cook for 20 minutes.
Add the cheese and stir until well blended.
Add the spinach and crab into individual dishes (that will go into the oven) or a small casserole
dish.
Top with the breadcrumbs and bake for 15 minutes. Serve warm.

Notes:

This variation of the classic oyster dish makes a great crab appetizer.

Lemon Asparagus ..........

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, chopped fine
1/8 tsp fresh oregano, chopped fine
1 tsp lemon juice

Instructions:

1.
2.
3.
4.
5.
6.
7.
8.

To prepare fresh asparagus, wash and scrape off scales. Snap off and discard woody bases.
Meanwhile, place a steamer basket in a medium saucepan. Add water to just below basket.
Bring water to boiling. Add asparagus to steamer basket.
Cover and steam for 5-8 minutes or until tender.
Meanwhile, in another saucepan combine olive oil or margarine, basil, oregano, and dash pepper.
Cook and stir over medium heat until heated through or until margarine melts.
Remove from heat. Stir in lemon juice.
Transfer asparagus to a serving platter. Drizzle with lemon mixture.

Notes:

Use the lemon juice to taste once you get comfortable with it. Some people like a lot and some only want a
slight taste of lemon.

Mandarin Orange, Gorgonzola and Almond Delight ..........

Serves: 4
Preparation / Cooking Time: 15 minutes

Ingredients:

12 ounces mixed salad greens

1 (11 ounce) can mandarin oranges, juice reserved
1/2 cup blanched slivered almonds, toasted
1 cup Gorgonzola cheese
2 tablespoons vegetable oil
2 tablespoons red wine vinegar

Instructions:

1.
2.
3.

Whisk together 2 tablespoons reserved orange syrup, oil and vinegar.

In a large salad bowl, combine the lettuce, orange slices, nuts and cheese.
Pour dressing over salad; toss and serve.

Mandarin Orange, Gorgonzola and Almond Delight

Serves: 4
Preparation / Cooking Time: 15 minutes

Ingredients:

12 ounces mixed salad greens

1 (11 ounce) can mandarin oranges, juice reserved
1/2 cup blanched slivered almonds, toasted
1 cup Gorgonzola cheese
2 tablespoons vegetable oil
2 tablespoons red wine vinegar

Instructions:

1.
2.
3.

Whisk together 2 tablespoons reserved orange syrup, oil and vinegar.

In a large salad bowl, combine the lettuce, orange slices, nuts and cheese.
Pour dressing over salad; toss and serve.

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, whole

1 green bell pepper, whole
1 yellow bell pepper, whole
1 lb. asparagus
1/2 cup grated Romano or Peccorino cheese
2 cups Raspberry Vinaigrette
1/4 cup minced onion
1/4 cup capers

Instructions:

1.
2.

3.

Set your oven to broil. If you don't have a broil setting, then set your oven for maximum
temperature. Place a large pot of water on high heat to boil.
Place the peppers onto a baking sheet. Once the oven is at broil temperature (or max), place your
peppers in the oven. Be sure to leave the oven door open slightly, if you are broiling, to prevent
overcooking!
By now the water should be boiling as well. Place your asparagus in the water and set your timer
for two minutes.

4.

Check the peppers, once they are burnt (yes, I said burnt) over most of the topside, then you must
pull them out and turn them to roast another side. Repeat this until the whole outside of the pepper
is mostly burnt. Remember it doesn't have to completely burnt, just burnt over 75% of a side. If
you are baking, you'll turn them only if the topside is not browning well enough, the pan side
might burn first due to the metal pan.
5. Once the asparagus is done, put them in a strainer and immediately run them under cold water to
cool them. Set aside.
6. Once the peppers are done, place them in an ice bath and let sit until cool.
7. When the peppers are sufficiently cooled, you must peel off the outside, burnt layer. Then, cut
them into long strips about an inch or so wide, making sure to wash off any seeds.
8. Place the asparagus and pepper strips into a bowl or deep dish and pour the vinaigrette overtop.
Cover and set the dish in the refrigerator to marinate at least 3 hours, 12 hours is preferable.
9. When you are ready to serve the appetizer, take your dish out and arrange the peppers onto the
plate in a fan pattern. Then arrange the asparagus overtop in a similar pattern. Place the onions and
capers in a little piles towards the top of the plate.
10. Sprinkle the dish liberally with the cheese, as much as is preferred, and garnish with a sprig of
basil or mint leaf. Voila!

Serving Suggestions:

Serve as an appetizer to any vegetarian dish, or any sort of light fare. You could also make crustini's and
arrange 3 or 4 of them around the plate for a nice look.

Notes:

If you use gas in your home, you could roast your peppers over the flame of one of your burners. Use medhigh heat and a pair of metal tongs and roast. You'll get a more authentic flavor although it will take longer
to prepare.

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, boneless and skinless
1/2 pound shallots, 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, cut into thin strips
2 pounds clean spinach leaves

Instructions:

1.
2.
3.
4.
5.
6.
7.

In a large grinder or mortar and pestle, grind or crush coriander, juniper, peppercorns and fennel
seed to slightly coarse.
Rub chicken with spices; chill 1 hour to overnight.
In a pan on high heat, fry shallots in hot oil to brown and crisp. Drain, reserving both shallots and
oil. Drain shallots on paper towels, set aside.
Mix cooking oil, vinegar, mustard, pepper flakes and salt.
Grill chicken; let cool. Cut into finger size strips. Brush mushroom caps with dressing; grill. Cool
slightly; cut into 1-inch strips.
Toss spinach with vinaigrette. Top with strips of mushroom, pepper and chicken.
Garnish with crispy shallots before serving.

Serving Suggestions:

Serve as an appetizer or if you desire, the main course. Bake some crustini's or Italian seasoned croutons
for a little added texture.

Notes:

Nutritional: Calories 400; protein. 35 grams; carbohydrates, 18 grams; fat, 22 grams; cholesterol, 82
milligrams; sodium, 180 milligrams.

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, shredded
1 medium tomato, chopped
3 tbsp Mayonnaise
1 tbsp fresh, chopped parsley
3 English muffins, split and toasted

Instructions:

1.
2.
3.
4.
5.

Preheat the oven to 350

In a medium bowl, combine sausage, mozzarella cheese, Parmesan cheese, zucchini, tomato,
mayonnaise and parsley. Mix well.
Spread the mixture evenly on the 6 muffin halves.
Bake the covered muffins in the oven for 5-7 minutes, until the cheese is melted and bubbly.
Cut each muffin half in 6 wedges and serve hot.

Serving Suggestions:

Makes a nice snack for the kids, or at a get together at your house, or for the big game!

Stuffed Mushroom Caps

Serves: 8
Preparation / Cooking Time: 20 minutes / 23 minutes

Ingredients:

24 medium white mushrooms, wiped clean

2 tbsp vegetable oil
4 slices of bacon, finely diced
1 large clove of garlic, minced
1 package (10 oz.) frozen, chopped spinach; thawed and patted dry
1/4 cup grated Parmesan cheese
1-2 tbsp bread crumbs
1/4 tsp black pepper

Instructions:

1.
2.
3.

Preheat the oven to 400 degrees. Lightly grease a baking sheet.

Carefully remove the mushroom stems from the caps. Chop stems finely and set aside.
Score the mushroom caps using a small, sharp knife. Hold the caps upside down, and run the knife
part way throug the flesh, slicing on an angle, and turning the caps as you work, creating a "fan"
pattern.
4. Brush them lightly with vegetable oil.
5. In a large skillet on med-high heat, cook the bacon for about 4 minutes, or until crisp. Transfer the
bacon to paper towels to drain.
6. Add the chopped mushroom stems and garlic to the pan drippings and cook, stirring until most of
the moisture has evaporated, about 3-4 minutes.
7. Add the spinach, and stir until the mixture is heated through, 2-3 minutes longer.
8. Add the bacon, Parmesan cheese, bread crumbs, and the pepper to the pan and mix thoroughly.
Take off of heat.
9. Spoon the filling into the mushroom caps, stuffing as much as you can.
10. Bake the mushrooms until cooked through, about 10-12 minutes. Serve hot.

Serving Suggestions:

Serve as an appetizer or an hors d'eurve, although try to keep them warm!

Notes:

When buying mushrooms, select those that are firm and evenly colored with tightly closed caps. Also,
mushrooms should never be soaked in water because they absorb liquid and will become mushy!

.....

.....

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, dry

4 cups Marinara, or a good quality Italian tomato sauce
1 cup Monterey Jack cheese
3/4 cup Italian-style breadcrumbs

Instructions:

1.
2.
3.
4.

Cook the pasta, drain, and rinse with cold water.

Preheat the oven to 350. Lightly oil a two-quart casserole dish.
Place 1/2 the pasta in the bottom, top with 1/2 the sauce, 1/2 the cheese, and 1/2 the crumbs.
Repeat.
Bake for 20-30 minutes or until the top is lightly browned. Serve warm.

Creamy Tuna Pasta Salad ..........

Printer Friendly!....Close Window

Serves: 6
Preparation / Cooking Time: 30 minutes

Ingredients:

1 (8 ounce) package small sea shell pasta

2 yellow squash, chopped
1 zucchini, chopped
1/2 cup chopped banana squash
1 (15 ounce) can kidney beans, drained and rinsed
1/2 (15 ounce) can canned corn
2 (6 ounce) cans tuna, drained
1/2 cup Italian-style salad dressing

Instructions:

1.
2.
3.
4.

Set a pot to boil, lightly salting and adding 1 tbsp of olive oil. Add the pasta when at a boil, and
cook al dente, about 6 minutes. Drain well.
Place squash and zucchini in a medium saucepan with 2 cups of water. Bring to a boil and cook
until tender, about 15 minutes. Drain and set aside.
In a large bowl, combine pasta, squash, zucchini, kidney beans, corn and tuna. Mix well and chill
for at least 30 minutes.
After salad is chilled, stir in dressing and serve.

Notes:

This tuna salad is extremely fast and delicious.

Pasta A La Norma ..........

Printer Friendly!....Close Window

Serves: 4
Preparation / Cooking Time: 10 minutes / 40 minutes

Ingredients:

1 1/2 Tablespoons Olive oil

1 large Eggplant, peeled and sliced
1 Tablespoon Olive oil
1/2 cup Onion, sliced
1 1/2 teaspoons Garlic, minced
1 teaspoon Oregano
2 teaspoons Basil
1/8 teaspoon Crushed red pepper
4 cups Tomatoes, diced
Linguine, cooked
Grated aged Ricotta or Romano Cheese

Instructions:

1.
2.
3.
4.
5.
6.

Pre-heat the oven to 425.

Heat the first amount of oil in a skillet. Then brown the eggplant slices on both sides.
Place the eggplant on a sheet pan and bake for 15 minutes. Set aside.
Heat the second amount of oil in a saucepan and then add the onion and garlic, cooking until soft.
Add the oregano, basil, red pepper and tomatoes. Simmer for 20 minutes.
Toss in the eggplant and cooked pasta. While still hot, place in bowls and garnish with the cheese
and serve.

Pasta Salad With Smoked Oysters ........

.....

Like Swords and Sorcery?

Realms of Aquilar

.....One

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

Serves: 4
Preparation / Cooking Time: 15 minutes

Ingredients:

1/2 pound Penne pasta

1/4 cup White wine vinegar
3 Tablespoons Basil, fresh, chopped
3 Tablespoons Parsley, chopped
Salt and pepper to taste
2/3 cup Olive oil
1 medium Zucchini, diced
1 medium Red bell pepper, seeded and diced
3 Green onions, sliced
2 cans Smoked oysters, drained

Instructions:

1.
2.
3.
4.

Add the pasta to two quarts of boiling water. Drain, rinse with cold water, and set aside.
Place the vinegar, basil, and parsley in the food processor bowl.
With the processor running, slowly drizzle in the oil.
Toss the dressing, pasta, and vegetables in a large bowl.

5.

Allow to set at least one hour before serving.

Rotelle Pasta with Wild Mushrooms and Garlic .......

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.

2.
3.
4.

Put a large saucepan over med-high heat with the clarified butter. After the butter is hot, add the
onion, garlic, and mushrooms (all) to the pan and saut till the onions are slightly browned and the
mushrooms soften.
Add the red wine and saut until most of the wine is absorbed. Add the chicken stock and the
bouillon cubes and bring it all to a boil.
Once the sauce boils, stir in the Rotelle. Let it reduce for 5 minutes. Add the salt and pepper and
cover and simmer for 15 minutes.
When it's all finished, stir in the fresh parsley and serve with a sprig of fresh parsley for garnish.

Notes:

This dish is versatile and many different things can be added for extra flavor. Adding strips of chicken
(saut before the mushrooms) makes a wonderful dish, or even strips of roast duck (pre-cooked) into step 3.
Any number of vegetables that go well with mushrooms can be added: tomatoes, scallions, shallots, squash,
peppers, etc. Any types of mushrooms may also be substituted as you see fit. Feel free to create your own
version of this dish according to your family or friends' taste.

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, large, peeled and deveined

2 teaspoons Garlic, minced
3 Tablespoons Basil, fresh, chopped
3 Tablespoons Butter
1 pound Linguine (preferably fresh)
Grated Asiago cheese (as desired)

Instructions:

1.
2.
3.
4.
5.
6.

Set a pot to boil for the linguine, adding 1 tbsp of the olive oil and a few dashes of salt to the
water. Cook the linguine for 7-8 minutes (al dente), stirring every minute.
While the linguine is cooking, heat a large skillet with remaining olive oil.
When hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes.
Add the garlic and the basil to the saute and cook an additional 2-3 minutes.
Add the butter, and then toss in the pasta, making sure to coat the pasta with the sauce. Remove
from heat.
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, crushed
2 Tablespoons Cumin
1 medium Onion, diced
2 cloves Garlic, minced
1 1/2 cup Ricotta cheese
2 Eggs
1 pound Monterey Jack cheese
1/2 cup Mild green chilies, chopped
1 box Oven-ready lasagna noodles

Instructions:

1.
2.
3.
4.

5.

Brown the sausage, drain, and set aside.

Add the tomatoes, cumin, onion, and garlic to a saucepan. Simmer until the onion is soft (about
45-60 minutes). Set aside.
Lightly whip the eggs and stir in the ricotta. Set aside.
Pre-heat the oven to 350. Place 1/3 of the sauce in a large casserole dish. Top with a layer of pasta.
Top with the sausage, green chilies, 1/3 of the sauce, and 1/2 of the Monterey Jack. Top with a
layer of pasta. Add the ricotta mix and top with a layer of pasta. Top with the remaining sauce and
cheese.
Bake for 45-60 minutes or until the top is browned.

Serving Suggestions:

Serve this dish with Garlic Bread, or Italian crustini's!

Notes:

Easy recipe to make, although it does take a long time, 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 ..........

.....

Like Swords and Sorcery?

Realms of Aquilar

.....One

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

Serves: 2
Preparation / Cooking Time: 25 minutes / 15 minutes

Ingredients:

1 lb Meat or Cheese Tortellini -- frozen

2 plum tomatoes (may sub. reg. tomatoes) -- chopped

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

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

Instructions:

1.

2.
3.
4.

5.
6.
7.

8.

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 saut 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. Saut for about
two minutes.
Now add the tomatoes, salt, pepper, and Italian seasoning. Saut 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

.....One

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

Ingredients:

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)

Instructions:

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.

4.

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 saut pan, heat the remaining ounce of clarified butter over med heat. Once the butter is
hot, add the apples and lightly saut 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

Notes:

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

Ingredients:

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

Instructions:

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.

3.
4.

Place them on a slow-cooking part (and upper height) of the grill; or bake at 350 degrees for about
20 minutes, turning once.
Turn every few minutes to ensure even grilling on all sides. Serve over cooked rice.

Serving Suggestions:

Alternate the vegetables to create your own variety of simple, tasty treats!

Cajun Cassoulet
Serves: 4
Preparation / Cooking Time: 90 minutes

Ingredients:

1/4 pound Bacon

1 medium Onion, diced
1 Green bell pepper, seeded and diced
3 cloves Garlic, minced
1 stalk Celery, 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, sliced
1 cup Breadcrumbs (tossed with 2 tablespoons melted butter)
2 teaspoons Cajun seasoning blend

Instructions:

1.

In a heavy skillet, render the bacon over med-high heat. Remove the bacon when finished and set
aside to drain. Drain the excess bacon grease out of the pan, but do not clean it. The flavor of the
bacon grease will add to the dish.
2. Add the onion, bell pepper, garlic, and celery and saut until just soft.
3. Chop the bacon into chunks about an inch long.
4. Add the beans, tomato paste, bacon pieces and broth. Simmer the mixture for 15 minutes.
5. Pre-heat the oven to 350.
6. Lightly oil a medium casserole dish. Place the meat and sausage in the dish and top it all with the
bean mixture.
7. Cover and bake for 30 minutes.
8. In a mixing bowl, toss the breadcrumbs, butter, and Cajun seasonings together.
9. When the casserole is finished, top it with the breadcrumb mixture and then bake Un-covered for
another 20 minutes or until lightly browned.
10. Garnish with a few sprigs of fresh herbs like basil or rosemary.

Serving Suggestions:

Serve this variation of a classic French dish as a hearty lunch entree. Can serve with Carrots Vichy for a
extra treat.
Notes:

Although it takes a little while to make, it is certainly worth the wait. If you do not want the bacon grease
or you want to reduce cooking time, have another saut pan ready and saut the onion, pepper, garlic, and
celery in some olive oil while the bacon is cooking. Then all you have to do is add the bacon, beans, broth
and tomato paste to the pan to finish. Also while cooking with the skillets, you can have the oven preheated, get the casserole dish ready, and also mix the breadcrumb mix.

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, boneless breast, cooked and diced
3/4 cup Green seedless grapes, cut in half
1/2 cup Almonds, slivered, toasted
1 Scallion, chopped
Salt and pepper to taste
Green leaf lettuce

Instructions:

1.
2.
3.
4.

Whisk together the mayonnaise, sour cream, lemon juice, and dill.
Toss in the chicken, grapes, almonds, and scallions. Mix well. Check seasonings.
Refrigerate for at least 30 minutes.
Serve cold over lettuce leaves.

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, too much and you'll ruin the nice combination of flavors!

Chef Newmans' Curried Chicken (Visitor Recipe!)

Serves: 3-4
Preparation / Cooking Time: 10 minutes / 40 - 50 minutes

Ingredients:

4 large or 6 medium sized boneless, skinless chicken breasts

2 Tbs. of your favorite seasoning salt
1/4 cup of green onions
6 cups of heavy cream
1/4 cup of sugar
4 Tbs. of butter
1 to 2 tsp of curry paste (Indian or Asian curry)

Instructions:

1.
2.
3.
4.

5.
6.
7.
8.

First rub a little seasoning salt into both sides of your chicken breasts.
In a large frying pan add 2 Tbs. of butter and melt on med/high heat, when butter gets hot, brown
each side of the breasts (about 2 minutes per side). Remove chicken and set aside.
Preheat oven to 350 degrees.
Add cream, sugar, curry (Note: 1 tsp of curry for a mild flavor or 2 tsp for some zip!), 2 Tbs. of
butter, 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.
In a glass baking dish add half of the sauce, place your chicken on top of the sauce then pour the
rest of the sauce over the top of the chicken.
Bake for 30 to 40 minutes in the oven at 350.
Place chicken on a serving platter and drizzle sauce mixture from baking pan over chicken and
serve.
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)........

Serves: 4
Preparation / Cooking Time: 60 minutes / 45 minutes

Ingredients:

3 Medium sized boneless, skinless, chicken breasts

2 Tbs. of your favorite seasoning salt
Chef Newman's BBQ sauce
Chef Newman's summer citrus salad dressing

4 Large burrito size tortillas

4 Leaves of red leaf lettuce
1 Yellow bell pepper, thinly sliced
2-3 Pear Tomatoes, thinly sliced

Chef Newman's BBQ sauce:

1 12 to 16oz of tomato paste

1/2 cup of dark brown sugar
2 Tbs. of balsamic vinegar
1 Tbs. of maple syrup
1 tsp. of liquid smoke (hickory or mesquite)
1/4 cup of 'Coke Cola' or 'Dr Pepper' soda
Mix all ingredients well for the sauce.

Chef Newman's Summer Citrus Salad Dressing:

1 cup of Mayonnaise
2 Tbs. of Honey Mustard
Juice of 2 limes
2 Mandarin Oranges
1 Tbs. of sugar
Mix all on high in a blender for about 1 minute then chill and serve!

Instructions:

1.
2.

3.
4.
5.

Rub 1 Tbs. of seasoning salt into both sides of the chicken and marinate for 1 hour.
Baste them well with the BBQ sauce and then grill or BBQ, 15 minutes per side, basting each side
liberally. Turn them again to finish the last 15 minutes. If you are not grilling, bake them in a glass
pan on 350 for 45 minutes, basting liberally every 15 minutes.
Pull the chicken from the heat and slice into 1/4 inch strips.
Now lay tortilla flat, brush with some of the summer citrus dressing and in the middle place 1 leaf
of the lettuce.
Finish the layer with some more of the chicken, the pear tomatoes, then the yellow bell pepper,
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, split, cleaned

2 slices bacon, coarsely chopped
2 tbsp olive oil
1/2 cup quartered button mushrooms
1 clove garlic, minced
1 cup chicken stock
2 tbsp red wine vinegar
8 small, white onions, peeled

4 small red bliss potatoes (new potatoes), 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.
3.
4.
5.
6.
7.

Set a small pot of water on to boil. Boil red bliss potatoes for 10 minutes, or until they are
beginning to get soft.
Heat a saut pan with the olive oil over med-high heat. Once heated, place the chicken in the pan
and brown well on all sides.
Add the onions, potatoes, salt, pepper and saut for 2 minutes.
Add the mushrooms and garlic and saut until the chicken is almost cooked through, about 4-6
minutes.
Add the vinegar and chicken stock (except the 2 tbsp). Reduce by half, or until the onions and
other vegetables become tender.
Dissolve the flour into the 2 tablespoons of chicken stock. Stir this into the sauce to thicken until
smooth.
Set on a large plate and garnish with the freshly chopped parsley.

Serving Suggestions:

Since the starch and vegetables are incorporated into the sauce, I will suggest some nice rolls and butter to
soak up some of the sauce, and Rice Pilaf to set onto the plate, underneath the chicken to add another
element.

Cornish Game Hen With Garlic and Rosemary ..........

Serves: 4
Preparation / Cooking Time: 15-20 / 65-70 minutes

Ingredients:

4 Cornish game hens

salt and pepper to taste
1 lemon, 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.
2.

Preheat oven to 450 F.

Rinse hens and pat dry with paper towels. Lightly season cavities with salt and pepper to taste.

3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.

Place 1 lemon wedge and 1 sprig rosemary in the cavity of each hen.
Rub hens with 1 tablespoon of the olive oil. Season outside of hens with salt and pepper to taste.
Arrange in a large, heavy roasting pan. Scatter garlic cloves around hens.
Roast in preheated oven for 25 minutes.
Reduce oven temperature to 350 degrees F
Pour wine, broth and remaining 2 tablespoons of oil over hens.
Continue roasting about 25 minutes longer, until hens are golden brown and juices run clear.
Baste with pan juices every 10 minutes.
Transfer hens to a platter, pouring any cavity juices into the roasting pan.
Tent hens with aluminum foil to keep warm.
Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce
consistency, about 6 minutes.
14. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens.
15. Garnish with rosemary sprigs and serve.

Serving Suggestions:

This recipe can give the appearance of elegance if done correctly, and is great for holiday meals!

Notes:

Obviously not for everyone, but if you like game, like pheasant or duck, you'll love this recipe!!!!

Grilled Chicken with Walnut Sauce

Serves: 4
Preparation / Cooking Time: 10 minutes / 25 minutes

Ingredients:

4 Chicken breasts (boneless, skinless), about 6 ounces each

1 Tablespoon Butter
1 small onion, minced
1/2 teaspoon Garlic, minced
1/2 cup Chicken broth
1 1/2 teaspoons Parsley, chopped
1/4 teaspoon Basil (dry)
1/8 teaspoon Coriander (dry)
1/2 cup Walnuts
Salt and pepper to taste

Instructions:

1.
2.
3.
4.
5.
6.

Place the walnuts in a food processor and run until ground. Set aside.
Melt the butter in a medium saucepan. Add the onion and garlic.
Cook until soft (Do Not Brown). Add the broth, herbs, and walnuts. Bring to a boil.
Reduce the heat and simmer until slightly thickened.
Grill the chicken while the sauce reduces.
Serve the chicken with the warm sauce ladled on top.

Serving Suggestions:

Serve with some lightly sauted vegetables like zucchini or summer squash!

Lemon-Garlic Chicken
Serves: 4
Preparation / Cooking Time: 20 minutes

Ingredients:

4 skinless, 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.
2.

Sprinkle chicken with paprika, salt and pepper.

Melt the butter or margarine in a large skillet over medium-high heat, also, preheat the oven to 400
degrees.
3. Once the pan is hot, add the chicken to the skillet.
4. Saut the chicken for about 2-3 minutes on each side or until it begins to brown slightly.
5. Remove the chicken and place on a baking sheet. Pour half of the lemon juice over the chicken
and then place the sheet in the oven and set the timer for 5 minutes.
6. Add the garlic to the hot pan and saut until it begins to brown (about 1-2 minutes).
7. Add the white wine to the pan to de-glace.
8. After about a minute or two, add the lemon zest to the pan. Reduce by half, then cover and set
aside.
9. By now the timer should have gone off. Use the remaining lemon juice to pour over the chicken
once again and set the timer for another 5 minutes.
10. Once the chicken is done (it may need another minute or two depending on how thick they are),
place over a dish of Spanish or vermicelli rice, and pour the sauce overtop liberally.
11. Garnish with some lemon-twists and a few sprigs of fresh herbs like sage or basil.

Serving Suggestions:

For a little color and extra flavor, add sauted red peppers and some lemon juice to the rice as it's cooking!
You could also let the chicken cool, 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

Ingredients:

1 lb chicken breast, cleaned

1 cup orange juice
1 cup pineapple juice
1/4 cup white wine
1 green, bell pepper diced
1 red, bell pepper diced
2 tbsp cumin, ground
1/2 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1 tbsp clarified butter
1 oz. water
1 tsp corn starch for thickening

Instructions:

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.

Turn your oven on and set it for 400 degrees.

Put a saut pan over med-high heat with the clarified butter to get hot.
Sprinkle the cumin liberally onto both sides of the chicken, or if you prefer, set the cumin on a
plate and rub the chicken in to coat both sides.
Once the butter is hot (but not smoking) carefully place the chicken into the pan to brown. Brown
each side of the chicken.
Once they are browned, remove the chicken (do not discard the pan) and place onto a baking
sheet. Put the sheet into the oven and set your timer for 7-10 minutes, depending on thickness.
Take your saut pan and set it back onto med-high heat, there should be some butter left in the
pan, if not add a 1/2 tbsp of butter to the pan and allow it to get hot.
Saut the red and green bell peppers.
When the peppers are browned, add the white wine to the pan. This will de-glaze the pan, allowing
the chicken flavor to mix into the sauce. Reduce by half.
Then add your orange juice, pineapple juice, cinnamon, and nutmeg. Let it simmer until it reduces
and thickens a little.
By now the chicken should be about finished. Check it and make sure there is no pink showing.
Set it aside.
Mix the corn starch and water in a bowl and stir this mixture into the sauce, while it's simmering.
Once it's stirred in, your sauce will begin to thicken into a glaze.
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.
Serve over Spanish rice (or wild rice) and pour the sauce liberally overtop. Garnish with a few
slices of orange and a sprig of a fresh herb like rosemary or basil.

Serving Suggestions:

Good with Spanish Rice, wild or white rice, and blanched asparagus.

Roast Pork Loin with Apple Stuffing

Serves: 4-6
Preparation / Cooking Time: 30 minutes / 60 minutes

Ingredients: Click Here for a picture!

2 cups bread cubes, small, dried or baked

2 cups milk
3 tbsp butter, softened
1 tsp fresh ground sage
1 tsp cinnamon
4 medium sized apples (sweet), skinned and diced small
2-3 pound pork loin, center cut, cleaned
2 cups apple juice, 100%

Instructions:

1.

Trim as much fat and "silverskin" off of the pork as possible. With a good center cut there
shouldn't be much besides the bottom.
2. Then, 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. Do this on both sides creating a wide V shape in the center of the
pork, so that you can pull the chunk out.
3. Take this piece that you removed and slice it into 1/4-inch to 1/2-inch strips, lengthwise so that
you have about 4-5 cuts, set aside.
4. Set the oven to preheat at 325 degrees.
5. In a large mixing bowl, mix together the bread cubes, butter, milk, spices and apple until mixed
well. The mixture shouldn't be too soft and might not clump as much as you might think.
6. Stuff the mixture on top of the pork, rounding out the top. Don't be afraid to "overstuff" the top of
the pork.
7. Take the strips of pork we cut earlier and lay them out across the width of the pork loin on top of
the stuffing. Spread them out evenly to create a pattern.
8. Place the pork loin in a good-sized baking dish with extra room. Place any remaining stuffing
around the pork to fill the pan, if possible.
9. Pour the apple juice over the pork loin and the stuffing.
10. Bake the pork loin at 325 degrees for up to 60 minutes. Check it with a meat thermometer, and
when the internal temperature of the pork reaches 160 degrees, it is finished. If you prefer your
pork well done, let it reach 170 degrees. This might add an additional 10-15 minutes cooking time.

Serving Suggestions:

Serve this dish with a light vegetable such as steamed green beans, or green beans almandine.
Notes:

This recipe works well for a presentation effect when you have guests and need to feed a few people. 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. This also allows them to fill with water, which keeps them moist during the roasting.
You can substitute a package of store-bought stuffing (bread ONLY) for the bread cubes, but do not use the
spice packet!

If you wish, you could marinate the pork loin in apple juice overnight, but it is not necessary. The juice is

an ingredient to add some additional flavor into the dish and give the stuffing liquid to evaporate during
roasting.

Spinach Stuffed Chicken/Pork

Serves: 4
Preparation / Cooking Time: 15 minutes / 40 minutes

Ingredients:

4 boneless chicken breasts, 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, chopped (about 1/2 a cup)
1 stalk celery, chopped (about 1/2 a cup)
2/3 cup chopped mushrooms
1 tsp chopped garlic
1 package (10 ounces) frozen, chopped spinach, thawed and squeezed dry
1/2 cup chicken broth or water
2 slices whole-wheat bread cut into small cubes (1 1/2 cups - approx.)
1/8 tsp ground sage

Instructions:

1.
2.

3.
4.
5.
6.
7.
8.

Preheat your oven to 400 degrees for Pork, or 350 degrees for Chicken. Then, grease an 11 x 7
baking dish.
If using Pork: Using a small, sharp, thin-bladed knife, split the chops lengthwise on one side,
making a pocket. Set aside. If using Chicken: clean the 4 chicken breasts and then lay them flat on
a smooth surface. Pound the breasts softly until they flatten out, and look even. Set aside.
For the stuffing: In a medium skillet, heat the oil over medium-high heat. Then add the onion,
celery and mushrooms. Cook until soft, about 8 minutes.
Then, stir in the spinach, garlic, and the chicken broth. Reduce the heat back to about medium, and
simmer for about 3 minutes.
Remove the mixture from the heat, and stir in the bread and the sage until they combine.
Spoon the mixture into the either the chicken or the pork, being careful not to overstuff! This will
expand while baking!
For the chicken: Roll the mixture up in the chicken, leaving open holes on either end. Use
Cooking Twine to tie up the ends (not too tight!) if you feel it is necessary. For Pork, skip to #8
Sprinkle the paprika and the salt overtop of the stuffed chops or breast. Bake the Pork for 30-35
minutes, until the juices run clear. For Chicken, bake for 25 minutes, until the juices run clear.

Serving Suggestions:

Make a glaze from the pan drippings and serve it overtop the chicken or pork.

Notes:

You can dry the spinach easily by placing it in a colander and pressing against the sides with a wooden

spoon. Dry on papertowels to absorb excess moisture. When shopping for pork, look for cuts that are pale
pink, with white fat. If you see yellow fat, it is a sign that the meat is old and probably going bad.

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, divided
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pound sirloin steak - 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, for topping

Instructions:

1.
2.
3.
4.
5.
6.

In a medium bowl, combine the salsa, 2 tablespoons of oil, cilantro, chili powder, garlic, cumin
and salt. Mix together well, stir in the beef strips, cover.
Marinate in the refrigerator for at least 1 hour.
After the meat has marinated, heat the remaining oil in a large skillet over medium high heat.
Place the red bell pepper, green bell pepper and onion in the oil and saut for 5 to 6 minutes, or
until the onion is slightly golden and the peppers are tender.
Stir in the beef mixture and saut for 7 to 8 more minutes, or until the meat is no longer pink.
Serve in the warmed tortillas and top with sour cream.

Serving Suggestions:

Serve with any sort of Mexican style side dishes like Guacamole or Spanish Rice

Bobotie..........
Serves: 6-8
Preparation / Cooking Time: 15 minutes / 45-60 minutes

Ingredients:

2 pounds Lamb, ground

1 large Onion, chopped
2 cloves Garlic, minced
2 Tablespoons Butter
2 Tablespoons Curry powder
2 ounces Almonds, slivered
1/2 cup Apricots, dried, chopped
1/4 cup Chutney
3 slices Bread, white
1 1/2 cup Milk
3 Eggs

Instructions:

1.
2.
3.
4.
5.
6.
7.
8.
9.

Melt the butter in a large heavy skillet. Add the onion and garlicand saute until just soft, about 2-3
minutes.
Add the lamb and brown in the skillet. Add to a large mixing bowl.
Toss in the curry, almonds, apricots, and chutney. Mix well.
Soak the bread in the milk (reserve the milk) and then blend the bread into the mixture.
Add 1 egg to the mixture and blend well.
Place the mixture in a large, lightly oiled casserole dish.
Beat the remaining 2 eggs with the reserved milk. Pour over the mixture.
Bake at 350 about 45-60 minutes, or until the casserole is set and lightly browned.
Serve warm.

Chef Newmans' Newman Burgers (Visitor Recipe)

Serves: 3
Preparation / Cooking Time: 20 to 30 minutes

Ingredients:

1 lb. of ground beef

2 sweet onion (medium and one large size)
4 cups of heavy cream
2 Tbs. butter or oil
1 Tbs. brown sugar, golden or dark (I use dark)
1 cup. of BBQ sauce (see recipe below)
1 Tbs. 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)

1 large tomato
6 to 9 leafs of lettuce

Instructions:

1.
2.
3.
4.

5.

6.

7.
8.

First saute the small sweet onion in a sauce pan with butter/oil and sugar until caramelized (golden
brown).
Then in a large bowl combine ground beef, caramelized onions, meat sauce (see below), and
seasoning salt.
Mix well using your hands (wash hands first) then make into round flat patties about 5 to 6
inches/12.7 to 15.24cm. in diameter and 3/4 inches/1.905cm. thick.
Now grill these burgers/patties on a Barbecue (indoor or outdoor) or if need be you can fry them
up in a fry pan, 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, then the burger/patty, then one more piece of
cheese, then add 2 to 3 leafs of lettuce, 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, 1/2 cup of dark brown sugar, 2 Tbs. of balsamic or red wine vinegar,
1 teas. liquid smoke (hickory or mesquite). 1/4 cup of Coke Cola or Dr. Pepper soda (I prefer Dr.
Pepper). Mix all ingredients well (for about 2 to 3 minutes) then put in with meat mixture!

Serving Suggestions:

You can use mayonnaise, ketchup, 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, adjust recipe for more people

Chef Newman's 'Soon To Be Famous' Meatloaf (Visitor Recipe)..........

Serves: 4
Preparation / Cooking Time: 15 minutes / 75 minutes

Ingredients:

2 lbs. of ground beef

1-1/2 cups of bread crumbs
2 Tbs. of your favorite seasoning salt
1 12oz can of Mandarin orange segments
1 12oz can of Campbell's tomato bisque soup
8 oz. of sliced mushrooms
2 teas. of pepper
1 sweet onion (medium size), diced
2 Tbs. butter or oil

2 eggs
1 Tbs. sugar
1 Tbs. of Olive Oil, or Vegatable oil

Instructions:

1.
2.
3.
4.
5.

6.

7.
8.

In a medium sized frying pan add the oil and let it get hot on medium to medium high heat.
Add the sweet onion and sugar and saute the onions until they caramelize (golden brown), then
remove from heat.
Pre-heat your oven to 300 degrees.
Then in a medium mixing bowl add the can of tomato bisque soup, the juice from the mandarin
oranges (save orange segments) and mix well.
In a large mixing bowl, mix ground beef, caramelized onions, bread crumbs, seasoning salt,
pepper, mushrooms, orange segments, and two thirds of the tomato bisque / mandarin juice
mixture. Then mix it together well using your hands (be sure to wash your hands afterwards) and
fold it in completely.
Press mixture into a medium sized loaf pan, press down around all the edges to make a moat
around the meatloaf, 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. Note: if you use a glass loaf pan then only cook it for 1
hour.
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 ..........

Serves: 3-4
Preparation / Cooking Time: 5 minutes / 12-15 minutes

Ingredients:

2 pounds of Lamb (boneless leg), cut into 1-inch cubes

1 Tablespoon Garlic, 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.
3.
4.

Place all ingredients in a large, heavy plastic freezer bag. Close tightly and "knead" until well
mixed. Place in the refrigerator overnight (turning often).
Remove from the bag (save the marinade for basting). Place on skewers (add vegetables like
onion, mushrooms, and bell peppers, if desired).
Pre-heat the broiler.
Place the lamb over the lowest spot and slowly cook for 12-15 minutes, turning and basting often.

Pepper Stuffed Flank Steak ..........

Serves: 6
Preparation / Cooking Time: 35 minutes (Not including freezing and thawing)/25 minutes

Ingredients:

1 Flank steak, about 1 & 1/2 pounds

Salt and freshly ground black pepper, to taste
2 cups thinly sliced Bell peppers (Red, Green, or Yellow)
1 small onion, thinly sliced
1/2 cup ketchup
1/4 cup Worcestershire sauce
1 tsp ground red pepper
2 cloves garlic, minced.

Instructions:

1.

Lay the steak on a flat baking sheet lined with plastic wrap. Cover and freeze for 2 hours or until
nearly firm (I know it sounds strange but it makes the steak much easier to cut, trust me!).
2. Place the steak on a cutting board. Hold a large knife parallel to the steak. Carefully cut the steak
in half lengthwise.
3. Thaw in refrigerator until the steak can be rolled up easily.
4. Sprinkle the inside of each piece of meat with the salt and pepper.
5. Arrange the peppers and onions on the inside of the meat, leaving about a half an inch edge around
the meat.
6. Tightly roll up the meat like a jelly-roll, securing it with kitchen string or toothpicks (see notes
below).
7. Place the steak on an oiled grid over medium-heat coals and cook for 25 minutes for medium
doneness, turning often.
8. While the steak is cooking, take the ketchup, Worcestershire, red pepper, and garlic and combine
in a small bowl.
9. Mix well. This will be your steak sauce.
10. Baste the steak with steak sauce during the last 10 minutes of cooking time.
11. Remove the string or toothpicks and let it stand 5 minutes.
12. Slice diagonally and serve with the remaining sauce.

Serving Suggestions:

Over white rice with fresh corn on the cob, or Rosemary Potatoes. Suggested Wine: A dry red wine or
Merlot

Notes:

If you're going to use toothpicks, soak them in water for about 20 minutes prior to prevent burning. Also,
the sauce ingredients make about 3/4 cup to 1 cup.

Grilled Steak and Shrimp Kabobs ..........

Serves: 4
Preparation / Cooking Time: 15 minutes (not including marinating time)

Ingredients:

1/2 pound of medium size shrimp, peeled and cleaned

1 1/2 - 2 pounds of lean beef, preferably filet mignon, although any steak cut will do.
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, 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.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.

15.
16.

17.

Begin by cutting the beef into 1 - 1 1/2 inch cubes. Or enough to place 4 on each kabob.
Now it's time to chop the vegetables. Cut the zucchini into thick slices to make round circles.
Peel the eggplant. Cut it into thick slices about an inch long and an inch wide.
Clean the peppers. Cut into square slices, about an inch or so wide.
Do the same with the onion. You want it to look uniform so all the pieces should be about the
same size.
Place the beef cubes and vegetables (with the tomatoes) into a large bowl.
Add 1 1/2 cups of the olive oil, 1 1/2 tbsp of the chopped basil, 1/2 of the minced garlic, and your
salt and pepper. Mix this up until the vegetables and beef cubes are covered evenly.
Now refrigerate this mixture for at least 6 hours, 24 recommended.
Now place all of the shrimp into a separate bowl.
Add the remaining olive oil, garlic, lemon juice, and the old bay seasoning.
Mix this until the shrimp is covered evenly.
Refrigerate this for about an hour (longer than this is just fine).
When you are ready to grill, light your grill and let it get hot.
While it's getting hot, you can prep your skewers. The way I like to do it is start off with a tomato
at the top (to hold everything on), and then a shrimp, another vegetable, a piece of beef, another
vegetable, and so on, finishing off with a tomato at the bottom, leaving about an inch at the top
and two inches at the bottom.
When you're ready to grill, just place them across the bars to get some good grill marks, close to
the heat. Turn each one every 3-4 minutes, allowing each side to brown evenly.
Keep an eye on them though, some of the vegetables may brown a little faster, if this happens,
move the kabob to a cooler part of the grill, or the upper rack, so as to not burn the vegetables
completely. You want a good amount of brown or char on the vegetables though, it just adds to the
flavor and the splendor of outdoor cooking! The beef should come out about medium, though
you'll get a variety of temperatures.
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.

Notes:

This recipe is presented with the intention of cooking your beef to medium. If you like your beef well done,
brown them in the oven at 400 degrees for about 4-5 minutes before marinating to ensure you'll get it well
done. If you want med-well, then only about 2-3 minutes.

Scottish Lamb with a Tomato-Rosemary Reduction ..........

Serves: 2
Preparation / Cooking Time: 25 minutes / 45-50 minutes

Ingredients:

2 Racks of Lamb, cleaned (save bones)

1 tbsp Rosemary, fresh chopped
1 tbsp Tarragon, fresh chopped
2 tsp Basil, fresh chopped
2 whole tomatoes, diced
16 whole shallots, 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, or vegetable oil
2 tbsp clarified butter
Salt and pepper, to taste

Instructions:

1.

Preheat oven to 350 degrees. Place lamb bones that you saved while cleaning the lamb into a
roasting pan or baking sheet and place in the oven. Let them brown. Set aside when finished.
2. Place a saut pan over med-high heat with the oil to get hot. When the oil is hot (you'll hear little
popping sounds), add the diced shallots and saut until brown.
3. Once the shallots have browned, add the rosemary, tarragon, garlic, bones and beef stock to the
pan. Season the sauce and reduce over med heat.
4. Set another saut pan with 1 tablespoon of butter over med-high heat.
5. Season the lamb and brown it in the saut pan. Be very careful, you don't want the meat to cook
too much, or it will overcook in the oven and dry out! Once the meat is browned, place in the oven
and set timer for 15 minutes. Save the pan.
6. By now your beef stock sauce should have reduced by at least half, add the red wine to it and
reduce once again.
7. Take the saut pan you used for the lamb and saut the 6 quartered shallots until brown.
8. Add the chicken stock and season it with salt only. Reduce by half.
9. By now, the beef stock and red wine reduction should be reduced by half again. Strain the sauce
into a saucepan. Discard the herbs, shallots, and garlic clove.
10. Add the tomatoes, basil and the butter to the sauce and reduce by half again (I know this gets
tedious!). One it has reduced, cover and keep it fairly hot.
11. Now, add the spinach to the chicken stock and steam it. It won't take very long so keep an eye on
it. Once the spinach is steamed, strain the shallots and spinach out of the sauce. Save the shallots
and spinach.

12. By now the lamb should be ready. Cut into the center of each piece and check it, it should be
medium or pink. If it is not done to your satisfaction, then place back into the oven for a couple of
minutes to finish.
13. Once it is done, slice each rack into even slices. Set half of the spinach in the center of each plate
and place 6 shallots around it in a circle. Take the lamb and layer it over the spinach. Pour the
sauce liberally over each rack. Garnish with a fresh sprig of rosemary.

Notes:

This is a difficult dish. I don't recommend it to anyone who isn't familiar with cleaning racks of lamb or
reducing sauces. There will be a lot going on while you are preparing this dish, and if you have other items
cooking such as rice, or another vegetable, it would be far too easy to lose track of something. It is an
amazing dish however and if you feel you're up to it, by all means, cook away. You'll be glad you did. The
recipe tastes best when fresh herbs are used, though these may be difficult to come by, so substituting dried
herbs is no problem.
Also, when you are purchasing your racks of lamb, be sure to get a nice, healthy cut as they may shrink a
little. 10 oz. precooked and cleaned weight is ideal. If you prefer to not clean your racks and use precleaned racks, ask your butcher or grocer if he/she has any of the bones available. They add another
dimension to the sauce and although they are not necessary, they are HIGHLY recommended.

Szechuan Grilled Flank Steak ..........

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, 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, toasted (4-5 minutes at 400 degrees)

Instructions:

1.
2.

Combine soy sauce, vinegar, oil, garlic, ginger, and red pepper in a small bowl. Marinate the flank
steak with the mixture in the refrigerator for 3 hours, turning once halfway through.
After the marinade time, drain the steak, saving the marinade in a small saucepan. Prepare and
pre-heat your broiler or outside grill.

3.

4.
5.

Place steak on the grid (if on a BBQ grill) or on a drainable broiling pan, and cook for 14-18
minutes for medium. (Cooking time may be less [12-15 minutes] in an oven-broiler) Turn the
steak once halfway through the grilling time.
While the steak is cooking, add the water to the marinade you saved in step 2. Bring it to a boil
over high heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Transfer the steak to a cutting board and slice across the grain into thin slices. Arrange in a fan
pattern on the plate and drizzle some of the sauce overtop. Sprinkle the scallions and sesame seeds
over top for a wonderful garnish.

Serving Suggestions:

Serve this dish with Oriental or wild rice, and summer squash sauted in chicken stock.

Notes:

Remember to peel the fresh ginger with a vegetable peeler before mincing. I recommend using a paring
knife to chop the ginger as it may slip and you may accidentally cut a finger. You'll need about a 1 inch
square piece of ginger for 2 teaspoons. Also, the sesame seeds are, of course, optional, although it does add
a nice touch.

Veal Amaretto
Serves: 2
Preparation / Cooking Time: 5-10 minutes prep; 10 minutes cooking time

Ingredients:

4 5 oz cuts veal - pounded flat

1/4 cup flour
2 oz clarified butter
1/2 cup Amaretto liquor
1 cup strawberries, sliced
1/4 cup heavy cream
2 pinches cinnamon
2 strawberries, whole

Instructions:

1.
2.
3.
4.
5.
6.

Start by setting the butter in a shallow saut pan over med-high heat.
Set the flour on a plate.
Take the veal cuts and set them in the flour and put a thin coat over each side.
By now the butter should be hot. Place the veal into the pan to saut. You want to lightly brown
the bottom of the veal, not letting it get too dark.
Flip the veal cuts in the pan. Then add the sliced strawberries, arranging them so they are touching
the pan, not on top of the veal cuts because they won't cook properly.
Once the other side of the veal is browned and the strawberries begin to get soft, add the amaretto
slowly to the pan. Be careful, it may flame up, though it won't be hot enough to burn you. Let the
alcohol catch, it will take most of the bitterness out and leave the sweet taste of the amaretto for
your sauce.

7.
8.
9.

Once the flame dies out, add your heavy cream and cinnamon and stir.
Reduce heat to medium and let the sauce thicken for about a minute or two.
While the sauce is thickening, take your two whole strawberries and, using a paring knife, slice
them a quarter inch from the green down and all the way across leaving about 5 to 6 slices. You
want the green stem to stay attached to hold your slices together. Lay the strawberry on it's side
and press on the stem with your finger. It should fan out evenly leaving a beautiful garnish.
10. Arrange the cuts on two plates and pour the sauce over top. Garnish each dish with the fanned
strawberries, either on top of the veal or alongside. You can also use freshly chopped parsley and
sprinkle it around the outside of the plate, or a sprig of mint leaf, to add color to the dish.

Serving Suggestions:

Serve with yellow squash, red pepper, and candied yams

Notes:

The pounding of the veal should take about five minutes of the prep time. Of course, you could always do it
ahead of time, before you actually start dinner. 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, yet has such an amazing
flavor to it that permeates the nostrils and the taste buds. The sauce works well with chicken too, though I
advise against using it with pork or other red meat such as sirloin or filet mignon.

.....

Bacon Potato Soup

Basic Guacamole
Blackberry Conserve
Broth, vegetable, stocks
Carrot Soup with Caraway-Bread Crumb Topping
Chef Newmans' Avocado Pasta Sauce

Bacon Potato Soup

Serves: 4
Preparation / Cooking Time: 5-7 minutes / 63 minutes

Ingredients:

1/4 pound Bacon, diced

1/4 cup Celery
3 Leeks
2 Tablespoons Flour
2 cups Water
2 cups Milk

Honey Glaze
Honey Orange Ham Glaze
Quick Blue Cheese Dressing
Simple and Quick Marinara Sauce
South African Corn Chowder
Teriyaki Sauce
Welsh Leek Soup

2 medium Potatoes, peeled and diced

Salt and pepper to taste
1 teaspoon Parsley, chopped

Instructions:

1.
2.
3.
4.

Slice the leeks lengthwise. Remove the root end and most of the green end. Slice the leeks across
the grain and soak in water until needed.
Add the bacon pieces to a heavy saucepan and cook until brown. Add the celery and leeks. Cook
until just soft. Add the flour and cook for 3 minutes. Add the water and milk.
Slowly bring to a boil. Reduce the heat, add the potatoes and simmer for 1 hour (or until the
vegetables are tender). Check the seasonings.
Serve warm, garnished with parsley.

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, holiday meal!

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

Ingredients:

2 Avocados (The black "Haas" type), ripe

1 Serrano chili, finely minced
1/4 teaspoon Kosher salt

Instructions:

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!

Blackberry Conserve
Serves: 2 cups
Preparation / Cooking Time: 30 minutes

Ingredients:

1 cup Water
2 cups Sugar
1 teaspoon Lemon zest (grated peel)
1 teaspoon Orange zest
2 cups Blackberries

Instructions:

1.
2.
3.

Add the water to a saucepan. While the water is coming to a boil, slowly whisk in the sugar. Add
the zests. Bring to a boil.
Add the berries and reduce the heat to medium. Cook, stirring frequently for 25 minutes. Allow to
cool.
Cover and refrigerate for up to four days.

Vegetable Broth
Serves: Makes about 1 gallon
Preparation / Cooking Time: 20 minutes / 2-1/2 hours

Ingredients:

1 gallon Water
2 stalks Celery, large dice
2 large Onions, large dice
3 Carrots, large dice
1 cup Tomatoes, diced
1/2 cup Cabbage, chopped
1 teaspoon Garlic, minced
8 stems Parsley
1 Turnip, large dice
Salt and pepper to taste

Instructions:

1.
2.
3.

Place all ingredients in a large soup pot. Slowly bring to a boil.

Reduce the heat and simmer 2 1/2 hours.
Strain through a colander. Use as a soup base.

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, onions, and carrots.
Add some chicken bones and scraps to make a wonderful chicken stock!

Carrot Soup with Caraway-Bread Crumb Topping..........

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.
2.
3.
4.
5.
6.

7.
8.

For the carrot puree, melt the butter in a large saucepan over medium heat. Add the onions and
saut until translucent, about 2-3 minutes.
Add the carrots and tarragon, reduce the heat to low, cover and cook, stirring occasionally, about
10 minutes more. Add the stock and orange and lemon juices.
Bring to a boil, reduce the heat to low, cover and simmer until the carrots are very tender, 10-15
minutes. Discard the tarragon sprig, if using.
In small batches, puree the soup in a food mill, a food processor fitted with the metal blade or in a
blender, taking care to avoid splattering.
Return the puree to the pan, season to taste with salt and white pepper and keep warm.
For the topping, melt butter over low to medium heat in a frying pan. Add the caraway seeds and
saut for about 1 minute. Add the bread crumbs, raise the heat slightly and saut, stirring, until
golden brown, 2-3 minutes.
Ladle the soup into warmed bowls and scatted the bread crumbs generously on top.
Garnish with the parsley.

Chef Newmans' Avocado Pasta Sauce (Vistor Recipe) ..........

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. Olive oil

1/2 cup of finely grated pepper jack cheese

sea salt
pepper

Instructions:

1.
2.
3.

In a blender mix 4 cups of cream and large avocado, blend until smooth.
In a large frying pan add 2 Tbs. olive oil heat on medium for 6 to 8 minutes.
Add small sweet onion (medium diced) and roasted garlic clove, stir around in oil until
caramelized (golden brown).
4. Then add cream and avocado mixture, stir and reduce mixture until you reach desired thickness.
5. Add a pinch or two of sea salt and pepper (to taste).
6. Then lower temperature to low and stir in pepperjack cheese until smooth and creamy.
7. In a separate frying pan add 1 Tbs. olive oil heat on medium for 6 to 8 minutes.
8. Then add tomato, tomatillos, yellow bell pepper (medium diced) stir and cook just briefly to warm
the inside of the vegetables (1 to 3 minutes).
9. Dice medium avocado, then pour sauce mixture over your favorite pasta and sprinkle with warm
vegetables and avocado!
10. Grate fresh parmesan cheese on top if desired and enjoy!!!!

Notes:

feeds 3 people, 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
tsp ground ginger
tsp ground cloves

Instructions:

1.
2.
3.
4.
5.

Drain pineapple; reserve liquid.

Combine reserved liquid, honey, mustard and cloves; mix well.
Half an hour before you expect ham to be done, remove ham from oven and arrange pineapple
slices on top (use toothpicks to hold in place if necessary).
Generously brush glaze over surface.
Return ham to oven and finish cooking, basting with glaze two or three times.

Serving Suggestions:

Serve overtop of chicken or roast duck for fantastic fare, or goes well with ham or pork as well. 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, especially honey based ones. Try it
on other things as noted above, you'll be pleasantly surprised!

Honey And Orange Ham Glaze ..........

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, ground

Instructions:

1.
2.

Place all ingredients in a food processor. Blend until smooth.

Rub onto a fully cooked ham and heat according to the package instructions for the weight.
3. Baste often.

Serving Suggestions:

Serve this over Ham of course! Use for holiday dinners, Sunday dinners, or for any occasion.

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, crumbled
1/3 cup Milk
Dash Worcestershire sauce

Instructions:

1.

Blend all ingredients well. Cover and refrigerate.

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, diced
1 teaspoon Garlic, minced
2 teaspoons Basil
1 teaspoon Oregano
Salt and pepper to taste

Instructions:

1.
2.
3.
4.
5.
6.

Set a large pot of water to boil. Remove the core from the tomatoes.
Plunge the tomatoes in the boiling water for 5-10 seconds. Allow to cool. Peel each tomato
carefully.
Place a colander over a bowland then cut the tomatoes in half and remove the seeds over the
colander. Reserve the liquid and the tomato pulp and set aside. Discard the seeds.
Heat the oil in a heavy saucepan over low heat. Then add the onion and garlic and cook until just
soft.
Dice the tomato pulp and add to the pan. Add the reserved liquid, basil, and oregano.
Simmer for 1 1/2 to 2 hours, stirring frequently. Be sure to check the seasonings.

Notes:

This recipe is simple enough to make, and can be refrigerated or frozen for later use.

South African Corn Chowder (Visitor Recipe)..........

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

500 ml milk
1 410g can of creamed sweetcorn
Breadcrumbs, to taste
Mature cheddar cheese, to taste
Salt & freshly ground black pepper to taste

Instructions:

1.
2.
3.
4.
5.
6.

Stir fry the onion and bacon until onion is transparent.

Add the potatoes, green pepper, celery, leaves of lettuce and stir-fry for 1 minute.
Sprinkle on the flour, and then gradually add the milk stirring continually. Bring slowly to a boil.
Add the creamed sweetcorn and salt & freshly ground black pepper to taste.
Reduce heat and simmer until vegetables are tender.
Pour into ovenproof dish and sprinkle bread crumbs and mature cheddar cheese and brown in
oven.

Notes:

If you add more milk, this makes a wonderful belly-filling soup.

Teriyaki Sauce
Serves: 4
Preparation / Cooking Time: 30 minutes

Ingredients:

2 cups Soy sauce

1 cup Sugar
3 Tablespoons Ginger, fresh, minced
2 teaspoons Garlic, minced
1 tablespoon Bourbon (optional)

Instructions:

1.
2.
3.

Place all ingredients in a medium saucepan.

Simmer for 30 minutes. Strain and allow to cool.
Use immediately or refrigerate in an airtight container.

Serving Suggestions:

Use this to make a variety of Oriental dishes calling for this sauce.

Notes:

Adjust the amount of Soy Sauce to your liking!

Welsh Leek Soup

Serves: 4-6
Preparation / Cooking Time: 15 minutes / 70 minutes

Ingredients:

1 pound Leeks
4 Tablespoons Butter
2 stalks Celery, diced
1 large Onion, diced
6 cups Chicken broth
2/3 cup Cream
Salt and pepper to taste

Instructions:

1.
2.
3.
4.
5.
6.
7.
8.

Cut the root end off of the leeks. Trim the green part off and split length-wise. Then slice thinly
across the grain.
Soak in water for 20 minutes.
Melt the butter in a heavy soup pot, making sure to get it nice and hot.
Add the leeks, celery, and onions. Cook until just soft.
Add the broth and then bring it to a boil. Then, reduce the heat, cover, and simmer about one hour.
Allow to cool slightly. Then, carefully puree the soup (in small batches) in a food processor. After
this is finished, return it to the pot.
Whisk in the cream and simmer 10 minutes.
Check the seasonings and then serve warm.

Serving Suggestions:

Serve as an appetizer to a light main course, the cream in this dish makes the soup filling, so don't overload
your guests with a heavy dish, or carbohydrates.

Notes:

Be careful not to burn the leeks! It will ruin the flavor of the soup and permeate the broth.

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

Andrew's Mussels
Serves: 2-8
Preparation / Cooking Time: 15 minutes

Ingredients:

1 pound fresh or thawed mussels

4 oz. 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.
2.
3.
4.
5.
6.

Preheat oven to 375.

Microwave cream cheese for 30-45 secounds in small bowl until mixable.
Mix in ingredients.
Arrange mussels onto foil wrapped baking sheet and spoon a quarter-sized gob per mussel
Bake for 15 minutes.
Let cool approx 5 minutes.

Serving Suggestions:

Great for parties or as an appetizer.

Broiled Flounder Pizziaola

Serves: 4
Preparation / Cooking Time: 15 minutes / 25 minutes

Ingredients:

1 green pepper, diced

1 Spanish onion, chopped fine
1 tomato, red ripe, diced
1 tsp fresh garlic, minced
1/2 tsp fresh or dried basil, chopped if fresh
1/2 tsp fresh or dried rosemary, 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

Instructions:

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.

Set your oven to broil with the rack on the 2nd highest level.
Place the flounder spaced evenly apart on a baking sheet or sizzle plates (if you have them).
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.
Then take 1 cup of the white wine and evenly coat the flounder.
Set the other 2 cups aside to use in the sauce. Place in the middle of the oven.
Turn your burner on to med-hi heat.
Place the oil into a saut pan and set on the burner to heat.
Once the oil is very hot (you'll hear little popping sounds) place the onion, green pepper, and
garlic into the pan and stir.
After a minute add the tomato, basil, rosemary, salt and pepper to the pan and stir. Saut for
another minute.
Check the flounder, if the wine has dried up, add a little water to the pan to prevent sticking.
The flounder should be almost done, check by feeling the center of each piece, if it bounces back,
it is done. If it feels soft and squishy to the touch it needs some more time.
Add the white wine to the saut pan slowly and reduce by half.
By the time the sauce is finished your flounder should be fully cooked (firm to the touch). If not,
set the pan aside.

Butterfly Shrimp Parmesan

Serves: 4
Preparation / Cooking Time: 15 minutes

Ingredients:

1 pounds large shrimp

1 cup (4 ounces) shredded Parmesan Cheese
cup Italian seasoned dry bread crumbs
2 tablespoons unsalted butter substitute
cup chopped red bell pepper
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.
2.
3.
4.
5.
6.
7.
8.

Peel the shrimp, leaving the tails on. Then butterfly each shrimp by cutting it along the outer
curved edge almost all the way through. Open the shrimp up like a book and remove the dark vein.
In a small bowl, toss the cheese with the breadcrumbs and set aside.
In a large nonstick skillet, melt the butter over medium-high heat. Once the butter is hot, add the
bell pepper, green onions, garlic and red pepper flakes and cook for 5 minutes or until soft.
Add the shrimp and saut for 5 minutes or just until the shrimp turn pink and opaque.
Stir in the parsley.
In a small saucepan, bring the milk just to a boil, and then stir into the shrimp mixture.
Stir in the cheese mixture and cook until the cheese is melted.
Garnish with freshly chopped parsley and a lemon twist!

Serving Suggestions:

Wild Rice, or tossed into angel-hair pasta, with green beans Almandine or a nice vegetable medley.

Notes:

A simple recipe for you seafood lovers that is fairly easy and fast. Make sure you keep a close eye on the
shrimp as it's sauting, you don't want to overcook the shrimp!

Coconut Shrimp ..........

Serves: 4
Preparation / Cooking Time: 15 minutes/20 minutes

Ingredients:

1 egg
3/4 cup all-purpose flour, divided
2/3 cup beer
1 1/2 teaspoons baking powder
2 cups dried coconut meat
24 medium shrimp - peeled, de-veined, tails left on
8 cups vegetable oil (for frying)

Instructions:

1.
2.
3.

4.
5.
6.

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
Place remaining 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail and dredge in flour, shaking off excess flour. Dip egg/beer batter; allow
excess to drip off. Roll shrimp in coconut and place on a baking sheet lined with wax paper.
Refrigerate for 30 minutes.
Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp, in batches, 2 to 3 minutes until golden brown, turning once.
Using tongs, remove shrimp to paper towels to drain.

Serving Suggestions:

Serve as an appetizer, or the main course. Serve warm with your favorite dipping sauce.

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, grated

1/2 cup fresh Spinach, chopped and cleaned
1/2 pound Crab meat
1/2 cup Breadcrumbs, buttered

Instructions:

1.
2.
3.
4.
5.
6.

Preheat the oven to 375. Melt the butter in a heavy saucepan, on medium heat.
Whisk in the flour and cook for 3 minutes.
Whisk in the milk and bring to a simmer. Cook for 20 minutes.
Add the cheese and stir until well blended.
Add the spinach and crab into individual dishes (that will go into the oven) or a small casserole
dish.
Top with the breadcrumbs and bake for 15 minutes. Serve warm.

Notes:

This variation of the classic oyster dish makes a great crab appetizer.

Grilled Salmon With Lemon And Herb Butter

Serves: 4-6
Preparation / Cooking Time: 90-120 minutes

Ingredients:

12 ounces Salmon filets

3 Tablespoons Butter, softened
1 teaspoon Lemon juice
1/2 teaspoon Lemon zest (grated peel)
1 teaspoon Chives, fresh, chopped
1 teaspoon Parsley, fresh, chopped

Instructions:

1.
2.
3.
4.

Place the butter, lemon juice, zest, and herbs in a food processor. Pulse until just blended. Place in
parchment paper or plastic wrap. Roll into a cylinder. Refrigerate for at least 30 minutes.
Cut the salmon into two portions and grill or Bake salmon at 350 degrees for about 20 minutes,
check for some flakiness and firmness to determine if it's done.
Cut the butter into 1/4-inch circles.
Place the salmon on plates and immediately top with the butter circles. Serve immediately.

Grilled Swordfish With Chipotle-Cilantro Butter

Serves: 2
Preparation / Cooking Time: 15 minutes / 10 minutes

Ingredients:

1 pound Swordfish, cut into two 8-ounce steaks

4 ounces butter
1 Tablespoon Chipotle peppers, cleaned
1 tablespoon fresh Cilantro, chopped
1 lemon
1 tblsp Olive Oil

Instructions:

1.
2.
3.
4.
5.
6.
7.
8.
9.

Puree the Chipolte peppers in a food processor, set aside.

Whip the butter in a food processor until smooth.
Add the pureed peppers and the fresh cilantro to the butter and blend well (use the pulse setting).
Place the mixture onto a small piece of wax paper or parchment. Roll into a 1-inch cylinder,
removing any excess.
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.
Then squeeze fresh lemon juice onto the swordfish, while the grill is getting hot.
Grill the swordfish on the grill or in a broiler for about 5 minutes each side. The swordfish should
have some spring to the touch, but not too firm. Be careful, it is very easy to overcook!
Top each steak with several 1/4-inch slices of the butter and serve immediately.

Notes:

The full flavor of swordfish stands up to this intense compound butter.

Saffron Shrimp And Zucchini

Serves: 3-4
Preparation / Cooking Time: 20 minutes

Ingredients:

1 medium Zucchini, cut into 1/4-inch slices

3/4 pound Shrimp, peeled and deveined
1/2 teaspoon Garlic, minced
3 ounces Olive oil
1/8 teaspoon Saffron
3/4 cup Chicken broth
1/4 cup, chopped fresh parsely
1 lb. uncooked fettucini

Instructions:

1.
2.
3.
4.

Set a large pot of water to boil. Season it with some salt and an ounce of Olive Oil.
Once the water is boiling, set the fettucini in the pot to boil, stirring every minute or two. Set a
timer for 8 minutes.
In a large skillet, heat 2 ounces of Olive Oil to the pan to get hot on medium-high heat.
Saute the shrimp about 2-3 minutes, until just pink. Remove with a slotted spoon to save the oil.

5.
6.
7.
8.
9.

Add the zucchini and garlic to the pan. Saute for about 3-4 minutes, until the zucchini is just
turning soft.
The fettucini is probably done around this time, remove and drain well.
Add the broth, parsely, and the saffron. Reduce 1/4.
Return the shrimp to the pan, and simmer for about 2 minutes.
Toss in the fettucini and let it get hot. Serve on a large oval dish, 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, large, peeled and deveined
2 teaspoons Garlic, minced
3 Tablespoons Basil, fresh, chopped
3 Tablespoons Butter
1 pound Linguine (preferably fresh)
Grated Asiago cheese (as desired)

Instructions:

1.
2.
3.
4.
5.
6.

Set a pot to boil for the linguine, adding 1 tbsp of the olive oil and a few dashes of salt to the
water. Cook the linguine for 7-8 minutes (al dente), stirring every minute.
While the linguine is cooking, heat a large skillet with remaining olive oil.
When hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes.
Add the garlic and the basil to the saute and cook an additional 2-3 minutes.
Add the butter, and then toss in the pasta, making sure to coat the pasta with the sauce. Remove
from heat.
Serve immediately and garnish with the Asiago cheese as desired!

Trout Florentine
Serves: 2
Preparation / Cooking Time: 5 minutes / 12 minutes

Ingredients:

2 Trout, cleaned and dressed

1 cup Spinach, chopped
1/4 cup Green onions, chopped
2 teaspoons Butter, melted
1/2 cup White wine
Salt and pepper to taste

Instructions:

1.

Build a fire in a hooded outdoor grill (or pre-heat the oven to 350)

2.
3.
4.
5.
6.

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.
Place a thin layer of spinach on the trout and then sprinkle on the onions.
Drizzle on the butter and wine. Season to taste and then seal the package.
Place over hot coals and close the hood (or place on a baking sheet in the oven).
Cook for 12 minutes. Serve warm.

Serving Suggestions:

Serve with Green Beans Almandine and some Wild Risotto. Serve a smooth white wine or Chablis with
this!

Notes:

Wonderful recipe for the summer time, make sure you take off the head and possibly the tail or you may
not have your dinner guests over again for some time!

.....

Artichoke Cheese Dip

Bacon And Cheddar Whipped Potatoes
Basil and Garlic Croutons
Brown Rice Pilaf with Toasted Almonds
Carrots Vichy
Greek Pizza
Basic Guacamole

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, drained

Lemon Asparagus
Rosemary Roasted Potatoes
Sugar Snap Peas in Sesame Oil
Sausage and Cheese Wedges
Toasted Pumpkin Seeds
Wild Risotto

Instructions:

1.
2.
3.
4.

Preheat oven to 350 degrees F.

Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and
artichoke hearts.
Mix well and pour into a 2 quart baking dish.
Bake uncovered for 30 minutes.

Serving Suggestions:

Serve this dish with any sort of crackers, vegetable trays or finger foods!

Bacon And Cheddar Whipped Potatoes

Serves: 4
Preparation / Cooking Time: 35-40 minutes

Ingredients:

4 strips Bacon, cooked, drained, and diced

1 1/4 cup Cheddar, mild, grated
4 large Potatoes, peeled and cut
2 Tablespoons Butter
1/2 cup (or more) Milk
Salt and pepper to taste

Instructions:

1.
2.
3.
4.
5.

Cook the potatoes in water until soft. Drain.

Place in a mixer bowl. Add the butter and cheese while the potatoes are still hot. Add a little milk
and start the mixer on low.
Increase the speed and add milk as needed until the potatoes are light and fluffy.
Add the bacon and blend in well.
Check seasonings. Serve warm.

Basil And Garlic Croutons

Serves: 4 cups
Preparation / Cooking Time: 10 minutes

Ingredients:

4 cups French-style bread, cut into small cubes

4 Tablespoons Butter, melted
2 teaspoons Basil, dried
1 teaspoon Garlic, minced

Instructions:

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

Ingredients:

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

Instructions:

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

Ingredients:

1/2 pound Carrots, peeled and sliced

2 cups Soda water
1 1/2 tablespoons Butter
3/4 teaspoon Sugar
2 teaspoons Parsley, chopped

Instructions:

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.

Notes:

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

Ingredients:

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

Instructions:

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

Ingredients:

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

Instructions:

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

Ingredients:

2 Avocados (The black "Haas" type), ripe

1 Serrano chili, finely minced
1/4 teaspoon Kosher salt

Instructions:

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

Ingredients:

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

1/8 tsp fresh oregano, chopped fine

1 tsp lemon juice

Instructions:

1.
2.
3.
4.
5.
6.
7.
8.

To prepare fresh asparagus, wash and scrape off scales. Snap off and discard woody bases.
Meanwhile, place a steamer basket in a medium saucepan. Add water to just below basket.
Bring water to boiling. Add asparagus to steamer basket.
Cover and steam for 5-8 minutes or until tender.
Meanwhile, in another saucepan combine olive oil or margarine, basil, oregano, and dash pepper.
Cook and stir over medium heat until heated through or until margarine melts.
Remove from heat. Stir in lemon juice.
Transfer asparagus to a serving platter. Drizzle with lemon mixture.

Notes:

Use the lemon juice to taste once you get comfortable with it. Some people like a lot and some only want a
slight taste of lemon.

Rosemary Roasted Potatoes ..........

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, minced
1/2 cup of melted butter (optional)
2-3 sprigs of fresh rosemary, picked clean

Instructions:

1.
2.
3.
4.
5.

6.
7.

Rinse the potatoes with warm water to clean off any dirt or residue, preferably in a half-filled sink.
Place the potatoes in a large pot (3-4 gallons). Cover with cool water.
Take about a third of the rosemary and add to the water, along with 2 tbsp salt (for boiling). Bring
to a rolling boil, and boil for 10 minutes, or until the potatoes begin to get soft.
Drain the potatoes well, 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, see the notes below).
Now, take the melted butter and add the garlic and pepper to it and mix well.
Once they are cooled sufficiently, quarter them, leaving the skin on. Place them on a baking sheet
and preheat the oven to 400 degrees. Take a small brush and use it to brush the butter onto the
potatoes, making sure to stir every once in a while to get the garlic and pepper onto the potatoes.
Sprinkle the rest of the salt and rosemary liberally over the potatoes and set in the oven for 15
minutes.
Check the potatoes, if they can be squeezed without too much effort, they are done. They should
have browned up nicely, but should not be burnt (although the rosemary may be a little crisp, that's
OK).

8.

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, allowing you to scrap it off with a spoon. Then once you're satisfied
that you've gotten most of the fat, take a ladle and dip it in, straight down, just enough to let butter seep in
from the sides and add to another container, preferably metal. You will see water and other 'junk' left over
from cooking the butter once you get close to the bottom. Leave this out!

Sugar Snap Peas with Sesame ..........

Serves: 4-6
Preparation / Cooking Time: 5-10 minutes

Ingredients:

1 lbs fresh sugar snap peas

Dark sesame oil
Black sesame seeds

Instructions:

1.
2.
3.
4.

Pick through the sugar snap peas to remove any that aren't perfect.
Remove and discard the stem end and the string from each pod.
Toss the sugar snap peas in a bowl with sesame oil and sesame seeds to taste.
Serve at room temperature.

Serving Suggestions:

Serve as an appetizer, 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, cooked and chopped

1 cup shredded mozzarella cheese
1 tbsp grated Parmesan cheese

1 small zucchini, shredded

1 medium tomato, chopped
3 tbsp Mayonnaise
1 tbsp fresh, chopped parsley
3 English muffins, split and toasted

Instructions:

1.
2.
3.
4.
5.

Preheat the oven to 350

In a medium bowl, combine sausage, mozzarella cheese, Parmesan cheese, zucchini, tomato,
mayonnaise and parsley. Mix well.
Spread the mixture evenly on the 6 muffin halves.
Bake the covered muffins in the oven for 5-7 minutes, until the cheese is melted and bubbly.
Cut each muffin half in 6 wedges and serve hot.

Serving Suggestions:

Makes a nice snack for the kids, or at a get together at your house, or for the big game!

Toasted Pumpkin Seeds..........

Serves: 8
Preparation / Cooking Time: 5 minutes / 20 minutes - Hydrating Time: 8 hours!

Ingredients:

4 cups water
2 cups fresh pumpkin seeds, rinsed
1 1/2 tablespoons salt
2 tablespoons vegetable oil

Instructions:

1.
2.
3.
4.
5.

Combine water, pumpkin seeds and salt in a mixing bowl; cover and let seeds soak for at least 8
hours.
After seeds have soaked, preheat oven to 350F.
Drain seeds and pat dry with paper towels or a clean kitchen towel. Toss with oil and spread onto
a shallow baking sheet.
Toast for 20 minutes or until fragrant and darkening.
Season by tossing with additional salt and/or spices, if desired.

Serving Suggestions:

Try using garlic salt, adding a little chili powder to the plain salt, or tossing with Parmesan cheese for
variations in flavor.

Notes:

Protein-rich pumpkin seeds are often tossed away after a pumpkin is opened for pie or jack-o'-lanterns.
Why not make them into a tasty snack instead? You can dispense with the soaking, but the seeds will be
more tough and brittle; soaking softens them a bit, giving them a chewier texture.

Wild Risotto
Serves: 4
Preparation / Cooking Time: 55 minutes

Ingredients:

5 cups water
1/4 cup wild rice, uncooked
2 teaspoons olive oil
6 green onions, chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice, uncooked
1/2 cup white wine
1 teaspoon chopped fresh tarragon
2 Roma tomatoes, chopped
2/3 cup coconut milk
1 cup peas

Instructions:

1.
2.
3.
4.
5.

6.

In a saucepan, bring 1 cup water to a boil. Add the wild rice, cover the pan, and reduce the heat.
Simmer for 25 minutes; drain well.
Bring 4 cups water to simmer in a large saucepan. Keep the water simmering while you begin step
number 3.
Heat the olive oil in a large frying pan. Saut the scallions and garlic over medium-high heat for 1
minute. Add the Arborio rice; stir it for 2 minutes.
Pour the wine, the wild rice, and the tarragon into the frying pan. Cook, stirring frequently, for 2
minutes.
Pour 1/2 cup of the heated water into the frying pan. Stir frequently until the liquid is absorbed,
then add 1/2 cup more water. Continue adding the water in this manner, waiting between additions
until the liquid is absorbed and stirring frequently. After about 18 to 20 minutes most of the liquid
should be absorbed, and the rice should be tender but still slightly chewy.
When all of the water is absorbed, add the tomatoes, coconut milk, and peas. Stir in the mixture,
and simmer it, stirring often, until most of the liquid is absorbed. Serve at once.

DessertS
Berry-Banana Smoothie..........
Serves: 2
Preparation / Cooking Time: 5 minutes

Ingredients:

Fresh mint (optional)

3 tbsp vanilla low-fat yogurt
1/4 cup assorted berries
1 cup orange juice
1 small banana, peeled, cut up and frozen

Instructions:

1.
2.
3.

In a blender container combine the frozen banana pieces, desired fresh or frozen berries, orange
juice, and yogurt.
Cover and blend until smooth.
To serve, pour into glasses. If desired, garnish with fresh mint and additional berries.

Biscotti ..........
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, chopped
1/2 teaspoon Anise extract

Instructions:

1.
2.

3.
4.
5.
6.

Pre-heat oven to 350. Lightly spray oil onto a large cookie sheet.
Combine the flour, baking powder, and zest. Set aside. Cream the butter and sugar in a mixer.
With the mixer running, add 1 egg at a time. Add the flour mixture and blend well. Add the anise
extract and walnuts and blend well.
Place the dough on a floured board and form 2 12" logs. Place on the cookie sheet and bake for 15
minutes.
Allow to cool 15 minutes, then reduce the oven to 300.
Cut the logs into 1/2 slices, cutting diagonally. Place on cookie sheet and bake for 15 minutes (at
300), turning once.
Cool. Store in an airtight container.

Serving Suggestions:

Serve this dish with brunch or breakfast, or as a dessert or snack. Good for all occasions!

Notes:

Biscotti becomes hard when exposed to air relatively quickly, make sure it is kept in the airtight container
and only take out what you need!

Cherries Jubilee with Cte-Rtie Wine

Serves: 4
Preparation / Cooking Time: Under 30 minutes / Under 30 minutes

Ingredients:

400 g black cherries

500 ml Cte-Rotie (red wine)
100 g superfine sugar
100 g fresh raspberries
15 g cornstarch
200 ml kirsch
litre vanilla ice cream

Preparation:

1.
2.
3.
4.
5.
6.

Wash and pit the cherries.

Poach the cherries in the red wine with the sugar. Let cook for two minutes.
Remove the cherries with a skimmer. Keep them warm.
Add the raspberries to the cooking liquid. Cook for five minutes.
Thicken with the cornstarch dissolved in a little cold wine.
Strain.

Assembly:

1.
2.
3.

Rewarm the cherries in a small saucepan. Add the kirsch and flamb.
Lay down a base of vanilla ice cream in some small dishes. Place the hot cherries on top.
Spoon the warm sauce from the cherries over top. Serve immediately.

Serving Suggestions:

4 servings
Notes: Recipe below contains alcohol. Not suitable for children!

Chocolate Angel Food Cake

Serves: 16
Preparation / Cooking Time: 15 minutes / 30-35 minutes

Ingredients:

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, square
2 tsp shortening

Instructions:

1.
2.
3.

Preheat oven to 375F.

Sift flour and cocoa through medium-mesh sieve into medium bowl. Set aside.
In large bowl, with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks
form.
4. Beat in the vanilla.
5. Beating at high speed, gradually sprinkle in sugar, 2 tablespoons at at time, beating well after each
addition, until whites stand in stiff peaks when beaters are lifted.
6. Bake 30 to 35 minutes, until cake springs back when lightly touched.
7. Invert cake in pan on metal funnel or bottle, cool cake completely in pan.
8. Carefully run metal spatula around side of pan to loosen cake, remove from pan and place cake on
cake plate.
9. Prepare chocolate glaze: In heavy small saucepan, melt semisweet chocolate with shortening over
very low heat, stirring frequently, until smooth.
10. Spread over top of cake, letting some run down side.

Chocolate Heart Cake..........

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, firmly packed, 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

Instructions:

1.

Preheat the oven to 350 degrees. Line the bottom of the pan with waxed paper. Grease the paper
and all sides of the pan, and then dust with flour.
2. In a medium bowl, mix flour, cocoa, baking soda and salt. In a large bowl, using an electric mixer
set on medium speed, beat butter, granulated sugar and brown sugar until light and fluffy.
3. Add the eggs, one at a time, beating after each addition. Add vanilla; mix until blended.
4. At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended.
Pour batter in prepared pan.
5. Bake the cake until a toothpick comes out clean, about 25 to 30 minutes. Transfer to wire rack;
cool for 10 minutes.
6. Turn out and remove the waxed paper. Turn the cake topside up and cool completely.
7. Frost the cake evenly with chocolate frosting. 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).
8. Spoon any leftover frosting into a pastry bag fitted with a star tip. Starting an inch from the edge,
pipe out stars in a heart shaped pattern, following the edges of the cake. To make a star - squeeze
the bag and lightly lift the tip to form the star.
9. Fill another pastry bag with the whipped cream, fitted with a small star tip. Pipe around the top,
outer edge, and along the bottom of the cake, forming a scroll pattern.
10. Garnish with the raspberries!

Serving Suggestions:

Serve this dessert as a romantic finale to your Valentines' Day with your sweetheart. If fresh raspberries are
not available, use fruits in season or what is available like strawberries or blueberries.
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.)
2 tbsp Margarine
3 tbsp Cocoa
6 cups Crispy cereal

Instructions:

1.
2.
3.
4.
5.

Melt together the marshmallows and butter.

Stir in the cocoa.
Crush the six cups of cereal after measuring and stir into the mix.
Put the mix into an ungreased pan and refrigerate until it is hard.
Cut into desirable amount of pieces.

Simple Cream Cheese Butter Cake ..........

Serves: 4-8
Preparation / Cooking Time: 15 minutes / 35 minutes

Ingredients:

1 box of yellow cake mix

3 eggs
1 8 oz. 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.
3.
4.
5.
6.
7.

In a large mixing bowl; or preferably if you have one, a mixer; mix the butter, the cake mix and 1
egg thoroughly, but it will still be a little clumpy, that's ok!
In a separate mixing bowl, or again, a mixer; mix the cream cheese, the sugar, and the remaining 2
eggs, until creamy.
Grease the lasagna pan with some extra butter to make sure it won't stick, or use wax paper and
cover the bottom of the pan.
Now spread the cake mix into the lasagna pan, making sure to get it into the corners of the pan.
You'll have to use your hands as the mix won't be very wet.
Once the mix is spread out evenly, pour the cream cheese topping over top an spread evenly.
Bake at 350 for 30-35 minutes. Test with a toothpick to see if the middle is completely cooked.
Let it cool, and serve!

Serving Suggestions:

This can easily be served all by itself and taste delicious, but you could also serve this with some kind of
fruit, like strawberry, blueberry, 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.

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

3 tbsp cornstarch

Instructions:

1.

2.

3.
4.
5.
6.
7.

Spray a baking sheet with nonstick spray coating. Bring water, margarine, and the 1/4 teaspoon
salt to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball
that doesn't separate. Cool 10 minutes.
Add the 4 eggs, one at a time, beating until smooth after each addition. Drop batter by heaping
teaspoons, 3 inches apart onto baking sheet, making 12 mounds. Bake in a 400 degree oven for 30
minutes or till golden brown and puffy. Cool. Split cream puffs and remove any soft dough from
inside.
Meanwhile, for pudding, in a saucepan combine sugar, cornstarch, and 1/8 teaspoon salt. Stir in
milk. Cook and stir till bubbly. Cook and stir 2 minutes more. Remove from heat.
Gradually stir 1 cup of the hot mixture into the beaten egg. Return all to saucepan.
Cook and stir 2 minutes more. Remove from heat. Stir in vanilla and food coloring, if desired.
Pour into bowl.
Cover surface with clear plastic wrap. Chill.
To serve, fill cream puffs with pudding and strawberries.

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.
2.
3.
4.
5.

Beat eggs and combine with raisins and vanilla. Let soak for at least an hour.
Cream shortening (I use butter flavored shortening) and sugars together. Sift dry ingredients into
sugar mixture. Mix well.
Blend in remaining ingredients.
Shape into balls and place on ungreased cookie sheet.
Bake in 350 degrees F (175 degrees C) oven 10 -12 minutes. Do not overbake.

Notes:

This is the best Oatmeal Cookie I have ever tasted and is my family's favorite. This is a recipe that I have
had for years that a friend of mine gave me.

Harvest Pumpkin Pie

Serves: 10
Preparation / Cooking Time: 25 minutes / 105 minutes

Ingredients:

2 Deep Dish, unbaked pie shells, thawed

1 egg yolk, lightly beaten (for the leaves)
1 can (or 16 ounces fresh cooking pumpkins) pumpkin puree
2/3 cup firmly packed, 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, lightly beaten
1 1/2 tsp vanilla extract

Instructions:

1.
2.

Preheat the oven to 350 degrees. Roll out one pie shell with a rolling pin.
Using a paring knife, cut out leaves (as best as you can) of different sizes and then a large
pumpkin shape. Make vines by wrapping dough around rolled up strips of tin foil.
3. Place the cut-outs on a baking sheet. Brush each with the egg yolk and bake until browned, about
2-4 minutes.
4. Remove decorations with a spatula and cool. Carefully slide the vines off of the foil to avoid
breaking them.
5. Place an oven rack in the lower third of the oven and increase the heat to 400 degrees.
6. Place the remaining pie shell in a deep dish pie plate. Line the crust with foil. Fill the foil with
dried beans and then bake for 8 minutes.
7. Remove beans and foil and prick the dough with a fork. Bake an additional 6 minutes, then
transfer the pie plate to a wire rack to cool (completely).
8. In a large bowl, combine the pumpkin, brown sugar, granulated sugar, flour, cinnamon, salt,
ginger, nutmeg and allspice. Mix it well.
9. Stir in the cream, milk, eggs and vanilla. Pour into the cooled crust.
10. Bake until the filling is just set and a knife or toothpick, inserted into the center, comes out clean,
about 45 minutes.
11. Arrange pumpkin cutout in the center of the pie. Arrange the vines and leaves around the pie in a
decorative pattern, placing the leaves around the outside edge.

Serving Suggestions:

Bake the filling without the crust in a greased, rectangular pan. Serve squares with a dollop of whipped
cream and sprinkle with cinnamon for a Harvest Custard.

Notes:

When rolling the dough, lightly flour the rolling pan and work area to prevent the dough from sticking. You
can also use wax paper on the top and bottom, and roll the dough between them.

Irish Potatoes ..........

Serves: 6-10
Preparation / Cooking Time: 10 minutes

Ingredients:

8oz. cream cheese, soft

16 oz. coconut, shredded
2 lbs. confectioner's sugar
3 tbs. vanilla extract
Ground cinnamon for topping and garnish or melted chocolate

Instructions:

1.
2.
3.

Mix together all of the ingredients, except the cinnamon, thoroughly.

Roll into 1 - 1&1/2 inch balls.
Roll in ground cinnamon, or melted chocolate according to taste!

Serving Suggestions:

Use as a desert around St. Patrick's Day to lend magic of the Irish to your guests.

Notes:

Just like Grandma used to make!

Poached Pears
Serves: 2
Preparation / Cooking Time: 10 minutes / 25 minutes

Ingredients:

2 medium Pears, firm (like Bosc or Bartlett), peeled

1 1/2 cup Red wine
1/4 cup Sugar
1/8 teaspoon Cinnamon

1 Tablespoon Brandy (optional)

Instructions:

1.
2.
3.
4.
5.
6.

Place all ingredients (except brandy if used) in a small saucepan. Simmer the pears until just soft
(about 15 minutes).
Remove the pears with a slotted spoon. Place in a bowl and allow to cool at room temperature.
Add the brandy (if used) and raise the flame to medium high.
Reduce the sauce by half (about 10 minutes). Allow to cool.
Pour over the pears. Cover with plastic film and refrigerate for at least 2 hours.
Serve cold.

Pound Cake
Serves: 6-8
Preparation / Cooking Time: 55-60 minutes

Ingredients:

4 ounces Butter, 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.
2.
3.
4.
5.

Place the butter and sugar in a mixer. Cream until smooth. Add the eggs - one at a time with the
mixer running.
In a separate bowl, sift together the flour and baking powder. Blend well into the mixture.
Add the sour cream and vanilla and mix until blended.
Pre-heat the oven to 325. Grease and flour a bread pan. Pour in the batter.
Bake for 55-60 minutes. Allow to cool before serving.

Strawberry Sugar Cookies

Serves: 24
Preparation / Cooking Time: 8-11 minutes

Ingredients:

1 cup of butter, 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, or less) cups of chopped strawberries

Instructions:

1.
2.
3.

In a large bowl, mix the butter and sugar together, until fluffy. When fluffy, mix in strawberries.
Add egg and beat well, then mix vanilla extract.
In a seprate bowl, combine the flour, baking soda, and cream of tartar. Add flour mixture to butter
mixture, until thoroughly combined.
4. Divide dough into two equal portions, then flatten each into a disk.
5. Cover each disk in plastic wrap, and refrigerate for 2 to 3 hours, or until the dough is firm enough
to work with.
6. If it becomes too firm, soften in a room for 5 minutes. Preheat oven to 350.
7. On a lightly floured board roll out dough, until it is about 1/3 inch thick.
8. Cut out cookies with cookie cutter. Using a spatula, carefully move the cookies onto a cookie
sheet, leaving about 2 inches between them.
9. Bake for about 8 to 11 minutes, or until gold along the edges.
10. Remove cookie sheet from oven, and let them cool for 4 minutes.
11. Make the other cookies with the remaining disk of dough.

Raspberry Summer Pudding

Serves: 3
Preparation / Cooking Time: 15 minutes

Ingredients:

3 cups Raspberries, fresh

1 1/2 cups Sugar
1 tablespoon Water
6 slices Bread
Whipped cream

Instructions:

1.
2.
3.
4.

Place the berries, sugar, and water in a saucepan. Slowly cook, while stirring, for 3 to 5 minutes.
Allow to cool slightly.
Line a one-quart bowl with the bread (saving one piece for the top). Add the cooked berries to the
bowl and top with the last bread slice.
Loosely cover with plastic wrap. Place a weight (canned goods work well) on the pudding and
refrigerate overnight.
Serve chilled by inverting on a plate. Top with whipped cream.

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, softened

1/2 cup granulated sugar
1 large egg
1 tsp vanilla
1/2 tsp grated lemon peel

2 cups all purpose flour

5 cups confectioners sugar
1/2 cup milk
1 jar each of red, yellow, and green paste food coloring
1 lb. bag of licorice whips
Special Aid: Template - Click Here
Special Aid: plastic straw

Instructions:

1.

In a large bowl, using an electric mixer set on medium speed, beat the butter and sugar until light
and fluffy.
2. Beat in egg, vanilla, and lemon peel. On low speed, gradually beat in the flour until blended.
Shape dough into a disk and then wrap in plastic wrap. Chill for one hour.
3. Preheat oven to 350 degrees. Lightly grease two baking sheets.
4. On a floured surface, using a floured rolling pin, roll dough out to 1/8 inch thickness. Using the
template, cut out the cookies.
5. Place cookies, 1 inch apart, on the prepared baking sheets. Make a hole in the bottom of each
cookie (in the end of the light bulb) with the straw.
6. Bake cookies in batches, until golden, about 5-8 minutes a batch. Transfer cookies to wire racks
and cool completely.
7. For the Icing: beat together confectioners' sugar and milk until smooth. Divide mixture evenly
among the three small bowls, reserving about 1 cup of the mixture for the white icing.
8. Add food coloring to each bowl to make desired colors (remember: green and yellow make blue!).
9. Spread the different colored icings on the cookies on the bulb, let stand until set.
10. Using a pastry bag and a small, round tip, pipe the white icing "threads" on the bottom of each
bulb. Let stand until set.
11. Thread the licorice "wire" through the hole made with the straw and string together!

Notes:

Dough is easiest to work with when cold. If it begins to tear, return to the refrigerator for 5-10 minutes.

St. Patty's Day Corned Beef..........

Serves: 6
Cooking Time: 225 minutes

Ingredients:

1 5 lb. Corned Beef Brisket

1 12 oz. bottle of dark beer
4 large carrots, halved crosswise
2 medium onions, each studded with 3 cloves
2 medium celery stalks, halved crosswise
3 large leeks, halved lengthwise
1 green cabbage (about 3 pounds) cored and cut into 6 wedges
1/4 cup 1 tbsp chopped fresh parsley, divided
Salt and freshly ground black pepper, to taste
1/4 cup firmly packed dark brown sugar
1/4 cup Dijon-style mustard

Instructions:

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.

Place beef in a large Dutch oven. Add beer and enough cold water to cover the beef.
Add the carrots, onions and celery. Bring to a boil over medium-high heat.
Reduce heat to low; cover and simmer, turning beef every 45 minutes until it is fork tender, 2-1/2
to 3 hours.
Preheat the oven to 350 degrees. Transfer the corned beef to a shallow baking pan, fat-side up.
Cover with foil and set aside.
Using a colander, strain broth from the pot; discard vegetables. Set aside 1 cup of broth.
Return the remaining broth to the pot; add leeks, cabbage, 1/4 cup of parsley, and salt and pepper
to taste. Bring to a boil over high heat.
Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 30 minutes.
Strain and discard broth; set aside vegetables.
In a small bowl, combine the brown sugar and mustard; mix well. Trim any excess fat off of the
beef and then spread the glaze over it evenly.
Return the beef to the baking pan; pour the reserved broth over the beef. Bake beef for 15 minutes,
and then remove from the oven.
Using a sharp carving knife cut corned beef crosswise into thin slices.
Transfer sliced beef to a large serving platter and surround it with the leeks and cabbage.
Just before serving, reheat the reserved broth in a small saucepan over medium-high heat; drizzle 2
tbsp over the beef and then sprinkle it with the remaining parsley.
Transfer any remaining broth to a gravy boat and serve immediately with the corned beef.

Serving Suggestions:

For a traditional Irish side dish to serve with this, combine mashed potatoes with steamed kale, pepper, and
chopped, cooked white onions!
Notes:

Before dinner, in the typical Irish tradition, raise your glasses to a clever toast. After dinner, brew a pot of
strong coffee and add a splash of Irish Whiskey and a little sugar. Serve in a glass mug topped with
whipped cream!