Red pepper & tomato bisque

Ingredients

2 1/2 lbs red bell peppers
3 tbsp olive oil
1 lg onion
3 lbs tomatoes, peeled, diced
2 tsp sugar
1 1/2 cups stock (veg., Beef, chicken)
2 bay leaves

1/2 tsp salt
1/4 tsp pepper
2 tbsp dry sherry
1 tbsp vinegar or wine
1/4 tsp hot pepper sauce
croutons or crostini
1/4 tsp liquid smoke (optional)

How to prepare

Roast and peel bell peppers. Puree in processor or blender. Heat oil in heavy pan over medium-high heat. Add chopped onion and saut

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Thai-style grilled new york steak salad

Ingredients

10 oz tender new york steak
2 tbsp lime juice
2 tbsp fish sauce or soy sauce
1/4 tbsp chopped garlic
1/4 tbsp chopped lemon grass
sugar and chili pepper to your taste
2 tbsp sliced onion

2 tbsp chopped chinese parsley
2 tbsp sliced carrot
2 tbsp shredded green mango
some fresh lettuce, tomato and cucumber

How to prepare

Grill steak to about medium or medium-rare, then slice it as thick or thin as you like. Toss the steak with all the ingredients served on a bed of fresh lettuce and topped with roasted peanuts. Originally from thailand, saetung

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Lamb-coriander

Ingredients

1 1/2 lb stewing lamb, trimmed of fat and diced
2 cups full fat natural yogurt
6 garlic cloves, crushed
4 tsp ground coriander
2 lila murcha, (fresh green chili peppers), crushed
4 tsp paprika
3-4 tsp salt
4 tbsp cooking oil
2 med onions (or more to taste)
3 tsp cumin seeds
1 tsp turmeric powder
2 tsp black mustard seed
3 tsp ginger, coarsely crushed
2 tsp cayenne pepper
4 oz fresh coriander

How to prepare

(1) dice the meat into bite-size cubes, and soak in warm water for 2-3 minutes
(2) mix the paprika, ground coriander, salt, crushed garlic, and crushed green chilies with yogurt drain the lamb and add to the yogurt marinade
(3) leave to marinate for at least six hours ideally it should marinate in the refrigerator for 24 hours
(4) dice the onions into thin semi-circles in a lg saucepan or a generous frying- pan, heat the cooking oil over a high flame add the onions when the oil is hot enough to “steam” reduce the heat to med and stir occasionally fry the onions until they change color to a deep red/brown this should take 10 to 15 minutes
(5) at this point add the black mustard seeds and stir a few times then add the ginger, cumin seeds, red chilies and turmeric powder increase the heat and fry this “masala” for a couple of minutes
(6) add the marinated lamb to the masala and mix well
(7) at this point you have two options, either to cook the meat on the stove or to bake it stovetop cooking takes less time but requires fairly constant stirring it should be cooked in a covered saucepan on a low to med flame for about 45 minutes add water if the sauce gets too dry and begins to stick for baking, transfer it to an ovenproof casserole, cover it, and bake for 1 1/2 hours at 200 deg f check occasionally, though you are unlikely to need to add any water to the sauce
(8) finally, prepare and wash the fresh coriander in cold water only the leaves and the tender stems should be retained chop coarsely and mix well just before serving if you don’t have any fresh coriander, then mix in 2-3 tsp of coriander powder serve with well buttered (boiled) rice or pita bread, and fresh salad (serves 3-4) notes take care not to burn the onions and don’t overcook the masala just before mixing in the marinated meat.

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Vanilla almond popcorn

Ingredients

8 qts popped corn (airpopped works better)
4 oz sliced almonds
2 cup sugar
1/2 cup light corn syrup
1 cup butter or margarine
1 tbsp salt

2 tbsp butter vanilla (found at any gourmet or cake shop)
1/2 tbsp baking soda

How to prepare

Melt butter, sugar and corn syrup over low heat add salt and bring to a boil, Stirring occasionally after five minutes, quickly stir in butter vanilla and baking Soda pour half over corn and mix repeat bake at 250

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Minestrone with cabbage

Ingredients

9 cups homemade beef or chicken
1 1/2 cups dried white beans (great northern or baby limas)
3/4 cup extra virgin olive oil
3 medium onions, sliced thin
3 cloves garlic, minced
3 cups diced zucchini

3 cups fresh green beans (about 12 oz), cut into 1″ lengths
3 cups coarsely chopped cabbage
1 1/2 cups thinly sliced carrot
1 1/2 cups chopped celery, w/leafs
1 1/2 cups diced pared potato
1 1/2 cups chopped, seeded & peeled italian plum tomatoes
1 large sprig fresh rosemary or 1/2 tsp dried, crumbled
salt (optional)
freshly ground pepper
fresh grated parmesan or reggiano

How to prepare

1) make stock
2) soak dried beans overnight, drain or place beans in saucepan with water to cover, boil 1 minute stirring once, let stand, covered for 1 hour. Drain.
3) heat oil in heavy saucepan over medium heat to rippling. Reduce heat to med-low; stir and saut

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Sweet Potato Pecan Pie

Ingredients

1 (9″) unbaked pie shell
1 lb sweet potatoes, cooked and peeled (2 med)
1/4 cup margarine
14 oz sweetened condensed milk
1 tsp grated orange rind
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs

Pecan Topping
1 egg
3 tbsp dark corn syrup
3 tbsp light brown sugar, firmly packed
1 tbsp margarine, melted
1/2 tsp maple flavoring
1 cup chopped pecans

How to prepare

Preheat oven to 350. In lg mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pie shell and pecan topping ingredients; mix well. Pour into pie shell.
Bake 30 min.. Remove from oven; spoon Pecan Topping evenly over top. Bake 20 to 25 min. longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers. Pecan Topping: In sm mixer bowl, combine egg, corn syrup, brown sugar, margarine and maple flavoring; mix well. Stir in chopped pecans. Simply Delicious Desserts with Eagle Brand Sweetened Condensed Milk

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Majudra – wheat, lentil & onion dish

Ingredients

1/2 cup lentils
2 cups burghul wheat (coarse)
1 lg onion, chopped
1/4 cup olive oil
1/4 cup salad oil
salt to taste

How to prepare

1) in a 3 qt sauce pan add 1 1/2 cups water and lentils
2) bring to a boil, then reduce heat to simmer and cook 15 min
3) add 4 more cups water, then add wheat and salt, cook 25 min
4) saut

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Pasta with tomatoes, pine nuts & artichoke hearts

Ingredients

1/4 cups olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-oz jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil

2 tsp chopped fresh oregano or 1/2 tsp dried, crumbled
salt and pepper
9 oz angel hair pasta, freshly cooked
grated parmesan

How to prepare

Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saut

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Linguine with roasted vegetables

Ingredients

1 lb linguine
1 cup chicken stock
10 lg cloves garlic, cut in half
2 tbsp balsamic vinegar
1 lb cherry tomatoes, cut in half
1 lb asparagus, cut into 2″ lengths
1/2 lb zucchini cut into 2″ pieces
1/2 lb summer squash cut into 2″ pieces
1 large red bell pepper, cut into chunks
8 med scallions, white parts only, cut into 2″ lengths
1 tbsp olive oil
salt and ground black pepper to taste

How to prepare

Preheat oven to 450

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