Cucumber papaya salsa

Ingredients

1 med cucumber, peeled and chopped into 1/4″ cubes
1 med papaya, peeled, seeded, and chopped into 1/4″ cubes
3/4 cups finely chopped fresh pineapple
2 tbsp chopped shallot

1 jalapeno, seeded and minced
2 tbsp minced fresh mint
juice of medium lime
1 tbsp rice wine vinegar
1/2 tsp sugar
1/2 tsp salt

How to prepare

Combine ingredients, cover, and refrigerate at least 6 hours. Makes 2 1/2 cups.

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Fried Avocado

Ingredients

3 green onions minced
3 lg ripe avocados
1/4 cup fresh lemon juice
salt and pepper to taste
1/2 tsp ground coriander or to taste
2 cups cashews chopped
1/3 lb monterey jack cheese shredded
1/2 cup flour
1 1/2 cups fine dry white bread crumbs
oil to deep fry

How to prepare

In bowl place minced onion, avocados, salt and pepper, coriander and lemon juice and mash and mix with a fork. Stir in chopped nuts and shredded cheese. Mixture should be firm enough to roll into a sm balls. Coat in flour and then in bread crumbs. Fry the balls in hot fat 350 degrees ( several inches of oil in heavy duty skillet ) until golden on all sides. Drain on absorbent paper and serve hot. Quantity depends on the size of the balls ( walnut size is fine ). Note: use any mild cheese or any kind of nut if desired.

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Cheese & poblano quesadillas

Ingredients

1 1/2 cups grated monterey jack
1 cup ricotta cheese
1/2 cup grated romano cheese
6 flour tortillas
1/3 cup chipotle salsa
4 poblano chiles, roasted, peeled, seeded and julienned

2 tbsp unsalted butter, melted

How to prepare

1. In a bowl, mix together the cheeses.
2. Lay the tortillas on a counter. Divide the cheese mixture into 6 portions and spread over half of each tortilla. If desired, sprinkle about a tbsp of salsa over each. Arrange the chile strips evenly over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter.
3. Preheat the oven to 350 degrees f.
4. Place a dry griddle or cast-iron skillet over medium-high heat. Place the tortillas buttered side down in the pan. Cook until very light golden, about 1 minute. Then brush the un-coated sides with butter and flip over, cook until golden, and transfer to a baking sheet. When all the quesadillas are cooked, transfer the baking sheet to the oven and bake 10 minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.
Note: easily-found mexican cheeses can be substituted for those used in the recipe. Use: – manchego for monterey jack – cotija for romano – panela for ricotta
prepared 3/6/95 by mary sue milliken and susan feniger co-owners of the border grill in los angeles. From: mike n maty

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White chili

Ingredients

1 lb white beans
6 cups chicken broth, fat free
2 cloves garlic, minced
2 whole onions, chopped
1 tbsp canola oil
8 oz green chiles, chopped
1 tsp cumin
1 1/2 tsp dried oregano
1/4 tsp cayenne
4 cups chicken breast halves without skin, cooked, diced
3 cups monterey jack cheese, grated

How to prepare

Combine beans, chicken broth, garlic and 1/2 of the onions in a lg pot and bring to a boil. Reduce heat and simmer until beans are very soft (3 hours or more – add more broth if necessary.) Saut

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Shrimp stuffing

Ingredients

2 lb shrimp, cleaned
1 cup celery, chopped
1 cup onion, chopped
1 cup butter
4 cup herb-seasoned stuffing mix
1 cup macadamia nuts, chopped
1 cup milk, hot

1 egg, beaten

How to prepare

Peel, devein and wash shrimp thoroughly. Cut large shrimp in half. Cook celery, onion and shrimp in butter until vegetables are tender. Combine all ingredients and mix thoroughly. Makes enough for 5-9 lb bird, double recipe for 10-15 lb bird.

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Pasta salad with smoked salmon

Ingredients

Marinade
1 cup balsamic vinegar
1 tbsp fresh lemon juice
3 tbsp grainy mustard
1/2 tsp hot pepper sauce
salt and freshly cracked pepper
1 lb small pasta shells, cooked
1 cup fresh parsley, finely minced
1 cup green onions, sliced 1/4″ long
1/4 cup fresh baby dill, finely chopped
1/2 lb smoked salmon, sliced very thin and into strips
1 small cucumber, sliced paper-thin

How to prepare

In a large bowl, whisk together marinade ingredients. Add pasta and toss. Cover and set aside at room temperature for about 30 minutes. Toss in parsley, onions and dill. Carefully add salmon, being careful not to break up the julienne strips. Garnish six or eight serving dishes with cucumber slices by making a circle around outer edge of dish. Place salad on a mound in center of dish. Makes 6 to 8 servings

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Barbecued swordfish steak

Ingredients

1/2 cup soy sauce
2 cloves garlic, chopped
4 tbsp tomato sauce or catsup
2 tbsp lemon juice
1/4 cup chopped parsley
1 tsp finely powdered oregano
1/2 cup orange juice

1 tsp freshly ground black pepper

How to prepare

Mix the ingredients together and soak the swordfish steak in it for 2 hours before cooking. Brush or baste the fish with the sauce during the broiling.

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Carrot and red pepper soup

Ingredients

The carrot soup 8888
4 tbsp unsalted butter
6 cups water
6 large carrots 1/2″ dice
1/2 half yellow onion 1/4″ dice
1 tsp salt
1/8 tsp freshly ground black pepper

1 1/2 tsp fresh lemon juice
the red pepper soup 8888
2 tbsp unsalted butter
3 medium red bell pepper, diced
2/3 cup water
1/4 tsp salt
red wine vinegar to taste

1/8 tsp freshly ground pepper
garnishes 8888
chopped fresh chervil leaves
creme fraiche (thinned with warm water)

How to prepare

Prepare the carrot soup: melt the butter in a 6-quart stainless steel soup pot. Add 1 cup of the water, the carrots and onion. Bring to a low simmer; cover and stew for 30 minutes. Remove the cover from the pot. The vegetables should be very tender and the water almost entirely evaporated. If not, continue cooking them until they are. Add the remaining 5 cups of water and bring to a boil. In a blender or food processor, puree the soup in batches for 3 minutes each. Season with salt, pepper and lemon juice. The soup should have a velvety consistency and be slightly thicker than heavy cream. Set aside.
Prepare red pepper soup: in a 3-quart saucepan, melt the butter. Add the peppers and water, bring to a simmer, and cook, uncovered, for 20 minutes or until the peppers are very tender. Most of the water will have evaporated during this time. In a blender or food processor, puree the peppers with 1/2 cup of the water and pass the puree through a medium-fine sieve to catch any bits of skin. Return the soup to the pan and add salt. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. If necessary, thin the red pepper soup with a little of the remaining water so its consistency is similar to that of the carrot soup. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. Stir 2 tbsp of the red pepper soup into the center. Garnish with chervil and creme fraiche if desired. Draw the cream over the surface with the tines of a fork. Yield: makes 8 servings.

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Jicama salsa with papaya and mango

Ingredients

1/2 cups chopped, peeled jicama
1 medium mango, seeded, skinned and diced to 1/8″ pieces
1 medium papaya, seeded, skinned and diced to 1/8″ pieces
1/2 chopped red onion
1/2 chopped cilantro

1 anaheim chile, seeded and chopped
1 tbsp lime juice
2 cloves garlic, minced
salt and pepper to taste

How to prepare

In a medium bowl, combine all ingredients. Serve immediately. Makes about 3 1/2 cups.

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Butter pecan ice cream

Ingredients

1 can sweetened condensed milk
1 1/2 cup pecans, chopped, toasted
3 tbsp butter or margarine, melted
1 tsp maple flavoring
2 cup half and half
2 cup whipping cream, unwhipped

How to prepare

In lg bowl, combine sweetened condensed milk, pecans, butter and maple, mix well Stir in remaining ingredients pour into ice cream freezer container freeze according To manufacturer’s directions makes 2 quarts Refrigerator- freezer method: omit half & half whip whipping cream in lg bowl, Combine sweetened condensed milk, pecans, butter and maple, mix well fold in Whipping cream pour into 9×5″ loaf pan, cover freeze 6 hours or until firm.

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