Brown rice with pine nuts

Ingredients

2-1/2 cup water
1 cup brown rice
2 tsp chicken bouillon granules
2 tbsp toasted pine nuts
1 tbsp chopped fresh cilantro
1 tsp grated lemon peel

How to prepare

In 1-qt. Saucepan, combine water, rice and bouillon. Bring mixture to boiling. Reduce heat to low, cover and simmer 40 minutes. Remove from heat and let stand 5 minutes. Uncover and fluff with fork and stir in pine nuts, cilantro, and lemon peel. Makes 4 servings.
Note: to toast pine nuts, spread in a shallow, ungreased pan and bake at 350 degrees 5 to 7 minutes, until lightly browned and fragrant.

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Sanoma barbecue sauce

Ingredients

1 cup ketchup
6 oz can of tomato paste
1 1/2 cup honey
1 1/2 tsp olive oil
2 tsp tabasco
1 tsp cayenne pepper
1 tbsp worcestershire sauce

1 tbsp cocoa powder
1 tsp juice of lemon
1/2 tbsp soy sauce
1/2 tsp fresh black pepper
1 1/2 tbsp curry powder
1 tbsp paprika
2 cloves garlic crushed

How to prepare

Stir everything together and simmer for 20 minutes.

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Carrot-Mushroom Loaf

Ingredients

1 cup chopped onion
4 1/2 cup grated carrots
1 lb chopped mushrooms
5 eggs
2 cloves garlic
1 cup fresh, wholewheat breadcrumbs
1 cup grated cheddar cheese

1/4 cup butter
salt
pepper
basil
thyme

How to prepare

Crush garlic into melting butter. Add onions and mushrooms and saute until soft. Combine all ingredients (saving half the breadcrumbs and cheese for the top). Season to taste. Spread into buttered oblong baking pan. Sprinkle with remaining cheese and breadcrumbs. Dot with butter. Bake at 350 F. for 30 min. covered, then 5 uncovered, or until browned. from the Moosewood Cookbook. Makes 4 to 6 servings.

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KungPaoDer Chicken Recipe – Spicy Kung Pao Chicken Recipe Chinese Food

http://www.youtube.com/v/196wYqrXWkg?version=3&f=videos&app=youtube_gdata

KungPaoDer Chicken Recipe – Spicy Kung Pao Chicken Recipe Chinese Food A bit similar to Panda Express Firecracker chicken Instructions: Chop 2 chicken breasts into 1″ x 1/2″ pices Marinate: 1 tablespoon cooking wine 2 teaspoons corn starch 1 tablespoon sugar Sauce: 3 tablespoons hoisin sauce 3 tablespoons plum sauce 2 tablespoons soy sauce Stir fry: 20 dried red chili peppers, cook until dark red remove and break apart 4 cloves garlic 1 tablespoon minced ginger Add chicken, peppers and on sliced medium white onion Add sauce Add red jalapeno and sweet orange peppers Add peanuts Green onion Dash sesame oil

Read the original:
KungPaoDer Chicken Recipe – Spicy Kung Pao Chicken Recipe Chinese Food

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CHICKEN ITALIAN

Ingredients

3 pounds Skinned chicken breasts
2 tablespoons Olive oil
2 tablespoons Lemon juice
2 Cloves garlic – crushed
1/4 teaspoon Oregano
2 tablespoons Dry white wine
pepper to taste

How to prepare

If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender

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Sour cream coffee cake

Ingredients

Streusel mix:
1/2 cup brown sugar – packed
2 tbsp flour
2 tbsp cinnamon
2 tbsp melted butter
Cake mix:
1/2 cup soft margarine
2 eggs
1 cup sugar
1 cup sour cream
2 cup flour
1/2 tbsp baking soda

1 tbsp baking powder

How to prepare

Mix streusel ingredients well and set aside cream the soft margarine, and add the Eggs and beat well add sugar and beat again, add sour cream beat all very well, and Set aside sift together (or stir together gently) the flour, baking soda, and Baking powder add – flour mixture to marg/egg/sugar mixture stir – gently until Well mixed add – 1 tbsp vanilla and stir in gently put – in a buttered and floured Pan first 1/2 of batter, then most (80 – 90%) of streusel mix, then rest of batter, Then rest of streusel mix on top (use a round pan with the tube/post whatever you Call it in the middle) preheat oven to 350, bake for 45 minutes

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Degollado’s huatape de camaron- shrimp soup with epazote)

Ingredients

2 lb large shrimp, peeled and cleaned
1 quart water
1/2 tsp salt
2 epazote pods
20 epazote leaves
2 chile poblano, seeds removed
1 chile serrano
8 oz masa harina

How to prepare

Boil shrimp, water, salt and epazote pods just to bubbly. Blend epazote leaves, chile poblano and serrano. Add to shrimp mixture. Dissolve masa harina in about 2 cups cold water, or enough to make a smooth paste. Stir into soup. Simmer 20 minutes. Correct seasoning
hint: for a richer flavor, boil the shells in the water and then remove them before adding the other ingredients.

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Pasta with squid

Ingredients

2 tbsp olive oil
1 tbsp safflower oil
1 lb squid, cut into 1/2″ strips
2 cloves garlic, finely chopped
hot pepper flakes to taste
3/4 cup dry white wine
1 tsp dried oregano

Salt to taste
3/4 lb fresh spinach, picked over & well washed about
1 lb feathery greens from fennel tied in a bundle (optional)
3/4 lb pasta, such as penne

How to prepare

Heat the oils in a medium skillet, then add squid. Cook over high heat until liquid cooks out and squid begins to stick. Add garlic and hot pepper and cook about 1 minute. Then add the wine and oregano, lower heat, and cook until wine cooks out. Add salt and spinach. Cook over medium heat for 5 minutes, then set aside covered. In the meantime, bring 5 quarts water to a boil in a large pot, add fennel greens and cook for 20 minutes. Remove fennel and discard. Add salt and pasta and cook until done al dente. Drain. Toss the pasta with the spinach and squid and cook over high heat for several minutes, stirring constantly. Serve immediately. Serves 4-8

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Burgundy meat loaf

Ingredients

2 lb ground beef
1 sm onion, chopped
2 eggs
1 cup soft white bread crumbs
1/2 cup parsley, chopped
1/2 cup dry red burgundy
1 tbsp basil, fresh

1 1/2 tsp salt
1/4 tsp pepper
5 sl bacon
1 bay leaf

How to prepare

Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl, mix.
Crisscross 3 bacon slices on a 12″ square of aluminum foil, shape meatloaf mixture into a 6″ round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker, cover.
Cook on high 1 hour, turn heat control to low, cook 4 hours longer, or until meatloaf is well done.
Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf. Yield: 6 servings

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Pinto beans & ham hocks

Ingredients

1 lb dry beans, pinto, red or black
1 lb sliced, smoked ham hocks
1 tbsp chives, chopped
1 med onion, chopped fine
garlic powder, to taste
salt, to taste
pepper, to taste

1 celery stalk, sliced very thin
1/8 tsp ginger, powdered

How to prepare

Starting the night before… Wash and sort beans. Rinse well. Pour into crock-pot. Add ham-hocks. Cover with water to just below rim. Add other ingredients. Cover and turn on high. After 2 hours, check water, fill to below rim, if needed. Turn to low and let cook for at least 18 hrs. Before serving, stir well and remove ham-hock bones. Reminder the longer it cooks, the better it tastes.
Serve with fresh, hot cornbread.

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