Seven-layer dip

Ingredients

2 cans refried beans
4 cans frozen defrosted guacamole
2 small cans sliced pitted black olives
4 finely diced tomatoes
1 can chopped green chilies, drained.
1 large sweet onion, diced small
1 cup shredded extra sharp cheddar

How to prepare

From bottom to top, layer in order on a large platter. Surround with tortilla chips to dip into it.

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Peppered Tenderloin of Beef with Gorgonzola Sauce

Ingredients

For limone sauce:
3 tbsp butter
3 tbsp allpurpose flour
2 cup strong chicken broth
1/2 cup whitewine
Juice of 1 lemon
Pinch of ground white pepper
For tenderloin:
4 (6 oz) beef tenderloin fillets
2 tbsp olive oil
1 clove garlic, chopped
1/4 cup cracked black pepper
For Gorgonzola sauce:
1 cup limone sauce
3 oz Gorgonzola cheese, crumbled
2 tsp whole-grain or Dijon-style mustard
4 artichoke bottoms, sliced

How to prepare

First, prepare the limone sauce: Melt butter; add flour. Blend with wire whisk until smooth. Cook over low heat about 2 min.. In a skillet over low heat, warm broth, wine, lemon juice and white pepper. Once warm, combine with butter and flour. Cook over low heat an additional 3 min.. Let sauce cool before using.
To prepare tenderloins: Roll fillets in oil, garlic and cracked pepper. Saute, grill, or broil to desired doneness.
To prepare Gorgonzola sauce: Heat 1 cup limone sauce in skillet over med heat (Refrigerate remaining limone sauce for another meal.) Add cheese and mustard. Blend until creamy. Add artichoke bottoms and heat briefly. Pour finished sauce over tenderloin fillets.
Yield: 4 servings from “Great Meals of St. Louis”

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Crostini with beans

Ingredients

4 tbsp extra-virgin olive oil
2 large garlic cloves, peeled and chopped fine, divided use
1/4 tsp crushed red pepper
1 lb broccoli rabe, swiss chard or spinach, washed and trimmed
salt to taste

1 1/2 cups cooked and drained tuscan-style beans (see recipe)
6 1/2″ slices italian bread, lightly toasted

How to prepare

In a large saucepan, heat two tbsp of the olive oil, half the garlic and all of the red pepper over medium heat 1 minute or until fragrant. Add the greens and salt. If the greens are dry, add 2 tbsp water. Cover and cook until tender, about 10 minutes for broccoli rabe and swiss chard or 5 minutes for spinach. Meanwhile, in a medium-size saucepan, heat the remaining oil and garlic 1 minute. Stir in the beans, cover and cook over low heat until heated through. Coarsely mash the beans. Spread the beans over the toasted bread. Top with the greens and a spoonful of their cooking liquid. Serve immediately. Yield: makes 6 servings. Crostini with beans

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Western barbecue jerky

Ingredients

1 tsp salt
3 tbsp brown sugar
1/4 tsp pepper
1/3 cup red wine vinegar
1/8 tsp cayenne pepper
1/3 cup ketchup
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dry mustard
1 lb lean meat

How to prepare

Slice meat into long strips 3/16 to 1/4″ thick uniform slices. Remove excess fat. In a sm bowl, combine all Ingredients except meat stir to mix well place meat 3 or 4 layers deep in a glass, spooning vinegar mixture over each Layer cover tightly marinate 6 to 12 hours in the refrigerator, stirring Occasionally and keeping the mixture tightly covered. Place the meat strips on Drying racks do not overlap the strips to ensure good air circulation oven Temperature should be 140 to 160 f (60 to 70 c) for the first 8 to 10 hours after That it may be lowered to 130 f (55c) until dry place aluminum foil or a baking Sheet underneath the drying tray to catch the drippings occasionally blot the jerky With paper towels as it dries to remove beads of oil test jerky for dryness by Cooling a piece when cool it should crack when bent but not break there should be no Moist spots

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Split green pea and potato soup

Ingredients

8 oz split peas, washed and drained
2 med potatoes, peeled and chopped
4 1/2 cups chicken stock
2 tbsp chopped onion
3 tbsp olive oil
3 tbsp butter
3 tbsp parmesan cheese, freshly grated

How to prepare

Cook the peas and potatoes in half the stock until soft. Puree with the cooking liquid, return to a clean pot and add the rest of the stock.
Meanwhile, fry the onion with the oil and butter at a high temperature until a rich golden color. Add to the pot, bring back to the boil and stir to dissolve the oil and butter. Just before turned off the heat, stir in the cheese, and check seasoning. Serve with additional cheese and croutons. Serving size : 6

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New england seafood chowder

Ingredients

3 lb mixed fresh fish (a choice of cod, halibut, haddock and/or scrod), cut into 3/4″ pieces
8 bacon slices, chopped
2 lg onions, chopped
1 tbsp curry powder
32 oz clam juice
4 cups 1/2″ dice peeled white potatoes (about 3 pounds)
4 cups 1/2″ dice peeled butternut squash (about 3 pounds)
2 bay leaves
4 cups chopped kale leaves
5 cups milk

1 cup half and half
2 tbsp minced fresh thyme or 2 tsp dried, crumbled

How to prepare

To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and saut

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Tempura

Ingredients

Shrimp, shelled and deveined
sea scallops, cut into halves
fish fillets, cut into bite-size pieces
1 cup 1″ pieces asparagus
1 cup 1/4″ slices carrots or celery
1-1/2 cups cauliflowerets
1-1/2 cups 2×1/4″ eggplant sticks

1 cup 2″ pieces green beans, partially cooked
1 cup 2″ pieces green onions
1 med green pepper, cut into 1/4″ rings
1 med onion, sliced and separated into rings

1 bunch parsley
1 cup pea pods
1 med sweet potato, cut into 1/8″ slices
vegetable oil
tempura batter (look up)
tempura sauce (look up)

How to prepare

Choose 1 lb seafood (about 4 oz per person). If serving shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time, no longer than 2 hours. Heat oil (1 to 1-1/2″) in wok to 360 degrees f. Prepare tempura batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes. Drain; keep warm. Serve with tempura sauce. 4 servings

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Sylvia’s world-famous spareribs

Ingredients

2 slabs pork spareribs (ab 1 1/2 lb ea)
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
2 to 3 cup white wine vinegar
Barbecue sauce:
16 oz red devil hot sauce
2 1/2 tsp crushed red pepper flakes
1 sm onion, sliced
1 sm stalk celery, sliced
3 cup tomato puree
1 1/2 cup water
1 1/2 cup sugar
1 lemon, slices

How to prepare

These are the real thing people come from around the corner, around the city, and around the world to eat these ribs at sylvia’s the secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that’s described here:
To make the ribs easier to handle, cut each slab between the middle bones into 2 equal piece rub the salt, black pepuer, and red pepper into both sides of the ribs place the ribs in a deep baking dish, cover them, and refrigerate overnight preheat the oven to 450

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Almond roca

Ingredients

2 cup (1 lb) butter
2 cup sugar
1/2 cup whole almonds
1 lg pkg chocolate chips
1/2 cup walnuts, ground in blender

How to prepare

Melt butter over high heat add sugar stirring until it foams up Well continue over high heat, adding almonds continue to cook, stirring constantly Until mixture is color of mahogany and all sugar is melted take off the heat for a Moment if it starts to smoke stir as you take it off the heat permanently and pour Quickly into your biggest flat pan with sides tilt to spread evenly after 5 minutes Pour on chocolate chips when they are melted a bit, spread them over the top of the Hot mixture with a rubber scraper scatter ground walnuts over the top, shaking to Distribute evenly candy is thoroughly cooled when chocolate is dull looking, about 3 Hours

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