Vietnamese spring rolls

Ingredients

Rolls:
2 oz rice vermicelli noodles
4 (8″ square) rice papers
8 medium cooked shrimp, peeled and split in half lengthwise
4 leaves red leaf lettuce
1/2 cup bean sprouts
1/4 cup julienned cucumber
1/4 cup julienned carrot
1/4 cup julienned sweet onion
8 fresh chives
2 tbsp fresh mint, minced
2 tbsp fresh cilantro

Sauce:
1/4 cup hoisin sauce
1/4 cup chicken broth
1 tbsp fish sauce
1 jalapeno pepper, cut into thin rings
2 tbsp dry roasted peanuts, chopped fine

How to prepare

For the rolls: put the noodles in a small bowl and cover with hot tap water. Let stand 15 minutes to soften. Drain well. Arrange 2 sheets of rice paper in a jelly roll pan. Cover with hot tap water and let stand 5 minutes to soften. Drain and repeat with remaining paper. Lay rice paper on a flat surface and arrange 4 shrimp halves across the center of each, cut side facing up. Cover with a lettuce leaf. Divide sprouts, herbs and vegetables among them. Careful roll up and arrange on a plate so that the cut side of the shrimp is facing up. For the sauce: combine hoisin sauce, chicken broth and fish sauce. Add slice jalapenos to taste and the peanuts. Serve with the spring rolls.

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Szechwan broccoli

Ingredients

1 tbsp reduced-sodium soy sauce
1 tbsp rice or cider vinegar
1/2 tsp sugar
1 tbsp sesame seeds
2 tbsp vegetable oil
1/4 to 1/2 tbsp crushed red pepper
1/2 tsp peeled, minced ginger
2 cloves garlic, minced
5 cup coarsely chopped broccoli (about 1/2 bunch)

How to prepare

Combine soy sauce, rice vinegar, and sugar in a sm bowl, set aside heat a lg Skillet or wok over med heat add sesame seeds, cook 1 minute or until browned Remove seeds, and set aside add oil and next 3 ingredients to skillet, stir-fry 30 Seconds add broccoli, stir-fry 1 minute Add soy sauce mixture, stir well cover and cook 2 minutes or until broccoli is Crisp-tender sprinkle with sesame seeds

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Tomatillo salsa

Ingredients

1 lb fresh green tomatillo
3 tbsp finely chopped sweet red onion
1 serrano chile, finely chopped
1 bunch fresh cilantro, roughly chopped
juice of 1 lime
sugar to taste (optional)
1-2 tbsp extra virgin olive oil (optional)

How to prepare

Husk the tomatillos and wash them under very hot water. Cool under cold running water, and puree in food processor or blender. Add the onions, serrano chile, cilantro, and lime juice. Add a touch of sugar if the tomatillos are too sour add a little olive oil if you wish.

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Pebre – chilean hot salsa

Ingredients

2 tbsp oil, olive
1 tbsp vinegar, wine, red
1/3 cup water
4 chiles, aji, seeded, stemmed and minced
2 garlic clove, minced
1/2 cup onion, minced
1/2 cup cilantro, minced
1 tsp oregano, minced
Salt to taste

How to prepare

Combine the olive oil, vinegar and water in a bowl and beat with a whisk. Add remaining ingredients, mix well, and let stand for 2 hours to blend the flavors. Served with grilled or roasted meats substitute 1 jalapeno or 1 habanero chile if the aji chiles are unavailable. Yield: 2 cups.

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Caribbean hot pepper sauce

Ingredients

1/4 to 1/3 lb small fresh hot red peppers
1/2 cup dry sherry
1/2 cup good brandy
1/2 cup strained fresh lime juice
1/2 tsp salt
1/4 tsp ground cayenne pepper, optional

How to prepare

Rinse and drain peppers; cut off and discard stems. Slice peppers roughly in a food processor. Chop peppers; gradually add sherry and brandy, continuing to run machine until it produces a rough puree. Add lime juice and salt; add ground hot red pepper if fresh peppers used are fairly mild. Scrape mixture into a clean, dry pint jar. Cover top with square of nylon net or two layers of cheesecloth held in place with band portion of canning lid. Set jar in warm spot and allow to ripen and swap flavors for two or three weeks, giving it a gentle shake now and then. Taste sauce and add more ground hot red pepper if needed. Pour sauce into processor and puree again, this time making as smooth as possible. Press sauce through a very fine-meshed sieve, then funnel into a bottle suitable for table use. Cap sauce tightly and store in refrigerator (hotness will keep longer) or cupboard. It separates somewhat as it stands, so shake it before use.

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Pineapple salsa

Ingredients

20 oz crushed pineapple with juice, canned or fresh 1/2 cup minced red bell pepper 1/4 cup minced green bell pepper 1 tbsp minced green onion 2 tsp each minced cilantro and jalapeno 1 tsp grated lime zest optional: 1 cups peeled, seeded ripe tomato optional: olive oil, fresh lime juice

How to prepare

Drain 1/2 cups of juice from pineapple a reserve for other use. Combine all ingredients, cover and refrigerate for 2-4 hours. Serve at room temperature or slightly chilled. Spoon over chicken or fish or tacos or use as dip for chips. Makes about 2 cups, more if tomato is used.

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Crockpot ratatouille

Ingredients

2 lg onions, sliced
1 lg eggplant, sliced
4 sm zucchini, sliced
2 garlic clove, minced
2 green bell pepper, cut in thin strips
6 lg tomato, cut in 1/2″ wedges
1 tsp basil

2 tsp salt
1/4 tsp pepper
2 tbsp parsley, chopped
1/4 cup olive oil

How to prepare

Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil. Cover and cook on low 7-9 hours. Cool and chop coarsely.

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Curry chicken stuffed with celery

Ingredients

3 lb. Chicken cut in pieces
1/2 tsp curry powder
1 small bunch celery cut into 2″ lengths (save the leaves)
1 tsp salt
1/4 tsp pepper
1/2 tsp savory

2 tbsp all purpose flour (opt.)

How to prepare

Wash and wipe the chicken and rub the skin all over with curry powder. In the slow cooker make a bed of the celery pieces. Place the chicken in the pot, layered with celery leaves, and sprinkle with salt, pepper, and savory. Cover and cook on low for 5-7 hours. Before serving: you can serve the chicken plain or turn the cooking liquid into a delicious sauce. Drain the juices from the cooker and skim off and reserve about 1-2 tab.. Of chicken fat. Pour the juices into a small skillet; turn the heat to high and boiled own until there is 1/2-3/4 cup of stock. In another skillet, over low heat, warm the chicken fat and stir the four into it. When you have a smooth paste, pour the cooked down stock into the skillet, stirring quickly to keep the sauce smooth. Simmer 3-4 minutes or until thickened. Taste and add salt and pepper if needed. Place the chicken in a serving dish with the celery pieces around it and pour the sauce over all. Yield: 6-8 servings

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Plantation pork chops

Ingredients

4 double cut pork chop-with pocket
2 cup cornbread stuffing mix
2 tbsp butter, melted
1/4 tsp salt
1/2 cup orange juice
1 tbsp pecans, finely chopped
salt & pepper

1/4 cup karo, light
1/2 tsp orange rind, grated

How to prepare

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings

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