Scallop kabobs

Ingredients

1 lb. Scallops
1 can button mushrooms, drained
2 tab salad oil
2 tab soy sauce
2 tab lemon juice
2 tab parsley
1/2 tea salt & dash pepper
13 oz can pineapple chunks
green pepper chunks
melted butter

How to prepare

If large scallops are used, cut into 3 or 4 pieces. Place scallops and mushrooms in a shallow glass dish. Combine oil, soy sauce, lemon juice, parsley, salt and pepper and pour over scallops. Cover and refrigerate 30 mins, turning scallops and mushrooms once. Partially fry the bacon, drain and cut into half. On kabob skewers place alternate scallops, mushrooms, bacon, pineapple and green peppers. Set oven control on broil and/or 550. Broil kabobs 3″ from heat for 5 to 8 mins, turning once and basting with melted butter.

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Chicken breasts with spicy rub

Ingredients

4 chicken breasts
2 tsp vegetable oil

Rub —
2 tbsp ground cumin
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tsp curry powder
1 tsp cayenne
1 tsp salt
1/2 tsp five spice powder
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp vegetable oil
2 cloves garlic, minced

How to prepare

Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4.

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Gyro

Ingredients

1 lb ground pork
1 lb ground lamb
1 tsp salt
some freshly ground black pepper
6 cloves of crushed garlic
the juice of 1 lemon
1 tsp oregano
2 tbsp ouzo

How to prepare

Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano.

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Caramelized chicken with garlic and ginger

Ingredients

4 chicken thighs
4 chicken drumsticks
4 chicken wings
Salt and pepper
2 tbsp cooking oil
2 med onions, chopped
Glaze
4 tbsp tomato sauce
2 tsp worcestershire sauce
1 tbsp honey
2 tbsp vinegar
1 tbsp soy sauce
2 garlic cloves, finely chopped
Sm piece fresh ginger, finely chopped

How to prepare

Preheat oven to 200c/400f put the chicken pieces in a roasting dish and sprinkle with salt and pepper. Trickle with oil. Bake for 15 minutes, until chicken skin is starting to get golden. Meanwhile mix all the ingredients for the glaze in a sm bowl. Pour the glaze over the chicken and sprinkle onion over the top. Put back in the oven for another 10 minutes turning over the pieces of chicken halfway through the cooking time. The chicken is ready when it is a shiny dark brown. – serves 4

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Brown beef stock, by julia child

Ingredients

3-4 lbs meaty raw beef bones
2 each: large carrots, onions, and celery ribs, chopped
6 or more quarts cold water
a large size herb bouquet plus 4 allspice berries and 6 peppercorns
2 large cloves unpeeled garlic, smashed

1 1/2 tsp salt, plus more as needed later

How to prepare

The bones to choose: raw beef bones, some of them meaty, are what you want here, such as shank, the neck, the knuckle; leg bones. An oxtail will give extra flavor and pleasantly slightly gelatinous texture. Preheat the oven to 450 f. Arrange the bones and 1/2 cup each of the chopped vegetables in the roasting pan and brown, turning and basting with accumulated fat several times until they are walnut brown. Put bones and vegetables into the pot (an 8 qt. Or so ); pour out and discard accumulated fat. Pour 2 cups of the water into the pan and bring to the boil over moderately high heat; and de glaze, then pour the liquid over the browned bones in the pot. Add the herb bouquet to the kettle and the rest of the vegetables listed with enough of the water to cover the ingredients by 2″. Bring to the simmer on top of the stove; skim off and discard gray scum that will collect on the surface for several minutes. Add 1 1/2 tsp salt. Cover loosely, and maintain at the slow simmer, skimming off fat and scum occasionally, and adding a little boiling water if the liquid has evaporated below the surface of the ingredients. Simmer until you feel the bones have given their all. Strain the stock through a colander into a bowl, pressing juices out of the ingredients. Degrease the stock and season lightly to taste. Strain again, this time through a fine meshed sieve into a clean pan or container. May be prepared in advance; chill uncovered, then cover and refrigerate or freeze.

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Chicken stock, by julia child.

Ingredients

2 qt or so raw and/or cooked chicken bones and scraps
2 tsp salt
1/2 cup chopped onion
1/2 cup carrot
1/2 cup celery
1 medium imported bay leaf

8 parsley stems
5 peppercorns

How to prepare

Chop the bones and scraps into 1″ pieces and bring to the simmer in a saucepan (3 qt stainless steel suggested) with water to cover by 1″ and salt. As a simmer is reached, gray scum will rise to the surface for several minutes; skim it off occasionally until it most ceases to rise. Add the remaining ingredients. Cover the pan loosely and simmer 1 1/2 hrs., Adding a little water if the liquid evaporates to expose the ingredients. Strain through the sieve into a bowl, an degrease. To yield about 2 quarts

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Indonesian grilled chicken

Ingredients

3-lb roasting chicken
1 lg onion chopped
3 cloves garlic
3 fresh red chilies
2 tsp chopped fresh ginger
2 strips lemon rind or 1 stalk lemon grass
1/2 tsp turmeric

1 tsp ground black pepper
2 tsp ground coriander
1-1/2 tsp salt
4 curry leaves
2 lime or lemon leaves (optional)
3 cup coconut milk

How to prepare

Split the chicken down the breast and flatten to spread out. Put onion, garlic, chilies, ginger and lemon rind in blender with 2-3 tbsp coconut milk and make paste. Add turmeric, pepper, coriander and salt and a spoonful more milk and blend again. Spread some of the paste inside and outside chicken and marinate at least a half hour. Put remaining mix in large pan with lemon leaves and coconut milk and bring slowly to simmer, stirring. Place chicken in sauce and simmer for 10 minutes. Turn chicken for 10 more minutes. Grill chicken until brown. Serve with sauce.

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Reduced-fat macaroni and cheese

Ingredients

8 oz macaroni, elbow twists
16 oz cottage cheese, low-fat 1%
2 tbsp flour, all-purpose
2 cup skim milk
4 oz cheese, sharp cheddar shred
1 tsp salt
1/4 tsp pepper, ground black
1/4 tsp nutmeg ground
1/4 cup cheese, parmesan grated

How to prepare

Beginning about 45 minutes before serving:

1. Prepare macaroni as label directs but do not add salt to water; drain. 2. Preheat oven to 375 degrees f. Spray shallow, broiler-safe, 2 1/2-quart casserole with nonstick cooking spray. 3. In food processor with knife blade attached, blend cottage cheese until smooth. (or, in blender at high speed, blend cottage cheese with 1/4 cup of the milk called for in recipe, for easier blending.) 4. In 2-quart saucepan, mix flour with 1/4 cup milk until smooth. Slowly stir in remaining cups milk until blended. Cook over med heat until mixture just boils and thickens slightly, stirring frequently. Remove saucepan from heat; stir in cottage cheese, cheddar, salt, pepper and nutmeg. 5. Place macaroni in casserole; cover with cheese sauce. Bake, uncovered, 20 minutes. 6. Remove casserole from oven. Turn oven control to broil. Sprinkle parmesan cheese on top of macaroni mixture. 7. Place casserole in broiler at closest position to source of heat; broil 2 to 3 minutes until top is golden brown. Yield: 4 servings – even better than – the old-favorite recipe.”

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Cheddar chowder

Ingredients

6 bacon slices, thick
1/4 cup onion, chopped
1/3 cup flour
1 qt milk
2 cup half and half
1 lb sharp cheddar cheese, grated
1/2 tsp garlic juice

1/2 tsp dry mustard
1 tsp salt
1/4 tsp white pepper
2 tbsp parsley
3/4 cup croutons

How to prepare

In a 4 qt pot over medium heat, cook bacon until crisp. Set aside. Pour out bacon grease reserving 3 tbsp saut

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Thai citrus vinaigrette

Ingredients

1/2 tbsp chopped garlic
1 sm thai chili finely sliced
1/3 cup fresh lime juice
2 tbsp chopped cilantro stems -stems only, not the leaves
2 tsp thai soy sauce with mushroom or a Chinese brand (pearl river bridge)
2 tsp coconut palm sugar or golden brown sugar

How to prepare

Put all of the ingredients in a blender and liquefy, making sure the sugar
Is completely dissolved and blended into the dressing. From “true thai” by victor sodsook

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