Thai shrimp

Ingredients

1 lb shrimp
1 tbsp cooking oil
1 cup chopped onions
3 large cloves garlic, minced
1 tbsp minced fresh ginger root
1-2 fresh or dried chili peppers, seeded and chopped

2 tbsp ground coriander
2 tsp ground cumin
1 tsp paprika
1 cup coconut milk
1 stalk lemon grass, or grated rind of one lemon
1 tsp brown sugar, or palm sugar
2-4 tbsp tamarind juice, or lemon juice

How to prepare

1. Shell shrimp, devein if necessary .
2. In a wok or skillet, heat oil and saut

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Baked Ziti and Vegetables

Ingredients

16 ounces Ziti or penne macaroni
2 medium Green peppers
2 medium Carrots
2 medium Celery stalks
1 medium Onion
1 tablespoon Salad oil
28 ounces Crushed Tomatoes
3 cups Vegetable juice – reg.or hot
1 tablespoon Sugar
1 1/2 teaspoons Salt
1/2 teaspoon Oregano leaves
8 ounces Mozzarella,lowfat – shredded
2 tablespoons Parmesan cheese – grated

How to prepare

In saucepot, prepare ziti as label directs. Meanwhile, cut green peppers, carrots, celery, and onion into 1/2″ pieces. In nonstick skillet over med. high heat, in hot salad oil, cook vegetables til lightly browned. Stir in 1/4C. water; continue cooking over med. heat til vegetables are tender crisp. Preheat oven to 375 F. Drain ziti in colander; set aside. To same saucepot, add cooked vegetables; stir in crushed tomatoes, vegetable juice, sugar, salt, and oregano; over high heat, heat to boiling. Remove saucepot from heat; stir in cooked ziti. Reserve 1 C. shredded mozzarella for topping. Into ziti mixture in saucepot, stir Parmesan cheese and remaining mozzarella. Spoon mixture into shallow 4 qt. casserole; sprinkle with reserved mozzarella cheese. Cover casserole and bake 30 minutes or til cheese melts and mixture is hot and bubbly.

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Linguine and Clams

Ingredients

1 pkg linguine (10 oz to 1 Lb.)
2 cans clams with juice
1 tbsp lemon juice
1 tsp salt
1/4 tsp pepper
1 sm jar garlic, minced
2 tbsp olive oil

1 can chicken broth (or 1 bottle clam juice)
1 lb mushrooms (optional)
red pepper flakes (optional)
Parmesan Cheese

How to prepare

Saute mushrooms and garlic in olive oil. Add lemon juice, clams with juice, broth, pepper, salt, and red pepper flakes. Bring this to just under a boil and take off of heat. Prepare linguine according to package directions. Drain the pasta and add clam sauce to pasta. Sprinkle with Parmesan cheese

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South-of-the- boarder pork chops

Ingredients

4 pork chops
1/2 tsp seasoned salt
garlic powder, to taste
cumin, to taste
2 tbsp butter
1 cup chopped green onion
7 oz green chili salsa
1 tbsp flour
1 cup 1/2 & 1/2

How to prepare

Season chops with seasonings. Brown in butter in skillet; remove. Saut onions in pan drippings. Stir in salsa. Add chops. Simmer, covered, 1 hour or until tender; remove. Blend flour in pan juices. Cook until thickened, stirring constantly. Stir in 1/2 & 1/2. Add chops. Cook until heated through.

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Balsamic chicken & broccoli

Ingredients

1 tbsp olive oil
1 garlic cloves, minced
1/2 small yellow onion, thinly sliced, cut into thirds
2 tbsp shallots, minced
1/4 cup white wine
2 whole chicken breasts, boneless, cut into strips
3 tbsp balsamic vinegar
2 cup broccoli spears
1 cup mushrooms, oyster or shitake, sliced or whole
1/3 cup chicken stock
1/4 tsp salt pasta or brown rice
freshly ground black pepper to taste

How to prepare

Heat the oil in a heavy pot. Add the garlic, onion and shallots and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine if needed). Remove the chicken and saut

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Cognac chicken

Ingredients

12 small white onions, peeled
4 lbs. Roasting chicken, cut up
1/2 tsp salt
1/4 tsp black pepper
1/4 cup brandy or cognac
2 cloves garlic, peeled and crushed 1/4 tsp ground thyme
1 bay leaf
1 1/2 cups dry, strong red wine
5 tbsp all purpose flour
1 cup chicken bouillon
3/4 lb fresh mushrooms, wiped and stemmed
1 tbsp butter or margarine
1/4 tsp salt
1 tbsp chopped fresh parsley

How to prepare

Place the onions in the slow cooker. Remove the fat from the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saut

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Rio Grande Cafe – Green Chili Pork Chops

Ingredients

1/2 roughly chopped onion
6 peeled garlic cloves
3-4 pork sirloin steaks or boneless pork chops
5 cups water
2 roasted poblano chilies
half bunch fresh cilantro
2 toasted corn tortilla, torn
fresh black pepper, salt

How to prepare

Lightly brown pork in large sauce pan or Dutch oven. Add onion, garlic and water to pot and bring to a boil. Reduce heat and simmer one hour. Meanwhile, roast poblanos under broiler and skin and seed them. Roughly chop toss into blender. Tear up and add tortilla and the cilantro. Add water, garlic and onion at end of hour and blend until smooth return to pot and simmer pork in sauce for 10 min, adding fresh pepper and sauce -Roberto del Grande, Rio Grande Cafe on TV, March 1997

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Mexican crema – creme fraiche

Ingredients

1 cup heavy cream
1 tbsp buttermilk

How to prepare

Place cream and buttermilk in a clean container and cover with cheesecloth, and place overnight in a warm location to set. The consistency of the crema the following day should be of a loose sour cream. If any mold develops, toss the mixture out and start again. Once set, the crema can be stored refrigerated for about one week. Yield: 1 cup

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Spinach and rice in dill tomato sauce

Ingredients

2-10 oz packages frozen spinach, thawed and drained
1/4 cup regular (not extra-v) olive oil
3 cups onions, finely chopped
6 scallions, thinly sliced, including some of the green tops
1/4 cup + 1 tbsp chopped fresh dill

1/3 cup converted raw rice
1/4 cup water
3 tbsp tomato paste
1 tbsp salt
1/8 tsp freshly ground black pepper

How to prepare

Trim away any tough stems from the spinach leaves. Rinse the leaves in several changes of cold water and drain in a colander. Heat the olive oil in a large pot with a tight-fitting lid. When it is hot, add the onions, scallions, and 1/4 cup of the dill and cook over medium-high heat, stirring frequently, until the onions are softened. Add the rice and cook 1 minute, stirring constantly. Stir in the water, tomato paste, salt and pepper. Add the spinach and stir to combine. Cover and cook over low heat for several minutes, stirring occasionally, until the spinach has wilted down. Continue to cook over very low heat for about 30 minutes, or until the rice is nearly tender. Stir in the remaining dill and cook for about 5 minutes, or until the rice is tender. Cover and set aside until ready to serve.

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Arni lemonato – roast lemon lamb

Ingredients

1 leg of lamb, about 2 kg
2 lemons (juice only)
freshly ground black pepper
2 tbsp butter or margarine
3 garlic cloves
salt
1 tsp dried rigani or oregano

1 cup hot water

How to prepare

Wipe leg with damp cloth. Cut small slits over surface of lamb. Cut garlic cloves into slivers and insert in slits. Rub entire surface with lemon juice and season with salt and pepper. Sprinkle with herb and place in a roasting pan. Cook in a moderate oven for 1 hour. Drain off fat and add hot water to pan. Spread butter on lamb and return to oven. Cook for further 1 1/2 hours or until lamb is cooked to taste. Turn during cooking to brown evenly. Allow lamb to rest in warm place for 15 to 20 minutes before carving. Skim off excess fat from pan juices, reduce if necessary and serve with the lamb.

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