Malabar rice

Ingredients

2 cup long grain rice
4 cup water
2 tbsp vegetable oil
1 large onion, chopped
8 green cardamoms
5″ cinnamon stick
8 cloves

1 tsp cumin seeds
12 black peppercorns
2 tsp salt

How to prepare

Wash rice and leave to soak for 30 minutes in the water. Heat oil in a heavy pan and fry the onion until golden. Bruise the cardamoms lightly and break the cinnamon into three pieces. Add them to the onion with the cloves, cumin and peppercorns. Fry gently for about 30 seconds until the spices are slightly puffed and browned. Drain rice, reserve the water and put the rice into the pan. Fry for about 3 minutes until the rice becomes translucent, then add the water and salt. Stir frequently and bring to boil. Reduce heat to very low. Cover pan and simmer for 20 minutes or until all the water is absorbed. The surface of the rice will be covered with tiny holes. Turn off heat, replace the lid and leave rice to steam for another 10 minutes. Turn rice out on to a warmed platter with a wooden fork, fluffing it as you do so.

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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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Spaghetti & crab meat

Ingredients

1/4 cup olive oil (extra virgin)
1 tsp black pepper
1 1/2 cup chopped onions
2 tsp salt
2 cloves garlic
1/2 tsp paprika
1/4 cup chopped parsley

1 1/2 cup water
1/4 cup chopped celery
1 lb fresh crab meat (well picked)
14-oz solid pack tomatoes
1/4 cup spanish sherry
1 cup tomato sauce
parmesan cheese

How to prepare

Saut

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Jerk pork

Ingredients

2 lb pork tenderloin
sauce 8888
6 scotch bonnet (habanero) chilies
3 tbsp dijon mustard
juice of 1 orange
juice of 1 lime
2 scallions (white part only)

1 clove garlic
2 bay leaves
2 allspice berries
1 tsp salt

How to prepare

Cut the pork into strips 4″ long and 3/4″ wide. Prepare the hot sauce: seed the chilies (leave seeds in for more hotness). Puree the ingredients for the sauce in a blender. Toss the pork strips with this mixture and marinate for 30 minutes. Preheat the grill. Thread the pork onto thin water-soaked bamboo skewers and cook it over medium hear for 2 to 3 minutes per side, or to taste, turning once, brushing with additional spice mixture if desired. 6 appetizer servings

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Seafood papillote (in foil packets)

Ingredients

24 oz pieces sole
4 lg shrimp, peeled and deveined
4 sea scallops
4 mussels, cleaned in shell
4 littleneck clams, washed
1 cup tomato sauce
4 oz white wine
4 fresh basil leaves
2 pieces aluminum foil

How to prepare

On each piece of foil, place piece of sole or scrod, 2 shrimp, 2 scallops, 2 mussels, 2 clams, 1/2 cup tomato sauce, 2 oz wine, and 2 basil leaves, wrap fish put on baking sheet in preheated 400f oven for 20 mins foil will puff up serve serves 2 each guest will cut an “x” in the foil with a knife to release the steam note: be careful of the heat from escaping steam when opening papillotes.

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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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Pasta with pesto sauce

Ingredients

6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmigiano cheese
1/4 cup olive oil
6 oz cherry tomatoes,- optional
salt
freshly ground pepper fresh
pasta
16 med-size fresh basil leaves, optional

How to prepare

Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce. Ladle half of sauce onto large serving platter. Drain fresh pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings. Note. No extra cheese should be served with this dish.

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Country pork dinner

Ingredients

3 lb pork loin country-style rib, cut into serving pieces
1/3 cup flour
2 tbsp oil
1 1/2 cup apple cider
1 cup water
1 tbsp salt

1/2 tsp pepper
2 lb small red potatoes
16 oz carrots, cut into 2″ pieces
1 lg onion, coarsely chopped
1 sm cabbage, shredded
1 tsp caraway seeds

How to prepare

In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture, reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown.
Reduce heat to med, into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours. Yield: 4 servings

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Lasagna, northern italian style

Ingredients

12 oz lasagna noodles
2 cups shredded mozzarella
1/2 cups grated parmesan
6 tbsp butter or margarine
1/3 cup all-purpose flour
1/8 tsp white pepper
1/8 tsp ground nutmeg
2 1/2 cups milk
bolognese meat sauce 888
1/4 cup finely chopped pancetta,
1 1/2 lb ground beef
1/2 lb mild italian sausage
1 28 oz can tomatoes, cut up
1 cup chopped onions

1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup snipped parsley
6-12 oz tomato paste
1/2 tsp chicken boullion granules
1 cup white wine
garlic, oregano and basil to taste.

How to prepare

Cook pasta in boiling salted water just till tender (do not overcook); drain. Rinse in cold water; drain. Next combine cheeses. For white sauce in saucepan melt butter stir in flour, white pepper, nutmeg, and 1/2 tsp salt. Add milk; cook and stir till thickened and bubbly. Arrange a single layer of pasta in bottom of greased 13x9x2″ baking dish. Spread with 1/3 white sauce 1/3 meat sauce, and 1/3 cheese mixture. Repeat two more times. Cover and bake in 350

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