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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Sausage And Cornbread Pie

Ingredients

1 lb bulk pork sausage
1 cup chopped onion
1 clove garlic, crushed
28 oz can tomatoes, undrained
4 oz can chopped green chiles
1 cup frozen whole kernel corn (undrained)
1 cup frozen whole kernel corn
1 tsp chili powder
1 cup yellow cornmeal
2/3 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1 egg, beaten
2/3 cup milk
1/4 cup vegetable oil

How to prepare

Cook sausage, onion, and garlic in a lg skillet over med heat until meat is browned, stirring to crumble meat; drain. Add tomatoes, chiles, corn, and chili powder; simmer 20 min.. Spoon mixture into a lightly greased 8 square baking dish, and set aside. Combine cornmeal, flour, baking powder, salt and sugar in a med bowl, mixing well. Combine egg, milk, and oil in a sm bowl; add to dry ingredients, stirring just until moistened. Spread cornmeal mixture evenly over sausage mixture. Bake in 375

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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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Red potato salad

Ingredients

5 lbs. Red potatoes, cooked & peeled
1 dz hard boiled eggs, chopped
1 onion – chopped
1 jar vlasic dill pickles – chopped
1 tsp celery seed
4 oz sour cream
1 qt best foods mayonnaise
Salt & pepper to taste

How to prepare

Slice or cube cooked potatoes, add all ingredients and mix. Let cool in refrigerator for several hours before serving. It gets better the longer it sits. Use a huge bowl, it makes a lot!

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How to Cook Thai Spicy Minced Pork (Laab Moo) by Chef Dette (Odette Henriette Jacqmin)

http://www.youtube.com/v/GNKMarYVVKk?version=3&f=videos&app=youtube_gdata

How to Cook Thai Spicy Minced Pork (Laab Moo) by Chef Dette (Odette Henriette Jacqmin). I came up with this idea of cooking this dish coz a good friend of mine “Elaine” asked about it the other day.hope u guys enjoy it 🙂 My camera man and I almost choked ourselves to death because the smell was so strong, but worth it!

Follow this link:
How to Cook Thai Spicy Minced Pork (Laab Moo) by Chef Dette (Odette Henriette Jacqmin)

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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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Basic pizza sauce

Ingredients

1 can whole tomatoes (35-oz can)
1 tsp basil, oregano, or marjoram
1 clove garlic, crushed and minced
2 tbsp tomato paste, optional
Black pepper, freshly ground, to taste
Salt, to taste

How to prepare

1 pour the contents of the tomato can into a 2-quart, heavy non-aluminum saucepan and coarsely crush the tomatoes with a fork
2 add the herbs, garlic, tomato paste, salt, and pepper
3 bring to a bubble over med heat, stirring to mix the seasonings
4 as soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle simmer
5 cook, uncovered, stirring from time to time, for a minimum of 15 minutes and a maximum of 1 hour

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Portuguese sopa de coentros

Ingredients

3 large russet (baking) potatoes (about 2 pounds)
1 large onion, chopped coarse
2 large plus 2 small garlic cloves
6 1/2 cups water
2 tsp salt

6 cups loosely packed fresh cilantro leaves, washed and spun dry
3 tbsp dark green olive oil

How to prepare

Peel potatoes and cut into 1″ cubes. In a large heavy saucepan simmer potatoes, onion, and large garlic cloves in water with salt, covered, 1 hour. (the potatoes will be very soft.) Remove pan from heat and cool mixture, uncovered, 15 minutes.
In a food processor blend together coriander, oil, and small garlic cloves until smooth. Add one third soup mixture and puree. Transfer puree to a large bowl and puree remaining soup mixture in 2 batches. Return soup to cleaned pan and heat over moderate heat, stirring, until hot. Soup will mellow in flavor if made 1 day ahead and chilled, covered. Reheat gently. Serves 6 to 8.

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1705 ad tomato sauce

Ingredients

3 tbsp extra virgin italian olive oil
2 cloves garlic, crushed & chopped
1 lb fresh, ripe whole tomatoes peeled and segmented
1/2 tsp salt
5 very large or 10 medium basil leaves, fresh and unbruised

How to prepare

Heat the olive oil over low heat in a heavy, non-reactive saucepan and add the chopped garlic and a grind or two (no more) of black pepper. Take care that the garlic doesn’t brown. After a minute (no more) add the tomatoes and stir with a wooden spoon. Break up the pulp evenly. Add the salt, stir, and let the sauce stew for about 6 – 7 minutes over a gentle heat. You don’t want to reduce the sauce at all. Wipe, but do not wash, the basil leaves. That may cause discoloration. Add them whole to the sauce and cook gently until the tomatoes are soft and the basil has released its flavor. Do not overcook. Remove from the heat, allow to cool and remove basil leaves. They should be dark and wilted. If you follow these directions exactly, and use only the finest ingredients, you will be very pleased with this sauce.

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Corn souffl

Ingredients

4 eggs
16 oz can creamed corn
2/3 cup milk
1/4 cup all-purpose flour
1/4 cup melted butter
1/4 tsp white pepper
1 tbsp sugar

1/4 tsp salt
1 tbsp baking powder

How to prepare

Beat the eggs lightly and stir in the corn, salt, pepper, melted butter, flour, sugar and milk. Mix well. Add the baking powder, mixing well. Spoon into a souffl

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