Key Lime Pie
(good, but not better than “The Pie Guy”. king of expensive)
Ingredients
4 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1 cup key lime(/lime) juice
1 (9 inch) prepared graham cracker crust
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3. Bake in preheated oven for 20-25 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Chicken Curry (Murgh Masala)
(Pretty good)
Ingredients
2 pieces chicken breasts
½ onions, chopped
1 clove garlic
1/2 tsp. fresh ginger (or 1/8 tsp. ginger powder)
2 tbsp. plain yogurt
1/4 tsp. coriander powder (optional?)
1/2 tbsp. curry powder
1/4 tsp. cumin powder
1/2 finely cut tomatoes (5 tbsp chopped tomatoes)
Salt (1/2 tsp) and green pepper (optional?) to taste
Parsley to garnish (optional)
Directions
Puree onions, garlic and ginger together. In a large skillet add 1 spoon oil and brown the pureed onion paste. Stir for 2 to 3 minutes on medium fire. Now add the chicken and mix it with tomatoes, yogurt, salt, pepper and the spices. Cover the skillet and let it simmer on low for 15-20 minutes. Now serve hot and garnish with parsley (fresh). Serve with white rice and garden salad.
Serves 2-3.
Pad Thai (from Mark Bittman’s “The Best Recipes In The World”)
Ingredients
¾ pound dried flat rice noodles, ¼ inch wide
5 tablespoons corn, grapeseed, or other neutral oil
3 eggs, lightly beaten
4 garlic cloves, minced
¼ pound small shrimp, peeled
¼ pound pressed tofu or extra-firm tofu, sliced
2 scallions, trimmed and cut into 1-inch lengths
1 cup bean sprouts, trimmed
2 tablespoons nam pla (fish sauce)
2 teaspoons tamarind paste or ketchup
2 teaspoons sugar
¼ cup chopped peanuts (optional)
¼ cup chopped fresh cilantro leaves (optional)
2 small fresh chilies, preferably Thai, trimmed, seeded, and sliced (optional)
1 lime, cut into wedges (optional)
Directions
1. Put the noodles in a bowl and pour boiling water over them to cover. Allow to soak until softened, at least 15 minutes, or until you’re ready to use them (don’t soak for longer than an hour or they may start to fall apart)
2. Put 2 tablespoons of the oil in a wok or large skillet, preferably nonstick, over medium heat. Add the eggs and scramble quickly for the first minute or so with a fork almost flat against the bottom of the pan; you’re aiming for a thin egg crêpe of sorts, one with the smallest curd you can achieve. Cook just until set and transfer the crêpe to a cutting board. Cut into ¼-inch strips and set aside.
3. Raise the heat to high and add the remaining oil. When the oil is hot, add the garlic and shrimp and cook, stirring occasionally, until the shrimp lose their raw gray color. Remove from the pan with a slotted spoon and transfer to a plate next to the stove.
4. Add the tofu, scallions. And half the bean sprouts to the pan and cook. Stirring occasionally, for 3 minutes. Transfer the tofu mixture to the plate with the shrimp.
5. Combine the drained noodles, egg crêpe, nam pla, tamarind, and sugar in the pan and cook. Stirring occasionally, until the noodles are heated through, then add the stir-fried shrimp and tofu mixture. Toss once or twice and transfer the contents of the pan to a serving platter. Top with the peanuts, cilantro, chilies if desired, and remaining bean sprouts. Serve with the lime wedges on the side.
4 servings
(kind of oily. pick okay not-so-tough beef)
For 2 to 3 portions
- 200g / about 7-8 oz. thinly cut beef
- 2 tsp. soy sauce
- 2 tsp. mirin
- 1 tsp. brown sugar
- 2 tsp. + 1 tsp. sesame oil
Slice the beef (after pounding if necessary) across the grain into thin strips. Put into a bowl, and add all the other ingredients except for the 1 tsp. of sesame oil. Massage the meat with your hands to rub in the marinade.
You can cook this right away, or leave it for a little while or even overnight.
Heat up a frying pan and add the remaining 1 tsp. of sesame oil. Add the beef to the hot pan and stir-fry for a couple of minutes until done. It should be just a bit syrupy, and an appetizing dark brown.
You can marinate this the night before and cook it in the morning (this is ideal), or cook it the night before.
Variations
You can change up the oil to give this a different flavor. For instance, try olive oil, salt, rosemary and a tiny bit of garlic for Mediterranean flavored beef. Massaging in the a little oil serves to make lean cuts more tender and juicy.
Buttermilk Biscuits
- makes 16 to 20 biscuits -
Ingredients
2 1/4 cups all-purpose flour (270g)
2 1/4 teaspoons cornstarch (18g)
1 tablespoon sugar (14g)
1 tablespoon baking powder (14g)
1 3/4 teaspoon salt (5g)
1/4 teaspoon baking soda
1 stick or 1/2 cup unsalted butter, cold (112g)
2 tablespoons cream cheese, cold (56g)
1/2 to 3/4 cup buttermilk, cold
Procedure
1. Preheat oven to 425°F. Line a baking sheet with parchment or a non-stick baking mat, or grease liberally with softened butter, and set aside.
2. In the bowl of a food processor, combine all of the dry ingredients. Pulse a few times to evenly distribute.
3. Add butter and pulse until butter is finely dispersed throughout dry ingredients, yielded a mixture with the texture of fine couscous.
4. Add cream cheese and pulse to distribute, leaving a few small, pea-sized pieces of cheese in tact. Turn mixture into a mixing bowl.
5. Drizzle in about a 1/3 cup of the buttermilk and toss gently with your hands to evenly distribute. Add more milk a tablespoon or so at a time until dough is just moist enough to come together without any dry crumbly bits.
6. Turn the dough out onto a lightly floured surface. Dust the surface of the dough lightly with more flour and pat the dough out to about ¾-inch thick.
7. Fold the dough back over on itself in thirds, like a business letter, and pat out to about 3/4-inch thick again, flouring the surface lightly as needed to prevent the dough from sticking.
8. Fold the dough back over on itself in thirds again, then pat it out to a final thickness of about 1/2 inch.
9. Using a lightly floured 2 1/4-inch round cutter, cut the dough into rounds and place on prepared baking sheet, at least an inch apart. Scraps may be gently packed together, patted out to 1/2-inch thickness once more and cut.
10. Bake for 12 to 15 minutes, until biscuits are well-risen, pale golden on top and a deeper brown on their bottoms. Biscuits are best served within about 6 hours of baking, though a few minutes in the oven or a few seconds in the microwave will revive slightly older biscuits if eaten shortly thereafter.
Braised Chicken with Garlic and White Wine
- 1 chicken breast
- 1/2 head of garlic, cloves separated (about 5), unpeeled
- 1 tablespoons extra-virgin olive oil, divided
- 3 tablespoons dry white wine
- 1 teaspoon dried thyme
Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
Heat about 1/2 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Add chicken and cook until brown on all sides, about 12 minutes. Transfer chicken to plate. Add remaining olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 10 minutes. Season to taste with salt and pepper.
Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.
(Good and easy)
1. Preheat the oven to 400 degrees.
2. In a bowl mix together:
- 2 cups flour
- 1/3 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
Then add 1 1/4 cups to 1 1/2 half cups heavy cream, stirring just until “a shaggy dough forms,” adding more cream if the dough seems too dry.
3. Scoop the dough into scone-shaped mounds and place them on a cookie sheet 2 inches apart; brush each scone with more cream (I sprinkled with extra sugar) and bake until golden for about 15 minutes. Transfer to a rack to cool.
(Very good and easy)
SERVES 6
Ingredients
- 2 lbs beef stew meat, cut into 1 inch pieces
- 1/4 cup flour
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 2 potatoes, diced
- 1 stalk celery, sliced
- 1 1/2 teaspoons salt
- 1 1/2 cups beef broth(I used beef bouillon + water)
- 1 garlic clove
- 1 teaspoon paprika
- 2 onions, chopped
- 1 cup carrots, sliced
- 2 teaspoons Kitchen Bouquet (optional)
Directions
- Place meat in crock pot.
- Mix flour, salt, pepper and pour over meat.
- Stir to coat meat with flour.
- Add remaining ingredients and stir to mix well.
- Cover and cook on low for 10-12 hours or high for 4-6 hours.
- Stir stew thoroughly before serving.
SERVES 6 -8
Ingredients
- 3 (15 ounce) cans great northern beans, drained(I used navy beans and it turned out fine)
- 8 ounces chicken breasts, diced into bite size pieces
- 1 cup onion, chopped
- 1 small green pepper, chopped
- 1 small red pepper, chopped
- 2 jalapenos, diced (or to taste. Reduce this for the Kim’s sake)
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 tablespoon dried oregano
- 3 1/2 cups chicken broth
Directions
- Combine all ingredients in crock pot.
- Cover, cook on low 8 hours or on high 4 hours.
- Ladle into bowls and serve!
(Good)
Ingredients:
1/2 c. butter
1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs
Preparation:
Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.
Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used. Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.
Delicious Vanilla Creamy filling! Yummo!
For the Filling:
1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten
Preparation:
Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.
Cashew Chicken
(Kim liked this one a lot. I thought it was a tad bit too sweet.)
Ingredients:
1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
1/2 cup cashew nuts
1 small green bell pepper, about 4 oz. (cut into small square pieces)
5 slices ginger
1/4 onion (cut into small square pieces)
Marinate:
1 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon rice wine
Sauce:
1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes white pepper powder
1/2 teaspoon sugar
1/2 teaspoon rice wine
1/8 teaspoon sesame oil
Salt to taste
Method:
- Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
- Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
- Mix the sauce together and set aside.
- Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
- Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
- Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
- Add in the cashew nuts and do a few quick stirs.
- Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice
Spinach-and-Pork Wontons
(The wrappers were too soggy and oily… The filling was very good.)
Ingredients
Directions
- In a skillet, cook the spinach, stirring, until wilted; transfer to a colander and squeeze dry. Finely chop the spinach.
- In a bowl, combine 1 1/2 teaspoons of the soy sauce, the sesame oil, sherry, salt, sugar and white pepper. Mix in the pork, scallion, ginger and spinach. Chill for 10 minutes.
- Dust a large baking sheet with cornstarch. Arrange 4 wonton wrappers on a work surface, keeping the other wrappers covered with plastic wrap. Brush the edges of the wrappers with water and spoon 1 teaspoon of filling in the center of each. Fold the wrappers diagonally over the filling to form triangles; seal. Bring the two opposite corners of the triangle together; press to seal. Transfer to the baking sheet and cover. Repeat.
- In a large saucepan of boiling water, simmer the wontons over moderate heat, stirring occasionally. When they float, cook for 3 minutes longer. Drain the wontons well.
- In a large bowl, combine the remaining soy sauce with the chile oil, peanut oil and garlic. Add the wontons and toss. Sprinkle with the cilantro and serve.
(Very good. Crazy easy)
1 2 to 2.5 lb. roast
2 cups chopped carrots
2 cups chopped potatoes
1 cup chopped celery
3 cups beef broth or beef stock
Combine all of this into a crock pot. Add salt and pepper to taste. Turn it on low and walk away for eight hours. Add a quarter of a cup of water for every additional two hours you intend to cook it.
(very easy. standard tasting)
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 (10 1/2 ounce) cans condensed cream of chicken soup
- 1 (10 1/2 ounce) can condensed cheddar cheese soup
- 1/4 teaspoon garlic powder
- salt and pepper (optional)
Directions
- Place chicken breasts in the crock pot.
- Mix the undiluted soups together with the garlic powder and pour over chicken.
- Cover and cook on low 6-8 hours , until chicken is tender.
- Serve with the delicious sauce over rice or noodles.
Pork Stir-Fry with Asparagus and Sugar Snap Peas
(very good sauce. great combination. veg gets sad-looking after a day, though)
Pork Stir-Fry with Asparagus and Sugar Snap Peas
serves 4
1 small pork tenderloin (between 12-16 ounces)
salt and pepper
1/4 cup soy sauce
2 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon corn starch
2 tablespoons sesame oil
2 shallots, sliced thin
2 cloves garlic, minced
1 inch piece ginger, peeled and minced
1 pound asparagus, trimmed and sliced into 1-inch pieces
1 1/2 cups sugar snap peas
1/4 cup water
1/2 teaspoon red pepper flakes
Slice the pork into medallions about 1/2-inch thick. Then slice each medallion into 2 or 3 strips.* Season the strips with salt and pepper.
Whisk together the soy sauce, sherry, brown sugar, rice vinegar, and corn starch. Set aside.
Heat 1 tablespoon of the sesame oil in a large (14-inch) sauté pan over high heat. Add the pork and cook, stirring and turning strips once or twice, until edges begin to brown and they are just cooked through, about 3 minutes. Remove from pan and set aside.
Add the other tablespoon of sesame oil to the pan, and cook the shallots for 2 to 3 minutes. Add the garlic and ginger and cook for another minute. If the garlic is getting too brown, lower the heat to medium-high. Add the asparagus, cook for another 30 seconds to 1 minute, and then add the sugar snap peas.
Pour half of the water into the pan, and scrape the bottom of the pan to pick up browned bits. You may need to add all of the water, depending on how high the heat and how brown your pan. You want to allow the vegetables to steam slightly and keep the shallots and garlic from burning, but most of the liquid should evaporate quickly.
Sauté the vegetable mixture for another 3 minutes, until asparagus and peas are bright green but still crunchy. Add the red pepper flakes. Add the sauce and the pork. Cook and stir until everything is coated in the sauce. Serve over rice.
*If the meat is too pliable to cut accurately, freeze it for 15 minutes.
German Split Pea Soup (Erbsensuppe)
(good. even better the next day)
about 6-8 servings
2 tbsp. extra-virgin olive oil
2 slices bacon, finely chopped
1 large onion, finely chopped
1 rib celery, finely chopped
1 large carrot, peeled and finely chopped (about 1 cup)
1/2 tsp salt
2 tbsp. flour
8 sprigs fresh thyme (or 2 tsp dried)
2 bay leaves
1 lb. green split peas, rinsed and drained
2 large smoked ham hocks (about 2 lbs. total) +7oz. ham steak (cubed)
Freshly ground black pepper, to taste
1. Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, and carrots, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes.
2. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Add ham. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls. Sprinkle with reserved bacon.
(pretty darn close to the “authentic” version)
Ingredients
2 tablespoons vegetable oil
Chilis, finely chopped (use 2-3 serrano peppers for a very mild heat; 2-3 bird’s eye chilis for a medium heat)
1 large shallot, finely sliced
3 cloves garlic, minced
1/3 pound green beans, trimmed, chopped in 1¼-inch lengths
1/2 pound ground chicken
2 tablespoons fish sauce
2 teaspoons sugar
1 bunch basil, leaves only
To serve:
Boiled rice
Fried eggs, 1 per person (optional)
Nam pla prik (recipe follows) or fresh lime wedges
Procedure
1. Heat the oil over high heat in a wok or large frying pan. When you can see waves forming in the hot oil, add the chilis, shallots, and garlic and stir-fry until golden, about 30 seconds.
2. Add the green beans and stir-fry until cooked but still crunchy, 3 to 4 minutes.
3. Add the ground chicken, using a wooden spoon or spatula to break up the meat into small pieces. Stir-fry until chicken is cooked through.
4. Add the fish sauce and sugar to the pan, and stir to distribute. Taste, and add more fish sauce or sugar if desired.
5. Reduce heat to medium-low. Add the basil leaves and stir-fry until completely wilted. Remove from heat.
6. Serve with boiled rice, fried egg (optional), and nam pla prik or lime wedges.
Ingredients
- 2 tablespoons (1/2 stick) butter, melted
- 1 pound zucchini, cut into small pieces
- 2 eggs
- 1/4 cup undiluted evaporated milk or light cream
- 1 tablespoon fine dry bread
crumbs - 1/4 cup onion, diced
- 1/2 teaspoon Worcestershire sauce
- Dash hot pepper sauce
- 1/2 teaspoon salt
- Dash pepper
- 2 tablespoons grated Parmesan
Directions
Preheat oven to 350 degrees F.
In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and half of the Parmesan. Mix well. Let zucchini cool. Combine mixture with zucchini, stirring until blended. Turn into a buttered casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.
