Mango Chutney recipe
Ingredient List:
5 serrano chilis.
3 dried apricots.
1 large ripe mango.
2 tablespoons of lime juice.
2 teaspoons of ground Cayenne pepper.
2 teaspoons of ground coriander.
2 teaspoons of honey.
1 teaspoon of ground cumin.
1 teaspoon of ground ginger.
¼ teaspoon of ground cloves.
¼ teaspoon of ground nutmeg.
Instructions:
Remove the stems and seeds from the chilis; chop coarsely.
Peel and chop the large mango.
Soak the dried apricots in water to soften; then chop.
For a smooth chutney, put all ingredients in a blender and puree. For a chunky chutney, combine all of the remaining ingredients with the coarsely chopped chilis, mango and apricots.
Allow the mixture to sit for 6-12.
Source: http://www.mangorecipes.net/m...
Recipe for Choco Peanut Butter Cookie
List of ingredients:
2 cups of flour.
1 ½ cups of peanut butter.
1 ½ cups of light brown sugar, packed.
1 cup of chocolate chips.
1 cup of butter.
1 medium egg.
2 teaspoons of vanilla.
1 teaspoon of baking soda.
Cooking method:
In a mixing bowl, cream the butter and the sugar until light and fluffy.
Add the peanut butter, egg and vanilla and beat.
Blend the flour and baking soda, then gradually add to creamed mixture.
Fold in the chocolate chips.
Refrigerate the dough for 60-90 minutes.
Preheat your oven to 350F.
Shape the dough into ¾-inch balls.
Place on ungreased cookie sheets, about three inches apart.
Flatten each ball into a cookie about 1 ½ inches wide.
Bake for about 18 minutes or until lightly browned.
Source:
This recipe came from the official cookie recipes website.
Broccoli Cheese Soup
Ingredients:
4 chicken bouillon cubes.
4 cups water.
2 cans cream of chicken soup.
1 (10-12 oz) box chopped of broccoli .
1 1/2 cups raw potatoes , diced.
1 small onion, chopped.
1 pound Velveeta cheese.
Preparation Instructions:
Boil 4 cups of water and dissolve bouillon in it.
Add the vegetables and cook over low heat until potatoes are soft.
Add the cheese and cook until melted.
Asparagus and Crab Quiche
Asparagus and Crab Quiche ingredients list:
1 cup of chopped cooked crab meat.
1 x 8" pastry case.
4 oz Parmesan cheese.
1 ¾ cup of Milk.
3 x beaten Eggs.
10 x Asparagus spears.
Nutmeg, salt and cayenne pepper to taste.
Instructions for Asparagus and Crab Quiche:
Sprinkle the crab meat in bottom of pastry case.
Cut asparagus spears into half-inch slices and scatter over top of the crab.
Sprinkle the parmesan cheese over asparagus and crab.
Beat eggs and mix with the milk, season to taste with nutmeg, cayenne pepper and salt.
Pour the mixture into the pastry case.
Bake in preheated hot oven for about 45 minutes or until set.
Leave to sit for around 15 minutes before serving.
Mushroom and Avocado Salad
Ingredients:
12 Italian bread slices, grilled.
6 lettuce leaves.
1 medium avocado.
1 lb white mushrooms.
12 oz red bell pepper, diced.
12 oz green bell pepper, diced.
½ cup of sherry wine vinegar.
½ cup of basil leaves, chopped.
¼ cup of whole grain mustard.
1/8 cup of olive oil.
Preparation Instructions:
In a suitably sized bowl, mix the mustard, vinegar, basil, bell peppers and olive oil, then set aside.
Wash and slice the white mushrooms.
Add the mushrooms to the dressing and marinate for 15 minutes.
Place each salad portion on a lettuce leaf.
Slice the avocado and place on top.
Serve with two slices of grilled Italian bread.
My Fortune Cookie
Recipe for Chunky Lamb Stew
2 large Celery stalks, chopped.
1 large Onion, chopped.
3 Medium Carrots.
3 large Potatoes.
3 Medium Turnips.
1 lb Lean lamb for stew, cut into 1" cubes.
1 tablespoon of Veg. oil.
1 tablespoon of Soy sauce.
1 teaspoon of Sugar.
½ teaspoon of Salt.
¾ teaspoon of Gravy Powder.
2 tablespoons of All Purpose flour.
2 tablespoons of grated Lemon peel.
1 tablespoon of chopped Parsley.
1 can Stewed tomatoes.
1 can Beef broth.
1 packet of Frozen Peas(10 oz.).
Cut carrots diagonally into 3/4" chunks. Peel and cut potatoes and turnips into 1 1/2" chunks. Remove any fat from the lamb.
In 5 quart. Dutch oven over a med-high heat, cook the lamb in a small amount of hot oil, sprinkled with salt, until lamb is browned on all sides. With a slotted spoon, remove lamb to bowl.
Cook the celery and onion in the remaining juices until lightly browned. Return lamb to Dutch oven; stir in the can of stewed tomatoes, beef broth, and 1 cup water. Over a high heat, bring to the boil.
Reduce heat to low; cover and simmer 25 minutes.
After the lamb has cooked 25 min., add the potatoes, carrots, turnips, soy sauce, sugar and Gravy Powder; over high heat, heat until boiling. Reduce heat to low; cover and simmer 20 min or until meat and vegetables are tender.
In cup mix the flour and 2 tbs. water until mixed. Stir the flour mixture into meat and vegetables; cook over med-high heat until mixture boils and thickens. Stir in the peas; heat through. Sprinkle with lemon peel and chopped parsley to serve.
Sushi Rice recipe
3 cups of uncooked calrose rice.
3 cups of water.
½ cup of rice vinegar.
½ cup of sugar.
1 teaspoon of salt.
Wash the rice and rinse thoroughly.
Add 3 cups of water and cook in a rice cooker.
Mix together the rice vinegar, sugar and salt; cook over a medium heat until sugar has dissolved.
Allow to cool.
Put the cooked rice into a large mixing bowl; then pour the vinegar sauce over the hot rice and mix.
Serve sushi .
Venison Jerky
5 tablespoons of starsol sugar.
2 tablespoons of soy sauce
2 tablespoons of red wine.
2 teaspoons of salt.
1/4 teaspoon of five-spice powder.
1/8 teaspoon of cinnamon.
Combine all of the ingredients except the venison strips.
Marinate for 24 hours.
Bake at 350F for 15-20 minutes until brown; turning once.
Turkey and Stuffing Pie
2 cups of cooked turkey, cut up.
1 cup of Bisquick.
1 cup of milk.
1 cup of chopped celery.
½ cup of chopped onion.
3 medium eggs.
1 teaspoon of sage.
½ teaspoon of salt.
½ teaspoon of poultry seasoning.
Pinch of pepper.
Preheat your oven to 400F.
Grease a suitably sized pie plate.
Mix together the turkey, onion, celery and seasonings in the plate.
Combine the remaining ingredients in a blender and pour into the pie plate.
Bake for 30 minutes, then allow 5-10 minutes to cool.
Cranberry Pie recipe - for the microwave
Baked pie shell.
1 cup of cranberries.
1 cup of vanilla wafer crumbs.
½ cup of raisins.
¼ cup of chopped walnuts.
3 tablespoons of brandy.
3 tablespoons of melted butter.
2 tablespoons of brown sugar, packed.
2 tablespoons of water.
½ teaspoon of cinnamon.
Mix together the cranberries, raisins, brandy, sugar and water.
Cover, then microwave on full power for 3 minutes.
Stir, then allow to stand for 5 minutes.
Add the whole can of apple pie filling and the cinnamon; stirring in.
Pour the mixture into a baked pie shell.
Combine the vanilla wafer crumbs, butter and the walnuts. Sprinkle on top of the pie.
Microwave on full power for another 3 minutes.
Allow to cool, then serve as desired.
Garlic Shrimp
Ingredients list:
1/3 cup of butter.
1 ½ to 2 pounds large shrimp, peeled and deveined.
4 to 6 medium cloves garlic, crushed and minced.
1/3 cup chopped fresh parsley.
2 ½ tablespoons of lemon juice.
Salt.
Cooking instructions:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.
Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt then stir well.
Remove the pan from the heat and serve.
Source:
This recipe came from the shrimp recipes website.
Banana Cake
2 medium eggs.
2 ½ cups of sifted cake flour.
1 ¾ cups of sugar.
1 ¼ cups of mashed fully ripe bananas .
¾ cup of shortening.
¾ cup of buttermilk.
1 ¼ teaspoons of baking powder.
1 teaspoon of baking soda.
1 teaspoon of salt.
Place the shortening in a mixing bowl.
Sift in the dry ingredients.
Add bananas and half of the buttermilk.
Mix until moistened.
Beat the eggs.
Mix together the eggs and the other half of the buttermilk; then add to the mixture.
Mix thoroughly.
Bake in a lightly floured cake pan at 350F for 35-40 minutes.
Allow to cool for about 10 minutes.
Remove from pan and serve.
Chicken Soup
Whole chicken.
1 lb of new potatoes.
1 onion, quartered.
1 can of baby corn.
3 cloves of garlic.
1 inch of ginger root, shredded.
4 large carrots cut into one-inch slices.
2 stalks of celery cut intp one-inch slices.
2 teaspoons of salt.
8 pints of water.
Combine the chicken, water, onion, garlic, ginger and salt in a large stock pot and bring to a boil.
Simmer for about 45 minutes, skimming off oil and fat as required.
When cooked, remove the chicken and shred it, removing bones, fat, skin and gristle.
Strain chicken broth.
Add the vegetables and chicken to chicken broth and bring to a boil, reduce heat and simmer for about half an hour or until the potatoes are cooked.
Serve hot.
Maple Cranberry Sauce
12 oz of fresh cranberries, washed.
1 cup of maple syrup.
1 cup of cranberry juice.
1 cup of walnut halves.
Grated zest of one medium orange.
Mix together the berries, maple syrup, juice and orange zest in a suitably sized saucepan.
Bring to a boil, lower heat to medium, then cook for about 10 minutes.
Remove any foam that forms on the surface.
Stir in the walnut halves.
Cool and refrigerate until serving time.
Source: http://www.cranberryrecipes.us/maple-cranberry-sauce.html" title="http://www.cranberryrecipes.us/maple-cranberry-sauce.html" target="_blank"http://www.cranberryrecipes.u...
Cheese Spinach Bake
3 medium eggs, beaten.
20 oz of frozen chopped spinach.
4 oz of cheddar cheese, grated.
1 cup of cottage cheese.
¼ cup of butter, softened.
2 teaspoons of flour.
Salt and pepper.
Cook the spinach as directed on its packaging, then drain.
Mix the spinach, cottage cheese, cheddar, butter, eggs, flour, salt and pepper in a bowl and mix throughly.
Spoon into a greased baking dish and bake at 350F for an hour.
Stir Fried Asparagus
I've never used asparagus in a stir fry before, but I found this recipe today:
1 lb of asparagus.
1 ½ cups of mushrooms , freshly sliced.
2 teaspoons of vegetable oil.
1 teaspoon of cornstarch.
½ teaspoon of instant chicken boullion.
Pinch of salt.
Pinch of freshly ground black pepper.
Water, ½ cup and 1 teaspoon.
Cut the asparagus spears into one-inch pieces and steam them lightly.
Mix half a cup of water with the dry boullion; reserve.
Mix the cornstarch and one teaspoon of water; reserve.
Heat oil in a wok or a large frying pan over medium heat.
Add the asparagus, mushrooms, salt and pepper; stir fry for about 1 minute.
Stir in the bouillion mixture and heat to boiling.
Stir in the cornstarch mixture.
Cook and stir until thickened (about 15 seconds).
Serve as desired.