Ingredients:
3 1/2 bell peppers (the color of your choice)
1/4 white onion
1/2 large tomato
2 garlic cloves
1 1/2 cups of cooked black beans (can use canned if you wish)
6 oz of lite firm tofu
1/2 zucchini
handful of green beans
3 mushrooms
2 tsp of olive oil
Sazon Goya con Culantro y Achiote
black ground pepper
How to:
Cut tops off of 3 medium - large bell peppers and put them to boil in water (to soften them)
While the bell peppers are in water, dice tofu into small cubes
In a sautéing pan, add 2 tsp of olive oil and add the diced tofu to cook
Sprinkle the tofu with black ground pepper and Sazon Goya con Culantro y Achiote (or garlic salt, Lawrey's seasoned salt and fresh cilantro)
While the tofu cooks, chop: white onion, 1/2 bell pepper, tomato, zucchini, green beans, mushroom, garlic cloves
Add the chopped veggies to the sautéing pan and cook through
At this point, the boiling bell peppers should be ready to take out, drain of water and put them with the opening up in a oven safe container;take this time to preheat the oven at 350 degrees.
Once the veggies and tofu have cooked through, add the beans to warm and mix
When that is done, you can stuff the softened peppers with the veggie/tofu mix
Place the peppers into the oven for 10-12 minutes
Take the stuffed peppers out of the oven, serve and enjoy!
This recipe can be altered with the flavors and seasoning of your liking. The great thing about tofu is that it works well with whatever seasoning you use!
Friday, November 14, 2014
Vilma's Stuffed Pork Loin
Ingredients:
- Pork tenderloin
- 1 medium white onion
- 2 garlic cloves
- 1 medium bell pepper (color of your choice)
- 1 medium/large russet potato
- 1 carrot
- 1 zucchini
- a handful of mushrooms
- any other vegetable you would like to add
- olive oil
- Lawrey's seasoned salt
- garlic salt
- black pepper
- Goya seasoning - tomato and coriander is a good one!
How to:
First filet the pork loin in a sort of "spiral" cut in order to end with one rectangular piece of pork. You want to filet the pork thinly but not too thin because you will end up with holes which are not conducive to rolling in the stuffing
Cut off one end of the rectangle to use in the stuffing (or use another piece of pork).
Place the piece of pork that will go in the stuffing into a pot with water to boil. Add Lawrey's seasoned salt and garlic salt to the water for flavoring. Keep the pork in the water until it has cooked through. Remember to skim the water for the stuff that comes up from the cooking pork; I'm not sure what it it's called but you'll know what I'm talking about when it comes up.
Meanwhile, chop the veggies (onion, garlic, bell pepper, potato, carrots, zucchini, and mushroom) feel free to add, subtract or replace any of these ingredients. I hear spinach is a really good addition!
Once the pork has cooked through, take it out and put aside to cool.Keep the water!
Now add: potato, carrot and zucchini to the water to soften (should take between 6-10 minutes).
Meanwhile, chop the cooked pork into small pieces to be sautéed.
On a pan, add a teaspoon of olive oil and start sautéing, onion and garlic until it becomes aromatic, then add the bell pepper, mushrooms and chopped pork.
When the veggies in the boiling water are soft (but not falling apart soft), add them to the sauté.
Sprinkle the sautéing veggies with the Goya seasoning (if available, otherwise do not worry about it).
Once the stuffing has cooked through, meaning the pork has browned and so have the veggies, lay the raw pork out flat, drizzle with olive oil to cover the inside and add the stuffing inside. More than likely there will be more stuffing than necessary for the roll (the left over can be used for a pork and veggie bowl another day, or a pork, veggie, rice and bean burrito!). When adding the stuffing to the raw pork, make sure you are adding an equal amount from end to end.
Roll the raw pork over the stuffing, a la taquito style.
My mom usually sews the pork shut but I found that using tooth picks worked just as well.
It is up to you whether you would like to drizzle a little more olive oil over the rolled stuffed pork loin, I chose to do so, and then I added fresh ground black pepper on the top.
Place in a oven safe dish and put into a preheated oven (350 degrees) covered with either an oven safe cover or aluminum foil.
Check the pork at 40 minutes (at this point the pork loin is cooked through). You can then uncover it and leave in the oven for ~15 minutes to roast.
To serve:
- Make sure to take out the thread or tooth picks
- Cut the roll like you would a sushi roll
- Serve over the side of your choice, I chose mashed potatoes.
- Pork tenderloin
- 1 medium white onion
- 2 garlic cloves
- 1 medium bell pepper (color of your choice)
- 1 medium/large russet potato
- 1 carrot
- 1 zucchini
- a handful of mushrooms
- any other vegetable you would like to add
- olive oil
- Lawrey's seasoned salt
- garlic salt
- black pepper
- Goya seasoning - tomato and coriander is a good one!
How to:
First filet the pork loin in a sort of "spiral" cut in order to end with one rectangular piece of pork. You want to filet the pork thinly but not too thin because you will end up with holes which are not conducive to rolling in the stuffing
Cut off one end of the rectangle to use in the stuffing (or use another piece of pork).
Place the piece of pork that will go in the stuffing into a pot with water to boil. Add Lawrey's seasoned salt and garlic salt to the water for flavoring. Keep the pork in the water until it has cooked through. Remember to skim the water for the stuff that comes up from the cooking pork; I'm not sure what it it's called but you'll know what I'm talking about when it comes up.
Meanwhile, chop the veggies (onion, garlic, bell pepper, potato, carrots, zucchini, and mushroom) feel free to add, subtract or replace any of these ingredients. I hear spinach is a really good addition!
Once the pork has cooked through, take it out and put aside to cool.Keep the water!
Now add: potato, carrot and zucchini to the water to soften (should take between 6-10 minutes).
Meanwhile, chop the cooked pork into small pieces to be sautéed.
On a pan, add a teaspoon of olive oil and start sautéing, onion and garlic until it becomes aromatic, then add the bell pepper, mushrooms and chopped pork.
When the veggies in the boiling water are soft (but not falling apart soft), add them to the sauté.
Sprinkle the sautéing veggies with the Goya seasoning (if available, otherwise do not worry about it).
Once the stuffing has cooked through, meaning the pork has browned and so have the veggies, lay the raw pork out flat, drizzle with olive oil to cover the inside and add the stuffing inside. More than likely there will be more stuffing than necessary for the roll (the left over can be used for a pork and veggie bowl another day, or a pork, veggie, rice and bean burrito!). When adding the stuffing to the raw pork, make sure you are adding an equal amount from end to end.
Roll the raw pork over the stuffing, a la taquito style.
My mom usually sews the pork shut but I found that using tooth picks worked just as well.
It is up to you whether you would like to drizzle a little more olive oil over the rolled stuffed pork loin, I chose to do so, and then I added fresh ground black pepper on the top.
Place in a oven safe dish and put into a preheated oven (350 degrees) covered with either an oven safe cover or aluminum foil.
Check the pork at 40 minutes (at this point the pork loin is cooked through). You can then uncover it and leave in the oven for ~15 minutes to roast.
To serve:
- Make sure to take out the thread or tooth picks
- Cut the roll like you would a sushi roll
- Serve over the side of your choice, I chose mashed potatoes.
Stovetop Pork Chops/Ribs
Ingredients:
- number of pork chops/ribs needed for your size family
- number of pork chops/ribs needed for your size family
- colorful bell peppers ( I used red, orange and yellow)
- 1 medium white onion
- cilantro
- sliced mushrooms
- jalapeño (if you want an extra kick)
- garlic salt
- Lawrey's seasoned salt
- black pepper
How to:
Place the pork chops/ribs on a pan with 1- 1 1/2 cups of water. Allow the pork to cook all the way through.
Meanwhile, slice the onion, bell peppers, mushrooms and jalapeño.
Once the water has been absorbed/evaporated, add a little but of olive oil to the pan, season the pork with garlic salt, Lawrey's seasoned salt and black pepper.
Allow for both sides of the pork to brown (~4 minutes on medium heat each side)
Once the pork is mostly browned, creating a sort of crisp, add the veggies - onions, bell peppers, jalapeño, sliced mushroom and cilantro.
Sautee to preferred veggie texture and serve!
- 1 medium white onion
- cilantro
- sliced mushrooms
- jalapeño (if you want an extra kick)
- garlic salt
- Lawrey's seasoned salt
- black pepper
How to:
Place the pork chops/ribs on a pan with 1- 1 1/2 cups of water. Allow the pork to cook all the way through.
Meanwhile, slice the onion, bell peppers, mushrooms and jalapeño.
Once the water has been absorbed/evaporated, add a little but of olive oil to the pan, season the pork with garlic salt, Lawrey's seasoned salt and black pepper.
Allow for both sides of the pork to brown (~4 minutes on medium heat each side)
Once the pork is mostly browned, creating a sort of crisp, add the veggies - onions, bell peppers, jalapeño, sliced mushroom and cilantro.
Sautee to preferred veggie texture and serve!
Brown Cilantro Lime Rice
Ingredients:
- 1 cup of brown rice (or white rice)
- 1 tablespoon of lime juice (I used 1/2 a lemon and it worked fine)
- 1 tablespoon of chopped cilantro (I used much more)
- 1/8 teaspoon of salt (I didn't measure I just poured)
Recipe:
Just put brown rice to steam in my rice cooker (1 cup of brown rice with 1 1/2 cups water). When the rice was done, I added the lime lemon juice, cilantro and salt. Then mix and tada! Chipotle Brown cilantro lime (or lemon) rice.
- 1 cup of brown rice (or white rice)
- 1 tablespoon of lime juice (I used 1/2 a lemon and it worked fine)
- 1 tablespoon of chopped cilantro (I used much more)
- 1/8 teaspoon of salt (I didn't measure I just poured)
Recipe:
Just put brown rice to steam in my rice cooker (1 cup of brown rice with 1 1/2 cups water). When the rice was done, I added the lime lemon juice, cilantro and salt. Then mix and tada! Chipotle Brown cilantro lime (or lemon) rice.
Mango Salsa
Ingredients:
- 1 whole, peeled and diced ripe mango
- 1/2 cup chopped onions
- 1 cup of diced, seeded tomatoes
- Jalapeño to your liking - I like mine spicy so I use a whole one!
- 1 handful of cilantro
- The juice of a whole lemon
- Salt and Pepper to taste
How to:
Combine all chopped and diced ingredients, add salt and pepper to taste, mix with a fork and enjoy! Goes well over most meats or scooped up with tortilla chips!
- 1 whole, peeled and diced ripe mango
- 1/2 cup chopped onions
- 1 cup of diced, seeded tomatoes
- Jalapeño to your liking - I like mine spicy so I use a whole one!
- 1 handful of cilantro
- The juice of a whole lemon
- Salt and Pepper to taste
How to:
Combine all chopped and diced ingredients, add salt and pepper to taste, mix with a fork and enjoy! Goes well over most meats or scooped up with tortilla chips!
Frittata
Ingredients:
1 medium sized diced russet potato
1/4 diced green bell pepper
1/4 diced white onion
2 diced garlic cloves
4 large diced baby bella mushrooms
2 hand fulls of spinach
4 beaten eggs
Feta cheese
Salt
Pepper
Cayenne Pepper
1 medium sized diced russet potato
1/4 diced green bell pepper
1/4 diced white onion
2 diced garlic cloves
4 large diced baby bella mushrooms
2 hand fulls of spinach
4 beaten eggs
Feta cheese
Salt
Pepper
Cayenne Pepper
*I also added:
-1/2 jalapeno
-4 strips of bacon
-avocado
How to:
Preheat oven at 400 degrees
To make your life easy:
1. Dice the potato and put into a bowl or zip lock bag (if you choose zip lock bag pierce the bag with a fork to allow for movement of hot air) and insert into microwave for 3 minutes
*2. If you're adding bacon and do not want to make it stove top, put 3 pieces of paper towel on a plate (2 underneath and one on top) with the 4 strips of bacon in between. Heat for 2.5 minutes on either side.
After rinsing, chop/dice:
Bell pepper, onion, garlic, mushrooms and spinach.
Sautee:
Add a teaspoon of olive oil to a pan and begin to sauté onion, garlic and bell pepper until it becomes aromatic, then add the softened potato dices. Cook until the potato browns a little.
-1/2 jalapeno
-4 strips of bacon
-avocado
How to:
Preheat oven at 400 degrees
To make your life easy:
1. Dice the potato and put into a bowl or zip lock bag (if you choose zip lock bag pierce the bag with a fork to allow for movement of hot air) and insert into microwave for 3 minutes
*2. If you're adding bacon and do not want to make it stove top, put 3 pieces of paper towel on a plate (2 underneath and one on top) with the 4 strips of bacon in between. Heat for 2.5 minutes on either side.
After rinsing, chop/dice:
Bell pepper, onion, garlic, mushrooms and spinach.
Sautee:
Add a teaspoon of olive oil to a pan and begin to sauté onion, garlic and bell pepper until it becomes aromatic, then add the softened potato dices. Cook until the potato browns a little.
Then add the mushrooms and spinach (and jalapeno if you choose). Cook until all spinach is wilted.
Since I didn't have a skillet, I used a pie pan; I transferred all of the veggies (+bacon) to the pie pan.
Whisk 4 eggs adding the salt, pepper and cayenne pepper at this point.
Pour the whisked eggs over the veggies in skillet/pie pan and sprinkle feta cheese on top.
Put into the oven for 15 minutes. To check if it is ready, stick in a tooth pick. If it comes up clean, it is ready, if not, leave it in for a few more minutes.
Since I didn't have a skillet, I used a pie pan; I transferred all of the veggies (+bacon) to the pie pan.
Whisk 4 eggs adding the salt, pepper and cayenne pepper at this point.
Pour the whisked eggs over the veggies in skillet/pie pan and sprinkle feta cheese on top.
Put into the oven for 15 minutes. To check if it is ready, stick in a tooth pick. If it comes up clean, it is ready, if not, leave it in for a few more minutes.
When serving, add fresh avocado slices on top and enjoy!
Guacamole
Ingredients:
4 Medium Avocados
2 vine ripe tomatoes
3 small serrano peppers or 2 large
1/2 a large white onion
1/2 bunch cilantro
2-3 lemons
garlic salt
salt
pepper
Recipe:
1. Cut avocados in half and take out the avocado meat, place into a medium sized mixing bowl. (Do not mash or cut into smaller pieces)
2. Dice tomatoes and add to the mixing bowl
3. Dice half of the union and add
4. Chop cilantro and add
5. Chop serranos and add
6. Add garlic salt, salt and pepper to taste
8. Add lemon
9. Now use a fork to mash the avocado as you are mixing all of the ingredients in (there should be no mixing and or mashing before this step!)
10. Taste test, if something is missing - you most likely were too light with the garlic salt and lemon, so try adding some of that
4 Medium Avocados
2 vine ripe tomatoes
3 small serrano peppers or 2 large
1/2 a large white onion
1/2 bunch cilantro
2-3 lemons
garlic salt
salt
pepper
Recipe:
1. Cut avocados in half and take out the avocado meat, place into a medium sized mixing bowl. (Do not mash or cut into smaller pieces)
2. Dice tomatoes and add to the mixing bowl
3. Dice half of the union and add
4. Chop cilantro and add
5. Chop serranos and add
6. Add garlic salt, salt and pepper to taste
8. Add lemon
9. Now use a fork to mash the avocado as you are mixing all of the ingredients in (there should be no mixing and or mashing before this step!)
10. Taste test, if something is missing - you most likely were too light with the garlic salt and lemon, so try adding some of that
Marina's Creamed Corn
1 pkg frozen kernel corn (20 oz)
4 oz whipping cream
4 oz homo (sic) milk
½ tsp salt
⅛ tsp MSG (!)
4 oz whipping cream
4 oz homo (sic) milk
½ tsp salt
⅛ tsp MSG (!)
3 tsp sugar
pinch of pepper
1 tbsp melted butter
1 tbsp cornstarch or 2 tbsp flour
Recipe
Combine all ingredients except butter and flour in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour or cornstarch. Add to corn mixture well & remove from heat.
Variation: Put finished corn in heat proof casserole dish. Sprinkle with parmesan cheese. Put in oven under 350 until evenly browned.
(Triple for a 9x13 dish)
pinch of pepper
1 tbsp melted butter
1 tbsp cornstarch or 2 tbsp flour
Recipe
Combine all ingredients except butter and flour in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour or cornstarch. Add to corn mixture well & remove from heat.
Variation: Put finished corn in heat proof casserole dish. Sprinkle with parmesan cheese. Put in oven under 350 until evenly browned.
(Triple for a 9x13 dish)
Marina's Chocolate Chip Cookies
1 cup (2 sticks, one salted/on unsalted) butter, room temp.
¾ cup sugar
¾ cup packed brown sugar
2 eggs
1 tsp vanilla
2 ¼ cup flour
1 tsp salt
1 tsp baking soda
3 cups semi-sweet chocolate chips
Heat oven to 350. In small bowl, stir flour with baking soda and salt. In large mixing bowl, combine butter with sugar and brown sugar. Mix until well blended, then add eggs and mix again. Then add vanilla and mix. Gradually, blend flour mixture into large bowl. Stir in chocolate chips. Drop by teaspoon onto ungreased cookie sheets. Bake at 350 for 10-12 minutes or until golden brown. Makes appoximately 5 dozens
¾ cup sugar
¾ cup packed brown sugar
2 eggs
1 tsp vanilla
2 ¼ cup flour
1 tsp salt
1 tsp baking soda
3 cups semi-sweet chocolate chips
Heat oven to 350. In small bowl, stir flour with baking soda and salt. In large mixing bowl, combine butter with sugar and brown sugar. Mix until well blended, then add eggs and mix again. Then add vanilla and mix. Gradually, blend flour mixture into large bowl. Stir in chocolate chips. Drop by teaspoon onto ungreased cookie sheets. Bake at 350 for 10-12 minutes or until golden brown. Makes appoximately 5 dozens
Marina's Bufteak
Meat
1-2 eggs (depends on how much meat)
Pepper
Salt
½ -1 onion (depends on how much meat)
¼ cup red wine
Recipe
Marinate meat: Mix minced onion, meat, salt, pepper, and wine in bowl. Let sit in refrigerator for at least 4 hours.
Whip the eggs together in a bowl and add salt and pepper. Put bread crumbs on a flat plate. Place the meat in the egg mixture then cover it with the bread crumbs. Heat oil in frying pan on top of stove. Put meat in pan and let cook on med-low heat. Turn over and when both sides have browned remove from pan onto plate. Best when using meat which is thinly sliced.
1-2 eggs (depends on how much meat)
Pepper
Salt
½ -1 onion (depends on how much meat)
¼ cup red wine
Recipe
Marinate meat: Mix minced onion, meat, salt, pepper, and wine in bowl. Let sit in refrigerator for at least 4 hours.
Whip the eggs together in a bowl and add salt and pepper. Put bread crumbs on a flat plate. Place the meat in the egg mixture then cover it with the bread crumbs. Heat oil in frying pan on top of stove. Put meat in pan and let cook on med-low heat. Turn over and when both sides have browned remove from pan onto plate. Best when using meat which is thinly sliced.
Marina's Deviled Eggs
15 eggs
1 Whole Dill Pickle
Mayo
Dry Mustard
Pepper
Salt
Paprika
Recipe
Put the eggs in a pot and bring to boil. Once at a boil turn down heat and let it continue boiling for 15 minutes. Turn off the heat and drain the water. Add ice immediately and fill pot with cold water. Peel the eggs. Cut the eggs length wise and remove the yolk into a bowl. Smash with a fork and set aside. Cut the pickle into really small pieces then add to yolk bowl. Add about 2 tablespoons mayo; a dash of salt; pepper to taste; and two pinches of dry mustard to the yolk bowl. Mix everything together. Spoon into the whites. Once all the yolk mixture has been spooned in all of the whites of the eggs then top off with paprika for looks.
1 Whole Dill Pickle
Mayo
Dry Mustard
Pepper
Salt
Paprika
Recipe
Put the eggs in a pot and bring to boil. Once at a boil turn down heat and let it continue boiling for 15 minutes. Turn off the heat and drain the water. Add ice immediately and fill pot with cold water. Peel the eggs. Cut the eggs length wise and remove the yolk into a bowl. Smash with a fork and set aside. Cut the pickle into really small pieces then add to yolk bowl. Add about 2 tablespoons mayo; a dash of salt; pepper to taste; and two pinches of dry mustard to the yolk bowl. Mix everything together. Spoon into the whites. Once all the yolk mixture has been spooned in all of the whites of the eggs then top off with paprika for looks.
Titi's Spaghetti and Meat Sauce
1.5lb ground beef as lean as you can find or ground turkey
1 large minced onion
1 large can italian stewed tomatoes
1 large can tomato sauce
1 tbsp garlic (3 med cloves, minced)
3 tbsp olive oil
1 tbsp brown sugar
salt, pepper to taste
1.5tsp allspice
3/4tsp oregano
boil 1-1.5lb spaghetti.
Recipe
brown onion in olive oil, add ground beef, stir and break up into pieces until browned. add remaining ingredients and 1 can water. bring to boil and let simmer covered for 30-40m.
Titi's Mahshee
Stuffing ingredients
1.5lb ground beef, 15% lean
4 1/2 cups rice
1 large onion, minced
1 med bunch parsley, finely chopped
salt/pepper
1 1/2 tsp allspice
2lbs jarred grape leaves
1 1/2 cups fresh lemon juice
5-6 cups chicken stock
7 cloves of garlic
Recipe
Knead all stuffing ingredients together thoroughly. Cut leaves to approximately cover a circle with a diameter of 3-4" Roll to finger shape and place in large pot in circular pattern. Please cloves of garlic intermittently between layers of stuffed leaves. Pour lemon juice and chicken stock to cover by approx. 1". Cook on medium-low heat until tender (at least an hour) If necessary, add water while it cooks. Will have a little bit of liquid at the bottom when done.
Before rolling leaves, cut stems off of leaves. Place stems at the bottom of the pot.
When rolling, place the leaves shiny-side down. Place filling near the stem end of the leave when rolling. Fold the stem end over the filling, then fold the sides toward the middle and roll into a cigar. It should be snug. Place in the pot with the seam side down. Use 1-2 tbsp of stuffing on each leaf. Once all the stuffed leaves are in the pot, put a heavy ceramic plate over the leaves to weigh them down and keep them from moving while cooking. Once visible liquid has been absorbed, you can remove the plate.
Titi's Koshary
1 onion
Lentils and Rice
1 cup prewashed lentils
3 1/2 cups water
Salt
1 cup rice
1 lb of small salad macaroni
Sauce
4 minced medium garlic cloves
3 tbsp vegetable oil
1 tbsp vinegar
1 lg can of tomato sauce
3/4 of tomato sauce can of water
salt and pepper
Red chili powder to taste
Recipe
Chop 1 onion and spread on several layers of paper towel to absorb liquid. Top with paper towels until most liquid is absorbed. Scrape onion off paper towel and brown in 5 tblsp oil until medium golden brown. Strain oil and place on paper towel again to drain oil. In the same oil you browned the onions, brown 1 cup pre-washed lentils. Add 3 1/2 cups water, salt to taste, bring to boil. Simmer covered 15m. Add 1 cup rice, stir. Continue simmering until rice is tender, approx. 20m. Stir to fluff.
In another pot, boil 1lb of desired pasta, preferably small salad macaroni until tender, drain. In separate saucepan, brown 4 minced medium cloves of garlic (2 tsp) in 3 tbsp vegetable oil until medium golden brown. Add 1 tbsp white vinegar, stir constantly for 1m. Add 1 lg can tomato sauce and 3/4 of the same can of water. Salt and pepper to taste. Red chili powder to taste. Simmer covered 10m.
To serve, layer pasta, then lentil/rice combo, sauce, the onions.
Lentils and Rice
1 cup prewashed lentils
3 1/2 cups water
Salt
1 cup rice
1 lb of small salad macaroni
Sauce
4 minced medium garlic cloves
3 tbsp vegetable oil
1 tbsp vinegar
1 lg can of tomato sauce
3/4 of tomato sauce can of water
salt and pepper
Red chili powder to taste
Recipe
Chop 1 onion and spread on several layers of paper towel to absorb liquid. Top with paper towels until most liquid is absorbed. Scrape onion off paper towel and brown in 5 tblsp oil until medium golden brown. Strain oil and place on paper towel again to drain oil. In the same oil you browned the onions, brown 1 cup pre-washed lentils. Add 3 1/2 cups water, salt to taste, bring to boil. Simmer covered 15m. Add 1 cup rice, stir. Continue simmering until rice is tender, approx. 20m. Stir to fluff.
In another pot, boil 1lb of desired pasta, preferably small salad macaroni until tender, drain. In separate saucepan, brown 4 minced medium cloves of garlic (2 tsp) in 3 tbsp vegetable oil until medium golden brown. Add 1 tbsp white vinegar, stir constantly for 1m. Add 1 lg can tomato sauce and 3/4 of the same can of water. Salt and pepper to taste. Red chili powder to taste. Simmer covered 10m.
To serve, layer pasta, then lentil/rice combo, sauce, the onions.
Titi's Bayd Mazalil
(Fried Hard-boiled eggs)
Hard boil eggs, let cool under cold water. Peel eggs. Brown in butter in a covered pan and shake pan to rotate eggs.
Hard boil eggs, let cool under cold water. Peel eggs. Brown in butter in a covered pan and shake pan to rotate eggs.
Titi's Steak and Mushroom
1 ½ lb round steak
1 ½ tbsp vegetable oil
1 ½ tbsp vegetable oil
2 large onions cut in ½ in slices and separated into rings
4oz can sliced mushrooms (drain, save liquid)
10 ¾ oz can cream of mushroom soup
½ cup dry sherry
1 ½ tsp garlic salt
3 cup hot cooked rice
Recipe
cut steak into thin strips in a large skillet (oven-proof)
brown meat in oil over high heat
add onions, saute until tender crisp
blend soup, sherry, liquid from mushrooms, and garlic salt
pour over steak
add mushrooms
reduce heat, cover, and simmer for 1hour or until steak is tender (or cover and bake at 350)
serve over bed of fluffy rice
4oz can sliced mushrooms (drain, save liquid)
10 ¾ oz can cream of mushroom soup
½ cup dry sherry
1 ½ tsp garlic salt
3 cup hot cooked rice
Recipe
cut steak into thin strips in a large skillet (oven-proof)
brown meat in oil over high heat
add onions, saute until tender crisp
blend soup, sherry, liquid from mushrooms, and garlic salt
pour over steak
add mushrooms
reduce heat, cover, and simmer for 1hour or until steak is tender (or cover and bake at 350)
serve over bed of fluffy rice
Titi's Kebab Hala
1 onion
garlic
meat
salt
pepper
allspice
½ cup water
Recipe
1. Chop and brown onions (a little passed golden)
2. Add cubed beef and stir until meat is brown on all sides and liquid is gone
3. Add water to cover the meat
4. Add salt, pepper and allspice
5. Bring to a boil and cover
Simmer until done – check and add water as needed
garlic
meat
salt
pepper
allspice
½ cup water
Recipe
1. Chop and brown onions (a little passed golden)
2. Add cubed beef and stir until meat is brown on all sides and liquid is gone
3. Add water to cover the meat
4. Add salt, pepper and allspice
5. Bring to a boil and cover
Simmer until done – check and add water as needed
Titi's Kofta
4 lbs - ground beef – 85% lean
½ cup - Italian bread crumbs
½ cup - Teriyaki sauce
3 teas – ground Allspice
2 teas - ground cinnamon
¾ teas – ground pepper
1 bunch – parsley, finely chopped
1 – large onion, finely chopped
4 – cloves garlic, finely chopped
1 Tbs – seasoned salt
4 – eggs
Recipe
Combine all ingredients well by kneading.
Form kofta around metal skewer to desired size.
Cook over grill, BBQ or oven at 450 degrees until brown.
½ cup - Italian bread crumbs
½ cup - Teriyaki sauce
3 teas – ground Allspice
2 teas - ground cinnamon
¾ teas – ground pepper
1 bunch – parsley, finely chopped
1 – large onion, finely chopped
4 – cloves garlic, finely chopped
1 Tbs – seasoned salt
4 – eggs
Recipe
Combine all ingredients well by kneading.
Form kofta around metal skewer to desired size.
Cook over grill, BBQ or oven at 450 degrees until brown.
Thursday, November 13, 2014
Titi's Pound Cake
Grease and flour pan bake 350 degrees – 1 hour
1 cup butter
2 cups sugar
1 ½ cups milk
4 eggs
3 teas baking powder
3 cups flour
1 teas vanilla
Recipe
Whip sugar and butter, add eggs, whip till smooth, mix flour baking powder, add milk alternating with
flour mixture, mix, add vanilla, mix till smooth. Pour in pan bake till golden brown
1 cup butter
2 cups sugar
1 ½ cups milk
4 eggs
3 teas baking powder
3 cups flour
1 teas vanilla
Recipe
Whip sugar and butter, add eggs, whip till smooth, mix flour baking powder, add milk alternating with
flour mixture, mix, add vanilla, mix till smooth. Pour in pan bake till golden brown
Titi's Creme Caramel
8 eggs
6 cups milk
¼ teaspoon vanilla
10 Tbls sugar
Caramel (dark brown- not burnt)
1 cup sugar
½ cup water
2 Tbls lemon juice
¼ teas vanilla
Recipe
Cook on med-low heat
Place caramel in mold while hot and cover sides, let cool to harden
Whip all ingredients together and pour into mold on top of caramel
Bake in water bath 400 degrees till top is golden brown, cool, refrigerate overnight.
6 cups milk
¼ teaspoon vanilla
10 Tbls sugar
Caramel (dark brown- not burnt)
1 cup sugar
½ cup water
2 Tbls lemon juice
¼ teas vanilla
Recipe
Cook on med-low heat
Place caramel in mold while hot and cover sides, let cool to harden
Whip all ingredients together and pour into mold on top of caramel
Bake in water bath 400 degrees till top is golden brown, cool, refrigerate overnight.
Titi's Chicken Milanese
Bonless, skinless chicken breasts
Italian bread crumbs
3 eggs
Minced onion
White wine
Salt or seasoned salt
Pepper
Allspice
Oregano
Butter
Olive oil
Recipe
Cut chicken into med thinness patties, pound for tenderness, marinate in white wine, salt, pepper, allspice, oregano. Cover and leave in refrigerator for at least three hours. Whip eggs adding salt and pepper.
Submerge chicken in egg mixture one slice at a time and drain then coat with bread crumbs on both sides, fry in butter and olive oil till med. Brown on med-low heat.
Titi's Feta
Make rice (melt butter- 1/3 stick, 2 cups rice, 3 cups water, bring to boil, simmer for 20-30 min. until cooked)
Toasted pita bread chips
Shredded veal
Minced Garlic – 4 table spoons
2 sticks Butter
Beef broth
Brown bread in butter and some garlic, place on bottom of bowl, add cooked rice, brown minced garlic and veal, add to rice, add broth and cover for 30 minutes.
Titi's Rice Casserole
2 cups rice
5 cups milk or 3 cups milk and 2 cups chicken broth
1 stick butter
5 tablespoons sour cream
Salt
Recipe
Melt butter in pyrex bowl, coat sides of dish, add rice and sour cream, stir together, add milk and broth and salt. Place in oven – 375- for 1 hour or until top is browned and liquid absorbed.
5 cups milk or 3 cups milk and 2 cups chicken broth
1 stick butter
5 tablespoons sour cream
Salt
Recipe
Melt butter in pyrex bowl, coat sides of dish, add rice and sour cream, stir together, add milk and broth and salt. Place in oven – 375- for 1 hour or until top is browned and liquid absorbed.
Tayta's Basboosa
24 oz sour cream
24 oz sugar
24 oz cream of wheat (farina)
1 heaping teaspoon baking powder
Recipe
Put in cookie sheet after greasing pan and let it sit for 3 hours.
Cook on 350 until golden brown.
Take out of oven and put 2 sticks of melted sweet butter on top. Let it soak in, so apply slowly.
Then put cooled sugar mixture on top slowly.
Sugar mixture is 1 or 2 cups sugar and 1 or 2 cups of water. When boiling squeeze half a lemon on mixture. Put on simmer for 10 minutes then let cool.
24 oz sugar
24 oz cream of wheat (farina)
1 heaping teaspoon baking powder
Recipe
Put in cookie sheet after greasing pan and let it sit for 3 hours.
Cook on 350 until golden brown.
Take out of oven and put 2 sticks of melted sweet butter on top. Let it soak in, so apply slowly.
Then put cooled sugar mixture on top slowly.
Sugar mixture is 1 or 2 cups sugar and 1 or 2 cups of water. When boiling squeeze half a lemon on mixture. Put on simmer for 10 minutes then let cool.
Tayta's Kahk
2 cups sweet butter or Crisco - Blend together until smooth
1 cup half & half or milk or water - Blend in until smooth (add slowly)
5 cups flour
½ teaspoon vanilla extract – Add with milk
2 teaspoon baking powder – Add with flour
1/8 cup vegetable oil - Not olive oil
First mix flour & baking powder. Then add melted butter. Knead dough adding milk slowly a little at time.
Knead the flour in and at the end add oil. Let dough sit for 10 minutes while covered.
Inside stuffing
1 heaping tablespoon Crisco or butter
1 heaping tablespoon flour
1 cup honey
½ cup of chopped walnuts
Melt Crisco, add flour stirring over low heat until light gold in color. Add honey and stir until boiling ( 3 minutes) Let cool until it forms together. Add nuts
Cook in oven @ 400 degrees for 15 minutes (until bottom is light light gold), then move to top rack in oven for 7 – 10 minutes until golden color.
1 cup half & half or milk or water - Blend in until smooth (add slowly)
5 cups flour
½ teaspoon vanilla extract – Add with milk
2 teaspoon baking powder – Add with flour
1/8 cup vegetable oil - Not olive oil
First mix flour & baking powder. Then add melted butter. Knead dough adding milk slowly a little at time.
Knead the flour in and at the end add oil. Let dough sit for 10 minutes while covered.
Inside stuffing
1 heaping tablespoon Crisco or butter
1 heaping tablespoon flour
1 cup honey
½ cup of chopped walnuts
Melt Crisco, add flour stirring over low heat until light gold in color. Add honey and stir until boiling ( 3 minutes) Let cool until it forms together. Add nuts
Cook in oven @ 400 degrees for 15 minutes (until bottom is light light gold), then move to top rack in oven for 7 – 10 minutes until golden color.
Tayta's Pound Cake
2 sticks sweet butter
2 cups sugar
4 eggs
1½ cups milk
3 teaspoons baking powder
3 cups flour
1 teaspoon vanilla
Recipe:
1. Mix all ingredients in a mixing bowl.
2. Grease a cake pan and dust with flour.
3. Bake for 1 hour at 350
2 cups sugar
4 eggs
1½ cups milk
3 teaspoons baking powder
3 cups flour
1 teaspoon vanilla
Recipe:
1. Mix all ingredients in a mixing bowl.
2. Grease a cake pan and dust with flour.
3. Bake for 1 hour at 350
Titi's Spinach Dip
1 10 Oz frozen chopped spinach
1 16 oz container of sour cream
1 cup mayonnaise
1 package vegetable soup mix (Knorr) - this comes in a package, usually in the soup aisle
1 8 Oz water chestnuts – chopped up
3 green onions chopped up
Recipe
Squeeze spinach until dry in small strainer or food processor
Stir everything together – refrigerate for 2 hours
Serve in round bread with sourdough
1 16 oz container of sour cream
1 cup mayonnaise
1 package vegetable soup mix (Knorr) - this comes in a package, usually in the soup aisle
1 8 Oz water chestnuts – chopped up
3 green onions chopped up
Recipe
Squeeze spinach until dry in small strainer or food processor
Stir everything together – refrigerate for 2 hours
Serve in round bread with sourdough
Olive Garden Fettuccini Alfredo
Ingredients:
1/2 Cup Butter
2 Tbsp. Cream Cheese
1 Pint Heavy Cream
1 tsp. garlic powder
Dash of salt
Dash of pepper
2/3 Cup grated parmesan cheese(preferably fresh)
1 pound fetuccine noodles or I like to use Penne pasta
Directions:
1. In a medium sauce pan, melt butter.
2. When butter is melted, add cream cheese.
3. When the cream cheese is softened, add heavy cream. .
4. Season with garlic powder, salt, and pepper.
5. Simmer for 15-20 minutes over low heat, stirring constantly.
6. Remove from heat and stir in parmesan cheese.
7. Serve over hot noodles.
1/2 Cup Butter
2 Tbsp. Cream Cheese
1 Pint Heavy Cream
1 tsp. garlic powder
Dash of salt
Dash of pepper
2/3 Cup grated parmesan cheese(preferably fresh)
1 pound fetuccine noodles or I like to use Penne pasta
Directions:
1. In a medium sauce pan, melt butter.
2. When butter is melted, add cream cheese.
3. When the cream cheese is softened, add heavy cream. .
4. Season with garlic powder, salt, and pepper.
5. Simmer for 15-20 minutes over low heat, stirring constantly.
6. Remove from heat and stir in parmesan cheese.
7. Serve over hot noodles.
Ally's Special K Bars
1 ½ cup sugar
1 ½ cup Karo Syrup
1 ½ cup peanut butter
1 box of Special K cereal
1 bag of semi sweet chocolate chips
1 bag butterscotch chips
Butter 9x13 inch pan. Measure 6 cups of cereal and pour into very large bowl. In saucepan over medium heat, dissolve syrup and sugar. Bring to a soft boil and remove from heat. Add peanut butter and stir until smooth. Pour syrup mixture over cereal and make sure cereal is well coated. (I usually add a little bit more cereal until it doesn’t look too goopy. Be careful not to add too much cereal or the bars will be dry. Pour cereal mix into buttered pan and spread evenly. Melt chocolate and butterscotch chips in microwave by putting them in a glass dish, microwaving a bit, then stir, a little more, then stir, and so on. When smooth spread over cereal bars.
Ally's S'mores Cookie Bars
Ingredients
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
1 cup marshmallow creme
Directions
1 Heat oven to 350°F. Grease 8-inch square baking pan.
2 Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
3 Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
4 Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.
Ally's Andes Candies Cookies (Homemade dough)
3/4 cup butter or margarine
1 1/2 cup brown sugar
2 Tablespoons water
2 eggs
2 cups chocolate chips
2 1/2 cup flour
1 1/4 tsp. baking soda
1/2 tsp. salt
3 boxes Andes candies
In a saucepan over low heat, melt butter; add sugar water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir, then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour. Make into little balls and bake on an ungreased cookie sheet at 350 for 10-13 minutes. While still hot, put an Andes candy on each cookie, let it get soft then swirl with spoon. Cool on baking rack.
Ally's Andes/Rolo's Candies Cookies
1 box Chocolate Cake mix
1/3 cup oil
2 eggs
Box of Andes mints (I I use half a mint per cookie)
*you can also use Rolo's instead
Heat oven to 350*. In large bowl combine cake mix, oil, and eggs; stir by hand until dough forms. Shape dough into 1 inch balls. If necessary, refrigerate dough for easier handling. Place 2 inches apart on ungreased cookie sheets. Bake at 350* for 9 to 11 minutes until surface of cookie is cracked. Immediately top each cookie with mint, when it starts to melt swirl it around the top of the cookie covering the majority of it. Remove from cookie sheets and let cool (sometimes I put the cookies in the fridge to harden the melted mints).
Makes about 3-4 dozen cookies
1/3 cup oil
2 eggs
Box of Andes mints (I I use half a mint per cookie)
*you can also use Rolo's instead
Heat oven to 350*. In large bowl combine cake mix, oil, and eggs; stir by hand until dough forms. Shape dough into 1 inch balls. If necessary, refrigerate dough for easier handling. Place 2 inches apart on ungreased cookie sheets. Bake at 350* for 9 to 11 minutes until surface of cookie is cracked. Immediately top each cookie with mint, when it starts to melt swirl it around the top of the cookie covering the majority of it. Remove from cookie sheets and let cool (sometimes I put the cookies in the fridge to harden the melted mints).
Makes about 3-4 dozen cookies
Ally's Apple Pancakes & Cider Sauce
Make recipe on Bisquick box using 2 cups of Bisquick. Add 1/2 tsp. cinnamon and 1 or 2 grated apples. Mix and cook slightly lower and longer than regular pancakes.
SAUCE
2 cups apple juice
2 Tbsp. cornstarch
1 cup sugar
2 Tbsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup margarine
Put apple juice in pan. Mix in cornstarch. Then mix in other dry ingredients. Add lemon juice and margarine. Heat to boiling and boil 1 minute.
SAUCE
2 cups apple juice
2 Tbsp. cornstarch
1 cup sugar
2 Tbsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup margarine
Put apple juice in pan. Mix in cornstarch. Then mix in other dry ingredients. Add lemon juice and margarine. Heat to boiling and boil 1 minute.
Ally's Coconut Cream Cake
1 White Cake Mix, without pudding
1/1 tsp. coconut flavoring
1 c. canned cream of coconut (Found in the liquor department)
Sweetened condensed milk
Whipping cream
Sugar
1 c. flaked coconut, optional
Make white cake mix according to plan, but add the 1/2 tsp. coconut flavoring also. Pour into 9x13 pan and cook according to box directions. While baking, combine the sweetened condensed milk and the coconut syrup. When cake is done, poke even rows of holes in warm cake with 2-prong serving fork. Pour syrup-milk mixture into holes and over top of cake. Set in refrigerator until well chilled. Beat cream until soft peaks form. Sweeten with sugar and beat until stiff, but smooth. Frost top of cake and sprinkle with coconut. Serve chilled, cut into squares.
1/1 tsp. coconut flavoring
1 c. canned cream of coconut (Found in the liquor department)
Sweetened condensed milk
Whipping cream
Sugar
1 c. flaked coconut, optional
Make white cake mix according to plan, but add the 1/2 tsp. coconut flavoring also. Pour into 9x13 pan and cook according to box directions. While baking, combine the sweetened condensed milk and the coconut syrup. When cake is done, poke even rows of holes in warm cake with 2-prong serving fork. Pour syrup-milk mixture into holes and over top of cake. Set in refrigerator until well chilled. Beat cream until soft peaks form. Sweeten with sugar and beat until stiff, but smooth. Frost top of cake and sprinkle with coconut. Serve chilled, cut into squares.
Byer's Chili
1 pound of ground meat (Turkey or Beef)
1 large can (28 oz) of tomato sauce
1 regular can (14 oz) of petite diced tomatoes
3 regular cans (14 oz each) of beans (drained) of your choice (we use 2 can of pinto & 1 can of black)
1 small can (4 oz) of diced green chiles
1 cans (14 oz each) of hominy
1 packet chili seasoning powder (We use McCormick's brand)
1 packet ranch dip powder (We use hidden valley brand)
1 14 oz can's worth of water
First brown the meat with the chili seasoning powder in a large pot. After it is browned, dump all the remaining ingredients in. Bring to a boil and then reduce heat to low. Simmer for at least 2 hours (the longer the better, we try for 4 hours+). Serve with toppings of goldfish or shredded cheese.
First brown the meat with the chili seasoning powder in a large pot. After it is browned, dump all the remaining ingredients in. Bring to a boil and then reduce heat to low. Simmer for at least 2 hours (the longer the better, we try for 4 hours+). Serve with toppings of goldfish or shredded cheese.
Alicia's Tres Leches
Ingredients:
6 eggs
1 cup of flour
3/4 of white sugar
1 teaspoon of vanilla extract
1 can of condensed milk
1 pint of heavy whipping cream
1 can of evaporated milk
Recipe
pre-heat the oven at 350 degrees. separate the egg whites and whip them at high power until they are fluffy (this is one of the most important steps). Add the egg yolks to the whipped egg whites one at a time and continue mixing at high power. add the sugar and the vanilla extract while still mixing. Add the flour using a colander to sift and mix with a wooden spoon. pour the mix into a rectangular pyrex (make sure to put some butter on it so the cake doesn't stick) and put in the oven for about 20min (you can test if it is ready by sticking a toothpick or a knife in).
while the cake is in the oven, mix the 3 milks together. Once the cake is ready spread the mixture of milks onto the cake while it is hot (also very important).
Done!
Wednesday, November 12, 2014
Lulu's Salsa
4 tomatoes
2 serrano peppers
1/2 of a large onion
1/4 of a bunch of cilantro (~10 stalks)
1 1/2 lemons
Garlic Salt
Salt
Pepper
Recipe:
1. Boil tomatoes and serrano peppers until the tomatoes are tender and the skin is easy to peel off
2. Chop onion and cilantro into manageable pieces for a food processor (if you do not have a food processor, chop the onions and cilantro to the desired size for salsa)
3. Once water is boiling, take tomatoes and peppers off the stove, pour out water, shock with cold tap water. Allow for tomatoes to cool before trying to peel
4. Peel tomatoes, remove stems from peppers
5. Place one tomato, some onion, some cilantro, some serrano into food processor.
6. Repeat step 5 until all ingredients are processed.
7. Add garlic salt, salt and pepper to taste
8. Add lemon
9. Taste test, if something is missing - you most likely were too light with the garlic salt, so try adding some of that
2 serrano peppers
1/2 of a large onion
1/4 of a bunch of cilantro (~10 stalks)
1 1/2 lemons
Garlic Salt
Salt
Pepper
Recipe:
1. Boil tomatoes and serrano peppers until the tomatoes are tender and the skin is easy to peel off
2. Chop onion and cilantro into manageable pieces for a food processor (if you do not have a food processor, chop the onions and cilantro to the desired size for salsa)
3. Once water is boiling, take tomatoes and peppers off the stove, pour out water, shock with cold tap water. Allow for tomatoes to cool before trying to peel
4. Peel tomatoes, remove stems from peppers
5. Place one tomato, some onion, some cilantro, some serrano into food processor.
6. Repeat step 5 until all ingredients are processed.
7. Add garlic salt, salt and pepper to taste
8. Add lemon
9. Taste test, if something is missing - you most likely were too light with the garlic salt, so try adding some of that
Subscribe to:
Posts (Atom)