Stir Fried Water Spinach

Stir Fried Water Spinach

Ingredients:

water spinach
minced garlic

Seasoning:

cooking oil
salt
sugar




Procedure:

1. Cut the young parts of water spinach for about 2 inches wash
    & soak it w/ salt. rinse & drain
2. Minced the garlic
3. Prepare a pot or a wok w/ enough water for the vegetables let it boil.
4. Blanch the vegetable until the color changes then drain
5. Prepare a wok, pre- heat & saute the minced garlic until light brown
6. Stir fry for 3 minutes then add seasoning if needed taste & serve

Cucumber Salad

Cucumber Salad

Ingredients:

1 cucumber
2 tsp vinegar
1/2 tsp sugar
1 tsp salt
1/4 tsp white pepper
chopped parsley or chives





Procedure:

1. Peel the cucumber if the peel is thick
2. Slice it paper-thin. A cheese plane is a handy tool for this job
3. Mix vinegar , salt, sugar and pepper and pour over the cucumber
4. Sprinkle with parsley or chives serving

Wild Mushrooms on Toast

Wild Mushrooms on Toast

Ingredients:

2 ounces imported dried wild mushrooms
2 tbsp unsalted butter
1 small onion, finely chopped
1 tbsp all-purpose flour
1 1/2 tbsp Creme Fraiche or sour cream
2 cloves garlic, minced
Pinch of sweet Hungarian paprika
salt & freshly ground black pepper, to taste
3 tbsp olive oil
12 slices French bread
3 tbsp freshly grated Parmesan cheese
Finely chopped fresh parsley for garnish

Procedure:

1. In a small saucepan, simmer the mushroom in 2 cups of water until soft,
    about 40 minutes. Remove the mushrooms with a slotted spoon.
    Strain the cooking liquid through a coffee
    filter and set aside. Pat the mushrooms dry with paper towels and finely chop

2. Melt the butter in a small skillet over medium heat. Add the mushrooms
      and onion and sauce, stirring for 15 minutes

3. Sprinkle with the flour, stir and cook for 1 minute.
     Stir in 1/4 cup of the reserved  mushroom cooking liquid and
      simmer for 2 to 3 minutes more

4. Stir in the creme fraiche and simmer over medium heat for 5 minutes.
     Add the garlic and season with paprika, salt and pepper. Simmer for
     2 more minutes and remove from the heat

5. Preheat the oven to 350 degree F.

6. Preheat the olive oil in a large ovenproof  skillet over medium heat.
     Add the bread slices and lightly brown, about 1 minute on each side

7. Heap some of the mushroom mixture on each bread slice.
    Sprinkle with Parmesan cheese and bake for 10 minutes

8. Sprinkle with parsley and serve immediately

Lemon & Chicken Soup

Lemon & Chicken Soup

Ingredients:

4 tbsp butter
8 shallots, thinly sliced
2 carrots, thinly sliced
 2 celery stalks, thinly sliced
8 0z/ 225 g. boned chicken breasts(finely chopped)
3 lemons
5 cups chicken stock
80z/225g dried spaghetti, broken into small pieces
2/3 cup heavy cream
salt & white pepper

To Garnish:

fresh parsley sprig
3 lemon slices, halved


Procedure:

1. Melt the butter in large pan. Add the shallots . carrots, celery
   & chicken & cook over low heat, stirring occasionally, for 8 minutes

2. Thinly pare the lemons and blanch the lemon rind in boiling water for
   3 minutes. Squeeze the juice from the lemons

3. Add the lemon rind and juice to the pan, together with the chicken stock
    Bring slowly to a boil over low heat and simmer for 40 minutes, stirring
     occasionally

4. Add the spaghetti to the pan & cook for 15 minutes. Season to taste
    with salt & white pepper & add the cream. Heat through, but do not
    let the soup or it will curdle

5. Pour  the soup int a tureen or individual bowls. Garnish with the parsley
    and half slices of lemon and serve immediately

Tips:

You can prepare this soup up to the end of step 3 in advance, so that all you need do before serving is heat through before adding the pasta and the finishing touches

Crab and Rice Salad

Crab and Rice Salad

Ingredients:

1 pound cooked lump crabmeat
1 tbsp fresh lemon juice
2 cups cooked long-grain rice(2/3 cup uncooked)
2 ribs celery, finely diced
2 medium size Kirby cucumbers (finely diced)
1 large dill pickle, finely diced
2 tbsp chopped fresh dill
2 tbsp snipped fresh chives

Dressing and Garnishes:

1 cup homemade Mayonnaise
2 tbsp fresh lemon juice
2 tbsp tomato paste
salt & freshly ground black pepper , to taste
boston lettuce leaves for garnish
2 cooking king crab legs, cut into 1to 1 1/2 inch.pieces for garnish
parsley sprigs for garnish

Procedure:

1. In a large bowl, sprinkle the crabmeat with the lemon juice
    and let stand for 5 minutes
2. Into the crabmeat stir the rice, celery, cucumbers, pickle, dill and chives
3. In a separate bowl, whisk together all  the dressing ingerdients
4. Carefully toss the crab mixture with the dressing, keeping
    the ingredients intact.  Season with salt and pepper. Cover and refrigerate
     for 1 hour
5. On a decorative serving platter, arrange the salad on a bed of lettuce leaves.
     Garnish with crab legs and parsley sprigs

Chicken Shawarma

Chicken Shawarma

Ingredients:

Fresh pita bread
4 pcs whole dill pickle (cut lengthwise)
french fries
garlic spread

Marinade for chicken:

2 lb. boneless chicken (cut into pieces)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground green cardamoms
3/4 tsp allspice
1/2 tbsp freshly ground black pepper
1/4 tbsp ground cloves
1/2 tsp crushed red chilli
1 1/2 tsp salt
4 tbsp fresh lemon juice

Ingredients for garlic sauce:

2 whole garlic bulbs
1 tsp salt
1 cup corn oil
3 tbsp lemon juice



Procedure:

1. Wash the chicken pieces pat dry. Place the chicken pieces in a bowl.
     Mix all the spices with lemon juice to make thick paste. Rub the paste
     over the chicken pieces thoroughly.

2. Marinate it for 5-6 hours at room temperature over night in the refrigerator

3. Preheat the oven to 450 degrees. Grease a baking dish with oil
    put chicken pieces in skin side down, and bake it for about 20 minutes.

4. Take it out, turn them over & bake for 10-15 minutes or until the
     chicken is tender

5. Remove  the skin and shred the chicken with a sharp knife.
    Put the shredded chicken  in the baking dish . Sprinkle 1 tsp of
     sumac and mix well.

Sesame Seed Salad

Sesame Seed Salad

Ingredients:

1 large eggplant
3 tbsp sesame seed paste
juice and rind of 1 lemon
1 garlic clove, crushed
pinch of paprika
1 tbsp chopped cilantro
salt & pepper
Boston  lettuce leaves

Garnish :
 Strips of pimiento
 lemon wedges
 toasted sesame seeds

Procedure:

1. Cut the eggplant in half, then place in colander and sprinkle
    with salt leave to stand 30 minutes, then   rinse under cold running
    water & drain well  pat dry with paper towels

2.  Place the eggplant halves, ski- side uppermost, on an oiled cookie sheet.
     Cook in a preheated oven, 450 F/230 degree, for 10-15 minutes.
     Remove from the oven and leave to cool

3. Cut the eggplant into cubes and set aside until required. Mix together
     the sesame seed paste, lemon juice and rind , garlic, paprika, & cilantro
     Season with salt and pepper to taste and stir in the eggplant

4. Line a serving dish with lettuce leaves and spoon the eggplant into the center.
   Garnish the salad with pimiento slices, lemon wedges & toasted
    sesame seeds  then serve.

Plum Pudding

Plum Pudding

Ingredients:

1 pound whole candied cherries
1 pound golden raisins
1 pound pitted dates, chopped
4 candied pineapple rings, sliced
3/4 cup chopped citron
1/2 cup chopped candied orane peel
1/2 cup chopped candied lemon peel
2 cups sifted all purpose flour
1/2 cup sugar
1 tsp salt
1 1/2 tsp soda
1 3/4 tsp cloves
1/2 tsp allspice
3 eggs
1 1/2 cups buttermilk
1/2 cup oil
1/4 cup orange juice
1/4 cup brandy
 1 lemon of juice

Procedure:

1. Place fruit in a large mixing bowl and sprinkle with 1/2 cup of flour.
2. Sift together the remaining flour, sugar, salt, soda and spices
3. Beat eggs and add buttermilk, oil orange juice, brandy and lemon juice
4. Combine with the flour mixture pour butter over fruit and mix
     until all the fruit is coated with butter
5. Oil pudding molds or empty coffee tins and fill 3/4 full
6. Cover tightly with foil place in a steamer , cover and cook 3 to 4 hrs.or
     until pudding loses its creamy look
7 .Cool in molds 20 minutes wrap in cheese cloth that has been dampened with brandy, or rum
8.  Wrap again in aluminum foil and place in refrigerator to mellow 1 month
9.  When ready to serve, steam

Mussels with Tomato Sauce

Mussels with Tomato Sauce

Ingredients:

1/2 small onion, chopped
1 garlic clove, crushed
1 tbsp olive oil
3 tomatoes
1 tbsp chopped fresh parsley
2 lb/900 grms. live mussles
1tbsp freshly grated Parmesan cheese
1 tbsp fresh white bread crumbs
salt and pepper
chopped fresh parsley, to garnish


Procedure:

1. Place the onion , garlic & oil in a bowl.Cover & cook on High power for 3 min.

2. Cut a cross in the base of each tomato and place them in a small bowl  pour
    on boiling water & leave for about 45 seconds. Drain and then plunge into
    cold water then sins will slide off easily. Chop the tomatoes removing any
     hard cores

3. Add the tomatoes to the onion mixture, then cover and cook on high power
    for 3 minutes stir in the parsley and season to taste

4. Scrub the mussels well in several changes of cold water. Remove the taped
    sharply with back of a knife

5. Place the mussels in a large bowl. Add enough boiling water to cover them.
    Cover and cook  on high power for 2 minutes stirring halfway through until
    the mussels open. drain  well and remove the empty half of each shell.
    Arrange the mussels in 1 layer on a plate

6. Spoon the tomato sauce over each mussel. Mix the Parmesan cheese
    with the bread crumbs and sprinkle on top. Cook uncovered, on High power

     for 2 minutes. Garnish with parsley and serve

Tips:

Dry out the bread crumbs in the microwave for an extra crunchy topping. Spread them on a plate and cook on high power for 2 minutes, stirring once. Leaved to stand, uncovered

Apples with Caramel Sauce

Apples with Caramel Sauce

Ingredients:

4 large apples
1/2 liter /1 pint water
1 tbsp lemon juice
6 tbsp sugar
100g 3 1/2 oz cup sugar
1 1/2 dl 1 scant cup
1 cup milk
2 egg yolks
1 tbsp sugar
6 tbsp heavy cream

Procedure:

1. Peel apples and cut them in two. Remove core

2. Bring water with lemon juice and 6 tbsp sugar, to a boil.
    Cook apples bareley tender in the  sugar syrup

3. Brown 2 1/2 dl / 1 scant cup / 1cup sugar in a pan, cool the caramel a little
    and add boiling milk. Beat egg yolks with 1 tbsp sugar

4. Cool caramel slightly and stir it a little at a time into egg mixture.
    Heat until it thickens

5. Beat cream stiff and stir into caramel sauce

6. Arrange apples on a platter and pour sauce over

Spotted Dick

Spotted Dick

Ingredients:

1 1/2 cups self-rising flour
1 1/4 cups freshly made bread crumbs
3/4 cup beef suet, chopped into small pieces
10 tbsp English golden syrup or corn syrup
1/2 cup seedless white raisins
1/4 cup black raisins
2 1/2 tbsp chopped ,candied peel



Procedure:

1. Sift the flour into a bowl . Add the breadcrumbs and the suet
2. Blend the suet into the flour with a pastry blender or fingertips
3. Stir in only enough water to form the dough into a ball
4. Roll the dough into an 8 inch square
5. Spread with syrup and sprinkle with raisins and candied peel
6. Roll as for a jelly roll. Wrap loosely in foil
7. Seal the edges tightly but allow room for the pudding to expand
8. Place pudding in a steamer and steam over boiling water on top of the stove
    for  3 hours
9. Serve  with butter and a bowl of brown sugar

Cauliflower Cheese

Cauliflower Cheese

Ingredients:

1 medium sized cauliflower(divided into flowerets)
1 tsp salt
2 tbsp butter
3 tbsp flour
1 1/2 cups milk
1 cup cheddar cheese, grated
dash cayenne pepper
4 tbsp bread crumbs




Procedure:

1. Boil the cauliflower in salted water 10 minutes until almost tender
2. Drain cauliflower and place in a small buttered casserole
3. To prepare the sauce melt the butter in a saucepan
4. Stir in the flour and add the milk gradually. Stir in 3/4 cup grated
    cheese and cayenne pepper
5. Cook 2 minutes until the sauce has thickened
6. Pour  the sauce over the cauliflower. Sprinkle with remaining
    cheese and breadcrumbs
7. Place in a 400 degree over for 5 minutes and then under the broiler
    for 3 minutes to brown the cheese and bread crumbs

Shrimp with Mustard and Eggs

Shrimp with Mustard and  Eggs

Ingredients:

2 pounds small shrimp, peeled & deveined
4 scallions, finely chopped parsley
1/2 tsp tarragon
1 tbp mild Dijon type mustard
6 hard boiled eggs, finely chopped
1/4 cup heavy cream
3 tbsp grated Parmesan cheese
1 additional tsp butter




Procedure:

1.  Melt the butter & saute the shrimp & scallions over high heat for 3 minutes
    until shrimp are pink and almost tender
2.  Reserve 6 partially cooked shrimp
3.  Add the parsley , tarragon , mustard, eggs and cream
4.  Continue cooking for 2 minutes until the eggs are hot
5.  Transfer all the ingredients to a buttered baking dish
6.  Sprinkle with cheese, dot with remaining butter and add reserved shrimp
7.  Place under the broiler for 3 minutes until lightly browned

Simple Macaroni Salad

Simple Macaroni Salad

Ingredients:

8 oz. protein - enrich elbow macaroni
1/2 cup diet mayonnaise
1 cup chopped celery
1/2 cup plain low-fat yogurt
2 tbsp. chopped onion
1 1/2 tsp salt
1/4 tsp pepper
dash paprika



Procedure:

1. Cook the macaroni according to the directions on the package drain it
    with cold water
2. Add the rest of the ingredients to the macaroni, mixing thoroughly
3. Chill several hours.

Chicken Patties

Chicken  Patties

Ingredients:

2 cups left over cooked chicken
4 scallions, finely chopped
3 slices boiled ham, diced
2 hard boiled eggs, finely chopped
1 tbsp lemon juice
1 tsp mild (Dijon type) mustard
4 tbsp butter
4 tbsp flour
1 cup milk
1/2 tsp tarragon
1 tbsp finely chopped chives
1/2 cup flour seasoned with
1 tsp salt
freshly ground black pepper
2 eggs, lightly beaten
1/2 cup breadcrumbs
oil or shortening for deep frying

Procedure:

1. Shred the chicken into very small pieces
2. Place in a bowl and combine with scallions, ham, eggs
    lemon juice & mustard
3. Heat the butter in a small saucepan
4. Stir in the flour and add the milk gradually, stirring with a wire whisk
    to form a very thick sauce
5. Add tarragon and chives .Stir the sauce into the chicken mixture
6. Chill the mixture in the refrigerator for 2 hours
7. Form chicken into 8 patties
8. Dredge patties first in flour then in beaten egg and finally in the breadcrumbs
9. Fry the patties in deep hot fat for 8 to 10 minutes until hot and lightly browned

Sausage and Mash

Sausage  and  Mash

Ingredients:

8 link pork sausage
6 medium sized potatoes, mashed
1/4 cup milk
2 tbsp butter
1/4 cup Parmesan cheese, grated
1/8 tsp salt
freshley ground black pepper & separeted into rings
oil for deep frying



Procedure:

1. Fry the sausage in a skillet until lightly browned and all the fat has rendered
2. Mash the potatoes adding the milk, 1 tbsp of butter, cheese
    nutmeg salt & pepper
3. Place a layer of half of the potatoes in a buttered baking dish
4. Arrange the sausage over the potatoes
5. Place remaining potatoes in a pastry bag fitted with a large rosette tube
6. Pipe potatoes in a decorative pattern around the sausage
7. Dot with remaining butter and bake in a 400 degree oven for 10 minutes
8. In the maintime, deep fry the onion rings in hot oil for 5 minutes until tender
    and lightly browned
9. Drain onions on paper towels. Garnish dish with onion rings and serve

Chinese Chicken Cashew Apple Salad

Chinese Chicken Cashew Apple Salad

Ingredients:

1 cup cooked chicken
3 tbsp soy sauce
1 tbsp sherry shake of mono sodium glutamate
1 red unpeeled apple cored & diced
3 stalks celery diagonally sliced
2 tbsp dry roasted cashews ,broken
2 tbsp low calorie mayonnaise
2 tbsp plain low-fat yogurt



Procedure:

1. Combine the cooked poultry with the soy sauce, sherry
    & mono sodium glutamate
2. Set aside 15 minutes to marinate.
3. Combine with the remaining ingredients and serve immediately

Savory Swiss Steak

Savory Swiss Steak

Ingredients:

1 tbsp diet margarine
2-lb boneless round steak, trimmed of fat
1 tsp garlic salt
1/8 tsp pepper
1 cup chopped onions
3 cups canned stewed tomatoes
1 cup chopped celery




Procedure:

1. Place the margarine in a nonstick skillet and melt over moderate heat
2. Add the steak to the pan season the meat with the garlic salt and pepper
3. Raise the heat under the pan to high and brown the meat quickly on both sides
4. Lower the heat and before going any further pour off any fat that has
    accumulated in the pan
5. Then add the onions, tomatoes, & celery to the meat & cover the skillet tightly.
6. Simmer do not boil over very low heat for 1 1/2 hours or more until the
    meat is tenderi and the sauce isthick

Italian Meatball Casserole

Italian Meatball Casserole

Ingredients:

1 lb. lean beef round(trimmed of fat &ground to order)
1/2 lb. lean ground veal
1 tsp garlic salt
1/8 tsp pepper
1/3 cup skim milk
1 medium eggplant (pared)
2 cups plain tomato sauce
2 - 0z can mushrooms (stems & pieces, drained)
1/2 tsp dried oregano
6 tbsp grated Romano cheese
2 tbsp Italian seasoned bread crumbs

Procedure:

1. Combine the beef, veal, garlic salt, pepper & milk
2. Shape into 1-inch meatballs and brown under the broiler.
3. Cut the eggplant into 1-inch cubes
4. Combine all the ingredients except the bread crumbs in an ovenproof casserole
5. Sprinkle the top with bread crumbs. Bake in a preheated 350 degree oven
    for 30 minutes or longer until the eggplant is tender

Chicken in Garlic Sauce

Chicken in Garlic  Sauce

Ingredients:

1 kg chicken, cut into pieces
1 onion, crushed
1 red chilli
3 tomatoes, chopped
100 gm baby mushrooms
5 -6 cloves garlic, crushed
1/4 cup red wine
2 tbsp oil
coriander  leaves for garnishing
salt and chilli powder to taste





Procedure:

1. Heat the oil and fry the onion and garlic till they turn pink in colour
2. Add th tomatoes and stir till a gravy forms
3. Add the mushrooms and cook for 5 minutes
4. Then add the chicken pieces, red chilli and salt & chilli powder
5. Bring it to the boil. Cover with a lid and cook till the chicken is done
6. Serve garnished with the coriander leaves