3 1/2 cups water -- divided
1/2 pound shrimp -- peeled and deveined
1/4 cup seasoned rice vinegar
2 teaspoons oil
1 1/2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
1 clove garlic -- crushed
1 1/2 cups thinly sliced romaine lettuce
1 cup chopped red bell pepper
3/4 cup frozen green peas -- thawed
1/4 cup chopped fresh cilantro
2 tablespoons finely chopped unsalted dry-roasted peanuts
Bring 2 cups water to a boil in a medium saucepan. Add shrimp, cook 3 minutes or until done. Drain and rinse with cold water; cut shrimp in half. Bring 1 1/4 cups water to a boil in a saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with fork; cool. Combine vinegar, oil, soy sauce, sesame oil and garlic in a bowl; stir well with a whisk. Add shrimp, couscous, lettuce, bell pepper, peas and cilantro; toss well. Sprinkle with peanuts. Serves 4.
1 cup boiling water
1 package (4-serving size) sugar-free raspberry flavored gelatin
1/2 cup cold water
1 pint (2 cups) raspberries
8 ounces whipped cream, fat free
1 10" round angel food cake
Additional raspberries and mint leaves for garnish
Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened but not set. Fold 1 pint raspberries and half of the whipped cream into gelatin mixture. Refrigerate about 15 minutes or until thickened but not set. Split cake horizontally to make 3 layers. Fill layers with gelatin mixture. Spoon or pipe remaining whipped cream onto top of cake. Garnish. Cover and refrigerate any remaining cake.
You can also substitute your favorite berry and some fruits for the raspberries in this. It is delicious with blackberries.
1 cup (250 ml) boiling water
1/2 cup (125 ml) raisins or currants
1/4 cup (60 ml) soft butter
1/2 cup (125 ml) brown sugar, lightly packed
1 cup (250 ml) corn syrup
2 eggs, lightly beaten
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
Pastry dough to line 15 muffin cups, packaged or your favorite recipe
Pour the boiling water over the raisins and let steep for 5 minutes. Meanwhile, stir the butter and brown sugar together. Stir in the corn syrup, eggs, vanilla, and lemon juice, stirring as little as possible. Drain the raisins and stir into the filling mixture. Line the muffin cups with pastry dough and fill them 2/3 full with the filling mixture. Bake in a preheated 375F (190C) oven for 15 to 20 minutes, until the pastry is golden brown. Do not allow the filling to bubble. Makes 15.
1 pound ground pork
2 Tbsp. soy sauce
2 tsp. fresh ground ginger
1 tsp. salt
1 10-oz. package of frozen spinach, defrosted and squeezed dry then finely chopped
1/2 pound ready-made wonton wrappers
6 cups chicken broth
1 cup watercress leaves or fresh spinach cut into very small pieces
1/4 cup scallions chopped into small pieces
Combine pork, soy sauce ginger and salt in a large bowl and mix well. Add the chopped spinach. Place 1 tsp. of the filling just below the center of the wonton wrapper. Fold one side over the filling and tuck the edge of that side under the filling. Moisten the sides of the wonton wrapper with water and roll up the filled middle, leaving about 1/2 inch of the wrapper unrolled at the top. Pull the unrolled ends together and pinch them together. When all the wontons are assembled, add them to boiling water in a large (5-quart) saucepan. Return the water to a boil and cook uncovered for about 5 minutes. You want them to be tender but to still be al dente (or whatever the Chinese equivalent of al dente is). Drain wontons in a colander (you do not need to reserve any of the water). Add the chicken broth to the pan and bring to a boil. Add the watercress or spinach and scallions and the wontons. Return to a boil and serve immediately.
2 pounds flank steak, cut into 1 inch strips
1 Tbsp. rice wine or dry sherry
6 Tbsp. soy sauce
1 tsp. sugar
4 tsp. cornstarch
3 green peppers, seeded and cut into 1 inch squares
3 Tbsp. fresh grated ginger root
Vegetable oil for frying
Combine rice wine or sherry, soy sauce, sugar and cornstarch in a large bowl. Add steak strips and marinate for about 6 to 8 hours, stirring occasionally. Heat a large frying pan or wok then add about 1 Tbsp. of oil and bring to moderate heat. Add green pepper squares and stir-fry for a few minutes until crisp tender. Remove green pepper squares with slotted spoon and reserve. Add about 3 to 4 more Tbsp. of oil to pan and bring to very high heat. Add ginger and cook for a few seconds; then add the steak mixture. Stir fry for about 4 to 5 minutes until meat is no longer pink. Add pepper squares and cook for a minute or so and then serve with hot rice.
1 cup of pearl tapioca
2 large oranges
5 cups water
1 cup sugar
In a small bowl, cover tapioca with a cup of water and let soak for about 4 hours.
Peel each orange and remove tough white membrane holdingslices together. Break orange flesh into small pieces. In a large saucepan, combine 4 cups of water with the sugar. Bring to a boil and stir until sugar dissolves. Drain the tapioca and slowly pour it into the pan, stirring constantly. Cook over medium heat for about 3 minutes until the pudding thickens. Add the orange, mix well and bring to aboil. Serve immediately.
Sauce:
1 lb of hamburger meat
1/2 quart of stewed tomatoes
2 8oz cans of tomato sauce (plain)
1 onion
1 green pepper
1 bunch of broccoli
1 8oz can of mushrooms
garlic powder
salt
pepper
Brown the hamburger meat, onion and green pepper together, drain well. Add the stewed tomatoes and tomato sauce, and spices. Make sure you cut the broccoli into bite size pieces and add it into the sauce mixture. Add the mushrooms. Let this simmer until the sauce is the thickness you prefer (remember you don't want it runny inside of the lasagna). Cook your lasagna noodles or get the no-bake kind. ( I prefer the no-bake, since the sauce can cook inside of the noodles for a better flavor).
Cheese mixture:
1 large tub of Cottage cheese
1 large tub of Ricotta cheese
24 oz. of Mozzarella cheese
8oz of Cheddar cheese
Combine the Cottage and Ricotta cheese together, add this to your sauce mixture once it is done. This will help melt the cheese a little better. Put the lasagna in a 12 x 8 pan, could be a little bigger depending on how much you let the sauce reduce to. Create your layers starting with noodles, then a layer of the sauce/cheese mixture, then top that with the Mozzarella and Cheddar mixture. Continue until all the sauce mixture is gone, usually about 3 layers. Leave the majority of the mozzarella for the top and give it a good thick coating of Mozzarella and Cheddar. Bake for 45 minutes to an hour on 350 degrees.
2/3 cup packed brown sugar
2 tablespoons cornstarch
1 (12-oz.) can Evaporated Milk
1/3 cup water
1 large egg, lightly beaten
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 cup whipped cream, (optional)
COMBINE sugar and cornstarch in medium saucepan. Stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Remove from heat.
PLACE egg in small bowl; stir in small amount of milk mixture. Add to milk mixture; cook, stirring constantly, for 1 minute. Remove from heat. Stir in butter and vanilla extract. Pour into dessert dishes. Refrigerate for 1 hour or until firm. Top with whipped cream.
uncooked pie shell
2 eggs, beaten
2/3 c melted margarine
1/4 tsp salt
2/3 c sugar
2/3 c corn syrup
2/3 c uncooked oats
Mix eggs, sugar, margarine, syrup and salt. Add uncooked oats. Mix well. Pour into uncooked pie shell and bake at 350 degrees until brown.
I usually double this recipe and make 2 pies.
Ingredients
2 CUPS GARLIC CLOVES (Peeled, whole)
2 BUNCHES SHALLOTS (Washed, root bottoms removed)
Dry Seasonings
2 TBSP SALT
1 TBSP BLACK PEPPER
1 TBSP GROUND CAYENNE PEPPER
1 TBSP WHITE PEPPER
3 TBSP GRANULATED GARLIC
2 TBSP SPANISH PAPRIKA
Pit
20 10' LENGTHS OF 1/2" or 3/4" EMT CONDUIT
1 SPOOL BAILING WIRE
5'x 6' EXPANDED METAL GRATING
LOT HARDWOOD (Pecan, Oak, Cherry or Hickory)
1 QUART COOKING OIL
Method
Cut an "X" in the pig meat with a sharp fillet knife. Stuff one or two cloves garlic into each hole, then stuff a shallot into the hole. Cut the shallot at the skin line. Continue stuffing the pig in all the meaty areas until all of the garlic and shallots are used. Don't forget to include the underside of the pig. Mix the seasonings in a stainless steel bowl and dust the pig generously. Pat the seasonings into the pig flesh.
Pit Construction
Dig a 5 foot by 6 foot pit about 12 to 18 inches deep. Cut 3-1/2 foot long pieces from the conduit,. Hammer the cut pieces into the ground, leaving about 14" to 18" sticking out of the ground. Use the bailing wire to lash the longer piece to the stakes to form a grill. Before you put the grating over the pit, wad up newspaper and other kindling and place in the bottom of the pit. Stack 20 to 25 pieces of hardwood in the pit and douse with the cooking oil. Next, place the grating on top of the pit and secure with bailing wire. Run a hose to the pit, this is a great safety measure and might come in handy if the pigs start to fire.
Cooking Method
About 14 hours before service, light the pit and allow the wood to burn down to embers. (This will take about 1 -1/2 to 2 hours.) Remove some of the glowing coals and start a breeder fire on side of the cooking pit. Add fresh hardwood to the breeder fire so that when additional coals are required they can be pulled from this fire.
The grill temperature should be very warm but not hot. A good check is to hold your hand over the grill for about 10 seconds without discomfort. If you can hold it there for any extended period than the grill is too cold. If you cannot hold it there greater than 5 seconds, the pit is too hot and the grease from the pigs will catch fire and burn the meat.
Place the pig halves skin down on the grill, ensure that no open flame is directly below the meat. Add hot embers to maintain the grill temperature. Turn the pigs about once each hour. As the pigs cook, they will drip grease into the embers and a column of smoke will rise over the pigs and give them a smoky flavor. Concentrate the embers under the shoulders and hams; these areas are thicker and require more heat for the pig to cook evenly. If a flame develops under the meat pat it out with the back end of a shovel. Sometimes a fire will start and more fire fighting measures are required, first try shoveling some dirt on top of the grease fire, or use a rake to spread out the coals. As a last resort use the hose to douse the fire. You may have to replenish embers from the breeder fire.
Smoke-roast the pig halves for 11-13 hours. When done the bones will literally fall from the meat.
Alternate Method
Most fresh pigs are very fatty and thus require little basting. However, some pigs come directly from the woods and are wild. For these I suggest that a butter-garlic-wine basting sauce be available during cooking. This will keep the meat moist and tender.
Plate Presentation
Serve the ribs and center section first, these are the thinner sections of the pig and are usually done first. The hams and shoulders are thicker and the meat will continue to cook internally.
Ingredients
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, halved and deseeded
2 yellow bell peppers, halved and seeds removed
2 zucchini, sliced
2 large onions, peeled and sliced into 1/2-inch thick rounds
4 tablespoons vegetable oil
1 cup teriyaki sauce
Directions
1. Brush vegetables with oil to coat.
2. Prepare smoker using manufacturer's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.
3. Preheat grill for high heat.
4. Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.
Ingredients
4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste
Directions
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
4 lb Sirloin, cut in 1x2" cubes
2 cups Pinot Noir or other hearty red wine
1/2 lb Thickly sliced bacon, cut in 1/2" pieces
2 tablespoons Olive oil
2 large onion, chopped
2 carrots, scraped and thinly sliced
1/4 cup butter
1/4 cup all-purpose flour
4 cups chicken broth
2 large garlic cloves, thinly sliced
2 teaspoons tomato paste
1-1/2 teaspoons salt, or to taste
1/2 teaspoon pepper, or to taste
Pour the wine over the beef in a glass or ceramic bowl (metal will give the wine an "off" taste). Cover and refrigerate for 3 hours to marinate.
Reserving the marinade, drain the beef. Dry on paper towels. Simmer he bacon for 10 minutes in enough water to cover. Drain and pat dry. (This rids the bacon of smokiness and some fat.) In a dutch oven, saute the bacon in olive oil over medium heat until crisp. Drain on paper towels. Pour off all but 2 tablespoons of the drippings.
Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings. With a slotted spoon, remove each batch to a bowl.
Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes. Remove with a slotted spoon to the bowl of meat.
Heat 3 cups of broth in a saucepan. Pour out any drippings that remain in the Dutch oven. melt the butter over medium heat in the Dutch oven, then stir in the flour. Scrape the bottom of the pan with a wooden spatula to keep the mixture moving. When the paste is a dark golden brown, stir in the broth. Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic. Add the sauteed vegetables and meat. Stir in the reserved wine marinade.
Quickly bring to a boil. Cover and bake in a preheated 325°F. oven about 2 hours. If the sauce gets too thick, thin it with the extra cup of broth.
3 or 4 hog feet
1/2 hog head
2 tablespoons all spice
1/2 cup vinegar
salt to taste
hot pepper or hot sauce to taste
Have butcher clean head and feet. Cover head and feet with water and boil until meat falls off the bones. Remove head and feet from liquid.
Mince meat fine, removing all small bones and fat. Place liquid in refrigerator overnight. Next morning, skim off grease. Boil liquid until just enough is left to cover meat. Add meat, vinegar and s easonings (consistency of thin pudding after meat is added) Pour in moulds, set in refrigerator until completely cold. This will harden into a jelly which can be sliced. Serves 18 or more.
INGREDIENTS:
*6 slices bacon, chopped
*2-1/2 cups cooked rice, cold
*2 tablespoons soy sauce
*2 large eggs slightly beaten
*3/4 cup chopped onions
*1/2 cup green peppers, chopped
*1/2 cup celery, chopped
*1/2 cup medium shrimp, cooked
*1/2 cup sliced water chestnuts
PREPARATION:
*In a skillet, cook bacon until brown, but not overly crisp. Remove bacon, pour off all but 4 tablespoons of fat. In fat, saute onions, peppers, and celery until limp. Add cooked rice and saute the rice until it browns. Add eggs, soy sauce, water chestnuts and shrimp. Sauteé for 5 minutes more. Add more soy sauce to taste. Delicious!
