Easy Chinese Corn Soup

This soup was very good, but it needs some salt added to the recipe. Maybe a teaspoon for the whole recipe.

Easy Chinese Corn Soup
Submitted by: Liz
Rated: 4 out of 5 by 26 members Prep Time: 5 Minutes
Cook Time: 10 Minutes Ready In: 15 Minutes
Yields: 4 servings

"This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!"
INGREDIENTS:
1 (15 ounce) can cream style
corn
1 (14.5 ounce) can low-sodium
chicken broth 1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

DIRECTIONS:
1. In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Easy Chicken Satay

I used this recipe that Moh found, and changed it to make it more like a dish he had once, going according to his description. I cut the chicken into cubes instead of strips, marinating like in the recipe. Then I sauteed, not grilled, the chicken in a heavy skillet, and added some small cubed potato. After making the sauce, I poured it into the skillet on top of the chicken and potato. I guess it is a repeater, but I think I would thin out the sauce with more chicken broth.

Easy Chicken Satay
Submitted by: Shannon :)
Rated: 4 out of 5 by 20 members Prep Time: 25 Minutes
Cook Time: 20 Minutes Ready In: 2 Hours 45 Minutes
Yields: 5 servings
"These delicious chicken skewers are packed full of flavor! As if that wasn't enough, a tangy coconut-peanut sauce takes it over the top."
INGREDIENTS:
1/2 cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
3/4 pound skinless, boneless
chicken breast halves - cut into
1 inch strips
1 cup coconut milk

1 tablespoon curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
2 tablespoons lime or lemon
juice
1 teaspoon soy sauce
Salt to taste
10 (6 inch) wooden skewers, or
as needed, soaked in water for
30 minutes
DIRECTIONS:
1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
3. Preheat a grill for medium-high heat.
4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

frappuccino

Worried about the calorie and cash outlay for that other smoothie -- your daily vente frappuccino? Be your own barista. In a blender, combine:
1 tablespoon of instant espresso (regular or decaf)
1 cup fat-free, no-sugar-added vanilla yogurt
1/2 cup skim milk
3 tablespoons of sugar (preferably powdered) or sugar substitute to taste
4 ice cubes
Blend to make a lite smoothie for two. No need to leave a tip.

Buffalo chicken pizza

Buffalo Chicken Pizza

3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning,
1 pizza dough, store bought or from your favorite pizzeria (I used a homemade one, recipe follows)
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese


Preheat oven to 450 degrees F.
Place chicken on a plate and season with grill seasoning. Saute in skillet over med-med.high heat a few minutes each side.
Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheese. Bake on bottom rack 10 minutes or until crisp.

Pizza Crust

Master Pizza Dough
Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.


3 to 3-1/2 cups all-purpose flour
1 envelope FLEISCHMANN'S RapidRise Yeast*
3/4 teaspoon salt
1 cup very warm water (120 to 130oF)
2 tablespoons olive or vegetable oil
Cornmeal

Directions
In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired. (see Pizza Toppings tip below)

Bake at 400oF for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

*To use FLEISCHMANN'S Active Dry Yeast: Use 1 package Active Dry Yeast, 1 cup warm water (100 to 110oF), and flour, salt, and oil listed above. Place 1/4 cup of the warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, oil, and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make soft dough.

Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top, and bake as desired.

**Master Pizza Dough fits the following pans:
- 1 (15 x 10-inch) baking pan
- 1 (13 x 9-inch) baking pan
- 1 (14-inch) or 2 (9-inch) deep-dish pan(s)
- For individual pizzas, shape dough into 6 or 8 (7-inch) rounds and place on 2 greased baking sheets.

GARLIC AND HERB PIZZA DOUGH: Add 2 teaspoons SPICE ISLANDS Sweet Basil, Oregano (leaves), or Rosemary and 1 clove finely minced garlic along with dry ingredients.

CORNMEAL PIZZA DOUGH: Replace 1/2 cup all-purpose flour with cornmeal.

WHOLE WHEAT PIZZA DOUGH: Replace 1 cup all-purpose flour with whole wheat flour.

Nutrition Information
Per Serving for master pizza dough and garlic and herb pizza dough, without toppings (1/12 of recipe): calories 153; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 148 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 4 g.

For cornmeal pizza dough, without toppings (1/12 of recipe): calories 152; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 150 mg; total carbohydrate 26 g; dietary fiber 1 g; protein 4 g.

Beignets

We didn't have powdered sugar, so I mixed granulated sugar and cinnamon, and kind of rolled them in it. I also had maple syrup in a plate to dip (and we all know that maple syrup makes everything better) I found it very very soft, and kind of hard to knead, and so I had to keep sprinkling flour, just so you are prepared for that. More flour on the kneading surface made it all come together nicely, though. They puffed up really nicely and look like little golden pillows.


Beignets
From Debra Fioritto Weber,
Your Guide to French Cuisine.
FREE Newsletter. Sign Up Now!
Pronounced: be nyeh
INGREDIENTS:
1 packet dried yeast
3-1/2 cups plain flour
1 teaspoon salt
1/4 cup sugar
1-1/4 cups milk
3 eggs, beaten
2 Tablespoons butter, melted
Oil for deep frying
1 cup confectioner's sugar

PREPARATION:
Having the oil at the right temperature is the tricky part of this recipe. The dough should be cooked through without having the outside get too dark brown. Use the first 2-3 beignets as a test. If they are still sticky in the middle and get brown on the outside, allow the oil to cool down slightly before proceeding.

1. Dissolve yeast in 4 Tablespoons of warm water.

2. In a large mixing bowl combine salt, sugar, flour, and mix.

3. Mix in the dissolved yeast, milk, eggs, and melted butter. Mix until a smooth dough is formed.

4. Knead until smooth and elastic. Cover dough with towel and allow to rise for one hour.

5. Roll out dough 1/4" thick on floured surface.

6. Cut rectangular shapes (2" x 3") out of the dough and place on floured jelly roll pan or cookie sheet.

7. Cover with towel and let them rise for an hour, until doubled in size.

8. Heat the oil and fry the beignets in batches turning, until golden. Drain well on paper towels.

9. As each batch is cooked, sprinkle them liberally with the confectioner's sugar.
To serve:
Serve warm with a cup of café au lait. Makes about 20 beignets.

Banana Nut Bread

Banana Nut Bread

2 cups flour
3/4 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange peel
1 teaspooon vanilla
2 medium very ripe mashed bananas
1/4 cup orange juice
1 cup flaked coconut
3/4 cup coasely chopped walnuts

* heat oven to 350
*IN large mixer bowl, comibe first 8 ingredients. Beat at low speed, scraping bowl often, till well mixed (2-3 minutes).
* Add bananas and orange juice, continue beating, scraping bowl often, until well mixed (about 1 minute)
*by hand, stir in coconut and nuts (I do the whole thing by hand though) (batter will be thick)
*spread into greased 9x5" loaf pan or 3 5x3" mini loaf pans. Bake mini loaves 35-45 minutes or 9x5" loaf 60-65 minutes, until wooden toothpick inserted into center comes out clean. cool 10 minutes before removing from pans.

24 servings

Brownies

Brownies

1/2 cup butter (1 stick)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup cocoa powder
2 eggs
1/2 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts

*heat oven to 350
*In mixing bowl, beat butter, sugars and cocoa till well blended
* beat in eggs, one at a time
* In small mixing bowl, mix flour, and baking powder together; stir into cocoa mixture
* stir in vanilla and nuts
* pour mixture into greased or foil-lined 8" square cake pan
* bake 25-30 minutes, or until toothpick inserted in center comes out clean
* cool completely before cutting into 2" squares

PAKISTANI POTATO CHICKEN

I didn't put peppers at all, and left out the cilantro at the end. Subbed garlic cloves for garlic paste.



PAKISTANI POTATO CHICKEN

This is a slightly spicy Pakistani dish of chicken and
potatoes. Makes 6 to 7 servings.
Printed from Allrecipes, Submitted by Fatma Athar

----------
1 (4 pound) chicken, cut into pieces
3 tablespoons vegetable oil
4 tablespoons plain yogurt
1/2 teaspoon ground cumin
1 red bell pepper, chopped
1 teaspoon minced fresh
ginger root
2 teaspoons garlic paste
salt to taste
1 green bell pepper, chopped
4 potatoes
1 tablespoon fresh chopped
cilantro, for garnish


Directions
1 In a large pot put chicken, with oil and yoghurt, over
medium heat. Stir together and add the cumin, red bell
peppers, ginger, garlic paste, salt and green bell peppers.
Stir all together, cover pot and simmer over low heat until
the oil separates.
2 Meanwhile, dice the potatoes into large chunks. When
the chicken looks cooked and is no longer pink inside
(after 20 to 30 minutes), add the potatoes and cook on low
heat until tender, adding a little water if necessary. When
chicken and potatoes are done, turn off heat. Garnish with
chopped cilantro and serve. Enjoy!

Pancakes

Source: Better Homes and Gardens

http://recipes.bhg.com

Makes 8 to 10 four-inch or 36 two-inch pancakes (8 servings)

Prep: 10 minutes
Cook: 4 minutes per pancake

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 beaten egg
• 1 cup milk
• 2 tablespoons cooking oil

Directions

1. In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.

2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).

3. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes (8 servings).

Buckwheat Pancakes: Prepare Pancakes as at left, except substitute 1/2 cup whole wheat flour and 1�/ cup buckwheat flour for the all-purpose flour; substitute brown sugar for the sugar. Nutrition Facts per serving: 111 cal., 5 g total fat (1 g sat. fat)

Buttermilk Pancakes: Prepare Pancakes as at left, except reduce baking powder to 1 teaspoon and add 1/4 teaspoon baking soda to dry mixture; substitute buttermilk or sour milk for the milk. Add additional buttermilk to thin batter, if necessary. Nutrition Facts per serving: 111 cal., 4 g total fat (1 g sat. fat)

Katayef Dough

Katayef Dough

2 c flour

1 c smeed

1 tsp bk powder

1 tsp yeast

1 tsp sugar

pinch bk soda, pinch salt

2.5 c warm water

mahlep 2-3 balls pounded (optional)

mix in a blender, and allow to rise till it reaches the top. Blend back to original amount

Syrup

1-2 cardamom pods

1 stick cinnamon

Apple Danish Bars

Apple Danish Recipe #33882
This is great for an afternoon coffee group, or something sweet and special for breakfast or brunch! I use Granny Smith for the extra tart taste! I know the recipe has been in the family for over 90 years.
by Taylor in Belgium
16-20 servings
16-20 squares
1¾ hours 1 hour prep

1cup shortening
3cups flour
1/2 teaspoon salt
1egg, separated
1/2 cup milk
6 cups peeled sliced apples
1 1/2 cups sugar
2 tablespoons flour
1teaspoon cinnamon (I always use liberally)
1/4 cup margarine

Glaze
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
2-3 tablespoons milk

Cut shortening into flour and salt mixture.
Combine milk and egg yolk and add to flour mixture.
Pat 1/2 of the dough into jelly roll pan 11"x16".
Arrange apple slices on crust.
Combine sugar, flour and cinnamon and sprinkle over apples.
Dot with margarine.
Roll out remaining dough and cover apple layer.
Brush top of dough with slightly beaten egg white.
Bake at 375 for 45 minutes.
Let cool slightly then make glaze by blending glaze ingredients and drizzling over warm danish.

Sambousik dough

each 2.5 (bell) glasses of flour= .5 pack of butter, or1 bag of flour = 1 pack butter

Chicken Pot Pie

Got this off one of my message board friends....this is a copy paste of her post..Moh loved it. Very homey.

Chicken Pot Pie

In the bottom of a 9x11 dish spread one can of cream of
chicken soup. Add cooked and cut up pieces of chicken
breast. Pour 2 cups of chicken stock over this.

To make the crust take 1 1/2 cups of self rising flour,
1 1/2 sticks of melted unsalted butter and 1 1/2 cups of
milk. Mix together alternating butter and milk until
blended (don't add either one all at once or the butter
will separate too much). Batter will be very runny. Pour
this over the soup, chicken and broth.

Bake at 375 for 45 min to 1 hour. You can obviously add
any veggies that you want but I always just put mine on
the side and serve with rice.

Inside Out Ravioli

Very very good. Moh took some leftovers to work, and his coworkers wouldn't let him eat it in peace. Sometimes I add ground beef, sometimes not.

Inside Out Ravioli

1 10 oz. pkg frozen spinach, defrosted and drained
1 lb. bowtie noodles, cooked and drained
3 T. oil
2 c. sharp shredded cheddar
1/2 c. breadcrumbs
2 eggs
garlic salt to taste
64 oz. red meat sauce

Combine all ingredients except red sauce in a large
bowl. Put 2 c. of red sauce in the bottom of two greased
deep baking dishes. Add half of the pasta mixture on
top. Pour another 2 c. of red sauce on the top of the
mixture. Sprinkle parmesan cheese on top and place in a
375 degree preheated oven for 45 minutes or until
bubbly. This dish also freezes well.
Enjoy!

Caramel popcorn

Caramel popcorn

Ingrediants:

1 cup butter

2 cups brown sugar

½ cup corn syrup

1 teaspoon salt

½ teaspoon baking soda

1 teaspoon vanilla extract

5 quarts popped popcorn

Directions:

1. Preheat oven to 250 degrees. Place popcorn in a very large bowl
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in 2 large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

CUCUMBER YOGURT SALAD

Taken from this site, this is wonderful in the hot summer months.

Maast-o-Khiar (CUCUMBER YOGURT SALAD)

Ingredients: (4 servings)

• yogurt, 500 grams
• cucumber, 1/2 small (grated)
• onion, one small (grated)
• mint, 2 teaspoons
• salt
• black pepper

Directions:

Beat yogurt well until it flows smoothly. If yogurt is thick, add a bit of water while beating. If fresh mint is used, it should be finely chopped. Add mint, grated onion and cucumber, salt and pepper to yogurt and mix well. Leave in the refrigerator for two hours, then serve.

Cinnamon Rolls

Source: Better Homes and Gardens

http://recipes.bhg.com

Prep: 25 minutes
Rise: 1 hour 30 minutes
Bake: 20 minutes

Ingredients

• 4 to 4-1/3 cups all-purpose flour
• 1 package active dry yeast
• 1 cup milk
• 1/3 cup sugar
• 1/3 cup butter
• 1/2 teaspoon salt
• 2 eggs
• 3 tablespoons butter, melted
• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• 1 recipe Powdered Sugar Icing

Directions

1. In a large mixing bowl combine 2 cups of the flour and yeast; set aside. In a medium saucepan heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter, and salt just until warm (120 to 130 degrees F.) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease dough. Cover and let rise in a warm place until double in size (about 1 hour).

3. Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 9x1-1/2-inch round baking pans.

4. Roll each portion of the dough into a 12x8-inch rectangle. Brush the 3 tablespoons melted butter over dough. Combine the 1/2 cup sugar and cinnamon; sprinkle over dough. Roll up into a spiral, starting from a long side. Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and let rise in a warm place until nearly double (about 30 minutes).

5. Bake in 375 degree F oven for 20 to 25 minutes or until golden. Cool slightly; remove from pans. Drizzle with Powdered Sugar Icing. If desired, serve warm. Makes 24 rolls.

Make-Ahead Tip: Prepare and shape rolls. Cover with oiled waxed paper, then plastic wrap. Chill 2 to 24 hours. Let stand at room temperature for 20 minutes. Prick any air bubbles with a wooden pick. Bake as directed.

Powdered Sugar Icing: In mixing bowl combine 1 cup sifted powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon milk or orange juice. Stir in additional milk or juice, 1 teaspoon at a time, until it reaches drizzling consistency. Makes 1/2 cup.

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ELEPHANT EARS

1 ½ cups milk

2 TBS sugar

1 tsp salt

6 TBS shortening

2 packages (2TBS) dry yeast

4 cups flour

oil for frying

TOPPING

½ cup sugar

1tsp cinnamon

1. heat but do not boil milk, sugar, salt, and shortening until shortening is melted. Cool until lukewarm.
2. add yeast and stir until dissolved. Stir in flour, 2 cups at a time, beating until smooth after each addition.
3. Place dough in greased bowl. Cover with a damp cloth. Let rise until double (about 30 min).
4. Dust hands with flour and pinch off a piece of dough about he size of a golf ball. Stretch it into a think circle of dough 6-8 inches across
5. Fry each piece of dough in an electric skillet with several inches of oil at 450 degrees until light brown. Turn and fry on other side.
6. Remove from oil and drain on paper towel. Sprinkle with sugar/cinnamon mixture.

MAKES ABOUT 15 ELEPHANT EARS

She has been there, she has done that

i was going to post about making falafel but enas told me ghadah already did it so there's no point. im making it tomorrow so ill let u all know how it turns out

Pina Colada Cake

I made this for my son's birthday. Everybody liked it more than the bakery cake we also had. I added pineapple, to the whipped cream instead of coconut. It was excellent.

Pina Colada Cake

1 Yellow Cake Mix , baked as directed. (In a 9 X 13 inch pan)

After removing from oven, punch holes over entire cake using a fork. Can also use the end of a small wooded spoon to make a few larger holes.

Mix together:

1 Can Cream of Coconut
1 Can Sweetened Condensed Milk

Slowly pour over hot cake, allowing the mixture to absorb into the holes. The cake will absorb all the mixture as it cools. Refrigerate for at least 3 hours (or overnight).

Before serving:

Spread with large tub of Cool Whip.
Sprinkle with small bag of coconut.
Top with ½ - ¾ cup chopped pecans.

Optional : a small can of crushed pineapple

BRAINLESS BANANA PANCAKES

I used regular milk instead of soymilk.

BRAINLESS BANANA PANCAKES

Serves: 3

So yummy and sweet ... you don't even need syrup!

INGREDIENTS
1 cup flour
2 tsp baking powder
1 banana, mashed
1-1/4 cups soy milk
1 tbsp sweetener
sliced fresh fruit (garnish)

DIRECTIONS
1. In a large bowl, sift the flour and baking powder together.

2. In a small bowl, mash the banana with a fork and add 1/4 cup of
the milk, mixing together until there are no lumps. Add the banana,
sweetener, and remaining soy milk to the dry mix and stir together
until "just mixed."

3. Portion out about 3/4 to 1 cup of batter onto a hot non-stick pan
or a lightly oiled frying pan and cover with a lid. Let sit on medium
heat until the center starts to bubble and become sturdy. Flip
pancake over and cook other side until golden brown. Repeat process
until all the batter is gone.

4. Garnish with fresh fruit and maple syrup.

Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and
Sarah Kramer (www.GoVegan.net), Arsenal Pulp Press.

NUTRITION INFO
Calories: 247
Fat: 2.6 g
Carbohydrates: 48.4 g
Protein: 9.3 g

Insalata di Fagiolie Tonno - Tuna & Cannellini Bean Salad

I just made this....using onions instead of celery. I also added more lemon than it ask for. Oh, and I used dried beans that I cooked.

Insalata di Fagiolie Tonno - Tuna & Cannellini Bean Salad

2 cans cannellini beans (400g each, drained & rinsed)
Tuna in oil drained- 400 g
1 stalk celery diced
The juice of 1/2 a lemon
120 ml extra virgin olive oil
1/2 tsp salt
1/2 tsp fresh ground pepper

Combine beans, tuna and celery in salad bowl. Pour over lemon juice, olive oil and season. Leave at room temp for 1 hour before serving. Serve with plenty of crusty bread.

Cruzan Pates

I have fond memories of buying pates from the pate van. The filling recipe is the same basic recipe whether you use chicken, beef, fish, or vegetable filling.


Dough
Ingredients
4 cups flour
1/2 Crisco (not butter flavored)
4 tablespoon baking powder
1/2 tablespoon. salt
water to make it come together
cut Crisco into flour and dry ingredients then add the water. dough does not need to rest. roll into disks and place filling then fry in hot oil till brown


Filling
chicken, meat, fish or vegetables
sauté meat in large pan. add 2 large onions, diced and garlic. add recaito and sazon and adobo to taste. add diced green or red peppers and cook, then add tomato sauce

Easy Meatballs

I usually put ketchup and/or mustard in the meat, before mixing. It makes it taste better. I use this mix to make meatloaf too. It makes a lot so I freeze half after cooking (if meatballs) and cook from frozen in sauce. If meatloaf, I freeze raw and cook completely from frozen too.

Easy Meatballs

From Linda Larsen,Your Guide to Busy Cooks.Stay up to date!
This simple recipe can be flavored any way you like, or just make it plain.
INGREDIENTS:
1 lb. lean ground beef
1 egg
2 Tbsp. water
1/2 cup bread crumbs
1/4 cup minced onion
1/2 tsp. salt
1/8 tsp. pepper

PREPARATION:Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper and combine. Add ground beef, broken into chunks, and mush with your hands to combine. Form into meatballs about 1" in diameter and place on a broiler pan.

Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center. Cool and freeze, or use in your favorite meatball recipe

Vegetable Rice Pilaf

I got this from a Vegetarian cookbook. I used whatever frozen vegetables were on hand....peas & carrots, mixed , corn, etc. I also put pine nuts instead of the cashews, because that is what I had.

Vegetable Rice Pilaf

1 cup basmati rice
2 tablespoons oil
1/2 teaspoon cumin seeds
2 bay leaves
4 green cardamom pods
4 cloves
1 onion finely chopped
1 cup thawed frozen vegetables
1/4 cup cashews lightly fried
1/4 teaspoon ground cumin

1. rinse and soak rice for 30 minutes
2. heat the oil in a large frying pan and saute the cumin seeds for 2 minutes. Add bay leaves, cardamom, and cloves, and saute for another 2 minutes.
3. Add onion and cook till softened and lightely browned
4. Drain rice and tothe pan together with the vegetables and cashews. Cook for 4-5 minutes.
5. Add 2 cups water, ground cumin, and salt. Bring to a boil, cover, and simmer for 15 minutes over low heat, till all water is absorbed. Let stand, covered, 10 minutes before serving.

Sesame Chicken Recipe

It's not gourmet, but it is very fast and easy and so yummy

Sesame Chicken Recipe #44321
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. I usually double the sauce to make it especially decadent.
by Jenny White
6 servings
21 min 5 min prep

6 boneless skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds

Cut chicken breast into 1 inch strips.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken strips for about 6 minutes until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.