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Veg Pot Stickers
Preparation time: 1½ hours 30 min.
Ingredients:
1. Canola oil- 1 package.
2. Red onion- 1, sliced.
3. Ginger- 1 tablespoon, minced.
4. Shiitake mushrooms- 1 cup sliced.
5. White cabbage- 1 cup, shredded.
6. Carrots- 1 cup, shredded.
7. Garlic sprouts or chives- 1 cup, chopped.
8. Sesame oil- 1 teaspoon.
9. Cilantro- 1/4 cup, chopped.
10. Wonton skins (also called gyoza salt)
11. White pepper- 1 teaspoon.
Also needed:
1. Soya sauce and
2. vinegar.
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Instructions:
1. In a cooking pan or large saute pan, add a little oil and deep-fry
onions and ginger.
2. Add the mushrooms. Stir.
3. Add the cabbage, carrots and chives. Season.
4. When mixture is soft, place in cullender to drain.
5. When mixture is cooled, add the sesame oil and cilantro.
6. Check for seasoning.
7. Using the gyoza skins, make half-moon-shaped dumplings keeping the
bottom flat.
8. In a hot non-stick pan, coat with oil and place dumplings.
9. When bottom gets brown, add 1/4 cup of water and immediately
cover. This will steam the dumplings.
10. Keep a watch on the dumplings. Completely evaporate the water so
that the bottom gets crispy again and sticks to the pot.
11. Serve hot with for dipping.
Yield: 24 servings.
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Mashed Potato Casserole
Preparation time: 1 hour 20 min.
Ingredients:
1. Potatoes- 10 (about 3 1/2 lbs).
2. Cream cheese- 1/2 lb.
3. Butter- 1/4 cup.
4. Green onions- 1 cup, chopped.
5. Sour cream- 1 cup.
6. Fresh parsley- 1/2 cup, minced.
7. Marjoram- 1 pinch, dried.
8. Fresh breadcrumbs- 1/2 cup, coarse.
Also needed:
1. Salt and
2. Pepper.
Instructions:
1. In a large pot full of boiling water, cook potatoes for 20 minutes
or until tender but not drippy.
2. Drain and let cool slightly. Then peel.
3. With a potato masher, mash until smooth. Then, without using an
electric mixer, blend in cream cheese and butter until melted.
4. Mix in onions, sour cream, parsley, marjoram and salt and pepper
to taste.
5. Transfer to a 8 inch (2 L) baking dish having a smooth top.
6. Sprinkle with crumbs, (Casserole can be prepared to this point,
covered and refrigerated for up to 2 days or frozen for up to 1 week. Let it
dissolve for 24 hrs in refrigerator. Add 10 minutes to baking time.) Bake in
400 degree oven for about 20 minutes or until heated through and the top is
lightly golden.
Yield: 10 servings.
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Balsamic-Roasted Baby
Potatoes & Carrots
Preparation time: 1½ hours 10 min.
Ingredients:
1. Baby red potatoes or white potatoes- 3 lbs, halved (or both).
2. Baby-cut carrots- 1 lb peeled (or 4 medium cut diagonally in
lumps).
3. Onion- 1, thinly sliced.
4. Garlic- 8 cloves, peeled & smashed.
5. Balsamic vinegar- 1/3 cup.
6. Butter- 1/4 cup, melted.
7. Thyme- 8 sprigs fresh (or 1 tsp dried).
8. Salt- 1 teaspoon.
9. Pepper- 1/2 teaspoon, fresh, ground.
Instructions:
1. Line a large rimmed baking sheet with heavy duty foil.
2. In a large bowl, mix all ingredients.
3. Place on baking dish in a single layer. Cover with foil.
4. Roast in a preheated 425F oven for 45 minutes, shaking the pan a
few times.
5. Remove foil and roast, uncovered, for another 30 minutes, or until
veggies are tender& golden.. Stir occasionally while roasting.
Yield: 8 servings
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Creamy Horseradish Dip
Preparation time: 15 min.
Ingredients:
1. Cream cheese- 8 ounces, softened.
2. Picante sauce- 3 tablespoons.
3. Sour cream- 1/2 cup.
4. Horseradish- 2 tablespoons, prepared.
5. Garlic salt- 1 /2 teaspoon.
Instructions:
1. Combine all ingredients.
2. Mix well.
3. Serve with fresh vegetables (carrot, celery, green and red pepper,
broccoli, etc).
Yield: 8 servings
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Black-Eyed Peas And
Sausage
Ingredients :
1.White onions- 1lb, chopped.
2.Green onions- 1 bunch, chopped.
3.Pepper- 1 green, chopped.
4.Garlic- 2 cloves, minced.
5.Parsley- 1/2 cups, chopped.
6.Salted pork- 1 1/2 lbs, boiled once, cut into small pieces.
7.Hot smoked sausage- 1 1/2 lbs., cut into 1/2in pieces.
8.Blackeyed peas- 1/2 lb dried, boiled until half done.
9.Rice- 1 ½ lbs.
10.Water- 6c.
Instructions :
1.Stir fry onions, pepper, garlic, and parsley in Dutch oven with 2
tablespoons olive oil.
2.Add salted meat, sausage, black-eyed peas, and rice.
3.Pour in water and bring to boil.
4.Mix well. Cover and reduce heat to low.
5.Cook for 45 minutes.
6.Remove cover 5-10 minutes before you serve
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Traditional Roast Beef
Ingredients :
1.Sirolin rib- 1.75-2.25 kg/4-5 lb, boned and rolled.
2.Salt
3.Pepper
4.Dripping- 2 oz./50g.(For the Yorkshire Puddings*)
5.Plain flour- 4 oz/100g.
6.Eggs- 2.
7.Milk- 300 ml/ ½ pint.
Also needed:
A little more dripping.
Preparation time: 40 minutes.
Cooking time: 2- 2 ½ hours.
Oven temperature: 220 C, 425 F, gas 7.
Instructions :
1. Place the joint in a roasting tin with the thickest layer of fat
on the top.
2. Season lightly with salt and pepper and spread with the dripping.
3. Roast in a preheated oven, basting several times, for a short
period of time. Roast potatoes alongside the joint for the last 1 ½ hours of
cooking.
4. Transfer the joint to a warmed serving dish and surround with the
roast potatoes and Yorkshire puddings.
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Yorkshire Puddings
Preparation-
1.Sift the flour with a pinch of salt into a mixing bowl and make a
hollow in the centre.
2.Add the eggs and gradually beat and gradually beat in the milk to
give a smooth batter.
3.Add a little dripping to 8 Yorkshire pudding tins or 16-18 patty
tins and heat in the oven until piping hot.
4.Pour the batter into the tins and bake below the joint for the last
25 minutes of cooking or until well puffed up and brown.
Yield: 8 servings.
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Pan Fudge Cake
Preparation time: 30 min 5 min prep
Ingredients:
1. Sugar- 1 ½ cups
2. Cocoa- 1/2 cup
3. Baking soda- 1 ½ teaspoons
4. Flour- 2 cups
5. Salt- ¾ teaspoon
6. Water- 1 ½ cups
7. Vanilla- 1 ½ teaspoons
8. Vinegar- 1 ½ teaspoons
9. Vegetable oil- ¾ cup
Instructions:
1. Preheat oven to 350 degrees.
2. In an ungreased pan (size: 9 x 13), sieve all dry ingredients.
3. Add the liquids and stir well until blended.
4. Bake for 25 minutes.
5. Frost with your favorite frosting. Care must be taken that you
don't tear up the top of the cake, because the cake at this time is
extremely moist.
Yield: 10-12 servings.
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Croissant Bread Pudding
Preparation time: 2 hours 10 min
Ingredients:
3 extra large eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 plain croissants, preferably stale, sliced horizontally
1 cup raisins
Instructions:
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half,
sugar, and vanilla.
Set the custard mixture aside.
In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the
sliced croissants, then add the raisins, then the tops of the croissants
(brown side up), being sure the raisins are between the layers of croissants
or they will burn while baking.
Pour the custard over the croissants and allow to soak for 10 minutes,
pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water.
Cover the larger pan with aluminum foil, tenting the foil so it doesn't
touch the pudding.
Cut a few holes in the foil to allow steam to escape.
Bake for 45 minutes.
Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and
the custard is set.
Remove from the oven and cool slightly.
Serve warm or at room temperature.
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Iced Zabaione
Ingredients :
1.Icing sugar- 75g/3 oz, sifted.
2.Marsala- 4 tablespoons.
3.Pistachio nuts- A handful, for decoration, chopped.
4.Double Cream- 6 tablespoons.
5.Egg yolks- 4.
Preparation time: 15 minutes, plus freezing.
Instructions :
1. Place the egg yolks in a bowl with the icing sugar and whisk until
it turns thick and like mousse.
2. Whip the Marsala and cream together until thick, then carefully
fold into the egg mixture.
3. Pour into 4 freezer proof ramekin dishes, cover, seal and freeze.
4. Sprinkle with chopped pistachio nuts to serve.
Yield: 4 servings.
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