Almond-Crumb Scones

Almond-Crumb Scones

Like scones? Then you’ll love these almond-crumb delights! They bake with a sweet, buttery almond streusel topping.

Almond-Crumb SconesYield: 8 scones

Almond Streusel:
2 tablespoons butter or margarine (firm)
3 tablespoons Gold Medal® all-purpose flour
2 tablespoons sugar
2 tablespoons finely chopped almonds, toasted

1/2 cup butter or margarine (firm)
2 cups Gold Medal® all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped almonds, toasted
1 egg
1/2 cup half-and-half

Heat oven to 400 F.

Make Almond Streusel:
Cut butter into remaining ingredients until crumbly. Set aside.

Make Dough:
Cut butter into flour, sugar, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.

Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch circle on ungreased cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.

Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Success Hint: Count to 10! Overkneading the dough will make your scones tough.

Tip: To toast almonds or other nuts, heat oven to 350 F and bake in an ungreased baking pan about 10 minutes, stirring occasionally, until golden brown.

Peppermint Cocoa

      Title: Peppermint Cocoa
Categories: Beverages, Christmas
Yield: 8 Servings

3 (4 1/2") peppermint sticks
1 c Confectioners' sugar
1 c Powdered nondairy creamer
3/4 c Unsweetened cocoa

Place peppermint sticks in a airtight bag, beat to a powder with a
mallet. Combine peppermint with sugar, creamer and cocoa. Add 1/4 cup
mix to 3/4 cup boiling water for each serving. Store remaining mix in
a jar or airtight bag. Serves 8 Source: Quick & Easy Cooking ch.

Cookies-and-Cream Shake

Yield: 2 to 3 servings

6 scoops vanilla ice cream - recipe
1 cup milk (250 ml)
1/4 cup semisweet chocolate chips (50 ml)
4 cream-filled chocolate sandwich cookies
Whipped cream (optional)

In a blender, combine ice cream, milk, chocolate chips, and chocolate sandwich cookies. Blend until frothy.

Pour into glasses and serve immediately with straws.

Garnish with a dollop of whipped cream, if desired.

Variation: Substitute chocolate chip cookies for the chocolate sandwich cookies.

Creamy Irish Coffee

Creamy Irish Coffee

Categories: Beverages, Irish, Alcoholic, Coffee,
Yield: 1 servings

1 1/2 oz Bailey's Irish Cream liqueur
Hot black coffee
Whipped cream

Stir first 2 ingredients together in a glass mug. Top with a generous amount of whipped cream.
Recipe shared by Deborah Kuhnen.

Coffee Liqueur

Coffee Liqueur

Categories: Alcohol, Beverages

4 c Sugar
2 c Water
2/3 c Instant coffee
10 Coffee beans (whole)
Fifth of vodka*
1 Vanilla bean (2-3 inches)

Combine water, sugar, and coffee in a saucepan and bring to a full boil. Skim off the froth and allow to cool thoroughly. Pour into the container. Add vodka, coffee beans (optional but will add a fuller flavor), and vanilla bean. Store in a dark place for 3 weeks. Strain and filter. Ready to serve.
*A brandy/vodka mix may be substituted for a simulated "Kahula".
*A rum/vodka mix may be used to simulate "Tia Maria".
Yield: 1 1/2 quarts (may be halved)

Hazelnut Liqueur

Hazelnut Liqueur

Yield: 1 pint

6 oz Hazelnuts
1 Vanilla bean (1 inch)
1 tsp Allspice
1 1/2 c Vodka
1/3 c Sugar Syrup

Chop the hazelnuts to release the flavor of the nut and add to vodka, vanilla bean, and allspice. Age for 2 weeks, shaking lightly occasionally. Strain and filter until clear. Add sugar syrup, if desired, and age for an additional 3 weeks. Ready to serve.
Makes a nice gift and is nice over ice cream as well as an aperitif.
Alternately, try using pistachios which also make a delicious liqueur. If flavor is too weak, add more nuts and re-steep a week before adding the sugar syrup.

Turkey Brine

12-14 lbs turkey, washed and cleaned out
1 cup kosher salt or sea salt
1/4 cup table sugar or brown sugar
2 quarts water
1Combine 2 quarts of water in a 6 quart pot with salt and sugar, over high heat until dissolved.
2If wanted, add other seasonings at this time.
3Let come back to room temperature.
4You will need 2 gallon turkey size oven roasting bags.
5Place one roasting bag inside the other, roll down the edges of the bags to help them stay open.
6Put bags in a heavy roasting pan that will hold turkey.
7Place turkey breast side down, with legs facing you in the inner bag.
8Some help from another person at this point would be of help, they can hold the bags open for you as you pour the cooled brine into the cavity and over the turkey.
9Gather the inner bag as tightly as possible and secure with a twist tie.
10Secure outer bag with twist tie.
11Refrigerate in the roasting pan for 12-18 hours.
12Remove from bags, rinse very well, pat dry with paper towels.
13It's now ready for your favorite recipe.

Banana Bread

Banana Bread

Bananas are a main cash crop for Cameroon, along with cocoa, coffee, palm oil and sugar.

1-3/4 cups flour a cup sugar
1 teaspoon baking soda 2 eggs, beaten
1 teaspoon baking powder 3 medium ripe bananas mashed
2 tablespoons margarine salt

Preheat oven to 350°F. Grease and flour one loaf pan.

Sift the flour together with baking soda and baking powder and a little salt into a bowl.

In a larger bowl, cream the margarine and sugar, then add the beaten eggs a little at a time. Add flour alternately with mashed bananas; stir well to mix ingredients but do not overstir.

Put mixture into prepared loaf pan. Bake for approximately one hour, or until toothpick inserted in middle comes out clean. Remove from oven and cool in pan for 15 minutes. Turn out on wire rack to finish cooling.


Pan Pacific Rice

  • 3 cups cooked rice
  • 1 cup sliced green onions
  • 3/4 cup salted cashews
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon toasted sesame seeds

Combine rice, onions, cashews, vinegar and sesame seeds in medium bowl.
Serve warm or cold.

Makes 6 servings.

Exotic Mushrooms with Shaved Truffles Pasta
From our friends at Earthy Delights, online purveyors of specialty foods – mushrooms, truffles, spelt products and more. Look for their Valentine's Day specials!

Dress this dish up with slivers of sun-dried tomatoes.

2 tablespoons olive oil
3 tablespoons minced shallots
1 tablespoon minced garlic
3 cups thinly sliced exotic mushrooms (Shiitake, Portobello, Wood Ear, Crimini, Oyster or a combination)
1 pound angel hair pasta (white spelt pasta makes a nice change)
Truffle oil to drizzle
1 cup grated Parmigiano-Reggiano cheese
2 fresh black truffles
2 tablespoons chopped chives
Salt and pepper

In a sauté pan, heat the olive oil. When the pan is hot, sauté the shallots and garlic for 1 minute. Add the mushrooms and cook for 2 minutes. Salt and pepper to taste.

In a pot of boiling salted water, cook the pasta for 2 minutes or until al dente. Remove from the water and drain. Drizzle with truffle oil. Salt and pepper to taste.

To assemble, place a nest of the pasta in the center of the plate. Spoon the mushrooms over the pasta. Drizzle the truffle oil over the mushrooms. Sprinkle the cheese over the mushrooms and shave the truffles over the top. The truffles should be very finely shaved with a knife or truffle shaver. Garnish with chives.

Yield: 4 servings

Coconut Creme Eggs

Coconut Creme Eggs
Candymaking is an exact science as well as an art. For best results, follow the recipe faithfully and do your best to find the ingredients by brand name. Makes 6 to 8 dozen eggs, depending on how you size them.

Fondant centers:

  • 1/2 pound Parkay margarine (two sticks), softened
  • one 14 ounce can Eagle Brand condensed milk
  • 2 teaspoons vanilla
  • 7 ounces (half a large bag) of Baker's sweetened shredded coconut OR, if you can find it, two 3 1/2 ounce cans coconut (canned is more moist than the bagged)
  • 3 1/2 pounds (one and a half large bags) confectioners' sugar
  • food coloring

Before beginning, choose a couple of cookie sheets or large pans that can later fit into your refrigerator unstacked. Line them with waxed paper and leave them ready and waiting by your work station. Then, thoroughly wash your hands.

You may use an electric beater for the steps in this paragraph only. Beat margarine until fluffy in a huge bowl (a roaster or pasta pot works well). Slowly blend in condensed milk and vanilla. Beat in coconut. If using an electric beater, stop it now, lick the blades clean and put it away. Get out a sturdy spatula or killer wooden spoon.

Have some confectioners' sugar on hand in case your fingers get too sticky to handle the filling. Beat, pummel, squish and otherwise incorporate the confectioners' sugar into the coconut mixture, a cupful at a time. Like bread dough, when you just think you can't knead it anymore, it will begin to take on the lovely texture of soft Playdough. If you'd like to color the fondant filling, follow the directions in the next paragraph. Otherwise, maul this candy filling until it can form a ball as smooth as a baby's bum. It will no longer be sticky. The confectioners' sugar will be fully incorporated.

To add color, divide the fondant into hunks, one hunk per color. If you make one hunk yellow, you'll be able to fashion little round "yolks" around which you'll wrap a contrasting color (little children love to make the yolks!). Take a hunk, flatten it a bit with your fist, then add a few drops of food coloring. Wrap the fondant up around the drops so they don't leak all over your work area and then knead, knead, knead. The color will appear streaked until, suddenly, it becomes uniformly colored. The advantage to coloring the fondant is that it will give you extra incentive to work it to the perfect consistency.

You may wish to sprinkle some of extra confectioners' sugar on the waxed paper lined baking sheets. Now, if your fondant truly feels like fresh Playdough, start tearing off small pieces of it and, rolling it between your palms, form eggs. Since the fondant is very rich, don't roll them much larger than a walnut in its shell. However, the size of the egg is not critical and certainly not worth worrying about especially if the kids are helping. Consider slicing some of the eggs in half to serve - this is a particularly pretty option if you choose to place a yellow "yolk" in the center. Place the formed eggs on the lined baking sheets.

Refrigerate eggs for at least one hour before coating with chocolate or overnight.

Prepare coating.

Vietnamese Hue Noodle Soup Bun Bo Hue

Vietnamese Hue Noodle Soup
Bun Bo Hue

My favorite Vietnamese restaurant, "Little Saigon", serves Bun Bo Hue as a weekend special, starting on Thursday night. Since I can't move in for the weekend, it is natural that I learn to prepare to make this delicious dish for myself. Now you, too, can enjoy it, without going far from your kitchen!


  • 1 lb ham hocks
  • 6 stalks lemongrass, crushed and sliced thin
  • 2 tablespoons nuoc nam
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 4 ounces boneless sirloin
  • 4 ounces boneless pork loin
  • 16 ounces rice noodles, cooked
  • 1 cup bean sprouts
  • 4 sprigs Thai holy basil (regular basil ok)
  • 4 sprigs fresh mint
  • 4 sprigs fresh cilantro
  • 4 teaspoons sambal oelek or hot chili sauce
  • 4-8 fresh Thai red chili peppers (amount optional)
  • 1 lime, cut into quarters


Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
Strain the broth, reserving ham hocks if you desire them.
Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
Thinly slice meats into small pieces
To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste.

Clam Satay

Clam Satay


  • 1 lb of clams
  • 5 shallots
  • 2 spoons of sweet soy sauce
  • 1 lime
  • salt and pepper.


Boil clams. After they are done, let it cool. Take the meat out. Slice shallots Mix shallots, soy sauce, and lime juice with the clams Add salt and pepper to taste Put clams in skewers, barbecue for a little bit

Beef Semur

Beef Semur


  • 1 lb beef
  • 6 pieces candle nut
  • 5 cm of ginger
  • 5 pieces of shallots
  • 3 pieces of garlic
  • salt, pepper
  • soy sauce


Slice beef thinly
Peel shallots and garlic, slice thinly
Slice ginger and grind candle nu
t Brown shallots, garlic, ginger, and candle nut
Put in beef and mix them evenly
Add salt and pepper
Add 2-3 cups of water so beef will cook evenly

Sweet and Sour Shrimp

Sweet and Sour Shrimp


  • 1/2 lb of medium sized shrimps
  • 5 pieces of garlic
  • 3 oz.flour
  • 1 piece of egg
  • 2 spoons of tomato sauce
  • 1 lime
  • 1/2 tsp of sugar, salt and pepper.


Clean the shrimps, remove the heads, keep the tails Clean garlic, and slice thinly. Sprinkle over the shrimps. Make a mix of the flour, egg, with enough water, salt, and pepper. Heat oil in a pan. One by one, put the shrimps into the pan by first dipping it in the mix. Fry until golden. Put on a plate, pour tomato sauce over them.
Tomato sauce: Heat tomato sauce, add sugar, and lime juice

Prawns with Peanut Sauce

Prawns with Peanut Sauce

Recipe by: the California Culinary Academy Preparation Time: 0:25
Yield: 4 servings


  • 1 lb Medium prawns
  • 1 c White wine
  • 1 1/2 tb Smooth peanut butter
  • 2 tb Safflower oil
  • 1 1/2 tb Light honey
  • 2 tb Low-sodium soy or tamari -sauce
  • 2 ts Rice vinegar
  • 1/2 ts Dark sesame oil
  • 1/2 ts Cayenne pepper
  • 1 tb Green onion; minced
  • 1 1/2 ts Ground coriander
  • 1/2 ts Ground cumin
  • 4 c Steamed rice; (optional)


1. Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook over medium-high heat until they turn bright pink. Set aside. 2. In a small bowl mix together peanut butter and safflower oil until smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion, coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in saucepan and reheat. Serve over steamed rice (if desired).

Indonesian Potato and Beef Perkedel

Yield: 15 servings


  • 2 lb Baking potatoes, boiled and -mashed
  • 1 1/2 ts Salt
  • 1/2 ts Freshly ground pepper
  • 2 ts Ground coriander
  • 1/8 ts Nutmeg
  • 1/4 c Chopped parsley leaves
  • 1 lg Egg
  • 2 tb Peanut oil, plus more for -deep frying
  • 4 Shallots, finely chopped
  • 2 Garlic cloves, minced
  • 1/2 lb Lean ground beef.


In Indonesia, these fritters are served as part of a rijstaffel (rice-table) or as a side dish to embellish a main course. You will find they work well as a delicious appetizer for a Western meal.

Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg.

Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saute until soft. Add beef and stir to break up clumps; brown until meat is no longer red, about 2 minutes. Season with remaining salt and pepper. Cool.

Combine the meat with the potato mixture. Form into 16 balls and flatten them into cakes about 2 inches round by 1 inch thick. Set on a tray. Refrigerate, if not fried immediately.

Pour 2 inches of oil into a preheated wok. Heat to 365F. Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil. Deep fry, turning occasionally until golden brown, about 3 minutes. (If preferred, the cakes may be pan-fried in a flat skillet.) Remove to paper towels to drain. Serve hot or at room temperature.

Makes 15 cakes.



(Parsley Salad)

six servings
  • 1/2 cup cracked, fine-ground wheat
  • 2 bunches parsley, finely chopped
  • 4 Tbsp. mint leaf, finely chopped
  • 3 tomatoes, finely chopped
  • 2 small cucumbers, finely chopped
  • 4 green onions, finely chopped
  • 2 lemons, juiced
  • 1 tsp. salt
  • 1/3 tsp. allspice
  • pinch cloves
  • pepper, to taste
  • 1/4 cup olive oil
  • 2 cloves garlic, mashed in mortar with salt

Place cracked wheat (burghol) in pan and cover with water. Bring just to boil. Remove from heat and let stand 15 minutes. Meanwhile, chop vegetables. Strain wheat and press out all water possible. Place in salad bowl. Add parsley and garlic. Mix well. Add all other vegetables, spices, and lemon juice. Mix well. Add olive oil and adjust seasonings. Press tabooli down in bowl and refrigerate until serving, at least one hour. Fluff before serving. Bowl may be garnished with lettuce leaves.

Note: dried mint may be substituted for fresh.

Spaghetti with Yogurt (and Meat)

Spaghetti with Yogurt (and Meat)

four servings
  • 1 lb. spaghetti
  • 2 Tbsp. butter
  • 2 cups Cooked Yogurt
  • 4 cloves garlic, mashed in mortar with salt
  • 1 lb. top round ground beef
  • 1 tsp. allspice
  • 1/2 tsp. cinnamon
  • 1/3 tsp. pepper

Recipe may be prepared with meat or without for a less hearty meal.

Cook spaghetti in salted water. Rinse with cold water. Mix meat and spices and sauté in one tablespoon butter. Cover and simmer 15 minutes.

Mix garlic with yogurt (see recipe for Cooked Yogurt). Melt butter an heat spaghetti. Add yogurt and meat. Toss and serve.



(Slippery Lady Lentil Soup)

four servings
  • 6 cups water
  • 1 cup dried lentils
  • 2 tsp. salt
  • 2 Tbsp. olive oil
  • 1/2 cup chopped cilantro
  • 1 onion, chopped
  • 2 lemons, juiced
  • pepper, to taste
  • 1/3 tsp. allspice
  • 2 cloves garlic, mashed in mortar with salt

Boil lentils in water with 1 teaspoon salt, chopped onion, and olive oil until tender, about 20 minutes. Strain out about half of the lentils and mash or process with a little of the broth, and set aside.. Add the macaroni and the second teaspoon salt to the lentils and cook another 20 minutes. Stir in the mashed lentils to thicken soup.

Fry the cilantro in 2 tsp. olive oil until just wilted. Add to soup. Add garlic, pepper, and allspice. Add lemon juice and adjust seasonings. Parsley, added fresh to soup, may be substituted for cilantro for a different taste. Cumin may also be added.

Arabic Coffee

Arabic Coffee

two servings
  • 2 demitasse-sized cups water
  • 2 tsp. sugar
  • 1/8 tsp. crushed cardamom
  • 2 tsp. Arabic coffee, with cardamom

Boil the water with the sugar and the cardamom. Cardamom is ground from peeled whole seeds if possible, or use commercially ground cardamom. Remove from heat. Stir in the coffee. Then place over heat, while holding the pot. Let it foam up, remove from heat, and allow to heat to foaming again. Serve immediately.

Note sugar and coffee are approximately equal. Adjust to your taste. Cardamom is not necessary if taste prefers.


1 country style smoked ham
2 c. water
20 - 30 whole cloves
one (16 ounce) can sliced pineapple rings
1 cup Maraschino cherries, cut into halves
1 cup brown sugar
2 tablespoons flour
sprinkling of garlic powder
sprinkling of onion powder
sprinkling of black pepper
olive oil spray
Place ham in roaster. Add 2 cups water, and cover roaster.

Bake in a 325°F oven, allowing about 21 minutes per pound for a large ham, about 25 minutes per pound for a smaller (up to 12 pounds) ham or half ham. If the ham has an exposed bone, cover this with foil. Keep an eye on the ham as it cooks and spray occasionally with olive oil during the first part of the cooking. Continue roasting until a thermometer inserted in center reads 160°F. Be sure thermometer is not touching bone.

When ham is done, remove from oven. Lift off rind. Using a sharp knife, score fat surface crosswise (into intersecting squares) and dot with cloves at each intersection.

To prepare the ham coating, combine brown sugar and flour. Rub this mixture over the scored ham. Sprinkle over lightly with garlic powder, onion powder, and black pepper.

Place a pineapple slice on the ham so that one of the cloves will be in the center of the circle. Cover the clove with a Maraschino cherry half. Each cherry half should be placed in the center of a pineapple slice. Continue until ham is covered decoratively with pineapple slices and cherries. Brown, uncovered, for 20-25 minutes in a 400°F oven or until ham takes on a beautiful glazed coloring.

Note: Cut any remaining pineapple slices into halves and use to decorate around the ham at the bottom of the serving plate, alternating with sprigs of parsley or kale for garnish.


Freshly chopped parsley (optional)
3/4 cup grated Parmesan cheese
2 tbsp. extra-virgin olive oil
1 egg white
2 cloves garlic, minced
1/4 cup chopped onion
1 cup chopped mushrooms
1 1/2 cups chopped fresh spinach
2 cups bottled tomato-basil spaghetti sauce, divided
8 manicotti pasta tubes, uncooked
Cook manicotti tubes according to package directions. Drain and set aside.

Preheat oven to 375°F. Heat olive oil in a large skillet over medium-high heat; sauté mushrooms, onion and garlic 2 minutes. Add spinach and sauté until wilted. Remove from heat and cool slightly. Stir in egg white, cheese and salt and pepper to taste. Stuff spinach mixture into cooked tubes.

Spread 1 cup of the sauce in an 11x7x2-inch baking dish. Place stuffed tubes over sauce. Spoon remaining sauce over tubes. Cover and bake 30 to 35 minutes. Garnish with parsley, if desired.

Makes 8 servings.


Pink and green peppercorns are usually available packed in water or vinegar; white and black will be found dried. The flavor of the chicken and green peppercorns creates an ideal marriage of coloring and taste.

Serves 4.

4 tbsp. butter
3 tbsp. minced onion
1/3 c. dry white wine
1/2 c. heavy cream
2 tsp. green peppercorns, drained & chopped
1 tsp. whole peppercorns, drained
1 tsp. fresh tarragon, or 1/4 tsp. dried Salt
Pound and flatten the chicken breasts. Saute in the butter until nicely browned on both sides. Transfer to a heated platter and keep warm.

Add the onion to the skillet and saute until soft. Add the wine and bring to a boil. Reduce to 2 tablespoons, scraping up any bits on the bottom of the pan. Stir in the heavy cream, peppercorns and tarragon. Continue cooking until reduced and thickened. Remove from heat and correct seasonings. Spoon the sauce over the chicken breasts and serve immediately.


8 oz. lasagna noodles
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 c. Parmesan cheese
1 c. sour cream
1 c. finely chopped onion
1/2 tsp. garlic salt
2-3 c. cooked mixed vegetables
2 c. shredded American cheese
Cook lasagna as directed on package, then drain in colander. Blend soups, Parmesan cheese, sour cream, onions and garlic salt. Stir in mixed vegetables. Spread 1/4 of vegetable mixture over bottom of 13x9x2 baking pan. Alternate layers of lasagna, vegetable mixture and American cheese 3 times, ending with cheese. Bake at 350 degrees for 40-50 minutes. Let stand 10 minutes before cutting.


1/2 chicken (cleaned, with skin removed)
4 stems fresh thyme
1 onion
5 tbsp. curry
2 cloves garlic
3 tbsp. all purpose seasoning
3 tbsp. black pepper
1 tbsp. chicken seasoning
3 white potatoes (peeled, cut in cubes)
1 lemon
1 tbsp. vegetable oil
2 tbsp. butter
2 c. water
1/2 Scotch bonnet pepper
Wash chicken with lemon and cut into bite size pieces

Season with all dry ingredients

Chop all herbs and add to chicken (use hands to rub in seasonings, and let sit in refrigerator for 1/2 hr.

Place chicken, water and oil in a pot, stir, and cook on high till it comes to a boil,stir, lower heat until chicken is almost cooked.

Add potatoes and butter.

Cook until water is reduced and potatoes are tender.

Serve over steamed white rice

Serves 4. Enjoy

Albanian Date cokies

2 c. oil
1 c. orange juice
2 tbsp. baking powder
1 tbsp. baking soda
2 tbsp. sugar
6 c. flour
1 box dates, pitted, or raisins
Walnuts, ground
2 c. sugar
4 c. water
1 tsp. lemon juice
Boil until syrup forms.

Combine oil, orange juice, vanilla. Combine dry ingredients and add slowly to liquid, mixing thoroughly. Dough should be soft and moist. If necessary add more flour. Form dough into balls. Press date or raisins into the middle and roll. Place on cookie sheet. Bake 20-25 minutes at 350 degrees. Dip cool cookies into warm syrup. Press top of cookie into ground nuts, and let dry.


Samak Kebab

Prep Time: 15 minutes

Cook Time: 15 minutes


  • 2 lbs. fish ( swordfish, halibut, or salmon)
  • 1/3 cup olive oil
  • 3/4 cup lemon juice
  • 1 teaspoon dill
  • 1 tablespoon white vinegar
  • 1 cucumber
  • 1 medium onion
  • 2 red peppers
  • 1 pint cherry tomatoes


2 hours prior to grilling, prepare fish by rinsing with cold water. Pat dry with paper towel. Cut into 1 inch cubes. Set aside.

Mix olive oil, lemon juice, dill, and vinegar to make marinade. Pour marinade into large freezer bag and add fish. Make sure fish is well covered by marinade. Place freezer bag in the refrigerator for two hours.

While fish is marinating, chop vegetables. Half the cucumber lengthwise and slice into 1/2 inch pieces. Cut the onions into eights. Cut red pepper into 1/3 chunks. Set aside.

Remove fish from marinade. Discard marinade. Assemble kebabs according to taste. Many people like to do a vegetable them meat combination. This is entirely a matter of personal choice. It really does not affect the cooking. If you are using steel skewers, be sure to put a light coat of oil before adding the fish and vegetables. They will slide off much easier.

Spray the grill lightly with cooking oil and place the fish kebabs on the grill. Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.

Kung Pao Chicken


  • 2 boneless, skinless chicken breasts, 7 to 8 ounces each
  • Marinade:
  • 2 teaspoons soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoons cornstarch
  • Sauce:
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon sugar
  • Other:
  • 8 small dried red chili peppers
  • 2 cloves garlic
  • 2 green onions (spring onions, scallions)
  • 4 tablespoons oil for stir-frying, or as needed
  • 1 teaspoon Szechuan peppercorn, optional
  • 1/2 cup peanuts or cashews
  • a few drops sesame oil, optional


Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Reuben Burgers


  • 1 small onion, sliced
  • 1 tablespoon butter
  • 1 pound lean ground beef or ground chuck
  • 4 slices rye bread
  • 8 to 16 ounces sauerkraut, drained and rinsed
  • 4 slices Swiss cheese
  • Thousand Island Dressing, optional
  • dill pickle slices, optional


Sauté the onion slices in butter; set aside. Shape ground beef into four patties; fry in skillet or broil to desired doneness, turning to evenly brown. Place hamburger patties on the rye bread slices on a broiler rack. Top burgers with sauerkraut, onion, and cheese. Broil until cheese is melted. Serve with Thousand Island dressing or pickle slices if desired.
Makes 4 Reuben Burgers.

Noodle Soup

Noodle Soup(Ash-e Reshteh)

1/4 cup red kidney beans, soaked
1/4 cup navy beans, soaked
1/4 cup chickpeas, soaked
3 onions, finely sliced
3 Tbsp. oil
2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. turmeric
10 cups water
1/2 cup lentils
1 cup beef broth
1/2 cup chives or scallions, coarsely chopped
1/2 cup dill weed, chopped
1/2 cup parsley, coarsely chopped
2 cups spinach(fresh or frozen), chopped
1 beet, peeled and chopped in 1/2 inch pieces
1/2 lb. flat egg noodles or Persian noodles(Reshteh)
1 Tbsp. flour
1 cup liquid kashke or sour cream, or 1/4 cup wine vinegar

*Gheimeh Garnish
1/4 lb. beef, in 1/2 inch cubes
1 small onion, chopped
3 cloves garlic, crushed
2 Tbsp. oil
1/2 cup water
2 Tbsp. yellow split peas
1 tsp. tomato paste
1/4 tsp. saffron, dissolved in 1 Tbsp. hot water
1/2 tsp. salt

*Mint Garnish
1 onion, finely sliced
3 cloves garlic, crushed
1 Tbsp. oil
1 tsp. dried mint flakes

Soup instructions:
In large pot, brown onions in oil. Add salt, 1/4 tsp. of the pepper, and
turmeric. Pour in water and add kidney beans. navy beans, and chickpeas.
Cover and simmer 45 minutes. Add lentils and broth. Cook 35 minutes.
Add scallions, dill, parsley, spinach, and beet. Stir occasionally and
cook 20 minutes or until done. Correct seasoning(add the rest of the
pepper if needed) and add more water if too thick. Add noodles, flour and
cook until noodles are done--about 10 minutes.

If using kashke or sour cream, set aside a heaping Tbsp. for garnish.
Stir 2 Tbsp. of soup into remaining sour cream. Stir this mixture slowly
into soup. Reheat just before serving, adding more water if it's too thick.

About 1/2 hour before serving, prepare gheimeh garnish. Brown meat,
onion, and garlic in oil. Stir in water and split peas. Cover and cook
20 minutes over low heat. Add tomato paste, saffron, and salt. Simmer
covered for 10 minutes.

While gheimeh is simmering, prepare mint garnish. Brown onion and garlic
in oil. Remove from heat. Crush mint flakes in hand and stir into onion.
Pour soup into tureen, garnish with gheimeh and mint garnish and reserved
sour cream by floating them on top.


2 cloves garlic, crushed
4 sprigs coriander
1.5 tsp peppercorns, crushed
1 tblsp vegetable oil
4.5 cups chicken stock
5 Chinese dried black mushrooms, soaked for about 1 hr. and
coarsely chopped
1.25 tblsp fish sauce
4 oz chicken (or a bit more), cut into strips
2 green onions, thinly sliced
Coriander to garnish

Using a pestle and mortar or sm. food processor, pound or mix garlic,
coriander sprigs and peppercorns to a paste. In wok, heat vegetable
oil, add paste and cook for 1 min., stirring. Stir in stock, mushrooms
& fish sauce. Simmer 10 mins.

Add chicken, reduce heat & cook gently for 5 mins. Scatter green onions
and coriander over surface to garnish.

Cabbages soup and cod

Here is a recipe that my mother created once when she had some leftover
shrimp and cabbage. It has since become a family favorite.

"Of Cabbages and Cod"

1/2 head cabbage
1 onion chopped
3 cloves of garlic, minced
1 can of cream of whatever soup
1 can chicken broth
1 LB cod
1 LB shrimp
white wine
1 can tomatoes

Cook cabbage, onion and garlic until soft. Add chicken broth, soups, wine
and tomatoes. Simmer 1/2 hour. Add cod, cook until almost flaky. Add
shrimp and continue to cook until the shrimp is done.

Pumpkin Apple Soup

This is my favourite soup, and is very easy.  Is from a Canadian Living
magazine about 4 years ago.

1/4 cup butter
1 clove garlic
1 onion
1 leek
1 large apple, peeled and chopped
1 tbsp curry powder
2 cups chopped fresh pumpkin
4 cups stock (1 use chicken stock)
1 cup whipping cream
salt and pepper
apple wedges

Melt butter in saucepan. Saute garlic, onion, leek and apple. Stir in
curry powder and cook for 1 minute, stirring constantly. Add pumpkin and
stock. Bring to boil, stirring occasionally. Reduce heat and simmer until
veggies are tender. Puree all in blender or food processor. Return to
saucepan and stir in all of cream but 2 tablespoons. Season with salt and
pepper. When serving garnish with fresh apple wedges, and pour a bit of
cream over top. Looks pretty! Serves 6-8.

Egg drop soup

This is so easy you'll just love it.  I make this quite often to
accompany stir fry.

2 cups chicken broth (homemade is best; a can of prefab will do in a pinch;
NEVER use bouillion cubes unless desperate)
1/8 t. white pepper
1/2 t. soy sauce
1/4 t. sesame oil (or less - I use a 'blop')
1 t. corn starch
1 egg
veggies (optional)

Heat broth, pepper, soy sauce and sesame oil until it just begins to boil.
Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or
peas and a chopped green onion for extra color and texture.) Add cornstarch
by mixing with either water or some of the broth to make a thin paste and
stirring it into the soup to thicken.

Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat
to keep it warm until ready to serve. This serves 2 people as a side or
as an appetizer. It's not quite enough for a full meal without fudging by
adding a little extra broth or water.

NOTES: All ingredient amounts can be varied to taste. The key ingredient
is the sesame oil. I sometimes like to add a little white pepper to the
egg before dropping it in the soup. The corn nibblets are a tasty addition,
but the peas get mushy if cooked too long.

Banana German Chocolate Cake


1 package cake mix, german chocolate
1 cup bananas ripe, sliced
1 cup water
1/3 cup vegetable oil
3 large eggs

1 can frosting, prepared coconut, almond or pecan
1/4 cup bananas mashed

1 ounce chocolate unsweetened melted
1/2 cup powdered sugar
1 1/2 teaspoons water


Heat oven to 350~. Grease and flour 13x9" pan.

In large bowl, combine cake mix, bananas, water, oil and eggs. Beat at low speed until moistened; beat 2 minutes at highest speed. Pour batter into prepared pan.

Bake for 30-40 minutes or until tested done. Cool completely.

In small bowl, combine frosting and mashed bananas. Spread over cooled cake. In small bowl, combine melted chocolate and powdered sugar. Add water until desired consistency, blending until smooth. Drizzle over frosting. Store in refrigerator.

Nutrition Facts

Serving Size 101g Amount per Serving

% Daily Value*
Total Fat 12.0g19%
Saturated Fat 3.0g15%
Trans Fat 0.0g
Cholesterol 53mg18%
Sodium 296mg12%
Total Carbohydrate 43.0g14%
Dietary Fiber 2.0g8%
Sugars 28.0g
Protein 4.0g7%
Vitamin A 1% Vitamin C 2%
Calcium 5% Iron 7%

Pav Bhaji

Pav Bhaji PDF Print E-mail
Pav Bhaji
500g potatoes, boiled, peeled and diced
1 c cooked small chopped mixed vegetables - carrots, beans, peas, cauliflower
1/2 c chopped onions
1/2 c ghee
4 green chilis, slit and chopped
1/2 inch ginger, sliced finely
250g tomato, chopped
1 tsp red chili powder
1 tsp ginger garlic paste
salt to taste
5 tbsp butter
1 tsp garam masala
a bunch of fresh coriander leaves, chopped
2 tbsp lemon juice
lemon wedges for garnish
4 pao or buns, halved
Heat ghee in a pan.
Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown.
Add green chillis, ginger and tomatoes and saute over medium heat for 2-3 minutes.
Reduce heat, then add the red chilli powder, mixed vegetables and potatoes.
With a metal spatula, simultaneously mash and stir for 5 minutes.
While stirring, keep sprinkling the ginger garlic paste, dissolved in 6 tablespoons water.
Add salt and two thirds of butter.
Increase the heat and stir well.
Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.
Garnish with remaining chopped onions.
Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan.
Fry until golden brown on both sides.
Serve with the bhaji and a lemon wedge.

Indian Samosa

Indian Samosa
For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)
How to make samosa:
For Cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :
Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Thai Food Idli

Idli PDF Print E-mail
4 cups (heaped) - raw long grain rice
1 cup (heaped) and 1/2 cup - split urud dhal
Salt to taste.
Pressure cook the rice without adding water in the rice for 5 minutes.
Allow the pressure to subside on its own.
Then add lukewarm water to the rice and soak it for 4 hours.
Just an hour before grinding, wash and soak the urad dal.
First grind the urad dal in the mixie.
Then grind the rice to a fine consistency.
Not too fine as a paste of course.
Mix the two and add the required salt.
Mix thoroughly.
The final batter should not be too thick or too watery.
Allow the batter to ferment for at least 12 hours.
Then prepare the idli in the usual manner and really soft idlis will be got.
This is a very good way to prepare soft idlis by grinding in a mixie when one does not have the traditional stone grinder and also the parboiled rice


1/2 cup dalia(broken wheat)
1 small onion(finely chopped)
1 tomato(finely chopped)
2 cups mixed vegetables (finely chopped)like beans, louki, carrot, fresh methi, spinach, peas , cabbage
black pepper

In a pressere cooker put all the vegetables without any oil and cook it for 5 to 7 mintues then put dalia(broken wheat) and again cook for 5 minutes. put salt and pepper. put some water to give it whistle (approx one glass) then give some whistle 4to 5 or untill it cooks. serve hot garnish with fresh coriander.

Dahi Bhalla

Dahi Bhalla
1 c urad dal
1 kg yoghurt
2 tsp roasted cumin powder
1 tsp red chilli powderr
1 tsp kala namak -
salt to taste
1 inch ginger julienned
oil for frying
3 tbsp chopped coriander leaves
15-20 raisins
1 green chillli, deseeded & sliverred
mint chutney
tamarind chutney
Wash and soak the dal in cold water overnight.
Next day, strain and grind to a smooth paste.
Whisk into the batter 1/2 tsp salt, 1/2 tsp red chilli powder and raisins.
Heat oil in a wok.
Drop tablespoons of batter in it and fry until light golden.
Remove, drain on absorbent paper.
Put the bhallas in hot water.
Leave for 2 minutes.
Drain, squeezing out the water between the palm of your hands.

Whisk the yoghurt well with kala namak and salt to taste.
To serve, place the bhallas on a plate and cover with yoghurt.
Drizzle mint chutney and tamarind chutney.
Sprinkle red chilli powder, cumin powder.
Garnish with coriander leaves, ginger and green chilli.

Corn and Potato Chaat

Corn and Potato Chaat
200 g sweet corn
1 boiled potato
1 medium onion
1 medium tomato
2 tablespoons chopped fresh cilantro
1 teaspoon chat masala
1 teaspoon red chili powder
3 tablespoons sev (Indian fried snack, looks like noodles)
1 teaspoon oil
1/2 tablespoon lemon juice

Heat pan on gas. Add a tspful of oil.
Add sweet corn kernels and saute well for 5 minutes stirring continuously. Keep aside once done.
Chop onion and tomatoes.
Dice boiled potato in cubes.
In a bowl mix together corn kernels, chopped onion, tomato and potato.
Add red chilli powder, chaat masala and salt to taste.
Add lemon juice in this mixture and mix all the ingredients well.
Serve in bowls and garnish with chopped cilantro and sev.

Cheesy Pizza

225gm flour
1/4 tsp salt
15gm yeast mix with 4-5tbsp hot water
1 tbsp sugar
150ml evaporated milk
2 tbsp butter
1/2 cup tomato sauce
1 pkt grated cheese
2 large onions (cut into rings)
1/2 tsp salt
1/2 tsp pepper powder
2 tbsp butter (melted)
Mix yeast in hot water and leave it to be frosty.
In a bowl put in the flour, salt, sugar and mix with milk and yeast.
Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
Sprinkle with flour if the dough is sticky.
Put the mini round dough in a greased flat baking pan.
Brush the mini pizza with tomato sauce.
Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
Sprinkle a bit of melted margerine to get a crunchy taste.
Do the same to all the other pizza.
Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.

Pepper Chicken

Pepper Chicken PDF Print E-mail
Pepper Chicken
chicken- 500 gms small pieces with bones.
black pepper freshly ground- a bit rough
onion - 1 chopped finely
tomato-1 soft and ripe one chopped
coriander leaves
curry leaves
ginger and garlic paste-1 1/2 tspn smooth paste
salt to taste,
turmeric a pinch
a little vinegar for a tangy taste.

heat oil and when hot, add the onions and fry well till golden brown.
then add in the ginger and garlic paste
sprinkle water to avoid burning.
then add in tomatoes, and curry leaves.
add turmeric powder, and pepper powder as per ur taste( if u desire it very hot then u can be liberal with the pepper powder).
then add in salt and mix well.
the tomatoes should become soft and smashed.
u should see the oil come to the surface and it should look dark in colour, not too black.
add the chicken pieces and very little water just sufficient to cook the chicken.
at the end when the chicken is done, add little vinegar if u desire a tangy taste.
add in the coriander leaves and stir well.
u can remove the pepper chicken masala with a little gravy or let it get a bit dry.
serve it hot and enjoy.

Karahi Chicken

Karahi Chicken PDF Print E-mail
Karahi Chicken Ingredients Needed:
1 tablespoon cooking oil
2 cloves
1 large cardamom
1 small cardamom
1 inch long cinnamon stick
1 pound boneless/skinless chicken cubed
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 tablespoon cooking oil
1 green pepper, chopped
1 large onion, chopped
3 medium size tomatoes, chopped
1/2 teaspoon chili powder
1/2 teaspoon garam masala
teaspoon turmeric
1/2 teaspoon salt

Heat 1 tablespoon of oil in a deep pan, add cloves, cardamoms and cinnamon stick, let them sizzle. Add chicken, garlic and ginger paste, fry for about 5 minutes so that the chicken is not pink anymore. Empty all the ingredients in a plate/bowl.
Add another tablespoon of oil and add chopped onions, fry them until a little pink. Add chopped green peppers and tomatoes. Fry the mixture for about 5 minutes, then add chilli powder, garam masala, turmeric, and salt. Mix all the spices in the onion mixture. Add the chicken to the pan and gently mix everything together with a slotted spoon. Sprinkle cilantro and cover the pan to simmer for about ten minutes. The sauce will thicken and then it is ready to serve with basmati rice.

Honey Mustard Chicken

Honey Mustard Chicken PDF Print E-mail
Honey Mustard Chicken
4 pounds (2 kilograms) chicken pieces
1/4 cup margarine, melted
1/2 cup honey
1/4 cup mustard
1 tsp. curry
1 clove garlic, minced
1 tsp. salt
1. In a small bowl, mix together melted margarine, honey, mustard, curry, garlic and salt.
2. In a shallow baking pan, place chicken pieces skin-side down. Pour dressing over
3. Preheat oven to 350 degrees Fahrenheit.
4. Place chicken in oven, covered, for 30 minutes.
5. Uncover the chicken and turn skin-side up. Baste.
6. Bake for an hour or until cooked through and browned. Basting once or twice during the hour is recommended.
the chicken. Cover and marinate in the refrigerator for 2 hours.

Handi Murgh

Handi Murgh PDF Print E-mail
Handi Murgh Ingredients
Ingredients for Chicken
Chicken - 1 Kg
Lime juice - 2 Tbsp
Curds - 1/2 cup
Ginger garlic paste - 2 tsp
Chilli powder - 1 1/2 tsp
Garam masala - 1 tsp
Salt - 1 1/2 tsp
Oil - 2 Tbsp
For Gravy
Tomao pureee - 1/2 cup
Onions - 150 gms
Ginger - 2 cm
Chilli powder - 1 tsp
Green chillies - 2-3
Ghee or Oil - 5 Tbsp
Cloves, cinnamon, cardamoms - 2 each
Kasoori methi - 2 tsp
Salt - to taste
Fresh or clotted Cream - 2 Tbsp

Method for Chicken
Clean and joint the chicken.
Mix with rest of the ingredients and keep aside for 1 hr-2 hrs.
Place in a thick bottomed vessel (handi) or a non stick pan and cook covered till chicken is tender.
Open the cover and cook stirring till all the liquid is evapourated and chicken pieces are well browned (add some more oil if needed). Method For Gravy
Grate onions. Mince ginger. Slit green chillies.
Heat 4 Tbsp of oil or gee. Add cloves, cinnamon and cardamoms.
Add onions and fry till brown. Add ginger and fry for 1 minute.
Add chilli powder and green chillies. Add tomato puree and salt. Simmer for 5 minutes.
Stir in the cream. Add chicken pieces and simmer for 2-3 minutes.
Heat the remaining ghee, add Kasoori methi and pour over the chicken.
Seve with rotis or naan

Ginger Chicken

Ginger Chicken
Half kg chicken,
half teaspoon salt,
2 teaspoons chili powder,
1 teaspoon ginger garlic paste - add
all these and half boil them (until water gets evaporated - U could avoid this in case the chicken is tender which is usually if you buy at a regular grocery than a halal meat).
First masala:
50 gms ginger,
25 gms garlic,
2 green chilies - make a paste of these.
Second masala:
2 tomatoes,
one and half tablespoon kaju powder,
150 gms onions (fried in oil),
2 table spoons dry coconut powder ,
half teaspoon garam masala,
1 teaspoon coriander powder - make paste of all these.

Put 3 table spoons oil in a kadai and add first masala and fry for 2 minutes and then add second masala and fry for 2 minutes then add half boiled chicken pieces, red tomato color and fry for 5 minutes and then add 1 teaspoon Soya sauce, 1 teaspoon vinegar, 1 table spoon tomato sauce, 1 teaspoon pepper powder, 2 bunches of coriander leaves and fry on low flame.

Thai Chicken Satay


10 hot peppers (Variety:Long Hots; can substitute with 15 to 20 serrano peppers)

2 tablespoon toasted dried shrimp paste

3/4 teaspoon salt

1. Wash peppers and discard stems. Allow to air dry or use papers towels to dry them off.

2. Roughly cut up the peppers and place into a blender together with all of the other ingredients. Process till all the peppers are chopped up into very small pieces.

3. Spoon into a clean container and keep refrigerated.

This sambal can be eaten with all your Asian dishes, especially rice. Spoon some of the sambal into a small container and add some freshly squeezed lime juice. This lime sambal is especially good with grilled fish.

Sambal Malayasia


10 hot peppers (Variety:Long Hots; can substitute with 15 to 20 serrano peppers)

2 tablespoon toasted dried shrimp paste

3/4 teaspoon salt

1. Wash peppers and discard stems. Allow to air dry or use papers towels to dry them off.

2. Roughly cut up the peppers and place into a blender together with all of the other ingredients. Process till all the peppers are chopped up into very small pieces.

3. Spoon into a clean container and keep refrigerated.

This sambal can be eaten with all your Asian dishes, especially rice. Spoon some of the sambal into a small container and add some freshly squeezed lime juice. This lime sambal is especially good with grilled fish.

Skillet Burgers

Cook Time: 40 minutes


  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 can (8 ounces) tomato sauce
  • 1 can (10 3/4 ounces) condensed tomato soup
  • dash Tabasco or other hot pepper sauce
  • 1/2 to 1 teaspoon salt, to taste
  • 1/2 teaspoon chili powder


Brown ground beef; add onion and celery and cook until tender. Drain off excess grease; add tomato sauce, tomato soup, hot pepper sauce, salt, and chili powder. Simmer, uncovered for 20 to 30 minutes. Spoon onto split, toasted hamburger rolls.
Makes about 8 skillet burgers.

Extra Special Burgers


  • 1 to 1 1/4 pounds lean ground beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon low sodium soy sauce
  • 1 jar mushroom pieces drained (2 1/2 oz)
  • 3/4 cup shredded Cheddar cheese
  • 6 slices bacon, fried and crumbled
  • 1 tablespoon dried parsley


Thoroughly combine ground beef, salt, garlic powder, pepper, and soy sauce. Divide mixture into 8 thin patties of equal size. Combine remaining ingredients and divide evenly on four of the patties. Top each of the 4 patties with remaining patties; seal edges. Cover and refrigerate or cook immediately. Cook on grill or under broiler to desired doneness.
Makes 4 burgers.

Mushroom Stuffed Burgers


  • 1 1/2 pounds lean ground beef
  • 1/4 cup finely chopped onion
  • 2 eggs, slightly beaten
  • 3/4 cup soft bread crumbs
  • 1/4 cup ketchup
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter
  • 8 ounces sliced mushrooms
  • 6 slices Cheddar, Mozzarella, or American cheese
  • 6 split buns, toasted


Combine ground beef, onion, eggs, bread crumbs, ketchup, salt, and pepper; shape into into twelve thin (about 1/4-inch thick) patties. In a skillet, melt the butter and sauté the mushrooms until just tender. Place mushrooms on 6 of the patties. Top with remaining patties and seal edges. Broil or grill the burgers to desired doneness. Top each with a slice of cheese and let melt. Serve on split toasted buns.
Serves 6.

Zesty Hamburgers


  • 2 pounds lean ground beef
  • 2 teaspoons seasoned salt
  • 1 1/2 teaspoons seasoned pepper
  • 4 tablespoons butter or margarine
  • 2 tablespoons vegetable oil
  • 2 tablespoons prepared mustard
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup chopped fresh parsley


Gently mix ground beef with seasoned salt and pepper. Shape into 6 large hamburgers about 1 inch thick. In a heavy skillet, melt 2 tablespoons of butter or margarine; remove from heat; blend in mustard and oil. Return to heat. Sauté burgers over medium heat for about 5 to 6 minutes on each side, or until done to your liking. Remove and keep hot. Into pan drippings in skillet, stir lemon juice, Worcestershire sauce, and remaining 2 tablespoons of butter or margarine. Stir in chopped parsley. Spoon mixture over burgers. Serve hamburgers on buns or as hamburger steaks on thick toasted slices of good bakery bread.
Makes 6 large hamburgers.

Crockpot Sloppy Joes


  • 3 pounds lean ground beef or ground chuck
  • 1 cup chopped onion
  • 1 green pepper, seeded and chopped
  • 2 (8-ounce) cans tomato sauce
  • 1/2 to 1 cup water
  • 2 envelopes sloppy joe seasoning mix
  • salt to taste


Brown ground meat in skillet with onion; pour into colander and rinse well with hot water. Combine ground beef in slow cooker with onions, green pepper, tomato sauce, and 1/2 cup water. Stir thoroughly. Salt to taste. Cover and cook on Low 6 to 8 hours or on HIGH for 3 to 4 hours, adding more water, if necessary.

Green Chile Burgers


  • 1 1/4 pounds ground beef
  • 1 clove garlic crushed and finely minced
  • 1/8 teaspoon ground black or seasoned pepper
  • 1 teaspoon ground chile mild
  • 1/2 teaspoon salt
  • 4 slices Monterey Jack cheese or 1/2 cup shredded Mexican blend of cheeses
  • 4 hamburger buns, split and toasted
  • 1 can (4 ounces) chopped mild green chili peppers, drained
  • 4 large slices sweet onion
  • 1 medium tomato, sliced
  • 4 leaves lettuce, romaine or your favorite
  • chunky salsa, fresh or good purchased salsa


Mix lean ground beef with garlic, pepper, ground chile, and salt in a large bowl. Shape into 4 flat patties. Preheat broiler or grill, then cook burgers about 4 inches from heat, turning when halfway done. Cook until very little or no pink remains. Just before serving, place a slice of cheese or grated cheese on each burger. Top each bun with a hamburger patty and cheese, green chile peppers, an onion slice, tomato slice, and lettuce leaf. Serve burgers with a dish of salsa on the side.
Serves 4.

Walnut Burgers


  • 1 to 1 1/4 pounds lean ground beef
  • 1/2 cup finely chopped walnuts
  • 2 tablespoons finely chopped green onion
  • 1 egg, beaten
  • 2 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • toppings, such as tomato slices, lettuce, and onion slices
  • mayonnaise and/or sour cream
  • chopped walnuts
  • 4 split toasted hamburger buns


Combine first 7 ingredients; mix well. Shape into 4 patties; grill over hot coals 8 to 10 minutes on each side or until desired degree of doneness. Or, broil about 4 inches from heat source, turning once during cooking, until cooked through. Transfer patties to serving platter. Serve on toasted buns with toppings, a dollop of mayonnaise or sour cream, along with a sprinkling of chopped walnuts.

Buffalo Burgers


  • 1/2 cup butter, softened
  • 1 green onion, finely chopped
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped parsley
  • 1 small hot red pepper, finely minced
  • 2 pounds lean ground buffalo meat


Combine butter, cilantro, parsley, and hot red pepper. On foil or waxed paper, form mixture into a thick cylinder, about 1 inch in diameter. Wrap and freeze the butter cylinder.

Shape ground buffalo into 6 large balls. Cut frozen butter into six 1/4-inch lengths. Freeze remaining butter for use another day.

Make a depression in the center of each meatball. Place a frozen butter patty into each meatball and seal inside. Shape into patties about 1-inch thick, taking care to deep the butter sealed. Broil on grill or under broiler about 4 inches from heat. Cook 4 to 6 minutes on each side, to desired doneness. Serve on buns with fried peppers and onions, along with your favorite condiments.
Serves 6.

Lemon Burgers


  • 1/2 lemon
  • 3 tablespoons butter
  • 4 slices fresh pineapple
  • 1 tablespoon brown sugar
  • 1 pound lean ground beef
  • 1/2 teaspoon salt
  • 2 tablespoons ice water
  • 4 split sandwich buns, toasted


Cut lemon into very thin slices. Melt butter in heavy fry pan; add lemon slices and pineapple in a single layer. Cook over low heat until lemon slices are soft. Sprinkle with brown sugar; cover pan and cook until sugar has melted. Mix ground with salt and ice water. Shape into 4 patties and broil or grill, turning to brown evenly. Drizzle the inside of each bun with a little of the butter from frying pan; add meat patties, lemon and pineapple slices, then cover with sandwich bun top.
Serves 4.

Italian Style Hamburger

These jazzed up burgers are made with lean ground beef and Mozzarella cheese, along with garlic powder and Italian seasonings.


  • 1 1/4 to 1 1/2 pounds ground beef
  • 1 heaping teaspoon Italian seasoning
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 4 slices mozzarella cheese


Combine ground beef with seasonings; form into 8 patties, each about 1/4-inch thick. Place cheese slices (might need to cut to fit) in center of 4 of the patties; cover cheese with remaining patties and press edges together. Broil or grill over medium-hot coals, turning once, until done.
Makes 4 large burgers.

Extra Special Burgers


  • 1 to 1 1/4 pounds lean ground beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon low sodium soy sauce
  • 1 jar mushroom pieces drained (2 1/2 oz)
  • 3/4 cup shredded Cheddar cheese
  • 6 slices bacon, fried and crumbled
  • 1 tablespoon dried parsley


Thoroughly combine ground beef, salt, garlic powder, pepper, and soy sauce. Divide mixture into 8 thin patties of equal size. Combine remaining ingredients and divide evenly on four of the patties. Top each of the 4 patties with remaining patties; seal edges. Cover and refrigerate or cook immediately. Cook on grill or under broiler to desired doneness.
Makes 4 burgers.

Hamburger Steaks

hamburger steak are made extra flavorful with a little red wine or brandy added to the skillet. Scroll down to see more burger recipes and hamburger steak recipes.


  • 2 pounds lean ground beef
  • 1/2 cup finely chopped onion
  • 1 egg, lightly beaten
  • 2 egg yolks, lightly beaten
  • 1 to 2 tablespoons fine dry bread crumbs, optional
  • salt and pepper to taste
  • 6 tablespoons butter
  • 3 tablespoons dry red wine, good quality


In a large bowl, combine and blend the ground beef, chopped onion, beaten egg and egg yolks, bread crumbs, if using, salt, and pepper. Mold the meat mixture into six 1/2-inch thick oblong steaks. In a large skillet, heat 3 tablespoons butter over medium-high heat. Add the beef and brown on both sides, until insides are just barely pink or no longer pink. Transfer to a hot serving dish. Add the remaining butter and the wine or brandy to the frying pan, and simmer until most of the liquid has evaporated. Spoon over the steaks and serve.
Serves 6.

Tuna Salad Sushi Roll Recipe


  • 4 cups sushi rice
  • 4 sheets of nori (dried seaweed)
  • 1 tbsp finely chopped onion
  • 2/3 cup canned tuna
  • 1 tbsp mayonnaise


Mix chopped onion, tuna, and mayonnaise in a bowl. *You can make tuna salad as you like. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet. Place the tuna salad lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. *How to Make a Sushi Roll
Press the bamboo mat firmly and remove it from the sushi. Cut the sushi roll into bite-size pieces.
* If you prefer it to be spicy, you can add karashi mustard in the tuna salad. Makes 4 rolls.

Tuna Sushi Roll Picture


  • 4 cups sushi rice
  • 4 sheets of nori (dried seaweed)
  • 4 ounces raw tuna sashimi


Cut the tuna into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu). Spread the sushi rice on top of the nori sheet. Place the tuna sticks lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces. Makes 4 rolls

Hinachirashi Recipe


  • 3 cups sushi rice
  • 8 dried shiitake mushrooms
  • 1/2 large carrot
  • 1 tsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 eggs and 1 tsp sugar
  • 2 tbsps sakura denbu (seasoned fish powder)
  • 2 tbsps white sesame seeds
  • a half bunch of nabana (rape flowers) or green vegetables


Soak dried shiitake mushrooms in 3/4 cup of warm water. Cut carrots into thin flower-shaped pieces. Remove shiitake mushrooms from the water and slice them thinly. Put the water in a pan and heat on low heat. Simmer shiitake slices and carrot pieces in the pan. Add soy sauce, mirin, and sugar in the pan and simmer for 10-15 minutes. Whisk eggs with 1 tsp of sugar. Make fine scrambled eggs. Boil nabana in a pan and cool in cold water. Chop nabana finely. Prepare sushi rice and mix sesame seeds in the rice. Serve the rice on a large plate. Sprinkle simmered shiitake mushrooms over the rice. Sprinkle scrambled eggs, carrots, boiled nabana, and sakura denbu over the rice.

Salmon Oshizushi Recipe - Sushi Recipe


  • 3 cups sushi rice
  • 10 slices smoked salmon
  • 1 tsp sake rice wine
  • 1 tsp lemon juice


Sprinkle sake and lemon juice over smoked salmon slices and set aside for 10 min. Spread a sheet of plastic wrap at the bottom and sides of a tupperware. Press sushi rice in the tupperware and flatten. Place salmon slices on top of the rice. Cover the sushi with a sheet of plastic wrap and press the sushi with a sheet of cardboard paper which is cut into the same size as the tupperware. After firming sushi, take out sushi from the tupperware and cut into bite-sized pieces and serve. Makes 4 servings