Robert`s Personal Recipes

Transcription

Title
Ingredients
Instructions
Special Steps
A Partial Peck of Pickled Peppers
250 ML (1 CU ) of peppers, any size
250 ML (1 CU) white vinegar
50 ML (1/4 CU) sugar
25 ML (3 TBL) salt (preferably pickling salt)
1. Mix vinegar, salt and sugar in some type of jar.
2. Agitate for a few seconds every few minutes until the solids are dissolved
3. Cut a slit in your peppers, removing the seeds if desired
4. Put peppers into the jar and then into the refrigerator
5. Let pickle for at least a week
If these are for cooking, you don't need to add anything else to the mix.
If they are for nibbling, add a clove or two of garlic and some sprigs of dill
into the jar at step 1.
Variations
Notes
A traditional unit of volume, formerly used for both liquids and solids but
now used mostly for dry commodities such as grains, berries, and fruits. A
peck is 2 gallons, 8 quarts, or 1/4 bushel. In the U. S. customary system, a
peck holds 537.605 cubic inches or approximately 8.8098 liters. In the
British imperial system, a peck is a little larger, holding 554.84 cubic inches
or approximately 9.0923 liters. The word "peck", originally spelled "pek",
comes from the name of a similar old French unit; the origin of the French
unit is not known. So if Peter Piper Picked a Peck of Pickled Peppers, he
would have a lot.
Wednesday, May 27, 2009
Robert's Recipes
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Instructions
Alton's Cheese Soup
16 OZ broth
5 OZ cheese (semi-firm and shredded)
1 TBL butter
3 oz onion (minced)
2 oz carrot (minced)
2 oz celery (minced)
2 TBL sifted flour
1 bay leaf
1 clove garlic (minced)
1/2 CU heavy cream
1/2 tsp Tobasco
1/2 tsp white pepper
1 tsp Worsestershire Sauce
1 tsp Marsala wine
1. Mince vegetables and 1 TBL softened butter
2. Sweat onion, carrot and celery
3. Drizzle in sifted flour, stirring continually
4. Add broth to pan
5. Add bay leaf
6. Add minced garlic
7. Bring to NEAR boiling and simmer 30 minutes
8. Remove bay leaf
9. Add heavy cream
10. Pour into bowl and puree with imersion blender
11. Add 5 OZ shredded semi firm fontina cheese just a bit at a time
12. Add 1 tsp MARSALA WINE?
13. Add 1 tsp Worschestershire sauce
14. Add Tobasco and white pepper
15. Blend with spoon until smooth
Special Steps
Variations
Notes
To reheat, use double boiler to avoid graininess
Robert's Recipes
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Instructions
Alton's Pork Rib Dry Rub recipe
8 parts (packed) brown sugar
3 parts salt
1 part chili powder
1 part flavor mixture
FLAVOR MIXTURE - Modify to your own tastes - Any or all of the
following:
More chili powder
Black pepper
Cayenne pepper
Dried Jalapeno pepper
Ground bay leaf
Thyme
Onion powder
Garlic powder
Ground clove
Special Steps
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Notes
Alton calls this his 8, 3, 1 + 1 Dry Rub because of the proportions.
Robert's Recipes
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Instructions
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Notes
Alton's Pork Ribs
Prepared amount of Alton's Pork Rib Dry Rub recipe
1 or 2 racks baby back ribs
1. Lay ribs on foil with SHINY SIDE OUT
2. Coat or sprinkle with rub (both sides) and press into meat
- Remember to wash your hands to avoid cross contamination
3. Refrigerate 2-10 hours (even overnight)
- Next day you want to cook it long, slow and moist - called BRAISING
4. Open foil to add several TBL braising liquid
- enough to keep it moist, but not submerge it
5. Re-crimp foil and cook at exactly 225 degrees for 2.5 hours
6. After cooking, lay ribs on a pan and snip a hole in the foil
7. Collect liquid in sauce pan and reduce to glaze (5-10 minutes)
8. Open ribs and brush with glazing sauce
9. Broil until it starts to carmelize - THIS WILL NOT TAKE LONG
10. Cut into two-rib sections and toss in the left-over sauce
BRAISING LIQUID - Acid, Salt and Sugar
1 CU white wine
2 TBL white wine vinegar
2 TBL Worshestershire Sauce
2 TBL honey
3 cloves garlic (smashed)
- Microwave 1 minute
RIBS: Rub, Rest, Braise, Reduce, Glaze, Broil, Eat
Alton calls this his 8, 3, 1 + 1 Dry Rub because of the proportions.
Robert's Recipes
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Amuse Bouche
Any one of the following examples:
Chocolate strawberry
Toothpick with blueberry and raspberry
Chocolate waver with fancy white chocolate design
One scallop with passion fruit jelly
Smoked salmon on cracker
Lokum
Bitter chocolate truffle
Should be able to be eaten in ONE bite. If two bites, it is too big.
Special Steps
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Notes
An amuse bouche, also called an amuse gueule, is a tiny bite-sized morsel
traditionally served before the first course of a meal. Amuse bouche are
different from appetizers, in that they are not ordered from a menu by
patrons, but, when served, are according to the chef's selection alone. These,
often accompanied by a complementing wine, are served as an excitement
of taste buds to both prepare the guest for the meal and to offer a glimpse
into the chef's approach to cooking.
Robert's Recipes
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Andrews Applejack
1 large bottle PURE apple cider - NOT appled juice or drink
juice - and without any added chemicals or sugar
1 CU sugar
5g (1tsp) Pectic enzyme (if available)
1/2 tsp yeast
MUST left in the bottle from aged wine
1. Pour all apple cider into a temporary holding container.
2. Add sugar in 1/2 CU warm water (250ml or less)
3. Add the pectic enzyme and yeast
4. Place in cool dark place overnight
5. Next morning, add 1/4 of the apple cider
6. Next two mornings, repeat adding another 1/4 of the cider
7. On the next day add all the juice, leaving an inch of head room in the
bottle - this gradual process possibly gives more flavour
8. Keep the demijohn in a cool dark place for about a month to allow more
sediment to settle out before bottling.
9. SLOWLY drain off the clear liquid, discarding the sediment
10. Add 1/4 CU sugar and dissolve
See VARIATIONS at this point
11. Pour the Applejack into prepared canning jars, leaving 1/4 inch
clearance from the top.
12. Store somewhere cool for at least a month before sampling.
APPLEJACK (optional additional processing)
Hard (fermented) apple cider
After Step 10, continue with these directions:
11. Pour into plastic water bottles, leaving 1/4 inch clearance near the top
12. INVERT the bottles (cap down) and place in the freezer for 1 hour.
13. Check every 30 minutes thereafter.
14. When "top" is frozen solid, the bottom should still be liquid because of
the alcohol content.
15. Drain the alcohol, and discard the ice
16. The first time through, the alcohol content will be approximately 5
percent
17. Repeating steps 11 through 15 will increase the alcohol content by
about 1 percent with each freezing.
Notes
Robert's Recipes
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Appetizer’s
Tomatoes (red)
Tomatoes (yellow)
crab, optional choices-chicken, tuna
avocado
olive oil balsamic vinegar
parsley or cilantro
1. Put your 2" ring onto a small plate
2. Using your 2" ring, layer from bottom to top as follows:
- red tomato slice,
- seasoning
- yellow tomato slice
- seasoning
- crab
3. Compress firmly using a drinking glass
4. Top w/ guacamole, flattening the top
5. Carefully remove the ring, watching that the edge does not catch.
6. Drizzle w/ olive oi and balsamic vinegar
7. Top with parsley or cilantro.
To make your ring, use a tuna fish can with both bottom and top removed
Variations
Notes
These will fall apart as they are eaten, so serve with a small cocktail fork on
the side.
Robert's Recipes
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Apple Cocktail
1/2 CU strawberry nectar
1/2 CU apple juice
2-3 tsp honey
1. Mix and serve on ice
Special Steps
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Notes
If you have a juicer, use fresh strawberries and apples
Robert's Recipes
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Apple Compote
1 CU apples or 2 apples (diced finely)
1 CU water
1/4 CU sugar
1/4 CU brandy
Season to taste with Cinnamon, Nutmeg, Allspice, and Vanilla (approx 1/2
tsp each)
1. Mix everything but the apples
2. Bring slowly to a boil, then simmer 10 minutes
3. Gently mix in diced apples
4. Cook 10 more minutes
5. Serve hot with ice cream, or as a side to cooked pork
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Notes
Robert's Recipes
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Apple Galette
Puff pastry
Apples (green)
Butter
Granulated sugar
1. Cut puff pastry in rounds, using a small plate as your template
2. Put pastry round onto a greased sheet pan or pie pan
3. Slice apples very thin and spread onto pastry
4. Spread butter onto sliced apples
5. Sprinkle liberally with sugar
6. Bake at 375 F for about 20 minutes
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Robert's Recipes
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Apple Strudel
4 CU flour
2 eggs
scant salt
2 TBL vegetable oil
2 TBL orange juice
1 tsp vanilla
1.5 tsp baking soda
1.5 tsp baking powder
3/4 CU sugar
2 TBL butter or margarine
1 TBL cinnamon
1 tsp nutmeg
water to moisten to THICK dough consistency
5 apples (cored, but with skins)
1. Grate apples using large hole grater
2. Toss apples with 2 TBL sugar and the cinnamon - SET ASIDE
3. Mix all ingredients except apples
4. Roll and toss dough making as thin as possible
5. Spread apples evenly over dough
6. Using tablecloth for control purposes, roll into long tight tube
7. Put roll on floured or greased bake pan
8. Butter top of roll
9. Sprinkle 2 TBL sugar mixed with cinnamon on top
10. Bake @ 350 desgrees (approx 45 minutes) until top begins to be a dark
golden brown
11. Slice and serve with hot cocoa
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Notes
This recipe was "surmised" from an artfully done classical music piece. The
ingredients were never discussed, but the music provided the backdrop for
someone making this strudel. Adjust the ingredients as necessary when
actually making this.
The recipe was originally made at Café Sperle in Vienna
Robert's Recipes
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Apple Strudle
Baked apples
Cinnamon
Butter
Sugar
1. Use strudel pastry (keep moist).
2. Brush w/ butter, lay down row of filling, fold ends, roll
tightly, brush w/ butter @ end finish rolling.
3. Brush outside w/ butter.
4. Bake till golden brown. Cut ends off to sit flat, then cut
center on bias.
Serve w/ ice cream
Variations
Notes
Robert's Recipes
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Apple Tart
Ingredients
Instructions
Handwritten notes to this recipe are scanned in PDF document at
http://www.xml3.com/family/Recipes/Apple_Tart.pdf
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Robert's Recipes
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Apple Tart
Frozen puff pastry
3 granny smith apples (peel, core & slice ¼” thick)
1/3 cu granulated sugar
eggs (w/egg yolk separated)
Jelly
2 tbl butter
1. Roll out frozen puff pastry, that’s been thawed, rolled
out w/o unfolding to twice size. Trim edges.
2. Put onto baking sheet, refrig for 10 minutes.
3. Mix apples w/1/3 cup sugar, egg wash, brush entire
thing but don’t drip over edges.
4. Score edge ½” all around, don’t cut through.
5. Layout apples, dot top w/2 tbl butter, cut into pieces, put
into over for 35 min.
To glaze, water & jelly, heat and paint on.
To glaze, water & jelly, heat and paint on.
Variations
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Robert's Recipes
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Apple Wink
1/2 CU banana nectar
1/2 CU apple juice
1-2 tsp honey
If you have a juicer, juice the ingredients, then mix and serve.
If you have only a blender, you can liquify the ingredients, and add 1/4 CU
of orange juice.
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Robert's Recipes
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Applejack (see other recipe) this kept for archive
4l Apple juice (Supermarket type, no added chemicals or sugar & avoid
anything with “drink” in the name)
50g sugar (see Notes below)
5g (1tsp) Pectic enzyme
2.5g (1/2 tsp) yeast nutrient **
Wine yeast (white Champagne is best but any wine yeast will do, even red)
1) Pour 1l of apple juice into a demijohn, add the sugar after dissolving in a
small amount of warmed water (250ml or less), add the pectic enzyme, yeast
(** nutrient probably will not need adding as the juice should contain
sufficient).
2) After 1 day add 1/4 container apple juice, repeat over the next two days.
3) All the juice could be added on day 1 but this gradual process possibly
gives more flavour.
3) On the fourth day fill the container leaving an inch of head room in the
bottle.
4) Ideally the cider should now be racked (siphoned off the rubbish or "lees"
at the bottom of the demijohn) into a clean demijohn or, if you do not have a
second demijohn, a sterile white plastic bucket can be used, the contents are
then returned to the demijohn after it has been cleaned. Keep the demijohn
in a cool dark place for about a fortnight to allow more sediment to settle
out before bottling.
5) Bottle in plastic "pop" bottles with 1 rounded tsp sugar per 500ml & keep
warm for a few days for the bottles to get "fat" with the secondary
fermentation. If glass bottles are used then reduce the sugar to a maximum
of 1 level tsp for safety reasons.
6) Store somewhere cool for at least a month before sampling.
* If you can’t find the barrel-aged bitters, then Fee’s Old Fashioned
Aromatic Bitters will do (or, Angostura in a pinch). But really — and I
haven’t harped on this quite enough — the Whisky Barrel Aged Bitters is an
exceptionally fine product. If you can’t find it where you live, give the good
folks at Fee’s a call and see if you can order some — they’re really worth
the effort.
APPLEJACK (an Unofficial Recipe)
Hard (fermented) apple cider
1. Fill a heavy glass container with apple cider and
1. Take a quantity of hard cider, preferably several gallons at least, and put
it in a zeb-zero environment - - Traditionally this is done in a barrel outdoors in wintertime, but improvise
as your circumstances require.
Robert's Recipes
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Applejack (see other recipe) this kept for archive
2. After it has chilled for several hours (traditionally this is overnight)
inspect the barrel and see if a layer of ice has formed on top of the liquid.
3. Remove this ice, as completely as possible, and discard.
4. Repeat process until cider has achieved the desired degree of intoxicating
qualities.
The rationale for this process is as follows: Cider, or any other wine,
ferments naturally only to a certain point of alcohol content, after which it
either turns to vinegar or simply goes bad. In circumstances where
mechanical distillation was either impractical, illegal, heavily taxed, or
unknown, the procedure above was the only means available to raise the
alcohol content of the beverage any further. The results were not elegant
brandy such as distillation would have produced, but achieved the desired
result of the biggest drunk for the buck.
Notes
A recipe for this product has not been found in the Cookbook Editor's
collection of material from 1865 or earlier, but we had a reader request for
this item and decided to pass along what we know about the matter.
Notes:- This cider would typically have an O.G. of around 1038 and a F.G.
of around 998, giving about 5.6%ABV (including the priming sugar) and
0.74% acidity. For a less acidic cider the apple juice can be reduced to 3l
and the sugar increased to 150g.
Stronger versions can be produce by adding extra sugar during stage 1, each
extra 50g of sugar provides about 0.5% alcohol but do not sacrifice quality
for alcoholic strength!
I usually make cider at the same time as I make a wine, just re-hydrate the
wine yeast in a small amount of water as per the Manufacturers instructions,
add an equal quantity of apple juice after 15min and again 1hr later, this
working yeast can then be equally divided between the wine & the cider,
preferably after a further 30min to an hour (not at all critical).
Note that if you use the YoBrew Calculators, the calculated Final Gravity is
only an estimate and can easily vary a couple of degrees each way, similarly
the O.G. can vary depending on the actual sugar contents of the ingredients
used. Also note that hydrometers are not 100% accurate.
Robert's Recipes
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Apples and Tomatoes
Ingredients
Instructions
1. Blanch a tomatoe: drop in boiling water 20 seconds - then ice water
2. Apple core tip @ http://www.xml3.com/family/Recipes/04.pdf
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Robert's Recipes
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Applesauce
2 apples diced finely
1 cinnamon stick
1 TBL butter
1 TBL sugar
1 tsp lemon juice
two dashes allspice
one dash ground clove
1. Put apple pieces into boiling water and simmer 10 minutes
2. Strain apples
3. Melt butter in a skillet
4. Add all ingredients except apples into skillet
5. Add sugar and lemon juice
6. Add apples and cook 10 minutes
7. Mash as fine as possible
8. Serve with a sprinkle of cinnamon over top
Special Steps
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Goes great with pork chops
Robert's Recipes
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Aqua Pasta
1 medium eggplant
Garlic
Salt and pepper to taste
2 CU prepared ravioli
Basil (chopped fresh)
Tomato (small dices)
Crumbled feta cheese for top
1. Heat water to boil
2. Trim eggplant, leave slivers of color
3. Cut eggplant into large dices
4. Het oil to shimmering, but not smoking
5. Add ravioli to hot water
6. Sautee eggplant in oil with salt and pepper
7. Turn heat off and remove eggplant
8. Add garlic to cook just a bit
9. Strain ravioli
10. Gently toss all ingredients (except cheese)
11 Toss with fresh basil, tomatoes and ravioli
12. Top with crumbled cheese and serve
1. Add several strips of anchovies just before step 8. Cook until it breaks
down.
2. Add capers at step 8
3. Substitute (or add) sun-dried tomatoes
Notes
Robert's Recipes
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Arizona Chili
2 large red onions (diced)
2 LBS meat (or three patties)
2 TBL Olive oil
1 Red Bell Pepper
1 carrot
1 red bell pepper
1 can dark kidney beans (drained, not rinsed)
1 can light kidney beans (drained, not rinsed)
1 can black beans (drained, not rinsed)
1 entire hand of garlic (coursley chopped)
1 TBL chili powder
1 TBL cayenne pepper powder or sauce
1 TBL coriander
1 TBL oregano
1 tsp red pepper flakes (optional)
1 6 OZ can tomato puree (Hunts or Progresso)
1 15 OZ can diced tomatoes
1 15 OZ can tomato sauce
1. Some night earlier, grill three extra hamburger patties
2. Cut the meat into fingernail-sized squares
3. Saute onions in olive oil
3. Add cumin, coriander, oregano and red pepper to onions
4. Cook 5 minutes
5. Drain beans and add to the mixture
6. Heat mixture throughout
7. Add tomato products and everything else except the meat, and heat
mixture
8. Cover and simmer for 1 hour
9. Add meat, uncover, and simmer for another hour to reduce liquid
Special Steps
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Robert's Recipes
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Arizona Punch
2 cans frozen orange juice
1 cup pineapple juice
¼ cup maraschino cherry juice
2 quarts gingerale
ice cubes
3 refrigerator trays
1. Blend all ingredients but the ginger ale.
2. Pour over ice cubes. Add ginger ale.
Serves 12 glasses.
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Robert's Recipes
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Artichoke Dipping Sauce
1/2 CU Miracle Whip
1/2 CU Light Sour Cream
1/2 CU Plain Yogurt
1/4 CU Ranch Dressing
2 TBL Lemon Juice
1. Bring pan of water up to boiling
2. Steam artichoke 45 minutes
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Artichoke Salad
1 Artichoke
1 Lemon
Water
Fennel
Red onion
Parsley
Sea Salt and Pepper
Olive oil
1. Trim stem and top from artichoke
2. Dip in bowl of squeezed lemon juice and water
3. Rip leaves from stem
4. Cut in half and scoop the choke out (discard the choke)
5. Cut into julienne strips on a mandolin
6. Trim fennel so dark spots are gone
7. Julienne fennel on mandolin
8. Cut red onion into very thin slices
9. Toss all pieces in a bowl with lemon juice solution
10. Drain
11. Add parsley leaves (no stem)
12. Sprinkle with salt and pepper
13. Add olive oil
14. Toss and serve
Need a mandolin (or cut manually into julienne strips)
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Arugula Pasta
¼ cu roasted garlic
pinch chili flakes
1 tsp parsley
1 tbl olive oil
¼ cu arugula
1 + cu angle hair pasta – al dente
cheese
1. Roast garlic in olive oil, add chili flakes, add arugula,
add drained pasta-water to steam, add parsley and
salt. Mix and plate.
Top w/ parsley, olive oil and cheese
Variations
Notes
Robert's Recipes
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Arugula Pasta
Ingredients
Instructions
http://www.xml3.com/family/Recipes/03.pdf
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Robert's Recipes
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Asian Noodle Salad
Salad:
1 lime
3 cups Napa cabbage (sliced thinly)
1 small red pepper (chopped)
1 bunch scallions (chopped)
1 small orange pepper (chopped)
1 bunch fresh cilantro (chopped)
2 tablespoons of toasted sesame seeds
1 lb thin spaghetti
1. Prepare all ingredients except the spaghetti
2. Toss prepared ingredients with the juice from one lime
2. Cook spaghetti according to instructions
3. Toss everything with The Sauce
The Sauce:
1/2 cup water or chicken stock
1/2 cup peanut butter
1/4 cup red wine vinegar
2 tablespoons dark soy sauce
2 teaspoons sugar
1 tablespoon hot sesame oil
1/4 cup minced fresh ginger
1 large garlic clove, minced
Put all of the sauce ingredients in a food processor and blend until smooth.
Variations
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Asian Salad
1 CU Napa cabbage (sliced thin)
1/2 CU red cabbage (sliced thin)
1 CU Chicken scraps (shredded)
1 TBL cashews (optional)
1 TBL peanuts (optional)
1 TBL almond slivers (optional)
1 TBL scallions (chopped)
1 TBL carrot slivers
2 TBL cilantro (chopped very roughly, include stems)
wasabi root (or powder) to taste
1 tsp ground ginger (optional)
Top with DRESSING - to taste
1. Put serving plate into refrigerator
2. Toss all ingredients
3. Add dressing and toss again
4. Remove plate from refrigerator
5. Serve cold on top of soba noodles (or other chinese noodles)
6. Top with almond slivers and won ton noodles
DRESSING
1 TBL soy
1 TBL sesame oil
1 TBL rice wine vinegar
1 tsp sugar
1 tsp poppy seeds
Variations
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Ingredients
Asian Sesame Dressing
1/2 CU Sunflower or canola oil
1/4 CU Corn syrup (Karo)
1/4 CU Rice vinegar
1/4 CU Soy sauce
1/4 CU orange juice
2 TBL Sesame oil
2 TBL Peanut oil
2 TBL balsamic vinegar
1 TBL Molasses
1 tsp fresh ginger
1/4 CU minced onion
1 tsp red chili flakes
Instructions
1 TBL Almonds (pulverized)
1 tsp Black pepper
OPT: 1 tsp Salt (soy might be salty enough)
1. Put canola oil in small pan
2. Add chili flakes and minced onion when oil is still cool
3. Heat slowly to 250 degrees, and cook for 10 minutes
4. Remove from heat and set aside to cool somewhat.
5. In second pot pour vinegars, soy, and orange juice
6. Add sesame and peanut oils slowly while whisking
7. Slowly (and carefully) pour hot oil through a METAL strainer into
second pot containing vinegars, soy, etc
8. Carefully discard solids remaining in strainer
9. Add remaining ingredients and whisk until all is combined
10. Add corn syrup and bring up to 250-270 degrees.
11. Cool before putting into a pourable bottle
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Notes
We moved to Spain from Phoenix nearly two years ago. One of the things
that I brought with me was three bottles of Coco's Asian Sesame Dressing.
As I am down to my last bottle, I've prepared this Copy Cat recipe that I'd
like feedback on, and any improvements offered would be appreciated.
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Asparagus with poached yolk sauce
Fresh asparagus
1 egg for each 6 pieces of asparagus
1a. Steam asparagus until finished OR
1.b Put on baking sheet, drizzle with oil, and bake for 8 minutes at 350
degrees
2. While asparagus cooks, separate egg yolk
3. Bring water up to boiling and turn off heat
4. Gently place yolk into water and let cook for 40 seconds
5. Rinse a plate so that a thin film of water remains
6. Remove and set on plate
7. Plate asparagus
8. Carefully pick up yolk and puncture egg sac allowing yolk to drizzle
across aparagus
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Avocado / Sesame Drizzle
1 avocado (pureed)
2 TBL sesame oil
2 TBL cilantro
2 TBL lime juice
1 tsp salt
1. Combine ingredients
2. Mix well
3. Store in fridge in plastic ketchup bottle for easy access
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Avocado Cream
3 ripe avocados
1 lg lime
3 tbs sugar
pinch salt
½ pint vanilla ice cream
1. Remove rind and pits from 3 avocados.
2. Put fruit thru blender.
3. Combine puree with juice of 1 lg lime, 3 tbs sugar, pinch salt and ½ pint
vanilla ice cream.
4. Pour into pan and freeze about 1 hour or until semisolid.
Several drops of maraschino cherries may be added before freezing.
Notes
Robert's Recipes
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Avocado Tip
Ingredients
Instructions
Unripe avocado, put in paper bag w/ ripe banana for 24 hours.
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Babaganoush - Eggplant - Basic Preparation
1 eggplant
2 cloves garlic (diced)
5 TBL lemon
4 TBL tahini
1 sprig parsley
Salt
1. Wash outside of eggpant.
2. Perforate skin of eggplant with fork.
3. Cook over indirect heat for 5-7 minutes, or until charred and reduced in
size
4. Turn, continue cooking - About 30 minutes total.
(or roast in 400 degree oven for 30 minutes)
5. Wrap in plastic wrap, leaving stem exposed
6. Cut off stem and squeeze from belly button, removing all the flesh
7. Put into colander and let drain for 1/2 hour
8. Add diced garlicm salt, lemon, parsley and tahini
9. Blend well. Food processor helps a lot
10. If bitter add 1 TBL honey
11. Serve with pita chips
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Robert's Recipes
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Baby Vegetables
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Porterhouse_for_two.pdf
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Bacon Corn Relish
1/4 CU Cobb smoked bacon (thickly sliced)
1/2 CU fresh corn
1 TBL parsley (chopped)
1 TBL green olives (chopped)
2 TBL olive oil
1/4 CU red onion (chopped)
2 TBL fresh lemon juice
1 TBL of ANY ONE of basil, thyme OR red peppers
1. Cook bacon in olive oil until crispy
2. Break apart bacon and add onion
3. When onion is translucent, add all other ingredients
4. Cook for another 5 minutes, then serve with Pork Tenderloin
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Bagels - OVERNIGHT
> DRY INGREDIENTS
1 CU all purpose flour
1/2 CU whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp gluten (optional)
scant salt
> WET INGREDIENTS
1/3 CU warm water or broth
1 TBL sugar
1 tsp yeast (not quick rising)
> FINAL INGREDIENTS
1 TBL vegetable oil
1 egg yolk (reserve the white)
> Glaze and Garnish
1 egg white
1 1/2 teaspoons water
Sesame seeds or poppy seeds (optional)
1. "Proof the Yeast" - Combine all WET INGREDIENTS into a small bowl
and sprinkle the yeast over it. Stir with a fork, then let the mixture sit for 5
minutes so that the yeast can thoroughly dissolve. You should see lots of
bubbles forming.
2. Meanwhile, combine all DRY INGREDIENTS into a separate bowl and
stir with a whisk to blend well.
3. Add the FINAL INGREDIENTS into a small bowl and whisk well.
4. Add the FINAL INGREDIENTS to the WET INGREDIENTS AND stir
a little bit only to create COMBINED INGREDIENTS
5. Add the COMBINED INGREDIENTS to the DRY INGREDIENTS and
stir to quickly combine. If don’t too slowly, the flour will absorb the
moisture unevenly and be harder to mix completely.
6. Remove the dough ball from the mixing pan and place on a floured
surface and knead it with floured hands for 10 - 15 minutes, using additional
flour as necessary to keep the dough from sticking. When fully kneaded, the
dough will be firm but supple and should hold the imprint of your finger.
OPTIONAL: Let rise for 1 hour, then beat down and proceed with Step 7
7. Form two balls of dough into a ball, and then flatten into a donut, making
a hole in the middle. If you wish to add fillings, now is the time to do it.
8. Place the donuts onto a small plate (sprinkled with corn meal to keep it
from sticking)
9. Cover lightly with a piece of plastic wrap and let rise at room
temperature overnight.
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Title
Special Steps
Variations
Notes
Bagels - OVERNIGHT
10. The next morning, cover with a dark cloth and move into the sunlight
(or other warm place)
11. While bagels are warming and rising, fill a large soup pot about two
thirds with water.
12. Preheat oven to 350 F.
13. Gently (and very carefully) ease bagels into boiling water and boil about
45 seconds on each side. They should float, but don't worry if they sink
initially - they'll quickly rise to the surface.
14. Using your slotted spoon, transfer the bagels to a clean tea towel to
drain. Wait a few seconds, then transfer them to a greased or floured baking
sheet, leaving space between them. Repeat with the remaining bagel.
15. Make a glaze by whisking half egg white and half water in a small bowl
until frothy. Using a pastry brush, coat the surface of the bagels with the
glaze. Sprinkle on sesame seeds or poppy seeds, if desired.
16. Bake the bagels on the center oven rack until they are deep golden
brown, about 22 to 25 minutes. Then transfer the bagels to a wire rack to
cool.
RECIPE FROM ANOTHER SITE
1 1/8 cups water-1 Tbsp. oil (I use butter flavor Crisco)
2 Tsp. Malt Syrup (one tsp. for dough and one tsp. for boiling water) --1 tsp.. salt-3 1/3 cups bread flour &
2 tsp. active yeast.
Mix spices or other items into flour prior to combining with water: (eg)
garlic, onion powder, blueberry
These are best when you make them the night before, refrigerate, and bake
the following morning, but you can make them that very morning if you
wish. At step 7, just forget the words "The next morning."
FLAT BAGELS - Collapsing breads lack insufficient protein to form the
protein chains needed. Bagel dough should be stiff and you must knead it
for a long enough period to form the gluten required. By hand - 15 minutes.
Make smaller batches if you are hand kneading the dough. It can get
tiresome. By mixer: knead 7 minutes at least. An old technique was roll the
dough into a 12 inch rope then overlap the ends to form the bagel. This
would insure sufficient gluten in the dough and provide a chewy texture.
Another tip would be to use vital wheat gluten (at many supermarkets) and
add ¼ cup to your recipe to provide the gluten needed. (Reduce your flour
by ¼ cup) Use a high-gluten flour like King Arthur’s High Gluten flour or a
bread flour. Your Recipe: To get a stiffer dough, cut back on the liquid by
Robert's Recipes
Title
Bagels - OVERNIGHT
1/8 cup. A higher flour to water ratio will give you a chewier and heavier
bagel, which many prefer.
Robert's Recipes
Title
Ingredients
Instructions
Bagels - SAME DAY
> DRY INGREDIENTS
1 tsp baking powder
1 tsp baking soda
scant salt
> WET INGREDIENTS
1/4 CU PLUS 1 TBL warm water or broth
1 TBL sugar
1 tsp yeast (not quick rising)
> FINAL INGREDIENTS
1 TBL vegetable oil
1 egg yolk (reserve the white)
> Glaze and Garnish
1 egg white
1 1/2 teaspoons water
Sesame seeds or poppy seeds (optional)
1. "Proof the Yeast" - Combine all WET INGREDIENTS into a small bowl
and sprinkle the yeast over it. Stir with a fork, then let the mixture sit for 5
minutes so that the yeast can thoroughly dissolve. You should see lots of
bubbles forming.
2. Meanwhile, combine all DRY INGREDIENTS into a separate bowl and
stir with a whisk to blend well.
3. Add the FINAL INGREDIENTS into a small bowl and whisk well.
4. Add the FINAL INGREDIENTS to the WET INGREDIENTS AND stir
a little bit only to create COMBINED INGREDIENTS
5. Add the COMBINED INGREDIENTS to the DRY INGREDIENTS and
stir to combine all as short a time as possible.
6. Turn oven on to lowest heat
surface and knead it with floured hands for 7 - 10 minutes, using additional
dough will be firm but supple and should hold the imprint of your hand.
8. Form two balls of dough into a ball, and then flatten into a donut, making
a hole in the middle.
9. Place the donuts onto waxed paper, over top of a baking sheet
10. Turn oven off, and place baking sheet into oven. You want warm air to
wave over your face when you open the door, but not HOT air. If it
becomes too warm, turn the oven off and close the door for the remaining
time. Donut should grow in size during this time.
11. While bagels are warming and rising, fill a large soup pot about two
Robert's Recipes
Title
Bagels - SAME DAY
thirds with water.
12. In about one hour, remove bagels and increase oven temperature to 350
F.
13. Gently (and very carefully) ease bagels into boiling water and boil about
45 seconds on each side. They should float, but don't worry if they sink
initially - they'll quickly rise to the surface.
14. Using your slotted spoon, transfer the bagels to a clean tea towel to
drain. Wait a few seconds, then transfer them to a greased or floured baking
sheet, leaving space between them. Repeat with the remaining bagel.
15. Make a glaze by whisking the egg white and water in a small bowl until
frothy. Using a pastry brush, coat the surface of the bagels with the glaze.
Sprinkle on sesame seeds or poppy seeds, if desired.
16. Bake the bagels on the center oven rack until they are deep golden
brown, about 22 to 25 minutes. Then transfer the bagels to a wire rack to
cool.
Special Steps
Variations
Mix spices or other items into flour prior to combining with water: (eg)
garlic, onion powder, blueberry
These are best when you make them the night before, refrigerate, and bake
the following morning, but you can make them that very morning if you
wish. At step 7, just forget the words "The next morning."
Notes
Robert's Recipes
Title
Baked Banana - Jamaican
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Banana_and_Taquitos.pdf
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Baked Bananas-Jamaican
Bananas
1 tbl allspice
1 tsp cinnamon
1 tsp vanilla
1 tsp cornstarch
¼ cu rum
1 tsp butter
1 tsp curry
1 tsp nutmeg
3 tbl brown sugar
1 tbl toasted peanuts
1. Put bananas in pan, cover w/all ingredients.
2. Bake at 350° for 20-30 min.
3. Top w/ juice from pan.
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Baked Bleu Cheese & Tarragon French Fries
(1) 2 tbl olive oil
(2) 2 tbl bleu cheese
(3) 2 tbl shallots
(4) 1 tsp tarragon
(5) 2 tbl cream
1. 1 & 2 cook. Add 6,toss, add 2, toss, add 4 & 5 and toss.
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Baked Buffalo Chicken Wings
4 pounds chicken wings
3 tablespoons cooking oil
4 cloves garlic, chopped
1 3/4 teaspoons salt
1 1/2 teaspoons cayenne
2/3 cup mayonnaise
1/3 cup sour cream
1/4 pound blue cheese, crumbled (about 1 cup)
2 scallions including green tops, chopped
5 teaspoons vinegar
1/4 teaspoon fresh-ground black pepper
1/4 cup ketchup
1 tablespoon Tabasco sauce
8 ribs celery, cut into sticks
Heat the oven to 425 degrees F.
In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt,
and the cayenne. Arrange the wings in a single layer on two large baking
sheets. Bake until just done, about 25 minutes.
Meanwhile, in a medium glass or stainless-steel bowl, combine the
mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar,
the remaining 1/4 teaspoon salt, and the black pepper.
In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar,
and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with
the celery sticks and blue-cheese dressing alongside.
MENU SUGGESTIONS:
Pair these wings with more finger food. Corn on the cob would go nicely.
Roasted potato wedges are a good alternative and can be cooked alongside
the wings.
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Baked Chile Relleno Puff
1 ½ cu grated reduced fat cheddar cheese
8 canned green chiles
6 eggs, whites separated, two yolks reserved
1 cu 1% milk
1 tsp ground cumin
1 tsp chile powder
½ cu all purpose flour
1. Preheat oven to 350°. Lightly coat a 1 quart soufflé dish
with olive oil.
2. Open and split 6 of the green chiles, discarding the
seeds.
3. Lay out the chiles on the bottom of the dish and
sprinkle with 1 cu of the cheese.
4. Place the egg whites into the bowl of a food processor
and whirl until they are foamy.
5. Pulse in the 2 egg yolks, milk, cumin, chile powder,
flour and the 2 remaining green chiles.
6. Pour the mixture over the green chiles and cheese.
7. Top with remaining ½ cu cheese. Bake for about 30
minutes.
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Baked Squash
1 squash or pumpkin
1/2 CU grated Parmesean cheese
2 TBL EVOO
1. Cut squash into 1 inch cubes
2. Toss with EVOO
3. Spread onto baking pan
4. Bake at 350 degrees for about 30 minutes
5. Remove from oven and let cool 20 minutes
6. Remove peel (or skin) and puree
7. Place in greased baking bowl and top with cheese
8. Bake 15 minutes at 350 degrees
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Baked Zucchini
3 cup sliced raw zucchini
1 ½ cup soda cracker crumbs
3 eggs (beaten)
1 cup milk
½ cup melted butter
2 cup shredded cheese
½ tsp salt
1-4 oz jar diced pimento
1. Pour into 2 quart greased casserole
2. Bake at 300° uncovered 30-40 min. till golden brown.
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Baking Powder Biscuits
2 cups biscuit mix
2/3 cu milk
1. Add milk to biscuit mix.
2. Stir.
3. Turn out on a floured canvas.
4. Knead well 6 or 7 times.
5. Roll or pat to ½ inch thickness.
6. Cut into 2 inch rounds.
7. Place on a baking sheet.
8. Bake at 450° for about 15 minutes.
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Special Steps
Balloon Wine
24 OZ Frozen Grape Juice Concentrate
4 CU sugar
1/4 tsp Rapid Rise Yeast (about half a package)
1. Mix all ingredients in an empty gallon jug (an empty apple juice bottle
works great.)
2. Fill with tap water to about two inches from top of jug. This is necessary
for expansion
3. Place 12" balloon over mouth of the jug
4. As the wine matures, the balloon will expand.
4. When the balloon fails to expand (falls over) the wine is ready to drink
Wine yeast is preferable to bread yeast, but either works equally as well.
The taste is a bit better with wine yeast.
Variations
Notes
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Title
Ingredients
Instructions
Special Steps
Balsamic Marinated Tenderloin
1 cu red wine
1 cu balsamic vinegar
1 tbl shallots
1tbl rosemary
1tbl sage
Let set 1-3 hours. Dry off & skillet fry.
Mashed pot
Variations
Notes
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Title
Ingredients
Instructions
Special Steps
Variations
Banana - Ginger Bread
FIRST BOWL:
½ CU softened margarine
½ CU white granulated sugar
½ CU brown sugar
2 eggs
1 TBL lemon juice
3 over-ripe bananas
SECOND BOWL:
¾ CU white flour
¾ CU wheat flour
½ CU mesquite meal (optional)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 TBL granulated ginger
1. Preheat oven to 350 degrees F
2. IN FIRST (LARGE) BOWL Cream butter and sugars together
3. Add eggs - then beat until smooth
4. Mix in mashed bananas and lemon juice
5. IN SECOND BOWL mix all dry ingredients and ginger
6. Add dry mixture to first bowl, stirring only to moisten
7. Transfer to greased loaf pan (or pan lined with wax paper)
8. Bake 75 minutes or until proverbial toothpick comes out clean
9. Let stand ten minutes before removing from pan
10. Place released loaf on cake rack to cool
1. Popular variation is to mix in chopped walnuts rather than ginger
2. You could also add raisins or dried cranberries rather (or in addition to)
the ginger
Notes
Robert's Recipes
Title
Ingredients
Instructions
Banana Blossom - Several Recipes
NYOUM TRAYONG CHAEK
GOI VIT BAP CHUOI
YAM HUA PLEE
NÁM HOA CHUÁ‘I
9 pages of Banana Blossom recipes are published in PDF document.
http://www.xml3.com/family/Recipes/Banana_Blossom_Salad_2.pdf
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Banana Brekkers
TWO SMALL BAKING DISHES
1 TBL Butter and
2 TBL corn meal or mesquite meal, mainly to coat bowl.
FIRST MIXING BOWL (will be emptied early)
1/2 CU (LARGER) bread crumbs
SECOND MIXING BOWL
Left-over corn meal from Step 2
1/2 CU (FINE) bread crumbs
1+ TBL brown sugar
1+ TBL granulated sugar
1 tsp ground cinnamon
2 TBL cold butter for the top
KEEP IN FRIDGE UNTIL READY FOR USE
Instructions
FIRST MIXING BOWL (now empty)
2 ripe bananas, sliced and diced
1/4 cup orange juice
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1. Separate your bread crumbs into two equal portions across a FIRST and
a SECOND medium sized mixing bowls.
2. Grease two small ramikans or baking dishes with butter, then put corn
meal in bottom and toss until coated.
3. Dump remaining corn meal into the "SECOND" mixing bowl with
the FINE bread crumbs
4. Add sugars and 1 tsp cinnamon into "SECOND" mixing bowl, then set
aside.
5. Sprinkle course bread crumb mixture into bottom of baking dishes. This
should empty out the "FIRST" mixing bowl
6. Slice the banans lengthwise, then cut into small pieces across and place
into FIRST mixing bowl
7. Add orange juice and second tsp cinnamon and nutmeg in bowl with
bananas.
8. Evenly spread fruit mixture over crumbs and rinse FIRST bowl
9. Remove butter from refrigerator and dice as small as you can.
10. Add into SECOND bowl and sprinkle fine crumb mixture evenly over
fruit.
11. Bake at 375 F approx 30 minutes
Robert's Recipes
Title
Banana Brekkers
12. Cool slightly, then serve warm.
Special Steps
Variations
Notes
A colander with large holes works well to separate your bread crumbs.
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Banana Chocolate Spring Roll
1) bananas
2) spring roll wrappers
3) egg whites
4) chopped chocolate
5) shred coconut
6) veg oil
7) powdered sugar
8) cocoa
9) dulce de leche ice cream
1. (2) peel & brush w/ (3)
2. (4) row w/ (1) on (2), add (5), wrap – fold, fold, wrap.
3. Fry in hot oil for 20 seconds till brown
4. sprinkle w/ (7) & (8). Serve with (9)
peel, half and quarter bananas
Variations
Notes
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Title
Ingredients
Instructions
Special Steps
Banana Roll
Phylo Sheet
butter
banana
mint leaves
caramel sauce
oil
mint syrup
cookie
sherbert
1. Butter phylo (brush), banana slices, mint/caramel, roll
up. Butter flap so it seals.
2. Fry in pan. Slice on diagonal on rolls
Garnish w/ caramel, cookie, sherbert
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Banana Tortillas
2 Eight-inch flour tortillas
4 TBL Butter
4 Bananas
1/4 CU brown sugar
1 TBL cinnamon
1 TBL hot water
1. Baste both sides of tortillas with butter
2. Bake 450 degrees for 7-8 minutes
- Poke down bubbles if they arise, or use a pie chain to keep them flat
3. Slice fruit very thinly, covering entire tortillas
4. Mix brown sugar, cinnamon and hot water into sauce
5. Heat sauce over medium heat until it becomes VERY warm
6. Slowly add the butter (Steps 4, 5 and 6 is how butterscotch is made)
7. Dab banans with butterscotch sauce
8. OPTIONAL - Sprinkle with almonds or walnuts
9. Bake at 350 degrees for 10 minutes
10. Cut into wedges and serve
Special Steps
Variations
Try pears or apples instead of bananas
You can modify this for use with your toaster oven
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Banana’s Foster
Banana’s
4 tbl butter
½ cu dark brown sugar
1 cinnamon stick
lemon zest (use peeler, do not get white)
dark rum
1. Heat quickly before butter separates, butter, brown
sugar, cinnamon stick, lemon zest.
2. Add dark rum, (helps sugar dissolve)
3. Peel ripe but firm (2 bananas) slice 4 halves into sauce
flat side down. Turn heat down to low, cook 1 ½-2 min
each side, baste, flip delicately.
4. Dish out ice cream “Dreamery” vanilla or double
rainbow, 2 scoops, ready to flambé.
5. Add 3 tbl dark rum, take off heat and set on fire.
Spoon bananas & sauce over ice cream
Variations
Notes
Robert's Recipes
Title
Bananas Foster
Ingredients
Instructions
on page 4
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Bananas Jamaican
For each TWO bananas, use…
1 tsp EACH of alspice, curry, nutmeg, cinnamon, and vanilla
1 TBL EACH of corn starch and soft butter
2 TBL EACH of brown sugar and spiced rum
OPTIONAL 1 tsp chopped nuts
1. Halve bananas and place in baking dish
2. Mix together all other ingredients (except nuts) over low heat
3. Pour over banana
4. Bake @ 350 degrees for 20-30 minutes
5. Plate banana and top with carmel leavings from bottom of baking dish
6. Sprinkle with chopped nuts
Special Steps
Variations
Serve with a scoop of hard ice cream. Double ingredients (except bananas)
and pour half of carmel leavings over ice cream.
Notes
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Title
Ingredients
Instructions
Basic Gumbo
1 large onion (chopped)
4 stalks celery (chopped)
1 large bell pepper (chopped)
2 bay leaves
2 TBL cayenne pepper
2 TBL garlic
1 TBL thyme or oregano
1 TBL Worcestershire
1 tsp each salt and black pepper
------2 TBL Emeril's Essence
1 LB some kind of meat
1. After finishing cooking for Basic Roux (see recipe)
2. Add all ingredients up to first line and cook 10 minutes
3. Add 2 CU seafood or chicken stock slowly while stirring
- If roux is hot add cold stock, if roux is cold then heat stock first then add
roux
4. Simmer 1 hour while proceeding to Step 5
5. Cook meat pieces (unless fish) in whatever manner you desire, and set
aside
6. After simmer of 1 hour, add cooked meat or raw fish (Halibut, Cod,
Shrimp or Oyster)
7. Add 2 TBL Emeril's Essence (see recipe)
8. Ladle into bowls and top with parsley or chives
Special Steps
Variations
Notes
Gumbo should be the consistency of a hearty chicken soup and should
always be served with a couple tablespoons of cooked rice.
Robert's Recipes
Title
Ingredients
Instructions
Basic Pork Chops
2 pork chops, 1 inch thick (with pockets for stuffing)
1 egg (beaten)
1 TBL butter
2 TBL onion, finely chopped
1 TBL apple, finely chopped
1 TBL flour
2 TBL water
1/4 CU bread crumbs
1 tsp. celery, finely chopped
1/2 tsp. salt
1/8 tsp. Pepper
1. Put pork chops in freezer to firm up
2. Heat oven to 350 degrees.
3. Place butter in saucepan and saute onions
4. Add apple and celery and saute 1 minute
5. Mix all remaining ingredients (except egg)
6. Add to sauce pan mixture
7. Toss lightly and remove from heat
8. Remove pork chops from freezer and cut a pocket in them
9. Fill pork chops with prepared stuffing.
10. Fasten edges with wooden picks.
11. Dip pork chop in egg
12. Place stuffed chops flat side down in single layer in shallow baking pan
13. Cover pan tightly with foil.
14. Bake in moderate oven at 350 degrees about 1 hour.
15. Uncover and continue baking about 30 minutes
Special Steps
Variations
Notes
Serve with cinnamon apple wedges or hot spiced applesauce
Robert's Recipes
Title
Ingredients
Instructions
Basic Roux
3/4 CU vegetable, safflour, or sunflower oil (not olive)
1 CU flour
1. Combine in heavy pan or skillet
2. Heat SLOWLY over low heat
3. Stir constantly with wooden spoon (not metal)
4. Heat until darkened - approx 20 or more minutes
5. Use as thickening agent or as base for Basic Gumbo (see recipe)
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Bayou Chicken
1 CU chicken pieces
linguini or angel hair pasta - enough for two
pasta water - don't discard
1 CU milk
1 onion (diced)
1 can diced tomato
1 TBL fresh chives
1 TBL fresh parsley
3 cloves garlic
1 tsp corn oil
parmesan and rigiano cheese (used for topping)
chives (used for topping)
1. Brown chicken in large fry pan in corn oil
2. Add onion and cook until onion is translucent
3. Add remaining ingredients (except pasta)
4. Cook until reduced to almost no liquid
5. Add 1/4 cup of the pasta water and cook two minutes
6. Add 1 CU milk and bring up to heat
7. Add drained pasta and toss
8. Plate and top with chives and cheese
Special Steps
Variations
substitute 1 tsp for spices if fresh is not available
Notes
Robert's Recipes
Title
Ingredients
BBQ and other Meat Tips
How different can BBQ be?
In South Carolina they use mustard-laced shredded pork.
In North Carolina they use pepper and vinegar.
In Kansas City, a tangy tomato-based sauce is used.
In Memphis, Worcestershire is added to the sauce.
In Texas, beef brisket is preferred over pork
Instructions
In Arizona, my recipe is the best ! ! ! !
See "Robert's Quick n Tasty BBQ Ribs" under "Main Courses"
1. Meat / Butcher tip @ http://www.xml3.com/family/Recipes/Tips_2.pdf
2. Marinate meat in a plastic bag. This allows for easy agitation.
3. Put meats into freezer for 30 minutes to make them firm before slicing
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Special Steps
Variations
BBQ Beef Sandwich
1 1/2 CU beef broth
1/2 CU low sodium soy
1/2 CU water
1/4 CU rice vinegar
2 TBL brown sugar
2 TBL molasses
2 tsp Five-Spice Powder (see Recipe)
1 tsp crushed red pepper
1/2 tsp black pepper
1 CU onion (chopped finely)
2 LB flank steak (trimmed)
1 TBL hoisin sauce
1/4 CU cilantro
1 TBL sesame oil
8 hoagie rolls
1. Saute onions in sesame oil
2. Add all other ingredients except hoisin, cilantro, meat and buns
3. Bring mixture to a boil
4. Add meat and simmer approx 2 hours (or until tender)
5. Remove from heat, remove meat, and let cool 10 minutes
6. Shred beef with a fork, then return to pan
7. Add hoisin sauce
8. Simmer (without a lid) until most of the liquid evaporates, stirring
occasionally
9. Remove from heat and let stand 5 minutes
10. Stir in cilantro and serve
Top with sliced cheese
Easy BBQ beef - Buy the same amount of beef already cooked and thinly
sliced from the deli section. You can reduce step 4 to about 15 minutes.
Notes
Robert's Recipes
Title
Ingredients
Instructions
BBQ Eggplant
1 medium sized eggplant (prepared)
1/2 CU EVOO
1/4 CU Worcestershire
1 TBL apple cider vinegar
1/4 CU A1 or other steak sauce
2 TBL honey
1. Prepare eggplant with salt as described in Eggplant: Basic Preparation
2. Combine all ingredients (except eggplant) in bowl
3. Toss eggplant to coat, then fry, grill or broil 3 minutes on each side
4. Top with cheese and serve
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
BBQ Pork Rib
Pork Ribs
BBQ
Chili
leeks
1. Cook 2 hours in Mirpois plus leeks, pepper, BBQ, chili.
2. Cool in liquid until needed.
3. Put on BBQ w/ sauce, baste till “blackened”.
Serve w/ corn & tomatoes and olive oil
Variations
Notes
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Title
Ingredients
Instructions
Special Steps
BBQ Sauce (Ribs)
6 OZ (3/4 CU) tomato paste
6 OZ beef or chicken stock (homemade)
6 OZ water
1 lime - zested and juiced (no seeds though)
1/4 CU orange juice
1/4 CU cider vinegar
1/4 CU sugar
1-2 TBL cayenne pepper Durkee or Red Hot sauce
4 cloves garlic (chopped big to remove, or minced to stay)
1/4 onion (big pieces - will be removed)
1 tsp instant coffee
1 tsp salt
1 tsp cinnamon
1 tsp cumin
optional: 1/4 CU Jack Daniels southern whiskey
1. Stir all over med heat until it almost comes to a boil.
2. Cover and simmer for one or two hours until sauce thickens and coats the
back of a spoon.
Cook ribs in oven w/ sauce
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
BBQ Skewers
1 Flank Steak
1 TBL powdered ginger (or ginger juice)
1 TBL garlic (minced)
1 scallion (minced)
1 TBL red chili powder
1/4 CU soy (Tamari)
1/4 CU sesame oil
1/4 CU brown sugar
1. Combine all ingredients except steak
2. Cut steak into thick strips
3. Put marinade in zip lock with steak strips
4. Let sit over night (or at least 4 hours)
5. Soak wooden skewers in water overnight
6. Thread onto skewers and put aluminum foil over ends of skewers
7. Cook on grill very short time… only about 2-3 minutes, flipping after
one minute
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
BBQ Texas Beef Ribs
Baby back-pork-12-14 ribs
Beef ribs – 7 per rack
4 tsp chili powder
1 tsp cayenne pepper | Rib Spice Rub
2 tsp salt
1 ½ tsp pepper
1. Cut ribs to 3 or 4 per section
2. Use 1 tsp rub per section. Leave fat on the back, let sit
on counter 1 hours.
3. Grill temp is KEY! 250° - 300°, 2 – 2 ½ hours
(30 coals). Pour coals to one side – preheat 5 min, put
meat on opposite side.
4. Ribs – fat layer facing up, vent grill 2/3 open, maintain
temp, cook 1 hour, put 20 more coals on and another
steam log on, flip ribs, cook another hour.
5. Start testing for doneness, cook up to 45 more
minutes. Done when you stick w/ fork and it releases
fairly easily.
Texas Rib Sauce
1. ½ cu diced onion, 4 tbl butter, 4 cloves garlic, 1 tbl chili
powder, 1 tbl dried mustard (in water), 1 tbl molasses,
4 tbl Worcestershire, 4 tbl minced chipotle in adobo, ½
cu white vinegar, salt& pepper, 4 cu tomato juice (not
paste). Saute onions in butter, add all other ingredients,
cook 30-45 minutes. Serve as a side dish.
BBQ INFO.- Match light-use 3-4 brickettes only to help start reg charcoal.
Keep bottom of grill clean.
Kingsford Brickettes – use chimney starter, light 15 min. ahead, top coals
start to turn white.
Smoking – green oak or green posts (mesquite – too strong), hickory. Soak
in water 48 hours, freeze for use as needed.
Variations
Notes
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Title
Ingredients
Instructions
BBQ Tips
1 lb salmon filet
1 lb chick breast
1 lb flank steak
soy
mirin
rice vinegar
turmeric
five spice
chili flakes
coriander
grapeseed oil
lemon grass
molasses
asparagus
mint
sprouts
watercress
1. Chicken rub – coriander, turmeric, five spice, chili flakes
2. Slice salmon into strips, marinate in soy & rice vinegar
for10 mintues, mint and sprouts on plate.
3. Chicken breast w/ o skin, cut into strips, put between
plastic and pound flat, skewer on lemongrass. Plate w/
watercress.
4. Flank Steak – cut into strips across grain, pound flat,
pastry brush-apply molasses, wrap around asparagus,
brush w/ oil & put on grill. Plate w/ baby lettuce or any
small leaf. (cut at angle).
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Beef (or Pork) Satay
1 Rib Eye Steak (approx 1 1/2 LB)
THE DAY BEFORE…
1. Put meat into freezer for about 30 minutes
2. Cut into thin strips (against the grain)
3. Marinate 1 to 12 hours in plastic bag
(Satay Marinade has its own recipe listing)
THE DAY OF SERVING...
1. Place skewers in a pan of water for 30 minutes
2. Prepare Peanut Dipping Sauce (has its own recipe listing)
3. Weave onto skewers.
4. If using Grill Pan, cover handles with Aluminum foil
5. Cook on Grill Pan 4 minutes, or George Foreman Grill about two minutes
6. If using Grill Pan, flip meat and cook 3 more minutes
7. Serve with rice and Peanut Dipping Sauce (see recipe)
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Beef BBQ Ribs
Beef Ribs – tough, not fall of the rib
4 tsp chili powder |
2 tsp salt
| RUB
1 tsp black pepper |
1 tsp cayenne
|
white vinegar
chipotle
butter
dry mustard
molasses
garlic
tomato juice
1. Cut rib rack in half to get 3-4 ribs per rack. Leave fat
back on. Rub ribs then let sit on counter 1 hour.
2. Smoking – green oak or green posts (not mesquite
though, too strong).
3. 2 chunks regular old hickory, soak a few days in water
(prepare ahead of time and freeze).
4. Grill-keep ash out of grill, briquettes, not match light.
Chimney starter- paper in bottom, 2 match light
charcoals on top, when top coals are white, empty onto
grill.
5. Cooking- 250°-300° in grill , 30 coals, use
thermometer. Pile up on side of grill, welt wood on
coals, trap down to regulate heat.
6. Ribs on – meat side down, fat on top, cook ribs 1 hour.
One hour add more coals and flip ribs, add 20 coals
and another wood block, cook another hour.
Sauce1. ¼ cu onions sautéed in 2 tbl butter, add garlic, chili
powder, dried mustard (in water molasses,
Worcestershire, minced chipotle, 2 tbl white vinegar,
salt/pepper 2 cu tomato juice. Cook 30 minutes.
Cornbread
1. 2/3 cu yellow corn meal, 2 tsp sugar, ½ tsp salt, 1 tsp
baking powder, ½ tsp baking soda. Whisk, 1/3 cu
cornmeal & water, 1/3 cu boiling water, ¾ cu buttermilk
to cornmeal/water mixture, whisk 1 egg.
Robert's Recipes
Title
Beef BBQ Ribs
MOD Chicken under a brick
1. Boned ½ chicken, lemon, rosemary , pepper. Searskin down, move so it doesn’t stick. Brick or pan on top
450°
Special Steps
Variations
Notes
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Ingredients
Instructions
Special Steps
Beef Carpaccio
Top prime beef
Crescenza cheese
Chive
Salt
Pepper
Olive oil
spinach
Season raw beef, create flower w/ spinach
Shape beef in tube, very lean, even the filet – pre-freeze 30 min, slice into
thin medallions onto paper.
Variations
Notes
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Ingredients
Instructions
Special Steps
Beef Jerkey
1 CU Jerkey Cure (see below)
extremely thin strips of very lean beef tenderloin (trim off fat)
1. Marinate 24 -48 hours (use plastic bag for easy agitation)
2. Put in dehydrator for 12-16 hours (jerkey should splinter just a bit when
bent)
OR
2. Put in 200 degree oven for 4-6 hours
JERKEY CURE:
1/4 cup A1 Sauce
1/4 cup Worcestershire Sauce
1 TBSP Soy Sauce
1/4 cup Red Wine
1 TBSP salt
1 tsp black pepper
1 TBSP cayenne pepper (red pepper)
1 tsp Tabasco Sauce
1 tsp Garlic Salt
1 TBSP Celery Salt
Variations
Notes
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Title
Ingredients
Instructions
Beef Satay (EDF)
Rib Eye Steak
2 tsp hot canola oil
garlic
1/3 cu chick broth
¼ cu smooth Peanut butter
½ tsp ketchup
¼ tsp rice wine vinegar
1 tsp soy
¼ tsp corn starch
1. Freeze steak for 30 min, cut steak into strips, soak
skewers in water 30 min. Marinate meat 1-12 hours
(maybe cut & bag the night before).
2. Cook on grill or pan or George Foreman for 1 minute.
Prepare & put in bag w/ marinade and grill on the spot.
Satay Marinade
1. 2 cloves, ¼ cu soy, 1 tbl sesame oil, 1 tsp brown
sugar, ½ tsp cumin, ½ tsp red pepper.
Special Steps
Peanut dipping sauce
1. 2 tsp hot canola oil, 1 tsp garlic, 1/3 cu chick broth.
Boil.
2. Whisk in ¼ cu peanut butter, ½ tsp ketchup, ¼ tsp rice
wine vinegar, 1 tsp soy, ¼ tsp corn starch.
Serve with rice.
Variations
Notes
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Ingredients
Instructions
Beef Tenderloin
Entire tenderloin cut
2 strips (each) of wild boar bacon
Olive oil
1. Clean off fat along the natural seam
2. Cut off thin layers of Silver Skin (layer of elastin) along outside
3. The center cut is the filet mignon. Cut about 8 inches off either end and
reserve for later uses. Center cut is (I think he said) Chateau Briand
4. Cut remaining center into several nice thick filets
5. Wrap with two strips of wild boar bacon. Toothpic into place (into meat
of bacon, not the fat of the bacon)
6. Season and sear… Salt, pepper, hot olive oil heated to smoking point
7. Sear 1 minute each side in the VERY hot pan
8. After flipping the first time, put more oil on top
9. Pop into oven @ 350 degrees for about 4 minutes
10. Plate & let it rest for a few moments (allows to soften)
11. Serve with carmelized onions, vegetable and potatoes
12. Top meat with pinot noir sauce
13. Decorate plate with streams of green basil oil and some of the pinot noir
Special Steps
Variations
Notes
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Ingredients
Instructions
Beets with Cheese
1 Red Beet
1 Yellow Beet
1/2 CU goat cheese
Olive oil
Rice - cooked (cooking instructions not included here)
1 lemon
1. Wash beets and cover with olive oil
2. Roast @ 350 for 60 minutes
3. Remove from oven and cover. Let sit for another hour
4. Peel (using a towel)
5. Dice Red beet into small cubes (reserve juice)
6. Julienne Yellow Beat into thin "toothpicks"
7. Squeeze lemon over both beets
8. Use round measuring cup with push cylinder (or ring mold)
9. Layer in center of plate with rice on bottom, then red beet, then goat
cheese, then more red beet
10. Surround with scattered yellow beets
11. Drizzle reserved red beet juice in circle around "tower"
12. Serve with parsley or micro greens on the side of the plate
Special Steps
Variations
Notes
Robert's Recipes
Title
Bell Pepper Tip
Ingredients
Instructions
Bell- core intact, fresh 3 days loneer
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Berry Salad
Baby Spinach Leaves
Baby Arugula
3 Types of Berries: (eg) Raspberry, Strawberry, Blueberry
1 TBL Balsamic Vinegar
3 TBL Olive Oil
Grated Parmesean or Mozzerella to taste
1. Emulsify oil and vinegar with whisk
2. Add a pinch of salt and mix again
3. Toss in leafy greens and gently toss, covering all leaves
4. Add half of your berries and toss again
5. Plate tossed salad mixture
6. Toss remaining fruit in remaining liquid
7. Top greens with remaining fruit
8. Sprinkle lightly with grated cheese
Special Steps
Variations
Notes
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Ingredients
Instructions
Birria
# 3-4 lbs meat with or without bones
# 4 guajillo chiles
# 3 ancho chiles
# 3 cascabel chiles
# 1 teaspoon pepper
# 1/4 teaspoon cloves
# 1 tsp oregano
# 1/4 tsp ground cumin
# 1/2 teaspoon ground thyme or 2-3 sprigs
# 6 garlic cloves, peeled and finely diced
# 1/4 teaspoon cinnamon
# 2 bay leaves
# 1 teaspoon salt
# 1 onion, peeled and coarsely chopped
# 2 tablespoons vinegar
# 1 cup of water
# 1 cup chopped onion
# 1 cup chopped cilantro
# Corn tortillas
# 1 teaspoon pepper
# 1/4 teaspoon cloves
# 1 tsp oregano
# 1/4 tsp ground cumin
# 1/2 teaspoon ground thyme or 2-3 sprigs
# 6 garlic cloves, peeled and finely diced
# 1/4 teaspoon cinnamon
# 2 bay leaves
# 1 teaspoon salt
# 1 onion, peeled and coarsely chopped
# 2 tablespoons vinegar
# 1 cup of water
# 1 cup chopped onion
# 1 cup chopped cilantro
# Corn tortillas
Special Steps
Variations
Notes
This traditional Mexican dish is often sold by street vendors in Mexico.
Birria can be made with beef, veal, pork, goat or lamb making it quite
versatile. Many people will use more than one type of meat, combining one,
two or three kinds in one dish. Poultry is not traditionally used in this dish.
You will need a Dutch oven or large casserole dish with a tight fitting lid
Robert's Recipes
Title
Birria
and a rack that sits inside.
http://mexicanfood.about.com
Robert's Recipes
Title
Ingredients
Instructions
Biscuit Mix
2 cu shortening
9 cups flour
1 tbl salt
¼ cu baking powder
1. Combine sifted flour, baking powder, salt.
2. Sift into a large bowl. Add shortening.
3. Cut in shortening until it resembles coarse cornmeal.
4. Now your mix is ready to store in a closed canister.
Special Steps
Variations
Notes
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Ingredients
Instructions
Special Steps
Variations
Black Bean Hummus
2 CU black beans (drained)
¼ CU sesame seeds
2 TBL virgin olive oil
2 TBL sesame oil (or tahini)
1 tsp sea salt
1 TBL lemon
2 cloves garlic (minced)
1 ½ TBL honey
Paprika for garnish
1 tsp cumin
1 tsp ground red pepper
Onion flakes (to thicken)
Dried chives (to thicken)
5 large black olives (chop course)
1. Puree black beans in food processor
2. Add sesame and olive oil, lemon juice and garlic
3. Heat heavy skillet
4. Toast sesame seeds (about 4 minutes)
5. Mix puree with other ingredients (except olives)
6. Spoon into two small bowls
7. Sprinkle paprika over top
8. Serve with a little bit of olive oil poured on top
9. Serve with bread, crackers - whatever
The key is to puree the beans to a fairly smooth consistency.
1. Try this with any types of beans, even canned 3 bean salad.
Notes
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Ingredients
Instructions
Special Steps
Black Bean Soup
1 can Black beans
1/2 Vidalia onion
2 TBL Cilantro
1/2 sliced bell pepper
1 TBL butter
2 Tortillas
2 TBL oil
Crema Mexicana
Green onion
Ranchero cheese
Avocado
watercress
1. Cut tortilla strips, fry till crispy
2. Drizzle crema Mex & wave w/ toothpick
3. Top w/ tortilla pieces, ranchero cheese, watercress &
avocado
Serving suggestion, pour into bowl w/ squash soup for contrast
Variations
Notes
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Title
Ingredients
Instructions
Blackend Tuna
1 filet sushi-grade ahi tuna
--------------------------2 TBL ginger - chopped
2 TBL green onions - chopped
1 TBL mint
4 cloves garlic
3 TBL lemon juice
1 TBL anchovy paste (or fish sauce)
1/4 CU rice wine vinegar
1/2 CU tamari soy
1/2 CU oil
1. Whisk all ingredients together
2. Marinate tuna filet for about three hours in fridger
3. Roll filet in Curry Blackening Spice (see recipe) completely encrusting it
4. Put in very hot pan with a little bit of vegetable oil to sear (about 30
seconds all 6 sides) or 1 minute two sides
5. Pour a bit of olive oil on top as it is cooking
6. Slice in generous slabs, fan on plate and top with Lemon Grass - Yellow
Bell Pepper Sauce (see recipe)
Special Steps
Variations
Notes
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Ingredients
Instructions
Blue Cheese Beef Steak
2 cube steaks (high quality)
2 TBL crumbled bleu cheese
2 TBL finely chopped red onion
1. Preheat broiler
2. In skillet, brown cube steaks to your liking
3. Blot off grease and place in broiler pan.
4. Top each steak with bleu cheese and onion
5. Put under broiler for a few minutes
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Bob's Big Boy Cream of Broccoli Soup
4 CU chicken broth
3 CU broccoli (chopped)
1 CU onion (diced)
1 bay leaf
1/4 CU all purpose flour
1/3 CU (2 OZ) ham (dced)
1/2 CU heavy cream
1/4 tsp salt and pepper
1. Combine all except flour, ham and cream and bring to a boil
2. Cover and simmer 30 minutes
3. Transfer 2 CU at a time to blender or food processor
4. Chop, but do not purify
5. Pour blended mixture back into the pan
6. Sprinkle flour in SLOWLY blending constantly with a whisk
7. Add diced ham and cream, and simmer 15 more minutes
Special Steps
Variations
Notes
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Ingredients
Instructions
Special Steps
Variations
Borscht
1 can (15 OZ) beets (cooked and sliced - juice set aside)
1 can (15 OZ) vegetable or chicken broth
1 Cucumber (diced large or small to taste)
1 Potato - small (very thin julienne strips)
1/2 Onion - small (diced)
1/2 CU sour cream
1/4 CU scallion (chopped - half set aside for garnish)
3 TBL lemon juice
2 TBL cider vinegar
2 TBL dill (chopped)
1 TBL sugar, fructose, or Splenda
1 TBL tomato paste
1/2 tsp ground garlic
sour cream for garnish WHEN SERVING
1. Start pan of water on stove, heat to boiling
2. Peel and dice potato
3. Place potato in boiling water
4. Saute onion in oil
5. Add sugar and stir
6. Add tomato paste and garlic and stir
7. Add lemon and stir
8. Add half of your broth and heat to a simmer
9. Drain potatoes and add to the broth as well as salt and pepper
10. Simmer 10 minute, then pour into mixing bowl.
11. Add julienne strips of beets to the hot pan.
12. Add the other half can of broth
13. Mash all ingredients in mixing bowl with a potato masher
14. Combine all ingredients back in hot pan
15. Add juice from can of beats (if necessary) for desired consistency
16. Simmer for 5 minutes and let cool
17. Serve in soup bowls topped with sour cream and chopped green onion
Optional put in just a bit of shredded pork
Freezes well. Thaw overnight, then heat in microwave to serve hot.
Chopped radishes, green onions, cilantro sprigs or sliced cucumber for
garnish
Notes
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Title
Ingredients
Instructions
Boston Baked Beans
1 lb navy beans (soak overnight in 6 cu water)
1 ½ tsp soda
1/3 cu molasses
¼ cu sugar
pepper
1 tsp mustard
1. Make sauce of 1 cup reserved liquid (beans soaked in),
1/3 cu molasses, ¼ cu sugar, pepper and mustard.
2. Pour over beans, stir and put into casserole
3. add enough liquid to cover
4. Cover and bake at 300° for 2 hr
5. Add remaining liquid and stir
6. bake covered 1 ½ -2 hours till tender and liquid
absorbed.
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Boston Baked Beans
1 qt pea beans
¾ lb fat salt pork
1 tbsp salt
3 tbsp sugar
1 tbsp – 1 cup molasses
½ tsp mustard
1. Soak beans overnight in cold water
2. Drain cover w/ fresh water
3. Cook until skins will burst (determine by taking a few on
the tip of a spoon and blowing on them). Drain
4. Scald pork and scrape, remove ¼” slice and put in
bottom of pot. Cut remaining every ½”
5. Put beans in pot, bury pork
6. Mix salt, molasses and sugar
7. Add 1 cup boiling water, pour over beans. Add boiling
water to cover beans.
8. Cover and bake 6-8 hours in slow oven.
9. Uncover last hour. Add water as needed.
Special Steps
Variations
Notes
Robert's Recipes
Title
Bottom of the Box Recipes
Ingredients
APPLE CEREAL
CHICKEN
CHIPOTLE
GRILLED APPLES WITH PEANUT BUTTER SAUCE AND CINNAMON
PICKLE JUICE
KABOB SANDWICH
GRILLED CHICKEN MARINATED
ONION, PROCHUTO
MOLASSES AND SOY TOPPING AND GINGER
BROILED CHICKEN
SERVED OVER MIXED GREENS AND VINAGRETTE
MAYONAISE
SEARED SAYMON, COUS COUS , SPINACH SALAD
PEPPERS
Instructions
SMAL-IDAY
FIRST FLAT BOWL
FLOUR, PEPPER, SALT
SECOND FLAT BOWL
EGG - WHISKTOGETHER
THIRD FLAT BOWL
BREAD CRUMBS, CHEESE, PARSLEY
BAKE CUTLETS - LOW HEAT IN OVEN
FRY FOR EXTRA CRISPH
TOP WITH CUTLET TOPPING
SKILLET WITH HOT OIL
PUMPKIN POLENTA
Robert's Recipes
Title
Bottom of the Box Recipes
3 cu stock
add 1 CU quick-cook polenta
WHEN NEAR DONE MIX IN 16 OZ PUMPKIN (NOT PUMPKIN PIE
FILLING)
ADD A BIT MORE JPARMESAN CHEESE
2 TBL BUTTER
BIT OF FRESH NUTMET
SQUEEZE OF HONEY
MIX AND IT'S DONE
CUTLET TOPPING
HANDFUL MINCED ARUGULA LETTUCE
HANDFUL CHIFONADE SWEET BASIL
SWEET GRAPE TOMATOES
LEMON, SALT, PEPPER, EVOO
TOSS
Special Steps
Variations
Notes
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Ingredients
Instructions
Special Steps
Variations
Bread Pudding
Custard Filling (see our recipe)
ADDITIONALLY, YOU NEED
2 CU French bread crumbs / 1/2 inch
1 TBL Additional sugar
1 TBL honey, molasses or brown sugar
1 tsp vanilla
OPTIONAL:
1 TBL oat bran
1 TBL wheat germ
1 banana (crushed or chopped)
1. Mix butter and sugars
2. Beat eggs into butter/sugar mixture
3. Add milk and vanilla to mixture
OPTION: Crush a banana and combine with bread crumbs
4. Gently toss bread crumbs with liquid mixture
5. Let set at least 5 minutes, toss occasionally
6. Grease two ramikins or tureens while bread soaks
OPTION: Additionally coat ramikins with fine corn meal
7. Using slotted spoon, split wet bread crumbs evenly into ramikins
8. Pour remaining egg mixture slowly over top of soaked bread crumbs
9. Bake at 350 degrees for 50 minutes - Increase to 60 minutes if preparing
in a larger glass bowl
FILLING OPTION: Try combining with sausage, cheese, bell pepper,
onion, ham, etc.
TOPPING OPTION: Toss bread crumbs with parmesean cheese and butter.
Top bread pudding with this topping, then cook 5 minutes more.
Notes
BREAD: Don't use stale bread crumbs, but instead use Fresh hard bread
like a baugette cut into small pieces.
Custard Filling appears in this book in the "OTHER" section
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Ingredients
Instructions
Special Steps
Variations
Notes
Breakfast Crepes
2 eggs or 1 carton Egg Beaters
3/4 CU 2% milk
1/4 CU Plain Yogurt
2 TBL melted butter
1/2 CU All purpose flour
1 TBL Whole wheat flour or Mesquite Meal
1 tsp Vanilla Extract
2 TBL sugar
1. Mix all ingredients
2. Let batter set for 30 minutes
1. Drop 1/2 cup mixture onto (medium heat) skillet
2. Rotate pan to spread batter across bottom of pan
3. Cook until middle is barely cooked
4. Flip crepe and cook for about 60 seconds
5. Slip onto cloth to cool for a few minutes
6. Serve with squeezed lemons and powdered sugar
FOLDING:
Fold in half, then in half again. Serve sprinkled with powdered sugar.
Option 1: Fill with jam or preserves
Option2: Fill with meat for a lunch crepe
Substitute 1/4 CU skim and 1/4 CU yogurt for 1/2 CU 2% milk
Dessert 1: Fill with lemon curd and blueberry dressing
Dessert 2: Fill with banana, strawberry and chocolate
Eliminate the sugar for lunch crepes.
Lunch 1: Fill with spinach, tomato, roasted garlic, goat cheese, onion
Lunch 2: Fill with tarragon, mushrooms and gruyere cheese
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Title
Ingredients
Instructions
Special Steps
Variations
Notes
Breakfast Quiche
Modify as follows:
1/2 CU cheese (grated)
1 tsp sugar OR
1 banana - a little bit on the over-ripe side
1. Mash or chop banana and put into pyrex bowl.
2. Mix custard and pour until it "shows" through fillings
3. Top w/ grated cheese
4. Sprinkle w/ parsley and nutmeg
6. Allow to rest for 10 minutes before serving.
EVERYDAY REF ONLY - DELETE FOR BOOK
CUSTARD FILLING for two people
2 eggs (4 if small eggs)
1/4 CU whole milk
1/4 CU yogurt
1 TBL flour
1 TBL lemon juice
1 TBL olive oil
1 tsp chopped parsley
pinch nutmeg
pinch salt
Try replacing the banana with 1/2 CU chopped frozen spinach
Robert's Recipes
Title
Ingredients
Instructions
Breakfast Souffle
3 eggs
1/4 CU parmesean cheese (grated)
1/4 CU cheddar cheese (grated)
1/4 CU cooked spinach (pressed)
1/4 tsp Cream of tartar (preferred, but not required)
pinch of salt
1. Put greased (non-stick) pan over lowest heat possible to start
preheating. See special steps if you have an electric stovetop.
NOTE: This should be (for example) a heat that will NEVER bring a pot of
water to boil.
Prepare cheeses and spinach before you get started.
Special Steps
Variations
2. Separate egg whites from egg yolks
3. Beat egg white just until they begin to form peaks
4. Add cream of tartar and continue to beat just until mixed
5. Mix all other ingredients in separate bowl
6. Gently fold all ingredients together and beat only until combined
7. When skillet feels warm when you hold your hand over it, pour the eggs
into the skillet and cover
8. Allow to cook (undisturbed) for 10 minutes.
9. Remove lid and preview souffle, and if it appears just a bit wet, cover
and allow to cook 5 more minutes.
10. Slicing into wedges makes this easier to remove from pan
This may be difficult to do with an electric range, so if you have an electric
stovetop replace "low flame" with the following:
1. Put 1/2" water in large skillet
2. Prepare greased non-stick sauce pan and place in water.
3. Start heating water on lowest heat possible.
4. Proceed with the rest of the recipe as it is written
Try this with the addition of one of the following (chopped):
Black olives
Mushrooms
Bell peppers
Tomatoes
Notes
Robert's Recipes
Title
Ingredients
Instructions
Brown Bread (1 loaf)
1 cu white flour
2 cu whole wheat flour
½ cu sugar
1 tsp salt
2 cu milk
1 cu raisins
½ cu molasses
1. Dissolve 1 tsp soda in molasses
2. Add rest of ingredients
3. Bake in loaf pan for 1 hour at 325°
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Buckeyes
1 CU 1 jar peanut butter (creamy)
1/4 CU sugar
1 bag Nestles chocolate morsals
1. Mix peanut butter and sugar
2. Using a measuring spoon, take out 1 TBL of the mixture and roll the
entire batch into little balls
3. Melt chocolate in small sauce pan
4. Using a toothpick, skewer a peanut butter ball and dip it in the chocolate
5. Set on waxed paper to cool.
Special Steps
Variations
Like this? See the recipe here for "Elephant Boogers" if you want a little
boy treat, or "Fairy Kisses" if you want a little girl treat.
They're really the same recipe, but don't tell them!!!
Notes
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Ingredients
Instructions
Special Steps
Variations
Notes
Burger Deluxe
1 LB medium-lean ground beef (formed into patties)
4 strips bacon
1 ripe avocado
1 tsp lemon juice
2 TBL chives (chopped)
2 roma tomatoes (see Special Steps) sliced thin
1/2 red onion (sliced thin)
1 OZ Blue cheese
1 OZ Shart Cheddar cheese
1 OZ Gruyere cheese
4 leaves Romaine lettuce
Ketchup, mustard and mayonayse (to taste) See Additional Notes
4 pepperoncinis or banana peppers (chopped)
2 dill pickles (sliced thin vertically)
salt and pepper to taste
1. Fry bacon (not too crisp) and set aside
2. Remove avocado from shell and combine with lemon juice, salt, pepper,
chives and chopped peppers
3. Crumble or grate cheeses
4. Cook burger patties being careful not to overcook. Flip frequently
essentially slow-cooking them.
5. Sprinkle on cheese near the end of the cooking cycle.
6. Top with remaining ingredients, and serve on high-quality deli-style
burger bun using onion and lettuce to protect the bun from touching the
meat (keeps it from getting soggy)
Cut the tomato around the equator and ROLL the halves over the sink. This
loosens the seeds and removes the part that makes your burger soggy.
For the best taste, use Heintz ketchup, Grey Poupon deli mustard and
Hellman's manynnaise.
Robert's Recipes
Title
Butter Taste Tests
Ingredients
Instructions
Butter – Saturated fat increases bad cholesterol and increases good
cholesterol.
Margarine – Trans-fat, hydrogenated decreases good cholesterol raises bad
cholesterol only slightly.
Special Steps
Artificial margarines – Gums & tropical oils, 80% fat=margarine (hard) like
butter, <80% spread.
Taste Winners –
Land O’ Lakes, soft baking butter with canola oil
Olivio, Olive oil spread
Land O’ Lakes, Sweet Cream unsalted butter.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Butternut Squash Soup
Butternut squash
Diced onions
½ tsp nutmeg
salt
pepper
butter
2% milk
lite sour cream
1. Hot water, onion, squash and nutmeg – cook.
2. Add butter, milk, sour cream and blend
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Butterscotch Sauce
1 cu light brown sugar
4 tbl water
1/2 cu light corn syrup
1/4 cu sweetened condensed milk
6 TBL butter
1. Heat-stir constantly all ingredients.
2. Add 6 tabs butter, turn off heat as soon as butter melts
3. Add ¼ cu sweetened condensed milk.
4. Cool slightly before serving
Special Steps
Variations
Notes
This is an easy recipe, but it's been labeled as medium because there is the
possibility for SEVERE burns from the hot mixture. Extreme spill
precautions should be observed during the preparation fo this recipe. If a
burn DOES occur, hold the afflicted part under cold water for five minutes.
Robert's Recipes
Title
Ingredients
Instructions
Cabbage Leaves, Stuffed
1/4 CU onions
8 large cabbage leaves
1 TBL carrot (julienne strips or grated)
2 TBL celery (chopped)
1 TBL Parmesean (grated)
1 TBL Rougella (grated)
1/2 LB hamburger
1/2 CU brown rice
1/4 CU vegetable or meat stock
1. Saute onions till transluscent
2. Add hamburger and scramble, continuing to cook until hamburger starts
to brown.
3. Drop cabbage leaves into large pot of boiling water
4. Add celery and carrots and cook 4 minutes more
5. During Step 4 (after Step 3 has boiled for about 2 minutes) remove
cabbage leaves and place in bowl of ice water
6. Remove cooked onions, burger and veggies to a glass bowl, and set aside
7. Start Rice cooking
8. While rice cooks, remove the cabbage leaves from the ice water and pat
dry
9. Slice leaves into wide strips, and place leaves in bottom of rounded
bowl, fanning out in four directions.
10. Finish cooking rice (slightly al-dente) then mix together with cooked
vegetables and hamburger
11. Use ice cream scoop or 1/4 CU measuring cup to place compressed mix
into center of cabbage leaves
12. Fold over leaves making the bundle as tight as possible and place
(folded edges down) into baking dish
13. Top with your choice of red sauce and sprinkle with cheese of your
choice (reserving some for dressing the plate)
14. Bake @ 325 degrees for 15 minutes
15. Put on plate and garnish around the edges with red sauce and cheese
from step 13.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Cacik - Cucumber and Yogurt Soup
1 medium to large cucumber
½ tsp dill - finely minced
2 CU plain yogurt
1 TBL white vinegar
1 tsp olive oil
1 TBS finely diced mint (save some for garnish)
pinch of salt
1. Peel cucumber and slice it lengthwise
2. Scoop out seeds
3. Grate cucumber coarsely
4. Yogurt and spices until smooth
5. Fold in cucumbers
6. Refrigerate at least 3 hours before serving
7. Serve cold with dusting of mint on top
Special Steps
Variations
Notes
We've always said "Kay Sick," but when visiting in Istanbul, we were told
that the proper way to say this is "Jay Jick"
Robert's Recipes
Title
Ingredients
Instructions
Caeser Dressing
2 TBL cottage cheese
2 TBL low fat sour cream
1 TBL deli mustard
3 crushed garlic cloves
1 TBL chopped anchovies
1 TBL lemon juice
1 tsp tobasco
1 tsp worshester
1/2 CU olive oil
Water to consistency
1. Mash cottage cheese to eliminate curds
2. Mix all other ingredients except water
3. Drizzle water, mixing until approx the consistency of mayonnaise
4. Toss with romaine lettuce
Special Steps
Variations
Notes
Robert's Recipes
Title
Calamari
Ingredients
Instructions
Cut rings about 1/2 inch thick
Rinse in cold water and dry in salad spinner or tea towel
Dip in sauce - either option 1 or option 2
Heat Peanut Oil
Fry for 30 seconds at 375 degrees
Allow oil to return to 375 between batches
Special Steps
Variations
Notes
Option 1
1/2 CU flour
1/2 CU cornmeal
Option 2
1 CU COLD water
1 CU flour
1 egg
Robert's Recipes
Title
Ingredients
Instructions
California Sandwich
2 Kaiser rolls
2 TBL salad dressing
2 slices of cheddar cheese
2 slices of mozzerela cheese
12 think slices deli meat of choice
1 tomato sliced thinly
4 leafs romaine lettuce
1/4 CU green pepper strips and shredded carrots
1. Spread dressing on bun
2. Separate meat and cheese onto two plates
3. Heat in microwave for 30-40 seconds each (Until cheese starts to melt)
4. Place meat and cheese on bun
5. Top with green peppers, carrots, lettuce and tomato
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Calvados Applesauce
1 lb Gala apples
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados
1. Peel and core apples, then cut into 1-inch pieces.
2. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart
heavy saucepan, stirring occasionally, then reduce heat and simmer,
covered, 15 minutes.
3. Remove lid and simmer until most of liquid is evaporated, 5 to 10
minutes.
4. Add Calvados and simmer, stirring occasionally, 1 minute.
5. Mash apples with a potato masher or a fork to a coarse sauce, then cool.
Cook's note: Applesauce can be made 3 days ahead and chilled, covered.
Special Steps
Variations
Notes
Makesabout 1 1/4 cups
* Active time:10 min
* Start to finish:1 hr (includes cooling)
Robert's Recipes
Title
Ingredients
Instructions
Calvados Sauce for Pork Cutlets
2 3/4- to 1-pound pork tenderloins
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3 shallots, chopped
1 cup whipping cream
1/2 cup canned low-salt chicken broth
2 tablespoons Calvados (apple brandy) or brandy
Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and
pepper. Melt butter and oil in heavy large skillet over medium-high heat.
Working in batches, add pork and sauté until brown and cooked through,
about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm.
Add shallots to skillet and stir 1 minute. Add cream, broth and Calvados;
boil until sauce thickens enough to coat spoon, stirring up browned bits,
about 5 minutes. Season sauce with salt and pepper. Divide medallions
among 6 plates. Top with sauce; serve with compote.
Special Steps
Variations
Notes
Sauce should be deep, creamy with mushrooms
Robert's Recipes
Title
Ingredients
Instructions
Calzone
1 CU Pizza Dough (See recipe this book)
1/4 CU Prego spagetti sauce
1/2 CU shredded cheese
1 shredded (cooked) chicken breast
1 tsp oregano
1/2 tsp dried basil
1/2 pkg frozen spinach (thawed and drained)
1. Roll dough into floured 14 inch circle and place on greased baking sheet
2. Spread sauce, basil and oregano over HALF of the dough to within 1
inch of the edge
3. Top with cheese, spinach and chicken
4. Fold dough in half over top of filling. Crimp along edges to seal.
5. Bake @ 375 degrees for 25-30 minutes or until golden brown
6. Let stand 5 minutes, then serve.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Camelized Yams
Yams
Butter
Honey
Salt
no instructions
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Cannelloni
Meat
Madeira wine
Oil
Shallots
Aromatics
Cheese
Crumbs
Chives
Mushrooms
Pasta
stock
1. 4” squares of pasta, wet/roll, bake dish, top with butter
& cheese.
2. Bake at 450° for 10 min. Broil 3 min.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Cantonese Pork
1 ½ LB pork cut into strips
2 TBS oil
1 large onion, sliced
1 green pepper, sliced
4 oz canned mushrooms, drained
8 oz tomato sauce
2 TBS vinegar
3 TBS brown sugar
1 tsp salt
1 TBS Worcestershire sauce
1. Brown pork in oil
2. Put into crock pot and add remaining ingredients
3. Cook 6-8 hours on low
4. Serve over rice
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Canyon Ranch Cookbook
Recipes I've collected during my visits to Canyon Ranch
Handwritten notes to this recipe are printed into a PDF document at
http://www.xml3.com/family/Recipes/Canyon_Ranch_Recipes.pdf
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Caramel Sauce
1 cu sugar
1 cu cream
½ cu water
1. Heat to boil 1 cu sugar, ½ cu water.
2. Evap water & start to caramelize. Fold cream into
caramel. Finish w/ 2 tbl butter.
Pour over and around Apple Galette. Sprinkle w/ powdered sugar
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
CARMELIZED CAULIFLOWER AND ONION SOUP
1/2 head cauliflower (pieces, stem removed)
1 med sized onion (chopped)
2 cloves garlic (grated)
1 stalk celery (chopped)
bayh leaf, rosemary, thyme
STOVE TOP OR OVEN TO CARMELIZE EVERYTHING
sweat onion in EVOO
add garlic
stainless steel bar to remove garlic and onion smell
add stalk of celery
add everything else
cook for over an hour
remove bay leaf
Put into food processor with a bit of stock
Put back onto stove
Add chicken stock to consistency you prefer
Let heat through
Add a bit of whole milk or cream to add some sweetness the last minute
Top with croutons or thin toasted slices of bread with grated gorgonzola
cheese
If on slices of bread put back in oven to melt cheese
Put into bowl and float bread on top
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Carmelized Nuts
1 cup nuts
1 tsp granulated sugar
½ tsp butter
1. Melt for quantity of nuts. Cook on medium heat for 5-10
min.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Carrot Chips
3 large carrots
hot oil
favorite dipping sauce
1. Cut carrot in the center on a very sharp angle
2. Using a slicer, slice thin pieces
3. Fry for about 15 seconds or until they turn brown
4. Remove and drain
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Cauliflower Soup
Butter
Onions
Cilantro
Mint
Garlic
Cumin
Coconut milk
Cauliflower
Sour cream
Coriander
1. Cook out butter, onion and cauliflower, add stock just till
it shows, 15-20 min. Blend in sour cream.
Top w/ Cilalntro, mint, chutney
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Cauliflower Soup
Cauliflower (depending on how many are being served)
1 tsp salt per 2 CU cauliflower
1 tsp lemon per 2 CU cauliflower
whole milk, to almost cover cauliflower
chive oil (used when serving)
1. Cut cauliflower into sauce pan, into one inch pieces
2. Add milk until almost covering cauliflower
3. Bring up to heat very slowly, but not to boiling
4. Simmer 30 minutes
5. Remove cauliflower into blender / discard milk
6. Blend with salt, lemon and chives
7. Put small puddle of chive oil in bottom of serving bowl
8. Gentely pour soup into center of puddle, creating ring around the edge
9. Top with micro celery, sprouts, parsley or whatever
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Celery Salad
6 stalks of celery hearts (white part, not the green)
1/2 tsp red pepper flakes
3 sweet peppers or Pepperoncinis
10 Kalamata olives (pitted)
2 TBL red wine vinegar
2 TBL extra virgin olive oil
1/2 tsp minced garlic
3 anchovies
2 TBL red onion (julienned)
1. Wash celery, rinse olives
2. Cut celery into 1/2 inch pieces
3. Slice peppers very thin
4. Add olives and peppers
5. (optional: Add cubed salami)
6. Slice anchovies thin
7. Chop fresh parsley
8. Add anchovies, parsley and red onion
9. Add vinegar and olive oil
10. Toss together gently
11. Serve immediately, although best if it can marinate for at least a few
hours
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Cheese Blintz
4 crepes (see recipe) leftovers work great
1 CU fresh strawberries, blueberries or other fruit
sour cream
1 TBL powdered sugar
------------------------FILLING - Mix together well
1/2 CU cottage cheese
1/2 CU softened cream cheese (softened)
1/4 tsp vanilla
1 TBL sugar
1 TBL butter (softened)
1 tsp cinnamon
1. Prepare FILLING
2. Put cheese filling a little off-center and fold over one third, then fold the
ends in, then fold over the other third placing the folded end on the bottom
3. Bake in greased baking dish on high (450 F) until well-browned or for up
to 10-12 minutes
4. Heat fresh fruit in microwave 2 minutes during cook-time
5. Top with fresh hot fruit and sour cream
6. Sprinkle with powdered sugar
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Cheese Crisp (Quesidilla)
1 large flour tortilla
1/4 CU mozerella cheese
1/4 CU sharp cheddar
1/2 CU shredded meat (chicken, pork or steak)
1/2 avocado
2 TBL sour cream
1 TBL chopped chives
1. Gently mix all ingredients except tortilla and sour cream
2. Lay tortilla on a plate
3. Cover half of the tortilla with the ingredients
4. Microwave for about 60-90 seconds
5. Remove and fold uncovered tortilla over top of ingredients
6. Cut into three wedges and serve with side of sour cream and salsa
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Cheese Slices
Sodium Citrate
This is only very brief instructions.
The sodium citrate will emulsify the cheese.
It can then be rolled onto parchment and then cut.
Search the internet for more information at this point.
Special Steps
Variations
Notes
Robert's Recipes
Title
Cheese Tips
Ingredients
SOFT CHEESES
Instructions
Cover is light mold
HARD CHEESES
Rind will be hard. Cheese is squeezed and compressed. Nutrition is about
14 times more than the milk used.
Parmesean Cheese - Grate your own, don't use the round green box either.
Special Steps
Eg: Cheddar, machengo, parmesean, gruyere
KEEP AND CARE OF CHEESE
Likes cool moist environment, but not COLD and not WET
Likes to breathe
Variations
Soft and medium in plastic container with a slice of apple.
Hard cheeses lightly wrapped in waxed paper secured with rubber band.
MEDIUM CHEESES
Notes
Reddish or brown rind is more natural
Milk is pasturized at 145 degrees for 30 mintues
At 160 degrees for 15 seconds kills everything.
Applies to most cheeses.
You can use dental floss to cut soft cheeses
Robert's Recipes
Title
Cheesecake ala Margharita
Ingredients
Instructions
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Cheesecake Margarita
4 oz. Pretzels
1/3 cu sugar
4-6 tbl butter
24 oz cream cheese (room temperature)
¾ cu sugar
zest of 1 lime
8 oz. Sour cream
2 tbl grand marnier
1 tbl tequila
4 eggs
Crust;
1. Pulse in blender till broken 4 oz. Pretzels, 1/3 cu
sugar, add 4-6 tbl butter and pulse again.
2. Press into 9 1/2 “ spring form pan and bake @325° for
7 min. Cool before filling .
Filling;
1. Blend together cream cheese, sugar, lime zest, grand
marnier, tequila.
2. One at a time add the 4 eggs.
3. Wait till beaten in, wrap, bake pan w/ foil (contain), pour
into crust.
Bake in a water bath, put boiling water into baking pan ½ way upsides.
Bake @ 325° for 1 hour. Cool completely, then cut. Put pan on can and
push side form down.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Chewing Gum - 1/2 pound
1/3 cup Gum Base
3/4 cup Powdered Sugar
3 tablespoons Corn Syrup
1 teaspoon Glycerine
1/2 teaspoon Citric Acid
5 drops Flavoring
# Place the Gum Base, Citric Acid, Corn Syrup and Glycerin into one of
the disposable microwave dishes or a microwave safe or heat resistant bowl .
o Microwave Method (ask an adult to help) Heat the ingredients on
high for 30 seconds. Remove from the microwave and stir. If it has not
melted, place it back in the oven and heat for 10 more seconds. Stir it again
and repeat heating until the gum base is gooey.
o Stove top Method (ask an adult to help) Place ingredients in a heat
resistant dish that will fit in a sauce pan of boiling water. Cover the pan and
bring the water to a boil. Turn the heat down so the water is at a simmer.
Heat the gum base until it becomes gooey. This can take up to 10 minutes.
Be sure not to let the water boil dry.
* Add flavoring and optional food color to the melted gum base and stir
well.
* Measure out 1 heaping tablespoon of powdered sugar and set it aside
for later. Carefully place about one half of remaining powdered sugar onto
your work surface. (Keep in mind that you may have a powdered sugar
cloud if you pour it too quickly.) Make a well in the middle of the pile.
* Pour the melted gum base mixture into the well . The gum base may
still be hot but it will cool quickly.
* Dip your fingers in the powdered sugar and begin kneading the gum
base and sugar together. Work it as if you are kneading bread dough. Add
more of the powdered sugar when the dough gets sticky. Continue adding
sugar until you have smooth, stiff dough. You must knead the gum dough
until all the sugar is worked in. This will take at least 15 minutes.
Kneading too little will cause the gum to break up when chewed. You will
be done kneading when the gum is smooth and you can roll it in your
hands.
* Now it’s time to roll out your bubble gum and cut it into pieces. Roll
gum into a one-half inch diameter rope and then cut individual pieces about
one half inch long. Using scissors will make this easy. If you like your gum
in sticks, use a rolling pin dusted with powdered sugar to roll the gum out
and then cut into strips with your scissors.
* Dust all of the gum pieces with the remaining powdered sugar, and
enjoy! Your bubble gum should be stored in a zip lock bag. You can also
Robert's Recipes
Title
Special Steps
Chewing Gum - 1/2 pound
wrap individual pieces in wax paper to share!
# What you will need from your kitchen: microwave safe or heat resistant
dish.
# A spoon to stir the gum base mixture.
# Wax Paper or Ziploc Bag
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Chicharrones de pollo (chicken) cerdo (pork)
Boneless chicken thighs (pieces)
Cider vinegar
Flour
Oil
adobo
1. Sprinkle adobo on meat and toss
2. Add cider vinegar and toss, toss in flour.
3. Heat ¼” oil in pan.
4. Toss hot pieces- cook till brown, listen for oil to quite
down, remove when much quieter.
5. Spread on butcher paper. Plate & top w/ mohito
wooden spoon tip bubbles
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Chick Pea Hummus
2 CU chick peas (garbanzos) Cooked/drained
2 TBL sesame seeds
2 TBL sesame oil (or tahini)
2 TBL virgin olive oil
1 tsp sea salt
2 TBL lemon
1 sm onion
1/2 CU Yogurt
Paprika for garnish
1 tsp cumin
Dried chives (to thicken)
Yogurt (to thin)
5 large black olives (chop course) on top
1. Puree garbanzos in food processor
2. Add sesame and olive oil, and lemon juice
3. Heat heavy cast iron skillet
4. Toast sesame seeds, garlic and onion (about 4 minutes)
5. Mix puree with other ingredients (except olives)
6. Spoon into two small bowls
7. Sprinkle paprika and olives over top
8. Serve with a little bit of olive oil poured on top
9. Serve with bread, crackers - whatever
The key is to puree the beans to a fairly smooth consistency.
1. Try this with any types of beans, even canned 3 bean salad.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Chicken and Corn Chowder
Cooked and cubed chicken
16 OZ chicken broth
4 cloves garlic
1/2 CU onion
1 can corn
2 corn tortillas (torn up)
1 can crushed tomatoes
1 sm can green chilies
3 TBL sour cream
1/2 bunch chopped cilantro
1. Mix all ingredients except chicken, green chilies, sour cream and cilantro
2. Bring everything else to a boil
4. Add chicken and green chilies, simmer 10 more minutes
5. Serve hot and top with sour cream and cilantro
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Chicken and Dumplings
1 QT chicken broth
1 LB chicken (cut up into large pieces)
1/2 onion (sliced)
1 stalk celery
1 clove garlic (quartered)
3 whole parsley leaves
1 bay leaf
1 tsp lemon juice
1/2 tsp salt and pepper
1. Bring broth to a boil and reduce to a simmer
2. Add all ingredients (except lemon) and cook for 2 hours
3. Remove the chicken and set aside
4. Strain the stock and remove all solid ingredients
5. Pour back into sauce pan, and add lemon juice
6. Place in dumplings (see Special Steps) and simmer 20 minutes stirring
often
7. Shred or cut meat into smaller pieces and put into pot - stir gently
8. Heat 5 minutes, then serve
Dumplings
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 CU milk
---------------------1. Mix all ingredients together quickly
2. Set aside for 10 minutes
3. Cut dough into 1/2 inch balls and roll round
Roll dumplings flat, and wrap around pieces of cheese for "bags of gold"
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Chicken Breast
Chicken breast
Salt
Butter
8 oz. Brown ale
onion
brown sugar
bay leaf
thyme
vinegar
salt & pepper
1. Brine for moisture in 2 qt water, 1 cu salt, refrigerate for
30 minutes.
2. Rinse off then dry. Browns better , otherwise steams.
3. Cook skin down in oil till wisp of smoke, about 5
minutes @ med. Flilp and cook 3 minutes. Flip 450°,
for internal temp of 160°
Sauce,
1. Cook in same pan of residual, onion, 1 cu chicken stock, 8oz. Brown ale
(beer), brown sugar, bay & thyme.
2. Reduce to ¾ cup, whisk in butter, ½ tsp vinegar, salt & pepper.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
CHICKEN CACCIATORE
chicken thighs - toss in salt and pepper
peppers
onions
garlic
salt / pepper to taste
whole wheat penne pasta
fresh mushrooms
dried mushrooms
bay leaf
1 TBL rosemary sprigs (fine chop)
crushed red pepper flakes
red wine
1 can whole tomatoes
start large pot of water boiling
mushrooms - scant for flavor only
- if dried, boil in 2.5 CU chicken stock over low heat
- reuse stock, but leave reside in bottom of pan
sweat onions, garlic over low heat until translucent
add peppers
add fresh mushrooms
add bay leaf
1 TBL rosemary sprigs (fine chop)
crushed red pepper flakes
salt / pepper
1 CU red wine
Let it cook out and reduce
Pull out reconstituted mushrooms and coursley chop
Ladle stock into pan (not dregs in the bottom)
Add chopped dried mushrooms
Add tomatoes and mash
Add chicken thighs - toss in salt and pepper
Cook for another 5 minutes or so
Take pene off fire, strain, return to pot
Add a few ladles of liquid and toss with pasta
Serve pasta and top with chicken mixture
Sprinkle with cheese
Add parsley to top
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Chicken Cacciatore - NOTES
1 CU Chicken
Olive oil
Shallots or green onion
1/2 CU streaky bacon
Celery salt
1/4 CU white wine
Chopped tomatoes
2 bay leaves
1 tsp sugar
1 tsp rosemary
red pepper
white pepper
green onion
Instructions
White beans (cooked)
1. Combine first four ingredients - I am assuming the bacon is cooked
2. Add next two ingredients
3. Add next remaining ingredients (except beans)
and bring to simmer - let cook 20 minutes
4. Strain, rinse and add white beans
DONE
Special Steps
Variations
Notes
this is NOT a recipe, only notes taken from a cooking show
Supplement with other things from other web sites
Robert's Recipes
Title
Ingredients
Instructions
Chicken Caesar Wrap
Four leaves Romaine lettuce
A few slices of onion
Some carrot peelings
2 TBL Caesar salad dressing
2 flour tortillas
¼ CU shredded cheese
½ pound deli-sliced London broil
1. Arrange lettuce leaves on tortillas
2. (opt) Heat meat in microwave
3. Put meat on lettuce leaves
4. Sprinkle cheese on top of meat
5. Drizzle salad dressing in top of cheese
6. Add Onion and Carrot peelings
7. Slice in half on the diagonal for serving
Special Steps
Variations
Try this with thinly sliced chicken
Notes
Robert's Recipes
Title
Ingredients
Instructions
Chicken Casserole
1 CAN Cream of Broccoli soup
1 CU milk
1/2 shredded mozzerella cheese
1 tsp garlic powder
1 pkg frozen peas and carrots
1/2 CU packaged seasoned stuffing (crushed)
2 TBL grated parmesan
2 TBL butter or margin
2 CU cooked pasta
2 CU cubed cooked chicken or turkey
1. Heat oven to 400 degrees
2. Mix soup, milk, mozzerella and garlic in 2 QT baking dish
3. Stir in pasta, chicken, peas and carrots
4. Bake 20 minutes
5. Stir (mix) gently
6. Mix stuffing, parmesan and butter
7. Sprinkle on top and bake another 5 minutes
8. Let set 5 minutes then serve
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Chicken Chicheronis (little fat things)
2 CU chicken thighs (cut into strips)
1 TBL olive oil (very hot)
1 TBL chopped garlic
1 TBL diced onion
1 tsp ground corriander
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1/4 CU white wine vinegar
1. Cook chicken strips in VERY hot oil till carmelized
2. Add onion and garlic - cook 5 minutes more
3. Add dry spices - cook 5 minutes more
4. Add wine vinegar to deglaze pan - cook 5 minutes more
5. Remove and serve with a fresh green veggie
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Chicken Fajita Salad
Chicken strips
Roasted poblano
¼ cu Corn oil
Onion
1 tbl garlic
avocado
1 tbl lime jucie
1 jalapeno
1 tbl sour cream
2 tbl olive oil
yellow tomatos seeded
1. Roast pepper- use a chili roaster or propane torch,
blacken skin, put in bag to sweat, slit and remove
seeds for releno.
2. In hot cast iron skillet and ¼ corn oil, sauté onions.
3. Add chicken.
Dressing
1. 1 tbl garlic, avocado, 1 tbl lime juice, 1 jalapeno pepper,
1 tbl sour cream, 2 tbl olive oil. Toss w/ lettuce (sugar,
vinegar to keep crisp) .
Topping – yellow tomatoes deseeded, roasted red bell, some dressing, mix.
Serve on top of lettuce, add chicken strips and onions add coutiha cheese
and corn strips.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Notes
Chicken Kiev
2 chicken breasts
1/2 CU butter
Bread crumbs (not part of Dry Ingredients)
DRY INGREDIENTS:
1 tsp oregano
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1. Flatten your chicken breasts using a meat pounder or similar
2. Combine all dry ingredients
3. Soften butter (not melted) and combine with dry ingredients
4. Spread over top of flattened chicken breasts
5. Roll, then chill in refrigerator for 2 hours
6. Roll in 2 beaten eggs, then in finely crushed bread crumbs
7. Cook in 1/2 inch vegetable oil for 4-5 minutes per side
8. Place on rack for juices to redistribute and for oil to drain.
9. Garnish with sprigs of parsley
1. When flattening, use heavy duty plastic wrap sprayed lightly with water
to allow the meat and pounder to slide, rather than tear.
2. Using plastic wrap can also help you get a tighly rolled kiev
Alton Brown states that this was originally French, not Russian as most
commonly thought.
Robert's Recipes
Title
Ingredients
Instructions
Chicken Noodle Soup
Chick Broth (see Recipe)
Onion
Celery
Carrot
Chicken meat
2 CU egg noodles
1. Sautee onions in bottom of sauce pan
2. Brown meat in same pan
3. Cover and simmer for 20 minutes
4. Add broth
5. Add finely diced celery, and carrot shavings
7. Cube chicken or tear
8. Add chicken and 2 CU egg noodles and cook 8-10 minutes
9. Add fresh parsley right at the end and serve
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Chicken or Veal Piccatta
2 chicken breasts or veal cutlet
flour
2 TBL EVOO
4 TBL butter
3 shallots
1/2 CU white wine
2 TBL butter
1 lemon (juiced)
1. Flatten your chicken breasts using a meat pounder or similar
2. Dip flattened meat into egg, then flour
3. Cook in very hot shallow fry pan in EVOO and melted butter for not
more than 30 seconds per side
4. Saute shallots in cutlet remains in pan
5. Add wine and juice from 1 lemon
6. Stir until smooth
7. Remove from heat and allow to cool a few minutes
8. Add 2 TBL butter and stir to combine
9. Plate cutlet, pouring sauce over top
1. When flattening, use heavy duty plastic wrap sprayed lightly with water
to allow the meat and pounder to slide, rather than tear.
2. Using plastic wrap can also help you get a tighly rolled kiev
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Chicken Paprikash
½ can Swanson Chicken broth
¼ CU All Purpose Flour
2 tsp Paprika
2 boneless chicken breasts
1 medium onion - sliced
a bit of olive oil for sauté pan
¼ CU plain yogurt
a few dashes of salt
1 TBL corn starch dissolved in ¼ CU water
2 CU hot cooked egg noodles
1. Cook chicken in oven at 350 degrees for 30 minutes
2. Mix broth, flour, paprika and salt
3. Saute onion in olive oil till starts to crisp
4. Add (cooked) chicken and fry for 5 minutes per side
5. Pour in flour-mixture and cook until mixture boils
6. Add corn starch and water it was dissolved in
7. Simmer until it thickens
8. Remove from heat and mix in yogurt
9. Pour on top of noodles, and place cooked chicken in the center
10. Sprinkle with a bit of paprika for garnish
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Chicken Pot Pie
1 can cream of chicken soup
1 PKG (about 8 OZ) frozen vegetables
1 CU cubed or shredded cooked chicken or turkey
1/2 CU milk 9or less)
1 egg
1 CU Bisquick
1 prepared pie plate
1. Mix soup, vegetables and chicken into 9" pie plate
2. Mix milk, egg and Bisquick (very thick) over chicken mixture
3. Bake @ 400 degrees for 30 minutes or until golden
If you are feeling energetic, cut your own vegetables:
onion, broccolli, bell pepper, carrot, green beans, anaheim chilis
Notes
Robert's Recipes
Title
Chicken Provencal
Ingredients
Instructions
on page 2
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Chicken Provencial
Thighs
Onion (diced)
6 cloves garlic (diced)
1 anchovy (diced)
cayenne
1 cu dry white wine
1 cup chicken sauce
1 cup diced canned tomatoes
1 can tomato paste
2 tbl thyme
2 tbl oregano
1 bay leaf
1. Brown thighs in 1 tsp olive oil, heat season thighs (do
not brine skin) skin down 5 minutes (set aside to cool)
drain off grease into bowl.
2. Saute @ med heat, onion anchovy, garlic, cayenne,
wine, chicken sauce, diced tomatoes, tomato paste,
thyme, oregano and bay leaf.
3. Remove chicken skin, put chicken into pan 1-1 ½ hour
and cook @ 300°. Remove chicken & cover.
4. Reduce liquid w/ tsp lemon zest, mix zest and parley
for top. Cook 10 minutes, drizzle w/ olive oil, sprinkle
parsley.
Special Steps
Variations
Notes
Robert's Recipes
Title
Chicken Sous Viole
Ingredients
Instructions
Special Steps
Chicken breast
Olive oil
Thyme
Garlic
Sea salt
Butter
Grape seed oil
rosemary
1. Dip breast in oil, sprinkle w/ thyme, salt & rosemary.
2. Seal into bag (suck out all air) boil @ 200° for 30 min
Sauté in butter
Sauté in butter
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Chicken Stock
Left-over chicken parts from a whole chicken
1. Chop into small pieces
2. Boil for two hours in 2 QTs water
3. Strain liquid
4. Can be frozen
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Chicken Teriyaki
Short grain white rice
Boneless chicken thighs
Kosher salt
Garlic
Ginger
Cornstarch
1. Broil chicken 1/8” from fire, put slashes in skin and salt
& pepper. Broil 8-14 minutes – rotate ½ way through.
2. Remove thighs and let rest 2-3 min and serve over rice
and top w/ sauce.
Teriyaki Sauce;
1. ½ cu sugar, ½ cu soy, 2 tbl mirin or saki, 1 tsp sesame
oil, 1 clove garlic, ½ tsp ginger, ½ tsp cornstarch, cook
for 4-5 minutes.
Use short grain white rice (stickier). Rinse rice before cooking.
Annie Chung’s teriyaki sauce is a suggestion.
Variations
Notes
Robert's Recipes
Title
Chicken Tips
Ingredients
Instructions
1. Chicken: Pat dry before cooking and it will brown better
2. Chicken Breats: BEST were Bell & Evans or Empire: WORST were
White Gem and Perdue
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Chicken Under a Brick
3 lb whole chicken (no need to brine)
1 ½ red potatoes (cut)
parsley
thyme
lemon baste
1. Cut out back bone w/ poultry shears, work from tail to
neck. Flip back over and open skin side up.
2. Flatten w/hand & hammer, cover w/wrap to protect
skin.
3. Season w/salt, pepper, whatever seasoning you
prefer.
4. Cook skin side down in 1 tsp oil @ high
heat.
5. Set dutch oven or cast iron skillet on top of chicken.
6. Heat down to med and cook 25 min.
7. Flip w/ both legs, remove from skillet.
8. Pour out most grease.
9. Put potatoes in pan and toss w/ parsley, salt, thyme.
10. Put chicken on top of potatoes. Brush with thyme,
lemon baste and cook @ 450° for 10 min.,
11. Remove chicken and continue cooking potatoes for 10
more minutes.
Special Steps
Baste; 2 tsp oil, garlic, 1 ½ tsp thyme, pepper flakes, lemon juice, ½ tsp salt,
¼ tsp black pepper.
Variations
Notes
Robert's Recipes
Title
Chicken Under a Brick
Ingredients
Instructions
Special Steps
http://www.xml3.com/family/Recipes/Chicken_Under_a_Brick.pdf
Notes from other sources:
Cook skin-side down in olive oil with rosemary, red pepper and lemon with
weight on it.
Cook in oven 450 degrees for 10 minutes after sear is completed
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Chile Relleno
2 egg whites
4 large green chilies
5 "fingers" of asadero, manchego or tierno cheese
1/4 CU milk
1/4 CU white flour
1/2 tsp salt
scant pepper
1 tsp oregano
Vegetable oil
1. Put chilies under broiler until they start to blacken
2. Put into plastic bag 10-15 minutes to sweat
3. Remove from bag and carefully peel off skin
4. Slit one side carefully and remove seeds or cut tip and insert cheese
5. Stuff chilies with cheese. Dice fifth finger and set aside for step #7
6. Beat egg whites until they form peaks
7. Mix together yolks, milk, flour, salt, pepper, extra cheese and oregano
8. Gently combine mixture with egg whites
9. Heat 1" vegetable oil in frying pan
10. Dip each chili into batter, then fry until light brown OR put into baking
disk and bake at 350 degrees for 15 minutes
11. Serve with garnish
Special Steps
Variations
GARNISH OPTIONS:
- Avocado
- Chives
- Grated cheese
- Sour Cream
- Diced tomato
- Mushrooms
- Cilantro
Notes
Robert's Recipes
Title
Ingredients
Instructions
Chile Relleno Casserole
2 4-ounce cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat cheddar cheese
1 1/2 cups nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon salt
Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof
ramekins with cooking spray and place on a baking sheet.
Equally divide green chiles, corn and scallions among the ramekins. Top
each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl
until combined. Divide the egg mixture evenly among the ramekins.
Bake the mini casseroles until the tops begin to brown and the eggs are set,
about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce
ramekins.
Special Steps
Variations
Notes
Active Time: 10 Minutes
Total Time: 45 Minutes
Yield: 4 servings, two 6-ounce or one 10-ounce casserole each
Everyone gets his own portion with this fun, vegetarian, Tex-Mex mini
casserole. A normal-size casserole like this would take close to an hour to
bake—these are ready in half the time. Heatproof ramekins are a cook’s best
friend—we use them all the time to hold ingredients while cooking. You
can buy them at most grocery stores. Make it a meal: Enjoy with steamed
corn tortillas and salsa on the side.
Robert's Recipes
Title
Ingredients
Instructions
Chile Relleno Omlette
1 egg
1 carton (2 egg) egg-beaters
½ CU shredded Monterey Jack
¼ CU sharp cheddar
2 tsp (lite) sour cream
scant salt
whole roasted/peeled green chilis
1. Beat egg, combine with egg beaters, separate into two small bowls
2. Mix one tsp sour cream into each bowl of egg mixture
3. Mix in optional dash of salt
4. Heat butter in omelet pan or crepe pan
5. Empty one bowl of egg mixture into pan
6. Spread evenly - make sure cooked mixture stays free of sticking
7. When eggs are set, but not dry, sprinkle Monterey Jack onto the eggs
8. Lay green chilis over top of cheese perpendicular to the handle
9. Sprinkle tops of chilis with a bit of the cheese
10. With a spatula, fold over 1/3 of the omelet (closest to the handle)
11. Fold over opposite third of the omelet
12. Cook briefly, then flip so that folded edges are on the bottom.
13. Cook briefly, then slide onto the serving plate
14. Apply cheddar cheese and garnish as desired
Special Steps
Variations
GARNISH OPTIONS:
- Avocado
- Chives
- Sour Cream
- Diced tomato
- Mushrooms
- Cilantro
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Chili and Cheese Tamales
Tamale Dough
1 pound (about 2 cups) fresh masa for tamales or (use Maseca masa for
tamales, follow instructions on the bag)
1/2 stick unsalted butter cut into 1/2" pieces (soften slightly)
1/4 cup good-quality, fresh lard, cut into 1/2" pieces
1/2 teaspoon salt
1 1/2 teaspoons baking powder
=========================
Filling
6 ounces Monterey Jack or mild cheddar cheese
Tamale Dough
1. Combine all dough ingredients in a food processor and pulse several
times to lightly incorporate ingredients.
2. Cut cheese into strips, and place strips cheese over top of dough.
3. For each tamale: Fold sides over sides of cheese trying to completely
encase cheese strip with dough.
4. Roll ends toward center creating a "closed" roll
5. Tie both ends with thin strips of extra corn husk.
6. Line a steamer with corn husks and bring water up to boiling
7. Place in prepared steamer and steam for >1 hour for up to six tamales or
<2 hours for ten or more tamales
8. The tamale is cooked when the dough pulls away from the husk (prepare
two especially for this test)
2. Place 1 TBL dough on a single-layer bed of corn husks and spread into
small flat spread.
Assemble as shown and place in a steamer lined with corn husks. Place in a
prepared steamer and steam for 1 to 1 1/2 hours. The only way to know if
the tamale is done is to open one and check it. The tamale is cooked when
the dough pulls away from the corn husk.
Prepare Husks
Simmer the husks in enough water to cover them for about 10 minutes.
Remove from the heat and place a plate on top of the husks to keep them
submerged. Soak 1 hour. Before using, drain, shake off excess water. Sort
them and select the largest ones for the tamales and use the smaller ones for
lining the steamer and for making ties.
Add shredded chicken, pork or other filling to create different tastes and
textures.
For spicy tamales use 6 chiles, poblano or jalapeno, roasted, seeded, and
Robert's Recipes
Title
Chili and Cheese Tamales
sliced
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Chili for Sissies
2 large red onions (diced small)
2 LBS meat
2 TBL Vegetable oil
1 Red Bell Pepper
1 can dark kidney beans
1 can light kidney beans
1 can black beans
1 entire hand of garlic
1/4 CU chili powder
1 TBL onion
2 tsp coriander
1 TBL oregano
1 tsp red pepper flakes
1 tsp cayenne sauce
1 tsp cumin
1 can tomato puree (Hunts or Progresso)
1 can diced tomatoes
2 bay leaf
2 bottles of DARK beer
1. Brown the meat, and set aside
2. Saute onions
3. Add cumin, coriander, oregano and red pepper to onions
4. Cook 5 minutes
5. Drain beans and add to the mixture
6. Heat mixture throughout
7. Add tomato products and everything else except the meat, and heat
mixture
Serve with tobasco for your non-sissy friends.
Top with cheese and green onion
Notes
Robert's Recipes
Title
Ingredients
Instructions
Chinese Casserole
1 lb. Hamburger
2 tbl shortening
2 diced onions
1 cu diced celery
1 can cr of mushroom soup
1 ½ soup cans water
½ cu raw rice
¼ cu soy sauce
¼ tsp pepper
1 lg can Chinese noodles
1. Brown meat.
2. Add onions, celery.
3. Stir in soups & water.
4. Add rice, pepper and soy sauce.
5. Put in large casserole. Bake, covered for 30 min. at
350°.
6. Remove, cover & bake 30 min. more.
7. Cover top of casserole w/noodles, bake 15 min. more.
(This is very runny until the end, do not worry)
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Chipotle's House Spicy Guacamole
2 ripe avacados (soft, butnot squishy)
3 limes (approx 2 TBS lime juice)
1/4 tsp sea salt
1 tsp garlic (more or less to taste)
1/4 CU finely diced red onion
1/2 CU diced cilanro
2 seeded habenero peppers (see Variations)
1. Crush avacados
2. Mix in all other ingredients
See also
Special Steps
Variations
http://www.xml3.com/family/Recipes/Chipotle.pdf
Serve with sweet chutney along side to work with the spiciness of the guac.
1. Substitute seeded jalapenos for heat, but not too hot
2. Add diced tomatoes (cherry is best from my viewpoint)
3. Best to meld for 30 minutes, but impressive to mix at the table.
Notes
Robert's Recipes
Title
Ingredients
Chipotles Spicy Guacamole (chipotle.com)
2 ripe avacados (soft but not squishy)
3 limes (juiced)
¼ tsp salt (to taste)
1 tsp garlic
¼ cu red onion (diced)
½ cu chopped cilantro
2 seeded jalapenos
1 tomato (diced)
Instructions
Special Steps
no instructions
Serve with sweet chutney along side to work with the spiciness of the guac.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Chocolate Chip Cookies
1 cu packed brown sugar
¾ cu sugar
1 cu margarine
2 eggs
1 tsp vanilla
2 ½ cu all purpose flour
¾ tsp salt
¾ tsp baking soda
1 12oz. pkg chocolate chips
½ cu chopped nuts
1. Cream sugars and margarine.
2. Blend in eggs and vanilla.
3. Add flour, salt and baking soda.
4. Stir in chocolate chips and nuts.
5. Drop dough by rounded tablespoonfuls onto baking
sheets. Bake at 350° for 10-12 min.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
1 cup butter, softened
1 1/2 cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon milk
2 cups (12 ounces) semisweet chocolate chips
1. Heat the oven to 350° F. In a medium bowl, whisk together the flour,
baking soda, baking powder, salt, and oats.
2. In a large bowl, beat the butter and sugar with an electric mixer until well
blended. Beat in the eggs, one at a time, then the vanilla extract and milk.
With a spoon or spatula, blend in the flour mixture and then the chocolate
chips.
3. Drop heaping tablespoons of dough about 3 inches apart on ungreased
baking sheets. Bake for 10 minutes on the middle rack, then rotate each pan
and bake for 2 more minutes or until golden. Cool the pans on wire racks for
5 minutes before removing the cookies to the racks to cool completely.
Makes about 4 dozen.
Special Steps
Variations
Notes
http://www.xml3.com/family/Recipes/Cookie_Recipe.pdf
Merge with recipe in other two panels from DisneyFamily.com
Robert's Recipes
Title
Ingredients
Instructions
1 cup packed brown sugar
¾ cup sugar
1 cup margarine
2 eggs
1 tsp. Vanilla
2 ½ all purpose flour
¾ tsp salt
¾ baking soda
1 (12oz.) pkg chocolate chips
½ cu chopped nuts
3. Add flour, salt,and baking soda.
sheets.
6. Bake at 350 deg. For 10 to 12 minutes.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
1 cup packed brown sugar
¾ cup sugar
1 cup margarine
2 eggs
1 tsp. Vanilla
2 ½ all purpose flour
¾ tsp salt
¾ baking soda
1 (12oz.) pkg chocolate chips
½ cu chopped nuts
3. Add flour, salt,and baking soda.
sheets.
6. Bake at 350 deg. For 10 to 12 minutes.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Cilantro Rice
1 CU PREPARED Brown Rice
3 limes per cup of brown rice
1/2 bunch cilantro per cup of brown rice
salt to taste
General ratio is 2 parts water to 1 part rice
1. Prepare brown (or white) rice per whatever directions you desire
2. Dice cilantro
3. Squeeze juice from limes and mix into cilantro
4. Mix salt, cilantro and lime into rice
5. Let set at least 1/2 hour before serving
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Cilantro Soup
Kelp or seaweed
Bonita Shavings
1 tsp Soy
1/2 CU Saki
1/4 CU Cilantro
1. Bringe water to a boil
2. Simmer Kelp, Soi and Bonita Shavings 30 minutes
3. Strain liquid, discarding all except the broth
4. Add chopped cilantro and saki
5. Simmer additional 10 minutes
6. Serve
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Cinnamon Spiral Breakfast Rolls
1/4 CU warm water (not hot 110-115°)
1 pkg active dry yeast
1 CU lukewarm milk
1 CU quick-cooking rolled oats
1+ TBL brown sugar (packed)
1+ TBL soft shortening
1 tsp salt (required)
1/2 CU raisins or cranberries
2 CU sifted all purpose flour
1 CU sifted whole wheat flour
OR
1/2 CU sifted wheat flour AND 1/4 CU mesquite meal
Instructions
Cinnamon
More brown sugar
1. Dissolve yeast in warm water, in mixing bowl.
2. In second bowl, combine milk, rolled oats, brown sugar, shortening, salt,
raisins, whole wheat flour, and whatever chaff remains from sifting
process.
3. Mix with spoon until smooth.
4. Add white flour and combine quickly with spoon.
5. Prepare greased muffin pans or flour the top of a baking stone
6. Turn onto lightly floured board or counter top and knead until smooth
and elastic, about 5 min.
7. Roll until flat, but still fairly thick. Reflouring board or counter as needed.
8. Smear with thin layer of butter
9. Combine 3 TBL sugar and 3 TBL cinnamon in small bowl
10. Sprinkle with cinnamon/sugar mixture to taste
11. Cut into 1/2 inch pieces and put into baking vessel
12. Let rise in warm place (85°) until double in bulk…1 to 2 hours.
13. Heat oven to 400° (mod. Hot).
14. For mini muffins bake 12 minutes. For standard muffin size and
unwarmed baking stone bake 15 minutes
15. Brush top of hot rolls with corn syrup and sprinkle with rest of
cinnamon-sugar mixture.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Citrus Salad
1 diced shallot
1 orange or grapefruit
1 TBL honey
2 tsp white vinegar
1. Blend listed ingredients well
2. Add 2 TBL olive oil then blend again for 30 seconds
3. Pour over mixed greens
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Citrus Salad (EDF)
1 shallot (diced)
1 orange or grapefruit (squeeze into blender)
1 tbl honey
2 tsp white wine vinegar
scant salt & pepper
2 tbl olive oil
1. Mix all ingredients and blend.
2. Add olive oil and blend again.
Serve with mixed greens
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Notes
Classic Margharita Pizza
Pizza dough (SEE RECIPE)
Pizza sauce (SEE RECIPE)
Olive oil
1/2 CU shredded mozzarella cheese
1/4 CU of ONE alternate cheese: see Variations
tomato (deseeded and thinly sliced)
basil
garlic
oregano
Place pizza dough on baking stone dusted with cornmeal
1. Brush ouside edge of dough w/ olive oil
2. Spread 1/3 CU sauce around inside of pizza
3. Add thin layer of sliced tomato
4. Top with mozzarella and Parmesean cheeses
5. Accent with alternate cheese.
6. Sprinkle w/ basil & oregano.
7. Bake @ 350° for 20 min., or 450° for 20 min.
NEVER use oil on your baking stone
ALTERNATE CHEESES In order of MY personal preference:
Ricotta
Feta
Blue
Swiss
Provalone
Gruyere
See also CLASSIC PIZZA for some great ideas
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Notes
Classic Pizza
Pizza dough (SEE RECIPE)
Pizza sauce (SEE RECIPE)
Olive oil
1/2 CU shredded mozzarella cheese
1 TBL oregano
tomato (deseeded and thinly sliced)
Other toppings as desired
Place pizza dough on baking stone dusted with cornmeal
1. Brush ouside edge of dough w/ olive oil
2. Spread 1/3 CU sauce around inside of pizza
3. Add thin layer of sliced tomato
4. Top with mozzarella and Parmesean cheeses
5. Accent with other toppings.
6. Sprinkle everything with oregano
7. Bake @ 350° for 20 min., or 450° for 12 min.
If cooking a Calzone, add three minutes
Precooking sharp ingredients like onions or peppers give them a smoother
taste that blends with the other ingredients better. Toss in 1 tsp oil and nuke
in microwave for 30 seconds after they have been diced.
NEVER use oil on your baking stone
Alternate toppings
- Salami - Mushroom - Onion - Red pepper - Black olive - Basil - Garlic Anchovies - Sardines - Salami - Broccoli - Green olive - Pepperoni Eggplant - Zucchini
Accent cheeses
- Ricotta - Feta - Blue - Swiss - Provalone - Gruyere
See also CLASSIC MARGHARITA PIZZA for some great ideas
Robert's Recipes
Title
Ingredients
Instructions
Claudette's Eggplant
Eggplant
Egg
Flour
Milk
Bread crumbs
Salt and pepper
Mozzarella cheese
Since I prefer the exterior crisp, my usual preparation is to
1. Slice it lengthwise, leave skin
2. Dip slices in flour, then egg/milk mixture, then dip into breadcrumbs
3. Salt & pepper each then fry in olive oil
Special Steps
Variations
Sometimes I put mozzarella cheese and marinara gravy on top and place
under broiler till cheese melts. Mangiare!
Notes
Robert's Recipes
Title
Ingredients
Clay Pot Chicken Stuff
4 pieces of chicken (1 for each person)
Select any of the following to cook for the full two hours
- Potatoes - about 1-2 inches
- Black beans (cleaned and soaked overnight)
- Carrots - cut about 1 inch pieces
- Celery - cut in small pieces
- Entire head of garlic - remove paper, leave cloves intact - pour oil over
top of it.
Stage two veggies:
- Whole mushrooms - cleaned / most of stem cut off
- broccoli - florets
- Chunks of onion - strips if you prefer
Set any of these ingredients to the side to be added later
- Zucchini - cut into medallions
- Nice wide slices of bell pepper - red or green, or both
- Chunks of tomato
- Green chiles
- Peas or corn if you wish
Instructions
Final addition items:
- Fresh cilantro or parsley (roughly chopped)
1. Grease bottom of clay pot or casserole dish
2. Powder with corn meal
3. Put chicken into bottom of pan
4. Toss all other ingredients in olive oil
5. Cover chicken with all other ingredients
6. Sprinkle with salt and pepper
7. Put clay pot into COLD oven, and set oven at about 250 degrees
8. Let cook for 1 hour
9. Add "stage two" veggies and cook another 30 minutes.
10. Add remaining veggies and cook another 30 minutes
11. Remove veggies and chicken
12. Fry chicken in a skillet to develop some fry marks, then remove
13. Toss veggies in skillet with "final items" to carmelize just a bit - about 5
minutes
14. Plate chicken, and surround with veggies
Special Steps
Variations
Notes
Be absolutely sure that you don't set the hot clay pot on your cold counter. It
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Clay Pot Chicken Stuff
will be very messy. Rather, set the clay pot on a hot pad.
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Cobb Salad
Ingredients
Instructions
Special Steps
Variations
Notes
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Ingredients
Instructions
Cobb Salad
Eggs (boiled)
Turkey or chicken
Tomatoes
Avocado
Bacon
Lettuce
Blue cheese (danish blue)
1. Cook bacon on oven rack for 15 min @ 425° and drain
on paper towels.
2. Cut end off romaine lettuce, float in water to clean.
Slice lengthwise then cross cut into little sized pieces.
3. Put into salad spinner ro shake in paper bag.
4. Toss lettuce in dressing. Distribute on platter, lay in
rows, avocado, bacon, blue cheese (Danish blue),
tomatoes, diced roast turkey breast or chicken, hard
boiled egg.
Dressing;
1. 1 tbl Dijon mustard, 2 tbl red wine vinegar, oregano,
touch of dill, 2 tbl olive oil, stirring to emulsify.
Special Steps
Variations
Notes
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Ingredients
Instructions
Special Steps
Coffee Cake
½ cu butter
½ cu sugar
1 can 20 oz. Sliced apples
1 tsp cinnamon
1 pk yellow cake mix
½ c coconut
1 cu sour cream
2 egg yolks or 1 egg
1. Cut butter into dry cake mix until crumbly.
2. Mix in coconut.
3. Pat mixture in ungreased baking pan 13x9x2 building up
sides.
4. Bake 10 min at 350°.
5. Arrange apple slices on warm crust.
6. Mix sugar & cinnamon – sprinkle on apples. Won’t
cover apples.
7. Blend sour cream & egg, drizzle over apples.
8. Bake 25 min. or until edges are light brown. Do not
over bake.
Serve warm!
Variations
Notes
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Ingredients
Instructions
Coffee Filters… Who knew ? ! ?
1 package of large round cheap coffee filters
1. Cover bowls or dishes when cooking in the microwave. Coffee filters
make excellent covers.
2. Clean windows and mirrors. Coffee filters are lint-free so they'll leave
windows sparkling.
3. Protect China. Separate your good dishes by putting a coffee filter
between each dish.
4. Filter broken cork from wine. If you break the cork when opening a wine
bottle, filter the wine through a coffee filter.
5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb
moisture and prevent rust.
6. Apply shoe polish. Ball up a lint-free coffee filter.
7. Recycle frying oil. After frying, strain oil through a sieve lined with a
coffee filter.
8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a
kitchen scale.
9. Hold tacos. Coffee filters make convenient wrappers for messy foods.
10. Stop the soil from leaking out of a plant pot. Line a plant pot with a
coffee filter to prevent the soil from going through the drainage holes.
11. Prevent a Popsicle from dripping. Poke one or two holes as needed in a
coffee filter.
12. Do you think we used expensive strips to wax eyebrows? Use strips of
coffee filters.
13. Put a few in a plate and put your fried bacon, French fries, chicken
fingers, etc on them. Soaks out all the grease.
14. Keep in the bathroom. They make great "razor nick fixers."
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Coffee Filters… Who knew ? ! ?
Special Steps
Variations
Notes
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Ingredients
Instructions
Special Steps
Cold Cucumber Soup
2 sm cucumbers (peel, seed & dice)
4 cup chicken stock
1 cup sour cream
lemon, salt & pepper
1. Cook until cucumber is soft
2. Cool slightly and put through blender w/1 cup sour
cream.
3. Season w/grated lemon rind and salt and pepper.
Chill thoroughly, sprinkle w/chives
Variations
Notes
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Ingredients
Instructions
Special Steps
Variations
Cold Sesame Noodles
Pre-cooked Chicken Breasts
- SHRED WHILE STILL HOT
1 LB Sesame Noodles - Fresh egg noodles from Refrigerator Section
SAUCE
3-4 TBL Chunky Peanut Butter
¼ CU - Toasted Sesame Seeds
5 TBL Soy
2 TBL Rice Wine Vinegar
2 TBL Brown Sugar
1 TBL Cayenne Sauce
2 TBL Garlic
2 TBL Ginger - minced
Thin with water to heavy cream consistency
1. Boil noodles in 4 qts water with some salt 3-4 minutes
2. Drain, rinse, toss with sesame oil and cool
3. Cook Sauce mixture on med heat for 30 minutes to thick paste
4. Thin with water to heavy cream consistency
5. Mix noodles and sauce
6. Garnish with grated carrot, chives and sesame seeds
Rather than cooking, just soak in hot water with a bit of salt (approx 170 F)
for 20 minutes
Notes
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Instructions
Cómo hacer el café turco (Turkish Coffee)
Auténtico café turco (o muy finamente molido de café)
El Café Turco es uno de los métodos de preparación más antiguos.
Para 2 tazas: Poner dos cucharadas soperas de café molido muy fino en un
ibrik u otro recipiente.
Agregar otras dos cucharadas soperas de azúcar, 2 granos de cardamomo y 2
tazas de agua fría.
Calentar la mezcla y cuando comience a hervir, se retira del fuego.
Se dejar asentar por uno o dos minutos, repitiendo este proceso tres veces.
Antes de servir, agregar algunas gotas de agua fría, para que el café molido
permanezca en el fondo del recipiente.
Special Steps
Variations
Notes
HOPEFULLY GLEANED FROM SPANISH WEBSITES
¿Cómo se prepara y se sirve una taza de café?
La cafetera o recipiente para preparar un café turco se llama Cezve. Es de
cobre o latón, de forma similar a un jarrón, más ancho por abajo que por
arriba y con un asa para servir el café. Además del agua fría y el café se
añade azúcar. Se pone el Cezve al fuego Se calienta a fuego lento
removiendo sin parar hasta que hierva y haga espuma y se retira justo
cuando empieza a hervir.
Esta operación se repite dos veces. Se vierte el contenido en una taza
pequeña, que se llama Kahve Fincanı especial para tomar café y se sirve en
una bandeja junto con un vaso de agua y Çifte Kavrulmuş Lokum (Lokum =
delicia turca preparada con pistacho tostado dos veces). El café turco sin
espuma, se considera mal preparado y un buen café debe tener espuma de
color clarito en la superficie. El café turco se prepara en tres grados distintos
de dulzor: con azúcar (dos cucharas pequeñas por taza), sin azúcar o con
poco azúcar lo que llamamos en turco ‘orta kahve’ café medio (con una
cuchara pequeña por taza).
Cafemancia: Adivinación por medio del los posos del café. Se deposita una
pequeña cantidad en un plato blanco, se revuelve y se quita el exceso de
agua. Se deja secar y con detenimiento se descubrirán las diferentes figuras
extrañas que en realidad representan formas conocidas.
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Ingredients
Instructions
Auténtico café turco (o muy finamente molido de café)
1. Verter en agua fría en el café de olla.
-- Debe usar una taza de agua fría para cada taza que usted está haciendo y,
a continuación, añadir un media taza extra "para la olla".
2. Añada una cucharadita de suelo turco por cada taza de café en el agua,
mientras que el agua es fría y revuelva.
-- La cantidad de café puede ser variado al gusto, pero no te olvides, habrá
una gruesa capa de café a la izquierda en la parte inferior de su taza para
realizarse adecuadamente el café turco. No llenar la olla demasiado.
3. Calentar la olla como lentamente como pueda. El más lento que el calor
la mejor es. Lo ideal sería que las 15 a 20 minutos para llegar a una cerca de
hervir.
-- Asegúrese de que verlo para evitar el desbordamiento cuando el café
hierve.
4. Cuando el agua hierve pour algunos (no todos) de las de café por igual
entre las tazas, rellenar cada taza aproximadamente un cuarto a un tercio del
camino.
-- Esto se asegurará de que todos reciban una parte justa de la espuma que
forman en la parte superior de la maceta, sin que el café pierde mucho de su
gusto.
5. Ahora es el momento de añadir azúcar en cada taza si así lo desea.
6. Continuar la calefacción hasta el café hierve de nuevo (que será muy
breve ahora que ya ha hervido). A continuación, distribuir el resto del café
entre las copas.
7. Dado que no hay filtrado de café en cualquier momento durante este
proceso, debe esperar unos minutos antes de beber su delicioso café turco
mientras que el de café a resolver el fondo de la taza.
Special Steps
Variations
Notes
GOOGLE TRANSLATION
Hace siglos, cuando la gente dedica más tiempo para atender a las demandas
de sus placeres terrenales y menos tiempo a las demandas de las empresas y
la vida empresarial, toma café desarrollado algunos rituales que existen en
'lite' versiones en nuestros días. En los viejos tiempos, conocedores espera
su café que se calienta lentamente a lo largo de brasas de carbón durante 15
a 20 minutos, el café de olla de cobre con frecuencia están alejados de los
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incendios para evitar el sobrecalentamiento.
Un conocedor puede decir la diferencia entre un hecho bien el café turco y
un preparó el camino restaurantes baratos, lo haría, básicamente de
ebullición el café rápidamente, degradante, por consiguiente, el sabor y
produce poca o ninguna espuma que necesita para cubrir la taza de café.
Aunque hasta el día de hoy todavía hay algunas personas que o bien hacerlo
o, al menos, saber los días en que el café se calienta en carbón, a todos los
efectos prácticos moderno eléctrica o estufa de gas se convirtió en el mejor
y cero el peor equipo de calefacción de elección. Para hacer buen café turco
que necesita los granos de café turco, un turco cafetera ( "cezve"), y tazas de
café turco ( "fincan"), y opcionalmente, si quieres para moler el grano, un
molino de café turco ( "kahve degirmeni "). Tenga en cuenta que el café
turco requiere extra fino café molido que algunos molinos eléctricos dejar
de producir. Para hacer café turco
Robert's Recipes
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Ingredients
Instructions
Compound Butter
3 TBL soft butter
3 bacon strips
1 TBL Thyme
1 TBL Oregano
2 tsp garlic
1 tsp Rosemary (chopped)
1 tsp Sage (rough chop)
pepper and salt to taste
1. Fry bacon crisp
2. Place on paper towel to drain
3. Combine all other ingredients
4. Crumble bacon and add to all other ingredients
5. Use to stuff under skin of turkey or chicken before roasting
Special Steps
Variations
Notes
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Instructions
Special Steps
Cookie Dough
2 ½ cu flour (all purpose)
2 sticks butter
5 ½ oz super fine sugar
¼ tsp salt (if not using unsalted)
2 tbl cream cheese
1 tbl vanilla
1. Combine flour sugar salt and add 65° butter. Mix to
course/sandy texture.
2. Mix together 2 tbl cream cheese and 1 tbl vanilla (don’t
over mix), knead by hand.
3. Halve and wrap in plastic & compress.
4. Refrigerate 30 minutes. Unwrap & roll between
parchment.
5. Refrigerate another 10 minutes. Cut shapes, remold
leftovers and refrigerate 10 min, then repeat.
Icing- combine 1 tbl cream cheese, 2-3 tbl milk, 1.5 cup confection sugar,
combine quickly.
Variations
Notes
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Instructions
Corn Bread
See our recipe for Corn Bread Mix
1. Whisk, add 1/2 CU boiling water to 1 CU Corn Bread Mix
2. Stir to make a mush.
3. Mix 3/4 CU buttermilk, 1 egg, and optionally, 1small can of corn
4. Mix mush and buttermilk mixture
5. Pour into well greased shallow ceramic dish, leaving 1/2 inch from top
for it to rise.
6. Bake at 450° for 45 minutes. If your ceramic dish is not shallow,
increase time to 60 minutes.
Special Steps
Variations
Notes
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Corn Bread Mix
4 CU flour
2 CU cornmeal
1 CU nonfat dry milk
1/4 CU mesquite meal
2 TBL baking powder
2 TBL sugar
1 TBL baking soda
1 TBL salt
1 CU shortening
1. Sift dry ingredients together.
2. Cut in shortening.
3. Store in a cool place. Keeps up to 2 months.
Special Steps
Variations
Notes
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Corn Meal Mush (Polenta)
1/2 CU Arrowhead Mills Stone Ground Yellow Corn Meal
1/2 CU Apple Juice (Cranberry tastes good too)
2 CU boiling hot water
4 TBL butter
1/2 tsp salt
1. Whisk dry corn meal to assure there are no dry clumps
2. Bring water to a boil
3. As water is heating, mix corn meal and apple juice
4. Add corn meal mush to boiling water VERY slowly, stirring constantly
5. NEVER bring back to a full boil
6. Stir frequently for five minutes
7. Whisk in 4 TBL softened butter (and optionally cheese)
8. Cover and cook over reduced heat 10 minutes
9. Stir every 5 minutes
10. Serve with milk and/or sugar
Special Steps
Variations
Notes
Option 1: Try with 2 TBL pecarino cheese (or other goat cheese)
Option 2: Add 1beaten egg at Step 3
Called Polenta in Spain and Italy
Called Grits in the Southern United States
Czech Republic name: kukuřičná mouka
Hominy Grits are more common in the South U.S. They have a larger and
more coarse texture.
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Corn Salad
Ingredients
Instructions
Special Steps
Variations
Notes
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Variations
Corn Tortillas - Use for Huevos Rancheros
2 CU Masa Harina
1 1/4 to 1 1/3 CU very warm water
1 TBL vegetable oil
Be sure to use CAST IRON SKILLET
1 Mix all ingredients
2. Pinch off golf-ball sized pieces of masa
3. Spread dough out into flat round circles
4. Cook on dry griddle at 350 degrees, 30 seconds on each side
Work masa with your hands. It should be doughy, but not wet
For some interesting facts, see www.latinoreache.com/tortilla.html
See also Tortilla Soup
Notes
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Instructions
Corned Beef Hash
2 teaspoons canola oil
1 large onion, chopped
4 cups diced cooked potatoes or frozen hash-brown potatoes
1 cup chopped lean corned beef brisket (4 ounces, see Tip)
1/2 cup reduced-sodium chicken broth
1/4 cup chopped fresh parsley
salt & freshly ground black pepper to taste
4 large eggs
In a large cast-iron skillet, heat oil over medium-high heat. Add onion and
sauté until it starts to brown, 5 to 8 minutes. Add potatoes and cook,
stirring, until they brown in spots and become crusty, about 8 minutes more.
Stir in corned beef and broth and cook, scraping up any browned bits, until
liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and
pepper.
Meanwhile, fill a large skillet with 2 inches salted water and bring to a
gentle simmer. Break eggs, one at a time, onto a saucer and slide into the
simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.
Divide hash among 4 plates. Place eggs on top of hash.
Special Steps
Variations
Notes
Tip: Corned beef can be purchased at your supermarket deli. Be sure to
specify lean: it has 1 gram fat per ounce and an ounce of regular corned beef
has 5 grams fat.
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Ingredients
Instructions
Cous Cous
1/3 CU uncooked couscous
2/3 CU chicken stock or water if none is available
1 TBL milk or cream
1 tsp raisins or cranberries (minced)
1/2 tsp olive oil
scant salt and pepper
1. Chop raisins very finely
2. Heat water, stock, oil, raisins and seasoning to boiling
3. Stir in Couscous
4. Add milk and mix well
OPT: Add slivered or chopped almonds
5. Turn off heat
6. Remove from heat, cover, and let set for 5 minutes.
7. Fluff with fork, breaking up any lumps, and serve
Special Steps
Variations
Great served with poached eggs over top
Also, use as a base for a dinner side dish. See recipe.
Notes
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Instructions
Cous-cous - Dinner side dish
2/3 CU couscous
1 1/3 CU chicken stock (or water)
2 TBL olive oil
2 TBL milk or cream
-------------------------------1 TBL olive or peanut oil
1 radish (diced)
6 peanuts (crushed)
1 TBL parsley (dried)
1 cherry tomato (diced)
1 chives (diced)
8 yellow raisins (coarsely chopped)
fond – remains of fried pork chop
1. Cook couscous
- a - Bring water or broth to a boil
- b - Stir in cous-cous
- c - Cover and remove from heat
- d - Let stand for at least 5 minutes, then mix in other ingredients
2. Add remaining ingredients and toss
3. Server cold, warm or hot
Special Steps
Variations
Notes
I discovered this at Lowery's Steak House. It was so good, I ate the entire
portion grain by grain. This is my attempt at re-creating it.
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Ingredients
Instructions
Cous-cous - Tabbouleh
1 CU cous-cous
1 lemon (zest AND juice)
1 TBL olive oil
1 TBL sesame oil
ALL BELOW ITEMS CHOPPED
1 TBL parsley (fresh is better)
2 TBL mint
4 green onions
2 large tomatoes
1 green pepper
8 black olives
1. Cook couscous
2. Mix lemon juice, oil salt and pepper in large bowl
3. Combine with couscous and let marinate for two hours
4. Add parsley, mint, onions and pepper
5. Gently mix well
6. Top with tomatoes and black olives
Special Steps
Variations
Notes
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Cranberry Alternatives
Ingredients
Instructions
Can of whole cranberries
Can apple sauce
1 CU walnuts (optional)
Safe a few walnuts for garnish
=====
Savory sauce
Chopped shallots and chives
black pepper
====
Chop and section orange
Orange zest
Stir - garnish with zest
====
Can of raspberries
===
Chipotle and/or adobo
Chopped cilantro
Special Steps
Variations
Notes
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Ingredients
Cream Of Tomatoe Soup
3 cup tomatoe
1 tbl onion
¼ tsp celery seed
¼ bay leaf
2 cloves
4 tbl butter
4 tbl flour
3 cup milk
Instructions
1. Cook uncovered 15 min, tomato, onion, celery seed &
bay leaf.
2. Press thru sieve, remove from heat.
3. Make a hot white sauce with butter, flour & milk, add to
soup and reheat.
Special Steps
Variations
Notes
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CREATIVE STOVETOP COOKING
Casserole dish
Grill pan (or something WITHOUT a flat bottom)
Heavy-guage aluminum foil
Regular aluminum foil
Wet towel
In place of 350 degree oven, line your grill pan with crinkled heavy-guage
aluminum foil.
Use a casserole dish in which to cook your food.
Cover the entire casserole dish with either heavy-guage aluminum foil, or a
cake pan with regular aluminum foil covering the cracks.
Resist the urge to peek, as you will loose valuable heat.
Keep a wet towl available in case the aluminum foil catches fire.
Special Steps
Variations
Notes
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Instructions
Crispy Tortilla Eggs with Avocado and Lime
3 tablespoons EVOO
4 stale corn tortillas, cut into long narrow strips
2 tablespoons chopped mild onion
Salt and fresh-ground black pepper
6 eggs, beaten
1/3 cup good-quality salsa
1/3 cup crumbled mild cheese
(eg) Monterey Jack or Brick
1 avocado, sliced
1 lime, halved
1/4 cup Mexican crema, sour cream, or plain whole-milk yogurt (optional)
1. Film a large saute pan with the olive oil, and heat over medium-high heat
until the oil looks wavy. Add the tortilla strips and fry until they are
beginning to crisp, about 1 minute. Don't move them around too much; let
them crisp on one side and then turn them.
2. Add the chopped onion and continue frying until the tortilla strips are
crispy and nicely browned. Season with salt and pepper. Remove from the
heat and spoon off any extra fat, reserving 1 tablespoon in the pan.
3. Return the pan to the burner, reducing the heat to medium. Move the
majority of the strips to the edge of the pan, leaving about 3 inches clear in
the center. Pour the eggs in the center and partially over the strips. Allow the
eggs to set, and then gently pull them apart, letting the uncooked egg reach
the surface of the pan. Once the eggs are firmly set, turn them in large pieces
to finish cooking.
4. Serve with the salsa, cheese, slices of avocado, a squeeze of lime, and if
you wish, the crema or sour cream.
Special Steps
Variations
Notes
Stale tortillas are a must; fresh won't crisp as well.
The recipe for this dish, at its most primal, begs for variations, so follow
your heart: add shrimp, roasted chiles, olives, fresh herbs - you get the idea.
From The Splendid Table's How to Eat Supper: Recipes, Stories, and
Opinions from Public Radio's Award-Winning Food Show by Lynne
Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2008).
Copyright 2008 by American Public Media.
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Special Steps
Croutons
French bread (cut into cubes)
Olive oil
2 tsp sugar and cinnamon
1. Toss bread with olive oil, sugar and cinnamon.
2. Bake at 350° for 8-10 min.
For squash soup.
Variations
Notes
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Ingredients
Instructions
Croutons
6 bread slices - chopped into tiny squares
1 TBL olive oil
1 TBL oregano
1 tsp garlic
1. Toss bread with olive oil, garlic and oregano coating all pieces
MICROWAVE
2. Set on paper towel
3. Cook on high 1 - 2 minutes
OVEN
2. Cook @ 400 degrees for 10-12 minutes
Special Steps
Variations
Notes
Recipe on the Tonya Mock on Cooking with Tonya - cooking by DeeDee
[email protected]
928-772-2775
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Ingredients
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Special Steps
Cubano Sandwich
Italian bread
butter
mayo spread
swiss cheese
ham, pork roast,
pickles (sliced)
cheese
1. Top all ingredients with cheese and wrap in foil and
bake at 350° for 20-30 minutes.
2. Put on baking tray and press w/ other baking sheet
green peppers optional - banana peppers, optional
Variations
Notes
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Cucumber Rolls
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Cucumber_Rolls.pdf
Special Steps
Variations
Notes
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Special Steps
Cucumber Rolls
Cucumber
Avocado
Chi tuna – albacore, med rare
Mango
Sesame oil
Pickled ginger
Soy
Wasabi
Bok choi
Radish
sprouts
green onion
1. Thin slice avocado, tuna mango green onion.
2. Roll using plastic as sushi roller, roll tightly, cut thru
plastic then remove plastic.
3. Salad; bok choi, radish, sprouts
4. Dressing; sesame oil, pickled ginger, soy sauce,
wasabi.
Serve w/ albacore, roll and salad.
Variations
Notes
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Cucumber Salad
2 english cucumbers (remove seeds) (peel skin or not)
1/3 cu mayo
2 tbl sour cream
½ tsp salt DSG
2 tbl cider vinegar
1 tbl honey
1 tsp poppy seeds
1 red onion (thinly sliced)(soak 10 min in ice water and drain)
Mix all ingredients
Special Steps
Variations
Notes
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Ingredients
Instructions
Cucumber Salad
1 medium to large cucumber
1 large sweet onion
1/2 carrot
Apple Cider or Rice Wine vinegar to cover mixture
3 TBS Dill
2 radishes
1 TBS brown sugar
1 tsp Worchestershire
1. Slice cucumber in half and remove seeds
2. Slice cucumber and onions VERY thin
3. Julienne the carrots
4. Thinly slice radishes
5. Mix all ingredients and marinate at least overnight
Serve cold
Special Steps
Variations
Notes
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Cucumber Sauce (for fish or meat-pref cold)
¾ cu cream (sour cream optional)
2 tbsp vinegar or lemon juice
¼ tsp salt
1/8 tsp paprika
1. Beat until stiff ¾ cup cream or sour cream (if using
sweet cream add slowly).
2. Add 2 tbsp vinegar or lemon juice, season w salt and
paprika.
3. Pare, seed and cut finely & drain well 1 lg cucumber.
4. Add to sauce.
Special Steps
Variations
Notes
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Instructions
Curry Blackening Spice
1/4 kosher salt
3 TBL curry
3 TBL ground black pepper
2 TBL paprika
2 TBL ground fenel seed
1 TBL cumin
1 TBL brown dried ground thyme
1 TBL cardomom
1 TBL cayenne pepper
1 tsp turmeric
1 tsp coriander
Whisk all ingredients together.
Ready to serve
Special Steps
Variations
Notes
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Custard Filling
Recipe for two people
1/4 CU whole milk
1/4 CU yogurt
1 TBL flour
1 TBL lemon juice
1 TBL olive oil
1 tsp chopped parsley
pinch nutmeg
pinch salt
1. Separate egg yolks from whites using two or three small cups. See notes.
2. Combine flour with egg yolks
3. Combine all other ingredients (except beaten egg whites)
4. Beat the egg whites with a whisk until filled with bubbles, but not to the
point where you start getting peaks, as you would for merangue, for
example.
5. Gently, add the egg whites to the rest of the mixture and mix
This will give you a nice light custard.
For a heavier custard, omit step 4.
Use additional parsley and nutmeg to garnish top
Special Steps
Variations
Notes
Recipe for eight people
1/2 CU whole milk
1/2 CU yogurt
2 TBL flour
2 TBL lemon juice
2 TBL olive oil
1 TBL chopped parsley
pinch nutmeg
pinch salt
How to Separate eggs:
1. Crack carefully into first cup
2. If the yolk breaks, leave it in the first cup
3. Crack second egg into second cup
4. If it breaks, pour it in with the first egg, if not put the yolk in the first
cup, and leave the white in the second cup.
5. Break your next egg. If it breaks, put it into the first cup with the other
yolks. If it does not break, pour the yolk into the first cup, and the white
into the second.
Robert's Recipes
Title
Custard Filling
6. Repeat for as many eggs as you have
Robert's Recipes
Title
Cutting a whole chicken
Ingredients
Instructions
1.
2.
3.
4.
5.
Turn up side down,
Crack breastbone w/ knife or scissors
push down & lift out breastbone.
Separate rib meat, follow down rib w/ sharp knife – remove ribs.
Use bones for stock.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Dad's Cole Slaw
1/2 Cabbage (chopped mighty thin)
1/2 small Green Pepper
1/2 small sweet onion
1 small carrot
1 TBL sugar
1. Slice cabbage 'mighty thin'
2. Float in ice water and salt 15 min
3. While it is soaking, cut thin strips of green pepper and onion
4. Use peeler and peel short strips of carrot
5. Drain sliced cabbage very well, pat dry with towel.
6. Combine with other vegetables
7. Sprinkle with 1 TBL sugar and toss/mix
8. Add dressing, and mix until smooth
DRESSING
1 C Miracle Whip Light
1/4 C Sugar
2 TBL vinegar
2 TBL Vegetable oil
1 TBL dry hot mustard or 2 TBL dijon
2 tsp dill
2 tsp Worcestershire
2 tsp basil
Variations
Notes
This is always better if you let it meld at least two hours before serving. The
taste should be sweet with just a hint of vinegar.
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Deviled Eggs
Eggs
2 TBL Reduced Fat mayo
1 TBL Dijon Mustard
1/2 tsp White Vinegar
Dash Tobasco
Salt and Pepper to Taste
- Did you see the recipe for perfect hard-boiled eggs?
1. Cut egg in half using wet knife
2. Remove yolk and crush into medium mixing bowl
3. Mix in all ingredients, mixing lightly, not well
4. Cut corner out of plastic bag (very small hole)
5. Squeeze into egg white "hole" making a starish pattern
6. Top some with alternate toppings:
paprika, tarragon, Parmesian cheese, wasabi and chives, chipotle and
cilantro, capers
If making deviled eggs, use a plastic bag as a pastry bag to get fancy starbursts of the egg yolk topping.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Dinner Rolls
2 tsp sugar
1 pkg dry yeast (about 1 TBL)
12 OZ can evaporated fat-free milk (warm to 110 degrees)
4 CU all purpose flour, divided
1 large egg, lightly beaten
1 tsp salt
1 tsp cornmeal
2 TBL butter (melted and cooled)
1. Dissolve sugar and yeast in a large bowl with the warm milk
2. Let stand 5 minutes
3. Mix 3 cups flour and egg with milk until smooth
5. Add 1/4 flour and salt - stir until soft dough forms
6. Turn the dough onto a floured surface and knead until smooth and elastic
(about 8 minutes)
7. Add enough flour to keep it from sticking to your hands (will still feel
tacky though)
8. Coat outside of flour ball VERY lightly with oil, put in large bowl and
let rise in warm place (about 85 degrees) for 40 minutes
9. Punch dough down, cover and let rest for 5 more minutes
10. Divide into 16 equal portions (half, of half, of half, of half)
11. Shape dough ball into desired shape
12. Sprinkle cooking pan with corn meal, let rise 20 minutes, then cook @
400 degrees 10-15 minutes.
Special Steps
Variations
Shaping options for dinner rolls:
(1) Shape into ball and score down the middle
(2) Roll into 8 inch rope, tie a knot and tuck ends under the roll body
(3) Roll into 20 inch rope, coil the rope around itself. Tuck the end under
the roll body
(4) Roll into 18 inch rope. Fold so that ends meet. Twist around each other
(5) Divide each ball into three pieces and position on cooking pan pressing
all three balls together.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Dipped Chocolate Delight
Your choice of fresh fruit… strawberries, cherries, raspberries, blueberries,
kiwi, papaya, mango, pineapple… whatever!
2. Using a toothpick, skewer a piece of fruit and dip it in the chocolate
Special Steps
Variations
For an extra refreshing treat, put the dipped pieces into the freezer for 30
minutes before serving
Like this? See the recipe here for Buckeyes
Notes
Robert's Recipes
Title
Ingredients
Instructions
Drop Biscuits
1 CU Bisquick
1/3 CU milk
2. Mix ingredients until soft and sticky
- If too sticky or wet, add more Bisquick
- If too dry, add ONE tablespoon of milk
3. Lightly flower your baking surface (preferably a baking stone)
4. For drop biscuits
- Pull off golf-ball sized chunks and let drop on baking surface
- You can moush into shape, but do not roll
5. For more traditional biscuits
Pull off golf-ball sized chunks and roll lightly into balls
- Flatten slightly, the place on baking surface
- Opt: put a deep indentation across the middle with a knife
6. Bake 8 - 10 minutes or until golden brown
Special Steps
Variations
1. Roll dough flat, cut into wedges, wrap around hot dogs
Notes
Robert's Recipes
Title
Ingredients
Instructions
Drop Biscuits from Bisquick
1 CU Bisquick
Chives
1/4 CU softened butter
(mix above lightly together)
1/2 CU Sour Cream
1/2 CU 2% Milk
1. Mix wet ingredients
2. Combine (fold) all gently - DO NOT OVER MIX
3. Drop small chunks onto baking stone
4. Bake @ 350 degrees for about 10 minutes
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Drop Biscuits from Scratch
1 CU All Purpose Flour
1.5 tsp Baking Powder
1 TBL Sugar
1 tsp Salt
(sift above four together)
Chives
Black Pepper
1/4 CU softened butter
(mix above lightly together)
1/2 CU Sour Cream
1/2 CU Buttermilk
1. Mix wet ingredients
2. Combine (fold) all gently - DO NOT OVER MIX
3. Drop small chunks onto baking stone
4. Bake @ 350 degrees for about 10 minutes
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Dumplings
1 CU Bisquick
1/3 CU milk
Mix ingredients until soft and sticky
Pull off small globs and roll lightly into a ball
Drop into boiling stew (after stew has nearly completed)
Reduce heat and cook uncovered for about ten minutes
Cover and cook another ten minutes
Special Steps
Variations
For "Bags of Gold" wrap a small cube of cheese with flattened out dough
and cook as above.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Duro Wat
2 chicken breasts
1 CU chopped onion
2 TBS minced garlic
2 TBS lime juice
1 TBS grated ginger
½ tsp cardamom
½ tsp nutmeg
½ CU spiced butter
½ CU white wine
½ CU chili powder
1 TBS paprika
1. Marinate chicken (or other meat) for 1-3 hours in lime juice
2. Cook onions in 2 TBS spiced butter over low heat - do not brown
3. Add remaining butter to pot with everything except meat
4. Bring to a simmer, then add meat
5. Cook covered for 30-40 minutes
6. Add water/wine as necessary to keep very wet
Special Steps
Variations
Traditionally, you should add one hard boiled egg for each guest during the
last five minutes of cooking.
Serve with Injera - Ethiopian Flat Bread
Notes
Robert's Recipes
Title
Ingredients
Instructions
Easy chicken breast
Boneless skinless chicken breasts
Chili oil or olive oil
Chili powder
Salt and pepper
1. Lightly oil an oven tray
2. Place chicken breasts on tray
3. Brush with oil
4. Sprinkle with chili, salt and pepper
5. Bake 400 degrees for 25 minutes
(Make extra to use in other dishes on another day)
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Easy Home-made Stuffing
4 TBL butter
1 small bell pepper (julienne strips)
1 med onion (sliced thin)
1 celery stalk (sliced thin)
3 bay leaves
1 TBL garlic
1/4 CU parsley
1 CU broth or stock
salt, pepper and cayenne to taste
----4 CU bread crumbs
1/4 CU chopped black olives
1/4 CU grated cheese
2 TBL scallions (thin slices)
1. Over VERY low heat, melt butter in skillet
2. Cook onion for 5 minutes or until transluscent, not browned
3. Add bell pepper and celery and cook additional 5 minutes
4. Add garlic and cook additional 5 minutes
5. Add all other ingredients (down to the line) and simmer 20 minutes
6. Add 4 cups bread crumbs and toss until all bread is wet
7. Fold in black olives, scallions, and cheese
> If too dry add 1 TBL water, if too wet add 1 TBL corn meal until moist
------8. Place in greased casserole dish and bake 45 minutes
OR
8. Roll in meat panard, roll and tie; then bake 45 minutes.
Try with prepared or cooked mushrooms
Original recipe calls for 1 CU oysters (drained)
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Easy Ketchup
1 can tomato paste
1 small onion (finely minced, almost pureed)
½ tsp dry hot mustard
1 bay leaves
scant powdered red or cayenne pepper
scant cinnamon
scant ground clove
scant ground mace
scant celery salt
scant garlic powder
scant paprika
1 TBL soft brown sugar (packed) HOLD FOR LATER
2 TBL cider vinegar - HOLD FOR LATER
NOTE: If you want to measure, scant is about 1/8 tsp
1. Combine all ingredients (except sugar and vinegar) in a large heavy pan
Rinse can/jar of tomato paste into pan with 2 TBL water, TWICE
2. Bring the mixture to the boil, then reduce to a slow simmer.
3. Cook over a medium heat for 20 minutes stirring often and carefully.
4. Add sugar and vinegar and cook for 10 more minutes.
5. Leave to cool a full half hour
6. Pour the mixture through a funnel into suitable bottles
Makes one medium bottle.
Use it as you would any commercial tomato ketchup.
Stored in the fridge this ketchup will keep for a month.
Variations
Notes
See other recipe for Ketchup that has a better flavor, but takes longer and is
a bit more complicated.
Robert's Recipes
Title
Ingredients
Instructions
Easy Meatballs
1 cup beef
1 egg
1 cup bread crumbs
1 tbs garlic
1. Mix ingredients
2. Form into balls
3. Cook in skillet until brown
4. Add to spaghetti or whatever
5. Salt and pepper to taste
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Easy Yogurt Ice Cream
2 CU yogurt
1/2 CU fresh fruit (diced)
2 eggs (separated)
2 TBL sugar
1 tsp. Vanilla
1. Separate egg yolks and whites. Set whites aside.
2. Beat egg yolks, sugar and sugar until thick and lemon colored.
2. Add yogurt and mix well
3. Pour into large plastic bowl
4. Freeze 30 minutes
5. Stir every 10-15 minutes for 1 more hour
6. Beat egg whites and beat until fluffy.
7. Mix egg whites into frozen yogurt
8. Stir every 10-15 minutes for another 1/2 hour
9. Fold in fresh fruit.
10. Continue stiring every 10-15 minutes until firm
11. Serve in chilled bowl.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Economy Ice Cream
2 eggs
6 tbsp sugar
4 tbsp white corn syrup
1 cup top milk
1 cup light cream
1 tsp. Vanilla
1. Beat egg yolks, sugar and corn syrup until thick and
lemon colored.
2. Add milk, cream, flavoring.
3. Pour into refrigerator tray.
4. Freeze until firm.
5. Remove to chilled bowl.
6. Add unbeaten egg whites and beat until fluffy.
7. Return to freezing compartment for 20-25 minutes or
until frozen.
Special Steps
Variations
Peanut Brittle Ice Cream – substitute 1 cup crushed peanut brittle for sugar.
Add 1 tsp vanilla.
Strawberry Ice Cream – Substitute 1 cup finely sieved strawberries for 1 cup
milk. Add ¼ cup sugar.
Coffee Ice Cream – dissolve 1 tbsp instant coffee in 1 tsp boiling water.
Add to milk in basic recipe.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Notes
Egg Nog with raw eggs
4 eggs (separated)
3 oz Jim Beam Kentucky Bourbon Whiskey
1 CU heavy cream
1 PT whole milk (not skim)
1 tsp grated nutmeg
1/3 CU sugar
1 TBL sugar additional
1. Separate white from the yolks. Set whites aside.
2. Beat egg yolks well
3. Add 1/3 CU sugar very slowly to combine
4. Add nutmeg, cream and milk also very slowly to combine
5. Add whiskey and combine, then chill for at least an hour
6. During this time, leave egg whites on counter to warm
7. Beat egg whites to soft peaks
8. Add 1 TBL sugar and combine
9. Add cold mixture to egg whites and gently combine or fold together
10. Serve with a sprinkle of nutmeg on top
Because you are using raw eggs, be sure that you get fresh eggs. Don't serve
this to anyone that is pregnant because of the raw eggs.
Alton Brown suggests that if you add the egg yolks just before Step 5, you
minimize health risks from consuming raw eggs. Heat mixture (minus egg
yolks) slowly to just below boiling, stiring constantly. "Temper" 3 TBL of
hot milk into your beaten egg yolks one table spoon at a time, stiring
constantly. Add egg yolks back into hot milk, again stiring constantly. Add
burbon, then refrigerate. You can now continue with step 6.
Use a slotted spoon or your fingers to separate the egg yolk from the
whites. Use an "isolation" container and don't use the egg white if ANY
yolk has broken into it. Use them for scrambled eggs tomorrow morning!
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Egg Nog with tempered eggs
4 eggs (separated)
3 oz Jim Beam Kentucky Bourbon Whiskey
1 CU heavy cream
1 PT whole milk
1 tsp grated nutmeg
1/3 CU sugar
1 TBL sugar additional
1. Beat egg yolks
2. Add sugar and combine
3. Mix milk, cream and nutmeg
4. Bring mixture slowly to a boil
5. Remove mixture from heat
6. TEMPER egg yolks (see special steps)
7. Put egg yolks into heated mixture
8. Add whiskey
9. Beat egg whites until peaks form
10. Add 1 TBL sugar to egg whites
11. Gently fold in egg whites into heated mixture
TEMPERING eggs, means to mix three tablespoons of the heated mixture
into the beaten egg yolks, one tablespoon at a time, raising the temperature
slightly. Add a second tablespoon, then a third, then you can add the eggs
into the heated pan, stirring constantly, without worrying about them
cooking and becoming lumpy
Variations
Notes
Use a slotted spoon or your fingers to separate the egg yolk from the
whites. Use an "isolation" container and don't use the egg white if ANY
yolk has broken into it.
Robert's Recipes
Title
Ingredients
Instructions
Egg Salad Sandwich
6 eggs (chopped)
1/4 CU Miracle Whip (or mayonnaise)
2 tsp fresh dill (chopped)
1 tsp onion (minced and rinsed)
1 tsp dijon whole grain mustard
1/2 tsp Wasabi (optional)
1/2 tsp salt
1/2 tsp pepper
1. Stir together all ingredients
2. Chill for 1 hour to allow flavors to mix
3. Serve on bread or toast
Special Steps
Variations
Try this with a thin slice of smoked salmon
Notes
Robert's Recipes
Title
Ingredients
Instructions
Eggplant (Fagotini/Mantzani)
Lg eggplant
Salt
Pepper
Mozzarella (hard)
Basic (diced)
Parmesan cheese
Tomato sauce
Celery
Carrots onions tomato
1. Slice eggplant thin lengthwise, 5 slilces.
2. Cook in skillet a touch of oil, fllip & pull out.
3. Salt & pepper, put strip of mozzarella on top. Sprinkle
w/diced basil, sprinkle with parmesan cheese, roll
slices w/cheese in center.
4. Place sauce 1/8 “ of sauce in pan. Place eggplants into
pan top w/more sauce and sprinkle w/greated
parmesan cheese.
5. Bake at 450° for 5-7 minutes.
Sauce
1. Blend 1/8” tomato sauce in cook pan w/celery, carrots,
onions, tomato and blend.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Eggplant Fagotini/mantzani
Large eggplant
Salt
Pepper
Mozzarella (hard)
Basil
Parmesan cheese
Tomato sauce
Celery
Carrots
Onion
tomato
1. Cook eggplant in skillet w/ a touch of oil, flip & pull out.
2. Salt and pepper. Lay strips of mozzarella on top of
eggplant. Sprinkle with diced basil (similar to eggplant
parmesan) sprinkle w/ parmesan cheese. Roll slices
w/ cheese in center.
3. Put 1/8” tomato sauce in cool pan w/ celery, carrots,
onions, tomato and blend.
4. Place eggplants into pan, top w/ more sauce and
sprinkle w/ grated parmesan cheese.
5. Bake @ 450° for 5-7 minutes.
Cut off top of eggplant, slice thin lengthwise into 5 slices.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Eggplant Lasagna
1 eggplant (prepared - Eggplant: Basic Preparation)
maranara sauce
sausage, hamburger or pepperoni
variety of cheeses: here, ricotta, mozerella, parmesan
1. Preheat oven to 375 degrees
2. Slices of prepared eggplant
3. Bake on rack for 20 minutes
4. Two or three layer (from bottom to top)
L1: meat sauce or maranara with basil chiffonade (on bottom)
L2: eggplant
L3: grated parmesan, chili, garlic
L4: mozzerella and ricotta cheeses
5. Last top layer should be mozzerella
6. Top with bread crumbs
7. Bake for 40 minutes
8. Let cool 20 minutes before cutting
Because of the water content, DO NOT fill to the top of your baking dish.
Leave at least 1/2 inch for boiling liquids.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Eggplant Relish
2 eggplants
3 cloves garlic (chopped)
1 medium sweet onion (chopped)
1/8 CU fresh dill (chopped)
1/4 bunch parsley (chopped)
1 1/2 CU olive oil
lemon
1 bunch chives (chopped)
3 pitas
pepper and salt to taste
1. Bake eggplant 1 hour @ 400 degrees
2. Cut tip off and remove skin
3. Cut in half and remove seeds
4. Chill in fridge for 30 minutes
5. Dice eggplant into half inch cubes and place in large mixing bowl
6. Add onion, dill, parsley, garlic, pepper, salt, chives and olive oil
7. Toss gently, completely coating eggplant
8. Cut pita in half and heat on a grill.
9. Fill with relish and serve
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Eggplant: Basic Preparation
1 medium sized eggplant
Lots of salt
1. Slice eggplant in about 1/4 inch pieces
2. Lay on rack, over sink, to drain
3. Cover liberally with salt and let drain 15 minutes
4. Flip and repeat
5. Continue for a total of 2 hours
6. Rinse throughly in running water, followed by rinse in bowl of water
7. Squeeze excess liquid out and press onto paper towl or tea cloth
8. This removes the absorbidity of the eggplant.
Now, you can use it in Eggplant Lasagna or BBQ Eggplant
Special Steps
Variations
Notes
ANOTHER WAY TO REDUCE THE LIQUID
Cut the eggplant into 1/4 inch pieces
Coat a baking sheet with a light bit of oil
Spread the eggplant out
Spray lightly with oil and lightly salt
Cook 400 degrees for 30-45 minutes
http://www.xml3.com/family/Recipes/Eggplant.pdf
1. A good eggplant should have no wrinkles and the flesh should give when
pressed with the finger, but should completely spring back.
2. Smaller is better. The seeds are more developed and more bitter in older
eggplants.
3. Female eggplant has more seeds. Femal will have OVAL navel, and
male will have a ROUND navel.
4. Top should be bright green
Robert's Recipes
Title
Ingredients
Instructions
Eggs in a Basket
2 slices thick sourdough bread
2 eggs
butter
salt to taste
PREP: Break 1 egg each into custard cup without breaking yolk
1.
2.
3.
4.
5.
6.
7.
Special Steps
Variations
Cut a hole in center of bread using a juice glass
Butter both sides of bread
Place in hot skillet (1 min) until it browns (cook the "holes" too)
Flip bread, putting non-cooked side down
Pour egg into the receptacle and cook 2 min
Flip egg (and bread) and cook about 30 seconds
Flip egg (and bread) onto plate
Serve with bacon, sausage or ham
Notes
Robert's Recipes
Title
Ingredients
Instructions
Ekmek
1 CU Bisquick
1 CU Whole Wheat flour
½ CU cornmeal or masa
1. Mix dry ingredients
2. Add approx 1/4 CU water to create a stiff dough
3. Heat oil in a small skillet
4. Quarter dough and flatten to taste
5. Fry both sides until browned
Special Steps
Variations
Notes
Robert's Recipes
Title
Electric Stove Tip
Ingredients
Instructions
Use 2 burners. One on high to bring up to heat, one on medium.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Elephant Boogers
1 CU granola or other "grainy" cereal
1. Heat peanut butter 30 seconds in the microwave
2. GENTLY mix peanut butter and cereal
3. Using a measuring spoon, take out 1 TBL of the mixture and drop them
into irregular shapes onto waxed paper
5. Using a metal tongs, CAREFULLY pick up each shape and dip half of it
into the chocolate.
Special Steps
Variations
Like this? See the recipe for Buckeyes or Dipped Chocolate Delight
Notes
Robert's Recipes
Title
Ingredients
Instructions
Emeril's Essence
1 TBL each of:
paprika,
cayenne pepper,
black pepper,
white pepper,
thyme,
onion powder,
garlic powder
Use for any soup or meat
Store for up to 6 months
Special Steps
Variations
Notes
Robert's Recipes
Title
Enchilada Lasagna
Ingredients
Enchilada Sauce - From recipe at this site
Instructions
1/2 breast leftover chicken
4 Corn Tortillas
Grated cheese (to taste)
See recipe for Enchilada Sauce - Prepare before proceeding.
1. Spray individual serving casserole bowl with oil
2. Place tortilla in bottom of each bowl
3. Put cheese on (top of) tortillas
4. Place shredded chicken on top
5. More cheese on top
6. Spoon hot sauce over top of what you've done so far
- Wiggle stuff around so it leaks into the cracks between ingredients
7. Put tortilla over top of mixture and spread liberally with more sauce
8. Sprinkle with more cheese
9. (Cover to minimize splatter and) Cook in microwave for 90 seconds
10. Remove and serve
Special Steps
Variations
Option: Add some chopped cilantro just after you add the chicken.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Enchilada Sauce
1/2 can Chicken Broth
1/2 CU Margarita Mix (or below, not both)
(or 1/4 CU lime juice and 1/4 CU water)
1 sm can diced Green Chiles
1/4 CU All Purpose Flour (mixed with 1/2 CU water)
2 TBL mild chili powder
1. Bring chicken broth and margarita mix (or lime mixture) almost to a boil
2. Add can of diced green chilis
3. Add chili powder
4. Mix well
5. SLOWLY add flour/water mixture stirring continually
6. Cook until thickened
7. Remove from heat and proceed to Enchilada Lasagna recipe
You can see can label of commercial sauce at
http://www.xml3.com/family/Recipes/Enchilada_Sauce_can.jpg
Notes
Robert's Recipes
Title
Ingredients
Instructions
Enchilada Sauce
2 TBL corn oil
1/3 CU onion (very finely minced)
2 cloves garlic (finely minced)
1/2 CU ground chili powder
2 CU water (better with chicken broth)
3 TBL flour
1/2 tsp salt
1 can puree tomatoes
1. Heat corn oil to smoke point and add onions
2. Saute till transluscent
3. Add garlic and cook 1 more minute
4. Add water (or broth), tomatoes, and chili powder and bring up to a
simmer
5. Mix flour and salt in with 1/4 CU water
6. Add flour mixture stirring continually
7. Simmer for 10 more minutes.
8. Serve immediately or store in fridger for up to a week. Can also be
frozen.
Special Steps
Variations
You can see can label of commercial sauce at
http://www.xml3.com/family/Recipes/Enchilada_Sauce_can.jpg
Notes
Robert's Recipes
Title
Ingredients
Instructions
English Muffins
1 pkg yeast
1 cup mild
3 tbs butter
2 tbs sugar
1 tsp salt
1 egg
4 cup flour
1. Dissolve yeast in ¼ cup lukewarm water.
2. Scald 1 cup milk and add 3 tbs butter, 2 tbs sugar and
1 tsp salt.
3. Cool milk to lukewarm and stir in 2 cups flour.
4. Add dissolved yeast and 1 egg. Lightly beaten and beat
mixture thoroughly.
5. Add about 2 more cups flour to make a moderately soft
dough.
6. Turn dough on lightly floured board and knead it until
smooth and sating.
7. Put dough in buttered bowl, butter surface lightly and
cover w/light towel.
8. Let rise about 1 hour until doubled. Punch down and
let rest 10 min.
9. Roll out ¼” thick on board lightly covered w/cornmeal
and cut into 3” rounds.
10. Sprinkle tops w/cornmeal, cover w/dry towel and let
rise on the board for about 45 min or until doubled.
11. Bake muffins slowly on ungreased griddle. For ea
batch, have griddle hot first then reduce heat to brown
slowly.
12. Bake 7-8 min ea side. Cool, pull apart and toast.
13. Freeze well. Defrost before toasting, makes 24-30.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
English Pea Salad
1) lemon section
2) squeeze rind
3) peas
4) pea tendrils/shoots
5) almonds
6) calamata olives
7) lemon & olive oil as dressing
1. Plunge peas in salted boiling water for 60 seconds,
strain and put in ice water.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
EZ Cobbler
FRUIT FILLING
1 1/2 CU desired fruit filling (eg) 1 apple
(sliced thin if something like apples)
3 TBL lemon juice
2 TBL granulated sugar
2 tsp cinnamon
COBBLER CRUST
1 CU white flour
1 egg
1 tsp baking powder
1/2 tsp salt
1/2 CU milk
2 tbl butter (softened)
1. Toss all Fruit Filling ingredients in mixing bowl and set aside
2. Mix DRY Cobbler Crust ingredients well in second bowl
3. Mix butter (somethat) throughout Cobbler Crust
4. Add milk (and optional additional sugar) and mix
5. Mixture should be like a pudding
6. Distribute fruit in bottom of two oven-safe cooking bowls
7. Pour Cobbler Crust mixture evenly over both bowls
8. (optional) Drizzle honey or molasses over top of Crust mixture
10. Let cool five minute before serving to minimize burns
Special Steps
Variations
For sweeter cobbler, add 1/2 CU sugar and 1/2 CU water to cobbler crust,
and reduce milk by 1/4 CU
Popular fruit options: Peach, apple, blueberry, cherry
Optional (Step 8) drizzle honey over top of crust
Notes
Robert's Recipes
Title
Ingredients
Instructions
Fairy Kisses
1 CU granola or other "grainy" cereal
1. Heat peanut butter 30 seconds in the microwave
2. GENTLY mix peanut butter and cereal
3. Using a measuring spoon, take out 1 TBL of the mixture and drop them
into irregular shapes onto waxed paper
5. Using a metal tongs, CAREFULLY pick up each shape and dip half of it
into the chocolate.
Special Steps
Variations
Like this? See the recipe for Buckeyes or Dipped Chocolate Delight
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Fajitas
(1) Filet mignon
(2) olive oil
(3) garlic
(4) salt
(7) vegetables
(5) cream de cacoa
(6) Madera wine
(8) hot sauce
green onion
cilantro
tomato’s
avocado
tortillas
beans
1. (1) slice thin, (2) sauté meat, (3)(4)(5) & (6) to flavor,
2. (7) add sauté vegetables, (8) serve & top w/ green
onions, cilantro and tomato, guacamole, beans and
corn tortillas.
slice meat thin
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Fake Espresso (Strong Coffee)
1/3 CU ground coffee
1 CU water
Makes approx ½ CU espresso
1. Run water through drip coffee maker
2. RERUN coffee through drip coffee maker - Depends on coffee maker
design
3. Run clear water through twice to clean coffee maker.
Special Steps
Variations
See also "Frappuccino Coffe Concentrate"
Notes
Robert's Recipes
Title
Ingredients
Instructions
Fernando’s Salsa
1 bunch cilantro
½ cu chipotle
1 head garlic
1 red onion
1 tbl white vinegar
salt
1 tbl oregano
½ cu (red Fesnos) same heat as jalapeno
½ cu green serranos
1 cup chives (chopped)
2 tbl honey
tomato juice
mix all ingredients.
Add tomato juice for consistency
Special Steps
Variations
Notes
Robert's Recipes
Title
Fernando's Salsa
Ingredients
Instructions
on page 3
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
FIBER INFO
SOLUBLE FIBER
Slows glucose absorption
Reduces blood serum cholesterol
Stays in system longer
INSOLUBLE FIBER
Rushes through your system "natures broom"
Doesn't absorb water
Instructions
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Fig Stuffed Pork Chop
Pork Chops
Figs
Sugar
Sal/pepper
Rosemary
1 tblOil
1 Shallots
1 clove garlic
1 tsp Dijon
¾ cu beef stock
½ cu red wine
t tbl corn starch
1 tblbutter
chives
mustard seed
1. Halve figs, cut off ends, puree in chopper
2. Add scant sugar, salt/pepper, 1 tsp rosemary (some
liquid).
3. With boning knife stick into middle to create pocket, w/
pastry bag inject stuffing.
4. Sear in hot oil 7-8 minutes, toast mustard seed in pan.
Rosemary Sauce
1. 1 tbl oiol, 1 shallot, 1 clove garlic, ¾ beef stock, ½ cu
red wine, 1 tsp Dijon, salt/pepper. Reduce/whisk, add 1
tbl cornstarch to thicken, 1 tbl butter.
Top w/ chives, rosemary, mustard seed
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Filet Steak Sandwich
2 filet mignon steaks
2 sourdough French rolls
3 TBL mayonnaise
3 TBL Dijon mustard
6 slices tomato
4 leaves Romaine lettuce
1. Cut filet into thinner pieces (eg 1/4 inch rather than 1/2)
2. Prepare French rolls with desired toppings
3. Sear on very hot skillet about 1 minute per side
Special Steps
Variations
Notes
Robert's Recipes
Title
Fish tips from Alton Brown
Ingredients
Instructions
1. Lube your fish up then rub with salt and pepper inside and out
2. Wrap VERY tightly in foil and cook at 500 degrees for 30 minutes or
(better yet) internal temperature of 120 degrees, but DON'T OVERCOOK
3. Plate on top of bed of fresh parsley and dill, and garnish with lemon slices
Try to hide your fish, layering the ingredients like this:
Special Steps
Variations
Notes
Parsley
Dill
Onion
Lemon
Fish
Lemon
Onion
Dill
Parsley
OIL FISH are smelt, mackerel, herring and orange roughy
Rinse, dredge, fry in film of peanut oil 3-4 minutes per side, then drain
Serve with slices of lemon
To dredge: dip in lemon then roll in crumbs with salt and pepper (or toss)
GRILLING FISH:
Whitefish or trout is the best choice for PLANK COOKING
Soak wooden plank overnight, using brick to keep submerged.
Grill with INDIRECT HEAT at 375-400 degrees and cook until wood
begins to char (about 20 minutes)
Internal temp will be about 125 degrees
Serve right on the plank
DO NOT USE plain wood, as it may have chemicals. Make sure your wood
is Furniture grade, untreated and kiln dried.
Good woods are: Cedar, alder, maple, hickory, cherry, pecan, apple, white
oak
Slow moving fish (such as grouper) have a light meat and subtle mild
flavor. They also overcook very easily.
Fast fish (such as tuna) have an oily steaklike texture.
Striped bass is the most versatile, and is firm but stil flakey
Cut off all fins (except the tail) early so you don't stick yourself. A fish
Robert's Recipes
Title
Fish tips from Alton Brown
wound gets easily infected.
Store fish on ice, but allow it to drain. You DO NOT want your fish to set
in water for any time at all. If this is done properly, a fresh fish could last
304 days.
Scale fish outside, or somewhere that the zillions of scales will not cause a
problem. Just hold it by the tail and go back and forth with a knife held
perpendicular to the body.
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Five-Spice Powder
1 tsp cinnamon
1 tsp cloves
1 tsp fennel seed
1 tsp star anise
1 tsp Szechuan peppercorns (berries of an Ash tree)
1. Grind all ingredients very fine
2. Use as a rub for any meat, or in BBQ sauce
You can find this in most Asian markets.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Flour Tortillas - Use for Burritos
2 CU flour (optional substitute 1/2 CU wheat flour)
1 tsp garlic or onion powder (whichever you prefer)
1/2 tsp salt
1/4 CU Crisco
1/2 tsp baking powder
½ CU very warm milk (plus 1-2 TBL)
Vegetable oil to coat outside of balls
1. Mix flour, baking powder, garlic or onion powder, and salt
2. Cut Crisco into flour mixture
3. Add 1/2 CU milk all at once and mix quickly
4. Knead and mix adding additional milk if necessary to make "play dough"
consistency.
5. Pinch off balls about the size of a golf ball and coat lightly with oil
6. Let stand 15 minutes to let moisture spread throughout ball
7. Spread dough out into flat round circles
8. Roll flat
9. Cook on griddle at 350 degrees, 30 seconds on each side
Special Steps
Variations
Amounts for just two tortillas:
2/3 CU flour
1 TBL Crisco
scant salt
scant baking powder
1/4 warm milk
Vegetable oil to coat outside of balls
Notes
Robert's Recipes
Title
Ingredients
Instructions
Frappuccino Coffee Concentrate
2 CU water
1 coffee bag (caf or decaf)
1/2 cup sugar
1. Heat cold water on high
2. Just before boiling (about 4-6 minutes) reduce to high simmer
3. Cook on stove top for 15 minutes
4. Turn off stove, cover, and let steep on cooling burner for 30 minutes
5. Remove coffee bags
6. Stir in sugar
7. Let cool 1 hour
8. Decant into small (empty ) bottled water bottles for storage.
9. Use for Frappuccino (copy cat recipe)
Special Steps
Variations
Double or triple and freeze some backup bottles
Notes
Robert's Recipes
Title
Ingredients
Instructions
French Onion Soup
1 LB red onion
1/3 CU butter
1 TBL quatre epices
2 tsp flour
6 CU chicken stock
1 baguette (or similar)
6 oz grated Gruyere
2 TBL crushed Shitake mushrooms
2 tbs Madera or sherry or balsamic vinegar
quatre epices 1 TBL pepper
2 tsp each of nutmeg and powdered ginger
1/2 tsp each of cinnamon and ground cloves
1. Ahead of time: Cut baguette into rounds and toast lightly
2. Peel onions and cut into thin slices
3. Carmelize onions in butter for 15 minutes in soup pot on medium high
(leave "fond" in the bottom
4. Add quatre epices, stirring to keep onions from browning
5. When onions are translucent, sprinkle with flour, stir to combine
6. Add stock and mushrooms; cover, and simmer for 30 minutes
7. Transfer soup to bowls and float baguette slices on top
8. Sprinkle with Astiago and Gruyere (or Swiss as a substitute)
9. Place under a broiler until brown, then serve
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
French Toast (serves 6)
2 eggs
½ tsp salt
1 tbsp sugar
¼ cu milk
cinnamon
1. Mix all ingredients.
2. Dip bread in mixture
3. Place on griddle and toast.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Fresh Apple Cake
4 cu fresh apples (chopped)
2 cu sugar
1 cu oil
1 tsp vanilla
2 eggs (well beaten)
1 cu walnuts
2 cu flour
1 tsp soda
1 tsp salt
1 tsp cinnamon
1. Stir all ingredients together.
2. Put in lightly greased cake pan
3. Bake 1 hour at 350°
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Fresh Fruit Syrup
2 CU strawberries, cherries or apricots
1/2 CU sugar
Zest of one lemon
Juice from one lemon
1. Zest your lemon and set aside
2. Juice your lemon and put into sauce pan
3. Cut the "meat" from your fruit and discard any top or pit
4. Dice your fruit into fairly small pieces
5. Add sugar to sauce pan and turn on heat
6. Add your fruit and stir constantly until it starts to simmer
7. Add lemon zest and cook for about three more minutes
8. Server over top of pancakes, waffles or crepes
Special Steps
Variations
Notes
Robert's Recipes
Title
Freshen Cutting Board (PBS.org)
Ingredients
Instructions
1. Sprinkle salt, scrub w/ cut side of lemon half
2. wipe off and rinse. Or White vinegar.
Special Steps
Variations
Notes
Robert's Recipes
Title
Frittada
Ingredients
Instructions
Zucchini (1/4” slices)
2 Roma Tomato (sliced thinly)
1 tbl olive oil
1 sm onion (diced)
½ tbl thyme
scant salt & pepper
3 eggs
2 tbl whole milk or yogurt
1/3 cu shredded cheese
1. In oven safe skillet, saute in olive oil till tender 8-10 min.,
zuchinni, w/ onion, thyme, salt& pepper.
2. Cook uncovered till most liquid evaporates, 3 mixed
eggs, 2 tbl whole milk or yogurt and 1/3 cu shredded
cheese.
3. Turn heat to med low and add eggs to pan, lift zuchinni
just enough to let eggs flow thru.
4. Add sliced tomatoes, distribute over top, cook on
stovetop 15 min.
5. Sprinkle lightly w/ more shredded cheese, and bake in
oven 15 minutes
Special Steps
Variations
Optional, cook in tureens
Notes
Robert's Recipes
Title
Ingredients
Frozen Pizza Extraordinaire
1 pre-made store-bought Margarita or Quatro Queso pizza
Tomato paste
Parmesean cheese (grated)
Optional toppings - amounts to taste
- Onion (grated and rinsed)
- Onion (chopped and microwaved 30 seconds
- Green frier or bell pepper
- 2 cloves garlic
- Black olives
- Black pepper and salt to taste
- Cayenne pepper to taste
- Tomato (sliced thin and de-seeded)
- Spinach (cooked and squeezed to remove moisture)
- Fresh basil leaves
Instructions
Put on your toppings and bake at 325 degrees for 20 minutes
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Fruit Crisp Cobbler
1 CU Apple, pear, peach, or similar fruit (sliced thin)
3/4 CU flour
1/4 CU sugar
2 TBL butter
1 TBL baking powder
1 TBL cinnamon
scant salt
3/4 CU milk
2 TBL brown sugar
1. Mix all dry ingredients
2. Cut butter into dry ingredients
3. Toss sliced fruit in dry mixture, coating all pieces
4. Remove fruit, leaving dry remainder in bowl
5. Divide fruit evenly into two baking dishes
6. Mix milk with remaining dry ingredients
7. Pour evenly into both baking dishes
8. Sprinkle with brown sugar
9. Bake at 350 degrees for 30minutes or until barely starts to blacken
10. Cool 5 minutes before serving
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Fruit Dessert
Mango cubed
Pineapple cubed
Kiwi cubed
Papaya cubed
Egg yolk
Sugar
Whipped cream
1. Mix fruit & put into bottom of bowl.
2. Custard- cook into custard egg yolk, sugar and whipped
cream.
3. Spoon custard over top of fruit and broil till browned.
Sprinkle wilth powdered sugar and top w/ mint
Variations
Notes
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Title
Ingredients
Instructions
Special Steps
Fry Tips
1. Very little oil gets absorbed if done properly.
2. Frying in cast iron increases potential to go rancid.
3. Dutch oven is good fry vessel.
4. Have ABC fire extinguisher on hand (and a lid)
5. Spider strainer is good for removing fried foods
6. Try to get pieces to uniform size
FRY BATTER
2 CU flour
1 TBL baking powder
1 tsp salt
1/4 tsp cayenne pepper
enough cold beer to make a thin batter
Saturated Fats: BAD - Long shelf life - Butter, beef tallow, lard, palm oil.
Solid at room temperature
Mono Unsaturated Fats: BETTER - Shorter shelf life - Olive oil, nut oils
like almond, walnut and hazlenul - Low smoke point.
Variations
Notes
Poly Unsaturated Fats: GOOD - Short shelf life, keep refrigerated - Canola,
peanut, safflower and grapeseed oil. Mild flavor. High smoke point.
MECHANICS OF FRYING
1. Fry oil should be approx 315 - 320 degrees
2. Food to be fried should be patted dry with a towel, or spun in a salad
spinner
3. Fry in small batches to maintain temperature of oil
4. Initial sizzle is steam being forced out
5. When steam is going out, oil can't go in.
6. When steam stops, oil is absorbed, so remove
FRENCH FRY TIP
Fry twice…
First for 2-3 minutes to cook, then drain on rack and cool
then another 2-3 minutes for final fry to crispen
Put on drain rack and season, then pop in oven at 200 degrees for 10 minutes
Robert's Recipes
Title
Fudge Brownies
Ingredients
Instructions
2 ounces semi-sweet chocolate
3 tbl butter
2 tbl canola oil
2 tbl prune puree
1 cup sugar, divided
1 cup all purpose flour
5 tbl dutch cocoa
½ tsp baking powder
pinch salt
3 egg whites, room temperature
¼ cup nonfat fudge sauce
1. Preheat oven to 300°. Lightly spray 8” by 8” pan with
canola oil and set aside.
2. Melt chocolate, butter, and oil in a small saucepan over
low heat. Add prune puree and mix well. Remove from
heat and set aside.
3. In a medium bowl, sift together ½ cup sugar, flour,
cocoa, baking powder, and salt.
4. In a separate bowl, whip egg whites and remaining ½
cup sugar until soft peaks are formed.
5. Gently fold ½ of flour mixture into chocolate mixture and
mix well. Gently fold in egg white meringue. Fold in
remaining flour mixture.
6. Pour batter into prepared pan and bake for 30 minutes.
7. Remove from oven. Drizzle with nonfat fudge sauce
when slightly cooled.
Special Steps
Variations
Notes
Robert's Recipes
Title
Gadget Tips
Ingredients
Instructions
4. Gadget tips @ http://www.xml3.com/family/Recipes/Tips_2.pdf
Special Steps
Variations
Notes
Robert's Recipes
Title
Gadgets (ATK)
Ingredients
Instructions
1. Timer – Big readout, Digital, West Bend Long Cycle
Triple timer $40.00
2. Polder Neck Timer $15.00
3. Polder Thermo Timer w/ sensor
4. Bench Knife
5. Egg Slicer w/ wires
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Garden Skillet Supper
½ c butter
1 c onion (thinly sliced)
2 zucchini (1/2” slilces)
1 med eggplant (peeled and cut ½” slices)
½ c flour
2 green pepper (cut in strips)
2 tomatoes (wedges)
1 tsp salt
¼ tsp oregano
1/8 tsp pepper
garlic
1. In covered elect skillet melt butter, sauté onions, garlic
until onions tender.
2. Dip zucchini and eggplant in flour to coat lightly. Add to
onions along w/green pepper, cover and simmer 30
min.
3. Add tomatoes, salt, oregano and pepper.
4. Cook an additional 15 min. Serve over rice.
Special Steps
Variations
Notes
Robert's Recipes
Title
Garlic and Ginger
Ingredients
Instructions
1. Ginger: Grate finely, then squeeze or Measure liqud from it. Measures
1:1 (e.g. 1 tsp) in recipes
2. Garlic: Crush with bottom of drinking glass, then remove peel
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Garlic Bread
4 TBL butter
2 TBL olive oil
1TBL Garlic
1 tsp Oregano
Salt and Pepper to taste
1 cooked loaf of French bread or baugette
1. Heat all ingredients except bread
2. Cut French loaf on the bias (angled) into 3/4 inch slices.
3. Spread with butter mixture
4. Cook at 325 degrees for 12-15 minutes
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Garlic Cheese Biscuits
Garlic Cheese Biscuits
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder
1. Heat oven to 450ºF.
2. Stir Bisquick mix, milk and cheese until soft dough forms.
3. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until golden brown.
5. Stir together butter and garlic powder; brush over warm biscuits.
Special Steps
Variations
Notes
Robert's Recipes
Title
Garlic Chicken
Ingredients
Instructions
on page 1
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Garlic Chicken
Chicken breast
Thyme
Rosemary
Bay leaf
¼ cu vermouth
garlic
shallots
parsley
olive oil
salt & pepper
1. (Roast garlic first) in pan place garlic with 2 shallots,
toss w/ 2 tsp olive oil, salt & pepper. Roast at 400° for
45 min in covered pan/uncover last 10 min.
2. Brine the chicken breast, cut backbone out, cut along
fat lines, wings & backbone become stock.
3. Rinse & dry chicken, add sprig (thyme rosemary, bay
leaf tied together as sprig) cook on med/high in oil, skin
done 4-5 min.
4. Flip and cook 4 more minutes, remove chicken, pour
off standing grease.
Sauce;
1. ¾ cu stock, ¼ cu vermouth, serape bottom into sauce,
add sprig.
2. Cook @ med heat & add garlic, shallots (peel and all).
3. Return chicken to pan, leave skin on & up above liquid
line. Cook @ 450° for 10 min.
4. Remove chicken take out 10 cloves, place remaining
around chicken. Squash garlic out, remove paper skin
(strainer?), put pure into pan.
5. Bring sauce to simmer with 2 tbl butter, 1 tbl parsley.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Garlic Nibblets - microwave
1 hand of garlic per person
olive oil
1. Peel garlic to the point where each clove is still wrapped in its skin
2. Put each hand in its own custard cup
3. Pour olive oil so that all pieces are saturated
(alt) Have olive oil in a bowl and baste garlic, then remove to cup
4. Microwave each cup 1 min 15 seconds on high
5. Serve
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Gazpacho Pueblo
1 medium tomatoes (sliced thin or chopped)
1/2 CU orange juice
1/4 CU mango (chopped)
1/2 stalk celery (chopped)
1/2 cucumber (peeled, deseeded, and cubed)
2 TBL fresh lime juice (use lemon as optional substituted)
1 TBL olive oil
1 tsp garlic (minced)
1/2 red onion or Vidalia onion
1/2 red bell pepper (chopped)
1/2 yellow bell pepper (slivered)
1/4 CU chopped cilantro
1/2 avocado (diced)
1 tsp sugar
1 pinch of cumin
1 tsp fresh basil
1/2 CU whole kernel corn
1 can V8 or Mrs. T's Bloody Mary mix or 1 can tomato sauce
1 sm can tomato paste
Instructions
chili sauce to taste
Worchestershire sauce to taste
CHUNKY GAZPACHO
1. Puree onions and soak in cold water
2. Roughly chop all ingredients except cucumber
3. Slice cucumber into thin medalions
4 Add salt, pepper and chili powder to taste
5. Mix all ingredients gently
6. Top with basil and serve. This is best when served cold.
GAZPACHO SUAVE
1. Put all ingredients (except corn and basil) into blender and roughly chop
2. Add salt, pepper and chili powder to taste
3. Strain through medium or coarse screen/sifter
4. Discard everything that was retained by the strainer
5. Add corn to the liquid.
6. Top with basil and serve. This is best when served cold.
Special Steps
Variations
Try adding garlic, avocados or jalapenos to Step 1.
Robert's Recipes
Title
Gazpacho Pueblo
Notes
Robert's Recipes
Title
Get to know your Butcher (EDF)
Ingredients
Instructions
1. e.g., fresh lamb, ground to order
2. Know their name
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Ginger Syrup
Pineapple
3” piece of ginger-sliced thin
1 cu sugar
frozen yogurt
seltzer
1. Cut edible portions off pineapple and put core into pot.
Boil 30 minutes, reduce to 1 cup. Strain thru sieve, chill
1 hour.
2. Ginger Syrup- Cut skin off pineapple, chop, peel into
pieces, put in pan w/ 4 cu water. Add ginger, sugar and
bring to boil on high.
3. Thinly slice pineapple and chill pieces. Frozen yogurt
into bowl, top with syrup and pineapple.
Thinly slice pineapple and chill pieces. Frozen yogurt into bowl, top with
syrup and pineapple.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Ginger-Peanut Dipping Sauce
Fresh ginger
Peanut Butter
Rice wine vinegar
Soy
Holser
Coconut milk
Blend and heat
Vietnamese Chili Sauce
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Ginger-Pineapple Tea
Juiced pineapple
Thinly sliced ginger
3 tbl sugar
2 stick cinnamon
1. Combine juiced pineapple, sliced ginger and heat w/ 2
stick cinnamon to a boil.
2. Add 3 tbl sugar and stir and turn off heat, strain and
chill. Float lemon oil
Serve w/ white chocolates
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Gnocci
* 2 pounds Idaho or russet potatoes
* 2 large eggs, lightly beaten
* Coarse salt
* Pinch of freshly ground white pepper
* Freshly grated nutmeg, to taste
* 2 1/2 cups unbleached all-purpose flour, plus more for dusting
* 2 tablespoons olive oil
1. Place potatoes in a large stockpot. Add water to cover by 2 inches.
Bring to a boil and cook until potatoes are tender when pierced with a
skewer, about 40 minutes. Drain. When cool enough to handle, peel and
mash potatoes using a potato ricer. Set aside on a baking sheet until
completely cooled.
2. On a cool, preferably marble, work surface, gather potatoes into a
mound, forming a well in the center. In a small bowl, stir together eggs, 2
teaspoons salt, pepper, and nutmeg. Pour mixture into well. Using both
hands, work potatoes and egg mixture together, gradually adding 2 cups of
flour. Scrape dough from work surface with a knife as necessary. This
process should not take more than 10 minutes. The longer the dough is
worked, the more flour it will require and the heavier the dough will become.
3. Dust hands, dough, and work surface lightly with some of the remaining
1 cup flour. Cut dough into 6 equal portions. Using both hands, roll each
piece of dough into a rope 1/2-inch thick. Continue dusting as long as dough
feels sticky. Slice ropes at 1/2-inch intervals. Indent each piece with thumb,
the tines of a fork, or the back of a semicircular grater to produce a ribbed
effect.
Special Steps
Variations
Notes
These are from Martha Stewart Web Site
Robert's Recipes
Title
Ingredients
Instructions
GNOCCI WITH TOMATO SAUCE
Serves 6
* 1 tablespoon extra-virgin olive oil
* 1 small onion, finely chopped
* 3 cloves garlic, minced
* 1/4 cup dry white wine
* 1 can (28 ounces) whole plum tomatoes with juice, crushed by hand
* 1 can (14 1/2 ounces) tomato sauce
* 2 sprigs basil
* 1/4 teaspoon crushed red pepper flakes
* Coarse salt and freshly ground pepper
* Gnocchi
* Thinly shaved parmesan cheese, for serving
1. Heat oil in a large saucepan over medium heat until hot but not
smoking. Add onion and garlic; cook, stirring occasionally, until onion is
translucent, 5 to 7 minutes. Add wine; cook until most liquid has
evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper
flakes. Reduce heat to medium-low; simmer until slightly thick, about 30
minutes. Season with salt and pepper. Remove from heat; cover to keep
warm.
2. Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the
gnocchi; when they rise to the top (after about 2 minutes), continue to cook
until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon
to pan with sauce. Repeat process with remaining gnocchi.
3. Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Golden Gazpacho
1 tbl yellow bell
1 tbl cilantro
1 tbl chives
1 tbl red bell
1 tbl jalapeno
1 tbl mango
1 tbl golden tomatoes
1 tbl roma tomato
1 tbl cucumber
¼ cu lemon juice
olive oil
cumin
chalua sauce
¾ cu orange juice
avocado
1 tbl sugar
1. Chop/dice all vegetables.
2. Add 1 tbl sugar and chunks of avocado.
3. Toss in ¼ cu lemon juice, 2 tbl olive oil, salt, pepper
and cumin to taste.
4. Add 1 tbl chalua sauce and 3/4 CU orange juice.
Top with Avacado
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Golden Nectar
1/2 CU peach nectar
1/2 CU cantalope nectar
1/2 CU orange juice
If you have only a blender, you can liquify the ingredients.
Special Steps
Variations
Notes
Robert's Recipes
Title
Good advice on spices
Ingredients
Instructions
Special Steps
1. Use fewer ingredients. If you want more acidity use vinegar or lemon
juice but not both. To create a briny taste use anchovies or capers but not
both.
2. As ingredients cook, they become "tamed." If you want (for example) a
strong garlic taste, add the garlic at the end.
3. Chopping herbs roughly will keep more of their taste than if you mince
them.
4. Don't be afraid for foods to start toward room temperature. It's better
than too cold or too hot.
5. Don't buy large quantities of oil or spices to save money. They will go
bad or lose their potency before you can use them up.
Serve with sweet chutney along side to work with the spiciness.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Good Gorilla Banana Bites
1 Banana
1/2 CU chocolate chips
1. Slice bananas into 1/2 inch pieces, poke a toothpick all the way into each
one
2. Melt (soften) chocolate in microwave for 30 seconds
3. Remove and stir.
4. Repeat steps 2 and 3 if necessary
5. Using toothpics, dip bananas into chocolate and put onto waxed paper
6. Put into freezer for 1 hour
7. Dip into peanut butter and eat
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Gorditos
½ Pound Chorizo
15 ounces black beans
1 tsp chipotle powder
1 ½ tsp ground cumin
flour tortillas
1. Cook Chorizo
2. Combine with black beans
3. Mix in remainder of ingredients
4. Put ¼ of mixture on tortilla
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Goulash
1/2 LB flank steak or other meat
1 CU Flour
1/2 tsp salt
1 tsp paprika
2 TBL Olive oil
2 TBL butter
1 small Onion (minced)
2 TBL Carrot (minced)
2 TBL Celery (finely chopped)
6 cloves Garlic (minced)
2 TBL bell pepper (diced)
1 CU Chicken or beef stock
Egg noodles (extra wide)
Chives (small pieces)
Sour cream to taste
1. Cool meat in freezer for 30 minutes
2. Slice meat very thin against the grain
3. Combine flour, pepper and salt in shallow bowl
4. Heat olive oil very hot in fry pan - until shimmering
5. Fill large pan with water and put on high heat
6. Flour meat and put into olive oil to sear (don't overcrowd skillet)
7. When completely browned, reduce heat
8. Put onion into pan and cook two minutes
9. Add minced carrot and stir to combine
10. Add celery into pan and stir to combine
11. Put garlic into pan and stir to combine
12. Add stock, paprika, and diced bell pepper and return to boil
13. Reduce heat on stock and simmer while preparing egg noodles
14. Cook egg noodles to taste
15. Add sour cream and chives to stock
16. Strain egg noodles and toss with 2 TBL butter
17. Serve noodles on plate and top with stock/meat mixture
18. Top with chives and dolop of sour cream
Special Steps
Variations
Optional to serve over rice, but reduce stock by about 2 TBL. Reserve in
case you need it though.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Graham Cracker Crust Pie
1 2/3 cups graham crackers (20 rolled fine)
¼ cup sugar
¼ cup softened butter (do not melt)
1. Thoroughly blend together crumbs, sugar and softened
butter or margarine.
2. Press firmly into an even layer against bottom and
sides of a pie plate.
4. Cool before filling with your favorite pudding which
you have prepared according to package directions.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Graham Crust
1/4 CU butter
1 CU graham cracker crumbs
2 TBL sugar
2. Microwave butter until melted
3. Mix dry ingredients separately
4. Combine wet and dry ingredients mixing quickly to moisten
5. Press into 9 inch pie pan
6. Bake 10 minutes
7. Cool before putting filling into it
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Grandma's Fruit Pie
SEE OTHER SECTIONS FOR INGREDIENTS FOR EACH
COMPONENT
Preheat oven to 375 degrees
1. Roll pie dough flat on floured surface
2. Roll to approx 11" disk - use cover as template
3. Put into pie tin
4. Parchment paper over crust
5. Be sure to DOCK bottom of crust - not too many
6. Insert metal pie tin
8. Make rim "roll under" for crust - glass
9. Make decorative edge (See Additional Note)
10. Glaze edge
11. Prebake crust 375 degrees 10 minutes
12. Carefully pour in filling
13. Bake pie for 45 minutes
14. OPTIONAL: Top with pralines or toasted pecans
15. Cool at least 5 minutes before cutting
CRUST PREPARATION - normally uses a food processor
6 TBL vegetable shortening (Crisco)
9 TBL softened butter
3 CU flour
2 TBL sugar
1 tsp salt
Pulse in food processor to combine
1/2 CU water
Quickly combine liquid and dry ingredients
Dough should be about like "Play Dough"
Divide dough into half
Chill in refrigerator for at least 12 hours
Variations
NEXT DAY continue with remainder of the steps
This recipe can be used with any fruit; cherry, rhubarb, strawberry rhubarb,
strawberry, blueberry, etc.
PUMPKIN PIE FILLING
Robert's Recipes
Title
Grandma's Fruit Pie
For pumpkin pies; instead of buying a can of pumpkin puree, try making
your own.
COOK PUMPKIN PUREE
Cut pumpkin in half - remove seeds - cut into 1-2 inch pieces
Cook at 350 degrees for 1 hour
Mash roughly with potato masher
Drain overnight in cheescloth strainer in refrigerator
or pie will be very watery
Notes
FILLING
2 CU pumpkin puree
3 eggs
1/2 CU sugar
1/4 CU dk brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp ginger
1/4 tsp salt
1 CU heavy cream
DECORATIVE EDGE
Cut narrow triangles with leftover pie crust trimmings
Roll to create little curls, then chill
Apply to edge with egg wash (egg and water)
Refrigerate shell 1 hour before putting in filling
Robert's Recipes
Title
Ingredients
Instructions
Granola
GRANOLA
3 CU rolled oats
1 CU slivered almonds
1 CU cashews
6 TBL brown sugar
3/4 CU (opt) shredded sweetened coconut
3/4 tsp salt
BINDER
1/4 CU canola oil
6 TBL maple syrup
1. Toss all granola ingredients
2. Mix canola oil and maple syrup
3. Combine above two gently
4. Spread on cookie sheet
5. Bake 1.5 hours at 250 degrees - Toss every 15 minutes
6. Let cool before bagging
Special Steps
Variations
Optional: Add dried cranberries
Notes
Robert's Recipes
Title
Gravlox
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Gravlox_1.pdf
http://www.xml3.com/family/Recipes/Gravlox_2.pdf
Special Steps
Variations
Notes
This is a recipe that is very easy to accomplish, but takes a week in
preparation because of "sit and wait" time.
Robert's Recipes
Title
Ingredients
Instructions
Gravlox
Raw salmon
Olive oil
Rock salt – fleurdesel
Lemon
pepper
1. Slice paper thin, lay out. Salt, pepper, oil, lemon , chervil
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Gravlox (“Grav Lox” = buried salmon)
Salmon
2 tbl salt
3 tbl sugar
1 tbl white pepper
2 tbl honey
1 tbl whole-grain mustard
1 tbl reg. Mustard
1 tbp red wine vinegar
1. Sprinkle salt, sugar & white pepper mixture in bottom of
pan
2. Put salmon in pan, top w/ lots of mixture (be very
liberal). Cover with dill sprigs.
3. Baste/drizzle w/ cognac.
4. Put weight on top. Let set 2 hours, then put in
refridgerator.
5. Flip & repeat daily for 5 days.
6. Scrape off almost all topping, slice and discard, cut at
extreme angle as thin as possible (cut off brown edges).
Sauce
1. 3 tbl of juice/liquid from Gravlox pan, 2 tbl honey, 1 tbl
whole grain mustard, 1 tbl reg. Mustard, 1 tbl red wine
vinegar. Slowly pour in 4 tbl veg. Oil, while whisking,
will emulsify.
2. Refrigerate, add 1 tbl chopped dill.
Top w/ lemon dill, radish sauce and serve with pumpernickel and
chardonnay /or schnapps.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Greek Salad
Romaine lettuce
1 pt cherry tomatoes/halve
8 oz. Feta cheese
½ red onion-slice strips
lg cucumber (remove seeds)
Kalmata olives
Red wine vinegar
3 tbl olive oil
garlic
oregano (dried and crushed)
1. Halve lettuce longwise, cut into 1” segments and float in
water.
2. Mix tomatoes, red onion, cucumber and kalamata
olives.
3. Mix with dressing
Dressing; red wine vinegar, olive oil, garlic, oregano, shake injar to
emulsify.,
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Greek Salad
½ cucumber (peel/deseed & chunk ½ moon)
½ tomato
strips green pepper
strips red onion
salt/pepper
black olive (calamata)
feta cheese
oregano
olive oil
red wine vinegar
Toss in dressing then arrange.
Special Steps
Variations
Notes
Robert's Recipes
Title
Greek Salad
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Greek_fest.pdf
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Green Bean Casserole
1 can seasoned green beans
1 can cream of mushroom soup
1 can French fried onion rings
1 small jar mushrooms (if you want)
1. Put drained beans in a casserole dish then add can of
mushroom soup, onion rings and mushrooms
2. Add slat & pepper if desired.
3. Mix, spread evenly and bake at 350° about 10 minutes
or until soup bubbles.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Green beans and onion
1 small onion (sliced very thin)
1-2 CU julienned green beans
1. Saute onion in 1 TBL olive oil
2. Cook green beans in salt water from cold to boil, then remove and strain
3. Toss both together
4. Plate and top with EVOO
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Green Chili
4 whole Green Chilis
1. Broil until blackened spots start to appear
2. Put into plastic bag to sweat for 10-15 minutes
3. Carefully peel back skin and discard
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Green Chili Lasagna
1/4 CU chorizo
1 CU ground beef
12 OZ picante sauce
1/2 CU cheap red wine
1 can green chilis
1/2 CU cheese
1/2 CU French Fried onion rings
3 CU canoli noodles
Boil cannoli noodles for about 8 minutes.
1.
2.
3.
4.
5.
6.
Brown chorizo and beef in skillet
Add picante, tomatoes and wine
Cook to reduce
Add green chilis and cook 5 more minutes
Layer skillet ingredients, noodles and onion rings
Top with cheese and cook @ 350 degrees for 10 minutes
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Gremoulade
1/4 CU parsley (finely chopped)
2 tsp lemon zest
1 TBL garlic
1. Combine ingredients.
2. Use with Osso Bucco and Polenta
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Grilled Cheese Sandwich
A large diameter French bread or other dense bread
Thin slice of Black Forest ham (sliced thin)
Thin slice of Adagio or Swiss cheese
Mayonaise
Butter
1. Cut bread into thin slices
2. Cut the crusts off four slices, and put a dab of mayo on each piece
3. Put thin slices of ham on the sandwich
4. Put crust on top, so you now have two sandwiches
5. Spread butter on outside top and bottom of bread slices
6. Cook sandwich in a skillet until it browns
7. Finish baking in oven @ 350 degrees until it browns
8. Serve with sides of bread butter pickles, gerkins, capers, and some dijon
mustard
9. Quarter the sandwiches and serve with fries
Special Steps
Variations
You can use this same recipe with bacon, lettuce and tomato for a very good
BLT.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Grilled Ham & Cheese
Bread (crust cut off)
Mayo
Ham
Parmesan Cheese
1. Spread butter on outside
2. Fry till browned (about 3 minutes)
3. Flip & brown other side (about 2 minutes)
Serve w/ pickles & canned shoestring french fries
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Grilled Peach Salad
Spring mix greens
Peaches, quartered and grilled
dried cherries
sliced almonds
cream cheese
light oil dressing
dried parsley
1. Quarter peaches and grill until marked
2. Toss greens, cherries, almonds and cream cheese bits in oil
3. Top with peaches and parsley
4. Serve cold
Special Steps
Variations
Notes
This is a first pass analysis of a salad Cynthia liked
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Grilled Tomato Rolls
Swiss chard leaves
½ cu balsamic
1 tbl olive oil
1 lg tomato
buffalo mozzarella
1. Cut major portion of swiss chard leaves vein making a
V.
2. Plunge in salted boiling water 30-60 seconds. Cut nice
thick pieces of buffalo mozzarella
3. Put tomatoes on the grill briefly, pat leaves dry, put
tomato on leaf, add cheese slice, drizzle w/ marinade,
wrap into parcel & tie w/ butcher string.
4. Finish w/ a bow, cook on grill.
Marinade-balsamic, olive oil, cut tomato in nice thick pieces, soak in
marinade 2 hours.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Guacamole
2 avocado
2 limes (juice)
2 tomatoes (diced)
¼ cu red onion (minced)
1 TBL parsley (chopped)
1 TBL cilantro (chopped)
1 jalapeno
1 tsp lemon juice
sea salt
pepper
Blend all ingredients
Special Steps
Variations
If you have to go one way or the other, be sure to use MORE avocados than
less… or fewer other ingredients.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Guilt-Free Topping
1 CU plain lowfat yogurt
1 TBL sugar
1 tsp vanilla
1. Mix all ingredients thoroughly
2. Chill at least 1/2 hour before using
3. Spread on top of strawberries, French toast, apple pie… almost anything
Special Steps
Variations
Notes
Robert's Recipes
Title
Gumbo
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Gumbo.pdf
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Gumbo (ATK)
1 lb. Shrimp or Chicken Stock
1 lb andouille sausage (alt. Kielbasa) (slice 1/l8” thick)
veg oil
all purpose flour
2 med diced onions
scallions
1 celery rib (diced thinly)
6-8 okra
1 tsp thyme
1 tbl cayenne
1. Peel shrimp and put shells in cook pot OR skin & bone
chicken and put in cook pot.
2. Cook in 4 ½ cu water, simmer 20-30 min, strain add 1
(8oz) bottle clam juice and 3 ½ cu ice water.
Roux;
1. ½ cu veg oil, ½ cu flour, whisk to elimate lumps.
2. cook on medium heat until turns copper or mahogany
(no smoke) about 20 min. stirring constantly.
3. When roux is brown, add to roux 2 med diced onions, 1
diced rib celery, 6-8 okra, 6 cloves minced garlic,
thyme, cayenne.
4. Cook stirring frequently 10-15 min. Add stock 1 cup at
a time. Bring to boil, skim foam off w/ spoon, simmer
30 min.
5. ½ hour later add 1 lb Andouille sausage and simmer 30
min.
6. Add 1 ½ meat (don’t over cook) add ½ cu parsley @
end and ½ cu scallions.
Serve over rice
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Gyro Loaf
1 KG Ground lamb shoulder
1/2 onion (diced, strained)
2 tsp garlic
1 tsp rosemary
1 tsp marjoram
1/2 tsp salt
1. Combine all ingredients
2. Roll in plastic wrap and tightly shape
3. Refrigerate overnight
ON A SPIT OR ROTISSERIES
4. Roast on spit / rotisseries till center of meat is 165 degrees
5. Remove from heat and wait for final internal temp of 175 degrees
IN YOUR OVEN
4. Cook at 325 degrees in a loaf pan inside a larger pan with water
(1" water bath)
5. Cook 75 minutes or until internal temperature is 170 degrees
6. Pour off fat and add weight (brick?) to compress 1 hour
Or do like in Turkey and cut off the outside as you go.
Sandwich in pita - Lamb, onion, tomato, tzatziki
Special Steps
Variations
Notes
Tzatziki
16 OZ goat or sheep yogurt (drained in tea towel 2-4 hours)
1 cucumber (deseeded and diced)
6 mint leaves (minced)
2 tsp red wine
1 TBL olive oil
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Half Moon Soup
Black beans
Tortilla
Squash
Crema mexicana
Greens
Ranchero cheese
Avocado
1. ½ black bean, ½ tortilla, could be almost anything, i.e.,
squash? Pour into bowl @ save time.
2. Black bean, cook beans in broth, blend & strain.
3. Cut tortilla into strips (red and white) fry in skillet to
make crisp.
4. Crema Mexicana drizzle, then score w/ toothpick.
Garnish w/ greens and tortilla chips and ranchero cheese and avocado.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Hamburger bun
Use the recipe for any type of bread.
1. Unroll and cut a piece of aluminum foil about 2 feet in length.
2. Fold lengthwise to a long strip about an inch and a half in height.
3. Get a large can (about four inches across) and put the foil next to it, near
the center of the strip
4. Close the strip, bringing the ends together, all the way up to the can.
5. Wrap the rest of the foil around the can, both ends going the same way.
6. This will secure the foil from expanding.
7. Remove the can and put a ball of your bread dough in the center of the
ring, but not touching the sides.
8. Let rise an hour
9. Brush the top with the beaten white of an egg
10. Sprinkle with sesame seeds
11. Bake about an hour at 325 degrees
12. Carefully cut apart and serve a burger with ketchup, both from this
recipe collection.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Notes
Hard Boiled Eggs - Everyday Foods
Eggs
Salt and Vinegar
1. Put eggs into a large pan filled with COLD water, covering eggs by at
least one inch.
2. Add 1 TBL salt and 1/4 cup white vinegar
3. Bring water up to 155 degrees (or until too hot to put your finger in)
- stir or rotate eggs occasionally
4. Reduce to simmer for eight minutes
5. At sink, fill pan with cold water, drain and rinse.
6. Repeat fill, drain and rinse.
7. Fill pan with ice, fill with water, and let set three minutes or more
8. Drain, dry and refrigerate.
9. Egg should peel easily.
SEE ALSO DEVILED EGG RECIPE
Note: In my family, we put a pencil or grease-marker circle around the eggs
to show that they have been hard-boiled. Another way to test this is to SPIN
the egg on its point. A raw egg will not spin, while a hard-boiled egg will
spin like a top.
Carefully cooking an egg at 67 degrees Celsius (153°F) yields a yolk that
bends to the scientist's will. 10 minutes in boiling water—is not ideal. 212
degrees Fahrenheit is far higher than the temperature at which the egg
whites and the yolks coagulate.
Because the yolk contains fat, it floats above the aqueous white, both in the
shell and in a beaker. To achieve a centered yolk, one must rotate the egg
while cooking it.
As eggs cook, their balled-up proteins uncoil into strands, and the strands
bind together to form an intricate mesh that traps water. In essence, the
proteins form a gel, a liquid dispersed in a solid. Boiling causes too many
egg proteins to bind and form dense meshes, "so there is less sensation of
water in the mouth," says Alton Brown (Good Eats). Voilà: rubbery egg
whites and sandy, grayish yolks.
It will take longer to heat up a cold than a warm egg to the desired
temperature. Start with an egg that has been brought to room temperature
(set out on counter 1 hour)
Robert's Recipes
Title
Hard Boiled Eggs - Everyday Foods
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Hard Boiled Eggs - RobtCyn Cookbook
Eggs (1 week old - not fresh)
1. Fill pot loosely with eggs in a SINGLE LAYER
2. Fill pot with cold water to barely cover eggs
3. Turn stove top onto medium-high heat, and put pan of water on the
burner.
4. Prepare bowl of water with about ten ice cubes. Set aside.
5. Add 1 TBL salt and 1/4 cup white vinegar to hot water
6. Every 2 minutes or so, use a tongs and rotate egg (to center yolk)
7. Continute to heat until signs of boiling start to appear.
8. Move pan from medium heat to FULL HEAT and quickly bring to full
boil.
9. Once water is to a full boil, remove pan from burner.
10. Let eggs sit in hot water for 2 minutes if you want soft boiled eggs, 4
minutes for medium boiled, or 6 minutes for hard boiled
11. Dilute hot water with tap water, then dump most of water being careful
not to crack the eggs.
12. Repeat Step 11 two more times.
13. Place eggs in bowl previously prepared with cold water and ice cubes
14. Allow eggs to remain in ice water for 10 minutes
15. Drain, dry and refrigerate.
16. Egg should peel easily. Least amount of sticking will happen if you
peel under slow running water tap.
SEE ALSO DEVILED EGG RECIPE
Note: In my family, we put a pencil or grease-marker circle around the eggs
to show that they have been hard-boiled. Another way to test this is to SPIN
the egg on its point. A raw egg will not spin, while a hard-boiled egg will
spin like a top.
Here is a more precise recipe, but one that requires a thermometer.
Cooking Hard Boiled Eggs using a Thermometer.
A. Complete Steps 1 through 6 above, but turn heat to HIGH right at Step 3.
B. When temperature reaches 70 degrees Celsius, or 160°F, turn burner to
medium heat. Change as needed to maintain the target temperature.
Notes
C. At 12 minutes (for medium eggs) at 70 degrees, proceed to Step 11
above, and follow the standard instructions to the end.
Carefully cooking an egg at 67 degrees Celsius (153°F) yields a yolk that
bends to the scientist's will. 10 minutes in boiling water—is not ideal. 212
Robert's Recipes
Title
Hard Boiled Eggs - RobtCyn Cookbook
degrees Fahrenheit is far higher than the temperature at which the egg
whites and the yolks coagulate.
Because the yolk contains fat, it floats above the aqueous white, both in the
shell and in a beaker. To achieve a centered yolk, one must rotate the egg
every minute for the first five minutes.
As eggs cook, their balled-up proteins uncoil into strands, and the strands
bind together to form an intricate mesh that traps water. In essence, the
proteins form a gel, a liquid dispersed in a solid. Boiling causes too many
egg proteins to bind and form dense meshes, "so there is less sensation of
water in the mouth," says This. Voilà: rubbery egg whites and sandy,
grayish yolks.
The albumin of fresh eggs has not yet separated from the shell. This is why
the shell on some eggs rips off part of the egg white. Older eggs are not as
agressively attached to the shell as fresh eggs.
Robert's Recipes
Title
Ingredients
Instructions
Harvard Beets
2 CU beets (cooked, cubed or sliced)
1/2 CU sugar
1/2 CU red wine
1 tsp cornstarch
2 tsp butter
1. Mix and boil 5 min
2. Stirring constantly sugar, red wine, cornstarch, butter
3. Pour over beets.
Special Steps
Variations
Half recipe
1 CU beets
1/4 CU sugar
1/4 CU red wine
1/2 tsp cornstarch
1 tsp butter
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Notes
Hashed Browns (Hash Browns)
3 small potatoes (or two large)
1 small onion
2 TBL Olive oil
1 tsp salt
1. Wash potatoes well, and pat dry
2. Cut into thin slices, then cut slices into short strips.
3. Toss in 1 TBL Olive oil and place in large skillet over medium heat
These will cook for about 15 minutes. Toss to keep from burning
4. Peel onion and chop into small slivers
5. In small pan, saute onion in 1 TBL olive oil
6. When translucent, remove from heat and set aside
7. After potatoes have started to brown, combine all into a large mixing
bowl and toss together with sauteed onion and salt
TIP: If you toss them too frequently the gluten develops and the hashed
browns become tough and chewy, rather than crisp.
Try this!
When hashed browns are almost done, create a hollow, and carefully crack
two eggs into the hollows. Reduce heat to simmer, cover and allow eggs to
soft boil for 5-10 minutes.
Add one diced sour apple at Step 7. You can also add bell peppers or diced
chives at Step 7. Another option is to add finely diced corned beef or
sausage to make hash.
I prefer to dump the partially cooked potatoes into a large mixing bowl and
toss there, rather that in the skillet. After tossing, return to hot skillet.
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Healthy Hollandaise Sauce
2 egg yolks
2 egg whites
2 TBL butter
2 TBL whole milk
Juice from 1/2 lemon (or 1 tsp lemon juice)
1/2 tsp corn starch
1/2 tsp mustard powder or dijon
1/4 tsp paprika
1/4 tsp cayenne or red pepper powder (OPTIONAL)
scant onion powder or minced onion
scant garlic powder or 1 minced clove
scant salt
scant soy
scant white pepper
scant turmuric
1. Separate eggs into two separate cups
2. Mix corn starch and lemon and set aside
3. Combine and blend all other ingredients except milk, butter and corn
starch
4. Fill a fry pan 1/2 with water, and bring up to boil.
5. Reduce water in fry pan to active simmer and place sauce pan in the
center of the fry pan.
6. Put butter into sauce pan.
6. When butter has melted, add mustard, paprika, garlic, and other
seasonings.
7. Mix well, then add corn starch mixture.
8. Mix well, then fold in beaten egg whites and milk
9. Mix until blended, then slowly add beaten egg yolks.
10. Stirring constantly with a whisk, cook until thickened
An actual double boiler would be better than the way we've instructed, but
most do not own a double boiler.
1. Saute spinach lightly in 1 TBL olive oil -OR1. Heat slices of ham in fry pan
2. Place spinach or ham topping over buttered English muffin or hash
browns
3. Place poached or lightly fried egg on top of topping
4. Spoon hollandaise over top
5. Garnish with parsley, cinnamon, chives, paprika or any other topping
HOLLANDAISE SAUCE - More traditional
Robert's Recipes
Title
Healthy Hollandaise Sauce
1 egg yolk
4 ounces clarified butter
1 tablespoon lemon juice
dash of Tabasco sauce
salt
Freshly ground black pepper
Notes
Beat egg yolk. Place bowl over a pot of simmering water, making sure that
the bottom of the bowl does not touch the water. Beat the egg until
thickened, pale yellow and doubled in volume. Remove the bowl from the
heat. While beating, slowly add the butter in a slow, but steady stream.
When the butter is incorporated, add the lemon juice and Tabasco sauce.
Mix well. Season to taste with salt and pepper. Keep warm.
Don't heat the Hollandaise too quickly. It will separate and once that
happens there is no recovery. Your sauce will still taste the same, it will just
not be as creamy looking.
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Healthy Pizza Dough
1 1/2 CU White Flour
1/2 CU Corn Meal or Wheat Flour
1/2 CU Warm Water
2 TBL olive oil
- will be adding more for consistency
1 pkg yeast
1 TBL white sugar or 2 TBL honey - to mix with yeast
2 TBL white sugar - to mix with dry ingredients
scant salt
1. Warm water to 'very warm' to the touch, but NOT HOT
2. Combine water, sugar and yeast together to let the yeast activate
(approx three minutes)
3. Mix everything in a large bowl except for water and sugar/yeast mixture
( Mix in oregano if doing this recipe by hand, NOT in a bread maker)
4. Add remaining ingredients and mix together. Add water JUST until
crumbs stop being crumbly
5. Knead for approx 25 minutes or until you feel your arms will fall off
If using a bread maker - approx 15 minutes
HINT: Press your finger one inch into the dough, it should bounce back
most of the way
6. Let Rise - approx 90 minutes
OPTIONAL: Add oregano to the dough
7. Punch down and knead another 5 minutes
8. Remove and form into a well-shaped ball and oil outside very lightly
9. Place in well-greased pan to rise
10. Put dark cloth over pan and place in the sun (or warm place) for 75
more minutes
11. Remove to floured surface and flatten (with hands) to desired size. Do
not roll. Rolling will eliminate many of the bubbles that will make your
crush lighter.
12. Bake the dough without toppings for 5 minutes at 350 degrees for a less
soggy crust
13. Spread ingredients on pizza crust and bake for 20 minutes @ 350
degrees
For sauce, see Dad's Red Sauce.
1. There are many different recipes on the market for making pizza dough.
2. Try substituting cornmeal or mesquite meal in place of Wheat Flour and
see which you prefer!
3. Try mixing chives into dough instead of oregano
4. Spread sauce leaving a two-inch border. Roll thin strips of cheese into
the border to use with maranara or garlic dipping sauce.
Robert's Recipes
Title
Healthy Pizza Dough
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Heart Guard - Heart worm medicine for 65 LB dog
Pamoate Salt (pyrante) 200 mg
Invermectin - 200 MCg
Fipronil .268 ml
THIS NEEDS TO BE VERIFIED BEFORE IT IS SAFE TO USE
Tick control can alternately be done with 5% pyrethin or 8% carbyl dusting
solution
Notes
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Title
Ingredients
Hobo Dog Biscuits
Left over meat scraps - chop very fine
Left over soup
Left over yogurt, milk, cottage cheese, and so forth
Spent remainder from juicer meals
Vegetables starting to go bad- you get the ideaOther ingredients for consistency as you feel the need~ one CU white flour
~ ½ CU whole wheat flour
~ 2 TBL butter
2 or 3 eggs
Any bouillon you have laying around - get fresh for yourself
Instructions
Pretty much anything you have going to waste can be added to this.
1. Mix all ingredients together until the consistency of cookie dough
2. Roll out thickly (about ¼ inch) on a cookie sheet
3. Pre-cut into sticks about ½ wide and an inch or two long
4. Cook at 350 degrees for 45 minutes
5. Take out of oven, let cool, break apart and put back on cookie sheet
6. Cook another 30 minutes at 350 degrees
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Special Steps
Variations
Hoisin Sauce
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------4
tb
Soy sauce,(dark/light/usual)
2
tb
Peanut butter/black bean pas
1
tb
Honey/molasses
2
ts
White vinegar
1/8 ts
Garlic powder
2
ts
Sesame seed oil
20
dr
Chinese-style hot sauce
1/8 ts
Pepper
*Simply mix together. At first it does not appear like it will mix but keep at
it just a bit longer and you have Hoisin.
Letting it rest does not appear to improve the taste
noticeably.
Fish Sauce
Hoisin Sauce
Oyster Sauce
Mirin is rice wine sweetened with a large amount of sugar
Soy sauce is naturally fermented and aged up to two years.
*EXPERIMENT! Now you have control of the taste. Lighter for chicken
and pork, stronger for beef and game. Sweeter for Dim Sum.
*The commercial recipe is presumably the black bean paste. I presume they
are the same as Mexican/Spanish black beans.
Notes
*Different types of soy, molasses, some of the oil being hot pepper oil,other
styles of pepper sauce. All kinds of variations. However, with light soy
and honey, the taste of peanut dominates.
*The original without the variations stolen by Matt
Giwer from AP Recipes credited to Dee Wang who advised
peanut butter.
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Title
Ingredients
Instructions
Home Packed TV Dinners
Meat
Starch
Vegetable
1. Cut potatoes, squash, etc into bite-sized pieces and toss in oil
2. Put tab of butter on vegetables (peas, beans, onion, etc)
To cook
1.
2.
3.
4.
Cook on lowest heat (covered) 1 hour
After 1 hour, turn up heat to about 250 C
in ten minutes, remove foil and baste meat and toss vegetables
Cook uncovered 10 minutes more
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Home-Made Bisquick
4 ½ c sifted flour
2 Tbsp sugar
1 Tbsp + 1 ½ tsp baking powder
1 c shortening
1/2 tsp salt
2/3 CU powdered milk
1/2 tsp cream of tartar
.
1. Stir together flour, baking powder, salt, and sugar.
2. Sift together 2-3 times in a large bowl.
3. Cut in shortening with pastry blender until the mixture is similar to
cornmeal.
4. Add dry milk.
5. Use in recipes that call for Bisquick or all-purpose mix.
Special Steps
Variations
Notes
To get recipes for your All-Purpose Mix, you can buy one small package of
Bisquick from the store. Get a coupon here. Cut out the recipes from the box
and store them in a container with your mix. You could also buy a package
of the store brand, like I did. Even cheaper, go to Betty Crocker's website to
get free recipes.
My favorite recipe for this mix is from Betty Crocker's Big Red Cookbook.
These biscuits are super easy and take just 15 minutes from start to finish.
I've only had rave reviews when I've made them.
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Title
Homemade Pickles
Ingredients
Instructions
Special Steps
Variations
Notes
* Cucumbers - fresh, crisp - not wilted, soft or overripe!
* Quick Process Pickling mix - It usually goes for about $2.00 to $4.00
per packet. A packet will make about a dozen pint jars. See this page for
pickling supplies, equipment, books, crocks and additives
* Clear vinegar - 4 cups of 5% vinegar, apple cider vinegar works well.
Store brand is about $1.25 for a 64 oz bottle.
* Jar grabber (to pick up the hot jars)
* Lid lifter (has a magnet to pick the lids out of the boiling water where
you sterilize them. ($2 at WalMart, Target, and sometimes at grocery stores)
* Jar funnel ($2 at WalMart, Target, and sometimes at grocery stores)
* 1 large pot; teflon lined, glass or ceramic.
* Large spoons and ladles
* 1 Canner (a huge pot to sterilize the jars after filling (about $30 to $35
at mall kitchen stores, sometimes at WalMart (seasonal item). Note: we sell
many sizes and types of canners for all types of stoves and needs - see
canning supplies
* Pint canning jars (Ball or Kerr jars can be found at Publix and
WalMart - about $8 per dozen jars including the lids and rings). Be sure to
get wide mouth jars to fit the pickles in! Pint size works best!
* Lids - thin, flat, round metal lids with a gum binder that seals them
against the top of the jar. They may only be used once.
* Rings - metal bands that secure the lids to the jars. They may be reused
many times.
Making and canning your own pickles, gherkins, kosher dills, bread and
butter, sweet pickles, etc. is one of the easiest things you can do with
produce! Here's how to do it, in easy steps and completely illustrated. It is
much faster than the old method your grandmother used with tons of
pickling salt and de-scumming the brine! Ugh! This method is so easy,
ANYONE can do this! It's a great thing to do with your kids! I'm
experimenting with the various techniques, such as soaking the cucumbers
overnight in lime solution first, using "pickle crisp" etc. I'' revise this page
as I taste the results in the weeks to come!
Note: this is the easiest way to make pickles. If you want to put a little more
effort into it, you can have pickles that are more crisp and crunchy than this
method provides.
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Hong Kong Steak Salad
New York or Sirloin strip steak
½ head Chinese cabbage
½ head romaine
2 tbl baby lima beans
2 tbl red bell (J)
2 tbl carrots (J)
1 cu jicima (J)
½ cu shitake
½ cu bean sprouts
1 cu fried egg noodles
8 oz. Koun chun diluted red vinegar
soy oyster sauce
fresh chopped ginger (skinned)
kikoman soy
cooking wine
mitshu
chicken stock
2 tbl sugar
2 tbl lemon juice
2 oz. Scallions
1. Salad- ½ head Chinese cabbage, ½ head romaine, 2
tbl lima beans(baby), 2 tbl red bell (J), 2 tbl carrots (J),
1 cu jicima (J), ½ cu shitake, ½ cu bean sprouts, 1 cu
fried egg noodles.
2. Mix w/ desired amount of dressing and toss.
3. Steak-very hot wok & oil, cook strips of steak with wok
sauce. Wok sauce-kikoman soy, mitshu, cooking wine,
soy oyster sauce, chicken stock. Top salad with steak
strips.
Dressing
1. 8 oz. Koun chung diluted red vinegar, 4 oz. Kikoman
soy,1 tbl fresh chopped ginger (skinned), 2 tbl sugar, 2
tbl lemon juice, 2 oz scallions.
(J) Julienne
Variations
Notes
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Title
Ingredients
Instructions
Horsd’ovres – Proschuto de parner
Prosciutto
Soft cheese (rogiola cheese
Hearts of romaine
1. Lay 3 pieces on plastic wrap overlapping, fill w/ romaine
and cheese (use piping bag)
2. Roll tightly (1st turn tight) cut in segments.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Hot Sour Soup
1 CU chicken stock or broth
1 stalk chopped green onion (chives)
2 cloves garlic - finely chopped
1 egg raw - stir into broth
2 TBL mushrooms
2 TBL shredded meat
2 TBL corn starch (dissolved in 1/4 CU water)
1 TBL grated ginger
1 TBL cayenne pepper (or 1 packet red peppers)
1 TBL soy sauce
1 TBL sesame oil
1 TBL rice vinegar
1 TBL fresh water chestnuts (optional)
1 tsp Tabasco
1 tsp red wine
1. Saute dry ingredients in the oil for two minutes
2. Add remaining ingredients (except cornstarch and egg)
3. Bring to a boil
3. Cook ten minutes
4. Stir beaten egg lightly into the soup
5. Add cornstarch and stir until it thickens
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
HOW TO SELL BOOKS
No where else to put this.
Offer FREE cooking classes at book stores.
Bring my own four-burner stove and a bottle of propane
Buy portable stovetop burners
Special Steps
Variations
Notes
Same thing for coat-hanger book
RECIPES:
Omlette
Hollandaise sauce
Ekmek
Filet a chicken
Stuffed chicken breast
Polenta
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Huevos Rancheros
2 fried or poached egg
½ tsp vegetable oil
1/8 small onion
1/8 sliced bell pepper
¼ clove garlic, chopped
¼ CU Salsa
1 TBL diced green chiles
2 corn tortillas
2 TBS shredded cheese
1. Heat vegetable oil in large skillet
2. Saute onion, bell pepper and garlic
3. Add salsa and chiles - bring to boil, remove from heat
4. Top corn tortilla with 1/3 CU sauce and one egg
5. Sprinkle with cheese
The Eggs -- 2 tablespoons canola oil -- 10 corn tortillas -- 2 cups grated
cheddar cheese -- 8 eggs -- 3/4 cup crumbled cotija cheese (see Note)
INSTRUCTIONS: Make the Ranchero Sauce: Place the canned and fresh
tomatoes, the onion, jalapeno, garlic, water, chile powder, salt, cumin,
oregano, sugar and vinegar in a 2-quart saucepan. Simmer for 15 to 20
minutes. Preheat the oven to 350 degrees.
While the sauce is simmering, prepare the tortillas and the eggs. Heat the oil
in a skillet. Place a tortilla in the hot oil and fry just until softened. As each
tortilla is done, place it on a plate. Repeat this procedure until all the tortillas
are cooked.
Oil a long baking dish (about 9 x 13 inches). Spoon half of the sauce over
the bottom, then arrange the tortillas over the sauce.
Top the tortillas with more sauce. Sprinkle with half of the grated cheddar
cheese.
Crack the eggs onto the cheese layer at intervals so that there will be a few
inches betweeen each egg.
Spoon the remaining sauce over the length of the eggs and sprinkle with the
remaining cheddar cheese.
Bake for about 15 minutes. Pierce one of the eggs with a sharp paring knife
to check that the eggs are done as you like. (After 20 minutes of baking, the
Robert's Recipes
Title
Huevos Rancheros
eggs are hard- cooked.) When the eggs are cooked to your liking, remove
the pan from the oven and let cool for 10 minutes.
To serve, cut the casserole into squares. Sprinkle with cotija cheese.
Serves 6 to 8.
Note: Cotija cheese is sold in small rounds, and is available in the dairy case
of many supermarkets. It is easily crumbled. You can substitute feta cheese.
Variations
Notes
PER SERVING: 360 calories, 19 g protein, 26 g carbohydrate, 22 g fat (9 g
saturated), 249 mg cholesterol, 640 mg sodium, 5 g fiber.
Jalapenos
Black olives
Artichokes
Jacqueline Higuera McMahan, who grew up on a Bay Area rancho, is the
author of ``California Rancho Cooking,'' ``The Salsa Book'' and ``The
Chipotle Chile Cook Book.''
Robert's Recipes
Title
Ingredients
Huevos Rancheros - SAUCE
INGREDIENTS:
The Ranchero Sauce
-- 1 large can (28 ounces) diced tomatoes with juice
-- 2 fresh tomatoes, diced
-- 1 cup diced onion
-- 1 jalapeno chile, seeded and minced
-- 2 minced cloves garlic
-- 1 cup water
-- 2 tablespoons red chile powder
-- 1/2 teaspoon salt
-- 1/2 teaspoon ground cumin
-- 1 teaspoon oregano
-- 1 teaspoon sugar
-- 1 tablespoon vinegar
Instructions
Special Steps
Variations
CAZUELA DE HUEVOS RANCHEROS
Notes
Huevos rancheros for more than four people can be time consuming if you
are frying eggs and making up each dish separately. So I decided to layer
softened corn tortillas, ranchero sauce, cheese and eggs to be baked in the
oven. It's a great concoction for a brunch.
waken Guests To the Beauty Of Breakfast
Jacqueline Higuera McMahan
Wednesday, December 30, 1998
Because I am not a morning person, I didn't come to appreciate breakfast for
many years. I always thought it was something you were forced to eat before
you rushed to catch the school bus -- which frequently left without me
anyway, since I was always late.
That all changed when I lived in Mexico and discovered the romance of
breakfast eaten in a small courtyard. All the niceties were there: pitchers of
hot milk for dark coffee, toasted rolls with homemade jam, freshly squeezed
orange juice, warmed blue-and-white talavera plates -- but, most of all, the
feeling that time could be taken. If one missed the bus, there was always
another. Within this rarefied atmosphere, I became a breakfast person. Even
if your breakfast is just toast and jam, carry it out to your garden or to a
Robert's Recipes
Title
Huevos Rancheros - SAUCE
coffee table in front of the fireplace. Take the meal somewhere unexpected,
a place you usually don't eat. It will taste better and may even make a
breakfast person out of you. Within the framework of our busy lives, a
beautiful breakfast is not expected. So I surprise overnight guests with a
morning spread about 10 or 11 a.m. It's lovely, festive -- and it fills them up
for the whole day.
Robert's Recipes
Title
Ingredients
Ideas using Sprouts
BEAN SPROUT DISHES
Stir fried sprouts with egg white and cheese
Sprout Shabu Shabu with shark fin and chinese ham
Sprouts with basil
Sprouts and Yuba, peking duck style
Snapper with leeks and Sprouts
Stone-grilled Sprouts
Raw spring rolls
Stir fried Sprouts with stewed sharks fin
Sprout soup with chinese pickles, ham, soy
Sprouts and noodles
Instructions
Special Steps
Variations
SOUP USING SPROUTS
- Chinton soup, naikon soup, chinese rice wine, soy sauce, oyster sauce,
chicken consume, shark fin, kiima, sugar
Notes
Robert's Recipes
Title
Ingredients
Instructions
Indian Scrambled Eggs
2 eggs
Chopped Veggies (Onion, Pepper, Tomatoes)
Dashes of Marsalla, curry, ground chili, turmeric
cream
Dashes of Corriander and Basil for top
1. Saute the peppers and onion, then add other veggies and spices
2. Beat eggs - add a bit of cream at the end
3. Pour egg mixture into hot skillet
4. Be careful NOT to overcook.
5. Top with corriander and basil
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Special Steps
Variations
Injera (Flat Bread)
3 CU self-rising flour
½ CU whole wheat flour
½ CU cornmeal or masa
1 package dry yeast
3 ½ CU warm water
Spray non-stick oil
1 TBS sugar
1. Prepare yeast (Water @ 100+ degrees, sugar, yeast)
2. Mix all dry ingredients in large bowl
3. Once combined, add water mixture
4. Let rise 1-4 hours - Perhaps prepare prior to fixing Doro Wat
5. Beat batter down, then mix in 1 CU of water - quite thin
6. Cook in non-stick frypan over med heat
- Swirl as you would a crepe, but do not flip
7. Finished when bubbles appear on top
8. Remove to clean towel to cool briefly, then transfer to covered dish
Finished Injera is thicker than a crepe, but thinner than a pancake.
----Use as both plate and utinsels
Notes
Robert's Recipes
Title
Instant-Read Thermometer
Ingredients
Instructions
Chicken –e.g. 140° = underdone, needs to be 165°
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Insta-Pizza
Thomas brand English Muffins
1 sm CAN Tomato paste
1 TBL Basil
1 TBL oregano
1 TBL Garlic powder (or to taste)
1 TBL olive oil
1 tsp salt
Grated Mozzarella (see “classic cheese”)
"Pizza dough" is preferably a gordita, but can be tortilla, english muffin, or
even a piece of white bread with the crusts removed and squished flat.
1. Mix listed ingredients (except cheese) in medium bowl.
Spread sauce on top of English muffin
2. Add other toppings as desired
3. Bake @ 400° for 15 min.
4. Let cool 5 minutes before cutting.
Add other toppings as desired… pepperoni, mushrooms, onion, etc.
Notes
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Title
Ingredients
Instructions
Special Steps
Irish Salmon
Salmon
Olive oil
Chutney
Arugula
Greens
1. Season salmon w/salt & pepper
2. Cut not quite through, then fold, creates nice butterfly
effect.
3. Brush w/olive oil on both sides, cook presentation side
first. Cook on hot grill pan, cook “both ways” to get
cross hatch.
Top w/chutney to serve with arugula/greens on side.
Variations
Notes
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Title
Irish Salmon
Ingredients
Instructions
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Special Steps
Variations
Jalapeno Hot Sauce
1/4 CU diced jalapenos (from can)
2 TBL cayenne sauce (Red Hot or Durkee)
1 TBL rice vinegar
1 TBL sesame oil
1 tsp cumin
1 tsp oregano
1 tsp salt
1. Blend all ingredients until somewhat smooth.
2. Store in something like an old Tobasco bottle
3. Refrigerate
Add garlic or onions for variations.
Notes
Robert's Recipes
Title
Jalapeno Peppers
Ingredients
Instructions
1. Jalapeno Pepper tip @ http://www.xml3.com/family/Recipes/pepper.jpg
Special Steps
Variations
Notes
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Ingredients
Instructions
Special Steps
Variations
Jalapeno Poppers (Medium heat)
5 large jalapeno peppers
1/4 LB cream cheese
2 eggs (beaten)
2/3 CU self-rising flour
1/2 CU cornflakes (crumbs)
1 TBL onion (minced or powder)
1 tsp vegetable oil
1/2 tsp salt
1/2 tsp garlic (minced or powder)
Dash paprika
1. Remove stems from jalapenos and slice lengthwise
2. Remove seeds and inner membrane
3. Wash hands with lots of soap, paying attention to under nails
4. Poach jalapeno halves in boiling water 10-15 minutes
5. Drain and cool and an hour
6. In separate bowl, mix eggs 1/4 tsp salt, (minced garlic), (minced onion)
and the oil
7. In a second bowl, mix 1/4 tsp salt, (garlic powder), (onion powder) and
paprika
8. In a third bowl, mix cornflakes and crush well
9. Repeating for each… Spread cream cheese into each jalapeno half
10. Dip stuffed jalapeno into egg bowl then in flour
11. Dip again in egg mixture, and again into the flour
12. Dip again in egg mixture, and this time roll in corn flakes
13. Set on waxed paper on baking sheet
14. Go back to step 9 and repeat until you've processed all the peppers
15. Put in freezer for at least 2 hours. This will keep breading from falling
off, and cheese oozing out.
16. Heat fry oil to about 370 degrees. Use enough oil to cover peppers.
17. Fry for 3-4 minutes, or until golden brown
18. Set on rack over paper towels to drain
19. Serve hot with sour cream on the side
Instead of frying, you can bake these at 450 degrees for 15 minutes, about 5
minutes per flip
Notes
Robert's Recipes
Title
Ingredients
Instructions
James Ormshy’s Whole-Wheat Carrot Cake
1 cu whole-wheat pastry flour
½ cu granulated sugar
½ cu brown sugar
1 tsp salt
1 tsp cinnamon
1 tsp. Baking powder
¾ tsp baking soda
1 ½ cu peeled and grated carrots
4 large eggs
½ cu canola oil
2 tsp pure vanilla
1 cu (8oz) canned crushed pineapple in juice (not heavy syrup)
½ cu chopped toasted walnuts
powdered sugar, for garnish
1. Preheat oven to 350°. Grease a 9X3 inch round cake
pan and line the bottom w/ parchment paper.
2. Combine the flour, sugars, salt, cinnamon, baking
powder and baking soda in a bowl. Stir until well
blended.
3. Combine the carrots, eggs, oil & vanilla in a large bowl.
Whisk well, then whisk in the pineapple and walnuts.
4. Add the dry ingredients and stir just to blend. Pour the
batter into the prepared cake pan and bake in the center
of the oven for 55 to 60 minutes, until the top feels firm
and a toothpick inserted in the center comes out clean.
5. Cool in the pan on a rack. Remove cake from the pan
and dust the top with sifted powdered sugar just before
serving.
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
JGD Kraut
Cabbage (sliced thin)
sea salt
1. Shave cabbage thin. Discard hard core.
2. Pack tightly into glass jar sprinkling 1 tsp with each handfull
(approx 2 TBL per quart jar)
3. Add distilled water to cover
4. Place lid on loosely.
5. Stand jars in tray (or plate) and leave on counter for 9 days
6. Add water lost by fermentation process daily
After 9 days, kraut is ready to eat or may be canned in boiling water bath.
May also be refrigerated for up to 1 month.
Special Steps
Variations
Caraway seeds or garlic may be added if desired
Notes
Robert's Recipes
Title
Ingredients
Instructions
Joe's Special (Taylor St., San Fran)
2 large eggs
1/2 pound ground grass-fed beef
1/2 large onion, any kind (julienned)
1/2 pound spinach (chopped leaves only)
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1. In a bowl, lightly beat the eggs
2. Season with salt and pepper.
3. Set aside.
4. In a large, heavy skillet, heat 1 tablespoon of the olive oil over mediumhigh heat.
5. Crumble the beef into the pan and cook, stirring, until some of the red is
gone but not a minute longer.
6. This will take only a few minutes (keep it pink).
7. Pour off the excess fat and transfer the meat to a bowl.
8. Set aside and keep warm.
9. Turn heat to medium
10. Add the remaining olive oil to the pan
11. Add the garlic and onion, and cook, stirring occasionally, until the
onion is translucent, 3 to 4 minutes.
12. Add the spinach and cook, stirring occasionally, until it wilts and is
tender, 3 to 5 minutes.
13. Season with salt and pepper.
14. Return the meat to the pan
15. Add the oregano, and taste and adjust the seasoning.
16. Reduce heat to low.
17. Add the eggs, and cook, stirring constantly, just until the eggs are set,
another minute or two. Be careful to NOT overcook the eggs.
18. Top with Parmigiano-Reggiano and serve with English Muffin
Special Steps
Variations
Notes
A little bit of red pepper gives this a good "heat"
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Title
Just what is a pinch?!?
Ingredients
MINCED, DICED OR CHOPPED?!?!?!?
Instructions
Minced is very very small, followed (in order) by
Diced
Chopped
Julienned
Cubed
Chunked
JUST WHAT IS A PINCH?!?!?!?
These are approximate, but they will help you in… a pinch
Four drops equals one pinch
Sixteen pinches equals one teaspoon
Three teaspoons equals one tablespoon
Four tablespoons equals one forth of a cup
Special Steps
Variations
IS 8 OUNCES OF LIQUID THE SAME AS 8 OUNCES DRY?!?!?!?!?
Notes
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Ingredients
Instructions
Knife sharpening
Two things that you can to to a knife:
1. Sharpen
2. Hone
Sharpen:
Use only a professional knife sharpener
Sharpen for (1) long lasting or (2) sharpest edge
The BITE is the ability to hold an edge
Honing:
Use a sharpening steel to realign.
Does not actually sharpen
5 both directions, then 3, then 2, then 1
Special Steps
Variations
Notes
POSSIBLE SIDE LINE FOR VELEZ-MALAGA
NAME OF VIDEO SHOW: FOUR STAR KITCHEN
Knife sharpening:
1. Belt sander
2. Grinding wheel
Cutting board
Don't use glass
Don't wash in dishwasher
Do keep clean
Do use steel every time you use the knife
Do use wood or poly cutting board
Do store in a safe place
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Title
Ingredients
Instructions
Special Steps
Korean BBQ Skewers
Flank Steak or Skirt Steak (cut thin)
Carrots
Spinach
Sesame seeds
Paprika
2 tbl Ginger
2 Garlic cloves
2 Scallions
2- tbl brown sugar
¼ cu canola oil
¼ cu sesame oil
¼ cu soy
pinch red chili flakes
1. Marinate steak for at least 4 hours.
2. Sear or grill (skewer for appearance).
3. Top with spinach, carrots, garnish w/ paprika &
sesame seeds
4. Cucumber-carrot salad; julienne equal amounts, chile
flakes, rice wine, rice wine vinegar, sugar.
5. Spinach Garnish; ½ cu cooked spinach, 1 tbl rice wine,
1 tbl soy, 1 tbl sesame oil, 1 tbl garlic, 1 tbl brown
sugar, 1 tbl sesame seeds, mix well and plate.
Marinade; 2 tbl ginger, ¼ cu sesame oil, 2 garlic cloves, pinch red chili
flakes, 2 scallions, 2 tbl brown sugar, ¼ cu soy, ¼ cu canola oil – Noteincrease to ½ cu sesame oil if grilling.
Variations
Notes
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Special Steps
Krab Salad
Baby spinach
Romaine
Sweet red onions
Dried cranberries
Blueberries
Walnuts
Chip cream
mayonaise
1. Many leaves baby spinach, some romaine or raddiccio,
2. Slices (think sweet red onions, dried cranberries, some
blueberries, walnuts
3. (optionsl glazed/carmelized (fry pan w/ some sugar).
Dressing
1. ½ cu whipped cream, ¼ cu mayonnaise
Toss, arrange lobster or krab on top, squeeze lemon on lobster.
Variations
Notes
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Lamb Burger
1 ½ lb ground lamb
½ onion (minced med fine)
¼ cu parsley (chopped)
2 tsp oregano
salt & pepper
tomato slices
pita bread
lettuce
1. Mix lamb, onion, parsely, oregano and salt and pepper.
2. Use lg ice cream scoop for size grill 3 min/ea. side.
3. Heat pita bread on grill.
4. In pocket place tomato slices, lettuce and 2 mini
burgers.
sauce, Tzatztiki sauce
Variations
Notes
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Lamb Burger
Ingredients
Instructions
Special Steps
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Notes
Robert's Recipes
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Lamb Chops
Ingredients
Instructions
Several other Greek recipes are in this document as well.
Special Steps
Variations
Notes
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Lamb Chops
Lamb chops
Rosemary
Chive
Oregano
Pepper
Salt
Olive oil
Pita bread
Cucumber
Feta cheese
1. Clean and cut rack of lamb.
2. Season with rosemary, oregano, salt & pepper, crush
together and sprinkle over top.
3. Drizzle w/ olive oil. Mark on grill if possible.
Serve on top of pita bread. Serve with mediterranian salad onside. Slice
cucumber on side and feta cheese on top.
Variations
Notes
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Lamb Sauce
1 tbl garlic
1 tbl olive oil
½ onions (sliced)
1 lg tomato (diced)
3 bay leaves
4 tomatillos
1 cu chick stock
ancho chilies
1. Cook 20 min, puree and strain
Spread sauce across bottom of plate. Serve yams on top of lamb at their
side, whole green beans in 3rd section. Top w/ balsamic & julienned wild
chilies.
Variations
Notes
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Lemon Curd
1 stick butter (1/2 cup)
juice and rind of 3 lemons
3 egg yolks
1 egg
dash of salt
1 cup granulated sugar
1. Wash lemons
2. Roll lemons in prep for juicing
3. Grate rind, leaving white pith
4. Squeeze juice from lemons to have 1 CU juice (discard seeds)
5. Combine juice with the zest
6. Beat eggs together completely and set aside
7. Place lemon mixture, butter and salt and sugar in double boiler
10. Stir until sugar is dissolved and butter is melted
11. Temper mixture into your beaten eggs, whisking continually
12. Pour egg mixture back into lemon mixture
13. Cook over double boiler until thickened (about 10 minutes)
14. Decant into bowls
Special Steps
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Notes
Lemon curd is a Summer treat which isn't difficult to prepare.
You'll need a double boiler or a bowl which fits into a saucepan to make the
lemon curd. This will prevent it from scorching over the long cooking
period. Fill the lower saucepan of the double boiler half way and set it to
low heat. Melt the butter in the upper pot.
Wash lemons. Have the lemons (and the eggs) at room temperature. Roll the
lemons firmly on a table as a preparation for extracting the maximum
quantity of juice from them.
Using a citrus zester or a fine grater, remove the yellow portion of the lemon
rind, leaving behind the white pith (the white part under the rind which is
bitter). Save the grated yellow peel (also known as the zest).
Squeeze the lemons until you have nearly 1 cup of juice. In a small bowl,
combine the lemon juice with the zest discard seeds). In a medium bowl,
beat together the egg yolks and the whole egg until lemony colored.
Add the salt and sugar to the melted butter, then stir in the lemon mixture.
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Lemon Curd
Cook over low heat, stirring constantly for 3-4 minutes. When the sugar has
completely dissolved, remove the double boiler from the stove.
To temper the eggs and prevent their curdling, pour off about 1/3 cup of the
hot lemon mixture into the beaten eggs and whisk it quickly.
Use the whisk to stir up the lemon mixture (in the top of the double boiler)
and while the mixture is moving rapidly, slowly pour the egg mixture in a
thin steady stream, stirring all the while.
Return the double boiler to low heat. Cook, whisking constantly for about
10 minutes or until the curd thickens and takes on a glossy sheen with the
consistency of honey. Mixtures continues to thicken upon standing.
Transfer the curd to a clean jar or store in the refrigerator, covered with wax
paper.
Use the lemon curd to fill tarts, as a pie filling, or spread on crackers, toast
or waffles.
Fill French wire-bailed canning jars with lemon curd for a wonderful gift.
Process 1/2 pint jars of lemon curd in a boiling water bath for 15 minutes if
you're planning to keep them for long-term storage, otherwise, keep it in the
refrigerator and use within 1 week.
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Lemon Glazed Cake (pat's recipe)
Lemon Cake mix
3/4 cup oil
1 cup water
1 3oz pkg lemon jello
4 eggs
2 cups powdered sugar
1/2 cup lemon concentrated juice
1. Mix together, cake mix w/oil, water, jello and eggs.
2. Bake at 350 till done. Done when toothpick comes out
clean.
3. While cake is still warm, prick holes to bottom of pan
about half inch apart (all over top of cake).
4. Mix 2 cups powdered sugar with 1/2 cup lemon juice,
disolve sugar to make glaze.
5. Pour glaze over top of cake, spreading evenly.
6. Let cake cool before serving
Special Steps
Variations
Notes
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Lemon Grass - Yellow Bell Pepper Sauce
1/2 CU chopped lemon grass
1/2 CU diced yellow bell pepper
1/2 CU shallots
6 cloves garlic
------------------fist full of basil and cilantro
2 TBL rice wine
1/4 CU chicken broth
1. Saute lemon grass, bell pepper, shallots and garlic
2. Add liquid ingredients and basil and cilantro
3. Simmer for 10 minutes
4. Puree in blender
5. Emulsify with 1/2 CU oil
6. Pass through a strainer to make a thick puree sauce
Special Steps
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Notes
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Lemon Meringue Pie
¾ cup granulated sugar
¾ tsp. Salt
5 tbl cornstarch
1 ¾ cu boiling water
2 eggs (separated)
1 lemon rind grated
5 tbs lemon juice
1 9” flaky pie crust
1. Mix ¾ cups sugar, salt and cornstarch in top of double
boiler, add water, and cook until thickened.
2. Remove from heat, gradually stir in beaten egg yolks,
and cook 1 minute longer, stirring constantly.
3. Add grated rind and juice, and blend well.
4. Cool and pour into pastry shell, and top with meringue
made by beating egg whites until stiff, but not dry, then
adding the 4 tablespoons sugar while continuing to
beat.
5. Bake in slow oven of 300° f. for 30 minutes.
Special Steps
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Notes
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Lemon Party Punch
3 cans lemon juice (frozen or canned)
2 cups sugar
2 quarts strong tea
2 quarts water
4 cups orange juice
1 ½ quarts cranberry or grape juice
1 quart gingerale
1. Dissolve sugar in canned or frozen lemon juice.
2. Add tea, water and other juices and chill.
3. Just before serving add gingerale and pour over ice
cubes in punch bowl.
4. Garnish with slices of banana, strawberries or other
fresh fruit.
Makes about 2 gallons punch.
Special Steps
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Notes
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Lemonade: Old Fashioned
16 lemons - or enough to fill an empty water bottle
TWO empty water bottles
1/2 CU sugar
water
1. Place whole lemons in hot water while you prepare everything else
2. Rinse water bottles, fill measuring cup with sugar
3. Get out funnel, cutting board, knife and small sauce pan
4. Fill one bottle with water and empty into sauce pan.
5. Start heating water in sauce pan on low heat
6. Place funnel into mouth of empty water bottle
7. Cut lemons in half, and squeeze juice from lemons into water bottle until
filled with juice
8. Put funnel in second empty bottle and hold sieve over top of funnel
9. Pour first bottle containing all the juice through the sieve and funnel into
the second bottle. Discard the seeds.
10. Water should be very warm to the touch, BUT NOT HOT.
11. Empty sugar into sauce pan and heat until completely dissolved.
12. Pour half of sugar-water into first bottle.
13. Fill other half of second bottle with lemon juice
14. Pour remaining sugar-water into first bottle that still is half filled with
lemon juice.
15. Refrigerate for up to two weeks.
16. To serve fill glass with ice cubes and half way with water
17. Top glass off with lemon mixture from your bottles
Special Steps
Variations
Notes
You will also need a funnel and a sieve or strainer, and a small pot in which
to heat water
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Lentil Soup
1 CU fresh uncooked lentils
1/2 onion (diced)
1/2 CU broth
1 TBL garlic
1/2 tsp salt
1/2 tsp ginger
1/2 stalk celery (chopped)
1/2 carrot (sliced)
1. Rinse lentils, and let soak for 1 hour
2. Bring 6 CU water to full boil
3. Boil lentils for 1/2 hour - add water as required to keep them covered
4. Add onions and carrots and cook for another 1/2 hour
5. Drain
6. Put in blender with other ingredients
7. Leave blender cap vented for hot air to escape, or all Hell will break loose
8. Blend until fairly smooth
9. Serve topped with something of a contrasting color… If green lentils,
use shredded carrot, if orange lentils use parsley
Special Steps
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Notes
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Lentil Soup
1 cu lentils
onions
celery
carrots
1 tbl garlic
½ tsp salt
½ cu broth
½ tsp ginger
1. Boil lentils in 6 cu water for ½ hour.
2. Add diced onions, celery, carrots. “Drain and cook
another ½ hour blend with 1 tbl garlic, ½ tsp salt, ½ cu
broth and ½ tsp ginger.
Special Steps
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Notes
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Lentil Soup
3 strips bacon (rendered) or olive oil
onion (chopped
3 carrots (slilvers)
1 ½ cu lentils (rinsed)
2 tbl tom paste
½ tsp thyme
2 cu Chicken stock
1 tbl balsamic vinegar
1. Saute in bacon rendering or/olive oil, onion, add carrots,
stir into pan – cook 5 min.
2. Add garlic, tom paste, thyme and lentils, stir & cook.
3. Add 2 cup chicken stock, 2 cu water, bring to boil.
4. Cover and cook 45 minutes, simmer. Add water if
thickens too much.
5. Add 1 tsp salt , ¼ tsp pepper and 1 tbl salsamic
vinegar, blend.
Special Steps
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Notes
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Leprechaun Gold
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/4 cup molasses
1 large egg
Granulated sugar (for coating cookies)
1. In a large mixing bowl, stir together the flour, baking soda, cinnamon,
ginger, nutmeg, cloves, and salt. In a separate large bowl, use a wooden
spoon to cream the butter and brown sugar until smooth.
2. Stir in the molasses and egg and mix until well blended. Gradually stir in
the flour mixture until combined.
3. Cover the dough and refrigerate it for at least 1 to 2 hours or until firm
enough to roll into balls. Heat the oven to 375.
4. Use a tiny spoon (we used one from a child's tea set) to scoop the dough
out of the bowl, then roll it with your fingertips into balls that are about 1/2
inch in diameter. Roll the balls in a shallow bowl of granulated sugar.
5. Place the balls on an ungreased baking sheet, leaving 2 inches between
the cookies. Bake for 7 to 9 minutes or until the cookies are crinkled and set.
6. Cool the cookies on the baking sheets for about 5 minutes. Using a metal
spatula, transfer them to a wire rack to cool completely. Repeat until all the
dough is used.
7. The cookies can be stored in an airtight container in the freezer for up to 1
month and at room temperature for up to 1 week. Makes about 10 dozen
Lucky Pennies.
8. KIDS' STEPS: Kids can mix up the dough, shape it into balls, and roll the
balls in sugar.
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Leprechaun Gold
Special Steps
Variations
Notes
Original recipe from DisneyFamily.com
Modify for kids cookbook
My title, so title is OK
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Lettuce Tie-up
Three twelve inch pieces of butcher's string per person
Three outside leaves per person of Romain lettuce
Julienned cuts (or other) of any five of the following:
- Cucumber
- Cucumber peel
- Bell pepper
- Parsley (chopped)
- Cilantro (chopped)
- Pickle
- Chive
- Cheese
- Salt / pepper (sprinkle to taste)
- Deli, regular or Chinese mustard
- Ground red pepper
OR MAKE UP YOUR OWN TOPPINGS
1. Spread mustard on top part of leaf
2. Add selected five ingredients
3. Roll as tightly as possible, make sure not to burst the leave
4. Tie lightly near the middle with one length of butcher's string
5. Trim excess string
6. Cut off the white end and discard
6. Serve aside any meat dish
Good when served with warm peanut dipping sauce
Notes
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Lettuce Wrap
About ½ pound chicken
Spices to taste
- Cilantro, diced onion or green onion, oregano, garlic, ginger
Cabbage finely shredded
Peanuts - crushed
Mayonaise / Salad dressing
1 TBL olive oil
Dash of Cayenne pepper
Optional: heat as a stir fry
Other ingredients as compelled
1. Stir fry onions till translucent, add chicken to finish cooking
2. Mix all ingredients together
3. Serve with large Romaine lettuce leaves
(or butter lettuce for smaller wraps and a bit more flavor)
4. Optional Teriyaki Dipping Sauce (See Ethnic section of this document)
Special Steps
Variations
Also makes a decent burro when wrapped in a flour tortilla.
Other ingredients you can add: artichokes, sweet peppers, shredded carrots,
cheddar cheese, monterey jack cheese, chopped black olives, chopped green
olives, tomato, feta cheese, cottage cheese, garlic, capers, mustard
P.F. Chang's adds shittake mushrooms, sherry, bamboo shoots, and water
chestnuts; but then again, they serve this with iceberg lettuce!!
Notes
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Limoncello
25 lemons, well scrubbed
3 vanilla beans
2 (750 ml) 100-proof vodka
4 CU sugar
5 CU water
1. Wash the lemons with a vegetable brush and hot water to remove any
reside of pesticides or wax; pat the lemons dry.
2. Carefully zest the lemons with a zester or vegetable peeler so there is no
white pith on the peel.
3. In a large glass jar (1-gallon jar), add one bottle of vodka;
4. Add the lemon zest as it is zested.
5. Split vanilla beans and scrape out seeds
6. WAIT - Cover the jar and let sit at room temperature for at least (10) ten
days and up to (40) days in a cool dark place. The longer it rests, the better
the taste will be. (gently agitate once every weekend.) As the limoncello
sits, the vodka slowly take on the flavor and rich yellow color of the lemon
zest.
7. In a large saucepan, combine the sugar and water; cook until thickened,
approximately 5 to 7 minutes.
8. Let the syrup cool before adding it to the Limoncello mixture.
9. Add to the Limoncello mixture from Step One.
10. Add the additional bottle of vodka.
11. WAIT - Allow to rest for another 10 to 40 days.
12. After the rest period, strain and bottle: discarding the lemon zest.
13. Keep in the freezer until ready to serve.
Use oranges in place of lemons to produce Arancello.
Notes
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Ingredients
Lomo Cedo Picante
1 thin Pork cutlet
1/2 onion (thinly sliced)
1 carrot (julienne strips)
1 stalk celery (diced)
1 clove garlic (diced)
5 small hot chili peppers (minced)
2 TBL Soy sauce
1 tsp Corn starch
1 tsp Sugar
Instructions
Whole grain rice (not quick cook)
1. Start rice cooking. This will take about 30 minutes.
2. 15 minutes from completion of rice, heat oil in saute pan
3. Sweat onions over low heat
4. When the onions START to become translucent, add celery
5. Stir to combine (30 seconds) then add chili peppers
6. Stir to combine, then add garlic
7. Cook 1 more minute, then remove from heat
Once you become familiar with this recipe, you can start Step 8 at the same
time as Step 2
8. Heat skillet to high heat
9. Sear pork over high heat just until edges start to curl
10. Flip and cook about half the time the other side cooked
11. Remove from heat and place on cutting board to let juices redistribute.
You will be almost to Step 7 if doing these simultaneously
12.
13.
14.
14.
15.
16.
Cut pork into strips, then into small cubes, then mince a bit more
Combine both onion mixture and port into saute pan over LOW heat
Put carrots into skillet pork was cooked in and put over medium heat
Mix soy, corn starch and sugar in small bowl
Mix in with pork mixture and stir until it starts to thicken
Server over rice and top with carrot strips
Special Steps
Variations
Notes
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Lunch or Dinner Quiche
PLUS
1/4 CU each Grated swiss & gruyere
1/2 CU chopped hamburger (cooked) or ham (cooked)
1/4 CU frozen spinach (thawed)
1 tsp oregano
1. Prepare custard as shown in other recipe, adding oregano into custard
2. GENTLY combine meat, cheese and other fillings in mixing bowl
3. Place lightly into prepared pie crust. DO NOT pack down.
NOTE: If you do not have a pie crust, just use four smaller well-greased
ramikins without any crust, it will turn out just fine.
4. Slowly drizzle custard over top until it "starts to show" This will be
about 1/2 inch below the top of the shell or bowl
5. Top with a sprinkling of parsley.
6. Bake for 60 minutes at 350 degrees.
7. Allow to rest 10-15 minutes before cutting
This recipe is for two people, with quite large servings. To increase to eight
people, use 1 CU each of swiss and gruyere, 2 CU chopped meat, and 1 CU
spainach.
OPTIONAL ADDITIONAL FILLINGS: sauteed mushrooms, cooked
chicken, brocolli florets, chopped olives, finely shredded cabbage, diced
onion, bell pepper, jalapeno pepper, minced garlic, crab
Notes
TOPPING OPTION: Top with grated parmesean cheese and butter, then
cook 5 minutes more.
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Mac and Cheese
1 LB pasta (any type)
2 pieces of stale bread (better is a stale sub bun)
8 TBL butter
6 TBL All-Purpose Flour
2 tsp Dried Mustard
1 tsp salt
1 or 2 dashes Tobasco
5 CU 2% milk
1/2 LB Sharp Cheddar Cheese (grated)
1/2 LB Monterey Jack Cheese (grated)
1. Cook pasta al-dente (about 8 minutes for thin pasta, longer for thicker
pasta)
2. Pulverize (1/8 inch pieces) stale bread in blender or food processor. Put
3 TBL butter into mixer right at the end. Mix well. Set aside
3. Drain pasta and melt 5 TBL butter in emptied pot. Melt till foam
subsides.
4. Whisk in 6 TBL All-Purpose flour. Cook till a tawny color.
5. Add Mustard, Salt, Tobasco and mix well.
6. Add milk and bring slowly to a boil stirring constantly.
7. Reduce heat and cook 3-5 minutes or until thickened.
8. Stir in cheese and pasta
9. Transfer to baking dish and top with bread crumbs.
10. Bake for 6 minutes @ 350 degrees
11. Broil 2 more minutes while still on the middle rack.
12. Let set 5 minutes before cutting / serving
Special Steps
Variations
Notes
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Macaroni & Cheese
Cheese
2 cup macaroni
2 tbl butter
1 tbl flour
¾ tsp salt
onion salt
2 cup milk
1. Melt 2 tbl butter
2. Add 1 tbl flour, ¾ tsp salt, speck pepper, dash onion
salt.
3. Stir in 2 cups milk, add some cheese.
4. Stir into macaroni, pour into greased pan top w/cheese.
Special Steps
Variations
Notes
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Special Steps
Macaroni & Cheese (ATK)
1 lb pasta
3 tbl butter
stale bread
1/2 tbl dried mustard
1 tsp salt
¼ tsp cayenne
5 cu milk
½ lb sharp chedder
½ lb Monterey Jack
1. Cook pasta in plenty of water to al dente.
2. Make bread crumbs with stale bread strips, put in
blender w/ 3 tbl butter, pulse to 1/8” pieces (set aside).
3. Drain pasta. In pot add 5 tbl butter and melt till foam
subsides, whisk in 6 tbl flour, cook until tawny color,
add ½ tbl dried mustard, 1 tsp salt, ¼ tsp cayenne and
5 cu milk.
4. Bring to boil, reduce heat and cook 3-5 min till
thickened.
5. Stir into sauce, ½ lb sharp chedder, ½ lb Monterey
jack, toss in pasta and cook for 6 min.
6. Transfer to baking dish, top w/ bread crumbs. Broil 2
minutes on middle rack.
Let set 5 min, then serve.
Variations
Notes
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Make your Own Sour Cream
Method 1
INGREDIENTS
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of
cream.
INSTRUCTIONS
In a double boiler bring the fresh cream up to 180 degrees. Cool to room
temp in a cold water bath. Add the buttermilk, cover, and let sit at room
temp. for 24-48 hours. Stir and refrigerate. The batch will keep
approximately 3-4 weeks, refrigerated
Method 2
INGREDIENTS
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk
INSTRUCTIONS
Mix all the ingredients in a bowl over warm water. Raise the temperature of
the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24
hours or until it is sufficiently sour and thick enough to cling firmly to a
spoon. Keep in the refrigerator until you want to use it. For a richer heavier
sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons
of cultured buttermilk and incubate as before. For better texture refrigerate
for 24 hours before serving.
SHORTCUT RECIPE FROM ANOTHER WEB SITE
* 1 cup heavy cream if you prefer a thick, creamy sour cream, or light
cream for a smoother, lighter consistency
* 1 rounded tbsp. sour cream
* Bowl
* A sterilized pint jar
Step1
Put the sour cream in the bowl and gradually add the cream, whisking as
you add it. Make sure the two are thoroughly mixed.
Step2
Pour the mixture into the jar. Cover with waxed paper and a lid. Let the jar
stand at room temperature for 24 to 48 hours, or until it has a firm
consistency (when the jar is tilted, the cream should retain its shape).
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Make your Own Sour Cream
Step3
Refrigerate the cream in the covered jar for 12 hours before using it.
Baking With Sour Cream
Cakes using acidic ingredients such as sour cream may development a
metallic flavor if baked and stored in an aluminum pan. To prevent this
reaction from taking place, line the bottom of the pan with parchment
paper before adding the batter to the pan.
History and Use
Sour milk products including yogurt, kefir, kumiss, and sour cream have
been used for centuries by eastern cultures including the Arabs and the
Bulgars. Throughout history popularity spread to Germany, as well as
Eastern and Central Europe and to the Americas as well.
Tips and Hints on Using Sour Cream
Sour cream is commonly used for dips, dressings, and sauces or simply
"plain" as a condiment.
Never boil sour cream because it will curdle immediately. To add sour
creme to a hot liquid, remove the liquid from the heat source (or turn the
heat to very low) and add the cream while stirring gently.
Avoid using sour cream in dishes with a lot of salt, as the salt may cause
curdling. Also dishes made with sour cream do not freeze well
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Ingredients
Make your own Yogurt
Despite the proliferation of yogurt makers on the market, everything you
need to make yogurt is probably already in your kitchen, with the possible
exception of the thermometer. Specifically, you will need:
* 1 Half gallon of milk
* 2-3 Tbs of plain yogurt (as a starter)
* 1 8-10 Qt stock pot
* 1 4-5 Qt pot with lid
* 1 Metal or plastic spoon
* 1 Dial thermometer with clip
* 1 Heating pad
Instructions
Create a Water Jacket
Create a Water Jacket
While not required, this step will save you time, and ensure consistent
results every time out. Further, it prevents you from scalding the milk,
which will ruin your yogurt.
* Place larger pot in sink
* Place smaller pot inside it
* Fill larger pot until water line goes about half way up the side of smaller
pot
Notes:
* The smaller pot is going to want to float on you. Hold it down with your
hand while filling larger pot with water.
* Don't fill the larger pot more than half way up the side of the smaller
pot.
* Have your milk and 2-3 Tbs of yogurt out at room temperature
throughout the following steps.
----------------Sterilize Equipment
Sterilize Equipment
You could probably skip this step, but since you need to bring your water to
a boil anyway, it removes any possibility of contamination.
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* Place your thermometer and spoon in the large pot of water
* Place smaller pot upside down over larger pot
* Heat water until boiling
Notes:
* Once a boil is reached, use oven mitts to remove hot items, and dry with
paper toweling.
* If you have a set of tongs, use them to quickly sterilize the smaller pot
lid by dipping in boiling water.
------------------------Add Your Milk
Add Your Milk
If you do not have a set of pots that fit inside each other, you could heat the
milk directly, but you will need to watch it and stir constantly. With the
water jacket approach, you simply:
* Place the smaller pot into the larger pot of boiling water
* Carefully pour your milk into the smaller pot
* Clip your thermometer to the rim of the smaller pot
Notes:
* The smaller pot is going to want to float when empty, so pour very
slowly.
* Once all your milk is in, check to see that water level in larger pot and
milk level in smaller pot are about the same. Too much water, and the pot
will float, too little water, and you won't heat the milk evenly.
* Add or remove water if there is a big discrepancy.
----------------Heat to 185°F
Heat to 185°F
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You want the milk to reach 185°F so as to kill any bacteria. If you do not
have a thermometer, this is also the temperature at which milk begins to
froth, like in a latte.
* Keep water boiling
* Stir frequently
Notes:
* While you are waiting for the milk to reach 185°F, fill your sink about
1/4 of the way with cold water.
* Add some ice to the water.
---------------------Cool to 110°F
Cool to 110°F
110°F is the temperature at which yogurt cultures reproduce themselves.
You could wait for the milk to cool on its own, but this is much faster and
more efficient.
* Carefully place pot of milk in cold water bath
* Stir occasionally
Notes:
* Like before, you want the level of cold water in the sink to be about
even with the level of milk in the pot.
----------------Pitch Your Yogurt
Pitch Your Yogurt
Pitch simply means to add, and comes from the world of brewing. Brewers
pitch yeast to make alcohol, you'll pitch yogurt to make more yogurt!
* Pour your 2-3 Tbs of yogurt into your 110°F milk
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Notes:
* Again, if this is your first batch, use only Dannon plain yogurt. All
future batches you will make using your own.
-----------------------Stir, Cover & Warm
Stir, Cover & Warm
This step requires that the yogurt remain warm, and undisturbed. A heating
pad or hotplate in a quiet corner works best.
* Stir milk well to distribute yogurt you just pitched
* Cover with lid
* Set heating pad to medium and place on a cutting board
* Place pot of pitched milk on top
* Cover with a dish towel
Notes:
* Use the pot of hot water to clean your thermometer, spoon, yogurt dish,
and any other dishes that might be around (waste not, want not).
-----------------------Wait Seven Hours
Now that you have some time on your hands, you might want to know a
little bit more about what is going on under the lid of that pot.
Feel free to skip this step and come back in seven hours, but it will help you
understand what we've done so far, and perhaps lead you to improvements
or personalized touches for future batches.
------------------READ WHAT WE'VE DONE SO FAR IIN OTHER SECTION OF THIS
DB ENTRY
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-------------------Stir Well
Stir Well
Now that you have patiently waited seven hours, it is time to see what you
have made.
* Remove from heating pad and uncover yogurt
* Use a spatula to see that milk has curdled (see picture)
* Stir vigorously to mix curds in with liquid
Notes:
* You will notice a pungent, cheesy odor, and maybe even some greenish
liquid on top. This is exactly what you want to see.
* Really stir it well to distribute the clumpy curds into any remaining
liquid.
---------------Pour into Containers
Pour into Containers
You can use any containers that have a proper fitting lid and can
accommodate 1/2 gallon, or whatever size batch you are making.
* Carefully pour yogurt into container(s)
* Cover with tight fitting lid(s)
Notes:
* Old yogurt or ricotta cheese containers work very well.
* You may notice that your yogurt is much thinner than typical store
bought yogurt. Store bought yogurts typically use pectin and other
thickeners, to make them seem creamier. And, your yogurt is not yet in its
finished state.
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--------------------Chill Overnight
Chill Overnight
Rigorous stirring and then chilling will cause the bacteria in yogurt to stop
consuming lactose and producing lactic acid.
* Place yogurt in the coldest part of your refrigerator
* Wait overnight
Notes:
* Yogurt bacteria likes to be kept still and warm. Stirring and chilling
causes the thickening and tartening to cease.
* The back of your refrigerator is typically the coldest.
-----------------Stir & Enjoy
Stir & Enjoy
Now it's time to enjoy the fruit of your labor!
* Stir yogurt well & enjoy!
* Repeat as necessary
Notes:
* Your refrigerated yogurt will be much thicker now. Kept refrigerated, it
will last 2 to 3 weeks.
* Your yogurt has no sugar added at all. Mix with fresh fruit, honey,
granola, jellies & jams, or however you currently enjoy yogurt.
* Enjoy yogurt in some new ways.
* Be sure to reserve 2-3 Tbs of your yogurt for you next batch!
----------------------------
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----------------Special Steps
Variations
What We've Done So Far:
* Sterilized all of our equipment
* Heated milk to 185°F, quickly and evenly by using a hot water jacket
* Cooled it quickly and evenly to 110°F, using a cold water bath
* Added or "pitched" 2-3 Tbs of fresh yogurt and stirred
* Covered and kept warm to wait for seven hours
The reason for sterilization and heating of the milk to 185°F is to remove
the possibility of contamination. Doing it quickly and evenly helps achieve
predictable results. Cooling the milk to 110°F is required so that the yogurt
cultures can work their magic.
Yogurt is created using "helpful" bacteria (usually lactobacillus bulgaricus
or streptococcus thermophilus, or both), which cause the milk to ferment.
These micro organisms are alive in your yogurt starter that you pitched in
the previous step. When they are added to milk at 110°F, they consume the
sugar found in milk, called lactose. As a result, the milk thickens or curdles,
and lactic acid is produced as a byproduct. The lactic acid gives yogurt its
"tangy" taste, and preserves the milk from spoiling. Before pasteurization
and refrigeration, this was the only way to make milk last for long periods of
time.
Notes
The end result is a creamy, tangy, milk-based product, with millions of
active bacteria cultures which aid in digestion. Further, the lactic acid allows
some people who otherwise cannot tolerate lactose to enjoy this dairy treat.
Seven hours at a warm temperature seems to produce a yogurt that is
sufficiently thick, and just tangy enough. The longer you let it ferment, the
thicker it will get, but the more tangy it will become. Make your first batch
at exactly seven hours, and then adjust according to your taste preferences.
* However much milk you use, is how much yogurt you will make (1/2
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gal milk = 1/2 gal yogurt). You can use regular, reduced or no fat milk.
* For your first batch, you will need to purchase plain yogurt from the
store (all future batches you will use your own). Only use Dannon plain
yogurt.
* The smaller pot needs to fit inside the larger one, creating a doubleboiler, or water jacket effect. It's not required, but highly recommended.
* Your spoon needs to be plastic or metal, so it can be sterilized.
* The thermometer you need is just like this one. You can find one at a
restaurant supply store, or check eBay. Just be sure that its range is at least
100°-185°F, and can clip to your pot's rim.
* The heating pad can be replaced by a hotplate.
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Ingredients
Instructions
Special Steps
Malted Milk
¼ cu malted milk balls (about 12)
1 cu lowfat milk
1 pt frozen vanilla yogurt
¼ cu malted milk powder
Puree till smooth
Sprinkle crushed balls on top
Variations
Notes
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Malted Milk
Ingredients
Instructions
Special Steps
Variations
Notes
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Ingredients
Instructions
Marinade
Oil
Acid
Seasoning/flavor
Soy, garlic
Onion
Ginger
Mix all ingredients together.
Special Steps
Variations
Notes
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Marinating
Ingredients
Instructions
Use Bag – meat & poultry 30 min @ room temp. Longer in refrigerator
Special Steps
Variations
Notes
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Ingredients
Instructions
Martha Stewart Potato Salad
* 5 pounds medium red-skinned potatoes
* 1 medium white onion, finely grated
* 2/3 cup cold water
* 1/2 cup distilled white vinegar
* 1 teaspoon sugar
* 1/2 teaspoon coarse salt
* 1 cup Hellmanns Mayonnaise
* Chopped parsley, for garnish (optional)
* Hard-boiled eggs, sliced , for garnish (optional)
1. Place potatoes in a large pot, and cover with water; bring to a boil.
Reduce to a simmer, and cook until soft when pierced with the tip of a
knife, about 30 minutes. Drain, and allow to cool slightly. Peel potatoes, and
slice into 1/4-inch-thick slices.
2. Combine potatoes, onion, water, vinegar, sugar, and salt in a large bowl.
Toss gently between two large bowls, trying not to break up potato slices.
Let stand for 10 minutes. Add mayonnaise; mix gently between two large
bowls until well combined and creamy. Refrigerate for at least 2 hours; the
mixture will thicken as it stands. Garnish with parsley and/or sliced hardboiled eggs, if desired.
Special Steps
Variations
Notes
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Ingredients
Instructions
Special Steps
Variations
Mashed Potatoes
4 "regular brown" russett potatoes
1 carrot
2 TBL olive oil OR 3 TBL butter
2 TBL "chives" or cut green onion tops
1 tsp oregano
1/4 CU milk (at the very end)
1. Cut the skins off the potatoes into nice large flat hunks. This can be
stored in a baggie and used later for potato skins.
2. Rinse remaining potatoes and cut into one inch (or less) sized pieces.
3. Put the pieces into a pan and cover with water plus an inch.
4. Using a potato peeler, peel the carrot into the pan also.
5. Bring the water to a boil, then cook for ten more minutes
6. Drain potatoes (and carrots) in a collander, then return pieces to the pan.
7. Using a potato masher, crush the pieces into a mush. If you like "lumpy"
pototoes, don't crush them too much.
8. Add butter OR olive oil, chives and oregano and mix with a fork.
9. Add milk, stiring continually, ONLY to the point of giving them a
creamy texture.
A "quick release" ice-cream scoop can give you those pretty restaurant
mounds of potatoes.
For less starch in the potatoes, run tap water gently through them during the
drain process (see Step 6)
Notes
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Ingredients
Instructions
Math Logic Puzzle
One man wanted to get in to his work, but he forgot his PIN.
Although, he remembered certain clues for his PIN.
(Here are the 5 clues)
*The 5th number plus the 3rd number equals 14
*The 4th number is 1 more than the 2nd number
*The 1st number is 1 less than twice the 2nd number
*The 2nd number plus the 3rd number equals 10
*Adding all the numbers equals 30
A + B + C + D + E = 30
ABCDE
A = 2B - 1
B + C = 10
C + E = 14
D=B+1
E = 14 - C
A = 2B - 1
B = 10 - C
C = 14 - E
D=B+1
E = 14 - C
A=
B=D-1
B=A+1
B = 10 - C
C = 14 - E
-
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Math Logic Puzzle
A + B + C + D + E = 30
20 - 2C - 1 + 10 - C + C + 10 - C + 1 + 14 - C = 30
20 - 2C - 1 + 20 - C + 15 - C = 30
39 - 2C - C + 15 - C = 30
54 - 4C = 30
4C = 24
C=6
A + B + C + D + E = 30
A + B + 6 + D + E = 30
SOLVE FOR B = B = 4
SOLVE FOR A = A = 7
SOLVE FOR D = D = 5
SOLVE FOR E = E = 8
TEST
7 + 4 + 6 + 5 + 8 = 30
11 + 11 + 8 = 30
Special Steps
Variations
Notes
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Ingredients
Instructions
Mayonnaise
½ cup water
4 tbs instant milk
1 cup oil
1 tsp salt
1 tsp honey
¼ c lemon juice
1. Blend water and milk.
2. Add ½ cup oil slowly
3. Add 1 tsp salt, 1 tsp honey.
4. Add up to ½ cup oil as necessary.
5. Add ¼ cup lemon juice slowly.
Special Steps
Variations
Notes
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Ingredients
Instructions
McDonalds (copy cat) Picante sauce
15 OZ can tomato sauce
8 OZ water
6 OZ tomato paste
1 tomato with seeds removed (minced)
1/2 onion (minced)
2 TBL jalapeno (minced)
2 TBL white vinegar
1 TBL sugar
1 TBL lime
1 tsp salt
1. Put tomato sauce, water and tomato paste in sauce pan under medium
heat.
2. Mince tomato, garlic, jalapeno, vinegar, sugar, lime, salt and onion in
food processor
3. Add minced ingredients to pan and simmer 10 minutes.
4. Cool to serve.
Special Steps
Variations
Notes
I tried adding Cayenne pepper to this and it detracted VERY MUCH from
the overall flavor. This is best when prepared just as shown here.
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Ingredients
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Special Steps
McDonald's Breakfast Burrito (copy cat)
1 tsp onion (minced)
1 tsp red bell pepper (minced)
1 tsp green bell pepper (minced)
1 TBL Velveta cheese
1 egg
1 flour tortilla
scant oil
1. Lightly saute onion and bell peppers in oil
2. Meanwhile, spread cheese onto tortilla
3. Add egg to skillet with other ingredients
4. Microwave tortilla for 15 seconds
5. Cook egg until no longer runny, but still soft
6. Pour into tortilla and fold (see special steps)
Folding a tortilla into a burrito
1. After filling with desired ingredients fold one side of tortilla in so that
edge of tortilla is about 1 inch toward center.
2. Perpendicular to first fold, start folding about 1 inch pieces until you
have rolled the ingredients into the tortilla/
Variations
Notes
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Meat Cleaver (ATK)
Ingredients
Instructions
65% of weight toward front. “Global” @ $100, ~ 16oz. (all metal).
Special Steps
Variations
Options, hatchet $10.00 or Lamps & Sharp $40.00
Notes
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Ingredients
Instructions
Meat Skillet
1 carrot (chopped)
1 onion (chopped)
2 TBL butter
-----------1 potato diced small
1 bay leaf
1 tsp thyme
1 tsp poultry seasoning
------------2 TBL flour
------------2 TBL evoo or butter
------------1 CU good white wine
2 TBL butter
1 tsp grated ginger
------------1 liter chicken stock or broth
1 LB chicken or other meat (cooked)
1 tsp tarragon
1 sm can peas
1/2 CU asparagus (chopped)
1. Add first four ingredients and saute for about 10 minutes
2. Add aditional seasonings and saute for 5 more minutes
3. Add 2 TBL flour and stir until combined
4. Add next ingredients including wine and heat to scrape and deglaze pan
5. Add butter and and ginger, then melt, and stir to combine
6. Add chicken stock or broth and bring up to heat.
7. Add 1 LB cooked chicken or other meat
8. Add tarragon and peals, then simmer 20 more minutes
9. Add asparagus as it starts to thicken, and cook 10 more minutes
Special Steps
Variations
Notes
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Ingredients
Instructions
Special Steps
Meat Strudle
Goat cheese
Steamed asparagus tips
Red bell (shredded)
Shredded meat
center on bias.
Serve with basil sauce
Variations
Notes
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Ingredients
Meatloaf
In a separate bowl:
1/3 cup dry bread crumbs
1/2 cup milk
1 beaten eggs
In a separate bowl:
1/4 CU catsup
1 tsp dry mustard
1/4 CU brown sugar
1/4 tsp nutmeg
Instructions
In a separate bowl:
1LB ground beef
1/2 tsp sage
1/4 CU onion (diced, sweated in hot pan)
1. Beat the eggs into the milk.
2. Put the dry bread crumbs in the milk.
3. Let mixture sit.
4. In a separate bowl, mix the catsup, mustard, nutmeg and brown sugar
and set aside. (Piquant Sauce)
5. In a separate bowl, mix the meat and seasonings.
6. Add the bread, egg and milk mixture to the meat mixture and stir well.
7. Pour the meat mixture into a greased loaf pan.
8. Spread the piquant sauce over the top of the loaf.
9. Bake at 350° for 45 min.
10. Let pan sit for 10 minutes after baking before cutting loaf.
:
Special Steps
Variations
Notes
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Mediterranean Salad
1/4 CU tomato
1/4 CU kalamata olives
1/4 CU red onions (diced)
1/8 CU roasted peppers
1/8 CU mint leaves
1/4 CU yellow tomatoes
1/8 CU feta cheese
1 cucumber
some fresh basil leaves
1. Tear romaine lettuce and arrange on plate
2. Arrange other ingredients on top topping with sliced cucumber and feta
3. Drizzle top with lemon juice and olive oil
4. Top with thinly cut basil leaves
Rub pita bread with olive oil and grill (see recipe for Pita Chips)
Special Steps
Variations
Several other Greek recipes are in this document as well.
Notes
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Ingredients
Instructions
Mediterranian Salad
¼ tomatoes
¼ kalamata olives
¼ red onions
1/8 roasted peppers
1/8 mint leaves
¼ yellow tomatoes
1/8 feta cheese
1. Tear romaine and arrange.
2. Top with remaining ingredients.
3. Drizzle with lemon juice and olive oil, basil strips on
top.
4. Rub pita bread w/ olive oil and grill.
Special Steps
Variations
Notes
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Ingredients
Instructions
Mexican Salad
Chicken
onion
avocado
salsa
cheese
cilantro
scallions
oregano
bell pepper
radish
sour cream
cabbage
1. Cook bowls 350 degree for 10 minutes.
2. Roll chicken in 1 egg, 1/4 cu milk and flour. Cook in
olive oil.
3. Saute onions in olive oil
4. Layer plate with cabbage
5. Base, oregano, bell pepper, onions, radish, sour cream
6. Topping, chicken, avocado, cilantro, scallions, salsa,
cheese.
Special Steps
Variations
Notes
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Ingredients
Instructions
Mexican Salad
1 lb hamburger
1 onion (diced)
1 can stewed tomatoes
2 small cans tomato sauce
1 can chili w/out beans
1 can mushrooms
2 tsp worchestershire sauce
½ tsp garlic salt
1. Brown hamburger with onion.
2. Add all ingredients to cooked hamburger.
3. Cook and simmer 1 hour.
4. Serve over tossed salad topped with fritos and grated
cheese.
Special Steps
Variations
Notes
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Microwave Popcorn (ATK)
Ingredients
Instructions
All natural. Newman’s Own, “Old Style”, not original
Special Steps
Variations
Notes
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Ingredients
Instructions
Migas
1 TBL Butter
2 Tortillas
2 eggs
1/4 CU shredded Montery Jack cheese
2 TBL salsa
1. Melt butter in large skillet
2. Cut one tortilla in ½ inch strips
3. Cook in butter until crisp
4. Remove strips
5. Cook eggs in hot skillet
6. Add shredded Monterey Jack cheese and 2 TBL salsa
7. Fold in crisp strips and serve immediately
Special Steps
Variations
Notes
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Ingredients
Instructions
Special Steps
Variations
Mirpois
1 CU thin carrot medallions
1 CU sliced celery
1 CU chopped onion
3 TBL olive oil
2 CU chicken stock
1. Saute vegetables for 5 minutes
2. Add stock and simmer for 15-25 minutes
This is a simple enhancement to any meat dish. It can be served along side,
or with the meat on top of the Mirpois.
This is called TRINITY and is common in the US Bayou area when the
carrots are replaced by diced bell peppers.
Notes
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Misc Tips
Ingredients
Instructions
1. Freshen cutting board tip @ http://www.xml3.com/family/Recipes/05.pdf
and replace every 6 months
2. When replacing your counter consider ceramic tile or porcelain stone
tile. Lay with a thin grout line.
3. Stain Removal: Voted best overall was Oxi-Clean. Very inexpensive,
very effective. Soak for about an hour. Removed blueberry, mustard, chili,
chocolate, red wine, beets and coffee.
4. CAMEO was voted best Aluminum and Stainless Steel cleaner
Special Steps
Variations
Notes
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Ingredients
Instructions
Special Steps
Mohito
12 lg Garlic cloves
2 tsp. Salt
1 cu cilantro
2 tbl white wine vinegar
½ cu chopped onion
½ cu lime juice
½ cu lemon
¾ cu orange juice
no instructions
Crush garlic cloves and salt together to paste.
Variations
Notes
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Instructions
Momma Reiner's Chocolate Fudge
* 3/4 cup (1 1/2 sticks) salted butter
* 2 2/3 cups sugar
* 1 can (5 ounces) evaporated milk
* 12 ounces semisweet chocolate, finely chopped
* 2 1/4 cups Momma Reiner's Homemade Marshmallow Cream
* 1/2 teaspoon pure vanilla extract
1. Melt butter in a heavy-bottomed saucepan over medium heat. Add sugar
and evaporated milk; bring to a boil. Cook, stirring, until mixture reaches
the soft-ball stage, 234 to 240 degrees on a candy thermometer, about 6
minutes.
2. Add chocolate and stir until melted. Add marshmallow cream and
vanilla; stir or blend using an immersion blender, until well combined.
Remove from heat; use immediately.
Special Steps
Variations
Notes
Makes about 30 chocolate-covered marshmallows
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Ingredients
Instructions
Momma Reiner's Chocolate Fudge
2 2/3 CU sugar
1 1/2 sticks butter
5 OZ evaporated milk
12 OZ semi-sweet dark chocolate
1 tsp vanilla
1. Mix first three ingredients in very deep pot
2. Heat up to 235 degrees
3. Add chocolate to pan
4. Add 7 OZ marshmallow cream (see MarthaStewart.com
5. Add vanilla and stir to mix
6. Mix, mix, mix
7. Remove from heat
8. Skewer mallows on stick
9. Dip mallows quickly into fudge
10. Put on parchment to cool
11. Let set overnight
Special Steps
Variations
Notes
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Ingredients
Instructions
Momma Reiner's Chocolate Fudge Marshmallows NOTES
2 CU Sugar
1/2 CU Karo
1/2 CU water
1/4 tsp salt
2.5 TBL gelatin
2 eggs (whites only)
1 tsp vanilla
1. Mix sugar, Karo, water and salt
2. Start heating in large pot
3. In separate bowl mix gelatin in with water at 140 degrees
4. As sugar mixture nears 240 degrees, beat egg whites
5. Beat egg whites to very stiff peaks
6. At 240 degrees add gelatin to sugar mixture
7. Stir to combine
8. Slowly pour sugar mixture into egg whites mixing constantly
9. Mix to blend
10. Add vanilla and continue to mix for 10 minutes
11. End result should be whitish
12. Pour into non-stick pan
13. Spray (or oil) parchment paper
14. Spread (extremely hot) mixture across pan using spatula
15. Put paper on top and press flat
16. Leave overnight
17. Next day, turn out onto waxed paper
18. Lightly powder with corn starch
19. Cut into small cubes and set on waxed paper
Special Steps
Variations
Notes
These are from my television notes
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Instructions
Momma Reiner's Chocolate Fudge Marshmallows WEB
* Nonstick cooking spray
* 2 tablespoons plus 1/2 teaspoon unflavored gelatin
* 2 cups sugar
* 1/2 cup light corn syrup
* 1/2 cup hot water
* 1/4 teaspoon salt
* 2 large egg whites
* 1/2 teaspoon pure vanilla extract
* 1 cup cornstarch
1. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking
spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let
stand to soften.
2. In a heavy bottomed saucepan, mix together sugar, corn syrup, hot
water, and salt. Place over medium heat and cook, stirring, until sugar has
dissolved. Continue cooking, without stirring, until mixture reaches the softball stage, about 240 degrees on a candy thermometer. Remove from heat
and add gelatin mixture; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat
egg whites on high speed until stiff peaks form. With the mixer running,
slowly add sugar mixture. Add vanilla and continue beating for 10 minutes
until the mixture looks like marshmallow.
4. Transfer marshmallow mixture to prepared baking dish and spread
evenly. Spray a piece of parchment paper with nonstick cooking spray and
cover marshmallow. Let stand overnight.
5. Remove parchment paper and invert marshmallow onto work surface.
Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2inch squares. Pour cornstarch in a bowl; working in batches, gently add
marshmallows and toss to coat.
6. Line a baking sheet with parchment paper; set aside. Working with 1
marshmallow at a time, insert skewer into a marshmallow and dip in fudge
until coated on all sides, removing any excess from bottom of marshmallow;
place on prepared baking sheet. Repeat process with remaining
marshmallows (you will have some marshmallows left over). Let chocolate
covered marshmallows stand at room temperature overnight before serving
or transferring to an airtight container for up to 3 days.
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Momma Reiner's Chocolate Fudge Marshmallows WEB
Special Steps
Variations
Notes
Makes about 30 chocolate-covered marshmallows
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Ingredients
Instructions
Momma Reiner's Marshmallow Cream
* 3 large egg whites
* 1/2 teaspoon cream of tartar
* 2/3 cup plus 2 tablespoons sugar
* 3/4 cup light corn syrup
* 2/3 cup granulated sugar
* 1 teaspoon pure vanilla extract
1. In the bowl of an electric mixer fitted with the whisk attachment, beat
egg whites and cream of tartar together until light and frothy. With the
mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks
form. Set aside.
2. In a small saucepan, combine 1/3 cup water, corn syrup, and remaining
2/3 cup sugar. Place over medium heat and cook until boiling. Cook,
stirring, until mixture reaches the firm-ball stage, about 242 to 248 degrees
on a candy thermometer, about 6 minutes. Immediately remove from heat.
3. With the mixer on low, slowly add hot syrup to egg-white mixture.
Increase mixer speed to high and continue beating for 5 minutes. Add
vanilla and continue to beat until mixture looks like marshmallow cream,
about 1 minute more.
Special Steps
Variations
Notes
Makes about 5 cups
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Ingredients
Instructions
Special Steps
Mornaise Sauce -Topping for baked fish or egg
1/4 CU butter (melted)
1/4 CU flour, all-purpose (sifted)
2 CU milk
1/2 tsp salt
2 each egg yolks (separated)
1 TBL heavy whipping cream
1/4CU Swiss cheese (grated)
Similar to Hollandaise Sauce
1. In microwave melt butter
2. Add sifted flour slowly, stirring constantly
3. Stir (don't beat) until smooth, 1 more minute
4. Gradually add milk into mixture
5. Heat in microwave until VERY warm to the touch, but not hot.
6. Beat egg yolks
7. Add whipping cream to egg yolks and beat to combine
8. TEMPER 3 TBL hot mixture into the eggs, mixing between each TBL.
9. Slowly add egg mixture into flour mixture mixing continually
10. Add cheese and stir until softened or melted
11. Add back in microwave for three bursts of 10 seconds each, stirring in
between each burst
Sauce should be smooth. It is critical that you have no lumps. If you do,
strain the sauce discarding the lumps. Also sauce should not be too thick or
heavy.
Can be used as an alternative to Hollandaise Sauce for eggs. Prepare with
the exact same layers as Hollandaise eggs.
Mornaise should cover the poached egg completely.
Optionally top with a bit of paprika.
Variations
Notes
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Ingredients
Instructions
Moro Red Beans & Rice
Red beans
Green olives
Salt pepper
1 tbl brine
olive oil
bay leaves
½ cu sofrito
rice
1. Prepare beans, soak w/ bay leaves, simmer 2 hours.
2. Cover bottom of pan w/ olive oil, add ½ cu sofrito to hot
oil and cook water out of sofreto.
3. Add 12 green olives w/ 2 tbl brine salt (quite a bit) black
pepper.
4. Put beans into hot pan, add uncooked rice, add bean
liquid, add “caldo” broth. 2 fingers of liquid over rice,
5. Cook until rice is seen, lower heat, mix & cover for 20
min or longer.
Special Steps
Variations
Notes
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Ingredients
Instructions
Mountain Stew Salad - Served with Chicken
Celery (incl tops)
1 Non-sharp Onion
- Walla Walla, Vadalia or White
2 TBL Basil
1 Tomatoes
¼ C Olive Oil
2 TBL Heavy Creame or Yogurt
Salt / Pepper
1. Soak onion in cold water 15 minutes
2. Dice celery
3. Chop basil as fine as possible
4. Slice tomatoes very thin and Layer on platter
5. Mix remaining ingredients everything together
6. Spread over top of tomatoes
Special Steps
Variations
Notes
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Ingredients
Instructions
Special Steps
Variations
Mr. & Mrs. T - Rich & Spicy Bloody Mary Mix
46 oz can tomato juice
4 TBS lime juice
3 TBS canned jalapeno juice
3 TBS vinegar
2 TBS sugar
1 TBS prepared horseradish
1 TBS celery salt
½ tsp pepper
¼ tsp onion powder
¼ tsp garlic powder
3 TBS Worchestershire
1. Combine all ingredients in a two quart pitcher
2. Store covered in refrigerator
3. Bloody Mary per original mix: Three parts Bloody Mary Mix to One
part vodka, gin, rum or tequila. Serve over ice
From http://www.TopSecretRecipes.com
1. Create entire recipe WITHOUT using ANY tomato juice… yet
2. Freeze Bloody Mary mixture in an ice cube tray
3. Buy Campbell’s Tomato juice canned singles
4. Dissolve two or three mixture cubes into your glass of juice
OR
2. Store in lime juice bottle
3. Buy Campbell’s Tomato juice canned singles
4. Add 2-3 TBS mix into your glass of juice
Notes
Robert's Recipes
Title
Ingredients
Instructions
Muffins
1 CU Bisquick
1 Egg
1/4 CU sugar
1/3 CU milk
1 tsp vegetable oil
1/2 CU drained berries
2. Line muffin pans with paper backing CU or grease muffin pan
3. Mix ingredients (except berries) until soft and sticky
4. Gently fold in blueberries
5. Divide evenly among CU
6. Bake 15 - 18 minutes or until golden brown
7. Remove immediately from pan
Special Steps
Variations
To double recipe, double everything except the egg.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Mushroom and Onion Soup
2 onions (diced)
4 cups Chicken Stock
3 TBL olive oil
1/2 CU Shitake mushrooms (crushed)
2 TBL butter
1 TBL soy
1 tsp sugar
1. Saute onions in olive oil until translucent
2. Add butter, mushrooms, and 4 cups Chicken Stock
3. Simmer for 30 minutes
4. Add salt, soy and sugar and cook for an additional 5 minutes
5. Serve with French bread
Try using Chicken Stock (recipe at this site) instead of water.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
N'Awlins Cornmeal Pancakes
1 CU stone ground cornmeal or 1/2 CU mesquite meal
2 TBL sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 CU buttermilk
3 egg yolks
3 TBL melted butter
3 egg whites
1 CU fresh blueberries (optional)
1. Preheat a griddle to moderate.
2. Stir together all dry ingredients
3. In a large bowl, whisk together buttermilk, egg yolks and melted butter.
4. In another bowl, beat egg whites to firm peaks.
5. Add the dry ingredients to the buttermilk mixture and whisk only to
blend.
5. Fold in the egg whites.
6. Using a large serving spoon, drop batter onto the hot griddle. Let it
spread by itself; don’t attempt to spread or flatten it.
6. If using blueberries, scatter a few on top. Cook until bubbles form on
the surface and the pancake feels firm enough on the bottom to turn.
7. Flip the pancakes with a spatula and cook until the second side browns.
Adjust the heat if necessary so that pancakes cook through before they
brown to much.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Nieman Marcus Cookies
1/2 CU unsalted butter, softened
1 CU brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 CU s flour
2 tsp instant coffee
8 ounces semisweet chocolate chips
1. Cream the butter with the sugars until fluf.
2. Beat in the egg and the vanilla extra.
3. Combine the dry ingredients and beat into the butter mixture
4. Stir in the chocolate chips.
5. Drop by large spoonfuls onto a greased cookie sheet
6. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a
crispier cookie.
Makes 12 to 15 large cookies.
Neiman Marcus was founded in 1907 by a visionary triumvirate of retailing
neophytes: Herbert Marcus; his sister, Carrie Marcus Neiman; and her
husband, Al Neiman. Investing $25,000 in proceeds from the sale of their
flourishing sales promotion business, they opened their first store in
downtown Dallas, Texas, with the goal of providing fine ready-to-wear
apparel and unsurpassed customer service. They turned a profit in their first
year, in large part because of a tenet that still governs the way we do
business: "It's never a good sale for Neiman Marcus," Herbert Marcus said,
"unless it's a good buy for the customer."
An urban myth is a modern folk tale, its origins unknown, its believability
enhanced simply by the frequency with which it is repeated. Our signature
chocolate chip cookie is the subject of one such myth. If you haven't heard
the story, we won't perpetuate it here. If you have, the recipe below should
serve to refute it. Copy it, print it out, pass it along to friends and family. It's
a terrific recipe. And it's absolutely free.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Non Old-Fashioned Meatloaf
1 CU Prego (or sauce below)
2 LB ground beef
1 ½ CU Pepperidge Farm Herb Stufing
1 large onion
2 eggs (beaten)
½ CU shredded mozerella or swiss
2 TBL cooked spinach
1. Mix all stuff together (keep out 3 TBL sauce and cheese)
2. Shape firmly into cake pan (about one inch thick)
3. Bake at 350 F 1 hour
4. Spoon remaining sauce over meat
5. Sprinkle with cheese
6. Bake additional 5 minutes
7. Let sit 5 minutes before serving
Special Steps
Variations
- Add 1 TBL cayenne pepper to the mixture before cooking
- Salt and pepper to taste
- If you use bread crumbs instead of stuffing, add 1 tsp each of regano,
ground cloves, chives, vinegar, and deli mustard
- If you use one 6 oz can tomato paste instead of Prego sauce, add ¼ CU
each of water, mushrooms or black olives, and diced tomato; and 2 TBL
each of olive oil, garlic and parsley.
Notes
Robert's Recipes
Title
Ingredients
Instructions
None - Just an Indian dish
1/4 CU butter
2 TBL brown sugar
1 TBL crushed crystalized ginger
1/2 tsp fenugreek
1/2 tsp cumin
Tofu (cubed)
1/2 LB Fresh baby spinach
1 TBL tahini
1 can crushed tomato (drained))
1. Wash and drain spinach if necessary
2. Melt butter in large wok or pan
3. Add brown sugar, ginger, fenugreek and cumin
4. Cook until carmelization begins
5. Add tofu and toss to coat
6. Add spinach and tahini
7. Toss to coat and reduces
8. Add tomato and heat throughout
9. Serve with Turkish Ekmek from Robert's Recipes
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Noodles with Sesame Dressing
8 OZ Noodles (I prefer Udon noodles)
2 limes (juiced)
1 tsp toasted sesame oil
2 TBL soy
1 TBL brown sugar
scant chili pepper powder
1 handful of cilantro (chopped)
1. Combine all ingredients except noodles
2. Cook noodles until al-dente
3. Rinse noodles in cold water
4. Toss with dressing (step 1)
5. Serve with Tofu (recipe at this site)
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Nopales
Several prickly pear leaves
--------1-2 TBL each, depending on your tastes
red bell pepper (diced)
mango (diced)
cucumber (seeded & diced)
yellow bell pepper (julienned)
white vinegar
sugar
1. Mix everything except cactus pads together and set aside
2. Carefully scrape needles off cactus with sharp butcher knife
3. Trim off tough ends
4a. Using crinkle cutter, make Dentine gum sized pieces
5a. Pan-fry in hot olive oil for 10 minutes
6a. Serve with vegetable mix on the side, and serve
OR
4b. Using juice glass, cut circles out of the center
5b. Cook over medium-high heat on BBQ for 8 minutes
6b. Put vegetable mix into cut recesses, and serve
7. Criss Cross drizzle with mixture of red wine and balsamic vinegar
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Nopales Soup
Prickly pear pads
Lime
Cilantro
Kiwi
orange
Raspberries
Blackberries
Blueberries
Guava
1. Cook pads, lime and cilantro for 30 min , blend and
strain. Chill in wide bowl.
Serve with scoop of ice cream in middle of fruit, along side of ice cream in
soup (kiwi,orange, raspberries, blackberries, blueberries, guava.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Oasis
1/2 CU strawberry juice
1/2 CU pear nectar
1/2 CU carrot juice
If you have only a blender, you can liquify the strawberry and pear, but will
have to buy carrot juice.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Oatmeal Drop Cookies
¾ cup shortening
1 cup sugar
2 eggs
1 cup 2 tbl flour
1 tsp baking powder
¼ tsp salt
1 tsp cinnamon
1/3 cup milk
1 tsp vanilla
cup raisins
3 cup raw oatmeal
1. Cream together shortening and sugar.
2. Sift together flour, baking powder, salt and cinnamon.
3. Add alternately w/milk, vanilla, raisins and raw
oatmeal.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Onion Soup, Madera
2 Vadalia Onions
Grapeseed Oil (high smoke point)
1.5 CU Madera Wine
2 CU Chicken Stock
Chives
Butter
Thyme
Bread Crumbs
1. Shave onions as thinly as possible.
2. Heat oil to very hot.
3. Carmelize onions for about 15 minutes
4. Add thyme and Madera Wine
5. Cook another 15 minutes
6. Add chicken stock and butter, and bring to boil
7. Cook till browned
8. Pour into soup tureen
9. Garnish with minced chives, garlic, thyme and bread crumbs
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Onion Tips
Vidalia Onions - Sweet and Mild
White Onions - Sweet with a bit of a sharp taste
Yellow Onions - no info
Red Onions - Good, hearty, sweet
Spanish Onions - no info
1. Red Onions are good for things like French Onion Soup
2. When cutting onions, cut in half THROUGH the root. Cut horizontally,
then vertically. Finally chop as you would normally, and what you end up
with are small pieces
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Orange Chicken
4 bone-in skinless breasts
3 cu orange juice
½ cu red wine or balsamic vinegar
¼ cu molasses
1. Orange Glaze – 3 cu orange juice in skillet, turn on high
heat.
2. ½ cu red wine or balsamic vinegar, ¼ cu molasses,
bring up to boil, reduce to about ½ cu total (10-15 min).
3. Set ½ aside, brush ½ over chicken breast.
4. Brush chicken breasts with orange glaze on top. Bake
@ 400° for 35 min (baste 2-3 times).
5. Move to plate and drizzle w/ reserved glaze.
Move to plate and drizzle w/ reserved glaze.
Move to plate and drizzle w/ reserved glaze.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Orange Marmalade
4 oranges
1 lemon
1 quart of juice and pulp
2 quarts water
lots of sugar
1. Slice oranges and lemons is thinly as possible., removing all seeds
2. Cover the fruit with 2 quarts water
3. Cover container and refrigerate for 24 hours.
4.
5.
6.
7.
8.
9.
Special Steps
The next morning, simmer over low heat for 30 minutes.
Strain (reserving liquid)
Cool sliced fruit, and cut into small pieces
Measure how many cups of fruit you have (record for later use)
Return sliced fruit and liquid into the same container
Place in refrigerator and allow to stand another 24 hours.
10. Add an amount of sugar equal to the amound of fruit you measured
earlier.
11. Bring mixture of fruit, water and sugar to a boil.
HINT: Use a candy thermometer. The temperature should reach about 220
degrees.
12. Cook for 5 minutes at high heat, then reduce heat and simmer about 15
minutes until marmalade thickens and the oranges are clear. Stir frequently.
13. Refrigerate. Will keep for several months. If canning, see below
Special Steps.
For canning, ladle into hot sterilized jars and process in a boiling water bath
for 10 minutes. This will now keep for up to a year.
Here is a canning shortcut… Wash cans in dishwasher, and simmer lids and
rings on the stove for about 5 minutes. Put marmalade into hot jars and
cover immediately with the lid. Screw on, but do not tighten. Simmer the
sealed jars for 5 minutes, then remove from heat and tighten lid.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Orange Marmalade
6 oranges (wash and slice thinly)
2 lemons (wash and slice thinly)
1 cup sugar (per ea cup of fruit)
1. Wash and slice thinly fruit.
2. Put fruit in enamel kettle w/6 cups cold water. Bring
water to boil, lower heat, simmer for 5 minutes.
3. Let mixture stand in a cool place for 12-18 hours.
4. Return kettle to heat, bring liquid to boil, simmer over
low heat until rind is tender.
5. Measure fruit mixture and return it to kettle.
6. For each cup of fruit, add 1 cup sugar.
7. Cook over high heat until it sheets from spoon or candy
thermometer reads 221°.
8. Turn marmalade into hot sterilized jars and seal
w/paraffin.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Orange-Lime Dipping Sauce
Makes about 2 cups and doubles easily.
Keeps 4 days in the refrigerator.
1 to 2 large cloves garlic (minced)
Juice of 1 large lime
1 CU orange juice
1/4 to 1/2 tsp salt
Fresh ground black pepper to taste
1/2 tsp ground cumin
6 sprigs parsley or 5 large basil leaves (chopped)
1/2 CU good tasting extra-virgin olive oil
1. Put the garlic in a medium bowl and squeeze lime juice over it
2. Mix and let stand 15 minutes
3. Set the table and pour a glass of wine
4. Whisk in the remaining ingredients.
5. Taste for seasoning and adjust as desired
6. Set out in small bowls for dipping in forkfuls of roast chicken.
Special Steps
Variations
Notes
Try any of the following substitutions:
1. Add in roughly chopped sections of pink grapefruit
2. Use mango, papaya, or pineapple instead of the orange juice
3. It's also good with basil, mint, oregano, or cilantro with, or instead of,
parsley
This is a great enhancement for nights when you eat leftover chicken, or
chicken nuggets, or even just a "slab" of chicken breast.
There is no cooking, just blending, so this goes together quickly (although
it's better if it sits in the fridge for an hour or two to meld.)
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Oriental Chick Salad
Grilled chicken
Napa cabbage
Fried soba noodles
Red cabbage
carrots
Cashews
Peanuts cilantro
Scallions
Wasabi root
Soy
Poppy seed
Rice or red wine vinegar
Sesame seed
Mix all ingredients.
Sauce/dressing – grated wasabi root, soy, poppy seeds, sugar, rice or red
wine vinegar, sesame seeds. Top with wonton noodles.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Oriental Chicken Salad
Chicken strips
1 Egg
½ cu Milk
1 cu Crushed corn flakes
1 cu 1 cu flour
1 tsp salt
1 tsp ginger juice
6 tbl honey
3 tbl rice wine vinegar
½ cu mayo
2 tsp Chinese mustard
½ tsp sesame oil
½ head napa cabbage
½ head red cabbage
½ head romaine
1 carrot (julienned)
1. Prepare chicken-Slice dhicken breast, dip in egg bath
(1 egg, ½ cu milk).
2. Bread with-1 cu crushed corn flakes, 1 cu flour, 1 tsp
salt. Dip, roll, dip, roll
3. Fry till golden brown @ 375°
Salad Green
1. 1/2 (2 cu) head napa cabbage, ½ head (1 cu) red
cabbage, ½ head (6 cu) romaine, 1 carrot (julienned).
Special Steps
Dressing
1. 1 tsp ginger juice, 6 tbl honey, 3 tbl rice wine vinegar,
½ cu mayo, 2 tsp Chinese mustard, ½ tsp sesame oil.
Blend
Plate- top w/ green onion, chow mein noodles, chicken strips, serve dsg on
side.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Oriental Salad
chicken
onion
pineapple
sprouts
cashews
scallion
cilantro
carrots
radish
ginger
bell pepper
apple
cabbage
honey
chinese mustard
1. Cook chicken in olive oil
2. Saute onions
3. Add layer of cabbage
4. Add base
5. Add noodles
6. Topping - sprouts, cashews, scallion, cilantro, apple
prepare base - carrots, radish, ginger, bell pepper, pineapple, apple.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Osso Bucco
Butcher's string
2 Veal Shanks (8-10 oz, bone about size of Susan B dollar)
Mirpois (2 CU onion, 1 CU celery, 1 CU carrot - all diced)
3/4 CU white wine for deglaze
1/2 CU white wine for broth
6 cloves of garlic
2 CU chicken stock
16 OZ diced tomatoes
2 bay leaves
2 TBL Gremoulade
1. Tie string around shank to hold it intact as it becomes tender
2. Season (rub) with salt/pepper mixture
3. Sear shanks in 2 TBL HOT oil in Dutch Oven - 5 minutes per side
without moving while it sears
4. Set meat aside in glass mixing bowl
5. Deglaze pan with 3/4 CU white wine - then dump wine into the glass
mixing bowl
6. Put 2 TBL oil into Dutch Oven and wait while it gets hot
7. Add Mirpois veggies and cook for 9 minutes
8. Add 6 cloves of garlic and cook 1 more minute
9. Add 1/2 CU white wine and chicken stock and turn heat to high
10. At near boil, add diced tomatoes and bay leaves and return to simmer
11. Place shanks flat in the liquid. Hold any juices that might remain in
glass bowl
12. Cover and place centered in oven for 2 hours @ 350 degrees. Halfway
through cooking time, pour liquid (Step 11) over top basting the meat.
13. At end of cooking time, add Gremoulade into liquid, and let meat rest 5
minutes
14. Remove string and serve atop polenta (see recipe)
15. Top with remaining Gremoulade
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Paella
2 chicken breasts
2 TBL olive oil
1/2 CU onion (chopped)
1 CU medium grain rice
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp saffron threads
3 CU chicken stock
1/2 PL shrimp (marinated)
1. In paella pan brown chicken in olive oil
2. Add chopped onion and stir till start to brown
3. Add garlic and stir for 60 seconds
4. Remove entire pan contents and set aside in bowl
5. Add rice to pan and cook until slightly golden
6. Add salt and pepper
7. In separate pot bring stock to a boil
8. Dissolve saffron in boiling stock
9. Cover rice with stock and put meat mixture back into pan
10. Cook on low heat until liquid is absorbed by rice (approx 30 minutes)
11. Drain shrimp (discard marinate) and add to pan after rice has been
absorbed
12. Garnish paella with mussels, clams, pimentos, peas, crab, lobster
13. Cover with a damp towel and let garnish set for about 20 minutes at
VERY low heat
14. Serve with lemon sections
Shrimp Marinate
Shell and clean shrimp
Marinate for one hour in . . .
1 clove garlic (chopped)
1/2 onion (chopped)
2 tsp parsley (chopped)
1/4 CU olive oil
1/4 CU white wine
1/4 LB fresh mussels and/or clams
1/2 CU whole pimentos (drained)
1/4 CU fresh or frozen peas
4 lobster or crab claws
1 lemon (quartered)
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pan Potatoes
6 small red potatoes
2 TBL olive oil
1 TBL oregano
1. Clean, dry, and halve the potatoes
2. Toss in bowl with olive oil and oregano
3. Spread in pan, and bake in oven at 523 degrees for 12-15 minutes
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Parfait (kind of)
Mango
Orange
Seedless Grapes
Whipped Cream
Two old soup cans.
- the larger with bot ends cut
- the smaller with only one end cut
1. In larger can compress a layer of Mango
2. Then oranges
3. Then grapes
4. Then whipped cream
5. Use smaller can to PUSH the ingredients onto a plate
6. Drizzle plate with a few strands of honey for appearance
To cut the orange, use a sharp knife and cut inside the veins. Discard veins
and remaining orange.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Parmesean Flower
Fresh firm medium sized tomatoes - 1 per person
1 egg - 1 per person
Fresh basil, cilantro or parsley
Block of parmesean cheese
1. Cut the top off the tomato, as you would to make a jack-o-lantern
2. Discard the top
3. Using a sharp spoon, carefully cut the veins of the tomato
- don't bother about the seeds, they will come out easily
4. Scoop out the veins and the seeds, being careful not to puncture the side
of the tomato
5. Use aluminum foil to create a "base" for the tomato
6. Break an egg into a small glass or cup (making sure not to break the
yolk) and pour the egg into each tomato bowl
7. Use a scissors and cut strips or pieces of your fresh herb over top of the
egg
8. Cut slices of cheese about the thickness of two quarters
9. Using a cup or round cutter about the size of the openings in the
tomatoes, cut a circle of cheese to set on top of the herbs. If you don't have
this, just use a knife to roughly cut a circle.
11. Remove from oven and let set for five minutes while you make toast if
you wish.
12. Carefully peel down the skin of the tomato, allowing it to decorate the
plate and become the leaves of the flower. These will not be eaten.
13. Serve with bread or toast.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Parmesean Things
Grated hard cheese
Misc spices
1. Grate cheese
2. Spread in small pile on parchment paper
3. Bake at 375 degrees for 10 minutes or until the edges start to blacken
4. Carefully (HOT) place over top of glass and let droop
5. When cooled, use as bowl for meatball, salad, etc.
Special Steps
Variations
Notes
Note: 17 pounds of milk goes into 1 pound of Parmesean cheese, and takes
1 year of aging.
Robert's Recipes
Title
Ingredients
Instructions
Parmesian Bread
1 CU water (warmed to about 100 degrees)
1/4 CU butter (softened)
1 egg
3 TBL sugar or honey
2 tsp dehydrated minced onion
1 tsp oregano
1 TBL garlic powder
3 TBL dry milk
3 CU flour
2 TBL olive oil
2/3 CU parmesian cheese
1 pkg yeast
1. Dissolve yeast and sugar in warm water - let activate for 5 minutes
2. Mix all other ingredients until smooth (reserving 1 CU flour)
4. Add remaining flour and stir until soft dough forms
6. Turn the dough onto a floured surface and knead until smooth and elastic
(about 8 minutes)
7. Add enough flour to keep it from sticking to your hands (will still feel
tacky though)
8. Coat outside of flour ball VERY lightly with oil, put in large bowl and
let rise in warm place (about 85 degrees) for 40 minutes
9. Punch dough down, cover and let rest for 5 more minutes
10. Cut in half, forming two loaves in loaf pans or on baking pan
11. Let rise 20 minutes, then cook @ 400 degrees 30-60 minutes or until
toothpick comes out clean
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Party Tray Dip
1 1/2 CU sour cream
1 CU plain yogurt
1 CU ranch dressing
1 sm Vidalia or Walla onion (finely diced)
1 CU baby spinach greens (diced and compressed)
1 CU cilantro (diced and compressed)
1 tsp salt
1 tsp cumin
2 tsp garlic
2. (optional) Let meld in fridger for at least an hour before serving
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pasta Salad
¾ cu sugar
¾ cu white vinegar
½ cu olive oil
1 tsp dry mustard
1 tsp oregano
1 tsp basil
1 ½ green bell chopped
6 plum tomatoes
2 cucumbers
1 redonion
1 cu stuffed green olives
½ cu Italian parsley
1. 6 cu curly pasta – cook to al dente, boil 10 min.
2. Warm on stove ¾ cu sugar and ¾ cu white vinegar, stir
to dissolve sugar. Remove pasta and plunge in ice
bath.
3. Emulsify ½ cu olive oil in DSG base
4. Add 1 tsp dry mustard, 1 tsp oregano, 1 tsp basil,
chopped bell, tomatoes, cucumbers, red onion and
olives. Mix all with ½ cu Italian Parsley.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pasta Skillet
1 LB ground beef
1 medium onion, chopped
1 can tomato soup
¼ CU water
½ CU shredded cheddar cheese
2 CU COOKED elbow or corkscrew pasta
1. Brown beef in skillet
2. Add onion and sauté
3. Discard fat
4. Add soup, water, Worcestershire, cheese and pasta
5. Heat 5 minutes
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Pasteles – pork, root, tie, boil
Pork butt – chunk
Achiote oil-seeds
Olive
Cilantro
Pepper
Sofrito
Onion, garlic
Tomato
Red bell pepper
Green bell pepper
Bay peppercorns
Banana leaf
Parchment paper
1. Cook achiote oil seeds w/ olive and bring to fuzzy boillower heat and strain.
2. Sauté pork w/ culantro & cilantro (tied), pepper, sofritoonion, garlic, tomato, red bell, green bell, ajicitodulces,
cilantro, culantro.
3. Stock; pork bone, onion & bay peppercorns (cook stock
1 ½ hour)
4. Banana leaf wrap, parchment paper to compress,
squeeze and tie
Boil for 1 hour in salted water
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pastry Dough
4 CU flour
1/2 CU confectioners sugar
1 TBL lemon zest
1 stick butter (softened)
1 tsp salt
1 egg
1 tsp Grand Marnier
1. Cut all ingredients together
2. Add egg and Grand Marnier
3. Mix only to soften
4. Put dough into refrigerator for 20 minutes
5. Roll dough flat
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Pate - Internal Recipe from Juneau Raku Smokeries
1 pound smoked sockeye salmon
16 oz cream cheese
1 CU mayonnaise
½ TBL Dijon mustard
½ TBL Lemon Juice
1 tsp dill
pinch black pepper
1. Remove shin and finely shred smoked salmon
2. Add softened cream cheese in small chunks
3. Blend all ingredients without totally liquefying
4. Enjoy on crackers, bagels or bread
Served on Auk Nu tour boats in Juneau, Alaska
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Peanut Butter Cookies
1 c peanut butter
1 c sugar
1 egg
1 tsp vanilla
1. Mix ingredients
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Peanut Dipping Sauce
2 TBL sesame oil
1 tsp garlic
1 tsp cumin
1/4 CU orange juice
1/4 CU smooth peanut butter
1 tsp ketchup
1 TBL brown sugar or 2 TBL honey
handful of minced cilantro
1 tsp rice wine vinegar
1 TBL soy or balsamic vinegar
1 TBL lime juice
1 tsp minced fresh ginger
1/2 tsp corn starch
optional: 2 TBL Asian chili sauce or Cayenne pepper
1. Heat canola up to smoke point
2. Add garlic
3. CAREFULLY add chicken broth
4. Bring up to a boil
5. Whisk in PB, ketchup, vinegar and soy.
6. Cook for 5 minutes
7. Add Corn Starch MIXED WITH WATER slowly to thicken
8. Add VERY thinly sliced thai chili peppers for heat
If you like things spicy, add 1/2 tsp chili powder
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pepper Pasta
Enough pasta for two
2 tomatos (diced)
2 bell peppers - pickled in oil
1/4 CU sun dried tomatoes
1 tsp oregano
1/4 CU diced onion
1. Cook pasta
2. While pasta is cooking, cook onions until translucent
3. Add and heat all other ingredients
4. Toss with cooked pasta
5. Serve as is or topped with cheese
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Perfect Chicken Breasts
When buying chicken in the store, look for the following characteristics…
When storing, follow these guidelines…
1. Tight seal on package
2. Keep on bottom shelf near back for up to 3 days
3. Avoid cracked packaging & any pink discoloration spots.
4. Pooled juice in bottom of styro container can mean it’s been on the self
for a while.
5. Check expiration date.
6. White skin = grain fed… yellow skin = corn fed… taste is about the
same.
7. Generally better to buy chicken with the bone in.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Peroxide
Rather than using bleach to clean, use Hydrogen Peroxide. It is safer and is
used by most medical professionals in place of bleach, since it is less toxic
to the body.
1. MOUTHWASH - Hold in your mouth for 10 minutes daily, then spit it
out. No more canker sores, and your teeth will be whiter without expensive
pastes. Use it instead of mouthwash.
2. TOOTHBRUSH RINSE: Let your toothbrushes soak in a cup of peroxide
to keep them free of germs.
3. COUNTER TOP CLEANSER - Clean your counters and table tops with
peroxide to kill germs and leave a fresh smell. Simply put a little on your
dishcloth when you wipe, or spray it on the counters.
4. BACTERIACIDE - After rinsing off your wooden cutting board, pour
peroxide on it to kill salmonella and bacteria.
5. FOOT CARE - I had fungus on my feet for years until I sprayed a 50/50
mixture of peroxide and water on them (especially the toes) every night and
let dry.
6. ANTISEPTIC - Soak any infections or cuts in 3% peroxide for five to ten
minutes several times a day.
7. BATHROOM CLEANSER - Fill a spray bottle with a 50/50 mixture of
peroxide and water and keep it in every bathroom to disinfect without
harming your septic system like bleach or most other disinfectants will.
8. SINUS TREATMENT - Tilt your head back and spray into nostrils with
your 50/50 mixture whenever you have a cold, plugged sinus. It will bubble
and help to kill the bacteria. Hold for a few minutes, and then blow your
nose into a tissue.
9. DENTAL TREATMENT - If you have a terrible toothache and cannot get
to a dentist right away, put a capful of 3% peroxide into your mouth and
hold it for ten minutes several times a day. The pain will lessen greatly.
10. HAIR HIGHLIGHTS - And of course, if you like a natural look to your
hair, spray the 50/50 solution on your wet hair after a shower and comb it
through. You will not have the peroxide-burnt blonde hair like the hair dye
packages but more natural highlights if your hair is a light brown, fading, or
Robert's Recipes
Title
Peroxide
dirty blonde. It also lightens gradually, so it's not a drastic change.
11. LAUNDRY WHITENER - You can also add a cup of peroxide instead
of bleach to a load of whites in your laundry to whiten them. If there is
blood on clothing, pour it directly on the soiled spot. Let it sit for a minute,
then rub it and rinse with cold water. Repeat if necessary.
12. GLASS CLEANER - I use peroxide to clean my mirrors. There is no
smearing, which is why I love it so much for this.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Personal Pretzels
1 PKG dry yeast
1 ½ CU warm water
2 tsp salt
¼ cup honey
5 TBL sugar (divided use)
3½ CU flour
3/4 CU Whole Wheat flour or Mesquite Meal
1 TBL cinnamon
4 TBL butter (melted)
1. Dissolve yeast in warm water and 1 TBL of the sugar
2. Add salt and honey, let rest 10 minutes
3. Heat oven to 450 degrees F
4. Line baking sheets with foil
5. Mix water with all flour
6. Turn dough and knead lightly
7. Divide into 16 pieces
8. Roll into a 10 - 12 inch long rope
9. Shape each rope (dough will expand slightly)
10. Bake shapes for 15 - 20 minutes
11. Stir together remaining 4 TBL sugar and cinnamon
12. Brush pretzels with melted butter
13. Sprinkle sugar/cinnamon on top
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Phad Thai Noodles
Noodles: See recipe for Cold Sesame Noodles
Shrimp
2 eggs
Tamarind Sauce: see Next Recipe
Minced salted Japanese Asian radish
Shallots, Garlic, Scallions
From America’s Test Kitchen
1. Mince 2 TBL Radish, Dice 2 TBL Shrimp, Mince 2 TBL Shallots
2. Press or Dice 2 Cloves Garlic
3. 2 TBL green part of scallions - diced
4. Cook above in 12' rounded skillet, Flat bottomed Wok or Stir Fry Pan
5. Drain noodles
6. Heat 1 TBL peanut oil in skillet - just to start of point of smoking
7. Add 12 OZ Medium Sized shrimp - #31-35 pound
8. Cook in hot oil only 2-3 minutes
9. In another TBL of hot oil, add garlic and shallots
10. Cook 1 ½ minute on medium heat
11. Throw in 2 eggs scrambled and cook about 20 seconds
12. Remove while still barely moist
13. Add shrimp, radish, noodles
14. Turn to high, toss together
15. Pour in sauce and all the rest, including some bean sprouts
16. Cook 2 ½ minutes stirring constantly
17. Garnish - Serve hot
Special Steps
Variations
Notes
Robert's Recipes
Title
Phở bò - Ken Brown's Beef Noodle Soup
Ingredients
Main Ingredients:
Instructions
16 oz bánh phở fresh rice stick noodles, quickly blanched (10 sec), drained
1large brown onion, very thinly sliced
½ lb raw lean beef or water buffalo eye of round, sirloin, tenderloin, or
other fat-marbled
meats, sliced paper-thin, or, in a pinch, even shaved rare roast beef from the
deli
½ lbother cooked meats - leftover pot roast, VN meatballs, tripe, boiled beef
tendon, etc
Preparation:
Slice the raw meat very thinly, “deli”-style. Beaucoup meat is needed.
Partial freezing makes the task easier, as does a mandolin slicer. Set aside
to come to room temperature.
Briefly toast the dry spices in a large (about 4-qt) saucepan to bring up their
aroma. Then combine the first twelve (12) broth ingredients, and bring to a
boil. A tied cheesecloth or coffee filter bundle is recommended to contain
the spices. Lower the heat (to reduce turbidity - we want a clear, delicate
broth) and simmer the stock for ½ hour, or long enough to infuse the spices’
fragrance into the broth. (I’ve even microwaved it for Very Phast Phở!)
Add the fish sauce last. The nước mắm provides saltiness as well as subtle,
Southeast Asian background flavor. Check for seasoning. The broth
should seem strong and slightly salty, since the noodles & herbs aren’t
seasoned, but dilute with water if desired.
On a platter, arrange the bean sprouts, chiles, limes, & herbs, family-style,
and set out the three bottles of sauce.
Divide the pasta among the four (4) 1½-quart-sized soup bowls. Layer in
the sliced onion & meats, and ladle in the boiling broth to cover, plus 1 to 2
inches or so. Garnish with the green onion. Then, at the table, let each
diner toss in some bean sprouts & torn-up herbs, add condiments as desired,
stir it all up, and imagine dining in an exotic café in Hồ Chí Minh City!
By the way, don’t forget the beer, French wine or champagne, and
Vietnamese Iced Coffee!
P.S. Once you fall in love with the beef/buffalo (bò) version, experiment
Robert's Recipes
Title
with pork broth and Chinese roast pork, red BBQ pork, sausages,
chitterlings, etc. or chicken broth and fowl meats, such as chicken, turkey,
duck, etc. or seafood broth and shrimp, squid, cuttlefish, octopus, scallops,
mussels, clams, crab, lobster, fishballs, etc. Just don’t forget nước mắm!
It’ll be great!
Special Steps
Submitted by: Kenton R. Brown, Tempe, USAF & Mensa Friend of Eight
Phở Bò Broth:
Variations
2½ qts beef stock, canned low-sodium beef broth or consommé, or
Phở-in-a-can
4 tbspsugar or brown sugar
1 pcginger, 4”, unpeeled, microwaved on high for 4 min, then well crushed
2 medium white onions, microwaved on high for 4 min, then quartered
4 garlic cloves, microwaved on high for 2 min, then crushed
1 small cinnamon stick, broken
4 star anise, broken
8 whole cloves, crushed
1 tbspwhole black and/or white peppercorns, crushed
1 tbspcoriander seeds, crushed (optional)
1bay leaf (optional)
2 podscardamom, crushed, or 1/8 tsp seeds (optional)
¼ cup nước mắm or more, but be careful – depending on the brand, it can
be salty!
Garnishes & Condiments:
4
finely sliced green onions
½ lb
bean sprouts, (Essential!)
+
sweet or Thai basil (Essential!) Sold by the bunch
+
coriander/cilantro sprigs (Essential!) Sold by the bunch
+
other VN herbs, such as spearmint, sawtooth (culantro), purple pe
(shiso), etc.
2
Thai bird, serrano, or Jalapeño chiles - red or green, thinly sliced
2
limes, large, quartered into wedges
Notes
+
Chinese Hoisin sauce (bottled)
+
Sriracha or other hot red chili sauce (bottled)
+
nước mắm, to taste (bottled) (Yep, it’s Essential!)
This ethnic dish will certainly become both a family favorite and a great
way to “wow” guests! The many Phở variations ensure recipe longevity
though your improvisation!
Robert's Recipes
Title
Phở (~pronounced “fah” or “fəh”) is the quintessential breakfast meal in
Vietnam, but it’s great any time! It’s nearly addictive! While it starts out
as a basic bowl of pasta, around Sài Gòn, elegantly brightened by fresh
herbs, the fragrant, spicy broth has emerged as the real star!
Get fresh Phở noodles from the many local Vietnamese (VN) or Asian
markets, along with the Hoisin, chili, and fish sauces. Pre-cooked dry bánh
phở is okay, too. Any other thin oriental noodles, or even linguine, can
substitute in a pinch.
The fish sauce is essential! Use VN nước mắm, but others, such as Thai
nam pla, will work well. If it sounds unappetizing, think again. Its sublime,
je ne sais quoi, anchovy flavor is a key constituent of Worcestershire and
most brown meat sauces, such as A-1, Heinz, & HP. Start with some in the
broth, allowing diners to kick it up at the table. It traditionally replaces soy
sauce.
To present Phở as a main course, place the pasta in extra-large, individual
serving bowls, add the meats & onion, and ladle in the hot spicy broth,
which quickly cooks the raw beef & onion.
Then, at the diners’ discretion, a generous portion of garnishes can be
added. Dumping in the sprouts and tearing up the herbs is half the fun!
Enjoy with a large soup spoon in one hand and chopsticks in the other to
slurp up the noodles! The Hoisin, chili, and fish sauces can be added by the
diner directly to each bowl or, better yet, put in individual small bowls for
dipping solid morsels fished out of the broth with chopsticks or a fork.
Robert's Recipes
Title
Pho Bo - Ken Brown's Phast Pho
Ingredients
Main Ingredients:
Instructions
16 oz bánh phở fresh rice stick noodles, quickly blanched (10 sec), drained
1 large brown onion, very thinly sliced
½ lb raw lean beef or water buffalo eye of round, sirloin, tenderloin, or
other fat-marbled meats, sliced paper-thin, or, in a pinch, even shaved rare
roast beef from the deli
½ lb other cooked meats - leftover pot roast, VN meatballs, tripe, boiled
beef tendon, etc.
Preparation:
Slice the raw meat very thinly, “deli”-style. Beaucoup meat is needed.
Partial freezing makes the task easier, as does a mandolin slicer. Set aside to
come to room temperature.
Briefly toast the dry spices in a large (about 4-qt) saucepan to bring up their
aroma. Then combine the first twelve (12) broth ingredients, and bring to a
boil. A tied cheesecloth or coffee filter bundle is recommended to contain
the spices. Lower the heat (to reduce turbidity - we want a clear, delicate
broth) and simmer the stock for ½ hour, or long enough to infuse the spices’
fragrance into the broth. (I’ve even microwaved it for Very Phast Phở!)
Add the fish sauce last. The nước mắm provides saltiness as well as subtle,
Southeast Asian background flavor. Check for seasoning. The broth should
seem strong and slightly salty, since the noodles & herbs aren’t seasoned,
but dilute with water if desired.
On a platter, arrange the bean sprouts, chiles, limes, & herbs, family-style,
and set out the three bottles of sauce.
Divide the pasta among the four (4) 1½-quart-sized soup bowls. Layer in
the sliced onion & meats, and ladle in the boiling broth to cover, plus 1 to 2
inches or so. Garnish with the green onion. Then, at the table, let each diner
toss in some bean sprouts & torn-up herbs, add condiments as desired, stir it
all up, and imagine dining in an exotic café in Hồ Chí Minh City!
By the way, don’t forget the beer, French wine or champagne, and
Vietnamese Iced Coffee!
P.S. Once you fall in love with the beef/buffalo (bò) version, experiment
with pork broth and Chinese roast pork, red BBQ pork, sausages,
Robert's Recipes
Title
Special Steps
chitterlings, etc. or chicken broth and fowl meats, such as chicken, turkey,
duck, etc. or seafood broth and shrimp, squid, cuttlefish, octopus, scallops,
mussels, clams, crab, lobster, fishballs, etc. Just don’t forget nước mắm! It’ll
be great!
Phở Bò Broth:
Variations
2½ qts beef stock, canned low-sodium beef broth or consommé, or
Phở-in-a-can
4 tbsp sugar or brown sugar
1 pc ginger, 4”, unpeeled, microwaved on high for 4 min, then well crushed
2 medium white onions, microwaved on high for 4 min, then quartered
4 garlic cloves, microwaved on high for 2 min, then crushed
1 small cinnamon stick, broken
4 star anise, broken
8 whole cloves, crushed
1 tbsp whole black and/or white peppercorns, crushed
1 tbsp coriander seeds, crushed (optional)
1 bay leaf (optional)
2 pods cardamom, crushed, or 1/8 tsp seeds (optional)
¼ cup nước mắm or more, but be careful – depending on the brand, it can
be salty!
Garnishes & Condiments:
Notes
4 finely sliced green onions
½ lb bean sprouts (Essential!)
+ sweet or Thai basil (Essential!) Sold by the bunch
+ coriander/cilantro sprigs (Essential!) Sold by the bunch
+ other VN herbs, such as spearmint, sawtooth (culantro), purple perilla
(shiso), etc.
2 Thai bird, serrano, or Jalapeño chiles - red or green, thinly sliced
2 limes, large, quartered into wedges
+ Chinese Hoisin sauce (bottled)
+ Sriracha or other hot red chili sauce (bottled)
+ nước mắm, to taste (bottled) (Yep, it’s Essential!)
From an eMail recipe exhange from Ken Brown.
"I'm the Will Rogers of VN (or SE Asian or Korean) restaurants. I'm so
glad to to get it, that I've never met a dish I didn't like. I recall when
Phoenix was a culinary desert in the 70's. I have tested it and tweaked it
many times, I've simplified the traditional dish over the years, so it's a good
starting point for those who want to jump into the Pho and experiment!
Robert's Recipes
Title
Phở (~pronounced “fah” or “fəh”) is the quintessential breakfast meal in
Vietnam, but it’s great any time! It’s nearly addictive! While it starts out as
a basic bowl of pasta, around Sài Gòn, elegantly brightened by fresh herbs,
the fragrant, spicy broth has emerged as the real star!
Get fresh Phở noodles from the many local Vietnamese (VN) or Asian
markets, along with the Hoisin, chili, and fish sauces. Pre-cooked dry bánh
phở is okay, too. Any other thin oriental noodles, or even linguine, can
substitute in a pinch.
The fish sauce is essential! Use VN nước mắm, but others, such as Thai
nam pla, will work well. If it sounds unappetizing, think again. Its sublime,
je ne sais quoi, anchovy flavor is a key constituent of Worcestershire and
most bottled brown meat sauces. Start with some in the broth, allowing
diners to kick it up at the table. It traditionally replaces soy sauce.
To present Phở as a main course, place the pasta in extra-large, individual
serving bowls, add the meats & onion, and ladle in the hot spicy broth,
which quickly cooks the raw beef & onion.
Then, at the diners’ discretion, a generous portion of garnishes can be
added. Dumping in the sprouts and tearing up the herbs is half the fun!
Enjoy with a large soup spoon in one hand and chopsticks in the other to
slurp up the noodles! The Hoisin, chili, and fish sauces can be added by the
diner directly to each bowl or, better yet, put in individual small bowls for
dipping solid morsels fished out of the broth with chopsticks or a fork.
Robert's Recipes
Title
Ingredients
Instructions
Pho Bo - Traditional
Beef Broth:
3 lbs beef bones (ask your butcher to cut them into managable pieces)
1.5 lbs beef short ribs or beef brisket
16 c water (4 quarts)
1 large yellow onion, peeled and quartered
2 large pieces ginger, split horizontally, not peeled
10-12 whole star anise
6-8 whole cloves
1 cinnamon stick
2 tbs salt
1/4 c fish sauce
2 tbs sugar
Thinly sliced raw sirloin beef, if desired
Directions:
Bring water to a simmer, add bones and beef, simmer with onion, ginger,
fish sauce and sugar for 1.5 to 2 hours. Strain foam and fat frequently, but
be careful to not stir too much as you don't want to cloud the broth.
Remove brisket/short ribs, shred meat and set aside for service. Add anise,
cloves and cinnamon stick in a cheesecloth or spice bag.
Simmer broth with spices for another 30-45 minutes. Remove spice bag,
onion and ginger. Strain broth well, keep boiling hot.
Special Steps
Variations
Directions:
Place all accompaniments out on a platter, serve alongside Phở.
Accompaniments:
Bean sprouts
Choppped green onion
Fresh cilantro leaves
Slices of jalapeno (to taste)
Thai basil leaves
Lime wedges
Siracha hot sauce (to taste)
Noodles:
1 lb rice noodles (Banh Phở, small size)
Ample boiling water
Directions:
Cook noodles in boiling water, stirring with chopsticks or spoon to keep
from clumping, just until soft (about 45-60 seconds). Remove from water,
Robert's Recipes
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Pho Bo - Traditional
place in bowl. Top with cooked beef, thin slices of rare beef, cilantro and
green onions if desired.
For Service:
Noodles should already be resting in bowl with cooked beef and raw meat
(if using) and any accompaniments you want to "cook" in the soup. The
liquid will cook the beef. Pour boiling broth over noodles, serve
immediately with accompaniments on the side. Serve with chop sticks and a
soup spoon.
Notes
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Title
Ingredients
Instructions
Picante Roberto
1 sm can tomato paste
2 jalapenos
2 TBL cayenne powder
1 can green chile pepers
1 TBL (opt) red pepper flakes
1 MED sweet onion
1/4 CU white vinegar
1 head of garlic
1/4 CU brown sugar
1 TBL molasses
1 TBL lemon juice
1 TBL paprika
1. Mix wet and powder ingredients
2. Chop all peppers and onion VERY small or put in food processor and
chop lightly
3. Mix all together
Makes about 2 CU Picante
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Pico de Gallo
2 medium tomatoes, seeded and finely diced
1 medium red onion, finely diced
5 tablespoons vegetable oil
1/4 cup fresh lemon juice
4 serrano chilies, seeded and finely diced
2 tablespoons minced fresh cilantro
2 tablespoons tomato juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Mix all ingredients in large bowl. Cover and refrigerate until ready to use.
Serrano and jalapeno chiles are available in most supermarkets. Store up to
a week in a plastic bag in the refrigerator. You may also find the dark green
shiny poblano. This chile is milder, but must be roasted and peeled before
using.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Picture Perfect Pancakes
1 CU milk (whole milk)
1 TBL lemon juice
Frozen blueberries (Wyman’s is best per Am Test Kitch)
You can also use strawberries, mangos, bananas, etc.
1 CU flour (unbleached all purpose)
1/2 CU whole wheat flour OR 1/4 CU mesquite meal
1/2 tsp baking soda
2 tsp baking powder
2 tbl sugar
1/2 tsp salt
2 eggs (yolks separated)
3 TBL very soft butter (but not melted)
1. Mix milk and lemon juice, set aside to thicken.
2. Rinse berries under cold water, set aside on paper towel to drain.
3. Mix dry ingredients
4. Cut beaten egg yolk & butter into milk mixture - Keep egg white aside
5. Combine wet and dry ingredients (not egg whites)
- - Beat no more than 10 times or you will activate the gluten
6. Heat griddle to med
7. As griddle heats up beat egg whites until they come to a soft peak
8. Fold whites into the rest of the batter
9. Gently fold fruit into the batter
10. Oil griddle lightly, then pour one “sacrificial” pancake
11. Pour pancakes to serve (See note on Special Steps)
12. Flip when bubbles break.
If you are cooking lots of pancakes, put finished pancakes on the cooking
rack at 200° for up to 20 minutes.
FOR PICTURE PERFECT PANCAKES
If you use a small omlette pan to cook the FIRST side of the pancake, and
then flip it into a larger pan to finish cooking, each pancake will be exactly
the same size.
1. Microwave frozen berries as a topping instead of syrup
2. For thinner pancakes add an extra 1/4 cup of milk
3. For pancakes with a sharper taste, use plain yogurt instead of milk,
increase amount by 1/4 or 1/2 cup, depending on amount mixed
4. For more than 2 people, 4 pancakes each, just double or triple the recipe.
5. This recipe shows the use of blueberries. For regular pancakes, just
Robert's Recipes
Title
Notes
Picture Perfect Pancakes
eliminate steps 2 and 9.
6. Make extras to freeze. Pop into toaster for a quick breakfast
7. To make them fluffier, separate your egg yolk and whites. Use yolks at
Step 4, and gently fold in (add) whites (beaten to peaks) just after Step 5.
Do not over-mix, or you will activate the gluten & make your pancakes
tough. Lumps & streaks of flour are OK. It's not necessary to have it
completely smooth.
Don't mix your berries into the batter until the very last thing, they may
discolor your batter.
Robert's Recipes
Title
Ingredients
Instructions
Pide - Turkish Flatbread
4 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup water
1/2 cup unbleached all-purpose flour
3 1/2 cups bread flour
1 teaspoon salt
3 tablespoons olive oil
1 cup lukewarm water, plus
1 tablespoon lukewarm water
1
Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a
warm place 10 minutes until frothy.
2
Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30
minutes.
3
To finish the dough, put the 3 1/2 cups of flour in a large bowl, and
make a well in the center.
4
Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1
tablespoon of lukewarm water.
5
Gradually work in the flour to make a soft and sticky dough.
6
Knead the dough on a floured surface for 15 minutes.
7
The dough will be very sticky at first, but as you knead, it will
gradually cease to stick to your hands.
8
You should have a damp and very springy dough that offers no
resistance to kneading.
9
Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1
hour, until well swollen.
10
(You can refrigerate the dough at this point until you're ready to use
it.) Put the dough on a lightly floured surface and roll into a log.
11
Cut into 8 equal pieces, and roll each one into a tight ball.
12
Place the balls on a floured surface, and let rest 30 minutes under a
towel.
13
Preheat the oven to 450 degrees, and if you have them, heat tiles 3040 minutes before baking.
14
Roll one ball of dough on a floured surface with a rolling pin into a
circle 1/4- to 1/8-inch thick and 8 inches in diameter.
15
Brush the top with olive oil.
16
Bake 5 or 6 minutes, and repeat the process with the remaining dough
balls.
17
As the pide come out of the oven, stack them in a large pan and keep
them covered until all are baked.
18
Remember to let the oven temperature return to 450 degrees after
baking 2 or 3 pide.
Robert's Recipes
Title
Pide - Turkish Flatbread
19
20
Serve the pide hot.
They also can be reheated wrapped in foil.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Pineapple - Ginger Tea
Pineapple
Fresh ginger
3 sticks cinnamon
3 TBL sugar
1 lemon
1. Run pineapple through juicer
2. Run 2 fingers of ginger through juicer (or grate and squeeze)
3. Pour into sauce pan and add 3 sticks of cinnamon
4. Bring to boil, then simmer 15 minutes
5. Add 3 TBL sugar
6. Strain and chill
7. Pour into tall glass and squeeze lemon rind oil over top
8. Serve with white and dark chocolates
Garnish glass with a wedge of pineapple
Serve with Mango or Papaya
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Pineapple Chicken Salad
1/2 fresh pineapple (cut into bowls)
3 OZ cooked chicken (cubed or shredded)
1/4 CU celery (diced)
4 OZ pineapple meat (cubed)
1 OZ walnut or almonds (slivered or crushed)
10 (2 oz.) grapes (halved)
1/2 apple (cubed)
1/3 oz. Coconut (shredded) - SET ASIDE
1/4 c. mayonnaise
1/4 c. sour cream
2 TBLB carrot (shredded, not grated)
1 tsp. fresh lemon juice
1/2 tsp curry powder
1/2 tsp. salt, salad greens and parsley
Parsley (minced)
Mint (fresh leaves) - SET ASIDE
Cut pineapple meat, apple and cooked chicken into 1/2 inch cubes.
Mix in the grapes and walnuts.
Put into the center of the pineapple boat.
Sprinkle coconut down the center of the salad lengthwise.
1. Wash pineapple.
2. Cut lengthwise leaving top on.
3. Remove core and 3/4 of pineapple meat.
4. Mix mayo, sour cream, lemon, curry and salt together
5. Fold in all remaining ingrediemts (except coconut and mint)
6. Toss gently, coating all chicken and pineapple
7. Spoon into the center of the pineapple boat
8. Sprinkle coconut down the center of the salad lengthwise
Serve with little crackers or rye bread party slices
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pineapple Chutney
1/4 CU Diced pineapple (chopped)
1 TBL Onion (minced)
1 TBL Bell pepper (minced)
1/2 CU water
2 TBL sugar
1 tsp corn starch
1 tsp corn oil
1. Heat corn oil and heat onion until translucent
2. Add bell pepper and cook 60 more seconds
3. Mix in pineapple and cook until reduced
4. Add remaining ingredients and cook until thickened
5. Serve hot or cold
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pineapple Perfection
1 pineapple
granulated sugar
butter
1. Cut pineapple into pieces
2. Roll pieces in sugar completely coating
3. Fry in butter for 5-8 minutes
4. Remove from pan and set aside to cool
5. Add water to deglaze the pan and create a topping sauce
Special Steps
Variations
Sprinkle lightly with cinnamon
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pineapple Saute
1 CU cooked brown rice
1/2 can chunk pineapple (with all of the juice)
1/2 CU canned chicken, salmon or tuna OR
1/2 CU shredded pork (great using leftovers)
1/2 onion (roughly chopped)
1/4 CU broth or stock
1 large carrot (chopped)
2 cloves garlic (chopped)
3 TBL Sesame Ginger salad dressing
1 TBL low sodium Soy sauce
2 chive onions (chopped greens to 1/2 inch)
1. Lightly saute onion in corn, canola or safflour oil
2. Add carrots and celery and cook 5 minutes
3. Add garlic and cook 2 minutes
4. Add pineapple juice and reduce approx 4 minutes
5. Add broth and cook approx 2 minutes to heat
6. Add pineapple and rice and cook for approx 2 minutes to heat
7. Plate and top with meat
8. Garnish with chopped chives
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pineapple Upside Down Cake
1 pound diced pineapple
¼ tsp ground ginger
pinch ground nutmeg
2 tbl butter
¼ cu brown sugar
1 egg
½ cu granulated sugar
1 tbl canola oil
¾ cu 2% milk
1 tbl pure vanilla extract
1 ¼ cu whole-wheat pastry flour
½ cu all purpose flour
1 tbl baking powder
¼ tsp salt
1. Preheat oven to 350°. Lightly coat a rectangular 11x 7 “
pan with canola oil and dust with flour.
2. In a medium bowl, combine pineapple with ginger and
nutmeg.
3. In a small saucepan, melt butter and brown sugar.
4. Pour into tart
pan and spread evenly over bottom of
pan. Top with diced seasoned pineapple.
4. In a large bowl, beat egg with sugar for about 1 minute
or until light in color.
5. Add oil, milk and vanilla and mix well.
6. In large bowl, sift together both flours, baking powder
and salt. Add egg mixture, and mix until just combined.
7. Do not over mix! Pour into tart pan over pineapple.
8. Bake for 20 minutes or until cake springs back when
lightly touched.
9. Cool 5 minutes and remove form pan. Cut into 16
slices.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pineapple Upside Down Cake
1/4 CU butter
1 CU packed brown sugar
3/4 CU chopped pecans (optional)
20 OZ pineapple slices (drained - save juice)
3 eggs (separated)
2 TBL lemon juice
1 CU sugar
1 CU all-purpose flour
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmet
1/8 tsp ginger
scant salt
Maraschino cherries
2. Melt butter in 9 inch cast iron skillet
3. Mix in brown sugar and pecans, then remove from heat
4. Artistically arrange pineapple pieces or rings over the brown sugar
mixture
5. Set the skillet aside for now
6. Beat egg yolks.
7. Add sugar, beating continually
8. Add flour mixture and stir in 5 TBL pineapple juice
9. In a clean bowl, beat egg whites until stiff peaks form
10. Fold whites into cake batter
11. Pour or spoon evenly over pineapple slices
13. Cool skillet for 30 minutes, then invert onto serving plate
14. Place maraschino cherry in the center of each pineapple ring, or as part
of artistic arrangement of pieces.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Pineapple-Ginger Tea
Pineapple
1/8 cu ginger juice
3 sticks cinnamon
3 tbl sugar
1. Dice pineapple and juice it.
2. Brint to boil with 1/8 cu ginger juice and 3 sticks
cinnamon. Add 3 tbl sugar. Strain & chill.
Serve in tall glass, float lemon oil, serve w/ white or dark chocolates
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pinot Noir Sauce for Beef Tenderloin
Carrot
Celery
Onion
Garlic
Parsley
Thyme
Bay leaf
1-2 CU red wine vinegar
--------------1.5 CU veal demi gloss ( a reduction of veal stock)
1. Dice all ingredients (except bay leaf) really, really small
2. Heat and reduce till thick
3. Add veal demi-gloss, bring to simmer, then simer for 20 minutes
4. Strain through a fine mesh strainer
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pita Chips
4 eight inch pitas
Herbed Spinach Dip (see Recipe)
1. Use scissors to separate ovals into 2 pieces
2. Lightly brush with olive oil on ROUGH inside
3. Stack and cut into 6 wedges
4. Put on baking sheet SMOOTH side down
5. Scant salt over top
- Use 2 pans on both racks
- @ 4 minutes, switch pans
- @ 4 minutes, flip all chips over
7. Serve with spinach dip
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Pita Chips (ATK)
4 – 8” pita bread
olive oil
1. Use scissors to separate ovals into 2 pieces. Brush w/
olive oil on rough inside-lightly stack & cut into 6
wedges.
2. Put in bake pan smooth side down. Scant salt over top,
3. Bake @ 350° for 12 min.
4. 2 pans on both racks @ 4 minutes switch pans @ 4
minutes flip chips over.
Serve w/ spinach dip.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pizza - Dad's Red Sauce
2 TBL Olive oil
1 CU Chopped onions
2 TBL Chopped garlic
1 sm can Tomato Paste
1 can crushed tomatoes (not cooked though)
2 TBL Lemon juice
1 TBL dried Oregano
1 TBL dried Basil
1 tsp dried Thyme
2 TBL parsley
1 large can diced tomatoes
1 TBL sugar
1/4 CU Artichoke hearts
1/4 CU black olives
1. Heat olive oil up to smoke point
2. Saute onion
3. Add garlic and stir for about a minute
4. Add all other ingredients and bring almost to a boil
5. Reduce heat and cook for an hour
6. Use "as is" for a chunky sauce, or let cool and put in blender for a
smoother sauce.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Notes
Pizza or Calzone Dough
1 PKG yeast (or 1 TBL)
1 TBL corn meal
1 TBL olive oil
2 tsp sugar or honey
scant salt
APPROX 3/4 CU water
1. Dissolve yeast and sugar into 3 TBL very warm water (105 degrees)
2. Let set for about 10 minutes
3. Meanwhile, sift flour into mixing bowl, and create a basin in the center.
4. Pour yeast mixture into 1/2 CU warm water and then into basin
5. Combine quickly to moisten all flour.
6. Pour onto floured counter top.
7. Knead dough well for 8-12 minutes. If dough seems a little sticky, add
more flour, but floured counter top will slowly add flour to your ball, so
don't add too much.
8. Once ball of dough returns to near normal when you push a finger into it,
your dough is ready.
9. Coat your hands very lightly with oil, then pick up your ball and form
into nice round shape and put into clean bowl to rise. Make sure the oil
from your hands has covered the dough ball.
10. Cover with towel and set in warm place for 45 minutes
11. Pound dough down, re-ball, and prepare as needed for end product.
- cut in half for two medium pizzas (three for thin crusts) or two calzones
12. Re-shape pieces, and roll flat using floured rolling pin, flipping in
between rolls. READ SPECIAL NOTE ABOUT FLATTENING DOUGH
13. If for a pizza, bake the dough without toppings for 5 minutes at 350
degrees for a less soggy crust.
For a richer tasting dough, make it the day before and refrigerate it
overnigh. Allow it to thoroughly warm before using it though.
1. Mix chives into dough
2. Spread sauce leaving 2 inch border on crust, then roll thin strips of
cheese into the border making a dippable crust
TYPE OF FLOUR: Best with specifically long grain bread or pizza dough
flour
SAUCE: See Pizza - Dad's Red Sauce for the topping
KNEADING BY HAND: If kneading by hand, mix with fingers then push
with heel of hand, fold over, push, fold over, push about six or ten times,
then repeat the entire process.
Robert's Recipes
Title
Pizza or Calzone Dough
SPECIAL NOTE ABOUT FLATTENING DOUGH: Using a rolling pin
will squeeze most of the bubbles from the dough and will produce a very
"mechanically correct" pizza crust. Shaping with your fingers only will
leave the bubbles inside the dough which will give a lighter crust with the
great bubbles that form on "real" pizza, but it takes more skill.
Robert's Recipes
Title
Ingredients
Instructions
Play Dough
2 cups flour
1 cup salt
1 cup water
1. Mix-knead 7-10 minutes.
2. Put in plastic bag.
3. Shape- air dry or bake at 325° for ½ hour for ¼”
thickness.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Poached Pear
Two fresh Bartlett pears
2 CU Burgandy wine
1 CU water
1 TBL Cinnamon
1 TBL Rosemary
1 TBL Sugar
1 TBL Lemon Juice
Above liquid supports two pears. Increase ingredients as necessary to
accomdate extra pears.
1. LEAVE THE STEM IN THE PEAR
2. Peel pears carefully using long strokes
3. Simmer in mixture 30 minutes
4. Refrigerate overnight in the liquid (minus 1 CU)
5. Reduce the remaining liquid until thickened
6. Cool thickend liquid for presentation the next day
7. Set scoop of ice cream on plates until melted
8. Place carefully in freezer
---------9. Cut bottom of pear so it sits flat
10. Serve on top of frozen ice cream plate
11. Drizzle plate with thickened liquid
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pork Chops with Mushroom Stuffing
2 tsp olive oil
2 TBS green onions
4 oz mushrooms (coarsely chopped)
2 tsp fresh rosemary or oregano
pinch of salt & black pepper
2 pork chops WITHOUT marbeling
1. Saute green onions
2. Add mushrooms and spices - cook 3-5 minutes
3. Make a pocket in each pork chop - Cut into, but not through
4. Spoon stuffing mixture into pork chop
5. Secure with wooden toothpicks
6. Grill as usual
7. Remove toothpicks before serving
Special Steps
Variations
Use brown crimini mushrooms for better mushroom flavor
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pork Fried Rice
1 CU cooked brown rice
1 CU shredded pork (great using leftovers)
1/4 CU broth or stock (chicken, pork or beef)
2 cloves garlic
1/2 onion - roughly chopped
1 large egg
1/2 tsp Chinese mustard
2 scallion greens - chopped into 3/4 inch pieces
1/4 CU bean sprouts
1. Heat peanut oil in pan and lightly saute onion and garlic
2. Dump onion and garlic in bowl with pork or rice
3. Gently scramble an egg in the hot pan with the Chinese mustard
4. Add everything into the pan except scallions and sprouts
5. Heat throughout
6. For presentation, spoon and compress heated mixture into small bowl or
cup. Set plate on top of cup and invert. Remove bowl.
7. Sprinkle with scallions and sprouts
8. For heat, use chinese mustard or Sriracha Red Sauce drizzled around food
9. Also for presentation, you can sprinkle plate lightly with powdered red
pepper
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pork Ribs
Where does the meat come from?
Ham - front and back legs up to the haunches
Butt - from the shoulder
Pork loin - the top of the back near the rear of the pig
Loin ribs - Same as baby back, but closer to the rear
Baby back ribs - ribs nearest the spine
Spare ribs - ribs just outside the baby back ribs
St Louis ribs - the tips… past the spare ribs
Spare ribs are a bit tougher so take longer to cook, but contain more meat.
Baby backs are faster cooking, more tender and take flavors well
Vaccuum packed ribs will keep in the fridge for 2-3 weeks
See Alton's Pork Rib Dry Rub recipe
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pork Soux Vide (under bath)
1 pork loin
1 TBL rosemary
1 tsp thyme
1 tsp garlic
1 TBL olive oil
pepper to taste
1. Place pork loin in the center of plastic wrap
2. Baste with olive oil, and sprinkle with spices
3. Wrap tightly in plastic
4. Put in hot water (about 150 degrees) for 10 minutes
Special Steps
Variations
Notes
Robert's Recipes
Title
Pork Tenderloin
Ingredients
Instructions
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pork Tenderloin
Pork Tenderloin
2 tbl basil
2 tb; oil
1. Trim pork tenderloin and marinate in (2 tbl basil, 2 tbl
oil, 2 tbl balsamic vinegar).
2. Sear in hot pan 3-5 min. per side.
3. Cook in oven 20 min @ 325°
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pork Tenderloin
Pork tenderloin
1 tsp olive oil
¼ cu whole grain mustard
2 tbl Dijon mustard
2 tbl sour cream
red wine
1. Skim off outside fat layer, season w/ 1 tsp olive oil. Put
into hot skillet, sauté 5-10 minutes (turn occasionally).
2. Cook 20-25 min on top of stove 150° internal temp. Out
to rest 10 minutes.
3. In same pan as fond, add ¼ cu whole grain mustard, 2
tbl Dijon mustard.
4. Mix and heat 2 tbl sour cream, whisk and blend, thin
with red wine. Cook to meld then drizzle ove tenderloin.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Pork Tenderloin
1 or 2 pork tenderloins
Misc green seasonings
Marinade of your choice
1. Marinate pork loin at least 3 hours
2. Roll in seasonings
3. Bake in 375 degree oven for 30 minutes
4. Let rest for 10 minutes prior to slicing
Optional Marinade:
1/4 CU olive oil
1/2 diced onion
1 tsp dried mustard
1 TBL oregano or basil
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Pork Tenderloin
Pork tenderloin
2 tbl basil
2 tbl oil
1. Mix basil, oil, vinegar and marinate pork tenderloin for
about 1 hour.
2. Sear in hot pan 3-5 min and put aside.
3. Cook in oven 20 min @ 325 deg.
Serve w/ cornsalad
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pork Tenderloin, Basil Crusted
1 pork tenderloin (multiply ingredients for more tenderloins)
1 TBL basil (minced)
1 TBL olive oil
2 TBL balsamic vinegar
1. Mix together basil, olive oil and vinegar in a plastic bag
2. Put tenderloin into bag, completely covering
3. Agitate about every 15 minutes
4. After 1-2 hours, sear in hot pan 3-5 minutes
5. Plate with lime slices, and serve with Bacon Corn Relish (see recipe)
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pork with Green Chilies
1 LB pork (or beef)
Oil or Lard
4 Green Chiles - toasted & peeled
2 garlic cloves
1 med onion, chopped
1 med tomato, chopped
1 CU boiling water
1. Cut meat into small cubes
2. Saute in oil until well browned
3. Drain off all but 1 TBS fat
4. Add garlic, and onion - Cook three minutes
5. Add tomato, water and chopped chiles
6. Simmer 1 hour
Special Steps
Variations
Serve with hot flour tortillas
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pork/Chicken Rub
¼ cu paprika
¼ cu chili powder
2 tsp cumin
1 tsp cayenne pepper
1 tsp salt
1 tsp pepper
2 tsp brown sugar
mix all ingredients
Special Steps
Variations
Notes
Robert's Recipes
Title
Pork-Hints
Ingredients
Instructions
Chops- Bone like porterhouse, Pork tenderloin, Pork filet, Pork roast (fresh
ham)
Smoked ham, pork ribs (baby backs most tender), dry rub, the same Chinese
style ribs.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Porterhouse for Two
Tenderloin & sirloin
Butter
Thyme
Garlic
1. Leave bone on for more flavor, less shrinkage and
more tender.
2. In heavey cast pan @ med high, cook slow on stove
top.
3. Season meat with clarified butter in pan, low gentle
sizzle, 5 min., flip and baste w/ butter thyme & garlic.
4. Let meat rest for a few minutes, cut off bone. Slice into
½” pieces and fit back into bone.
Serve w/ baby vegetables. Saute pearl onions and other vegetables and
lemon @ the end and any leaves @ end.
Variations
Notes
Robert's Recipes
Title
Porterhouse for Two
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Porterhouse_for_two.pdf
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Potato - microwave
1 whole red or russett potato
butter
1. Set potato on counter and find its most stable position.
2. Cut a thin slit along the top almost the entire length
3. Slather butter into slit
4. Wrap in moist cloth
5. Microwave 3 (red) through 4 (russett) minutes
6. Wrap in foil (shiny side in)
7. Unwrap and serve when the rest of the meal is ready.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Potato Chips
1 pound red potatoes, unpeeled, scrubbed
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
MICROWAVE INSTRUCTIONS
Slice potatoes into thin (1/16-inch) rounds. Place slices in a large bowl and
cover with cold water. Let soak for 30 minutes.
Drain potatoes and dry thoroughly on paper towels. Combine potatoes, oil
and salt in a medium bowl; toss to coat evenly.
Coat a microwave-proof plate with cooking spray. Arrange some of the
potatoes in a single layer on the plate. Microwave, uncovered, on High for 3
minutes. Turn slices over; continue microwaving until the potatoes start to
become crisp, another 3 to 4 minutes. Check frequently and rearrange slices
as needed to prevent scorching. Transfer chips to another plate and allow to
cool completely. (They will crisp up even more as they cool). Meanwhile,
repeat the process with remaining potato slices.
Special Steps
Variations
Notes
OVEN BAKING INSTRUCTIONS
Step1 - Preheat your oven to 350 degrees.
Step2 Peel potatoes and cut in to thin slices.
Step3 - Gently toss potato slices with vegetable to coat.
Step4 - Coat with desired seasoning. Garlic salt works well and gives a great
flavor after baking.
Step5 - Line baking pan with foil.
Step6 - Line baking pan with single layer of potato slices.
Step7 - Bake until crispy brown.
Step8 - Remove from oven to cool and enjoy.
Robert's Recipes
Title
Potato Pancakes
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Potato_Pancake.pdf
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Potato Pancakes w/ apple sauce
½ cu potatoes (mashed)
¼ onion
salt
olive oil
apple sauce
1. Mix potatoes with onion and salt.
2. Cook in olive oil in small almond shaped dollops.
3. Flip to golden color.
Top w/ apple sauce.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Poultry Brine
1 CU kosher salt
1/4 CU sugar
1 gallon water
2. Place chicken in zip-lock bag (if possible)
3. Place bag in a bowl, and the bowl into the fridge for an hour soak
4. Agitate about every 15 minutes
5. After an hour soak, rinse the meat if you want a slightly lower salt content
Amounts listed are for a whole chicken.
Cut amounts in half or fourths for chicken parts or double for something the
size of a turkey
Turkey-sized bags are available at Williams-Sonoma.com
You can substitute chili powder in place of the sugar if you want flavor with
the merest hint of heat.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pounded Chicken Breast Fillets
4 boneless, skinless chicken breast fillets
½ tsp salt
½ tsp freshly ground black pepper
2 tbl minced Italian parsley
1 tbl + 2 tsp olive oil
1. Place the chicken fillets between sheets of wax paper
or plastic wrap and pound lightly with a mallet until even
in thickness.
2. Remove the wax paper or plastic wrap and sprinkle the
fillets with salt, pepper and parsley. Lightly tap the
spices into the fillets with the mallet.
3. Drizzle the fillets with 1 tbl of the olive oil. Heat the
remaining 2 tsp of olive oil in a grill pan over med-hi
heat.
4. Add the chicken and cook until no longer pink, turning
once. Serves 4.
180 calories, 27 g protein, 0 arbohydrate, 7 g fat (1 g saturated), 68 mg
cholesterol, 344 mg sodium, 0 fiber.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Proper Cobbler
* 1/2 cup golden raisins
* 1/2 cup Calvados or apple brandy
* 3 1/2 pounds Gala apples (7 to 8)
* 1 1/2 tablespoons fresh lemon juice
* 1/2 stick unsalted butter
* 3/4 cup granulated sugar
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* Rounded 1/4 teaspoon salt
* 3/4 cup plus 1 tablespoon heavy cream, divided
* 1 1/2 tablespoons turbinado sugar such as Sugar in the Raw for sprinkling
1. Simmer raisins and Calvados in a small saucepan over medium heat until
liquid is reduced to 3 tablespoons, about 4 minutes.
2. Remove from heat and let macerate, covered, 30 minutes.
3. Meanwhile, preheat oven to 425°F with rack in middle.
4. While raisins macerate, peel and core apples, then cut into 1-inch pieces.
5. Toss apples with lemon juice.
6. Melt butter in skillet and sprinkle granulated sugar evenly over it.
7. Add apples along with raisins and Calvados (skillet will be full).
8. Cook apples over medium-high heat, without stirring, until juices are
deep golden and bubbling, 18 to 23 minutes (don't worry if juices color
unevenly).
9. Transfer skillet to oven and bake, uncovered, 20 minutes.
BISCUIT TOPPING: Made while apples bake:
1. Stir together flour, baking powder, and salt, then add 3/4 cup cream and
stir just until a dough forms.
2. Gather dough into a ball and transfer to a lightly floured surface.
3. Gently knead 6 times, then pat dough into an 8-inch round.
4. Cut out as many rounds as possible with lightly floured cutter.
5. Gather scraps and pat out, then cut out more rounds. (You will have
about 12.)
Special Steps
BRINGING IT ALL TOGETHER - Assemble and bake cobbler:
1. Arrange biscuits on apples about 1/2 inch apart and brush tops with
remaining tablespoon cream.
2. Sprinkle with turbinado sugar
3. Bake until biscuits are puffed and golden, about 15 minutes.
4. Cool in skillet 20 minutes before serving.
Equipment: Well-seasoned 10-inch cast-iron skillet; a 2 1/4-inch round
cookie cutter
Robert's Recipes
Title
Proper Cobbler
Accompaniment: heavy cream
Variations
Notes
Like a classic tarte Tatin, this cobbler begins with apples being caramelized
in a rich mix of butter and sugar, but we've upped the ante by adding apple
brandy and raisins. Tender biscuit rounds take the place of traditional pastry
to create a true home-style dessert. (And a drizzle of cream never hurts.)
Cooks' notes: Cobbler is best when freshly made but can be baked 3 hours
ahead and reheated in a 350°F oven.
Robert's Recipes
Title
Ingredients
Instructions
Provencal Sauce
1 TBLSP olive oil
1/2 CU diced onions
1 TBLSP minced garlic
1/4 CU burgundy wine
1 CU chopped tomatoes
1 CU peeled and diced eggplant
1/4 CU chopped black olives
1 TBLSP capers
2 TBLSP chopped basil
1 tsp chopped oregano
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1. In a large sauté pan, heat olive oil over medium. Add onions and garlic
and sauté until onions are translucent, about 1 minute. Add wine, tomatoes
and eggplant and cook until wine is almost evaporated.
2. Add olives and capers and cook over medium heat until eggplant is soft,
stirring occasionally to prevent sticking. Mixture will become thicker,
about 5 minutes. Turn off heat and add herbs and salt and pepper to taste.
3. Serve 1/2 CU with 1 CU pasta.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Puerto Rican Pot
1 can Kidney beans
2 cups brown rice
1 onion (chopped)
1 large pork chop (cut into pieces)
1. Saute onion in 1 TBL olive oil until they start to carmelize.
2. Add pork and stir until browned
3. Remove pork and onion and set aside
4. Put 2 CU water into saute pan and bring to a near boil
5. Add brown rice and stir for several minutes.
6. Lower heat to as low as possible and cover pan
7. After ten minutes add undrained Kidney beans and mix into rice.
8. When mixed, add pork and onion mixture
9. Let simmer another 5 minutes
10. Portion into four servings.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Pumpkin Cheesecake
Ready made graham cracker crust, or see GRAHAM CRUST recipe
PIE BODY
10 OZ package of cream cheese
1 CU canned pumpkin
4 eggs
1/2 CU sugar
1 TBL brandy
1/4 tsp each of ground cinnamon, nutmeg and ginger
1/2 CU brown sugar
Instructions
Special Steps
PIE TOPPING
1/2 CU sour cream
2 TBL powdered sugar
1/2 tsp brandy
1. Soften (don't melt) cream cheese in microwave
2. Combine with all Pie Body ingredients and mix well
3. Pour into 9 inch graham cracker crust
4. Mix pie topping ingredients and gently pour (float) over bottom filling
6. Lower heat to 300 degrees and bake for 25 minutes more
Squash should sound solid, not hollow.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pumpkin Custard
2 eggs, well beaten
1/4 CU white sugar
1/4 CU brown sugar
1 CU skim milk
1 CU pumpkin
1 TBL. flour
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp ginger
1/2 tsp nutmeg
Pinch of salt
1. Cook the FRESH pumpkin meat for 5-10 minutes in a microwave or use
1 canned pumpkin
2. Mix all ingredients together and blend well.
3. Pour into 4-6 custard cups.
4. Set cups into baking pan with 3/4 inches water in the pan.
6. Serve warm or chilled
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
PUMPKIN SAUSAGE LASAGNA
SAUCE
1.5 LB sweet sausage or lean pork (browned)
optional chickan or turkey sausage
for veggies - double up on eggplant
Add 1 eggplant (cubed) into pan - (moisture removed)
1 onion (chopped)
3 cloves garlic (grated)
Stir all into pan
Once browned, that's our filling
1. Slather sauce in bottom of pan
2. Noodles across sauce
3. Layer in filling
4. Another layer of noodles
4. Cover with more pumpkin
5. Repeat until it's to the top
6. Top with cheese
7. Cover with foil
8. Cook about 30 minutes
9. Remove foil
10. Cook 15 minutes or until cheese starts to brown
BECHAMEL SAUCE
5 TBL Butter and 2 TBL flour to create ROUX
Brown over low heat
Once browned, whisk in about 2-3 CUPS milk very slowly while stirring
Add 1 CAN pumpkin puree (not pumpkin pie filling)
fresh nutmeg grounded
crushed black pepper and salt to taste
Stir until smooth
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pumpkin Seeds
Left-over pumpkin seeds from your Halloween Jack-o-Lantern
Salt
Other favorite spices
Olive Oil
1. Remove most (not all) of the pumpkin guts from the seeds
2. DON'T RINSE THEM, the guts are some of the best flavor!!!
3. Put about 1 TBL of olive oil in a bowl
4. Stir seeds lightly coating all of the seeds
5. Spread evenly on a cookie sheet
7. Stir and re-spread
8. Bake for ANOTHER 10 minutes
9. Stir and re-spread
10. Turn on broiler and broil for 2 minutes
11. Remove and let cool before putting into a small jar for later snacking
Special Steps
Variations
I like mine with garlic powder and chili powder
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Pumpkin Soup
Leek (white part only)
Pumpkin pieces
Nutmeg
Stock
1. Sauté leek, add pumpkins pieces, nutmeg and stock to
cover.
2. Bring to heat (done), blender. Crushed cookie on top.
Serve with ginger cookies
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Pumpkin Soup
Squash or Pumpkin
4 TBL Olive oil
scant Salt
1 tsp White Pepper
1 tsp Clove
1 tsp Cinnamon
1 tsp Caramom
1 tsp Thyme
18 OZ Vegetable Stock
Sage Twigs
2 TBL maple syrup OR honey OR sugar
1/4 CU cider vinegar
1. Cut and deseed your squash (see Toasted Pumpkin Seeds)
2. Cut into two inch cubes (leaving skin on)
3. Toss in bowl with olive oil and spices (excluding Sage)
4. Put on sheet pan, set foil over top, and cook @ 350 degrees for 45
minutes
5. Remove skin and puree soft meat
6. Mix with Vegetable Stock and tomatoes in large sauce pan
7. Add sage twigs and turn heat to high (time to move quickly…)
8. Add maple syrup OR honey OR sugar
9. After about 2 minutes from the time you turned heat up, remove sage
twigs, add dolop of butter and serve
… OR mix melted butter into soup, and put milk into blender to create foam
that goes nicely on top of pumpkin soup
Special Steps
Garnish with nutmeg
Squash should sound solid, not hollow.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Pumpkins Soup #2
Pumpkin
Cloves
Olive oil
Salt
Cinnamon
Broth
Whole sage
Butter
Milk
nutmeg
1. Toss pumpkin pieces with olive oil, salt, cloves,
cinnamon.
2. Arrange down on sheet pan.
4. Puree broth, whole sage for 5 min – remove sage. Top
with milk foam, butter, nutmeg.
Peel & deseed and cut into 1” pieces pumpkin
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Pun'kin Bowl Fondue
3 TBL butter
3 TBL flour
4 oz chicken stock or broth
1 tsp dry mustard
1 tsp Worchestershire Sauce
4 oz Cheddar Cheese
4 oz Mozarella Cheese
4 oz Fontina Cheese
4 oz Gruyere or similar cured cheese
PREPARATION
1. Cut top off pumpkin, as you might for a jack-o-lantern.
2. Clean seeds and pump out. Seeds taste great baked.
3. Cut cheese into very small pieces or grate
4. Cut apples and bread into bite-sized pieces
COOKING
1. Melt butter over low heat in large sauce pan
2. Stir in flour and continue to stir until it starts to darken
3. When darkened, add broth and stir until smooth
4. Add mustard and Worchestershire
5. Add cheeses and stir until smooth
6. At this point, microwave pumpkin bowl for 5 minutes
7. Pour melted cheese into hot pumpkin bowl.
8. Serve with forks
Any type of squash will work, as it is mainly simply a container.
Rather than preparing on the stovetop, if you have an oven melt the cheese
in the pumpkin bowl at 350 degrees for 30 minutes.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Puttanesca Sauce
1/4 CU minced garlic
3/4 CU diced onion
1/2 CU red wine
2 1/2 CU chopped tomatoes
10 Greek olives, pitted and julienned
1 tsp orange zest
1/4 tsp dried thyme
2 TBLSP tomato paste
6 TBLSP grated Parmesan cheese
1. Lightly spray a medium skillet with nonstick vegetable coating.
2. Sauté garlic and onion until translucent.
3. Add red wine and let simmer until liquid is very thick and almost
evaporated. Add tomatoes, olives, orange zest, thyme and tomato paste.
Cook for 25 minutes or until slightly thickened.
4. Serve over pasta. Garnish with 1 TBLSP grated Parmesan cheese.
Special Steps
Variations
Notes
Robert's Recipes
Title
Quantity Advice
Ingredients
Instructions
1. Buy the smallest quantity possible of baking powder and baking soda.
Store tightly covered in fridge, and replace every 6 months
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Quick and Easy Stroganoff
1 LB lean Ground Beef
1 small onion
1 small can mushrooms
1 CU frozen peas
1 can Cream of Asparagus soup
1 tsp oregano
1 tsp garlic powder
1 TBS Worchestershire sauce
1 CU LIGHT sour cream
3 CU lightly cooked egg noodles
1. Brown beef over medium heat
2. Add onions and continue cooking till translucent
3. Add mushrooms and peas, and bring back up to heat
4. Add powdered spices and soup, bring back to heat
5. Add Worchestershire and sour cream, and remove from heat
6. By this time noodles should be finished cooking
7. Drain noodles
8. Mix EVERYTHING into pan in which the noodles were cooking
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Quick -n- Easy Pork Chops
1 TBS Vegetable oil
4 pork chops
1 can Cream of Mushroom soup
½ CU water
1. Heat oil in skillet
2. Cook chops until browned
3. Add soup and water - heat to boil
4. Cook for 10 minutes
Special Steps
Variations
This is also good with other soups:
Roasted Garlic and herbs
Minnestrone
Onion Souop
Notes
Robert's Recipes
Title
Ingredients
Instructions
Radish Flower
4 Large Radishes
Pointy steak knife
1. Cut small flat section on the end with the tap root
2. Insert knife point into side of radish at 45 degree angle to inside center of
radish
3. Rotate knife 90 degrees and repeat, connecting cut edges
4. Repeat until you've made it all the way around
5. Gently separate along the cut mark
6. Use as a nice garnish on your plate
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Raspberry Jello Delight (Pat's recipe)
1 16 oz can crushed pineapple
1 16 oz can whole berry cranberries
1 16 oz. Tub whip cream
1 8oz pkg cream cheese
1 cup chopped pecans
1 3 oz pkg raspberry jello
1. Pour off liquid of can of pineapple and reserve in cup.
2. Add water to pineapple liquid to make 1 cup.
3. Add pkg of jello to liquid and cook till jello is disolved.
4. Put the cup of pineapple and jello liquid in large bowl
and blend In the cream cheese till not lumpy and is
smooth.
5. Add the can of crushed pineapple, cranberries and nuts.
6. Fold in the whip cream and refrigerate to set up.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Raviolies
Wonton wrappers
Butter
1. Spread wonton wrappers with butter, add sheet on top,
w/ ring gently press & seal. Layering to cut.
2. 5-6 minutes to cook.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Rice
Fry egg – yolk still runny, put rice into bowl, warm in microwave 45 sec.,
slide egg onto rice.
Special Steps
Variations
Notes
1. Rice tip @ http://www.xml3.com/family/Recipes/Tips_2.pdf
Robert's Recipes
Title
Ingredients
Instructions
Rice (ATK)
2 CU water
1 CU rice
1 tsp salt
1. Put water on high heat and start to bring up to boil
2. Add salt to the warm water and stir to dissolve
3. Add rice and continue to stir until it comes to a near boil
4. Set kitchen timer for 20 minutes
5. Put on as heat as LOW as possible and stir every 5 minutes
6. When timer sounds, turn off heat and KEEP PAN COVERED
IMPORTANT: Resist the need to peek, you will loose heat that the rice
needs to finish cooking
Special Steps
Variations
Notes
Add a bit of orange or lime zest to your rice at the last minute
DON’T use converted rice or instant rice
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Rice Pudding
(1) ½ cu milk (A)
(2) ½ cu cream (A)
A&B=X
(3) 3 egg yolks (B)
(4) ½ cu sugar (B)
(5) vanilla bean
1. Heat 1 & 2
2. Cream together 3 & 4 mix some (not all) A into B &
blend to make runny to create X.
3. Return X to pan A.
4. Cook over high heat, stirring constantly 2-3 minutes.
5. Use thermometer, never go over 160° F.
6. Mix 6 & ¼ cu X, blend add 1 tsp vanilla continue adding
¼ cu X until it is all combined.
Plate with vanilla bean
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Rigatoni Bolognaise
Rigatoni pasta
Ground pork
Ground veal
Ground beef
Olive oil
Garlic
Carrots
Celery
Onion
Red wine
Parsley
Bay leaf
Crushed tomatoes
Salt/pepper
Peas
Parmesan cheese
1. (save onion, celery carrot) Sweat in pan, onion, garlic.
2. Brown meat, save drippings.
3. Add red wine, bay leaf, crush tom, parsley (reduce
parsley) 45 min.
4. Boil pasta.
Toss w/ sauce & peas, grated parmesan
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Rissoto
1/4 CU chicken fat
1/2 CU onion (finely minced)
2 CU arborio rice
1 CU chicken stock
1/2 LB Plugra butter
1/2 CU grated parmesean
1. Heat chicken fat and saute onion
2. Add arborio rice and coat all grains of rice
3, Add chicken stock and cook for 10 minutes
4. Add Plugra butter and cheese
5. Cook till cheese is melted
6. Plate and top with basil
Special Steps
Variations
Notes
Robert's Recipes
Title
Roast Chicken
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Roast_Chicken.pdf
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Roast Chicken
Chicken
6 cloves garlic (smashed)
lemon
butter
pepper
parsley
thyme
1 cup broth
1. Brine chicken and soak 1 hour.
2. Cut lemon in quarters, put into cavity, add 6 cloves
garlic, sew up cavity-fold and skewer.
3. Cut off skewer. Cook in V rack, brush breast w/butter,
pepper breast, place breast side down on V rack butter
and pepper (cooks dark meat).
4. Bake @ 375° for 40 minutes, flip to breast. Add 1 cup
broth to bottom. Cook 450° for 35 min. drain into pan
and transfer to carving board. Tip pan to get grease
off.
5. Oven temp to broil, rack to med high, put pan over
burner, start to reduce,
6. Add ¼ cu lemon, goal = ½ cup. Remove lemon and
garlic, carve into quarters. Put parts back in roasting
pan, cut side down in the sauce.
7. Broiler for 3-4 min, check closely.
8. Squeeze ½ lemon into sauce, add 2 tbl butter, 1 tbl parsley, 1 tsp parsley,
tsp thyme, top chicken w/sauce, add slice of lemon to garnish.
Brine; ½ cu salt, 2 qrts water
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Roast Veggie Soup
3 beefsteak tomatoes (half and bake (facedown)
1 carrot (cut)
2 cloves garlic
½ leek (cut, rinsed and blot)
1 tbl olive oil
14 oz veggie stock
1. Over tomatoes, carrots garlic and leek, mix together
olive oil with salt and pepper to coat.
2. Cook 1 hour @ 425°. Remove tomato skin.
3. Add 14 oz veggie stock into pot and ½ cu water.
4. Put everything into pot and bring to boil, reduce heat
and simmer 10 min. Cool and puree. Little chunky is
okay. Ladle into bowls.
Top w/ cheese, basil, sour cream, etc.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Roasted Tomato and Vegetable Soup
2 TBS olive oil
1¼ CU diced onion
16 oz fire roasted diced tomatoes, (undrained)
2 celery ribs (sliced)
¾ CU finely diced carrots
2 garlic cloves pressed or ground
6 CU low-salt chicken broth
2 CU peeled, diced butternut squash
16 oz cannelloni beans (drained)
1 zucchini, seeded & diced
1 CU broccoli florets
1 CU cauliflower florets
1 TBS chopped fresh oregano
1/8 tsp freshly ground pepper
Freshly grated Parmesan cheese
1. In large sauce pan saute onions, celery, carrots and garlic in oil
2. Add broth, squash, tomatoes, bring to boil and cook 10 minutes
3. Reduce to simmer, covered for 20 minutes
4. Add beans, zucchini, broccoli, cauliflower, oregano, pepper
5. Cook for 5 minutes for and pour into serving bowls
6. Garnish with cheese, and sprinkle oregano over top for appearance
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Roasted Tomato Chipotle Salsa
8 roma tomatoes
1 large sweet onion
2 chipotle peppers
1 bunch cilantro
1/4 CU lime juice
1. Halve tomatoes and put on baking sheet CUT side down
2. Thinly slice onion and scatter around tomatoes
3. Spray heavily with oil
4. Scant salt over top
5. Broil 15-20 minutes or until charred and blistered
6. Put into food processor with all other ingredients
7. Pulse/chop lightly
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Roasted Tomato Chlipotle Salsa (EDF)
1 ½ lb roma tomatoes
1 med onion (thinly sliced)
olive oil
salt & pepper
1-2 chipotle peppers
1 bunch cilantro
¼ cu lime juice
1. Halve tomatoes and put on bake sheet, cut side down,
tomatoes and onion.
2. Sprinkle around tomatoes & onions, spray heavily w/ oil,
scant salt over top scant pepper over top.
3. Broil 15-20 minutes until charred & blistered.
4. Put into food processor w/ chipotle peppers, cilantro
and lime juice and pulse till chopped, but chunky.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Robert's Frappuccino
1/2 cup Frappuccino Coffee Concentrate
2% milk to fill a 16 oz glass
Misc Flavorings (see below)
1. Pour concentrate into 16 ounce glass
2. Add milk, leaving about 1/2 inch at top of glass
3. Stir in flavoring
Special Steps
Variations
* FLAVOR VARIATIONS - PER SERVING SIZES:
- Mocha 1 - Add 1/8 tsp cocoa powder
- Mocha 2 - Add 1 tbs hot fudge
- Mocha 3 - Add 1 tsp coffee syrup - crème de cacao
- Misc coffee syrups: Add two teaspoons coffee syrup
- Misc concentrates or extracts: Use only 1/8 teaspoon
- Vanilla (my favorite) - 1 tsp plain cooking vanilla
Experiment with other flavors - BE CAREFUL - less is often better
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Robert's Quick n Tasty BBQ Ribs
Pork Spare Ribs (ask the butcher for a good cut)
BBQ SAUCE - See below
1. Cut ribs into pieces, leaving just enough to keep them together
2. Par boil - Cover with water and boil for 30 minutes
3. Drain - Pour liquid into old milk carton, not down your drain
4. Heat Sauce (below) and cook for 15 minutes
5. Brush onto ribs
6. Cook Ribs
a. Grill over LOW HEAT for 20 minutes (turning and basting frequently)
OR
b. Bake 15 minutes per side @ 400 degrees
7. Serve with Corn on the Cob
SAUCE
1 Can Tomato Paste
½ CU vinegar
1 TBL garlic or garlic powder
¼ CU honey
1 TBL ground red pepper
1 pkg French Onion Soup dry mix
Salt & pepper to taste
¼ CU Cayenne pepper sauce
For quicker sauce, buy 'off the shelf' BBQ sauce and add your own flavors
to it to give it that 'home cookin' taste.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Robert's Salsa
5 roma tomatoes, diced
1 vadallia onion - diced
5 cloves minced fresh garlic (or to taste)
1 entire bunch chopped fresh cilantro
2 TBL lime juice
2 entire bunches chopped scallions (greens only)
4 jalapenos (seeded and de-veined for milder salsa)
1/4 tsp salt and a pinch of pepper (to taste)
1 medium can diced tomatoes
Combine all ingredients in a medium bowl and mix well. Refrigerate.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Romesco Sauce
1 TBLSP olive oil
2 TBLSP chopped garlic
4 TBLSP chopped almonds
2 medium red bell peppers, julienne
1 small onion, thinly sliced
2 CU diced tomatoes
3 TBLSP tomato puree
1/2 orange, juiced
2 TBLSP orange peel
1/2 tsp salt
1/4 tsp chili flakes
1/4 CU chopped parsley
1. In a large sauté pan, heat olive oil over medium and add garlic. Sauté
until lightly browned. Remove garlic with a slotted spoon. Add almonds
and repeat the same process. Add onions and peppers and sauté until they
are soft, about 5 minutes.
2. Add tomatoes, orange juice, orange peel, salt and pepper. Simmer 15
more minutes. Add back garlic and almonds and simmer 2 more minutes.
Remove from heat and stir in parsley.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Salad
(1) Curly friese lettuce
(2) sliced green grapes
(3) bleu cheese
(4) olive oil
(4) red wine vinegar(8)
(7) belgia endives leaves
(8) country bread
(4) shallots
(4) garlic
(5) salt
1. (6) toss, (7) line plate, (9) grill bread
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Salad
Cabbage
Pineapple
Red bell pepper
Carrot (shred)
Apple (strips)
Onion (julienne strips)
Mandolin-shred strips. Mix all ingredients
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Salmon (Confil King Salmon)
Salmon
Salt
Sugar
Herbs
4 –6 shallots
thyme
duck fat
artichokes
corriander
parsley
1. Prepare salmon, with salt, sugar/herbs on top. Let sit 2
hours, then wash off and cut into serving portions.
2. Put into cold duck fat.
3. In duck fat, add garlic, shallots, 6 sprigs of thyme, and
salmon.
4. Cook to boiling, about 3 min.
5. Season plate w/ bean sprouts, arugula, spicy rocket.
6. Plate salmon, w/ small pool of pesto sauce, olive oil,
basil, garlic, pinenuts. Cranberry beans.
7. Artichokes seasoned, w/ coriander, parsley & olive oil,
cooked in olive oil 45 minute on low.
Serve salmon w/ sea salt & lemon and finish off w/ greens.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Salmon Broil
2 salmon steaks
1/4 CU olive oil
1 tsp lemon juice
1 tsp basil
2 TBL brown sugar
1 onion
1. Combine everything except the salmon and heat in a small sauce pan
2. Simmer for 15 minutes, then remove and * discard onion
3. Baste over salmon
4. Bake salmon at 325 degrees for 10 minutes, basting frequently
5. Serve over angel hair pasta tossed with olive oil and cilantro
* You can keep the onion in a bag to be used for making stock at a later
time.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Salmon Cake
1 can pink salmon
1 med onion (minced)
2 eggs
1 TBL dried mustard
1 TBL mayonnaise
1 tsp Worcestershire sauce
black pepper and salt
onion powder
garlic powder
paprika
flavored bread crumbs
1. Flake salmon apart
2. Combine all ingredients except salmon
3. Gently combine everything with salmon
4. Form into patties
5. Bake 350 degrees for 45 minutes
Special Steps
Variations
Notes
Robert's Recipes
Title
Salmon Cooked in Duck Fat
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Salmon_in_Duck_Fat.pdf
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Salmon Wrapped Crab
1 LB sushi-quality smoked salmon
1 CU crab or krab
1 TBL chives
2 TBL cream cheese
1 TBL lemon juice
1. Flake apart crab
2. Toss with lemon juice and chives
3. Thinly slice the salmon
4. Spread with cream cheese
5. Put some crab over top of cheese
6. Gently roll, securing with toothpicks
7. Garnish with fresh parsley
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
SALSA - McDonald's Copy Cat
2 medium tomatoes, diced
1 TBL diced onion
1 TBL jalapenos
2 TBL green bell pepper (diced)
1 TBL sugar
1 TBL white vinegar
1 tsp lime juice
1/4 tsp salt
1 TBL lemon juice
1 TBL lime juice
1/2 tsp DRY cayenne pepper
1 tsp DRY cilantro
1 tsp garlic POWDER
Pinch pepper
1. Combine all ingredients in a medium bowl
2. Put in food processor or chopper
3. Mix until not quite chunky
4. Drain excess liquid
5. Let set for five minutes to let liquid absorb into dry ingredients
6. Drain any remaining liquid
7. Serve - Refrigerate leftovers
Special Steps
Variations
This was created by Robert, and is the "debug" stage. Please forward
comments and suggestions to [email protected]
Notes
Robert's Recipes
Title
Ingredients
Instructions
Salsa Fresca
3 medium tomatoes, diced
1/3 CU diced red onion
1 tsp minced fresh garlic (or to taste)
2 TBLSP chopped fresh cilantro
Juice of 1 lime
1 TBLSP chopped scallions
1/4 tsp salt
Pinch pepper
Combine all ingredients in a medium bowl and mix well. Refrigerate.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Salsa Tropical
1 CU EACH (all cubed) Cantelope, Pineapple, Honey Dew, Guava, Mango,
Tomato
1 diced red onion
2 TBL EACH cilantro, garlic and lime juice
1. Mix together all ingredients
2. Serve with taco chips.
Also great with potato chips.
Notes
Robert's Recipes
Title
Salt and Pepper
Ingredients
Instructions
1. SALT - Always use Sea Salt, not "the stuff in the round blue box"
2. Avoid ground or crushed black pepper because it gets stale. Buy
peppercorns and (Peugeot) peppermill. Replace peppercorns about every 6
months.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Satay Marinade
2 cloves garlic
1/4 CU soy
1 TBL sesame oil
1 TBL brown sugar
1/2 tsp cumin
1/2 tsp red pepper
1 bunch cilantro
2 TBL Sambol (hot chili sauce)
1. Blend all ingredients and place in zip lock plastic bag.
2. Add meat and marinate for 1-12 hours in refrigerator
See Beef Satay recipe
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Satay Marinade (ATK)
1.5 lb meat (flank steak)
Cilantro
Scallions
¼ cu soy
¼ cu veg oil
2 tbl sambol (hot chili sauce)
¼ cu brown sugar
2 cloves pressed garlic
½ cu creamy peanut butter
¼ hot water
2 tbl lime
2 tbl Asian chili sauce
1. Freeze meat 30 minutes, cut in half-then thin cut into
thin strips against the grain.
2. Weave onto skewers (30-40), dunk into marinade
bowl. Let set in fridge 1 hr. to absorb.
3. Arrange on broiling pan, cover skewer handles w/ foil.
4. Rack @ 6” from top, meat facing outward, broil 4
minutes, take out and flip, broil 3 more minutes.
Marinade;
1. cilantro, scallions, ¼ cu soy, ¼ cu veg oil, 2 tbl sambol,
¼ cu brown sugar, 2 cloves pressed garlic. Blend
Satay Dipping Sauce; 1 tbl cilantro, 2 scallions, ½ cu creamy peanut butter,
¼ cu hot water, 1 tbl soy, 2 tbl lime, 2 tbl Asian chili sauce, 1 tbl brown
sugar, 1 clove garlic.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Sauerkraut - Quick Kraut
1 head cabbage
1 CU apple cider vinegar
3 TBL sugar
1 tsp salt
1. Shave cabbage thin. Discard hard core.
2. Combine vinegar, sugar and salt.
3. Add cabbage and marinate for 2 hours (stirring occasionally)
4. Add 3 CU water, and bring to boil
6. Strain and serve hot
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Sauteed Broccoli & Bok Choy (EDF)
Baby bok choy
Head of broccoli
1 tbl garlic
2 tbl ginger
1. Trim bok choy, trim leaves big, trim stalks to ¼”
2. Cut off broccoli, flourettes, peel off outside stem, cut
stem to ¼”.
3. Cook medallions in ½ cut water, cover & cook 5
minutes.
4. Add flourettes, add 2 tbl water, cover & cook 5 minutes
more.
5. Uncover & cook till liquid evaporates. Add 1 tbl minced
garlic, 2 tbl canola oil, add leaves, cover for 1 min, stir
around and add ginger & soy.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Sauteed Broccoli and Bok Choy
Baby Bok Choy
1 head of Broccoli
1 TBL garlic
2 TBL ginger liquid
2 TBL soy
2 TBL canola oil
1. Trim Bok Choy - trim leaves big, stalks to 1/4 inch
2. Cut off brocolli florettes - Peel off outside stem and cut stem to 1/4 inch
3. Cook both 1/4 inch medallions in 1/2 CU water (covered) for 5 minutes
4. Add florettes
5. Add 2 TBL water, cover and cook 5 minutes more
6. Uncover and cook till liquid evaporates (reduce)
7. Add garlic
8. Add 2 TBL canola oil
9. Add leaves and cover. Cook for 1 minute.
10. Stir around and cook for 1 minute more.
11. Add ginger and soy.
12. Serve hot.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Savayon
(1) 4 egg yolks
(2) ¼ cu sugar
(3) 1 tbl lemon juice
(4) 1 tbl sherry wine
(5) heavy cream
(6) honey
(7) vanilla
(8) misc fresh berries
(9) mint sprig
(10) powdered sugar
(11) 1 cu whipped cream
1. Start broiler, whisk 1,2,3,4,6,7 till fluffy.
2. (8) in bottom of bowl.
3. Fold in (5) or (11), pour on top of (8).
4. Broil for 30 sec, sprinkle w/ (10) and top with (9)
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Scalloped Apples
2 green apples (quartered, deseeded, and sliced)
juice from 1 lemon
1 tsp grated ginger
1 tsp nutmeg
1 tsp cinnamon
1 TBL brown sugar
1. Stir apples with lemon juice
2. Melt butter and combine will all other ingredients
3. Pour over top of apples
4. Bake 30 minutes
5. Serve with ice cream
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Scalloped Potatoes (for 2)
1 tbsp snipped parsley
onion salt
2 ¼ cu thinly sliced pared white potatoes
1 ½ tsp salt
1 ½ tbsp butter
4 tsp flour
1/16 tsp pepper
1/16 tsp paprika
1 cu milk
1. Preheat oven to 400°.
2. Bring ½” water to boil in covered saucepan.
3. Grease 1 qt casserole.
4. Prepare parsley, onions, potatoes.
5. To boiling water add onion salt, potatoes, 1 tsp. Salt –
6. Boil (covered 5 min-drain).
7. Meanwhile in skillet (or double boiler) over low heat, melt butter, stir in
flour salt, pepper, paprika, then milk.
8. Cook, stirring until smooth and thick.
9. Put into casserole alternating potatoes and sauce.
Top w/ cheese-cook uncovered 25 min.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Seared Chicken Salad
(1) Chicken Breast
(2) Napa cabbage (shredded)
(2) Bean sprouts
(2) Red bell pepper (slivers)
(2) mushrooms
(2) sesame vinegarette
(2) salt & pepper
(2) olive Oil
(2) ginger
(2) scallions
(3) radicchio caps
(4) wonton skins
(5) honey mustard
1. Season & sear chicken skin side first, cook at 325° for
15 min.
2. Toss all (2), (3) fill, (4) top w/ crispy, (5) drizzle, (1) plate
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Seared Salad
DRESSING
2 TBL lime juice
1/4 CU brown sugar
1 tsp turmeric
1 TBL coriander
1 tsp curry powder
(optional - minced jalapeno without seeds or veins)
SALAD
2 CU Mandarin style pea tendrils
2 TBL olive oil (heated on stove)
1/2 CU julienned peppers
1. Mix together dressing and set aside
2. Heat oil. Add peppers when hot.
3. Cook only a minute or two
4. Add pea tendrils (one large handful per person)
5. Let wilt just a bit
6. Add dressing to pan, stir briefly, then serve
7. Top with diced pineapple and almonds
Also good with Salsa Tropical instead of pineapple - See recipe here!
Notes
Robert's Recipes
Title
Seasoning for Vegetables
Ingredients
Instructions
1. Broccoli with toasted blanched almonds added to the
butter – too good to save just for company.
2. Beets and orange. Grate orange rind and add to melted
butter before pouring over hot beets.
3. Cabbage, cauliflower and lima beans like a touch of
curry powder in the butter.
4. Peas, green or lima beans, carrots, corn and greens of
all kinds take kindly to onion butter; sauté ¼ c. minced
onion in ¼ c. butter or margarine 5 minutes. Pour over
seasoned veggies.
5. The cabbage family likes a touch of prepared mustard,
in butter or white sauce.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Self Rising Four
1 c flour
2 ½ tsp baking powder
¼ tsp salt
Mix all ingredients
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Sesame Spinach
1 LB fresh spinach
1 TBL Tamari soy sauce
1 TBL sesame oil
1/4 CU rice wine
2 TBL brown sugar
1 tsp toasted sesame seeds
1. Mix all ingredients except spinach
2. Wilt spinach in HOT salted water for about 1 minute
3. Remove from heat and plunge into ice water
4. Toss with dressing
5. Plate with slices of oranges
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Seviche
1 Red Bell Pepper (julienned)
1 Yellow Bell Pepper (julienned)
1 Red onion (thin slivers)
1 bunch of cilantro (chopped)
1 green jalapeno (minced)
1 red jalapeno (minced)
1 TBL salt
4 chopped chives (all of it)
Your choice of meat (shrimp, scallops, tuna, salmon)
2 1/2 CU lemon juice (10 lemons)
1 1/4 CU lime juice (5 limes)
1/2 CU orange juice (2 oranges)
1. Process ingredients
2. toss together
3. Refrigerate, and serve cold.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Shepherd's Pie
2-3 CU Prepared Mashed Potatoes (Use our recipe)
1 bottle beer OR 2 shots irish whiskey
------1/2 LB ground beef
1/2 LB ground pork or lamb
1 onion (diced)
1 TBL olive oil
2 carrots (minced or julienne strips)
1 TBL corn meal
1 sm can peas
1 sm can corn (optional)
1 TBL sugar
1 tsp paprika
1 tsp garlic or 2 cloves (diced)
1/4 tsp clove
1 tsp Worchestershire sauce
------1 CU Cheddar cheese (grate and set aside)
1 TBL grated parmesan
1. Brown onion in hot olive oil
2. When translucent, add carrots and cook until the carrots start to soften
3. Add the ground meats and cook until mostly browned
4. Add the garlic, sugar, clove, garlic, paprika salt and pepper and cook 2
minutes
5. Add 1/2 CU beer OR 1 shot Irish whiskey… drink the rest if you are of
age.
6. While the garlic cooks, mix corn meal in with tomatoes, then add mixture
7. Add cooked / canned peas and all other spices and ingredients
8. Let cook about 15 minutes until slightly thickened
9. Put meat into shallow pan, or better yet individual ramikens, filling to
half-way
10. Divide potatoes equally, and spread over top of meat mixture, covering
completely
11. Lightly cover with grated cheese
Special Steps
Variations
If this were to be made with ground beef only, it would be called a Cottage
Pie, rather than a Shepherd's Pie
Notes
Robert's Recipes
Title
Ingredients
Instructions
Shortcut Stroganoff
1 TBS Vegetable oil
1 LB boneless beef sirloin steak strips
1 can Cream of Mushroom soup
1 can Condensed Beef Broth
1 CU water
1 TBS Worchestershire sauce
3 CU UNCOOKED corkscrew pasta
½ CU sour cream (use lowfat, you can’t tell the difference)
2. Add beef and cook until browned and juices evaporate (stirring)
3. Add soup, broth, water, Worcestershire and bring to a boil
4. Add pasta and simmer for 15 minutes
5. Stir in sour cream and serve
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Shrimp Cocktail Sauce
1/2 CU Ketchup
2 TBL fresh lemon juice
1-2 TBL horseradish (alt: Wasabi powder)
2 tsp honey (alt: granulated sugar)
1 tsp cayenne pepper (alt: chili powder)
1 tsp Tobasco
1 tsp salt
Mix everything together
Best if it sits for at least an hour to meld
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Side/Corn Salad
2 tbl crisp bacon pieces
1 cu fresh corn
1 tbl parsley
1 tbl olive oil
1 tbl chopped green olives
2 tbl red onion
1 tbl fresh lemon juice
Mix ingredients with, basil, thyme, peppers, whatever
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Simple Gravy
FLOUR BASE
1 TBL butter (softened)
2 TBL flour
2 TBL stock or broth
1 CU whole milk
1 egg yolk (optional)
Instructions
Special Steps
Variations
ALSO OPTIONAL
1/4 onion
2 sausage patties
1. Mix FLOUR BASE and set aside
2. Heat olive oil in sauce pan
NOTE: If you are frying chicken, meat, whatever… use that same pan in
which to cook your gravy.
3. If using onions, dice and saute in olive oil
4. If using sausage or other meat, cube and brown in same pan
5. Add FLOUR BASE and cook (stiring constantly) until thickened and
starting to brown
6. Add half your milk and mix to incorporate (stiring constantly)
NOTE: See optional egg variation
7. Add remaining milk and cook until thickened (stiring constantly)
Egg Variation:
For a richer gravy, beat 1 egg yolk in small bowl.
Add 2 TBL of your hot mixture to the egg yolk, 1 TBL at a time, stirring for
each addition.
Add egg yolk mixture back into gravy, then continue with Step 7
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Simple Simple Canned Corn Chili
1 LB ground beef or hamburger meat
1 large red onions (slivered)
1 TBL oregano
1 can whole-kernel corn
1 can tomato puree (Hunts or Progresso)
1 can tomato sauce
1 TBL Vegetable oil
1 tsp chili powder
1 TBL sugar
3 bay leaves
1. Brown the meat, and set aside
2. Saute onions until edges start to blacken
3. Add oregano to onions
4. Cook 5 minutes
5. Drain corn and add to the mixture
6. Add everything else and heat mixture
Serve with tobasco
I personally don't care for kidney beans, so I substitute a can of whole-kernel
corn for the kidney beans normally used in a chili recipe.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Sloppy Joes from Scratch
1 LB lean ground beef - Mix in ONE EGG
1 TBL olive oil
1 medium onion - chopped fine
1 medium green bell pepper (seeded and chopped)
2 clove garlic (minced)
1 TBL chili powder or 2 TBL cayenne pepper sauce
1 TBL Worcestershire
1 TBL oregano
2 TBL brown sugar
8 OZ can tomato paste
8 OZ crushed tomatoes
1 small can chopped mild green chilies (drained)
½ CU ketchup (alt: Ms. T’s Bloody Mary Mix)
(Roux) Optional: ½ CU flour mixed with ¼ CU water for thickening
chili powder (use individually)
2. Brown the beef
3. Add all other ingredients (except roux) and simmer for 20 minutes
4. Mix in roux to thicken
5. Spoon on top of bun
6. Top with Chili powder to suit desire for heat
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Sofrito
Onions
Garlic
Tomatos
Red bell peppers
Green peppers
Cilantro
Ajicitodulces
Puree
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Soft Molasses Cookies
2 ¼ cup flour
1 tsp ginger
1 tsp cinnamon
¼ tsp salt
½ cup sugar
2 tsp baking soda
2 tbl hot water
½ cup shortening
½ cup molasses
1 egg
raisins (nuts optional)
1. Sift together flour, ginger, cinnamon and salt.
2. Dissolve baking soda in 2 tbsp hot water.
3. Mix shortening, sugar, molasses and egg together until
creamy.
4. Mix in flour mixture alternately w/ 1/3 cup cold water,
then mix in soda.
5. Add ½ cup raisins or nuts.
6. Drop on greased cookie sheet. Bake at 400° for 12
minutes.
================================================
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Something Good
1 egg
1 CU milk
1/3 CU sugar
salt, cumin, nutmeg, baking powder, caramel syrup
Figure out if this is used with fruit, vegetables or bread.
Bake 350 degrees for 45 minutes
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Notes
Soup Base - microwave
1 onion - diced
1/2 bell pepper - diced
1 zucchini - diced
4 cloves garlic - diced
--1/2 tsp garlic salt
1/2 tsp sea salt
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1 tsp chicken bullion and 1 cup water OR 1 can chicken broth
2 cups pureed tomatoes
1 can kidney beans with liquid
1. Dice all ingredients about the same size
2. Put in 8 cup glass measuring cup
3a. Cover with lid or plastic wrap
3b. If plastic wrap, puncture middle with a knife
4. Microwave for 4 minutes on high (1000 watt microwave)
5. Add remaining ingredients
6. Heat on high power for 3 minutes
7. Reduce power level to 50% and simmer for 10-20 minutes
8. Top with fresh finely chopped basil or toasted pinon nuts
Add any of your own ingredients
- cooked bow tie pasta
- broccoli
- califlour
- butternut squash
- cabbage
- celery
Recipe on the Tonya Mock on Cooking with Tonya - cooking by DeeDee
[email protected]
928-772-2775
Robert's Recipes
Title
Ingredients
Instructions
Sour Cream - Recipe and Substitutions
1 CU heavy cream
1/4 CU sour cream or buttermilk
Homemade Sour Cream Recipe
1. Mix heavy cream and sour cream or buttermilk in a screw-top jar
2. Cover, and let stand at room temperature about 24 hours until very thick.
Special Steps
Variations
Sour Cream Substitutions and Equivalents
Equivalents for 1 CU Sour Cream:
> For baking: 7/8 CU buttermilk or sour milk plus 3 TBL butter.
> For baking: 1 CU yogurt plus 1 tsp baking soda.
> For baking: 3/4 CU sour milk plus 1/3 CU butter.
> For baking: 3/4 CU buttermilk plus 1/3 CU butter.
> Cooked sauces: 1 CU yogurt plus 1 TBL flour plus 2 tsp water.
> Cooked sauces: 1 CU evaporated milk plus 1 TBL vinegar or lemon juice.
> Dips: 1 CU yogurt (drain through a cheesecloth-lined sieve for 30 minutes
in the refrigerator for a thicker texture).
> Dips: 1 CU cottage cheese plus 1/4 CU yogurt or buttermilk, briefly
whirled in a blender.
> Dips: 6 OZ cream cheese plus 3 TBL milk, briefly whirled in a blender.
> Lower fat: 1 CU low-fat cottage cheese plus 1 TBL lemon juice plus 2
TBL skim milk, whipped until smooth in a blender.
> Lower fat: 1 can chilled evaporated milk whipped with 1 tsp lemon juice.
Notes
Let stand 5 minutes to thicken.
This cannot be made and used in the same day. If you do not have time to
make your own sour cream, use the Substitutions and Equivalents
suggestions. Plan ahead to give the sour cream 24 hours to thicken up and
chill. Time is required for the chemical reaction to produce your sour cream.
There are many substitutes for sour cream, depending on the recipe and your
specific needs. Yogurt is an excellent substitute for sour cream in most
recipes, but keep in mind it is thinner in texture. Thicken yogurt by draining
through a cheesecloth-lined sieve over a bowl in the refrigerator for at least
30 minutes.
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Sour Dough Bread
You must have Sour Dough Starter to complete this recipe. See the recipe
for Sour Dough Starter here!
----1 CU Sour Dough Starter (or half of whatever is in your container - See
Step #5)
1 CU flour (or equal amount to starter)… more flour later
3/4 CU water (heated)
1/2 TBL (or 1/2 package) yeast mixture
1 tsp sugar
1. Heat water to VERY warm to the touch, but not so hot that it is
uncomfortable - about 40 seconds in the microwave. If too hot, add an ice
cube.
2. Mix yeast, sugar and water and let stand 5-10 minutes to activate (or
proof)
3. Mix yeast mixture into Sour Dough Starter and mix well
4. Add flour to mixture
5. Split the flour mixture, returning half to the Sour Dough Starter container
6. Add flour to doughball, and keep adding until ball won't absorb any more
dry flour.
7. Knead for 8-10 minutes… (really!!) Dough should eventually be tough
like Play Dough, but more elastic.
8. Form into a glass bowl (for pizza) or bread pan to raise.
9. Let loaf rise for one hour
10. Bake (covered with foil) at 350 degrees for 20 minutes
…
Leave replenished starter on the counter for about five hours, then put it
back in the fridger.
If your sour dough starter is running low, just double the items on the
Ingredients list, and proceed with the Instructions as normal.
Variations
Notes
Sour dough from places such like San Francisco have their "special" taste
because of the molds and yeasts indiginous to that area. If you pay for a
Sour Dough Starter, it will have the taste of the area from which it originates
initially, but as you halve the starter (each time you use it) the tell-tale taste
will diminish each time, until it takes on the characteristics of YOUR region.
Make your own starter. See the recipe for Sour Dough Starter at this site, or
visit http://www.TinyUrl.com/7evmw
Robert's Recipes
Title
Ingredients
Instructions
Sour Dough STARTER
1 CU flour
1 CU water (some recipes call for milk instead)
1 package yeast mixture (or 1 TBL)
1 TBL sugar
1 tsp salt
1. Mix yeast and sugar in 1/2 CU warm water. Let stand 5-10 minutes.
2. Mix salt and flour together.
3. Mix all ingredients together and put in glass container with loosely
fitting lid (to allow gasses to escape)
4. Let sit at room temperature overnight on first day
5. Place in fridger next morning and stir daily with a wooden utinsel. (I use
a disposable chop stick) each morning. Don't use metal, as it reacts with the
yeast.
6. After fifth day, your Sour Dough Starter is ready for use.
Special Steps
Variations
Notes
Sour dough from places such like San Francisco have their "special" taste
because of the molds and yeasts indiginous to that area. If you pay for a
Sour Dough Starter, it will have the taste of the area from which it originates
initially, but as you halve the starter (each time you use it) the tell-tale taste
will diminish each time, until it takes on the characteristics of YOUR region.
Make your own starter. See the recipe for Sour Dough Starter at this site, or
visit http://www.TinyUrl.com/7evmw
Robert's Recipes
Title
Ingredients
Instructions
Southwest Bean Pasta Sauce
2 TBLSP olive oil
1/2 CU diced onions
1/2 CU diced carrots
1/4 CU diced yellow bell peppers
2 tsps minced garlic
1 diced jalapeno pepper
2 TBLSP diced green chili
Pinch chili powder
Pinch ground cumin
Pinch ground cloves
1/2 CU diced tomatoes
2 TBLSP tomato puree
3/4 CU vegetable stock
1/2 CU cooked black beans
1/2 tsp salt
Pinch black pepper
1/4 tsp lime juice
1 TBLSP chopped cilantro
1. In a medium saucepan, sauté onions, carrots, garlic and peppers in olive
oil. Add spices and briefly sauté. Add tomato products and bring to a boil.
Reduce heat and simmer for 10 minutes.
2. In a blender container, puree black beans with vegetable stock. Add to
tomato mixture and heat to a simmer. Add salt, pepper and lime juice.
3. Serve 1/2 CU sauce over 1 CU cooked pasta.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Spagetti - Dad's Red Sauce
Spagetti noodles
1 can diced tomatoes (cut up)
1 medium onion (diced)
1 TBL olive oil
1 carrot (cut into long strips)
several sprigs of of rosemary
two stalks of celery (cut into long strips)
1/4 CU mozzerela
1/4 CU Parmesean
1. Heat olive oil up to smoke point
2. Saute onion
3. Add tomatoes to pan
4. Tie carrot, rosemary and celery with white cotton string and add to pan
5. Bring contents up to boiling and simmer 60 minutes
6. Boil spagetti until al-dente
7. Remove spice bundle
8. Plate spagetti noodles, spoon sauce over top, and sprinkle cheese on top
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Spagetti & Meatballs
Chicken Meatballs:
2 skinless chicken breasts, boned and defatted
1 TBLSP raisins
1 tsp minced fresh garlic
Pinch red chili flakes
1 tsp fennel seed
1/4 large carrot, sliced
2 TBLSP chopped fresh parsley
1 TBLSP chopped pine nuts
1/2 tsp salt
1 TBLSP olive oil
1 whole egg, beaten
4 CUs cooked spaghetti
2 CUs marinara sauce, heated
4 TBLSP grated Parmesan Cheese, optional
1. Dice chicken into 1-inch pieces. Place in a meat grinder or cuisinart.
Grind or chop to a ground consistency. Add raisins, garlic, fennel seed,
carrots, parsley and pine nuts and grind or chop together. Place in a medium
bowl and add salt, olive oil and eggs. Mix well. Allow to sit in refrigerator
at least 2 hours or overnight to chill.
2. Preheat oven to 375°. Lightly coat a baking pan with olive oil.
3. Form sausage into 1-ounce balls, about 2 TBLSP each. Place 2-inches
apart in baking pan and bake for 10 to 15 minutes, or until cooked through.
4. Portion 1 CU spaghetti on plate. Top with 3 meatballs and 1/2 CU
marinara sauce. Sprinkle with 1 TBLSP Parmesan cheese. Repeat for
remaining plates.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Spanish Omlette - Frittata
1 medium to large red-skin potato, sliced thin
6 large eggs
3/4 cup milk
Extra-virgin olive oil
1 medium onion, sliced into thin rings
1 large garlic clove, minced
1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
1 cup shredded Muenster or Monterey Jack cheese
Salt and fresh-ground black pepper
1 tablespoon mild paprika
1/8 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1. Preheat the oven to 350 F.
2. Oil 10-inch skillet (with an ovenproof handle) lightly
3. Heat over medium-high heat.
4. Add the potatoes, onions, and a little salt and pepper.
5. Sauté until the potatoes are tender.
6. Remove skillet from the heat.
7. Stir in the garlic
8. Sprinkle the potatoes with the paprika.
9. In a bowl, beat together the eggs, milk, salt, pepper
10. Add 2/3 cup of each of the cheeses.
11. Pour the mixture over the sauteed potatoes.
12. Sprinkle with the remaining cheeses
13. Cover with foil, and bake for 30 minutes
14. Uncover and bake for 10 to 15 minutes more, or until a knife inserted in
the center comes out fairly clean
15. Let omelet stand for 5 to 10 minutes before cutting it into wedges.
16. Serve warm
Special Steps
Variations
Notes
If possible, use organic eggs. There really is a difference in flavor.
SPLENDID TABLE - LYNNE'S TIPS
Think of this recipe as a general idea and improvise. Use cooked greens like
spinach and chard instead of all or part of the potato. Or before cooking the
vegetables, saute several slices of good bacon or pancetta in the skillet until
barely browned. Remove from the skillet and set aside. Discard the fat in the
pan and proceed with the rest of the recipe. Add the bacon to the egg
mixture before pouring it over the potatoes.
Robert's Recipes
Title
Ingredients
Instructions
Spiced Butter
1 TBL grated ginger
1 tsp ground turmeric
½ tsp cardamom seeds
½ stick (or 1 TBL) cinnamon
1/8 tsp ground nutmeg
3 whole cloves
1 LB salted butter
1 small yellow onion - chopped
2 tsp garlic - chopped
1. Measure all dry spices onto a plate
2. Melt butter in a saucepan over moderate heat
3. Bring butter to light boil
4. WHEN SURFACE IS COVERED with white foam stir in spices
5. Mix in dry spices, then add onion and garlic
6. Simmer, uncovered for 45 minutes - DO NOT STIR AGAIN
Milk solids will form in the bottom of the pan and will cook till brown
The butter should become clear
1. Pour / strain clear butter through three layers of cheesecloth
2. Discard solids in bottom of fry pan
3. Butter can be stored for up to three months in fridge
Special Steps
Variations
This is a common ingredient in Ethiopian cooking
Notes
Robert's Recipes
Title
Ingredients
Instructions
Spiced Cheese
1 LB cottage cheese - strain and pat dry with towel
2 TBL spiced butter (see recipe next page)
1 TBL Cayenne pepper (opt: milder Mexican chili pepper)
pinch of salt
Mix all ingredients, being careful not to break up the curds
Special Steps
Variations
You can use 'Farmer’s Cheese' instead of cottage cheese
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Spiced Oil
1/2 CU Canola Oil
1/2 CU spice
1. Puree spice and oil together
2. Heat on low high heat for 30 minutes
3. Cover and cool on stove top
4. Strain through cheese cloth
5. Refrigerate
Spices that work well include chives, chili peppers, basil, rosemary, garlic,
Notes
Robert's Recipes
Title
Ingredients
Instructions
Spicy Blue Cheese Dip
2/3 cup reduced-fat sour cream
2/3 cup crumbled blue cheese
1 tablespoon distilled white vinegar
1/4 teaspoon cayenne pepper
Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Spicy Cheese Bread
4 TBL butter
2 TBL olive oil
1tsp each of Garlic, Scallion, Red Pepper Flakes, Thyme, Oregano
1 cooked loaf of French bread or baugette
1/4 CU grated Swiss or Gruyere cheese
1. Heat all ingredients except bread
2. Cut French loaf on the bias (angled) into 3/4 inch slices.
3. Spread with butter mixture
4. Sprinkle with grated cheese
5. Cook at 325 degrees for 12-15 minutes
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Spicy Salsa Mac & Beef
1 LB ground beef
1 can condensed beef broth
1 1/3 CU water
1 CU UNCOOKED medium shell pasta or elbow pasta
1 can Cheddar Cheese soup
1 CU Pace Chunky Salsa
1. Brown beef in skillet - pour off fat
2. Add broth and water - heat to a boil
3. Stir in pasta and cook on medium heat for 10 minutes (stirring often)
4. Stir in soup and salsa - heat 3 more minutes
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Spiedie Sauce - Meat Marinate (Speedie or Spedie)
1 CU Olive Oil
3/4 CU Wine Vinegar
1/4 CU balsamic vinigar
1/8 CU Sugar
1 TBL Lemon Juice
1 med Onion - chopped
4 Cloves Garlic - chopped
1/2 tsp Salt & Pepper to taste
1 1/2 tsp Thyme
1 1/2 tsp Marjoram
1 1/2 tsp Basil
1 1/2 tsp Oregano
1/2 tsp Parsley
1 tsp spearmint or peppermint
1 TBL Rosemary 'needles'
2 bay leaves
1 TBL cayenne pepper OR
1 tsp Tabasco
CopyCat recipe, compiled and adapted by Robert.
1. Mix all ingredients in a large covered bowl.
2. Place 1 inch cubed meat to marinate (plastic bag) for 24-72 hours
3. Shaking or turning over at least twice each day.
4. Place on skewers to cook on grill for 12-15 minutes (do not overcook)
5. Use Italian bread to serve. Most people request 'no ketchup, etc'
Originally from Italy, Spiedie Sauce is available through Lupo’s at
www.spiedies.com
The product is reasonably priced, but shipping is in the dozens of dollars.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Spinach / Artichoke Dip
1 PKG frozen spinach (10 OZ) thawed and drained
1 block (8 oz.) of cream cheese or 1 jar Salad Dressing
1/2 CU sour cream
1 small onion (white, yellow or red)
2 TBL Balsamic vinegar,
2 TBL Olive Oil
2 TBL lemon juice,
2 TBL Worcestershire sauce
8 OZ shredded cheddar cheese OR cream cheese
1/2 CU grated parmesean cheese
1 tomato
5 Garlic cloves
2 TBL Dry Mustard
1 Avocado (optional)
1 red pepper
optional
marinated artichoke hearts, mashed
salt
ground black pepper
crackers
water as needed
cornstarch as needed
1. Put all the food ingredients in the big bowl except the chips and red bell
pepper.
2. Heat in microwave on medium to medium-high heat until cheese is all
melted, about 3-4 minutes.
3. Rinse red bells, then add to mixture
4. Stir to combine and dip!
Serve with Tortilla chips, crusty bread, Pumpernickle, or Rye
One creative option - hollow out a loaf of crusty Italian bread and scoop the
dip into the hollowed out crust!
Notes
Robert's Recipes
Title
Ingredients
SPINACH ARTICHOKE HUMMUS
1 CAN CHICKPEAS
2 TSP TAHINI
2 CLOVES GARLIC
LEMON JUICE
- PROCESS
STREAM IN EVOO
- PROCESS
SALT / PEPPER
- BOWL
TOP WITH GRATED CHEESE
1 CAN ARTICHOKE HEARTS (DRAINED CHOPPED)
FROZEN SPINACH (DRAINED, SQUEEZED)
---------------
Instructions
Special Steps
SERVE WITH CHEESY TOASTS
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Spinach Casserole
2 pk frozen spinach
1 pk dry onion soup
1 can water chestnuts (sliced)
1 c parmesan cheese
1 pint sour cream
1. Cook spinach-squeeze out water.
2. Mix all ingredients and bake at 350° ½ hour or so to
warm.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Spinach Dip
8 oz sour cream
8 oz mayo
1 pkg knorr veg soup
1 can water chestnuts
2 tbl chopped onion
1 pkg chopped spinach (wring out)
Mix all ingredients together
Serve in hollowed out loaf of bread
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Spinach Salad
1 roasted pepper
4 artichoke hearts
10 black olives (calamata)
1 tbl mustard
1 tbl grape seed oil
1. Roast pepper over flame till black, peel back black
(discard). Julienne strips.
2. Quarter artichoke hearts and toss all w/ dressing.
Dressing; 1 tbl each, balsamic vinegar, mustard, grapeseed oil.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Spinachatella
Chicken Stock
Egg
Shitake mushrooms
Salt and Pepper
Mushrooms
Spinach
1. Add julienned shitake mushrooms to chicken stock
2. Bring stock up to a boil
3. Add pinch of pepper and salt
4. Break one egg and beat lightly
5. Drizzle into hot stock
6. Give spinach a light chop and add to chicken stock
7. Stir for 30 seconds, then put into serving bowl
Truffles are preferred over shitake mushrooms
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Split Pea
1 CU fresh split peas
1 CU chicken stock (see recipe here)
1/2 handful fresh cilantro or parsley
1/2 Vidallia onion (diced)
1/2 CU cauliflower (optional)
1. Soak split peas overnight in refrigerator
2. Boil with onions for 45 minutes
3. Remove from heat and add chicken stock
4. Put all ingredients in blender, being sure to vent blender
5. Blend until fairly smooth
6. Serve topped with a dollop of sour cream
Cauliflower adds nothing to the taste, but helps make a creamier soup
without using something like heavy cream.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Spritzkuchen
2/3 cup butter
2/3 cup sugar
2 egg yolks (well beaten)
½ tsp salt
½ lemon (grated rind and juice)
¾ cup finely grated almonds
2 cup sifted flour
1. Cream butter and sugar until light and fluffy.
2. Add egg yolks, salt, lemon rind and juice and almonds.
3. Beat until mixture becomes thick and lemon colored.
4. Add flour and mix well.
5. Fill cookie press & force through star design onto
ungreased cookie sheets. If cookie press is not
available, drop.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Squash Soup
Onion
Squash
Brown sugar
Light sour cream
1. Append to current recipe.
2. Saute onion to soften, but not caramelize.
3. Saute seeds and fiber, add 6 cu water and heat.
4. Simmer 60 min., steam squash using steam from
above.
5. Squash on baking sheet, strain liquid, remove from
skin, puree.
6. Add Brown sugar and light sour cream.
Special Steps
Variations
Notes
Robert's Recipes
Title
Squid Tips
Ingredients
Instructions
Cook for a long time or it is chewy
Special Steps
Variations
Notes
Robert's Recipes
Title
Stain Removal
Ingredients
Instructions
Blueberry, mustard, chili, chocolate, red wine, beets, coffee.
Oxi Clean (pretty good)
Soak for about 1 hour – cost $4.99 for 24 oz pkg.
Special Steps
Variations
Notes
Robert's Recipes
Title
Steak Fries
Ingredients
Instructions
on page 3 (see also recipe for Steak Tips in same PDF)
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Steak Fries (Russet Potatoes)
Potatoes
Peanut Oil
1. Cut –half/thirds/half, cut in 12th.. Place in cold water
with ice. Chill at least 30 min. Towel dry-as dry as
possible.
2. Heat peanut oil to 325°. Drop handful into hot oil.
3. Stir-lime blend about 10 minutes (oil will drop to 260°).
4. Drain/cool/dry. 3-5 min in oil
RSUGG-bake @ 350° for 8 min.
Variations
Notes
Robert's Recipes
Title
Steak Tips
Ingredients
Instructions
on page 1 and 2 (see also recipe for steak fries in same PDF)
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Steak Tips
2-3 lbs. (Flank steaks, skirt steaks, beef bottom round roast, Bottom sirloinflat muscle/flat meat) to prepare, cut across gain in thin strips.
1/3 cu olive oil
1/3 cu soy
1 tbl rosemary
1 tbl thyme
1 tbl tomato paste
1 tbl brown sugar
3 cloves garlic
1 tsp black pepper
1. Grill on very hot. Five min preheat. Keep left side HOT
and right side Cooler. Scrape hot grill grate.
2. Sear on hot side 4-5 min, fllip and cook 4 minutes, flip.
3. Done with Internal temp of 140°, 113%-107% move to
cooler side.
4. Cover in foil, let juices redistribute themselves. Lemon
juice over top.
Marinate tough meats w pineapple (breaks down meat). Marinate meat in
olive oil, soy, rosemry, thyme, tomato paste, brown sugar, garlic, and pepper
for 1 + hours.
Variations
Notes
Robert's Recipes
Title
Steaks
Ingredients
Instructions
1. Boneless Rib Eye-more fat, more flavor
2. Porterhouse-filet
3. Del Moneo – no filet
4. Tenderloin-most tender
5. Sirloin-good for grill
6. London Broil-top round
7. Flank Steak-marinate 24 hrs & grill
8 . Brisket-first cut-slow cooker
9. Brisket-second cut-fat-hamburger
10. Top Round-good for oven roast @ 350°
11. Bottom Round-pot roast-slow cooker.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Steamed Beef
Nice cut of any type of meat
Seasonings desired
Fresh vegetables to steam and serve as a side dish
This is a really easy recipe, but it requires some forethought and planning.
1. Cut any meat into pieces approx the size of a large bar of soap
2. Season as desired: salt, pepper, garlic powder, onion powder, chile
powder, etc.
3. Fill pot with water to a level BELOW your steamer basket
4. Bring water to boil, then reduce heat maintaining simmer
5. Heat over hot water two hours - prepare vegetables for cooking during
this time.
6. Remove meat and place vegetables in steamer basket
7. Bring skillet up to a hot temperature
8. Put meat onto hot skillet to sear
9. When vegetables are done put meat and vegetables on a plate and serve
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Stollen
2 cup milk
1 pkg dry yeast
1 ½ cup flour
3 eggs
1cup sugar
1 tsp salt
1 cup melted shortening
1 cup raisins
½ cup citron
¼ cup orange rind
¼ cup lemon rind
½ cup blanched almonds
cinnamon
5 ¾ cup flour
nutmeg
powdered sugar
candied fruit
1. Scald, cool to lukewarm 2 cups milk
2. Soften 1 pkg dry yeast in ¼ cup lukewarm water. Let
stand 5 min, then add to milk.
3. Stir in 1 ½ cup flour. Keep in warm place until bubbly.
4. Blend in 3 beaten eggs, 1 cup sugar, 1 tsp salt, 1 cup
melted shortening.
5. Add 1 cup chopped raisins, ½ cup citron, ¼ cup orange
rind, ¼ cup lemon rind, ½ cup blanched almonds.
6. Dredge w/ 1/4 cup flour, add to sponge w/juice and rind
of 1 lemon
7. Sift together 5 ¾ cup sifted flour, ¼ tsp cinnamon, ¼
tsp nutmeg.
8. Stir into sponge to make stiff dough, turn out on floured
board, knead until smooth, add more flour if necessary.
9. Put in greased bowl, cover w/damp cloth. Let rise in
warm place until doubled in bulk, about 2 hours.
10. Punch down, shape into 6 loaves w/half of dough put in
greased 3x4” pans.
11. Braid wreath on greased cookie sheet. Let rise until
doubled in bulk.
12. Bake in 375° oven, 30 minutes.
Frost w/powdered sugar icing. Decorate with candied fruit.
Variations
Notes
Robert's Recipes
Title
Stollen
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Stovetop Cobbler
DRY INGREDIENTS
1/2 CU all purpose flour
1/4 CU sugar
1 TBL baking powder
1 TBL cinnamon
scant salt
--------1 CU Fruit (sliced in small cubes)
1 egg
2 TBL butter
milk (only to moisten)
1 TBL brown sugar
1. Mix all DRY INGREDIENTS
2. Toss sliced fruit in dry mixture, coating all pieces
3. Remove fruit to your well-greased cooking ramikin
4. Cut butter into remaining dry ingredients
5. Mix in well beaten egg
6. Add 1 or 2 TBL milk, only to moisten
7. Pour over top of fruit
8. Sprinkle with brown sugar
9. Place ramikin in middle of grill pan and cover
10. Bake at Medium-High for 45 minutes.
- Don't dare to peak, you will loose all your heat.
11. Cool 5 minutes before serving
12. Turn upside down to serve - sprinkle with brown sugar
Try this with apple, pear, peach, papaya or similar fruit.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Stovetop Parmesean Chicken
1 large chicken filet
Hard block of Parmesean cheese
Oregano
1. Get large chicken filet and slice lengthwise making a kind of pita pocket
2. Put strips of parmesan cheese inside the chicken
3. Sprinkle with just a bit of oregano
4. Fry in covered pan with very little oil.
5. Flip occasionally.
6. When cheese starts to leak out, internal temp of chicken is hot enough
and chicken is cooked
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Notes
Stove-Top Pork Chops
2 pork chops, 1 inch thick
1 Granny Smith apple (peeled, cored, diced)
1/2 small onion (sliced very thin)
1 tsp grated ginger
a few shakes allspice
a few shakes cayenne
1 CU appled cider
3 TBL brown sugar
1/8 tsp. Pepper
1. Brine the pork chops (soak in salt water 1 hour)
2. Heat oil in dutch oven to smoke point
3. Put pork chop in and cover - cook 3 minutes
4. Flip pork chop - cook 3 more minutes
5. Remove pork chop from pan, cover with foil, set aside - let rest
- PREPARE SAUCE
6. Put onions into hot pan for two minutes
7. Add diced apple pieces - cook five minutes
8. Add all dry spices - cook three minutes
9. Add apple cider - cook until reduced and slightly thickened (about 5
minutes)
10. Dump any pork chop drippings back into pan and mix
Serve with steamed asparagus
Robert's Recipes
Title
Ingredients
Instructions
Strawberry Rhubarb Soup
Strawberry
Rhubarb
Basil
Lemongrass
Vanilla
Lemon
sugar
1. Strawberry & Rhubarb in water, add basil, vanilla,
lemongrass, lemon & sugar.
2. Cook 1 ½ hour, strain to clear juice.
Special Steps
Variations
Notes
Robert's Recipes
Title
Strudle – General Process
Ingredients
Instructions
center on bias.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Stuffed Bell Peppers
4 medium (wide) green red or yellow bell peppers - stuffed with----FILLING
1 LB lean ground beef or turkey
¾ CU chopped onion
¼ CU uncooked white rice
4 TBS ketchup or BBQ sauce
1 tsp dried oregano
1 small can mushrooms
1 small can green chiles
----SAUCE
6 oz can stewed tomatoes
1 TBS BBQ sauce
1 tsp dried oregano
1. Heat oven to 350 degrees
2. Cut tops off bell peppers, remove seeds
3. Combine filling ingredients, mixing lightly but thoroughly
4. Spoon equal amount into each pepper
5. Place on baking dish
6. Combine sauce ingredients
7. Pour over peppers
8. Cover dish tightly with aluminum foil
9. Bake 90 minutes
NOTE: Wide pepper with a base that sits properly is best
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Stuffed Butternut Squash
1 large butternut squash
2 TBS canola oil
½ CU minced scallions
2 cloves garlic (1+ tsp)
1 TBS grated/chopped fresh ginger
pinch salt & black pepper
½ CU bread crumbs
1. Preheat oven to 400
2. Split squash in half (or lop off end caps. Use middle tomorrow.)
3. Remove seeds
4. Cook (cut side up) for about 45 minutes
5. Meanwhile6. Saute scallions for 3 minutes in canola oil
7. Add garlic and ginger, cook another minute or two, then set aside
8. Let all items cool, then mix everything except bread crumbs
9. Spoon into shells
10. Sprinkle with bread crumbs and cook for another 20 minutes
Special Steps
Variations
Try with other types of squash
Notes
Robert's Recipes
Title
Ingredients
Instructions
Stuffed Meat Roll
2 CU Easy Home-made Stuffing (see recipe)
1 large chicken breast or large flat cut of meat
1 TBL olive oil
6-12 pices of cotton string approx 10-12 inches
Several large radishes
1. Pound meat flat, into pallard
2. Spread stuffing length-wise
3. Roll meat into as tight a roll as possible
4. Tie every 1-2 inches
5. Sear in skillet on high heat in 1 TBL olive oil
6. Place on baking sheet and cook at 350 degrees for 15 minutes
7. Cut in between strings to serve
8. Put some type of leafy greens (or microgreens) on the side
9. Place Radish Flowers (see recipe) on each plate
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Sunny Side Up Egg
1 egg
1 tsp oil
1 tsp water
1. Break your egg into a small bowl making sure the yolk does not break.
2. Heat oil over low heat until it shimmers. If it smokes, your oil is too hot.
3. Gently add your egg into the pan, use a spatula to gently form into circle.
4. Let cook for about 30 seconds
5. Add your water into a part of the pan without oil and cover
6. Let cook 2 minutes then serve.
Special Steps
Variations
You can also make this with two eggs together.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Super Duper Egg Sandwich
Multiply ingredients by the number of people to be served
1 egg
1 english muffin or 2 slices bread
1 TBL chives
1 TBL grated sharp cheddar (or other)
preferred topping/spread for bread
1. Heat oiled pan to medium heat
2. Put bread or muffin in toaster
3. Mix egg, chives and cheese in small bowl
4. Pour egg into skillet using spatula to form the egg into shape of the bread
5. Once formed, let it fry just like you would if it were a hamburger
6. Flip the egg patty, cooking the other side
7. Put on bread and serve (My dad likes ketchup on his!)
Special Steps
Variations
Try serving with ham on the sandwich too.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Sweet Onion Bisque
Vidalia onions
Butter
Stock
Chives
Heavy cream
Milk
Sour cream
Cremefresh
1. Sweat onion in butter on low heat one hour.
2. Add stock, boil, add milk, butter, sour cream puree and
strain.
3. Garnish w/ Crème fresh & Chives
Slice onion thin
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Sweet Potato Fries
2 sweet potatoes
oil and salt
1. Cut potatoes into half three times - will result in 16 pieces
2. Place in cold water with ice. Chill at least 30 min.
3. Towel dry-as dry as possible.
4. Toss in canola oil
5. Sprinkle lightly with salt (or toss in bag with salt)
6. Bake on cookie sheet at 400 degrees for 30 minutes
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
SWEET POTATOES
Sweet Potato
Oil
Salt / pepper
Butter
Stock
Ginger
Milk
OIL, SALT, PEPPER, BAKE 45 MIN 350 - MUSHY - SCOOP OUT
POTATO
WITH SKINS
ADD 2 TBL BUTTER,
1/4 CU STOCK,
1 TBL FRESH GRATED GINGER
MASH
SPLASH WHOLE MILK OR STOCK FOR TEXTURE
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Sweet Red Pepper Sauce
1 1/2 tsps olive oil
4 red bell peppers, seeded and chopped
2/3 CU thinly sliced carrots
1 CU diced, drained, canned tomatoes
1/3 CU tomato puree
1 tsp minced garlic
1/8 tsp ground black pepper
1/2 CU peeled and chopped fresh pears
1/2 tsp fresh diced basil
1. Heat oil in a large skillet. Sauté the peppers and carrots until soft.
2. Add tomato, tomato puree, garlic, pepper, pears and basil. Simmer for 30
minutes or until vegetables are soft.
3. Place in blender and puree until smooth.
4. Serve over pasta.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Sweet Sour Pork
1 ½ LB pork
1 LB cooked ham or beef
1 TBS peanut oil
20 oz can pineapple chunks with juice
1 CU pineapple juice (in addition)
1 pkg brown gravy mix
3 TBL vinegar
1 tsp minced ginger
1 green pepper, chopped
1. Freeze pork just until it is slightly rigid
2. Slice into very thin strips
3. Brown meat in frying pan or wok using peanut oil
4. Drain juice from can of pineapple - save chunks for later
5. Add all pineapple juice to wok
6. Stir in brown gravy mix, vinegar and ginger
7. Add green peppers
8. Simmer about ten minutes or until liquid starts to thicken
9. Add pineapple and heat three more minutes
10. Serve over rice
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Sweet Tomatoes Tarragon Tuna
DRESSING 1 CU mayonnaise or salad dressing
1/2 cup sour cream
1 tablespoon lemon juice or vinegar
1 tablespoon dried tarragon
1 tablespoon dijon-style mustard
1 teaspoon sugar (1 to 2 teaspoons, to taste)
SALAD 2 (12 ounce) cans tuna in water, drained (or albacore)
2 cups frozen green peas, no need to thaw (OR 1 CAN)
1 lb shell pasta, cooked to al dente,drained and cooled
salt and pepper, to taste
Whisk together the first six (dressing) ingredients.
Fold in the tuna and peas.
Toss in the pasta.
Season with salt and pepper, to taste.
Chill at least two hours before serving.
The pasta will absorb the dressing, the flavors will
blend and the dried tarragon flavor will really blossom.
Special Steps
Variations
LOW CHOLESTEROL Whisk together the first six (dressing) ingredients.
Fold in the tuna and peas.
Toss in the pasta.
Season with salt and pepper, to taste.
Chill at least two hours before serving.
The pasta will absorb the dressing, the flavors will blend
and the dried tarragon flavor will really blossom.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Sweet-Tart Dipping Sauce - Use with Spring Rolls
Spring Rolls with Sweet-Tart Dipping Sauce
Fruity-hot finish to grilled chicken breasts
chipotle chiles
orange juice
olive oil
garlic
pepper
Sweet-Tart Dipping Sauce
1/3 to 1/2 cup water
3 to 4 tablespoons Vietnamese or Thai fish sauce (called nuoc mam)
1/3 cup fresh lime juice
1/3 cup sugar
1 large clove garlic, minced
Put everything in a screw-top jar and shake together.
Taste for sweet-tart balance, adding more lime or sugar as needed.
Let mellow about 30 minutes before pouring into individual dipping bowls.
Sauce keeps two weeks in the refrigerator.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Symbiotic Garden
Plant in a meter square box
Seeds for
- Squash
- Sweet Corn - Ready when you poke a kernel and it leaks
Sugar starts to turn to starch immediately, so eat now
- Beans - Haricot vert - young beans
Beans put nitrogen into the soil
Corn provides a place for the beans to climb
Squash leaves help soil retain the moisture
Squash options:
- marrow is a striped summer squash
- zucchini
- courgette
- summer squash
- sunset squash stays small
- pumpkins (ready in October) mildew on leaves is OK
- Ghost pumpkin - skin is white, green inside, tough skin, keeps long
Plant in April, and harvest through October
Plant seeds along side of soil covered with burlap sack (hessian sack)
Notes
When leaf dries out, and melon sounds hollow, it is ready to eat
Courgette is a small summer squash - the leaves are edible
Firm and fresh blossoms that are only slightly open are cooked to be eaten,
with pistils removed from female flowers, and stamens removed from male
flowers.
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Szechuan Beef
Flank steak (sliced thin)
1 tbl Kikkoman soy
1 tbl sesame oil
¼ cu black vinegar (alt balsamic)
1 tbl souchein wine (or dry sherry)
1 tbl sugar
canola oil
3 cloves garlic
2 tbl fresh ginger
3 tbl long cut chives
Thai red chilis
Chives (long cut)
1. Marinate; 1 tbl soy, 1 tbl sesame oil, ¼ cu vinegar, 1 tbl
wine, 1 tbl sugar. Marinate steak over night, partially
frozen to cut.
2. Smoking hot wok w 2 tbl canola oil, heat 3 cloves of
garlic, 2 tbl ginger, 3 tbl chives.
3. Add Thai redchilis and cook 3-5 min. Add meat, cook
till brown, fold in sauce.
Serve over rice
Variations
Notes
Robert's Recipes
Title
Ingredients
Szechuan Beef, Chicken or Pork
Special Steps
1 LB flank steak
Marinade as described below
Canola oil
3 cloves garlic
5 green onions
Thai red chilis - to taste
1. Put meat into freezer for 30 minutes to firm it up
2. Slice meat thin
3. Marinate 8 -12 hours
4. Dice green onions, garlic and Thai chilis
5. Bring canola oil up to smoke point in large skillet
6. Brown all ingredients till browned
7. Add remaining marinade and reduce liquid
8. Serve over brown rice
Marinate meat in the following solution for about 12 hours:
Variations
1 TBL Kikoman soy sauce
1 TBL Sesame oil (Green writing on bottle)
1 TBL Sauchin Wine or Dry Sherry (or rice vinegar)
2 TBL black vinegar (Chinese market) or Balsamic
2 TBL ginger juice (grate using small grater and squeeze liquid)
Handwritten notes to a similar recipe are scanned in PDF document at
Instructions
http://www.xml3.com/family/Recipes/Szechuan_Beef.jpg
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Taco Salad
1/2 lb ground beef (browned)
Romaine lettuce (shredded)
1/4 CU cheddar cheese (shredded)
1 tomato (diced)
1/2 onion (optional) (diced)
1/2 handful cilantro (chopped)
4 scallions (chopped)
1 CU refried beans
1. Saute onions
2. Brown the beef
3. Heat the refried beans
4. Place a little bit of lettuce in the bottom of the bowl
5. Put a large spoolful of beans on the lettuce
6. Sprinkle with beef and cheese
7. Add a bit more lettuce on top
8. Sprinkle rest of intredients over top
9. Serve with homemade salsa (recipe at this site)
See recipes for Taco Bowl and Salsa at this site.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Taco Salad/Roberts
½ romaine
½ cabbage
red onions
chopped roma tomato
scallions
diced red bell
diced jalapeno
black olive
artichoke
hot black beans or ground cooked hamburger
cheese
guacamole
sour cream
chives
1. Mix romaine, cabbage, red onion, chopped tomato,
scallions, red bell, jalapeno, black olives, artichoke.
Add black beans or cooked hamburger & cheese.
Top with guacamole, sour cream & chives
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Variations
Taco Shell for Taco Salad
Regular sized flour tortillas
Vegetable oil
1. Spray one side of the tortilla
2. Drape tortilla over can with sprayed side down - can should be approx
diameter of tuna can, but slightly taller. Some nut cans offer this size. If all
else fails, an old tuna can will work just fine.
3. Place cut lid of can on top of tortilla where it will rest on your place after
cooking. This helps keep it from developing bubble that prevent it from
setting flat.
4. Bake @ 375 degrees for 8-10 minutes
5. Carefully remove flat lid, and flip shell. Remove can from the basin and
cook for 5-10 more minutes or until browned.
6. See recipe here for Taco Salad ingredients.
There are tortilla bowl forms that you can buy online for under $10. In
absence of a form, create an aluminum foil basin in a pan well-suited for the
oven.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Tacos, Skirt Steak
1 LB skirt steak (cut into very thin strips)
Large flour tortillas
1 TBL olive oil
==================
Marinade:
3 TBL olive oil
1 TBL Worschestersire
1 onion (minced)
Tobasco to taste
==================
Toppings to taste:
Sour Cream
Shredded cheese
Lettuce (shredded)
Salsa (store bought, or use the recipe here)
Avocado mixed with salt, pepper and lime juice (to taste)
1. Put strips of skirt steak into Zip Lock bag
2. Add marinade and refrigerate bag
2a - If marinading for 1 hour, agitage every 10 minutes.
2b - If marinading 4 or more hours, agitage about every hour.
2c - If marinading overnight, agitage hourly, then just let rest overnight.
3. When ready to cook, heat 1 TBL olive oil VERY hot
4. Add skirt steak and saute just until completely browned (do not overcook)
5. Roast tortillas over flame briefly or microwave for 10 seconds each
6. Serve with toppings
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Tamarind for Phad Thai Noodles
One block Tamarind
- Fibrous dehydrated paste
3 TBL Fish Sauce
3 TBL Sugar
1 TBL Rice Wine Vinegar
1 tsp Cayenne Pepper
2 TBL Peanut Oil
From America’s Test Kitchen
1. Rehydrate Tamarind in ¾ CU boiling water
2. Strain to remove all stems and seeds
3. Press pulp through
4. Mix with other ingredients
Special Steps
Variations
Notes
Robert's Recipes
Title
Taquitos
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Banana_and_Taquitos.pdf
Special Steps
Variations
Notes
Robert's Recipes
Title
Taquitos
Ingredients
Instructions
Special Steps
Beef, chicken or pork
Meat
Olive oil
Carrots
Cabbage
Garlic
Basil
cumin
coriander/cilantro
parsley
lime
1. Sear meat pieces in hot olive oil tossed in corn starch.
2. Add carrots, cabbage, garlic, basil, cumin, coriander,
parsley. Don’t need to cook completely.
3. Add 1 tbl lime juice and cilantro.
4. Roll into flour tortillas (sushi roll) hold in place
w/toothpick.
5. Spray w/oil & broil till golden brown. Cut @ angle and
plate.
Top with chipotle & sour cream. Serve with mango, cantaloupe and side
salad.
Variations
Notes
Robert's Recipes
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Ingredients
Instructions
Taquitos
2 LB Pork Butt with a little bit of fat still remaining
2 and 4 TBL canola oil
1 TBL chili powder OR cumin
3 tomatillos
1 red onion
fresh cilantro
4 cloves garlic
1 CU beef broth
some cream cheese
1 box frozen sweet corn (heated)
12 corn tortillas
1. Cut pork butt into 1 inch cubes and brown in skillet using 2 TBL canola
oil
2. Near end of browning process add powder spices and garlic
3. Add tomatillos, garlic and broth and simmer approx 2 hours
4. Remove pork pieces to a bowl and chop remaining mixture in blender, be
careful NOT to puree
5. Shred the meat and put into corn tortillas with sweet corn, some of the
chopped mixture and a bit of cream cheese
6. Roll very little (about the circumference of a roll of dimes)
7. Fry the "flautas" in 4 TBL canola oil about 4-5 minutes
8. Serve with Guacamole dip
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Tartar Sauce - Four Recipes - Make that FIVE
Tartar sauce can be made in minutes, although it should be stored in the
refrigerator for at least an hour before serving.
This popular accompaniment to fish contains a number of vegetables and
herbs, which are blended together with mayonnaise and then refrigerated.
Tartar sauce can be bought in jars from the supermarket, however making
your own sauce from scratch usually tastes better and in this case is no
hassle at all.
Instructions
You can start off by making a simple tartar sauce, adding ingredients to your
favourite brand of mayonnaise. For those with a little more experience in the
kitchen, you could even make your own homemade mayonnaise, which you
could subsequently transform into a delicious tartar sauce.
Tartar Sauce (with relish)
Ingredients
* 1 cup of mayonnaise
* 2 tbsp of lemon juice
* 1 tbsp of sweet pickle or dill relish
* 1 tbsp of minced onion
* salt and pepper to season
Method
Special Steps
1. Combine the mayonnaise, relish and minced onion in a small mixing
bowl, stirring thoroughly to mix the flavours well.
2. Add the lemon juice.
3. Season with the salt and pepper and stir well.
4. Cover the bowl with cling film and place in the refrigerator for a
minimum of 1 hour before serving.
5. Serve with deep-fried fish, seafood or fish cakes.
Ingredients
* 8 fl oz (225 ml) of mayonnaise
* 1 tbsp of chopped gherkins
* 1 tbsp of chopped capers
* 1 tbsp of freshly chopped chives
* 1 tbsp of freshly chopped parsley
Robert's Recipes
Title
Tartar Sauce - Four Recipes - Make that FIVE
* salt and pepper
Method
Variations
Notes
1. Make sure that all the ingredients that need chopping are finely chopped
into small pieces.
2. Place all of the ingredients together into a mixing bowl and combine
thoroughly with a spoon or spatula.
3. Check the seasoning and adjust if necessary.
4. Cover the bowl with a layer of cling film and refrigerate for at least 30
minutes before serving with your choice of fish or seafood.
MY ADAPTATION
1 CU mayonnaise
2 TBL lemon juice
1 TBL diced pickle
1 TBL minced onion
1 TBL chives
1 TBL parsley
1 TBL capers or diced sardines
1 tsp dijon mustard or Japanese mustard
Ingredients
* ½ cup of mayonnaise
* 1 hard-boiled egg
* ¼ of a small chopped onion
* 1 chopped dill pickle
* 1 tbsp of capers
* 1 tsp of chives
* salt and pepper
Method
1. Cut the hard-boiled egg, dill pickle and onion into small pieces.
2. Chop the chives into small pieces.
3. Place all of the ingredients into a blender or food processor and mix
until the ingredients have combined together.
4. Transfer to an airtight container and refrigerate for at least an hour
before using.
Robert's Recipes
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Ingredients
Instructions
Special Steps
Tasty Ketchup
3 LB ripe tomatoes, roughly chopped
2 medium onions, peeled, halved and sliced
1 large red peppers, seeds and white filament removed, chopped
1.5 oz soft brown sugar
4 fl oz cider vinegar
½ tsp mustard
½ tsp ground cinnamon
½ tbsp whole allspice
½ tbsp whole cloves
½ tbsp ground mace
½ tbsp celery seeds
½ tbsp black peppercorns
1 bay leaves
1 garlic clove, peeled and bruised
salt
paprika, to taste (optional)
1. Combine the tomatoes, onion and peppers in a large heavy pan over a
medium heat and simmer, stirring occasionally, until very soft.
2. Push through a coarse-mesh sieve and return to the pot with the sugar,
vinegar and mustard.
3. Tie the cinnamon, allspice, cloves, mace, celery seeds, black
peppercorns, bay leaves and garlic in a square of muslin and drop it into the
stew.
4. Bring the mixture to the boil, then reduce to a slow simmer.
5. Continue to cook, allowing it to bubble gently, stirring often and
carefully, for at least 10-20 minutes, until thoroughly blended and quite
thick.
6. Leave to cool, remove the muslin bag of spices
7. Pour the mixture through a funnel into suitable bottles. Makes about two
small bottles. Use it as you would any commercial tomato ketchup.
Stored in the fridge this ketchup will keep for a month. If you follow the
prescribed procedure for preserves and bottle in properly sterilised jars, it
should keep for a year.
Variations
Notes
Robert's Recipes
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Ingredients
Instructions
Teki Salata
1 cucumber
4 roma tomatoes
1 red bell pepper (jullienne strips)
1 red onion (very thinly sliced)
black olives
feta cheese
1/4 CU red wine vinegar
1/4 CU olive oil
1 TBL oregano
a few mint leaves
1. Peel, halve and de-seed cucumber
2. Cut cuke into 1/4 inch pieces and place in bottom of bowl
3. Cut tomatoes into eight pieces and place on top
4. Rinse sliced onion and distribute on top
5. Mix oregano, olive oil and red wine vinegar and drizzle on top
6. Top with a few mint leaves
Special Steps
Variations
Notes
Robert's Recipes
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Ingredients
Instructions
Special Steps
Variations
Tenderloin on a Budget
1 Pork Loin or very thick Pork Chop
10 Shallots (peeled and thinly sliced)
3 carrots (unpeeled and cut into two inch pieces)
2 red potatoes (unpeeled and cut into large chunks)
1 CU vegetable broth (homemade is best)
4 TBL Olive Oil
3/4 CU white wine
2 tsp brown sugar
Salt to taste
2. Toss carrots, potatoes and shallots in a bowl with olive oil, salt and
balsamic vinegar
3. Remove all items (except the liquid, of course)
4. Set the pork into the liquid to marinade for an hour
5. Place 2 TBL of the liquid into an "oven-approved" pan, and heat until
very hot
6. Put pork into pan and cover. Cook 2 minutes, allowing to brown..
7. Uncover, flip pork, cover, and brown another minute.
8. Remove pork and set aside.
9. Add remaining marinade, and heat.
10. Add shallots and saute for 3-4 minutes.
11. Add back the pork, followed by all other ingredients
12. Cover and roast in oven for 45 minutes.
13. Spoon some liquid from bottom of pan over top of the pork to moisten.
14. Serve with Sour Dough Bread (recipe is at this site)
You can substitute a thinly sliced red onion for shallots if more convenient.
Notes
Robert's Recipes
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Ingredients
Instructions
Teriyaki Dipping Sauce
2 TBL soy sauce
1 TBL sesame oil
1 TBL ginger (juice)
2 TBL brown sugar
½ CU minced pineapple
1 TBL cornstarch in ½ CU water
pinch of cayenne pepper
1. Mix all together except cornstarch.
2. Heat to boil and cook 5 minutes
3. Add cornstarch ONLY as necessary to thicken.
4. Serve hot or cold
Special Steps
Variations
This is a good sauce for Lettuce Wraps
Notes
Robert's Recipes
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Ingredients
Instructions
Special Steps
Texas Sheet Cake
2 cu sugar
2 cu sifted flour
½ tsp salt
2 cubes butter (1/2 lb)
1 cu water
4 tbsp cocoa
½ cu sour cream
2 eggs
1 tsp soda
1 box powdered sugar
¼ cu butter
vanilla
milk
1. In lg bowl put sugar, flour & salt.
2. In small heavy pan bring butter water, cocoa to a boil.
3. Take from heat. Add immediately to sugar/flour/salt
ingredients.
4. Add sour cream, eggs and soda to mixture, mix till well
blended. Batter will be very thin.
5. Pour into greased, floured 10 ½” x 15 ½” pan. Bake 2025 min at 350°. Don’t overbake while warm, frost.
Frosting; ¼ lb butter, 6 tbsp milk, 4 tbsp cocoa. Boil milk, butter and cocoa
until bubbly. Mix in nuts, 1 box powdered sugar & 1 tsp. vanilla. Beat until
smooth. Spread over warm cake.
Variations
Notes
Robert's Recipes
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Therma Pen (ATK)
Ingredients
Instructions
Cook chicken to 160°. If to 180° it gets tough
Special Steps
Variations
Notes
Robert's Recipes
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Ingredients
Instructions
Thira's Mincemeat Pie
Flour
Butter
Mincemeat
1. SEE RECIPE FOR PASTRY DOUGH
2. Squash the dough, and roll out flat
3. Trim into circles using a glass
4. Put a small amount of mincemeat in the center
5. Use egg wash to brush the circumference
6. Top with another pastry, and pinch together
7. DOCK (or poke holes into) the top of the pastry
8. Bake at 350 F for 15-20 minutes
9. (optional) Sprinkle powdered sugar on top
Special Steps
Variations
Notes
Robert's Recipes
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Tips
Ingredients
Instructions
Cilantro/celery/etc. refridgerate in zip lock/wet bag
Mandolin vs food processor
noodles vs brown rice
how long to cook-boil-mun mi noodles, brown rice noodles
black sesame seeds-asian store
Special Steps:
Special Steps
Variations
Notes
Robert's Recipes
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Tips
Ingredients
Instructions
Fish 2 hours max.
Pour out for salad, 5 min better than nothing, boil then use as topping.
Just grate ginger to pulp, then squeeze juice
Garlic get it and grate it
Start w/ hot pan, sear 60 sec.
Cook 5-10 fish at 400°
Cook 400° 15-20 chicken
140° internal=done
Special Steps
Variations
Notes
Robert's Recipes
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Tips for Good Snacking
Ingredients
Instructions
1. Voted the best: Newman's Own "OLD STYLE" All Natural Microwave
Popcorn. DO NOT get the Original.
Special Steps
Variations
Notes
Robert's Recipes
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Tips for your Knives
Ingredients
Instructions
1. Use a Santuko Knife for delicate slicing, such as butterflying a breast. It
is thinner than butcher knives. It's not good for mincing though. Use a
butcher knife for this.
2. When choosing a meat cleaver, get one with about 65% of the weight
toward the front. A cheap option is a hatchet.
Special Steps
Variations
Notes
Robert's Recipes
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Ingredients
Instructions
Special Steps
Tofu with Noodles
1 pkg extra firm tofu
1 TBL sesame oil
1 TBL corriander OR curry OR turmeric OR cumin
4 cloves garlic
1/2 CU Coconut milk
1/2 CU water
1 box frozen green beans
4 drained and slice tomatoes
1. Cut tofu into uniform cubes
2. Press between two papers towels for 20 minutes
3. Heat sesame oil and fry tofu for 10 minutes tossing every 1-2 minutes
4. In separate pan saute onions while tofu is being fried
5. Add garlic and curry (or other) to onions when they are translucent
6. Fry spices for an additional 5 minutes
7. Add coconut milk and water to spice pan and simmer until thickened
8. Add tofu, green beans and tomatoes
9. Cover and simmer 4 minutes
10. Serve with Chinese Noodles
See "Noodles with Sesame Dressing"
Variations
Notes
Robert's Recipes
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Ingredients
Instructions
Tomato Anchovy Sauce
4 tsps olive oil
2 tsps minced garlic
2 1/4 CU canned diced tomatoes, drained
1 tsp chopped fresh oregano
1/4 tsp red pepper flakes
1/3 CU chopped parsley leaves
1 1/4 tsps anchovy paste
1 1/2 TBLSP capers
2 tsps apricot preserves
1. Heat olive oil in medium saucepan and sauté garlic, being careful not to
brown.
2. Add remaining ingredients and bring to a boil. Reduce heat, cover and
simmer for 20 minutes stirring frequently. Serve 1/2 CU over pasta.
Special Steps
Variations
Notes
Robert's Recipes
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Tomato Chutney
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Salmon_with_Tomato_Chutney.pdf
Special Steps
Variations
Notes
Robert's Recipes
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Ingredients
Instructions
Tomato Chutney
Tomatoes
2 tbl shallots
cherry & BBQ sauce
2 tbl brown sugar
1. Smoke tomatoes over wood chips for 20 minutes.
2. Cut into ½” pieces.
3. Cook 2 tbl shallots add tomatoes, cook and add cherry
& BBQ sauce, 2 tbl brown sugar.
4. Cook for about 5-10 minutes.
Special Steps
Variations
Notes
Robert's Recipes
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Ingredients
Instructions
Tomato Juice
1 can tomato paste
3 cans cold water
scant salt
scant pepper
4" piece of celery
1. Chop celery into small pieces
2. Blend celery and 1 can of water
3. Strain celery mixture, discarding pulp
4. Mix remaining ingredients and serve just like tomato juice
Special Steps
Variations
See copy-cat recipe for Mr. & Mrs. T - Rich & Spicy Bloody Mary Mix for
a bolder drink
Notes
Robert's Recipes
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Ingredients
Instructions
Special Steps
Tomato Sauce
1 can whole tomatoes (seeds removed)
4 cloves garlic (peeled and minced)
Miropois vegetables:
- 1/2 CU onion, 1/4 CU each celery and carrot
1. Strain tomato juice into sauce pan and put on medium heat
2. Discard seeds and lightly chop tomatoes
3. Sweat (do not saute) mirpois vegetables and garlic
4. Combine mirpois and tomatoes
5. Broil in flat pan for 10 minutes or until start to brown
6. Remove vegetables to sauce pan
7. Use 1/4 CU white wine to deglaze flat pan
8. Combine everything, including syrup, into a single sauce pan
9. Cook 20 minutes.
10..Serve chunky for mussels, gently mashed for pasta, minced for
meatballs, and blended for pizza or lasagna
Heat and simmer tomato juice with 1/4 CU sherry vinegar, 1 TBL sugar, red
pepper, oregano and basil. Reduce until a syrup consistency.
Variations
Notes
Takes only 30 minutes, but tastes like 2 hour scratch.
Sweating vegetables means to NOT brown them, but only gently sizzle to
translucent consistency.
Robert's Recipes
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Ingredients
Instructions
Special Steps
Tomato Soup
Tomato
Garlic
Onion
Parsley
Basil
Broth
Bread
Mozzarella
Lemon
1. Combine w/ my recipe.
2. Several types tomato’s, cook garlic/onion, julienne and
sweat-don’t brown.
3. Slowly add parsley, basil, fry herbs, and tomatoes,
cook. Salt. Broth-stew.
Blend rough chop –use chunk bread to thicken soup, break apart only
slightly, garnish w/ chunks of mozzarella, zest lemon on top.
Blend rough chop –use chunk bread to thicken soup, break apart only
slightly, garnish w/ chunks of mozzarella, zest lemon on top.
Variations
Notes
Robert's Recipes
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Ingredients
Instructions
Tomato Soup
½ onion, finely chopped
1 stalks celery, finely sliced
1 TBS olive oil
2 cloves garlic, minced
½ cup dried zucchini
½ can whole kernel corn
3 cups chicken or vegetable stock
½ cup dry white wine
2 cups diced fresh tomatoes
1 can tomato paste
½ cup grated Parmesan cheese
½ tsp each - basil, oregano, thyme, cayenne pepper sauce, ground clove,
1. In large stock pot, sauté onions and celery in the oil - 3 min
2. Add garlic, zucchini and corn - 2 min
3. Add stock and bring to simmer
4. Add pasta, tomatoes and seasonings
5. Simmer about 30 minutes
6. Top with cheese
Special Steps
Variations
Notes
Robert's Recipes
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Tomato Tips
Ingredients
Instructions
Do not use over-processed tomatoes for tomato sauce. Use whole tomatoes
or diced tomatoes, but never stewed or crushed.
Remove seeds to reduce bitter taste
Special Steps
Variations
Notes
Use canned tomatoes out of season, and fresh ONLY within season
Robert's Recipes
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Tools for Measuring
Ingredients
Instructions
1. Get a 'fast read' thermometer - Heat in water, turn nut to calibrate
Special Steps
Variations
Notes
Robert's Recipes
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Ingredients
Instructions
Tortilla
> DRY INGREDIENTS
1 CU whole wheat flour
3 TBL butter or Crisco
1 tsp garlic or onion powder (whichever you prefer)
1 tsp baking powder
1 tsp baking soda
scant salt
> WET INGREDIENTS
1 CU warm water or broth
1 TBL sugar
1 TBL vegetable oil
1. Combine all WET INGREDIENTS into a small bowl
2. Combine all DRY INGREDIENTS into a separate bowl and stir with a
whisk to blend well. Cut Crisco into flour mixture
3. Combine ALL INGREDIENTS and stir to combine all as short a time as
possible.
surface and knead it with floured hands for 10 minutes, using additional
dough will be firm but supple and should hold the imprint of your hand.
5. Form 1-2 inch balls of dough, coat lightly with vegetable oil
6. Let set for at least 15 minutes for the flavor to fully develop and to let
moisture spread throughout ball
7. Pre-heat cast iron skillet to low heat
8. Flatten balls into flat round circles using tortilla press or rolling pin
9. Cook 30 - 45 seconds each side
10. Serve warm
Special Steps
Variations
Notes
Robert's Recipes
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Ingredients
Instructions
Special Steps
Tortilla Chips
Flour tortillas
Spray oil (preferably olive oil)
1. Lay two or three tortillas on a cutting board.
2. Lay a storage zip-lock on top of the tortillas for sizing purposes.
3. Use a pizza cutter or knife to cut off anything that will not store FLAT
4. Put trimmed tortillas in zip-lock and store (we freeze four per bag)
5. Lay remaining scraps on a cookie sheet
6. Spray lightly with oil and bake at 350 degrees for 10-15 minutes
You can cut the tortilla strips however you want, but we came up with this
recipe as an answer to "How do we store flour tortillas in a 1 gallon zip lock
bag?" The tortillas are about twelve inches in diameter, and the bags only
about ten inches wide.
Variations
Notes
Robert's Recipes
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Ingredients
Instructions
Special Steps
Variations
Tortilla Soup
2 tortillas (stale is actually better)
2 CU chicken broth
1 tsp oil
½ CU shredded cooked chicken
¼ CU chopped onion
5 oz chopped tomatoes and green chilies
2 oz chopped green chilies
1 lime
1. Heat oil in large pan
2. Saute onion until translucent
3. Add all ingredients, simmer 20 minutes
4. Pour into soup bowls, add tortilla strips
5. Garnish with lime slice
Thick tortillas are best. If you use thin tortillas, fry them in oil before
adding to soup.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Tortilla Strips
corn tortillas
1. Corn tortilla, cut into thin strips
2. Put on pan , spray w/ oil. Sprinkle w/ chili powder.
3. Bake for 15 minutes at 350°
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Tortillitas
Red tortillas (cut shapes)
Fresh garlic
Olive oil
shrimp (or other meat)
salt
chives
chipotle
guacamole
cheese
lemon
basil
1. In olive oil and garlic, sauté shrimp or other meat, small
amount of chipotle and salt, chives, cook.
2. Crispen tortillas under broiler.
3. Spread tortillas w/ pureed black beans.
4. Top w/ meat, avocado relish or guacamole, cheese,
lemon twist on top (cut thin, slice radius, twist and top
w/ basil)
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Tossed Eggplant
2 medium eggplants
1 large onion
1 large tomato
EVOO
Oregano
1. Cut 2 (washed) eggplants into approx 1" cubes including the skin
2. Put in large bowl and toss with 1TBL salt
3. Dump into colander and let drain into sink for 15 minutes
4. Repeat Steps 2 (yes, with more salt) and 3 about six times.
5. After drained, rinse the bowl and fill with tap water
6. Dump eggplant into the bowl with water and then back into the colander
to drain
7. Repeat Steps 5 and 6 also six times
Note: Steps 2 through 7 will drain much of the moisture from the eggplant
8. Let eggplant remain in the colander to finish draining
9. Saute 1 sliced onion (till starts to brown) in 1 TBL Olive Oil in as large a
fry pan as you have
10. Add eggplant and some oregano to pan and continue to saute until
eggplan starts to brown
11. As eggplant is cooking, dice 1 large tomato
12. Add tomato into pan near the end of the cooking process
Special Steps
Variations
Notes
The salt will draw the moisture from the eggplant creating meatier eggplant
pieces.
Do not add salt. Enough residual salt is in the eggplant from Step 2.
Serve as a side to chicken
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Tostone
Plantains (high starch)
1. Soak in salt water ½ gal water with 1/8 salt. Drain &
pat dry.
2. Fry in Canola (med heat) till just start to brown, turn
over so all is browned. Soft but not fried. Drain on
paper towel.
3. Hammer w/ spiked side of hammer till sides split.
4. Fry till edges browned and crispy. Sprinkle w/ a little
salt.
5. Serve w/ Mohito
Plantaines (peeled, cut in 1” pieces)
Plantaines (peeled, cut in 1” pieces)
Variations
Notes
Robert's Recipes
Title
Touchups and Electric
Ingredients
Instructions
1. For appliance touch-ups, contact the manufacturer for the exact paint
specs. You will need the serial number and model number.
2. When cooking on an electric stove, use two burners. Use one on high to
bring to a boil, then move to medium for simmer.
Special Steps
Variations
Notes
Robert's Recipes
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Ingredients
Instructions
Trail Mix
About 1/2 a box of Cheerios with the oat clusters
1 CU of raisins
1 CU of M&M's
1 CU of peanuts.
1/2 a small bag of Quaker caramel falovored rice cakes crunched up in small
bites
Mix together and eat.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Tuna Cakes
1 CU bread crumbs
1 large egg (lightly beaten)
1 can Tuna in oil or water (drained)
1 TBL olive oil - ONLY IF using tuna in water
1 TBL fresh cilantro or parsley (coarsely chopped)
1 TBL mayonnaise
1 TBL fresh lime or lemon juice
shavings from the peel of the same lemon
1 tsp some sort of "heat" like chili powder
1. Mix together all ingredients
2. Divide into six portions
3. Using emptied can with bottom removed (or other ring) press each
portion into shape using a fork
4. Heat 1/4 inch hot oil in fry pan
5. Cook about 2 minutes each side
6. Serve with some sort of dipping sauce
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Tuna Rolls
1 CAN tuna
16 eight-inch rice paper wrappers
8 leaves of romaine lettuce (halved)
1/3 CU hoisin sauce
2 CU grated carrots (or peeled strips)
1 1/2 CU bean sprouts
1/2 CU chopped coriander
1/2 CU chopped green onion
1. Dip rice papers into water to soften, and arrange on a damp towel. Fold
edge of each rice paper creating a "folded" edge
2. Place lettuce leaf halves on wrapper with top of lettuce extending slightly
beyond the folded edge of the rice paper.
3. Spread 1 tsp hoisin sauce over lettuce
3. Divide carrot, sprouts, tuna, coriander and green onion among the
wrappers
4. Drizzle 1 tsp of dipping sauce over top of each
5. Fold paper starting at folded edge, making neat cylinder package (repeat
for all)
6. Refrigerate for up to 6 hours.
7. Serve with Peanut Dipping Sauce
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Tuna tar tar
Very fresh tuna
1 tsp dijon mustard
1 tsp diced chives
1/2 TBL chopped capers
1 TBL mayo or salad dressing
1 TBL diced red onion
2 TBL sour cream
scant sea salt
2 TBL lemon juice
HOLD TILL SERVED
1 TBL sour cream
1 tsp chives
baby greens
olive oil
1. Cut tuna into very thin slabs going against the grain, then dice the other
way
2. Put tuna into bowl and mix in with lemon juice - set aside for about 15
minutes
3. Mix all other ingredients
4. Drain tuna, then add to other ingredients
5. Prepare to plate… mix 1 TBL sour cream and 1 tsp chives
6. Smear into four inch circle on the plate
7. Put a small phylo cup on the circle and fill 1/2 of the way with tuna
mixture
8. Crown with baby greens coated with olive oil, putting nices leaves on
top - remove phylo cup
9. Garnish plate with red onion slices, sprinkles of chives or mint leaves
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Tuna tar tar
Fresh tuna
½ tbl Capers (chopped)
1 tsp Dijon mustard
1 tbl red onion (diced)
1 tsp chive (diced)
2 tbl sour cream
1 tbl mayonnaise
scant sea salt
1. Cut tuna in slabs against grain, cut very small. Then
dice other way.
2. Mix tuna in bowl with juice from ½ of a lemon and set
aside.
3. Plate; 1 tbl sour cream, 1 tsp chives, mix and smear
onto plate 4” circle.
4. Small phylo cut on circle, fill ½ w/ tuna tar tar. Crown
w/ baby greens, coasted w/ olive oil.
5. Finish w/ nice leaf on top.
Garnish plate w/ red onion, chives, mint, etc.
Garnish plate w/ red onion, chives, mint, etc.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Tuna Treat
1 LB Sashimi quality Ahi Tuna
3/4 CU soy beans
1 TBL olive oil
1 TBL sesame or peanut oil
1/4 CU lime juice
1 TBL lemon juice
1 tsp soy
2 TBL shallots
1. Cut Ahi Tuna to approx 1/2 inch squares (or smaller)
2. Toss tuna in bowl with lemon and lime juice and set aside
3. Plunge soy beans in boiling water. Let steep for 5 minutes.
4. Drain and place in ice water
5. Puree 1/2 of cooked soy beans with both oils and soy
6. Add other half of soy beans and shallots, and blend till coursely chopped
7. Add some coursely chopped cilantro the the mixture if desired
8. Pour excess juice into separate bowl
8. Remove chopped mixture to the new bowl
9. Blend to assure consistency
10. In Ring place a layer of soy mixture, then top with a layer of the tuna
11. Top with sprig of cilantro and aprinkle plate with some cracked pepper
Special Steps
Variations
Notes
Most of the cooks use a metal ring for displays such as this. What I found
works much better is those type of measuring cups that have the "push out"
cylinder. Put the fish in first, then the soy, then push the mixture out onto
the plate and continue with your presentation. This method works well with
all kinds of things served in little patties.
Robert's Recipes
Title
Ingredients
Instructions
Turkey Breast
Turkey Breast
Olive oil
1. Wash, pat dry, coat w/ olive oil, sprinkle spices.
2. Bake at 350° for 1 ½ hour.
3. Use leftovers in sandwich or something. See cobb
salad.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Turkey Breast
Medium sized turkey breast
1/2 CU compound butter (see recipe)
1. Lift up skin creating cavity between skin and meat
2. Stuff in compound butter and manipulate to spread
3. Brush outside of skin with bacon grease, lard, or oil
4. Season outside of skin with salt and pepper
5. Bake at 350 for approx 1.5 hour
- BEST WAY: Bake until internal temperature is 160 degrees
Special Steps
Variations
Notes
Robert's Recipes
Title
Turkey Breast
Ingredients
Instructions
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Turkey Marsala
2 turkey breast cutlets
1 TBL olive oil (divided)
6 OZ sliced mushrooms
1/2 CU sliced onion
3/4 CU Marsala wine (or white grape juice & 1 TBL balsamic)
1 TBL chopped parsley
1. Heat 1/2 TBL olive oil in large skillet until smoking, then add turkey.
2. Cook 1-2 minutes each side
3. Remove from skillet, and keep warm
4. Add remaining olive oil and bring up to smoke point
5. Saute mushrooms and onions
6. Add wine and bring to light boil
7. Reduce heat simmer uncovered for two minutes
8. Return cutlets, coat with sauce and sprinkle with parsley
9. Cook an additional 5 minutes, then serve.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Turkey Tips
IF YOUR TURKEY IS DONE TOO SOON
Cover with aluminum foil, the put a thick bath towl over top
To allow moisture to redistribute into the meat, let set for 20 minutes before
carving.
UN-THAWING A FROZEN TURKEY
One day in the refridgerator for every 4 pounds of meat
or
Put into sink in COLD water, breast side down, for 30 minutes per pound
or
Put into HOT water, breast side down, for 15 minutes per pound. Refill
sink with hot water every half hour.
FOR A GRILLED GRILLED TURKEY
Use a Weber Grill that has a lid that closes completely
Put coals on each side of turkey (not under)
Put drip pan under turkey
Variations
Notes
Tips from the phone experts from Tyson Turkeys
Robert's Recipes
Title
Ingredients
Instructions
Turkish Coffee
Authentic Turkish Coffee (or very finely ground coffee)
1. Pour in cold water in the coffee pot.
- You should use one cup of cold water for each cup you are making and
then add an extra half cup “for the pot”.
2. Add a teaspoonful of the ground Turkish coffee per cup in the water
while the water is cold and stir.
- The amount of coffee may be varied to taste, but do not forget, there will
be a thick layer of coffee grounds left at the bottom of your cup for properly
made Turkish coffee. Don’t fill the pot too much.
3. Heat the pot as slowly as you can. The slower the heat the better it is.
Ideally allow 15 to 20 minutes to come to a near boil.
- Make sure you watch it to prevent overflowing when the coffee boils.
4. When the water boils pour some (not all) of the coffee equally between
the cups, filling each cup about a quarter to a third of the way.
- This will make sure that everybody gets a fair share of the foam forming
on top of the pot, without which coffee loses much of its taste.
5. Now is the time to add sugar into each cup if you wish.
6. Continue heating until coffee boils again (which will be very short now
that it has already boiled). Then distribute the rest of the coffee between the
cups.
7. Since there is no filtering of coffee at any time during this process, you
should wait for a few minutes before drinking your delicious Turkish coffee
while the coffee grounds settle at the bottom of the cup.
Special Steps
Variations
Notes
Centuries ago, when people devoted more time to attend to the demands of
their earthly pleasures and less time to the demands of business and
corporate life, coffee making developed some rituals that exist in ‘lite’
versions in our days. In old times, connoisseurs expected their coffee to be
heated slowly over charcoal embers for 15 to 20 minutes, the copper coffee
pot being frequently taken away from the fire to prevent overheating.
A connoisseur can easily tell the difference between a properly made
Turkish coffee and one prepared the way cheap restaurants would do,
basically boiling the coffee quickly, degrading thus the taste and producing
Robert's Recipes
Title
Turkish Coffee
little if any froth that needs to cover the cup of coffee.
Although to this day there are still a few people who either do or at least
know the days when coffee was heated on charcoal, for all practical
purposes modern electric or gas stove tops became the heating equipment of
choice. To make proper Turkish coffee you need Turkish coffee beans, a
Turkish coffee pot (“cezve”), and Turkish coffee cups (“fincan”), and
optionally, if you want to grind the beans, a Turkish coffee grinder (“kahve
degirmeni”). Note that Turkish coffee requires extra fine ground coffee
which some electrical grinders fail to produce. To make Turkish coffee
Robert's Recipes
Title
Ingredients
Instructions
Turkish Durum
1/2 onion
1 tomato (chopped)
1 bell pepper (chopped)
----Kuzu or other meat
----Parsley (chopped)
Lettuce (chiffonade)
1 chive (chopped)
1/4 CU cheese (grated)
1. Saute onion
2. Add tomato and bell pepper
3. Cook until most of liquid is out
4. Brown meat in second pan with salt and pepper
5. Combine all hot ingredients
6. Mix parsley, lettuce, chives and cheese in mixing bowl
7. Add hot ingredients and toss
8. Roll in very very thin large tortilla
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Turning an Artichoke
2 artichokes
1 ver sharp paring knife
1. Cut top of artichoke off about halfway down the body, discarding the
hard pointy leaves
2. The proper way is to cut the stem off.at the body, but the first inch of the
stem is quite edible. Keep it for other uses.
3. Rotating the remaining artichoke, trim off all remaining leaves down to
the meaty body.
4. Finish by cutting out the center choke and remaining center leaves
Special Steps
Variations
Notes
This is untested at this point
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Two Banana Bowl (EDF)
2 cu skim milk
3 egg yolks
1/3 cu sugar
3 tbl corn starch
1. Slice bananas & line bowls deeply.
2. Whisk over simmering water until ribbons start to form
about 10 minutes, will also increase in volume.
3. Ladle over bananas into bowls, poke bananas down
4. Refrigerate for 1 hour (better overnight).
5. Tunk air bubbles out, cover & refriderate.
Serve with whipped cream and crumbled cookies.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Tzatziki (EDF)
Yogurt
Cucumbers
Garlic
2 tsp Mint (chopped)
2 tsp lemon
salt & pepper
1. Remove center of cucumber grate large
2. Add ½ cu whole milk yogurt, 1 clove ground garlic. 2 tsp
lemon, 2 tsp chopped mint, salt and pepper to taste.
3. Mix and refrigerate.
Special Steps
Variations
Notes
Robert's Recipes
Title
Tzatziki Sauce
Ingredients
Instructions
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Udon Noodle Salad
1 bundle udon noodles
1/8 CU diced onion
1 chicken breast (slice into thin strips)
3 stalks green onion (thinly chopped)
8 stalks celery (leaf tops only - chopped)
12 leaves fresh basil
3 large cloves garlic (chopped)
2 TBL lime juice
2 TBL Rice vinegar
1 TBL brown sugar
1 small carrot (use peeler to create slivers)
1 handful spinach leaves (roll leaves and cut thinly)
1/2 CU jicama or water chestnuts (cut thin)
2 mandarine oranges (peeled and sectioned)
10 almonds (coursely chopped)
2 tsp Corn Starch (optional)
1 TBL Soy Sauce (optional)
1. Place large pot of water on burner on high, and cover
2. Combine green onion, celery, basil, barlic, lime, vinegar, sugar, carrot,
spinach, jicama, and almonds.
3. Set mixture aside to rest
4. Heat oil in skillet and when hot, cook chicken strips
5. When strips are ABOUT done, add diced onion and garlic to the pan
6. Remove pan from heat and cover
7. Put noodles into boiling water and cover. Watch closely. When water
starts to boil, reduce heat or it will boil over. Cook about 8 minutes.
8. While noodles are cooking, drain liquid from step 2 into small cup.
9. Add Soy and Corn Starch ONLY IF you like a salty Asian taste. Mix
well.
10. Taste a noodle. When done, drain noodles and return to the pan.
11. Add soy mixture (if you chose this option) and cook until thickened.
12. Split between two dinner plates.
13. Top with greens mixture
14. Place orange slices on top for garnish and taste.
HINTS:
A great way to section oranges is to hand-peel the orange, then slice them
just shy of the white binding, discarding the binding eventually. What you
end up with is a wonderfully edible orange slice with no toughness.
For garlic, once you've separated the cloves, crush it with the bottom of a
Robert's Recipes
Title
Udon Noodle Salad
coffee cup. The skin comes right off.
Sesame oil smokes more, but in my opinion tastes better. Canola and olive
oil are also good choices.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Vanilla - Make your own!!
3 Vanilla Beans
2 CU Dark Rum (as high a proof as you can find)
1s. For strong vanilla, crack the beans
1w. For weak vanilla, soak beans intact
2. Soak the vanilla beans in the alcohol.
3. Cap and shake daily for two weeks.
4. Strain and put in bottle for storage
Special Steps
Variations
Try 6 vanilla beans
Try letting things marinate for three weeks.
Try crushing the beans before soaking
Try with Vodka OR White Tequila (two other alcohol bases that I found
mentioned on the internet.)
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Veal Breast Cannelloni
Veal Breast
Madera wine
Shallots
Pasta sheet
Oil
Heavy cream
Parmesan cheese
Mushrooms
Breadcrumbs
Chives
1. Marinate breast in Madera wine, braise w/ shallots &
more Madera and veal stock.
2. Cut to 4” squares, 2 tbl meat.
3. Roll, use sushi sheets, cover w’/wrap.
4. Sprinkle liberally w/ heavy cream, top w/ parmesan.
5. Roll pasta sheet flatter and blanche & oil.
6. Sauté mushrooms, add braising liquid, cream starts to
brown.
7. Top cannelloni w/ crushed toasted bread crumbs, add
chives @ end of mushrooms. Put in broiler
Plate mushrooms in wreath, add cannelloni to center, and drizzle w/ cream
and Madera.
Variations
Notes
Robert's Recipes
Title
Veal Canolli
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Veal_Canolli.pdf
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Veal Parmigiano
Veal
1 egg
¼ cup dry bread crumbs
grated cheese
tomato sauce
onion salt
garlic salt
salt & pepper
1. Dip veal in egg, then crumb mixture.
2. Sauté in hot salad oil until golden brown, place in bake
pan.
3. Heat oven to 350°.
4. Mix tomato sauce, onion salt, garlic salt and salt &
pepper, pour over meat, add more cheese to top and
bake uncovered 30 min.
Special Steps
Variations
Notes
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Ingredients
Instructions
Vegetable Cocktail
1/4 CU carrot juice
1/4 CU tomato juice
1/4 CU parsley juice
1/4 CU radish juice
1/4 CU celery juice
If you have only a blender, this recipe will not come out very well.
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Vegetable Crowns
2 metal rings
Carrots
Green beans
2 CU squash
1/2 CU spinach
1. Place julienne strips of carrots and green beans in alternating pattern
along side of greased metal form.
2. Mix cooked squash with finely chopped spinach
3. Pipe or spoon into ring, making sure a flat side of the beans and carrots
remain against the ring.
4. Cook at 350 degrees for 20 minutes
Special Steps
Variations
An old tuna can will work if you do not have metal rings.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Vegetable Dip
1 c mayonnaise
1 c sour cream
blue cheese dressing (liquid) to taste
1 tsp dill
2 tsp bon appetite (or mix garlic, salt and onion salt)
onion salt
Mix all ingredients together
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Vegetable Soup
2 cans chicken broth
2 CU water
1 TBL oregano
1 TBL garlic
1/2 CU crushed dried Shitake mushrooms
1 tsp thyme
1 CU cauliflower (chopped small)
1 large onion (chopped)
1 carrot (sliced using vegetable peeler)
1 large celery stalk (diced)
1 CU broccoli (chopped)
2 CU chicken (cooked and coursely chopped)
3 CU noodles (optional)
1. In heavy saucepan or crock pot combine all ingredients except chicken
2. Bring to simmer and cook for 1 to 3 hours
3. Add chicken (and noodles) and cook another 30 minutes
Special Steps
Variations
Notes
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Ingredients
Instructions
Vegetarian Chili
1 TBL olive oil
1/2 CU chopped large red onion
1/2 CU thinly sliced white onion
2 minced garlic cloves
1 1/2 CU chopped zucchini or egg plant
1 CU chopped yellow bell pepper
1 CU chopped green bell pepper
1 16 OZ can stewed tomatoes
1 TBL chili powder (more or less to taste)
3 bay leaves
Select TWO of the following (rinsed and drained)
- 16 OZ black beans
- 16 OZ kidney beans
- 16 OZ pinto beans
1 jalapeno pepper (minced)
1 TBL oregano
1 tsp ground cumin
optional: Cheese of your choice
1. Heat oil in Dutch oven over medium high heat
2. Saute onion and garlic
3. Add zucchini and bell peppers
4. Cook 5 minutes stirring frequently
5. Add all other ingredients (except sliced onion)
6. Simmer 30 minutes, stirring occasionally
7. Top with cheese and thinly sliced onion
8. Serve hot
Special Steps
Variations
Just add 2 LB ground beef (browned) at step 5 to make this beef chili
Notes
Robert's Recipes
Title
Ingredients
Instructions
Veggie Broccoli Soup
16 OZ Chicken Stock
2 carrots (stripped with peeler)
1/2 onion (diced)
1 potato (diced)
1/4 bunch cilantro
1 tsp oregano
1 tsp basil
1 entire arm of broccoli (finely chopped in food processor)
1. Boil all ingredients EXCEPT BROCCOLI 30 minutes
2. Pour hot mixture into blender
3. Add 2 CU cold water
4. Puree
5. Return to heat and add finely chopped broccoli
6. Return to boil
7. Add 1/2 tsp salt and some black pepper
8. Remove from heat and let stand 10 minutes
Special Steps
Variations
Serve with Drop Biscuits
Notes
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Title
Ingredients
Instructions
Special Steps
Variations
Veggie Dog Biscuits
Carrot pulp after juicing
Two eggs
One CU wheat flour
1. Mix all ingredients together until the consistency of cookie dough letting
your pup get an occasional lick as you mix things together.
2. Roll out to about ¼ inch on a cookie sheet
3. Let pup lick the empty bowl if that doesn’t gross you out
4. Pre-cut rolled mixture into sticks about one-half inch wide and about
three inches long (this makes breaking easier after they are baked)
5. Let your pup lick the sticks- maybe nibble a corner
6. (OPTIONAL) Sprinkle pulverized beef boullion VERY lightly over the
top
7. Cook at 350 degrees for two hours
8. Call your pup over and take out of oven, let pup smell them, but not taste
them yet… TOO HOT! cool, break apart and put back on cookie sheet
9. Cook another 30 minutes at 350 degrees to make them a bit harder
10. Can store unrefrigerated for two weeks, refrigerated for two months, or
frozen for a long time.
This is a dog treat that you don’t have to hold back for special occasions.
This is also something you can bake WITH your dog, to really get their
interest up!
Step 6 can be omitted. Some people think that the salt, in any amount, is
bad for dogs. Bullion has some salt in it.
Our vet said that a dog can have as much fruit and vegetables as they can
eat. Feel free to substitute apple pulp, bananas, and so forth.
The only thing you CAN'T give dogs is grapes. This has been proven to
lead to kidney failure in dogs many years down the line.
Notes
Robert's Recipes
Title
Ingredients
Instructions
Veggie Souffle
2 eggs
1 sm onion
1 CU shredded cheese
1 tomoto (diced)
1 TBL chives
1 tsp oregano
1 tsp sugar
1. Saute onions
2. Combine in casserole dish with all other ingredients except cheese
3. Top with shredded cheese
5. Let cool 5 minutes before serving
Special Steps
Variations
Add mushrooms, black olives, or artichokes
Notes
Robert's Recipes
Title
Ingredients
Instructions
Velez-Malaga Cerdo Asado
3 cutlets Cerdo Asado y Moledo 1 TBL (to taste) Srichi machi 1
Zanhorias (julienne strips) 2 TBL Soya 4 (hot to taste) Pimientos
(minced) 2 TBL Olive Aceite OPT: Amarillo colorante 3 TBL Tomate
frito 4 cloves Ajo 1 Limon (zest and juice) 1 TBL Corn Starch 2 TBL
Rice Wine Vinegar
First: Start rice cooking OPT: Pound pork until flattened 1. Sear / cook
pork 2. Chop fine 3. Saute onion in 1 TBL oil 4. Near end add
garlic 5. Right at end, add lemon zest 6. Remove from heat and set
aside 7. Sa ute carrots in 1 TBL oil 8. Remove and set aside 9. Add
onion back into pan 10. Add soya sauce and peppers 11. Add tomate
frito 12. Add chopped meat 13. Mix corn starch and vinegar 14. Add
mixture to heat 15. Stir until thickened 16. Near end add Srichi
Machi 17. Put rice onto plate 18. Top with carrots 19. Top with meat
mixture
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Velvet Fruit Nectar
1/2 CU apricot nectar
1/2 CU peach nectar
1/2 CU strawberry nectar
If you have only a blender, you can liquify the ingredients, and add 1/4 CU
of orange juice.
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Very Easy Enchilada Sauce
1-2 TBL Ground Pepper (hot or mild - not black)
1 CU Broth or Bullion
2 tbl butter
1 tbl flour
1 tsp corn starch (might not use)
Garnish - parsley, cilantro or chives
1. Mix pepper and flour
2. Melt butter in pan
3. Add broth to pan
4. Immediately start SLOWLY adding flour mixture, stirring as you go
5. Bring up to heat. As this is starting to warm, add 1 TBL water to corn
starch
6. Stir for a maximum of 10 minutes minutes, or until it thickens. If it
doesn't thicken after 8 minutes, add corn starch and stir for two more
minutes
7. Pour over top of burrito.
8. Garnish and serve
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Vietnamese Spring Roll
Rice paper (soak in water @ 105° 2 minutes)
Red pepper (thin cut)
Red cabbage (thin cut)
Green cabbage (thin cut)
Carrot (thin cut)
Cilantro
Basil
Red onion (thin cut)
1. Mix red peppers, red and green cabbage, carrot,
cilantro, basil & red onion.
2. With rice paper on towel, fill with 2-3 tbl of filling and fold
sides in and roll.
Cut at an angle and serve w/ ginger peanut dipping sauce.
Variations
Notes
We are currently travelling Europe and are living in Istanbul, Turkey.
You might guess that pork is difficult to come by in a Muslim country,
so here is, as you frequently stress, an inspired recipe that I made
with available ingredients.
From The Splendid Table
combination of cooked and raw vegetables handy
add tofu, or cooked meat or fish,
some fresh herbs and rounds of rice paper (found in supermarkets or Asian
groceries).
Soften the thin, crisp rice paper rounds in water,
pile on your choices and roll them up.
Dipping sauce adds the final seasoning.
classic Vietnamese blend of
lettuce, rice noodles, fresh herbs, shrimp and pork
Serve them with the Sweet-Tart Dipping Sauce.
Spring Rolls with Sweet-Tart Dipping Sauce
Fruity-hot finish to grilled chicken breasts
-chipotle chiles
-orange juice
-olive oil
-garlic
Robert's Recipes
Title
-pepper
Grill some slices of sweet onion
-red bell pepper
-zucchini to serve with the chicken.
A quick brush with extra-virgin olive oil and a sprinkle of salt and pepper
are all the vegetables need.
Filling
-1/4 pound vermicelli rice noodles, soaked in boiling water to barely tender
(2 to 5 minutes), drained, rinsed, and drained again
-1/2 pound Asian barbequed lamb, lean beef or chicken, thinly sliced
-or any fairly dry cooked vegetable or meat
-12 lettuce leaves, washed, dried and thinly sliced
-1 to 2 cups shredded carrots, or other vegetables shredded on a cheese
grater
-1 bunch spearmint, washed and dried
-1 bunch coriander or basil, washed and dried
-20 rice paper rounds (6 to 7-inch diameter)
Place ingredients within easy reach of everyone at the table.
Moisten rice paper by rubbing with water.
On the bottom third of the rice paper round, make a small pile of rice
noodles, a few shreds of meat, half a shrimp, some lettuce, carrot, and a leaf
of each herb.
Roll up the rice paper over the filling, taking it halfway up the uncovered
portion of rice paper.
Now fold in the side flaps and continue rolling until you have a tight
cylinder.
Put on a plate and keep covered with a damp cloth.
Serve garnished with sprigs of mint and with individual bowls of dipping
sauce.
Sweet-Tart Dipping Sauce
1/3 to 1/2 cup water
3 to 4 tablespoons Vietnamese or Thai fish sauce (called nuoc mam)
1/3 cup fresh lime juice
Robert's Recipes
Title
1/3 cup sugar
1 large clove garlic, minced
Put everything in a screw-top jar and shake together.
Taste for sweet-tart balance, adding more lime or sugar as needed.
Let mellow about 30 minutes before pouring into individual dipping bowls.
Sauce keeps two weeks in the refrigerator.
One trick to Spring Rolls is having ingredients as dry as possible.
Shop at local Asian markets for Thai and Vietnamese ingredients. While
many can be found in your supermarket, ethnic food shops are adventures
and a great way to learn about other cultures. Besides, prices are often lower
and quality higher.
Fish Sauce
Hoisin Sauce
Oyster Sauce
Mirin is rice wine sweetened with a large amount of sugar
Soy sauce is naturally fermented and aged up to two years.
----END SPLENDID TABLE RECIPE
Robert's Recipes
Title
Ingredients
Vietnamese Spring Rolls
Classic Vietnamese blend of lettuce, rice noodles, fresh herbs, shrimp and
pork
Grill some slices of sweet onion
Red bell pepper
Zucchini to serve with the chicken.
A quick brush with extra-virgin olive oil and a sprinkle of salt and pepper
are all the vegetables need.
Filling
1/4 pound vermicelli rice noodles, soaked in boiling water to barely tender
(2 to 5 minutes), drained, rinsed, and drained again
1/2 pound Asian barbequed lamb, lean beef or chicken, thinly sliced or any
fairly dry cooked vegetable or meat
12 lettuce leaves, washed, dried and thinly sliced
1 to 2 cups shredded carrots, or other vegetables shredded on a cheese grater
1 bunch spearmint, washed and dried
1 bunch coriander or basil, washed and dried
20 rice paper rounds (6 to 7-inch diameter)
Instructions
One trick to Spring Rolls is having ingredients as dry as possible.
Place ingredients within easy reach of everyone at the table.
Moisten rice paper by rubbing with water.
On the bottom third of the rice paper round, make a small pile of rice
noodles, a few shreds of meat, half a shrimp, some lettuce, carrot, and a leaf
of each herb.
Roll up the rice paper over the filling, taking it halfway up the uncovered
portion of rice paper.
Now fold in the side flaps and continue rolling until you have a tight
cylinder.
Put on a plate and keep covered with a damp cloth.
Special Steps
Serve garnished with sprigs of mint and with individual bowls of dipping
sauce.
Serve them with the Sweet-Tart Dipping Sauce.
Shop at local Asian markets for Thai and Vietnamese ingredients. While
many can be found in your supermarket, ethnic food shops are adventures
and a great way to learn about other cultures. Besides, prices are often lower
Robert's Recipes
Title
Variations
Notes
Vietnamese Spring Rolls
and quality higher.
We are currently travelling Europe and are living in Istanbul, Turkey. You
might guess that pork is difficult to come by in a Muslim country, so here is,
as you frequently stress, an inspired recipe that I made with available
ingredients.
Copyright 2008 by Lynne Rossetto Kasper. All right reserved.
combination of cooked and raw vegetables handy
; add tofu, or cooked meat or fish,
some fresh herbs and rounds of rice paper (found in supermarkets or Asian
groceries).
Soften the thin, crisp rice paper rounds in water,
pile on your choices and roll them up.
Dipping sauce adds the final seasoning.
Robert's Recipes
Title
Ingredients
Instructions
Vinagre - a generic spiced condiment
Pineapple trimmings (peel, core)
-------------------1 Green Jalapeno (julienned)
1 Red Jalapeno (thin disks)
10 small chillitos (small chilis)
1 Red onion (thin slivers)
4 cloves garlic
1 TBL oregano
6 peppercorns
2 TBL cider vinegar
1 TBL salt
1. Cover pineapple trimmings with water
2. Bring to boil, and simmer 15 minutes - creating stock
3. Toss all other ingredients in a large container
4. Drain stock and add to container
5. Refrigerate and use for a "touch of heat"
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Vinaigrette Salad Dressing - Basic
1 CU red wine vinegar (or lemon juice)
3 CU olive oil (any oil will work though)
1 TBL Chinese mustard or dijon
scant salt and pepper
Misc: Herbs, scalions, garlic, sugar, honey to taste
1. Put all ingredients into a large shaker and shake to emulsify ingredients.
2. Can be served or used immediately
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Waffles
1 CU Bisquick
1 egg
1 CU milk
1/2 TBL vegetable oil
1. Combine all of the ingredients with whisk or food processor
2. Spray waffle iron lightly with PAM
3. Pour into center of hot waffle iron
4. Bake until steaming stops
5. Remove carefully
Special Steps
Variations
Notes
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Title
Ingredients
Instructions
Wasabi - SUBSTITUTE
2 tsp hot mustard
2 tsp horseradish sauce
1 tsp soy sauce (Tamari)
smidge sea salt
Green food coloring is optional
Mix stuff together and serve
This is best if it can meld for at least an hour
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Web site hyperlinks to paste into your browser
Hyperlinks not yet available.
Instructions
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Variations
http://www.americastestkitchen.com/default.shtml
http://www.cooks.com
http://www.chefnorm.com
http://www.CampbellKitchen.com
http://www.SplendidTable.org
http://www.chicken.recipes-to-go.com
http://members.amaonline.com/nrogers/Kitchen
http://www.mexican.recipes-to-go.com
http://www.bestrecipesource.com/recipes.html
http://www.mexgrocer.com/mexican-recipes.html
http://dmoz.org/Home/Cooking
http://www.epicurious.com/recipes
http://www.the-recipe-exchange.com
http://www.recipesource.com
http://www.absoluterecipes.com/international-rec
http://www.recipehound.com/index2.html
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Robert's Recipes
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Web Sites and On-line Resources
Ingredients
Instructions
http://familyfun.go.com/recipes/kids/specialfeature/bakingsf/?campaign=NLC-NL_Recipe&link=Section1Link6
Special Steps
Variations
Notes
Use this link to prepare recipes for kids cookbook when ready
Robert's Recipes
Title
Ingredients
Instructions
Welsh Rarebit Pub-Style Burgers
1 ½ LB ground beef
1 can Campbell’s Cheddar Cheese Soup
¼ CU water
2 tsp Worcestershire sauce
2 tsp prepared mustard (I like Chinese mustard)
6 English muffins - split and toasted
1. Shape beef into patties
2. Cook patties in skillet until browned
3. Pour off fat
4. Add soup, water, Worchestershire and mustard (pre-mixed)
5. Heat to boil - simmer for five minutes
6. Serve on muffins with sauce
Special Steps
Variations
Other possible ingredients
Sauted onions or mushrooms
Garlic
Notes
Robert's Recipes
Title
Ingredients
What do they all do?
Vitamin A - Promotes normal growth, soft skin, healthy organs, strong
bones and teeth, steady nerves, night vision.
Vitamin B (complex) Promotes normal growth, digestion, nerves, heart,
energy, healthy skin.
Vitamin C - Promotes healthy bones, teeth and gums, blood regeneration,
tissue respiration, healing of wounds and resistance to infection.
Vitamin D - Promotes healthy growth, strong bones and teeth, and facilitates
the bodies use of calcium and phosphorous.
Instructions
Vitamin K - Needed for normal clotting of the blood and to prevent
hemorage.
Vitamin A - Green vegetables with thin leaves, yellow vegetables and fruits
and prunes.
Vitamin B - Kale, broccoli, cabbage, cantalope, grapefruit, strawberries.
Vitamin C - Fresh fruits and vegetables, citrus, strawberries, tomatoes,
cantalope, pineapple, berries, rhubarb, peppers, rutabaga, kale, cabbage.
Vitamin D - Sunshine and fish
Vitamin K - Greens, carrots, kale, cabbage, tomatoes.
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Robert's Recipes
Title
Ingredients
Instructions
Whatever y' Got Muffins
DRY INGREDIENTS
1 1/2 cup flour
3/4 cup cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinamon
1/4 teaspoon salt
1 teaspoon finely grated lime, lemon or orange zest
WET INGREDIENTS
1 CU buttermilk, yogurt or whole milk
2 eggs
2 tablespoons canola, sunflower or safflour oil
The juice from your lemon or lime
1 1/2 cups fresh or frozen blackberries, bluerries, chopped strawberries,
raisins OR prunes - Just one though, not all of them.
1. Heat the oven to 400° F.
2. Grease the bottoms only of 12 standard muffin cups or a small casserole
dish.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder,
baking soda, cinnamon, salt, and orange zest.
4. In a medium bowl, whisk together all wet ingredients (except the fruit)
5. Add the wet mixture to the dry ingredients and stir just until the batter is
blended. Do not overmix, or it will become tough.
6. Use a flexible spatula to gently fold in the fruit filling.
7. Divide the batter among the containers you are using.
8. Bake the muffins for 15 or 20 minutes minutes - until the tops are golden
and a toothpick inserted into the center of one comes out clean.
9. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before
removing them.
10. Serve warm with milk.
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Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Wheat Bread
2 ¼ cup lukewarm water
3 pkg yeast (w/1 tsp sugar)
2 cup lukewarm water
1 cup honey or ½ cup sugar
6 tbl oil
6 tsp salt
8 cup wheat flour
4 cup white flour
1. Knead thoroughly until smooth, keeping dough as soft
as possible.
2. Place in greased bowls, cover and let rise until double
(about 1 ½ hour).
3. Shape into loaves, place in greased tin. Let rise until
almost double (about 1 hour).
4. Bake 375° for 10 min then lower to 325° for 25-30 min.
Or same recipe w/12 cup wheat flour or same recipe w/12 cup white flour.
Makes 5-6 loaves.
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
White Bread (2 loaves)
5 ½ - 6 ½ cu flour
3 tbsp sugar
2 tsp salt
1 pkg yeast
1 ½ cu water
½ cu milk
3 tbsp butter
1. Mix 2 cu flour, sugar, salt and yeast
2. Combine water, milk, butter over low heat
3. Add to dry ingredients. Mix at medium speed
4. Add ¾ cu flour, beat at high speed 2 min
5. Add enough flour to make soft dough
6. Turn out on floured board and knead 10 min. until
smooth and elastic
7. Place in greased bowl, turning to coat, cover, let rise 1
hr, until double
8. Punch down, let rest 15 min.
9. Form into loaves, let rise in loaf pans 1 hour.
10. Bake in 400° oven, for 25-30 minutes.
Special Steps
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Notes
Robert's Recipes
Title
Ingredients
Instructions
Special Steps
Whole Wheat Spaghetti
1 lb Kale (chopped)
Bacon (1/2” pieces)
fontina cheese
garlic (sliced into chips)
Chicken stock
Pasta
1. Cook 4 strips of bacon 1/2” pieces @ med hi till brown
& crispy, put onto paper towel and set aside.
2. Into rendered fat add, 6 cloves garlic, cook till
transparent (done).
3. Add 1 lb chopped kale ¼ at a time, add a bit of salt
w/each, will draw out moisture, set aside.
4. To prepare Kale, remove thick stem, roll up & slice into
½” ribbons, Float leaves in water to wash.
5. After kale has wilted, add 2 cups chicken stock (1 can
plus a splash of water), bring up to simmer & cook 10
minutes covered.
6. Reserve 1 cup pasta water for sauce thinning.
7. Drain pasta, add ½ + cu fontina cheese or other
cheese, add salt & pepper.
8. Serve w/sprinkle bacon & cheese.
Sauce; use tomatoes and cherry tomatoes for texture.
Variations
Notes
Robert's Recipes
Title
Whole Wheat Spaghetti with Kale
Ingredients
Instructions
http://www.xml3.com/family/Recipes/Whole_Wheat_Spaghetti.pdf
Special Steps
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Notes
Robert's Recipes
Title
Ingredients
Instructions
Yorkshire Pudding
* 4 ounces (120 g) of plain flour
* 3 eggs
* 9 1/3 fl oz (280 mL) of milk
* 5 fl oz (150 mL) of beef or chicken roast drippings (supplement with
vegetable oil as needed to get to 5fl oz)
* salt and pepper for taste
1. Cover the roasting tin's bottom with the oil. Place the tin in the oven for
the oil to heat up at 425 degrees F or 220 C.
2. Use the sieve to sift the flour in a bowl. Create a "well" or a hole in the
middle of the flour.
3. Break the eggs and place it in the hole. Mix the eggs and flour
thoroughly.
4. Pour in and add the milk and salt. Try to make a smooth mixture with
everything; you may use a hand blender to make it easie
5. Wait until the oil is very hot. Add the batter in and it should sizzle as you
pour it. Place the tin back in the oven.
6. Bake for about 15 to 20 minutes. Let the pudding rise and get golden
brown in color
7. Remove from oven and serve immediately. If the pudding sits for a while
or if you wait, the pudding may get soggy.
Special Steps
Variations
Notes
Yorkshire pudding is a tradition staple food in British Sunday dinners. It's
mainly served as a side dish, usually served with beef roast or chicken. This
recipe serves 4 to 6 people.
http://www.wikihow.com
Robert's Recipes
Title
Ingredients
Instructions
Zely - Cooked Purple Cabbage
1/2 head purple cabbage
1 carrot
1/2 onion
1 tsp horseradish (alternate: use dijon mustard or half as much wasabi)
2 TBL sweet vinegar
4 TBL butter
1. Slice cabbage and onion thinly, then combine in metal mixing bowl
2. Use peeler to create julienne strips of your carrot, add to cabbage
3. Combine vinegar and horseradish
4. Toss together all ingredients prepared thus far
5. Heat butter in a skillet until melted
6. Dump melted butter in with cabbage mixture and toss
7. Return entire mixture to skillet and cook until reduced and creamy
looking, about 15 minutes
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Notes
Robert's Recipes
Title
Ingredients
Instructions
Zucchini - microwave
1 whole zucchini
butter
1. Set zucchini on counter and find its most stable position.
2. Cut a thin slit along the top almost the entire length
3. Slather butter into slit
4. Wrap in moist cloth
5. Microwave 2 minutes
6. Wrap in foil (shiny side in)
7. Unwrap and serve when the rest of the meal is ready.
Special Steps
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Robert's Recipes
Title
Zucchini or Squash - Stovetop
Ingredients
Instructions
Special Steps
Variations
Notes
Robert's Recipes
Title
Ingredients
Instructions
Zucchini Supreme
6 lg. Zucchini
6-8 pieces of broken bread
4 eggs
salt & pepper
½ lb grated sharp chedder cheese
1. Boil zucchini just until tender (about 10 min)
2. Drain and add 6-8 pieces of broken bread.
3. Mix w/garlic, salt & pepper, add 4 eggs and mix well.
4. Pour mixture into casserole dish.
5. Cover w/ grated sharp cheese (1/2 lb).
Special Steps
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Robert's Recipes
Title
Ingredients
Instructions
Zuchinni or Squash
Zucchini or squash
Olive oil
2 tbl Lemon juice
½ tsp dried dill
1. Pan of hot olive oil, season with salt (minimizes
bitterness of skin).
2. Add zuchinni, cook 4-6 min., add 2 tbl lemon juice near
end add ½ tsp dried dill.
Special Steps
Variations
Notes
Robert's Recipes

Robert`s Personal Recipes

Transcription

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