"Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds."
1 tablespoon butter 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 cup dried cranberries 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cid
"It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste."
2 sweet potatoes 1 pound red potatoes 1 pound Yukon Gold potatoes 1 large red onion 2 teaspoons salt 1 clove garlic, minced 1 jalapeno pepper, seeded and minced 1/4 cup fresh lemon juice 1 cup mayonnaise 1 tablespoon curry powder 1/4 cup chopped fresh parsley 1/4 teaspoon freshly ground black pepper
1. Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.
2. Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.
3. Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.
1lb fresh crabmeat or imitation crabmeat 1/2 cup minced celery 1 teaspoon grated onion 1/4 teaspoon salt 2 tablespoons lemon juice Mayonnaise 1 bottle Tapatio Hot Sauce 2 Avocados cut in half
Combine crab, celery, and onion in a bowl. Sprinkle with salt and lemon juice and gently toss to mix. Add enough mayonnaise to moisten and mix well. Peel and slice avocado in half and remove the seed. Spoon crabmeat salad onto the avocado and add a generous helping of Tapatio Hot sauce for a spectacular flavor.
1 Can Garbanzo Beans (15.5 oz) 1 Can Red Beans (15.5 oz) 1 Can Black Beans (15.5 oz) 1/4 C. Diced Red Onions 1/8 C. Chopped Fresh Cilantro (compressed in a cup) 1 Tbsp. Chopped Pickled Jalapeno Peppers ( or a little more if you like)
Rinse and drain red beans, black beans, and garbanzo beans. Add onions, cilantro, and jalapeno peppers. Add dressing and mix well.
1/4 C Red Wine Vinegar 3 Tbsp. Sugar 1/4 tsp. Salt 1/4 tsp. Freshly Ground Pepper
Mix well and pour over salad and blend well. Cover and set in refrigerator for a couple of hours to let the flavors blend.
" How can something so simple taste so rich and delicious? Butter is creamed, and melted chocolate, a teaspoon of vanilla and two eggs are stirred in. This luscious batter is then beaten until thick and fluffy, poured into a baked pie shell, and then chilled. Whipped cream and a sprinkling of nuts add the crowing touch."
1 prepared 8 inch pastry shell, baked and cooled 1/2 cup butter 3/4 cup white sugar 2 (1 ounce) squares unsweetened chocolate, melted 1 teaspoon vanilla extract 2 eggs
1. Cream butter. Gradually add sugar, creaming well. Blend in melted and thoroughly cooled chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition with an electric mixer on medium speed. Pour into cooled, baked pie shell.
2. Chill for at least 2 hours. Top with whipped topping and walnuts, if desired.
1. Put the noodles in a bowl of water to soften then chop it.
2. Squeeze to remove excess juice from Kimchi and then chop it finely.
3. Mix well pork, tofu, cooked bean sprouts, DangMyen noodle with seasoning.
4. Make small balls of ManDoo dough. Then roll them to make flat circles 4 inches across.
5. Put stuffing onto ManDoo skin and close to create nice dumpling shape.
6. Put a cotton cloth in a steam pot then cook ManDoo about 10-15 mins.
Knead the dough as much as you can to make a firmer wrapping skin. Serve with DanMooJi (Korean radish pickle). Radish helps digestion of any meat. You can prepare a large quantity of ManDoo and steam. Then allow to cool and store in a freezer. You can cook ManDoo soup or fried ManDoo at any time. No need to defrost.
1 3/4 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter; softened 2/3 cup sugar 2 eggs 1 teaspoon vanilla 1/4 teaspoon almond extract 1/2 cup milk
1 cup milk 1/4 cup sugar pinch salt 2 tablespoons cornstarch 3 egg yolks 1 tablespoon amaretto liqueur 1 teaspoon vanilla 1/8 teaspoon almond extract 1/3 cup heavy whipping cream
3/4 cup blanched sliced almonds 1/2 cup sugar 1/4 cup unsalted softened butter 2 tablespoons heavy whipping cream powder sugar (optional)
Preheat oven to 350°F. Butter and flour a 9 inch springform pan. Onto a sheet of waxed paper, sift together the flour, baking powder and salt and set aside. In a large bowl, cream the butter with an electric mixer on high until light. Gradually add the sugar and continue beating until the mixture is very light and fluffy. With mixer on medium add eggs, one at a time, beating well after each addition, then beat in the vanilla and almond extracts. Changing to a low speed alternately beat in the sifted dry ingredients and milk, beginning and ending with the dry ingredients and beating only until combined. Pour the batter into the prepared pan, smoothing the top even.
Combine the almonds, sugar, butter and cream in a small saucepan and cook over moderate heat until the butter melts. Pour the topping over the cake batter, spreading lightly. Bake until the top of the cake is golden or until toothpick inserted in the center comes out clean, and the cake shrinks from the side of the pan, about 40 minutes. Cool the cake in the pan on a wire rack for 20 minutes. Loosen around the sides of the pan with a sharp knife, and remove carefully. Cool the cake completely.
Combine 2/3 cup of the milk with the sugar and salt in a small heavy saucepan and bring to a boil over moderate heat. Pour the remaining milk into a small bowl; beat in the cornstarch, then the egg yolks. Whisking constantly, add a little of the hot milk to the egg yolk mixture. Bring the remaining milk in the saucepan back to a boil over moderate heat. Whisking constantly, pour the tempered eggs into the saucepan. Cook, whisking constantly, until the mixture comes to a boil. Lower the heat and simmer for one minute longer. Immediately remove the saucepan from the heat, stir in the amaretto and vanilla and almond extracts, and pour the custard into a small bowl. Immediately cover the surface of the custard with plastic wrap. Refrigerate until cold, up to 24 hours.
Assembling the Cake
Whip the cream for the custard filling until it forms soft peaks. Stir about 2 tablespoons of the whipped cream into the chilled custard, then fold in the remainder. Slice the cake in half crosswise and place the bottom half, cut side up on a serving platter. Gently spread the custard filling on the cake, then top with remaining cake layer, cut side down. Refrigerate the cake until serving time. Dust lightly with confectioners sugar just before serving.
Remove skin from chicken breasts. Cut each piece in half to obtain a hollow middle (butterfly breasts). In the center of each chicken breast, place 1 piece of ham and 1 piece of Swiss cheese, folded. Fold top of chicken over to cover. Beat 2 to 3 eggs in bowl. Spread crumbs out on a plate. Dip and cover each filled chicken breast first in egg and then in bread crumbs. Cover chicken with bread crumbs completely. Fry on low to medium heat until well browned and done (approximately 35 minutes).
Mexican Green Rice with Spinach 1 cup diced onion 2 Tbs. minced jalapeno chile (seeds removed) 2 large garlic cloves, minced 1/4 cup vegetable broth, homemade or store bought 1 cup long-grain basmati rice 1/2 tsp. ground cumin 1/2 tsp. salt 1/2 tsp. black pepper 2 cups chopped fresh spinach 1/4 cup chopped cilantro In a medium saucepan, combine the onion, jalapeno, garlic, and vegetable broth. Bring to a simmer, covered, over moderate heat and simmer until the vegetables are softened, about 5 minutes. Add the rice, cumin, salt, pepper, and 1 1/2 cups water. Bring to a boil over high heat. Cover and reduce the heat to the lowest setting. Cook for 15 minutes. Add the spinach and stir it in gently with fork. Cover and cook until the rice is tender and all the liquid has been absorbed, about 5 more minutes. Remove from the heat. Stir in the cilantro gently with a fork. Serves 4.