"Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling."  Original recipe yield: 2 layer 8 inch round cake.

Ingredients:

• 4 boneless, skinless chicken breast halves
• 1 (8 ounce) package sliced fresh mushrooms
• 2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
• 4 ounces sliced Havarti cheese with dill
• Italian dressing
• Greek seasoning (optional)
• 1 tablespoon butter
• 1 tablespoon white cooking wine
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic salt
• salt

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
3. Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
4. Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
5. Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
6. Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

Ingredients:

• 1 lb Pork shoulder
• 1 lb Corned spareribs if avail.
• 1 lb Or more carne seca
• 1/2 lb Chourico (or use chorizo)
• 1 lb Smoked pork shoulder
• 1 lb Lean bacon
• 1 piece no rind
• 1 lb Lean beef chuck one piece
• 4 c Dried black beans

Instructions:

picked -over soaked overnight in -water to cover & drained 2 Medium-size onions minced 2 Cloves garlic minced 1 Stalk celery minced 1 Bouquet garni (3 bay leaves -3 sprigs of fresh parsley -& 1 teaspoon dried thyme) Salt & freshly ground black -pepper to taste 3 1/2 qt Water The evening before rinse the salted meats in cold water and leave them to soak overnight. The next morning change the water and allow them to continue soaking until you are ready to cook. Place all of the ingredients in a large heavy pot and bring slowly to a boil over medium heat then reduce the heat to low and simmer for 2 hours. Remove each piece of meat when it is fork tender starting with the beef and ending with the smoked meats. Continue to cook the beans for an additional 30 minutes or until the liquid has become thick and creamy. Meanwhile remove the meat from the bones and cube or slice what you can. When the beans are done place them in a large heavy saucepan add the meats and cook over low heat for 10 minutes. Remove from the heat and serve hot. Heap meats on one platter put beans in a clay pot and white rice in another serving dish. The garnishes must include peeled orange segments fried manioca meal (Farofa) julienned fried kale (Couve 'a Mineira) Pimenta & Lemon sauce and Molho Apimentado (spicy sauce)

What is Sushi:  It is not surprising that most people mistaken or associate the word sushi to raw fish. It may be because some of the most popular sushi varieties are prepared using some type fish or raw fish. But actually, sashimi means "raw fish".  Sushi is available in many varieties including sushi containing just vegetables.

There are four basic categories of sushi : nigiri sushi (finger or oval shaped sushi rice), maki sushi (rolled sushi rice), oshi sushi (pressed sushi rice) and chirashi sushi (scattered sushi rice).

Basic Sushi Recipe Ingredients:

Bamboo mat (maki-su) - to make sushi rolls
Rice Paddle or large flat plastic spoon

• 3 1/3 cups of uncooked rice - use only a high quality short grain white rice

• 4 cups of water

• 5 Tbs. + 1 tsp. of rice vinegar (or white vinegar will also work)

• 5 Tbs. of sugar

• 1 tsp. of salt

• 1 package of sushi nori

• soy sauce & wasabi

Sushi roll filling ingredients:

• 1 cucumber (peeled, seeded and sliced into strips)

• 2 TBS of thin sliced red ginger in red brine liquid (sold in jars, pre-sliced, in the refrigerated section)

• 1 pkg. of kampyo (dried gourd)

• 1 small pkg. of takuan (pickled radish - bright yellow in color, refridg. section)

• 2 eggs cooked to thin omelet style

The flavor of sushi rice varies somewhat with the seasons. In summer a little more vinegar is used. Adjust the flavor of the rice and sugar amount as you like.

Cook rice (I use a rice maker, because it comes out perfect every time)
If you don't have a rice maker try this or follow directions on your rice bag:
Use a heavy bottom medium size pot , add rice and water. Cover and heat over medium boil for 2 minutes, turn down the heat to medium and boil for 5 minutes. Reduce heat to very low and cook for 15 minutes or till water is absorbed. Turn off the heat and let stand on burner, with pot lid wrapped in a kitchen towel for 10-15 minutes.

Vinegar sushi dressing: Dissolve the sugar and salt in the vinegar over low heat. Force cool to room temperature by placing the bowl of ingredients in a bath of water and ice.

Toss the rice with a rice paddle by spreading a thin layer in a wide shallow plastic or wooden cutting board. Do not use any metal because the vinegar reacts with it causing a disturbing taste. Toss with horizontal, cutting strokes. While tossing, slightly sprinkle vinegar dressing over the rice. You may not have to use all the vinegar dressing. Don't add too much or it will get mushy. At the same time use a hand fan or paper to cool the rice. To keep the vinegar rice from drying out, place it in a container and cover it with a damp cloth. Vinegar rice should be eaten the same day it is made!

Place the dried gourd into a bowl of warm water to dehydrate (10-15 min.) Meanwhile remove the outer cucumber skin and seeds (by running your thumb down the middle). Slice the ingredients into thin rectangular strips. Place the cucumber strips in a bowl, lightly sprinkle with salt, squeeze and toss to distribute salt throughout. Once the gourd strips have softened, place into a sauce pan with 1/4 cup of water and 1/4 cup of soy sauce. Heat uncovered over medium heat till the gourd turns brown soaking up the liquid. Place all the strips of ingredients on a plate or cutting board.

Lay your bamboo mat on a cutting board with bamboo strips going horizontally from you. Toast the nori sheets by passing the shiny side over your stove burner (it will turn color - takes only a few seconds).

Place one sheet of nori on the bamboo mat. Spread 2-3 TBS of rice on 3/4 of the nori - leaving 1-2" with no rice at the ends. In the center of the spread rice place all the strips of the filling ingredients. Lift the bamboo mat and roll once to make a long sushi log - slightly squeeze along entire roll. Slightly lift the bamboo mat and roll again till you get to the end of the nori sheet. The roll should be nice and tight with ingredients directly in the center. Using a sharp knife slice the sushi log into 1 1/2" rolls, place flat on a plate. Serve with dipping sauce - soy sauce and wasabi.

California roll sushi recipe - A very easy sushi to make! Use strips of avocado, imitation crab and cucumbers for filling ingredients. Sushi rolls can be stuffed with just about anything - try different varieties.

NOTES   Serves 2 persons

INGREDIENTS 2 spoons of coriander seeds 1 tea spoon salt 2 steaks cod Vinegar, made from white wine.

METHOD Preheat the oven in 190 C. Place the coriander seeds in a baking pan and bake them for 10 minutes. Let them cold for some minutes. Mash them with a mortar together with the salt. Drain the fish steaks and remove any tiny bones you can find. Sift them with the coriander mixture and place them in a baking pan (baste the baking pan with oil). Cover the pan and place it in the oven. Bake the fish for 20 – 25 minutes. Remove from the oven, sprinkle with vinegar and serve hot. Tip: Do not forget to sprinkle with vinegar.

Description:

Brought to you from the Maverick Ranch kitchen. Serves 10.

Ingredients:

2 tsp. crushed dried red pepper
3/4 tsp. ground turmeric
3/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. white pepper
2 lbs. Maverick Ranch stewmeat
2 Tbl. olive oil
2 large onions, chopped
3 cloves garlic, minced
1 14 oz. can beef broth
1 Tbl. cornstarch
2 Tbl. cold water
1 cup dried apricots
3 cups hot cooked couscous
1/4 cup toasted slivered almonds

Instructions:

1. In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3-1/2- or 4-quart electric slow cooker. Add onions and garlic; stir to combine. Pour beef broth over all. 2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours or until meat is tender. Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into crockery cooker. 3. Add dates and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more or until mixture is slightly thickened and bubbly. 4. To serve, spoon stew atop hot couscous or rice. Top with slivered almonds.

Description:

Brought to you from the Maverick Ranch kitchen. Serves 6.

Ingredients:

12 Maverick Ranch loin chops
3 tsp. dried crushed mixed peppercorns
5 Tbl. coarse-grain brown mustard
4 tsp. snipped fresh rosemary
2 cloves garlic, minced
1/2 cup soft bread crumbs
Salt to taste

Instructions:

1. Trim fat from meat. Cut a pocket in the side of each lamb rib or loin chop; set aside. 2. In a small bowl combine crushed peppercorns, mustard, rosemary, salt, and garlic. Spread about 1/2 tsp. of the mixture in the pocket of each chop. Reserve remaining mustard mixture. 3. Place lamb chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 5 minutes. 4. Meanwhile, stir bread crumbs into remaining mustard mixture. Turn chops. Broil 2 minutes more. Spread some of the crumb mixture evenly over each chop. Broil for 3 to 4 minutes more for medium (160° F) doneness. Garnish with rosemary sprigs.

2 tsps. sweet butter
3 large (about 1 1/2 lbs.) York or Rome apples, cored and cut into 1/2 inch slices
1 tsp. canola oil
3/4 tsp. ground cinnamon
3/4 cup orange juice
1/2 tsp. ground ginger
1/4 cup golden raisins
1/4 tsp. ground cloves

In a large nonstick skillet heat the butter and oil over medium heat; stir in the cinnamon, ginger, and cloves until blended. Stir in the apples, and cook, stirring constantly to coat the apples evenly with the spice mixture, for 2 minutes. Add the remaining ingredients. Reduce heat, over partially, and simmer for about 10 minutes, or until apples are tender. Remover from heat. Let cool slightly and serve warm, or at room temperature. Makes 4 servings.

Microwave Preparation: In a shallow 3-quart microwavable casserole combine the butter, oil, cinnamon, ginger, and cloves; microwave on HIGH, uncovered, for 1 minute. Stir in the remaining ingredients. Cover partially with lid or vented plastic wrap. Microwave on MEDIUM-HIGH for 6 minutes, or until apples are almost tender. Let stand for 2 minutes. Makes 4 servings. This is an official 5 A Day recipe.

Nutritional Analysis Per Serving: Calories, 170; Fat, 4 g; Cholesterol, 37 g; Sodium, 2 mg; percent calories from fat, 21%.

1/2 cup water
1 Fuji apple, peeled, cored, and chopped
1/2 cup raisins
2 Tbsp. vegetable oil
3 cups cooked brown rice (cooked in 3/4 cup apple juice and 1 3/4 cups water, 2 tsp. curry powder if desired)
1/2 cup chopped onion
1/2 tsp. freshly ground black pepper
Salt to taste

Pour the water into a 2-cup glass measure and microwave on high for 1 minute. Add the raisins and soak for 5 minutes. Drain, and set aside. Place the oil, onion, curry powder, and pepper in a 2-quart microwavable casserole and stir to combine. Microwave on high for 2 minutes, or until the onions are tender. Add the apple tossing well to coat; stir in the rice. Re-cover and cook on high for 3 to 5 minutes, or until rice is heated through. Add the raisins. Re-cover and let stand for 2 minutes. Add salt to taste, if desired, and serve. Makes 4 to 6 servings.

Nutritional Analysis Per Serving: Calories, 341; Fat, 9 g; Cholesterol, 0.0 mg; Fiber, 5 g; Sodium, 16 mg. Percent calories from Fat, 23%.

Ingredients
1 pack Blue Parrot Mini Pancakes
1 Banana
2 x 50g cartons Blue Parrot fromage frais
1 x 15ml spoon raisins
2 x 5ml spoons honey

Equipment
Plate, chopping board, knife, spoons

Method
1. Place 3 mini pancakes onto a plate.
2. Top the pancakes with banana slices and a large spoonful of fromage frais.
3. Drizzle with honey and sprinkle wih raisins.

Ingredients
5 large Yellow sweet onions
1 tablespoon Margarine
1 tablespoon Olive oil
1/4 teaspoon Coarsely ground pepper
1 tablespoon Flour
4 tablespoons Beef base concentrate
5 cups Water
6 slices French bread (toasted)
2 tablespoons Parmesan cheese
1 cup Grated Mozzarella cheese

Directions
Peel, and thinly slice onions. Put margarine in 4 quart pan. Melt margarine mix with olive oil over medium high heat. Add onions, and saute stirring frequently with wooden spoon and cook until a light warm brown. Sprinkle onions with flour, mix to coat, stir until all traces of white flour completely disappear. Remove from heat. Gradually add water and Beef base concentrate, stirring while doing so. Return to moderately high heat and bring to boil. Reduce heat and cook uncovered, for 30 - 40 minutes. Taste soup and add salt paper to taste. Pour soup into 6 individual oven proof serving bowls. Place the bowls on a baking pan, top soup with a slice of toasted french bread. Sprinkle liberally with parmesan and gratted cheese. Place bowls 6 inches from preheated broiler or oven preheated to 425F. Broil or bake just until cheese melts and turns a rich light golden brown. Remove; and serve immediately. Left over soup will refrigerate for up to 6 months.

Frozen Chocolate Cake 

Ingredients :
200g broken biscuits
100ml milk
2cs cognac
200g softened butter
200g sugar
3 eggs, separated
2 teaspoon vanilla extract
4 tablespoons cocoa powder
100g blanched or toasted almonds
Vegetable oil

Recipe :
Put the broken biscuits in a large bowl.
Pour in the milk and cognac and leave to soak until all liquid is absorbed.
Mix the butter and sugar together in a bowl until you have a creamy mixture.
Add the egg yolks, vanilla extract, cocoa powder and almonds.
In another bowl, beat the egg whites and add chocolate mixture little by little.
Add soaked biscuits and stir thoroughly.
Greas a cake tin and pour in the mixture.
Chill in freezer for 4 hours.
Take out 30 minutes before serving.

Chicken Tagine with Lemons and Olives

Rating

6 20 mn 30 mn cheap Exotic Easy Ingredients : 2kg chicken legs 4 onions 4 cloves garlic 4 large tomatoes 1 piece fresh ginger Juice of 1 lemon 4 handfuld green olives, fresh if possible 6 lemons, preserved in salt 1 bunch fresh coriander, chopped 1 30cm tagine dish, or similar For the marinade: 1 glass olive oil 1 tablespoon turmeric 1 tablespoon paprika Salt 1 dash cayenne pepper 4 saffron stamens Blak pepper Recipe : The night before: Mix marinade with olive oil, paprika, turmeric, cayenne pepper, salt and black pepper. Marinate meat overnight. The next day, remove chicken and saute in marinade until golden. remove and put to one side. Peel and chop onions, then saute in same pan. Add crushed garlic and chopped tomatoes, stirring frequently. Add ginger and saffron, then leave to simmer for 10 minutes over a low heat. Pour into tagine or covered oven dish, add chicken pieces and drizzle with lemon juice. Cover and cook for 20 minutes at a low heat, then add coriander, olives and preserved lemons, cut into quarters. Cook until olives and lemons heated through, then serve with couscous. Advice : Use breast meat if you are not a fan of meat on the bone. Recommended Wines: Rosé: Lirac, Côtes-du-rhône Red: a Vouvray ...or try Moroccan or Algerian reds.

source:http://www.sofeminine.co.uk/w/recipe/r796/chicken-tagine-with-lemons-and-olives.html

1 10 ounce package frozen chopped spinach, thawed
cooking spray
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 pound ground chuck
1/2 pound ground turkey
1/4 cup egg substitute
5 tablespoons freshly grated Parmesan cheese, divided
1 1/4 teaspoons dried Italian seasoning, divided
1/2 teaspoon salt
1/8 teaspoon pepper
2 8 ounce cans no salt added tomato sauce
1/8 teaspoon salt
12 cooked manicotti shells
white sauce

Place spinach between paper towels, and squeeze until barely moist; set aside. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and garlic; saute 2 minutes. Add spinach; saute 1 minute. Place mixture in a large bowl; set aside. Combine ground chuck and turkey in skillet; cook over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels; add to spinach mixture. Add egg substitute, 2 tablespoons Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and pepper; stir well, and set aside. Combine tomato sauce, 1/4 teaspoon Italian seasoning, and 1/8 teaspoon salt in a bowl; spread 1 cup over bottom of a 13 x 9 inch baking dish coated with cooking spray. Preheat oven to 375F. Stuff each shell with 1/3 cup spinach mixture; arrange on top of tomato sauce mixture in dish. Pour remaining tomato sauce mixture over shells; spoon white sauce evenly over tomato sauce mixture. Sprinkle with 3 tablespoons Parmesan cheese. Cover and bake at 375F for 30 minutes or until thoroughly heated. 6 servings.

White Sauce

1 1/2 tablespoons butter or stick margarine
3 tablespoons all purpose flour
2 12 ounce cans evaporated skim milk
1/2 teaspoon salt

Melt butter in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt; cook until thick, stirring constantly about 3 minutes.

That's one of  my favorite recipes,  because this salad is so simple, fresh... You will love it!

Let's get it started with the ingredients: