- 2 – 15 oz cans of artichoke hearts – chopped
- 2 cups of mayo
- 2 cups of shredded parmesan cheese
- 2 – 4.5 oz cans of chopped green chilies
Combine all ingredients, sprinkle with paprika. Bake at 375 for 20-30 minutes, until brown / bubbling.
воскресенье, 12 февраля 2012 г.
Pickled Garlic
Pickled garlic
- 1.5 cup of water
- 1 cup of vinegar
- 3 TBS salt
- 3 TBS sugar
- Pepper corn
- Bay leaf
Boil water with vinegar, add salt, pepper corn, bay leaf. When it boils – add the carrots, after a few minutes add the r. After 5 minutes add the celery. Let stand until cools and refrigerate, or can.
- 1.5 cup of water
- 1 cup of vinegar
- 3 TBS salt
- 3 TBS sugar
- Pepper corn
- Bay leaf
Boil water with vinegar, add salt, pepper corn, bay leaf. When it boils – add the carrots, after a few minutes add the r. After 5 minutes add the celery. Let stand until cools and refrigerate, or can.
Quick Tiramisu
- 4 packages ladyfingers sponge cakes
- 2 cups strong coffee or espresso
- 3 ounces (shots) coffee-flavor liqueur
- 3 cups mascarpone cheese
- 3 cups powdered confectioners’ sugar
- 2 teaspoons cocoa powder
- 1 teaspoon ground cinnamon
1. Open the ladyfingers and separate them
2. Place them in a layer in a bowl
3. Paint the ladyfingers with the coffee liqueur using pastry brush
4. Press the ladyfingers down a bit to fit the lines of the bowl
5. Beat cheese and sugar together for 2-3 minutes
6. Spoon sweetened mascarpone into the bowl
7. Repeat a layer of ladyfingers and cheese
8. Sprinkle with cocoa combined with cinnamon
(Lilia’s tip: I add a bit of milk into the cheese mix to make it softer and easier to spread).
- 2 cups strong coffee or espresso
- 3 ounces (shots) coffee-flavor liqueur
- 3 cups mascarpone cheese
- 3 cups powdered confectioners’ sugar
- 2 teaspoons cocoa powder
- 1 teaspoon ground cinnamon
1. Open the ladyfingers and separate them
2. Place them in a layer in a bowl
3. Paint the ladyfingers with the coffee liqueur using pastry brush
4. Press the ladyfingers down a bit to fit the lines of the bowl
5. Beat cheese and sugar together for 2-3 minutes
6. Spoon sweetened mascarpone into the bowl
7. Repeat a layer of ladyfingers and cheese
8. Sprinkle with cocoa combined with cinnamon
(Lilia’s tip: I add a bit of milk into the cheese mix to make it softer and easier to spread).
Calamari Stew (Yum!)
Ingredients:
- 1 onion, cut in rings
- 1 cup chopped celery
- 1 whole clove of garlic
- 2-3 hot red peppers (or less if you don’t care for hot)
- 4 anchovies, soaked in milk overnight (I don’t bother soaking them)
- 2 medium size potatoes, cut in one inch cubes
- 1 cup basic tomatoes sauce
- 1 cup white wine
- 2 tsp vinegar
- 1 bunch of spinach
- 1 cup of frozen green peas
- 1-2 pounds calamari
Heat oil in a skillet. Add the onions until slightly golden. Add celery, garlic, peppers, anchovies, potatoes, tomatoes sauce, wine and vinegar. Simmer for a few minutes. Adjust with salt and black pepper as needed. Add the calamari, reduce heat to simmer, cover, and cook for one hour.
After one hour, add spinach and green peas. Turn the heat off and let sit for 10 minutes before serving.
- 1 onion, cut in rings
- 1 cup chopped celery
- 1 whole clove of garlic
- 2-3 hot red peppers (or less if you don’t care for hot)
- 4 anchovies, soaked in milk overnight (I don’t bother soaking them)
- 2 medium size potatoes, cut in one inch cubes
- 1 cup basic tomatoes sauce
- 1 cup white wine
- 2 tsp vinegar
- 1 bunch of spinach
- 1 cup of frozen green peas
- 1-2 pounds calamari
Heat oil in a skillet. Add the onions until slightly golden. Add celery, garlic, peppers, anchovies, potatoes, tomatoes sauce, wine and vinegar. Simmer for a few minutes. Adjust with salt and black pepper as needed. Add the calamari, reduce heat to simmer, cover, and cook for one hour.
After one hour, add spinach and green peas. Turn the heat off and let sit for 10 minutes before serving.
суббота, 11 февраля 2012 г.
Salmon Chowder
Salmon Chowder
Recipe for 4
Ingredients:
3/4 ounce / 1-1/2 tablespoons butter
1 onion, finely chopped
1 leek, finely chopped
1 small fennel bulb, finely chopped
1 ounce / 1/4 cup all purpose flour
7 cups fish or seafood stock
2 medium potatoes, cut into 1/2 inch cubes
1 pound salmon fillet, skinned and cut into 3/4 inch cubes
6 fluid ounces / 3/4 cup milk
4 fluid ounces / 1/2 cup whipped cream
2 tablespoons chopped fresh dill
Salt and ground black pepper
----
1. Melt the butter in a large pan. Add the onion, leek and chopped fennel and cook for 6 minutes until softened.
2. Stir in the flour. Reduce the heat to low and cook for 3 minutes, stirring occasionally with a wooden spoon.
3. Add the fish stock and potatoes to the mixture in the pan. Season with a little salt and ground pepper. Bring to the boil, then reduce the heat, cover and simmer gently for about 20 minutes or until the potatoes are tender when tested with a fork.
4. Add the cubed salmon fillet and simmer gently for 3-5 minutes until it is just cooked.
5. Stir the milk, cream and copped dill into the contents of the pan. Cook until just warmed through, stirring occasionally, but do not allow to boil. Adjust the seasoning to taste, then ladle into warmed soup bowls to serve.
Recipe for 4
Ingredients:
3/4 ounce / 1-1/2 tablespoons butter
1 onion, finely chopped
1 leek, finely chopped
1 small fennel bulb, finely chopped
1 ounce / 1/4 cup all purpose flour
7 cups fish or seafood stock
2 medium potatoes, cut into 1/2 inch cubes
1 pound salmon fillet, skinned and cut into 3/4 inch cubes
6 fluid ounces / 3/4 cup milk
4 fluid ounces / 1/2 cup whipped cream
2 tablespoons chopped fresh dill
Salt and ground black pepper
----
1. Melt the butter in a large pan. Add the onion, leek and chopped fennel and cook for 6 minutes until softened.
2. Stir in the flour. Reduce the heat to low and cook for 3 minutes, stirring occasionally with a wooden spoon.
3. Add the fish stock and potatoes to the mixture in the pan. Season with a little salt and ground pepper. Bring to the boil, then reduce the heat, cover and simmer gently for about 20 minutes or until the potatoes are tender when tested with a fork.
4. Add the cubed salmon fillet and simmer gently for 3-5 minutes until it is just cooked.
5. Stir the milk, cream and copped dill into the contents of the pan. Cook until just warmed through, stirring occasionally, but do not allow to boil. Adjust the seasoning to taste, then ladle into warmed soup bowls to serve.
Маринованые Огурцы
Рассол:
3 ст. л. сахара,
4.5 ст. л. соли,
2 ст. л сахара
100 г яблочного уксуса,
2 ст. л. водки,
1,5 л воды,
Состав:
корень хрена – можно тертый в баночке купить
перец острый
сельдерей
петрушка
укроп
честнок
Огурцы нарезать кружочками толщиной 4-5 мм.
Добавить честнок
Перец очистить от семян и нарезать полосками шириной 3-4 мм.
Зелень сельдерея петрушки и укропа нарезать кусками длиной 10-15 см.
Корни хрена очистить и нарезать кубиками.
Option 1 – canning
В подготовленные банки уложить нарезанные огурцы, перец, зелень, затем чеснок и повторить. Затем залить кипящим маринадом и оставить на 30-40 мин . Через 30-40 минут, слить рассол, вскипятить еще раз, залить назад и закрутить банки. Держать под одеалом пока не остынут.
На 3-литровую банку — 2 кг огурцов.
Option 2 – keep refrigerated
3 ст. л. сахара,
4.5 ст. л. соли,
2 ст. л сахара
100 г яблочного уксуса,
2 ст. л. водки,
1,5 л воды,
Состав:
корень хрена – можно тертый в баночке купить
перец острый
сельдерей
петрушка
укроп
честнок
Огурцы нарезать кружочками толщиной 4-5 мм.
Добавить честнок
Перец очистить от семян и нарезать полосками шириной 3-4 мм.
Зелень сельдерея петрушки и укропа нарезать кусками длиной 10-15 см.
Корни хрена очистить и нарезать кубиками.
Option 1 – canning
В подготовленные банки уложить нарезанные огурцы, перец, зелень, затем чеснок и повторить. Затем залить кипящим маринадом и оставить на 30-40 мин . Через 30-40 минут, слить рассол, вскипятить еще раз, залить назад и закрутить банки. Держать под одеалом пока не остынут.
На 3-литровую банку — 2 кг огурцов.
Option 2 – keep refrigerated
капуста маринованная со свеклой- хоть круглый год!
 |
| 3-й день готова к употреблению |
1 капуста 1,5 кг, 200гр морковки-беби, 1 свекла, 10 зубчиков чеснока,3-4 маленьких луковиц, 1перец сладкий- гогошар
Капуста режется крупными кусками шириной в палец. Свеклу как хочешь в толщину как морковь, лук целый гогошар широкие дольки и все в сосуд - рядами. Заливаешь рассолом и на 2-3 дня в тепле.
Расол-
1 л воды, 4 ложки соли, 1 л сахара, 0,5 стакана раст масло, черный горошек., лаврушку
0.5 стакана яблочного уксуса
все это довести до кипения остыть до теплоты, добавить яблочный уксус и залить капусту.-
Подписаться на:
Сообщения (Atom)