AMERICAN FOOD

DOUBLE APPLE PIE WITH CORNMEAL CRUST

Makes 8 servings

Ingredients

• 2 1/4 pounds Granny Smith apples
• 2 1/4 pounds Braeburn apples
• 1/4 cup all-purpose flour
• 2 tablespoons apple jelly
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/3 cup sugar
  
• cornmeal Cust Dough
  
• Wax paper
• 3 tablespoons sugar
• 1 tablespoon butter, cut into pieces
• 1 teaspoon sugar
  
• Brandy -Caramel Sauce
  

Preparation

1. Preheat oven to 425º. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
2. Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
3. Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.
4. Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.
5. Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
6. 6. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve with Brandy-Caramel Sauce.

PASTA WITH SPICY SHRIMP AND TOMATO SAUCE

Makes 6 servings

Ingredients

• 1 pound pasta, such as spaghetti
• 1 pound large peeled and deveined shrimp
• Kosher salt and black pepper
• 1 tablespoon olive oil
• 1 jalapeño, chopped
• 1 24- to 26-ounce jar marinara sauce
• 1/4 cup chopped fresh flat-leaf parsley

Preparation

1. Cook pasta according to the package directions.
2. Meanwhile, season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper.
   
3. Heat oil in a large skillet over medium-high heat and cook the shrimp, turning once, for 2 minutes.
   
4. Add jalapeño and cook for 1 minute.
5. Add the sauce and parsley and cook until heated through, 2 to 3 minutes.
   
6. Serve over the pasta.

BAKED MACARONI AND CHEESE

Makes 4 to 6 servings

Ingredients

• 1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
• 1/4 cup (4 tablespoons) butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 tablespoon whole-grain Dijon mustard
• 1/4 to 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon hot sauce
• 1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
• 2 tablespoons grated Parmigiano-Reggiano (optional)
• 
  Toppings (optional):
• 1/2 cup fresh breadcrumbs
• 2 tablespoons butter, melted

Preparation

1. Preheat oven to 350°.
2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.
3. Pour pasta mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.
4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.

HEALTHY FOOD

TOFU CURRY

Ingredients

• 1 1/2 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 2 tablespoons finely grated peeled ginger
• 4 garlic cloves, finely chopped
• 1/4 cup organic peanut butter
• 2 teaspoons turmeric
• 1 teaspoon ground cumin
• 1 teaspoon hot chili paste (such as sambal oelek)*
• 1 cup water
• 1 13 1/2-to 14-ounce can organic light coconut milk
• 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
• 1 tablespoon (firmly packed) golden brown sugar
• 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
• 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
• 1 large red bell pepper, cut into 3/4-inch pieces

Preparation

1. Heat oil in heavy large skillet over medium-high heat.
2. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes.
3. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes.
4. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer.
5. Season sauce with salt.
6. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes.
7. Season to taste with salt.

DO AHEAD: Can be made 3 days ahead.

1. Cool slightly, cover, and chill.
2. Rewarm over medium heat before serving.

SHRIMP AND FINGERLINGS IN TOMATO BROTH

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups finely chopped onions
• 4 garlic cloves, finely chopped
• 1 tablespoon paprika
• 1 14.5-ounce can diced fireroasted tomatoes in juice
• 2 teaspoons chopped fresh rosemary
• 1/4 teaspoon dried crushed red pepper
• 1 cup dry white wine
• 1 8-ounce bottle clam juice
• 3 cups water
• 8 ounces fingerling potatoes or baby Yukon Gold potatoes, cut crosswise into 1/4-inchthick rounds
• 1 pound peeled deveined uncooked medium American shrimp

Preparation

1. Heat oil in heavy large pot over medium heat.
   
2. Add onions; sauté until very tender and beginning to brown, stirring often, about 18 minutes.
3. Add garlic and paprika; stir 2 minutes.
   
4. Stir in tomatoes with juice and cook until very thick, stirring frequently, about 30 minutes.
   
5. Stir in rosemary and crushed red pepper.
   
6. Add wine and cook until liquid evaporates completely, stirring often, about 10 minutes.
   
7. Stir in clam juice, then 3 cups water.
   

DO AHEAD: Broth can be made 1 day ahead. Cool, then cover and chill.

1. Bring broth to boil.
   
2. Add potatoes; simmer until almost tender, about 5 minutes.
   
3. Add shrimp; simmer until just cooked through, about 5 minutes longer.
   
4. Season with salt and pepper.

LEMON COUSCOUS CHICKEN RECIPE - South Beach Diet

Ingredients:

• 1-1/4 cup water
• 1 Tbsp extra virgin olive oil
• 2 cups broccoli florets
• 1 pkg Near East Roasted Garlic & Olive Oil Couscous mix
• 1-1/2 cups chopped cooked chicken
• Juice of 1 lemon (about 3 Tbsp)
• 1/4 tsp lemon peel

Preparation:

1. In a large skillet, bring the water,olive oil, broccoli, and contents of the spice sack from the couscous mix to a boil.
2. Stir in the couscous, chicken, lemon juice, and lemon peel.
3. Remove from the heat.
4. Cover, and let stand for 5 minutes.
5. Fluff lightly with a fork.
6. Chill well, and serve cold.

Yield: 4 servings

Per Serving: 311 cal, 24 g pro, 39 g carb, 7 g fat, 1 g sat. fat, 45 mg chol, 3 g fiber, 476 mg sodium

INDONESIAN FOOD

FISH IN YELLOW SOUP

Ingredients:

• 2 mackerel (could be replaced with another fish)
• 1 lime
• 2 table spoon oil
• 4 stem kwmangi (leaves only)

Spices:

• 4 shallot
• 2 clove garlic
• 3 candlenuts
• 50 gr canary (optional, could be replaced with candlenut)
• 2 red chili
• 5 bird eye chilli (leave whole)
• 1 tomato (cut into 4)
• 2 cm ginger
• 2 cm turmeric
• 1 lemongrass (smashed)
• 2 salam leaves
• 1 table spoon sugar
• 1/2 table spoon salt (more/less according to taste).

Preparation:

1. Brushing cleaned fish with salt and lime. take aside
2. Finely pounded into paste shallots, gralic, turmeric, ginger, candlenuts, canary and red chilli.
3. Saute spices paste until fragrant, add salam leaves and tomatoes.
4. Add 700 cc water, let it boil
5. Add fish, salt, sugar and bird eye chilli, cooked few minutes with high heat. Then reduced the heat until fish cooked.
6. Add kemangi and 1 table spoon lime before remove from stove.

INDONESIAN SATE'S

Ingredients:

For the Sate's:

500 gr. of Beef, Pork or Chicken

For the marinade:

1 Onion
1 Garlic clove
30 ml Kecap Manis
1 teaspoon Coriander powder
1 teaspoon Cummin powder
1 stalk Lemon Grass (crushed)
1 teaspoon Sambal Ulek
1 glass red wine (optional)
30 ml water

Preparation:

1. Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).
   
2. Combine all the marinade ingredients , except the lemon grass, into a food processor and make into a smooth paste.
   
3. Poor this over the prepared sate's, add the lemon grass, and leave to marinade for at least 2 hours.
4. Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with Sate dip or hot Peanut Sauce.
   

SOTO AYAM MADURA

A spicy Indonesian chicken soup. Ideal as a lunch dish or served with boiled rice.

Ingredients:

1 Chicken
1 Large Onion
3 Cloves Garlic
3 cm Ginger root
2 red chilli pepper
1 tsp Turmeric
1 bunch parsley
2 strands Lemon grass
2 tsp Kecap Manis
3 Eggs
3 Potatoes
oil
pepper & Salt

Preparation:

Clean and skin the chicken.

Slowly boil in 1½ Ltr water until well done.

Take meat from bone and return the bones to the water to make a stock.

Shred meat and set aside.

Clear stock by passing through a muslin cloth.

Boil Potatoes in water and mash with 1 egg and pepper & salt.

Roll into small croquettes ( 2 cm thick 4 cm long ). Deep fry in hot oil.

Hard boil remaining eggs and slice.
Put Onion, Garlic, Ginger, Chilli and Turmiric in a pestle and mortar or food processor and make into paste.

Put 1 tbl oil in hot wok and fry paste for 3 minutes.

Chop the parsley and bruise Lemon grass.

Add Stock, Chicken, Kecap manis, Parsley and Lemon grass to pastemix and heat through.

Add pepper and salt to taste.

Put Potato croquettes and sliced egg in bowl and laddle the soep over this.

Serve with Sambal ulek and Kecap Manis.

CONTINENTAL FOOD

CHEESECAKE

Ingredients
For the base:
200g digestive biscuits, crushed
1p0gp butter, melted
80g0 demerara sugar
For the cheesecake:
130g0 soft margarine
550g caster sugar
1100g curd cheese
80g plain flour
finely grated rind and juice of 4 lemons
8 eggs, separated
400ml double cream, lightly whipped
For the topping:
900g mixed summer fruits (strawberries, raspberries, red and blackcurrants, blackberries)
caster sugar, to taste
2 tsp arrowroot
300ml double cream, whipped

Method

1. Preheat the oven to 160C/325F/Gas 3. Lightly oil a 25cm/10in loose-bottomed round cake or spring-release tin, and line with greased greaseproof paper.

2. Mix together the ingredients for the base, spread over the base of the tin and press down firmly with the back of a metal spoon. Leave to set.

3. For the cheesecake, measure the margarine, sugar, curd cheese, flour, lemon rind and juice, and egg yolks into a large bowl. Beat until smooth. Fold in the cream. Whisk the egg whites stiffly then fold into the mixture. Pour on to the biscuit crust.

4. Bake in a preheated oven for about 1½ hours or until set. Turn off the oven and leave the cheesecake in the oven for a further 1 hour to cool. Run a knife around the edge of the tin to loosen the cheesecake and push the base up through the cake tin. Remove the side paper.

5. For the topping, cook the redcurrants, blackcurrants and blackberries in 2 tbsp of cold water, add the cooked fruit and liquid from the pan. Return to the pan, allow to thicken and then leave to cool. Stir the raspberries and strawberries into the other fruits then pile on top of the cheesecake, leveling out evenly. Decorate the edge of the cheesecake with piped or spooned whipped double cream.

CONTINENTAL FRESH VEGETABLE SOUP

Ingredients :
2 large carrots, peeled and chopped
1 large potato, peeled and chopped
100 g cabbage, shredded
50 g peas
50 g sweet corn (optional)
1 large onion, chopped
2 pints (1 liter) water
1 vegetable stock cube
Freshly ground black

Method :

1. Place all the vegetables in a large pan with the water.
2. Cover and bring to a boil.
3. Add the stock cube and simmer for 1 hour.
4. Add a generous sprinkling of black pepper to taste.
5. Allow to cool, and then place in a food processor or liquidizer on high speed

CHICKEN ROASTED

Main Ingredients:

Whole Chicken : about 2 Kg (4-5 lb)
Butter: 3 tbsp ( room temperature)
Tomato: 1 large
Lemon : 1 large
Garlic: 3 cloves
Onion: 1 large
Rosemary : 1 tsp dried or 2 tsp fresh ( Thyme also works well)
Lemon Juice: 1/2 Cup
Salt and pepper to taste

Directions:

1. Clean the chicken and remove any extra from cavity of the chicken.
2. Slice the onion and mince the garlic.
3. Place the chicken in a big zip-top plastic bag and pour the onion, garlic and lemon juice and marinate in the fridge for at least 2 hours.
4. Remove the chicken, cut lemon and tomato in two wedges. Sprinkle salt inside the cavity and then stuff the lemon and tomato wedges inside the chicken cavity.
5. Slide fingers under skin of breast and upper part of legs, loosening skin. Spread butter and rosemary under skin on breast and upper leg meat. Tuck wings underneath bird.
6. Preheat the oven to 350F. Roast the chicken uncovered about an hour and half, until a thermometer inserted into chicken thigh reads 180F.
7. Remove cooked chicken and cover with foil and let rest for 10 minutes before serving.

ORIENTAL FOOD

Futomaki Hawaiian Roll

(japan)

Ingredients

4 oz slice ham
2 slices canned pineapple
1/2 bunch spinach
3 sheets nori seaweed
2 1/4 cups sushi rice

Preparation

1. Cut 1 sheet nori in half lengthwise. Cook spinach in salted water, drain.
2. Cut spinach to match nori in length (long side, 7 inches).
3. Slice ham 1/4 inch thick.
4. Cut pineapple slices into wedges.
5. Put rice on nori like you do for maki. Place spinach, pineapple and ham across rice. Roll tightly, push in rice at ends. Cut.
   

Chicken or Seafood with Sakura Sauce

(Japan)

Ingredients

chicken
3 egg yolks
1 whole egg
1 quart of vegetable oil
1 tb spoon of white pepper
1 tb spoon salt
soy sauce to taste(approx 5-6 tb spoon)
cooking wine

Preparation

1. Put 3 egg yolks in a tall quart size cup. Put 1 whole egg in also. Add about 1/2 quart of vegetable oil. Use a hand held blender and begin mixing until it develops a mayonnaise consistency.
2. Add white pepper, salt, desired amount of soy sauce, and another 1/2 quart of oil and continue to mix until well blended.
3. After your seafood or chicken is 75% cooked, cover with sakura sauce, sprinkle water / wine around it, simmer for 3-4 minutes and serve.
4. The water is used to create steam so the sauce will cook on top Enjoy!
   

Grilled Chicken Teriyaki

(Japan)

Ingredients

1/3 c Sake or dry sherry
1/3 c Honey
3 tb Teriyaki sauce
1/8 ts Garlic salt
Salt and ppper to taste

Preparation

1. Place chicken, skin side up, in shallow baking dish.
2. Sprinkle with salt and pepper.
3. Mix together sake, honey, teriyaki sauce and garlic powder.
4. Brush generously over chicken.
5. Place in 400 degree oven for 10 minutes; baste again and cook 10 minutes longer.
6. Remove chicken from oven and place on prepared grill, skin side up; baste thoroughly.
7. Cook 6" from very hot coals for 10 to 15 minutes.
8. Turn chicken briefly to give skin side a crackly finish.
9. Baste bony side with any remaining sauce.

Serving

Serves 4 people

Fried Rice Shoyu

Ingredients

1 egg, beaten lightly
2 ts vegetable oil
1 ts shoyu
4 cups cooked rice
1 cup chopped scallions
1/2 cooked shrimp, crabmeat, diced pork or ham
1/2 cup cooked green peas

Preparation

1. Heat oil in skillet; add beaten egg and scramble briefly.
2. Add all remaining ingredients except shoyu.
3. Cook over medium heat 4 or 5 minutes, stirring gently.
4. Add shoyu; mix thoroughly.
5. Cook 2 minutes.

Serving

Serves 5 people

Grilled Japanese Eggplant with Garlic-Chili

Ingredients

8 Japanese eggplants
Olive oil
Salt and pepper
1/2 lb Fresh mild goat cheese (chevre)
2 ts Minced garlic
1 ts Red pepper flakes
6 Basil leaves, shredded

Preparation

1. Prepare the grill.
2. Cut the eggplants in half lengthwise.
3. Brush the cut edges with olive oil and season with salt and pepper.
4. In a mixing bowl, combine the cheese, garlic, red pepper flakes, basil and a pinch of salt and blend well.
5. Refrigerate until ready to use.
6. Place the eggplant halves on the grill, flesh side down, and cook until almost soft. About two minutes. Remove from the grill and let cool slightly.
7. Spread the goat cheese mixture on the warm eggplant pieces and serve at once.