FGs' Favorite Recipes

[K.Snyder]

Chezzie

Pad's Thai (There is no meat in this recipe.)

INGREDIENTS
340 g bean sprouts
170 g pad thai rice noodles
4 eggs
salt
45 ml lime juice
45 ml ketchup
15 g brown sugar
60 ml fish sauce
45 ml peanut oil
8 g minced garlic
5 g red pepper flakes
245 g grated carrots
95 g chopped peanuts
105 g green onions cut into 1-inch pieces

DIRECTIONS
Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water
Beat the eggs with a pinch of salt in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside.
Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the pepper flakes and carrot, and cook for one minute, then remove. Add the beaten egg, and gently scramble. When the eggs have set, pour in the carrots, sauce, bean sprouts, noodles, peanuts, and green onion; toss together.

[K.Snyder]

Chezzie

Welsh Cakes

INGREDIENTS

500 g all-purpose flour
20 g baking powder
3 g salt
85 g butter, softened
75 g lard
300 g white sugar
330 g raisins
4 eggs
120 ml milk



DIRECTIONS
Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.

Chill dough 1 to 2 hours.

Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

[K.Snyder]

Chezzie

Steak and Kidney Pie with Bacon and Mushrooms

INGREDIENTS

225 g beef kidney
15 ml vegetable oil
30 g all-purpose flour
salt and pepper to taste
455 g beef for stew, cut in 1 inch pieces
4 slices thick sliced bacon, cut into 1 inch pieces
110 g onion, chopped
1 (6 ounce) package sliced mushrooms
120 ml beef stock
120 ml red wine
4 large potatoes, peeled, cut into 1-inch chunks
30 g butter
120 ml milk
483 g frozen puff pastry, thawed
1 egg, beaten with 2 teaspoons water



DIRECTIONS

Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.

Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.

Preheat oven to 375 degrees F (190 degrees C).

Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.

Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.

[K.Snyder]

Chezzie

Scotch Eggs with Mustard Sauce

INGREDIENTS

1 egg
235 ml mayonnaise
60 ml yellow mustard
25 g white sugar

6 eggs
1890 ml oil for deep frying
335 g ground pork sausage
1 g dried parsley, crushed
4 g grated lemon zest
0.8 g ground nutmeg
0.2 g dried marjoram
salt and pepper to taste
1 egg, beaten
115 g dry bread crumbs



DIRECTIONS
To make the mustard sauce: Crack 1 egg into a small saucepan. With the heat on low, stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes.

Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, peel.

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. Work all the ingredients well into the sausage with your hands. Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. Roll the covered eggs in beaten egg, and then in dried breadcrumbs.

Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. Turn them as they cook so that they brown evenly. Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. Serve eggs with mustard sauce.

[K.Snyder]

RedGlitter

Poblano Chilies Stuffed with Cheese

Serves 8

3 tablespoons olive oil
1 onion, minced
2 carrots, peeled and thinly sliced
10 tomatoes, roasted, peeled, seeded and chopped
½ cup white or cider vinegar
3 tablespoons sugar
2 tablespoons oregano
16 poblano chiles, toasted, skinned and deveined
14 oz queso fresco (farmer’s cheese or mild feta may be substituted), crumbled
flour, for dusting
5 eggs, separated
½ cup vegetable oil

To make the sauce, heat the oil in a saucepan and sautι the onion until translucent along with the carrots. Add the tomatoes, vinegar and sugar; simmer for approximately 10 minutes. Stir in the oregano, season to taste with salt and pepper. Cook for another 10 minutes, or until the tomatoes have reduced down.

Stuff the chiles with the cheese and close, overlapping the sides slightly. Dust with flour.

Beat the egg whites until stiff. Beat the yolks with a pinch of salt and fold together with the egg whites to make a batter. Dip the stuffed chiles in the batter and fry in very hot oil until golden.

Place the chiles in a serving dish and pour the tomato sauce over the top; serve.

[K.Snyder]

RedGlitter

Chicken Marimba

I swiped this from my favorite Mexican restaurant.

Serves 1.

2 boneless chicken breasts, cut up into large bite size pieces.

Red wine

1 Onion, chopped fine

Tomatoes, 1 fresh or 1 small can diced

Hamburger bun, split and toasted on the inside


Saute chicken pieces, onion and tomatoes in red wine until cooked thoroughly. Place chicken on open-faced toasted bun. Eat as is or if desired, top with Pico de Gallo.

Pico de Gallo

You can put this stuff on anything or add watered down V-8 juice to it and make a basic salsa.

Makes about 3 1/2 cups

2 1/2 cups chopped seeded tomato
2/3 cup finely chopped onion
2 tablespoons chopped fresh cilantro (don't skip the cilantro!!)
1 large finely chopped jalapeno pepper
Juice of 1 lime
1/2-teaspoon salt
1/2-teaspoon garlic powder
Combine all ingredients in a serving bowl; toss well. Let stand 30 minutes before serving.

[K.Snyder]

mrsK

Chocolate Caramel Slice

1 packet (250g) plain sweet biscuits

125 grams butter

1 1/2 tablespoons brown sugar

3 tablespoons condensed milk

1 1/2 tablespoons golden syrup

1/2 teaspoon vanilla.

Mix butter, milk, sugar, vanilla and golden syrup over low heat until sugar is dissolved.
Pour over finely crushed biscuits and mix together.

Press into a 7 x 11 inch cake pan or a ‘Tupperware’ plastic box and refrigerate. Ice with melted milk chocolate, while still soft, not runny, run a fork over the top to give a ‘bark’ pattern. Cut into strips one way then diagonally across to give diamond shaped pieces.

In Australia, we have ‘morning coffee or Nice’ biscuits. For a slightly different flavour, use malt biscuits (malt-o-milk). Also, we can buy condensed milk in tubes and cans, tubes are ideal for this as you only need a small amount.

[K.Snyder]

RedGlitter

Basic Guacamole

Makes about 1 1/4 cups.

2 medium avocados, seeded, peeled, and cut up
1/2 small onion, cut up
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In blender place avocados, onion, lemon juice, garlic, salt, and pepper; cover and blend till well combined. Use as a dip for chips or as a sauce to serve with main dishes.

[K.Snyder]

RedGlitter

Red's Poor Girl Beans

I don't usually measure anything here but I'll try to give you estimates.

A dutch oven (big pot) of water, enough to cover beans
1/2 a pound of dried pinto beans
1 or 2 small cans of tomato sauce (depending on how much you like tomatoes)
1 large can diced tomatoes, undrained
1 or 2 tablespoons prepared garlic (in the jar) OR 1 chopped Spanish onion
1 or 2 tablespoons chili powder (adjust this to how much heat you like)
1 teaspoon dried cumin

Sort and rinse the beans. Don't bother soaking them. Dump into big pot of water, add everything else and cook until beans are soft.

[K.Snyder]

RedGlitter

Four-Cheese Stuffed Shells with Smoky Marinara Sauce

1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (12-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
1 cup (4 ounces) shredded Asiago cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 cups smoky marinara sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.Preheat oven to 375°.
Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.
Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).
Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.
Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.
To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.


Smoky Marinara

1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.