Coconut Curry Ragoût

Ingredients:

2 6-inch lemongrass stalks
2 1/2 cups unsweetened coconut milk
4-inch piece fresh ginger, peeled and thinly sliced
1 1/2 pounds medium white potatoes, such as Katahdins or Long Whites, scrubbed
2 tablespoons peanut or other vegetable oil
2 medium onions, finely chopped
4 medium carrots, thinly sliced
1 serrano chile, seeded and minced
4 fresh kaffir lime leaves
1 teaspoon lemon juice
1/2 teaspoon salt

Directions:

Trim the lemongrass and bruise with the back of a knife or the bottom of a saucepan. Bring the coconut milk, lemongrass, and ginger to a simmer in a large pot set over medium heat.

Cover,reduce the heat to low, and cook for 15 minutes. Meanwhile, peel and quarter the potatoes.

Discard the lemongrass and ginger, then add the potatoes to the coconut milk. Cover and simmer for 10 more minutes.

Transfer the potatoes with a slotted spoon to a large bowl; set aside, reserving
the coconut milk.

Heat a large saucepan or sauté pan over medium heat. Swirl in the oil, then add the onions and carrots.

Cook just until the onions are translucent,about a minute, stirring frequently. Add the chile and kaffir lime leaves. Reduce the heat to very low and continue cooking for 7 minutes, stirring often, until the onions turn golden.

Add the cooked potatoes. Stir the mixture, carefully breaking the potatoes into large chunks, but do not mash them. Cook for 2 minutes, until heated through.

Add the coconut milk to the pan. Stir in the lemon juice and salt; cook for 2 minutes. Discard the kaffir lime leaves and serve.


Serves 4

Source: The Ultimate Potato Book

Fried Calamari With Tartare Sauce

Ingredients:

500 gm small cleaned calamari tubes
2 tbsp cornflour
2 eggs - lightly beaten
2 cloves garlic - crushed
2 tsp grated lemon rind
1 cup dried breadcrumbs
oil for deep frying

Tartare Sauce

1 cup mayonnaise
2 tbsp chopped chives
2 tbsp chopped pickled onions
1 tbsp seeded mustard

Directions:

Slice calamari thinly. Toss calamari in cornflour; shake off excess. Dip into combined egg, garlic and lemon rind. Coat with breadcrumbs; shake off excess.

Heat oil in a deep heavy-based pan. Gently lower small batches of calamari into moderately hot oil.

Cook over meidm-high heat for one minute or until just heated through ande lightly browned. Carefully remove from oil with a slotted spoon. Drain on paper towel, keep warm. Repeat with remaining calamari.

To make tartare sauce:
Combine mayonnaise, chives, pickled onions and mustard. Mix well.
Serve as a dip.


Serves 4


Source: Fast Finger Snacks

Braised Chicken In Lemon And Rosemary

Ingredients:

1 whole chicken - 1.5 kg
2 tbsp olive oil
30 gm butter
4 cloves garlic - crushed
1 tbsp rosemary leaves
2 small red chilies - chopped
1/2 cup water
strips of peel from half a lemon
1/4 cup lemon juice
1/2 cup chicken stock


Directions:

Cut chicken into serving-sized portions.

Heal oil and butter in a large frying pan. Add chicken pieces in single layer; cook cover over medium heat until browned. Turned chicken occasionally to prevent sticking.

Add garlic, rosemary, chilli and water. Cover pan, reduce heat to low and simmer for 40 minutes or until chicken is tender.

Remove chicken and keep warm. Scoop excess fat from the surface of the pan juice. Add lemon pee, lemon juice and chicken stock. Bring to boil; cook 3 minutes. Pour over chicken pieces to serve.


Serves 4


Source: Step-By-Step Italian Cooking

Penne Pasta With Creamy Seafood Sauce

Ingredients:

500 gm green prawns
300 gm white fish fillets
200 gm scallops
90 gm smoked salmon
2 cups chicken stocks
30 gm butter
1 onion - chopped
1 clove garlic - crushed
3/4 cup sour cream
2 tbsp lemon juice
500 gm dried penne pasta
2 egg yolks
1 tbsp chopped basil

Directions:

Peel and devein prawns, cut fish into 3 cm cubes, remove any bones. Clean scallops and cut salmon into strips.

Bring stock to boil. Add prawns ans simmer one minute or until prawns change colour; remove. Add fish and simmer one minute or until scallops change colour; remove. Set stock and seafood aside.

Melt butter in pan, add onion and garlic; cook over medium heat until onion is tender.

Add stock, cream and lemon juice; bring to boil. Reduce heat to medium; simmer 5 minutes or until sauce is reduced by half.

Meanwhile, cook pasta in boiling water until tender; drain.

All all seafood to sauce, return to simmering point.

Remove from heat and quickly stir in beaten egg yolks and basil.

Pour over hot pasta to serve.


Serves 6

Source: Step-By-Step Italian Cooking

Mrs. Fields Chocolate Chip Cookies

Ingredients:

2 1/2 cups all−purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips, (12 oz.)

Directions:

Preheat oven to 300F.

In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.

In a large bowl with an electric mixer blend sugars at medium speed.

Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.

Add the flour mixture and chocolate ships, and blend at low speed until just mixed. Do not overmix.

Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.

Bake 22−24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

Makes: 12 cookies


Source: Top Secret Recipes

Kenny Rogers BBQ Sauce

Ingredients:

1 cup Applesauce
1/2 cup Heinz ketchup
1 1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon

Directions:

In heavy saucepan bring mixture to boil.

Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved.

Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered.

Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.

Sauce freezes well.


Source: Top Secret Recipes

Double Tree Hotel Chocolate Chip Cookies

Ingredients:

2 cups flour
1/2 tsp. baking soda
1/4 tsp salt
1 cup oats (uncooked)
3/4 cup sugar
3/4 cup Dark Brown sugar
1 cup butter, softened
2 large eggs
2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips
1 1/2 cup walnuts

Directions:

Preheat oven to 375 degrees.

Lightly grease cookie sheets.

Place the butter in a large bowl and cream lightly with an electric mixer.

Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix
well.

In a separate bowl, stir together the flour, oatmeal, baking soda, and salt. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine.

Using a 1/4 cup measure or a 2−oz ice cream scoop, drop the batter on the cookie sheets, leaving 2 −3 inches between each cookie.

Bake for 13 − 15 minutes or until lightly browned around the edges. Remove from the cookie sheets and cool on wire racks.


Source: Top Secret Recipes

Greek Lemon Chicken

Ingredients:

2 1/2 lb whole chicken
2 tbsp kosher salt
1/4 cup olive oil
Juice from one lemon
5 cloves of garlic - peeled and minced
1 tsp chopped fresh oregano
3 tsp freshly ground black pepper
2 sprigs rosemary
1 lemon cut into 8 pieces


Directions:

In a bowl, combine garlic, salt, olive oil, lemon juice, oregano and ground pepper.

Rinsed chicken interior and exterior and pat dry.

Brush on all sides with garlic mixture. Place remaining ingredients in chicken cavity with a sprig of rosemary and closed the opening with toothpicks.

Tie legs together, cover and place in the refrigerator for 30 minutes.

Pre-heat oven to 425 degrees F.

Place chicken in the baking dish and roast in the oven for 50 minutes.

Strip needles from remaining rosemary sprig, chopped and sprinkle onto chicken 5 minutes before its done roasting.

To serve: Cut chicken into 4 pieces and garnish with lemon.



Source: Beyond Chicken

Brownies (Chocolate Peanut Butter)

Ingredients:

3/4 cup Flour
1 Tbs Plus
1 tsp Unsweetened cocoa
1 tsp Baking powder
1/8 tsp Salt
3 Eggs
1/4 cup Plus
1 Tbs peanut butter
1 tsp Vanilla extract
1 Tbs Vegetable oil
1/4 cup Plain lowfat yogurt
12 tsp Sugar

Directions:

Preheat oven to 350.

In a small bowl, combine flour, cocoa, baking powder and salt.

In another bowl, combine remaining ingredients.

Beat on low speed until well blended. Stir in dry ingredients by hand until well moistened.

Place in 8-inch square pan that has been sprayed with a nonstick cooking spray.

Bake 15 minutes. Cool in pan, cut into squares to serve.

Servings: 8


Source: Brownies Greats

Best Ever Brownies

Ingredients:

1/2 cup Butter
2 oz Chocolate, 2 sqrs (unsweet)
1 cup Sugar, granulated
2 Eggs, beaten
1 tsp Vanilla extract, pure
1/2 cup Flour, all-purpose
1/4 tsp Salt
1 cup Walnuts, coarsely chopped
1 cup Dates or raisins, chopped

Directions:

Melt the butter and chocolate together over hot water in a double boiler.

When melted, remove from heat and add the other ingredients in the order given.

Spread in a buttered 8 or 9" pan and bake in a 325 degree oven for -25 minutes. The brownies should still be soft when taken from the oven.

4 Mark into small squares at once, but let cool before removing from the pan.

Makes 3 dozen, 1-1/2" squares. Store in tight tin box.


Servings: 36

Source: Brownies Great