Wild Rice With Mushrooms

Now something about cooking rice,

Ingredients:

1 Tbs. grated onion
Pinch nutmeg
1 Tbs. each, finely chopped parsley, chives and green pepper
1/2 - lb. fresh mushrooms
1 cup wild rice 2 Tbs. butter or oil

Method:
Cook the wild rice and melt butter, stir in onion, parsley, chives, and green pepper, sauté for three minutes.
Then add some mushrooms, thinly sliced, and cook for 5 minutes but over low heat don´t forget to stir frequently. Season to taste with salt, pepper and nutmeg. Stir into the cooked, drained wild rice and serve. This can be served as a side dish with any game or meat, may also be molded into individual buttered timbales.

Chorizo paella pie recipe (Spanish pie)

Next the recipe to and Spanish pie:

INGREDIENTS:

8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
3 oz. chorizo sausages sliced
2 crushed cloves garlic
1 tsp. parsley
1 tbsp. fresh basil chopped
1 tsp. salt
2 cups mixed chicken breast, diced and tiger prawns, shelled and deveined
2 cups tomato sauce
2 cups precooked Spanish rice or other long grain rice
1 tsp. black pepper
1/4 cup milk to seal and glaze

Preperation:

Preheat oven to 400 F (200 C). Fit the pastry into a dish. Roll out remaining pastry for the pie lid. Join garlic, parsley, basil, salt, tomato sauce,and black pepper. Finalize with the sausages, chicken and prawns.
Moisten edges of pastry base with half the milk. Spoon in the sausage mixture.

Put the pastry lid on top and crimp to seal. Brush remaining milk over the lid to glaze. Bake for about 45 minutes. Best to be served hot with a light salad.

Enjoy your meal!

Oriental Fried Noodle Salad

This salad is a must for your next barbecue. The salad has an interesting Chinese flavor combined with fried noodles.


6 Green Onion (chopped e small pieces)
½ -1 Chinese Cabbage, or ¼ savoy cabbage
100g Lightly roasted slivered Almonds or Pinenuts
1 pkt Chang’s Fried Noodles 100g

Dressing:

¼ cup White Vinegar
1/4 cup Castor Sugar
1 tblsp Chang’s Soy Sauce
2 tsp Chang’s sesame oil (Optional)
½ cup Olive Oil

Mix all the ingredients of the Dressing in a bowl. Stir until sugar is dissolved. Combine the Cabbage, chopped Green Onions and almonds in a salad bowl. Add dressing and mix well.Defore serving dont forget to add the noodles and toss thoroughly.

Chocolate Easter crackles

Ingredients

200g Mars bars, chopped
2 tbs thin cream
2 tsp cocoa powder, sifted
3 cups Rice Bubbles
20 small Easter eggs, to decorate

Place the Mars bars, slim ointment and chocolate in a heatproof bowl over simmering water, making certain bowl does not affect water. Stir until melted and smooth. Place Rice Bubbles in a big bowl, stream in Mars saloon mix and arouse until easily combined. Pile mix into newspaper cases and adorn each with an Easter nut. Place in the fridge until firm.

Lemon-Carrot Salad

A light dish from India now.
It’s made of grated carrots and a little tang of lemon juice.

2 Tbs. lemon juice
1 tsp. vegetable oil
1/2 tsp. black pepper
6 -7 carrots
1/2 tsp. cumin seeds
1 tsp. salt


Put grated carrots, salt and lemon juice in a and mix well. Heat a small skillet and add vegetable oil. When the oil is hot add some cumin seeds and black pepper. Fry this mixture for 1 minute and remove from heat. Blend all the ingredients and it´s ready to serve.

Lemon Mousse recipe

Ingredients:

2/3 cup of sugar.
2 grated lemons zest.
1 envelope of gelatin.
2 cups of heavy whipping cream.
4 egg yolks.
Berries, to garnish.
½ cup of lemon juice, strained.
4 tablespoons of white rum.
Whipped cream, to garnish.

Instructions:

In a suitably sized mixing bowl, combine the egg yolks, grated lemon zest, lemon juice and sugar.
Place over gently simmering water.Afterworlds remove it from the heat.
In a small bowl, combine the gelatin and white rum, for a few minutes.
Place the over something hot until it melt´s. Remove from heat and let it cool down.
Whip the cream on medium speed until it just holds its shape.
Whisk the gelatin into the egg yolk mixture.
Fold in the whipped cream and pour the mousse into a bowl, then add the berries and the whipped cream.

Breakfast Burritos

Ingredients:
2 medium-sized flour tortillas (6 to 8 inches in diameter)
2 eggs
1 small potato, microwaved until 80% done
1/8 cup milk or cream
1/6 cup chopped onion
1/6 cup grated cheese (cheddar does well)
1 to 2 slices bacon, cooked cubed ham, or crumbled sausage
1/4 cup diced sweet bell peppers (red, green, or mix)
Salt and pepper

Bake a small potato in the microwave until almost done. Remove, peel, and dice into 3/8- to 1/2-inch cubes. Cut bacon in 1-inch lengths and cook in hot skillet until almost done. Remove most of the grease, add chopped onion and saute until limp. Add diced potato, stirring occasionally until heated thoroughly.

Mix eggs and milk, and pour into the skillet with some meat and vegetable mixture along. Stir gently. Place the egg mixture on the tortillas in a straight line down the center. Sprinkle with salt, pepper, and cheese. Wrap the tortillas around the mixture and serve.

Strawberry Cheesecake

1 1/2 c Graham cracker crumbs
2 tb Sugar
3 tb Margarine or butter; melted
19 oz Cheese, cream; softened
1 c Sugar
2 ts Lemon peel; grated
1/4 ts Vanilla
3 Eggs
1 c Strawberries; mashed
1 c Sugar
3 tb Cornstarch
1/3 c Water

Pre-heat oven to 350øF.

CRUST: Stir together graham cracker crumbs and sugar. Mix in butter
thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool.
Reduce oven temperature to 300øF.
FILLING: Beat cream cheese in a large mixing bowl. Gradually add
sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs
one at a time. Pour into shell. Bake 1 hour or until center is firm.
Cool to room temperature and then spread with the strawberry glaze.
Chill 3 hours.
GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir
in water and strawberries. Cook, stirring constantly, until the
mixture thickens and boils. Boil and stir for 1 minute. Cool
thoroughly before spreading over cheesecake.

Easter Chip Cookies

1 1/4 c Firmly-packed brown sugar
3/4 c Crisco shortening
2 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 1/2 c Pastel-coloured candy coated chocolate pieces or pastel-coloured vanilla chips
Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.

2. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.

3. Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in candy-coated pieces or vanilla chips.

4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.

5. Bake one baking sheet at a time at 375 degrees F. for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crispy cookies.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Glazed Ham

1 10-12 lb uncooked ham 2 tablespoons cider vinegar
2 cups apricot jelly 16 whole cloves
1/4 teaspoon ground cloves 1-1/4 pounds drained pineapple slices
2 teaspoons dry mustard Toothpicks

Preheat oven to 350 degrees F. Place ham on a rack in a shallow roasting pan and bake until a meat thermometer registers 130 degrees F (about 3 hours). Score 1/4 inch deep cuts around the outside of the ham in a diamond pattern. Combine apricot jelly, cloves, mustard and vinegar in a small saucepan over low heat, stirring until the jelly has melted. Spread mixture around the outside of the ham. Stud ham with the whole cloves. Attach pineapple rings to ham with toothpicks. Return ham to oven, baste occasionally with remaining apricot sauce, and bake until meat thermometer registers 160 degrees F. Remove ham from oven. Let cool for 10 minutes before slicing.

SPRING GREEN SALAD

1 cucumber, peeled, seeded, thinly sliced
8 ounces fresh mushrooms, thinly sliced
4 green onions, sliced
1/4 cup minced fresh dill
1/2 cup olive oil
6 tablespoons lemon juice
1 garlic clove, minced
Salt and pepper, to taste

In large bowl, toss together greens, cucumber, mushrooms, onions and dill.

In small bowl, whisk together remaining ingredients, pour over salad; toss well to coat and serve immediately.

Take advantage of fresh spring greens for this salad. The dressing is light to bring out the flavors of salad.