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Breakfast Ideas

Pumpkin Waffles With Cider-Honey Syrup

Desserts & Snacks Ideas

Spiced California Walnuts

Party Cheese Log

Showcase Recipe Of The Week

Cashew Chicken

Ingredients: (Serves 4 - 6)

1 lb boneless chicken breast portions

1 red (bell) pepper

2 garlic cloves

4 dried red chilies

2 tablespoons vegetable oil

2 tablespoons oyster sauce

1 tablespoon soy sauce

Pinch of granulated sugar

1 bunch spring onions (scallions), cut into 2 in lengths

6 oz/1.5 cups cashews, roasted

Coriander (cilantro) leaves, to garnish

Method:

1. Remove and discard the skin from the chicken breasts and trim off any excess fat. With a sharp knife, cut the chicken into bite size pieces and set aside.

2. Halve the red pepper, scrape out the seeds and membranes and discard, then cut the flesh into 3/4 inch dice. Peel and thinly slice the garlic and chop the dried red chilies.

3. Preheat a wok and then heat the oil. The best way to do this is to drizzle a "necklace" of oil around the inner rim of the wok. so that it drops down to coat the entire inner surface. Make sure the coating is even by swirling the wok.

4. Add the garlic and dried chilies to the wok and stir-fry over a medium heat until golden. Do not let the garlic burn, otherwise it will taste bitter.

5. Add the chicken to the wok and stir-fry until it is cooked through, then add the red pepper. If the mixture is very dry, add a little water.

6. Stir in the oyster sauce, soy sauce and sugar. Add the spring onions and cashew nuts. Stir-fry for 1-2 minutes more, until heated through. Spoon into a warm dish and serve immediately, garnished with the coriander (Cilantro) leaves.

Visit http://www.asianonlinerecipe.com/recipes/cashew-chicken.php for more Asian Recipes, Cooking Guides, Cooking Tips & Kitchen Skills.

Pumpkin Waffles With Cider-Honey Syrup

16 (4-inch) waffles

Prep: 15 minutes
Cook: per waffle baker directions

Ingredients

2 cups whole wheat flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1-3/4 cups milk
1 cup canned pumpkin or mashed, cooked pumpkin
2 egg yolks
3 tablespoons butter, melted
1 teaspoon finely shredded orange peel (optional)
2 egg whites
1 recipe Cider-Honey Syrup (optional)

Directions

1. In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside.

2. In a medium bowl, combine milk, pumpkin, egg yolks, butter, and, if desired, orange peel. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).

3. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.

4. Heat a lightly greased waffle baker. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturer?s directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.

5. Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Cider-Honey Syrup. Makes 16 (4-inch) waffles.

Cider-Honey Syrup: In a small saucepan, combine 1 cup apple cider or apple juice and 1 cup honey. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Serve warm. Cover and store any remaining syrup in the refrigerator for up to 1 week. Makes about 1 cup.

Sautéed Scallops with Stir-Fried Vegetables

Ingredients for Sesame-Lime Vinaigrette
3 tablespoons freshly squeezed lime juice
2 tablespoons shallots, chopped
1 teaspoon sesame oil
2 tablespoons extra virgin olive oil
2 tablespoons canola oil
Sea salt
Black pepper

Ingredients for Stir-Fried Vegetables
2 tablespoons canola oil, extra virgin olive oil, or grape seed oil
2 teaspoons garlic, minced
1 teaspoon ginger, minced
1/2 cup yellow bell pepper, julienned
1/2 cup red bell pepper, julienned
1/2 cup leek, julienned
1/2 cup carrots, julienned
Sea salt
Black pepper

Ingredients for Sautéed Scallops
1 tablespoon canola oil, extra virgin olive oil, or grape seed oil
24 medium size sea scallops
Sea salt
Black pepper

Optional Garnish
4 tablespoons chives, cut into 1" long pieces.

Serves:4

Sesame-Lime Vinaigrette
Place the shallots and lime juice in a small bowl and slowly whisk in the oils: sesame oil, extra virgin olive oil, and then canola oil. Season to taste with a few grinds of sea salt and black pepper. Double the recipe when you want an ample amount of vinaigrette.

Stir-Fried Vegetables
Heat a large sauté pan or wok so it is hot enough for stir frying, add the oil, let heat, then all the garlic and ginger and sauté for 30 seconds. You do not want the garlic to brown. Add the julienned vegetables: yellow and red bell peppers, leeks, and carrots. Stir-fry for 2 to 3 minutes until tender. Grind some sea salt and black pepper over the vegetables and remove from the sauté pan to a bowl.

Sautéed Scallops
Season the scallops with a few grinds of sea salt and black pepper. Add 1 tablespoon of oil to sauté pan, let heat, and then add the scallops, making sure there is space between them. Sear them for 2 to 3 minutes, or until done to your liking.

Now place some of the stir-fried vegetables in the center of each four plates. Place six scallops on top of the vegetables and spoon the lime-sesame vinaigrette over the scallops and around the plate. Garnish with the chives.

Grandma's Secret Pecan Pie

Preparation Time: 30 minutes or less

Cooking Time: 30 minutes - 1 hour

Serves: 8

Preheat oven to 350 degrees.

Ingredients:

1 cup white corn syrup
1 cup dark brown sugar, packed
1/3 tsp salt
1/3 cup butter, melted
1 tsp vanilla
3 eggs; slightly beaten
1 cup whole pecans
9" frozen Pillsbury pie crust

("deep dish" style recommended)

Step 1:

You're going to combine the corn syrup, brown sugar, salt,

butter and vanilla.

Pack your brown sugar. Just go ahead and stick your cup

in the bag, it makes things easier and less messy.

Finish it off with a spoon in the mixing bowl you will use.

Step 2:

Dump in the brown sugar.

Prepare your cup of corn syrup and dump it on the

brown sugar.

Add 1 teaspoon of vanilla.

Step 3:

Now, cut off enough butter to make 1/3 of a cup. It

should say on the wrapper or you can just cut off an

inch and a half like I did.

Toss that in the microwave to melt it. Keep an eye

on it.

Step 4:

Pour the butter all over the brown sugar.

Step 5:

Mix well.

Step 6:

All mixed:

Step 7:

Now, crack the three eggs.

Step 8:

Beat them well and add them to the mixture.

Step 9:

Mix it all up.

Step 10:

Add 1/3 tsp of salt.

Step 11:

Get your frozen pie crust and place it on a

cookie sheet. This is essential for when your

pie boils over (and if you don't have a deep

dish crust, it will). Burning sugar sends a

nasty smell through the entire house and could

even give the pie a slight odor after it's done.

Please use a cookie sheet.

After mixing your filling until it can't be mixed

anymore, pour it into the pie shell.

Step 12:

Now, ready an overflowing cup of pecans.

Sometimes I like to mix candied and fresh

pecans. It makes it seem like I'm getting more

use out of them, because they're expensive.

Step 13:

Now sprinkle the pecans all over the filling,

making sure it covers it all. Sometimes you can

"fill in the gaps" with diced pecans, if you like.

Step 14:

Filled with pecans:

Step 15:

Stick it in a preheated 350 degree oven for 45-60

minutes. Now, if you used a smaller crust, you'll

only need 45 minutes. But if you used a deep dish

shell like I did, you'll need the hour.

Step 16:

IT IS NOT DONE YET. See all that tan-colored "foam"?

That needs to mostly go away before you take it out of

the oven. This is all of the air bubbling out of the pie so

that it may have a smooth, caramely texture.

Another way of checking the doneness of the pie is this:

take the cookie sheet and move it a bit. Did the pie jiggle

like a Jello mold? Are the pecans bulging over the top?

If so, wait another few minutes before taking the pie

out of the oven.

When the pie has fell back to a normal position and

you start seeing clear bubbles rise from the filling,

chances are it's done.

Step 17:

Ah, yes. Hard as it may be to do, set it out and let it

cool for a good half hour. You don't want to cut into

a pie that has not congealed all the way yet. And you

certainly don't wanna burn your tongue on hot sugar.

Step 18:

Admire it for a while and finally cut into it with a

knife and fork. It may not be the prettiest and most

cohesive-looking pie out there, but one bite will make

you forget those thoughts.

Step 19:

Set out your pecan pie in the kitchen and watch the

pieces start disappearing!

Tex-Mex Burger With Cajun Mayo
"A jazzy way to spice up the boring basic burger that will tantalize your taste buds!

Cajun spiced mayonnaise is the perfect compliment to these spicy beef burgers."

INGREDIENTS
1/2 cup mayonnaise
1 teaspoon Cajun seasoning
1 1/3 pounds ground beef sirloin
1 jalapeno pepper, seeded and chopped
1/2 cup diced white onion
1 clove garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato
DIRECTIONS
Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve. Original recipe yield: 4 burgers

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min

Chiles Relleno Casserole

Submitted By: LS

8 Canned Whole Green Chiles
1-lb. Monterey Jack Cheese
1/4-lb. Cheddar Cheese
12 Eggs
1 Cup Milk
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Chopped Onion
1 Teaspoon Mexican Seasoning
1/2 Cup Salsa

Cut Monterey Jack cheese into 8 long sticks and stuff into each chile. Place sideways into 8X2X12 baking dish. Mix eggs, milk, onion, salt, pepper and Mexican seasoning in a large bowl. Pour over stuffed chiles. Grate cheddar cheese and sprinkle over egg and milk mixture. Pour salsa over the top in a zigzag pattern. Bake at 350 degrees for 1 hour. Either serve immediately or let cool gradually in oven to prevent from falling.

6 Servings

No picture available

Chorizo Burger
"An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage,

topped with caramelized onions and smoky red pepper ranch sauce and shavings

of Manchego cheese served in sweet brioche buns."

Original recipe yield:
4 burgers
PREP TIME 30 Min
COOK TIME 20 Min
READY IN 50 Min
INGREDIENTS
1 pound ground sirloin
1 pound chorizo sausage
1 tablespoon vegetable oil
1 medium onion, chopped
1 roasted red pepper, quartered
1 cup Ranch dressing
1 pinch powdered saffron
1 teaspoon Spanish paprika
1 tablespoon vegetable oil
3 medium onion, sliced
1 tablespoon brown sugar
salt and pepper to taste
4 soft egg buns or brioche
1 tablespoon softened butter
4 ounces manchego cheese, grated
DIRECTIONS
In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

California Grilled Veggie Sandwich
Original recipe yield:
4 servings
PREP TIME 30 Min
COOK TIME 20 Min
READY IN 50 Min

INGREDIENTS
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
DIRECTIONS
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Peach Pie Filling (Canning Recipe)

Makes 6 Quart Jars

8 Lbs. Peaches or Nectarines, fully ripe firm

7 Cups Sugar

2 Cups Clear Jell

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 3/4 cups lemon juice

1 teaspoon almond extract

1. Wash peaches or nectarines, peel peaches and cut fruit into 1/2 inch slices.

2. To prevent darkening, place fruit in ascorbic acid solution (this can be found right next to the canning supplies in your local stores, it is a small green canister); drain well. Measure 24 cups of fruit. Set aside.

3. In a 8-quart dutch oven or pot heat about 6 cups water to boiling.

4. Add 6 cups peach slices; return to boiling. Boil for 1 minute.

5. Using a slotted spoon, transfer peaches to a large bowl; cover.

6. Repeat with remaining fruit, 6 cups at a time.

7. Drain water from the pot.

8. In same pot combine sugar, Clear Jell, cinnamon and nutmeg and stir in the 4 1/2 cups water.

9. Cook over medium-high heat, stirring constantly, until mixture thickens and begins to boil.

10. Add the lemon juice; boil 1 minute, stirring constantly.

11. Stir in the almond extract.

12. Immediately add fruit, stirring gently to coat.

13. Heat for 3 minutes.

14. Spoon hot fruit mixture into hot, clean, sterile quart size canning jars, leaving 1-inch headspace.

15. Remove air bubbles, wipe jar rims and adjust lids.

16. Process filled jars in a boiling water canner for 30 minutes.

17. Remove jars from canner; cool on wire racks.

18. Makes 6 quarts (enough for 6 pies).

19. To use pie filling: Spoon 1 quart filling into a pastry lined 9-inch pie pan. Dot with 1 tablespoon butter or margarine. Cut slits in top crust; adjust top crust. Seal and flute edges. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes; remove foil. Bake 25-30 minutes more or until pastry is golden brown and filling is bubbling.