Mama Mia, There's A Hare In My Soup!
Sicilian Easter Soup
Ingredients:
3 cups chicken broth
1 cup water
1/2 pound ground beef or veal
1 egg
1 tablespoon chopped parsley
2 teaspoons grated Romano cheese
1/3 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water (scant)
3 eggs
1/2 pound ricotta
1 tablespoon parsley, chopped
1 tablespoon grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation:
Put broth and water into a 10 cup saucepan over medium heat.
Mix the ground beef, egg, parsley, cheese, bread crumbs, salt, pepper and water together
and form into small meat balls and drop into boiling liquid.
Let simmer for approximately an hour.
In small mixing bowl, beat the eggs and add the ricotta, Romano cheese, salt and pepper.
Blend well, then stir in the parsley and fold into the boiling mixture.
Simmer for 15 minutes. Make sure you gently stir along the bottom of the pan a few times.
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Sunshine
Souperman!
Liquid Sunshine Soup
Ingredients:
1 onion
1 cup of red lentils
1 cup chopped mushrooms (optional)
1 butternut squash (or one can pumpkin puree)
1 cup orange juice
juice of one lemon (optional)
2 tsp sugar (optional)
1 1/2 cups veggie broth
Preparation:
Roast the squash by cutting in half, removing seeds and stringy membrane.
Place cut side down on baking sheet and pierce skin with a fork a few times.
Cook at 350F for approximately 40 minutes or until soft.
Chop onions and carmelize in a soup pot, adding broth as needed. When onions are done put
in mushrooms and saute until liquid cooks down.
Rinse lentils.
Scoop squash flesh away from skin and puree with orange juice.
After onions are carmelized and mushrooms are done, dump all ingredients into the onion
cooking pot.
Simmer gently until lentils are cooked. If using the squash you may wish to add onion
juice to cut the sweetness; if using canned pumpkin you may wish to add sugar to add to
the sweetness.
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Hey
Mr. Tangerine Man!
Pork Roast Tangerine
Ingredients:
1
3-pound boneless pork loin roast, rolled and tied
1 tbs dry mustard
1 tsp salt
1/4 tsp pepper
1 tangerine or orange
1 cup water
1 cup tangerine juice OR orange juice
1/4 cup honey
1 tbs cornstarch
1 tbs water
2 tbs butter or margarine
Preparation:
In a small bowl, combine mustard, salt and pepper and rub roast with mustard mixture.
Place roast on rack in shallow roasting pan; insert meat thermometer in thickest part of
roast.
Roast pork in oven preheated to 325F degrees for approximately an hour to an hour and a
half, or until meat thermometer registers 160F degrees.
Rinse tangerine and remove peel, saving the peel.
Section tangerine and set aside.
Remove white membrane from peel and cut about 2 tablespoons julienne strips.
In small saucepan combine julienne strips and 1 cup water.
Bring to boil; reduce heat and simmer about 15 minutes and drain.
In small saucepan combine tangerine or orange juice and honey.
In small bowl combine cornstarch and 1 tablespoon water.
Add to tangerine juice-honey mixture.
Cook over medium heat till thickened and bubbly, stirring constantly.
Add butter and cooked peel; cook till butter melts, stirring constantly.
Slice roast and arrange on serving platter.
Garnish with tangerine sections and spoon sauce over.
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Georgia
Peaches On My Mind!
Peaches & Cream
French Toast
French Toast Ingredients:
10-12 slices French bread
1/2 c. Butter
5 Eggs
2 T. Water
1 1/2 c. Light Cream (half & half)
3 t. Vanilla
Cinnamon to taste
Preparation:
Beat eggs with cream, water, vanilla extract and salt. Soak both sides of a slice of bread
in the mixture, then fry in melted butter until golden brown on both sides. Repeat until
all bread slices are cooked. Serve with powdered sugar and peach sauce (recipe below).
Peach Sauce Ingredients:
1 1/3 c. sugar (cut sugar down if your are using juice from frozen peaches)
2 T. cornstarch
pinch salt
zest of one lemon
1 T. peach syrup (can be purchased from coffee/smoothie suppliers or most grocery stores)
4 cups fresh or frozen sliced peaches
1 1/3 cup water
Preparation:
In a saucepan, combine sugar, cornstarch, water, salt, zest and peach syrup.
Cook until thickened.
Add peaches, bring to boil again, serve over French toast.
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Polish
Corn Doggies!
Hot Dog Kolache
This is an excellent alternative to the regular hot dog or
corn dog!
French Toast Ingredients:
1/2 Tablespoon sugar
1 Package of yeast
1/4 Cup warm water (105 - 115 degrees)
1 Cup milk
5 Tablespoons butter
1 Teaspoon salt
1 Egg yolk
1/4 Cup sugar
3 Cups flour, sifted
3/4 Stick melted butter
1 Package yellow American cheese
1 Package Oscar Mayer all beef Hot Dogs (use beef for less grease and better taste)
Preparation:
Sprinkle 1/2 tablespoon sugar over the yeast and dissolve in lukewarm water. Set aside to
rise.
Heat the milk in a small saucepan; add the hard butter to dissolve. Allow to cool to
lukewarm; then add salt, slightly-beaten egg yolks, and sugar.
Combine milk-egg mixture and yeast mixture. Add flour gradually and work dough by hand or
with a mixer until glossy. Keep it a little sticky, if at all possible. Use bread
flour if at all possible. Bread flour creates a much more airy result than
all-purpose flour.
Cover, place in a warm, draft-free place, and let rise until double in bulk, about 45
minutes to an hour. You can tell if the dough has doubled by pushing two floured fingers
into the top of the dough about 1/2 inch deep. If the impressions remain, the dough has
doubled.
After the dough has risen, punch down the dough, and lightly knead. Divide into egg-sized
portions with a spoon and form balls. Place in well oiled baking pans about an inch apart.
Let rise (about 15 minutes) and then press out dough balls on a cutting board to about a
1/4 thick.
Take a slice of cheese and roll around a hot dog. Then place the hot dog and cheese near
the edge of a pressed dough ball and roll up. Pinch and smooth all seams.
Place pans of kolache in a warm, draft free place, and allow to double in bulk again,
about 45 minutes to one hour.
Place in an oven preheated to 375 degrees. Bake until golden brown. Brush with melted
butter if desired.
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Chinese
Style Chuck Berry!
Roast Beef w/ Blackberry
Ketchup
Roast Beef Ingredients:
4 lb Sirloin tip beef roast
Chinese 5-spice seasoning (sold in most grocery stores, or substitute with a stir fry
seasoning)
Sesame oil
Blackberry ketchup (recipe below)
Blackberry Ketchup Ingredients:
2 c Blackberries
1/2 c Cider vinegar
1/2 c Water
3/4 c Dark brown sugar, firmly packed
1/2 ts Ground cloves
1/2 ts Ground ginger
1 ts Ground cinnamon
1/4 ts Cayenne pepper
1/2 ts Salt
2 tb Unsalted butter
Grated rind of 1 tangerine
Roast Beef Preparation:
Rub sirloin tip roast with 5-spice seasoning and sesame oil. Place beef, fat side up, on
rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of beef
and does not touch bone or rest in fat.
Do not add water. Do not cover. Roast in 325 degree oven to desired degree of doneness,
planning about 21 to 30 minutes per pound (140 degrees rare; 160 degrees medium). Roast to
5 degrees below desired degree of doneness. Cover roast with foil tent and let stand 15 to
20 minutes before carving. Temperature will rise about 5 degrees. Serve with Blackberry
Ketchup.
Blackberry Ketchup Preparation:
Mix the berries with vinegar and water in a saucepan. Bring to a boil; lower heat to a
simmer and cook 5 minutes. Sieve out seeds.
Return to saucepan and add brown sugar, cloves, ginger, cinnamon, cayenne pepper, salt,
butter and grated tangerine rind. Simmer about 10 minutes, until thickened. Let cool.
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I
Love The Smell Of Egg Roll In The Morning!
Vietnamese Summer Roll
Ingredients:
8 oz of rice vermicelli
4 oz of pork loin
1 lb of shrimp
1 cup of fresh basil leaves
1 cup of mint leaves
1 cup of cilantro leaves
1 head of red leaf lettuce
3 cloves of garlic, chopped
2 tablespoons of fish sauce
3 tablespoons of roasted brown rice
1/4 teaspoon of salt
1 pack rice paper (at least 20 count)
Preparation:
Pork:
In a sauce pan, bring 2 cups of water and salt to a boil.
Place the whole piece of pork loin into the boiling water and cook for 10 minutes.
Drain the water and let it cool for at least 15 minutes and then cut it into thin slices.
In a small frying pan, heat up oil and add garlic.
Fry garlic until golden brown and then mix in garlic with pork and roasted brown rice and
fish sauce.
Shrimp:
Bring 5 cups of water to a boil and sprinkle it with a dash of salt.
Place shrimps into the boiling water for 2-3 minutes, drain and cut each shrimp in half.
Rice:
In a large pan, bring 7 cups of water to a boil.
Put rice vermicelli into the boiling water for 5 to 8 minutes.
Pour into a colander and quickly rinse it with cold water.
Roll:
Dip rice paper into a large bowl of warm water, place it on a rack for 1 minute until it
is soft and flexible.
Place a little of rice vermicelli, lettuce, basil, mint, cilantro, pork, shrimp on the
paper and roll firmly.
Serve with optional dipping sauce (recipe follows).
Sauce Ingredients:
1 1/4 cups granulated sugar
1/2 cup rice wine vinegar
1 lemon, zested and juiced
1 tablespoon soy sauce
1 teaspoon salt
2 teaspoons Thai fish sauce
2 teaspoons minced ginger
2 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
1 tablespoon grated carrots
1 tablespoon chopped cilantro
Sauce Preparation:
In a small saucepan over medium heat, combine all ingredients except cilantro.
Bring to a boil, stirring often. Reduce the heat to a simmer and cook for 5 minutes.
Garnish with chopped cilantro and serve with Vietnamese Summer Rolls.
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O
Rollo Meato!
Italian Steak Braciole
Ingredients:
I large can (28 oz) tomato sauce
Dash of white sugar
1 1/4 cups seasoned croutons
1/3 cup grated Parmesan cheese
2 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 clove garlic
1 pound flank or round steak, pounded to 1/4-inch thick
Olive oil, for brushing
Salt and pepper
Vegetable oil, for browning
Preparation:
Preheat oven to 350F degrees.
Place the tomato sauce in a 9 by 13-inch baking dish and add a dash of sugar.
Place sauce pan in the oven to heat.
In the bowl of a food processor, mix the croutons, cheese, eggs, herbs and garlic until it
forms a paste.
Pound flank steak and then brush with the olive oil and season generously with salt and
pepper.
Spread the filling evenly over the meat and roll tightly.
Tie the roll tight with butcher's twine. (If you're a fisherman, use the half-hitch
technique for tying the meat! If you don't fish, you should learn.) Or, you can go for the
simple approach and use toothpicks to hold the steak rolled tight. This is much easier to
remove than the string, especially if you have two left thumbs.
In a large saute pan, heat 1 to 2 tablespoons of vegetable oil and brown all sides of the
rolled meat.
Remove from the pan and place in the tomato sauce pan.
Cover with a tin foil tent so that the foil is not touching the meat.
Braise for at least 45 minutes, or up to 3 hours. The longer the better.
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Southern
Sweet Meat!
Sugar-Charred Cowboy
Steak
Ingredients:
2 lbs pound sirloin steak
1 t salt
1 t black pepper (freshly cracked is best)
1/2 t garlic
2 1/2 T sugar
Preparation:
Combine all ingredients except steak in a bowl.
Rub one side of sirloin steak with half of the rub mixture.
Let sit at room temperature for 1 hour.
Spread the remaining rub on the other side of the steak and let it sit at room temperature
for at least 30 minutes.
Cook over medium (if it's too hot, sugar will burn) hot grill for 5 minutes a side at
medium rare.
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A
Berry Easy Cheesy Dessert!
Strawberry Jello Cream
Cheese Pie
Ingredients:
1-1/4
Cups Apple Juice
1/2 Cup Sugar
4 - 6 Oz. Cream Cheese
3 Tbsp. Cornstarch
1 Pkg. (4-serving size) Strawberry Jell-O
2 Cups Strawberries, cut in halves
1 Graham Cracker Pie Crust
Preparation:
Combine apple juice, sugar and cornstarch in saucepan and cook on medium heat for a couple
of minutes, stirring constantly until thickened.
Remove from heat, add Jell-O and stir until completely
dissolved.
Spread a thin layer of cream cheese on the pie crust.
Place strawberries in the cream cheese with the cut sides
down.
Pour Jell-O mix over strawberries and refrigerate for
approximately 2 hours or until firm.
To serve, garnish with whipped topping and a fresh
strawberry.
Store leftover pie in refrigerator.
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are property of John Rambo and the NWL/HOUSE of PAIN.
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by the National Wrestling League
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