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Great Balls Of Guadalajara!
Albondigas de Jalisco
Ingredients:
The Meatballs:
1-1/2 tablespoons long-grain unconverted white rice
12 ounces ground pork
12 ounces ground beef
6 ounces zucchini
2 large eggs
1/4 scant teaspoon dried Mexican oregano
3 sprigs fresh mint
8 peppercorns
3/4 teaspoon salt
1/4 scant teaspoon cumin seeds
1/3 cup finely chopped white onion
The Sauce:
12 ounces tomatoes
2 tablespoons vegetable oil
1 cup thinly sliced white onion
4 cups light meat or chicken broth
Preparation:
Cover the rice well with boiling water and leave it to soak for about 45 minutes.
Grind the meat using the finest screen of the meat grinder.
Trim the zucchini and chop them very finely and add to the meat.
Blend the eggs with the rest of the meatball ingredients until smooth and mix well into
the meat.
Drain the rice and add it to the mixture.
Make 24 meatballs, each about 1-1/2 inches in diameter.
Pour boiling water over the tomatoes to cover and cook for about 5 minutes.
Drain and blend until almost smooth.
Heat the oil in a wide pan and cook the onion gently, until translucent.
Add the tomatoes, bring to a boil, and let it cook fast for about 3 minutes.
Add the broth to the tomato sauce and bring it to a simmer.
Add the meatballs, cover the pan, and let them simmer for 1-1/4 to 1-1/2 hours.
Serve in deep bowls with plenty of sauce and a side dish of rice.
You can cook these albondigas ahead of time, the day before, or you can even freeze them.
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Breakfast
Roasting On An Open Fire!
Christmas Morning Strata
Ingredients:
16 slices white bread, crusts removed
1/2 lb. thinly sliced ham
Slices of cheddar cheese (or 1 cup grated)
6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry mustard
1/4 cup minced onion
1/4 cup finely chopped red or green pepper
1 teaspoon Worcestershire sauce
Dash of red pepper sauce
3 cups milk
1/4 cup butter
1/2 cup crushed cereal (optional)
Preparation:
Butter a 9 x 13 inch baking dish.
Arrange 8 slices of bread in the bottom of the dish.
Top each slice of bread with 1 or 2 slices of ham, and slices of cheddar cheese.
You can also use grated cheddar cheese and sprinkle it evenly over top.
Cover with the remaining 8 slices of bread (so you have 8 sandwiches).
Beat eggs, add salt, pepper, mustard, onions, chopped pepper, Worcestershire sauce, and
red pepper sauce, and stir in milk.
Pour the egg mixture over the sandwiches.
Cover and refrigerate over night.
In the morning, melt the butter and pour over top.
Top with crushed cereal, like corn flakes, rice krispies, etc. if desired.
Bake, uncovered, for 1 hour at 350 degrees F.
Remove from the oven and let stand for 10 minutes before serving.
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A
Swiss Christmas!
Saucisson En Croute
This treat from Switzerland translates to "sausage in
the paste." It's a popular dish during the Holiday Season.
Ingredients:
2 large egg yolks
1 teaspoon water, plus more for brushing
1-1/2 kielbasa sausage, (1-1/2 rings)
Flour, for rolling pastry
2 sheets prepared puff pastry
Assorted mustards for serving
Preparation:
Preheat oven to 425F.
Beat the egg with the water and set aside.
Cut the kielbasa into 8 (3-inch) long pieces and set aside.
On a lightly floured surface, roll the pastry sheets into 12 by 12-inch squares.
Cut the sheets into 8 equal squares.
Brush 1 square with water around the edges and wrap a sausage up in the pastry. First fold
the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to
seal.
Place seam side down on a parchment-lined sheet pan.
Brush the tops and sides of the packages with egg wash and bake until browned and shiny,
about 25 minutes.
Transfer to a rack and cool for 20 minutes before serving.
The strata can be served warm or at room temperature with assorted mustards.
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Pennsylvania
Porker For The New Year!
Pork Roast w/ Sauerkraut
and Kielbasa
This is a very popular New Year's day pork
meal prepared throughout central and eastern Pennsylvania. Don't forget the mashed
potatoes and applesauce!
Ingredients:
1 (2 pound) boneless pork loin roast
2 tablespoons olive oil
2 sprigs fresh thyme leaves
salt and pepper to taste
4 pounds sauerkraut
1 pound kielbasa, cut into 3-inch pieces
Preparation:
Preheat the oven broiler.
Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and
season with salt and pepper.
Place under the broiler for 10 minutes, until lightly browned in several places.
Place 2 pounds sauerkraut in a slow cooker.
Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in
the center.
Cover with remaining sauerkraut.
Cover slow cooker, and cook roast 6 hours on High.
Best served with mashed potatoes and applesauce.
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Mellow
Yellow Choco Jello Puddin' Treats!
Banana Pudding Squares
Ingredients:
35 NILLA Wafers, finely crushed
1/4 cup margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3 medium ripe bananas
3 cups fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Pudding & Pie Filling
1/2 square BAKER'S Semi-Sweet Baking Chocolate, grated
Preparation:
Combine wafers and margarine; press firmly onto bottom of 13x9-inch dish.
Mix cream cheese and powdered sugar until well blended.
Stir in 1-1/2 cups of the whipped topping and spread evenly over crust and set aside.
Cut bananas in half crosswise and then cut each piece lengthwise in half.
Arrange over cream cheese mixture.
Pour milk into large bowl and add dry pudding mixes.
Beat with wire whisk 2 minutes and then spoon over bananas.
Spread with remaining whipped topping.
Sprinkle evenly with chocolate.
Refrigerate at least 3 hours before serving.
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Shake
Your Beantown Booty!
Butt in the Bag (Boston
Butt Steaks)
A Boston Butt is a cut of pork which comes
from the rear of the front shoulder of a pig. The name comes from the fact that it is cut
from the butt of the shoulder.
Ingredients:
2 (2-inch) Boston butt steaks, seasoned (if you can't find them, ask a butcher to help you
out)
1 pound pure pork smoked sausage
1 large onion
1 bell pepper
garlic crushed
salt & pepper
chopped red pimento or Paprika
1 foil bag for oven
Preparation:
Leave the steaks whole, add salt & pepper, and put them in bag.
Cut the sausage into chunks of your desire.
Cut up the onions and bell pepper into large slices.
Add garlic and red bell pepper or Paprika to taste.
Put it all in the bag, and shake it up.
Add 1 cup of water to the bag.
Place on shallow pan and make sure to roll the bag at the top.
Put it into the oven for two hours at 350.
Check it and if you want to brown meat open bag at about 1hr.and 40 min.
Best when served with mash potatoes.
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Polish
Smoked Sausage Supreme!
Kielbasa w/ Golden Onions
& Applies
Ingredients:
2 lb smoked kielbasa (beef and pork), cut crosswise into 3-inch lengths
2 tablespoons olive oil
3 large onions, chopped (6 cups)
1/2 teaspoon salt
1 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
1 large Granny Smith apple
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
Preparation:
Lightly score each piece of sausage in several places with a sharp paring knife.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not
smoking, then brown half of sausage, turning occasionally, until golden, about 4 minutes.
Transfer to a bowl and cover to keep warm.
Pour off fat from skillet and wipe skillet clean.
Add remaining tablespoon oil to skillet and brown remaining sausage in same manner,
transferring to bowl as cooked.
Wipe skillet clean again, then cook onions with salt and pepper in butter over moderate
heat, stirring occasionally, until golden brown, 15 to 20 minutes.
Meanwhile, peel, core, and finely chop apple.
Stir apple and broth into onion mixture and simmer briskly, uncovered, stirring
occasionally, until apple is tender, 6 to 7 minutes.
Add sausage and simmer, stirring, until heated through, about 1 minute.
Serve with mashed potatoes.
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Chinese
Fruit Roll Ups!
Banana & Mango Spring
Rolls
w/ Coconut Chocolate Ganache
Ingredients:
Ganache:
1 (14-ounce) can unsweetened coconut milk*
1/3 cup palm sugar** or 1/3 cup (packed) golden brown sugar
1 1/2 teaspoons ground ginger
8 ounces semisweet chocolate, chopped
Spring Rolls:
8 (8-inch) square frozen spring roll pastry wrappers***, thawed
4 small ripe Chinese bananas (dwarf bananas), peeled, halved lengthwise, or 2 regular
bananas,
peeled, halved lengthwise, then halved crosswise
2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango, peeled,
pitted,
cut lengthwise into 3-inch-long, 1/2-inch-wide strips
1 egg, beaten to blend
Vegetable oil (preferably grapeseed oil), for frying
Fresh mint sprigs
* Coconut milk, unsweetened is thick and rich, and comes in a can. Be sure to buy coconut
milk, not coconut cream.
** Palm sugar is also called jaggery, and is unrefined sugar from palm trees. Light brown
with an almost mapley flavor, it's often sold in blocks or sometimes in jars.
*** Spring roll pastry wrappers are also called spring roll pastry, and are sold frozen,
often in packages of 25 eight-inch square sheets.
Preparation:
Ganache:
Combine coconut milk, palm sugar and ginger in medium heavy saucepan.
Bring mixture to simmer over medium heat, stirring until sugar dissolves.
Remove from heat.
Add chocolate and whisk until mixture is melted and smooth.
Ganache can be made 1 day ahead.
Cover and refrigerate.
Before serving, stir over low heat just until pourable.
Spring Rolls:
Line baking sheet with parchment paper.
Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and
1 pointed end in opposite direction).
Place 1 banana piece across center of wrapper, then 2 mango strips.
Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over
fruit.
Brush unfolded part of spring roll wrapper with beaten egg.
Roll up wrapper, enclosing fruit completely.
Place on prepared baking sheet.
Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg.
Spring rolls can be made 4 hours ahead, just cover with plastic wrap and refrigerate.
Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil
to between 360°F and 375°F.
Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning
often, about 3 minutes per batch.
Using slotted spoon, transfer spring rolls to paper towels to drain.
Place 1 spring roll on each of 8 plates.
Garnish with mint sprigs.
Drizzle with coconut-chocolate ganache.
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Breakfast
In America!
Scrambled Potatoes
Ingredients:
1 pound bacon, cut into small pieces
3 pounds peeled and shredded potatoes
1 pound shredded Cheddar cheese
12 eggs
salt and pepper to taste
Preparation:
In a large skillet, fry bacon pieces on medium heat until brown and a little bit crispy.
Set aside bacon.
Cook and stir shredded potatoes in bacon drippings on medium heat until tender.
In a large bowl, whisk eggs, and salt and pepper.
Add eggs to potatoes.
Reduce heat to low.
Cover and simmer for 10 minutes.
Sprinkle cheese and bacon pieces on top of potatoes.
Let cheese melt and serve.
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The
Loin King!
Stuffing Topped Filet
Mignon
Ingredients:
2 beef tenderloin filets (4 oz. each)
1 Tbsp. butter
1/2 cup shredded zucchini
1/2 of a small onion, finely chopped
3/4 cup Stuffing Mix for Chicken
1/2 cup Shredded Cheddar Cheese
Preparation:
Preheat broiler.
Heat ovenproof skillet on medium heat.
Add meat; cook 6 min. on each side or until browned on both sides but still pink in
centers.
Remove from skillet; cover to keep warm.
Melt butter in same skillet on medium-high heat.
Add zucchini and onions; cook and stir 2 minutes or until vegetables are tender.
Remove from heat.
Stir in dry stuffing mix and cheese until well blended.
Remove from skillet.
Add meat to skillet; top evenly with the stuffing mixture.
Broil, 6 inches from heat source, for 5 minutes or until stuffing is lightly browned.
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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