Even Nigerians Love Emerald's Nuts!
African Groundnut Stew w/
Chicken
Ingredients:
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
1 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
1 or 2 fresh hot chilies, chopped
1 tbsp. grated fresh ginger root
1 tbsp. light brown sugar
1 tsp. cumin
1 1/2 lbs. butternut or other winter squash, peeled, seeded and cut into 1-inch chunks
(about 4 cups prepared)
1 1/4 cups hot water
1 tsp. salt
1/4 tsp. black pepper
1/4 cup peanut butter
1 can (19-oz) chickpeas, drained and rinsed
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh parsley or cilantro
Preparation:
Season the chicken pieces with salt and black pepper.
Cook until browned, turning, about 8 minutes in all, remove and set aside.
In a large saucepan or Dutch oven, heat oil over medium heat.
Add onion and cook, stirring, until softened, about 5 minutes.
Add the garlic, chilies, ginger, brown sugar and cumin and stir to mix.
Cook for a minute or two, then add the squash and toss to coat everything evenly.
Add 1 cup of the hot water, the salt and pepper and bring the mixture to a boil.
Meanwhile, stir the remaining 1/4 cup of hot water into the peanut butter, then add to the
squash mixture in the pot.
Add chicken legs and thighs.
Mix well, cover and lower the heat to low.
Let cook for 15 to 20 minutes or until the squash is nearly tender.
Add chicken breasts and wings, chickpeas and roasted peanuts to the stew and continue
cooking for another 10 minutes.
Stir parsley or cilantro in just before taking it off the heat.
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The
Birds And The Berries!
Grilled Chicken and Fruit
Kabobs
Ingredients:
1 cup lemon juice
2 (8 ounce) cans pineapple chunks, juice reserved
salt and pepper to taste
2 teaspoons ground cinnamon
3 skinless, boneless chicken breast halves, cubed
1 cup butter, melted
2 tablespoons brown sugar
1 teaspoon ground nutmeg
24 large strawberries
Preparation:
In a shallow glass bowl combine lemon juice, juice from pineapple can, salt, pepper and 1
teaspoon cinnamon and mix together.
Add cubed chicken and marinate for 1 hour in the refrigerator.
Preheat grill to medium heat.
In a small bowl combine the melted butter or margarine, 1 teaspoon cinnamon, brown sugar
and nutmeg.
Lightly oil grate.
Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on
each stick (approximately 4 to 6 pieces of each item per skewer).
Brush kabobs with butter or margarine mixture, place on grill and cook, turning on all
sides, until chicken is cooked through and strawberries are sizzling, approximately 8 to
10 minutes.
Serve over white rice.
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This
Brazilian Treat Is Rio Good!
Grilled Pineapple Spears
The pineapple is native to southern Brazil and
Paraguay.
Ingredients:
1 peeled and cored pineapple
1/3 cup caramel sauce
2 tbsp sweetened flaked coconut (optional)
Preparation:
Slice the pineapple into 10 spears by cutting down the length of the fruit.
Slide each spear onto a wooden skewer, pushing the stick halfway into the piece of fruit.
Grill on a low-flame, placing fruit at the front edge of the barbecue so the skewers are
off the grill.
Grill about 2 minutes per side or to preference.
Transfer pineapple to serving plates.
Drizzle with caramel sauce (and sprinkle with flaked coconut, if using).
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Southern
Style Sweet & Sour Pork!
Lemon Spareribs
Ingredients:
6 lbs. pork spareribs, cut into serving size pieces
6 oz. can frozen lemonade or limeade concentrate, thawed
1 cup barbecue sauce
dash white pepper
lemon or lime, optional garnish
Preparation:
Place pork in Dutch oven or large stockpot and add enough water to cover pork.
Heat to boiling and reduce heat to low.
Cover pork and simmer 1-1/2 hours until ribs are tender and then transfer pork to
13x9" glass baking dish.
Mix lemonade concentrate, barbecue sauce and pepper, and pour over spareribs, turning to
coat.
Cover dish and refrigerate for 4-24 hours.
When ready to grill, prepare and heat grill and remove pork from marinade and save the
remaining marinade for glazing.
Grill pork, meaty sides up, uncovered, 4" from medium hot heat for 30 minutes,
turning often and brushing frequently with marinade until ribs are glazed and hot.
Garnish with lemon or lime slices and serve.
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Sweet
Treat From Philly's South Street!
PHILADELPHIA "Fruit
Smoothie"
No-Bake Cheesecake
Ingredients:
1-1/2 cups Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
2 Tbsp. sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened (or Neufchatel Cheese, 1/3 Less
Fat)
1/2 cup sugar
1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and
blackberries), thawed, drained
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Preparation:
Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
Mix graham cracker crumbs, butter and 2 Tbsp. sugar, and press firmly onto bottom of
prepared pan.
Refrigerate while preparing filling.
Beat Cream Cheese (or Neufchatel Cheese) and 1/2 cup sugar in large bowl with electric
mixer on medium speed until well blended.
Smash drained berries with fork and then stir into cheese mixture.
Gently stir in 2 cups of the whipped topping.
Spoon over crust and cover.
Refrigerate 4 hours or until firm. Use foil
handles to remove cheesecake from pan before cutting into pieces to serve. Top with the
remaining whipped topping. Store any leftover cheesecake in refrigerator.
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Berries
& Cream Dream Team!
Ultimate Strawberry
Shortcake
Ingredients:
1-1/4 cups milk, divided
1/4 cup sour cream
3 Tbsp. sugar
2-1/4 cups all-purpose baking mix for biscuits
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar
Preparation:
Preheat oven to 425°F.
Beat 1/2 cup of the milk, the sour cream and 3 Tbsp. sugar in large bowl with wire whisk
until well blended.
Stir in baking mix until just moistened and spread evenly into greased 9-inch round cake
pan.
Bake 12 to 15 min. or until top is golden brown.
Remove from pan to wire rack to cool completely.
Add the remaining 3/4 cup milk to dry pudding mix in a medium bowl and beat with wire
whisk 2 minutes or until well blended.
Gently stir in half of the whipped topping.
Toss strawberries with 1/3 cup sugar and set aside.
Cut cake horizontally in half to make two layers.
Place the bottom cake layer on serving plate and top with half of the strawberry mixture.
Spread with pudding mixture and cover with the top cake layer.
Spread the remaining whipped topping; top with remaining strawberry mixture.
Serve immediately. Store any leftover shortcake in refrigerator.
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Greece
Is The Word!
Greek-Style Steak
Ingredients:
1/2 cup A1 Original Steak Sauce
2 T-bone or Porterhouse steaks (3/4 lb. each), 3/4 inch thick
1 tsp. dried oregano leaves, crushed
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 pkg. (4 oz.) Crumbled Feta Cheese
Preparation:
Mix all ingredients except steaks until well blended.
Remove 1/4 cup of the steak sauce mixture for later use.
Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag.
Turn bag over several times to evenly coat steak.
Refrigerate 30 minutes to marinate.
Remove steaks from bag; discard bag and marinade.
Grill steaks how you like, making sure to turn occasionally.
Remove steaks from grill; remove and discard bones.
Cut steaks into thin slices.
Drizzle evenly with the reserved steak sauce mixture.
Sprinkle with feta cheese.
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Southeast
Asian Sub!
Vietnamese Steak Sandwich
Ingredients:
1 pound flank steak, thinly sliced against the grain
3 12-inch baguettes, cut in half and split horizontally
3 tablespoons fish sauce*
3 tablespoons lime juice
4 teaspoons brown sugar
1/2 teaspoon freshly ground pepper
1 teaspoon canola oil
6 tablespoons mayonnaise
2 small carrots, shredded or cut into matchsticks
1/2 small cucumber, cut into thin spears
1/2 cup shredded peeled daikon radish
3 scallions, trimmed and thinly sliced
1/3 cup coarsely chopped fresh cilantro
Preparation:
Preheat grill to high.
Whisk fish sauce, lime juice, brown sugar and pepper in a shallow dish until the sugar
dissolves.
Set aside 2 tablespoons of the sauce in a small bowl to use later.
Place steak in a medium bowl, add oil and toss to coat.
Oil the grill rack and grill the steak slices, turning once, until cooked through, 3 to 4
minutes total. (The best way to oil a grill rack is to fold a paper towel, holding it with
tongs, and rub the paper towel over the rack. Do not use cooking spray on a hot grill.)
Transfer to the dish with the marinade, stir to coat and refrigerate for 15 minutes or up
to 8 hours.
To make the sandwiches:
Add mayonnaise to the reserved sauce and stir to combine.
Spread the mixture on baguettes, top with the marinated steak, carrots, cucumber, daikon,
scallions and cilantro.
Slice the sandwiches in half.
* Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. Find it
in large supermarkets and Asian markets.
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It's
A Dirty Job, But Someone's Got to Eat It!
Frozen Mud Pie
Ingredients:
1 1/2 cups crushed cream-filled chocolate sandwich cookies (about 15)
1/4 cup butter, melted
2 pints chocolate chip or coffee ice cream, softened
1/4 cup chocolate syrup, divided
Sweetened whipped cream for garnish (optional)
Preparation:
In a bowl, combine cookie crumbs and butter.
Press onto bottom and sides of an ungreased 9-inch pie plate.
Refrigerate for 30 minutes.
Spoon 1 pint of ice cream into crust.
Drizzle with half of the chocolate syrup; swirl with a knife.
Carefully top with remaining ice cream.
Drizzle with remaining syrup; swirl with a knife.
Cover and freeze until firm.
Remove from the freezer 10 to 15 minutes before serving.
Garnish with whipped cream.
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Sink
Your Teeth Into This Seafood!
Grilled Rock Lobster
Tails
Ingredients:
1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
2 (10 ounce) rock lobster tails
Preparation:
Preheat grill for high heat.
Squeeze lemon juice into a small bowl, and slowly whisk in olive oil.
Whisk in salt, paprika, white pepper, and garlic powder.
Split lobster tails lengthwise with a large knife, and brush flesh side of tail with
marinade.
Lightly oil grill grate.
Place tails, flesh side down, on preheated grill.
Cook for 10 to 12 minutes, turning once, and basting frequently with marinade.
Discard any remaining marinade.
Lobster is done when opaque and firm to the touch.
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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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