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Finally, her hand is not up my ass!
Lamb Chops
Servings: 4
Marinating Time: 1 hour
Preparation Time: 0:10 min.
These Italian style lamb chops are known as costelette and it is a very basic recipe which
is great for a summer barbecue.
Ingredients:
12 small lamb chops
1 cup olive oil
1/2 cup fresh lemon juice
4 cloves garlic, minced
2 tablespoons fresh rosemary
salt and pepper
Preparation:
In a shallow bowl, combine olive oil, lemon juice, garlic, and rosemary. Add lamb chops.
Cover and allow to marinate (at room temperature) for 1 hour.
Prepare grill. Remove lamb and pat dry. Sprinkle with salt and pepper. Cook chops until
done according to preference, about 4 minutes per side for medium rare).
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Go
Jerk Your Chicken!
Jerk Chicken with Spicy Bananas
Preparation Time: 30 min.
Marinating Time: 2 hrs.
This is a delicious, spicy way to serve chicken. You can also
make a tropical salsa with avocado, mango and jalapeno to
go along with it.
Ingredients:
For Jerk Chicken:
4 cups green onion - sliced
1/4 cup fresh thyme leaves
3 tablespoons ginger - peeled and grated
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon black pepper
1 tablespoon ground coriander
2 teaspoons salt
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
5 cloves garlic - halved
3 bay leaves
1 Scotch Bonnet Pepper - seeded
1 1/2 pounds chicken breast halves without skin
For Spicy Bananas:
2 medium bananas - peeled and quartered
1 tablespoon butter
1/2 teaspoon curry powder
1/8 teaspoon ground ginger
1/8 teaspoon chili powder
Preparation:
For Spicy Bananas:
In a large nonstick skillet, melt butter over medium high heat. Add curry, ginger, and
chili powder. Cook for 30 seconds, stirring constantly. Add bananas. Cook 1 minute per
side.
For the Rub:
In a food processor fitted with knife blade, process all the ingredients except chicken
until a thick paste is formed.
For the Chicken
Place chicken breasts in a shallow dish. Spread jerk rub all over both sides of chicken,
reserving about a 1/4 cup.
Cover and marinate chicken in refrigerator for 2-4 hours.
To Grill:
Prepare outdoor barbecue. Place chicken breasts on grill. Cook 10 minutes on each side (or
until tender & no longer pink in the middle), basting occasionally with leftover jerk
rub.
Serve with spicy bananas and coconut black beans.
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Ha
Ha, My Loaf is Biga!
Italian Biga Bread
Ingredients:
To Make 2 1/3 Cups Biga:
1/4 Tsp - Active dry yeast
1/4 Cup - warm water, 105 F To 115 F
3/4 Cup - Water, Room Temp
2 1/2 Cup - All-Purpose Flour, Unbleached
To Make 3 1/2 Cups Biga:
1/2 Tsp - Active dry yeast
1/4 Cup - warm water -- 105 F To 115 F
1 1/4 Cup - Water -- Room Temp
3 3/4 Cup - All-Purpose Flour -- Unbleached
Preparation:
Stir the yeast into the warm water and let stand until creamy looking, about 10 minutes.
Stir in the remaining water and then the flour, 1 cup at a time.
By Hand: Mix with a wooden spoon for 3 to 4 minutes.
By Mixer: Mix with the paddle at the lowest speed for 2 minutes.
By Processor: Mix just until a sticky dough is formed.
Rising - Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool
room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and
sticky when ready. Cover and refrigerate until readyto use. When needed, scoop out desired
amount.
Shaping And Final Rising - Sprinkle a board with 3 tablespoons flour and scrape dough onto
it. With floured hands, gently form a smooth log by first folding the dough in half, then
pinching a seam where the halves join. turn dough seam side down and gently pat into a 12
to 13 inch long rectangle. Lightly sprinkle with flour. Cover loosely with plastic wrap
and let stand on board until puffy, about 30 minutes.While dough rises, place a 14 by 16
inch baking stone or 14 by 17 inch baking sheet in the oven and set at 425. Let heat at
least 30 minutes.
Sprinkle a 14 by 17 inch baking sheet or piece of stiff cardboard with 2 tablespoons
flour. ease hands under the dough, pick up, and as you transfer it to a floured sheet,
gently stretch it to 17 inches long. Shake floured sheet to slide dough diagonally onto
hot stone or baking sheet.
Baking - Bake bread until deep golden, about 30 to 35 minutes. Let loaf cool on a rack.
Serve, or store in a paper bag up to 1 day, or freeze. If a crisper crust is desired,
place bread directly on rack of a 425 oven for 5 minutes.
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Excouscous me please, but that's my chicken!!
Chicken Couscous
Serves 4
Total preparation time - 20 minutes
Ingredients:
2 Tbsp veg oil
1 inch stick cinnamon
1 whole dry chili
1 inch piece ginger, chopped finely
1 tsp crushed cumin seed
1 tsp crushed coriander seed
2 lb of skinless chicken thighs (or boneless lamb, chopped
in 1 inch cubes)
1 large onion, chopped
2-3 cloves garlic, chopped coarsely
1 pt. water
1 tsp salt
8 dried apricots
8 pitted prunes
1 lemon, thinly pared rind of and juice
1 Tbsp clear honey
Preparation:
Heat oil in large casserole, add cinnamon, chili, ginger, cumin and coriander and stir
around until chili is blackened. Add the meat and fry over a moderate heat for 5-6
minutes, turning from time to time, until browned on all sides. Remove from casserole and
set aside.
Add onion and garlic to pot and saute til soft and lightly coloured.
Return meat to casserole, add water and salt. Cover and simmer over a gentle heat for 45
minutes.
Add the apricots, prunes, lemon rind, lemon juice and honey and stir well to mix. Cover
and simmer for one hour more until fruit is very soft.
Serve straight from the casserole on steamed couscous. Also good served with rice.
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Don't forgetta, try the muffuletta!
Muffuletta Sandwich
A specialty of New Orleans, this sandwich
originated in the early 1900s. Muffulettas can be made anywhere that you can get a good
ten-inch round loaf of Italian bread. The sandwich consists of the round loaf of crusty
Italian bread, split and filled with layers of sliced Provolone, Genoa salami and
Cappicola ham, topped with Olive Salad, a chopped mixture of green, unstuffed olives,
pimientos, celery, garlic, cocktail onions, capers, oregano, parsley, olive oil, red-wine
vinegar, salt and pepper.
Serves 4
Preparation time - approx. 1 hour
Olive Salad Ingredients:
1/2 cup Kalamata olives, chopped
1/3 cup olive oil
1/4 cup pimiento-stuffed green olives, chopped
1/4 cup cauliflower, finely chopped
1/4 cup carrot, finely chopped
1/4 cup celery, finely chopped
2 T. red wine vinegar
2 T. chopped fresh parsley
1 t. garlic, minced
1/2 t. dried oregano
1/4 t. freshly ground pepper
Combine all ingredients
Muffuletta Ingredients:
1 loaf round Italian bread, 10" diameter - Hollowed out
Layer with Olive Salad and:
6 oz. provolone cheese, sliced
2 oz. capicollo, thinly sliced
2 oz. Genoa salami, thinly sliced
2 oz. ham, thinly sliced
1 tomato, sliced
Romaine lettuce
Preparation:
This New Orleans classic is a real "eat over the sink" kind of a sandwich.
Between the chewy bread, salty meats, and tangy olive salad, you’ll be hooked from
the first bite. It’s these three things that make this sandwich what it is.
The Bread: Muffuletta is actually a Sicilian word for a special round loaf of bread, baked
so that the center is hollow and can be stuffed. Since a real one is hard to find in the
U.S., muffulettas are usually made with a round Italian loaf you hollow out yourself.
You’ll find all kinds of round loaves of bread from regular grocery stores and
bakeries: freshly baked, “brown-and-serve,” focaccia. None of them are alike,
but all work great.
Just look for a loaf that is round, about 10 inches in diameter, with a fairly thick
crust. The crust is important because it has to be able to soak up the olive salad
marinade without turning mushy.
The Olive Salad: The olive salad is what sets muffulettas apart from most other
sandwiches. It beats any mustard or mayo, with three distinct ingredients: green and black
olives, and chopped vegetables.
Use regular pimiento-stuffed green olives for their color. But for the black olives, use
Kalamatas for their taste. Plain black ones are bland. Chopped vegetables add color and
crunch.
The Meats: Traditional Italian cured meats are the best for this sandwich, such as Genoa
salami and capicollo.
Don’t worry if you can’t find the meats suggested. Just go to the deli or your
favorite supermarket and pick out three meats you like, but try to get at least a salami
and a ham. Be sure to have them shave the meats real thin so you can fold them over to
make your sandwich nice and high.
Finely chop the vegetables and olives for the Olive Salad. You want a nice, uniform look.
Combine all salad ingredients; set aside.
Cut the loaf of bread in half crosswise. Use a small, serrated knife to score the inside
of both halves about 1" in from the crust.
Hollow the bread halves by pulling out the insides with your hands. Leave shells about
1" thick. Save the bread chunks for other uses.
Brush insides of bread shells with marinade from Olive Salad. Brush most of it in the top
half, since you’ll put the salad in the bottom half.
Spoon salad into bottom half of loaf. Since you’ve brushed it with marinade,
don’t spoon too much extra liquid into the shell.
Layer 2 oz. cheese over the salad. If you heat the sandwich, the melted cheese will hold
the salad in place. Top with one type of meat; repeat.
Finish layering with last of cheese and meat. Top with tomato and lettuce. If you heat the
sandwich, put the lettuce on after it’s warm.
Use a very sharp serrated knife to cut the sandwich in quarters. Just saw carefully and
don’t press too hard or you might squish all the filling out.
Serve hot or cold!
Muffulettas can be served hot or cold. Heating the sandwich melts the cheese and helps
hold everything together. Since this sandwich is so high and the olive salad is a little
loose, you could lose a little of the filling when you take a bite.
To heat, wrap the uncut muffuletta in a large piece of foil. Place the wrapped sandwich on
a sheet pan and warm it in a 400-degree oven for 25–30 minutes, or until heated
through and the cheese is melted. Carefully remove the foil, add lettuce, and cut the
sandwich into wedges.
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The Perfect Halftime Treat!
Rambo's Philly Cheese Steak
Serves 4 to 6
Preparation time: 20 minutes
Ingredients:
3-5 lbs sirloin or rump roast (frozen)
6-8 French bread or hoagie rolls
American cheese slices
onion
green pepper
mushrooms
1 tablespoon Italian seasoning
salt
pepper
garlic powder
Preparation:
1. Let roast thaw out until it is able to be sliced very thin or shaved. If you do not
have a meat slicer, you'll need to take your roast to a butcher. It is very important for
the meat to be very thin if you want the true cheesesteak experience!
2. Onions, peppers and mushrooms are optional. Saute' sliced onions, green pepper slices
and/or sliced mushrooms in 1-1/2 tbsp. butter or olive oil in a large frying pan. Set
vegetables aside.
3. Add steak to frying pan and cook for 3 minutes. Turn steak; season with ground black
pepper/salt to taste; Italian seasoning; garlic powder. Cook steaks 4 minutes more.
4. Add slices of American cheese on top of meat and let melt. It is best to try and get
the meat in rows, which will make it easier to fill your sandwich.
5. As the cheese begins to melt, lay a sliced French bread or roll on top of the meat and
use a large spatula to help flip the sandwich over. Top with sauteed vegetables.
6. A pizza or spaghetti sauce can be used to top off your Philly cheesesteak sandwich.
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Mach's
Gude!
Schnitz und Knepp
Serves 6-8
This is an old Pennsylvania Dutch recipe meaning "Apples and Buttons," made with
dried apples, ham and dumplings (the dumplings are the buttons).
Ingredients:
3 pounds smoked ham with bone
4 cups dried tart apples
3 tablespoons brown sugar
1 large onion, finely chopped
2 medium potatoes, cut into 1/2-inch cubes (optional)
Dumplings:
2 cups sifted flour
1/2 teaspoon salt
4 teaspoons baking powder
3 tablespoons unsalted butter
1 egg, beaten
1/2-2/3 cup milk
Preparation:
Cover ham in large pot with cold water. Bring to boil, reduce and simmer for 2 hours, or
until ham is tender. Meanwhile, put apples in bowl and cover with water. Soak for at least
2 hours. Add apples, with most of apple liquid, to ham. Add brown sugar and onion. Cover
and simmer for 30 minutes. Add potatoes and simmer 30 additional minutes.
For dumplings, sift together sifted flour, salt and baking powder. Cut in butter with two
knives or pastry cutter. Stir in eggs. Gradually add enough milk to make a moist, fairly
stiff dough. Drop dough by tablespoons into gently boiling ham and apple liquid. Cover
tightly and simmer for 12-15 minutes, or until dumplings are done. Serve immediately with
Lettuce with Bacon Dressing* or Chow-Chow.**
Note: Dumplings could be made from your favorite baking mix. Follow directions on package.
Dried tart apples are difficult to get, but can be ordered from various sources. You could
also dehydrate your own. Be certain to get tart, not sweet, apples.
Salad with Hot Bacon Dressing *
Makes 1½ Cups
This is a favorite with certain meals such as pot roast, chicken pot pie and baked ham.
Our favorite greens include dandelion greens, endive, escarole or spinach, but it works
equally well on romaine lettuce.
Ingredients:
1 egg, well beaten
1/3 cup sugar
1/4 cup cider vinegar
3/4 cup water
1/2 teaspoon salt
4 strips bacon, cut into 1 to 2-inch pieces
1 tablespoon flour
Preparation:
Beat the sugar into the egg. Add the vinegar, water and salt; beat well. Meanwhile, brown
the bacon in small saucepan. Stir in the flour and stir until smooth. Add the liquid to
the bacon mixture and cook over medium heat until thickened, stirring constantly. (Can be
prepared ahead and reheated, stirring constantly to keep from sticking to saucepan.) Pour
hot dressing over chopped greens and mix thoroughly. Serve immediately.
Notes: Leftover salad can be refrigerated and reheated in microwave until warm. Leftover
dressing can be refrigerated and reheated before pouring on fresh greens.
Chow-Chow **
Makes 16 pints
The Pennsylvania Dutch are famous for their pickles, relishes and condiments. Chow-Chow
has always been one of the favorites. It is made up of a variety of vegetables that are in
season near the end of the summer.
Ingredients:
1 pound bag dried Navy Beans
1 pound bag dried Red Kidney Beans
1 quart (5 pounds) unshelled lima beans
2 pounds stringbeans (combination of yellow and green)
1 large head cauliflower
1 medium head celery
4 large sweet red peppers
4 large sweet green peppers
1 quart (2 pounds) carrots
1-1/2 cups small boiling onions (can used canned cocktail
onions, rinsed and drained)
1-1/2 cups small sweet gherkins (can used canned, rinsed
and drained)
1 gallon white vinegar
6 cups granulated sugar
1/4 cup coarse canning or kosher salt, more or less to taste
Preparation:
Cook dried beans separately, according to package directions, until tender. Rinse with
cold water and drain. Set aside. Cook all other fresh vegetables separately until
crisp-tender; drain and immerse immediately in ice water. This will stop cooking and help
retain color. Set aside.
Combine vinegar, sugar and salt in large stockpot or kettle large enough to hold all
ingredients. Bring to a boil, being certain sugar and salt are completely dissolved. Add
all vegetables, including canned onions and gerkhins. Bring back to boil, then reduce heat
and keep at a simmer. Place in hot sterilized jars, leaving 1/2-inch head space, and
process in a boiling water canner for 10 minutes.
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The Greatest
Pumpkin!
Beef Stew in Pumpkin
Serves 8
Ingredients:
3 lb Beef for stew, 1" pieces
4 packs brown gravy mix
8 potatoes, peeled and cut into 1" pieces
1 can/jar pearl onions
1 large bag frozen green beans
1 large bag frozen corn
1 bag baby carrotts
celery (optional)
salt
pepper
parsley
garlic powder
1 large pumpkin (5 to 6 lbs)
Preparation:
1. In a crockpot or stew pot, add beef, potatoes, brown
gravy and seasonings. Heat on low; cover tightly and
simmer 2 to 2½ hours, stirring occasionally.
2. Meanwhile, prepare Pumpkin Shell Tureen. Cut top off
pumpkin; scrape out fibers and seeds. Approx. 10 minutes
before serving, pour boiling water into pumpkin; cover
and let stand. Drain before serving.
3. Add all the vegetables to meat, potatoes and gravy.
Heat on low; cover tightly and simmer 1 to 1½ hours,
stirring occasionally.
4. Remove from heat; let stand, covered, 5 minutes. Ladle
into Pumpkin Shell Tureen (remember to add the boiling
water to the pumpkin and drain before adding stew).
5. Enjoy!
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Let Them Eat Cake!
Cake-o'-Lantern
Serves 24
Baking the Cake-o'-Lantern
Cake Ingredients:
5 1/2 cups all-purpose flour
4 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
4 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 1/4 cups milk, at room temperature
1 can (15 oz.) pumpkin
1 tbsp. vanilla extract
1 cup (2 sticks) butter or margarine, at room temperature
1/2 cup vegetable oil
2 1/4 cups sugar
6 large eggs, at room temperature
Preparation:
Heat the oven to 350 degrees and butter two 10-inch bundt cake pans.
In a large bowl, stir together the flour, spices, baking powder, baking soda and salt.
In a medium bowl, stir together the milk, pumpkin and vanilla extract until smooth.
In another large bowl, beat the butter or margarine and oil together with an electric
mixer until combined. Next, beat in the sugar. Then beat in the eggs, one at a time,
mixing well after each addition.
Alternately beat in the milk/pumpkin mixture and the flour mixture until just combined.
Divide the batter between the two prepared pans. Bake for 50 to 60 minutes or until a
toothpick inserted into the center of the cakes comes out clean.
Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks to cool
completely.
Decorating the Cake-o'-Lantern
Decorating and Frosting Ingredients:
2 packages (8 oz. each) cream cheese, at room temperature
1 tbsp. vanilla extract
Approximately 9 cups powdered sugar
Green food-coloring paste
Orange food-coloring paste
One flat-bottomed green ice cream cone
12 large yellow and white gumdrops (6 of each)
Sugar (to roll gumdrops on)
2 tbsp. chocolate chips
Clear edible cake glitter
Preparation for Frosting:
In a large bowl, beat the cream cheese until smooth.
Mix in the vanilla extract. Then beat in the powdered sugar gradually until the frosting
is a spreadable consistency.
Color about 1 cup of the frosting green and the rest orange.
Assembling the Cake-o'-Lantern
Trim the bottoms of the cakes so they lie flat against each other.
Frost the flat surface of the bottom cake and place the other cake on top.
Frost the entire cake orange. When the frosting dries, add green frosting leaves and top
with the ice cream cone to create a stem.
Sprinkle sugar over your work surface and use a rolling pin to flatten 12 large yellow and
white gumdrops together into a pancake about 1/4 inch thick. Adults only—use a knife
to cut out the eyes, nose and mouth.
Microwave 2 tablespoons of chocolate chips for about 60 seconds. Dip the left side and
bottom of the facial features in the melted chocolate. Dab a small amount of water onto
the top surface of each feature, sprinkle the edible glitter on top, then press the facial
features onto the cake.
(courtesy of FamilyFun Magazine)
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Meet
the Monster!
Zombie Meatloaf
Serves 8 to 10
Use a food processor to whip up this Halloween feast in a snap. Follow the steps below and
you won't need to rinse the food processor bowl in between steps. After each step, empty
the contents of the bowl out and set aside.
Process enough bread to make:
2 cups fresh breadcrumbs
Process until finely chopped then set aside:
1/4 cup parsley with 2 cloves garlic (more if expecting vampires)
Process each separately until coarsely chopped
(not too fine, mixed texture is good), then place together in large mixing bowl :
3 stalks celery
3 carrots
1 onion
Melt in a large frying pan over medium flame:
1 tablespoon butter
1 tablespoon olive oil
Add the celery mixture and saute until soft and onions are translucent. Remove from heat
to cool.
In the large mixing bowl, mix in the remaining ingredients below, adding the parsley and
garlic and the breadcrumbs. When the vegetables have cooled, add them to the mixture.
Note: the only way to really mix this up well is to use your hands -- squoosh, squoosh!
1 lb. ground turkey
2 lbs. lean ground beef
1 lb. ground pork sausage
1/2 teaspoon thyme
3/4 teaspoon oregano
3 eggs
1-1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon paprika
2 teaspoons Worcestershire Sauce
3 teaspoons lemon juice
2 - 3 tablespoons heavy cream
Shape the meatloaf into a Zombie on a large baking sheet or pan with low sides; placing a
sheet of aluminum foil in the bottom helps for easy clean up. Lightly grease the surface
before adding the meatloaf.
Apply ketchup decoratively before baking.
Bake in a preheated 350 degree F oven for 1 hour to 1 hour, 10 minutes. Let cool before
decorating.
Decorate the Zombie with any of these materials:
ketchup
mustard
fresh parsley
red, orange, and/or yellow bell peppers
other decorative foods like slivered blanched almonds, olives, cherry tomatoes, etc.
Hints:
The meatloaf will give off lots of juices as you cook it. For a crisper presentation, we
used a separate, clean baking sheet, covered it with parchment paper, then carefully used
a large spatula to transfer the cooked Zombie to the clean sheet.
The appendages (legs and arms) broke at the joints, but that's not important and can
either add effect, or be covered up with ketchup.
If not serving immediately, cover the whole tray and place the Zombie in the refrigerator
to avoid contamination (remember: keep hot foods hot and cold foods cold to prevent food
poisoning). You can reheat it on the same sheet with the parchment paper. Then decorate
just before serving.
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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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