Food recipes?

Food recipesFood recipes?
QUICK PEPPERONI PIZZAS





1 sm. can pizza sauce


6 hamburger buns, split


1 pkg. pepperoni, sliced thin


1 (6 oz.) pkg. sliced Mozzarella cheese





Spread pizza sauce on cut sides of buns. Place 5 or 6 slices pepperoni on each bun. Cover with cheese; place on broiler pan. Broil at middle position for 10 minutes or until cheese melts. Serve hot. Yield 6 servingsFood recipes?
Filipino Ribs





Spareribs glazed with the sweet, tangy taste of the Philippines. One of the honey coating ingredients, star anise, is native to China; it is a star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Star anise is available at all Asian markets as well as many general grocery stores.





INGREDIENTS


6 pounds pork spareribs


2 medium onions, cut into wedges


1 medium onion, finely chopped


6 tablespoons soy sauce


1/4 teaspoon ground black pepper


6 whole star anise pods


1 tablespoon vegetable oil


1 tablespoon grated fresh ginger


1/2 cup honey


2 tablespoons brown sugar


1 tablespoon Worcestershire sauce


1 tablespoon lemon juice











DIRECTIONS


Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.


Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.


Preheat oven to 400 degrees F (200 degrees C).


Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed
Milk from the Mill





Leek %26amp; Potato Soup





Serves 2





Ingredients





2 medium sized leeks chopped


2 medium sized potatoes diced


2tbsp/30ml light olive oil


陆pint/450ml oatmilk


陆tsp/2.5ml salt, pinch of white pepper


finely chopped parsley to garnish





Method





Fry the leeks and potatoes in the oil over a low heat for about 10 minutes.





Add the salt and oatmilk, Stir well, put on lid and leave for 15 minutes on the same low heat.





Check the potatoes with a fork to see if they are tender.





When ready, pur茅e with a hand-held blender until almost smooth.





Add pepper to taste and if the soup is too thick, add a little more oatmilk and reheat before serving, garnished with the parsley.





Serve with cro没tons* or crusty bread.





A茂oli - Garlic Mayonnaise





If you've never tasted this garlicky mayonnaise, you're in for a real treat.





Yield 1陆 cups


Time 5 minutes


Tools Blender or food processor


Rubber spatula


Covered container





Ingredients 1 large egg


3 T cider vinegar


陆 t salt


陆 t dry mustard


1录 c oil (vegetable, olive, and/or canola)


4-6 cloves garlic, minced


1 t lemon juice





Directions Blend the egg, vinegar, spices, and 2 T of oil for a few seconds.


Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender.





Stir in the garlic and lemon juice, transfer the a茂oli into the container, cover, and refrigerate.





GO GREEK


Lathero Keik- oil cake





Ingredients





8floz olive oil


12 oz sugar


1陆 lb flour


12 oz currants


pinch salt


1 orange, juice and rind


1 lemon, juice and rind


1 tbsp brandy


1 tsp baking soda


cinnamon





Method





1. Preheat the oven to 180掳C/325掳F or gas mark 4.





2. Beat the oil and sugar together.





3. Sift together the flour, salt, soda and cinnamon.





4. Slowly mix the dry ingredients and the juice into the oil mixture.





5. Roll the currants in a little flour and mix them in.





6. Add the rind and brandy,


adding a little extra water if the mixture seems too thick.





7. Place in a greased baking tin, at least 8'; in diameter and 3'; deep,


and bake in a moderate oven for about an hour.
Here's my favorite


Rice with Chicken and Sausage


3 slices bacon


2 cups chopped onion


3 cloves garlic, minced


2 green peppers, chopped


1 pound Spanish or Italian sausage, SWEET


1 pound Spanish or Italian sausage, HOT


4 cups chicken stock


salt %26amp; ground black pepper


12 green pimento stuffed olives


1 tablespoon capers


1/2 teaspoon powdered saffron


1 three pound chicken, cut into pieces, or three pounds chicken breasts, skin and bone left on


1 tablespoon paprika


1/4 cup olive oil


2 cups white rice


1 cup cooked green peas


pimento for garnish.


Heat oven to 400 degrees F.


In a skillet, combine bacon, onion, garlic, and green pepper. Slice sausages into 1/2 inch pieces %26amp; add. Cook until onion is wilted.


Spoon the mixture into a large casserole and add 1/4cup stock. Add salt %26amp; pepper to taste, olive, capers, and saffron,


Sprinkle chicken pieces with salt, pepper, and paprika. Brown in olive oil in skillet, then place in casserole.


Add rice and remainling stock, cover.


Bake 35 to 40 minutes, stirring once.


When rice is tender, add peas, reduce temperature to 300 degrees F, and cook 10 minutes.


Garnish with pimento.


Serves 6 to 8.
Go to this link, categories are on the left hand side of the screen:





http://www.cooks.com/rec/view/0,1740,151鈥?/a>
Vegetable Soup.


1kg Brisket Bones.


3 Celery stems diced.


3 Medium carrots diced.


1 Large onion diced.


1 Packet soup mix (split peas etc).


Additional vegetables





In a 10l stock pot brown the Brisket Bones in 2t cooking oil, turning often.


When thoroughly brown, remove and pour off fat,


Add 2t cooking oil and add onion, celery and carrot and saut茅 for several minutes, stirring from time to time.


Add a jug of boiling water and the soup mix and stir


Add Brisket bones and more hot water and bring to a boil.


Reduce heat to a gentle simmer and leave for 90 minutes stirring from time to time.


After an hour remove the bones and set aside to cool.


Skim off any fat on the surface and add more vegetables. Peas, beans, corn etc. (pasta spirals, elbow bow ties etc could be added, at this stage.


Season to taste with S %26amp; P etc and bring back up to heat.


Remove the meat from the bones, cut into bites sized pieces and return to pot.