maleficent1959
<font color=FF0033>200,000 DIS'ers can't be wrong.
- Joined
- Sep 8, 2001
- Messages
- 1,220
BLACK EYE PEAS
WITH GINGER SOY JUICE
Yield: 8 servings
Ingredients:
1/8 pound Black Eye Peas (raw, soak overnight)
1/8 pound White Onions, diced small
1/16 pound Spinach, julienned
1/8 quart Ginger Soy Juice
1/16 cup Safflower Oil/Vegetable Oil
Method:
Cook the black eye peas with water, salt and pepper. Drain and let cool.
Heat oil in sauté pan. Add onion and black eye peas, stirring constantly.
Add ginger soy juice and continue stirring. Add spinach just before serving.
GINGER SOY JUICE
Yield: 3 cups
Ingredients:
1 cup Soy Sauce
1 cup Granulated Sugar
1 ½ cups Water
6 tablespoons Fresh Ginger, finely chopped
Method:
In a stainless pot, heat all the ingredients until it boils. Let simmer for 20 minutes.
Strain the juice through a China cap. Let cool.
COUS COUS MARAKESH
Yield: 8 servings
Ingredients:
1 cup Cous Cous
1 cup Water
2 t. Ground Coriander, toasted
2 t. Ground Cumin, toasted
3 each Saffron Threads, toasted and chopped
1 small Onion, diced chunky
1 each Carrots, diced chunky
2 each Zucchini, diced chunky
1 small Red Bell Pepper, diced chunky
2 T. Garlic, chopped fine
1 t. Ground Turmeric, toasted
1 cup Cilantro, chopped
To taste Salt and Pepper
1 8 oz. can Diced Tomatoes
Method:
Boil water and add coriander, cumin, salt, pepper, and saffron. Pour over the cous cous. Cover and allow to tenderize. Set aside. Sauté the vegetables with the rest of the spices. Add vegetable stock and simmer until vegetables are tender. Add the cilantro when the vegetables are done.
ETHIOPIAN BREAD SALAD
Yield: 4 servings
Ingredients:
1 loaf 7 Grain Bread, cubed and toasted (croutons)
1 ½ each Whole Tomato, cubed
1 each Cucumber, cubed
1 each Garlic Clove, minced
1/8 teaspoon Ground Ginger
½ teaspoon Ground Cumin
1/8 teaspoon Ground Turmeric
1 cup Balsamic Vinegar
½ each Bermuda Onion, cubed
Method:
Prepare vegetables as indicated.
In a bowl combine vegetables with ginger, garlic, turmeric, cumin, and balsamic vinegar. Top with toasted croutons.
PEANUT BUTTER RICE
Yield: 10 servings
Ingredients:
¼ pound Peanut Butter
¼ quart Coconut Milk
1/16 quart Soy Sauce
1/8 t. Ground Ginger (dry)
1/8 t. Ground Coriander
¼ t. Granulated Garlic
1/16 quart Sugar
1/8 t. Cayenne Pepper
½ pound Basmati Rice
1/8 bunch Parsley, rough chop
Method:
Cook the basmati rice according to direction ration (normally 1:1¼ liquid.)
In a small pot, combine all the ingredients. Mix well until smooth and heat to proper temperature to 145o or above. Taste and adjust seasonings.
Mix the hot basmati rice with the peanut butter sauce in a large bowl and add the parsley. Mix well.
PINEAPPLE UPSIDE DOWN CHEESECAKE
Yield: 20 servings
Ingredients:
1 pound Cream Cheese
½ cup Sugar
¼ cup Whole Eggs
¼ teaspoon Vanilla Extract
¼ teaspoon Lemon Juice
1/8 cup Heavy Cream
1/8 cup Sour Cream
1 quarter of a Fresh Pineapple (peeled and cut into tidbits)
¼ cup Brown Sugar
½ cup Brown Sugar for bottom
Bottom Crust
1 cup White Chocolate (melted)
¼ cup Graham Cracker Crumbs
Method:
1. Cook diced pineapples in ¼ cup brown sugar in a saucepot until slightly translucent, about 5 minutes. Set aside to cool.
2. Prepare miniature muffin molds by spraying them with pan release. Place a small amount of brown sugar (from the ½ cup) in the bottom of each mold. Place some cooked pineapples to cover the bottom of each mold.
3. Prepare the cheesecake filling by creaming the sugar and cream cheese.
4. Add the eggs and vanilla extract, making sure you scrape the bottom of the bowl always, to avoid lumps.
5. Add the lemon juice, heavy cream, and sour cream.
6. Pour mixture into the molds over the pineapples, almost to the top.
7. Place the muffin mold on a sheet pan. Pour water halfway up the sheet pan to cook the cheesecakes in a water bath.
8. Bake in the oven for about 30-40 minutes in a 300o oven until the cheesecake is set.
9. Remove from the oven and pour out the water. Set aside to cool.
10. Melt the white chocolate slowly in the microwave and blend in the graham cracker crumbs completely. Spoon or pipe on top of each cheesecake. Place mold in cooler overnight.
11. Once the chocolate crumbs and the cheesecake have set, place mold upside down to release the cheesecakes with the pineapples on top.
TUNISIAN COUS COUS SALAD
Yield: 6 servings
Ingredients:
1 pound Cous Cous, cooked
1 pint Water
1 cup Soy Sauce
1 teaspoon Ground Ginger
½ cup Sugar
1 pound Mushrooms, sliced and roasted
1 pound Chicken Breast strips
1 each Red Pepper, seeded, diced, and roasted
1 each Medium Onion, diced and roasted
1 cup Diced Tomato
1 pound Whole Kernel Corn, frozen and roasted
1 ounce Olive Oil
1 cup Cilantro, chopped
Chili Cilantro Dressing (see recipe below)
Method:
Soy stock: In a medium sized stock pot, heat the soy sauce, sugar, ginger and water and bring to a boil. Then set aside. In a large bowl or pan, place cous cous and stir in the soy stock and fully incorporate. Then cover and let stand for 5 minutes. Remove lid and break apart the mixture with a fork, creating fluffy kennels of cous cous. Adjust the seasoning with salt and pepper.
On a sheet pan or roasting pan, place the mushrooms, onions, and chicken and roast in the oven at 350o with olive oil. Cook until mushrooms are golden and the chicken is fully cooked. Add bell peppers and corn kernels and continue to roast and stir for 10 minutes. Remove mixture from the oven. Taste and season with salt and pepper.
Combine the cous cous, the vegetable-chicken mixture, and chopped cilantro and fully mix.
Add chili cilantro dressing to the mixture, stir and adjust the seasoning. Reserve or serve.
CHILI CILANTRO VINAIGRETTE
Yield: 8 servings
Ingredients:
2 each Jalapeno Chili Pepper
½ cup Honey
1 cup Rice Vinegar
1 cup Safflower Oil/Vegetable Oil
¼ cup Lime Juice, fresh squeezed
Method:
Blend all the ingredients until smooth. Make sure there are no large pieces of jalapeno.
POTATO SALAD
Yield: 8 servings
Ingredients:
1 ½ pounds Red Bliss Potatoes, diced
1 ½ pounds Sweet Potatoes, diced
1 pound Yuca, diced
1 each Red Bell Pepper, diced
1 each Onion, diced
3 stalks Celery, diced
2 cups Mayonnaise
2 t. Ground Turmeric
1 t. Mustard Seed, toasted
1 cup White Vinegar
2 T. Mustard
To taste Salt and Pepper
½ cup Sugar
Method:
Steam all the potatoes for approximately 8 minutes. Place in a large bowl with all the other ingredients. Mix together well.
WITH GINGER SOY JUICE
Yield: 8 servings
Ingredients:
1/8 pound Black Eye Peas (raw, soak overnight)
1/8 pound White Onions, diced small
1/16 pound Spinach, julienned
1/8 quart Ginger Soy Juice
1/16 cup Safflower Oil/Vegetable Oil
Method:
Cook the black eye peas with water, salt and pepper. Drain and let cool.
Heat oil in sauté pan. Add onion and black eye peas, stirring constantly.
Add ginger soy juice and continue stirring. Add spinach just before serving.
GINGER SOY JUICE
Yield: 3 cups
Ingredients:
1 cup Soy Sauce
1 cup Granulated Sugar
1 ½ cups Water
6 tablespoons Fresh Ginger, finely chopped
Method:
In a stainless pot, heat all the ingredients until it boils. Let simmer for 20 minutes.
Strain the juice through a China cap. Let cool.
COUS COUS MARAKESH
Yield: 8 servings
Ingredients:
1 cup Cous Cous
1 cup Water
2 t. Ground Coriander, toasted
2 t. Ground Cumin, toasted
3 each Saffron Threads, toasted and chopped
1 small Onion, diced chunky
1 each Carrots, diced chunky
2 each Zucchini, diced chunky
1 small Red Bell Pepper, diced chunky
2 T. Garlic, chopped fine
1 t. Ground Turmeric, toasted
1 cup Cilantro, chopped
To taste Salt and Pepper
1 8 oz. can Diced Tomatoes
Method:
Boil water and add coriander, cumin, salt, pepper, and saffron. Pour over the cous cous. Cover and allow to tenderize. Set aside. Sauté the vegetables with the rest of the spices. Add vegetable stock and simmer until vegetables are tender. Add the cilantro when the vegetables are done.
ETHIOPIAN BREAD SALAD
Yield: 4 servings
Ingredients:
1 loaf 7 Grain Bread, cubed and toasted (croutons)
1 ½ each Whole Tomato, cubed
1 each Cucumber, cubed
1 each Garlic Clove, minced
1/8 teaspoon Ground Ginger
½ teaspoon Ground Cumin
1/8 teaspoon Ground Turmeric
1 cup Balsamic Vinegar
½ each Bermuda Onion, cubed
Method:
Prepare vegetables as indicated.
In a bowl combine vegetables with ginger, garlic, turmeric, cumin, and balsamic vinegar. Top with toasted croutons.
PEANUT BUTTER RICE
Yield: 10 servings
Ingredients:
¼ pound Peanut Butter
¼ quart Coconut Milk
1/16 quart Soy Sauce
1/8 t. Ground Ginger (dry)
1/8 t. Ground Coriander
¼ t. Granulated Garlic
1/16 quart Sugar
1/8 t. Cayenne Pepper
½ pound Basmati Rice
1/8 bunch Parsley, rough chop
Method:
Cook the basmati rice according to direction ration (normally 1:1¼ liquid.)
In a small pot, combine all the ingredients. Mix well until smooth and heat to proper temperature to 145o or above. Taste and adjust seasonings.
Mix the hot basmati rice with the peanut butter sauce in a large bowl and add the parsley. Mix well.
PINEAPPLE UPSIDE DOWN CHEESECAKE
Yield: 20 servings
Ingredients:
1 pound Cream Cheese
½ cup Sugar
¼ cup Whole Eggs
¼ teaspoon Vanilla Extract
¼ teaspoon Lemon Juice
1/8 cup Heavy Cream
1/8 cup Sour Cream
1 quarter of a Fresh Pineapple (peeled and cut into tidbits)
¼ cup Brown Sugar
½ cup Brown Sugar for bottom
Bottom Crust
1 cup White Chocolate (melted)
¼ cup Graham Cracker Crumbs
Method:
1. Cook diced pineapples in ¼ cup brown sugar in a saucepot until slightly translucent, about 5 minutes. Set aside to cool.
2. Prepare miniature muffin molds by spraying them with pan release. Place a small amount of brown sugar (from the ½ cup) in the bottom of each mold. Place some cooked pineapples to cover the bottom of each mold.
3. Prepare the cheesecake filling by creaming the sugar and cream cheese.
4. Add the eggs and vanilla extract, making sure you scrape the bottom of the bowl always, to avoid lumps.
5. Add the lemon juice, heavy cream, and sour cream.
6. Pour mixture into the molds over the pineapples, almost to the top.
7. Place the muffin mold on a sheet pan. Pour water halfway up the sheet pan to cook the cheesecakes in a water bath.
8. Bake in the oven for about 30-40 minutes in a 300o oven until the cheesecake is set.
9. Remove from the oven and pour out the water. Set aside to cool.
10. Melt the white chocolate slowly in the microwave and blend in the graham cracker crumbs completely. Spoon or pipe on top of each cheesecake. Place mold in cooler overnight.
11. Once the chocolate crumbs and the cheesecake have set, place mold upside down to release the cheesecakes with the pineapples on top.
TUNISIAN COUS COUS SALAD
Yield: 6 servings
Ingredients:
1 pound Cous Cous, cooked
1 pint Water
1 cup Soy Sauce
1 teaspoon Ground Ginger
½ cup Sugar
1 pound Mushrooms, sliced and roasted
1 pound Chicken Breast strips
1 each Red Pepper, seeded, diced, and roasted
1 each Medium Onion, diced and roasted
1 cup Diced Tomato
1 pound Whole Kernel Corn, frozen and roasted
1 ounce Olive Oil
1 cup Cilantro, chopped
Chili Cilantro Dressing (see recipe below)
Method:
Soy stock: In a medium sized stock pot, heat the soy sauce, sugar, ginger and water and bring to a boil. Then set aside. In a large bowl or pan, place cous cous and stir in the soy stock and fully incorporate. Then cover and let stand for 5 minutes. Remove lid and break apart the mixture with a fork, creating fluffy kennels of cous cous. Adjust the seasoning with salt and pepper.
On a sheet pan or roasting pan, place the mushrooms, onions, and chicken and roast in the oven at 350o with olive oil. Cook until mushrooms are golden and the chicken is fully cooked. Add bell peppers and corn kernels and continue to roast and stir for 10 minutes. Remove mixture from the oven. Taste and season with salt and pepper.
Combine the cous cous, the vegetable-chicken mixture, and chopped cilantro and fully mix.
Add chili cilantro dressing to the mixture, stir and adjust the seasoning. Reserve or serve.
CHILI CILANTRO VINAIGRETTE
Yield: 8 servings
Ingredients:
2 each Jalapeno Chili Pepper
½ cup Honey
1 cup Rice Vinegar
1 cup Safflower Oil/Vegetable Oil
¼ cup Lime Juice, fresh squeezed
Method:
Blend all the ingredients until smooth. Make sure there are no large pieces of jalapeno.
POTATO SALAD
Yield: 8 servings
Ingredients:
1 ½ pounds Red Bliss Potatoes, diced
1 ½ pounds Sweet Potatoes, diced
1 pound Yuca, diced
1 each Red Bell Pepper, diced
1 each Onion, diced
3 stalks Celery, diced
2 cups Mayonnaise
2 t. Ground Turmeric
1 t. Mustard Seed, toasted
1 cup White Vinegar
2 T. Mustard
To taste Salt and Pepper
½ cup Sugar
Method:
Steam all the potatoes for approximately 8 minutes. Place in a large bowl with all the other ingredients. Mix together well.
you think i could make it in regular size muffin pans?
I agree - that Pineapple Upsidedown Cheesecake sounds great!
! Thanks for the post!
