Chocolate Pudding

Ingredients

1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract

Directions

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Grilled Portobello Mushroom Burger

Ingredients

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

Directions

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Lemongrass Tea

INGREDIENTS:
4 - 5 stalks of lemongrass
1 gallon water
1 cup sugar
2 limes, juiced

DIRECTIONS:
Crush the stalks of lemongrass to release the essence.
Boil them in 1 gallon of water. The water should turn brown.
Remove the stalks. Add sugar to the water.
Let the drink cool to room temperature.
Strain the water.
Add the juice of two fresh limes.
Leave in the refrigerator overnight.

Saffron & Pistachio Ice Cream (Bastani Irani)

INGREDIENTS:
2 Tbsp powdered sahlab or cornstarch
4 cups milk
1 cup sugar
1/2 tsp ground mastic (Arabic gum)
1/4 tsp ground saffron dissolved in 3 Tbsp rose water
1/2 cup whipping cream
2 Tbsp slivered pistachios for decoration

DIRECTIONS:
1. Dissolve the sahlab or cornstarch in 1 cup cold milk. Mix very well until the mixture is quite smooth.
2. In a large saucepan, stir the rest of the milk and sugar together and bring to a boil over medium heat.
3. Add the sahlab mixture and mastic to the warm milk in the saucepan. Simmer over medium heat, stirring constantly, until the mixture thickens. At this stage, the mixture should be slightly elastic. Remove the pan from the heat.
4. Add saffron-rose water. Mix well. Allow to cool for 2 hours. Pour the entire mixture into an ice-cream machine.
5. Follow your ice-cream machine's directions for making ice cream.
6. Pour a thin layer of whipping cream into a flat plate and place it in the freezer until a 1/4 inch frozen creamy crust forms. Remove the crust from the freezer, let it stand for 2 minutes, then break off 1/2 inch pieces of the crust and mix them with the finished ice cream.
7. Serve ice cream in bowls; spring the top with ground pistachios.

Variation: You may simply use 1 pint vanilla ice cream. Simply add frozen cream pieces, saffron-rose water, and slivered pistachios. Mix well.

French Green Lentil Salad

Either brown or green lentils can be used in tis salad, but we're partial to green - they have a firmer texture and are a little more handsome. But whichever you use, don't overcook them. Since cooking times can vary, you'll have to taste them often during cooking time.

Dressing:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 Tbsp dijon mustard
1/2 tsp minced garlic

Lentils:
1 spring fresh Italian parsley
1 garlic clove, crushed
1 bay leaf
1 cinnamon stick
1 teaspoon kosher salt
2 cups french green lentils, sorted and rinsed

1/2 cup minced red onion
kosher salt
freshly ground black pepper
1/4 cup finely chopped fresh Italian parsley

To make the dressing: In a large bowl whisk together the dressing ingredients.
To prepare the lentils: In a large saucepan combine 2 quarts water with the parsley, garlic, bay leaf, cinnamon stick, and salt. Bring the water to a boil over high heat. Stir in the lentils and cook, uncovered, in gently boiling water until tender, 15 to 30 minutes. Drain the lentils. Pick out the seasoning and discard.

Whisk the dressing again. Add the cooked lentils and red onion. Fold to combine. Season with salt and pepper. Just before serving, sprinkle with parsley. Serve warm or at room temperature.

Makes 6 servings.

Pesto Sauce

Ingredients

1/4 cup walnuts
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon softened butter
3/4 cup firmly packed basil leaves
1/4 cup firmly packed parsley leaves
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese


Directions

Place walnuts, pine nuts, salt, pepper, garlic, butter, basil, and parsley in to a blender or food processor. Turn the blender on, and add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Fold in Parmesan and Romano cheeses. Store in the refrigerator covered by 1/4 inch of olive oil to prevent the surface from turning brown.

Yellow Cake Mix

1 7/8 cup cake flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cup sugar
1/2 cup vegetable shortening

Sift together flour, baking powder, and salt; stir to blend; resift with sugar. Cut the shortening into the dry ingredients until the mixture looks crumbly. Label and store in a sealed plastic bag at room temperature.

Makes 1 package mix.
Each package makes two 8 or 9 inch layers or one 9x13x2 inch rectangle.

To Use:
Pour 1 package of mix into a mixing bowl; add 3/4 cup milk and 1 1/4 tsp vanilla extract. Beat. Add 2 eggs. Beat.

Grease and dust with flour. Bake round cake pans at 375 for 25 minutes. Bake 9x13x2 inch pan for 30 - 35 minutes.

Cool cake for 10 minutes in an before turning out on racks.

WHITE CAKE:
Follow the same directions. Replace 2 eggs with 3 unbeaten egg whites.

Mushroom Cream Sauce

Ingredients
2 tablespoons unsalted butter
2 garlic cloves, finely minced
5 sage leaves
Salt and pepper, to taste
6 ounces portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, roughly chopped

Directions
Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately.

Heavy Cream Substitute

Ingredients:
3/4 cup milk
1/3 cup butter
Preparation:
1. Melt the butter.

2. Pour it into the milk, and stir.

3. Use in place of one cup of heavy cream.

Note: This substitute while not whip.

Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.

Indian Naan

Ingredients

2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)

Directions

Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.

Lemon Cake

Preheat oven to 350, grease and flour bundt or tube pan (you may want to use Bakers Joy instead if your bundt pan has extensive design work. I wish I’d had some when I baked this)

Cake:

1 box yellow cake mix
2/3 c Mazola corn oil
2/3 c Apricot Nectar (can be found with juices, I got mine at Safeway in a can, Kern’s I think the brand was)
1 Tbs lemon extract
4 egg yolks (reserve whites)

Mix the above ingredients at medium speed for 4 minutes

Beat the 4 egg whites until stiff (it should start to peek similar to a meringue, I use an immersion blender tool with whisk accessory)

Fold egg whites into mix.

Pour batter into prepped pan. Bake for 50-60 minutes. Don’t over bake. The thinner the walls of your pan, the shorter the cook time, cake tester or toothpick should come out clean.

Let cake sit for 5 full minutes. Do not remove cake from pan yet.

Glaze:

Juice from 2 lemons (don’t pick the tiny ones)

2 cups confectioner’s (10x) sugar

The original recipe said to use a toothpick and make 25 holes in cake to allow the glaze to soak in, but I found making shallow (maybe ¼ inch) radial slices (like bicycle spokes) every inch or so around the cake with a sharp knife worked better at allowing glaze to soak into cake.

Plug the hole in the center of your bundt/tube pan with a piece of folded/rolled paper towel (I learned from experience and a very sticky stove top, this is a very good idea).

Slowly pour the glaze evenly over the cake while still in the pan, try not to leave any dry spots.

Allow glaze to soak into cake while remaining in pan for one (1) hour.

Invert cake onto serving plate and your ready to devour all that yummy goodness.

Vegetarian Chili

Ingredients

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Directions

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

Cinnamon Raisin Bread

Ingredients:

1 1/2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted (approx.)

Directions
1 Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
2 Remove from heat.
3 Let cool until lukewarm, about 120-125 degrees.
4 Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
5 Knead the dough on a lightly floured surface for a few minutes until smooth.
6 Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
7 Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
8 Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
9 Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
10 Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
11 Roll up tightly (the long way).
12 The roll should be about 3 inches in diameter.
13 Cut into thirds, and tuck under ends and pinch bottom together.
14 Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
15 Let rise in warm place, uncovered, again for about an hour.
16 Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
17 Remove from oven and let cool on rack.
18 Take melted butter and spread over tops of loaves.
19 After about 20 minutes, lay loaves on their sides and remove from pans.
20 Allow to cool before slicing.

Southern Biscuits

Ingredients

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening (they make healthy kinds)
1 cup buttermilk, chilled

Directions

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Corn on the Cob

We found this AMAZING recipe for corn on the cob. The best corn I've had. Reminds me of the ones they sell on the street in the middle east.

INGREDIENTS:
corn on the cob
large bowl of water

DIRECTIONS:
1. Carefully peel back husks of corn. Make sure they stay intact and connected to the corn itself.
2. Remove the silk underneath the husk.
3. Put the corn and the husks back together again.
4. Soak the corn in a bowl of cool water for 1 hour.
5. Barbeque for 8 minutes on each side.

Enjoy this at your next summer barbeque.