Cookies & Cream Cookies
Spoiler
1 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 (4.2 oz) pkg Oreo Cookies & Cream pudding mix
2 eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1 cup white chocolate chips (optional)*
15 Oreo cookies, coarsely crushed (you want big chunks!)
Using a hand mixer, cream the butter and sugars. Add the pudding mix and mix until well blended.
Add the eggs and vanilla and mix well.
Add the flour and baking soda and continue mixing.
Stir in the white chocolate chips and Oreo cookie chunks.
Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 10 minutes at 350.
1/2 cup brown sugar
1/2 cup sugar
1 (4.2 oz) pkg Oreo Cookies & Cream pudding mix
2 eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1 cup white chocolate chips (optional)*
15 Oreo cookies, coarsely crushed (you want big chunks!)
Using a hand mixer, cream the butter and sugars. Add the pudding mix and mix until well blended.
Add the eggs and vanilla and mix well.
Add the flour and baking soda and continue mixing.
Stir in the white chocolate chips and Oreo cookie chunks.
Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 10 minutes at 350.
Pork Shumai Meatballs
Spoiler
Green Onion
⅓ fl. oz. Toasted Sesame Oil
2 Garlic Cloves
12 oz. Ground Pork
.40 fl. oz. Tamari Soy Sauce
.35 oz. White Rice Flour
2 tsp. Chopped Ginger
Combine pork, tamari soy sauce, green onion, rice flour,
ginger, sesame oil and a pinch of pepper in a mixing bowl.
• Mix thoroughly, ensuring the meat is evenly seasoned.
• Form pork mixture into eight golf ball-sized meatballs.
• Heat 1 tsp. olive oil in a medium non-stick pan over medium high heat. Add meatballs to hot pan and cook until well-browned on two sides, 2-3 minutes per side.
• Transfer meatballs to prepared baking sheet and roast in hot
oven until meatballs reach a minimum internal temperature of
160 degrees, 8-10 minutes.
⅓ fl. oz. Toasted Sesame Oil
2 Garlic Cloves
12 oz. Ground Pork
.40 fl. oz. Tamari Soy Sauce
.35 oz. White Rice Flour
2 tsp. Chopped Ginger
Combine pork, tamari soy sauce, green onion, rice flour,
ginger, sesame oil and a pinch of pepper in a mixing bowl.
• Mix thoroughly, ensuring the meat is evenly seasoned.
• Form pork mixture into eight golf ball-sized meatballs.
• Heat 1 tsp. olive oil in a medium non-stick pan over medium high heat. Add meatballs to hot pan and cook until well-browned on two sides, 2-3 minutes per side.
• Transfer meatballs to prepared baking sheet and roast in hot
oven until meatballs reach a minimum internal temperature of
160 degrees, 8-10 minutes.
Curried Fish with Roasted Peanuts
Spoiler
Ingredients:
1 tablespoon butter
1 small onion, chopped
1 clove garlic, crushed
1 tablespoon flour
1 teaspoon ground lemon grass
1 teaspoon ground cumin
1 teaspoon ground coriander
1 chili pepper, finely chopped
2 tablespoons satay sauce
1 pound (500 g) fish fillets (roughly chopped)
2 tablespoons roasted peanuts
Microwave Method:
1. Combine butter, onion and garlic together. Cook for 2 minutes on HIGH.
2. Stir in flour, lemon grass, cumin, coriander and chili pepper. Cook for 1 minute on HIGH.
3. Stir in satay sauce and fish fillets.
4. Cook for 4-5 minutes on MEDIUM HIGH, stirring every 2 minutes.
5. Sprinkle with roasted peanuts.
6. Serve with boiled rice.
Chaldean Lentil Soup
Spoiler
2 Cups split red/orange lentils
½ cup uncooked white rice or ½ cup fried vermicelli noodles (if you use vermicelli add when there is 10 minutes left of simmering.)
8 Cups water (you can use chicken or vegetable broth but if you do omit salt below)
1/8 teaspoon egg yellow powder (optional as this added for color only)
¼ t easpoon cumin
¼ teaspoon black pepper
2 teaspoons salt
1 medium onion diced fine
2 Tablespoons oil
1 lemon cut into wedges
Add lentils, rice, water, spices and yellow powder to a pot and bring to a boil. When it boils, turn burner to low
and simmer for 30 minutes. About 10 minutes before the 30 minutes of simmering are up, heat oil in a pan
and add diced onions. Fry the onions until they start to caramelize and turn brown on the edges.
When simmering is complete, stir the onions into the soup. Turn burner off and stir to breakdown the lentils.
If the consistency of the soup is thicker than you like, you can add more water and heat until boiling.
Squeeze lemon to taste over the soup when it is served in bowls.
If you refrigerate and serve the soup later, you may need to add more water when heating to thin out the soup.
½ cup uncooked white rice or ½ cup fried vermicelli noodles (if you use vermicelli add when there is 10 minutes left of simmering.)
8 Cups water (you can use chicken or vegetable broth but if you do omit salt below)
1/8 teaspoon egg yellow powder (optional as this added for color only)
¼ t easpoon cumin
¼ teaspoon black pepper
2 teaspoons salt
1 medium onion diced fine
2 Tablespoons oil
1 lemon cut into wedges
Add lentils, rice, water, spices and yellow powder to a pot and bring to a boil. When it boils, turn burner to low
and simmer for 30 minutes. About 10 minutes before the 30 minutes of simmering are up, heat oil in a pan
and add diced onions. Fry the onions until they start to caramelize and turn brown on the edges.
When simmering is complete, stir the onions into the soup. Turn burner off and stir to breakdown the lentils.
If the consistency of the soup is thicker than you like, you can add more water and heat until boiling.
Squeeze lemon to taste over the soup when it is served in bowls.
If you refrigerate and serve the soup later, you may need to add more water when heating to thin out the soup.
Confit Byaldi
Spoiler
Ingredients
6 large Roma tomatoes
2 red bell peppers
1/2 cup vegetable stock
1/2 cup water
2 tablespoons fresh rosemary
1 teaspoon thyme leaves
1 garlic clove
1/2 small onion
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 medium green squash
2 medium yellow squash
2 medium Japanese eggplants
Coarsely chopped parsley
Directions
1. Bring a medium saucepan of water to a boil.
2. Prepare an ice bath.
3. Cut a small X into the bottom of 4 of the tomatoes. Blanch the tomatoes for 45 seconds. Using a slotted spoon, transfer the tomatoes to the ice bath and let cool completely, then drain. Using a paring knife, peel and discard the tomato skins and set the tomatoes aside.
4. Turn a stovetop gas burner to high and place the bell peppers on the grate over the flame. Blacken the pepper on all sides. Remove the peppers from the flame, place in a bowl and cover with plastic wrap. Let the peppers steam for 5 minutes, then peel them and discard the stems and seeds. Place the peppers in a high-powered blender or food processor, along with the remaining 2 tomatoes, stock, water, 1 tablespoon of the rosemary, the thyme, garlic, onion, 1 tablespoon of the oil and a pinch of salt. Blend at high speed until completely smooth.
5. Preheat the oven to 225°. Using a very sharp knife, cut the blanched tomatoes into 1/8-inch slices. Using a mandoline, slice all of the squash and the eggplants into 1/8-inch-thick rounds. Add a thin layer of the roasted pepper mixture to a shallow casserole and spread it across the bottom evenly. Starting with a slice of eggplant, followed by a slice of tomato, a slice of yellow squash and a slice of green squash, begin layering the sliced vegetables around the outer edge of the casserole like shingles, leaving about 1/4 inch of overlap between slices. Once the outer ring is complete, create another layer inside that one and continue until the casserole is filled with vegetables. Finely chop the remaining tablespoon of rosemary and sprinkle on top. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Cut a piece of parchment paper the size of the casserole and place it on top of the vegetables.
6. Roast for about 1 hour and 30 minutes; remove the parchment after about 1 hour and 10 minutes of cooking.
7. Place a ring mold in the center of a large plate and fill it with vegetables stacked vertically. Place a layer of vegetables staggered horizontally over the top, then slowly remove the ring mold. Combine 1 tablespoon of the red pepper sauce from the bottom of the casserole with the remaining tablespoon of oil, then drizzle it in a circle around the outside of the vegetable stack. Garnish with the parsley and serve.
6 large Roma tomatoes
2 red bell peppers
1/2 cup vegetable stock
1/2 cup water
2 tablespoons fresh rosemary
1 teaspoon thyme leaves
1 garlic clove
1/2 small onion
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 medium green squash
2 medium yellow squash
2 medium Japanese eggplants
Coarsely chopped parsley
Directions
1. Bring a medium saucepan of water to a boil.
2. Prepare an ice bath.
3. Cut a small X into the bottom of 4 of the tomatoes. Blanch the tomatoes for 45 seconds. Using a slotted spoon, transfer the tomatoes to the ice bath and let cool completely, then drain. Using a paring knife, peel and discard the tomato skins and set the tomatoes aside.
4. Turn a stovetop gas burner to high and place the bell peppers on the grate over the flame. Blacken the pepper on all sides. Remove the peppers from the flame, place in a bowl and cover with plastic wrap. Let the peppers steam for 5 minutes, then peel them and discard the stems and seeds. Place the peppers in a high-powered blender or food processor, along with the remaining 2 tomatoes, stock, water, 1 tablespoon of the rosemary, the thyme, garlic, onion, 1 tablespoon of the oil and a pinch of salt. Blend at high speed until completely smooth.
5. Preheat the oven to 225°. Using a very sharp knife, cut the blanched tomatoes into 1/8-inch slices. Using a mandoline, slice all of the squash and the eggplants into 1/8-inch-thick rounds. Add a thin layer of the roasted pepper mixture to a shallow casserole and spread it across the bottom evenly. Starting with a slice of eggplant, followed by a slice of tomato, a slice of yellow squash and a slice of green squash, begin layering the sliced vegetables around the outer edge of the casserole like shingles, leaving about 1/4 inch of overlap between slices. Once the outer ring is complete, create another layer inside that one and continue until the casserole is filled with vegetables. Finely chop the remaining tablespoon of rosemary and sprinkle on top. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Cut a piece of parchment paper the size of the casserole and place it on top of the vegetables.
6. Roast for about 1 hour and 30 minutes; remove the parchment after about 1 hour and 10 minutes of cooking.
7. Place a ring mold in the center of a large plate and fill it with vegetables stacked vertically. Place a layer of vegetables staggered horizontally over the top, then slowly remove the ring mold. Combine 1 tablespoon of the red pepper sauce from the bottom of the casserole with the remaining tablespoon of oil, then drizzle it in a circle around the outside of the vegetable stack. Garnish with the parsley and serve.
Frikadeller
Spoiler
1 kg minced pork (minced calf/pork mix can work)
3 onions
6 eggs (most people use milk instead, but the eggs makes it so they don't get dry if you reheat them in microwave)
finely powdered breadcrumbs (rasp, We can buy it in supermarkets here in Denmark but I don't know how you would get them abroad.)
garlic salt
salt
pepper
You also need:
mixer (I usually use an electric hand one)
a big enough bowl
a tablespoon
grater (might want a pair of goggles)
so what you do is: you take the meat and eggs and breadcrumbs and put all of it in the bowl.
use the grater on the onions, usually, 3 is fine. Put the grated onions in the bowl.
Add the spices listed based on taste.
Mix it up with the mixer, make sure you're thorough
Put a lid or something on the bowl and let it rest for an hour.
When the hour is passed, you use the spoon to dig out the individual meatballs. Makes for a good size.
Fry them up till they're not red anymore. If you want, you can put them all in the oven to sit on a low setting to let people take from there instead of serving them directly.
Goes well with some regular white potatoes or gravy. Can be eaten with knife and fork or just your fingers if you want.
They make for excellent leftovers and sandwich material too.
3 onions
6 eggs (most people use milk instead, but the eggs makes it so they don't get dry if you reheat them in microwave)
finely powdered breadcrumbs (rasp, We can buy it in supermarkets here in Denmark but I don't know how you would get them abroad.)
garlic salt
salt
pepper
You also need:
mixer (I usually use an electric hand one)
a big enough bowl
a tablespoon
grater (might want a pair of goggles)
so what you do is: you take the meat and eggs and breadcrumbs and put all of it in the bowl.
use the grater on the onions, usually, 3 is fine. Put the grated onions in the bowl.
Add the spices listed based on taste.
Mix it up with the mixer, make sure you're thorough
Put a lid or something on the bowl and let it rest for an hour.
When the hour is passed, you use the spoon to dig out the individual meatballs. Makes for a good size.
Fry them up till they're not red anymore. If you want, you can put them all in the oven to sit on a low setting to let people take from there instead of serving them directly.
Goes well with some regular white potatoes or gravy. Can be eaten with knife and fork or just your fingers if you want.
They make for excellent leftovers and sandwich material too.
Saccharine Cake
Spoiler
Ingredients:
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 teaspoon baking powder
2 tablespoons milk
600ml Whipping Cream
100g White Chocolate
Cinder Toffee
Hobnobs
Method:
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
Then for the filling:
Heat 60g white chocolate over boiling water to melt it.
Whisk the whipping cream until it retains its shape rather than returning to liquid. Fold the melted chocolate into the whipping cream as you go.
Blend the hobnobs and cinder toffee into a powder, then mix that powder into the cream and chocolate (I always judge the ratio by eye at this point, which is why i did not leave amounts. 40:60 powder:cream was my preference I think, though I cannot remember clearly)
Once the sponge cake has cooled, spread the mixture as both a filling and a topping.
Melt the remaining white chocolate and apply it to the top forming a shell, or just grate it on.
Watch all of your guests get diabetes just from the sight of it.
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 teaspoon baking powder
2 tablespoons milk
600ml Whipping Cream
100g White Chocolate
Cinder Toffee
Hobnobs
Method:
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
Then for the filling:
Heat 60g white chocolate over boiling water to melt it.
Whisk the whipping cream until it retains its shape rather than returning to liquid. Fold the melted chocolate into the whipping cream as you go.
Blend the hobnobs and cinder toffee into a powder, then mix that powder into the cream and chocolate (I always judge the ratio by eye at this point, which is why i did not leave amounts. 40:60 powder:cream was my preference I think, though I cannot remember clearly)
Once the sponge cake has cooled, spread the mixture as both a filling and a topping.
Melt the remaining white chocolate and apply it to the top forming a shell, or just grate it on.
Watch all of your guests get diabetes just from the sight of it.
Crawfish boil recipe
Spoiler
Crawfish boil recipe
40 Qt stockpot
5-7 pounds (or more) of live crawfish per person
6 gallons of water
1/2 cup of kosher salt
3 yellow onions halved.
8 jalapeno peppers sliced about 1/2 inch thick with the seeds
6 lemons halved and squeezed into the water
2 new red potatoes per person.
1 1/2 ears of corn halved per person.
1.5 lbs of powdered crawfish boil spice
Add water to the pot and toss in the salt, spice mix, onions, peppers and lemons. Give everything a good stir and bring to a boil. Add the potatoes, stir and let them simmer for 20 minutes. Next, add the corn and cook for an additional 10 minutes. Finally, add the crawfish, give everything a good stir and turn the heat off. Cover the pot with a lid and let everything sit for an additional 15 minutes while the crawfish soak up the seasoning. After the 15 minutes soak, don a pair of work gloves and slowly lift the inner basket, allowing the liquid to slowly drain back into the pot. Once most of the cooking liquid has drained off, dump the basket on the paper-lined picnic table.
The correct way to eat a crawfish? Hold the head with one hand, the tail with the other. Give the tail a twist to remove it from the body. Suck the head (don’t argue, just do it, the head is the best part). Peel the tail and eat it as is or dip it into the Cajun dipping sauce.
40 Qt stockpot
5-7 pounds (or more) of live crawfish per person
6 gallons of water
1/2 cup of kosher salt
3 yellow onions halved.
8 jalapeno peppers sliced about 1/2 inch thick with the seeds
6 lemons halved and squeezed into the water
2 new red potatoes per person.
1 1/2 ears of corn halved per person.
1.5 lbs of powdered crawfish boil spice
Add water to the pot and toss in the salt, spice mix, onions, peppers and lemons. Give everything a good stir and bring to a boil. Add the potatoes, stir and let them simmer for 20 minutes. Next, add the corn and cook for an additional 10 minutes. Finally, add the crawfish, give everything a good stir and turn the heat off. Cover the pot with a lid and let everything sit for an additional 15 minutes while the crawfish soak up the seasoning. After the 15 minutes soak, don a pair of work gloves and slowly lift the inner basket, allowing the liquid to slowly drain back into the pot. Once most of the cooking liquid has drained off, dump the basket on the paper-lined picnic table.
The correct way to eat a crawfish? Hold the head with one hand, the tail with the other. Give the tail a twist to remove it from the body. Suck the head (don’t argue, just do it, the head is the best part). Peel the tail and eat it as is or dip it into the Cajun dipping sauce.