Tortilas with chicken Recipe

Ingredients:

To make the tortilas:

2 cups flour
1 tsp baking powder
1/8 cup corn oil
1/4 salt
For fillings:

2 cups shredded cabbage
pepper
4 tbsp mayonnaise
4 pieces baked chicken-shredded
taco hot sauce
8 slices of cheddar cheese

For omelet:
6 eggs
4 tbsp chopped chives
salt

How to make Tortilas with chicken:

1. To make the tortilas, mix altogether and knead to a soft dough. Leave to rest for an hour.
2. Divide dough into 8 pieces. Roll each piece onto a floured board to a paper thin sheet.
3, place it on a medium heat grill and cook on both side for less than a min. Keep warm.
4. Mix mayonnaise with cabbage. For omelet beat the eggs with chive and salt and divide equallly to get 8 omelets.
5. place the omelet on the tortila, top with mayo cabbage, chicken, and cheese. Spread taco sauce for extra spicy.Fold in half and serve. Yum!!

Curried Home Fries Recipe

Ingredients:

* 2 tbsp oil
* ¼ red onion, diced
* 2 cloves garlic, julienned
* Leaves of 1 small sprig rosemary
* 1 potato, diced (1cm)
* ¼ carrot, diced (1cm)
* 2 tsp curry powder, or to taste
* ¼ tsp salt, or to taste
* ¼ tsp black pepper, or to taste
* ¼ cup water (or stock)
* 1 tsp butter
* 1 tbsp chopped chives

How to make Curried Home Fries:

1. Heat oil in a large, non-stick frying pan. Fry the onions for 1 minute on medium heat until fragrant. Add the garlic and rosemary, fry for another minute.
2. Add the potatoes and carrots, and season with curry powder, salt and pepper. Stir to mix well.
3. Push to spread the potatoes and carrots in a single layer on the pan. Add the water and place a lid over the pan.
4. Leave for 5 minutes or until the liquid completely evaporates, stirring once or twice in the process.
5. Add the butter and leave to cook covered for another 15 minutes, stirring occasionally.
6. Stir in the chives and remove from heat. Serve with an extra sprinkling of chives.

Fish Tacos

Fish tacos. People either love them or hate them. But the people that hate them have never tried them. Go figure. Just let me say that they aren't what you think, and you should give them a chance. There's a reason why every taco place in San Diego carries them - they're great! And fortunately for you, I make the best fish tacos anywhere, and I'm happy to pass my recipe on.

You can use whatever type of fish you like, but I feel shark works best. I'm sure cod would work just as well. But don't even think about using lettuce instead of cabbage. Also don't forget a squeeze of fresh lime juice just before you eat them. It changes the whole character. Sometimes I'll add some salsa verde as a topping, but it's good either way.

For the beer, try to find some unfiltered, unpasteurized beer. I use Sierra Nevada Pale Ale. Regular will work, but real beer tastes better.

Note: You need to let the batter sit for several hours, or even over night. Plan ahead!

This recipe will make about six largish tacos.

Ingredients:

* 3/4 cup flour

* 1/2 tsp baking powder

* 1/2 tsp crushed oregano

* 1/2 tsp garlic powder

* 1/2 tsp chili powder

* 1/4 tsp cayenne pepper

* salt & pepper as you like

* 1 egg yolk

* 4-6 oz beer

* oil for frying

* 1/2 cup mayonnaise

* 1 tbsp chopped cilantro

* 1/2 lime

* 1 ripe avocado

* 2 cups shredded cabbage

* 1 lb shark filet

* steamed tortillas

* Lime for squeezing

First get all the batter ingredients together. In a medium bowl mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too think, feel free to add a bit more beer, but don't let it get watery. It should be plenty thick to coat the fish.

Banana Cream Pie Recipe

Ingredients:

* 1 pie crust, prebaked.
Pudding:

* 1 C. sugar
* 1/2 C. flour or 1/4 C. cornstarch
* 1/4 t. salt
* 3 C. whole milk
* 4 eggs (yolks)
* 3 T. butter
* 1 1/2 t. vanilla

* 3-4 ripe bananas

Meringue:

* 4 eggs (whites)
* 1 t. vanilla
* 1/2 t. cream or tartar
* 1/2 C. sugar

How to make Banana Cream Pie:

This pie is to die for. It is my grandmother's recipe and this is the pie that my family makes for special occasions. One of my personal favorites, even though i don't care for bananas. Enjoy! :)

If you want to use my pie crust recipes, go here: http://www.nibbledish.com/people/redwood5/recipes/basic-pie-crust
Just prick and follow the prebaking instructions.



Pudding:

1. Combine the sugar, flour/cornstarch, and salt in a large sauce pan. Slowly add in the milk.
2. Meanwhile, separate the 4 egg yolks and 4 egg whites. Set the whites aside for use later. Beat the yolks slightly.
3. Cook over medium heat, stirring constantly, until the mixture becomes thick and bubbly. Reduce heat and cook 2 more minutes.
4. Remove the pan from heat. Spoon some of the hot pudding mixture into the egg yolks and mix in order to temper them. Pour the egg yolks into the sauce pan and mix in well.
5. Place pan back on heat and cook 2 more minutes. Remove from heat.
6. Stir in butter and vanilla until the butter is completely melted.
7. Set aside. If you need to, place a piece of plastic wrap on the surface of the hot pudding to prevent a skin forming (for instance, if you make the pudding ahead of time).
8. Peel the bananas and slice them into the bottom of the pie crust. You can put in as many as you want, but you should have a good thick layer.
9. Pour the pudding on top of the bananas until it almost fills up the pie crust.

Meringue:

1. Combine the egg whites, vanilla, and cream of tartar in a large bowl (or a stand mixer bowl).
2. Beat the egg whites on medium until soft peaks form.
3. Turn the mixer on high and slowly add in the sugar.
4. Beat on high for about 4 minutes or until you get stiff peaks. Makes sure all the sugar is dissolved by rubbing a bit of meringue in-between your fingers.
5. Spread the meringue on top of the pudding, sealing the edge to the pie crust.

Bake at 350° F. for 12-15 minutes--just long enough to toast the meringue. Let cool and eat chilled.

Moroccan Cake(Le Russe)

Ingredients:

*

Meringue:

* 6 egg whites, at room temperature
* 1/4 teaspoon salt
* 1/4 teaspoon cream of tartar
* 1 1/4 cups superfine sugar

Ganache:

* 1 1/3 cups hazelnuts, toasted and peeled
* 3 tablespoons superfine sugar
* 7 ounces good-quality semisweet chocolate, broken into pieces
* 1/4 cup brewed coffee (optional)
* 1 tablespoon brandy or rum
* 3 cups heavy whipping cream

Directions:

1.

Preheat the oven to 300°F (150°C). Generously grease 3 (8-1/4-inch) pie pans or molds; Cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper.
2.

To prepare the meringue, in a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar; Slowly add the sugar and continue beating until stiff peaks form; Divide the egg whites among the three molds and smooth the tops with a spatula; Place in the oven and immediately decrease the heat to 275°F (135°C); Bake until the meringue is hard but not brown, about 1 hour; (At this point, you can turn off the oven and let the meringues stand for a few hours or overnight).
3.

To prepare the ganache, reserve 12 hazelnuts for garnish; In a food processor, grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal.
4.

Combine the chocolate, coffee, brandy, and remaining 2 tablespoons sugar in a heatproof bowl; In a large, heavy skillet, bring water to a simmer over medium-high heat; Remove the skillet from the heat; Place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts; Set aside and allow to cool slightly.
5.

Pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form; Gently fold the melted chocolate into the whipped cream, and then fold in half of the ground nuts.
6.

To assemble the cake, carefully peel the paper from the bottom of each meringue; Set one round on a serving platter; With a spatula, spread one third of the ganache over the top; Cover with a second round, and repeat the procedure; Top with the third round, and spread with the remaining ganache, spreading it over and around the sides of the cake; Sprinkle with the remaining ground hazelnuts and garnish with the whole nuts; Refrigerate for 2 to 6 hours before serving.

Potato Salad

Ingredients:

* 6 large eggs, hard-boiled
* 2 tablespoons prepared yellow mustard
* 4 tablespoons ranch salad dressing
* 1 tablespoon Italian salad dressing
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon ground red pepper
* 1 cup Hellmann's mayonnaise
* 1 cup sweet pickle relish, drained
* 2 stalks celery, diced
* 1 teaspoon dried dill weed
* 1 teaspoon paprika
* 10 medium new potatoes, boiled

Directions:

1.

After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
2.

Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
3.

Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
4.

Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
5.

Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.

NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.

Chilli, Salt and Pepper Seafood

Ingredients:

* 500 g king prawns (medium raw)
* 300 g squid (hoods, cleaned)
* 300 g scallops (roe removed)
* 2 teaspoons sea salt
* 1/2 teaspoon five-spice powder
* 2 red Thai chile (chopped finely)
* 2 tablespoons peanut oil
* 150 g sugar snap peas (trimmed)
* 2 tablespoons light soy sauce
* 1 lime (cut in wedges)

Directions:

1.

Shell and devein prawns leaving tails intact if you wish (I prefer to remove).
2.

Cut squid down centre to open out and score the inside in a diamond pattern and then cut into thick strips.
3.

Combine seafood, salt, pepper, five spice and chilli in large bowl.
4.

Heat half the oil in the wok, stir fry seafood in batches until cooked.
5.

Heat remaining oil in wok, stir fry peas until tender.
6.

Return seafood to wok and add soy sauce and stir fry till hot.
7.

Serve seafood with lime wedges.

Chocolate-Guinness Cheesecake

Ingredients:

*

Crust:

* 1 cup crushed chocolate cookies
* 1/4 cup butter, softened
* 2 tablespoons white sugar
* 1/4 teaspoon unsweetened cocoa powder

Filling:

* 1 1/2 lbs cream cheese, softened (3 8-oz packages)
* 1 cup white sugar
* 3 eggs
* 1/2 lb semi-sweet chocolate chips
* 2 tablespoons heavy cream
* 1 cup sour cream
* 1 pinch salt
* 3/4 cup stout beer (e.g. Guinness)
* 2 teaspoons vanilla extract

Garnish:

* 1 ounce semisweet chocolate

Directions:

1.

Preheat oven to 350°F Liberally butter a 9 inch springform pan, then wrap the base in heavy-duty foil. Set a kettle on to boil.
2.

In a small bowl, mix the crushed chocolate cookies, butter, 2 tablespoons sugar, and cocoa until well moistened. Press into the bottom of the prepared springform pan; use a glass or measuring cup to pack the crust down firmly.
3.

Place the cream cheese in a large bowl (or the work bowl of a stand mixer) and beat with an electric mixer set to low speed until smooth. Slowly add 1 cup sugar, then the eggs, one at a time. Continue beating until smooth.
4.

Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Place the pan on the middle rack of your oven. Fill the dish with boiling water halfway up the side of the springform pan.
5.

Bake the cheesecake in the water bath in the preheated oven for 45 minutes. Turn oven off, leaving the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a thin knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
6.

Melt the semisweet chocolate in a small bowl using the microwave (stir every 20 seconds until fully melted). Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

Bourbon Chicken

Ingredients:

* 1 1/2 lbs boneless skinless chicken breasts or boneless skinless chicken thighs, cut into bite-sized chunks
* 3 tablespoons unsalted butter

For the sauce:

* 1/2 cup ketjap manis (Indonesian sweet & thick soy sauce)
* 1/2 cup diet cherry coke (optional cherry coke or cherry pepsi)
* 1/4 cup Splenda brown sugar blend (optional brown sugar or palm sugar)
* 1 tablespoon rice vinegar
* 2 teaspoons ground ginger
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2-1 teaspoon liquid smoke

Directions:

1.

Mix ingredients for sauce in a small bowl.
2.

Saute chicken in butter in a large skillet, until nicely browned, being careful not to burn the butter.
3.

Add the sauce and stir, bringing to a boil.
4.

Reduce heat and cook, stirring, 20-25 minutes or until sauce has thickened and chicken is cooked through.

Rice Pudding

Ingredients:

* 3/4 cup medium grain rice or long grain rice
* 1 1/2 cups water
* 1/4 teaspoon salt (heaping)
* 4 cups whole milk (I use 2%)
* 1/2 cup sugar
* 1/2 teaspoon vanilla
* cinnamon

Directions:


1
Bring rice, water and salt to a boil over med-high heat.

2
Simmer covered until water has been absorbed (approximately 15 minutes).

3
Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.

4
The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.

5
DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.

6
Remove from heat and stir in vanilla.

7
Turn into a bowl or cups.

8
You can sprinkle cinnamon on the top if you like.

9
COVER with plastic wrap directly on surface "IF" you don't want a skin.

Honey Ginger Teriyaki Salmon

Ingredients:

*

Teriyaki sauce:

* 1/3 cup soy sauce
* 2 tablespoons mirin (or medium dry Sherry or sake)
* 2 1/2 tablespoons cider vinegar (or rice vinegar)
* 1-2 tablespoon honey
* 1 1/2 tablespoons peeled chopped fresh gingerroot
* 2 salmon steaks (1/2-inch thick)
* butter (or margarine)
* salt and pepper

Directions:

1
In a small saucepan simmer the sauce ingredients, stirring until honey is dissolved, and sauce is reduced to about 1/2 cup.

2
Cool to room temperature in a metal bowl set in a large bowl of water with some ice in water.

3
In a nonreactive baking dish large enough to just hold salmon steaks in 1 layer marinate salmon in sauce, turning to coat, about 15 minutes.

4
Preheat broiler.

5
Line a broiler pan and rack with foil.

6
Arrange fish on rack in a single layer, not touching each other.

7
Brush with melted butter, and sprinkle with salt and pepper.

8
For a 1/2" steak, it should be 2" away from the heat.

9
Cook 3 minutes, turn and cook 3 to 5 minutes on the other side.

Cinnamon Cream Cheese Roll-Ups

Ingredients:

* 1 loaf sliced bread, crusts removed
* 8 ounces cream cheese, softened
* 1 egg yolk
* 3/4 cup powdered sugar
* 1 cup sugar
* 2 teaspoons cinnamon
* 3/4 cup melted butter
Directions:


1 Flatten bread with a rolling pin.

2 Mix cream cheese, egg yolk, and powdered sugar.

3 Combine sugar and cinnamon; set aside.

4 Spread 1 T cheese mixture on each slice bread.

5 Roll up.

6 Dip in melted butter, then in cinnamon sugar.

7 Place on ungreased baking sheet.

8 Bake at 350°F for 20 minutes, or until golden.

Phyllo Petals With Berries

Ingredients:

Crust Ingredients:

* 6 sheets phyllo dough, thawed
* 1/4 cup butter, melted
* 2 tablespoons powdered sugar

Filling Ingredients:

* 1 cup whipping cream
* 1/4 cup powdered sugar
* 2 tablespoons orange juice
* 1/2 teaspoon vanilla
* 4 cups strawberries, fresh, hulled, sliced 1/4-inch
* 1 cup raspberries, fresh
* 1 cup blueberries, fresh
* 3 tablespoons brown sugar
* powdered sugar

Directions:


1 Heat oven to 400°F.

2 To assemble the crust place 1 sheet of phyllo dough over 9-inch pie pan, gathering slightly to make a ruffled and uneven edge.

3 Keep remaining phyllo sheets covered while assembling crust.

4 Brush phyllo dough with about 2 teaspoons of butter; sprinkle with about 1 teaspoon powdered sugar.

5 Place second sheet of phyllo in pan criss crossing the first. Brush with 2 teaspoons butter; sprinkle with 1 teaspoon powdered sugar.

6 Keep cross layering, buttering and sugaring remaining phyllo dough, butter and powdered sugar.

7 Bake for 5 to 10 minutes or until golden brown.

8 Let stand 5 minutes; remove from pan.

9 Place on serving plate.

10 Sprinkle powdered sugar over crust.

11 Let cool.

12 The crust can be made a day ahead.

13 Rinse berries, and put into 3 individual bowls.

14 Add 1 tbsp brown sugar,to each bowl and gently toss to coat, set aside.

15 Just before serving, beat whipping cream in small bowl at high speed until slightly soft peaks form .

16 Keep beating, while gradually adding 1/4 cup powdered sugar, until stiff.

17 Fold in orange juice and vanilla.

18 Fold in 2 cups strawberries, 1/2 cup raspberries and 1/2 cup blueberries.

19 Spoon whipped cream mixture into center of crust.

20 Arrange remaining berries over top;

21 Sprinkle with powdered sugar.

Delicious Fruit and Cheese Salad

Ingredients:

* 2 cups sliced strawberries
* 2 cups cantaloupe, cubed
* 1 cup blueberries
* 1 cup raspberries
* 2 cups havarti cheese, cubed
* 1/3 cup orange juice
* 2 tablespoons oil
* 2 tablespoons honey
* 2 tablespoons fresh basil leaves, chopped

Directions:


1 Combine fruit and cheese in a large bowl.

2 Mix together the orange juice, the oil, honey, and the basil in a small jar with a tight fitting lid.

3 Shake vigorously to combine.

4 Pour over ther fruit and cheese and toss.

5 Tip: you can place the plates in the freezer for a short time before you assemble the salad. Time doesn't include time for the plates are in the freezer.

Island Mojito Chicken and Rice With Salsa Tropicale

Ingredients:

* 2-2 1/2 lbs chicken breasts (4)

Marinade

* 1/2 cup rum
* 1/2 cup mint, chopped
* 1/2 cup fresh lime juice
* 1 tablespoon lime zest (optional)
* 1/4 cup sugar
* 1 jalapeno pepper, seeded and minced
* 1 teaspoon cayenne
* 2 garlic cloves, minced
* 1/2 cup onion, diced
* 2 tablespoons cumin
* 1/2 teaspoon cinnamon

Rice:

* 2 cups water
* 1 cup rice
* 1/4 cup green onion, chopped
* 1/2 cup cilantro, chopped
* 1 garlic clove, minced
* 1 teaspoon salt
* 1 teaspoon cayenne, minced or 1/2 hot pepper, minced
* 1 teaspoon olive oil

Salsa:

* 1 tomato, seeded and diced
* 1/2 bell pepper, diced, any color
* 1/2 ripe plantain, peeled and diced
* 1 chili pepper, seeded and diced
* 3-4 green onions, chopped
* 1/4 cup cilantro, chopped
* 1 small orange, peeled and diced
* 1 lime, juice and zest of
* 1 teaspoon balsamic vinegar
* 1 pinch sugar
* 1 pinch salt
* 1 pinch pepper
* cayenne, may be used for added heat

Directions:


1 Combine all marinade ingredients together in a blender. Blend until smooth. Pour into a zipper seal bag. Add chicken breasts and allow to marinade in refrigerator for 2-4 hours. Discard marinade after that time.

2 At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill. Cook just until meat is no longer pink in middle. About 20 minutes. Turn once during cooking.

3 Rice: Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,.

4 Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges.

5 Toss in reaining ingredients EXCEPT WATER and saute for one minute.

6 Add water, stir and cover tightly.

7 Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender.

8 Salsa: Place diced tomato, bell pepper, hot pepper, onion, orange and cilantro in a bowl.

9 In a separate bowl mix the zest and lime, balsamic vinegar, sugar, salt, pepper and cayenne, if desired.

10 Pour liquids over fruit and mix well. Let stand at room temp for at least 5 minutes. Taste and adjust seasoning as desired. Serve salsa at room temperature. NOTE: Salsa can be made up to 24 hours ahead, mixing liquid and fruit together just before cooking the rice and allow salsa to warm to room temperature.

11 To SERVE: Place chicken in center of plate, surround with a circle of rice, place salsa on top of chicken.

12 Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.