Dfarber's profile page
Recipes
pasta with figs Cold ( Ron)
By dfarber
Deglaze pan from the chicken with white wine then take the figs and saute in the same pan with the seasoning
- Black Mission Figs cut in quarters
- Chicken ( small pieces) floured and sauteed quickly to get crisp, drain.
- pasta
Mandarin Dream Pie
By dfarber
CRUST In heavy skillet, melt butter
- CRUST
- 1/3 cup butter
- 3/4 cup flour
- 1/8 tsp ginger
- 1/2 cup finely chopped nuts
- 1/4 cup firmly packed brown sugar
- FILLING
- 1 cup dairy sour cream
- 3/4 up milk
- 1 tlb. grated orange peel
- 1 pkg (3 3/4 oz) instant vanilla pudding
- 1 can (11 oz) mandarin oranges, drain & reserve
- 1 tlb. syrup
- 1/2 cup orange marmalade
- CRUST - 8 inch pie
Roasted Lemon Vinaigrette
By dfarber
1. In a medium bowl, combine lemon juice, vinegar and mustard
- Roasted Lemon Juice:
- 1/3 cup roasted lemon juice (recipe follows)
- 1/4 cup champagne vinegar
- 1 tablespoon dijon mustard
- 1 1/2 cups olive oil
- Salt and Pepper
- 1 tablespoon fresh tarragon leaves, optional
- 1/2 teaspoon freshly ground mustard seeds, optional
- 8 whole lemons
- 1/2 cup salt
- 2 tablespoons granulated sugar
Tangy Hawaiian Pie
By dfarber
1. In saucepan, combine pie filling mix and sugar, stir in 1/4 cup water
- MERINGUE:
- 1 pkg lemon pudding and pie filling mix
- 1/2 cup sugar
- 1 3/4 cup water
- 1 can (8 1/2 oz) or 1 cup crushed pineapple undrained
- 2 egg yolks
- 2 tsp grated lemon peel if desired
- 2 egg white
- 1/8 tsp cream of tarter
- 1/4 cup sugar
Pork Roast with Holiday Stuffing
By dfarber
Traditional holiday fare in the Caribbean
- PORK ROAST
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 3-to-4 lb pork roast
- 4 cloves garlic, sliced
- 1/2 cup brown sugar
- 1/4 cup dark rum
- 3 tbsp. lime juice
- 1 bay leaf, crushed
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 3/4 cup chicken stock
- 2 tsp. cornstarch stirred into tbsp. water
- Lime slices, for garnish
- Corlander or parsley leaves, for garnish
- STUFFING
- 3 cups bread crumbs
- 3/4 About 3/4 cup milk
- 2 cloves garlic, minced
- 1 white onion, chopped
- 1/2 cup dark raisins
- 1/4 cup chopped green olives
- 1 tbsp chopped capers
- 1 tsp chopped Scotch bonnet pepper
- 1 large tomato, cubed
- 1 tsp dried thyme
- 2 tbsp butter
Dressing ( from swiss chard)
By dfarber
garlic, s,p, olive oil, apple cider vinegar, shallotts sautéed, add lemon, parm and mozzarella to salad
- see below
Waikiki Pie
By dfarber
1. In large mixing bowl combine egg, coconut, sugar and flour, stir in pineapple
- 1 egg beater
- 1 cup grated coconut
- 1 cup sugar
- 1 tlb. flour
- 2 cups fresh pineapple
Grilled Wild Salmon and Vegetables
By dfarber
Prepare grill. Place potatoes in a large pan of boiling water; cook 8 minutes or until tender
- 8 fingerling potatoes (about 8 ounces)
- 4 small red onions, cut into 1-inch slices (about 1 pound)
- 4 Vidalia spring onions, quartered (about 8 ounces)
- 4 cipollini onions (about 4 ounces)
- 2 cups sliced fennel (about 7 ounces)
- 1 tablespoon extravirgin olive oil
- Cooking spray
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon chopped fennel fronds
- 1 tablespoon chopped fresh parsley
- 4 (6-ounce) salmon fillets
- 2 cups pea tendrils or baby spinach
- 1/4 cup Preserved Lemon Vinaigrette