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Recipes
Pork Vindaloo - Slow Cooker
By Janet-2
Combine first 6 ingredients in a medium bowl
- 1 1/2 tbsp. minced peeled fresh ginger
- 2 tsp. garam masala
- 2 tsp. mustard seeds
- 1/2 tsp. salt
- 1 1/2 tsp. ground cumin
- 1/2 tsp. ground red pepper
- 1 (2-lb) boneless pork loin roast, trimmed and cut into 1-inch pieces
- 2 cups chopped onion
- 6 garlic cloves, minced
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 1/2 cup dry red wine
- 2 1/2 cup coarsely chopped tomato (about 1 lb)
- 3 cups hot cooked basmati rice
- 2 tbsp. chopped fresh cilantro
Mocha Roll
By Janet-2
From Pinoy recipes: http://www
- Mocha Cake:
- 1 cup cake flour
- 1/2 cup sugar
- 1/2 tbsp baking powder
- 1 tbsp instant coffee powder
- 1/2 tsp salt
- 4 egg yolks
- 1 tbsp instant coffee dissolved in 1/4 cup hot water
- 1/4 cup oil (I used olive oil)
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup sugar
- MOCHA ICING RECIPE:
- 2 egg whites
- 1/8 tsp salt
- 1 tbsp sugar
- 1 tbsp instant coffee powder
- 3/4 cup sugar
- 1 tbsp instant coffee dissolved in 1/2 cup hot water.
- 12 tbsp softened butter
Manti - Stuffed Pasta from Asia Minor
By Janet-2
From Greek Chef, Vefa Alexiadiou's cookbook
- For the filling:
- 4 1/2 cups all purpose flour
- 1 tsp. salt
- 2 eggs, lightly beaten
- 1 cup butter
- 8 3/4 cups beef stock
- 1 cup sheep's milk yogurt
- 1 garlic clove crushed
- 1 lb. 2 oz. ground beef
- 1 large onion, grated
- 2 tbsp. finely chopped
- fresh parsley
- salt and pepper
Tagliatelle Bolognese
By Janet-2
Heat the oil in a deep skillet over medium-high heat
- • ½ cup olive oil
- • 4 stalks celery, diced
- • 4 carrots, peeled and sliced
- • 2 cups diced onions
- • 1 ½ pounds ground meat (veal, pork, and beef)
- • 2 links fresh sweet Italian sausage, casings removed and discarded
- • 1 cup red wine
- • 2 cups canned chopped tomatoes
- • ¼ cup tomato paste
- • ¾ ounce dried porcini mushrooms
- • 4 cups chicken stock or more if necessary
- • 3 tbsp. chopped sage leaves
- • 1 tbsp. chopped rosemary
- • 6 bay leaves
- • 1 tsp. salt
- • ½ tsp. pepper
- • 1 ½ lbs. fresh or dried tagliatelle, cooked
Pumpkin Chocolate Chip Bread
By Janet-2
Makes 12 servings
- 1 3/4 cups unbleached all purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/4 cups sugar (reduce)
- 3 large eggs
- 1 cup canned pure pumpkin
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
- 3/4 cup miniature semisweet chocolate chips
- 3/4 cup chopped walnuts
Aioli - Garlic Mayonnaise
By Janet-2
Mash the garlic to a smooth paste with a pestle
- 2 cloves of garlic, peeled
- 1 egg yolk, lightly beaten at room temperature
- 3/4 cup olive oil
Salmon Cakes
By Janet-2
Chop salmon fillet int cubes
- 3 tbsp. panko
- 1 tbsp. minced shallots
- 1 tsp. parsley, chopped
- 1 tbsp. mayonnaise
- 4 tsp. lemon juice
- 1 tsp. dijon mustard
- 1/4 tsp. pepper
- 1/8 tsp. cayenne pepper
- 1/4 tsp. salt
- salmon fillet
- olive oil
Creme Fraiche
By Janet-2
Mix cream and yogurt. Then cool in fridge
- 3 parts of heavy cream
- 1 part yogurt
Madeira Braised Short Ribs
By Janet-2
Preheat oven to 350°. Heat oil in a large Dutch oven over medium high heat
- Potato Puree:
- ¼ cup vegetable oil
- 12 12 12 beef short ribs, bone-in
- to and pepper to taste
- 1 1 1 onion, chopped
- 1 1 1 celery stalk, roughly chopped
- 1 1 1 carrot, roughly chopped
- 1 1 1 bottle ruby port (750 ml)
- 1 1 1 ½ quarts veal stock
- Potato puree (see recipe)
- Madeira Truffle sauce-see below
- to chervil sprigs to garnish
- Madeira Truffle sauce
- 2 2 2 tbsp. butter
- 1 1 1 shallot, minced
- 1 1 1 winter truffle, fresh or frozen,
- 3 4 1 3 or 4 finely chopped fresh shiitake mushrooms or 1 tsp. truffle oil
- 2 2 2 cups Madeira
- 2 2 2 cups chicken stock
- 2 2 2 cups veal stock; salt & pepper
- If using truffle oil, add it here. Season with salt and pepper.
- 3 3 3 russet potatoes, peeled
- ¾ cup heavy cream, warmed
- ½ cup butter, cut into small pieces
- 45 potatoes in boiling salted water for 45 min. Drain. Cut into cubes and puree in food processor.
- to to to a simmer in saucepan. Add cream and butter to potatoes. Mix well and season.
Portabella Mushroom Soup - Delmonico's
By Janet-2
No dairy!
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter (optional)
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced leek
- 1 lb portabella mushroom, gills removed, trimmed and diced
- 1/2 teaspoon chopped garlic, to taste
- 1/4 teaspoon chopped fresh thyme leaves
- 1/2 cup dry sherry
- 6 cups vegetable stock
- salt & freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese