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Recipes
Cha Cha Queso Corn
By Wewah
1. Grill the ears of corn in their husks
- Kernels from 5-6 ears of corn (grilled in their husks)
- 1-2 TB Light Mayonnaise
- 1 jalapeno pepper, seeds removed, minced (leave seeds if you like more heat)
- 1 T butter
- 1 T olive oil
- 1-2 T chopped cilantro
- 1 t lime juice
- 2 gloves garlic, minced or crushed in garlic press
- 8 oz Queso Fresco, crumbled (or as much as desired)
- salt and pepper, to taste (kosher salt recommended)
Roasted Cauliflower with Red Chile, Lime, & Cilantro
By Wewah
Preheat oven to 325 F. Separate the florets from the Cauliflower
- 1 large head Cauliflower
- 3 cloves garlic, minced
- 1 Tbsp Red New Mexico Chile Powder (substitute Ancho Chile Powder if you don’t have Red New Mexico)
- 1/2 tsp crushed dried Red Chile
- 1 tsp Cumin seeds toasted and ground
- 4 Tbsp Olive Oil
- 1/4 cup Cilantro leaves, chopped
- 1/2 Lime, juiced
- Salt to taste
Panang Curry Paste
By Wewah
This paste can be stored in an airtight container for up to one month or you can freeze
- 3 oz dried red chilies
- 1 1/2 T whole coriander seed
- 1 1/2 t shrimp paste
- 2 Kaffir limes or 1 domestic lime
- 10 Kaffir lime leaves or 1/2 teaspoon grated lime peel
- 2 1/2 T chopped cilantro
- 1 large stalk lemon grass - tough outer leaves removed and finely sliced
- 2 T finely chopped giner or galangal
- 1/2 c chopped garlic
- 1/3 c chopped shallots
Walnut Crusted Scallops
By Wewah
These little poppers are perfect for sharing and totally mouthwatering! If you're looking for wonderful seasonal fl
- Walnut Crusted Scallops
- 12 ounces Wild Sea Scallops
- 1/2 cup Almond Meal
- 2 Eggs
- 1 cup Walnuts (crushed)
- 2 tablespoons Hojiblanca Extra Virgin Olive Oil
- 1/8 cup Yellow Mustard
- 1/8 cup Herbs de Provence Mustard
- 1/4 cup honey
Pecan, Cheese, Pear Tea Sandwiches on Oatmeal Bread
By Wewah
Mash together cheeses. Divide cheese mixture evenly into thirds
- 1/4 cup chopped pecans, toasted
- 4 tblsp cream cheese
- 2 tblsp stilton cheese
- 1/2 ripe pear cored, thinly sliced into 12 slices
- Butter
- 6 slices oatmeal bread
Tangy Four Bean Salad
By Wewah
Drain all four cans of beans, discarding liquid
- 1 (16 ounce) can red kidney beans
- 1 (16 ounce) can cut green beans (not French style)
- 1 (16 ounce) can cut wax beans
- 1 (16 ounce) can chickpeas (garbanzo beans)
- 1 medium onion, sliced paper thin
- 1 clove garlic, minced very fine
- 1 ⁄2 cup red wine vinegar
- 1 ⁄8 cup balsamic vinegar
- 1 ⁄2 cup extra virgin olive oil
- 1 ⁄2 cup Splenda sugar substitute or 1⁄2 cup granulated sugar (do not use both, please)
- 1 teaspoon salt
- 1 ⁄2 teaspoon ground black pepper
Fluffy Hard Sauce
By Wewah
Cream the butter in a mixing bowl
- 1/2 cup butter
- 1/2 teaspoon salt
- 1 tablespoon boiling water
- 1 teaspoon vanilla
- 2 cups sifted confectioner’s sugar
- 1 egg -optional
- 2 teaspoons brandy or brandy flavor
Italian Party Appetizers Recipe
By Wewah
Spread cream cheese on each cracker
- 4 ounces cream cheese, softened
- 48 Triscuits or other crackers
- 1/4 cup prepared pesto
- 1/4 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
Plum Pudding
By Wewah
Soak bread in milk and beat to break up
- 4 slices of bread, torn into pieces
- 1 cup milk
- 6 ounces beef suet, ground
- 1 cup packed brown sugar
- 2 eggs, slightly beaten
- 1/4 cup orange juice
- 1 teaspoon vanilla
- 2 cups currants or raisins
- 1/2 cup diced fruits and peels
- 1/2 cup chopped walnuts
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground mace
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chickpea Snacker
By Wewah
Yummy little morsels of goodness
- 2 15 oz can of chicpeas
- 2 t ground cumin seeds
- 2 t ground coriander seeds
- 1/4 t cayenne pepper
- 1/2 t salt
- 1 T plain white flour
- 1 1/2 t olive oil or canola oil