Howie's profile page
Recipes
Cannelloni
By Howie
1) Pasta: On floured board or cloth, roll out pasta dough until paper thin, then cut into about 36 rectangles (2 x ...
- Pasta:
- pasta dough
- 6-8 quarts water
- 1 tb salt
- Filling:
- 1 tb olive oil
- 1/4 cup onions, finely chopped
- 1 (10oz) package frozen spinach, defrosted, squeezed, completely dry, then chopped finely OR 3/4 lb fresh spinach, cooked, drained, squeezed and finely chopped
- 2 tb butter
- 1 lb beef round steak, ground twice, or 1 cup finely chopped leftover beef
- 2 chicken livers
- 5 tb imported parmesan, freshly grated
- 2 tb heavy cream
- 2 eggs, lightly beaten
- 1/2 tsp dried oregano, crumbled
- salt & fresh ground black pepper
Spring Rolls
By Howie
1) Cover mushrooms with hot water and soak for 20 minutes
- 6 dried Chinese mushrooms
- 3 tb peanut oil
- 1 tb sesame oil
- 1 clove garlic, finely grated
- 1/2 tsp fresh ginger, finely grated
- 250 g (8 oz) pork, chopped finely
- 250 g (8 oz) raw prawns, de-veined and chopped
- 2 cups Chinese cabbage, shredded
- 1 cup giant white radish, shredded
- 12 water chestnuts, chopped
- 1 cup bamboo shoots, chopped
- 125 g (4 oz) bean sprouts
- 6 spring onions, finely chopped
- 1 tb light soy sauce
- 1 tb oyster sauce
- 1 tsp salt
- 3 tsp cornflour
- 1 packet frozen spring roll wrappers
- oil for deep frying
Vidalia's Baked Onion
By Howie
1) Cut 1/4 inch from the bottom (rounded root end) of each onion
- 4 jumbo Vidalia onions, whole with skins left on
- 8 tb (1 stick) butter, softened
- 4 tb brown sugar
- 8 tb sherry vinegar
- 4 tb beef glaze or boullon
- 4 tsp fresh rosemary, chopped
- 4 tsp fresh thyme, chopped
- 4 lg shiitake mushroom caps, finely diced
- 4 oz country ham, finely diced
- 4 tb chives, chopped
- 1 ripe tomato, finely diced
- salt & pepper
Black-Bottom Cupcakes
By Howie
1) Preheat oven to 350 degrees
- 1 package (8 oz) cream cheese
- 1 egg, unbeaten
- 1/3 cup sugar
- 1/8 tsp salt
- 1 package (6 oz) chocolate morsels, semi-sweet
- 1 cup pecans, chopped
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 1/4 cup powdered cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup salad oil
- 1 tsp vinegar
- 1 tsp vanilla
Fettucine Alfredo
By Howie
1) Cream butter, beat in cream slowly
- 24 oz fettucine
- 2-6 oz button mush
- 1 cup cream
- 1 cup butter
- 1/2 cup parmesan, grated
- 1/2 cup romano, grated
Saté Babi (Pork Satay)
By Howie
1) Ask butcher to remove rind from pork loin
- 1 kg (2 lb) pork fillet or boned pork loin
- 1 medium onion, roughly chopped
- 1 clove garlic
- 1 tsp fresh ginger, chopped
- 3 tb tamarind liquid or lemon juice
- 2 tb dark soy sauce
- 1 tsp sambal ulek or 2 fresh red chillies, seeded and chopped
- 1/2 tsp salt
- 1 tsp palm sugar or substitute
- 2 tb peanut oil
Chicken Stock
By Howie
1) In a casserole, combine all ingredients and cover with water by 2 inches
- 1 whole chicken (3 lbs), quartered
- 14 to 16 chicken wings or 2 lbs chicken necks and gizzards
- 2 large carrots, peeled and cut in half
- 2 large celery stalks with leaves, cut in half
- 1 parsley root, peeled or 6-8 large sprigs flat leaf parsley
- 1 large leek, well rinsed or 1 large onion, peeled and stuck with a clove
- 1 large pinch salt
- 6-8 whole black peppercorns
Layered Mozzarella and Tomato Salad
By Howie
Salad: 1) On large serving platter, alternate overlapping slices of tomato and mozzarella cheese
- Our Favourite Vinaigrette:
- 4 large ripe tomatoes, cut into 1/4 inch slices
- 2 lb fresh mozza, cut into 1/4 inch slices
- 1/4 cup fresh basil, chopped
- 1/4 cup Italian parsley, chopped
- 1/2 cup Nicoise olives
- 1/2 cup "Our Favourite Vinaigrette"
- Fresh ground pepper, to taste
- 1 tb dijon style mustard
- 4 tb red wine vinegar
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- Minced parsley and/or snipped fresh chives, to taste
- 1/2 cup olive oil
Persian Rice Salad
By Howie
1) Cook the rice according to package directions until just tender
- 1 cup raw, long-grain white rice
- 3 tb white vinegar
- 6 tb olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried tarragon
- 1/4 cup red pimento, chopped
- 1/4 cup parsley, chopped
- 1/4 cup onion, finely chopped
- 1 cup green peas, cooked, drained, and cooled (or canned small green peas)
- lettuce leaves
- black and green olives, pitted
Lentil Soup with Swiss Chard and Lemon
By Howie
1) Wash the lentils and place them in a large pan with water and chicken stock
- 1 cup brown lentils
- 4 cups water
- 4 cups chicken stock
- 1 large bunch of swiss chard, stems removed, washed
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup fresh cilantro or coriander leaves, chopped
- salt and fresh ground pepper
- 1/3 cup lemon juice
- lemon wedges