Howie's profile page
Recipes
Fresh Spinach Salad
By Howie
1) Beat first 7 ingredients and refrigerate
- 1 garlic clove, halved
- 2 tb cider or red wine vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp dry mustard
- 1/2 tsp pepper (seasoned preferred)
- 6 tb salad oil
- 8 cups crisp young spinach, hard stems removed
- 3 hard boiled eggs, grated
- 8 slices bacon, fried and crumbled
- 2-3 green onions, chopped fine
- Fresh mushrooms, sliced "T" shape
- Fresh cauliflower, sliced "T" shape
Artichoke Rice Salad
By Howie
1) Cook the rice mixture according to package directions
- 1 package (8 oz) chicken flavoured, rice-vermicelli mixture
- 4 scallions, sliced
- 1/2 green pepper, chopped
- 12 medium stuffed olives, sliced
- 2 jars (6 oz each) marinated artichoke hearts
- 3/4 tsp curry powder
- 1/3 cup mayonnaise
Sayur Lodeh (Vegetables in Coconut Gravy)
By Howie
1) Slice vegetables into small pieces: cauliflower or broccoli should be broken or cut into flowerets; beans sliced...
- 500-700 g (1-1 1/2lb) vegetables
- 2 tb peanut oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp sambal ulek or 1 fresh red chilli, seeded and chopped
- 1 tsp trasi (dried shrimp paste)
- 1 stalk lemon grass, or 2 strips lemon rind, or 1/2 tsp sereh powder
- 1 large ripe tomato
- 2 cups vegetable, chicken or beef stock
- 1 1/2 cups coconut milk
- 3 tsp peanut sauce or peanut butter
Roasted Carrot Soup with Thai Flavours
By Howie
1) Pour oil into 13x9 inch baking dish
- 2 tb vegetable oil
- 1 lb carrots, peeled and cut into 1/2 inch dice
- 2 tb butter
- 1 medium onion, chopped
- 2 garlic cloves, chopped fine
- 4 tsp fresh ginger, finely chopped
- 1 stalk lemon grass, cut into 1 inch pieces
- 1 red chilli pepper, sliced fine
- 1/2 tsp curry powder
- 1 tsp coriander seeds
- 1 can (398 ml) coconut milk, stirred
- 3 1/4 cups vegetable stock
- 2 tb fresh lime juice
- 2 tb fresh cilantro, chopped
- salt and fresh ground pepper
Cheese Timbales in Chive Cream
By Howie
1) Preheat the oven to 350 degrees
- The sauce:
- 4 tb gorgonzola cheese, blue cheese, or mild goat cheese
- 4 tb butter
- 2 tb parmesan
- 6 oz cream cheese
- 3 whole eggs
- 3 egg yolks
- 1/2 cup heavy
- salt
- freshly ground pepper
- 4 tb butter
- 1 1/2 cups heavy cream
- 3 tb cives, minced
- sprinkle of flour
- salt
- freshly ground pepper
Pilav
By Howie
Middle Eastern Rice
- 2 tb butter plus 4 tb melted butter
- 1 cup uncooked long or medium grain white rice
- 2 cups chicken stock, fresh or canned
- 1/2 tsp salt
- fresh ground pepper
Rice and Beet Salad
By Howie
1) Whisk together the vinegar, oil, salt, and pepper to make a vinaigrette dressing
- 3 tb white or cider vinegar
- 6 tb salad oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups rice, cooked
- 2 cups canned or cooked beets, washed, drained, and diced
- 2 tb scallions, minced
- 1 cup mayonnaise
- 1 cup peas, cooked
- chopped parsley, to taste
- salt and pepper, to tast
- lettuce
- 1 hard cooked egg, sliced
Dip, Crabmeat
By Howie
1) Combine all ingredients, mixing well
- 1 can crabmeat, drained
- 1/2 cup mayonnaise
- 2 tb catsup or chili sauce
- 2-3 tb lemon juice
- pepper to taste
- garlic salt or powder to taste
- 1/2 tsp horseradish
Cookies Chocolate Sparkle
By Howie
1) Melt the chocolate on top of a double boiler, over (but not in contact with) simmering water
- 1/2 lb chocolate, bittersweet
- 3 tbs butter, room temperature
- 2 eggs
- 1 tbs honey
- 1/3 cup sugar, plus more for rolling
- 3/4 cup ground almonds
- 2 tsp cocoa powder
- pinch of salt
- powdered sugar, for garnish
Persian Rice Salad
By Howie
1) Cook the rice according to package directions until just tender
- 1 cup raw, long grained, white rice
- 3 ts white vinegar
- 6 tb olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dired 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