Howie's profile page
Recipes
Tortilla Soup
By Howie
1) Fry tortillas (according to directions on packet) and dry on paper towels
- 3 x 20 cm thin corn tortillas
- 3/4 cup tomatoes, peeled and chopped
- 1/2 cup onions, chopped
- 1 tb garlic, minced
- 1 tb maize oil
- 6 cups chicken stock
- 1 tsp ground cumin
- 1/2 tsp white pepper
- 1/2 large avacado, diced
- 1/2 cup cheddar cheese, coarsely grated
Poppy-Seed Salad Dressing
By Howie
1) Combine vinegar and lime juice in pan, bring to a boil, then add all other ingredients but oil and onion juice, ...
- 1/3 cup vinegar
- 1/4 cup lime juice
- 3/4 cup sugar
- 1 tsp salt
- 1/2 tsp onion juice
- 1 tsp poppy seed
- 1 tsp dry mustard
- 1 tsp paprika
- 1 cup salad oil
Tapenade
By Howie
1) For foccacia: Combine yeast, olive oil & water
- Foccacia:
- 1 tsp sugar
- 1 tsp salt
- 1 tsp honey
- 3 cup all purpose flour
- 2 cup bread flour
- 3 pkg. active yeast
- 3 tsp olive oil
- 2 cup water, tepid
- 1 tb rosemary
- 1 tb basil
- 4 cloves garlic, roasted and minced
- Tapenade:
- 1 cup pitted Kalamata olives
- 1/4 cup fresh basil leaves, chopped lightly
- 1 tb anchovy paste
- 1 tb fresh lemon juice
- 1 ea. garlic clove
- 1/4 tsp red chili flakes
- 1/4 cup olive oil
- 1/8 oz field greens
Tomato Sauce
By Howie
1) Put a skillet on medium heat and add the olive oil
- 1 lb peeled canned tomatoes (crushed)
- 1 tb tomato paste
- 2 cloves garlic, finely chopped
- 1 medium onion, chopped
- 5-6 fresh basil leaves
- salt & pepper to taste
- carrots & celery sticks to cut acidity
Spaghetti alla Carbonara
By Howie
1) In small bowl, cream the butter by beating it against sides of bowl with wooden spoon until soft and fluffy
- 4 tb soft butter
- 2 whole eggs
- 2 egg yolks
- 1 cup imported parmesan, freshly grated
- 6-8 quarts water
- 1 tsp salt
- 1 lb spaghetti, spaghettini or linguine
- 8 slices bacon, cut crosswise into 1/4 inch strips
- 1 tsp dried red pepper flakes (optional)
- 1/2 cup heavy cream
- fresh ground black pepper
Vegetable Salad Platter
By Howie
1) Prepare all vegetables, cutting into bite sized pieces
- 1-2 heads cauliflower
- 1-2 baskets cherry tomatoes
- 1 bunch broccoli, with stems
- 3-4 carrots, cut in small strips
- 1 bunch green onions, chopped
- 2-3 stalks celery
- 2 cans button mushrooms
- 1 8oz bottle Italian dressing
- Pitted black olives, drained
Waldorf Salad
By Howie
1) In a serving bowl, gently toss the apples with a little lemon juice to retard colouration
- 1 cup apples, cored and diced
- lemon juice
- 1 cup celery, diced
- 3/4 cup seedless grapes or raisins (optional)
- 1/2 cup walnut or pecan meats
- 3/4 cup mayo
- flaked coconut (toasted, if necessary)
Aioli
By Howie
1) In a small bowl, mash the garlic and salt to a paste with the back of a spoon
- 1/2 tsp (2 ml) sea salt
- 3 cloves garlic, minced
- 3 large egg yolks
- 1 cup (250 ml) olive oil
- 4 tsp (20 ml) lemon juice
Thai Chicken and Coconut Soup with Noodles
By Howie
1) In large saucepan, heat oil over medium heat
- 1 tb vegetable oil
- 1 small onion, chopped
- 4 cloves garlic, chopped fine
- 1 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/4 tsp fresh ground pepper
- 1/8 tsp cayenne
- 4 cups chicken stock
- 1 can coconut milk
- 5 tsp Asian fish sauce or soy sauce
- 3 strips lime zest
- 6 oz fettuccine
- 1 lb boneless, skinless chicken breasts, cut into 1/4 inch slices or 2 cups cubed cooked chicken
- 2 tb lime juice
- 3 tb cilantro, chopped
- salt
Soy Chicken
By Howie
1) Preheat oven to a broil
- 1 chicken (3 1/2 pounds), cut into pieces
- garlic powder
- soy sauce