Total Time: 45 mins
Preparation Time: 25 mins
Cook Time: 20 mins
Ingredients
1 cup all-purpose flour
1/4 cup wheat germ
1/4 cup brewer's yeast
1 teaspoon salt
1 1/2 teaspoons canola oil
1/2 cup canned chicken stock, plus more for brushing
Recipe
1 preheat oven to 400 degrees fahrenheit. in a medium bowl, whisk together flour, wheat germ,yeast and salt;set aside. place oil in a large bowl. add stock and flour mixture in three alternating batches, beginning an ending with stock.
2 on a lightly floured cutting board, roll out dough to about 3/8 inch thick. shape biscuits using your favorite cookie cutter. transfer biscuits to a cookie sheet greased with cooking spray.
3 bake biscuits for 10 minutes. brush with stock; move around baking sheets, and bake 10 minutes more. turn off oven leaving door closed. let dog biscuits stand in oven to dry completely, about 1 1/2 hours. store in an airtight container at room temperature.
1 1/2 cups warm water (110 degrees f/45 degrees c)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
Recipe
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 1 hr 50 mins
in a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
stir the salt and oil into the yeast solution. mix in 2 1/2 cups of the flour.
turn dough out a clean, well floured surface, and knead in more flour until the dough is no longer sticky. place the dough into a well oiled bowl, and cover with a cloth. let the dough rise until double; this should take about 1 hour. punch down the dough, and form a tight ball. allow the dough to relax for a minute before rolling out. use for your favorite pizza recipe.
preheat oven to 425 degrees f (220 degrees c). if you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. if you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Total Time: 1 hr 15 mins
Preparation Time: 40 mins
Cook Time: 35 mins
Ingredients
Servings: 6
1 (1/3 ounce) package dried porcini mushrooms
3/4 cup warm water
3 tablespoons olive oil
1 red onion, finely diced
1 garlic clove, minced
1/4 cup red
3 (16 ounce) cans italian plum tomatoes, drained, coarsely chopped
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/3 cup packed fresh parsley leaves
2 tablespoons dried basil
1 (12 ounce) package jumbo pasta shells
2 (15 ounce) containers whole milk ricotta cheese
4 ounces prosciutto, minced
3 medium shallots, minced
2 large eggs, lightly beaten
1/2 teaspoon grated lemon zest
1 cup finely chopped fresh spinach
2 tablespoons minced fresh chives or 2 tablespoons scallions
1 teaspoon salt
1 teaspoon fresh ground pepper
2 tablespoons minced fresh parsley
1 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/2 cup freshly grated parmesan cheese, plus additional
parmesan cheese, to taste
Recipe
1 if serving immediately, heat oven to 350 degrees.
2 make tomato sauce: soak mushrooms in the warm warm until softened, 30 minutes. drain and reserve liquid. finely chop mushrooms.
3 heat olive oil in medium saucepan over medium-low heat; add onion and garlic and saute, stirring occasionally, until soft, 10 minutes. add and cook until almost evaporated. stir in tomatoes, mushrooms and the reserved soaking liquid, salt, and pepper and cook over medium heat 10 minutes. chop parsley with basil; add to sauce and simmer 5 minutes. taste and adjust seasonings.
4 meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to the bite, 10-12 minutes. drain and set aside.
5 mix remaining ingredients except parmesan in medium bowl, then stir in 1/4 cup parmesan until blended.
6 using soup spoon, stuff pasta shells with cheese mixture.
7 place half the tomato sauce in casserole large enough to hold shells in single layer, or divide sauce among 2 or 3 smaller casseorles. place shells over tomato sauce, then spoon remaining sauce over shells.
8 sprinkle remaining 1/4 cup parmesan over shells. cover and bake until heated through, 12-15 minutes. serve with additional parmesan.
9 or, let unbaked sauced shells cool to room temperature, cover tightly, and freeze up to 2 months. to serve, thaw covered in refrigerator, then bake as directed and serve with addtiional grated parmesan cheese.
Total Time: 1 hr 45 mins
Preparation Time: 45 mins
Cook Time: 1 hr
Ingredients
3 eggs
1/2 cup milk
1/4 cup canola oil
1/4 cup molasses
2 2/3 cups whole wheat flour
Recipe
1 lightly grease the 1/4 cup measuring cup so the molasses doesn't stick. preheat the oven to 350 degrees fahrenheit. mix the eggs, milk, oil, and molasses until well mixed. add the flour. mix on low speed with an electric mixer until the flour is wet. then work the dough with your hands, mixing until the dough comes together in a ball. let the dough rest at room temperature for 15 minutes. then, roll the dough to 1/4 inch thick. use a dog bone cookie cutter to cut out doggie bones. place the bones about 1/2 inch apart on a cookie sheet greased with parchment paper on it. bake for 30 minutes. turn off the oven and the bones in for another 30 minutes. remove the bones from the oven using oven mitts. let the treats cool. store in an airtight container.
1/4 teaspoon lemon zest, pureed to a powder (optional)
1/4 teaspoon dill weed, pureed to a powder (optional)
Recipe
1 mix all the ingredients together, shake well, store what you aren't going to use soon in a tight container in a cool, dark place. taste before storing.
2 if you want one of the flavors above to be increased then add 1/4 teaspoon at a time and shake well before testing again.
3 to kick this up even more, add some lemon zest, pureed to a powder in a food processor. also, powder some dill weed and add if your'e using this on vegetables.
1 preheat oven to 350°f (175°c); grease a 6 cup ring mold.
2 combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. stir in the carrots and mix thoroughly. sift together the flour and baking soda and fold into the carrot mixture.
3 spoon cake batter into prepared pan.
4 bake in preheated oven for 40 minutes. let cake cool in pan for 10 minutes; then turn out a wire rack to cool completely.
Total Time: 55 mins
Preparation Time: 45 mins
Cook Time: 10 mins
Ingredients
Servings: 16
4 chipotle chiles in adobo, roughly chopped
1 tablespoon minced garlic
3/4 cup onion, chopped
1/2 teaspoon cumin, ground
1/4 cup green onion, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1/2 cup tomato puree
1/2 cup lime juice, fresh
1 1/2 teaspoons kosher salt
1 teaspoon black pepper, fresh ground
1 cup vegetable oil
2 1/2 lbs skirt steaks
Recipe
1 in a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil.
2 rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight.
3 remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature. .
4 heat a grill over medium-high heat. grill the steak about 2 to 3 minutes per side for medium rare. set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices. serve immediately.
Total Time: 1 hr 20 mins
Preparation Time: 1 hr
Cook Time: 20 mins
Ingredients
Servings: 4
10 ounces frozen flour rounds (i.e. don pepe, can be found in latin stores freezer section)
2 cups all-purpose flour
1 teaspoon baking soda
3 tablespoons cold water
salt
2 cups oil
1 lb ground chicken (beef, lamb,or turkey)
1 tablespoon oil
1 tablespoon tomato paste
2 leaves coriander, chopped finely
2 teaspoons salt
1 small red onion
1 medium green pepper
ground black pepper (to taste)
green olives (optional)
raisins (optional)
Recipe
1 chop onions and the green pepper into very small cubes.
2 in shallow pan, heat two teaspoons of oil, add onions, chicken or meat, and the green peppers, stir. add the black pepper, coriander, and tomato paste. let simmer at very low heat until all liquid has evaporated. reserve.
3 mix all the dry ingredients first, then add the water and mix well. mix everything with hands on a slightly floured surface until mixed well, don't knead the dough (add some flour if too sticky). let dough rest for 10 minutes covered in plastic film.
4 on lightly floured surface roll out dough, cut out circles of about 4 inches in diameter.
5 before using the filling you can add some raisins and/or some sliced olives, mix into meat. put a teaspoon of chicken or meat in the center, fold over in a semi-circle and seal the border pressing it with a fork (for better results, wet finger with water and lightly coat the edges of the lower half of circle then use fork, this creates a tighter seal).
6 deep fry the pastelitos and drain excess oil on a paper towel before serving.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 350 degrees f (175 degrees c).
bring a large pot of water to a boil. add squash and cook until tender but still firm, about 15 minutes; drain.
to the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well. transfer to a 9x13 inch casserole dish. sprinkle with cheese and crushed crackers.
Total Time: 28 mins
Preparation Time: 20 mins
Cook Time: 8 mins
Ingredients
1 cup margarine
3/4 cup firmly packed domino light brown sugar
3/4 cup domino granulated sugar
2 eggs
2 tablespoons milk
2 tablespoons vanilla
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
Recipe
1 beat butter and sugars together until light and fluffy. add the eggs, milk, and vanilla and re-mix.
2 combine the flour, baking powder, and salt, and blend it into the batter.
3 cover and chill in the fridge 3-4 hours.
4 roll out the dough on a lightly floured counter, board, or rolling pin cloth. be sure to also flour the rolling pin or dough will stick. cut into shapes about 1/4 inch think and place on a cookie sheet on top of parchment paper.
5 bake at 375 degrees for 8-10 minutes or until the edges are very light, light brown. cool completely and decorate as desired.
1 begin by cutting the garlic clove in half and taking one half and rubbing along the inside of serving bowl.
2 toss the basil leaves, baby spinach leaves, diced fennel bulbs, cilantro leaves and radicchio together lightly in a salad bowl.
3 mince the two garlic halves, adding to the salad along with the olive oil, vinegar, fennel fronds and parmesan if using. toss lightly.
4 serve salad with lemon wedges, a good bottle of and of course crusty italian bread. don't forget the freshly ground black pepper for the final touch!
5 note: *experiment with any fresh imported italian cheese of your choice, shaved.
Total Time: 12 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 12 hrs
Ingredients
Servings: 10
1 lamb shoulder
1/8 cup black pepper
1/8 cup paprika
1/2 cup vinegar
1/4 cup barbecue sauce
2 teaspoons dry mustard
2 tablespoons salt
1 teaspoon cayenne
2 teaspoons worcestershire sauce
1 cup dr. pepper cola
1 cup water
1 teaspoon onion powder
8 -16 kaiser rolls
1/2 lb monterey jack pepper cheese
Recipe
1 *beginning the night before*: rinse lamb shoulder. on cutting board, carefully trim fat. using a long fork, poke holes in all sides of meat.
2 in a small mixing bowl, combine spices with vinegar and worcestershire.
3 brush this paste all sides of the lamb and marinate refrigerated overnight.
4 *the next morning*: place lamb on slow cooker, add barbeque sauce, water and dr. pepper.
5 cook on low 10-12 hours (or high 5-6). cooking times will vary depending on the size of lamb shoulder and the strength of your slow cooker!
6 when lamb is falling apart in the liquid, transfer it to a large coverable container (i use a shoe box size with a tight lid.).
7 again, remove any visible fat that you see. add 4-6 ladles of liquid from the crock pot to the meat. (should be moist but not soupy). can also add additional barbeque at this point, if desired.
8 using two sturdy forks, shred the meat inside the container.
9 when shredded to your liking, cover tightly and shake well to coat the meat with sauce.
10 set slow cooker to "keep warm." drain the slow cooker and return meat to it. cover.
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
Servings: 20
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup dutch-processed cocoa powder
1/3 cup water
1 teaspoon baking soda
1 1/4 cups flour
1 cup chocolate chips
1 cup semi-sweet chocolate chips
Recipe
1 preheat oven to 325°f.
2 cream together butter, sugars, vanilla and salt.
3 beat in cocoa powder.
4 dissolve baking soda in water and mix into dough.
5 stir in flour, and then chips.
6 place dough by spoonful on a greased baking sheet.
7 bake for 14 to 16 minutes. (do not overbake! cookies will seem a bit underdone when they should come out of the oven - this keeps them from drying out).
Total Time: 41 mins
Preparation Time: 26 mins
Cook Time: 15 mins
Ingredients
6 ounces of beef vegetable baby food
1/2 cup wheat germ
1 cup nonfat dry milk powder
Recipe
1 preheat the oven to 350 degrees fahrenheit. measure all ingredients in a bowl and stir with a fork. put parchment paper on a cookie sheet. drop small spoonfuls of dough on sheet. flatten with the back of a fork. bake for 15 minutes. let cool. store in an airtight container for up to one week.
Total Time: 10 mins
Preparation Time: 5 mins
Cook Time: 5 mins
Ingredients
8 ounces wheat germ
8 ounces sweet potato baby food
8 ounces turkey baby food
1/3 cup local honey
Recipe
1 combine all ingredients and press into a pie tin. bake at 350*f. until very firm to crisp - based on personal preference. break cookie into pieces to feed to dog.
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr
in a large bowl, combine confectioners' sugar, butter, cocoa powder and vanilla. beat on slow speed until ingredients are combined. while beating, slowly add hot coffee until desired consistency is achieved.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
1 cup pumpkin puree
1 cup granulated sugar
2 cups grated coconut
1/4 teaspoon cinnamon
1/3 teaspoon ground cloves
butter, for greasing
confectioners' sugar, for dusting
Recipe
1 place all the ingredients in a large, heavy bottomed pan. cook on a medium heat, stirring constantly until the mixture is thick, or until it reaches the medium-ball stage (238 to 245 degrees f.).
2 turn a buttered platter to cool.
3 shape into small balls (you may need to grease your hands lightly with a little butter) and sprinkle with confectioners sugar.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
2 cups whole wheat flour
1/2 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sunflower seeds, finely chopped
1 teaspoon salt
1/4 cup molasses
2 eggs, beaten
1/4 cup milk
2 tablespoons oil
Recipe
1 combine all ingredients, adding milk if necessary to make dough firm. roll out on floured surface to 1/2 inch thickness. cut out with cookie cutters. bake on an ungreased cookie sheet at 350 degrees or until lightly toasted. for harder biscuits, turn off heat and leave in oven for an hour or more.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 2
2 english muffins, toasted
4 slices canadian bacon
4 slices monterey jack pepper cheese
4 cups egg substitute (or more)
3/4 cup sliced green onion
3/4 cup diced mushroom
1 package knorr fat free hollandaise mix
Recipe
1 heat bacon in microwave.
2 make the hollandaise according to package directions.
3 this can be done in the microwave to keep the kitchen as cool as possible.
4 saute the onions and mushies just until wilted.
5 scramble eggs and add onions and mushrooms.
6 this can be done in the microwave, but it doesn't take long and i prefer the stove top.
7 assemble the product: put two slices bacon on each of the muffins, place one slice of cheese over the bacon, heap the egg mixture on top of the cheese, generously ladle hollandaise over everything, garnish with a sprinkle of paprika.
8 option: you may wish to doll it up by adding a dash of vanilla, or some pie spices, or even a glug of to the hollandaise.
1/2 teaspoon whole sichuan pepper or 1/2 teaspoon sichuan hot pepper oil
2 teaspoons shaoxing
2 tablespoons clear rice vinegar
salt, to taste
3/4 teaspoon potato flour, mixed with 2 teaspoons cold water
1 teaspoon sesame oil
Recipe
1 bring the water or stock to the boil in a large saucepan over a high flame. add the chicken and return the liquid to a boil, skimming the surface as necessary.
2 crush half the ginger and one scallion with the flat side of a cleaver or a heavy object, then add to the pan with the chicken. reduce the heat and poach the chicken for 10 minutes.
3 remove the chicken from the cooking liquid and allow it to cool; reserve the cooking liquid. the chicken should be about three-quarters cooked.
4 when the chicken is cool enough to handle, remove the flesh from the carcass and cut as far as possible into bite-size strips, along the grain of the meat. do not discard the skin. (the bones and scrappy pieces of meat can be returned to the cooking liquid and made into stock.).
5 cut the fresh chile in half lengthwise and discard the seeds and pithy part, then cut into very fine slivers about 1 1/2 inches long. peel the remaining ginger and cut it into slices and then slivers similar to the chile. cut the green parts of the remaining 2 scallions into slivers of a similar length; set aside.
6 heat the wok over a high flame until smoke rises, then add the lard or peanut oil and swirl around. when the oil is warming up but before it is smoking hot, add the fresh chile and ginger, along with the dried chiles and sichuan pepper (if using), and stir-fry until fragrant, taking care that the seasonings do not take color or burn.
7 add the chicken and continue to stir-fry. splash the shaoxing around the edges of the chicken. add the vinegar, sichuan pepper oil (if using), and salt to taste.
8 add up to a cup of the chicken poaching liquid (if the chicken is very juicy, no additional liquid will be necessary), bring to a boil, and then turn the heat down a little and simmer briefly to allow the flavors to penetrate the chicken, spooning the liquid over.
9 add the potato flour mixture to the liquid and stir as the sauce thickens. throw in the scallion greens and stir a few times. remove from the heat and stir in the sesame oil. serve.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 12
2 dozen glazed doughnuts (day old donuts)
1 (14 ounce) can sweetened condensed milk (not evaporated)
2 (4 1/2 ounce) cans (undrained)
2 eggs, beaten
1 (9 ounce) box raisins
1 pinch salt
1 -2 teaspoon ground cinnamon
1/2 cup butter
1 lb confectioners' sugar
, to taste
Recipe
1 preheat oven to 350 degrees f.
2 cube donuts into a large bowl. pour other ingredients on top of donuts and let soak for a few minutes. mix all ingredients together until donuts have soaked up the liquid as much as possible.
3 bake for about 1 hour until center has jelled. top with butter sauce.
4 butter sauce:
5 1 stick butter
6 1 pound box confectioners' sugar
7 , to taste
8 melt butter and slowly stir in confectioners' sugar. add and heat until bubbly. pour over each serving of donut bread pudding.
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
in a medium bowl, stir together the flour, baking powder, salt and pepper. make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. mix until all ingredients are combined.
heat the lard in a skillet over medium-high heat. drop tablespoon-sized dollops of batter the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. serve with butter and salt, and a cold glass of milk.
Total Time: 2 mins
Preparation Time: 1 min
Cook Time: 1 min
Ingredients
Servings: 30
2 1/2-3 lbs leg of lamb, boned and cut in slices
1 tablespoon black pepper
3 lbs ground lamb
lamb fat
1 egg
2 -3 tablespoons salt
onion, processed until a liquid-3 cups
1 cup olive oil
1 large tomato
Recipe
1 remove any bits of skin and bone from the meat. cut into serving-size slices, about 1/4 to 1/2 inch thick. pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. trim.
2 prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight.
3 spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. thread pieces of meat on a long skewer, starting with the larger pieces. trim the chunk of meat on the skewer and add trimmings to the end of skewer. the tomato is put on the skewer whole at the end. the chunk of meat is broiled in the 'doner kebab' broiler, made specially for the purpose. the electric rotisseries they are selling today work well.
4 as the meat turns on the spit and is cooked, i t is sliced off the sides with a sharp knife.
Total Time: 20 mins
Preparation Time: 14 mins
Cook Time: 6 mins
Ingredients
Servings: 4
1 1/3 kg lamb belly, with rind
1 teaspoon salt
4 tablespoons rice or 4 tablespoons dry
6 tablespoons dark soy sauce
100 ml water
1 tablespoon soft brown sugar
4 spring onions, chopped
4 slices ginger, peeled (thick slices)
2 teaspoons cornflour, mixed with a little cold water
Recipe
1 wipe the belly lamb clean, and trim off and discard any ribs.
2 rub all over with the salt and set aside for two hours, then wipe any liquid off.
3 place the lamb in a saucepan, cover with cold water and bring to the boil, skimming. simmer for three minutes, then drain and rinse well.
4 place the lamb, rind-side up, in an ovenproof casserole dish.
5 mix the rice , soy sauce, water and sugar together and coat the lamb in this mixture.
6 add the ginger and spring onion, and bring slowly to a boil.
7 cover tightly, reduce the heat and simmer very gently for two hours.
8 you will have the best results if your seal the lid tight by crimping silver foil around the rim, and use a heat diffuser.
9 when the two hours are up, cool and refrigerate overnight.
10 next day, scrape off any fat on the surface.
11 place the lamb skinside down in a heatproof bowl that will fit inside a steamer and strain the sauce over the top.
12 cover with foil, place in the steamer over simmering water, and steam for two to three hours, checking the water occasionally so it doesn’t boil dry.
13 the lamb will be very soft, so turn it over very carefully to serve skinside up.
14 strain the sauce into a saucepan and bring to the boil.
15 mix the cornflour and water, and add to the sauce, stirring briskly.
16 pour the sauce over the lamb and serve with plenty of rice on the side.
8 ounces green cabbage, leaves stacked & cut into into 1/2-inch strips
1 cucumber, cut into quarters lengthwise & cut into very thin slices (peeled or unpeeled, seeded or unseeded)
1 carrot, shredded
1 cup bean sprouts
1/4 lb tofu, shredded
2 teaspoons chinese black vinegar or 2 teaspoons apple vinegar
1/4 teaspoon salt
1 teaspoon sugar
Recipe
1 put peanuts in medium skillet & heat using med-low heat for about 7 minutes, shaking them to avoid burning, until they are fragrant and visibly darkened. cool completely. coarsely chop them.
2 heat the oil in a wok over high heat until you see oil shimmer. add the leek, peppercorns and ginger root, if using, and garlic. cook for 10 to 15 seconds, being careful not to let the leek or garlic burn. remove from the heat and strain into a small heatproof bowl, discarding the solids. let cool slightly.
3 combine the cabbage, cucumber, carrot, peanuts, bean sprouts, tofu, black vinegar, minced garlic, salt, sugar and the infused oil in a large bowl. toss to mix well, then serve immediately.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 6
4 tablespoons unsalted butter, cut into 4 pieces and 8 tablespoons melted and cooled
1 1/2 cups sugar
1 1/2 teaspoons grated lemon zest
15 ounces blueberries
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
Recipe
1 adjust oven rack to upper-middle position and heat oven to 350 degrees. place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. heat until butter is melted, 8 to 10 minutes.
2 meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside.
3 using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed.
4 combine flour, remaining 1¼ cups sugar, baking powder, and salt in large bowl. whisk in milk and 8 tablespoons melted, cooled butter until smooth. remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.
5 dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking.
6 let cobbler cool on wire rack for 30 minutes. serve warm.
2 although most methods tell you to grease and flour the underside of 2 or more 9" (23cm) cake tins, i found it easiest to use the bottoms of loose-bottomed cake tins, regardless of width.
3 grease these removeable, flat, round cake tin bottoms with butter, sprinkle over flour, shake to coat, and shake off excess. most ovens will probably only take 2 at a time, as you have to bake in the centre of the oven.
4 preheat oven to 350 deg f/180 deg c (170 deg for convection ovens).
5 cream the butter and sugar well, until creamy.
6 beat in the eggs and mix well.
7 stir in the flour, salt and vanilla essence.
8 continue to mix at slow speed until you have a smooth, firm batter.
9 with a palette knife or other utensil, spread the batter as evenly as possible on the prepared cake tin bottoms -- 1/8 of an inch thick or less than 1/2 cm.
10 bake in the middle of the oven for 7 - 9 minutes, or until each layer is lightly brown around the edges.
11 remove, and with a serrated knife gently scrape off any batter that has dribbled over the sides of the tin.
12 loosen the layer with a knife or spatula, and remove carefully to a cake rack.
13 wipe the tin bottoms, repeat the greasing process, and repeat the baking process.
14 you should have 7 beautifully thin, firm cake layers.
15 the filling: combine the sugar, cream of tartar and water in a small pot.
16 stir over low heat until the sugar has completely dissolved, then turn heat to high and boil the syrup without stirring until it registers 238 deg f/about 110 deg c on a candy thermometer, or until a drop of the syrup forms a soft ball in cold water.
17 meanwhile beat the 8 egg yolks for about 4 minutes or long enough to thicken them -- they should get lighter in colour.
18 pour the hot syrup into the eggs, letting the mixer continue to beat at medium speed, until the mixture cools to room temperature and changes to a smooth, thick cream. (15 mins).
19 beat in the cocoa, salt and vanilla essence.
20 lastly, beat in the butter, adding it in small pieces until it is well absorbed.
21 refrigerate while you make the glaze.
22 glaze: choose the most attractive of the cake layers and put on a flat tin.
23 mix sugar and water in a heavy-bottomed pot. cook until the sugar dissolves, boils and begins to darken in colour.
24 swirl the tin while continuing to boil, until caramel becomes a golden brown, then pour it over the layer you've chosen.
25 with a buttered knife, quickly mark the glaze into 16 equal wedges, cutting nearly but not quite, through to the bottom of the glaze.
26 scrape away glaze on tin so layer won't stick and break!
27 this will be the top of your torte.
28 assembling: place a cake layer on a serving plate and spread chocolate filling over it to a thickness of about 1/8 inch, then top with another layer.
29 continue -- finishing with a layer of filling, and then the glazed top layer.
30 use rest of filling to cover the sides of the cake, smooth it, and refrigerate.
31 to serve, slice along the lines marked in the glaze.
instant coffee granules or fresh ground coffee, to taste
300 g chocolate
3 tablespoons sugar
butter
3 tablespoons cream (whipped)
Recipe
1 firstly you have to make the sponge, once the batter is made it takes a while to bake each layer so keep your tv on. i did not know how much i would need so i made it in two batches, it would be easier with these quantities.
2 preheat the oven to 190'c/ 375'f/ gas mark 5.
3 cream together your butter and sugar by hand first, until it is combined, then by an electric whisk. slowly mix in the eggs, one by one.
4 fold in the flour.
5 grease a spring open tin. you don't need to do the sides.
6 smooth a thin layer with a spatula. i does not have to be smooth as it will even once in the oven.
7 put the side of the tin back on, and put it in the oven. it takes roughly 10-20 minute keep an eye on the first one so you know how long it takes. it should be slightly golden brown.
8 repeat steps 4- 6, 6 more times so you have 7 layers.
9 this is the filling. traditionally it is only chocolate but you can experiment with different flavours. the ones i have used have worked well together.
10 prepare your flavours in each bowl.
11 mash your strawberries in one bowl.
12 in a mug dissolve your coffee in hot water, then leave it to cool (the freezer helps speed it up).
13 melt your chocolate. do not do it in the microwave, do it over a pan of hot water, mine went wrong when i did it in the microwave,.
14 whip all the cream until it is thick.
15 divide it equally into each bowl.
16 fold it in well.
17 arrange your bottom sponge layer on a plate, use the thickest one.
18 spread your chosen filling.
19 put another sponge layer on that.
20 repeat until finished.
21 tips- don't whip the chocolate one once the chocolate is in, mine went all wrong because it shrunk and water came out. also, don't put the ground coffee straight into the cream, the taste and texture are not nice.
22 top-.
23 melt the chocolate over a pan.
24 add the sugar and butter while it is still on.
25 wait for the chocolate to cool (freezer speeds things up but make sure it doesn't harden).
26 carefully fold in the whipped cream.
27 cover your cake with it.
28 you can add any decorations you want, mine is for a 50th birthday.
29 put it in the fridge to harden chocolate and cool the cake until you want to use it.
Total Time: 42 mins
Preparation Time: 30 mins
Cook Time: 12 mins
Ingredients
Servings: 14
7 eggs, separated
1 cup confectioners' sugar
1 cup cake flour, sifted
1/4 teaspoon salt
1/2 lb sweet chocolate
3 tablespoons water
3 eggs
1 1/2 cups sugar
1/2 lb butter (no substitutions)
1 teaspoon vanilla
Recipe
1 preheat oven to 350°f and line 8" layer cake pans with waxed paper; butter the waxed paper.
2 beat egg yolks until thick and lemon colored.
3 add sugar gradually, beating constantly.
4 sift flour and salt together three times; fold into yolk mixture.
5 beat egg whites stiff enough to form soft peaks and fold into batter.
6 place 1/7 of the batter into each pan; bake for 12 minutes.
7 remove from pans at once and gently peel waxed paper away.
8 to make the filling: heat chocolate and water in a double boiler.
9 mix eggs and sugar thoroughly, combine with melted chocolate and cook until thick, stirring constantly.
10 remove from heat; add butter and beat until well blended.
11 add vanilla and continue beating until filling is stiff enough to spread.
12 cover each layer and top and sides of cake with filling (it may be necessary to secure the layers with bamboo skewers or toothpicks to hold them in place until the filling sets).
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 6
8 eggs, large, lightly beaten
2 tablespoons milk
1 tomato, large, peeled, seeded, and chopped
1 tablespoon green bell pepper, chopped
1 tablespoon parsley, fresh, chopped (if using dry, half the amount)
1/4 teaspoon salt
1/8 teaspoon pepper, freshly ground
2 1/2 tablespoons butter
1/2 cup ham, cooked and chopped
Recipe
1 combine everything but the butter and ham. stir, and mix well; set aside.
2 melt the butter in a large skillet over medium heat. add the ham, and cook for 2 minutes, stirring constantly.
3 add the egg mixture to the skillet. cook, without stirring, until the egg mixture begins to set on the bottom. draw a spatula across the bottom of the pan to form large curds. continue cooking until the eggs are firm, but still moist (do not stir constantly).
2 1/2 lbs lamb skins or 2 1/2 lbs lamb, for chicharron
2 cups water
2 tablespoons oregano
2 tablespoons salt
1 lime
Recipe
1 place lamb, water salt and oregano in a large pan. squeeze the juice from the lime in with the rest of the ingredients. place on high until it comes to a boil then turn to med.- high. continue cooking uncovered until all the water is absored. the lamb will then produce its own oil to fry. continue cooking the meat until meat is crispy but not burned and brown in color.
2 remeove and drain on paper towels. serve with lime and hot sauce. (optional).
