Author: Robert Andrews

Ingredients

Potato, tomato, garlic
Chicken stock
Cut top off entire head of garlic, nest in foil, and drizzle with olive oil
Use fork to poke numerous holes in potatoes
Sprinkle tomatoes with olive oil and salt and thyme

Turn oven to 450°F
Garlic will roast 10 minutes
Potato will roast 45-60 minutes
Tomato will roast 45-75 minutes . Cook until skins burst

Remove flesh of potatoes. Use skin for an appetizer at another time
Squeeze garlic cloves into the potatoes
Mash tomatoes in a colander, keeping the juice and meat separate
Add 2 tablespoons butter and tomato juice to potatoes and garlic and mix well
After mashed together, add basil leaves and meat from tomato
Add chicken stock to desired consistency
Heat on low heat 20 to 60 minutes

2 large poblano peppers (plus 1 below)
1/2 CU chicken (cooked and chopped) – Leftovers work well
1/2 CU Monterey Jack cheese (grated)
1/2 CU Cheddar cheese (grated)
1/2 sweet onion (chopped)
1 egg

BATTER
2 Eggs
1 CU milk
1 CU flour

Panko bread crumbs (see special stsps)

SAUCE
1 can Macayos red enchilada sauce
1/2 sweet onion (chopped)
1 Poblano pepper (minced)

Put combined sauce ingredients on stove at very low simmer while everything else is going on.

1. Cut slit into peppers and remove seeds and veins
2. Combine chicken, egg and grated cheese
3. Stuff into pepper (Any leftovers can later be used for Chicken Cakes)
4. Secure pepper seam (if necessary) with toothpicks
5. Pour batter into a vessel that is narrow, but still allows the poblano to be dipped into it
6. Put Panko crumbs into heavy duty paper bag
7. Dip Poblano pepper into dipping sauce, remove and let drip 10 seconds.
8. Put into paper bag and shake
9. Repeat steps 7 and 8
10. Place on baking sheet and bake 35 minutes at 350 degrees
11. Remove from oven and sprinkle more cheese over the top
12. Put back in oven for 10 more minutes

To serve, ladle sauce onto bottom of plate and set cooked chili on top.

Panko Bread Crumbs
1. Cut 4 pieces of french bread into thin slices
2. Place on bread rack overnight
3. Next morning crush as fine as possible
4. Put through medium sized sieve
5. Recrush anything remaining in sieve
6. Repeat until bread crumbs are all crushed to fine crumbs.

Serve with Easy Bean Dip (see recipe) and taco chips on the side
Add a fresh touch with a small salad topped with shredded cheese, fresh sliced tomato and mandarin orange slices.

5 LB picnic shoulder (ground – see note)
2 LB veal shoulder chop (ground – see note)
1 tsp marjoram
1/2 tsp allspice
1 tsp nutmeg
2 tsp salt
2 tsp pepper

Grind meat with electric or hand grinder.
Do not, under any circumstances, trim the fat.
If necessary, put through a meat grinder twice.
Mix with all other spices by hand to taste.
Add more spices if you like a real flavorful brat.
Stuff into hog casing and twist to segment.

Stuff the meat into intestines. Gotta go to a butcher that sells enough meat that he has enough trimmings to make his own sausage. I use a meat grinder attachment on my Kitchenaid mixer with a sausage addition (really just a tube off the end that you feed the casing over) tie a knot on the end of the casing and run the ground meat mixture through the grinder and out the tube into the casing. You don’t want it too over packed because you twist the sausage every 8″ to make the individual links.

2 large eggs
1/2 pound ground grass-fed beef
1/2 large onion, any kind (julienned)
1/2 pound spinach (chopped leaves only)
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and freshly ground black pepper

1. In a bowl, lightly beat the eggs
2. Season with salt and pepper.
3. Set aside.
4. In a large, heavy skillet, heat 1 tablespoon of the olive oil over medium- high heat.
5. Crumble the beef into the pan and cook, stirring, until some of the red is gone but not a minute longer.
6. This will take only a few minutes (keep it pink).
7. Pour off the excess fat and transfer the meat to a bowl.
8. Set aside and keep warm.
9. Turn heat to medium
10. Add the remaining olive oil to the pan
11. Add the garlic and onion, and cook, stirring occasionally, until the onion is translucent, 3 to 4 minutes.
12. Add the spinach and cook, stirring occasionally, until it wilts and is tender, 3 to 5 minutes.
13. Season with salt and pepper.
14. Return the meat to the pan
15. Add the oregano, and taste and adjust the seasoning.
16. Reduce heat to low.
17. Add the eggs, and cook, stirring constantly, just until the eggs are set, another minute or two. Be careful to NOT overcook the eggs.
18. Top with Parmigiano-Reggiano and serve with English Muffin

A little bit of red pepper gives this a good “heat”

Serve with cinnamon apple wedges or hot spiced applesauce

1 cu whole-wheat pastry flour
½ cu granulated sugar
½ cu brown sugar
1 tsp salt
1 tsp cinnamon
1 tsp. Baking powder
¾ tsp baking soda
1 ½ cu peeled and grated carrots
4 large eggs
½ cu canola oil
2 tsp pure vanilla
1 cu (8oz) canned crushed pineapple in juice (not heavy syrup)
½ cu chopped toasted walnuts
powdered sugar, for garnish

1. Preheat oven to 350°. Grease a 9X3 inch round cake pan and line the bottom w/ parchment paper.
2. Combine the flour, sugars, salt, cinnamon, baking powder and baking soda in a bowl. Stir until well blended.
3. Combine the carrots, eggs, oil & vanilla in a large bowl.
Whisk well, then whisk in the pineapple and walnuts.
4. Add the dry ingredients and stir just to blend. Pour the batter into the prepared cake pan and bake in the center of the oven for 55 to 60 minutes, until the top feels firm and a toothpick inserted in the center comes out clean.
5. Cool in the pan on a rack. Remove cake from the pan and dust the top with sifted powdered sugar just before serving.

5 large jalapeno peppers
1/4 LB cream cheese
2 eggs (beaten)
2/3 CU self-rising flour
1/2 CU cornflakes (crumbs)
1 TBL onion (minced or powder)
1 tsp vegetable oil
1/2 tsp salt
1/2 tsp garlic (minced or powder)
Dash paprika

1. Remove stems from jalapenos and slice lengthwise
2. Remove seeds and inner membrane
3. Wash hands with lots of soap, paying attention to under nails
4. Poach jalapeno halves in boiling water 10-15 minutes
5. Drain and cool and an hour
6. In separate bowl, mix eggs 1/4 tsp salt, (minced garlic), (minced onion) and the oil
7. In a second bowl, mix 1/4 tsp salt, (garlic powder), (onion powder) and paprika
8. In a third bowl, mix cornflakes and crush well
9. Repeating for each… Spread cream cheese into each jalapeno half
10. Dip stuffed jalapeno into egg bowl then in flour
11. Dip again in egg mixture, and again into the flour
12. Dip again in egg mixture, and this time roll in corn flakes
13. Set on waxed paper on baking sheet
14. Go back to step 9 and repeat until you’ve processed all the peppers
15. Put in freezer for at least 2 hours. This will keep breading from falling off, and cheese oozing out.
16. Heat fry oil to about 370 degrees. Use enough oil to cover peppers.
17. Fry for 3-4 minutes, or until golden brown
18. Set on rack over paper towels to drain
19. Serve hot with sour cream on the side

Instead of frying, you can bake these at 450 degrees for 15 minutes, about 5 minutes per flip

Instructions for ATLAS PASTA MACHINE

2 CU soft white flour
2 CU durum wheat flour
1 tsp salt
6 eggs (room temperature)
approx 1/4 CU water
EVOO

Special Steps HARDWARE ASSEMBLY

1. Fix machine securely to a table using clamp provided.
2. Insert handle into roller and set to widest width.

Variations Combine 1/2 CU cooked spinach with eggs before Step 8.

Notes PREPARE PASTA DOUGH

3. Put flour in a large mixing bowl (or on counter)
4. Create a depression in the middle
5. Separate whites from 3 of your eggs.
6. Crack and mix 3 eggs, 3 extra yolks and 1 TBL EVOO
7. Pour into depression
8. Mix using fingers, kneading until homogenous and consistent

Instructions for ATLAS PASTA MACHINE

– Add water if necessary, but not too much at a time
– If it gets too wet, add a sprinkle of flour to dry
– A good mixture should never stick to your fingers
9. Pour onto floured surface and continue to knead until well mixed
– When the right consistency, wrap in plastic and chill 1 hour

PROCESSING THE PASTA DOUGH

10. Set machine to Position 1 (widest setting)
11. Pass pasta dough through machine, turning handle
12. Fold in half, and repeat setp 11 – DO THIS ABOUT 6 MORE TIMES
13. When dough has assumed a regular shape, reduce to Position 2
14. Reduce Postion by ONE NUMBER and continue until dough has the thickness you desire. Position 9 is approx 0.2 mm

15. With a knife, cut dough into strips about 10 inches long
16. Move handle to cutting rollers
17. Turning slowly, feed dough through cutting rollers

NOTE: IF DOUGH WILL NOT CUT, IT IS TOO SOFT.
If this happens, sprinkle with flour and go back to Step 9

NOTE: IF DOUGH WILL NOT FEED, IT IS TOO DRY.
If this happens, sprinkle with water and go back to Step 9

15. Let pasta dry on table cloth 1 hour
16. Bundle or wind into nests for storage
17. Let dry overnight

DO NOT USE WATER TO CLEAN YOUR MACHINE. WIPE OFF ONLY WITH A BRUSH OR WOODEN ROD (CHOPSTICK)

2 eggs
Chopped Veggies (Onion, Pepper, Tomatoes)
Dashes of Marsalla, curry, ground chili, turmeric
cream
Dashes of Corriander and Basil for top

1. Saute the peppers and onion, then add other veggies and spices
2. Beat eggs – add a bit of cream at the end
3. Pour egg mixture into hot skillet
4. Be careful NOT to overcook.
5. Top with corriander and basil

Huevos rancheros for more than four people can be time consuming if you are frying eggs and making up each dish separately. So here are layered softened corn tortillas, ranchero sauce, cheese and eggs to be baked in the oven.

Grease casserole pan bottom and sides
Essentially you are creating a lasagna

Corn tortillas
Layer of refried beans
Layer of pork or beef
Sliced tomatoes
Green chilies
Fried eggs over the top
Sprinkled with cheddar and provalone
Bake 350 degrees for about 10 minutes

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/4 cup molasses
1 large egg
Granulated sugar (for coating cookies)

1. In a large mixing bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a separate large bowl, use a wooden spoon to cream the butter and brown sugar until smooth.

2. Stir in the molasses and egg and mix until well blended. Gradually stir in the flour mixture until combined.

3. Cover the dough and refrigerate it for at least 1 to 2 hours or until firm enough to roll into balls. Heat the oven to 375.

4. Use a tiny spoon (we used one from a child’s tea set) to scoop the dough out of the bowl, then roll it with your fingertips into balls that are about 1/2 inch in diameter. Roll the balls in a shallow bowl of granulated sugar.

5. Place the balls on an ungreased baking sheet, leaving 2 inches between the cookies. Bake for 7 to 9 minutes or until the cookies are crinkled and set.

6. Cool the cookies on the baking sheets for about 5 minutes. Using a metal spatula, transfer them to a wire rack to cool completely. Repeat until all the dough is used.

7. The cookies can be stored in an airtight container in the freezer for up to 1 month and at room temperature for up to 1 week. Makes about 10 dozen Lucky Pennies.

8. KIDS’ STEPS: Kids can mix up the dough, shape it into balls, and roll the balls in sugar.

Original recipe from DisneyFamily.com

RECIPE ONE

1 cu lentils
onions
celery
carrots
1 tbl garlic
½ tsp salt
½ cu broth
½ tsp ginger

1. Boil lentils in 6 cu water for ½ hour.
2. Add diced onions, celery, carrots. “Drain and cook another ½ hour blend with 1 tbl garlic, ½ tsp salt, ½ cu broth and ½ tsp ginger.

RECIPE TWO

3 strips bacon (rendered) or olive oil
onion (chopped
3 carrots (slilvers)
1 ½ cu lentils (rinsed)
3 cloves garlic (minced)
2 tbl tom paste
½ tsp thyme
2 cu Chicken stock
1 tbl balsamic vinegar

1. Saute in bacon rendering or/olive oil, onion, add carrots, stir into pan – cook 5 min.
2. Add garlic, tom paste, thyme and lentils, stir & cook.
3. Add 2 cup chicken stock, 2 cu water, bring to boil.
4. Cover and cook 45 minutes, simmer. Add water if thickens too much.
5. Add 1 tsp salt , ¼ tsp pepper and 1 tbl salsamic vinegar, blend.

RECIPE THREE
1 CU fresh uncooked lentils
1/2 onion (diced)
1/2 CU broth
1 TBL garlic
1/2 tsp salt
1/2 tsp ginger
1/2 stalk celery (chopped)
1/2 carrot (sliced)

1. Rinse lentils, and let soak for 1 hour
2. Bring 6 CU water to full boil
3. Boil lentils for 1/2 hour – add water as required to keep them covered
4. Add onions and carrots and cook for another 1/2 hour
5. Drain
6. Put in blender with other ingredients
7. Leave blender cap vented for hot air to escape, or all Hell will break loose
8. Blend until fairly smooth
9. Serve topped with something of a contrasting color… If green lentils, use shredded carrot, if orange lentils use parsley

Lemon Cake mix
3/4 cup oil
1 cup water
1 3oz pkg lemon jello
4 eggs
2 cups powdered sugar
1/2 cup lemon concentrated juice

1. Mix together, cake mix w/oil, water, jello and eggs.
2. Bake at 350 till done. Done when toothpick comes out clean.
3. While cake is still warm, prick holes to bottom of pan about half inch apart (all over top of cake).
4. Mix 2 cups powdered sugar with 1/2 cup lemon juice, disolve sugar to make glaze.
5. Pour glaze over top of cake, spreading evenly.
6. Let cake cool before serving

1 ½ lb ground lamb
½ onion (minced med fine)
¼ cu parsley (chopped)
2 tsp oregano
salt & pepper
tomato slices
pita bread
lettuce

1. Mix lamb, onion, parsely, oregano and salt and pepper.
2. Use lg ice cream scoop for size grill 3 min/ea. side.
3. Heat pita bread on grill.
4. In pocket place tomato slices, lettuce and 2 mini burgers.

sauce, Tzatztiki sauce

Flank Steak or Skirt Steak (cut thin)
Carrots
Spinach
Sesame seeds
Paprika
2 tbl Ginger
2 Garlic cloves
2 Scallions
2- tbl brown sugar
¼ cu canola oil
¼ cu sesame oil
¼ cu soy
pinch red chili flakes

1. Marinate steak for at least 4 hours.
2. Sear or grill (skewer for appearance).
3. Top with spinach, carrots, garnish w/ paprika & sesame seeds
4. Cucumber-carrot salad; julienne equal amounts, chile flakes, rice wine, rice wine vinegar, sugar.
5. Spinach Garnish; ½ cu cooked spinach, 1 tbl rice wine,
1 tbl soy, 1 tbl sesame oil, 1 tbl garlic, 1 tbl brown sugar, 1 tbl sesame seeds, mix well and plate.

Marinade; 2 tbl ginger, ¼ cu sesame oil, 2 garlic cloves, pinch red chili flakes, 2 scallions, 2 tbl brown sugar, ¼ cu soy, ¼ cu canola oil – Note- increase to ½ cu sesame oil if grilling.

Ingredients
1/3 CU Kasha grain
1 CU stock
1/3 Farfale pasta (al dente) or long grain rice
1/2 CU water (if using rice rather than pasta)
1 medium onion (sauteed)
Mushrooms (sauteed)
3 TBL butter
1 egg (beaten well)
basil and parsley to taste

Instructions
1. Toast kasha to a nutty smell
2. Add beaten egg
3. Add 4 CU stock
4. Season with salt and pepper
5. Bring to boil, the reduce to simmer
6. Let simmer 10 minutes
– Meanwhile sautee mushrooms and onions in butter
7. Mix in other items: mushrooms, onions, butter, pasta
8. Place in casserole at 350 degrees for 30 minutes

Notes As a Jewish example of “soul food”, kasha is often served with onions and
brown gravy and bow tie pasta, known as Kasha varnishkas. It is also a popular
filling for knishes and is sometimes included in matzo ball soup.

Sometimes served with apples and honey.