Author: Robert Andrews

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.

Method 1

I N G R E D I E N T S
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.

I N S T R U C T I O N S
In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated

————

Method 2

I N G R E D I E N T S
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk

I N S T R U C T I O N S
Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving.

Method 3

SHORTCUT RECIPE

I N G R E D I E N T S
* 1 cup heavy cream if you prefer a thick, creamy sour cream, or light cream for a smoother, lighter consistency
* 1 rounded tbsp. sour cream
* Bowl
* A sterilized pint jar

I N S T R U C T I O N S
Step 1:  Put the sour cream in the bowl and gradually add the cream, whisking as you add it. Make sure the two are thoroughly mixed.
Step 2:  Pour the mixture into the jar. Cover with waxed paper and a lid. Let the jar stand at room temperature for 24 to 48 hours, or until it has a firm consistency (when the jar is tilted, the cream should retain its shape).
Step 3:  Refrigerate the cream in the covered jar for 12 hours before using it.

Method 4

I N G R E D I E N T S
1 CU heavy cream
1/4 CU sour cream or buttermilk

I N S T R U C T I O N S
1. Mix heavy cream and sour cream or buttermilk in a screw-top jar
2. Cover, and let stand at room temperature about 24 hours until very thick.

SOUR CREAM NOTES, TIPS, HINTS, AND INFO

Sour cream is commonly used for dips, dressings, and sauces or simply “plain” as a condiment.

Never boil sour cream because it will curdle immediately. To add sour creme to a hot liquid, remove the liquid from the heat source (or turn the heat to very low) and add the cream while stirring gently.

Avoid using sour cream in dishes with a lot of salt, as the salt may cause curdling. Also dishes made with sour cream do not freeze well

Baking With Sour Cream
Cakes using acidic ingredients such as sour cream may development a metallic flavor if baked and stored in an aluminum pan. To prevent this reaction from taking place, line the bottom of the pan with parchment paper before adding the batter to the pan.

History and Use
Sour milk products including yogurt, kefir, kumiss, and sour cream have been used for centuries by eastern cultures including the Arabs and the Bulgars. Throughout history popularity spread to Germany, as well as Eastern and Central Europe and to the Americas as well.

Sour Cream Substitutions and Equivalents

Equivalents for 1 CU Sour Cream:

> For baking: 7/8 CU buttermilk or sour milk plus 3 TBL butter.
> For baking: 1 CU yogurt plus 1 tsp baking soda.
> For baking: 3/4 CU sour milk plus 1/3 CU butter.
> For baking: 3/4 CU buttermilk plus 1/3 CU butter.
> Cooked sauces: 1 CU yogurt plus 1 TBL flour plus 2 tsp water.
> Cooked sauces: 1 CU evaporated milk plus 1 TBL vinegar or lemon juice.
> Dips: 1 CU yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture).
> Dips: 1 CU cottage cheese plus 1/4 CU yogurt or buttermilk, briefly whirled in a blender.
> Dips: 6 OZ cream cheese plus 3 TBL milk, briefly whirled in a blender.
> Lower fat: 1 CU low-fat cottage cheese plus 1 TBL lemon juice plus 2 TBL skim milk, whipped until smooth in a blender.
> Lower fat: 1 can chilled evaporated milk whipped with 1 tsp lemon juice.

Let stand 5 minutes to thicken.

Notes

This cannot be made and used in the same day. If you do not have time to make your own sour cream, use the Substitutions and Equivalents suggestions.

Plan ahead to give the sour cream 24 hours to thicken up and chill. Time is required for the chemical reaction to produce your sour cream.

There are many substitutes for sour cream, depending on the recipe and your specific needs. Yogurt is an excellent substitute for sour cream in most recipes, but keep in mind it is thinner in texture. Thicken yogurt by draining through a cheesecloth-lined sieve over a bowl in the refrigerator for at least 30 minutes.

Grated Cheddar Cheese
2 cup macaroni
2 tbl butter
1 tbl flour
¾ tsp salt
onion salt
2 cup milk

1. Melt 2 tbl butter
2. Add 1 tbl flour, ¾ tsp salt, speck pepper, dash onion salt.
3. Stir in 2 cups milk, add some cheese.
4. Stir into cooked macaroni, pour into greased pan top w/cheese.
5. Bake at 350 until cheese starts to brown

Red beans
Green olives
Salt pepper
1 tbl brine
olive oil
bay leaves
½ cu sofrito
rice

Instructions

1. Prepare beans, soak w/ bay leaves, simmer 2 hours.
2. Cover bottom of pan w/ olive oil, add ½ cu sofrito to hot oil and cook water out of sofreto.
3. Add 12 green olives w/ 2 tbl brine salt (quite a bit) black pepper.
4. Put beans into hot pan, add uncooked rice, add bean liquid, add “caldo” broth. 2 fingers of liquid over rice,
5. Cook until rice is seen, lower heat, mix & cover for 20 min or longer.

These are from Martha Stewart Web Site

Ingredients

* 3 large egg whites
* 1/2 teaspoon cream of tartar
* 2/3 cup plus 2 tablespoons sugar
* 3/4 cup light corn syrup
* 2/3 cup granulated sugar
* 1 teaspoon pure vanilla extract

Instructions 1. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.

2. In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Cook, stirring, until mixture reaches the firm-ball stage, about 242 to 248 degrees on a candy thermometer, about 6 minutes. Immediately remove from heat.

3. With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.

Makes about 5 cups

Chicken
Pepper
Hoja Santa leaves
butter
garlic oil
salt
white vinegar
tomato

Instructions

Briefly sear chicken pieces
Do not overcook
Assemble and bake 30 minutes