Easy

1 cu sugar
½ cu water

1 cu cream
2 TBL butter
1/2 tsp vanilla

Instructions
1. Heat water and sugar to boil
2. Water will evaporate, and sugar will start to turn brown. This is the beginning of the caramelization process.
3. Fold cream into caramel.
4. Finish w/ 2 TBL butter and vanilla

Pour over ice cream or around Apple Galette. Sprinkle w/ powdered sugar

Good

1/3 cup sugar
2 TBL water
1 TBL corn syrup
1/2 cup evaporated skim milk
1 teaspoon butter
1/2 tsp vanilla

1. Combine sugar, water and corn syrup in medium saucepan. Simmer over low heat
until sugar dissolves, about 5 minutes.
2. Continue to cook until sugar is dark in color
3. Slowly add evaporated skim milk and butter and whisk briskly with wire whip until sauce is smooth.

Option: Try 1 tablespoon of your favorite liqueur, such as Calvados

Better

Best

IMPORTED – NOT YET DEBUGGED

1/2 cup walnuts
1 :tablespoon granulated sugar
114 teaspoon cinnamon
1/4 teaspoon cloves
2 tablespoons butter, melted
2 tablespoons canola oil
8 isheets phyllo dough, cut in half
Simple sugar:
1/2 cup granulated sugar
1/4 cup water
1/4 teaspoon lemon peel
1/2 tablespoon lemon juicep
1/4 cinnamon stick

1. In a small bowl, combine nuts, sugar and ground spices. Set aside.
2.1 In another bowl, combine melted butter and oil.
3, Unfold phyllo sheets and cover with plastic to keep moist. Lightly spray bottom ofa
, 9 x 9-inch baking pan. Lightly brush 5 sheets ofphyllo with butter/oil mixture. Lay in
bottom ofpan, allowing them to fold upward at sides ofpan, if necessary. Top with
1/2 of nut mixture. Brush 5 mo!e phyllo she~ts wit4″butter/oil mixture and layover
nut mixture. Spread remainingP’ut mixture over pnyllo ßbeets. Brush remaining sheets
with butter and oil mixture and place9ver”nut mixture, folding sides ofphyllo inward,
when necessary . Chill until butter is hardened. Score baklava on diagonal to make 12
triangles.
4. Preheat oven to 350∞. Bake for 35 to 40 minutes or until golden brown.
5. In a small saute pan, combine and bring to a boil. Simmer lmtil sugar is dissolved.
Pour evenly over baked baklava. Cool and slice.
Makes 12 servings, each containing approximately:
140 calories
1 $ gm. carbohydrate
7 gm. fat
5 ;mg. cholesterol
1 ‘Pm. protein
5) mg. sodium
Trace fiber

++++++++

Baklava

IMPORTED – NOT YET DEBUGGED

112 cup walnuts
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2 tablespoons butter, melted
2 tablespoons canola oil
8 sheets phyllo dough, cut in half
Simple sugar:
112 cup granulated sugar
1/4 cup water
1/4 teaspoon lemon peel
112 tablespoon lemon juice
1/4 cinnamon stick

1. In a small bowl, combine nuts, sugar and ground spices. Set aside.
2. In another bowl, combine melted butter and oil.
3. Unfold phyllo sheets and cover with plastic to keep moist. Lightly spray bottom ofa 9 x 9-inch baking pan. Lightly brush 5 sheets ofphyllo with butter/oil mixture. Lay in bottom ofpan, allowing them to fold upward at sides ofpan, if necessary. Top with 112 of nut mixture. Brush 5 m9fe phyllo sbeets with butter/oil mixture and layover nut mixture. Spread remaining’hut mixtur~’,over phyllo sbeets. Brusb remaining sheets with butter and oil mixture and ‘place over nut mixture, folding sides of pbyllo inward, when necessary . Chill until butter is hardened. Score baklava on diagonal to make 12 triangles.
4. Prebeat oven to 350∞. Bake for 35 to 40 minutes or until golden brown.
5. In a small saute pan, combine and bring to a boil. Simmer lmtil sugar is dissolved.
Pour evenly over baked baklava. Cool and slice.
Makes 12 servings, each containing approximately:
140 calories
18 gm. carbohydrate
7 gm.fat
5 mg. cholesterol
1 gm. protein
51 mg. sodium
Tracefiber

You can make your own that is just as good as the expensive ones. Use a large pan and put 1 inch of water in the bottom and heat it to boiling, then reduce to a simmer. Use a large metal mixing bowl and put on top of the pan so that the steam is caught in between the two pans. This creates your double boiler.

DOUBLE BOILER: Place glass bowl over pan of very hot water, and whisk continually.

TBL Tablespoon
tsp Teaspoon
EVOO Extra Virgin Olive Oil
~ Approximate measurement is OK
CU Cup
AP All Purpose

Ingredients and any number of people:
2 eggs for each person
~ 2 TBL shredded cheddar cheese each

Instructions:
1. Bring skillet up to medium heat (about 350 degrees)
2. Put in small amount (~1 tsp) EVOO
3. Break two eggs into mixing bowl
4. Mix until VERY well combined
5. Pour slowly into skillet
6. Tip skillet to spread the eggs around
7. Watch until the “wetness” has disappeared
8. Sprinkle cheese around omelet
9. Use spatula to flip the edges like a burrito

Variations:
Try filling with sauteed onions, artichokes or black olives. Also you can try different cheeses.

Difficulty: Easy

If you add eggs directly to hot liquid, you get lumps. To minimize this you need to temper your eggs before adding them. Here are the steps:
1. Beat your eggs very well
2. Stir 1 TBL of hot liquid into your eggs
3. Add a second, then a third.
4. Now, add a ladle full of hot liquid
5. Remember to stir constantly
6. THEN pour BACK into your hot liquid, again, remembering to stir constantly.

IMPORTED – NOT YET DEBUGGED

1 1arge head romaine lettuce
2 slic~s whole-wheat bread, cut into cubes
1/2 cup Caesar Salad Dressing (see recipe)
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 tehspoon chili powder
1/2 teaspoon cumin
1/4 te(lspoon salt
1/4 te’flspoonpepper
4 medium lobster tails

1. Preheat oven to 400∞. ;
2. Prepare lettuce by removing the base of the head and rinsing the leaves in cool water.
Shake out remaining water and tear lettuce into bite-size pieces.
3. Spray bread cubes ligbtly witb olive oil and bake until crispy, about 8 minutes. Cool.
4. In fllarge salad bbwi,lightiy toss iettucewith- dressing: Divide into 4 equalpartions and
arrange on individual large salad plates. Keep chilled.
6. Increase oven temperature to broil. In a small bowl combine paprika, turmeric, chili powder,
cumin, salt and pepper. Season lobster tails with spice mixture. Place lobster on baking sheet
an~ place under broiler for 5 to 10 wnutes or ~tillob~~~r is pink. Remove meat from shell
and cut into 1-inch pieces. Top sala~witb 3 oz.1obsterand t/4 cup croutons.
” i ”
U SÄ 6 R. , L-L p .A:;(.) Fe>~ j;ic-1AR.t<5 Makes 4 servings, eacb containing approximately: 245 c41ories 18 gm. carbohydrate 6 gm. fat 113 mg. cholesterol 29 gm. protein 620 mg. sodium 4 gm. rber o !tll~ 0; 1.5 -t"-~k-e.5 W.~('"e.- +hQ&1"- ~~ ~o ,--.. 10/01 RECIPE ~~ L-~~JL~~j GA.Le....-.~ ~ Q/L., 1Ut> r-./l-y 1-< CAN"10N - D ~~J,C- "Q ~~ " .L .L., ~,

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

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

Special Steps:
Tzatztiki sauce

¼ tomatoes
¼ kalamata olives
¼ red onions
1/8 roasted peppers
1/8 mint leaves
¼ yellow tomatoes
1/8 feta cheese

Instructions:
Tear romaine and arrange. Top with remaining ingredients. Drizzle with lemon juice and olive oil, basil strips on top. Rub pita bread w/olive oil and grill.

Ingredients

1 LB ground beef
1 can condensed beef broth
1 1/3 CU water
1 CU UNCOOKED medium shell pasta or elbow pasta
1 can Cheddar Cheese soup
1 CU Pace Chunky Salsa

Instructions

1. Brown beef in skillet – pour off fat
2. Add broth and water – heat to a boil
3. Stir in pasta and cook on medium heat for 10 minutes (stirring often)
4. Stir in soup and salsa – heat 3 more minutes

Ingredients

2/3 cup reduced-fat sour cream
2/3 cup crumbled blue cheese
1 tablespoon distilled white vinegar
1/4 teaspoon cayenne pepper

Instructions

Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl.

Ingredients

4 TBL butter
2 TBL olive oil
1tsp each of Garlic, Scallion, Red Pepper Flakes, Thyme, Oregano
Salt and Pepper to taste
1 cooked loaf of French bread or baugette
1/4 CU grated Swiss or Gruyere cheese

Instructions

1. Heat all ingredients except bread
2. Cut French loaf on the bias (angled) into 3/4 inch slices.
3. Spread with butter mixture
4. Sprinkle with grated cheese
5. Cook at 325 degrees for 12-15 minutes

Ingredients

1/2 CU Canola Oil
1/2 CU spice

Instructions

1. Puree spice and oil together
2. Heat on low high heat for 30 minutes
3. Cover and cool on stove top
4. Strain through cheese cloth
5. Refrigerate

Spices that work well include chives, chili peppers, basil, rosemary, garlic,

Ingredients

1 LB cottage cheese – strain and pat dry with towel
2 TBL spiced butter (see recipe next page)
1 TBL Cayenne pepper (opt: milder Mexican chili pepper)
pinch of salt

Instructions

Mix all ingredients, being careful not to break up the curds

Variations

You can use ‘Farmer’s Cheese’ instead of cottage cheese

Ingredients

1 TBL grated ginger
1 tsp ground turmeric
½ tsp cardamom seeds
½ stick (or 1 TBL) cinnamon
1/8 tsp ground nutmeg
3 whole cloves
1 LB salted butter
1 small yellow onion – chopped
2 tsp garlic – chopped

Instructions

1. Measure all dry spices onto a plate
2. Melt butter in a saucepan over moderate heat
3. Bring butter to light boil
4. WHEN SURFACE IS COVERED with white foam stir in spices
5. Mix in dry spices, then add onion and garlic
6. Simmer, uncovered for 45 minutes – DO NOT STIR AGAIN

Milk solids will form in the bottom of the pan and will cook till brown.
The butter should become clear

1. Pour / strain clear butter through three layers of cheesecloth
2. Discard solids in bottom of fry pan
3. Butter can be stored for up to three months in fridge

This is a common ingredient in Ethiopian cooking

See EGBB: Meatball Recipes and choose which meatball you want to create. Our preferred meatball for this recipe is a Chicken Meatball.

Ingredients

Your choice of meatball

4 CUs cooked spaghetti
2 CUs marinara sauce, heated
4 TBLSP grated Parmesan Cheese, optional

Instructions

1. Dice chicken into 1-inch pieces. Place in a meat grinder or cuisinart. Grind or chop to a ground consistency. Add raisins, garlic, fennel seed, carrots, parsley and pine nuts and grind or chop together. Place in a medium bowl and add salt, olive oil and eggs. Mix well. Allow to sit in refrigerator at least 2 hours or overnight to chill.
2. Preheat oven to 375°. Lightly coat a baking pan with olive oil.
3. Form sausage into 1-ounce balls, about 2 TBLSP each. Place 2-inches apart in baking pan and bake for 10 to 15 minutes, or until cooked through.
4. Portion 1 CU spaghetti on plate. Top with 3 meatballs and 1/2 CU marinara sauce. Sprinkle with 1 TBLSP Parmesan cheese. Repeat for remaining plates.

Ingredients

2 TBLSP olive oil
1/2 CU diced onions
1/2 CU diced carrots
1/4 CU diced yellow bell peppers
2 tsps minced garlic
1 diced jalapeno pepper
2 TBLSP diced green chili
Pinch chili powder
Pinch ground cumin
Pinch ground cloves
1/2 CU diced tomatoes
2 TBLSP tomato puree
3/4 CU vegetable stock
1/2 CU cooked black beans
1/2 tsp salt
Pinch black pepper
1/4 tsp lime juice
1 TBLSP chopped cilantro

Instructions

1. In a medium saucepan, sauté onions, carrots, garlic and peppers in olive oil. Add spices and briefly sauté. Add tomato products and bring to a boil. Reduce heat and simmer for 10 minutes.
2. In a blender container, puree black beans with vegetable stock. Add to tomato mixture and heat to a simmer. Add salt, pepper and lime juice.
3. Serve 1/2 CU sauce over 1 CU cooked pasta.