Author: Robert Andrews

1 cu sugar
1 cu cream
½ cu water

Instructions
1. Heat to boil 1 cu sugar, ½ cu water.
2. Evap water & start to caramelize. Fold cream into caramel. Finish w/ 2 tbl butter.

Pour over and around Apple Galette. Sprinkle w/ powdered sugar

1 ½ LB pork cut into strips
2 TBS oil
1 large onion, sliced
1 green pepper, sliced
4 oz canned mushrooms, drained
8 oz tomato sauce
2 TBS vinegar
3 TBS brown sugar
1 tsp salt
1 TBS Worcestershire sauce

Instructions
1. Brown pork in oil
2. Put into crock pot and add remaining ingredients
3. Cook 6-8 hours on low
4. Serve over rice

2 3/4- to 1-pound pork tenderloins
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3 shallots, chopped
1 cup whipping cream
1/2 cup canned low-salt chicken broth
2 tablespoons Calvados (apple brandy) or brandy

Instructions

1. Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper.
2. Melt butter and oil in heavy large skillet over medium-high heat.
3. Working in batches, add pork and sauté until brown and cooked through, about 5 minutes per side.
4. Transfer pork to plate; tent with foil to keep warm.
5. Add shallots to skillet and stir 1 minute.
6. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes.
7. Season sauce with salt and pepper. Divide medallions among 6 plates.
8. Top with sauce; serve with compote.

Sauce should be deep, creamy with mushrooms

2 Kaiser rolls
2 TBL salad dressing
2 slices of cheddar cheese
2 slices of mozzerela cheese
12 think slices deli meat of choice
1 tomato sliced thinly
4 leafs romaine lettuce
1/4 CU green pepper strips and shredded carrots

Instructions
1. Spread dressing on bun
2. Separate meat and cheese onto two plates
3. Heat in microwave for 30-40 seconds each (Until cheese starts to melt)
4. Place meat and cheese on bun
5. Top with green peppers, carrots, lettuce and tomato

1/4 CU onions
8 large cabbage leaves
1 TBL carrot (julienne strips or grated)
2 TBL celery (chopped)
1 TBL Parmesean (grated)
1 TBL Rougella (grated)
1/2 LB hamburger
1/2 CU brown rice
1/4 CU vegetable or meat stock

1. Saute onions till transluscent
2. Add hamburger and scramble, continuing to cook until hamburger starts to brown.
3. Drop cabbage leaves into large pot of boiling water
4. Add celery and carrots and cook 4 minutes more
5. During Step 4 (after Step 3 has boiled for about 2 minutes) remove cabbage leaves and place in bowl of ice water
6. Remove cooked onions, burger and veggies to a glass bowl, and set aside
7. Start Rice cooking
8. While rice cooks, remove the cabbage leaves from the ice water and pat dry
9. Slice leaves into wide strips, and place leaves in bottom of rounded bowl, fanning out in four directions.
10. Finish cooking rice (slightly al-dente) then mix together with cooked vegetables and hamburger
11. Use ice cream scoop or 1/4 CU measuring cup to place compressed mix into center of cabbage leaves
12. Fold over leaves making the bundle as tight as possible and place (folded edges down) into baking dish
13. Top with your choice of red sauce and sprinkle with cheese of your choice (reserving some for dressing the plate)
14. Bake @ 325 degrees for 15 minutes
15. Put on plate and garnish around the edges with red sauce and cheese from step 13.

½ can Swanson Chicken broth
¼ CU All Purpose Flour
2 tsp Paprika
2 boneless chicken breasts
1 medium onion – sliced
a bit of olive oil for sauté pan
¼ CU plain yogurt
a few dashes of salt
1 TBL corn starch dissolved in ¼ CU water
2 CU hot cooked egg noodles

Instructions
1. Cook chicken in oven at 350 degrees for 30 minutes
2. Mix broth, flour, paprika and salt
3. Saute onion in olive oil till starts to crisp
4. Add (cooked) chicken and fry for 5 minutes per side
5. Pour in flour-mixture and cook until mixture boils
6. Add corn starch and water it was dissolved in
7. Simmer until it thickens
8. Remove from heat and mix in yogurt
9. Pour on top of noodles, and place cooked chicken in the center
10. Sprinkle with a bit of paprika for garnish

2 chicken breasts or veal cutlet
flour
2 TBL EVOO
4 TBL butter
salt and pepper to taste

3 shallots
1/2 CU white wine
2 TBL butter
1 lemon (juiced)

1. Flatten your chicken breasts using a meat pounder or similar
2. Dip flattened meat into egg, then flour
3. Cook in very hot shallow fry pan in EVOO and melted butter for not more than 30 seconds per side
4. Saute shallots in cutlet remains in pan
5. Add wine and juice from 1 lemon
6. Stir until smooth
7. Remove from heat and allow to cool a few minutes
8. Add 2 TBL butter and stir to combine
9. Plate cutlet, pouring sauce over top

1. When flattening, use heavy duty plastic wrap sprayed lightly with water to allow the meat and pounder to slide, rather than tear.
2. Using plastic wrap can also help you get a tighly rolled kiev

Chick Broth (see Recipe)
Onion
Celery
Carrot
Chicken meat
2 CU egg noodles

Instructions
1. Sautee onions in bottom of sauce pan
2. Brown meat in same pan
3. Cover and simmer for 20 minutes
4. Add broth
5. Add finely diced celery, and carrot shavings
6. Simmer 15 minutes
7. Cube chicken or tear
8. Add chicken and 2 CU egg noodles and cook 8-10 minutes
9. Add fresh parsley right at the end and serve

2 chicken breasts
1/2 CU butter
Bread crumbs (not part of Dry Ingredients)

DRY INGREDIENTS:
1 tsp oregano
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder

Instructions
1. Flatten your chicken breasts using a meat pounder or similar
2. Combine all dry ingredients
3. Soften butter (not melted) and combine with dry ingredients
4. Spread over top of flattened chicken breasts
5. Roll, then chill in refrigerator for 2 hours
6. Roll in 2 beaten eggs, then in finely crushed bread crumbs
7. Cook in 1/2 inch vegetable oil for 4-5 minutes per side
8. Place on rack for juices to redistribute and for oil to drain.
9. Garnish with sprigs of parsley

Special Steps
1. When flattening, use heavy duty plastic wrap sprayed lightly with water to allow the meat and pounder to slide, rather than tear.
2. Using plastic wrap can also help you get a tighly rolled kiev

Alton Brown states that this was originally French, not Russian as most commonly thought.

2 CU chicken thighs (cut into strips)
1 TBL olive oil (very hot)
1 TBL chopped garlic
1 TBL diced onion
1 tsp ground corriander
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1/4 CU white wine vinegar

Instructions
1. Cook chicken strips in VERY hot oil till carmelized
2. Add onion and garlic – cook 5 minutes more
3. Add dry spices – cook 5 minutes more
4. Add wine vinegar to deglaze pan – cook 5 minutes more
5. Remove and serve with a fresh green veggie

Cooked and cubed chicken
16 OZ chicken broth
4 cloves garlic
1/2 CU onion
1 can corn
2 corn tortillas (torn up)
1 can crushed tomatoes
1 sm can green chilies
3 TBL sour cream
1/2 bunch chopped cilantro

Instructions
1. Mix all ingredients except chicken, green chilies, sour cream and cilantro
2. Bring everything else to a boil
3. Simmer 20 minutes
4. Add chicken and green chilies, simmer 10 more minutes
5. Serve hot and top with sour cream and cilantro

1/3 cup Gum Base
3/4 cup Powdered Sugar
3 tablespoons Corn Syrup
1 teaspoon Glycerine
1/2 teaspoon Citric Acid
5 drops Flavoring

# Place the Gum Base, Citric Acid, Corn Syrup and Glycerin into one of the disposable microwave dishes or a microwave safe or heat resistant bowl .

o Microwave Method (ask an adult to help) Heat the ingredients on high for 30 seconds. Remove from the microwave and stir. If it has not melted, place it back in the oven and heat for 10 more seconds. Stir it again and repeat heating until the gum base is gooey.

o Stove top Method (ask an adult to help) Place ingredients in a heat resistant dish that will fit in a sauce pan of boiling water. Cover the pan and bring the water to a boil. Turn the heat down so the water is at a simmer. Heat the gum base until it becomes gooey. This can take up to 10 minutes. Be sure not to let the water boil dry.

* Add flavoring and optional food color to the melted gum base and stir well.

* Measure out 1 heaping tablespoon of powdered sugar and set it aside for later. Carefully place about one half of remaining powdered sugar onto your work surface. (Keep in mind that you may have a powdered sugar cloud if you pour it too quickly.) Make a well in the middle of the pile.

* Pour the melted gum base mixture into the well . The gum base may still be hot but it will cool quickly.

* Dip your fingers in the powdered sugar and begin kneading the gum base and sugar together. Work it as if you are kneading bread dough. Add more of the powdered sugar when the dough gets sticky. Continue adding sugar until you have smooth, stiff dough. You must knead the gum dough until all the sugar is worked in. This will take at least 15 minutes. Kneading too little will cause the gum to break up when chewed. You will be done kneading when the gum is smooth and you can roll it in your hands.

* Now it’s time to roll out your bubble gum and cut it into pieces. Roll gum into a one-half inch diameter rope and then cut individual pieces about one half inch long. Using scissors will make this easy. If you like your gum in sticks, use a rolling pin dusted with powdered sugar to roll the gum out and then cut into strips with your scissors.

* Dust all of the gum pieces with the remaining powdered sugar, and enjoy!

Your bubble gum should be stored in a zip lock bag. You can also wrap individual pieces in wax paper to share!

• 2 C Masa Harina (200 gm)
• 1 TBL corn meal
• 1 pinch fine salt
• 1 1/3 C very warm water (about 100º)
• 1 TBL vegetable oil

Be sure to use CAST IRON SKILLET

1. Mix all ingredients
2. Pinch off golf-ball sized pieces of masa
3. Cover with a damp towel, and let rest for 10 minutes.
4. Lay out a sheet of plastic wrap or parchment paper
5. Spread dough out into flat round circles
6. Cook on dry griddle at 350 – 400 degrees, 30 seconds on each side

Special Steps:  Work masa with your hands. It should be doughy, but not wet
For some interesting facts, see www.latinoreache.com/tortilla.html

See also Tortilla Soup

1 lemon (zested and juiced)
1 orange (zested and juiced)
4 TBL butter
1/4 CU sugar
1/2 CU Grand Marnier
1/4 CU Grand Marnier

CREPES – See crepe recipe

1. Melt butter and sugar in pot
2. As butter starts to brown add lemon and orange
3. Add 1/2 CU Grand Marnier and mix, mix, mix until it thickens
4. Remove to another bowl
5. Spread onto crepe and fold in thirds, then in thirds again the other way
6. Put crepe back into pot and pour 1/4 CU Grand Marnier over the top
7. Carefully light so that fumes burn

3 TBL soft butter
3 bacon strips
1 TBL Thyme
1 TBL Oregano
2 tsp garlic
1 tsp Rosemary (chopped)
1 tsp Sage (rough chop)
pepper and salt to taste

1. Fry bacon crisp
2. Place on paper towel to drain
3. Combine all other ingredients
4. Crumble bacon and add to all other ingredients
5. Use to stuff under skin of turkey or chicken before roasting

Title Cómo hacer el café turco (Turkish Coffee)

Ingredients Auténtico café turco (o muy finamente molido de café)

Instructions El Café Turco es uno de los métodos de preparación más antiguos.

Para 2 tazas: Poner dos cucharadas soperas de café molido muy fino en un
ibrik u otro recipiente.

Agregar otras dos cucharadas soperas de azúcar, 2 granos de cardamomo y 2
tazas de agua fría.

Calentar la mezcla y cuando comience a hervir, se retira del fuego.

Se dejar asentar por uno o dos minutos, repitiendo este proceso tres veces.

Antes de servir, agregar algunas gotas de agua fría, para que el café molido
permanezca en el fondo del recipiente.

HOPEFULLY GLEANED FROM SPANISH WEBSITES

¿Cómo se prepara y se sirve una taza de café?

La cafetera o recipiente para preparar un café turco se llama Cezve. Es de
cobre o latón, de forma similar a un jarrón, más ancho por abajo que por
arriba y con un asa para servir el café. Además del agua fría y el café se
añade azúcar. Se pone el Cezve al fuego Se calienta a fuego lento
removiendo sin parar hasta que hierva y haga espuma y se retira justo cuando
empieza a hervir.

Esta operación se repite dos veces. Se vierte el contenido en una taza
pequeña, que se llama Kahve Fincanı especial para tomar café y se sirve en
una bandeja junto con un vaso de agua y Çifte Kavrulmuş Lokum (Lokum =
delicia turca preparada con pistacho tostado dos veces). El café turco sin
espuma, se considera mal preparado y un buen café debe tener espuma de
color clarito en la superficie. El café turco se prepara en tres grados distintos
de dulzor: con azúcar (dos cucharas pequeñas por taza), sin azúcar o con poco
azúcar lo que llamamos en turco ‘orta kahve’ café medio (con una cuchara
pequeña por taza).

Cafemancia: Adivinación por medio del los posos del café. Se deposita una
pequeña cantidad en un plato blanco, se revuelve y se quita el exceso de
agua. Se deja secar y con detenimiento se descubrirán las diferentes figuras
extrañas que en realidad representan formas conocidas.

Ingredients Auténtico café turco (o muy finamente molido de café)

Instructions 1. Verter en agua fría en el café de olla.
— Debe usar una taza de agua fría para cada taza que usted está haciendo y,
a continuación, añadir un media taza extra “para la olla”.

2. Añada una cucharadita de suelo turco por cada taza de café en el agua,
mientras que el agua es fría y revuelva.
— La cantidad de café puede ser variado al gusto, pero no te olvides, habrá
una gruesa capa de café a la izquierda en la parte inferior de su taza para
realizarse adecuadamente el café turco. No llenar la olla demasiado.

3. Calentar la olla como lentamente como pueda. El más lento que el calor la
mejor es. Lo ideal sería que las 15 a 20 minutos para llegar a una cerca de
hervir.
— Asegúrese de que verlo para evitar el desbordamiento cuando el café
hierve.

4. Cuando el agua hierve pour algunos (no todos) de las de café por igual
entre las tazas, rellenar cada taza aproximadamente un cuarto a un tercio del
camino.
— Esto se asegurará de que todos reciban una parte justa de la espuma que
forman en la parte superior de la maceta, sin que el café pierde mucho de su
gusto.

5. Ahora es el momento de añadir azúcar en cada taza si así lo desea.

6. Continuar la calefacción hasta el café hierve de nuevo (que será muy breve
ahora que ya ha hervido). A continuación, distribuir el resto del café entre las
copas.

7. Dado que no hay filtrado de café en cualquier momento durante este
proceso, debe esperar unos minutos antes de beber su delicioso café turco
mientras que el de café a resolver el fondo de la taza.

Special Steps

Variations GOOGLE TRANSLATION
Notes Hace siglos, cuando la gente dedica más tiempo para atender a las demandas
de sus placeres terrenales y menos tiempo a las demandas de las empresas y
la vida empresarial, toma café desarrollado algunos rituales que existen en
‘lite’ versiones en nuestros días. En los viejos tiempos, conocedores espera su
café que se calienta lentamente a lo largo de brasas de carbón durante 15 a
20 minutos, el café de olla de cobre con frecuencia están alejados de los
incendios para evitar el sobrecalentamiento.

Un conocedor puede decir la diferencia entre un hecho bien el café turco y un
preparó el camino restaurantes baratos, lo haría, básicamente de ebullición el

Saturday, September 03, 2011 Robert’s Recipes

Title Cómo hacer el café turco (Turkish Coffee)

café rápidamente, degradante, por consiguiente, el sabor y produce poca o
ninguna espuma que necesita para cubrir la taza de café.

Aunque hasta el día de hoy todavía hay algunas personas que o bien hacerlo
o, al menos, saber los días en que el café se calienta en carbón, a todos los
efectos prácticos moderno eléctrica o estufa de gas se convirtió en el mejor y
cero el peor equipo de calefacción de elección. Para hacer buen café turco
que necesita los granos de café turco, un turco cafetera ( “cezve”), y tazas de
café turco ( “fincan”), y opcionalmente, si quieres para moler el grano, un
molino de café turco ( “kahve degirmeni “). Tenga en cuenta que el café turco
requiere extra fino café molido que algunos molinos eléctricos dejar de

Pre-cooked Chicken Breasts
– SHRED WHILE STILL HOT
1 LB Sesame Noodles – Fresh egg noodles from Refrigerator Section
SAUCE
3-4 TBL Chunky Peanut Butter
¼ CU – Toasted Sesame Seeds
5 TBL Soy
2 TBL Rice Wine Vinegar
2 TBL Brown Sugar
1 TBL Cayenne Sauce
2 TBL Garlic
2 TBL Ginger – minced
Thin with water to heavy cream consistency

1. Boil noodles in 4 qts water with some salt 3-4 minutes
2. Drain, rinse, toss with sesame oil and cool
3. Cook Sauce mixture on med heat for 30 minutes to thick paste
4. Thin with water to heavy cream consistency
5. Mix noodles and sauce
6. Garnish with grated carrot, chives and sesame seeds

Variations Rather than cooking, just soak in hot water with a bit of salt (approx 170 F) for 20 minutes