1 can (15 oz) of organic garbanzo beans
2 Tbsp of Tahini
Juice of one lemon
A whole clove of garlic, roasted
1 Tbsp olive oil
Salt and pepper
Roast the garlic at 400F for 5 minutes or until tender. Process the garbanzo beans and the tahini in a food processor until smooth. Add the lemon juice. Peel and add the whole clove of roasted garlic. Add the olive oil, more if not smooth enough. Add salt and pepper to taste.
1 small onion cooked and chopped
1/4 of a cup of cilantro, chopped
Salt and pepper to taste
A dash of tabasco (if you like spicy food)
Saute the onion in olive oil. Clean and chop the cilantro. Cut the avocado into rough pieces, then sprinkle with lime juice to avoid discoloration. Mash and mix everything together with a fork. Add a dash of olive oil if the guacamole is not too soft.
1/2 cup of butter or Crisco
Add and cream well
1/2 cup firmly packed brown sugar
1/2 cup of granulated sugar
Combine and beat until smooth
1 tsp vanilla
1 Tbsp of milk
Sift together and add to the above
1 cup of sifted all purpose flour
1/2 tsp baking soda
1/2 tsp double-acting baking powder
When beaten smooth, add
1 cup of rolled oats or wheat flakes
1/2 cup chocolate chips or 1/2 cup of raisins or 1 tsp of grated orange rind or 1 can of flaked coconut
Put them 2 inches apart on a greased cookie sheet, at 325F for 10 minutes.
Have all ingredients at about 70F.
Preheat oven to 350F.
1-3/4 cups of sifted all purpose flour
2-1/4 teaspoons double-acting baking powder
1/2 tsp of salt
Blend until creamy:
1/3 cup shortening
2/3 cup sugar
3/4 tsp grated lemon rind
1 to 2 beaten eggs
1 to 1-1/4 cups ripe banana pulp
Add the sifted ingredients in about three parts to the sugar mixture.
Beat the batter after each addition until smooth.
1/2 cup broken nutmeats
1/4 cup finely chopped apricots
Place the batter in a greased bread pan.
Bake the bread about 1 hour or until done.
Cool before slicing.
1 cup brown sugar
1 Tbsp corn starch
1/4 tsp salt
1 can chunk / crush pineapple (undrained)
1 Tbsp lemon juice
1 Tbsp prepared mustard
A couple of Tbsps of soy sauce and sesame oil
A few jalapeno peppers (with or without seeds)
A Tbsp of grated ginger
A clove or two of garlic
A Tbsp of fish sauce
About 1/4 cup of cilantro
Juice of a couple of limes
Put everything in the blender until there are no more chunks.
The goi cuon (flexible rice paper rolls) are often served with a peanut sauce in restaurants, but many local Vietnamese enjoy esting it with fish sauce (nuoc mem).
1 empty glass jar
4-5 pieces of garlic
Chili garlic sauce (plastic jar with a green top, with a rooster / chicken on it)
Concentrated fish sauce (Tiparos brand)
In an empty jar, measure in relation to the size of the jar:
- Pour in 1/8 of sugar into the jar.
- Boil some hot water and pour into the jar – just slightly above the sugar content.
- Dilute the sugar completely with a stirring stick.
- Add cold water to about a little over half of the jar.
- Take one lemon and roll it around on the counter, pushing down to make it nice and squishy.
- Cut open the lemon in half over the jar and squeeze.
- Crush the garlic into the jar.
- Add 2 tsp or more of the chili garlic sauce, depending on how spicy you like it.
- Add the concentrated fish sauce – a third of less to the amount of water content already in the jar … or until the color is golden brown with a tinge of red from the chili garlic sauce.
Add more water or concentrated fish sauce, according to how strong or light you prefer the taste. Stir all contents adn chill in fridge before use.
2 Tbsp peanut btter
1/2 cup soy sauce
1/2 cup lime juice
1 Tbsp brown sugar
1 Tbsp curry powder
1 gloves of chopped garlic
1 tsp hot pepper sauce
From Cooking Light magazine. Coat fillets with crumbs and bake at a high temperature for a crisp texture similar to fried fish. Fresh herbs and other seasonings heighten the flavor.
1 cup panko (Japanese breadcrumbs)
1 Tbsp fresh basil, chopped
1 Tbsp of fresh, flat-leaf parsley, chopped
1/2 tsp onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 Tbsp all-purpose flour
6 (6-ounce) halibut fillets
3/4 tsp salt
1/4 tsp black pepper
2 Tbsp olive oil, divided
- Preheat over to 450F.
- Combine first 5 ingredients in a shallow dish.
- Place egg whites and egg in a shallow dish.
- Sprinkle fish with salt and pepper.
- Dredge fish in flour.
- Dig in egg mixture; dredge in panko mixture.
- Heat 1 Tbsp oil a large non-stick skillet over medium-high heat.
- Add 3 fish fillets; cook 2-1/2 minutes on each side or until browned.
- Place fish on a broiler plan coated with cooking spray,
- Repeat procedure with remaining 1 Tbsp oil and remaining fish.
- Bake at 450F for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Yield, 6 servings (1 fillet each)