Samosas

I found a few recipes on the internet and came up with the following one that I made last night. I need to work on presentation, but the flavors were spot on.  Hubby loved them.  I was going to go all out and make the tamarind chutney that is traditionally served with samosas, but lucky for me I found a jarred version at Wegman's, which saved me a lot of work!


Dough Ingredients:

1 cup flour

3 Tbsp oil

water (I used about 1/4 cup, but add only a tiny bit at a time)

salt, to taste

Filling Ingredients:

3 medium potatoes, boiled and mashed

1/2 cup peas, cooked

1 tsp cumin seeds

1 tsp chili powder

1 tsp ginger paste

1/2 tsp garam masala

Directions:

1.  Mix the dough ingredients.  Add water a tiny bit at a time until you have achieved a hard dough.  Cover with a clean damp cloth and let sit for 30 minutes.

2. Heat a small amount of oil in a pan and add cumin seeds.  When they start to change color add the rest of the filling ingredients and mix well.

4. Divide the dough into eight portions.  Roll them out.  Apply water to edges. Stuff with filling.  Seal the edges again using water.  They should look like cones.

5.  Deep fry on medium heat until crisp and golden brown.

Serves:  Makes eight good sized samosas

Brenda's Broccoli Salad

Ingredients:

2 to 3 broccoli crowns, chopped

1/2 to 1 lb bacon, crumbled

1 or 2 chopped shallots

4 oz. dry roasted sunflower seeds

4 oz. dried cranberries or raisins

Dressing:

1 cup mayo

1/3 cup sugar

2 Tbsp balsamic vinegar

Directions:

Whisk dressing ingredients together mix with dry ingredients.  Chill before serving.

Thai Chicken

Ingredients:

8 chicken thighs (about 2 lb), skin removed

3/4 cup hot salsa

1/4 cup peanut butter

2 Tbsp lime juice

1 Tbsp soy sauce

1 tsp grated fresh ginger

1/4 cup chopped peanuts

2 Tbsp chopped fresh cilantro

Directions:

1. Place chicken in 3 1/2 - 6 quart slow cooker.  Mix remaining ingredients except peanuts and cilantro; pour over chicken.

2.  Cover and cook on Low 8 to 9 hours or until juice of chicken is no longer pink.  Remove chicken from cooker using slotted spoon; place on serving platter.

3.  Remove fat from sauce.  Pour sauce over chicken.  Sprinkle with peanuts and cilantro.

Grasshopper Torte

Ingredients:

15 Oreo cookies

3 Tbsp butter or margarine, melted

1 jar (7 oz) marshmallow creme

1 Tbsp milk

3 cups softened frozen vanilla nonfat yogurt

1 container (8 oz) frozen light whipped topping, thawed

1/2 tsp peppermint extract

8 drops green food coloring

Directions:

1. Finely chop cookies, place in small bowl.  Add butter and mix well.  Press crumb mixture onto bottom of spring-form pan.  Refrigerate while preparing filling.

2.  Combine marshmallow creme and milk in bowl; whisk.  Add frozen yogurt; whisk until well blended.  Fold in whipped topping, peppermint extract and food coloring.  Pour over prepared crust.  Cover and freeze until firm, 8 hours or overnight.  Before serving, garnish with additional chopped cookies, if desired.

Mocha Bread Pudding

Ingredients:

4 Tbsp cocoa

1 cup hot coffee

1 egg

1/4 cup fat-free egg substitute

2 cups low-fat milk

1 cup fat-free milk

1/2 cup sugar

1 tsp vanilla extract

6 slices dry fir white bread, cubed

1/2 tsp ground cinnamon

nonfat whipped topping (optional)

Directions:

1.  Whisk the cocoa into the coffee in a small bowl.

2.  While the coffee is cooling, lightly beat the egg and egg substitute in a large bowl. Stir in the coffee mixture, low-fat milk, fat-free milk, sugar, vanilla and bread.  Pour into the slow cooker. Sprinkle with the cinnamon.

3.  Cover and cook on Low until a knife inserted into the center of the pudding comes out clean, 2 1/2 to 3 1/2 hour.  Serve warm, at room temperature or chilled. Top with whipped topping, if using.

Sweet Potatoes with Applesauce

Ingredients:

6 medium sweet potatoes or yams (2 lb), peeled and cut into 1/2 inch cubes

1 1/2 cups applesauce

2/3 cup packed brown sugar

3 Tbsp margarine or butter, melted

1 tsp ground cinnamon

1/2 cup chopped nuts, toasted

Directions:

1. Place sweet potatoes in 2 to 3 1/2 qt slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.

2. Cover and cook on Low 6 to 8 hours or until potatoes are very tender.

3. Sprinkle with nuts.

Beef and Sausage Chili

Ingredients:

1 lb Italian or chorizo sausage, removed from casing

1 lb stewing beef, cut into 1/2 inch cubes

2 onions, finely chopped

4 cloves garlic, minced

2 Tbsp chili powder

1 Tbsp dried oregano

1 Tbsp cumin seeds

1 tsp salt

1 tsp crushed black peppercorns

2 jalapeño peppers, finely chopped

1 habanero pepper, minced, optional

1 can (28 oz) tomatoes, drained and chopped, 1/2 juice reserved

1/2 cup condensed beef broth, undiluted

1 Tbsp Worcestershire sauce

2 cans (15.5 oz each) red kidney beans, drained and rinsed

2 cup shredded Monterey Jack cheese

Directions:

1. In a nonstick skillet, cook sausage over medium-high heat, breaking up with a wooden spoon, until no longer pink.  Using a slotted spoon, transfer to slow cooker stoneware.  Drain all but 1 Tbsp fat from pan.

2.  Add beef to pan, and cook until no longer pink.  Transfer to slow cooker stoneware.

3. Reduce heat to Medium.  Add onions and cook, stirring, until softened.  Add garlic, chili powder, oregano, cumin seeds, salt, peppercorns, jalapeño peppers and habanero pepper, cooking for one minute. Stir in tomatoes, reserved tomato juice, beef broth, and Worcestershire sauce and bring to a boil.

4.  Pour mixture over meat.  Add beans an stir well.  Cover and cook on High for 4 to 5 hours or on Low for  8 to 10 hours, until beef is very tender.  Add cheese and stir until melted. 

Vo DeMelo's Biscuit Recipe

Vo's biscuit recipe that Cheryl passed on to me. Thanks, Cheryl!


Ingredients:

3 cups flour

3 eggs

1 stick butter

1/2 cup sugar, plus a little bit more

3 tsp baking power

pinch of baking soda

1 tsp vanilla

Directions:

Preheat oven to 325 degrees.  Mix ingredients together. Shape.  Bake until starting to brown.

Easy French Dip Sandwhiches

Ingredients:

3 lb fresh beef brisket

1 pkg (1.3 oz) dry onion soup mix

1 can (10.5 oz) condensed beef broth

8 mini-baguettes or sandwich buns

Directions:

1. Place beef in a 3 1/2 to 6 qt slow cooker.  Mix dry soup mix and beef broth; pour over beef.

2 Cover slow cooker and cook on Low 8 to 10 hours or until beef is tender.

3.  Skim fat from liquid.  Remove beef; cut across grain into thin slices.  Cut each baguette horizontally in half. Fill baguettes with beef; cut in half.  Serve with broth for dipping.

Overnight Oatmeal

Ingredients:

1 cup steel-cut oats

1 cup dried cranberries

1 cup dried figs (I don't use these)

4 cups water

1/2 cup half and half

Directions:

In a slow cooker, combine all ingredients and set to Low.  Cover and let cook for 8 to 9 hours  Stir an remove to serving bowls.  Start it before you go to bed and it will be finished by morning!

You can have endless variations with this.  Play with the ingredients and see what you can create!

Spinach and Strawberry Salad

Salad Ingredients:

1 package of baby spinach

1 pint strawberries

1/4 cup chopped walnuts

1/4 cup sliced red onion

crumbled goat or feta cheese

Dressing Ingredients:

1/2 cup sugar

1/2 cup vegetable oil

1/2 cup apple cider vinegar

1/4 tsp paprika

1/4 tsp Worcestershire sauce

1 Tbsp chopped onion

1 Tbsp poppy seeds

Directions:

1. Mix above salad ingredients together in salad bowl.

2. In a small bowl, mix all dressing ingredients together well, except poppy seeds.  Chill and add poppy seeds before serving.

Poppy Seed Chicken

A friend of mine made this for me when we got home from the hospital after one of E's surgeries.  It has since become my go to recipe for when I make sunshine meals.  I make the Poppy Seed Chicken with a side of rice and I send it along with the salad and dressing  I am going to post tomorrow with a loaf of fresh bread (that I buy because I have never baked bread!).


Ingredients:

3 boneless chicken breasts, cooked and cut into pieces

1 small container of sour cream

1 can cream of chicken condensed soup

1/2 can of chicken broth

1/2 tsp poppy seeds

1/2 sleeve of Ritz crackers

1/2 stick butter

Directions:

1.  Preheat oven to 350 degrees.  In a bowl, mix sour cream, cream of chicken soup, chicken broth and poppy seeds.  Put chicken in square baking dish and pour mixture on top.

2. Crush the Ritz crackers and melt the butter.  Mix together and put cracker mixture on top of chicken mixture.  Bake for 30 minutes.

Double the mixture and use a 9x13 baking dish. You could also microwave the chicken in white wine for an extra kick prior to throwing this together.

Pork Chops with Spiced Fruit Stuffing

Ingredients:

1 cup diced dried fruit and raisin mixture

1 cup chicken broth

1/2 cup apple juice

3 Tbsp butter or margarine

1/4 tsp cinnamon

1/8 tsp nutmeg

1 pkg (6 oz) herb-seasoned one-step stuffing mix

4 boneless pork chops (4 oz each, about 2 in thick)

1/8 tsp salt

1/8 tsp black pepper

Directions:

1. In a large saucepan, combine dried fruits, broth, 1/4 apple juice, butter, cinnamon and nutmeg.  Bring to a boil. Stir in stuffing mix.  Remove from heat.

2. Arrange pork chops in bottom of 3 1/2 - 4 quart slow cooker. Pour remaining 1/4 cup apple juice over pork.  Sprinkle with salt and pepper.  Top with stuffing mixture.

3.  Cover; cook on low for 5-6 hours.

4.  Remove stuffing from slow cooker; place in serving bowl.  Stir gently; serve with fruit stuffing.

Moroccan Harira

Ingredients:

2 cans (15 oz each) garbanzo beans, rinsed and drained

1 can (28 oz) diced tomatoes, undrained

2 1/2 cups reduced sodium fat free chicken broth

8 oz boneless, skinless chicken breast sliced into 3/4 in cubes

1 cup chopped onion

3/4 cup chopped celery

1 tsp minced ginger root

1 tsp ground turmeric

1/2 tsp ground cinnamon

1/4 tsp crushed red pepper

1/2 tsp salt

2 oz thin spaghetti, broken into 2 inch pieces

1/4 cup chopped parsley

Directions:

Combine all ingredients, except spaghetti and parsley in slow cooker.  Cover and cook on low for 4 hours.  Stir in spaghetti and parsley; cover and cook on low until spaghetti is tender, about 30 minutes.

Paula's Pot Roast

This is a recipe from Paula Dean that was featured in Woman's Day magazine a while back. I only have the magazine clipping and can't find it on their website anymore. 

Ingredients:

1 boneless chuck roast (3 lbs)

1 1/2 tsp House seasoning (recipe below)

1/4 cup vegetable oil

1 onion, thinly slicked

3 bay leaves

3 or 4 beef bouillon cubes, crushed

2 garlic cloves, crushed

1 can (10 3/4 oz) condensed cream of mushrooms soup

1/2 cup Chardonnay

Paula's House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Directions:

Sprinkle roast on all sides with House Seasoning.  In a skillet over high heat, add the oil and sear roast until brown.  Place roasts in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, crushed garlic and cream of mushroom soup.  Add the Chardonnay and pour in enough water to cover all of the ingredients.  Cook on Low for 8 hours.

Hot Artichoke and Spinach Spread

Ingredients:

1 12 oz jar marinated artichoke hearts, drained and coarsely chopped

1 pkg frozen chopped spinach

2 large garlic cloves, pressed

1/2 cup sour cream

1/2 cup mayo

3/4 cup grated fresh Parmesan cheese

Pumpernickel cocktail bread, baguette slices or fresh cup veggies

Directions:

1. Preheat oven to 375 degrees.  In a bowl, combine artichokes, spinach, garlic, sour cream may and cheese; mix well.

2.  Place mixture in a small baking dish, spreading evenly.  Bake 20-25 minutes or until heated through.  Serve with bread and/or veggies.

Boston Beef Baby Back Ribs

I think this is the recipe my brother-in-law uses. I haven't tried it yet!

Ingredients:

ribs (recipe didn't say how much so I'm assuming a pound or two?)

6 quarts of water

1/2 bottle imported beer

1 Tbsp minced garlic

1 Tbsp peppercorns

1 onion, chopped

Directions:

1. Bring mixture with ribs to a boil.  Bring down to a simmer and continue simmering for 1/2 hour.

2.  Brush with your favorite BBQ sauce and grill for 10 minutes on each side.  (His favorite is Bulls Eye Thick N Stick Rib Sauce)

Ribs can be boiled ahead of time - refrigerated and grilled later to save time.

Honey Chicken

I have this recipe from my Mom.  It was a family favorite for  while, but we ate it so much we had to put the recipe to rest for a while.  Here's hoping it makes a comeback!

Ingredients:

2 boneless chicken breasts, cubed

1/3 cup olive oil

1/4 cup cider vinegar

1/2 - 1 cup honey

2 tsp dry tarragon

1/4 tsp dry basil

1/2 tsp onion powder

1/2 tsp garlic powder

salt and pepper to taste

Directions:

1. Heat oil in the skillet.  Ligthly sear.

2. Add the rest of the ingredients.  Stir and cover on low heat.  Sir occasionally until chicken is cooked through.


We usually serve this over rice. It's AMAZING.

Raspberry Custard Cake

This is an old slow cooker recipe I got from Woman's Day magazine I think?

Ingredients:

1 cup granulated sugar, divided

2 Tbsp butter, softened

4 eggs, separated

grated zest and juice of 1 lemon

pinch of salt

1/4 cup all purpose flour

1 cup milk

1 1/2 cups raspberries, thawed if frozen

1-2 Tbsp confectioners sugar

Directions:

1. In a bowl, beat 3/4 cup granulated sugar with butter until light and fluffy. Beat in egg yolks until incorporated.  Stir in lemon zest and juice. Add salt, then four and mix until blended.  Gradually add milk, beating to make a smooth batter.

2. In a separate bowl, with clean beaters, beat egg whiles until soft peaks form.  Add remaining 1/4 cup sugar and beat until stiff peaks form.  Fold into lemon mixture, then fold in raspberries.

3.  Pour mixture into a 6-cup lightly greased baking or souffle dish.  Cover with foil and tie tightly with a string.  Place dish in large (minimum 5-qt) oval slow cooker stoneware and add boiling water to come 1 in. up on the sides.  Cover and cook on High for 3 hours, until the cake springs back when touched lightly in the center.  Dust lightly with confectioners sugar and serve.

Peas and Chourico

I got this from my college roommate (and cousins cousin) Sonia a long time ago.  It's an approximate recipe from her Mom so there aren't any specific measurements. I need to make this again soon!

Ingredients:

2 links of chourico, chopped

1 onion, chopped

olive oil

garlic powder

adobe

crushed red pepper

1 can beer

16 oz tomato sauce

paprika

chicken cube

bag of frozen peas

1 egg

2 large potatoes, diced

Directions:

In a sauce pan, boil water and cook frozen veggies.  In a large pot saute the chourico and onion in olive oil;.  Add the garlic powder, adobe, crushed red pepper, paprika and the chicken cube. Mix everything together and saute a bit longer.

Add the beer, tomato sauce, potatoes and enough water to cover the potatoes.  Mix it all.  Cover and let cook until potatoes are done.  When the potatoes are almost done drain the veggies and add them to the stew.  Continue to cook until the veggies are tender and potatoes are done.  Taste and add more seasoning if you'd like.

Crack an egg over it and replace the cover while the egg poaches.  Mix after the egg is done and you will get egg pieces throughout.

Felicia's Chocolate Chip Cream Cheese Bars

My cousin makes these all the time and I love them!!!
Ingredients:

2 rolls of chocolate chip cookie dough

2 packages of cream cheese, room temp

1/2 cup sugar

1 egg

Directions:

1. Preheat oven to 350 degrees

2.  In a bowl mix together the two packages of cream cheese with the egg and sugar. Mix well.

3.  Cover  cookie sheet in aluminum foil.  Slice one cookie dough roll and place all over the pan, spread it together with the heel of your hand. Don't worry if you don't cover the entire pan, it will spread when baking.

4.  Layer the cream cheese spread over the layer of cookie dough.

5.  Using the second package of cookie dough, break little chunks of dough off and place it on top of the cream cheese spread.

6.  Bake for about 30 minutes or until golden brown.

Cheese Fondue

Ingredients:

1 can condensed cheddar cheese soup

1 cup shredded Swiss or cheddar cheese

1/4 cup wine, beer or apple juice

1 small garlic clove, pressed

1/8 tsp Tabasco hot pepper sauce

Assorted dippers such as French bread cubes, bite-size veggies or cooked ham cubes

Directions:

1. Combine soup, cheese, wine, garlic and hot pepper sauce in blow.  Microwave on high 3-4 minutes or until cheese is melted and mixture is smooth, stirring after each minute.

2. Serve immediately.

I think you could probably also make this in a small crockpot. I'll try it that way and let you know!

Buffalo Chicken Dip

Ingredients:

8 oz cream cheese, softened

1/2 cup blue cheese crumbles

1/2 cup blue cheese dressing

1/2 cup buffalo wing sauce

2 cups cooked chicken

Directions:

1. Preheat oven to 350 degrees.  Mix ingredients together in a pie plate.

2. Bake for 20 minutes, until hot and bubbly.

My Sister-In-Law's Shrimp Mozambique

I found this recipe while we were packing this weekend and had to leave it here so I don't lose it!!

Ingredients:

1/2 stick butter

2 Tbsp olive oil

3 cloves of garlic

Tabasco sauce

1 cup cooking wine/beer

1 packet Goya sazon

shrimp

Directions:

1. Melt butter and olive oil in sauce pan. Add garlic and saute.  Add the wine/beer and goya packet.

2.  Add shrimp and cook 3 minutes on each side.

Serves 2.