Serves 4 (as an appetizer or side) White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus. Ingredients: 1 lb white asparagus 3 Tbsp melted butter 2 hard-boiled eggs 1 tsp fresh lemon juice 1 Tbsp minced parsley salt pepper Method: 1. Trim ends off the asparagus. Cook in boiling water until tender, about 15 minutes. 2. In a small bowl, mash egg with butter. Combine remaining ingredients. Mix together to make sauce. 3. Spoon sauce over asparagus and serve immediately. White Asparagus a la Flamande | Asperges op Vlaamse Wijze Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus. CourseSides & Salads LifestyleVegetarian Food TypeVegetables Servings Prep Time 4 people 10 minutes Cook Time 15 minutes Servings Prep Time 4 people 10 minutes Cook Time …
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Makes about 6 Draniki Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although I know Americans will like them with ketchup. Ingredients: Mushroom filling: 1 oz dried wild mushroom blend (or a handful of fresh mushrooms) 1/4 cup minced red onion 1 tsp dill salt pepper Draniki: 1 1/2 lbs of potatoes, peeled 1/4 cup flour 1 egg 1/4 cup milk salt pepper vegetable oil, for frying Method: 1. Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside. 2. Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together. 3. Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon. 5. Add a …
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Makes about 7 average fish cakes Two kinds of fish cakes are popular in Barbados: deep-fried balls and pan-fried patties. This recipe makes lovely golden pan-fried patties. The sweet potato in these Bajan Fish Cakes is subtle and provides a great variation for those who don’t like a lot of heat. Serve with hot sauce for those who enjoy it! Ingredients: 1/2 lb cooked sweet potato (about 1/2 an average sweet potato) 1/8 cup milk (only add as needed) 1/2 onion, grated (about 1/8 cup) You can also mince the onion if you want the texture, but you may need more milk to make up for minced onions not being as wet as grated. 1/2 tsp salt 1/4 tsp pepper 1 egg, beaten 2 Tbsp minced fresh parsley 12 ounces skinned, deboned, cooked mahi mahi (or other white fish) Tip: The skin is thick. Have them remove it at the fish market, you’ll save the cost of several ounces 1/2 cup flour for dredging vegetable oil for deep-frying Method: 1. Mash sweet potato, using only …
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Serves 8-10 This grown-up Mac & Cheese gets its kick from cayenne pepper. Substitute paprika for the cayenne if you prefer non-spicy food. Ingredients: 1 lb elbow macaroni 2 eggs 2 tbsp. butter 1 cup onion, minced 1/2 cup green pepper, minced 1 – 1 1/2 tsp cayenne (mild-hot) 1 lb grated cheddar cheese 1 12 oz can evaporated milk 1/2 tsp salt Method: 1 Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot. 2. Stir in cheddar, pepper, and onion. 3. In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine. 4. Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter. NOTE: At this point I refrigerated the macaroni until shortly before I needed it. 5. Bake at 350F for 30-45 minutes. Let cool about 10 minutes and slice into squares. Serve hot. Macaroni Pie | Island Macaroni & Cheese Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe …
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Coconut Bimini Bread, fresh from the oven Makes 2 small loaves or 1 large “Pullman” style loaf Coconut Bimini Bread is easy with the help of a bread machine or standing mixer fitted with dough blade. Sweet and doughy, try serving leftover slices in French Toast or Bread Pudding! Ingredients: 2 1/4 tsp instant dry yeast 4 1/2 cups unbleached flour (plus extra , if the dough comes out too wet) 1 tsp salt 1/4 c nonfat dry milk powder 1/3 cup sugar 1 cup coconut milk (if you warm this slightly it will help the dough rise quicker) 3 Tbsp honey 3 Tbsp butter, softened 1/3 cup vegetable oil 3 eggs Method: 1. In the mixing bowl of bread machine add all ingredients in order given. Set on dough cycle (just mixing and rising). The dough cycle usually lasts about 1 1/2 hours. Alternatively, add all ingredients to a large bowl and knead together until a smooth dough forms. Add extra flour if necessary. Cover and let rise in a warm place for about …
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Makes 12 large meatballs In this case, spiced means seasoned, not hot. Serve with rice pilaf … or stick on toothpicks for a finger food at a party (just put the sauce in a little bowl in the center). Ingredients: For the meatballs: 3/4 lb ground beef, 85% lean 3/4 lb ground lamb 1 large onion, grated 1 egg 2 Tbsp ice water 1/4 cup dry bread crumbs 1/2 tsp ground allspice 1/2 tsp hot Hungarian Paprika (for mild, increase for hot) 1 tsp dried mint 1 – 1 1/2 tsp salt 1 tsp pepper For the Sauce: 2 cup chicken stock 1/2 cup pomegranate concentrate (available at natural grocers) 1/2 tsp black pepper 2 Tbsp honey Method: For the meatballs: 1. Combine onion, egg, water, bread crumbs, allspice, paprika, mint, salt and pepper in a small bowl. 2. Pour onion mixture over ground beef and lamb. Using hands, squish everything around until all the seasonings are evenly dispersed. 3. Chill meatball mixture for an hour. 4. Shape meatballs and place on a foil-lined baking …
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Serves 2-3 This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria. Ingredients: 2 eggs 1/2 cup milk 1/2 tsp salt 1/2 tsp pepper 1 1/2 cups flour 1 Tbsp butter 1 onion, sliced thinly 1 cup shredded Gruyère cheese (or more to taste) Method: 1. In a large bowl, combine eggs, milk, salt, and pepper. Add flour a 1/2 cup at a time. Stir with a wooden spoon until smooth. Let rest 10-20 minutes. The dough should be like pancake batter – thin with more milk if necessary. 2. Meanwhile, saute onion in butter until golden. Set aside. 2. Preheat oven to 350. Drop nocken through the holes in a sieve (see techniques) into simmering water. Cook until the nocken float. 3. Remove the nocken from the water with a strainer. Place in a buttered casserole or oven-safe pan. 4. Sprinkle with grated cheese and caramelized onion. Bake for 15-20 minutes. Serve out of pan. Austrian Spaetzle with cheese …
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Serves 2 Wiener Schnitzel will fill you up after a long day hiking, skiing, or swimming. Enjoy this Austrian dish with potatoes or Nocken. Ingredients: 2 pork cutlets 1/2 cup flour 1/2 tsp salt 1/2 tsp pepper 2 eggs 1/2 cup bread crumbs 1 tsp parsley 1 tsp paprika olive oil lemon slices Method: 1. Place flour, salt and pepper in a dish. In another dish, place whisked eggs. In a third dish, place bread crumbs, parsley, and paprika. Whisk. 2. Place cutlets between plastic wrap and pound with a mallet until about a 1/2″ to 1/4″ thick. Cut several small slits around the edges to prevent curling. TIP: Ask your butcher to pound the cutlets thin for you. Even if they don’t get them as thin as you want, you’ll be ahead of the game. 3. Dredge cutlets, first in flour, then in egg, and finally in bread crumb mixture. 4. Cover and refrigerate cutlets for at least an hour. 5. Heat olive oil in a large skillet over medium high. Saute cutlets for …
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Serves 8 We had great fun with the Aussie Burger at our barbecue. Follow my tips to help you if you are expecting a big group of people. The pickled beetroot is a lot like pickle, so don’t be shy! Ingredients: 8 hamburger buns 8 beef patties (or turkey) Toppings (all to taste): cooked bacon sliced cheddar cheese red onion, sliced thin into rings tomato, sliced thin pickled beetroot (beet), sliced thin lettuce pineapple rings 8 fried eggs, sunny side up Method: 1. Grill beef patties on a hot grill until done to your preference. A minute or two before taking the meat off of the grill, top burgers with bacon and cheese. Toast buns on the grill. 2. Assemble burger in the order given, starting with bacon and ending with eggs. Enjoy! TIPS: How to make fried eggs for a crowd Oil a sheet pan or cookie sheet. Heat an oiled griddle over medium high and crack eggs on it. Cook until white is set on the bottom, but top is still translucent. Move eggs …
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Serves 8 This dense cake has a muffin like texture. Depending on how coarse you grind the nuts, you can experience quite a bit of “crunch.” Serve chilled or room temperature with vanilla ice cream. Ingredients: For syrup: 1 cup water 3/4 cup sugar 2 Tbsp honey 2 pieces cinnamon stick 2 lemon slices 3 Tbsp brandy For Cake: 4 large eggs, separated 1/2 cup sugar 3 Tbsp vegetable oil 1/4 cup greek yogurt 1 cup flour 1 1/2 cups toasted, skinned, ground hazelnuts (you can grind them up in a food processor) 1/3 cup ground walnuts 1 1/2 tsp baking powder 1 tsp ground cinnamon 1 orange, zested 1 lemon, zested optional garnish – hazelnut halves Method: For the syrup: 1. Combine all syrup ingredients in a small saucepan. Bring to a simmer and cook for 5 minutes. Let cool. For the Cake: 1. Preheat the oven to 325F. Grease a 12 x 9 pan with vegetable oil. 2. In a large bowl, beat egg yolks with sugar until light yellow and a ribbon forms. Add oil, yogurt, flour, …
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