Afghan Meatballs

4 cups crusty bread torn into small pieces soaking in 1 cup milk
Squeeze the liquid out of the bread and place in large bowl.
Discard the liquid.

Make lamb balls by squishing the following with the squeezed bread crumbs:
1 pound ground lamb
1 egg
1/2 cup grated parmesean cheese
salt and pepper
1 minced garlic clove
2 TBS grated onion
2 pinches allspice
2 teaspoons lemon zest

Make sauce in large, deep skillet over medium heat:
Grate the rest of a small onion into 3 TBS oilve oil
Saute onion with 3 minced garlic cloves
Stir in 1 (28-oz) crushed Italian tomatoes
Add 1/2 cup chicken stock and when bubbling - put in the raw meatballs.
Simmer for 8 minutes.
Add  fresh parsley and mint, finely chopped (1/4 cup each).

Serve over basmati rice with cilantro chutney.

Tapas lunch

Instant Spinach
Roasted mushrooms with garlic oil 
Salted cucumbers (dressed with lime and chilantro)
Roasted Vadalia onions topped with pine nuts, bleu cheese, and olive oil dressing
Apple and manchego salad  (thin sticks dressed with Olive oil and lemon juice)
Grilled shrimp tossed in garlic olive oil and lemon juice
Ciabatta, cornichons, and olives
Chocolate truffles with extra virgin Olive oil, salt flakes & cocoa powder

Cathy's Birthday Dinner

Grilled rack of baby lamb with olive oil and rosemary
Baked potato (shaped in a little cup and overturned)
Broccoli with Hollandaise Sauce
Popovers
Crazy cake

Apricot Cake

1 pkg yellow cake mix
3/4 cup apricot nectar (1 small can)
3/4 cup salad oil
2 tsp lemon extract
4 eggs, one at a time

Preheat oven 350oF
Add ingredients to cake mix in order of listing.
Beat 4 min. longer.
Bake in ungreased tube pan for 35 to 45 min.

Glaze: 1 & 1/2 cups powdered sugar
1/2 cup lemon juice

Mix powdered sugar and lemon juice.
Pour over hot cake in pan.
Let cool before removing.

Cottage Cheese Soufle with Raspberries

2 10 oz frozen raspberries or 1 pint fresh
1 stick unsalted butter, softened
1/2 cup + 3 Tbs sugar
1/4 tsp salt
1 tsp vanilla
1 tsp grated lemon rind
3 large eggs, separated
1 1/2 cups small curd whole milk cottage cheese
3/4 cup sour cream
3/4 cup raisins
powdered sugar

1. Sprinkle a buttered 2 qt souffle dish with granulated
sugar enough to coat bottom and sides. Spread raspberries
over bottom.

2. In a bowl, cream butter and 1/2 cup sugar until light &
fluffy. Beat in the salt, vanilla, rind & add egg yolks
one at a time; beating well after each. Then, beat in
cottage cheese, sour cream & raisins.

3. In another bowl, beat egg whites until soft peaks form,
add 3 Tbs sugar gradually and beat until peaks hold shape.
Stir 1/3 whites into cheese and fold remaining whites in
gently but thoroughly. Turn into prepared dish and bake
350oF for 40 45 min. Sprinkle hot souffle with powdered
sugar and serve immediately. Serves 6 8 people.

Crazy Cake

Preheat oven 350oF

Sift together into greased 8" sq pan:

1 & 1/2 cups flour
3 Tbs breakfast cocoa
1 cup sugar
1 tsp baking soda
1/2 tsp salt

Add in separate holes in dry ingredients:

1 tsp vinegar
1 tsp vanilla
5 Tbs salad oil
1 cup water over all

Mix until smooth and bake for 35 min.
Serve plain or with whipped cream or ice cream & chocolate
sauce.

Campfire Bacon and Eggs

Prepare campfire or charcoal grill. Let the flames die down and coals are covered with ash.  Lay 2 bacon halves across the bottom of a lunch size brown paper bag so that its completely covered.  Reach into the bag and gently crack the egg over the bacon.  Season with salt and pepper. Securely fold down the the top of the bag three times and poke a hole through the fold with a sharp knife.  Thread a long green stick through the hole and hold the bag so that that the bottom is as close to the hot embers as possible- but w/o touching them.  Cook for 10 minutes, until the egg white is cooked through.  Each person should have their own lunch bag for this.

NB:  Do not let the bag be anywhere near an open flame and do not attempt this on a gas grill.  The bacon fat protects the paper from burning and steams the egg.  This is from a Girl Scout camp.  You can do it with scrambled eggs as well.

Roasted Mushrooms with Garlic Oil

Toss large, fresh mushrooms caps (shiitake preferred but I've used all kinds) with a generous amout of garlic oil, sea salt , and fresh ground pepper.  Put them in one layer on a sturdy sheet pan or caste-iron skillet and roast at 450 F in oven for 10 minutes, or golden all over, slightly crispy on the edges, but still juicy inside.

Instant Spinach

1 pound spinach leaves (e.g., Savoy, tough stems removed)
2 TBS olive oil
2 tsp fresh lemon juice
1 tsp kosher salt
freshly ground black pepper

Pile the spinach in a large bowl that will fit in the microwave oven. Cook it on HIGH for 25 seconds, until it is warm but not wilted.  Toss the spinach with the oil, lemon juice, salt and pepper to taste.  Cook for 30-60 seconds until the spinach is wilted and its volume reduced less than half.  It should be hot, but not so cooked that it starts to throw off liquid.

Salted Cucumbers or Onions

Put thinly sliced or minced cucumbers or onions in a bowl, season generously with kosher salt, and let sit at room temperature for 20 minutes and up to an hour.  Drain the accumulated liquid before using.  Serve as a salad alone or with a fresh herb like dill or cilantro. A dollop of Greek yogurt is always a nice touch.

Best Oatmeal Chocolate Chip Cookies

Cream:
2 sticks butter
1 cup sugar
1 cup brown sugar

Add:
2 eggs
1 tsp vanilla

Mix together in a sep. bowl:
2 1/2 cups oatmeal
2 cups flour
1 tsp baking soda
1 tsp baking powder
dash salt

Add to the creamed mixture.
Stir in
12 oz chocolate chips
1 8-oz Hershey bar cut into squares (or 8 oz chocolate chunks)

Roll into golf ball size and bake @ 350F for 10 minutes.
Cookies should be light and look a little under done.

Recipe from Mary Pringle

Ginger Snaps

Cream:
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses

Sift together:
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp salt

Mix together and roll in a ball the size of a walnut.  Dip in sugar.
Bake @ 350F for 10 minutes

Recipe from Mary Pringle's Grandmother

Old-Fashioned Molasses Cookies

1 cup shortening
1 1/2 cups sugar
2 eggs
1 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ginger Granulated or turbinado sugar, for dipping

Preheat oven to 350F.

Cream shortening and sugar. Add eggs and molasses.
Sift flour with cinnamon, baking soda, salt and ginger.
Add to sugar mixture and mix well.
Roll into balls the size of walnuts and coat with granulated or turbinado sugar.
Place on ungreased cookie sheets 2 inches apart.
Bake 12 to 15 minutes.

Ham and Asparagus Brunch Bake

2 (6-ounce) packages original recipe long grain and wild rice
1 pound asparagus, cut into pieces
2 cups chopped ham
1 cup chopped red bell pepper
1/4 cup finely chopped red onions
1 cup shredded sharp Cheddar cheese

Prepare the rice in a saucepan using the package directions, adding the asparagus during the last 5 minutes of cooking. Remove the saucepan from the heat. Add the ham, bell pepper and onion and mix well.
Spoon into a greased 7 1/2x11-inch baking dish. Sprinkle with the cheese.
Bake at 350F for 25 to 30 minutes or until heated through.

Ham, Gruyere and Dijon Palmiers

Ingredients
1 sheet (about 9 ounces) frozen puff pastry, thawed
2 tablespoons Dijon mustard
1 cup (3 ounces) shredded aged Gruyere (or Swiss) cheese
1/4 cup (1/2 ounce) freshly and finely grated Parmigiano Reggiano cheese
4 ounces very thinly sliced good-quality baked ham

Instructions
1.Position sheet of pastry on a lightly floured surface so that a short side is closest to you. Roll into a 10-by-14-inch rectangle.

2.Spread mustard over pastry. Distribute cheeses evenly over surface. Arrange ham in a single even layer, cutting to fit. Lay parchment paper or wax paper on top and gently compress layers with a rolling pin. Peel off paper.

3.Cut rectangle in half to make two 10x7-inch bands. Roll one long edge of one of the bands into the center; roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly so the rolls stick together (spread a few drops of water where the two rolls meet to help them stick, if you need to). Repeat with the second band. Wrap in plastic and chill until firm, at least 1 hour in the refrigerator or 30 minutes in the freezer.

4.Preheat oven to 425F and line two baking sheets with parchment paper. With a very sharp knife, slice each roll into 24 pieces. Place on baking sheets at least 1 inch apart. Bake 10 to 12 minutes, until pastry is flaky. Serve warm or within the hour, if possible.

Angel Biscuits

Mix together:
1 c buttermilk
1/2 tsp baking soda

Mix together and let stand until foamy:
1 TBS (or 1 envelope) active dry yeast
1 TBS sugar
1/4 tsp salt
1/2 c warm water

Mix together with a fork until blended:
3 to 3 1/2 c all-purpose flour
1/2 c shortening

Mix in the buttermilk mixture then the yeast mixture into the flour mixture. (Dough will be wet.) 
Cover loosely and let rise in a warm place until doubled in size.
Pat out dough to 1/2 inch thickness on a heavily floured board. 
Cut biscuits with a 2" cutter.
Place on baking sheet and let rise 20 minutes.
Note: Angel biscuits are a cross between a biscuit and a yeast roll. Placing them close together on the baking sheet makes them rise more.
Preheat oven to 400F.
Bake biscuits 10-12 minutes, until golden brown. 
Split and fill with thinly-sliced country ham or pepper jelly.
 Makes about 18 biscuits.

Grilled Pork Tenderloin and Corn Risotto

When cutting the corn from the cob, turn your knife around and scrape the cobs with the blunt side to get all the “milk” from the remaining corn.

Ingredients
Pork:
2 (1-pound) pork tenderloins
3 garlic cloves, thinly sliced
1/3 cup finely chopped fresh basil
1/4 teaspoon coarse salt
Freshly ground pepper
2 tablespoons olive oil

Risotto:
2 cups fresh corn kernels
2 tablespoons olive oil
2 green onions, chopped
1 cup Arborio rice
3 to 4 cups hot vegetable or chicken broth
1/3 cup grated Parmigiano Reggiano cheese

Prep Time - 10 Cook Time - 17

Instructions
1.Heat grill.

2.To prepare pork, cut several small slits in pork tenderloins.
Insert garlic slices into slits. Press basil over pork.
Sprinkle with salt and pepper. Place meat on grill grate and cook until seared, turning to brown all sides. Cook about 15 minutes or until an instant-read thermometer registers 160F. Let stand 10 minutes.

3.To prepare risotto, puree 1 cup corn kernels, set aside.
Heat oil in a large saucepan; add green onion and sauté 2 minutes.
Add rice and sauté 2 minutes. Add hot broth, ½ cup at a time, cooking and stirring until absorbed before adding more.
Add corn (kernels plus pureed) with last 1/2 cup of broth.
Stir in cheese and serve.

From Relish Magazine

Edible Lace Ice Cream Bowls

Ingredients:

1 1/4 cups sugar
3/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
1/3 cup water
1 tablespoon vanilla extract

Directions:

HEAT the oven to 350 F. Line a baking sheet with a silicone baking mat. Have ready a small offset spatula and several small overturned glasses.

USE an electric mixer with the whisk attachment to mix the sugar and flour in a large bowl. Drizzle in the butter and mix to fully incorporate. Slowly add the water and the vanilla while continuing to mix.

SCOOP a tablespoon of batter onto the prepared baking sheet and spread into a 4- to 5-inch circle. Leaving plenty of space between them, repeat with 2 more spoons of batter.

BAKE for 10 minutes, or until golden all over. Let the baking sheet sit on the counter for 1 minute, then carefully peel each round off the baking mat by sliding the offset spatula underneath. If the cookie sticks to the spatula wait another 30 seconds. Drape each round over an overturned glass, gently pressing the sides down to form a bowl shape. Let cool until firm.

REPEAT in batches with the remaining batter. Once cooled, the bowls can be stored in an airtight container for up to a week. Yield: 15 bowls

Burmese Beef and Cilantro Curry

1 lb. thinly, sliced beef
1 onion, thinly sliced
1-2 TBS butter
1/2 tsp salt
1/2 cup fresh cilantro, chopped
2 TBS tomato paste (like from a tube)
1 tsp cumin
1-2 Thai red chilies (seeded and chopped)
one inch squirt from tubed herbs:
garlic
lemongrass
ginger
2 boullion cubes
2 cups water

Saute onions in butter in a little oil over low heat (add the salt).
Add the herbs, chilie peppers, and spices and tomato paste. Saute for about 15 minutes on low.
Push to side and brown the thinly sliced beef (which should be cut into bite size pieces). Add water and boullion cubes and simmer for 30 minutes covered. Remove lid and turn the heat up to reduce the liquid for about 15 minutes. Spoon into individual soup bowls and add a 1/4 cup cooked rice. Garnish with additional chopped cilantro. It should be mostly beef with some liquid.

Thai-Style Carrot and Mango Salad

4 Carrots, peeled and grated or julienned
1 Ripe mango
1 - 2 T Fresh chives, chopped
2 T Toasted sesame seeds

Dressing

4 T Pineapple White Balsamic Vinegar
Juice of 1/2 lime
2 T Toasted Sesame Oil
3 T Lime EVOO
Thai Ginger Salt to taste

Combine carrots, mango & chives. Add dressing. Let stand 1 - 2 hours before serving.
Sprinkle toasted sesame seeds.


This comes from my friend, Carol Genovese.

Spicy Pesto Soba Noodles

Pesto
1 C fresh basil leaves
1/2 Cup fresh mint leaves
1 Clove garlic
1/4 Cup of Garlic EVOO
1 - 2 T Toasted Sesame Oil
Salt to taste

Place the basil leaves, mint leaves, garlic and salt and pepper in a food processor or blender. Pulse for 1-2 minutes. With the processor running slowly pour the Garlic EVOO into the bowl through the feed tube and process until thoroughly pureed. Add Toasted Sesame Oil and pulse a few more times.

3/4 lb. soba noodles
1/2 lb. snow peas, ends snapped, strings removed, sliced on angle in small pieces
1/2 tsp. salt
2-3 green onions, sliced thinly or chopped chives.

In a large pot bring salted water to a boil. Add noodles and gently boil for 5-6 minutes. Rinse under cold water and drain.

Bring another large pot of water to a boil. Add salt and snow peas and blanch for 10-15 seconds. Drain, refresh in cold water, and drain again. Blot dry with paper towels.
In a bowl, toss together the noodles and the pesto. Add the snow peas and green onions. Toss lightly.
Serve and enjoy!

This comes from my friend, Carol Genovese.

Vietnamese Summer Rolls

2 oz rice vermicelli
4 - 8 1/4 inch round rice paper wrappers (be sure to have extras on hand)
1/2 C shredded carrot
1 Small cucumber, peeled, seeded and cut into 2 inch sticks (1/4x1/4)
8 Thin slices of red bell pepper about 3 inches long
2 Scallions, trimmed, sliced lengthwise into quarters and cut into 3 inch lengths
8 Medium sprigs of cilantro
8 Medium sprigs of Italian parsley

Pour boiling water over vermicelli and soak 15 minutes or until softened. Drain thoroughly. Divide into 4 equal portions.

Fill a shallow pan or pie plate with warm water. Soak 1 rice paper round until softened and pliable, about 20 seconds, then let excess water drip off. Transfer to a flat surface and smooth. Place a layer of vermicelli, vegetables and herbs on the bottom third of wrapper, leaving a 1 inch border on ends. Fold bottom of wrapper tightly and roll over once, tuck in sides, and finish rolling. Transfer to a plate and cover with a slightly damp paper towel. Repeat to make 4 summer rolls. Serve immediately with dipping sauces or cover with plastic wrap and refrigerate up to 2 hours.

This comes from my friend, Carol Genovese. Serve with peanut dipping sauce below.

Peanut Dipping Sauce

1/4 C natural almond or peanut butter
1/4-1/2 C warm water
1 T Tangerine Balsamic Vinegar
1 t Lime EVOO
1/2 Lime, juiced
2 t Pineapple Balsamic Vinegar
1t (or to taste) chili garlic paste
Salt to taste

In a medium bowl, whisk together peanut butter and warm water as needed to make a thin dipping sauce. Stir in the rest of the ingredients until smooth.

Roasted Red Grapes With Blood Orange EVOO

1 T seedless red grapes, left on the stems and cut into small clusters
2 T Blood Orange EVOO
2 T Real maple syrup or honey
Sprinkle of sea salt

Preheat oven to 475 degrees. Place grape clusters on foil lined baking sheet and roast until juicy and somewhat caramelized (about 15 minutes). Transfer grapes to serving plate with a dollop of the sweetened mascarpone.

½ C Mascarpone
1 ½ T Rum
1t finely grated orange zest

Mix together.

Lychee Nuts, Raspberries and Pineapple

1 Can unsweetened lychee nuts
1 C fresh pineapple chunks
1 Package fresh raspberries
1/4 C Golden brown toasted unsweetened coconut (300 degree oven for 3-5 minutes -- watch carefully since it has tendency to burn)
Candied ginger, finely chopped for garnish, optional

Place in large bowl

Coconut Splash
1/4 C Coconut White Balsamic Vinegar
1 - 2 T Honey

Dissolve honey in vinegar. Pour over fruit and gently mix. Serve with toasted coconut and chopped ginger (optional).

Note: Can add some Pocky (Japanese biscuit) as a garnish

This recipe comes from my friend, Carol Genovese.

Blueberry Sangria

1 Bottle Blueberry Cider (Whole Foods)
1 Bottle Riesling
1/4 Cup Blueberry Balsamic Vinegar (Blue Sky Oil and Vinegar Shop)

Orangies

Ingredients
• 1 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 4 eggs
• 2 teaspoons pure orange extract
• 1 teaspoon grated orange zest
• 1 recipe Orange Cream Cheese Frosting, recipe follows

Directions
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Orange Brownies:
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:
• 1 (8-ounce) package cream cheese, softened
• 4 tablespoons softened butter
• 1 (1-pound) box confectioners' sugar
• 2 tablespoons orange zest
• 2 tablespoons orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.
Yield: enough frosting for 1 batch of brownies
Prep Time: 10 minutes

From http://www.foodnetwork.com/recipes/paula-deen/orange-brownies-recipe2/index.html