MTSVCS Recipes » 2009 » June

June 2009


General Recipes25 Jun 2009 01:04 pm

Ingredients list:

4 chicken livers.
1/2 cup of onions, medium.
2 tablespoons of olive oil.
2 tablespoons of butter.
3 slices of white bread.
2 tablespoons of parsley, finely chopped.
Salt and freshly-ground black pepper.
1 medium egg, beaten.
1/2 cup of white wine.

Method:

Dice the onion and livers.

Sauté the chicken liver and onion in the olive oil and butter until golden.

Add the diced bread and parsley and cook for a few minutes, stirring continuously.

Season with salt and black pepper.

Transfer to a bowl and allow to cool.

Stir in beaten egg and white wine.

Use for roast chicken or turkey.

Source: Stuffing Recipes.

Dessert&Fruit23 Jun 2009 10:16 am

List of ingredients:

1 sheet of frozen puff pastry.
3 cups of strawberries, hulled and sliced.
1 lb of rhubarb, thawed if frozen, trimmed and cut into ½-inch pieces.
2 cups of sugar.
2 tablespoons of cornstarch.
3/4 teaspoon of cinnamon.
1/4 teaspoon of nutmeg.
3 tablespoons of all purpose flour.
3 tablespoons of unsalted butter, cut into small pieces.

Method:

Preheat your oven to 400F.

Bake the puff pastry sheet according the directions on its packaging.

In a mixing bowl, combine the strawberries and rhubarb.

In another bowl, combine the sugar, cornstarch, cinnamon, nutmeg and flour.

Fold the dry ingredients into the strawberry and rhubarb mixture.

Stir in the unsalted butter and toss.

Transfer the fruit mixture to a buttered deep 9-inch baking dish.

Bake for about 40-45 minutes or until the fruit is bubbly.

Spoon the fruit mixture onto baked puff pastry sheet and serve.

General Recipes16 Jun 2009 04:23 am

List of ingredients needed:

18 ounces of chickpeas.
6 tablespoons of olive oil.
1/2 teaspoon of chili flakes.
3 garlic cloves, crushed.
2 large sprigs of fresh rosemary.
2 cups of white wine.
2 cans of clams.
Salt and black pepper, to taste.

Method:

For dried chickpeas, place them in a pressure cooker and cover with a generous amount of water. Bring to the boil and cook under pressure for an hour; drain the chickpeas.

In a saucepan over a medium heat add the olive oil, chilli flakes, crushed garlic and rosemary, removed from its stems and chopped. Do not allow the garlic to brown.

After 2 minutes, add the white wine to the pan and half the chickpeas.

Simmer, covered, for 15 minutes over low heat.

In a food mill or a ricer, purée the remainder of the chickpeas and the clams. Add the purée to the whole chickpea and white wine mixture.

Add the salt and freshly-ground black pepper.

Serve hot with olive oil drizzled over the top.

Source: Chickpea Recipes.

Sides06 Jun 2009 07:17 am

List of needed ingredients:

¾ cup of mayonnaise.
3 tablespoons of sugar.
1 ½ tablespoons of white wine vinegar.
1/3 cup of oil.
1/8 teaspoons of dry mustard.
1/8 teaspoons of celery salt.
1/8 teaspoons of garlic powder.
1/8 teaspoons of onion powder.
Dash of black pepper.
1 tablespoon of lemon juice.
½ cup of half-and-half.
¼ teaspoon of salt.
1 large cabbage head, very finely shredded.

Method:

Blend the mayonnaise, sugar, white wine vinegar and oil.

Add the dry mustard, celery salt, garlic powder, onion powder, black pepper, lemon juice, half-and-half and salt. Stir until smooth.

Pour over the cabbage in a large bowl and toss until the cabbage is thoroughly coated.