Recipe 27: Mini Greek Pizza Muffins

All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike.
Make Ahead Tip: Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F.
Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.

INGREDIENTS:

For Mini Greek Pizza Muffins :

2 tablespoons extra-virgin olive oil

2/3 cup finely chopped onion

2/3 cup finely chopped red bellpepper

1/3 cup whole-wheat pastry flour

1/3 cup all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried

1 teaspoon sugar

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/3 cup low-fat milk

1/3 cup crumbled feta cheese

1 large egg, well beaten

2 tablespoons tomato paste

2 tablespoons chopped kalamata olives DIRECTIONS: 1. Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes. 2. Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray. 3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl. 4. Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full. 5. Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.

Recipe 26: Hearty Twice Baked Potatoes

INGREDIENTS:

8 large baking potatoes

1/2 pound bulk pork sausage

1/4 cup butter or margarine, softened

2 cups (8 ounces) shredded cheddar cheese

1 1/2 cups diced fully cooked ham

6 bacon strips, cooked and crumbled

1 cup (8 ounces) sour cream

1/2 cup Italian salad dressing

Salt and pepper to taste

DIRECTIONS:

1. Scrub and pierce potatoes. Bake at 400 degrees F for 40-60 minutes or microwave, uncovered, on high for 12-14 minutes or until tender. 2. Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.

3. When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. In a large mixing bowl, mash the pulp with butter. Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper.

4. Spoon into potato shells. Place on two ungreased baking sheets. Bake at 400 degrees F for 30 minutes or until golden brown.

Recipe 25: Strawberry Shortcake

For the dose 1 tray measured the diameter 18 cm

INGREDIENTS:
2 items egg
60 gr granulated sugar
60 gr soft flour 15 gr butter non salt

To decoration
Adequate Strawberry
200 cc fresh cream
1 tablespoon of granulated sugar

DIRECTIONS:
1. Cut piece of the paper of the tray and the contents of the side part and the underside brass. Weighed and prepared all materials. Diluted butter in the oven approximately 1-2 minutes. Arranged the oven with the temperature 160 degree for 25 minutes.
2. Put the egg into the bowl, shook until was destroyed and put granulated sugar. Continued shook until joined.
3. Put warm water temperature around 30 degree Celsius in the big bowl, and beat batter no.2 above with warm water by using the machine mixer. When beating batter shook turned until his batter congealed and joined.
4. Put fine flour into batter, stirred slow and put butter that has been diluted afterwards stirred again.
5. Put batter that has been inside brass. Dropped the tray in a second manner the hands slowly to issue air that still was inside then put in the roaster oven.
6. Stick the cake with the toothpick and if already not there are those that clung, meant to have been ripe. If being ripe, issued batter from inside the tray and cool down.
7. Put granulated sugar into fresh cream, shook with used mixer on ice water.
8. Clean the strawberry, release the leaf then slice. Cut cake become 2 shares, arrange in layers part of surface of cutting with fresh cream agitation, then put down the strawberry which have been sliced above him. Above strawberry resurfaced with cream agitation, smooth down then put down cake cutting which half again of him.
9. Arrange all in layers surface of cake with cream agitation, last decorate its tabletop with and cream of strawberry.

Recipe 24: Chocolate Macaroon

INGREDIENTS:
70 gr butter non-salt
50 gr almond (almond which been sliced soft and dried.
4 teaspoons cocoa butter (non-sugar)
50 gr soft flour
3 teaspoons granulated sugar

DIRECTIONS:
1. Let butter in the warm room . Mixed in the cup stirred until joined became cream.
2. Mixed that all the materials with turned, then put in the middle of and stirred flatten. Continued stirred until hardened.
3. The very round form until formed the measuring ball 3 cm. Firstly took the material with one hand, then the fist and turned-turned in a second manner the hands.
4. The cake that has been covered was placed above roaster. In order to not cling mutually during compiled arranged with the distance 3-4 cm in a hot manner 180 degree for 15 minutes
5. If being ripe, adopted and hushed until cold.

Recipe 23: Brownie Cakes

INGREDIENTS:

2 Canning jars (wide mouth)
1 c All-purpose flour
1 c Sugar
1/2 teaspoons Baking soda
1/4 teaspoons Ground cinnamon (optional)
1/3 c Butter or Margarine
1/4 c -Water
3 tablespoons Unsweetened cocoa powder
1/4 c Buttermilk
1 Egg beaten
1/2 tablespoons Vanilla extract
1/4 c Walnuts finely chopped

DIRECTIONS:

1. Here's one you can start out with, it makes 2 jars. Every recipe technique is the same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth canning jars specifically made for canning jams and jellies lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use) set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and
mixture is well blended.

2. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla, beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Preheat oven to 325-degrees.

3. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool. You'll hear a plinking sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all, that means they've sealed.

4. Store cakes in a cool, dark place. They should last up to a year--I don't know, they've never lasted that long around here! If you'd like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton. Screw the ring back on (by this time the rings can be removed as the lids should be sealed). Use your imagination when decorating--a hot glue gun works wonders (dried flowers, ribbon, etc).

Recipe 23: Chicken Burnt soy sauce

INGREDIENTS:
1 tail chicken
butter to wipe
sweet soy sauce adequate

FLAVOUR:
5 items onion red
2 clove onion white
5 items nutmeg
1 piece turmeric
adequate salt
5 red chili
1 piece ginger plant
1 stick of lemongrass
the bay leaf

DIRECTIONS:
1. Cleaned the chicken and cut into 4 parts
2. In the meantime refined and pounded was one onion red, onion white, the garlic, nutmeg, turmeric and adequate salt.
3. Afterwards boiled the chicken with the spice above and added ginger plant, the bay leaf and lemongrass. Boiled continued the chicken until ripe and the spice spread.
4. Then burnt the chicken by smearing red chili that already pounded soft . Spread butter and sweet soy sauce . Burnt the chicken until his colour was brownish

Recipe 22: The Salad Lobster

INGREDIENTS:
1 apple
1/2 tin leci
750 gr prawns lobster
1/4 bottle mayones
the cucumber and tomatoes to decorated

DIRECTIONS:
1. Piece the apples had the shape of dice was afterwards mixed with the lychee and mayones
2. Boil the lobster and was sliced placed on salad afterwards poured with sauce mayones
3. Present in the cold situation.

Recipe 21: Asian Chicken Noodle Soup

INGREDIENTS:

3 1/2 cups Swanson Chicken Broth
1 teaspoons soy sauce
1 teaspoons ground ginger Generous dash ground black pepper
1 medium carrot, diagonally sliced
1 stalk celery, diagonally sliced
1/2 red pepper, cut into 2"-long strips
2 green onions, diagonally sliced
1 clove garlic, minced
1/2 cup broken-up uncooked curly Asian noodles
1 cup shredded cooked chicken
DIRECTIONS:
1. Heat broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in 2-qt. saucepan over medium-high heat to a boil.

2. Stir in noodles and chicken. Reduce heat to medium. Cook for 10 min. or until noodles are tender.

Recipe 20: Fresh Spring Rolls Recipe

INGREDIENTS:
For lemon coriander dipping sauce:

3/4 cup (185ml / 5 fl oz) water
1/2 chicken stock
1 tsp honey juice and grated rind of 1 lemon
1 tbsp soy sauce
1 tsp chopped fresh coriander
3 carrots, peeled
1 red capsicum
2 zucchini
2 spring onions
1 egg white, lightly beaten
1/3 cup (10g / 1/3 oz) coriander leaves
10 sheets (17cm / 7 inch diameter) rice paper

DIRECTIONS:
1. To make sauce - Combine water, stock cube, honey, juice and rind, and soy sauce in a pan. Simmer until half the liquid evaporates. Remove from heat and strain; add coriander. Cover and chill.

2. Slice the carrots, capsicum, zucchini and spring onions into very fine julienne strips. Place in a bowl; add egg white and coriander.

3. Soak each rice paper sheet in warm water for 1 minute until soft, then drain; place on a cloth. Put a little of the vegetable mixture on each sheet. Fold in ends and roll up. Place in a single layer in a steamer. Cover and cook over simmering water for 7 minutes, or until heated through. Serve with sauce; garnish with spring onions and red capsicum, if you like.

Recipe 19: Pajeon (Korean Martabak)

INGREDIENTS:
3 pellet of chicken egg
50 gr flourwheat
100 gr meat of cattle
50 gr meat of squid
1 stick of the onion leaves
oil for fried

FLAVOR:
salt and pepper adequate

DIRECTIONS:
1. Shook the egg in bowl. Beef in minced and squid meat was sliced very small then the leek watered thin have the shape of round.
2. Mixed was one minced beef, the squid and the leek afterwards added salt and adequate pepper as well as previous wheat flour stirred through to flat.
3. Prepare the previous wok heated cooking oil afterwards for the omelette telur Present together the slice the cucumber

Recipe 18: The Javanese Steak

INGREDIENTS:
500gr meat of cattle
1 pellet of boiled egg
boiled the fried potato, carrots and the bean
cucumber

THE SPICE DIP:
1/2 teaspoons pepper
1/4 teaspoons nutmeg

SAUCE:
3 tablespoons sweet soy sauce
1/2 tablespoons vinegar
1 pellet onion Bombay
2 tablespoons tomato sauce
1 tablespoons sago flour
200cc broth cattle
salt adequate
margarine to fry

DIRECTIONS:
1. Stick of the meat to soft, then mixed and stirred the meat deduction with pepper and adequate nutmeg. Afterwards was announced for 1 hour that the spice penetrates and goes out his water.
2. Heat butter, fried this meat while in to and fro until was enough cooked. If already ripe adopted and slices tilt.

TO MAKE THE SAUCE:
Heat butter in frying-pan, stirred onion Bombay until fragrant afterwards mixed water that left this meat and added sweet soy sauce, tomato sauce and cattle broth. Finally put sago flour that has been stirred and a little water, stirred sauce until rather congealed then adopted.

TO SERVE:
Place several pieces of steak meat in the plate, enclosed vegetables around him, cucumber, boiled egg and the fried potato. Pour sauce above.

Recipe 17: Sweet Ham

Ingredients:

3 kilos (pig ) pig’s leg without the bones; select one with the skin and fat intact
9 tablespoons sugar
8 tablespoons salt
1-1/2 tablespoons vet sin
2 tablespoons Prague powder (instead of saltpeter or salt)

DIRECTIONS:

1. Mix all dry ingredients in a bowl.

2. Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.

3. Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting.

4. Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20 pesos), inject the flavored meat juice all around the ham in small doses.

5. Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.

6. Keep the ham inside a plastic bag in the freezer for a month or more.

TO COOK THE HAM:

1. Add enough pineapple juice to cover the ham at about 3/4’s level (not quite to the top of the ham).

2. Add the following:
Brown sugar, just enough to sweeten the pineapple juice mixture
Bay leaves
Crushed garlic

3. Cook the mixture in a heavy, Teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat does not get burned. You can prevent over-browning by turning the meat from time to time.

4. Cool the meat and slice into pieces.

Recipe 16: Cheese Sandwich

Garlic Herb Spread:
1/4 cup extra-virgin olive oil
1 bunch basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/4 cup grated Parmesan cheese

12 slices brioche bread
6 large slices mozzarella
6 large slices Gouda
6 large slices fontina cheese
2 ripe plum tomatoes, sliced
3 tablespoon olive oil
3 cloves garlic

DIRECTIONS:
1. To prepare garlic spread: combine the olive oil, basil, rosemary, thyme, Parmesan, and garlic in a food processor and process until smooth. Set aside.

2. Spread 6 slices of the bread with the garlic spread. Layer the sandwich with a slice of each of the cheeses. Top with the sliced tomatoes and the remaining slices of bread. Brush both sides of the each sandwich with olive oil. Heat a large nonstick pan over high heat until very hot. Place as many sandwiches in the pan as will fit and brown until the cheese melts, 3 to 5 minutes per side.

3. Keep the finished sandwiches warm while the others cook. Cut in half and serve warm.

Recipe 15: Asparagus Soup

Ingredients :

2 pounds asparagus spears
3 tablespoons butter
4 cups water
2 cups leeks
4 green onions
1 red potato, chopped
1 teaspoon beef base or bouillon granules
1 cup heavy cream
2 tablespoons dried basil
1 garlic clove, crushed
1 tablespoon soy sauce
2 tablespoons dried tarragon

DIRECTIONS:
1.Saute sliced asparagus spears, sliced leeks, sliced green onions, and chopped red potato in butter for 5 minutes.
2. Add water and beef base or bouillon granules. Simmer for 5 minutes.
3.Stir in cream, tarragon, basil, crushed garlic clove, and soy sauce. Simmer for 10 minutes longer