4 tablespoons butter or margarine
1/2 of small onion, chopped
1/4 cup all-purpose flour
2/3 cup (5 fl.-oz. can) Evaporated Milk
12 ozs. smoked or baked ham, ground (2 cups)
1 tablespoon fresh parsley
1 tablespoon dry sherry
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
3 large eggs, mixed with 1 tablespoon water
1 1/2 cups fine plain bread crumbs
3 tablespoons all-purpose flour
Vegetable oil for deep frying
1 fresh lime, cut into wedges
Melt butter in large skillet on medium heat. Add onion; cook until soft. Add flour and mix with wire whisk. Gradually add evaporated milk. Cook over medium heat, stirring occasionally, until mixture comes just to a boil and is thick and creamy. Add ham, parsley, sherry, black pepper and nutmeg; mix well. Cook for 4 to 5 minutes on low heat. Taste; season with additional salt if desired.
Pour ham mixture into 8-inch-square baking pan. Cool in refrigerator for 30 to 45 minutes so that it will be easy to handle.
Beat eggs with water in a small mixing bowl until frothy. Combine bread crumbs and flour and place in a second bowl or plate. Scoop out a heaping teaspoon of ham mixture from chilled pan, or divide mixture in pan by cutting it into thirds crosswise and in eights lengthwise. Shape into logs 1 1/2 inches long and 3/4-inch wide. Dip croquettes into eggs and roll in crumb mixture until evenly coated. Place croquettes on large jelly roll pan or baking sheet; cover with plastic wrap. Refrigerate for 30 minutes.
Heat oil in a deep fryer to 350° F. Fry croquettes for 2 minutes or until golden brown. Drain on paper towels. Place on serving platter. Squeeze lime wedges over croquettes and serve with extra wedges. Serve hot.
Ingredients: (Sliced Pork with Chinese Eggplant)
3 cups hot water
2 tablespoons unseasoned rice vinegar
1 1/2 teaspoons salt
3 Chinese eggplants, washed, cut into 4-inch lengths and quartered
1 tablespoon Chili Garlic Sauce
2 teaspoons sesame oil
2 teaspoons granulated sugar
1 teaspoon Seasoning Sauce
1 tablespoon vegetable oil
6 oz. pork tenderloin, thinly sliced
1/2 small white onion, finely chopped
2 green onions, finely chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon black bean sauce
2 fresh red chiles, thinly sliced (optional)
Hot, cooked rice
Instructions: (Sliced Pork with Chinese Eggplant)
COMBINE water, vinegar and salt in large bowl. Add eggplant; soak for 10 minutes. Remove from water; set aside.
MIX garlic chili sauce, sesame oil, sugar and seasoning sauce in small bowl; set aside.
STEAM eggplant in steamer for 10 to 12 minutes or until tender.
HEAT vegetable oil in medium skillet over medium-high heat. Add pork; stir-fry for 3 to 5 minutes or until no longer pink. Add white onion, green onions, ginger, black bean sauce and chiles; stir-fry for 2 minutes. Remove from heat. Add chili garlic sauce mixture; mix well.
PLACE eggplant on platter. Top with pork mixture. Garnish with additional sliced chiles, if desired. Serve immediately with rice.
Ingredients: (Cheese-Stuffed Venezuelan Corn Cakes (Cachapas))
1 can (14 3/4 oz.) creamed corn
3/4 cup all-purpose baking mix
1/4 cup Yellow Corn Meal
1 large egg
2 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
5 slices of cheese
5 slices of ham (optional)
Directions: (Cheese-Stuffed Venezuelan Corn Cakes (Cachapas))
Place creamed corn, baking mix, corn meal, egg, butter and sugar in blender container; cover. Blend until smooth. Pour batter into medium bowl. Let rest for 5 minutes.
Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup of batter onto hot griddle; cook until bubbles form on surface and bottom turns golden. Turn and cook about 1 minute longer or until golden. Place slices of cheese and ham, if desired, on pancakes and fold over. Remove to serving platter. Keep warm in oven. Repeat with remaining batter. Serve warm.
Ingredients: (Guilt Free Crème Brûlée)
1 can (12 fl. oz.) Evaporated Lowfat 2% Milk
1 cup egg substitute or 4 large eggs, beaten
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
6 teaspoons light brown sugar, divided
Instructions: (Guilt Free Crème Brûlée)
Preheat oven to 325° F.
Whisk evaporated milk, egg substitute, granulated sugar, vanilla extract and salt in medium bowl until mixed. Pour mixture evenly into six, 6-ounce ramekins. Place ramekins in 13 x 9-inch baking pan. Pour boiling water into baking pan to a depth of 1-inch depth (about halfway up sides of ramekins).
Bake for 30 to 35 minutes or until gently set in centres. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.
Preheat broiler. Blot tops of crème brûlées with paper towel. Sprinkle each crème brûlée with a teaspoon of brown sugar. Place on baking sheet with sides. Broil with tops 4 to 6 inches from heat for 5 to 6 minutes, rotating pan once, watching closely, until sugar is melted and caramelized. Alternately, tops can be caramelized using a kitchen torch. Refrigerate for 5 to 10 minutes or until topping hardens (do not refrigerate longer than 1 hour or topping will start to soften).
Ingredients: (Tagliata Alla Fiorentina)
1 (32-ounce) ounce bone-in rib-eye steak
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions: (Tagliata Alla Fiorentina)
Heat a wood burning grill to medium-high flame.
Season the steak with only freshly ground black pepper, and cook for about 6 minutes on each side for a rare cut and about 8 for a medium rare.
Remove the steak from the grill, place on a large wood cutting board and season with salt, you can also add more pepper if you’d like.
Slice the steak into 3/4-inch slices and place them on top of some arugula and you’re good to go.
Ingredients: (SHRIMP CONSOMME)
1 Tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, peeled and crushed with side of knife
1 medium plum tomato, coarsely chopped
2 Shrimp flavor Bouillon Cubes, crumbled
2 chipotle peppers in adobo sauce
4 cups water
1/2 cup chopped fresh cilantro leaves and stems
2 Tbsp. fresh lime juice
Directions: (SHRIMP CONSOMME)
Heat oil in medium pot over medium-high heat and cook onion and garlic, stirring occasionally, until softened. Stir in tomato and cook until tomato begins to soften. Add Shrimp flavor Bouillon Cubes and cook, stirring, until bouillon dissolves. Stir in chipotles, water and cilantro and bring to a boil. Reduce heat and simmer 15 to 20 minutes for flavors to develop.
Pour soup through fine-mesh sieve into bowl; discard solids. Stir in lime juice and serve with additional lime wedges, if desired.
1 can (16 oz.) black beans, rinsed and drained
1 box (10 oz.) frozen whole kernel corn, thawed
1 medium red bell pepper, finely chopped
1 medium papaya, peeled and diced
1/2 cup sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup lemon juice
1/4 cup olive oil
2 Chipotle MiniCubes, crumbled
Combine all ingredients in a large bowl. Serve with chips or with grilled meat, fish or poultry.
Ingredients:(BUFFALO ONION RANCH DIP)
2 cups cut-up cooked chicken
1/4 cup cayenne pepper sauce
1 package Lipton Recipe Secrets Onion Soup Mix
1/2 cup buttermilk
8 ounces Neufchatel cheese, softened
Directions:(BUFFALO ONION R ANCH DIP)
Toss Chicken with cayenne pepper sauce in microwave safe bowl. Stir in remaining ingredients.
Microwave until heated through, about 2 minutes, stirring once halfway through. Serve, if desired, with celery and your favorite dippers. Garnish, if desired, with crumbled blue cheese .
Ingredients: (ALFREDO PRIMAVERA)
3/4 cup water
1 cup milk
1 Tbsp. I Can’t Believe It’s Not Butter Spread
1 package Pasta Sides – Alfredo
2 medium carrot, sliced
1 medium zucchini, sliced
1/2 cup frozen green peas
1 medium garlic
1 Tbsp. snipped fresh dill * (optional)
Pepper to taste
Instructions: (ALFREDO PRIMAVERA)
Bring water, milk and Spread to the boiling point in large saucepan. Stir in Italian Sides – Alfredo, carrots, zucchini, peas, garlic and dill.
Continue boiling over medium heat, stirring occasionally, until pasta and vegetables are tender, about 8 minutes .
Stir in pepper. Sprinkle, if desired, with grated Parmesan cheese.
Ingredients: (Minestrone pasta pot)
olive oil1 small
onion, finely chopped2 tbsp
frozen mixed vegetables (including peas, sweetcorn, carrots and broccoli,
but not the chunky stewpacks)700ml hot
vegetable stock175g small
pasta shapes, such as conchigliette220g can
cheddar, to serve”
Directions: (Minestrone pasta pot)
Heat the olive oil in a
saucepan over a medium heat and gently fry the onion for a few minutes
until it starts to soften. Stir in the tomato purée, then tip in the
frozen vegetables and pour in the stock.Bring to the boil, add the pasta and stir. Cover and
simmer for 12-14 minutes or until the pasta is cooked.Stir in the beans and heat through, then taste for
seasoning. Serve hot, with a bowl of grated cheddar for sprinkling over