Summer, 2008
We compiled a recipe collection. I have not tested these recipes, but it's fun to read them.
Arroz en Leche
Ingredients:
½ pound rice
1 stick cinnamon
3 cups milk
¼ teaspoon salt
½ cup sugar
½ liter hot water
Directions:
1. Clean the rice and put it in the hot water with cinnamon and stir frequently.
2. When the water is boiling add the salt and sugar.
3. When the rice is ready add the milk and all the other ingredients and mix slowly and frequently until it is boiling again.
All my family loves “arroz en leche” but I only make this dessert once a month because it is not healthy to eat too much.
In my country it is a native dessert and many people eat it because it is delicious and cheap.
---Blanca Morales
California Roll
Ingredients:
Rice seasoned with sushi powder (approx. 2 oz. cooked, per roll)
Seaweed (half sheet per roll)
Maki-su (bamboo mat)
Artificial crab sticks (2 stick per roll)
Japanese cucumber (approx. 4 rolls per cucumber)
Avocado (1 Avocado = approx. 8 rolls)
Sesame seeds (optional)
Masago fish eggs (optional)
Saran wrap
Soy sauce
Wasabi and pickled ginger (optional)
All of the supplies listed above can be purchased at Marukai,1420 S.Azusa Ave., West Covina, CA
Directions 1:
1. Transfer rice from cooker to a bowl (preferably flat).
2. While still hot, add the sushi powder as directed on the package.
3. Mix the powder evenly, then let the rice cool for 5 minutes.
4. Flip the rice over using a spatula, and let other side cool for another 5 minutes.
5. Cut avocado in half vertically and set aside.
6. Peel skin from cucumbers, cut in half, then dice them into thin sticks (dice around the seeds, they are too watery.)
7. Fold the sheets of seaweed in half ALONG THE LINES (not against). This should result in perfect halves.
8. Wrap your Maki-su in saran wrap to prevent the rice from sticking.
9. Prepare your “hand water” in small bowl.
Directions 2:
1. Dip 2 fingers into hand water and apply a evenly to both hands. (just enough so the rice does not stick)
2. Now that your rice is cool, cup approx. 2 oz. of rice in both hands.
3. Apply rice evenly (try not to press the rice) to the half sheet of nori on your cutting board, reapplying hand water whenever it is needed.
4. Sprinkle sesame seeds over it, then flip it over.
5. Now on the center of your nori, place 2 crab sticks, some cucumber, and 2 avocado slices (use a butter knife to “scoop“ slices from your avocado half)
6. Place your thumbs under the bottom portion of the nori.
7. Use your fingers to gently keep the ingredients in place.
8. Roll the top portion over the ingredients and make the rice touch the top portion of the rice.
9. At this point, you can either press and cut, or choose to top the roll off with masago eggs.
9a. If you chose to use masago eggs, flatten a generous amount of eggs on top of a moderate sized sheet of saran wrap.
9b. Now, place your roll gently on the upper middle portion of the saran warp.
9c. Next, bring the bottom portion of the saran up over your roll.
9d. Remove the saran warp from your maki-su and place it over your roll. Apply pressure with your pointer fingers to the top of your roll, while using your other fingers to tighten the roll on the sides.
9e. Cut your roll into 8 pieces, starting by cutting the roll in half in the middle. Tip: Use the same pointer finger/other finger pressure technique when cutting with one hand to maintain the shape.
9f. Remove the saran warp and gently transfer the roll onto a plate and Voila! You should have a beautiful California roll covered in masago eggs, for a fraction of the price if eaten out at a sushi restaurant and just as delicious!
10. If you chose not to use the eggs, take your maki-su (which should be wrapped in saran wrap) and place it over your roll. Apply pressure with your pointer fingers to the top of your roll, while using your other fingers to tighten the roll on the sides.
11. Set your maki-su aside and cut your roll into 8 pieces, starting by cutting the roll in half in the middle. Tip: Use the same pointer finger/other finger pressure technique when cutting with one hand to maintain the shape.
12. Gently transfer the roll onto a plate and Voila! You should have a beautiful California roll, for a fraction of the price if eaten out at a sushi restaurant and just as delicious!
---Izumi & Junya Enoki
Cheesecake
Ingredients:
1 prepared cookie pie crust
3 packages of cream cheese (200 mg each)
3 large eggs
1 can of sweetened condensed milk
1 tablespoon of vanilla
1 tablespoon lemon juice
Directions:
1. Preheat oven to 350 degrees.
2. Blend eggs, condensed milk, vanilla, lemon juice and cream cheese in the blender.
3. Pour blended mixture into cookie pie crust.
4. Bake for 35 to 40 minutes or until golden brown and center is set.
5. Garnish with whipped cream and fresh strawberries.
My whole family likes this recipe but I bake it especially for my husband, daughter and sister's birthdays.
Chinese Green Onion Pancakes
It is a certainty that most people have tried American pancakes but they haven’t tried Chinese pancakes here in the USA. They’re totally different from each other. I’m going to introduce a recipe that is so simple that everyone can follow the directions to make Chinese Green Onion Pancakes without taking up too much time. The ingredients are low cost and easy to find in any market.
Ingredients:
2 cups all purpose flour
½ teaspoon salt
½ teaspoon sugar
1 egg
2 tablespoons cooking oil
¼ cup chopped green onion
¾ cup water
1 teaspoon sesame seeds
Directions:
1.Beat egg.
2.Mix flour, salt, sugar, sesame seeds and green onion together.
3.Add water and beaten egg to the above mixture.
4.Pour cooking oil into a fry pan and place cook the batter at medium heat until brown on both sides.
5.It’s ready to be served
It can be served with any drink, milk soup, or water, and it can be enjoyed at breakfast, lunch, snack, or dinner. Everyone will love them, especially the children.
This reminds me of my five year old niece. She is picky about food, and dislikes many kinds of food. When I gave her a slice of green onion pancake, she took a small bite at first, then she ate it up very fast and asked for another slice. Since then, she asks me for a slice of green onion pancakes whenever she visits my family.
This pancake is good for both vegetarians and non-vegetarians. Its one of the most famous dishes in China and is well-known to every Chinese person in the USA.
---Miranda Tian
Chinese Water Chestnut Cake
Ingredients:
170 g (5.6 oz) water chestnut powder
150 g (5 oz) water chestnuts
230 g (8oz) rock sugar, cracked
2¼ cups water
2 tablespoons oil
Directions:
1. In a large bowl, pour water chestnut powder and 1 cup water. Stir into a batter. Strain and set aside.
2. Skin water chestnuts. Mash and dice. Set aside.
3. Pour rock sugar into 1¼ water and boil till melted and bring to boiling.
4. Pour the batter into the syrup. Stir and boil till done. Add diced water chestnuts and oil. Stir thoroughly.
5. Pour the above ingredients into a pre-oiled tray. Steam over water for ½ hour. It is ready to serve.
---Alfred Liu
Chutney
Ingredients:
1 cup grated coconut
1 piece cilantro leaf
salt to taste
a little vinegar
a little ginger
1 green chili
(all above are ground together)
Directions:
1. Heat pan. add a little oil.
2. Add chopped green onion. Cook till it turns brown.
3. Add the ground mixture and warm it up.
4. Use with samosa.
---Alice Mathew
Fried Samosa
Ingredients:
For Crust:
1 cup all purpose flour (Maida)
water to knead dough
2 tablespoons oil
a little salt
¼ tsp. dry mango powder (Ajwain) (optional)
For Stuffing:
3-4 potatoes (boiled, peeled & mashed)
½ cup green peas (boiled)
1-2 green chilies (finely chopped)
1 big onion (chopped)
½ teaspoon ginger (crushed)
1 tablespoon coriander finely chopped
a few chopped cashews (optional)
a few raisins (optional)
½ tsp garam masala
salt to taste
red chili powder to taste
1/2 tsp. dry mango powder (Ajwain) (optional)
Directions:
For crust:
1.Mix all the ingredients (salt, oil, ajwain) except water.
2.Add a little water at a time.
3.Pat and knead well for several times into a soft pliable dough.
4.Cover it with moist muslin cloth and set aside for 15 minutes.
For Stuffing:
1. In a bowl add mashed potatoes and all dry masalas (salt: chili powder, mango powder, garam masala) and green chilies, ginger and mix well.
2. Add green peas, cashews and raisins and mix well.
3. Add coriander and set aside.
To Proceed:
1. Make small rolls of dough and roll it into a 4"-5" diameter circle.
2. Cut it into two parts like semi-circle.
3. Now take one semi circle and fold it like a cone. Use water while doing so.
4. Place a spoonful of filling in the cone and seal the third side using a drop of water.
5. Heat oil in a kadhai (frying pan) and deep fry (on a medium flame) till golden brown.
6. Serve samosa hot with hari chutney or tamarind chutney.
---Alice Mathew
Jocon
Ingredients:
1 chicken, cut in pieces
4 cups water
1 teaspoon salt
2 tortillas, sliced
1 teaspoon squash seeds
½ cup sesame seeds
1 cup sliced tomatillos
1 or 2 hot green chilies
1 teaspoon corn oil
Directions:
1. Cook chicken in water with salt in a covered kettle until soft, about 30 minutes.
2. Put all the other ingredients in a blender.
3. Fry the chicken in oil for 5 minutes, then add green sauce, boiling for 15 minutes more.
4. Serve with rice.
---Maria Mejia
Lemon Chicken
Ingredients:
4 boneless, skinless, chicken breasts
1 tablespoon olive oil
2 lemons
½ teaspoon garlic
Directions:
1. Coat chicken breasts with olive oil and squeeze the juice of one lemon over them.
2. Season with salt and pepper on each breast.
3. Bake at 350 degrees F for 30-40 minutes or until juice runs clear.
---Hoa Ta
My Grandma’s Thunder Cake
When I bake this cake I remember my grandma, because she always told me, “You are my best helper.” Those words made me feel older, so I tried to do everything better and pay attention to each ingredient.
Ingredients:
First cream together, one at a time:
1 cup shortening
1 ¾ cup sugar
I teaspoon vanilla
3 eggs, separated (Blend yolks in. Beat whites until they are stiff, then fold in.)
1 cup cold water
1/3 cup pureed tomatoes
Second sift together:
2 ½ cup cake flour
½ cup dry cocoa
1 teaspoon salt
Directions:
1.Layer dry mixture into creamy mixture.
2.Bake in two greased and floured 8½ inch round pans at 350 degrees for 35 to 40 minutes.
3.Frost with chocolate butter frosting. Top with strawberries.
Mm mm delicious, I hope you enjoy this recipe as I do.
---Karina Medina
Oven-Baked Flaky Empanadas
Ingredients:
You can buy the dough at the Fresh and Green Store on Glendora and Francisquito.
Meat filling
1.Mix in a large saucepan, ½ cup of oil with 2 cups of chopped onions. Add 1 cup of diced red peppers.
2.Cook uncovered, at moderate heat until ingredients are tender.
3.Add 2 cups of ground meat and stir with a wooden spoon for 10 minutes at high heat.
4.Remove from heat and add ½ cup of chopped tomatoes, 2 teaspoons of salt, 1 teaspoon of cumin, 1 teaspoon of mild paprika and 2 tablespoons of oregano.
5.Let the filling rest for 2 hours.
Optional
Before filling pastries add to the filling mixture 2 tablespoons of raisins, ½ cup of chopped hard boiled eggs.
Directions:
for Empanadas
1.(What about assembling the empanadas?)
2.Preheat the oven for 10 minutes at 400-42S degrees F.
3.Lay empanadas in a large cookie sheet pan, previously sprayed with a nonstick cooking spray.
4.Bake for 15 minutes or until they get a golden brown color.
Optional filling (for empanadas)
Chicken, meat, corn, tuna, ham & cheese, etc.
I remember the day I learned to cook empanadas. It was at my aunt's house. When I walked into her kitchen I smelled that delicious flavor and I asked her what we were going to eat and she told me, “You can learn how to cook empanadas with me and some day you can make that delicious meal for your future husband.” And the first ingredient was "Prepare everything with love." So now I remember her words every time I cook and all my foods are delicious.
---Karina Medina
Pao De Queijo" Club
Membership:
·Welcome to the community of vicious "Pao de Queijo" members!!!
·Be free to join the club!!!
·All of you are truly welcome! ! !
·Let's exchange recipes ... the dozen of ways to get pleasure from this nectar!!!
·Let's share our experiences and make life more delectable.
The Historv:
Although "Pao de Queijo" has been well-known in the last ten years, it was largely prepared in the 18th century by traditional cooks at the Minas Gerais State farms. Nowadays, "Pao de Queijo" is mass-produced by 500 companies in Brazil which 70% of them are located at Minas Gerais state.
Undoubtedly, its fame went beyond Brazilian frontiers. Nowadays, "Pao de Queijo" has been exported to Germany, Italy, Israel, England, Portugal, Japan and United States among others.
Ingredients:
6 oz. of water 6 oz. of milk
3 oz. of oil
1 teaspoon of salt
1 pack of tapioca starch (450g)
2 eggs
10 oz. of grated Parmesan cheese and/or mozzarella
Directions:
1. Bring to boil in a big pan the water, the milk, the oil and the salt.
2. Remove the pan from the heat and add the tapioca starch. Mix well with a wooden spoon.
3. Put the mixture in a bowl, add the eggs and knead well.
4. Add the grated cheese and keep kneading until the dough is smooth.
5. Roll 1 tablespoon of mixture into small balls.
TIP: Grease your hands with oil before making the balls. Wash your hands once in a while if necessary.
6. Place the balls on a baking tray greased with oil or lined with baking paper.
7. Bake the cheese rolls in hot oven (350 degrees) about 20 minutes or until golden brown.
OK!!!! It's ready!!!!!!!!!!
Yummy!!! It smells like "Home Sweet Home"!!!
It's a family recipe. It means all family is involved in preparing it. Definitively,
"Pao de Queijo" is a state of spirit!!!
Its smell provokes your sense or fulfillment.
Adults love it ... Children fight for it!!!
The hotter, the better!!!
You can fill it with dulce de leche, butter, peanut butter, Philadelphia cheese, jam in all its flavors and so forth.
So ... use your imagination!!! Indulge yourself!!!
All right... clock is running. So, it's time to take a break and enjoy a delicious hot and fresh Brazilian coffee and our traditional and not less famous "Pao de Queijo"?!!?!
How can we resist?!?!? This is a perfect duet. Isn't it? See you!!!
B0M APETITE!!!
---Sandra Bem
Salmon with Potatoes
Ingredients:
2 lb salmon
3 medium potatoes, peeled
½ cup whipping cream
2 tablespoons white wine
3 tablespoons parsley, chopped
salt and pepper to taste
Directions:
1. In an ovenproof, greased dish, place potatoes in slices, then the salmon.
2. Pour the wine, salt, and pepper, then the heavy whipping cream and the chopped parsley.
3. Cover the dish with foil paper. Put in the oven at 350 degrees for 35 minutes. Serve with white rice.
---Pilar Garcia
Sticky Wings
Ingredients:
2½ lbs chicken wings (separated at joint, with wing tips discarded or saved to make stock)
½ cup low sodium soy sauce
½ cup liquid honey
2 tablespoons ketchup
½ teaspoon garlic powder
½ teaspoon ground ginger
Directions:
1. Preheat oven to 425 F. Have ready a shallow baking pan that you've lightly sprayed with nonstick cooking spray.
2. Arrange chicken wings in prepared pan; lightly sprinkle both sides of wings with salt and pepper (go easy on the salt). Bake in preheated oven for 15 minutes.
3. While wings are in oven, whisk together the soy sauce, honey, ketchup, garlic powder and ginger.
Please note that the original recipe called for minced fresh garlic and minced fresh ginger, but I found they had a tendency to burn easily so I went with the dried spices instead.
4. Feel free to use two minced garlic cloves and 1 tsp of freshly minced ginger, instead of the dried spices, if you want to give fresh a go.
5. After the wings have baked for 15 minutes, remove from oven and drain off any accumulated fat.
6. Pour the sauce over the wings and return to oven. Bake for 20 more minutes, turning wings over in sauce frequently (I do it every 4 or 5 minutes), so that they are thoroughly coated.
7. Wings should be well glazed and sticky when done.
---Alfred Liu
Strawberry Sensation
Ingredients:
4 cups fresh strawberries, divided
1 can (14oz) sweetened condensed milk
¼ cup lemon juice
1 tub (8 oz) Cool Whip topping, thawed
8 Oreo cookies, finely chopped
1 tablespoon butter, melted
Directions:
1. Line an 8x4 inch loaf pan with foil.
2. Mash 2 cups of strawberries in a large bowl. Stir in condensed milk, juice, and 2 cups of the Cool Whip. Pour into the pan.
3. Top with combined chopped cookies and butter. Press into mixture.
4. Cover and freeze at least 6 hours.
To serve:
Invert onto a plate and remove foil. Frost with remaining Cool Whip and top with remaining sliced strawberries.
---Dora Gonzalez
Sweet and Sour Pork with Pineapple, Carrots and Bell Peppers
Ingredients:
¾ pound pork tenderloin
2-3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
¼ cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
¼ teaspoon salt
½ cup water or reserved pineapple juice
¼ cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
½ red bell pepper
½ green bell pepper
½ cup pineapple chunks
3 cups oil for deep-frying, or as needed
Directions for sweet and sour pork:
1. Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
2. In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside.
3. In a separate bowl, dissolve the cornstarch in the water. Set aside.
4. Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
5. "Heat the oil for deep--frying to 375 degrees Fahrenheit. For the batter:
6. Combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry nor too moist. (The batter should not be runny, but should drop off the back of a spoon).
7. Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
Directions for the sweet and sour sauce:
1. Bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple.
2. Bring to a boil again and thicken with cornstarch mixture, stirring.
3. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired.
4. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.
---Alfred Liu
Sweet Marshmallow Dessert
Ingredients:
1 bag (10oz) mini marshmallows
1 can (6oz) pineapple
1 can (6oz) mandarin orange
2 cups sour cream
Directions:
Stir the sour cream with a fork. Put all the ingredients into the sour cream. Put in the refrigerator for 5 hours.
---Diana Cavazos