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cassata cake

Cassata Cake

This rich Italian ricotta cake is often served at Easter. We covered it with Odense Marzipan rather than the traditional whipped cream and candied fruits.
40-45 minutes to assemble
6 hours refrigeration
Total time: 6 hours and 45 minutes

YIELD 12-16 slices
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Marlborough Pie
Adapted from Cook’s Country

Marlborough apple pie is actually an old-school (pre-Civil War time) American pie. In this version, apples are shredded and cooked down in some butter, and then mixed into a rich, sherry-infused custard base, before baking. There are versions that called for applesauce instead of the shredded apples. Marlborough pie used to be a staple on American holiday tables, but has since, fallen out of fashion.

The shredded apples still gave the pie that apple crispy bite you’re looking for in an apple pie, but mixed with that creamy, sweet, spiced custard…well, it was really something magical.

Prep time: 10 mins
Cook time: 1 hour Total time: 1 hour 10 mins
Serves: 8 Read more... )
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Meatballs in Guajillo Sauce Albóndigas con Salsa de Guajillo

6 to 8 servings

6 guajillo chiles stemmed and seeded
2 pounds tomatillos husked and rinsed
3 garlic cloves peeled
1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
2 tablespoons canola or safflower oil
1 1/4 cups finely chopped onion divided
2 pounds ground turkey breast
1/2 cup unseasoned breadcrumbs
1 large egg lightly beaten
1/4 teaspoon freshly ground black pepper
3 cups chicken broth
2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves

To Prepare
Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.

Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.

Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.

Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.

When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.

Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.

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CHEPIL RICE - Arroz con Chepil

4 to 6 servings

3 tablespoons vegetable oil
2 cups extra long white rice
or white jasmine rice
1/2 cup white onion nely chopped
3 garlic cloves nely chopped
1 to 2 serrano or jalapeño chiles
nely chopped
4 cups chicken broth
1 teaspoon
kosher or coarse sea salt
1 cup chepil or chipilin leaves
or substitute for baby watercress

To Prepare
Heat the oil in a medium saucepan over medium-high heat until hot but not
Add the rice and cook, stirring often, until it becomes milky white,crackles and feels heavier as you stir it in the pan, about 3 minutes.
Make room in the center of the pan, add the onion, garlic and chile, and cook for 2 to 3 minutes,
stirring and mixing with the rice, until the onion begins to soften.

Add the chicken broth and salt and stir once. Raise the heat to high, bring to a rolling boil, add the chepil leaves, stir, cover and reduce the heat to the lowest setting.
Simmer 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan.
The rice should be cooked and tender; if it is not, but all the liquid has been absorbed,
add 2 tablespoons of water, cover again, and cook for a couple more minutes.

Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a
fork, and serve.

serve with Meatballs in Guajillo Sauce

Find more recipes on © 2010-2018 Mexican Table LLC
chepil rice
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with condensed milk

This current recipe has the addition of canned condensed milk and then folding in whipped topping after the pineapple is “whipped.” This makes for a creamier fluffy texture and less tangy taste.
To make a Dole Whip float, simply add pineapple juice in your cup. Also, I think the addition of adding a little rum would be a brilliant adult beverage!


yield: 4 SERVINGS

prep time: 10 MINUTES total time: 10 MINUTES

Here's how you can easily make a tasty version of Pineapple Dole Whip at home!

4 cups pineapple, frozen, chopped
1/4 cup sweetened condensed milk
1/2 cup milk {any other liquid milk such as dairy, almond, coconut, ect.
1 cup whipped topping (optional but so yummy)

1 Place frozen chopped pineapple, condensed milk, and liquid milk in the blender or food processor.

2 Process until pineapple is smooth. (You may need to stop machine and scoop mixture down a few times until smooth.)

3 Fold in whipped topping, then serve.

4 Optional step: Place in a gallon freezer bag, cut the end off of one side and pipe mixture into glasses for a soft serve ice cream look.

5 Tip: The smaller the pineapple pieces are, the easier it is to blend smooth.

with condensed milk 2


Dole whip

2 cups frozen pineapple
1/2 cup coconut milk or other milk of choice
1 tsp fresh lime juice optional

Add all ingredients to high speed blender or food processor and blend until smooth. It is very important that the pineapple is frozen or this will not work.

As soon as it is smooth, remove and scoop into individual serving cups.
Serve and eat immediately.

This is not a recipe to make ahead of time and it should be served immediately to get the soft-serve ice cream texture. The pineapple naturally makes a creamy texture and and is amazing as long as it is served right away. It can be stored in the freezer for a few minutes but will freeze solid if left too long.

Serving: 1/2 cup | Calories: 109kcal | Carbohydrates: 11.7g | Protein: 0.7g | Fat: 7.2g | Saturated Fat: 6.3g | Sodium: 5mg | Fiber: 2.2g | Sugar: 10g
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The traditional spices are garlic, ginger, cumin, cinnamon or allspice, and ALWAYS paprika for chicken. And I added lime juice, lemon zest, olive oil S&P (actually, Adobo), to the marinade, let the chicken sit in the fridge with that for the afternoon, turning it and making sure that every inch had its exposure to soak in the herbs.

With a little oil in a skillet, brown the chicken well, both sides, and then added the rest, more garlic, chopped olives, diced tomatoes and so forth with a splash of white wine to deglaze. Adding a bit of chicken stock to simmer down, and cook the meat through.

Many of these recipes use salted lemons, and I've done that before. I don't keep them anymore, but they're great to use in the Mediterranean style.
The yellow squash, added at the end with a lid on it, to steam. - Judy L.
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North Carolina Lemon Pie

This light, bright lemon pie has a perfect balance of sweet, salty, and sour. Best of all? It’s dead simple to make.

A unique crust made with saltine crackers, melted butter, and light corn syrup sets this pie apart from the competition. We use both lemon zest and juice in the custard filling for a bright pop of citrus flavor.

Read more... )

lemon pie
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Tasty Burritos
Crunchy Burritos. They’re even better warmed up the next day in the microwave.

6 servings

1 pound ground beef
1 envelope taco seasoning
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa


In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.

Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.

In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

Nutrition Facts
1 burrito: 519 calories, 24g fat (10g saturated fat), 63mg cholesterol, 1539mg sodium, 49g carbohydrate (1g sugars, 8g fiber), 27g protein.

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Sweet-and-Sour Meat Loaf
The sweet-and-sour flavor adds a deliciously different twist to this longtime standby


1 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs, lightly beaten
1-1/2 pounds ground beef
1 teaspoon dried minced onion
1 can (15 ounces) tomato sauce, divided
1/2 cup sugar
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 teaspoons prepared mustard

In a large bowl, combine the bread crumbs, salt, pepper and eggs; crumble beef over top and mix well. Add onion and half of the tomato sauce. Press into a 9x5-in. loaf pan.
Bake at 350° for 50 minutes. In a saucepan, combine the sugars, vinegar, mustard and remaining tomato sauce; bring to a boil. Pour over meat loaf; bake until no pink remains and a thermometer reads 160°, about 10 minutes longer.
Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts
1 slice: 419 calories, 17g fat (6g saturated fat), 146mg cholesterol, 969mg sodium, 38g carbohydrate (23g sugars, 1g fiber), 28g protein.
Originally published as Sweet and Sour Meat Loaf in Reminisce Premiere 1991
sweet and sour meatloaf
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Satisfying Tomato Soup
From scratch, chunky style with grilled cheese sandwich


2 teaspoons canola oil
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 cups water
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
Minced fresh basil, optional


In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend.
Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Grilled Cheese Croutons:

For croutons that won't immediately soak up all the soup, use day-old bread and cook it slower than normal so you end up with a crispy, drier sandwich.

Butter one side of two slices of day-old, hearty bread. Place one slice in a skillet over medium-low heat; top with your favorite cheese slices. Top with the second slice, butter side up, and cook until dark golden brown, 4-5 minutes. Flip and cook another 4-5 minutes. Remove and cut into cubes.

Nutrition Facts
1-1/4 cups: 76 calories, 2g fat (0 saturated fat), 0 cholesterol, 627mg sodium, 13g carbohydrate (9g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Originally published as Homemade Tomato Soup in Simple & Delicious December/January 2015
tomato soup


Mar. 15th, 2019 05:46 pm
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2 cups Flour + some for rolling out
2 teaspoons Baking Powder
1⁄2 teaspoon Salt
2 Tablespoons Shortening
3⁄4 cup warmed milk
oil (for frying) (at least 3" deep in sturdy pan)


Sift together flour, baking powder and salt.
Cut shortening in until mixture is a rough texture.
Gradually add warm milk.
Mix to form dough.
Knead until smooth.
Cover and let stand for 20 minutes (this will make it easier to roll out).
Start oil heating (desired temp is 375° - 400°).
On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
Cut into 3 inch squares.
Fry a few at a time, turning when golden and puffed up, about 2 minutes, each side.
Drain on paper towels.
Best when served immediately. Serve with honey or powdered sugar, cinnamon. Or slice open and stuff with meats and chile.
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Smoked chile, or Chipotle as it's called, is much more expensive to use, but easily had with just a bit (1/4 teaspoon), of smoked paprika added to this recipe!
They're both chiles, lol.
This can be frozen in smaller portions

Basic Red Chile Sauce


1 ½ cup water for slightly thicker consistency
114 oz. container Frozen Red Chile or Frozen Special Reserve Red Chile
1 Tbsp. oil
2 garlic cloves- minced
¼ tsp. Oregano
1 tsp. salt
1 tsp. sugar (very optional, but it might remove some bitterness if required.)


Heat water in saucepan over low to medium heat.
Add frozen red chile allowing the chile to defrost and cook.
Meanwhile, heat oil in a saucepan over medium heat.
Stir in garlic while to lightly soften.
Add garlic to simmering red chile and water
Add oregano, salt (and sugar). Stir and bring to a boil.
Reduce heat and cover. Simmer 10-15 minutes.
red chili

I need to ask what form the contents of this container are. Is this a paste, chopped or whole.

red chili
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To prepare the chicken, cut each breast lengthwise into ½-inch strips, then cut the strips crosswise into 1-inch pieces. Using both chopped basil (mixed with the cooked chicken) and whole basil leaves (stirred in at the end) provided the full herbal flavor and fragrance we were looking for. Serve with steamed white or brown jasmine rice.

4 servings
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stir fried chicken
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White balsamic vinegar has a mellow acidity that complements the tangy Peppadews, a variety of small, sweet peppers grown from South Africa. They add a slight heat and additional sweetness to the dish, as well as great color. Find them jarred at most grocery stores (and sometimes loose at the olive bar). When reducing the sauce before serving, if the liquid is less than 1 cup, add water.

4 servings
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white balsamic and tarragon chicken
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This chewy, rich chocolate cookie uses an unorthodox one-bowl mixing method that is easy and cuts down on cleanup. The almond butter keeps these cookies moist, fudgy and almost brownie-like. We liked them with sliced almonds pressed onto the tops, but they can be left off, if you prefer. If the dough is very sticky when you try to shape the cookies, allow it to sit for 5 to 10 minutes. As the milk chocolate solidifies, the dough becomes easier to work with.

Yield 30 cookies

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Double chocolate almond cookies
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This brothy soup is particularly good for serving family style. Bring the pot to the table along with the radishes, cabbage and lime wedges, then have diners fill and garnish their bowls they like. Offer a simple homemade or store-bought hot sauce alongside. Hot steamed rice, added to bowls before the soup is ladled in, is a satisfying addition.

4 servings
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Somali chicken soup


For this bold, paste-like sauce, macerating the onion in lime juice tempers its harsh bite. For a brighter flavor, substitute sweet paprika instead of smoked. This sauce is best used the day it is made.

yields 1/4 cup

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This sauce is spicy and sharp on its own, but a spoonful stirred into a serving of soup provides the perfect flavor accent. Store leftovers in an airtight container in the refrigerator for up to a week.

Yield 1 cup
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Lomo saltado, the Peruvian beef, onion and tomato stir-fry of Chinese influence, often uses pricey beef tenderloin. We preferred sirloin tips (also called flap meat) for their meatier flavor and lower price. A whole jalapeño sliced into thin rounds provides subtle heat here; if you prefer little to no spiciness, halve and seed the chili before slicing it into half rings. Classic lomo saltado is served over french fries to soak up the juices; steamed rice is a simpler accompaniment.
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Peruvian steak stir fry
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With just a few ingredients, yassa ginaar delivers multiple layers of flavor—savory yet sweet with lightly caramelized onions, citrusy with lime zest and juice, meaty from the deeply browned chicken, and spicy from the heat of a habañero chili. Our version is based on a recipe in “Yolele!” by Pierre Thiam, who marinates then sears the chicken, then uses the marinade as a base for the flavorful sauce. Bouillon concentrate adds to the savoriness of the dish; our preferred brand is Better than Bouillon. Serve with steamed rice.

4 servings
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Senegalese braised chicken
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Za'atar is a Middle Eastern blend of herbs and sesame seeds; look for it in well-stocked markets, Middle Eastern grocery stores or online. We mix za'atar with dried oregano to boost its herbal flavor. Use chicken breasts, legs, thighs or a combination.

4 servingsRead more... )

Zaatar roast chicken
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Once cooking begins, things move along quickly, so have all ingredients prepared and a serving platter nearby. Toasted cumin seeds added both earthy flavor and crunchy texture. Breaking some of the chilies in half released the seeds, giving the dish assertive spice; leave the chilies whole for a milder version. We also loved this dish made with 1½ pounds of lamb leg or shoulder, trimmed and thinly sliced (freeze the lamb for about 30 minutes before slicing). The chili pods are edible, but we ate around them. Serve with steamed white rice.

4 servingsRead more... )



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