RECIPE PALETTE FUN

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January 13, 2016 - Letter M


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January 1, 2016 - Letter A - Ambrosia Salad





Ambrosia Salad

Ingredients

1 c
red and/or green grapes, halved
1 c
broken pecans or walnuts
1 small
can crushed or tidbit pineapple, drained well
1/2 c
maraschino cherries, halved
1/2 c
flaked coconut
1 large
apple, peeled cored and diced
1
16 oz container sour cream
1 can(s)
11 or 15 oz mandarin orange segments, drained
1 c
miniature marshmallows

Directions

Drain pineapple and mandarin oranges
Prepare the apple last so that it doesn't begin to oxidize, or mix it into the sour cream right away.
Add all of the ingredients to a bowl, EXCEPT for the mandarin oranges and marshmallows; mix well.
Gently stir in the marshmallows and mandarin oranges being careful not to break the oranges apart.
Cover bowl and refrigerate for at least 4 hours or overnight. Serve and wait for the compliments.

Recipe found here:
http://www.justapinch.com/recipes/salad/fruit-salad/ambrosia-fruit-salad.html

January 2, 2016 - Letter B





Banana Pudding

Ingredients

1 (5 ounce) package instant vanilla pudding mix
2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract

1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) package vanilla wafers
14 bananas, sliced

Directions

In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Recipe here:
http://allrecipes.com/recipe/22749/the-best-banana-pudding/

January 3, 2016 - Letter C







Vernell's Slaw
(Cabbage Pepper Slaw)
*like my grandmother made it

Ingredients

1 large head cabbage, cored and shredded
3/4 cup white sugar, divided
1 teaspoon salt
1 cup vegetable oil

1 cup white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon celery seed
ground black pepper to taste

Directions

Place the shredded cabbage into a large glass baking dish or other glass dish. Do not use metal or plastic. Sprinkle with 1/2 cup of white sugar and the salt.
In a separate microwave safe bowl, combine the remaining sugar, oil, vinegar, mustard, celery seed and pepper. Stir to blend in the sugar, then heat until boiling in the microwave, about 3 minutes. Immediately, but carefully pour the boiling mixture over the cabbage. Toss with a wooden or plastic utensil to evenly coat the cabbage.
Let stand out on the counter for several hours, stirring occasionally. Cover and refrigerate. Toss before serving, and serve with a slotted spoon.

Recipe here:
http://allrecipes.com/recipe/80707/vernells-slaw/print/?recipeType=Recipe&servings=12

January 4, 2016 - Letter D





Spicy Vegan Dragon Noodle Salad

Ingredients

8 ounces pad thai rice noodles
1 cup cucumbers, thinly sliced
1 cup radishes, thinly sliced
8 cups crisp salad greens

For the Peanut Dragon Dressing

1/2 cup smooth natural peanut butter
2 cloves garlic, peeled
1/3 cup water
3 tablespoons rice vinegar
2 tablespoons soy sauce or tamari
1 tablespoon agave nectar
1 tablespoon Sriracha
1 teaspoon toasted sesame oil
1/2 teaspoon salt, or as needed

To garnish

fresh cilantro
4 tablespoons toasted or black sesame seeds

Directions

For the Peanut Dragon Dressing:

Place all of the ingredients in a small blender or food processor and blend until very smooth.
Keep tightly sealed and refrigerated until ready to use. It will keep for up to 5 days

For the noodle salad:

Prepare the noodles according to package directions. It’s very important not to overcook them! Often the package says to boil water, then turn it off and let the noodles steep for about 8 minutes. Set a timer to be safe.
Once soft, immediately drain and run cold water over them until cool.

In a very large mixing bowl, toss noodles, radishes and cucumber with most of the dressing, setting aside a little bit for drizzling.

Place a bed of greens on each plate and top with noodles. Sprinkle with sesame seeds, top with a little cilantro, and serve.

Recipe here:
http://www.foodrepublic.com/recipes/spicy-vegan-dragon-noodle-salad-recipe/

January 5, 2016 - Letter E





Emerald Chicken Quesadilla

Ingredients

2 skinless/boneless chicken breasts
Tortillas
Queso cheese (shredded)
Olive oil
Salt and pepper
Woodchips (optional)

Emerald Sauce:

¼ cup peeled fresh ginger
¾ cup green onion
2 tsp kosher salt
1 cup vegetable oil

Directions

In a food processor finely pulse the Emerald Sauce ingredients together. Remove from the processor and set aside.

Set-up your grill for direct grilling and preheat to high. Pre-soak your wood chips (if necessary). Drizzle olive oil over your chicken breasts and season with salt and pepper. Toss em on the grill and add wood chips to your smoker box, coals, etc. Cook to perfection and remove the chicken to your chopping block.

Slice your chicken breast to desired thickness, assemble the remaining necessities, and the Emerald Sauce.

On one side of a tortilla start building your quesadilla with a lay of queso cheese then chicken

Add some of the magical Emerald Sauce.

Top the off with some addition queso cheese and then close the quesadilla.

Preheat an oiled frying pan or crepe pan to medium and place your quesadilla on the pan.

Brown each side of the quesadilla and remove from heat.

Cut the quesadilla in thirds, plate and top with some additional Emerald Sauce.

Recipe here:
http://sports-glutton.com/2011/08/03/arizona-cardinals-emerald-chicken-quesadilla/

January 6, 2016 - Letter F





FEIJOA CHICKEN CURRY
Serves 4

Ingredients

2 tablespoons olive oil
4 chicken breasts, skinned, boned, and cut into bite-sized chunks
1 1/2 cups carrots, thinly sliced
1 cup red, yellow, or green bell pepper, cubed
1 cup onion, thinly sliced
1 clove garlic, minced
4 to 5 ripe feijoas, peeled, halved lengthwise, and cut into slices
1 tablespoon curry powder
1/4 teaspoon allspice
1/8 teaspoon pepper
1 tablespoon cornstarch
1 2/3 cups low sodium chicken broth

Method

In a skillet, heat 2 tablespoons oil.
Sauté chicken 3 minutes or until nearly done; remove from pan.
Heat remaining oil in skillet; sauté carrots, bell pepper, onion, and garlic for 5 minutes or till carrots are nearly tender.
Add chicken back to skillet with feijoas, curry powder, salt, allspice, and pepper.
Stir cornstarch into chicken broth; pour into skillet with chicken mixture. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
Serve with rice.

Recipe here:
https://feijoafeijoa.wordpress.com/2010/07/01/feijoa-chicken-curry/

January 7, 2016 - Letter G





Gooseberry Pie

Ingredients

3 cups fresh gooseberries
2 cups white sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon salt
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1 1/2 tablespoons white sugar

Directions

Stem and rinse berries.

Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries.

Cook and stir until mixture boils.
Cook for 2 more minutes. Remove from heat, and add in remaining whole berries.

Pour fruit filling into pastry. Adjust top crust , cut slits for escape of steam. Brush with milk and sugar.

Bake at 400 degrees F (205 degrees C) for 35 minutes.

January 8, 2016 - Letter H





Ham & Vegetable Cobbler

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups milk
1/2 teaspoon dried thyme
1 teaspoon chicken bouillon granules
2 cups diced cooked ham
1 (10-oz.) package frozen sweet peas and mushrooms
1 cup frozen crinkle-cut carrots
1 (14.1-oz.) package refrigerated pie crusts

Preparation

Preheat oven to 450°. Melt butter in a large saucepan over medium heat. Gradually whisk in flour, and cook, whisking constantly, 1 minute.

Add milk and next 2 ingredients; cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.

Stir in ham and next 2 ingredients; cook 4 to 5 minutes or until mixture is thoroughly heated. Spoon into a lightly greased 11- x 7-inch baking dish.

Unroll each pie crust on a lightly floured surface. Cut piecrusts into 1 1/4-inch-wide strips. Arrange strips in a lattice design over ham mixture.

Bake at 450° for 40 minutes or until crust is browned and filling is bubbly.

Recipe here:
http://www.myrecipes.com/recipe/ham-vegetable-cobbler

January 9, 2016 - Letter I





Inferno Soup

INGREDIENTS

2 tablespoons vegetable oil
1 tablespoon chicken broth seasoning
6 ounces boneless skinless chicken breast, diced
2 jumbo carrots diced up
3 ounces Thai fish sauce
1 tablespoon sugar
1/2 teaspoon roasted garlic
8 ounces egg noodles, cooked
16 ounces Dried Pepper Extract, recipe follows


DRIED PEPPER EXTRACT:

Chile de arbol
Ancho
Guajillo
Chile del monte
Cascabel
Chipotle
Ghost peppers

1/4 tablespoon minced fresh garlic
1/4 teaspoon ground cumin
4 cups vegetable oil

DIRECTIONS

Add about 6 cups water to a large pot with the vegetable oil and chicken broth seasoning. Bring to a mild boil for about 5 minutes. Add the chicken pieces and give it another 10 minutes over medium heat or until the chicken cooks. Add the carrots, fish sauce, roasted garlic and sugar. Let it cook over low heat another 3 minutes, and then the egg noodles and Dried Pepper Extract and cook for a final 2 minutes.

Recipe here:
http://www.cookingchanneltv.com/recipes/inferno-soup.html

Extra Caution:

DIRECTIONS (CONT.)

Cook's Note: Please wear a mask and gloves while preparing the hot peppers in the oil; it can be a dangerous process.

Take your choice of 6 of the dried peppers. Over a bowl, snap off the tails but try to keep the seeds in the bowl. Fill a large saucepan with 6 to 8 ounces water. Add the peppers and boil over medium heat until you see the skins soften and become moist, about 3 minutes. Then strain a little of the water in the sink but leave enough to blend the peppers, 1 to 1 1/2 ounces. Remember to keep the seeds.

Add the fresh garlic, cumin and the peppers and seeds to a blender and puree. You have now created the paste used to generate the hot oil.

Heat the oil in a large saucepan over low heat for 3 to 4 minutes. CAUTION: the following step may be toxic. Take the dried pepper paste you have just blended and SLOWLY and carefully drop into the hot oil while stirring for about 3 minutes. This will produce a homemade pepper extract

© Recipe courtesy Kanittha Jintaseranee aka Chef Nit, Nitally's

January 10, 2016 - Letter J





Jook (Congee or Porridge)

INGREDIENTS:

Leftover turkey bones (about 1/2 of the bones - save the other half for making stock or whatever)
2 carrots, cut into large dice
3 stalks of celery, cut into large dice
2 tablespoons dried shrimp (optional)
6 whole dried scallops (optional)
9 cups water
1 cup raw rice
2 tablespoons cooking oil
2 cups cooked turkey meat, shredded
fish sauce or soy sauce to taste

DIRECTIONS:

1. Soak dried scallops and shrimp in 1 cup of hot water for 10 minutes. With your hands, separate the bones into large pieces (no smaller than 3"). In a large stockpot, heat cooking oil over medium-low heat. When hot, add carrots and celery and cook for 3-5 minutes until soft. Add turkey bones and water to pot.

2. With your fingers, shred the scallops into small pieces. Add scallops, shrimp and the soaking water to broth. Turn heat to high and let boil. Immediately turn heat to low and add raw rice.Simmer uncovered or partially covered for 45 minutes, up to 2 hours until rice has thickened into congee. Do not stir while it is cooking. Just leave it alone so that the rice can thicken undisturbed. Stir in cooked turkey meat.

3. Taste, add fish sauce or soy sauce to taste. Start with 1 tablespoon first and add in 1/2 tsp at a time until you reach perfect seasoning.

Recipe here:
http://steamykitchen.com/211-turkey-congee-rice-porridge.html

January 11, 2016 - Letter K





Kidney Bean Salad

Ingredients

2 eggs
2 (15 ounce) cans kidney beans, drained
1/2 onion, diced
1 stalk celery, diced
2 tablespoons sweet pickle relish
1/2 cup mayonnaise
salt and pepper to taste

Directions

Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.

In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

Recipe here:
http://allrecipes.com/recipe/78525/kidney-bean-salad/

January 12, 2016 - Letter L





Lafayette Gingerbread

Ingredients

½ cup (113 grams) unsalted butter, at room temperature
½ cup (110 grams) dark brown sugar, packed
1 cup (225 ml) molasses
3 large eggs
3 cups (375 grams) all­purpose flour
2 tablespoons ground ginger
1½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
¾ cup (175 ml) buttermilk
ѿ cup (75 ml) freshly squeezed orange juice
Zest of 1 orange
Whipped cream (for serving)

Instructions

Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium high speed until light and fluffy. Add the molasses and mix until incorporated. Add the eggs one at a time,
mixing after each

In a separate bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, and orange zest. In another small bowl, whisk together the orange juice and the buttermilk. Add the dry ingredients to the mixer in 3 additions, alternating with the buttermilk mixture, and ending with the dry ingredients. Mix until just
combined.

Pour batter into the prepared baking pan and bake until a toothpick inserted into the center comes out clean, 40-­45 minutes. Let cool on a wire rack. Serve with whipped cream, if desired.

Recipe here:
http://www.completelydelicious.com/2012/12/lafayette-gingerbread.html

January 13, 2016 - Letter M





Pork Quinoa Meatballs

Ingredients

⅓ cup (120 grams) quinoa
⅔ cup (170 ml) water
1 lb (455 grams) ground pork
2 large eggs
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon freshly ground nutmeg
1 quart (950) ml marinara sauce
¼ cup (10 grams) fresh basil
Parmesan cheese, for serving

Instructions

Rinse the quinoa under water until water runs clear. Add quinoa and ⅔ cup water to a small saucepan and bring to a boil. Cover and simmer until quinoa is tender.

Remove from heat, fluff with a fork and cool completely.

In a large bowl combine the quinoa, pork, eggs, salt, pepper and nutmeg. Mixture will be very wet.

Shape into 12 round balls.

Preheat oven to 425 degrees F.

Grease a 9x13-inch baking dish.

Space the meatballs evenly in the pan and bake until meatballs are evenly browned, about 10-12 minutes.

Remove from the oven and add the marinara sauce to the baking dish.

Reduce oven temperature to 350 and bake meatballs until cooked all the way through (internal temperature should read 165 degrees F), about 10-15 minutes more.

Top with Parmesan cheese and basil before serving.

Recipe here:
http://www.completelydelicious.com/2015/10/pork-quinoa-meatballs.html

January 14 - Letter N




Nacho Popcorn

Ingredients

3 qt Popcorn
2 c Corn chips
1/4 c Butter or margarine
1 1/2 ts Mexican Seasoning
3/4 c Cheese, taco, shredded

Directions

Heat oven to 300 F.
Spread popcorn and corn chips in a shallow baking pan lined with foil.
Melt butter in small pan. Stir in Mexican seasoning.
Pour over popcorn mixture and toss well.
Sprinkle with cheese and toss to mix.
Bake 5 to 7 minutes until cheese is melted. Serve at once.
Makes about 3 1/2 quarts.

Recipe here:

http://www.foodcookingrecipes.net/Nacho-Popcorn-Recipe-1249.htm

January 15 - Letter O




Oyster Pan Roast

Ingredients

2 tb Broth, clam OR
2 tb Juice, clam
2 tb Butter
1/4 ts Paprika
1 pn Celery salt
1 tb Sauce, Worcestershire
9 md Oysters, shucked with liquor
1 1/2 tb Chili sauce
1/2 c Half and half
1 sl Toast
1 pn Paprika

Directions

In top of double boiler, place clam broth, 1 tablespoon of the butter, 1/4 teaspoon paprika, celery salt, and Worcestershire sauce then stir gently. Add oysters and simmer just until their edges start to curl, about 1 minute. Stir in chili sauce and half and half and heat through. Place a slice of toast in warm bowl, pour oyster pan roast over toast, and float remaining tablespoon of butter on top. Sprinkle with a pinch of paprika. Serve immediately.

Recipe here:
http://www.foodcookingrecipes.net/Oyster-Pan-Roast-Recipe-75.htm

January 16 - Letter P





Pineapple Pie

Ingredients

2 (9 inch) pie shell
2 eggs, beaten
1 1/3 cups white sugar
1 tablespoon lemon juice
2 cups fresh pineapple - peeled, cored and chopped
1 tablespoon butter

Directions

Preheat oven to 450 degrees F
In a large bowl, beat the eggs until foamy.
Mix in sugar, lemon juice and chopped pineapple.

Pour into pie shell and dot the top with butter. Cover with top crust, crimp edges to seal, and cut a few slits for steam vents.

Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F and bake 35 minutes more, until golden brown.

Recipe here:
http://allrecipes.com/recipe/15832/pineapple-pie-iv/?internalSource=recipe%20hub&referringId=12961&referringContentType=recipe%20hub

January 17 - Letter Q




Quail Curry

Ingredients

3 red chilies
1 large red pepper
3 large cloves of garlic
2 medium white onions
75 g (2.6oz) butter
1 tsp ground cinnamon
0.5 tsp ground cloves
1 tsp ground coriander
0.5 tsp tamarind paste
300 ml (10.6fl oz) very hot water
400 g (14.1oz) tinned chopped tomatoes
1 tbsp tomato puree
3 cardamom pods, remove seeds and roughly crush seeds
6 quails
5 tbsp whole milk yogurt
1 pinch of sea salt

Cut open the chilies under running water and discard the seeds and stems. Cut open the red pepper, discard the seeds and stem and chop roughly.
Peel the garlic and onions and chop roughly. Put these prepared ingredients into a food processor and whiz to a smooth puree.
Heat the oven to 160C/gas mark 3. Melt the butter in a large flameproof casserole over a low heat.
Add the ground spices and stir around for a minute, then add the vegetable puree, cover the dish and leave over a very low heat for about 8 minutes.
Meanwhile, put the tamarind paste into a measuring jug, add the hot water and stir to dissolve the paste.
Stir the tamarind water, chopped tomatoes, tomato puree and crushed cardamom seeds into the puree in the casserole and season with a little sea salt.
Put the quails into the dish, cover and increase the heat to medium. When the sauce is just bubbling, transfer the dish to the center of the oven.
Cook for 1¼ -1½ hours until the quails are tender enough to come away easily from the bone.
Before serving, spoon the yogurt on top of the curry, but do not stir it in.

recipe here:
http://www.lovefood.com/guide/recipes/10228/josceline-dimblebys-rich-red-quail-curry-

January 16 - Letter P





Parsley & Potato Soup

Ingredients

1 onion, chopped
1 teaspoon oil, olive
2 cup potatoes, chopped
1 cup leeks, white only, sliced
4 cup stock
1 teaspoon salt
1/4 teaspoon pepper, white
2 tablespoon chives, fresh, chopped
1/4 cup parsley, fresh, chopped

Directions:

In a large pot, combine all the ingredients except the salt, pepper, chives & parsley. Cover the pot & bring to a boil. Lower heat & simmer for 30 minutes. Cool slightly, then puree. Season with salt & pepper & garnish with chives & parsley.

Recipe here:
http://www.foodcookingrecipes.net/Parsley-Potato-Soup-Recipe-1345.htm

January 18 - Letter R




Ravioli filled w/ Pumpkin

Ingredients

2 c All purpose flour

1 c Semolina flour

1/2 ts Salt

4 Room temperature egg

2 tb Olive oil

2 tb Warm water

10 oz Solid pack pumpkin

1/2 c Freshly grated Parmesan

-cheese 6 Single amaretto

2 Egg

1/2 ts Salt

1/4 ts Freshly ground white pepper

1/4 ts Fresh grated nutmeg

2 tb Olive oil

3/4 c Clarified unsalted butter

Directions

For pasta:

Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes.

For filling:

Blend next 7 ingredients in processor. Set mixture aside.

To assemble:

Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest se tting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky.

Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface.

Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper.

Repeat with remaining dough. Let ravioli dry until leathery around edges. (Can be prepared 1 day ahead and refrigerated.)

Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss well.

Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.

Recipe here:
http://www.foodcookingrecipes.net/Ravioli-Filled-wPumpkin-Recipe-1508.htm