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Low fat and sugar free! |
There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or turkey, or ham or even duck or alligator. Some involve tomatoes and tomato sauce, some use chicken or beef stock instead. This one uses both tomatoes and chicken stock, and is a New Orleans Creole-style “red” jambalaya, as opposed to one made from only stock, a more Cajun-style “brown” jambalaya. • 1 large Turkey thigh, cubed • 1 lb. (hot) smoked Louisiana Sausage [andouille (pronounced "ahn-DOO-wee") or chaurice], sliced on the bias (I found a variety made with no sugar at my grocery store) • ½ lb large shrimp, boiled, tail shell still on • ½ lb Halibut, cut into bite size pieces • 1 large red onion, chopped in chunks • 1 green bell pepper chopped in ~1” pieces • 1 red bell pepper chopped in ~1” pieces • 6 cloves of garlic, minced • 4 ribs of celery, in slices • 4 small cans tomato paste • 4 large Creole tomatoes, peeled seeded and diced OR • 1 28 oz can peeled whole tomatoes, cut in pieces • 4 cups of chicken stock (homemade is best) • Creole Seasoning blend to taste (~2 or 3 tablespoons) OR • 2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, ½ teaspoon thyme • A splash of parsley • A few pinches of paprika • 3 bay leaves • Salt to taste In the pot, place all the vegies and a dollop of margarine. Saute, stirring from time to time, until the onions are clear. Add the tomato paste and let it pince’ meaning to let it brown a little. What we’re going for here is an additional depth of flavor by browning the tomato paste a little; the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so it browns but doesn’t burn. Once the vegetables are translucent and the tomato paste achieves sort of a red mahogany color, deglaze the pot with about 2 cups of the stock, scraping the bottom of the pot to mix up any browned bits, and stir until smooth, making sure the sauteed vegetables, paste and stock are combined thoroughly. It should be fairly thick. Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. In a frying pan, while the vegies are cooking, brown the sliced smoked sausage or andouille. When cooked, throw ‘em into the pot with the vegies. Then brown the turkey pieces, sprinkling with Tony Chachere’s (or other Creole) seasoning, and put ‘em into the pot, followed by the halibut, (do not over cook these). Add the rest of the stock as required to make a nice consistency for your jambalaya. Let simmer another 10 or 15 minutes. Give it the taste test, and add seasoning if you like it hot! During this last simmer, boil Angel Hair pasta (4 to 6 minutes at a rolling boil), and get your garlic bread into the oven (bake at 350 for 10 minutes, broil for 2 or 3). The shrimp should be added to the jambalaya just 2 or 3 minutes before serving. Toss the salad, uncork your cold White Zinfandel and you’re ready for a delicious dinner! |
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Portuguese Bean Soup is a favorite staple on Maui and is plentiful at the Upcountry Rodeo in Makawao every July 4th. The St. Joseph’s Church Christmas Bazarre sells it by the barrel full with crusty rolls, and The Disabled American Veterans sell it at the Maui County Fair (free T-shirt with a large bucket)! It is thick, and delicious! I have had many of the “Aunties” tell me that THEY make the best “Por-da-geez” Soup, but the challenging winks say, ... “Not bad for a haole boy!” • 2 pounds spicy Portuguese or Linguica sausage, sliced • 1 or 2 pounds ham hocks or generous ham bone • 1 onion, coarse chopped • 2 quarts water • 3 carrots, sliced • 3 potatoes, cubed • 1 medium head of cabbage, chopped • 2 stalks of celery, sliced crossways • 1 (16 ounce) can tomato sauce • 1 (16 ounce) can crushed tomatoes • 2 (15 ounce) cans kidney beans, drained and rinsed • 1 (16 ounce) package elbow macaroni • 1 tablespoon sugar • 2 garlic cloves, minced • 1 teaspoon salt • 1/2 teaspoon pepper Serves 8 paniolos or 12 of the rest of us. DIRECTIONS 1. In a large pot over low heat, combine sausage, ham, onion and water. Cover and simmer 1 hour. 2. Remove ham from soup, remove meat, tear into small pieces, and return meat to pot. 3. Stir in carrots, potatoes, cabbage, celery, tomato sauce and crushed tomatoes. Cover and continue cooking 60 to 90 minutes more. 4. Stir in beans, pasta, sugar and spices, adding more water as needed, and cook until heated through and pasta is tender, 15 to 20 minutes. |
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Simmer about 20 plum tomatoes with about 5 cloves of garlic, oregano and mint. In another pot, get some olive oil HOT, and add about 2 cups of clams...*SHELLED*. Simmer about 5 minutes. Add about 40 shrimp and about 1 cup thick cream. Simmer 5 minutes. Add 1 can crab meat. Simmer 5 more minutes. Add the tomato sauce you were simmering to the seafood concoction. Serve over pasta to someone you love. *S* |
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| A 5 to 8 lb Salmon 1 tsp. salt 1/2 tsp. pepper 1 onion, sliced thin |
1 lemon, sliced 1 clove garlic, cut in quarters 2 T. chopped fresh dill or 1 1/2 tsp. dry ~2 T. butter/margarine |
| Prepare a medium hot grill. Rinse the fish in cold water and pat dry. Season inside with salt and pepper and fill with onion, lemon, garlic and dill. Rub the butter/margarine on the fishes outside all over, and double wrap in foil, crimping the edges to seal. Put this on the grill turning every 10 minutes or so, for about 30 or 40 minutes total, depending on how you like your fish and how hot the grill is. | |
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Deer roast (at least 3 lb) salt pork, in narrow strips 3 - 6 garlic cloves brandy currant or rasperry jelly (optional) buerre mane (butter mixed with flour) ---- For the marinade: ---- Mix the marinade and marinate the cleaned and trimmed deer roast at least overnight, two days is better, turning regularly. The marinage should cover the roast at all times. If it does not, add vinegar and/or water. Remove the meat from the marinade, reserving the marinade. Dry the meat and lard it with the salt pork strips. Then cut slits in the meat with a narrow knife and insert slivers of garlic. Put roast into a 500 F oven, close the door, and immediately turn the heat down to 275 F. After 15 minutes and every 15 minutes thereafter, baste the roast with the reserved marinade. Remove roast when internal temperature reaches 140 F, about 20-25 minutes per pound for large roasts, 30 - 35 minutes per pould for smaller roasts. While meat is sitting off the heat, prepare gravy. Strain remaining marinade into a saucepan. Add marinade and juices from the roasting pan. Bring to a boil and reduce to half to 2/3 the volume. Add buerre mane and simmer until the desired consistency is reached. If a sweeter gravy is desired, add jelly and mix well. Remove from heat, add a slug of brandy, and serve forth. |
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You'll need: 1 onion 1 bell pepper about 20 to 30 mushrooms 2 t. butter or margarine 2 whole chickens, disjointed, and cut into standard pieces (skin if desired) 1 12 oz. can of tomato sauce 1 12 oz. can of beer (use a cheap domestic, save the good stuff for drinking!) Salt, Pepper, Garlic and Parsley Other spices that you may have in the spice rack (I just look for the ones that say "good on chicken", since I don't know 'em by heart!) |
Cut the pepper and onion into strips and rings, halve the 'shrooms. Saute together in the butter/margarine. Meanwhile sear the chicken pieces on a VERY hot barbeque (~5 minutes a side) 'til crisp and slightly carbonized on the outside surfaces. Bring the chicken pieces in and put them in a baking pan. Scoop the sauteed vegies over the chicken and pour the tomato sauce, beer and spices over the whole thing. Bake at 350 degF for about 40 minutes or until done, turning the pieces occasionally. Serve with rice or pasta, scooping the vegies and juices over everything. NOW, break out that ice cold import!!! MMMMMMM |
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1/4 cup butter or margarine 1 1/2 tbsp vegetable oil 2 heaping tbsp Paprika 2 Medium Onions, chopped 4 Chicken Breasts, boneless skinless 2 cups of Chcken Broth, 1 Can 1 tsp salt 1/4 tsp pepper 3 cups water 8 ox of tomato juice 1 pint Sour Cream 3 heaping Tbsp Flour Noodles Saute Onions in Paprika vegetable oil and butter until glossy and red. Add chicken, broth, tomato juice and rest of spices with 3 cups of water. Bring to a boil and then stew for an hour. Take the Chicken out and shred. Add the Sour Cream and 3 heaping tbsp Flour to the sauce. Put the chicken back in and simmer for 1/2 hour. Serve over noodles. |
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| You'll need: 1/2 tsp. soy sauce, 1/2 c. orange juice, 1/4 c. veg. oil,
1 TBLS.brown sugar, 1/4 tsp. pepper, 1/2 tsp. garlic powder, 2 tsp.
ginger, 1 tsp. dried mustard
bring it too a quick boil, stirring,....turn it down, and low simmer for 15 min. Cool, marinade 1 hr or more...(longer is better) |
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Awesome carmelized sugar Pecan candy!! |
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Ingredients: 6 cups sugar -- divided 2 cups half-n-half or light cream 1/4 teaspoon baking soda 1/2 cup butter or margarine 1 teaspoon vanilla 2 pounds pecans, broken, about 8 cups (we’ve made it with walnuts, too) Directions: Butter a 9x13 inch dish and a medium, heavy saucepan. In the buttered saucepan, combine 4 cups of sugar and the cream or half-n-half. Stir and set aside. In a large heavy skillet, over medium heat, pour the remaining 2 cups of sugar. Stir constantly until the sugar starts to melt. At that time, place the sugar-cream mixture in the saucepan over low heat, stirring occasionally until the sugar dissolves. Continue melting the sugar in the skillet, stirring, until all is melted and it is the color of light brown sugar. Melting sugar scorches VERY easily, so watch carefully. The entire process may take almost 30 minutes; at the end, you want one pan of light-brown melted sugar AND the milk-sugar mixture at a very light simmer. The next step requires family teamwork. Pour the melted sugar into the simmering milk-sugar mixture in a stream "no bigger than a knitting needle". Stir constantly! This step may take five minutes, and works best if someone strong pours the melted sugar v-e-r-y s-l-o-w-l-y. Continue cooking the combined mixture, without stirring (other than to scrape the sides of the pan occasionally), to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from the heat at once. Stir in the baking soda--the candy will foam vigorously, so call the children to watch this step. Plop the butter into the foaming mixture, and let everything stand without stirring for 30 minutes. Add vanilla and beat with a wooden spoon until the mixture stiffens and loses its gloss, 10 to 15 minutes. Fold in the pecans, stir to mix, and turn the candy out into the buttered 13-by-9-inch rectangular pan. Let the candy cool until barely warm; cut in smallish pieces--it's rich. Makes 4 1/2 to 5 pounds. NOTES: This candy keeps well if each piece is wrapped in aluminum foil, and the wrapped pieces stored in an airtight container. This candy is not for the inexperienced. If you're familiar with candy-making basics, though, this unique family favorite has an unforgettable flavor and texture. Aunt Bill's Brown Candy has been made by “Mom” for as long as I can remember. It's one of her specialties and it always brings back warm memories of family, home and the holidays. She sends it to us almost every year, no matter in what corner of the World we might be. |
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One of Canada's favorite confections!! | ||||||
Once this mixture is pressed into a square pan and chilled it is then covered with a rich layer of buttercream made of butter, powdered sugar, custard powder, and a little milk. An important part of this buttercream is the dried custard powder, which was the invention of an Englishman, named Alfred Bird. He invented this powder because his wife loved homemade custard but was allergic to eggs. Alan Davidson in his "The Oxford Companion to Food" tells us that this powder is not, in fact, a dried form of real custard but is just cornflour (cornstarch) and sugar that has been colored and flavored. When the dried custard powder is used in this buttercream it adds a lovely flavor and it also turns the cream a soft peach color. Now, if you live in the States, custard powder is not readily available. I have found it in specialty food stores (Bird's Custard Powder is the most popular brand) or online, but if you are unable to find it, just substitute it with an equal amount of instant vanilla pudding. The finishing touch to these squares is a coating of shiny semisweet chocolate that provides a slight crunch as you bite into them. For this recipe, because chocolate is one of the more dominant flavors, make sure to use a good quality chocolate that you enjoy eating out-of-hand. When choosing a chocolate, always look for one that has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and one that has that wonderful 'snap' when you break it into pieces. Once the melted chocolate is poured over the buttercream layer and has been left to set, cut the squares with a sharp knife that has been dipped in hot water and then wiped off.
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Does this count as a recipe? *L* |
| 3 scoops of vanilla or chocolate ice cream A cup of milk 3 oreo cookies blend em all up, pour into a tall glass, add some whipped cream on top and stick an oreo cookie on top of the whipped cream. If you have any youngsters over this weekend, make it for them, they will forever luv ya!! *S* |
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