This is excellent - providing you can get hold of the papaya, simple to put together and very tasty.
8 chicken thighs, skinless
1 can (6 ounces) frozen orange juice concentrate, thawed
2 teaspoons freshly grated ginger
1 cup toasted coconut, crumbled
1/2 cup breadcrumbs
Papaya Salsa: recipe follows
Fresh mint leaves
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There’s no point in cooking a salmon fillet without the skin. None whatsoever. Throw away any cross-cut salmon steaks and stick with a nice piece of fillet. Similarly, throw away your broiler when it comes to salmon, this fish is quite healthy enough to be pan-fried.
2 fresh or frozen salmon fillets (about 12 oz. total)
1 teaspoon finely shredded lemon zest
1 tablespoon lemon or orange juice
1 clove garlic, minced
1/8 teaspoon pepper
1 tsp cooking oil
1 tablespoon sliced green onion
1 medium orange, peeled and sliced crosswise
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The peanut and chocolate mixture is interesting - not to everyone’s taste, but interesting…
Crust:
3 1-ounce squares unsweetened chocolate, chopped
1/4 cup butter or margarine, cut into small pieces
2 eggs
1 cup firmly packed brown sugar
1-1/2 teaspoons vanilla extract
2 1-ounce squares semisweet chocolate, finely chopped
1/2 cup self-rising flour
Filling:
1 8-ounce package cream cheese, softened
1/2 cup firmly packed brown sugar
3 eggs
1/2 cup sour cream
1-1/3 cups creamy peanut butter
1/4 cup self-rising flour
Topping:
3/4 cup sour cream
1 tablespoon sugar
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Littleneck clams are the smallest, and most flavorful of the hard-shell clams. Use littleneck clams for soups and casseroles, or serve them baked, broiled, fried, steamed or raw on the half shell.
Live clams can be stored in your refrigerator for up to two days in an open container covered with a clean, damp cloth. Cooked ones can be refrigerated up to 3 days at 38F. Live clams should never be stored on ice, or kept in a sealed plastic bag. They must be able to breathe to stay alive.
A live clam will have its shell tightly closed. If the clam’s shell is open, give it a little tap with your finger - if it closes it is still alive, if not, toss it out.
Live littleneck clams can be steamed, added to stews or casseroles, baked, or broiled. In all cases, the shell of the clam will open when it is done. If it doesn’t, discard it.
Some recipes call for opening the clams before they are baked or broiled. If you need to open the clam, place it in the freezer for about ten minutes. The cold will make it easier to open.
Cherrystone Clams are bigger than Littlenecks - perfect for cooked or stuffed clam recipes, but less desirable for eating raw, in most people’s opinion.
Spanish Clams
3 Tbsp. olive oil
1 med. Onion, finely chopped
3 oz prosciutto ham; diced
1/4 cup dry sherry
3 dozen littleneck clams
Warm the oil over moderately high heat. Add onion and saute for 1 minute. Reduce heat to low, cover skillet and cook slowly for 15 minutes, until the onion is tender.
Stir in the ham. Add the sherry and clams. Increase the heat to moderate, cover and cook until the clams open, about 5 minutes.
Serves 4.
Jalapeno Cilantro Clams recipe
Linguine Con Vongole recipe
New England Clam Chowder recipe
With the many ways of preparing scallops, there’s one guiding principle - never overcook them. Then you have paid quite a bit for ingredients that are tough and a serious disappointment. As soon as they lose their translucence and turn opaque, they are done.
Sea scallops may be broiled, sauted skewered, stir-fried, baked or fried. If you plan to serve them with a sauce, it is best to cook the scallops and the sauce separately and then combine them at the end.
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It really makes little difference whether fresh or frozen cranberries are used here.
1 3/4 cups sifted flour
3/4 tsp salt
1/4 to 1/2 cup sugar (to taste)
2 tsps baking powder
2 eggs
3/4 cup milk
2 to 4 Tbsps melted butter
1 cup chopped fresh or frozen cranberries
1 tsp grated orange rind
1 cup chopped pecans
Preheat oven to 350°F.
Combine flour, salt, sugar and baking powder in bowl. In separate bowl, beat eggs. Add milk and melted butter to eggs. Gradually fold egg mixture into flour mixture.
Before batter is completely mixed, add cranberries, orange rind and pecan and fold in.
Pour batter into muffin tray - the yield should be about 12 muffins.
Bake for 15-20 minutes, remove to cool on wire rack.
Raisin Bran Muffins recipe
Spicy Applesauce Muffins recipe
Sweet Raspberry Muffins recipe
A little warmth to get us over the winter season…
Ginger is included in a wide variety of Indian and Oriental savory dishes - fish, seafood, meat, poultry and vegetable dishes, stir-fries and noodle dishes.
A delicious golden-coloured syrup flavoured with natural ginger, this is a really convenient form of ginger for both sweet and savoury dishes. Pour over ice creams, pancakes or waffles. Drizzle over fresh fruits - especially melon or strawberries. The syrup can also be used in savoury dishes - add a little to stir-fries or Oriental-style soups.
Do this - a large long drink and pretend it isn’t winter. Unless, of course, you happen to be happily in the Southern Hemisphere…
INGREDIENTS
1 part Tequila
1 part White rum
2 parts Pineapple juice
2 parts Grapefruit juice
5 Ice cubes
Pour the rum and tequila into a tumbler over the ice. Top up with the juices.
This is a bread machine recipe - it’s better by some way using straightforward sun-dried tomatoes, rather than the ones packed in oil.
8 Sun-dried tomatoes
3/4 cup Boiling water
1/4 cup Water
3/4 tsp Salt
1 1/2 tsp Canola oil
1/2 cup Whole wheat flour
2 1/2 cups Bread flour
2 tsps Sugar
3/4 tsp Dried rosemary, crushed
1/4 tsp Garlic powder
4 Sun-dried tomatoes, not soaked, snipped (optional)
1 tsp Yeast
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Another recipe - fairly simple, except for the quite long job of removing the pith.
4 Oranges
1/2 Grapefruit
1/3 Lemon
Sugar
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