"The Stitchers Cook Book"

[wendywombat]

OK Folks here goes!

Chicken with Serrano Ham;

For each person;
1 chicken breast
1 slice Serrano or Parma ham
Sorrel leaf (if in season) or spinach leaf
Olive oil
clove garlic finely chopped
Black pepper.

Flatten chicken a bit with heavy weight (I use a rolling pin) and make a cut almost through. Insert ham and sorrel leaf, garlic and pepper. Fold back together and stick a cocktail stick in to keep it together. More pepper but NO Salt. There is enough salt in the ham.
Put in an ovenproof dish and drizzle olive oil over to keep moist. Bake for half hour at fairly high heat (180/200 C) or until juices run clear.
Great cold too with salad.

[Stitchindude]

Here is one of my favorites!

Easy Sweet & Sour Chicken

Ingredients:
2 teaspoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 medium onion cut into 1/2-inch strips
1 red sweet pepper cut into 1/2-inch strips
1 Tablespoon cornstarch
1 (8 ounce) can pineapple chunks, drained, reserving juice
1/2 cup brown sugar
1 Tablespoon reduced-sodium soy sauce
1/2 cup rice wine vinegar
1/2 cup tomato sauce
Rice or soba (buckwheat) noodles

Method:
Heat oil in a large non-stick skillet, add chicken, onion and pepper strips,
and stir-fry about 5 minutes. Remove and keep warm. Mix cornstarch,
pineapple juice, brown sugar, soy sauce, vinegar and tomato sauce in a small bowl;
add to skillet. Reduce heat and simmer until sauce thickens. Add chicken mixture
back to pan; add pineapple chunks and heat through. Serve over rice or soba noodles.

I Enjoy Cooking Chinese!
Enjoy!

[Stitchindude]

Let's try to keep the Stitchers Cook Book Post just for recipes. You can post you comments on the Recipe Boook Comments post. That way we don't have to hunt through a lot of posts to find the recipes. Thanks!

[Rose]

Monster Cookies

1/2 lb butter
6 eggs
1 lb brown sugar
1lb M&M candies
1 1/2 peanut butter
2 cup white sugar
9 cups oatmeal (whole oats) Quaker is the brand I use
4 tsp baking soda
2 tsp vanilla

In a very large bowl cream together butter, eggs, sugar, peanut butter when well mixed add dry ingredients and mix well (may have to use hands to mix) Place walnut size cookie dough on baking sheet. (I always press mine flat) and bake at 350 degrees F for 10 to 12 minutes. Makes about 8 dozen.

I have tried to reduce this recipe but it just doesn't come out the same. So be prepared for a large batch.

[Ekidna]

Sorry! Everyone for being late with my recipe!

Here it is... better late than never!!


Moroccan Lamb Courgettes



prep: about 30 min
cooking time: 50 - 60 min

50grams bulgar wheat
4 large courgettes (zucchini)
450-500g lean lamb mince (can be substituted with beef, turkey or quorn)
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tespoon ground cumin
1 teaspoon ground coriander
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 x 400g can chopped tomatoes
1 teaspoon sugar



Put the bulgar wheat in a bowl and pour over 200mls boiling water. Stand for 15 min and then drain through a sieve.

Cut the courgettes in half, lengthways. Scoop out a channel with a teaspoon & discard flesh (although I usually add some of the flesh to the mix later on)

Preheat oven to 190C degrees /Gas 5.

Next put the lamb mince in a seperate mixing bowl and add half of the following: onion, garlic, parsley, mint. Add 1/2 tsp ground cumin, 1/2 teaspoon ground coriander. Mix thouroughly.

Next add the bulgar wheat and season (I don't add salt but some may like too, I do add a bit of cracked pepper). Mix all ingredients together well.

Divide the mixture evenly between the courgette halves. Arrange in a single layer in an ovenproof dish, you may need two depending on the size of the courgettes.

Heat oil and fry the remaining onion until softened. Add the rest of the garlic, cumin and coriander and cook for 1 min.

Stir in the tomatoes, sugar, remaining parsley and mint. Season to taste.

Lastly spoon over the courgettes and bake for 50 mins.

Enjoy!

[Stitchindude]

Being that I'll be gone until October, I thought I would leave you lovely ladies with something sweet!


Home Made Pecan Pie

INGREDIENTS:
1 C. plus 2 T. sugar
4 extra-large eggs
1/2 C. melted butter
1/2 tsp. salt
1 1/3 C. dark Karo syrup
1 1/3 C. broken pecans

PREPARATION:
Mix together first 4 ingredients. When smooth, add Karo and pecans. Pour into
a 9” deep-dish pie shell. Bake 40 to 45 minutes at 375.

NOTE: You can double this recipe for 3 (9”) regular pie crusts or 2 (9”)
deep dish crusts.


Enjoy!

[Rose]

Crazy Applesauce Cake

11/2 cup flour 1 tsp. vanilla
1/3 cup honey 1/3 cup oil
1 tsp. baking soda 1/2 cup water
1/2 tsp. salt 3/4 cup applesauce
1 tsp. cinnamon 1/2 cup nuts
1/4 tsp cloves 1/2 cup raisins
1/4 tsp nutmeg 1 med apple, chopped (use in place of raisins and nuts)

Pre heat oven to 350 F Mix together all ingredients. Add all wet ingredients and mix very well. Not lumps. Finally add in raisins, nuts or apples. and mix in by hand. Pour mix into a greased square pan. Bake for 25 to 30 minutes or until toothpick comes out clean.

I use mini miffin pans. When doing this I reduce the baking time to 15 minutes.

My kids love this recipe.

[Stitchindude]

Here is another one of my favorites!


Pepper Steak

INGREDIENTS:
1 1 /4 - 1/2 pounds sirloin steak
1 cup sliced mushrooms
2 bell peppers
1 medium onion, chopped
1 garlic clove, smashed, peeled and chopped in half
1 14-ounce can baby corn
1/4 cup light soy sauce
3/4 cup beef broth
1 tablespoon cornstarch
1 1/2 tablespoons water
2 tablespoons oil or margarine for frying
2 teaspoons sugar
1 cup stewed tomatoes
Salt and pepper to taste

PREPARATION:
Partially freeze the steak for 15 minutes (this makes it easier to cut).
Cut the steak into thin strips.
Wipe the mushrooms with a damp cloth and cut into slices to make 1 cup.
Remove the stems and seeds from the bell peppers, and cut into thin strips.
Peel and chop the onion and garlic clove.
Drain the can of baby corn.
Combine the soy sauce with the beef broth. Set aside.
Combine the cornstarch with the water. Set aside.
In a large skillet or Dutch oven, heat 2 tablespoons oil or margarine on
medium high heat. Brown the meat, turning over once.
Turn the heat down to medium. Push the meat to the side and add the onion and
garlic to the frying pan. Add the mushrooms and the baby corn. Cook for 5 minutes.
Add the soy sauce and beef broth. Stir in the sugar. Bring to a boil, then
reduce the heat, cover and simmer until the meat is tender (25 - 30 minutes).
Add the peppers and stewed tomatoes. Cover and cook for another 5 - 10 minutes.
Bring to a boil, and stir in the cornstarch and water mixture. Cook, stirring
constantly, for 4 - 5 minutes, until the food is thick and bubbling.
Taste and add salt and pepper if desired. Serve over cooked rice.

Another Chinese food lovers delight!

[wendywombat]

Here is another easy one for summer eating.

Prawns with Fennel and Chilli


500g large prawns shelled,
1 Fennel bulb
teaspoon chilli sauce (or to taste)
clove of garlic crushed with a little sea salt.
ground black pepper.
Pernod or Pastis (about half a wine glass)
About the same amount of water.
Chopped Parsley,
Olive oil for frying,


Slice the fennel bulb finely, reserve a little of the feathery fronds to decorate. Heat a wok or large frying pan and add oil. fry the fennel gently until soft. then add all the rest of the ingredients. Make sure that the prawns are heated through but don't overcook or they will toughen.
Serve with crispy bread.

If you can't get Pernod then white wine will do.

[Ekidna]

Cous Cous Cake

Here is a "Healthy (non virtual!!) Cake", for all of us out there on diets!! Also diabetic-friendly.



Ingredients:

100g cous cous
100ml boiling water
2 Tablespoons fruit mincemeat (as in christmas mince pie's)
2-3 Tablespoons sweetener
1 teaspoon vanilla essence
2 eggs
mixed spice (to taste)


Pre heat the oven to Gas 4-5 (180-190C)

Add cous cous to boiling water and allow to soak for 5 min. Next add all the other ingredients and mix well.


Spray a cake tin (round or oblong) with Frylight or similar. Spread mixture into tin and pop in oven for roughly 30 mins.








I found a really good site that has all the imperial/metric conversions, as well as Gas Mark/temperature conversions. Thought it would be a good reference seeing as we all use different systems!



http://www.godecookery.com/goderec/equiv.htm

[Rose]

Here is a very good one if you can still find the blue jello. It is hard to find in some cases.

Blueberry Jello Treat

6 oz Mixed Berry Jello (blue stuff)
2 cups Hot water (must be boiling)
1 15 oz can blueberry
1 8 1/4 oz can crushed Pineapple

dissolve the jello in the hot water and stir stir stir musht be well mixed for recipe to work. Let mix cool add blueberries and pineapple including the juice. Mix and refridgerate in 9X11 retangle pan

Topping
3 oz cream cheese
1 cup sour cream
1/4 cup sugar
1/4 vanilla

mix all topping ingredients together until it is a nice smooth mixture. Spread over top of hardened jello. Sprinkle with crushed nuts if desired.

Cut into squares and enjoy.

This was a recipe my son just loved growing up he had it at a pot luck dinner and found the lady who made it so he could get the recipe. I haven't made it in over a year and don't know if the blue jello is still available. It was hard to find the last couple times I made it. So you may have to replace it with raspbery jello and raspberries. It is very good though.

[wendywombat]

This one is very summery, good for vegetarians and dieters!

Warm Courgette, Apple & Tomato salad with Persillade.


2 Small courgettes (zucchini)
small crisp apple
6 small tomatoes (cherry tomatoes are perfect)
2 shallot's or small red onion
1 clove garlic
small bunch parsley
olive oil.
pepper and a few flakes of sea salt.

Chop the shallots finely, slice the courgettes lengthwise thinly, core and chop apple but leave the skin on. Cut the tomatoes in half.Crush garlic and chop parsley finely, blend the two together and add a little of the olive oil. leave aside in a small bowl.(This is the Persillade)

( all this needs to be done first as the dish takes only minutes to prepare and cooks so quickly. It needs to have a bit of 'bite'!)

Heat a wok or large fry pan with a table spoon of water and a little olive oil. Toss in the shallots and cook gently until transparent. The water will boil off leaving the oil and the shallots cooked but not brown. Then add the courgettes, apple and tomatoes and toss in the pan for a few minutes until slightly softened but not cooked right through. Finally stir in the Persillade and cook for another minute. Add pepper and sea salt to taste.

This is great as a side dish for fish or sausages too for the meat eaters. I have also added crisply fried bacon bits to the mix just before adding the persillade.

[Ekidna]

This is a "naughty" recipe, so I thought I'd better put up a warning for those of us watching our weight!!

I made this for my mum-in-law this morning as she's having a dinner party and didn't have time to do a pudding.

Microwave Creme de Menthe Pie



Ingredients:-

Biscuit Crust: 1 1/4 cups fine plain chocolate biscuit crumbs (1 1/2 packets)
1/4 cup margarine or butter

Pie Filling: 3 cups mini white marshmellows (usually 2 packs)
1/3 cup equal parts milk and cream
1/4 cup green creme de menthe
3 Tablespoons white creme de cacao ( I've never used this and it hasn't suffered!)
1 cup chilled cream (double)
chilled chocolate to curl for a garnish. ( for those in Oz, a peppermint crisp crushed on top works ve-e-r-y well! )




1. Make crust first by putting butter in 23cm microwavable pie plate. Microwave on HIGH until melted (30 sec - 75 sec).


Add chocolate biscuit crumbs; mix thouroughly. Press mixture firmly against bottom and sides of pie dish.


Microwave on MED-HIGH until hot. (2 1/2 min - 4 1/2 min). Cool completely before filling.


2. Place a seperatemixing bowl in the fridge to cool.

For the filling: Combine marshmellows and milk/cream mix in med size bowl. Microwave on MED-HIGH until marshmellows have melted (2 - 4 min) stirring once or twice during cooking.


Blend in creme de menthe and creme de cacao. Stick in the fridge until cool and thickened, but not set.


3. Beat the remaining cream in the chilled bowl until stiff.

Fold the marshmellow mixture into the cream. Pour into crust.

Refridgerate until set (3 - 5 hours). Garnish with chocolate curls.




I know this sounds like a pfaff but it really is worth it!!

[tjzlof]

1 pkg butter cookie mix
1 stick butter, melted
1 Tbsp water
1 egg
2 Large Symphony candy bars
1 jar Marshmallow creme

Preheat oven to 350 degrees. Spray an 8x8 pan. Mix the cookie mix, butter, water and egg. Pat half of the batter in the pan. Put the candy bars over the batter. Then spoon the marshamallow creme over the candy. Then drop the rest of the batter over the marshmallow creme. Bake for 25 to 30 minutes or until browned on top.

Really good!!

[Rose]

Busy Day Casserole

2 lbs, Hamburger
1/2 small diced onion (optional)
1 15 oz. can corn or mixed vegetables (drained)
1 10 3/4 oz, can mushroom soup (I use campbells)
1 bag tater tots

Mix diced onions and hamburger. In a glass rectangle oven pan layer hamburger then corn. Season with your choice of salts and pepper. Pour oup over top and spread to cover. Place Tater Tots side by side to cover entire top of layers.

Bake at 350 degree for 1 hr

[wendywombat]

M I L's Date & Walnut Loaf.

This is so easy as you can make a small or large loaf just by increasing the size of the coffee mug used for measuring. Just increase the dates and walnuts if you double up of course!!


8oz block of stoned dates
1 oz butter or marg
1 coffee mug of sugar (brown or white, whatever you have)
1 coffee mug of water

Melt these together in a pan over a gentle heat until the sugar has dissolved and the dates have separated. Do not boil!! Leave to cool slightly.

In a bowl mix together

2 coffee mugs of flour (Self raising)
1 tsp bicarbonate of soda
2oz shelled walnut pieces, chopped

Mix dry ingredients together and add the cooled contents of the pan to them mixing well. Beat in 1 egg then pour the mixture into a lined 2lb loaf tin.

Bake for 1 hour at 180 deg C (medium hot oven) until risen and firm to touch. Cool in the tin.
Best left for a few days to mature before cutting into slices and serving buttered.

You can use Plain flour or brown flour but then you must add 1tsp baking powder to act as a raising agent. You can also leave out the egg altogether
When I was given this recipe by my MIL she said that it was a War-time recipe so eggs were scarce!!

[nosnin]

My husband would probably kill me for sharing this recipe, but it's soooo good. And you are a great group of people!!

3/4 c. shortening
1 1/4 c. light brown sugar
2 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 c. flour
1 tsp. salt
3/4 tsp baking soda
1 c. milk choco. chips
1 c. coconut flakes
1 c. oatmeal
1 c. chopped peacans (optional)

Preheat oven 375.
Combine: shortening, brown sugar, milk, and vanilla, beat until blended.
Combine (in different bowl): flour, salt, and baking soda.
Mix into creamed mixture. Stir in choco chips, coconut, and oatmeal.
Drop onto cookie sheet. Bake for 8 to 10 minutes.
Makes about 3 to 4 dozen cookies.

I hope you enjoy them!! Everything someone has a party I'm now required to make them or I can't go

[Rose]

Twice Baked Potato

wash 3 large russet potatoes

Preheat oven 350 F. (oops gave wrong temp setting 400 F.)

Bake for approximately 45 minute or until potatoes is almost completely cooked. Remove from oven and slice down the middle scoop flesh out of the skin into mixig bowl. Place skins in a glass baking dish and set aside.

mix flesh, chopped onions, shredded cheddar cheese, and bacon bits together add sour cream and mix completely. Spoon mixture back into the skins, top with more cheese (or not ) and place back into oven until the tops are cooked to a light crisping.

This serves 6 people.

[agi]

Here is the real Hungarian gulyás.

I was searching the internet for a recipe in English, because I am not so sure about my cooking vocabulary, but none of the recipes I found were authentic.

First: pronunciation. The first part of the word sounds like 'good' without the d. Then comes a 'y' sound, like in 'yes', then the end sounds something like the end of the word 'moustache' - so 'goo-y-aaash'. No 'l' in this word!


The word 'gulyás' originally meant those people who were living with the cattle. Hungarian cows were kept outside in the puszta from April to October, and in the villages during the winter. So these cattlemen went out to the puszta, which is a totally empty area, something like prairie, and lived there for months, their family sometimes brought them some provisions. They had to cook what they had. So real-real gulyás only had beef and potatoes in it. Vegetables are a later addition. Spice wise it only contains onions, salt and paprika.

Ingredients for four: (sorry about European measurements)
300 grams beef (originally shin)
half a kilo potatoes
2 onions
salt
paprika (real Hungarian sweet paprika)
2 carrots
2 parsley roots
fat / oil


Chop the onions and fry them in fat/lard (I always use oil and it's OK, but many people would swear it is impossible... my compromise).
When the onions are slightly brown/golden, add the beef, cut into 2 cm cubes. Stir it for a few minutes until it becomes whitish. Add water and salt.
Cook on very low fire! It must be cooking very slow, for hours! After an hour or two, when the meat is half cooked, add carrots and parsley. You can also add the green part of the parsley. And finally, when it is almost done, add potatoes, cut into cubes, and cook it until potatoes are done. If the water has simmered away, add some more- gulyás is a thick soup, not a stew!

We eat it with fresh, soft white bread.

Now, there are variations, like you can put dumplings in it. I read recipes with caraway seeds, too, but I have never heard of that before. I also read about tomato pure for colour - but that is nonsense, paprika gives enough colour and taste!

Tourist coming to Hungary always find that gulyás is hot (=spicy). When we cook it at home, it is not hot, usually, and if someone likes it hot, they add hot paprika in their own plate.

We consider gulyás a main course, so when we have gulyás for lunch, we normally don't eat a second course, or just one without meat. Like noodles, pancakes or doughnuts. This probably comes from the times when people were so poor they couldn’t afford eating two meat courses a day.

I hope you'll like it!

[agi]

I was wondering whether we can do another session of brain-storm here. I am totally bored with my own cooking. I do the same few dishes again and again...

Basically I would like to have more chicken recipes, because my husband shouldn't eat red meat. And since I have very little time, I like those that can be put in the oven, and then taken out when ready, so you don't have to stand next to the stove for hours. Also anything that can be put together for a weekday evening, after 12 hours work, would be welcome. (Ready-made dishes in Hungarian stores are a rarity, expensive, and of doubtful quality. )

I am sharing one of our favourites, I just cooked it today.

Ingredients: 4 chicken legs ( I sometimes use breast, too, but that can be just a little dry)
a pint of beer
2 cubes of chicken broth (I am not sure about the name, but you know the type: little cubes that can be used to make soup.)
Time: preparations: 5 minutes, cooking:1 hour.


Put the chicken in an oven-proof dish, put in the cubes and pour the beer. Put in the oven, and cook for about an hour.
It becomes crispy, red, very-very tasty, and the beer turns into the best souce I have ever made.
Usually I make mashed potatoes to go with it, but today I just dropped some washed whole potatoes in the oven when the chicken was half ready. Then we added the souce on the top of the potatoes.


Please, help me out, if you can. Thanks.