Yellow Curry

brought by Britney Bassett

1 T Oyster Sauce (found in the Asian food section at the grocery store)

3/4 c coconut milk

1.5-2 T fish sauce

1/2 t chili powder

1/2-1 T sugar

1 T yellow curry paste (use more for a spicier dish - I use about 3 T)

1 c chicken broth (to desired consistency, more for additional paste)

meat of choice (we like chicken)

veggies of choice (the restaurant served it with potatoes and onions, but carrots and peppers are also good additions!)

1. Saute meat with curry powder and broth until meat is nearly done.

2. Add the rest of the ingredients except the veggies and bring to a low simmer.

3. Add veggies and any additional broth for desired consistency.

Thai Lettuce Wraps

brought by Jamie Cook

Peanut Sauce:

1 1/2 Tb sugar (increase to 2 Tb if using natural peanut butter)

1 Tb minced peeled fresh ginger

3 Tb fresh lime juice

1 Tb soy sauce

1/4 tsp salt

1/4 tsp ground red pepper

1 clove garlic, crushed

1/4 cup creamy peanut butter

2 Tb water

Puree in blender or food processor until smooth.

Next grill up a few chicken breasts. Cook them in a pan on the stove for about 4 minutes per side until no longer pink in the middle. Then slice the chicken diagonally into thin strips. Then add some nectar of the gods (aka peanut sauce) to the chicken until it is thoroughly coated. 

Cook up some chow mein noodles. (Russo's, sells pre-cooked lo mein noodles for a dollar a bag.) You could definitely use angel hair pasta if you can't find asian noodles. Add a tablespoon or two of peanut sauce to cooked noodles and stir.  

Wash and dry Boston lettuce leaves. 

Arrange condiments on a platter.  Fill lettuce wraps with thinly sliced bell pepper strips, fresh cilantro, bean sprouts, thinly sliced cucumber, chopped peanuts, red cabbage, noodles, chicken, and peanut sauce. 

Swedish Pigs-in-a-blanket

brought by Erin Orton

1 cup water*
1/2 cup butter
1/2 tablespoon sugar
1 egg
3/4 teaspoon salt
3 1/2 cups flour
3 tablespoons powdered milk*
1 1/2 teaspoons yeast

polish sausage

*1/4 cup milk and 3/4 cup water can also be used instead of the powdered milk.

Add all ingredients, but only 1 1/2 cups flour. Knead on high for 3 minutes. Add remaining flour and let rise in fridge for 1 hour.

Roll out sugar cookie style. Cut into 3 inch squares. Wrap sausage in dough adn cook at 375º for 15-20 minutes.

Serve warm.

Raisin Oat Scones

brought by Kim Wilson

1 3/4 cups  flour

1/3 cup sugar

1/4 t. salt

3/4 t. baking soda

1 t. baking powder

1/2 cup butter or oil,

3/4 cup rolled oats

1/3 cup raisins

Zest of one lemon or orange

2/3 cup buttermilk (or 2/3 c milk + 2/3 Tablespoon Vinegar)

Egg Wash:

1 large egg

1 T. milk or cream

Directions:

Preheat the oven to 375 degrees F. 

Mix ingredients.  Stir in the buttermilk just until the dough comes together.

Roll dough into a circle 7 inches round and 11/2 inches  thick.  Cut into 8 triangular sections.  Place on baking sheet.  Make an egg wash and brush the tops of the scones with this mixture. 

Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.

Chicken Tikka Masala

brought by Heather Brown

I use San Marzano tomatoes because they are my favorite. The tomato flavor is prominent in the sauce so make sure to use a canned tomato your family likes. If you want a spicier dish include the ribs and seeds from the chile. Have all your ingredients prepped, because once you start cooking there's not enough time to prep items in between. The sauce can be made up to 4 days ahead and gently reheated before adding chicken.


Chicken Tikka Masala
adapted slightly from Cook's Illustrated


Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
2 lbs. boneless, skinless chicken breasts
1 cup plain yogurt (do not use nonfat)
2 tablespoons canola oil
2 medium cloves garlic, minced
1 tablespoon grated fresh ginger


Masala Sauce
3 tablespoons canola oil
1 medium onion, diced fine
2 medium cloves garlic, minced
2 teaspoons grated fresh ginger
1 fresh serrano or jalapeno chile, ribs and seeds removed, chile minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28 oz) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon kosher salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves


For the Chicken:
Mix spices and salt in a small bowl. Sprinkle both sides of chicken with the spices mixture, pressing gently. Place chicken on a plate and cover with plastic wrap. Refrigerate for 30-60 minutes. In a large bowl, mix yogurt, oil, garlic and ginger; set aside


Sauce:
Heat oil in a large heavy bottomed saucepan over medium heat until hot. Add onion and cook stirring frequently, until light golden 8-10 minutes. Add ginger, garlic, chile, tomato paste and garam masala; cook stirring frequently, about 3 minutes. Add crushed tomatoes, sugar and salt; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.


While sauce simmers, adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture and arrange on wire rack set in foil-lined baking sheet, or broiler pan. Discard excess yogurt mixture. Broil chicken until lightly charred in spots and juices run clear, about 10-18 minutes, flipping chicken halfway through.


Let chicken rest for 5 minutes, then cut into chunks and stir into warm sauce. Do not simmer chicken in sauce, you don't want it to keep cooking. Stir in cilantro, season with salt if needed and serve over basmati rice.

Banoffee Pie

brought by Jenn Iverson

1 package HobNobs, or another oaty biscuit (like Honey Maid Oatmeal cookies)

1 stick butter, melted

¼ cup sugar

2 (13.4 oz.) cans Dulce de Leche (I used Nestle brand, from the Mexican food aisle)

¼ cup light cream

1 large box Jell-o instant vanilla pudding

Milk

3-4 bananas

1 8 oz. tub of Cool Whip

Rainbow jimmies

Pulse HobNobs in food processor or blender until crushed into fine crumbs (you should have about 2 ½ cups crumbs).  Combine with butter and sugar.  Press into the bottom of a 9x13 pan.  Bake at 425⁰ for 5 minutes.  Cool completely.  Meanwhile, in a medium saucepan, heat cream over low heat.  Add Dulce de Leche and stir until smooth.  Pour over cooled crust.  Slice bananas and arrange over Dulce de Leche layer.  Prepare pudding as directed for a pie.  Pour over bananas. Top with Cool Whip and jimmies.  Refrigerate until ready to serve.

Spinach and Ricotta Balls

brought by Rachel Durazzani

Ingredients for the Spinach and Ricotta Balls:

2 cups of ricotta
-since the ricotta in Italy is dryer, I would recommend using a cheese cloth to drain to get the right consistency for the balls
12 oz frozen spinach
3 eggs
3 tsp of butter
Salt (to taste - I used Kosher)
2 cloves of garlic, finally minced
1 tsp nutmeg
Parmesan - add to get the right consistency

Directions:

Boil spinach in very little water for about 10 minutes. Drain & let cool. When cool, form 2 or 3 balls and squeeze to drain juice and then chop (I actually used chopped spinach). In a saucepan cook the spinach with minced garlic, nutmeg and butter, for about five minutes. In a bowl mix ricotta, cooked spinach, eggs and Parmesan cheese. Add some more cheese, or a bit more of ricotta, to get the right consistency. Roll the balls on a flour surfaced or in your floured hands. Boil salted water...less salt than you use for boiling pasta because the balls are already pretty salty. Carefully place balls (1 by 1) into the boiling water, about 10-12 at a time. When they are done, they will rise to the top - mine did so in about 15 - 20 seconds. Carefully remove them with a slotted spoon to allow draining and place them on the platter with sauce. Top with more sauce and Parmesan cheese.

Sauce

7-8 leaves of fresh basil
3 cloves of garlic, finally minced
3 large cans of whole tomatoes
3 T olive oil
salt and pepper to taste

Cook all ingredients in a large saucepan for about 10 minutes at medium heat. Stir every few minutes. Take it off the burner and pour a few cups of sauce onto your serving platter.

Shrimp Fried Rice

brought by Heather Brown
recipe from Staff Meals from Chanterelle

3 tablespoons of canola or peanut oil, as needed
1 large egg, beaten
8 ounces of medium shrimp, peeled, deveined and cut in half
1 medium onion, diced
1/2 teaspoon grated fresh ginger
1 small clove garlic, minced
4 cups chilled cooked rice
1/2 cup peas, thawed if frozen
2 tablespoons quality soy sauce (I used Kikkoman)
kosher salt, to taste

Heat 1-2 tablespoon of oil in a large wok or nonstick skillet over high heat. When it is almost smoking, add the egg and stir with spoon, breaking up the egg as it sets. Transfer the egg to  a large bowl and keep it in a warm spot.

Add the shrimp to the wok, stir-frying until just pink, about 2 minute. Transfer the shrimp to the bowl with the egg.

Add the onion to the wok along with another tablespoon of oil, if needed. Stir-fry onion until browned but still a bit crunchy, about 2 minutes. Scrape onion into the bowl.

Add a oil, if needed. Add the ginger and garlic and cook for about 30 seconds, immediately add the rice. Stir-fry, making sure the rice doesn't stick to the wok. When it's beginning to brown a bit, add the peas and soy sauce. Continue stir-frying until everything is heated through 1-2 minutes. Toss in the reserved shrimp mixture and thoroughly mixed.

Transfer it to a serving bowl or platter and serve immediately.

Quiche Lorraine

brought by Kristin Marshall

recipe from Lion House Cookbook

• 1 9-inch Pie Crust
• 1 cup- Shredded Swiss cheese
• 6 slices- Bacon cooked and crumbled
• 1 cup- Ham, minced
• 2 Green Onions
• ½ Green Pepper, chopped
• 5 Eggs, slightly beaten
• 1 cup- Half and Half
• 1/8 teaspoon- grated Lemon Peel
• ½ teaspoon- Salt
• ½ teaspoon- dry Mustard

Method:

Arrange cheese, bacon, and ham in bottom of unbaked pie crust. Sprinkle with green onions and green pepper. In medium bowl combine eggs, half and half, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Makes 6 servings.

Chocolate Mousse

brought by Kristin Marshall

Mousse au Chocolate

(sorry all my measurements are in European style - you can use a scale to get accurate measurements or use a converter on line, though they rarely come out exact)

200g chocolate (the higher quality chocolate the better. Pick it according to your taste, if you like dark or milk, but dark does give it more flavor!)

60g butter, softened

2 egg yolks

6 egg whites

50g sugar

Melt the chocolate and butter in a double-boiler

When the preparation is not warm, add the egg yolks, one by one and mix well.

Beat your egg whites and gradually add the sugar until stiff.

Add the egg whites to the preparation, by folding it in

Place in individual cups or a big bowl and chill for at least 2-3 hours.

Brioche Rolls

brought by Kristin Marshall

1/2 kg flour

150 gr warm milk

20 gr yeast

7.5 gr salt

75 gr sugar

125 gr butter, softened

2 eggs

Mix the eggs, sugar, salt, yeast and warm milk. Then add the flour and butter. Let it raise for 1 1/2 hours, punching down after 45 minutes (that is usually when I roll it out into shapes and then let it rise the remainder of the time on a baking sheet). Bake them in a 425 degree oven for about 10 minutes.