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Smoked trout chowder

Smoked trout chowder

The flavours of Bermuda are diverse, blending culinary influences, ingredients and techniques from the Caribbean, British, West African, Native American and Portuguese.

Appetizer
Cod and potato chowder  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
3 ounces salt pork, diced
8 ounces chopped onion
1 clove minced garlic
1 bay leaf
1/4 teaspoon thyme
2 parsley stems
1/2 teaspoon saffron
1 pound diced potatoes
1 quart fish stock
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup milk
1 1/2 pounds boneless cod
1 tablespoon parsley
In a suitable soup pot, cook the salt pork until lightly brown. Stir in the onion, garlic, bay leaf, thyme, parsley stems, and saffron. Cook over low heat for 5 minutes. Add the potatoes and fish stock. Season with salt and pepper. Bring to a boil and simmer for 30 minutes.
A few minutes before serving, cut cod into cubes and add to soup. Simmer for 5 minutes. Add milk and parsley. Heat before serving.

Appetizer
Smoked trout chowder  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
2 tbsp butter
2 celery stalks, chopped
2 medium carrots, chopped
1 onion, chopped
2 tbsp all-purpose flour
1 tsp salt
3 medium Yukon Gold potatoes, cut into 1/2 inch cubes
1/4 cup dry white wine
3 cups vegetable broth
1 1/2 cups milk
1 tsp herbes de Provence
1/2 cup cream
200 g smoked trout or salmon fillet, skin discarded, flaked
2 tbsp fresh parsley, chopped

Melt butter in a large pot over medium heat. Add celery, carrots and onion stirring frequently until carrots start to soften, about 5 min. Sprinkle with flour and salt. Mix well.
Add potatoes, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 min. Stir in cream and trout. Continue simmering for 2 min. Ladle into bowls and top with parsley
just before serving.

Appetizer
Asparagus with lime  Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:6 minutes
2 pounds asparagus trimmed
2 tablespoons olive oil
1 teaspoon grated lime rind
2 tablespoons lime juice
2 teaspoons liquid honey
1/4 teaspoon salt
pinch pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
2 tablespoons diced sweet red pepper
In large skillet, simmer asparagus in salted boiling water for 6 minutes or just until tender.
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.

From Canada Living Test Kitchen

Appetizer
Broiled crab meltaways  Print Recipe


Serves: 3
Preparation time: 10 minutes
Cooking time:15 minutes
6 English muffins cut in halves

7 ounces crabmeat
4 ounces butter
7 ounces old English sharp Cheddar cheese
2 tablespoons mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
Mix all ingredients well. Spread on English muffin halves. Chill or freeze for future use.
Broil until golden brown. Cut muffins into quarters. Muffin halves can also be served as a luncheon.

Appetizer
Dips for endives  Print Recipe


Serves: 8
Preparation time: 20 minutes
GUACAMOLE:

2 ripe avocados
juice of one lemon
1/2 small red onion, diced
1 tomato, seeded and diced
salt to taste
hot pepper sauce to taste

Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.

BLUE CHEESE DIP:

1/2 pint sour cream
1/4 cup milk
1/3 cup blue cheese, crumbled
2 tablespoons red onion, finely diced

In bowl, combine all the ingredients well. Serve chilled.

SALSA:

1 jalapeno pepper, seeded and chopped
1 large clove garlic, peeled and chopped
1 red bell pepper, seeded and chopped
2 large tomatoes, peeled and finely chopped
1 cucumber, peeled and finely chopped
2 tablespoons olive oil
juice of one lemon or lime
salt and pepper to taste
cilantro or parsley for garnish.

In bowl, combine all the ingredients well. Garnish with parsley or cilantro.
GUACAMOLE:

Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.

BLUE CHEESE DIP:

In bowl, combine all the ingredients well. Serve chilled.

SALSA:

In bowl, combine all the ingredients well. Garnish with parsley or cilantro.

Appetizer
Baked oysters with wild mushroom ragout  Print Recipe

Recipe courtesy John Besh for Food Network Magazine
Serves: 4
Preparation time: 30 minutes
Cooking time:10 minutes
For the Oysters
2 dozen oysters
For the Aioli:
2 cloves garlic, chopped
2 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt
1 cup extra-virgin olive oil
For the Ragout:
1 cup diced thick-sliced hickory-smoked bacon
1 or 2 shallots, minced
1 cup wild mushrooms, cleaned and sliced
2 cloves garlic, minced
2 tablespoons cold butter, cut into small pieces
Leaves of 1 sprig fresh thyme
Kosher salt and freshly ground pepper


Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
An hour before shucking, scrub the oysters with a stiff brush under cold running water to remove any grit. Set them aside to relax muscles in shell. They will open with more ease.

Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.

Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.

Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.

Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.

Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.

Appetizer
Napoleon of peekey toe crab and apple  Print Recipe

Recipe adapted from Le Bernadin, New York NY
Serves: 2
Preparation time: 40 minutes
Cooking time:15 minutes
3/4 pound peeky-toe or jumbo lump crab meat
1 Granny Smith apple
1 vine-ripened tomato
1 tablespoon plus 1 teaspoon thinly sliced fresh chives
4 tablespoons fresh lemon juice
2 1/2 tablespoons sour cream
2 1/2 tablespoons mayonnaise
2 teaspoons curry powder
2 tablespoons milk
freshly ground white pepper

For tuiles:
1/2 stick (1/4 cup) unsalted butter
1/2 cup rice flour
1 tablespoon all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup egg whites (from about 3 large eggs)
1/4 cup heavy cream

Garnish:
julienne strips of tomato,
sliced fresh chives, and curry powder

Pick over crab meat to remove any bits of shell and cartilage and if using lump crab meat lightly shred.
Peel and core apple and cut enough into 1/4-inch dice to measure 1/2 cup plus 1 tablespoon.
Peel and seed tomato and cut enough into 1/4-inch dice to measure 1/3 cup. Reserve 1 tablespoon each diced apple and tomato for sauce and in a bowl combine crab meat, remaining diced apple and tomato, 1 tablespoon chives, 3 tablespoons lemon juice, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons mayonnaise, and 1 1/2 teaspoons curry powder, tossing to combine well. Chill filling.
In a bowl whisk together milk and remaining tablespoons lemon juice, sour cream, and mayonnaise and stir in reserved diced apple and tomato, remaining teaspoon chives, 1/2 teaspoon curry powder, and white pepper and salt to taste. Chill sauce while making tuiles.
Make tuiles:
Preheat oven to 350°F. In a small saucepan melt butter over moderate heat and cool slightly. In a bowl whisk together flours, sugar, salt, white pepper, and nutmeg and whisk in whites until just combined. Whisk in cream until just combined and whisk in butter until just combined. On a baking sheet spread 2 teaspoons batter in an arc shape. With a pastry brush spread batter into a 5-inch-long arc, about 1 1/2 inches wide.
Make 3 more arcs with some of remaining batter in same manner, spacing them about 1 inch apart. Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes.
Carefully transfer tuiles with a thin spatula to a rack to cool and make more tuiles in same manner. (There will be enough batter to make about 26 tuiles, more than you need for the napoleons; leftovers may be used as an hors d'oeuvre.)
Spoon 2 tablespoons filling onto a plate and top with a tuile. Make 2 more layers with 4 tablespoons filling and 2 tuiles. Make 3 more napoleons in same manner. Drizzle sauce around napoleons and garnish with tomato, chives, and curry powder.

Appetizer
Cheese wafers  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:20 minutes
8 ounces grated cheddar cheese
4 ounces unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon Tabasco
1/4 teaspoon Aromat seasoning
1 cup flour

Preheat oven at 325 degrees. Process cheese with the flour. Add butter and spices and process until dough forms a ball. Scrape the side of bowl, and process for a few more seconds to blend.
Roll the dough into 2-inch thick cylinder. Wrap in wax paper. Chill. Slice into 1/4 -inch slices. Place on sheet pan lined with wax paper.
Bake for about 20 minutes, or until wafers are crisp. Cool on rack.

Note: I also roll cylinder in ground almond.

Main
Beer-batter cod fillets  Print Recipe

Other fish options include haddock, sea bass, orange roughy, and tilapia.
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
6 5-ounce boneless cod fillets
1 teaspoon fish seasoning
2 quarts vegetable oil for frying .
In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Season cod fillets.
Place fillets in batter mixture, coat well.
Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown.
Cook fish in batches to maintain oil temperature

Main
Cod and potato chowder  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
3 ounces salt pork, diced
8 ounces chopped onion
1 clove minced garlic
1 bay leaf
1/4 teaspoon thyme
2 parsley stems
1/2 teaspoon saffron
1 pound diced potatoes
1 quart fish stock
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup milk
1 1/2 pounds boneless cod
1 tablespoon parsley
In a suitable soup pot, cook the salt pork until lightly brown. Stir in the onion, garlic, bay leaf, thyme, parsley stems, and saffron. Cook over low heat for 5 minutes. Add the potatoes and fish stock. Season with salt and pepper. Bring to a boil and simmer for 30 minutes.
A few minutes before serving, cut cod into cubes and add to soup. Simmer for 5 minutes. Add milk and parsley. Heat before serving.

Main
Codfish cakes  Print Recipe


Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
1 cup chopped onions
1 tablespoon butter
2 pounds cooked codfish
3 cups cooked potatoes, cut up (about 3 medium potatoes)
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs
1 teaspoon prepared mustard
1 teaspoon Worcestershire
3 tablespoons parsley
1 cup seasoned bread crumbs
1/3 cup olive oil
2 tablespoons butter
Melt butter in a frying pan. Add onion and sauté for 5 minutes over low heat. Chop potatoes coarsely. Flake the cod flesh. Combine potatoes, salt and pepper, onion, eggs, mustard, Worcestershire sauce, and parsley.
Add the flaked fish and blend well. Spoon the mixture onto a baking sheet and smooth it over. Chill.
Shape the mixture into 12 round cakes. Coat the cakes with breadcrumbs.
Heat half of oil and butter in a skillet, and brown the cakes on both sides about 4-5 minutes per side.

Main
Hoppin john  Print Recipe


Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 tablespoons butter
1 small chopped onion
1 small chopped red bell pepper
to taste garlic powder
2 cup cooked rice
2 cups cooked black eyed peas
fresh parsley
Melt the butter in a large skillet over medium heat. Add onion, bell pepper, and garlic powder, to taste, and cook for 5 minutes. Add peas and rice and cook an additional 10 to 15 minutes. Be careful not to overcook; this dish is best if the bell pepper and onion still have a crunch to them. Season with salt and pepper to taste. Garnish each serving with sprig of parsley.

Main
Smoked trout chowder  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
2 tbsp butter
2 celery stalks, chopped
2 medium carrots, chopped
1 onion, chopped
2 tbsp all-purpose flour
1 tsp salt
3 medium Yukon Gold potatoes, cut into 1/2 inch cubes
1/4 cup dry white wine
3 cups vegetable broth
1 1/2 cups milk
1 tsp herbes de Provence
1/2 cup cream
200 g smoked trout or salmon fillet, skin discarded, flaked
2 tbsp fresh parsley, chopped

Melt butter in a large pot over medium heat. Add celery, carrots and onion stirring frequently until carrots start to soften, about 5 min. Sprinkle with flour and salt. Mix well.
Add potatoes, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 min. Stir in cream and trout. Continue simmering for 2 min. Ladle into bowls and top with parsley
just before serving.

Main
Lentils mini burgers  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
1 cup lentils
1/4 cup plus 2 tablespoons olive oil
1 small onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
1 garlic clove, minced
2 teaspoons chopped fresh thyme
1/2 teaspoons salt
2 tablespoons tomato paste
4 ounces Button Mushrooms, wiped clean and sliced
2 large eggs
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1/4 cup chopped fresh parsley
1/4 cup finely chopped walnuts
1 cup Marinara sauce
Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft about 20 minutes. Drain the lentils and allow to cool.

Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 10 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

Preheat the oven to 400°F.

Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Shape the mixture into mini burgers (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place in the prepared baking dish, allowing 1/4-inch of space between the burgers.

Roast for 30 minutes, or until the mini burgers are firm and cooked through.
serve with marinara sauce.

Main
Healthy baked chicken nuggets  Print Recipe

An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into.
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1 pound (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray


Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked through.

Main
Pot roast  Print Recipe

A flavorful and delicious pot roast
Serves: 8
Preparation time: 30 minutes
Cooking time:2 hours
FOR BROWNING MEAT

3 to 4 pounds chuck roast, tied
Coarse salt and freshly ground pepper
Olive oil

FOR AROMATICS
1 tablespoon olive oil
1 large onion, peeled and thinly sliced (1 1/2 cups)
1 medium carrot, peeled and coarsely chopped (3/4 cup)
1 rib celery, coarsely chopped (3/4 cup)
2 garlic cloves, peeled and thinly sliced
1 dried bay leaf
1/4 teaspoon whole black peppercorns
3 sprigs fresh thyme

FOR BRAISING MEAT
1 tablespoon all-purpose flour, plus more if needed
3 tablespoons red-wine vinegar
2 tablespoons tomato paste
1 1/4 cups water

FOR GARNISH VEGETABLES
3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges
3/4 pound small new potatoes
3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths
Pat meat dry with paper towels, then season on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering. Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes. Don't be tempted to turn the meat too soon or it will tear; instead wait until it easily releases from the pot. Once it is nicely browned all over, remove it from the pot. If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water then discard.
Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.

Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar, tomato paste and water, and bring to a boil. Deglaze pot, scraping up browned bits from the bottom. Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid. While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours. Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables). Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).
Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup). Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth. Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.

Main
The ultimate bran muffins  Print Recipe


Serves: 12
Preparation time: 20 minutes
Cooking time:20 minutes
1 1/2 cups natural bran
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg
3/4 cup brown sugar
1/4 cup oil
1 cup buttermilk or sour milk*
2 tablespoon molasses
1/2 cup raisins
1/2 cup dried apricots, sliced
Preheat oven to 375 degrees.
Combine bran, flour, baking soda, salt and baking powder in mixing bowl.
Beat egg, brown sugar, oil, buttermilk, molasses, together.
Add liquid ingredients to dry and stir just until moistened. Fold in the raisins and apricots.
Fill greased a 12-muffin tin 3/4 full.
Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
Remove muffins from cups while hot. Transfer muffins on a rack to cool.
* add 1 tablespoon vinegar to regular milk

Main
Asian crab cakes  Print Recipe


Serves: 2
Preparation time: 20 minutes
Cooking time:15 minutes
2 cups lump crabmeat
3 tablespoons minced scallions
2 teaspoons minced fresh ginger
1 tablespoon finely chopped cilantro leaves
1 tablespoon dijon mustard
2 tablespoons oriental sesame oil
1 tablespoon soy sauce
juice of 1 lime
to taste chili oil
2 egg whites, lightly beaten
1/2 cup dry bread crumbs

For sauce:
1/3 cup mayonnaise
1 teaspoon oriental sesame oil
1/2 teaspoon soy sauce
peanut oil for frying
For garnish, sprigs of fresh cilantro
Pick over crabmeat to remove any cartilage. put it in a food processor and add 2 tablespoons scallions, the ginger, cilantro, mustard, sesame oil and soy sauce. Pulse about 4 times, just to blend the ingredients without shredding the crabmeat too finely.
Transfer the crabmeat to a bowl and fold in half of the lime juice, the chili oil to taste and the egg whites.
Form the mixture into 8 equal size patties, about 2½ inches in diameter. Lightly coat each patty with bread crumbs, put them on a plate, cover with plastic wrap and refrigerate at least an hour.
Heat a film of the peanut oil in a large nonstick skillet. Sauté the crab cakes over medium-low heat until they are lightly browned on both sides. Serve with the mayonnaise mixture on the side and sprigs of cilantro for garnish.
For the sauce:
Mix the mayonnaise with the remaining lime juice, soy sauce, sesame oil and scallions and set aside.

Main
Blueberry-buckwheat pancakes  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
3/4 cup all purpose flour
1/2 cup buckwheat flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
2 teaspoons canola oil
2 large eggs, separated
melted butter
1 1/2 cups fresh blueberries or frozen, unthawed
Mix first 6 ingredients in a large bowl.
Stir in buttermilk, oil and egg yolks.
Using an electric mixer, beat egg whites until medium-firm peaks form. Gently fold egg whites into batter.
Heat a heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4 inch rounds. Sprinkle 2 tablespoons blueberries over each round. Cook until tops are covered with small bubbles and bottom are golden, about 2 minutes. Turn and cook until second sides are golden, about 1 minute.
Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.

Main
Chicken divan  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:40 minutes
1 pound broccoli
5 cups cooked chicken
2 10-ounce can chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon powdered ginger
1 cup heavy cream
1/2 cup grated cheddar cheese
1 cup white bread crumbs
2 teaspoons butter
Clean, wash and cut broccoli into medium pieces. Cook lightly in boiling water. Drain well.
Cover the bottom of a casserole dish with broccoli. Cover broccoli with the diced chicken.
In a separate bowl, mix chicken soup, mayonnaise, lemon juice, cream and ginger. Spread over chicken. Top with the cheddar cheese. Brown bread crumbs with butter.
Sprinkle over top of chicken. Bake at 350 degrees for about 30 minutes or until bubbly and brown.

Main
Kale fritters  Print Recipe


Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
5 large leave of kale, cored, washed, 2 cups of chopped kale leaves put through the food processor
1/2 teaspoon sea salt
2 teaspoons grated fresh ginger root
1/2 teaspoon ground cumin

For the fritters:
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder or 1 tablespoon chopped fresh garlic
Ground black pepper to taste
2 tablespoons water
2 large eggs (separate yolks from whites)
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Oil for frying
1. Combine kale leaves, ginger, ground cumin, onion powder, garlic powder, cayenne pepper and ground pepper in food processor. Pulse/process until all the kale is chopped up. Transfer to a medium bowl. If all the kale won’t fit in the processor at once, process in batches. Don’t over-process, you don’t want your kale to become a paste/puree. It should look like chopped leaves.
2. Add water, flour, baking powder and egg yolks. MIX WELL.
3. In another bowl, beat the egg whites with an electric mixer until they hold peaks but are not too stiff. They’ll first get bubbly and then turn to a light fluffy foam.
4. Fold egg whites (beaten) into the kale mixture.
5. In a pan, heat up a thin layer of oil on medium-high.
6. Drop the kale batter in spoonfuls onto the hot pan. Fry for about 3 minutes on each side. The fritters should be a golden brown color. You can turn the heat down a bit once they get frying. It’s a pretty quick process. Add more oil as needed.
7. When they’re done, transfer to a paper towel-lined plate to absorb excess oil.
8. Serve with sour cream, a chutney or another dip of your choice.

Main
Grilled pompano with tangy ginger sauce  Print Recipe


Serves: 4
Preparation time: 10 minutes
Cooking time:8 minutes
2 tablespoons sugar
2 tablespoons fresh lime juice
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon Asian fish sauce or soy sauce
1 garlic clove, minced
Four 6-ounce pompano fillets
Salt and freshly ground pepper
1/4 cup dill sprigs
Light a grill.
In a small bowl, mix the sugar with the lime juice, ginger, fish sauce and garlic.
Season the pompano fillets with salt and pepper and grill over a hot fire for about 3 minutes per side, or until just cooked through.
Transfer the fish to a platter or plates. Spoon the sauce over the top, garnish with the dill and serve.

Main
Turkey croquettes  Print Recipe


Serves: 12
Preparation time: 30 minutes
Cooking time:15 minutes
2 cups bread crumbs
1 large egg
2 tablespoons water
2 cups mashed potatoes
2 cups stuffing
2 cups chopped cooked turkey
4 to 6 tablespoons olive oil, as needed
To serve:
Cranberry sauce
Warm turkey gravy
In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.

In a small bowl, beat together the egg and water.

In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.

Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.

In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.

Serve hot with cranberry sauce and/or warm gravy.

Side Dish
Oven-cooked bacon  Print Recipe

The best way to cook bacon is in the oven on parchment paper because it allows for an easy cleanup. The bacon sits in its own rendered fat as it bakes, it cooks more quickly than if you cooked it on a rack. The fatty parts also get wonderfully crispy.
Serves: 4
Preparation time:5 minutes
Cooking time:20 minutes
1/2 sliced bacon

Preheat the oven to 400 degrees F.

1.Line a rimmed baking sheet with parchment paper.
Make sure to cut a large-enough sheet of parchment paper so that there is overhang on all sides. Then fold the excess up so that the drippings don’t seep through any cracks.
Lay the bacon strips flat, making sure pieces do not overlap.
2. Bake until crisp and browned, 15 to 18 minutes, 24 minutes (thick-cut bacon), rotating the sheets once.
3. Transfer strips to a paper towel to drain.
Let the drippings cool slightly, lift up the parchment, and store the drippings into a container.

Side Dish
Vidalia onion fritters  Print Recipe


Serves: 5
Preparation time: 20 minutes
Cooking time:20 minutes
1 cup flour
1 teaspoon baking powder
2 teaspoons curry powder
1 teaspoon salt
1 egg
1 teaspoon vinegar
4 dashes hot sauce
2 large Vidalia onion, peeled, halved, thinly sliced
Vegetable oil for frying .
Mix flour, baking powder, curry powder, and salt in a bowl.
Beat the liquids together. Pour over the dry ingredients and combine.
Add the sliced onions and mix well. Let stand for 1 hour.
In a deep skillet heat 3 to 4 inches of vegetable oil to 350 degrees over medium heat.
Drop the batter into the hot oil by tablespoonfuls, being careful not to crowd the pan. Cook until browned on one side and turn.
When the fritters are deep golden brown all over, remove them and drain on paper towels. Break one open to test for doneness;
if underdone in the center, reduce the heat a bit, and fry another minute.
Repeat until all the batter is used up and serve immediately

Side Dish
Tuscan kale salad  Print Recipe

Kale is among the most nutrient-dense commonly eaten vegetables. One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C.
Serves: 4
Preparation time:15 minutes
4-6 cups kale, loosely packed, sliced leaves of
Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread
Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Side Dish
Waldorf salad coleslaw  Print Recipe


Serves: 8
Preparation time: 20 minutes
Serves 6 to 8

6 cups white cabbage, cored and shredded
2 Granny Smith apples, cut into julienne strips, plus apple slices for garnish
2 ribs of celery, sliced thin diagonally
1/2 cups walnuts
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon Dijon-style mustard
2 teaspoons sugar
1/4 cup vegetable oil
1/4 teaspoon salt, or to taste
1/4 cup red-wine vinegar
In a very large bowl stir together the cabbage, the apple strips, the celery, and the walnuts.
In a small bowl whisk together the mayonnaise, the yogurt, the mustard, the sugar, the oil, the salt, and the vinegar until the dressing is smooth.
Pour the dressing over the cabbage mixture, and toss the slaw well. Chill the slaw, covered, for 2 hours.
The slaw may be made 1 day in advance and kept covered and chilled.
Serve the slaw topped with the apples slices.

Side Dish
Southern-style collard greens  Print Recipe


Serves: 4
Preparation time: 10 minutes
Cooking time:1 hour
1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

Side Dish
Crispy onion rings  Print Recipe


Serves: 4
Preparation time: 30 minutes
Cooking time:15 minutes
2 medium Spanish onions
1 cup milk or buttermilk
3/4 teaspoon salt
1/2 teaspoon Spanish paprika
1/2 teaspoon garlic salt
a pinch cayenne
1 cup all-purpose flour
1/4 teaspoon ground pepper
vegetable oil for deep-frying
Peel and cut the onions into 1/4-inch thick slices; separate into rings. In shallow bowl, stir together milk or buttermilk and ½ teaspoon of the salt; add onion rings and soak for 30 minutes, stirring occasionally.
In a bag, combine flour, remaining salt and pepper. Add onion rings in batches and shake to coat.
In deep-fryer or large saucepan, heat 2 inches oil to 375 degrees. Deep-fry rings, in batches without crowding for about 3 minutes or until golden brown.
Drain and keep warm on paper towel-lined baking dish in 250 degree oven

Side Dish
Oven baked sweet potato fries  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 pounds sweet potatoes, about 3 large ones
1/4 cup olive or other vegetable oil
1 teaspoon salt
1-2 tablespoon spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, garam masala, Cajun seasoning, etc.
Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet potatoes out in a single layer on the preheating the baking sheet, to help the fries get crisp.

Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

Side Dish
Baked acorn squash with chestnuts apples and leeks  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:1 hour
4 halved, seeded Acorn Squash
1 1/2 cups diced Celery
2 peeled, diced Granny Smith Apples
10 oz diced day-old Bread (crusts removed)
1/2 cup chopped Parsley
1/3 cup Vegetable Stock
3 tbsp Unsalted Butter
2 halved, sliced Leeks, white part
2 tsp fine chopped Thyme
7 oz cooked Chestnuts
1/3 cup Heavy Cream
3 tbsp Extra Virgin Olive Oil
Salt & Pepper
Preheat the oven at 350 F and brush the cut sides of each squash using olive oil; season with salt and pepper.
Place cut sides of squash down on two baking sheets. Roast 25 minutes or until tender.
Melt butter and olive oil in a skillet. Add celery with leeks, salt and pepper, cooking on medium heat for about eight minutes, stirring now and then.
Add apples and thyme, cooking on medium high about five minutes, or until until the apples begin to soften.
Scrape the mixture into a bowl. Work in bread, parsley, stock, chestnuts, and cream, tossing to mix well; salt and pepper.
Turn the squash so cut sides face up. Fill the cavities with stuffing and bake 20 minutes, or until tender and golden brown.

Dessert
Raspberry-apricot pie with hazelnut streusel topping   Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:45 minutes
Streusel Topping:
1/2 cup flour
1/2 cup hazelnuts
1/4 cup packed, golden brown sugar
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling:
1 1/2 pounds ripe apricots, halved, pitted, each cut into 4 wedges
1 cup sugar
3 tablespoons flour
1/4 teaspoon ground allspice
1 1/2 pint basket raspberries
A recipe of Never-fail-pie-crust
For Streusel Topping:
Position rack in lowest third of oven and preheat to 400 degrees.
Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.

For Filling:
Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 25 minutes. Carefully fold in raspberries.
Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round.
Transfer crust to 9-inch diameter glass pie dish. Trim dough overhang under; crimp edges decoratively.
Spoon filling into crust.
Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes.
Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning.
Bake until crust and topping are golden and filling is bubbly in center, about 50 minutes.
Cool pie on rack at least 2 hours.

Dessert
Lemon bars  Print Recipe


Serves: 12
Preparation time: 30 minutes
Cooking time:55 minutes
For the crust:
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting


Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

Dessert
Banana cake  Print Recipe


Serves: 16
Preparation time: 20 minutes
Cooking time:50 minutes
1/2 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup yogurt
2 1/4 cups flour, all purpose
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups banana, mashed
Preheat oven to 350 degrees.
Cream shortening and sugar.
Beat in the eggs vanilla and yogurt.
Crush the bananas. Sift the remaining dry ingredients. Add to batter. Mix in the bananas.
Grease and flour 2 (9-inch by 3-inch) loaf pans.
Bake for 40 to 50 minutes.
A cake tester inserted in center of cake should come out clean.

Dessert
Cranberry mold  Print Recipe


Serves: 5
Preparation time: 15 minutes
1 3-ounce package raspberry Jello
1 cup boiling water
1 14-ounce can whole cranberries
1 teaspoon lemon juice
1 teaspoon orange juice
1/2 cup chopped walnuts
1 cup melon balls
Combine Jello and water.
Blend well to dissolve. Stir in remaining ingredients. Pour into a decorative mold.
Refrigerate to set.

Dessert
Raspberry triple crown  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
For the wafer batter:
4 ounces (1 stick) sweet butter, soft
1 cup confectioner’s sugar
1/2 cup flour, all purpose
1 teaspoon vanilla extract
3 egg whites

For the raspberry coulis:
2 cups raspberries
1/2 cup confectioner’s sugar

For the Chantilly cream:
1 cup whipping cream
6 tablespoons confectioner’s sugar
2 teaspoons instant vanilla pudding
Make the wafer batter:
Preheat oven to 350 degrees. Beat butter with confectioner’s sugar until creamy. Beat in flour, and vanilla. Beat egg whites to a light texture. Fold them into the batter.
Spoon the equivalent of a tablespoon of batter on a buttered cookie sheet pan. Spread batter with a small spoon to form 4 inch circles. Continue spooning and spreading more batter leaving about 3 inch space between wafer batter. Bake the wafers until golden brown and crisp, 5 to 8 minutes. Transfer wafers to rack. While hot, they can also be shaped into cups. Cool. In high humidity, store in an air tight box until ready to use.
Make the raspberry coulis:
Save half the raspberries for garnish. In an electric blender, puree remaining raspberries with confectioner’s sugar. Strain, and chill.
Make the Chantilly Cream:
In an electric mixer, whip the cream with the confectioner’s sugar and vanilla pudding until stiff.

Presentation:
Pipe 4 rosettes of cream in center of a dessert plate. Arrange 6 to 8 fresh raspberries on cream. Top with a wafer, cream, raspberries. Top with a second wafer. Pipe a cream rosette in center. Arrange raspberries around cream rosette. Decorate with mint leaves. Spoon 3 tablespoons raspberry coulis in each plate. Serve.

Dessert
Lemon-scented blueberry sauce   Print Recipe

Use to top ice cream, warm pancakes, cheesecake
Serves: 8
Preparation time: 5 minutes
Cooking time:5 minutes
1 pound fresh or frozen blueberries
1/2 cup sugar
3 teaspoons fresh lemon juice
2 teaspoons cornstarch
1 1/2 teaspoons grated lemon peel
Combine all ingredients in a heavy medium saucepan. Stir over medium heat until cornstarch dissolves.
Boil until thickened, stirring occasionally, about 4 minutes. Cover and refrigerate until cold. ( can be made 3 days ahead; keep chilled.

Dessert
Pamplemousse pie  Print Recipe


Serves: 6
Preparation time: 40 minutes
1 9-inch Graham cracker crumb crust, baked
2 red ruby grapefruit
1 cup grapefruit juice
1 envelop unflavored gelatin
2 egg whites
1/2 cup sugar
8 ounces cream cheese
3/4 cup sour cream
Peel one grapefruit, cutting away all rind. Remove sections; set aside for garnish.
In a saucepan, soften gelatin in one half of the juice. Dissolve over low heat. Set aside. Pour remaining juice in a blender. Add one half of the sugar, sour cream and cream cheese. Beat until smooth. Blend in the gelatin. Chill until slightly thickened.
Beat egg whites until stiff and gradually add the remaining sugar. Fold into gelatin mixture.
Pour into crust. Chill and garnish with grapefruit sections.

Dessert
Mascarpone cheesecake  Print Recipe

This fine dessert can be prepared a day ahead, or can be frozen in airtight container for up to 10 days.
Serves: 12
Preparation time: 20 minutes
Cooking time:10 minutes
For crust:
1 cup sugar cookie crumbs (Chefdecuisine uses shortbread cookies)
2 tablespoons white sugar
2 tablespoons melted butter

For filling:
1 1/2 cups granulated sugar
2 tablespoons cornstarch
1 cup fresh lemon juice
1 tablespoon unflavored gelatin
4 eggs, beaten
3 tablespoons grated lemon zest
1 pound Mascarpone cheese
2 cups whipping cream

For garnish:
fresh raspberries or strawberries
lemon zest
red raspberry and strawberry sauce
Fit the bottom of a 9-inch spring form pan with a circle of parchment paper.
Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm. To make cheese cake, combine sugar and cornstarch in a stainless steel saucepan.
Dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture. Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat.
Stir in gelatin and lemon zest. Transfer to a large bowl, and let cool at room temperature.
Whisk in Mascarpone until smooth. Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream.
Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.
Run a small sharp knife along the edge of the inside cake pan rim to loosen cake.
Remove sides of pan. Transfer dessert from metal base to a serving plate.
To serve, garnish with fresh berries, lemon zest and a red berry sauce.
conversion of liquids
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Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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As the sun rises or sets in Bermuda

"May every sunrise hold more promise, and every sunset hold more peace."

The {Page Turner} E-Cookbooks Library on a world cooking journey
39 Recipes

8 Appetizers

15 Main dishes

8 Side dishes

8 Desserts