Extreme Cuisine

Spoon meat mixture into shell fit cut slice back into place; tie tightly with soft kitchen string.
Place stuffed cabbage, core end down, in slow cooker add boiling water to cooker.
Cook on low for 8 hours or on high for 4 hours, or until cabbage is tender remove; keep warm.

Turn heat control to high.
Combine 3 tablespoons flour and 1/3 cup cold water in a cup; pour into liquid in slow cooker cover cook 15 minutes.
Season to taste with salt and pepper darken with a few drops of bottled gravy coloring.

Place stuffed cabbage on a heated serving platter remove string. Pour gravy into a separate bowl.
Cut cabbage into wedges; spoon gravy over.

always improvise,embelish and use creative intervention. With banana bread recipe I added cinnamon.  

200g Margarine

3 Egg whites — whipped

3 Banana nicely mashed

150g rasberries

1 1/4 c Flour

2 ts Baking powder

Salt to taste

75g  sugar

1 tsp cinnamon

Preheat oven at 375.
Prepare your baking pan
In a mixing bowl, combine margarine, egg whites, bananas, cinnamon and rasberries.
In another mixing bowl, combine flour, baking powder, salt and sugar.
Mix dry ingredients with wet ingredients just until moistened.
Pour mixture into prepared pan.
Bake for 40-45 minutes.

This moist banana bread recipe will make you lots of friends.

Now… Dream Paris

8 large shrimp

(frozen easy and fast-peel) 3 tablespoons butter

1/4 cup chopped leeks — white part only

1/3 cup chopped fresh tomatoes — seeds & pulp

– removed 6 eggs — slightly beaten

salt and freshly ground black pepper 3 ounces cream cheese — cut in 1/4″ cubes

Preheat oven to 400?.
Bring a pint of water to boil and add the Old Bay Seasoning and the shrimp.
Cook the shrimp until they are just pink.
Do not overcook the shrimp.
Drain and peel the shrimp, then cut each one in half.
Melt the butter in an ovenproof skillet, then add the leek and tomato.
Saute gently for about 5 minutes, until the leek is softened.
Pour the eggs into the leek-tomato mixture, season with salt and freshly ground pepper, and cook over medium-low heat, stirring occasionally to prevent browning, until eggs have almost congealed but still have some liquid left.
Stir in the shrimp and the cream cheese.
Bake in the oven for about 10 minutes, or until cream cheese is melted and eggs are completely congealed.
Serves 2-3.

4 tablespoons virgin olive oil

1 medium red onion, cut into — 1/8th-inch julienne

2 pounds fresh Prince Edward Island mussels, — scrubbed and=

debe 1 tablespoon crushed red pepper

1/4 cup dry white wine

1 cup basic tomato sauce

1 bunch mint leaves, approximately — 1/2 cup packed

Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12- to 14-inch sautJ pan, heat olive oil until smoking.
Add onion and cook until softened, about 3 minutes.
Add mussels, pepper and white wine.
Cover and cook until mussels have just opened, about 2 minutes.
Add tomato sauce and bring to boil.
Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute.
Drain well and toss into pan with mussel mixture.
Add mint leaves, toss pasta to coat and serve.

5 lb Beef short ribs

3 c Black Jack BBQ Sauce

Place ribs in a flat pan or dish.
Pour sauce over ribs, turning so as to coat both sides pierce meat with a large fork.
Marinate 8 hrs.
turning once.
Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins.
Brush with marinade and cook 4-5 mins.
more.
Heat remaining sauce and serve with ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired.)

6 Scallions finely chopped

1 Red/green/yellow pepper;

-seeded finely chopped -may use a comb of 3 peppers 1 c Whole wheat bread crumbs

-fresh Salt to taste Pepper to taste 2 Eggs

8 oz Cn pineapple; in natural

-juice; drained 1/4 c All-pupose flour;

1 tb Water;

1/4 c Dry bread crumbs

2 c Shredded sharp Cheddar

-Cheese 1/4 ts Red pepper sauce

1/3 c Dry white wine

5 oz Lobster cut into small

-pieces (you can use canned -but drain well) Serve this hot cheese dip and offer crisp cracker dippers.
Melt butter in pan over low heat.
Gradually add and stir in cheese until cheese is melted. (Cheese butter mixture may appear separated.) Add red pepper sauce slowly add wine, stirring until mixture is smooth.
Add lobster stir until heated.
Makes about 1 1/2 cups.

1 c Onion, Chopped

1 tb Butter

4 c Water

Bouillon Cube, Beef 12 oz Cooked Lean Ham

2 Bay Leaves

1/2 ts Thyme

1/2 ts Oregano

1/2 ts Salt

1 Whole Dried Red Pepper

1 c Chopped Bell Pepper

1/3 c Dark Rum (Optional)

1 c Sour Cream (Optional)

Sort and soak beans overnight; drain and discard soak water.
In a 4-quart pot, saute onion in butter until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into chunks), bay leaves, thyme, oregano, salt and pepper.
Bring to a boil, reduce heat.
Cover and simmer until beans are tender, 1 to 1-1/2 hours.
Remove 1 cup of beans from pot and mash with a potato masher or fork.
Add mashed beans back into pot and stir to thicken. Remove ham chunks and dice.
Remove bay leaves and red pepper, if used and discard.
Add diced ham, green pepper and rum to beans. Cover and simmer for 15 minutes.
Serve beans over rice and top with sour cream if desired.

1/4 c Water

1 lb Ground chuck

2/3 lb Coarsely ground pork

1 ts Baking soda

1 1/2 ts Salt

1 ts Black pepper

1/2 ts Dried thyme, whole

1/2 ts Dried basil

1/2 c Beef stock

Now Let’s MITITEI ! :)

Crush the garlic well in the water, using a fork.
Stir the meat, baking soda, seasonings, and garlic puree together.
Add Beef Stock and mix well.
For each sausage, take 1/3 cup of the meat mixture, and roll between the palms of your hands into a sausage shape about 4 inches long.
Place sausages side by side in a container and cover.
Refrigerate overnight so that the flavors can blend.
These are excellent on the grill.
They may also be broiled or baked in the oven.
Broil the sausages about 3 minutes per side until cooked through and browned..
HINT: When hand rolling sausages or meatballs of any kind, keep a small bowl of water near you so that you can keep your hands a bit wet.
This way the meat will not stick to your hands.

2 cups beef or veal stock

2 cups dry red wine, preferably Pinot Noir

1/2 cup garlic cloves — roasted

1/2 cup shallots — chopped

1/2 cup fresh parsley — chopped

1 dash salt — to taste

1 dash fresh ground black pepper — to taste

1/4 cup toasted pistachios — chopped

1/4 cup toasted sunflower seeds — chopped

2 pounds beef tenderloin — cut in 8-oz steaks

2 tablespoons olive or corn oil

4 sprigs fresh parsley — for garnish

Preparation

Preheat the grill or broiler.

STEP ONE: Making the Red Wine Sauce– In a large saucepan, combine the stock, red wine, 3 tablespoons of the= roasted garlic, the shallots, and 1/4 cup of the chopped parsley.
Bring to= a simmer over medium heat and cook until reduced to coat the back of a= spoon, about 20 minutes.
Transfer to a blender and puree until smooth.= Strain through a fine sieve into another saucepan, then adjust the salt and= pepper.
Stir in the remaining parsley, then reduce heat to low.

STEP TWO: In a small bowl, combine the remaining garlic, the pistachios, sunflower= seeds, and 2 tablespoons of the Red Wine Sauce.
Mix well.
Rub the surface= of the steaks with the oil.

STEP THREE: Grilling the Steaks– Grill until well-seared on the surface, about 5 minutes.
Turn over and cook= until you reach desired doneness, about 4 minutes for medium-rare,= depending on the thickness.

STEP FOUR: Brush the tops of the steaks with a small amount of Red Wine Sauce, then= press the steaks, top side down, into the pistachio mixture, coating the= surface well.
Position the steaks on serving plates, spoon the remaining= sauce around them, garnish with parsley sprigs, and serve.

1 3 lb rabbit, fresh or frozen

1 ts Salt

1/4 ts Pepper

3 tb Canola oil

-MARINADE : 2 c Red wine

2 c Chicken broth

1 ts Allspice

2 Bay leaves

1 ts Thyme

SAUCE: 12 Pickled cocktail onions *

12 Stuffed olives, sliced

1/2 lb Fresh mushrooms, sliced

2 tb Butter or margarine

1 white onions unsliced.
Preparation

Cut rabbit into serving pieces and rub with salt and pepper.
Put into a large bowl; add marinade. Refrigerate overnight.
Drain rabbit; DO NOT PAT DRY.
Strain reserve marinade.
In a large cast iron frypan over high heat quickly brown all sides of rabbit pieces in hot canola (or vegetable) oil.
When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender.
Just before the rabbit is done, saute the onions, olives, and mushrooms in butter.
Add to rabbit mixture. Serve with boiled potatoes.

1 pn MSG

4 tb Water

1/4 ts Salt

FILLING : 4 Egg Yolks

1/4 ts Salt

1 pn MSG

1 1/4 ts Sugar

2 1/2 ts Lemon Juice

TO COOK Shrimps: Leaving the shells of the shrimps intact, insert the toothpicks along the inside curves to prevent curling.
Drop the shrimpinto 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm.
Drain in a sieve and cool quickly under cold running water.
Remove the toothpicks and peel the shrimps, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife.
Lift out the vein.
Butterfly the tiger shrimps by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver.
MARINADE Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly.
Add the prawns, marinade at room temperature for 1 hour.
FILLING Drop the egg yolks into a small saucepan and beat lightly with a fork.
Remove 2 1/2 t of the yolks and set aside.

Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled.
Drain them in a sieve, and mash them into a paste.
Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat.
Rub the mixture through a fine sieve.
TO ASSEMBLE AND SERVE Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a tiger shrimp. Seal the edges by pressing them together.
Serve at room temperature.

Pk (1*1/2C*water to 1c Couscous) 1/2 c Cooking sherry

1 Onion, chopped

2 c Chopped broccoli &/or

Cauliflour 1 ea Bell pepper, chopped

1 ea Bunch green onions

1 ea Bunch spinach

1 ea Garlic to taste

1 ea Herbs (rosemary, oregano,

Bay leaves) 1 sm Pinch cayenne pepper

2 T Whole wheat flour

Place a large skillit over medium heat.
Pour about 1/2-3/4 c of cooking sherry in.
Chop up 1 onion and add.
Stir occasionally.
Add a couple cups of chopped broccolli and/or califlour.
Continue to saute.
Add a chopped bell pepper.
Add a bunch of gree onions. Spinich, , etc.
can be added at this point.
Add as much garlic as you can stand.
I usually use 3 or 4 cloves.
Add Rosemay, Oregano, Bay leaves, and small pinch of cayanne.
Suate all of this until done.
Usually just a few minutes.
Add water to cous cous, stir well, and leave covered.
Remove most of the vegetable from the skillit, leaving as much liquid as possible, and some of the vegetables.
Add 2 cups of room temperature water to the remaining liquid.
Mix two tablespoons of whole wheat flour in 1/2 cup of room temperature water until completely dissolved.
Any lumps will prove disaterous.
When the water in the skillit boils, and the water/whole wheat mixture.
Stir until the gravy thickens.
To serve put cous cous on each plate, top with vegetable, and gray.

2 c Sifted all-purpose flour

2 ts Baking powder

1 ts Salt

1 ts Nutmeg

1/2 ts Mace

1 1/2 c Diced candied pineapple

1 c Candied red cherries

– halved 1 c Candied green cherries

– halved 1 c Golden raisins

1 c Dark raisins

1 1/2 c Pecan halves

1 c Quaker Oats, uncooked

– (quick or old-fashioned) 4 Eggs

2 c Brown sugar, firmly packed

1/2 c Vegetable oil

1 c Milk

Preparation

Line bottom of a 10-inch tube pan with waxed paper.
Grease and flour well.
Sift together flour, baking powder, salt and spices. Add candied fruits, raisins, pecans and oats; stir to coat evenly with flour mixture.
Beat eggs until light and fluffy; gradually beat in sugar, oil and milk.
Add to fruit mixture; blend well.
Pour batter into prepared pan.
Bake in preheated slow oven (300 F.) about 2-1/2 hours.
Loosen edges with a knife.
Cool thoroughly before removing

from pan.
Wrap tightly and store in cool place.
Makes one 10-inch tube cake.

1/3 c Dry roasted cashews

3 tb Peanut oil

1 md Onion, slivered

1/2 c Celery sliced

6 oz Mushrooms sliced

1 Clove garlic, minced

1 ts Cornstarch

2 tb Soy sauce

1/4 c Chicken stock

2 c Shredded fresh spinach

1/4 lb Pea pods

Cooked brown rice 1) Shell and devein the shrimp, set aside.

2) Stir cashwews in heated oil in a large frying pan until they give off a

nutlike aroma and begin to brown.
Remove with a slotted spoon and reserve.
To same oil add onion and celery.
Cook, stirring occasionally, over medium-high heat until onions are translucen, about 3 minutes.
Add mushrooms and cook until they become brown. Mix in garlic and shrimp, stirring until shrim turn pink.
3) Mix cornstarch smoothly with soy sauce and chicken stock.
To shrimp

mixture add the spinach and peas sit 30 seconds.
Mix in constarch mixture, stirring just until thicken.
Taste, add salt, if needed.
Sprinkle with reserved cashews.
4) Serve shrimp over brown rice.

2 Cups leftover meat or ground beef (seasoned

with salt &amp pepper) 1/4 Cup diced onion

1/2 Cup diced celery

1 Cup cooked rice

1 Teaspoon horseradish

1 Tablespoon prepared mustard

1 egg, well beaten

6 Large cabbage leaves

1/4 Cup tomato puree

1/2 Cup water

1 Cup sour cream

Heat oven to 350 degrees.
Brown meat and onion in a heavy skillet over low heat.
Remove from heat.
Mix in thoroughly celery, rice, horse-radish, mustard and egg.
Cook cabbage leaves for 3 minutes in boiling salted water.
Place meat mixture on cabbage leaves.
Roll and fasten with toothpicks.
Place close together in greased baking dish.
Pour tomato puree and water over cabbage rolls.
Cover and bake 30 minutes.
Remove cabbage rolls.
Pour sour cream into liquid remaining in baking dish.
Serve over cabbage rolls.