Angels Cooking Corner    

On Awesomeradio

4th/July/08  

Bbq Rum Ribs Recipe

Ingredients for Bbq Rum Ribs Recipe
4 lb Spareribs
1/4 c Ketchup
1 tsps Dry mustard
1/4 c Dark rum
2 Cloves garlic — crushed
1 c Brown sugar — packed
1/4 c Soy sauce
1/2 c Chili sauce
1/4 c Worcestershire sauce
tsps Pepper

Bbq Rum Ribs Preparation

Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 . Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 for 30 min., basting with sauce, or grill 30 min., turning and basting. Recipe By : 

From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

  Cinnamon-Raisin Breakfast Biscuits Recipe

8 oz Firm silken tofu
1/4 c Apple juice
1 c Whole-wheat flour
1 c All-purpose flour
2 tsps Baking powder
1/2 tsps Baking soda
1 tsps Cinnamon
1/4 tsps Salt, optional
1/2 c Walnuts, chopped
1/2 c Raisins
1/4 c Maple syrup, optional

Cinnamon-Raisin Breakfast Biscuits Preparation
Preheat oven to 450F. Oil baking sheets. Blend tofu until smooth. Blend in apple juice & 3 tb maple syrup. Transfer to a mixing bowl & set aside. Sift together the next 6 ingredients. Fold into the tofu mixture. Gently stir in the walnuts & raisins. Turn dough onto a lightly floured board & form into a ball. Roll out dough to a 1/2 thickness. Cut with a cookie cutter. Using a pastry brush, glaze with the remaining syrup if you wish. Bake for 12 minutes. Serve immediately. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Chicken Simmered in Smen Recipe

3 lb Chicken; quartered*
2 Chicken livers
3/4 c Onion; minced
1/4 tsps Saffron threads; pulverized
Turmeric to mix w/saffron
1/2 tsps Freshly ground black pepper
1 tsps Salt
1/4 c Parsley roughly chopped
1/4 c Water
2 To 3 tbls. Smen
2 tbls Fresh sweet butter
1/2 Preserved lemon
2 tbls Fresh lemon juice

Chicken Simmered in Smen Preparation*See Basic Method for Preparing Poultry recipe. 
Place prepared chicken in 5 1/2 qt. casserole with the livers and minced onion. Sprinkle with the spices and 1 tsp. salt. Toss to coat evenly. Puree parsley in blender or food processor with 1/4 c water. Add half the parsley water and all of the Smen to the casserole. Pour in 1 cup water; bring to a boil. Reduce heat and simmer, covered, for one hour, adding more water if necessary. Remove chicken to a colander when very tender and keep warm while the sauce simmers one full hour. Heat the 2 tbls. sweet butter in a skillet; gently brown the drained chicken quarters. Transfer to a flameproof serving dish, cover, and keep warm. Meanwhile, add the remaining parsley water to the sauce in the casserole and, by boiling rapidly, uncovered, reduce to 1 1/2 cups. Dump the sauce, livers, and odd bits of skin and bits in the blender. Whirl until the sauce is smooth. Pour over the chicken and reheat. Discard the pulp from the preserved lemon and dice the peel. Sprinkle diced lemon peel over the chicken. Simmer 5 minutes, taste for seasoning, and add additional salt if necessary. Sprinkle with lemon juice and serve at once. This is a classic dish from Fez. From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New York: Harper & Row, Publishers, 1987. Pp. 205-206. ISBN 0-06-091396-7. Typed for you by Cathy Harned. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Hells Eggs Recipe

10 lg Hard cooked eggs
1 Clove garlic
2 Serrano chilies; seeded and minced
1/2 c Mayonnaise
1 tsps Fresh lemon juice
2 tsps Dried mustard powder
1/4 tsps Cayenne powder
1/4 tsps Pure chili powder
1/4 tsps Paprika
1/2 tsps Salt
1 tsps Chopped cilantro
1 tsps Chopped chives

Hell's Eggs (hotter than your normal deviled eggs!): Mash egg yolks with remaining ingredients (except chives). Refill eggs. Sprinkle chives on top. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen’’s MM Recipe Archive, http://www.erols.com/hosey.

Chicken Diablo (Healthy Choices)

3/4 c Salsa
1/4 tsps Cumin
6 Boneless skinless chicken
-breast halves
1 can (14 oz) artichoke hearts;
-drained/quartered
1 can (2 1/4 oz) black olives;
-sliced/drained
1 can Healthy Choices Cream of
-Mushroom with, Cracker
-Pepper and Herbs Condensed
-Soup

In a medium bowl, mix soup, salsa and cumin; set aside. Arrange chicken in 9×13 baking dish. Bake at 350 F. for 20 minutes. Place artichoke hearts around chicken. Pour soup mixture over top; sprinkle with olives. Bake an additional 25-30 minutes or until chicken is no longer pink in center. Sprinkle with cilantro. Makes 6 servings

Steak Diane Recipe

This classic restaurant show-stopping dish is usually prepared and flamed at the table but you can easily make it at home. Tender filet mignon steaks with a rich cream sauce is perfect for a romantic dinner with your loved one.
Prep Time: 10 minutes
Cook Time: 6 minutes
Ingredients:
4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled
1-1/2 ounces clarified butter
1 tsp Worcestershire sauce
2 tblss shallots, chopped fine
1/8 tsp garlic, minced
1/4 cup mushroom caps, sliced 1/8 inch thick
1 tbls lemon juice, fresh squeezed
1 tsp dry mustard powder
1/2 tsp thyme leaves, fresh if possible
2 ounces heavy cream
1 ounce brandy
1 tbls parsley, chopped
1 tbls chives, chopped
Salt, about 1/2 tsp or to taste
Ground black pepper, fresh ground, 1/8 tsp or to taste
Preparation:
In a small 8- to 10-inch sauté pan, heat 1 tbls butter over medium heat for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper, increase heat to medium-high and sauté exactly 2 minutes on each side. Remove them to a plate and chill in a refrigerator for 5 minutes. 

Preheat a large (12-inch) sauté pan over medium heat for 1 minute. Add clarified butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the filet mignon steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out. 

Place filet mignon medallions on plates and top with the sauce from the pan. 

Note: You may want to slightly undercook the filet mignon steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them. 

http://homecooking.about.com/od/beefrecipes/r/blbeef52.htm

Asparagus Risotto Recipe 

Ingredients
1 pound asparagus 
3 Tbsp plus 1 tsp butter 
1/2 cup chopped shallots 
1 cup Arborio rice 
1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water) 
About 3 1/2 cups chicken stock (or vegetable stock for vegetarian option), can substitute some of the asparagus cooking water for stock 
1/2 cup freshly grated Parmesan cheese 
Salt and pepper
Method 

1 Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside. 




2 In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

3 While the shallots are cooking, bring the stock to a simmer in a saucepan.



4 Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.

Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.

5 Gently stir in the Parmesan cheese, the remaining 1 tsp butter, and the asparagus. Add salt and pepper to taste. Serve immediately.

Serves 4.

http://www.elise.com/recipes/archives/007166asparagus_risotto.php

An Awesomeradio Original Recipe

Herbed Lamb in Red Wine

1 cup Shiraz
5 lamb Cutlets
1 medium onion, peeled roughly chopped
3 Spring onions
2 cloves of Garlic, Crushed
1/4 cup mint torn
1 tbls Onion Powder
Salt and pepper to taste
2 cloves garlic crushed and sliced 
1/2 tsp of Dried Basil
1/4 - 1 tsp according to taste of Cayenne pepper
3 tbls cream
1 choko, peeled and sliced
3 rashers of bacon diced *see photo of our Rasher at the bottom
1 onion diced
2 inch slice of Butternut pumpkin, peeled and diced
5-6 medium to large potatoes, peeled and roughly chopped
1 tsp salt

In a large bowl mix together Wine, garlic, onion powder, cayenne pepper and 1 clove garlic crushed extra.  Add the Lamb and marinade in wine for 1 - 2 hours not much more or you will loose the lamb flavor.  Meanwhile peel and roughly chop potatoes and pumpkin, place into a saucepan together with 1 tsp salt and water to cover.  Do not start cooking them until the lamb chops are tender.  

Peel the Choko, the choko has deep grooves, cut into the grooves to remove the peel like shown here.

then continue peeling the choko until all the peel is removed.  Cut the choko in half and remove the small seed.

Turn choko onto its cut face and slice straight down about 1/2 inch thick slices.

Place into a saucepan with a little salt and water to cover, put aside.

In a frying pan place the diced onions and fry till a deep golden, remove from pan and into a bowl, add the chopped bacon and fry till crispy, remove from pan, into the bowl with the onion.

Drain the lamb, reserving the liquid, and place the lamb into the hot frying pan.  Brown on both sides, add the roughly chopped onion, pepper and salt to taste. Pour over the reserved liquid, cover with a lid and cook until the lamb chops are tender.

Start the potatoes cooking and boil for 15 - 20 minutes.

Cook choko for 10 minutes, test for doneness.  Drain.  Then pour the fried onion and bacon over the top.

Remove lamb from pan, and rest increase heat and let the liquid reduce a little. Adjust with salt and pepper.

Mash potato and pumpkin together with some butter/margarine and milk.

Serve the Chops slightly arranged on the mashed potato with the choko on the side, pour the juice around the outside of the chops and serve.

Slow Cooked Lamb Shanks

¼ cup olive oil 
2 tsp ground cumin 
1 stick cinnamon 
1 tsp smoked paprika 
½ tsp ground chilli 
2 onions finely chopped 
2 carrots roughly chopped 
1 can peeled tomatoes 
3 lamb shanks 
750 ml cold water 
600 grams fresh peas, shelled 
sea salt and ground black pepper 
Prep Time: 10 mins 
Cooking Time: 2 hrs 
Ready in: 2 hrs 10 mins 

Preparation:
Heat the olive oil in a large pan with the cumin, cinnamon, paprika, onion, carrot and cook for 10 minutes.


Method:
Add the tomatoes, lamb shanks, and cold water and cook for 1 ½ hours until the meat is tender. Add the peas and simmer uncovered for a further 20 - 30 minutes.
Note: the flavour of soups and casseroles improves with age. For a healthier and fuller flavour, cook the shanks without the peas. Allow to cool and skim off any excess fat. The following day, slowly reheat the shanks with the peas and cook gently for 20 minutes before serving.

Makes 4 servings 

Honey and Lime Prawn Souvlaki with Salsa

32 prawns peeled and deveined; tails intact 
3 tbsp clear runny honey 
1 small red chilli, deseeded and finely chopped 
2 tbsp olive oil 
2 limes zested and juiced 
1 large clove garlic, crushed 
2 cm piece ginger finely grated 
1 tbsp coriander, chopped 

Salsa: 
2 tomatoes 
1 small mango, just ripe; diced 
½ small red onion, diced 
1 small red chili, deseeded and finely chopped 
1 lime juiced and zest finely chopped 

Preparation:
Put the prawns in a non-metallic dish.
Combine honey, chili, oil, lime zest and juice, garlic, ginger and coriander together, pour over prawns and toss well to coat.
Cover and marinate in the fridge for at least 3 hours, turning occasionally.
Soak eight bamboo skewers in water for 30 minutes.

Salsa:
Score a cross in the base of each tomato, cover with boiling water for 30 seconds then plunge into cold water. This softens the skin so it can be easily peeled away from the base.
Dice the tomatoes, discarding the cores and saving the juice, placing in a bowl along with mango, onion, lime zest and juice and coriander.


Method:
Preheat griller or BBQ hotplate to high.
Thread four prawns on each skewer and cook for 4 minutes turning halfway through cooking. Continue brushing remaining marinade over skewers as they cook. Prawns will be lightly browned and pink as they are cooked.
Serve kebabs with salsa and rice, vegies or salad.

Makes 4 servings 

New York Cheesecake

1-1/4 cups vanilla wafer crumbs
4 tbls margarine, melted
3 packets Equal sweetener
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
18 packets Equal sweetener
2 eggs
2 egg whites
2 tblss cornstarch
1 cup reduced-fat sour cream
1 tsp vanilla
1 pint strawberries, sliced (optional)
Strawberry Sauce

Mix vanilla wafer crumbs, margarine and 3 packets Equal sweetener in bottom of 9-inch spring form pan. Reserve 1 tbls of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake in preheated 350ºF oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese and 18 packets Equal sweetener in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust.
Place cheesecake in roasting pan on oven rack, add 1 inch hot water to roasting pan. Bake in preheated 300ºF oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight.
Remove side of pan; place cheesecake on serving plate.
Makes 16 servings.
Food Exchanges: 1 Milk, 2-1/2 Fat

Chocolate Banana Cream Pie - low fat

Yield: 8 servings 
1 c graham cracker crumbs 
2 tbls sugar 
1 egg white, beaten frothy 
2 c chocolate pudding (LF) 
3 bananas, sliced

Preheat oven to 375 degrees. Combine crumbs with sugar and egg whites. Moisten fingers and press mixture into pie pan sprayed with nonstick spray. Bake for 15 minutes. Cool. Place banana slices in pie shell, cover with chocolate pudding (separate recipe), chill and serve. 

Chocolate Pudding - low fat

Yield: 8 servings

2 c nonfat milk
3/4 c black chocolate sauce
1/8 tsps salt
3 tbls sugar
1/4 c nonfat milk
3 tbls plus 2 t cornstarch
1 tsps vanilla

In top of double boiler over boiling water, combine milk, chocolate sauce (separate recipe), salt and sugar. Bring just to a boil. Reduce heat to medium. Combine 1/4 c milk and cornstarch, stirring till smooth. With wire whisk stirring constantly, add cornstarch mixture to chocolate mixture; it will thicken very quickly. Reduce heat to low, cover and cook another 10 minutes. Remove from heat, add vanilla and chill.