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Grilled Anchovies with Christmas Limas, Mint and Chili Oil

Barbeque No Comments »
1 Cup Christmas Lima beans

soaked overnight in 6 cups water 1/2 Medium red onion — thinly sliced

1 Bunch mint — leaves only

4 Tablespoons extra virgin olive oil — plus 1/2 C

2 Red Jalapenos Or Serrano — Chopped, Seeded

2 Tablespoons Hot Pepper Flakes

1 Teaspoon capers

1 1/2 Pounds fresh anchovies (or sardines)

3 Tablespoons red wine vinegar

1 Head Frisee lettuce, washed and — spun dry

Drain soaked beans, place in 4-quart saucepan with 8 cups water and bring to a boil.
Lower heat to high simmer and cook until tender, yet slightly firm to the bite.
Drain and cool.
Place cool beans in a mixing bowl and add onion, mint and extra virgin olive oil.
Season with salt and pepper, toss to coat and set aside.

Place remaining half cup of oil into a blender and add chilis, pepper flakes and capers and blend until smooth.
Remove to bottle with lid and set aside.

Preheat grill.

Clean and gut anchovies and place on hottest part of grill, and cook through, about 1 minute per side.
Meanwhile, add vinegar to bean mixture and toss to mix.
Add Frisee and stir to coat.
Place on platter.
Remove fish from grill, arrange around salad and serve.

Traditional Christmas Pudding with Brandy Sauce

Desserts No Comments »
8 oz Currants

4 oz Sultanas

4 oz Raisins

4 oz Chopped candied peel

1 oz Skinned & chopped almonds

4 oz Wholewheat flour

1/2 ts Salt

1/2 ts Grated nutmeg

1/2 ts Ground ginger

1 1/2 ts Mixed spice

8 oz Brown sugar

4 oz Wholewheat breadcrumbs

8 oz Vegetable suet

1 ea Lemon, juice & rind

1 tb Molasses

5 tb Water & rum mixed

Grease a 2 pint pudding basin & use a large saucepan to hold the basin.
Wash currants, sultanas & raisins in warm water & pat dry.
Put fruit in large bowl with candied peel & almonds.
Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet.
Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture.
Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot.
Pour enough water into the pot to reach halfway up the side of the basin.
Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. When cooked, cool the pudding & store in a cool dry place for up to 2 months.
Before serving, steam pudding agin for 3 hours. Turn out onto a serving platter & flame with brandy if you desire.
**NOTE I divide the pudding in half & make 2 smaller puddings.
Keeps up to 3 months in the fridge.

Christmas Spice Cookies

Baked Goods No Comments »
—–TASTE OF HOME CARD—–
3/4 cup Sugar

2/3 cup Butter or margarine — soften

1/4 cup Orange juice

1/2 cup Dark corn syrup

1/2 cup Dark molasses

4 1/2 cups All-purpose flour

3/4 cup Whole wheat flour

2 teaspoons Ground ginger

1 teaspoon Baking soda

1 teaspoon Salt

1/2 teaspoon Ground cloves

1/2 teaspoon Ground nutmeg

1/2 teaspoon Ground allspice

In a mixing bowl, cream sugar and butter.
Blend in orange juice, corn syrup and molasses.
Combine flours, giner, baking soda, salt, cloves, nutmeg and allspice.
Add to creamed mixture; mix well. Chill 3-4 hours or overnight.
Roll a portion of the dough on a lightly floured surface to 1/4-inch thickness.
Cut into desired shapes.
Place 2-inches apart on greased baking sheets.
Repeat with remaining dough.
Bake 350~ for 12-14 minutes.
Cookies will be soft and chewy if bakes 12 minutes–crunch if baked longer.
Yield 6-7 dozen.

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