Spinach/Bacon Quiche

by Michele's maid, Apple

1 pkg. feta cheese

2 sm. sour cream

4 sq. frozen spinach

2 eggs

1 pkg. bacon

1 large onion

1 single pie crust or puff pastry

 

Thaw the spinich squares in microwave until warm through and press the water out.  Saute the spinach, onion, and bacon together.  Mix together the feta cheese, egg, and sour cream in separate bowl.  Combine everything together and pour into a pre-baked single pie crust or puff pastry (weighted down when baking).  Sprinkle yellow cheddar cheese on top.  Bake at 325º for 40 minutes.

Pumpkin Cake

by Amanda Cleavinger/Mali Soderborg

1 can pumpkin (2 cups)
2 cups sugar
1 cup oil
4 eggs
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Mix together and pour onto greased cookie sheet. Bake at 350 for 20-30 minutes or until knife comes out clean.

*Delicious with cream cheese frosting!

PAN FRIED BREAD

Ingredients:

300g bread flour
60g sugar
4g instant dry yeast
200g warm water

How to:

mix all the ingredients in a bowl
add water in several times to from a smooth and elastic dough
divide the dough into 2 portions
oil two clean bowls, put the dough in and rise until doubled in size
sprinkle flour on the countertop
flatten the dough and shape them as 20cm diameter rounds
rest for 10 minutes
transfer the dough into a pan and flatten again to fit the bottom
no oil is needed for baking this bread
cover and bake in the clean dry pan over medium-low heat
bake for 8 minutes or until both sides are golden

by Sylvia You

Taste of the World

Philippine Deli, by Crisse deJesus

1 - Maja Blanca

coconut milk, evaporated and condensed milk, sugar, corn flour, sweet corn kernels

2 - Pancit Malabon

noodles, cabbage, carrot, pork or chicken

3 - Suman

sticky rice, coconut milk, brown sugar and lemon rind

Mexican Dip, by Margie Solorio

refried beans

smashed avocado seasoned

sour cream w/ a sprinkle of chili powder

chopped up tomatoes

chopped jalapeno (optional)

grated cheese

Layer the ingredients and serve with tortilla chips.

Jab Chae, by Sue Kim

Noodles made out of sweet potato powder, pork strips, green bell pepper, carrot, onion, mushroom

Mix with sauce (soy sauce, sesame oil, sugar, salt, roasted sesame seed)

Yak Sik or Yak Bab, by Sister Lim

Sticky sweet rice, peanuts, dates

Steam together with soy sauce, brown sugar, sesame oil

Chirashi-zushi, by Junko Nagahama

Rice, lotus root, carrot, shiitake mushrooms, sesame, chicken breast

White Sugar, brown sugar, vinegar, salt

Topped with shredded egg, cucumber and carrot

Kleeb lam-duan (Thai flower cookie)

by Kaw Dockum

The recipe below is for a large batch, but it can be reduced, too.

Ingredients

5 cups of flour

2 1/2 cups of powdered sugar

1 1/2 cups vegetable oil

Mix flour and sugar together, then add oil. Knead until well mixed. Divide the dough into smaller bowls and add food coloring by preference. Roll dough into 1/2 inch to 1 inch balls (chill the dough first if it's too soft). Use a sharp knife to slice the ball into 3 or 4 pieces (like the petals of a lam-duan flower). On a greased tray, position the "petals" so their corners touch. Roll a small ball of dough and place in the middle of the petals, like the pistil of the flower. Bake at 350 degrees for 8-10 minutes. Let cool and enjoy!

Optional: Use a Thai dessert candle (tian op) to add fragrance to the dessert. Place the cooled kleeb lam-duan around the edges of a large pot. It is okay to stack them. Place the dessert candle with the desired scent (I recommend jasmine) in the center. Light the dessert candle. (Dessert candles emit smoke but have no flame.) Let sit covered for a few minutes, or longer for a stronger scent, according to preference.

Leche Flan

By the Bacosa Sisters 

Preparation time: 30 minutes

Estimated cooking time: 45 minutes

 

Ingredients:

* 1 cup sugar

* 3/4 cup water

* 1 can (390g) evaporated milk

* 1 can (390g) condensed milk

* 10 egg yolks

* 1 teaspoon of vanilla extract or lemon essence

 

Cooking Instructions:

* In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

* Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square.

* Spread the caramel on the bottom of the moulds.

* Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

* Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.

* Cover moulds individually with aluminum foil.

* Steam for about 45 minutes OR

* Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

* Let cool, then refrigerate.

 

To serve:

Run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

 

Cooking Tips:

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Fresh Pumpkin Soup

Serves 6

 

·       3 tablespoons butter

·       1 1/2 onion diced

·       3 carrots peeled and diced

·       1 1/2 apple peeled and diced

·       3 cups fresh pumpkin (roasted and diced, see note below)

·       1 1/2 tablespoons sage leaf

·       4 1/2 cups chicken stock

·       1 1/2 cups cream

·       1 1/2 to taste salt & freshly ground black pepper

Directions:

Prep Time: 20 mins

Total Time: 50 mins

1. In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.

2.   Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.

3. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

4.   Divide soup among 4 soup bowls and serve immediately.

5.  COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

Heidi Gailey

 

Apricot Bars

2 ¼ cups flour

1 ½ tsp baking powder

½ tsp salt

2 ¼ cup QUICK oats

1 ½ cup brown sugar

1 cup Butter

1 cup apricot preserves, jam ( can use raspberry or blackberry too)

 

Combine mix the first 5 ingredients together, cut in the butter until crumbly.  Pat 2/3 of mixture in a ungreased 9X13 inch pan, I like to use glass.  Spread with preserves and then cover with remaining crumb mixture.  Press down lightly bake at 350 degrees for 30-35 minutes.  Cool and cut into bars.

Heidi Gailey

BAKLAVA

by Dannii Purdy

base:
1 box filo(phyllo) dough, defrosted (about 16 oz.)
1 lb. (450g) walnuts, finely chopped
1-2 tsp. cinnamon (depending on how much you like it) sprinkled over walnuts
1/2 cup butter, melted (may need a little more)

syrup:
1 cup water
1 cup white sugar
1/2 cup honey
1 tsp. vanilla extract and/ or 1 tsp. almond extract
(i add a dash of cinnamon and maybe a dash of nutmeg to be fancy)

.in a 9"x13" pan, brush with melted butter then layer in phyllo dough as follows:

2 sheets phyllo, brush with melted butter; 2 sheets phyllo, brush with melted butter; 2 sheet phyllo, brush with melted butter, 2 sheet phyllo, brush with melted butter; sprinkle in half the nut-cinnamon mixture (repeat this three times, the final time with just 6 sheets and no nuts on top)

2+2+2+2 = 8; nuts; 2+2+2+2 = 8; nuts; 2+2+2 = 6 done

.brush top with any remaining butter and then with a sharp knife, cut baklava into squares or triangles BEFORE baking
.bake at 350F/ 176C for 45-50 minutes until crisp and deep golden brown
.while it is baking combine the syrup ingredients in a saucepan and bring to a boil until sugar dissolved, then turn off heat (i do it in a large pyrex measuring cup in the microwave for 3-5 minutes)
.remove baklava from oven and pour syrup over IMMEDIATELY (this will thicken the syrup and infuse it into the baklava). let stand for as long as you can wait for it to cool
.devour :)

*i found walnuts at gourmet market at emporium; phyllo dough at embassy commissary though may also be at gourmet market or villa

Falafel

by Lisa Crawford

Soak overnight, then rub together vigorously to loosen skins, rinse and drain, discarding skins

½ lb (1 c) dry chickpeas

 

Puree in food processor

chickpeas

3 cloves garlic

½ onion

3 green onions

 

Add 

¼ c fresh or 1+ T dried parsley

½ t allspice

1/4 t cayenne (optional)

¾ t salt

pepper

Refrigerate for ½ hour 

Form into slightly flattened balls and deep fry at 350 (med high), drain on paper towels

 

Serve in pita with yogurt sauce, tomato, cucumber, hummus

 

Hummus

by Lisa Crawford

Cook and drain

¾ c dry garbanzo beans/chickpeas

*or a big can precooked

 

Food process with a little olive oil

chickpeas

2 cloves garlic

 

Then add

2 T plain yogurt

2 T tahini (this is white sesame seed paste, available here)

2 T lemon juice (I used lime)

1 t ground cumin

½ t salt (or less if using canned beans)

pepper

Pita Pockets

by Lisa Crawford

makes 12 whole pita pockets

 

1 1/4 cup warm water (110-115 degrees)

1 tablespoon oil

1 teaspoon salt

2 teaspoons sugar

2 3/4 cups whole wheat flour

1/3 cup vital wheat gluten*

1 1/2 teaspoons dry yeast

 

*if you don't have this, just use at least 1 c all-purpose flour and the remaining whole wheat flour to total 3 cups

 

In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)

 

Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour).

 

Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 12 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6-inch circle.

 

As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy.

 

Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.) I preheated my pizza stone and baked them on it instead of using the wire racks.

 

Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.

 

Cut pita breads in half, or split the top edge, and fill as desired.

 

Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.

 

GREEK/ISRAELI SALAD

by Dannii Purdy

2 cucumbers, peeled (or stripe peeled) and cut into chunks
4-6 small roma tomatoes (or 2-3 large tomatoes) cut into chunks
1 small red onion, cut in half then finely sliced into slivers
150g kalamata olives cut into halves
as much feta cheese as you can afford cut into 1/2" cubes (fresh in water or marinated in oil - both are yummy)
olive oil (drizzle over about 2-3 tablespoons)
2-3 tablespoons vinegar (red wine vinegar is great but balsamic vinegar is also yummy)
sea salt and pepper (important to really bring out the flavors - use less if you have a salty feta)
.toss
.eat
*i found the kalamata olives and danish feta cheese at gourmet market at emporium mall

Banana Bread

>
> Alice's maid Kwan's Banana Bread
>
> 1/2 C butter, softened
> 1 C sugar
> 2 eggs, beaten
> 4 banana, large ones
> 3 C flour
> 2 t baking soda
> 1/2 t salt
> chocolate chips, nuts...
>
> 1. cream the butter then add the sugar, beat until smooth
> 2. add beaten eggs in several times and beat
> 3. add mashed banana
> 4. add the dry ingredients and beet until well combined, about 2 minutes
> 5. bake at 360 degree F for 60 minutes, makes 2 loaves

Chocolate Cheese Cupcakes

Bake at 350 F (175 C) for 30-35 minutes. 

Combine in mixing bowl:

2 8-oz pkgs of softened cream cheese

2 eggs

2/3 cup sugar

1/8 tsp salt

Stir in 12-oz package of chocolate chips (1 ½ cups) 

Sift together in mixing bowl:

3 cups sifted flour

2 cups sugar

½ cup cocoa

1 tsp salt

2 tsp soda 

Add:

2 cups water

2/3 cup cooking oil

2 Tbsp vinegar

2 tsp vanilla 

Beat well. 

Fill muffin cups ½ full of chocolate batter.

Top with 1 heaping tsp cream cheese mixture.

Sprinkle with nuts (optional).  Makes 48.

Chewy Oatmeal Cookies

1 ¼ cups firmly packed light brown sugar

¾ cup Crisco Golden All-Vegetable Shortening or ¾ Crisco Golden stick

1/3 cup milk

1 egg

1 ½ teaspoons vanilla extract

3 cups oats (quick or old-fashioned, uncooked)

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

1 cup raisins

1 cup coarsely chopped walnuts 

Heat oven to 375 F.  Grease baking sheets.  Place sheets of foil on countertop for cooling cookies.

Place brown sugar, shortening, egg, milk and vanilla in large bowl.  Beat at medium speed of electric mixer until well blended.

Combine oats, flour, baking soda, salt and cinnamon.  Add to shortening mixture; beat at low speed just until blended.  Stir in raisins and walnuts.

Drop dough by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets.

Bake one baking sheet at a time at 375 F for 10 to 12 minutes or until cookies are lightly browned. 

DO NOT OVERBAKE.  Cool 2 minutes on baking sheet.  Remove cookies to foil to cool completely.   

Chewy Oatmeal Cookie Variations

HALF-DIPPED COOKIES – Omit raisins and nuts.  Bake and cool.  Microwave 1 cup prepared chocolate frosting for 20-25 seconds or until smooth and thin.  Dip top half of cookie in frosting.  Lay on waxed paper until set.

FAVORITE CHIP COOKIE – Omit raisins and nuts.  Add 1 cup baking ships to batter.  Bake and cool.

MAPLE WALNUT COOKIE – Omit raisins.  Add 1 ½ teaspoons maple flavoring to dough.  Bake and cool.  Frost top of cooled cookie with mixture of 1 container prepared vanilla frosting and 1 teaspoon maple flavoring.  Garnish with walnut halves.

Chocolate Drop Cookies

Chocolate Drop Cookies   

1 cup sugar 
1/2 cup margarine or butter, softened 
1 egg 
2 ounces melted unsweetened chocolate (cool) 
1/3 cup buttermilk or water 
1 teaspoon vanilla 
1 3/4 cups Gold Medal all-purpose flour 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 cup chopped nuts, if desired 
Chocolate Frosting 
 
Heat oven to 400 F.  Mix sugar, margarine, egg, chocolate, buttermilk and vanilla.  Stir in flour, baking soda, salt and nuts.  Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.  Bake until almost no indentation remains when touched, 8 to 10 minutes.  Immediately remove from cookie sheet.  Cool; frost with Chocolate Frosting.  About 4 1/2 dozen cookies. 
 
Chocolate Frosting 
Heat 2 squares (1 ounce each) unsweetened chocolate and 2 tablespoons margarine or butter over low heat until melted;  remove from heat.  Beat in 3 tablespoons water and about 2 cups powdered sugar until smooth and of spreading consistency. 

Debbie's notes:  I add crushed candy canes on top. 
 

Texas Caviar

1/2 yellow onion, chopped fine

1 green bell pepper, chopped fine

1 bunch green onions, chopped fine

1 jalapeno pepper, chopped fine

1 T minced garlic

2-3 fresh tomatoes on the vine, chopped fine

1 (8 oz) bottle zesty Italian dressing (I mixed up my own from a mix with some vinegar, some lime juice)

1/2 tsp ground coriander

1 bunch chopped fresh cilantro

1/2 cup dried black beans, cooked, rinsed, drained (or 1 can)

1/2 cup dried white beans, cooked, rinsed, drained (or 1 can)

1/2 cup wheat (to make into wheat berries)

I cook the dried beans in separate slow cookers, so the white beans don’t look gray, about 8 hours on low or 4 hours on high. You can cook the wheat with the white beans. Then just mix everything, cover and chill in the refrigerator for at least 2 hours before serving. For me, it seemed a little runny still, so I added in some cooked brown rice. Serve with tortilla chips.

Bean Burritos and Corn Bread

Flour Tortillas

Here's the link to the recipe with video tutorials. I used white wheat flour that I grind, but if you just have store-bought whole wheat flour, you may want to do half and half with all-purpose flour.

http://everydayfoodstorage.net/2009/04/21/fresh-homemade-tortillas-food-storage-recipes/food-storage-recipes

"Refried" Pinto Beans

1/2 c dried beans ends up making about the amount in one can from the store

1. Cook beans until well done (you can soak first overnight to reduce cooking time. I do mine in a slow cooker, but on the stove works fine too--just make sure there is always enough water to cover them)

2. In a food processor, process beans, some cooking water (to get desired consistency), some bouillon paste, some taco seasoning, some sour cream. Or, you could try some canned salsa for flavoring.

Fresh Salsa

Mix to taste
-any of the following: diced tomato, diced mango, fresh corn (we boiled it maybe 5 min, but if it is really fresh, raw tastes great)
-chopped green onion
-minced garlic
-chopped cilantro
-lime juice or vinegar
-bit of sugar
-salt
-if you like it a little spicy: a minced fresh chili or some canned diced green chilies, drained

Chill at least an hour before serving.

Corn Bread

Preheat oven to 425

Mix

1 c flour

1 c cornmeal

¼ c brown sugar

1 T baking powder

½ t salt

Mix and then add to dry just until smooth

1 c whole milk

¼ c oil

2 eggs

Bake in greased 9x9 pan at 425 for 20-25 min

I use white wheat flour or sometimes a mix of that and white bean flour, but I think any flour would work. I grind my cornmeal from popcorn, but store-bought cornmeal works just as well. I also sometimes use dry milk and dry eggs, so I can make a lot of batches ahead of time and freeze them in bags and then just add hot water and oil right before cooking.

Guacamole Recipe from Hong Kong

Don't worry if you can't read the images. Just click on the picture, and it will enlarge if for you. This is one of my favorite recipes from my Hong Kong Study Group years.