Food Recipes Collection

Choucroute Garnie Simple Recipe Ingredients: 3 pounds sauerkraut 1/2 pound chunk bacon 2 tablespoons butter 1/2 cup carrots, thinly sliced 1 cup onions, thinly sliced parsley sprigs 1 bay leaf 6 peppercorns 10 juniper berries (or 1/4 cup gin) 1 1/2 cups beef bouillon 3/4 cup water 1 cup dry white wine salt 1 2 to 3 pound smoked pork butt 1 kielbasa 4 knockwurst 3 smoked bratwurst 3 unsmoked veal sausages Instructions: Drain the sauerkraut. Place in a large bowl and cover with cold water. Soak for 20 minutes, changing the water twice. Drain again. Then take up large handfuls and squeeze out as much water as possible. Set aside. Remove the rind from the bacon and cut into strips about two inches long and one half inch wide. Blanch bacon by placing in a saucepan and covering with two quarts of cold water. Bring to a boil, then simmer 10 minutes. Drain. Melt the butter in a two and one half or three quart casserole. Add the blanched bacon, carrots and on...

Boston Baked Beans Simple Recipe I saw a request for Boston Baked Beans a little while back. This is the recipe my mom has used for years. Note that this is one dish that is often even better as leftovers than the first time around! BOSTON BAKED BEANS Ingredients: 1 pound pea or navy beans water 2 tsp. dry mustard pepper 1 tsp. salt 3 onions, quartered 1/4 cup brown sugar 1/4 cup molasses 2 Tbsp. sweet pickle juice or 2 Tbsp. vinegar with 1/8 tsp. each of ground cinnamon and cloves 1/4 pound salt pork Instructions: Pick over beans and wash. Cover with 3 cups of water and soak 8 hours or overnight. Then add 2 cups of water, mustard, 1/4 tsp. pepper and next 5 ingredients. Boil, covered, about 1 hour or until skins start to wrinkle. Start heating oven to 250 degrees F. Cut salt pork into cubes and place beans over pork in beanpot. Sprinkle with pepper and bake 6-8 hours or until tender. When beans are two-thirds baked, add about 3/4 cup water or just enou...

Avocado Salmon Sandwich Recipe Ingredients: 1 ripe avocado juice of 1 lemon 6 hamburger buns, split 2 cans (7 3/4 oz each) sockeye salmon, or 1 large can 6 slices process type Swiss cheese Sesame seeds Insructions: Preheat broiler to about 475F. Peel and slice avocado and sprinkle with part of the lemon juice. Divide avocado slices evenly over the bottoms of the hamburger buns. Drain salmon and break into chunks. Divide evenly over avocado slices, and sprinkle with remaining lemon juice. Top with second halves of the buns, then with cheese slices. Sprinkle with sesame seeds. Broil about 8 inches from heat until cheese melts and the sandwiches are heated through. Garnish with dill pickles.

Classic Guacamole Simple Recipe Ingredients: 4 avocados, seeded and peeled 2 tablespoons lemon juice 1 clove garlic, crushed 1 tomato, finely chopped 1/4 cup finely chopped onion 1/4 teaspoon ground cumin 3 5o 4 drops hot pepper sauce Tortilla chips Instructions: Using a fork, coarsely mash avocado with lemon juice and garlic. Stir in remaining ingredient to blend. Garnish as desired and serve with tortilla chips.

Spicy Nachos Supreme Simple Recipe Ingredients: 1 can (8 ounces) tomato sauce 1 can (4 ounces) diced green chiles 1/2 cup chopped green bell pepper 1 green onion, sliced 1/4 teaspoon hot pepper sauce 1 bag (10 ounces) tortilla chips 2 cups shredded Cheddar cheese 1 avocado 1 teaspoon lemon juice 1/2 cup sour cream Jalapeno pepper slices, optional Instructions: Combine tomato sauce, chiles, green pepper, green onion and hot pepper sauce in bowl; let stand 15 minutes. Place tortilla chips in shallow 8 x 10 inch baking dish. Pour sauce over chips; sprinkle grated cheese over all. Broil nachos 3 minutes or until cheese melts. Just before serving, seed, peel and mash avocado. Stir in lemon juice. Spoon avocado mixture and sour cream on hot nachos and top with jalapeno slices. Serve immediately.

Avocado Mousse Melba Recipe Ingredients: 2 avocados, seeded, peeled and mashed 1 can sweetened condensed milk 1/2 cup lemon juice 2 cups heavy cream Raspberry Sauce Instructions: Blend avocados, milk and lemon juice in blender until smooth. Whip 1 cup heavy cream; fold avocado mixture into whipped cream. Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours. Prepare Raspberry Sauce. Just before serving, whip remaining 1 cup heavy cream. Spoon 1/2 cup whipped cream on each plate. Spread into 5-inch circle with back of spoon. Drizzle a thin line of Raspberry Sauce in a circle near the center. Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream. Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge. Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce. Raspberry Sauce Ingredients: 1 package (10 ounces) frozen raspberries 1/2 cup currant ...

Pesto Avocado Torta Simple Recipe Ingredients: Pesto 2 packages (8 ounces each) cream cheese, softened 2 cups butter, softened 2 avocados French bread Instructions: Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil. Beat cream cheese and butter together until smooth. Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly. Spread pesto over cream cheese layer. Spoon aonother 1 cup cream cheese mixture over pesto, spreading evenly. Halve, seed and peel avocados. Cut each half into 8 slices but do not pull apart. Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture. Cover and refrigerate 6 to 8 hours or overnight. Thirty minutes before serving, lift torta from loaf pan and remove foil. Serve with large slices of French bread. Pesto Ingredients: 1 cup fresh spinach 1/2 cup fresh basil leaves 1/3 cup grated Parmesan cheese 1/3 cup olive oil 1/4 cup pine nuts 1 cl...

Confetti Chicken Salad Recipe Ingredients: 1/4 cup fresh lime juice 3 tablespoons olive oil 1 clove garlic, crushed 1 teaspoon chili powder 1/4 teaspoon salt 2 cups cooked and cubed chicken 1 red bell pepper, cut into thin strips 1/3 cup sliced green onions, including tops 2 tablespoons chopped fresh cilantro or parsley 2 jalapeno peppers, stemmed, seeded and minced 3 cups cooked rice, cooled 2 avocados, seeded, peeled and cut into chunks Instructions: Blend lime juice, oil, garlic, chili powder and salt in large bowl. Add chicken, red pepper, onions, cilantro and hot peppers. Cover and refrigerate 2 to 3 hours. Add rice and avocado chunks; toss lightly, and serve.

Turkey Curry Bombay Recipe Ingredients: 1/4 cup butter 2 cups cooked and cubed turkey or chicken 1 medium onion, minced 1 to 1/2 tablespoons curry powder 1/4 cup chutney 1/4 cup sherry Bombay sauce 2 avocados, halved, seeded and peeled Crumbled bacon Peanuts or toasted coconut, optional Instructions: Melt butter in a medium frying pan. Saute turkey and onion until lightly browned. Add curry powder; continue to saute. Stir in chutney and sherry. Pour Bombay Sauce into turkey mixture and place over low heat to warm through. Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve. Bombay Sauce Ingredients: 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon each pepper and paprika 1/4 teaspoon salt 3/4 cup milk 1 cup shredded mild Cheddar cheese Instructions: Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese.

Crab and Avocado Melts Recipe Ingredients: 3 cups shredded Cheddar cheese 1 can (6 ounces) crab meant, rinsed, drained and flaked 1/3 cup finely chopped green bell pepper 6 slices bacon, cooked and crumbled 2/3 cup sour cream 1/2 cup mayonnaise Salt and pepper to taste 2 avocados, seeded, peeled and sliced 5 English muffins, split and lightly toasted Instructions: Combine 1 cup cheese, crab meat, green pepper, bacon, sour cream, mayonnaise and salt and pepper in a large bowl. Spoon crab mixture onto muffin halves. Top each with avocado slices and remaining cheese. Broil 3 to 5 minutes or just until cheese melts.

Spaghetti Squash and Avocado Salad Recipe Ingredients: Avocado Oil Vinaigrette 1 medium spaghetti squash 6 mushrooms, sliced 1/2 each red and green bell pepper, julienned 1 can (4 ounces) sliced black olives, drained 2 avocados, seeded, peeled and sliced Instructions: Prepare Avocado Oil Vinaigrette at least 24 hours before serving time. Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash and shred into strands. Mix squash, mushrooms, peppers, olives and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve. Avocado Oil Vinaigrette Ingredients:  3/4 cup avocado oil or light vegetable oil 1/4 cup white wine vinegar 2 to 3 cloves garlic, crushed 1 teaspoon each oregano, sweet basil, rosemary, dry mustard and Worcestershire sauce Salt and pepper to taste Instructions: S...

Chicken Waldorf Pitas with Curried Yogurt Sauce Ingredients: Curried Yogurt Sauce 2 whole chicken breasts, skinned, boned, cooked and cubed 1/2 cup Italian dressing 1 medium green apple, cubed 1/4 cup thinly sliced celery 1/4 cup sliced almonds, toasted 3 tablespoons raisins 2 avocados, seeded, peeled and cubed 4 pita breads, halved 8 pieces curly greenleaf lettuce Cherry tomatoes, optional Instructions: Prepare Curried Yogurt Sauce. Marinate chicken in Italian dressing 4 to 8 hours. Stir in apple, celery, almonds and raisins. Add Curried Yogurt Sauce. Gently fold in avocados. Place lettuce in pita halves and fill with chicken mixture. Garnish with tomatoes. Curried Yogurt Sauce Ingredients: 1 cup plain low-fat yogurt 1/2 to 1 teaspoon curry powder 1/4 teaspoon mace Instructions: Stir ingredients together.

Fruited Rice Salad on the Half Recipe Ingredients: 4 cups cooked brown or wild rice 1/4 cup raisins 1/2 cup chopped dried apricots 1/2 cup chopped pecans 2 avocados Vinaigrette Instructions: Chill rice. Pour boiling water over raisins and apricots in small bowl. Let stand 10 minutes, drain and cool. Heat oven to 350F. Place pecans on shallow baking pan; bake 5 to 8 minutes. Remove from oven, set aside. Prepare Vinaigrette. Toss rice, raisins, apricots, and pecans with Vinaigrette, refrigerate 1 hour. Just before serving, halve, seed and peel avocados. Fill each half with rice salad and serve. Vinaigrette Ingredients: 1/4 cup safflower or vegetable oil 1 tablespoon lemon juice 1 tablespoon red wine vinegar 1 teasoon honey 1/4 teaspoon ground coriander 1/4 teaspoon Dijon-style mustard Salt and pepper to taste Instructions: Shake all ingredients together in tightly covered container.

Tropical Compote Recipe Ingredient: Honey Lime Dressing 2 avocados, seeded, peeled and cubed 2 kiwis, peeled and sliced 1 banana, peeled and sliced 1 papaya, seeded peeled and sliced 1/2 cup sweetened flaked coconut, toasted Instructions: Prepare Honey Lime Dressing. Mix fruit together in serving bowl; pour Honey Lime Dressing over top. Sprinkle with coconut and serve. Honey Lime Dressing 3/4 cup plain yogurt 2 tablespoons lime juice 1/4 cup honey 1/4 teaspoon grated lime peel Stir all ingredients together.

Safari Sandwich Simple Recipe Ingredients: 2/3 cup mayonnaise 3 tablespoons chutney 12 ounces sliced ham 1 can (20 ounces) pineapple slices, drained 2 tablespoons butter 4 onion rolls, split and toasted 2 avocados, seeded, peeled and sliced Fresh parsley sprigs, optional Instructions: Mix mayonnaise and chutney together in small bowl; set aside. Saute ham slices and pineapple in butter until lightly browned. Spread about 1 tablespoon chutney mixture on each cut side of onion rolls. For each sandwich, place ham slice over chutney mixture; top with 3 or 4 avocado slices and pineapple slice. Garnish with parsley and any remaining pineapple slices.

Melons with Sweet Avocado Dip Ingredients: 1 package (8 ounces) cream cheese, softened 1 carton (8 ounces) sour cream 2 tablespoons sugar 1 avocado, seeded, peeled and mashed assorted fresh melon (honey dew, watermelon, crenshaw, casaba, cantaloupe), seeded, peeled and cut into bite-sized pieces Instructions: Blend all ingredients except melon in blender or food processor until smooth. Cover dip with plastic wrap; refrigerate 1 hour. To serve, spoon dip into small serving bowl and surround with melon pieces.

Avocado Sorbet Recipe Ingredients 1 cup sugar 1 cup light corn syrup 2 cups water 1 teaspoon grated lime peel 3 avocados, seeded, peeled and mashed 2 tablespoons lemon juice 1 tablespoon lime juice Fresh raspberries and crisp cookies, optional Instructions Bring sugar, corn syrup and water to boil in large saucepan. Remove from heat; stir in lime peel. Cool 50 to 60 minutes. Blend avocados and lemon and lime juice in blender or food processor until smooth. Add cooled sugar mixture; blend until thoroughly combined. Pour into 13 x 9 x 2 inch pan or 2 smaller pans so depth is about 1/2 inch. Freeze 1 hour. Remove sorbet from freezer, beat 2 to 3 minutes until light and creamy. Pour back into pan; cover with plastic wrap and freeze until firm, about 4 hours. Serve sorbet with fresh raspberries and crisp cookies.

Vegetable Pick-Ups Recipe Ingredients: 2 avocados, seeded, peeled and mashed 1 package (8 ounces) cream cheese, softened 2 tablespoons butter 2 teaspoons lemon juice 4 to 6 drops hot pepper sauce 2 stalks celery, cut into 3-inch pieces 1/4 pound fresh mushrooms, stems removed 1 each green and red bell pepper, seeded and cut into thick strips garnishes: fresh chives, parsley sprigs, radish slices, olive slices, pecan or walnut halves Instructions: Blend avocados, cream cheese, butter, lemon juice and hot pepper sauce in blender or food processor until smooth. Spoon filling into celery pieces, mushroom caps and pepper strips or use pastry tube to pipe filling onto vegetables. Garnish each as desired and serve.

Party Dip Recipe Ingredients: 1 can (16 ounces) refried beans 1 can (4 ounces) chopped green chiles, drained 1 envelope (1 1/2 ounces) taco seasoning mix 2 avocados, seeded and peeled 1 tablespoon lemon jice taco sauce to taste 1 cup sour cream shredded lettuce 1 tomato, chopped ripe olives, sliced shredded Cheddar cheese tortilla chips Instructions: In a small bowl, mix together refried beans, chiles and taco seasoning mix; spread over serving platter. Coarsley mash together avocados, lemon juice, and taco sauce; spread over bean mixture. Top with sour cream and sprinkle lettuce, tomato, olives and cheese over all. Serve with tortilla chips.

Prosciutto/Salmon Wraps Recipe Ingredients: 2 avocados, seeded and peeled 8 slices each prosciutto and smoked salmon Fresh lemon or lime Instructions: Cut each avocado into 8 slices. Diagonally wrap each with a prosciutto or salmon slice. Arrange wraps on serving platter, garnish with lemon or lime and serve.

Avocado 'N Everything Pizza Ingredients: 2 cups buttermilk baking mix 1/2 cup hot water 1 can (8 ounces) tomato sauce 1/4 cup chopped green onion 1/2 cup shredded mozzarella cheese 1/2 cup sliced muchrooms 1/3 cup sliced ripe olives 1 small tomato, sliced 2 tablespoons olive oil 1 avocado, seeded, peeled and sliced Fresh basil leaves, optional Instructions: Heat oven to 425F. Stir together buttermilk mix and water with fork in small bowl. Pat or roll into 12-inch circle on ungreased baking sheet or pizza pan. Mix together tomato sauce and green onion; spread over pizza dough. Top with cheese, mushrooms, olives and tomato slices. Drizzle olive oil over top. Bake 15 to 20 minutes or until edge of crust is golden brown. Remove pizza from oven and arrange avocado slices over top. Garnish with basil leaves and serve.