Friday, January 14, 2011

Stuffed Peppers

8-9 peppers, green, red, yellow (does not matter)
2 T oil
1 cup onion, chopped fine
1 1/2 lbs ground beef
1 1/2 cups dry rice
16 ounces tomato sauce

Cut the tops off and remove seeds and membranes.

Cut away pepper from around the stems, which will be discarded.

Finely dice the pepper pieces and onion.

Brown beef in pan, drain.

Add 2 T of oil, reserved peppers and onion, cook until onion is clear.

Place 3 cups of water in a pot and bring to boil

Place the 1 1/2 cups dry rice in the water, cover and simmer for 20 minutes or until the rice is done.

When the rice is done add to the pan with the beef and onion mix and stir well. Add about 10 oz of tomato sauce. Mix again.

Place about 1/8" of water in a baking pan.

Place mix in each pepper and stand up the peppers in an oven proof pan.

Pour the remaining tomato sauce over the peppers, making sure none gets in the pan.

Cover with foil and bake at 350 for about 60 minutes.

Remove foil and bake an additional 15 minutes.

BBQ---Slow Cooker

2 lbs pork, cubed
2 lbs beef, cubed
1 large onion
15 oz tomato sauce
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1/2 cup water

Place all items in a slow cooker.

Place on low 8-10 hours.

Once done remove meat and shred and place in bowl.

Serve sauce alongside.

Serve on Texas Toast, Biscuits or any type of bun.

Orange Chicken

1 1/2 cups water
2 T Orange Juice Concentrate
2 T Lemon Juice
1/3 cup Rice Vinegar
2 1/2 T Soy Sauce
1 Cup Brown Sugar
3 T Cornstarch
2 T water
2 lbs boneless, skinless chicken breast, thighs or mixed.
1/2 - 1 cup Cornstarch
3 cups oil for frying

Broccoli or any type of vegetable that you like, (steamed)

Mix above items in small pot and set aside.

Coat chicken in Cornstarch and place on wax paper.

Place oil in pan and heat.

Place chicken in oil and cook until crispy, set aside.

Heat sauce, stirring often until thick. You may need to add a little more Cornstarch.

Plate chicken and steamed vegetables, pour sauce over.

Serve with rice.

Pumpkin Pie

1 15 oz canned Pumpkin
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 14 oz can sweetened condensed milk
2 eggs
1 9" deep dish pie shell

Mix all items and place in pie shell

Heat oven to 425.

Place pie in oven for 15 minutes.

Lower temp to 350 and bake an additional 40 minutes.

Remove and cool before serving.


1 1/4 cups milk
1/4 cup oil, not olive
1/4 cup sugar
1 egg
1 cup flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda

Add all to bowl and mix well.

Place in heated pan in 1/2 cup portions.

Cook until the top has bubbles and flip.

Cook until done.

Thursday, January 13, 2011

Spaghetti Carbonara

1 lb Spaghetti
2 large egg yolks
1/2 cup heavy cream
6 ounces pancetta diced OR equal amount bacon diced
1 cup Parmesan cheese

Place a large point of water on the stove and bring to a boil.

Heat the pancetta or bacon in a skillet until crispy.

Place egg yolks in a small bowl and whisk well.

Once the pancetta or bacon is done drain,transfer to a bowl until needed.

Once water comes to a boil add pasta and cook per package directions.

While the pasta is cooking heat the heavy cream in the pan which was used for the pancetta/bacon, heat. Add the egg yolks slowly and mix well. Then add the cheese.

Drain pasta, place sauce over it and toss to coat.

The Aruba Radisson's Chocolate Cake with Chocolate Mousse Filling and Chocolate Ganache icing.

Chocolate Cake

15 oz flour
3.5 oz cocoa powder, dark is best.
21 oz sugar
.7 ounces Baking Powder
3/4 oz Baking Soda
7 oz shortening, Crisco or Butter

Combine all above in a mixing bowl.


9.5 oz of milk
6 eggs

Mix well scraping down sides.

Get ready 3 8 or 9" baking pans.
Butter or no stick spray bottoms and sides and coat with flour.

Pour batter into pans and bake at 325 for about 60 minutes.

Cool for 15 minutes in pans.

Remove from pans and place on plates that have wax paper over them and continue cooling.

Once cooled fill the cake with the below.

Chocolate Mousse Filling for Cake

16 ounces semi sweet chocolate
4 ounces sugar
1/2 cup water
7 egg yolks
2 cups heavy cream

Melt the chocolate in a microwave.

Combine the sugar and water in a pan and boil, stirring often until the sugar is dissolved.

Beat the egg yolks until creamy in a mixer with a whip attachment until fully.

Pour the water and sugar mixture into the bowl slowly, which the mixer is running.

Transfer to a 2 QT container.

Beat heavy cream until fluffy.

Add the cooled chocolate.

Combine all items, the egg and water mixture and the heavy cream


Take 8 oz of semi sweet chocolate chips and mix with 1 cup heavy cream. Melt in a microwave.

Mix 2 oz hot water with 1/2 ounce unflavored gelatin and add to the above.

Lay our our cakes, 3 of them and fill evenly with the mixture. Once stacked on top of each other move on to the Ganche.

Chocolate Ganche for the Icing

2 cups heavy cream
26 oz semi sweet chocolate

Add to a microwave safe bowl and melt, let cook until able to spread and frost cake.

French Onion Soup

2 T. oil
3 T. butter
6 C. thinly sliced onions
1/2 t. sugar
2 1/2 Qt. beef stock
1/2 C. dry white wine
1 sprig thyme (optional)
salt, pepper to taste
8 slices slightly stale French bread
2 C. grated Gruyere Cheese

Heat the oil in a heavy 5 - 6 qt. pan.

Add butter.

When butter has melted, add onions and cook slowly, covered for 10 minutes.

Add sugar and salt cooking onions slowly until carmelized and rich brown in color.

Do not allow to burn, will take 45 - 60 minutes.

Add white wine and cook 5 minutes, over low heat.

Add stock and check for seasoning.

Simmer uncovered for 30 minutes.

To serve: toast bread slices until golden brown, ladle soup into an ovenproof bowl, add toasted bread and cover with cheese.

Bake at 350 degrees F. for 20 minutes or for 5 minutes under hot broiler.

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