Adzhika

Ingredients:adzhika
16 lb tomatoes
2 lb onion
2 lb carrots
2 lb apples
2 lb bell peppers
1 lb jalapeno
• 1/2 lb garlic, minced
• salt

Directions:
• Coarsely chop the peppers, tomatoes, apples and carrots.
• Grind in a meat grinder or use your food processor.
• Place in a big pot and cook, simmering and covered for an hour.
• Add  salt and garlic. Cook for another 15 minutes.
• Distribute the adzhika into clear jars and close with lids.

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Pizza Sauce

Ingredients:pizza sauce
• 1 TB spoon olive oil
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• salt, pepper

Directions:
• Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes.
• Add tomatoes, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes.
• Season with salt and pepper.

P.S. This recipe makes enough for four pan pizzas.

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Welsh Rarebit

Ingredients:welsh rarebit
• 225g grated, strong cheese such as Cheddar or Cheshire
• 1 tablespoon butter
• 2 teaspoons Worcestershire sauce
• 1 level teaspoon dry mustard
• 2 teaspoons flour
• Shake of pepper
• 4 tablespoons beer, Guinness or milk (Guiness gives a stronger flavour)
• 4 slices bread toasted on 1 side only

Directions:
• Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan.
• Mix well and then add the beer, Guinness or milk to moisten. Do not make it too wet!!
• Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily.
• Leave to cool a little, and meanwhile toast the bread on one side only.
• Spread the rarebit over the untoasted side and brown under a hot grill.

P.S. This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer.

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Easy Lobster Bisque

Ingredients:lobster bisque
• 2 cups half and half
• 1 cup sherry
• 1 cup water
• 2 teaspoons spoon Lobster Base
• 3 TB spoons flour
• 2 TB spoons tomato paste
• 1/4 teaspoon paprika
• 1 cup cooked lobster, minced

Directions:
• In a pot mix together half and half, sherry, water, lobster base, flour, tomato paste, and paprika.
• Bring to boil and simmer for 5 minutes.
• Add cooked lobster and simmer for additional 2 minutes.
• Enjoy.

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Зелёный Борщ – Sorrel Soup

Ingredients:Sorrel Soup_12
1 lb chicken
• 4-6 cups (packed) of chopped sorrel
• 1 onion, peeled and diced
• 2 carrots, sliced
• 3 potatoes, sliced
• 3 hard boiled eggs, chopped
• 4 TB spoons butter (50 grams)
• 1 bay leaf
• salt, pepper
3 liters water

Directions:
• Add water, chicken and bay leaf to pot.
• Bring to boil and cook until chicken is tender, about 35 to 45 minutes.
• Remove chicken from pot and set aside to cool.
• When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
• Bring stock back to a boil, add carrots, potatoes and onions , and cook for 15 minutes.
• Add chicken, sorrel, and a healthy pinch of salt and stir well
• Cook for 5 minutes.
• Add eggs and cook for 1 more minute.
• Add butter and cook for another 1 minute.
• Turn the heat off and let the soup sit for 15 minutes.
• Serve.

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Portuguese Traditional Cod Soup

Ingredients:fish soup
2 lb cod fillet
• 1 onion finely chopped
2 lb tomatoes
• 1 cup rice, uncooked
• 1/4 cup olive oil
• 1 litter fish stock
• 2 garlic cloves, finely chopped
• basil, parsley

Directions:
• Chop the onion and garlic.
• Cut the tomatoes cut in half.
• Place the tomatoes cut side up on a greased baking sheet, sprinkle with garlic and onion, brush with the olive oil.
• Bake in the oven at 350 ° F for 20 minutes.
• Boil the rice with 1 tsp olive oil for 6 minutes over medium heat.
• Puree the baked tomatoes, basil and parsley in the blender.
• Add the tomato puree in a pan with the rice and stir.
• Pour in the fish stock, bring to a boil and add the sliced ​​cod fillets.
• Cook for 10 minutes.

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Sauce Veracruz

Ingredients:sauce veracruz
• 1 onion, finely sliced
• 1 poblano pepper, stemmed,seeded, and chopped
• 1 red bell pepper, stemmed, seeded and chopped
• 1 (15 oz) can diced tomatoes
• 2 TB spoon oil
• 1 cup dry white wine
• 1/4 cup chopped fresh parsley
• salt, pepper

Directions:
• Heat oil in a saute pan over medium-high.
• Add onion, poblano, and bell pepper to pan.
• Saute for 15 minutes.
• Stir tomatoes and cook for 5 minutes.
• Stir wine and parsley.
• Cook for 5 minutes.
• Serve with chicken or fish.

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Cranberry Sauce

Ingredients:cranberry sauce
8 oz fresh cranberries, washed and dried
• 1/3 cup 100% pomegranate juice
• 7 TB spoons sugar
• 1/4 teaspoon allspice
• 1/8 teaspoon ground nutmeg

Directions:
• In a medium pot, combine the cranberries, sugar and pomegranate juice.
• Stir to blend.
• Bring the mixture to a boil over medium heat.
• Reduce to a simmer and add the allspice and nutmeg.
•  Stir to blend and simmer for an additional 5 to 7 minutes.
• Some of the cranberries will burst and some will remain whole.
• Cool before serving

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Shooloom Soup (Kazakh Lamb Soup)

Ingredients:Shooloom
1 lb lamb, cubed
1 lb potatoes, cubed
• 1 onion, chopped
1 lb carrots, chopped
• 1 (14.5 oz can) diced tomatoes
• 1 cup basil, chopped
• 2 teaspoons cumin
• 1/2 teaspoon nutmeg
• 2 bay leaves
• 2 cloves garlic, rushed
• salt, pepper

Directions:
• Put lamb into a Dutch oven.
• Cover with cold water and bring to boil.
• Lower the heat and simmer for 1 hour.
• Add the rest of the ingredients and boil for 25 minutes until all the vegetables are cooked through.
• Serve.

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Shasha Sause

Ingredients:Shasha sauce
• 12 hot banana peppers from a jar with tops removed and chopped
•  4 cloves garlic
• 1 cup yellow mustard
• 1 cup white wine vinegar
• 1/2 cup sugar
• 2 TB spoons all-purpose flour

Directions:
• In a food processor, puree the peppers, garlic, mustard and vinegar.
• Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat.
• Lower the heat and simmer the mixture for 30 minutes.
• In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste.
• Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick.
• Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar).

Tip: The sauce can be refrigerated for up to 1 month.

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