Kitchen - User contributions [en]

Apple Tart

2022-03-03T16:53:16Z

Othp: /* Filling */

==Ingredients==

===Crust===
* 1 Cup flour
* 1/4 tsp. salt
* 2 tbsp. sugar
* 1/2 Cup butter
* 1 tbsp. vinegar

===Filling===
* 3 Cups grated apples (a cuisineart makes this easier)
* 3/4 Cup sugar
* 1/2 tsp. cinnamon
* 2 tbsp. flour

==Directions==

# Preheat an oven to 400 °F.
# Combine the crust ingredients (they can be blended easily in a cuisineart). Don't overwork the dough.
# Spread/pat the dough thickly onto the bottom of a tart form or a 9" springform up 1" on the sides.
# Combine the filling ingredients.
# Spread evenly over dough.
# Bake 60 minutes.
# Allow to cool and dust with powdered sugar for serving, if desired.

==Notes==

Can be served with whipped cream.

[[Category:Babbi]]
[[Category:Recipes]]
[[Category:Cake]]

Apple Tart

2022-03-03T16:52:30Z

Othp: /* Directions */

==Ingredients==

===Crust===
* 1 Cup flour
* 1/4 tsp. salt
* 2 tbsp. sugar
* 1/2 Cup butter
* 1 tbsp. vinegar

===Filling===
* 3 Cups grated apples
* 3/4 Cup sugar
* 1/2 tsp. cinnamon
* 2 tbsp. flour

==Directions==

# Preheat an oven to 400 °F.
# Combine the crust ingredients (they can be blended easily in a cuisineart). Don't overwork the dough.
# Spread/pat the dough thickly onto the bottom of a tart form or a 9" springform up 1" on the sides.
# Combine the filling ingredients.
# Spread evenly over dough.
# Bake 60 minutes.
# Allow to cool and dust with powdered sugar for serving, if desired.

==Notes==

Can be served with whipped cream.

[[Category:Babbi]]
[[Category:Recipes]]
[[Category:Cake]]

Apple Tart

2022-03-03T16:46:24Z

Othp: /* Ingredients */

==Ingredients==

===Crust===
* 1 Cup flour
* 1/4 tsp. salt
* 2 tbsp. sugar
* 1/2 Cup butter
* 1 tbsp. vinegar

===Filling===
* 3 Cups grated apples
* 3/4 Cup sugar
* 1/2 tsp. cinnamon
* 2 tbsp. flour

==Directions==

# Mix together flour, salt, sugar, butter and vinegar. Don't over work dough.
# Spread dough thickly on bottom of 9'' springform 1'' on sides.
# Combine apples, sugar and cinnamon.
# Spread evenly over dough.
# Bake 60 minutes at 400 °F.

==Notes==

Can be served with whipped cream.

[[Category:Babbi]]
[[Category:Recipes]]
[[Category:Cake]]

Category:Breakfast

2016-12-24T22:23:13Z

Othp: Created page with "Category:Recipes"

[[Category:Recipes]]

Breakfast Sausage/Egg Bake

2016-12-24T22:23:04Z

Othp:

[[Category:Recipes]]
[[Category:Breakfast]]
[[Category:Martina]]
==Ingredients==
* 2-3 tbsp softened butter
* 12 slices white bread
* 1/2 lb fresh mushrooms, sliced
* 2 cups thinly sliced yellow onion
* 4 oz (1 stick) butter
* 1 1/2 lbs mild Italian sausage ''(Jimmy Deans patty sausage)''
* 1 lb cheddar cheese, grated
* 5 eggs ''(6)''
* 2 1/2 cups milk ''(3)''
* 3 tsp Dijon mustard
* 1 tsp nutmeg
* 1 tsp dry mustard
* 2 tbsp chopped fresh parsley ''(optional)''

==Directions==
===Prepare a day ahead:===
# Butter bread with softened butter, set aside.
# Sauté the mushrooms and onions in 4 ounces of butter until soft; 5-10 minutes.
# Cook the sausage and cut into bite size pieces.
# In a greased 13x9in casserole, layer half the bread, mushroom/onion mixture, sausage, and cheese.
# Repeat the layering, ending with the cheese.
# Mix the eggs, milk, mustards (prepared and dry), and nutmeg together and pour over the casserole.
# Cover and refrigerate overnight.
===The next morning===
# Preheat the oven to 350°.
# Sprinkle the casserole with parsley.
# Bake (uncovered) for 1 hour or until bubbly.
# Serve immediately.

==Notes==
There's some room for modification here, the mushrooms could be swapped out for example...

[[User:Othp|Othp]] ([[User talk:Othp|talk]]) 14:21, 24 December 2016 (PST)

Breakfast Sausage/Egg Bake

2016-12-24T22:21:07Z

Othp: Created page with "Category:Recipes Category:Martina ==Ingredients== * 2-3 tbsp softened butter * 12 slices white bread * 1/2 lb fresh mushrooms, sliced * 2 cups thinly sliced yellow..."

[[Category:Recipes]]
[[Category:Martina]]
==Ingredients==
* 2-3 tbsp softened butter
* 12 slices white bread
* 1/2 lb fresh mushrooms, sliced
* 2 cups thinly sliced yellow onion
* 4 oz (1 stick) butter
* 1 1/2 lbs mild Italian sausage ''(Jimmy Deans patty sausage)''
* 1 lb cheddar cheese, grated
* 5 eggs ''(6)''
* 2 1/2 cups milk ''(3)''
* 3 tsp Dijon mustard
* 1 tsp nutmeg
* 1 tsp dry mustard
* 2 tbsp chopped fresh parsley ''(optional)''

==Directions==
===Prepare a day ahead:===
# Butter bread with softened butter, set aside.
# Sauté the mushrooms and onions in 4 ounces of butter until soft; 5-10 minutes.
# Cook the sausage and cut into bite size pieces.
# In a greased 13x9in casserole, layer half the bread, mushroom/onion mixture, sausage, and cheese.
# Repeat the layering, ending with the cheese.
# Mix the eggs, milk, mustards (prepared and dry), and nutmeg together and pour over the casserole.
# Cover and refrigerate overnight.
===The next morning===
# Preheat the oven to 350°.
# Sprinkle the casserole with parsley.
# Bake (uncovered) for 1 hour or until bubbly.
# Serve immediately.

==Notes==
There's some room for modification here, the mushrooms could be swapped out for example...

[[User:Othp|Othp]] ([[User talk:Othp|talk]]) 14:21, 24 December 2016 (PST)

User:Othp

2016-12-24T22:01:54Z

Othp:

* [[Samosas]]
* [[Leeks with Lemon]]
* [[Chard with Lemon]]
* [[Red Cabbage]]
* [[Coleslaw]]
* [[Pickled Mushrooms]]
* [[Ethiopian Cabbage Stew]]
* [[Chicken Adobo]]
* [[Basic Pork Adobo]]
* [[Breakfast Sausage/Egg Bake]]

Basic Pork Adobo

2012-11-19T01:45:37Z

Othp: Created page with 'Category:Recipes Category:Othp ==Ingredients== * 1 lb pork loin, butt, or shoulder cut into 1 inch chunks * 1 head of garlic, crushed * 1/4 cup soy sauce * 1 tsp freshly …'

[[Category:Recipes]]
[[Category:Othp]]
==Ingredients==
* 1 lb pork loin, butt, or shoulder cut into 1 inch chunks
* 1 head of garlic, crushed
* 1/4 cup soy sauce
* 1 tsp freshly ground black pepper
* 1/2 cup white vinegar
* 1 Tbsp fat for frying

==Directions==
# Place all ingredients except fat in a pot let stand at room temperature for 2 hours.
# Cook slowly over low heat in the same pot until pork is tender, about 30 minutes.
# Transfer garlic pieces from the pot to a pan and fry in the fat until brown.
# Transfer the pork pieces to the pan as well and fry until brown.
# Drain the pan.
# Add the soy-vinegar broth to the fried pork and garlic and simmer 10 minutes.

==Notes==
This recipe was printed in the San Jose Mercury News, Wednesday June 2, 2004, taken from "The Philippine Cookbook" by Reynaldo Alejandro.

It was found right next to the recipe for [[Chicken Adobo]] but was never tried. Sounds yummy though.

[[User:Othp|Othp]] 01:45, 19 November 2012 (UTC)

User:Othp

2012-11-19T01:36:11Z

Othp:

* [[Samosas]]
* [[Leeks with Lemon]]
* [[Chard with Lemon]]
* [[Red Cabbage]]
* [[Coleslaw]]
* [[Pickled Mushrooms]]
* [[Ethiopian Cabbage Stew]]
* [[Chicken Adobo]]
* [[Basic Pork Adobo]]

Chicken Adobo

2012-11-19T01:35:45Z

Othp: Created page with 'Category:Recipes Category:Martina ==Ingredients== * 1 3lb chicken, cut into serving pieces * 1/2 cup soy sauce * 3/4 cup white vinegar * 1 or 2 heads of garlic, crushed *…'

[[Category:Recipes]]
[[Category:Martina]]
==Ingredients==
* 1 3lb chicken, cut into serving pieces
* 1/2 cup soy sauce
* 3/4 cup white vinegar
* 1 or 2 heads of garlic, crushed
* 2 bay leaves
* 1/2 tsp peppercorns
* Salt to taste

==Directions==
# Place all ingredients except salt in a pot and bring to a boil.
# Reduce heat and simmer 30 minutes.
# Remove chicken from the pot and broil in a separate pot for 10 minutes.
# Let the sauce in the pot boil until it is reduced by half, add salt to taste.
# Cover the broiled chicken with the sauce and serve.

==Notes==
Martina always skips the broiling step, and often leaves the chicken to simmer until it's falling off the bones.

This recipe was printed in the San Jose Mercury News, Wednesday June 2, 2004, taken from "The Philippine Cookbook" by Reynaldo Alejandro.

[[User:Othp|Othp]] 01:35, 19 November 2012 (UTC)

User:Othp

2012-11-19T01:24:53Z

Othp:

* [[Samosas]]
* [[Leeks with Lemon]]
* [[Chard with Lemon]]
* [[Red Cabbage]]
* [[Coleslaw]]
* [[Pickled Mushrooms]]
* [[Ethiopian Cabbage Stew]]
* [[Chicken Adobo]]

Ethiopian Cabbage Stew

2012-11-05T01:35:47Z

Othp: Created page with 'Category:Recipes ==Ingredients== * ==Directions== # ==Notes== Add notes here. ~~~~'

[[Category:Recipes]]
==Ingredients==
*

==Directions==
#

==Notes==
Add notes here.

[[User:Othp|Othp]] 01:35, 5 November 2012 (UTC)

User:Othp

2012-11-05T01:34:59Z

Othp:

* [[Samosas]]
* [[Leeks with Lemon]]
* [[Chard with Lemon]]
* [[Red Cabbage]]
* [[Coleslaw]]
* [[Pickled Mushrooms]]
* [[test]]
* [[Ethiopian Cabbage Stew]]

User:Othp

2012-07-07T19:33:32Z

Othp:

* [[Samosas]]
* [[Leeks with Lemon]]
* [[Chard with Lemon]]
* [[Red Cabbage]]
* [[Coleslaw]]
* [[Pickled Mushrooms]]
* [[test]]

Pickled Mushrooms

2011-03-05T23:27:20Z

Othp: Created page with 'Category:Recipes Category:Martina ==Ingredients== * 2 lb of mushrooms * 2 cups of white vinegar * 2 Tbsp of salt * 4 bay leaves * 6 cloves * 1 Tbsp peppercorns * 3 cups o…'

[[Category:Recipes]]
[[Category:Martina]]
==Ingredients==
* 2 lb of mushrooms
* 2 cups of white vinegar
* 2 Tbsp of salt
* 4 bay leaves
* 6 cloves
* 1 Tbsp peppercorns
* 3 cups olive oil

==Directions==
# Cover mushrooms and spices with vinegar in a sauce pot, add water if necessary to cover. (All ingredients but the oil should be in the pot.)
# Bring to a boil and boil for 10 minutes until the mushrooms begin to soften.
# Drain the contents of the pot through a sieve.
# Distribute contents evenly in jars and cover the mushrooms with oil.

==Notes==
Normally you would go through a canning process with these, but [[:Category:Martina|Martina]] doesn't bother, she always eats them too fast to have to worry about spoilage.

This recipe was was dictated after several glasses of wine on both sides.

[[User:Othp|Othp]] 23:27, 5 March 2011 (UTC)

Coleslaw

2011-03-05T23:15:12Z

Othp: Created page with 'Category:Recipes Category:Martina ==Ingredients== * 1 white cabbage, shredded * 1 green bell pepper, chopped * Coleman's dried mustard * salt, pepper * Mayonnaise ==Dir…'

[[Category:Recipes]]
[[Category:Martina]]
==Ingredients==
* 1 white cabbage, shredded
* 1 green bell pepper, chopped
* Coleman's dried mustard
* salt, pepper
* Mayonnaise

==Directions==
# Mix all but mayonnaise and let sit until ready to eat.
# Add mayonnaise to taste, right before serving.

==Notes==
This recipe was was dictated after several glasses of wine on both sides.

[[User:Othp|Othp]] 23:15, 5 March 2011 (UTC)

Red Cabbage

2011-03-05T23:12:20Z

Othp: Created page with 'Category:Recipes Category:Martina ==Ingredients== * 1 red cabbage, shredded * 4 Tbsp butter (1/2 a stick) * 1 large onion, chopped * 1 liberal dash red wine vinegar * 1-2…'

[[Category:Recipes]]
[[Category:Martina]]
==Ingredients==
* 1 red cabbage, shredded
* 4 Tbsp butter (1/2 a stick)
* 1 large onion, chopped
* 1 liberal dash red wine vinegar
* 1-2 Tbsp dark plum jam
* salt, pepper

==Directions==
# Cook the onions in the butter.
# Add cabbage, vinegar, jam, and salt and pepper to taste.
# Cook for a while, stirring occasionally.

==Notes==
Almost tastes better the next day!

This recipe was was dictated after several glasses of wine on both sides.

[[User:Othp|Othp]] 23:12, 5 March 2011 (UTC)

Chard with Lemon

2011-03-05T23:06:20Z

Othp: Created page with 'Category:Recipes Category:Martina ==Ingredients== * 1 bunch of chard, stalks and leaves separated and chopped * 1 small onion, chopped * 1 bouillon cube, or salt and pepp…'

[[Category:Recipes]]
[[Category:Martina]]
==Ingredients==
* 1 bunch of chard, stalks and leaves separated and chopped
* 1 small onion, chopped
* 1 bouillon cube, or salt and pepper
* Tabasco to taste
* Lemon juice to task
* A dash of vinegar
* Olive Oil

==Directions==
# Sauté the onion in oil with the bouillon cube if you're using it.
# Add the chard stalks with the lemon, Tabasco, and vinegar.
# Cover and cook until just tender, soft and translucent.
# Add the chard leaves and add salt and pepper to taste if not using the bouillon.
# Cover and cook, stirring occasionally until the leaves are done, being careful not to reduce too much.

==Notes==
This recipe was was dictated after several glasses of wine on both sides.

[[User:Othp|Othp]] 23:06, 5 March 2011 (UTC)

Leeks with Lemon

2011-03-05T22:57:39Z

Othp: Created page with 'Category:Recipes Category:Martina ==Ingredients== * 3 Leeks * 1/2 Bouillon Cube * Olive Oil * Lemon Juice ==Directions== # Heat the olive oil at a high heat. # Add all o…'

[[Category:Recipes]]
[[Category:Martina]]
==Ingredients==
* 3 Leeks
* 1/2 Bouillon Cube
* Olive Oil
* Lemon Juice

==Directions==
# Heat the olive oil at a high heat.
# Add all other ingredients and cook for a few minutes.
# Reduce the heat and simmer, covered, until the leaks are quite soft.

==Notes==
This recipe was was dictated after several glasses of wine on both sides.

[[User:Othp|Othp]] 22:57, 5 March 2011 (UTC)

User:Othp

2011-03-05T22:53:13Z

Othp:

* [[Samosas]]
* [[Leeks with Lemon]]
* [[Chard with Lemon]]
* [[Red Cabbage]]
* [[Coleslaw]]
* [[Pickled Mushrooms]]

Zucchini Cake

2010-04-11T22:47:19Z

Othp:

[[File:sara_oli_zucchini.jpg|300px|thumb|right]]
==Ingredients==

* 3 eggs
* 250 g sugar
* 1 tsp. Vanilla
* 250 ml vegetable oil
* 1 tsp. salt
* 1 tsp. cinnamon
* 300 g zucchini
* 250 g ground nuts
* 250 g flour
* tbsp. baking powder

==Directions==

# Cream sugar,eggs and vanilla.
# Blend in oil, salt and cinnamon.
# Add zucchini, nuts, flour and baking powder. Be carful not to overwork batter, once flour has been added.
# Bake for 60 minutes at 345 °F.

==Notes==

Can be iced with butter and sugar glaze or just plain powdered sugar.

[[Category:Simone]]
[[Category:Recipes]]
[[Category:Cake]]

File:Sara oli zucchini.jpg

2010-04-11T22:45:28Z

Othp: A zucchini cake Sara made.

A zucchini cake Sara made.

Samosas

2010-01-10T19:52:57Z

Othp: Created page with 'Category:Recipes Category:Sara (makes about 16) ==Ingredients== ===Pastry Dough=== * 2 cups unsifted all-purpose flour * 4 tablespoons butter * 1/3 cups yogurt * 3/4 tea…'

[[Category:Recipes]]
[[Category:Sara]]
(makes about 16)

==Ingredients==
===Pastry Dough===
* 2 cups unsifted all-purpose flour
* 4 tablespoons butter
* 1/3 cups yogurt
* 3/4 teaspoons salt
* 3 tablespoons ice cold water

===Filling===
* about 4 cups potatoes (no need to peel), diced into 1/4 inch cubes (about 2 medium russets)
* 2 - 2 1/2 cups cauliflower, broken into florets (about 1 head)
* 1 cup onion, diced (about 1/2 large red onion)
* 1 cup peas (frozen, defrosted)
* 1 tablespoon ginger
* 2 cloves garlic, minced
* 2 tablespoons ghee '''or''' 2 tablespoons canola oil
* 1 tablespoon coriander seeds, ground
* 1 pinch of asefetida
* 1 pinch of turmeric
* 1 1/4 teaspoon salt
* 1 tablespoon garam masala
* 1 tablespoon lemon juice
* 1/2 cup cilantro, chopped
* 1 1/2+ quarts oil (peanut, canola, or safflower)

==Directions==
Put the flour and salt in a food processor and whisk together a few seconds. Add the butter cut into small chunks, the yogurt and 2 tablespoons of water. Pulse the machine to blend the mixture until it is the consistency of coarsely crumbled blue cheese (about 10 pulses). Add another tablespoon of water as needed, but it should not form a ball while pulsing. Remove from the machine and form the dough into a ball in your hands. Knead it a few minutes and cover with plastic wrap while you prepare the filling.

To make the filling, steam the diced potatoes 10 minutes and cool. Heat the ghee in a large pan and fry the coriander for 15 seconds. Add the onion, ginger , garlic, and asefetida and saute unit the onion begins to get translucent (about 5 minutes). Add the cauliflower and steam, covered for about 10 minutes over low heat, adding a tablespoon or 2 of water once or twice to prevent sticking and burning. Stir in the potatoes and peas and allow to cook another 5 minutes over medium heat. Mix in the salt, lemon juice, red peppers, cilantro, and masala. Cook another few minutes. Remove from heat and let the filling cool.

Roll the dough into a rope about 16 inches long and divide into 16 equal parts. Form each into a ball and cover. Working with one ball at a time, roll it out into a circle about 5-6 inches wide. Place a large tablespoon of filling in the upper half of the circle and bring the lower half up and over it, sealing the upper semicircular edge perfectly. Pick it up, pat it out to look nice and begin to pleat the edge, starting in the right hand corner. Make a small pinch and fold it over, then another pinch and fold it over, working your way around the edge, moving toward the other end. Once there, twist the final end and sit the samosa on a surface to dry, while you make the rest. By allowing them to dry for 30 minutes, they become a bit more flaky.

Once all the samosas are made, begin heating the oil over high heat with a candy thermometer until the temperature gets towards 300 degrees, then reduce the heat to medium high. Once the temperature reaches 350 degrees, put in the first half of the samosas and allow to fry, turning occasionally. The temperature will drop down to about 300 degrees and should remain there during the whole frying time; so adjust the temperature between medium high and medium low accordingly. When they are fried, remove them with a slotted spoon and drain them on paper towels. They are served warm or at room temperature in India, with a variety of chutneys, but tamarind is the most traditional.

==Notes==
Taken from "Eating for a Healthy Life," recipe by Dr. Sally LaMont.

User:Othp

2010-01-10T19:24:35Z

Othp: Created page with '* Samosas'

* [[Samosas]]