Friday, December 31, 2010

Turkey With Chestnuts

Cooking time 40 minutes per kilo weight of turkey, plus 20 minutes
 1 turkey
 1/2 a kilo of sausages
 1 onion, nutmeg, salt and pepper
 3/4 kilo of boiled chestnuts

clean the turkey carefully. remove the skin from the sausages and mix the meat with the finely chopped onion,
salt, pepper and some freshly grated nutmeg. add the boiled chestnuts and fill the turkey with this stuffing. sew
up the opening and bake the turkey in the oven, basting it from time to time with its juice.
place the turkey on a warmed serving dish and serve in the sauce boat.

Suggestions: cook the chestnuts in bolling water, being careful that they do not break.

Kidneys In Cream Sauce


3 veal kidneys 
125 grams of button mushrooms 
1/2 glass of brandy 
6 table spoon of single cream 
butter, salt and pepper 

clean all the fat, membrane and never from the kidneys and cut them in pieces. wash the mushrooms and slice.
them finely. heat the butter in a frying pan and brown the kidneys. add salt, pepper and the mushrooms slice.
pour in the brandy and sat it alight. when the flame has died away, transfer the contents of the pan to a warmed dish. add the cream, stir and then return the mixture to the pan. bring to the boil and serve

wash the kidneys very well and soak them for half an hour in cold water and vinegar before use

Cream Of Chicken And Mushroom Soup


 1 small chicken
 600 grams of button mushrooms
 100 grams of butter, 75 grams of flour
 1 bowl of bechamel sauce
 250 grams of single cream
 1 leek 1 carrot, 1 stick of celery .
 1 liter of stock, salt and pepper

heat half the butter in a saucepan and mix in the flour, string well to prevent lumps forming. stir in the stock and
bring to the boil add the chicken and the celery, carrot and leek cut into small pieces. season with salt and pepper and simmer for 40 minutes. strain the soup and cut the meat into small pieces.
return the soup to the saucepan and add some of the bechamel and half the cream. bring to the boil and 
simmer vary gently for 15 minutes.meanwhile, fry the mushrooms in the remaining butter.chop them vary 
finely and blend them with the rest of the bechamel, the cream and the chicken pieces. add this mixture 
to the soup season to taste and simmer a few minutes longer. serve vary hot.

Tuesday, December 28, 2010

Chocolate souffle

preparation time 15 minutes
cooking: time 60 minutes

1/2 liter of milk 
100 grams of sugar 
50 grams of flour, 50 grams of butter 
100 grams of powder cocoa or chocolate 
4 eggs
butter a souffle dish and sprinkle sugar over the bottom and up the sides 

Melt the butter, then stir in the flour well, bring the milk to the boil with the sugar and pour it slowly over the
butter and flour mixture, stirring all the time. simmer for 5 minutes then remove from the heat.
blend in the cocoa and let the mixture cool. stir in the egg yolks, one by one, and last of all fold in the stiffly
beaten egg white. pour the souffle mixture quickly into the buttered dish and cook in a moderate oven for
45 minutes. serve immediately.

  top class foods

Saturday, December 25, 2010

Shrimp on the skewer

4 serving
Time required 40 minutes


24 large shrimp (preferably with the heads still attached)
6 tablespoons butter, 1 lemon,
1 tablespoon dry mustard,
1 clove garlic, handful parsley, few drops Worcestershire sauce,
About 30 bay leaves or sage leave, ¼ cup olive oil, salt, pepper

Finely chop the parsley and garlic. Put the butter, a little softened, in a bowl and punch with a wooden spoon until creamy. Then add the mustard (1), a few drops of Worcestershire sauce (2), the chopped garlic and parsley, and few droop of lemon
Juice. Set aside wash the shrimp very carefully, but keep in the shell: dry in a dish
Cloth (3). Thread shrimp on long metal skewers, with a bay leaf or sage leaf between
Each one (4). Brush lightly with oil and put on a hot griddle or beneath a preheated
Broiler (5). When a dark crust has formed on one side, turn (6) and continue to cook
Until done, about 5 minutes altogether. Season with salt and pepper, and serve in a
Platter with the

Mantis shrimp in parsley sauce

4 serving
Time required 40 minutes


2 lb mantis shrimp or ordinary large shrimp,
1 clove garlic, large handful parsley,
½ onions, 1 bay leaf, ½ lemon ¼ teaspoon thyme,
1 cup dry white wine, 1/3 cup olive oil, ½ teaspoon, salt. 

Finely chop the parsley and garlic, put in a bowl, and add a pinch each of salt and pepper,
½ cup of the olive oil (1), plus the juice from half of lemon (2).You should have a medium-thick sauce sat aside.
Wash the shrimps in a large frying pan, brown the chopped onion in remaining  olive oil. add the shrimp and cook over a high flame, stirring with a wooden spoon. add wine (3), one cup water, thyme, bay leaf, peppercorns (4), a pinch of salt, and bring to boil. cover and simmer slowly 10 minutes. transfer the shrimps 
to a deep platter with a skimmer (5), sprinkle with the parsley sauce (6), and serve. 

Friday, December 24, 2010

Octopus stew

4 serving
Time required 2 hours

    Fresh octopus must first be hit with wooden hammer before cooking to split down the
Fibers and create the meat tender and more eatable. Next take out the skin, flaking from
The base of the sac (1) and working toward the tips of tentacles, pull away and remove
The eyes and the horny beak, pushing upwards with your thumbs at base of the tentacles
(2) If the octopus is vary large, divide the body sac from the tentacles lastly, press
Out the insides along with the sacs contain the black ink and yellow fluid, then turn the body inside out and wash carefully.

Bring plenty of salted water to a boil add vinegar, and balance the octopus for 3 minutes
(3). Drain thoroughly. Put the octopus in an earthenware pot (4), add the chili pepper,
Chopped parsley (5), peel tomatoes, either chopped or cubed (6). Oil (7) and a pinch of salt. Cover the pot with two sheets of baking paper (8) or aluminum foil. Press the lid down tight, and tie the paper or foil to the rim of the casserole with kitchen twine (9).
The paper stops the juice from evaporating during cooking octopus must always be cooked in a strongly cover pot or pan. Put the pan in a 350’f oven and cook the octopus
For a good hours. Instead of stirring, shake the pot gently from time to prevent sticking
When cooked, let stew stand at least 15 minutes before serving. This dish, which is outstanding hot, warm, or cold, is traditionally served in the pot which it was cooked.

Thursday, December 23, 2010

Curry Chicken


·                                 1 chicken (cut in small pieces)
·                                 1 tbsp Vegetable oil
·                                 2 Cloves garlic, chopped
·                                 2 Scallions, chopped
·                                 1 tbsp Curry powder
·                                 1 tbsp Allspice
·                                 1 tsp ginger
·                                 1/2 cup chicken broth
·                                 1 large Potato diced

  • Heat the vegetable oil and add the garlic, scallions, pepper, curry, allspice, chicken broth, and ginger.
  • Cook for a 5 minutes then add the chicken. Cook on medium heat for 30 minuets then add potatoes.
  • Cook until potatoes are tender

    Wednesday, December 22, 2010

    Quick horseradish sauce for beef

    The cold standby sauce that can be stirred together at last minute.


    ½ cup sour cream
    1 to 2 tablespoons prepared white horseradish, drained and squeezed
    Dry in a kitchen towel

    Mix the sour cream with horseradish in a small bowl. Turn into a serving bowl and
    Chill until ready to serve.


    I always double this sauce slice it keep well for a couple of week in this refrigerator and
    We like it as as an accompaniment to cold turkey as well as cold ham, and as a sandwich
    Spread, too, in place of mayonnaise or mustard.


    ½ cup firmly packed light brown sugar
    2 table spoons dry mustard
    1 chicken bouillon cube
    ¼ cup boiling water
    ¼ cup white vinegar
    1 large egg, well beaten

    Mix the brown sugar and mustard in the top of a double. Dissolve the bouillon cube in the
    Boiling water and stir in the vinegar. Stir into the sugar mixture, along with the egg. Set the double boiler over simmering water and cook, stirring constantly, until thick, about
    5 minutes. Turn into a serving bowl. Cool, cover, and refrigerate until serving time. The
    sauce may be gently reheated or served chilled or at room temperature.

    Tuesday, December 21, 2010


    Every time I serve what I hope there will be little left for me to taste the next day. It never existed.

    6 oz Nova Scotia, Scottish or Norwegian smoked salmon, cut intopieces
    ¼ pound (1 stick) butter, softened
    ¼ cup light cream or half and half
    1 tablespoon chopped fresh dill
    1 tablespoon chopped scallions
    1 tablespoon fresh lemon juice
    3 or 4 laps of the pepper plant dill for garnish
    Pumpernickel cocktail bread

    Treat salmon in a food processor or blender until roughly chopped.Slowly add the butter and cream, continue to process until smoothmixture varies. Add dill, scallions, lemon juice and pepper andprocess again until well blended. Scrape

    mixture into a serving bowl, stir in a mound of Interest
    Cover and refrigerate until just before serving. Bring to room temperature to soften slightly and garnish with some dill spring.Serve with pumpernickel cocktail.


    I could not help but think this includes the old. The kids love it. Mostof the cooking liquid will be left and I was never able to throw it away, so sometimes I boil down further to make a sauce for vanillaice cream. Another time I had soda water in the syrup, add ice cubes, and surprisingly good start.

    1 cup sugar
    ½ cup water
    1 tablespoon white vinegar
    ¼ cup small cinnamon hot candies

    4 large Golden Delicious or Rome Beauty Mix sugar, vinegar,water, and candy in a medium saucepan. Bring to a boil and simmer gently for 5 or 6 minutes, stirring occasionally, until candyis melted. Meanwhile, peel apples and cut into balls (and half aball) with a bowler ball cutter. Try to get as many balls as possiblefrom every Apple. Drop the balls into the syrup and simmer gently,stirring often, until tender, 6 or 7 minutes. Remove the potato ballswith slotted spoon to a bowl. Spoon tablespoon drops 2 to 3 tablespoons of the ball, then cover tightly and refrigerate until readyto serve
    time. Balls will keep well for one or two weeks.