More Fun Recipes (and Food Infographics)!
Here are collected recipes from my hard drive.
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Gazpacho (makes 6 servings – about 1 1/4 cups each)
Ingredients:
1 cup finely chopped unpared cucumber
1 avocado, peeled, cut into 1/2 inch cubes
1/2 cup thinly sliced green onion
3/4 tsp salt
1/2 tsp dried oregano leaves
2 tblsp red wine vinegar
1 quart tomato juice
2 tblsp olive oil
Sour Cream
Directions:
1. Place cucumber, avocado, onion, salt, oregano and vinegar in large pitcher or serving bowl. Pour tomato juice over vegetable mixture; stir gently. Cover; refrigerate 2 to 3 hours.
2. Stir olive oil into juice mixture just before serving. Top with a dollop of sour cream.
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Chipotle’s Guacamole Recipe:
JoshWillTravel’s Easy Fresh Made Guacamole
JoshWillTravel’s Easy Fresh Made Guacamole
Ingredients:
1 large or 2 small ripe avocados. Skined and deseeded. (Save the pit!)
finely chopped onion (white, yellow or red, a thin slice diced)
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp garlic powder (or 2 chrushed/chopped garlic cloves)
1/2 tsp ground cumin (adjust amount to taste)
1/2 tsp cayenne power (adjust amount to taste)
dash of red pepper flakes (to taste)
2 dashes of lime juice (fresh or bottled, to taste)
Optional Ingredients:
small amount of finely chopped jalapeño pepper (fresh or canned, to taste)
small amount of finely chopped fresh cilantro or dried cilantro flakes (to taste)
NOTE: Adjust the amount of spices depending on the size/ripeness of the avocado, the amount of “HEAT” you like in your guacamole and the food you are serving it with.
Don’t hide the flavor of the avocado! And if you over-spice, just add more avocado.
We do not like a lot of cilantro! (and sometimes we don’t want any at all)
Use other spices to add “Heat” instead of cilantro if you agree.
Directions: Combine all ingredients in a small-medium size bowl.
Use the back side of a fork to crush and mix the avocado, onion and spices.
DO NOT OVER MIX! Guacamole should be slightly lumpy.
Chill in the refrigerator for 10-20 minutes, serve in small bowls or as a garnish.
(to prevent “browning” place the unwashed pit in the bowl with the guacamole)
JoshWillTravel’s Easy Fresh Made Guacamole (ingredients)
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- Chinese Sticky Rice pt1
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- Chinese Sticky Rice pt2
VINTAGE RECIPES:
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OTHER RECIPES:
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Manny’s Artichoke Recipe
Manny’s Artichoke Recipe (from Manny’s Bistro in Westwood and the Renaissance Faire)
Manny’s Churros (makes 18-20)
Ingredients:
Vegetable Oil
2 1/4 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs
2/3 cup granulated sugar
3/4 cup milk
2 tblsp butter (melted)
1/2 tsp vanilla
Powdered sugar
Directions:
1. Heat oil (1-1/2 to 2 inches) to 375 degrees in a 12-inch skillet or fry pan
2. Mix flour, baking powder, salt, cinnamon and nutmeg. Beat eggs until thick and lemon-colored, about 5 minutes. Beat in granulated sugar gradually. Beat in flour mixture alternately with milk. Stir in butter and vanilla.
3. Fit a pastry tube with a large star tip.* Fill with dough. Squeeze dough into hot oil in 6-8 inch lengths, cutting off ends with a knife. Fry until golden brown, about 1-1/2 to 2 minutes on each side. Drain on paper towels; keep war. Repeat with remaining dough. Sprinkle with powdered sugar.
*Tip: A cookie press with the star plate can be used in place of the pastry tube.
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Steak-On-A-Stake (makes 6 servings)
Steak-On-A-Stake (makes 6 servings)
Ingredients:
1-1/2 pounds of beef loin sirloin steak, boneless, 3/4″ thick
1/2 cup soy sauce
2 tblsp honey
1/2 tsp ground ginger
1 clove garlic, crushed
2 tsp sesame or vegetable oil
2 tblsp dry sherry
Pineapple chunks
Black olives
Directions:
1. Cut meat into strips about 3/4 inch wide and 2 inches long; place in shallow baking dish. Mix remaining ingredients except pineapple and olives; pour over meat. Cover; refrigerate and marinade 1 to 2 hours, (turn meat over in marinade at the 1/2 way point).
2. Remove beef strips from marinade. Thread on a 9 or 10 inch bamboo (or metal) skewers, using about 5 pieces of meat for each. Grill 4 inches from medium-hot coals until meat is browned, 3 to 5 minutes on each side (or broil in oven 3-4 minutes on each side)
If desired, baste with separate marinade mix (do not use marinade used for raw beef). Garnish with pineapple chunks and black olives.
TIP: Soak the bamboo skewers in water for at least 30 minutes before prepping the meat to prevent them from burning.
NOTE: We used a London Broil, cut it into chunks and broiled the meat 3-4 mins on each side instead of grilling for these pics.
“Sticky Chicken” Dry Rub and Directions for Baked Chicken
(add flour and egg wash for a Baked “Fried Chicken”):
Citrus Cuban Garlic Chicken (just like Versailles Restaurant’s)
Baked Buffalo Wings
Bake at 400 degrees for 45 mins, dip in butter & sauce, bake another 45 mins
(use Frank’s Red Hot Sauce or your preferred brand):
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Orange Fruit Ice (makes about 3 pints before freezing)
or Strawberry, Lemon or any fruit flavor you wish!
Ingredients:
1/2 cup sugar
1/2 cup boiling water (CAUTION!)
3 cups orange juice (fresh squeezed is recommended)
1/4 cup fresh lemon juice
2 tsp grated orange peel
Mint sprigs
Directions:
Dissolve sugar in water; cool. Stir in juices and grated peel. Pour mixture into freezer container or ice cream maker. Freeze until firm, stirring frequently. Serve in hollowed-out orange shell if desired.* Garnish with mint sprigs.
*Tip: The juice from the fresh oranges can be used as the juice in the recipe.
NOTE: For other fruits, use a blender/juicer/food processor and adjust the amount of sugar as necessary (less for berries, more for lemon).
Lemon Fruit Ice (makes about 3 pints before freezing)
Ingredients:
1-1/2 cups sugar
4 cups boiling water (CAUTION)
3/4 cup fresh lemon juice
2 tsp grated lemon peel
Mint sprigs
Directions:
As above, use hollowed-out lemon shells if desired.
“Fiesta” Ice Pops (makes 4 popsicles)
Ingredients:
1/4 cup fresh squeezed lemon/lime juice
2-inch knob of ginger, peeled and grated
Zest of 1 lime
1/2 cup honey-ginger simple syrup (recipe below)
1/2 cup water
Directions:
Combine all ingredients in a small bowl, stirring to combine.
Pour the mixture into ice pop molds and freeze.
Honey-Ginger Simple Syrup (makes about 2 cups)
Ingredients:
2 cups water
1 cup honey (or agave syrup)
6-inch knob of ginger, chopped
Directions:
In a small saucepan, combine water and honey (or agave syrup) on medium heat until the honey dissolves. Add chopped ginger and simmer on very low heat for 20 minutes. Remove and allow to cool slightly. Strain and let cool completely to room temperature.
There will be usually be some syrup leftover. Cover and refrigerate for up to one week.
Homemade Ginger Ale
Ingredients:
1 cup club soda
3 Tbsp honey-ginger syrup
Ice
Directions:
Combine ingredients. Squeeze a lime over the top and enjoy!
Marge’s CHOCOLATE CHIP PIE
(my friend Mark Teich’s Mom, pics below by Mark)
1. mix 1 cup sugar and 1/2 cup flour
2. add 1 stick butter (melted and cooled a bit), 2 slightly beaten eggs,
1 cup semi -sweet chocolate chips and 1 tsp vanilla
3. pour into a unbaked pie shell
4. bake 1 hour at 325 (test with toothpick when done)
5. serve with whipped cream or cool whip (my fave)
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- Before
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- After
FOOD INFOGRAPHICS:
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Margaret’s Green Goddess Dressing:
Use equal parts of mayo and light sour cream, (about 1/3 cup each), add a few tablespoons of buttermilk, a TBLSP of lemon, 2 anchovies, 2 small garlic cloves, salt, pepper, about a TBLSP of parsley, it calls for a tsp of tarragon but Margaret prefers a tsp of dill. Mix it all in a food processor or blender, refrigerate and let chill for a couple of hrs to let flavors marry.
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Disney’s Secret Recipes
http://wp.me/p3dhVM-6Xo
Cooking With Kenny Rogers – DOLE Cookbook Recipes
http://wp.me/p3dhVM-6Yk
FUN COOKING RECIPES
https://joshwilltravel.wordpress.com/fun-cooking-recipes/
FUN COCKTAIL RECIPES
https://joshwilltravel.wordpress.com/cocktails/
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