Sponge cake:
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites

1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur

To make the sponge cake:
Preheat the oven to 375 degrees. Butter a 10 inch spring-form cake pan.
Whisk the eggs yolks with the sugar, grated lemon rind and 3
tbsp. hot water until light and foamy.
Sift the flour and baking powder together, and fold it into the egg yolk mixture.
Whisk the egg whites until stiff, but not dry. With a large
spoon, fold them into the cake mixture.
Pour the mixture into the prepared cake pan and bake for 15 to
20 minutes, or until the cake is a rich golden color and springs
back when pressed lightly. Turn out and cool on a wire rack. For the filling:
Dissolve the sugar in 3 tbsp. of water over low heat. Beat the
sugar syrup with the ricotta cheese until it is smoothly
blended. Put aside about half of the best pieces of candied
fruit to decorate the cake. Chop the remainder coarsely.
Add the cinnamon to the sweetened ricotta and beat until smooth
and creamy. Put aside a few tbsp. of the mixture for decoration.
Combine the remainder with the chopped fruit and chocolate.
Cut the sponge cake in half horizontally. Put one layer on the
bottom of the cake pan, cut side up, and sprinkle it with half
of the Maraschino. Spread with the remaining cheese mixture. Fit
the ring of the cake pan in position and chill the cake for several hours.
When ready to serve, remove the cake from the pan and place it
on a large, flat serving dish. Coat the top and sides with the
reserved cheese and decorate with the reserved candied fruit.
You may also decorate the cake with whipped cream, and the
candied fruits may be supplemented with chopped nuts.

Mexican Recipes - ENCHILADAS (A Second Recipe)

1 pkg. cheddar cheese, grated
1-1/2 to 2 lb. hamburger
1 pkg. enchilada sauce mix, dry
2 pkgs. soft-shell tortillas

Brown the hamburger. Add a dash of salt, pepper and chili
powder. Prepare the package of enchilada sauce mix on the stove
according to the directions on the package. Drain the hamburger. Set aside.
Deep fry the tortillas in HOT oil, dipping one at a time for
only a couple seconds each. Pile the deep-fried tortillas onto
paper towels to remove excess oil. Add small amount of enchilada
sauce to hamburger, and small amount of sauce in bottom of a
9x11 glass cake pan. Set sauce aside. Spoon 1 heaping tbsp. of
hamburger mix onto flat, hot tortilla; add grated cheese. Roll
tortilla with hamburger and cheese inside and put rolled
tortilla into cake pan. Line rolled tortillas close together to fill the cake pan.
Pour remaining sauce over top of rolled enchiladas, submerging
them. Sprinkle remaining grated cheese on top. Bake, covered, at 300 degrees for 10 minutes.
Serve immediately.

Mexican Recipes - MEXICAN MEAL

1 medium bag taco chips, crushed
1 lb. hamburger
1 medium onion, chopped
1 can cheddar cheese soup
1/2 can milk
1 pkg. taco seasoning
1/2 head lettuce, chopped
2 tomatoes, chopped
1 - 8 oz. pkg. each of shredded mozarella and cheddar cheese.

Crush taco chips in a greased 9x13 pan. Brown hamburger and
onion, draining if necessary. Mix soup, milk and seasonings and
heat. Mix with meat and onion mixture. Spoon over crushed taco
chips. Sprinkle lettuce and tomatoes on top of mixture. Top with
cheeses and bake at 350 degrees for 1/2 hour, or until completely warm.

Mexican Recipes - MEXICAN HOT DISH

1 lb. pork sausage
1/4 cup chopped onion
1/2 cup chopped green pepper
1 cup uncooked macaroni
2 tbsp. sugar
1 tsp. salt
1 tsp. chili powder
1 - 1 lb. can tomatoes
1/2 cup dairy sour cream
grated cheese

Lightly brown the meat. Drain off fat. Add onions and green
pepper. Cook until tender. Stir in next six ingredients. Cover
and simmer 20 minutes. Check macaroni to make sure it is cooked
throughout. Stir in sour cream - heat throughout. Pass grated
cheddar with this hot dish.
Makes 4 - 6 servings.


1 lb. dry pinto beans
6 cloves of garlic
1 lb. bacon
2 lbs. Co-Jack cheese
2-1/2 lbs. port steak
1 bottle 7 oz. La Victoria green taco sauce
1/2 lb. sour cream
3 oz. jalapeno peppers
4 tsp. salt
4 tsp. pepper
one-sixteenth oz. tortilla chips
1 pkg. flour tortilla

Soak pinto beans in water overnight. Drain water and refill with
water. Simmer about 3-1/2 to 4 hours until beans are soft. Fry
bacon up, then crumble and put into the bacon grease, and also
add cut-up garlic cloves; then add beans WITHOUT any bean juice
and fry 10 minutes and keep stirring. Also add 2 tsp. salt and
Then take a potato masher and smash beans up and add 1/4 cup of
bean juice; cover and simmer on low for 20 minutes.
Put 1/3 of fried beans aside and the rest in a dish and top with
1/2 lb. cheese.

MEAT: Cut port meat into small pieces and put into frypan with 2
cloves garlic and 1-1/2 cups water, also 2 tsp. salt and pepper
and simmer for 40 minutes or until all water is gone. Then add
the green taco sauce and simmer 10 more minutes.
Warm tortillas up and add meat, beans, cheese and sour cream;
then rollup into a burrito, serve with chips with jalapeno and
cheese and also a side of beans with cheese.

Mexican Recipes - JALAPENO BEAN DIP

5 small jalapeno peppers
2-1/2 cups chili hot beans, mashed
1 tbsp. oil
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder

Cut off tops of peppers. Combine whole peppers and remaining
ingredients in saucepan. Simmer 15 minutes, adding water if
needed, to keep beans from sticking to bottom of pan. Cool
mixture and remove peppers. Serve dip with fresh vegetables.
NOTE: This is a Mexican vegetable dish, but can easily be an
appetizer when served with crackers.


1-1/4 cups chocolate wafer crumbs (about 18 wafers)
2 tbsp. sugar
3 tbsp. melted butter or margarine
2 (250 g or 8-oz) packages cream cheese
1 (125 g or 4-oz) package cream cheese
1 cup sugar
1/4 cup cocoa
2 tsp. vanilla
1 cup whipping cream
3 medium eggs
1 (19-oz.) can cherry pie filling
2 tbsp. chocolate cherry liqueur (optional)
2 tbsp. sugar
1/2 tsp. vanilla
1/4 oz. grated semi-sweet chocolate

Combine chocolate wafer crumbs, 2 tbsp. sugar and melted butter.
Press into bottom of 9 inch spring form pan. Bake in moderate
oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature to 300 degrees.
Have cream cheese at room temperature. Beat in large mixing bowl
at medium speed until creamy. Gradually beat in the one cup of
sugar and cocoa. Add vanilla. Beat in eggs, one at a time. Beat
until smooth. Pour over chocolate crust. Bake in slow oven, 300
degrees, about one hour until center of cake is firm. Remove
from oven and cool to room temperature.
Combine cherry pie filling with liqueur, if being used. Pour over cooled cheesecake.
Add the two tbsp. sugar and vanilla to whipping cream in bowl.
Whip until stiff. Spoon onto cake, covering evenly. Chill several hours before serving.
Decorate with grated chocolate.
Makes 10 to 12 servings. This cheesecake freezes well.


1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup
for milder flavored soup)
2 cups cooked, drained pinto beans

Place chicken pieces in large saucepan; add enough water to
cover. Cook until tender, about 25 minutes.
Remove chicken pieces from broth and put in the tomatoes, garlic
and chilies. Slide chicken meat off the bones and return meat to
the broth. Add beans and simmer about 15 minutes. Yield: about 2
quarts. Approx. calorie serving: 1 cup equals 190 calories.
Serve with tortilla. 1 tortilla equals 60 calories.

Mexican Recipes - BIG BATCH OF CHILI

1 qt. tomatoes or 29 oz. can
3 cans 16 oz. chili beans
3 cans 16 oz. kidney beans
1 large green pepper
1 large onion
12 oz. bottle taco sauce
salt and pepper to taste
12 oz. jar chili sauce
5 lbs. hamburger (can be part ground pork)
1/2 qt. Mogen David red wine

Brown the meat. Add remaining ingredients and simmer. Cook at least 30 minutes.
Serves 12 - 16. Leftovers freeze well. Good to serve with
cornmeal muffins and bowl of grated cheddar


4 cups flour
2 tsp. baking powder
2 tsp. salt
2 tsp. shortening
1-1/4 cups water

Sift together dry ingredients. Add shortening and water and
knead until smooth. Put into plastic bag and let stand for 2
hours. Roll very thin and cut into small triangles.
Fry in deep fat heated to 375 degrees until golden brown. Turn
once. Drain on paper towels and serve with honey or sprinkle with cinnamon sugar.
Makes 12 servings.

Mexican Recipes - TACO PIZZA

1 lb. hamburger, browned and drained
1 - 1-1/4 oz. pkg. of Ortega Taco Seasoning Mix
1 - 16 oz. can of Old El Paso Refried Beans
2 medium onions, diced
1 lb. grated sharp cheddar cheese
3 medium tomatoes, cubed
1/4 head lettuce, chopped
1 - 16 oz. sour cream
1 pkg. Azteca Flour Tortillas, super or medium size.

Preheat oven to 350 degrees. To browned, drained hamburger, add
taco mix and 3/4 cup water. Simmer on low for 10 minutes. Heat
refried beans as per instructions on can.
On a cookie sheet, spread flour tortillas to cover pan. Spread
refried beans evenly over shells. Add taco seasoned hamburger.
Sprinkle diced onions over entire layer of hamburger. Next, add
grated cheese, again, over the entire pizza. Put in oven and
bake until cheese is melted, approximately 10 minutes. Remove
from oven and add cubed tomatoes, then chopped lettuce. Return
to oven for 2 - 3 minutes. Remove from oven and cut into
squares. Serve with sour cream. With each bite, a dollop of sour
cream enhances the Mexican flavor.
This is a great meal for unexpected company. Easy to make, and filling for everyone.

Mexican Recipes - ENCHILADA PIE

6 corn tortillas
oil for softening tortillas
2 bunches green onions, sliced
12 oz. salsa or taco sauce
1 (8 oz.) can pitted black olives, sliced
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack c

Preheat oven to 400 degrees. In a skillet, heat 1/4 inch oil
over medium heat. Dip each tortilla into oil and fry a few
seconds until it blisters and becomes limp. Remove with tongs
and drain briefly. In a 2 quart casserole dish, alternate layers
of tortillas, onions, salsa, olives and cheese.
Cover and bake for 20 - 25 minutes.
Makes 6 servings.

Mexican Recipes - BURRO-LADAS

3 - 8 oz. cans tomato sauce
1 10-1/2 oz. can tomato soup
1 - 16 oz. can tomatoes, chopped
1-1/2 cups water
2 - 1 tsp. chili powder, to taste
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. oregano
1 tsp. salt

2 tbsp. oil
2 lbs. ground round
2 - 4 oz. cans sliced mushrooms, drained
1 cup finely chopped onion
3 cups grated cojack cheese
12 flour tortillas

For sauce, blend together all ingredients in a 2 quart saucepan
over medium heat; stir and bring to a boil. Reduce to simmer,
cover and continue 5 to 10 minutes. Remove from heat.
For filling, heat oil in large frying pan; add ground round,
onions and mushrooms. Brown together. Add 1-1/2 cups of sauce to
meat, stir and simmer 10 minutes. Remove from heat. Grease two
9x13 inch pans.
Spread 1/2 cup meat mixture on bottom of each tortilla and
sprinkle with about 2 tbsp. grated cheese. Roll up and place
seam down in prepared pans. Place 6 in each pan with at least
1/2 inch between each burro-lada.
Divide remainder of sauce and pour each half evenly over each
pan; cover and bake in preheated 375 degree oven for 20 minutes.
Remove cover and sprinkle remaining cheese evenly over each pan.
Continue to bake uncovered 10 minutes or until bubbly. Let stand
at least 5 minutes before serving. Makes 12 generous servings.
Approximate preparation time: 1-1/2 to 2 hours.
(Burritos baked like enchiladas with sauce and cheese)


1/2 cup chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
28 oz. can tomatoes
1 tbsp. honey
1 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
16 oz. fresh mushrooms, sliced
2 tbsp. margarine
8 oz. pkg. cream cheese, cut up
1 cup sour cream
3/4 cup sliced green onions
8 - 7 inch flour tortillas
2 cups shredded pepper cheese
dash ground red pepper

Cook onion and garlic in oil until tender. Stir in tomatoes (cut
up), honey, 1 tsp. chili powder, cumin, coriander, and red
pepper. Bring to a boil, reduce heat, and simmer uncovered about
30 minutes or until thick, stirring occasionally.
In a saucepan cook mushrooms and remaining chili powder (2 tsp.)
in margarine on medium high 4 to 5 minutes until mushrooms are
tender and liquid evaporates. Reduce heat. Stir in cream cheese
until melted. Add 1/4 cup sour cream and the chopped green
onion. Spoon 1/3 cup mushroom mixture in center of each
tortilla. Sprinkle with pepper cheese and rollup. Place seamside
down in a greased 12x7x2 inch baking dish. Spoon tomato mixture over tortillas.
Cover and bake in a 350 degree oven for 30 minutes or until
heated through. Top with shredded pepper cheese and return to
oven until cheese melts. Serve on a bed of lettuce and tomatoes, with sour cream, if desired.
Serves 4 - 5 .


1 to 2 lbs. beef stew meat cut into 1 inch pieces (may
substitute venison for the stew meat)
1 cup chopped onion
2 tbsp. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2-1/2 cups hot water
1 tbsp. sugar
1-1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 tbsp. flour
2 cups Bisquick baking mix
1/3 cup margarine, melted
1 cup sour cream

Cook and stir beef and onion in oil in dutch oven until beef is
brown. Stir in mushrooms (with liquid), tomatoes (with liquid),
tomato paste, hot water, salt, sugar and pepper. Heat to
boiling, stirring occasionally, until beef is almost tender,
about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and
celery. Cover and simmer 30 minutes. Mix cold water and flour
until smooth; gradually stir into beef mixture. Heat to boiling,
stirring constantly. Boil and stir 1 minute; reduce heat.
Heat oven to 400 degrees. Mix remaining ingredients until soft
dough forms; beat vigorously 20 strokes. Drop by spoonfuls onto
hot beef mixture. Bake until biscuits are brown, about 15 minutes.
Makes 5 - 6 servings.

Mexican Recipes - (Free Desert Recipes)MAGIC PIE RECIPE

4 eggs
1/4 cup margarine
1 cup white sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk or half and half
1 cup coconut
1 teaspoon vanilla

Place all ingredients in blender at one time and blend until
mixed together. Pour into a buttered 10-inch piepan. Bake in a
350 degree oven for 1 hour. When done, crust will be on bottom,
custard in the middle, an coconut on top - right where they belong.

Mexican Recipes - WET BURRITTOS

1 lb. ground beef
1/4 cup chopped onion
salt and pepper, to taste
1 pkg. dry taco seasoning mix
1 cup water
1 can refried beans
2 tbsp. margarine
2 tbsp. flour
1 cup milk
1 can enchilada sauce
1 large can tomato sauce
2 medium tomatoes
sour cream
grated cheddar cheese

Brown and drain ground beef with chopped onion and salt and
pepper. Add taco seasoning mix, water and refried beans.
In saucepan combine margarine, flour, salt and pepper to taste.
Make a paste and add milk all at once. Bring to a boil until
thick, stirring frequently. Add enchilada sauce and tomato
sauce. Bring to a boil and turn off.
Chop up lettuce into fine strips; chop up tomatoes into pieces.
Fill flour tortillas with about 1/4 cup hamburger mix, chopped
lettuce, tomatoes and 1 tbsp. sour cream. Roll up tortillas and
place in a lightly greased 9x13 pan. Fill all tortillas to make
a single layer in pan. Pour tomato mixture over tortillas. Top
with thick layer of grated cheddar cheese.
Bake at 325 degrees for 30 minutes or until heated thoroughly.


1 beaten egg
3/4 cup soft bread crumbs
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp dried oregano
1 lb. ground beef
1/2 lb. ground pork
24 pimento stuffed olives
1 - 16 oz. can tomatoes, cut up
1/2 cup water
1/4 cup chopped onion
2 tsp. instant beef bouillon
1 clove garlic, minced
1/4 tsp. dried oregano, crushed
bottled hot pepper sauce

In a bowl, combine egg, bread crumbs, milk, salt, pepper and
oregano; mix well. Add beef and pork; combine thoroughly. Shape
meat mixture into 24 meatballs around the 24 olives. Set aside.
In 10 inch skillet, combine undrained tomatoes, 1/2 cup water,
onion, bouillon granules, garlic, 1/4 tsp. oregano, and bottled
hot pepper sauce. Bring to boil; simmer uncovered for 15 minutes.
Drop meatballs into sauce, cover and simmer about 30 minutes or
UNtil meatballs are done. Remove meatballs from sauce, cover and
keep warm. Skim excess fat from sauce. Boil sauce about 10
minutes to reduce mixture to 1-1/2 cups. Serve over meatballs.
Makes 6 servings.


1/2 cup chopped onion
2 garlic cloves, minced
1-1/2 cups Italian tomatoes, drained, chopped, reserve liquid
1/2 cup sliced mushrooms
1 tsp. jalapeno pepper, chopped
1/8 tsp. pepper
8 oz. chicken (2 chicken breasts skinned, boned, cooked, chopped)
4 corn tortillas, 10 inch size
4 oz. cheddar cheese, shredded
black olives, chopped for garnish
sour cream or plain yogurt

Preheat oven to 375 degrees. Saute onions and garlic. Add
tomatoes, liquid mushrooms and seasonings. Stir occasionally
until sauce is thickened (5 to 8 minutes). Take half of sauce
and mix with chicken in bowl, set aside.
Using a frying pan, heat each tortilla one minute. Lay tortilla
flat, spread with cheese and chicken mixture and roll to close.
Place seamside down in pan. Repeat three times. Pour remaining
sauce over top, sprinkle some cheese and bake until cheese is
brown. Top with black olives and sour cream or yogurt.


3 cups broken "Cool Ranch" Doritos chips
1 lb. ground beef
1 small onion, chopped
1/4 cup green pepper, chopped
1 - 1-1/4 oz. package taco seasoning mix
3/4 cup water
1/2 cup chunky taco sauce, or salsa
2/3 of a 15 ounce can whole kernel corn, drained
8 oz. (2 cups) shredded mozarella cheese

Preheat oven to 350 degrees. Cover the bottom of a greased 8x8
pan with half of the broken chips.
Brown the ground beef with the onion and green pepper; drain
grease. Stir in taco seasoning and water; cook according to taco
seasoning package directions.
Stir in the corn and taco sauce or salsa. Spread meat mixture
evenly over chips. Sprinkle cheese evenly over the meat mixture,
and top with remaining chips.
Bake for 30 - 35 minutes or until bubbly. Great with a dinner
salad on the side.

Mexican Recipes - PUNISHMENT CHILI

1 stalk celery, chopped
1/2 chopped large onion
1 chopped clove garlic onion
1-1/2 lb. venison hamburger
3 pints canned tomatoes
1/2 pkg. chili seasoning (Durkee's)
2 cans hot chili beans
1 tsp. garlic salt
1 tsp. salt
1 tsp. pepper
1 tsp. Italian seasoning
3 tsp. chili powder
10 drops liquid smoke
1 tbsp. Worcestershire sauce
1/4 cup brown sugar

Brown celery, large onion, garlic onion, venison hamburger. Add
remaining ingredients. Simmer all day but stir and taste often.

Mexican Recipes - TACO SEASONING

2 tsp. chili powder
1-1/2 tsp. paprika
1-1/2 tsp. ground cumin
1 tsp. onion powder
3/4 tsp. garlic salt
1/2 tsp. salt
dash cayenne pepper

Combine all above ingredients. Make 3 tablespoons.

Mexican Recipes - SOPA SECA

2 tsp. olive oil
1/2 tsp. minced garlic
1/2 cup chopped onion
1 large tomato, chopped
1 cup uncooked, converted rice
1 small green bell pepper, seeded and diced
1 - 13 oz. can chicken broth
dash of red pepper
1/2 tsp. oregano
1/2 tsp. salt

Heat oil in a dutch oven over moderate heat. Add garlic, onion
and tomato. Cover and cook 3 minutes, or until onion is soft.
Add rice and cook for 2 minutes, stiffing, until rice is shiny
and hot. Stir in green pepper, chicken broth, red pepper,
oregano and salt. Bring to a boil. cover and bake for 20 minutes
at 400 degrees.

Italian Recipes - Risotto alla Parmigiana

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound Arborio rice
6 cups chicken stock, hot
2 tablespoons butter
3 ounces Parmagiano Reggiano cheese, coarsely grated

Heat the butter and oil in a large, straight−sided saute pan or saucepan.
Add the onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle
1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time,
until it's all absorbed by the rice and the rice is al dente.
The rice should be very moist and creamy, but not runny;
the rice should be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
to taste, and serve immediately.

Italian Recipes - Torta Di Spinaci

10 oz. spinach, blanched 1 minute, drained, dried and chopped
2 cups all purpose flour, extra for kneading dough
1/2 cup unsalted butter(4 oz.)
1 egg yoke plus 3 whole eggs, beaten
3 tbs milk
1/4 cup golden raisins, soak 30 minutes in water, drain
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
salt and ground pepper
2 1/2 tbs (1 oz.) Pine nuts

To make dough by hand: Pour flour into a bowl, add salt and the butter.
Using fingertips, work the butter into flour until a crumbly dough forms.
Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in
plastic wrap and refrigerate for 1 hour.
Food processor dough: Combine flour and salt in the work bowl and using
metal blades process briefly to mix. Add butter and process until the
ingredients resemble course meal. Next add egg yoke and milk and process
until dough forms a ball around the blades. Remove dough, shape to ball,
wrap in plastic wrap and refrigerate for 1 hour.
Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan
with a removable bottom and then dust with flour. Using a lightly floured
board, roll out the dough into a round shape, making it 1 inch larger than
the diameter of the pan. Line the prepared pan with the pastry dough and
In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream
and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour
into the pastry−lined tart pan and top with the pine nuts. Bake in oven
until it is golden, about 40 minutes. Remove, let cool slightly and then
transfer to a serving dish. Serve Torta luke warm or cool.

Italian Recipes - Pasta Dough

8 eggs
2 tsp. salt
4 cups all purpose flour

In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time
until dough sticks together but is still soft.
Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand
in a warm place for about 1 hour.
Knead for another 5 minutes. Flatten small amounts of dough to form a 2" x
2" square. Coat square in flour and repeatedly run through pasta machine
until desired thickness is obtained, or use rolling pin.
Cut paste shape using pasta machine or slice desired shape by hand.
Lay out cut pasta on table covered with a table cloth until dry. Pack in
plastic bags and store in a cool place.
Cook pasta in boiling salted water until tender. Homemade pasta usually
takes less time to cook. Top with your favorite sauce.

Italian Recipes - Fettucini Romano Ala Fratelli

1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked
Chopped parsley for garnish

Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat
for about 1 minute. Add the wine and simmer for about 2 minutes. Add the
half−and−half, and allow the sauce to come back to the simmer. Add the
Romano cheese, and stir until smooth, about 2 minutes.
To serve: Add the pasta to the pan and toss until coated. Portion onto two
plates, and garnish with some chopped parsley.

Italian Recipes - Cavatelli Sausage With Broccoli

1/2 lb. or 2 cups dried Cavatelli or other small
shell−shaped Italian pasta
1/2 lb. or 3 links sweet Italian Sausage
2 cloves garlic, minced
1 bunch broccoli
1 1/4 cup low−salt chicken broth
1/4 cup raisins
1 tbls. unsalted butter
Parmesan cheese

Squeeze sausage from casings and saute in a heavy skillet or cast iron
frying pan. Stir until no longer pink and sausage has broken down into small
chunks. Remove sausage with slotted spoon leaving juices in pan.
Cut broccoli into 1 inch pieces and saute in juices or drippings from the
sausage. Stir gently til it begins to brown. Add garlic and saute 1 minute
more. Add broth and raisins and simmer until the broccoli is tender, about 3
minutes. Do not over cook. Finally, add butter and stir to melt. Add, with
sausage, to cooked pasta and serve with parmesan cheese.

Mexican Recipes - TACO PIE

1 - 8 oz. sour cream
6 slices American cheese
2 cups taco chips
shredded lettuce
1 lb. ground beef
1 pkg. taco seasoning mix
1/2 cup water
1 - 8 oz. pkg. crescent rolls

Brown the ground beef. Drain off any grease. Add taco mix and
water. Simmer 5 minutes. Place your crescent rolls in the bottom
of an ungreased 10 inch pie tin. Sprinkle 1 cup taco chips on
the crust. Add the ground beef mixture, sour cream and American cheese.
Sprinkle remaining chips.
Bake at 375 degrees for 25 minutes. Serve with shredded lettuce.

Mexican Recipes - MEXICAN CORN

1/4 cup butter or margarine
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1 pkg. (10 oz.) frozen corn or 1 can No.2 whole kernel corn
1/4 cup diced pimiento
1/2 tsp. salt
1/4 tsp. pepper
sweet pepper slices, to garnish

Heat butter or margarine over low heat. Add and cook until onion
is transparent. Add green pepper. Add corn. Cook corn covered,
over low heat, about 10 minutes, or until tender.
During the last few minutes of cooking, mix in diced pimento.
Season to taste with salt and pepper. Mix gently. Garnish with sweet red pepper slices.
Serves 4.

Italian Recipes - Eggplant Parmigiana

2 Small Eggplants; unpeeled cut into 1/4−inch rounds
2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2
tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato
paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to
350F. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper
towels. Put a thin layer of tomato sauce into a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
on top. Bake, uncovered, for 30 minutes.

Italian Recipes - Stuffed Roasted Peppers

4 − 7 oz. cans roasted peppers
1 cup seasoned breadcrumbs
8 oz. shredded fontina cheese
3 cloves minced garlic
1/4 cup imported grated romano cheese
A few sprigs of fresh
parsley, chopped fine
Salt and pepper
Flour and beaten eggs (enough to dredge peppers in)
Olive oil to fry peppers in

Drain peppers and rinse with water. Open peppers, splitting in one side, so
that they lay flat on counter. Sprinkle with small amount of breadcrumbs,
reserving most to coat peppers with. Add minced garlic, shredded fontina
cheese, parsley, and grated romano cheese. Roll up peppers, keeping as much
filling inside as possible, then dredge in flour, egg, then seasoned bread
crumbs and set aside. Heat olive oil on medium−high heat in frypan. When
hot, fry peppers until golden, turning once to brown evenly. Sprinkle with
salt and pepper and serve.

Italian Recipes - Pasta Alla Caruso

2 Tbs. Olive Oil
1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
1 Lb. Chicken Livers, separated into individual lobes,
all visible fat removed
2 Tbs. Unsalted Butter
1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini,
White button, sliced thinly
1 Cup dry red wine
1 28 Oz. Can, peeled Tomatoes
2 Tbs. Flat−leafed Italian Parsley, finely chopped
Salt & freshly ground black pepper
1 Lb. Spaghetti or Perciatelli

Heat a saute pan over high heat, then add the olive oil. Flour the chicken
livers, shaking off any excess and add to the pan. Saute until they are
slightly browned and firm. Remove livers and set aside. Pour off the olive
oil, then add the two tablespoons of butter. When the butter has foamed and
the foam begins to subside, add the mushrooms, tossing to coat with the
butter. Cook for four or five minutes, until the mushrooms begin to give off
some of their juices. Add the wine all at once, scraping the bottom of the
pan to loosen any caramelized bits of liver and mushroom from the bottom.
Continue, cooking over high heat until the wine has reduced by about half.
Lower the heat, puree the tomatoes through a food mill, or in a food
processor, then add to the mushrooms and wine. Adjust the heat so the
mixture barely simmers. Slice the chicken livers crosswise into half−inch
rounds and add them, with any of their accumulated juices, to the tomato
sauce. Taste for seasoning, add salt and pepper if necessary, then cook over
low heat for about thirty minutes, or until the extraneous juices have
evaporated. In the meantime, bring a large pot with about six quarts of
water to a boil. Add the pasta and cook until al dente. Drain the pasta,
divide into four plates, top with the sauce, garnish with the chopped

Italian Recipes - Spumone Di Zabaglione

6 eggs
1/2 cup sugar
1/2 tsp. nutmeg
1/2 cup marsala
3 tbsp. dark rum
1−1/2 cup heavy cream

Separate the eggs and place the yolks in the top part of a double boiler.
Place the whites in a stainless steel bowl at room temperature. Add sugar
and nutmeg to eggs and beat, off the heat, until it forms ribbons. Add
marsala and rum and place over double boiler. Beat until frothy and foamy
and quite firm, about 2 to 3 minutes. Remove to ice bath and cool while
whisking. Beat the cream to soft peaks and fold egg mixture into whites.
Place into ice cream machine and chill according to manufacturer's
instructions. Place in freezer, well covered. When ready to serve, scoop
into balls and garnish with crushed amaretti cookies.

Italian Recipes - Calamari Imbottiti

8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic

Have fish dealer clean squid thoroughly, removing eyes, outside skin and
intestines. Cut off heads and tentacles. Wash well, and drain. Combine
remaining ingredients, and fill the cavity in each squid with stuffing. Sew
squid closed, or fasten with toothpicks. Place in baking dish or pan, and
cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil,
1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add.
Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree
for 35 minutes, or until tender. Serve whole with sauce.

Italian Recipes - Gnocchi Alla Giordano

2 pounds Baking potatoes
1 cup All−purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Tomato sauce

Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill. While the potatoes are still warm, blend in the flour, add the
egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each roll into 3/4" pieces.
Rub each pieces of dough lightly over the coarse side of a cheese grater. In
a large pot of boiling salted water, cook the gnocchi until they rise to the
top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl.
Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.

Italian Recipes - Meatballs (Polpette Alla Casalinga)

2 slices Italian bread, torn into small pieces
1/2 Cup milk
2 Tblsp. finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck, ground twice
6 Tblsp. freshly grated Romano cheese
1 Tblsp. olive oil
1/4 teaspoon garlic salt
Freshly ground black pepper
1 Tblsp. oregano

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them
dry an discard the milk. In a large mixing bowl, combine the soaked bread,
then beaten egg, beef and sausage with the remaining ingredients. Knead the
mixture vigorously with both hands or beat with a wooden spoon until all
ingredients are well blended and the mixture is smooth and fluffy. Shape the
mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs
out in one layer on a flat tray or baking sheet, cover them with plastic
wrap and chill for at least 1 hour.
Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch
skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time
over a moderately high heat, shaking the pan constantly to roll the balls
and keep them round. In 8 − 10 minutes, the meatballs should be brown
outside and show no trace of pink inside. Add more oil to the skillet as
needed. Serve the meatballs hot with tomato sauce.

Italian Recipes - Carbonara Sauce

4 Tablespoon Butter
8 Slice Bacon; cut in 1/4" strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water

Cream soft butter. In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bring
water & salt to boil in large pot. Meanwhile, fry bacon in skillet over
med heat until crisp. Pour off half of fat and stir in red pepper flakes and
cream. Bring cream mixture to simmer and keep warm until spaghetti is done.
Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.
Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs
and cheese. The heat of the pasta will cook the raw eggs. Taste and season
with salt and pepper. Serve with remaining grated cheese.

Italian Recipes - Caponata

1 Teaspoon SALT
1 Pound PLUM TOMATOES, Quartered
1/4 Cup CAPERS
2 Teaspoon SUGAR

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.
Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add
tomatoes, olives, and celery. Cook until tender−−15 minutes. Add eggplant,
capers, and pine nuts. In another pan heat vinegar and sugar. When
dissolved, pour over eggplant. Season to taste and cook an additional 20
minutes. Serve hot or cold as relish with dinner or with french bread rounds
as a buffet or cocktail dish.

Italian Recipes - Basic Polenta

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain

Bring water to a boil in a large heavy pot. Add salt and reduce heat until
water is simmering. Take cornmeal by the handful and add to water very
slowly, controlling the flow to a thin stream through your fingers. To avoid
lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture
vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become
very thick while cooking. It is done when it comes away cleanly from the
sides of the pot. Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool
5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices
1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot,
covered with your favorite sauce. Makes 6 to 8 servings.
Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool
completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.
Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube
of bread turns golden almost immediately. Fry polenta slices on both sides
until light golden. Drain on paper towels. Serve hot. It is importent to
insure the oil is hot enough, otherwise the polenta will absorb oil and your
polenta will be greasy and unpalatable.

Italian Recipes - Manicotti

1 lb. ricotta cheese
1 1/2 lbs. mozzarella cheese (grated), divided
1/4 cup romano cheese (grated)
Salt and pepper
1/4 cup provolone cheese (grated)
Parsley (chopped)
3 eggs
2−3 cups tomato sauce

Combine all ingredients together, except tomato sauce. Mix well.
(Use 1 lb. mozzarella cheese)
Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti
shells and place in pan. Spread more tomato sauce in between each layer and
on the top, followed by 1/2 lb. of just mozzarella cheese.
Bake at 350 degrees F for 3/4 hour. Then, broil for 2−3 minutes to brown

Italian Recipes - Insalata Caprese

4 large fresh tomatoes, sliced 1/4 inch thick
16 ounces fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup packed whole leaf fresh basil
4 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
1/4 cup imported olives

On a large platter, arrange tomato and mozzarella slices and basil leaves,
alternating and overlapping each. Drizzle salad with olive oil; Sprinkle
with salt and pepper. Garnish with imported olives.

Italian Recipes - Pasta E Fagioli

1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional

1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3−4 minutes stirring occasionally.
2. Puree 1 can of beans in food processor or blender; add to sauce pot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
dente, adding remaining hot water, if needed and stirring occasionally.
3. Serve hot topped with Parmesan and fresh basil, if desired.

Italian Recipes - Angel Hair With Balsamic Tomatoes

1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)

Saute the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later. Leave garlic in skillet. Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes, stirring occassionally.
Boil water for pasta. Just before you put the pasta in the water, drain tomatoes and reserve the
juice that runs off. (I usually set my colander on a dinner plate). Put the angel hair pasta in the water to cook for the recommended amount of time.
Heat your garlic skillet and toss drained tomatoes briefly JUST to heat.
They should retain their shape. The pasta should finish cooking (usually no
more than 5 minutes for angel hair) at the same time the tomatoes are ready.
Toss the pasta and tomato mixture together and serve with freshly grated
parmesan cheese

Italian Recipes - Antipasto

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

Use a long platter, and arrange in the following order: Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting helps enhance the flavors.


1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar
2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger

For crust, combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10 inch spring form pan and 2 inches up sides. Bake in moderate oven, 350
degrees for 10 minutes. For filling beat together cream cheese and sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy and mix until well blended. Pour
cheese mixture into crust and bake in slow oven, 325 degrees, for 50 or 60 minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top with whipped
cream and sliced ginger.


1-1/2 lbs. hamburger
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 to 1 cup sliced black olives
1 soup can of milk
1 - 4 oz. can green chilies
8 oz. cheddar cheese, shredded
1 - 16 oz. bag of Tostados

Brown hamburger with chopped onion. Mix soups, milk and green chilies. Add to hamburger and let simmer for 20 minutes. In a 9x13 pan, spread a thin layer of hamburger sauce, then a layer
of Tostado chips, and then a layer of shredded cheese. Repeat layers. On top of last layer of hamburger sauce, spread black olives and then top with cheese. Bake in a 350 degree oven for 30 minutes. If preferred, garnish with sour cream.

Mexican Recipes - ENCHILADAS

1-1/2 lbs. ground beef
1 pkg. tortillas
2 cans enchilada sauce
1/4 cup onion
1/4 cup green pepper
1/2 lb. cheddar cheese, grated
1 cup sour cream
1 cup black olives

Preheat oven to 350 degrees. Fry tortillas in oil until air pockets form (10 seconds, heat oil to almost smoking). Brown meat with half of the onion. Add 1/2 cup sauce to mixture. Coat
tortillas with sauce. Place mixture in center of tortilla, add some cheese and some of the green pepper and roll. Place in baking dish and bake for 20 minutes. Garnish with sour cream,
lack olives and remaining cheese.


6 super-size flour tortillas
3 chicken breasts, skinned, boned, cut in 3x1/2 inch pieces
1/2 red onion, coarsely chopped
1/2 large green pepper, coarsely chopped
1/4 lb. cheddar cheese, shredded
1 can refried beans
1 large tomato, cut in medium chunks

Optional: sour cream, ripe olives or salsa with fresh tomato Fajita seasoning, if available, or substitute taco seasoning Saute chicken breasts in a large pan (single layer) sprayed with
Pam. When cooked through, but still moist, sprinkle with Fajita or taco seasoning (about 1/3 pkg.), stir. Add onion and green pepper. Cook and stir briefly until hot. Veggies will be crisp

Make each Fajita individually. Spread tortilla with about 2 tbsp. refried beans down the
center. Add cheese and microwave on high until cheese is soft and melted around the edges (about 15 seconds). Scoop a generous portion of chicken mixture on top of beans and cheese. Add
chopped tomatoes. Fold bottom of tortilla up and fold or roll tightly enough to eat out of hand. Makes six fajitas. Optional: Add sour cream, ripe olives or salsa with the fresh tomato.
If the meal is begun with taco chips and salsa, the fajitas may be served as individually ordered (for instance "hold the refried beans".) The guests waiting for their fajita to be
served are busy with the chips.

Mexican Recipes - TUNA TAMALE PIE

3/4 cup yellow cornmeal
3 cups boiling water
1 tsp. salt
1/4 cup chopped green pepper
1/4 cup chopped onion
2-1/2 cups cooked kidney beans, drained
2 cups stewed tomatoes
1 cup finely shredded cheese
2 - 6-1/2 oz. cans chunk style tuna
1 or 2 tsp. chili powder
1/4 cup pepper

Slowly stir cornmeal into boiling, salted water, while stirring constantly. Cook until thick. Mix the rest of the ingredients in a bowl. Pour half of the cornmeal mush into a greased 2 qt. baking dish.
Top with the tuna mixture. Cover with the rest of the mush. Bake at 350 degrees for 35 minutes. Serves 4 to 6.

Mexican Recipes - MEXICAN CHICKEN

3 cups cooked chicken, diced
2 cans (10-3/4 oz.) cream of mushroom soup
16 oz. can tomatoes and green chili sauce
4 oz. can diced green chilies (optional)
1 6-7 oz. pkg. plain Doritos
10 oz. sharp Cheddar cheese, grated

Mix chicken, soup, chili sauce and diced chilies. In large greased casserole dish, make layer of Doritos, add layer of chicken mix, sprinkle with half of cheese. Repeat layers with
Doritos on top. Bake in 350 degrees for 30 minutes until bubbly.

Mexican Recipes - CREPES ENSENADA

4 chicken breasts, cooked and shredded
1 large can diced green chilies (Ortega - drained)
1 lb. Jack cheese, grated
2 small cans chopped black olives
1 bunch green onions, chopped
1 dozen flour tortillas
2 jars salsa
1-1/2 cans cheddar cheese soup
1 lb. cheddar cheese grated

Mix first five ingredients and divide evenly on flour tortillas. Roll up and place in a 9x13 inch pan.
Mix the sour cream and cheese soup and pour over rolled tortillas. Pour salsa over the sour cream and soup. Top with cheddar cheese grated. Bake uncovered 350 degrees for 15 minutes or until bubbly. Serves 8 - 12 and may be prepared in advance.


3/4 cup chopped onion
2 tbsp. butter
1 can (15 oz.) tomato sauce
1 can (4 oz.) diced green chilies
2 tsp. cumin
1 tsp. salt
1/4 tsp. red pepper
1 pkg. (7-1/4 oz.) tortilla chips, crushed
2 cups Monterey Jack cheese, shredded
1 cup dairy sour cream
1 lb. ground beef
1 cup cheddar cheese

Saute onion in butter. Add sauce, chilies, cumin, salt, red pepper. Simmer 10 minutes. Layer in buttered 9 inch square pan, half of each of the following: Tortilla chips, Monterey Jack
cheese, beef and sauce. Repeat once. Bake in preheated 350 degree oven, about 25 minutes. Spread sour cream on top and cheddar cheese. Return to oven 10 minutes. Makes 6 - 8 servings.

Mexican Recipes - RIP SNORTIN' CHILI

1 can chili beans
2 cans Italian flavored whole tomatoes, chopped
1 can Nacho Cheese soup
1/2 cup Cheez Whiz
1 lb. hamburger
1 lb. Italian sausage
1 medium onion
1 can mushrooms
1 can tomato sauce

Nacho chips
shredded cheddar cheese

Brown hamburger, sausage, onion, mushrooms; drain grease off. Put in crockpot with rest of the ingredients and slow cook 1-2 hours. Top with crushed Nacho chips and shredded cheddar cheese.

Mexican Recipes - SPANISH RICE

1 cup uncooked rice
1/3 cup chopped onion
1/3 cup chopped green pepper
2 tbsp. cooking oil
2 cups chopped canned tomatoes
1 cup water
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1 beef bouillon cube

Saute rice, onion and green pepper in oil until vegetables are tender. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes or until liquid is absorbed and rice is tender.
Serves 6 - 8.

Mexican Recipes - TACO DIP

1 lb. hamburger
1 dry pkg. taco seasoning
6 oz. green taco sauce
16 oz. can refried beans
16 oz. carton sour cream
1 cup shredded cheddar cheese

Brown hamburger. Add taco seasoning, taco sauce and refried beans. Mix well. Pour into loaf pan; spoon sour cream over and sprinkle with the cheese.Bake at 350 degrees for 30 minutes. Eat with Nacho chips.

Italian Recipes - Italian Tomato Sauce

2 − 28 ounce cans diced or ground tomatoes or whole
tomatoes NOT packed in puree or sauce
3 tablespoons high−quality olive oil
1 large, thick pork chop or 1−1/2 pounds beef chuck,
steak preferred
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
4 garlic cloves, peeled and crushed
1/2 cup red wine
1−1/2 teaspoons salt
3 tablespoons fresh basil or Italian parsley, chopped
Freshly ground black pepper to taste

If using whole tomatoes, drain them, reserving the liquid and chop. Reserve tomatoes and juice in a bowl. In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt and pepper and brown over medium−high heat on both sides, about 8 minutes total. Remove meat and set aside. Reduce heat to medium−low, add the onion and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute for 1 minute. Return the meat and any accumulated juices to the pot and add the wine. Bring to a simmer, and cook uncovered for 3 minutes. Add the reserved tomatoes (if using crushed or minced tomatoes, just add them directly from the can) and the salt and bring back to a simmer. Reduce heat to low to maintain a slow simmer, partially cover, and cook until the meat is tender, about 45 to 55 minutes, depending on the thickness of the meat. Remove meat and keep warm. Raise heat to medium and continue cooking
sauce for about 5 minutes, or until sauce has thickened. Stir in the basil and/or parsley and add freshly ground black pepper to taste (the sauce will be salty at this point; it will taste fine once added to pasta). Slice the meat and serve with pasta and sauce.

Italian Recipes - Tiramisu

4 tablespoons espresso coffee
1 tablespoon Grappa
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1 ounce sweet chocolate, grated

In a small bowl, combine the coffee and grappa; set aside In a medium bowl, beat the egg whites until stiff; set aside. In a large bowl, beat the egg yolks together with the sugar until thick and
lemon−colored. Add the marscapone and blend. Gently fold the egg whites into the cheese mixture. Place half of the biscuits in the bottom of a 10−inch square baking dish or larger serving plate. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 hours before serving with grated chocolate.

Italian Recipes - Basic Italian Bread

1/2 Teas. Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All−purpose Flour
Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.
2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5−6 Cups All−purpose, Unbleached Flour
2 Ts. Salt

Place the water in a large bowl, sprinkle the yeast overtop and mix well. Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with a wooden spoon (or mix with your hands) until everything is mixed. The dough will be fairly wet and sticky at this point. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume. Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour. If you choose, you could refrigerate your dough at this time and leave it overnight to prepare the
next day. Turn out your dough onto a floured baking sheet, and without overworking it
too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. Slash across the tops of the loaves with a serrated knife or razor just prior to baking. Preheat the oven to 350 degrees F. and place a casserole dish with boiling water on the lower oven rack. Bake your bread 30 minutes, turn the baking sheet around, and reduce the heat to 300 degrees and bake for another 30−45 minutes. At this point your bread should be golden brown and should sound hollow when you tap the bottom. Allow the bread to cool to room temperature and serve.

Italian Recipes - Focaccia Versiliese

2 Teaspoon dried yeast
1 Cup warm water
1 Tablespoon olive oil
1 Tablespoon rosemary, chopped
4 sage leaves, torn
3 1/2 Ounce olives, pitted
2 Tablespoon garlic, minced
2 Cup unbleached all−purpose flour
1 Cup corn flour
2 Teaspoon salt
2 Teaspoon olive oil

Stir the yeast into a alrge mixing bowl with the water & let proof for 10
minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a
wooden spoon, mix in the flours & salt & stir until the dough is thick &
smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic.
Set the dough in a lightly oiled container, cover with plastic wrap & let
rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking
pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try
again. Cover with a towel & leave until it has half risen, about 30 minutes.
30 minutes before baking, preheat oven to 400F. Just before baking, dimple
the top of the dough with your fingertips & sprinkle with some extra salt &
2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet
onto a rack & let cool for a few minutes before eating warm or at room
VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the
olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before
using & toast the pine nuts.

Italian Recipes - Tomato Bruschetta

1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil

Toast the bread under the broiler until lightly browned. Combine the garlic
and olive oil and brush over one side of the bread. Spread the tomatoes over
the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat
the tomatoes. Sprinkle with basil and serve.

Soup recipes - Vegetable Stock

1 onion, peeled and chopped
1 carrot, peeled and chopped
1 tomato, chopped
1 cup mushrooms
1 cup parsley stems
5 garlic cloves, crushed
2 inches ginger root
6 black peppercorns
1 bay leaf
10 cups cold fi ltered water
sea salt, to taste

1. Put all the ingredients, except salt, in a large pot and cover with cold water. Simmer for 1 hour.
2. Strain stock through a fi ne-mesh sieve and discard the vegetables Add sea salt to taste.
3. Store in refrigerator or in the freezer.
Makes 10 cups

Salad recipes - Portobello and Walnut Salad

2 tbsp. olive oil
4 portobello mushrooms, sliced
2 tbsp. balsamic vinegar
8 cups mixed lettuce greens
1/2 cup chopped walnuts

1. Heat oil in frying pan over high heat. Add sliced mushrooms and balsamic vinegar. Let them cook fully
on one side; then turn them over to get a nice brown colour and caramelized eff ect.
2. While mushrooms cook, toss lettuce with your choice of dressing (see p. 79). Divide lettuce and pile it
onto two dinner plates.
3. When the mushrooms are almost ready, add the walnuts and toss. Leave on heat just long enough to
warm the walnuts through. If you cook them too long, the walnuts will develop a bitter taste.
4. Divide mushrooms and walnuts on top of each plate of salad greens and serve.
Serves 2

Sandwiches and wrap recipes - Fez Pita

1 eggplant, sliced
1 zucchini, sliced
4 pitas
1 batch Hummus
1 batch Sundried Tomato Paste

1. Brush the eggplant and zucchini with olive oil to avoid sticking. Grill or broil the slices in the oven
until tender.
2. Heat pitas on a grill or in the oven.
3. Cut off the top 1/8 of the pita. Spread a thick layer of Hummus on one side inside the pita. Spread the
Sundried Tomato Paste on the other.
4. Stuff the pita with grilled eggplant and zucchini. Repeat for each serving
Serves 4

Rice bowl recipes - Energy Rice Bowl

6 cups cooked brown basmati rice
1 batch Coconut Curry Sauce
1 batch Curried Garbanzo Filling
1 1/2 cups Marinated Tofu Cubes
2 tomatoes, diced
1/2 small red onion, peeled and diced
1/2 English cucumber, diced
2 cups sunfl ower sprouts
1 batch Tahini Sauce

1. Put 1 1/2 cups of cooked brown basmati rice in a large rice bowl.
2. Top with Coconut Curry Sauce, Garbanzo Filling, Tofu Cubes, tomatoes, red onion and cucumber.
3. Place sunfl ower sprouts in a nice high pile and drizzle with Tahini Sauce. Repeat for each serving.
Serves 4

Noodle recipes - Thai Noodles

6 cups rice noodles
6 cups chopped greens (mix of bok choy, swiss chard and green kale)
1 1/2 cups Marinated Tofu Cubes
1 tomato, chopped
1 batch Th ai Noodle Sauce
2 cups bean sprouts
1 lemon, cut into 4 wedges
1/2 bunch cilantro, chopped
handful roasted peanuts, chopped (optional)

1. Soak the rice noodles in warm water for about 15 minutes, while you prepare the other ingredients.
2. In a wok, put half of the greens, tofu and tomato. Add half the amount of Th ai Noodle Sauce. Bring to a
boil; then reduce heat and simmer for 5 minutes, until greens are tender.
3. Toss half the soaked noodles with the above ingredients and continue to simmer until the noodles are
soft, about 2 minutes.
4. Remove from heat and divide the noodles into 2 large bowls.
5. Garnish with fresh bean sprouts, a wedge of lemon and chopped cilantro. Roasted peanuts are also a
tasty garnish.
6. Repeat with the remaining ingredients for your next 2 servings.
Serves 4

Sauce and Marinade Recipes - Marinated Tofu Cubes

3 1/2 cups tofu
1/2 cup apple cider vinegar
3/4 cup tamari
1/4 cup fi ltered water
1 1/2 tbsp. sunfl ower oil

1. Cut the tofu into medium-sized cubes.
2. Combine the remaining ingredients in a bowl; then pour over the tofu cubes. Marinate for 1 hour. Store
in a sealed container in the fridge. Keeps up to 5 days.
Makes 6 servings

Sauce and Marinade Recipes - Simple Sauce

1/2 cup tamari
3 tbsp. sesame oil
1 1/2 inch ginger root, peeled and minced
4 tbsp. lemon juice

Put all ingredients in a saucepan. Bring to a boil and let simmer for 10 minutes. Remove from heat and let cool.
Makes 4 servings

Sauce and Marinade Recipes - Thai Noodle Sauce

3 inches ginger root, chopped
12 cloves garlic
1/3 cup sesame oil
2/3 cup raw sunfl ower seeds
1 1/3 cup grated coconut
2 tbsp. chili powder
2/3 cup lemon juice
2/3 cup tamari
5 cups carrot juice
2 tsp. sea salt
4 tsp. paprika
1 stalk lemongrass, one end cut off and smashed to release fragrance

1. In a food processor, purée the ginger and garlic.
2. Heat the sesame oil in a saucepan over medium heat. Add the puréed ginger and garlic and cook for 5
3. In the food processor, grind the sunfl ower seeds to a coarse meal.
4. Put the ground sunfl ower seeds and the rest of the ingredients into the saucepan.
5. Bring ingredients to a boil, reduce heat and simmer for 30 minutes.
6. Remove the stalk of lemongrass.
Makes 4 servings

Dressing Recipes - Wasabi Dill Dressing

1 tbsp. & 1/4 cup olive oil
1 onion, peeled and thinly sliced
3 cloves garlic, minced
1 tbsp. wasabi powder
6 tbsp. fi ltered water
2 cups fi rm tofu, chopped
1 tsp. Dijon mustard
1 tbsp. dried dill weed
1/4 cup rice vinegar
1/4 tsp. sea salt

1. Heat 1 tablespoon of olive oil in frying pan over medium heat.
2. Sauté onion and garlic fi ve minutes or until softened. Let cool.
3. Put wasabi and 2 tablespoons water into the blender and blend.
4. Add remaining ingredients and 2 tablespoons of water. Blend until smooth. Add remaining water if
needed to get to a pourable consistency
Makes 4 servings

Rice bowl recipes - Simple Rice Bowl

4 cups cooked brown basmati rice
1 batch Tahini Sauce
8 tsp. tamari
2 carrots, grated
1 bunch parsley, chopped
1 lemon, cut in wedges

1. Put 1 cup of brown basmati rice in a medium rice bowl.
2. Drizzle 2 tablespoons of Tahini Sauce and 2 teaspoons of tamari on the rice.
3. Garnish with grated carrots, chopped parsley and a wedge of lemon. Repeat for each serving.
Serves 4

Soup recipes - Red Bean and Lager Chili

1 tbsp. cumin, ground
1/4 cup olive oil
2 onions, peeled and diced
5 cloves garlic, minced
1/2 stalk celery, chopped
1 hot banana chili, minced
1 green pepper, chopped
2 tbsp. chili powder
2 tbsp. cocoa powder
1 2-inch cinnamon stick
6 cups crushed tomatoes
2 cups red kidney beans, cooked
1 carrot, peeled and chopped
1 zucchini, chopped
1 red pepper, chopped
12 oz. microbrewed lager beer
1 cup cilantro, chopped
sea salt, to taste

1. Toast the ground cumin in a dry, hot pan to release the fl avour. Set aside.
2. In a soup pot, sauté the onions, garlic, celery, banana chili and green pepper in oil until soft.
3. Stir in the cumin, chili powder, cocoa and cinnamon stick.
4. Add the remaining ingredients, except the cilantro, and bring to a boil. Reduce heat to low and let chili
simmer until all vegetables are tender.
5. Remove from heat. Remove cinnamon stick; add cilantro and sea salt to taste.
Serves 6

Appetizers recipes - Sweet Potato Wontons

2 tbsp. olive oil
1 onion, peeled and diced
3 cloves garlic, minced
1 tbsp. store-bought yellow curry paste
2 tbsp. tamari
1 tsp. sea salt
1 tsp. pepper
2 tsp. raw sugar
1 sweet potato, peeled and shredded
1 tbsp. grated coconut
1/2 cup chopped scallions
1/2 cup chopped cilantro or Th ai basil
3 tbsp. flour

1. In a saucepan, sauté onion and garlic in olive oil until soft.
2. Add the yellow curry paste and cook for 1 minute.
3. In a small bowl, mix the tamari sauce, sea salt, pepper and raw sugar. Add these to the saucepan and stir.
4. Add the sweet potato and cook until soft, about 5 minutes. Add the remaining ingredients, except
fl our, and remove from heat.
To Assemble the Wontons
1. Take a package of thawed spring roll wrappers and separate each one, laying them on the counter for
easy reach. Cover the pile with a damp cloth.
2. Combine fl our and water to make a paste. Th is will act like a glue to keep the wontons together.
3. Take a wrapper, cut it in 4 squares and layer 2 squares on top of each other. Place 1 tablespoon of fi lling
in the middle of each double-layered square. Spread the fl our and water paste around the edge of the
wrapper with a pastry brush or with your fi ngers. Fold wrapper around the fi lling, pinching all edges
together to form a little package. Hold together for a few seconds until it sticks. Place each wonton on
a cookie sheet. Repeat until you’ve used up all your fi lling.
To Cook the Wontons
1. Heat 1 cup of sunfl ower oil in a saucepan. You will need enough sunfl ower oil to cover the wontons by
about 1/2 inch. Carefully drop wontons into the hot oil and cook until golden brown. Remove from oil
and drain on a paper towel. Serve immediately with warm Garlic Dipping Sauce (see p. 88).
If you don’t want to fry the wontons, you can bake them in the oven at 400° F for 15 minutes or until
the wrappers are crisp and starting to brown.

We use pre-made spring roll wrappers, available at most Asian grocery stores, to make wontons.
Regular wonton wrappers usually contain eggs.
Serves 6

Salad recipes - Quick Protein Salad

4 slices Marinated Tempeh (see p. 89)
1 cup cooked chick peas
8 cups baby spinach
1 pack alfalfa sprouts
1/4 cup toasted sunfl ower seeds
10 grape tomatoes
4 tbsp. currants
1/4 cucumber, diced

1. Grill or broil the Marinated Tempeh slices in the oven until brown on both sides, about 5 minutes.
2. Toss baby spinach in dressing of your choice and place in large bowls.
3. Form a doughnut shape out of the alfalfa sprouts and place in middle of salad. In centre of alfalfa, put
the chick peas and then the sunfl ower seeds.
4. Arrange diced cucumber, grape tomatoes and currants around edge of salad.
5. Place tempeh on top and drizzle with your choice of dressing.
Serves 2

Sandwiches and wrap recipes - Urban Cowboy Sandwich

1 batch Marinated Tempeh (see p. 89)
12 slices multigrain bread
1 batch House Mayo (see p. 103)
1 pack alfalfa sprouts
2 tomatoes, sliced
1 red onion, sliced
6 lettuce leaves

1. Grill or broil the tempeh.
2. Toast 3 slices of bread. Spread each slice of toast with a thin layer of House Mayo.
3. On one slice of bread put alfalfa sprouts, tomato and onion. Lay on a second slice of bread and place a
leaf of lettuce and three slices of tempeh on top. Top with the last slice of bread, press down and cut in
half diagonally.
Serves 4

Rice bowl recipes - Green Goddess Rice Bowl

1 head broccoli, cut into fl orets
1 head bok choy, torn
1 bunch green kale, torn
1 bunch swiss chard, torn
6 cups cooked brown basmati rice
1 batch Tahini Sauce
2 sheets nori, torn
1/3 cup sunfl ower seeds, toasted
1 batch Simple Sauce
1/2 cup white pickled ginger

1. Steam broccoli and greens until they are tender and bright green.
2. Put 1 1/2 cups cooked brown basmati rice in a large rice bowl. Drizzle 2 tablespoons of Tahini Sauce on
the rice. Place nori pieces on rice.
3. Arrange the steamed greens and broccoli on the brown rice around the bowl. Sprinkle toasted
sunfl ower seeds on top. Drizzle 2 tablespoons of Simple Sauce on the vegetables and rice.
4. Garnish with a small mound of pickled ginger on top. Repeat for each serving.
Serves 4

Noodle recipes - Khao San Soba

1 cup cashew pieces
8 cups cooked soba noodles
2 batches Green Dressing
2 heads broccoli, cut in fl orets
2 cups grated carrots

1. Toast the cashews in the oven at 350° F until they begin to brown.
2. Heat half the amount of soba noodles, cashews and Green Dressing in a pan over medium heat until
heated through, about 5 minutes. Toss gently to avoid tearing the noodles.
3. Steam half the broccoli fl orets separately in a vegetable steamer or a shallow pan of water.
4. Divide the noodles and pile onto 2 dinner plates. Arrange broccoli around perimeter of plate and
garnish with grated carrots in the centre. Repeat for the next two servings.
Serves 4

Sauce and Marinade Recipes - Tahini Sauce

2 cloves garlic, minced
1/2 cup chopped parsley
1/2 tsp. sea salt
2 tbsp. lemon juice
2/3 cup fi ltered water
1/2 cup sesame butter (tahini)

Whiz garlic, parsley, salt and lemon juice in a blender or food processor. Add the water and sesame butter.
Run until smooth, scraping the sides down once or twice.
Makes 4 servings

Sauce and Marinade Recipes - Sri Lankan Spice Mix

1 tbsp. cumin seeds
1 tbsp. fennel seeds
1 1/2 tsp. cardamom seeds
8 tbsp. coriander seeds
1 tbsp. turmeric powder
4 tbsp. chili powder
1 tbsp. garlic powder
1 tsp. cinnamon
1 tsp. black peppercorns

1. In a dry pan, toast the fi rst four ingredients over low heat until they have slightly darkened and start to
smell fragrant.
2. Add remaining ingredients to pan and toast for a minute or so until the powders change colour slightly.
Be careful not to burn.
3. Remove from heat, let cool and then grind in spice grinder.
Makes 4 servings

Sauce and Marinade Recipes - Garlic Dipping Sauce

1 cup raw sugar
3/4 cup fi ltered water
1/4 cup white vinegar
2 tbsp. minced garlic
1 tsp. sea salt
1 tbsp. Stash’s Hot Sauce

1. Combine all the ingredients except the hot sauce in a saucepan and cook over medium heat. Bring to a
boil while stirring occasionally. Reduce heat and simmer for 20 minutes until the sauce thickens to the
consistency of syrup.
2. Stir in the Hot Sauce and remove from heat.
Makes 10 servings

Noodle recipes - Rainforest Stir-Fry

4 tbsp. olive oil
4 cups tofu, cubed
2 tomatoes, cut in wedges
2 red onions, peeled and cut in wedges
4 heads chopped baby bok choy
1 batch Spicy Mango Sauce
8 cups cooked soba noodles
1 orange, sliced
1 green jalapeño, sliced
4 cilantro sprigs

1. Heat 2 tablespoons of olive oil in a wok over high heat. Add 2 cups of the tofu cubes and let brown on
all sides. Do not disturb the tofu too much when it’s cooking or it will break up.
2. When the tofu is browned on all sides, add half of the tomato, onion and baby bok choy. Cook over
high heat until vegetables are slightly browned but still crunchy and the tomato is softened.
3. Add 8 ounces of Spicy Mango Sauce and 4 cups of cooked soba noodles to the vegetables. Toss gently
until heated through.
4. Garnish with sliced orange and jalapeño and a few sprigs of cilantro. Repeat for the next 2 servings.
Serves 4

Sandwiches and wrap recipes - Kathmandu Wrap

4 12-inch whole wheat tortillas
1 batch Curried Garbanzo Filling, heated
1 pack alfalfa sprouts
2 tomatoes, sliced
1/2 cucumber, sliced
1 batch Tahini Sauce

1. Heat tortillas on a grill or in the oven.
2. Spread a thick layer of warm Curried Garbanzo Filling down the centre of one tortilla.
3. Top with alfalfa, tomato and cucumber.
4. Roll the tortilla, tucking in the two ends as you go.
5. Serve a small bowl of Tahini Sauce on the side for dipping. Repeat for each serving.
Serves 4

Soup recipes - Sweet Potato and Coconut Soup

2 tbsp. olive oil
2 onions, peeled and chopped
2 stalks celery, chopped
2 tbsp. ginger, peeled and fi nely minced
1 1/2 tsp. curry powder
1/4 tsp. nutmeg
1/4 tsp. sea salt
5 cups Vegetable Stock (see p. 20)
5 cups chopped sweet potato
1/4 cup lemon juice
3/4 cup unsweetened pineapple juice
3/4 cup unsweetened orange juice
1 bar coconut cream, chopped

1. Heat olive oil over medium heat in a soup pot. Add onion, celery and ginger. Sauté until soft.
2. Add curry powder and nutmeg to onion mixture. Stir and cook for a few seconds.
3. Add salt, stock and sweet potatoes. Bring to a boil; then reduce to a simmer and cook until sweet
potatoes are soft.
4. Add remaining ingredients and cook until coconut bar has dissolved.
5. Remove from heat and purée until smooth.
6. Add salt and pepper to taste. Add more stock, if necessary, to achieve desired consistency.
Serves 6

Soup recipes - Green Split Pea Soup

2 tbsp. sunfl ower oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 stalk celery, diced
1/2 inch ginger root, peeled and minced
8 cups Vegetable Stock (see p. 20)
1 1/2 cups dry green split peas
1 potato, peeled and diced
1 tsp. powdered rosemary
1 bay leaf
1 pinch cayenne
1/2 tsp. sea salt
1/2 tsp. white pepper
1 tsp. tamari
1/2 tsp. apple cider vinegar

1. In a soup pot, heat the sunfl ower oil over medium heat. Add the onion, carrot, celery and ginger. Sauté
until the onions are soft.
2. Add the vegetable stock and green split peas. Bring to a boil; then reduce to a simmer. Cook for 1/2
hour, or until peas are almost cooked.
3. Add potato and remaining ingredients. Cook for another 15 minutes.
4. Remove bay leaf and garnish with a sprig of rosemary or a slice of lemon.
Serves 6

Appetizer recipes - Indian Dosas

Dosa Pancakes
1 cup light spelt fl our
1/2 tsp. sea salt
1/2 tsp. baking powder
1/2 tsp. curry powder
1/2 cup plain soymilk
3/4 cup fi ltered water
3 tbsp. sunfl ower oil
Dosa Filling
1 batch Curried Garbanzo Filling (see p. 101), heated
Dosa Toppings
1 batch Coconut Curry Sauce (see p. 86), heated
1/4 cup grated coconut
1/4 cucumber, slice

Dosa Pancakes
1. Combine Dosa Pancake dry ingredients in a bowl.
2. Gradually add soymilk and water and whisk until smooth.
3. Heat a portion of sunfl ower oil in a large fl at-bottomed frying pan or griddle over medium heat. Add oil as needed.
4. Ladle 1 ounce of batter onto the hot surface in a circular motion until you have a thin, round pancake.
Wait until bubbles appear and the surface no longer looks wet.
5. Flip the pancake over, cook for a few seconds and remove from heat.
6. Repeat to make 8 pancakes.
Serves 4

Appetizer recipes - Lucky Spring Rolls

Spring Roll Filling
2 tbsp. olive oil
1 onion, peeled and diced
6 cloves garlic, minced
5 cups sliced mushrooms
1 cup shredded carrot
1 tbsp. tamari
1 tsp. raw sugar
1/2 tsp. sea salt
1/2 tsp. black pepper
1/4 package rice vermicelli, soaked and cut in 1-inch pieces
1/2 cup chopped scallions
1/2 cup chopped cilantro
2 tbsp. fl our

1. Heat olive oil in a saucepan over medium heat. Cook onion and garlic until soft.
2. Add mushrooms and carrot to the onion. Cook until most of the liquid released by the mushrooms has
3. In a small bowl, mix the tamari, sugar, salt and pepper. Add to pan and cook for 1 minute.
4. Add soaked noodles and cook until softened, about 1 minute.
5. Add scallions and cilantro. Stir. Remove from heat. Let cool.
16 refresh
Makes 10 rolls

Soup recipes - Florentine Bean Soup

2 tbsp. olive oil
1 onion, peeled and chopped
3 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1/2 tsp. dried thyme
1/2 tsp. dried sage
1 pinch dried rosemary
1 pinch cayenne pepper
1 tsp. garlic powder
1/2 tsp. ground white pepper
1/3 cup dry red lentils
1/3 cup dry green lentils
1/3 cup dry green split peas
1/3 cup pearl barley
1 cup dry white kidney beans (soaked overnight)
1/4 cup chopped fresh curly parsley
12 cups Vegetable Stock (see p. 20)
8 cups spinach, chopped and loosely packed
sea salt to taste

1. Heat olive oil over medium heat in a soup pot. Add the onion, garlic, celery and carrots. Sauté until soft.
2. Add the thyme, sage, rosemary, cayenne, garlic powder and white pepper, and stir.
3. Add the lentils, split peas, barley, beans, parsley and stock.
Serves 6

Soup recipes - Spicy Tomato with Chipotle and Spinach Soup

2 tbsp. olive oil
1 onion, peeled and chopped
3 cloves garlic, minced
1 carrot, peeled and chopped
1 stalk celery, chopped
4 medium-sized tomatoes, chopped
1 roasted red pepper, peeled, seeded and chopped
2 chipotle peppers, chopped
1 tbsp. adobo sauce (from the can of chipotles)
3 cups canned crushed tomatoes
3 cups Vegetable Stock (see p. 20)
1 tsp. sea salt
4 cups spinach, chopped

1. Heat oil over medium heat in soup pot. Add onion, garlic, carrot and celery. Sauté until slightly
2. Add chopped tomatoes, roasted red pepper, chipotles, adobo sauce, crushed tomatoes and stock.
Bring to a boil and cook until carrots are soft.
3. Remove from heat and purée.
4. Add salt and spinach. Stir and serve.
Serves 6

Soup recipes - Tuscan White Bean with Pesto Soup

1 tbsp. olive oil
1 onion, peeled and chopped
3 cloves garlic, minced
1 cup white wine
2 tsp. dried basil
1 tsp. dried tarragon
3 tomatoes, chopped
2 19-oz. cans white kidney beans, drained and rinsed
4 cups Vegetable Stock (see p. 20)
1 tsp. sea salt
6 tsp. Spinach Basil Pesto

1. Heat oil over medium heat in a soup pot. Add onion and garlic. Sauté until onions are soft.
2. Add wine, basil and tarragon. Bring to a boil and let simmer until wine is reduced by half.
3. Add tomatoes, beans, stock and salt. Bring back to a boil; then reduce heat and let simmer until
tomatoes are very soft. Th is should only take a few minutes once the soup is boiling.
4. Remove from heat.
5. Put half of the soup into a separate container and purée it with a hand blender until completely
smooth. (If you are using a regular blender, let the soup cool before blending; then reheat.)
6. Add the purée an
the pesto into the rest of the soup, stir and serve.
Serves 6

Salad recipes - Parisian Salad

2 cups sugar snap peas
6 mini red potatoes
2 cloves garlic, minced
1 tsp. dried dill
3 tbsp. olive oil
1/4 tsp. sea salt
8 cups baby spinach
10 Kalamata olives
10 grape tomatoes
2 tbsp. red onion, fi nely diced
2 tsp. sesame seeds

To Prepare Sugar Snap Peas
1. Bring a small pot of water to a boil and add the peas. Let them cook for about 1 minute, or until they
look bright green and are just starting to get tender.
2. Drain and rinse under cold water until no heat remains.

To Prepare Potatoes
1. Bring a small pot of water to a boil.
2. Cut each potato into halves or quarters, depending on how big they are. Th ey should be around the
same size once cut so that they will cook at the same rate. Add potatoes to boiling water and cook
until tender. Drain and let cool slightly.
3. Put potatoes into a bowl and toss with olive oil, salt, garlic and dill.
4. Heat frying pan over medium heat and add potatoes. Cook for a few minutes, turning them
individually to make sure all sides get browned. Remove from heat and let cool.

To Assemble Salad
1. Toss baby spinach with dressing of your choice and place in large bowls.
2. Place potatoes and peas in the middle with the tomatoes and olives around the edge. Sprinkle with
the red onion and sesame seeds, and serve.
Serves 2

Sandwiches and wrap recipes - Holiday Wrap

4 12-inch whole wheat tortillas
1 batch House Mayo
1 avocado, sliced
1 batch Marinated Tofu Cubes
1 pack alfalfa sprouts
2 tomatoes, diced
1/2 English cucumber, diced
1/4 red onion, peeled and diced
2 cups lettuce
2 cups grated carrot

1. Heat tortillas on a grill or in the oven.
2. Top with a quarter of the remaining ingredients; then fold in edges and roll up.
3. Repeat for each serving.
Serves 4

Sandwiches and wrap recipes - Roti for Life

Roti Filling
1 batch Marrakesh Curried Stew heated
Roti Shell
2 cups white flour, unbleached
1/4 tsp. baking soda
1/2 tsp. sea salt
1 tsp. whole cumin seed, toasted
1/4 tsp. curry powder
2/3 cup plain soymilk
2 tbsp. sunflower oil

Prepare the Marrakesh Curried Stew and leave on the stove at low heat while making the roti shells.
Making the Roti Shell
Th e roti shell can be used to wrap any hot stew or fi lling of your choice or as a side of tasty warm bread to
accompany a bowl of hearty soup and salad. Th e dough can be stored in the refrigerator for up to a week.
1. In a large mixing bowl, combine all dry ingredients.
2. Combine the wet ingredients separately; then pour into the centre of the dry ingredients. Gradually
mix to form a ball of dough.
3. Knead gently for 1 minute on a floured surface. Use the heel of your hand to push the dough away
from you; then pull it back with your fingers. Repeat this motion until the dough feels smooth.
4. Put the dough in a lightly oiled bowl and cover with plastic wrap. Let it sit for at least half an hour.
5. Divide the dough into 6 equal portions and form into balls.
6. On a lightly fl oured surface, roll out each ball with a rolling pin. Each circle should be about the size of a
dinner plate and fairly thin.
7. Fry in a dry pan or skillet over medium heat for about 2 minutes on each side or until lightly browned.
Repeat for each serving.
Wrapping the Roti
Put the cooked roti shell on a small plate. Ladle one 8-ounce serving of warm Marrakesh Curried Stew
onto centre of the roti shell. Fold all sides in to form a square. Place a large dinner plate over the roti, face
down. Pick up both plates and in one motion fl ip them over. Th e roti should now be on the large plate,
right side up. Serve hot with a side of steamed brown rice or a garden salad. Repeat for each serving.
Serves 6

Burger recipes - Fresh Burger Mix

1 cup fi ltered water
1/2 cup uncooked hulled millet
1/2 cup uncooked pearl barley
3 tbsp. sunfl ower seeds
1 1/2 tbsp. chopped almonds
1 clove garlic, chopped
2 tbsp. chopped parsley
1/2 red onion, peeled and chopped
1/4 cup grated carrot
3/4 cup fi rm tofu, chopped
3 tbsp. grated beets
1 1/2 tbsp. tamari
2 tbsp. spelt fl our
2 tbsp. Engevita (inactive) yeast
1/4 tsp. cayenne
1/4 tsp. chili powder
1 tsp. curry powder
1 tsp. sea salt
1 tsp. cornstarch
3 tbsp. mixed herbs
2 tbsp. carrot juice or water (if needed)

1. Put the millet, barley and 1 cup of water in a small pot over high heat and stir. Bring to a boil, then
reduce heat and let cook until the water is absorbed. Put the grains in a large mixing bowl. Let cool.
2. While the grains are cooking, grind the seeds and nuts in a food processor. Add these to the ingredients
in the mixing bowl.
3. In the same food processor, purée the garlic, parsley, onion and carrot. When they are chopped fi ne,
add the tofu and process until smooth.
4. Put this mixture in the mixing bowl with the nuts, seeds and grains.
Add the remaining ingredients—except the carrot juice—and mix thoroughly with a large spoon. Add
the carrot juice or water if the mix is too dry for shaping into patties.
5. Divide and form into 6 patties.
6. Fry, broil or grill the burgers until slightly crisp and brown on both sides, about 5 minutes each side.
Makes 6 burger patties

Rice bowl recipes - Dragon Rice Bowl

1 large zucchini, sliced diagonally
3 tomatoes, sliced thickly
8 Marinated Tofu Steaks
6 cups cooked brown basmati rice
1 batch Miso Gravy
1 bunch cilantro, chopped
1 bunch green onions, chopped
2 tbsp. brown sesame seeds, toasted

1. Grill the zucchini, tomatoes and tofu steaks in the oven at medium to high heat, until lightly browned.
2. Put 1 1/2 cups cooked brown basmati rice in a large rice bowl.
3. Pour one 4-ounce ladle of warm Miso Gravy over the rice.
4. Arrange the grilled vegetables and tofu steaks around the inner edges of the bowl.
5. Put chopped cilantro and green onions on the Miso Gravy at the centre of the bowl.
6. Garnish with toasted brown sesame seeds. Repeat for each serving.
Serves 4

Rice bowl recipes - Free Tibet Rice Bowl

12 slices Marinated Tempeh
4 large handfuls spinach, washed and chopped
6 cups cooked brown basmati rice
1 batch Tahini Sauce
1/2 cup white pickled ginger
4 tsp. tamari
4 handfuls buckwheat sprouts
4 tsp. sesame seeds, toasted

1. Grill or broil the Marinated Tempeh slices in the oven until brown on both sides, about 5 minutes.
2. Steam the spinach in a steamer or with water in a shallow pan.
3. Put 1 1/2 cups of cooked brown basmati rice in a large rice bowl. Drizzle 2 tablespoons of Tahini Sauce
on the rice.
4. Place 3 slices of Marinated Tempeh on one side of the bowl and the pickled ginger on the other.
5. Pile a portion of the steamed spinach in the middle. Pour 1 teaspoon of tamari over the spinach. Pile a
handful of buckwheat sprouts on top of the spinach.
6. Garnish with sesame seeds. Repeat for each serving
Serves 4

Noodle recipes - Sri Lankan Spaghetti

4 tbsp. olive oil
1 red pepper, cut into julienne slices
1 green pepper, cut into julienne slices
1/2 red onion, peeled and sliced into half moons
1 zucchini, cut into julienne slices
2 tomatoes, diced
8 tbsp. lemon juice
8 tbsp. tamari
1/2 tsp. sea salt
1 batch Sri Lankan Spice Mix
8 cups cooked spaghetti
1 small bunch cilantro, chopped
4 lemon wedges

1. Heat the olive oil in a wok over medium to high heat. Add the vegetables (except one diced tomato),
lemon juice, tamari and sea salt. Cook until vegetables are slightly softened, about 3 minutes.
2. Add 8 tablespoons of the Sri Lankan Spice Mix and stir to coat the vegetables. Cook for 2 more
3. Gently toss the spiced vegetables with the cooked spaghetti in a large mixing bowl.
4. Pile each serving of spaghetti onto a plate and garnish with cilantro, reserved chopped tomato and a
lemon wedge.
Serves 4

Dressing Recipes - House Dressing

1/4 cup fi ltered water
1/4 cup apple cider vinegar
1/4 tsp. raw sugar
1 tsp. lemon juice
2 tsp. sea salt
3/4 tsp. ground black pepper
3/4 tsp. tamari
1/4 tsp. mustard powder
1 clove garlic
1/4 cup fl ax oil
3/4 cup sunfl ower oil

In blender, mix all ingredients except oil until totally puréed. With blender running, add oil in a thin
stream until dressing is emulsifi ed.
Makes 4 servings

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