Cucumber Soup

Cucumber Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
 
Ingredients
  • 4 lbs seedless cucumbers
  • dash or two of dried red pepper flakes
  • dash sea salt to taste
  • 3 limes, juiced
  • 1 Tbsp chopped fresh mint leaves
Instructions
  1. Peel and Puree the cucumbers.
  2. Pour the puree through a fine mesh sieve or cheesecloth into a glass bowl to strain out any larger pieces, especially of the peel. This may take awhile to strain, so be patient and let it sit.
  3. When cucumber pulp has strained, add the red pepper flakes, sea salt, and lime juice; stir to combine well.
  4. Cover bowl and refrigerate for 30 minutes before serving.

 

Grilled Fajitas

Grilled Fajitas
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
 
Ingredients
  • 1 pound beef flank steak
  • 1 onion soup mix
  • ¼ cup vegetable oil
  • ¼ cup lime juice
  • ¼ cup water
  • 2 garlic cloves -- minced
  • 1 teaspoon grated lime peel
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon pepper
  • 1 medium onion -- thinly sliced
  • green -- red, yellow peppers julienne
  • 1 tablespoon cooking oil
  • 8 flour tortillas -- warmed
Instructions
  1. Combine soup mix, oil, lime juice, water, garlic, lime peel, cumin, oregano and pepper and pour over meat
  2. Cover and refrigerate for 4 hours or overnight
  3. Drain and discard marinade/
  4. Grill meat to desired doneness level and serve.
  5. Fill fajitas with meat and your preferred items and serve.

Curried Carrot Soup

Curried Carrot Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
Cook time:
Total time:
 
Ingredients
  • 2 medium carrots chopped
  • 1 small onion chopped
  • 1 small potato chopped
  • 1 clove garlic crushed
  • 2 tablespoons orange juice
  • 1 tablespoon tomato puree
  • 1 tablespoon fresh parsley chopped
  • 1 cup skim milk
  • 2 cups water
  • salt to taste
  • 1 teaspoon curry powder
  • ½ teaspoon butter
Instructions
  1. Simmer vegetables covered until tender.
  2. Add orange juice, curry powder, tomato puree,skim milk and salt to taste
  3. Cool to room temperature
  4. Blend in food processor till smooth
  5. Add parsley and heat without bringing to boil
  6. Serve warm.

Grilled Fish

Grilled Fish
 
Recipe type: Main
Cuisine: American
 
Ingredients
  • 1 pound salmon fillet
  • 1 pound swordfish fillet
  • chili pepper
  • 1 lemon
  • 3 tablespoons butter
  • crushed black pepper
Instructions
  1. Cut salmon and swordfish into two pieces and place on the grill
  2. Sprinkle chili pepper over swordfish
  3. Squeeze juice of ½ the lemon over salmon
  4. Grill for 3 to 5 minutes before flipping
  5. Flip fish
  6. Brush swordfish with melted butter and more chili pepper
  7. Squeeze other ½ of lemon over salmon and sprinkle with black pepper
  8. Grill until cooked through

Kela Toffee

Kela Toffee
 
Author:
 
Ingredients
  • 1 cup mashed ripe bananas
  • 1 cup sugar
  • 2 teaspoons ghee
Instructions
  1. Combine all ingredients and cook over low heat, stirring constantly.
  2. When small balls start to form, remove from heat.
  3. Spread into a greased cookie sheet.
  4. Cut into shapes while still hot
  5. Cool and store.

Mexican Cornbread Wedges

Mexican Cornbread Wedges
 
Author:
Recipe type: Bread
Cuisine: Tex-Mex
Serves: 8
 
Ingredients
  • 1 Tbsp cooking oil
  • ½ cup diced onion
  • 1 lb ground beef
  • kosher salt and black pepper to taste
  • 1 tsp garlic powder
  • 1 pkg taco seasoning mix
  • ½ cup diced green bell pepper
  • ½ cup diced yellow, orange, or red bell pepper
  • 2 cups Mexican style cornbread mix
  • 3 Tbsp oil
  • 1 egg, beaten
  • 1 -16 oz jar chunky salsa
  • 1 cup shredded Cheddar cheese
  • 1¼ cups milk
Instructions
  1. Preheat oven to 425 degrees.
  2. In oven ready skilled, add oil, onions beef, salt and pepper over medium heat, until completely cooked.
  3. Add garlic powder, taco seasoning mix, and ¾ cup water, and stir to combine.
  4. Remove from skillet and set aside.
  5. Evenly spread the diced pepper into the skillet and spoon the beef mixture on top, spreading evenly.
  6. In bowl combine final 6 ingredients until a semi-smooth batter forms. Pour this batter evenly over the beef in skillet.
  7. Bake for 45 to 50 minutes or until the cornbread is cooked thoroughly and is golden brown around the edges.

 

Crepes with Eggs

Crepes w/Eggs
 
Author:
Recipe type: Bread
Cuisine: French
Serves: 4
 
Ingredients
  • Crepes Recipe
  • 4 Eggs
  • ½ Red/Orange/Yellow Sweet Bell Pepper
  • 1 small onion
Instructions
  1. Make Crepes per recipe instructions.
  2. Saute ½ Bell Pepper and onions over medium heat in a skillet until tender.
  3. Add Eggs and cook like scrambled eggs.
  4. Add equal amounts of egg mixture in to each crepe.
  5. Server warm.

 

Spicy Clam Dip

Spicy Clam Dip
 
Author:
Recipe type: Dips
Cuisine: Americcan
 
Ingredients
  • 1 pound cream cheese
  • 3 ounces clam juice
  • ¼ cup Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • ¼ cup onion
  • ½ teaspoon liquid hot pepper sauce
  • 1 cup minced clams
  • ¼ teaspoon kosher salt
  • ½ teaspoon white pepper
Instructions
  1. Add cream cheese, clam juice, mustard in a food processor and mix well.
  2. Add Worcestershire, horseradish, onions, and pepper sauce, process to mix well.
  3. Fold in clams, by hand, just until mixed season with salt and white pepper cover and chill serve slightly chilled or at room temperature

Grilled Hawaiian Chicken

Grilled Hawaiian Chicken
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
 
Ingredients
  • ¼ cup unsweetened orange juice
  • 2 tablespoons unsweetened pineapple juice
  • 1 teaspoon minced cilantro leaves
  • ¼ teaspoon salt
  • 4 chicken breast -- (4 oz) halves -- skinned
  • ¾ cup finely chopped pineapple
  • 2 tablespoons chopped red bell pepper
  • 1 jalapeno pepper -- seeded and chopped
  • 2 tablespoons minced cilantro leaves
  • 1½ teaspoons white wine vinegar
  • 1 teaspoon unsweetened orange juice
  • ½ teaspoon pepper
Instructions
  1. Combine orange juice, pineapple juice, cilantro and salt and mix well
  2. Add chicken, turning to coat
  3. Cover and refrigerate chicken for several hours, turning occasionally
  4. Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well
  5. Let mixture stand at room temperature for 2 hours
  6. Remove chicken from dish, reserving marinade
  7. Sprinkle chicken with pepper
  8. Grill chicken 4 to 5 inches from coals 15 minutes or until done
  9. Turning and basting frequently with reserved marinade
  10. To serve, top each breast with 3 tablespoons pineapple mixture
  11. Garnish with pineapple leaves