Aioli (Garlic Mayonnaise)

"This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours."

4 cloves garlic, minced
2 egg yolks
1 cup extra virgin olive oil
2 teaspoons lemon juice
salt to taste
ground black pepper to taste

DIRECTIONS

In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.

From AllRecipes.com

Best Tuna Melt

"Topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread."

Ingredients:

2 (6 ounce) cans solid white tuna in water, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 1/2 tablespoons finely chopped onion
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices seedless rye bread
8 slices ripe tomato
8 slices Swiss cheese
paprika, for garnish

DIRECTIONS

1. Preheat the oven broiler.
2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
3. Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
4. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

From AllRecipes.com

Sicilian-Style Seafood Stew

Prep 15 MINS Cook 15 MINS Serves 4

* 2 tbsps olive oil
* 1 small onion, chopped
* 2 cloves garlic, chopped
* 1 stalk celery, diced
* 400g canned tomatoes
* Pinch of saffron threads dissolved in ¼ cup hot water
* 6 anchovies (available canned at supermarkets)
* 8 green olives (available at supermarkets)
* 112 tsp fennel seeds (available at supermarkets; dry spice section)
* 2 tsps dried oregano
* 150g salmon, cut into cubes
* 100g cod, cut into cubes (optional)
* ½ tbsp sugar
* ¼ cup white wine vinegar (available at supermarkets)
* ¼ cup white wine
* Salt and pepper to taste
* 100g prawns, shelled and deveined
* 200g mussels, cleaned

Methods:

In a cast-iron casserole pot, heat olive oil over medium-high fire; brown onion and garlic.
Add celery and tomatoes, bring to boil, then lower fire and cook for 4 to 5 mins. Add saffron watel~ anchovies,olives, fennel seeds and oregano. Stir, cover and simmer for 2 mins.
Add salmon and cod; cook for another 2 mins. Stir in sugar, white wine vinegar and white wine. Season with salt and pepper. Add about ½ cup water if gravy is too thick.
Add prawns and mussels; cook for 2 mins. Serve hot with bread.

From AllRecipes.com

Buffalo Wings

PREP 5 MINS COOK 10-15 MINS SERVES 5

2 cups oil for deep-frying
180g plain flour
1 tbsp salt
1 tbsp chilli powder
1 tsp cayenne pepper
10 whole chicken wings
each cut into two

Sauce (mixed well)
180ml barbecue sauce (available at supermarkets)
250ml tomato sauce
180ml chilli sauce
3-4 tbsps Tabasco sauce (more if you prefer it spicy)
2-3 tbsps olive oil

1. Heat oil in a wok over medium-high fire. Meanwhile, combine flour, salt, chilli powder, cayenne pepper and black pepper.
2. Roll chicken wings in flour mixture and dust off excess. When oil is hot, gently deep-fry chicken in batches until golden brown, 10 to 15 mins. Remove and drain on paper towels.
3. Drizzle sauce over chicken wings or use as a dip.

From Expatriate Lifestyle Magazine.

Macaroni and Cheese

For those who prefer macaroni and cheese with a greater ratio of crunchy topping to creamy center, we suggest dividing the macaroni and cheese between two 3-quart shallow baking dishes and doubling the topping recipe, dividing it between the baking dishes.

3/4 pound elbow macaroni

For topping

2 tablespoons unsalted butter

2 cups panko* (Japanese bread crumbs) or coarse dry bread crumbs

1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)

For cheese sauce

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1/2 teaspoon dried hot red pepper flakes

2 3/4 cups whole milk

3/4 cups heavy cream

4 cups coarsely grated extra-sharp Cheddar (about 1 pound)2

teaspoons Dijon mustard

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

Method :

Preheat oven to 400°F. and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.Make topping: Melt butter and in a bowl stir together with panko or regular bread crumbs and Cheddar until combined well. Topping may be made 1 day ahead and chilled, covered.

Make sauce: In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and red pepper flakes. Cook roux, stirring, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pan from heat and cover surface of sauce with wax paper.

Cook macaroni in boiling water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. In a large bowl stir together macaroni, reserved cooking water, and sauce. Transfer mixture to baking dish.

Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.

*Available at Asian markets and some specialty food shops and supermarkets.

Makes 6 (main course) servings.

From The Baker.

Peanut Butter and Chocolate Chip Rice Krispies Balls

Ingredients :

(1.4 ounce) chocolate-covered toffee candy bars
2 cups Rice Krispies
½ cup chunky peanut butter
16 regular-size marshmallows
¼ cup mini semisweet chocolate chips
canola oil

Method :

1. Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside.

2. Place peanut butter in a medium-size microwave-safe bowl; microwave on high until hot, about 45 seconds. Add marshmallows and microwave on high until softened, bout 30 seconds. (Alternatively, place peanut butter and marshmallows in a heavy saucepan. Stir over low heat until melted, 2 to 3 minutes.)

3. Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy bars and chocolate chips. Stir until combined. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats. Pack into decorative tins or arrange on wax-paper lined wrappers and tie ends with ribbons. The balls will keep up to one week at room temperature. Makes 16 balls.

From Oprah Magazine.

Jajang Myun - Black Bean Sauce Noodles

Ingredients

1/4 pound chicken

1/4 pound raw shrimp -- optional

1 tablespoon soy sauce

1 tablespoon rice wine

1 tablespoon chopped ginger

1 teaspoon chopped garlic

3 medium onions -- chopped

2 medium zucchini -- chopped

3/4 cup oyster, shiitake, or straw mushrooms -- chopped

1 cup cha jang (black bean paste, not sauce!)*

oil or shortening

1 cup chicken broth

1 tablespoon corn starch

1 tablespoon waterfresh chinese noodles -- cooked

*Look for this at a Chinese or a Korean Market. No substitutes!

Method

1. Cut the pork into small pieces. Mariate in soy sauce, rice wine, ginger,and garlic. Set aside. If using shrimp, shell, devein and salt lightly. Set aside.

2. In a wok, over high heat, stir fry the onion and zucchini. Depending onthe size of the wok, you might have to do it in batches. Remove and set aside.

3. Heat the shortening or oil in the wok. The amount varies, depending uponthe amount of the black bean paste, but don't be too stingy with the oil.Dump the paste in the wok, stirring quickly to avoid burning. Stir forapproximately 2 -3 minutes.

4. Add the pork and stir fry till it is cooked, approximately 1 - 2 minutes.Add the vegetables and mix.

5. Add the chicken broth. Bringt to a boil.

6. Add the shrimp, if using, and mix.

7. Mix the corn starch and water. Add it to the wok and stir til thickenedand bubbly.

8. Serve immediately over cooked noodles.

From The Baker.

Chicken Shepherd's Pie

"This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice."

Ingredients :

8 potatoes
1/4 cup butter
2/3 cup milk
1 medium head roasted garlic
1 pound cooked, shredded chicken breast meat
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 cup red bell pepper, diced
1 cup fresh corn kernels
1 cup shredded Cheddar cheese

DIRECTIONS

1. To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
2. Reduce oven temperature to 350 degrees F (175 degrees C).
3. Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
4. Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
   Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.

From AllRecipes.com

Fried Empanadas

Ingredients :

4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup shortening
1 1/4 cups water, or as needed

2 tablespoons olive oil
1 small onion, chopped
1 1/2 pounds ground beef
1 pinch salt
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon ground black pepper
1/2 cup raisins
1 tablespoon white vinegar
2 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed

DIRECTIONS

1. In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
3. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
4. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

From AllRecipes.com

Vegetable Shepherd's Pie

Ingredients :

8 large potatoes, peeled and quartered
2 carrots, sliced
1 (16 ounce) package frozen mixed vegetables, thawed
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons milk
1 onion, chopped
1 teaspoon vegetable oil
1 (19 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 cup shredded Cheddar cheese
1/2 teaspoon paprika

DIRECTIONS

1. Preheat oven to 375 degrees F (175 degrees C).
2. Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
   While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
3. In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside.
4. In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
5. Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.

From AllRecipes.com