POLLASTRE AMB TAPARES
CHICKEN WITH CAPERS
Serves 4 to 6

1 Whole medium-sized chicken – cut into 8 bone-in pieces
3 tablespoons Olive oil or 2 tablespoons lard
1 small to med. Onion – grated
1 Carrot – sliced
1 small handful Flat-leaf parsley leaves – whole
1 Clove garlic – peeled and whole
2 Bay leaves
2 Corns pepper
1 tablespoon Flour
1 cup Vi ranci or white wine
2 to 3 cups Hot water
To taste Salt
For garnishing
2 tablespoons Olive oil
10 Shallots
OR
10 Sweet spring onions – peeled
12 Champignons (white button mushrooms)
4 to 5 teaspoons Capers
large kettle
strainer
large bowl

Moderately salt the chicken pieces. Heat 3 tablespoons olive oil in a big pot over medium heat. Add the chicken pieces and brown them, 3 or 4 minutes each side. Remove the chicken from the pan and set it aside.

In the same pan combine the onion, carrot, parsley, garlic, bay leaves, and pepper. Stir for one minute and add the flour and salt. Stir to prevent sticking. When the sofregit or sauce has thickened, add the wine and the water, so that the sauce can continue cooking for 5 minutes without all liquid evaporating. You need this sauce for the next step of this chicken stew recipe.

Strain the sauce into a bowl, return the chicken to the pan, and pour the sauce over the chicken. Cover and simmer the chicken with the sauce for 20 to 30 minutes depending on the size of the chicken.

When the chicken has simmered for 15 to 20 minutes, heat 2 tablespoons olive oil in a frying pan, and fry the shallots and the champignons (mushrooms) over medium heat.
Add the capers to the chicken 3 minutes before removing the pan from the heat.
Traditionally, you serve this chicken stew recipe with the shallots or spring onions and champignons (mushrooms) around the chicken.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
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POLLASTRE AMB TAPARES Yum

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PORK CHOPS WITH PEACH CRANBERRY SAUCE

8 servings 4 servings
8 (1 1/2 lb.) 4 Lean boneless loin pork chops
1 tsp. 1/2 tsp. Salt
1/2 tsp. 1/4 tsp. Pepper
2 Tbl. 1 Tbl. Cooking oil
2 (16 oz.) 16 oz. can Sliced peaches in light syrup
2 cups 1 cup Fresh or frozen cranberries
6 Tbl. 3 Tbl. Brown sugar
2 Tbl. 1 Tbl. Orange zest
1/2 tsp. 1/4 tsp. Ground cinnamon
1/2 tsp. 1/4 tsp. Ground ginger
1/4 tsp. 1/8 tsp. Allspice
½ tsp. ¼ tsp. Nutmeg
1/2 tsp. 1/4 tsp. Salt
3 Tbl. 1 1/2 Tbl. Cornstarch

Sprinkle chops with salt and pepper.

Heat oil in a large nonstick skillet over medium –high heat.

Brown chops on both sides.

In a small bowl combine peach syrup (set peaches aside), cranberries, brown sugar, orange zest, cinnamon, ginger, nutmeg, allspice, and salt. Stir to blend. Pour into pan and bring to a boil. Reduce heat, cover pan, and simmer for 10 to 15 minutes or until cranberries have popped and are tender.

Remove pork chops from pan.

Mix cornstarch in 1/4 cup cold water and add to the pan. Bring to a boil, stirring constantly, until mixture thickens. Add peaches to pan and heat through. Add water to thin if sauce is too thick.

Serve warm sauce over chops.

Note: Raspberry-flavored canned peaches are especially good in this recipe.

Yield: 8 servings or 4 servings
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
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Pork Chops with Peach Cranberry Sauce Yum

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RESTAURANT STYLE EGG DROP SOUP

4 cups Chicken broth, divided
1/8 tsp Ground ginger
2 Tbl. Chopped fresh chives
1/4 tsp Salt
1 1/2 Tbls. Cornstarch
2 Eggs
1 Egg yolk

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.

In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

In a small bowl, whisk the eggs and egg yolk together using a fork.

Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Yield: 4 servings
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
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Restaurant Style Egg Drop Soup Yum

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PORK-FRIED RICE

1/2 Recipe RECIPE
1 Tbl. 2 Tbl. Vegetable oil
1/2 lb. 1 lb. 1/2-inch pork cubes
2 Tbl. 1/4 cup Soy sauce
1 cup 2 cups Sliced mushrooms
1/2 cup 1 cup Sliced celery
1/2 1 Sweet red pepper, sliced
1/4 cup 1/2 cup Chopped green onions
1 1/2 cups 3 cups Cooked rice, chilled (recipe=1 cup uncooked)
1/2 tsp. 1 tsp. Ground coriander
1/4 tsp. 1/2 tsp. Ground ginger
1/8 tsp. 1/4 tsp. Garlic powder
Smidgeon 1/8 tsp. Ground black pepper
1 2 Eggs, lightly beaten
1/2 pkg. 1 pkg. (6-oz.) Frozen pea pods, thawed
Wok

Heat oil in large skillet or work.

Stir-fry pork cubes over medium-high heat until cooked, about 15 to 20 minutes. Add soy sauce, mushrooms, celery, red pepper, onions, rice and seasonings; stir-fry about 5 minutes.

Pour eggs over rice; stir and lift 1 minute until eggs are cooked.

Stir in pea pods; cook until heated through. Serve immediately.

Yield: 1/2 recipe: 3 to 4 servings Recipe 6 to 8 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
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Pork Fried Rice Yum

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CASHEW GREEN BEANS

1 Tbl. Peanut or vegetable oil
1 small Onion, cut into thin wedges
2 cloves Garlic minced
1 pkg. (10 oz.) Frozen julienne-cut green beans, thawed, drained and patted dry
2 Tbl. Oyster sauce
1 Tbl. Rice vinegar
1 Tbl. Honey
1/4 cup Coarsely chopped cashew or peanuts
Wok or large fry pan

Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add onion and garlic; stir-fry 3 minutes.

Add beans; stir-fry 2 minutes. Add oyster sauce, vinegar and honey; stir-fry 1 minute or until heated through.

Remove from heat; stir in cashews.

Yield: 4 servings
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Cashew Green Beans Yum

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CHICKEN CHOW MEIN

1 lb. Boneless skinless, chicken breasts, cut into thin strips
2 cloves Garlic, minced
2 tsp. Vegetable oil, divided
2 Tbl. Reduced-sodium soy sauce
2 Tbl. Dry sherry
6 oz. (2 cups) Fresh snow peas, cut into halves
or
1 pkg. (6 oz.) Frozen snow peas, thawed
3 large Green onions, cut diagonally into 1-inch pieces
4 oz. Uncooked Chinese egg noodles or vermicelli, cooked and drained
1 tsp. Dark sesame oil (optional)
Cherry tomatoes (optional)
Fresh herbs (optional)
Wok

Toss chicken and garlic in small bowl.

Heat 1 teaspoon vegetable oil in wok or large nonstick skillet over medium-high heat. Add chicken mixture; stir-fry 3 minutes or until chicken is no longer pink. Transfer to medium bowl; toss with soy sauce and sherry.

Heat remaining 1 teaspoon vegetable oil in wok. Add snow peas; stir-fry 2 minutes for fresh or 1 minute for frozen snow peas. Add green onions; stir-fry 30 seconds. Add chicken mixture; stir-fry 1 minute.

Add noodles to wok; stir-fry 2 minutes or until heated through. Stir in sesame oil, if desired. Garnish with cherry tomatoes and fresh herbs if desired.

Yield: 4 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Chicken Chow Mein Yum

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LEMON POPPY SEED SNACK CAKE

1 cup All-purpose flour
¼ cup Granulated sugar
1 tsp. Baking powder (I use Rumford brand-no aluminum)
½ tsp. Baking soda
¼ tsp. Salt (optional-I put it in)
1 Tbl. Poppy seed
1 cup All-Bran original cereal or All-ran Bran Buds (I used original)
¼ cup Fat-free milk (I added about 1.2 cup dry milk too)
2 Egg whites (I used 1whole egg)
3 Tbl. Vegetable oil (can use olive oil if desired)
1 cup (8 oz.) Low-fat, lemon flavored yogurt (double batch used 3 (6 oz.) containers)
1 Tbl. Grated lemon peel (I used dried in the jar)
1 tsp. Powdered sugar if desired

Coat 8x8x2-inch pan with cooking spray. Heat oven to 350°.

In large mixing bowl, combine cereal, milk, egg whites, oil, lemon peel, poppy seeds and yogurt. Let stand about five minutes or until cereal softens.

Sift together flour, granulated sugar, baking powder, baking soda, and salt.

Combine dry ingredients and wet ingredients, stirring only until combined. Spread evenly in prepared pan.

Bake for about 25 minutes or until wooden toothpick comes out clean. Cool and dust with powdered sugar or glaze (vanilla, powdered sugar, milk) before serving.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
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LEMON POPPY SEED SNACK CAKE Yum

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APRICOT NUT BREAD

2 ½ cups All-purpose flour
1 cup Granulated sugar
3 ½ tsps. Baking powder (I use Rumford-no aluminum)
1 tsp. Salt
3 Tbl. Vegetable oil (canola or whatever kind you prefer to use)
½ cup Milk (I used skim)
4 tsp. Grated orange peel (I use dried-same amount)
¾ cup Orange juice (I used reconstituted frozen)
1 cup Chopped dried apricots (1/4” or as desired) (optional:raisins (whole) as part of the apricots)
1 Egg
1 cup Chopped nuts (I crushed them in a plastic bag with a rolling pin-quick and mess free)

Heat oven to 350°F. Coat 8×8” pan with spray vegetable oil.

Sift together dry ingredients.

Combine egg, oil, orange juice and milk large mixer bowl. Beat with whisk until egg is lightly beaten. Add dry ingredients, fruit and nuts. Combine and pour into pan.

Bake 35 to 45 minutes or as needed, until wooden pick comes out clean.

I glazed the top with a powdered sugar glaze (vanilla, powdered sugar and milk).

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
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APRICOT NUT BREAD Yum

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FRUIT AND CEREAL BRUNCH CAKE

1 cup Total cereal
1 cup Orange juice
1/4 cup Vegetable oil
1 Egg
2 medium Bananas, thinly sliced
1 1/2 cups Flour, all-purpose
3/4 cup Sugar, granulated
1/2 cup Raisins, if desired
1 teaspoon Baking soda
1 teaspoon Cinnamon, ground
1/2 teaspoon Salt
Streusel Topping (below)

Heat oven to 350*. Grease square pan, 8x8x2 inches. Mix cereal and orange juice in large bowl; let stand about 2 minutes or until soft. Mix in oil, egg and bananas. Sift dry ingredients together. Stir into wet mixture (cereal, oil, etc.).

Pour into pan. Bake about 45 minutes or until top springs back when touched lightly. Sprinkle streusel topping evenly over warm cake. Set oven control to broil. Broil cake with top about 5 inches from heat about 1 minute or until bubbly. (Watch carefully to avoid burning.)

Streusel Topping

1/2 cup Brown sugar, packed
1/2 cup Nuts, chopped
1/4 cup Flour, all-purpose
1/4 cup Margarine or butter, firm (cold)
1/2 teaspoon Cinnamon, ground

Mix all ingredients until crumbly (I use a pastry blender). Sprinkle over cake as indicated above.

Yield: 9 to 12 servings

NOTE: Store in refrigerator because it is so moist. A good cake for early tail gate parties or brunch. Extra good when served with whipped cream or whipped topping on it or with ice cream.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
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FRUIT AND CEREAL BRUNCH CAKE Yum

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FRESH MOZZARELLA FRUIT SALAD

1 pkg. (4.4 oz.) Fresh blueberries
8 oz. Fresh strawberries
1 tub or 8 oz. ball Fresh mozzarella
3 Tbl. or as desired Fresh mint
1/4 cup Chopped pecans
3 Tbl. or as desired Honey

Prepare fruit and mint, combine and add cheese and mix lightly. Just before serving, top with honey and stir lightly to coat fruit and cheese, top with chopped pecans.

TIP: Place small dish upside down at the bottom of the bowl to keep the salad from sitting in liquid. The liquid will be captured under the inverted dish and will make your bowl look fuller and it will also support the salad out of the liquid.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
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Fresh Mozzarella Fruit Salad Yum

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