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Hot Ham and Cheese Roll Recipe

September 22nd, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (8 ounce)packagerefrigerated crescent dinner rolls
  2. 1/4-1/2lbhoney ham deli meat
  3. 1/2-1cupsharp cheddar cheese, shredded
  4. 1tablespoonhoney mustard
  5. 1tablespoonMiracle Whip

DIRECTIONS

  1. On a greased cookie sheet, roll out the cresent rolls so a rectangle is formed (smooth the seams together).
  2. Spread evenly with mustard and miracle whip.
  3. Evenly distribute the ham.
  4. Sprinkle with cheese.
  5. Roll-up length wise and secure ends.
  6. Bake 350 for 20-30 minutes (watch after 20 so as not to burn).
  7. Let sit 5 or so minutes before cutting.

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Chinese Chicken and Corn Soup Recipe

September 22nd, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (420 g)cancreamed corn(14 3/4 oz)
  2. 1chicken stock cube, crumbled
  3. 1teaspoonChinese five spice powder
  4. 1-2chili, chopped (optional)
  5. 1tablespooncornstarch, mixed with
  6. 1tablespooncold water, to make a slurry
  7. 3spring onions, chopped(scallion)
  8. 100gcooked chicken, chopped(4 oz, leftover/from a roast etc)
  9. 1largeegg, beaten
  10. sesame oil

DIRECTIONS

  1. Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
  2. Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
  3. Stir in cornstarch mixture, countinue stirring until soup thickens.
  4. Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
  5. Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
  6. Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.

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Rose-Marie’s Chocolate Trifle Recipe

September 22nd, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2chocolate swiss rolls, sliced
  2. 4tablespoonsdry sherry
  3. 2packetschocolate Instant Whip(or equivalent)
  4. 10fluid ounceswhipping creamor double cream
  5. 2tablespoons gratedchocolate, to decorate
  6. 5glace cherries, to decorate

DIRECTIONS

  1. Put the sliced swiss rolls into a glass bowl.
  2. Add the 4 tablespoons of sherry until they are soaked.
  3. prepare the Instant Whip (or equivalent) as per instructions.
  4. Place that on the swiss roll mixture.
  5. Whip the cream until it is stiff.
  6. Place that on top of the instant whip mixture.
  7. Decorate with the grated chocolate and the glace cherries.

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Sake Steamed Sea Bass Recipe

September 22nd, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cup uncookedmedium grain rice
  2. 1cupsake
  3. 1cupbottled clam juice
  4. 1tablespoon minced peeledginger
  5. 1clovegarlic, flattened
  6. 4 (5 ounce)sea bass fillets
  7. 2largegreen onions, chopped
  8. 4teaspoonssoy sauce
  9. 1teaspoonoriental sesame oil
  10. 3tablespoons choppedfresh cilantro
  11. 2teaspoonssesame seeds, toasted
  12. 2tablespoonsbrown sugar
  13. 2teaspoonsbutter
  14. 2tablespoonscreme fraiche

DIRECTIONS

  1. Cook rice according to package directions.
  2. Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack.
  3. Bring liquid to boil.
  4. Reduce heat; simmer 5 minutes.
  5. Arrange fish on rack; sprinkle with salt and pepper.
  6. Place rack in skillet.
  7. Top fish with onions; and minced garlic, drizzle with soy sauce and sesame oil.
  8. Cover skillet; steam fish until opaque in center, about 5 minutes.
  9. Remove steamer rack.
  10. Mix cilantro into juices in skillet.
  11. Stir in a pat of crème fraise.
  12. Add the brown sugar and butter and reduce slightly.
  13. Spoon rice onto plates.
  14. Top with fish, juices from skillet, and sesame seeds.

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Cuban Lechon Asado (Roasted Fresh Ham) Recipe

September 22nd, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (8 lb) freshham(pork leg or butt)
  2. 1headgarlic, broken into cloves, peeled and minced
  3. 1tablespoonsalt
  4. 1 1/2teaspoonsdried oregano
  5. 1 1/2teaspoonsground cumin
  6. 1/2teaspoonfresh ground black pepper
  7. 1/4teaspoonbay leaf powder
  8. 1tablespoonolive oil
  9. 1cup fresh sourorange juice(seville)or lime juice
  10. 1/4cupdry sherry
  11. 2largeonions, thinly sliced

DIRECTIONS

  1. The day before you plan to serve this dish, trim the excess fat off the pork leg; make shallow slits all over the pork, using the tip of a knife; mash the garlic, salt, oregano, cumin, pepper, bay leaf and olive oil to a paste in a mortar; rub this mixture all over the roast, forcing it into the slits; combine the sour orange juice, sherry, and onions in a small bowl; place the roast in a large, heavy plastic bag; add the sour OJ mixture, making sure that the whole roast gets covered with the mixture; refrigerate and marinate the roast in the bag overnight, turning occasionally during the time.
  2. Preheat the oven to 350 degrees F.
  3. Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides.
  4. Reduce the heat to 325 degrees; pour the marinade and onions over the pork; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1 1/2 times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, tightly crimping edges to seal) continue roasting the pork, basting from time to time with the pan juices, until almost cooked, about 1 hour; add a little water or sherry if the pan dries out.
  5. Uncover the roast and continue cooking until the internal temp reads*at least* 150 degrees F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 degrees–it’s safer, also).
  6. Let the roast stand for 10 minutes before carving.
  7. Note: this is traditionally served with black bean soup and white rice, and fried, sweet plantains; for dessert, serve a rich flan and you’re set!

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