Arianna

Nachos Recipe Ingredients Tortilla chips - extra thick - 1 14-oz bag Refried beans - 2-3 cups Cheddar Cheese - 1/2 lb, grated, about 3 cups Pickled jalapeno peppers - 4 peppers, sliced Salsa Guacamole Sour cream Cilantro, chopped Method 1 Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The ayer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven 2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top Serves 8. What is pictured above is a half-recipe

Ingredients - 3 pounds Flank Steak 1/3 cup White Vinegar 1/2 cup Soy Sauce 4 cloves Garlic, minced 2 Limes, juiced 1/2 cup Olive Oi 1 teaspoon Salt 1 teaspoon Ground Black Pepper 1 teaspoon Ground White Pepper 1 teaspoon Garlic Powder 1 teaspoon Chili Powder 1 teaspoon Dried Oregano 1 teaspoon Ground Cumin 1 teaspoon Paprika 1 White Onion, chopped 1/2 cup chopped Fresh Cilantro 1 Lime, juiced 2 large Tomatoes, chopped 2 Jalapeno Peppers, chopped 1 White Onion, quartered 4 cloves Garlic, peeled 4 Dried New Mexico Chile Pods 1 pinch Salt and Pepper, to taste 1 (32 ounce) package Corn Tortillas 2 cups grated Cotija Cheese (optional) 2 Limes, cut into wedges Preparation: Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours In a small bowl, stir together 1 chopped white onion cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes Preheat the oven to 450 degrees F (230 degrees C). Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth Heat vegetable oil in a large skillet over medium- high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microw

1 large soured cabbage or one large cabbage and sour kraut*, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 4 large onions, 2 tablespoons rice, 3 tablespoons lard, 5-6 tomatoes or 1 tablespoon tomato sauce, salt, pepper, 1 qt/1 l sour cream Grind the meat with a raw onion. Place in a bow and mix with rice, pepper, salt and finely chopped onion slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage cabbage leaves, one by one, so that they do not ittle meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a heaping tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream. a heaping tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream.* When soured cabbage is not available, use cabbage leaves scalded in water and sour kraut in stead of chopped (julienned) cabbage.

Kerala Mutton Fry with Green Chilies Recipe
Ingredients : 1/2 kg Boneless mutton 1/2 kg Boneless mutton 3 tablespoons Oi 3 tablespoons Oil 15 Curry leaves 15 Curry leaves 2 Medium onions, ground 2 Medium onions, ground 1 teaspoon Garlic paste 1 teaspoon Ginger paste 1 teaspoon Ginger paste 8-12 Green chilies, sliced 8-12 Green chilies, sliced 1 teaspoon Red chili powder 1/2 teaspoon Turmeric powder 1 teaspoon Salt 1 teaspoon Salt 2 Medium tomatoes, chopped 2 Medium tomatoes, chopped 1 tablespoon Tamarind soaked in 1/2 cup hot water 1 tablespoon Tamarind soaked in 1/2 cup hot water 1/2 teaspoon Sugar Method : Wash meat, pat dry and cut into 3 cm cubes Heat oil in a non-stick pan, add curry leaves and fry for a few moments. Add onions, garlic, ginger and half the green chilies, and fry till golden brown. Mix in spice powders, salt and meat, and fry for 7-8 minutes, stirring frequently Add tomatoes and fry till oil bubbles on the surface, stirring occasionally. Stir in 1 1/2 cups water, transfer to a pressure cooker and cook under pressure for 15 minutes. Allow cooker to cool before opening it. Extract tamarind pulp, and add with sugar and remaining green chilies. Mix well and simmer for 8-10 minutes before serving with white steamed rice.

Four Cheese Macaroni 1/3 cup Flour 2 2/3 cups milk 3 ounces swiss cheese — shredded 1/2 cup parmesan cheese — grated 1/2 cup cheddar cheese — shredded 3 ounces American Cheese — Cubed 6 cups cooked macaron 1/4 teaspoon salt vegetable cooking spray 1/3 cup Bread Crumbs 1 tablespoon Butter — softened Directions Preheat oven to 375 degrees F. Place flour in a large saucepan. Gradually add an equal amount of milk stirring until smooth. Add remaining milk, stirring constantly. Cook over medium heat until thick and creamy, stirring constantly. Add cheeses; cook unti cheese melts, stirring often. Remove from heat; stir in macaroni and salt. Spoon mixture into a 2 quart casserole dish coated with cooking spray. In a smal bowl, combine bread crumbs and butter, stir until well- blended. Sprinkle over macaroni mixture. Bake unti bubbly and lightly browned, about 30 minutes

2 firm ripe crisp tart green apples
1 firm ripe crisp sweet red apple
1 tablespoon of lemon juice
1 cup of sliced celery
½ cup of coarsely chopped walnuts
½ cup of mayonnaise
1½ teaspoons of honey (to taste)
Iceberg or Bibb lettuce leaves
Core and quarter the apples leaving the skin on (unless it is tough). Slice thinly into a bowl and toss with the lemon juice to coat. Add the celery and walnuts. Cover and chill. Mix the mayonnaise and honey (if desired) together until smooth, add to the apple mixture, and toss. Serve on a bed of lettuce.

For the Croutons: For the Salad: PREP WORK Prepping the croutons - Preheat oven to 350 degrees. Crush the garlic cloves with the side of a chef's knife(be very careful) or with a garlic press. Slice up the baguette and cut them into 1/2 inch cubes. Prepping the salad - Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have the opportunity HOW TO MAKE AT HOME Croutons - Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes. To make the salad - Bring a pot of boiling water to boil, add egg and cook for just 45 seconds....NO MORE This is coddling the egg. Remove from heat and let it cool off Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers n a bowl. Crack egg and add to these ingredients. Whisk until smooth. Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify. To serve: Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.

Asparagus Eggs Benedict ¾ pound fresh Asparagus ½ cup margarine 3 cups milk 1¼ cups chicken broth ½ teaspoon salt 1/8 teaspoon cayenne pepper ¾ cup shredded cheddar cheese ½ pound sliced ham, cubed 5 hard cooked eggs, quartered 3-4 English muffins Cup asparagus into ½ inch pieces. Cook in a smal amount of water until it changes color (about 2 minutes), drain and set aside. Melt margaine in 3 quart sauce pan. Stir in flour until smooth. Add broth, salt, cayenne pepper and bring to a boil cook and stir for 2 minutes. Add cheese, stir until it melts. Add eggs, ham and asparagus. Heat through. Serve over toasted English muffins. Serves 5-8 people