August 15, 2010

Black Bottom Pie


14 gingersnaps
5 tbsp. butter, melted

    Crush gingersnaps and roll out fine. Add melted butter and pat into 9-inch pie pan. Bake at 400 F. for 10 minutes and allow to cool.


1 egg yolk, well beaten
2 cups. scalded milk
1/2 cup. sugar
1-1/2 tbsp. cornstarch
1-1/2 squares bitter chocolate
1 tsp. vanilla

     Add egg yolks slowly to hot milk. Combine sugar and cornstarch and stir into milk mixture. Cook in double boiler for 20 minutes, stirring occasionally, until it coats spoon. Remove one cap of custard mixture. Add chocolate to cup and beat well as it cools. Add vanilla to chocolate mixture and chill.

Second Mixture:

1 tbsp. unflavored gelatin
2 tbsp. cold water
4 egg whites
1/2 cup. sugar
1/2 tsp. cream of tartar
2 tbsp. rum or whiskey
Whipped cream
Bitter chocolate shavings

   Dissolve gelatin in cold water, add remaining custard, and cool. Beat egg whites until foamy; add sugar and cream of tartar and beat until stiff. Add rum and fold into plain custard mixture.
  Layer on top of chocolate mixture in pie crust. Chill. Garnish pie crust with whipped cream and shavings of bitter chocolate.

6 to 8 servings

Caribbean-Style Tilapia with Fresh Lime

4 tilapia fillets
2 tbsp margarine
1/4 cup green pepper; chopped
4 tbsp chopped onion
1/4 cup toasted almonds; chopped
1/2 cup fresh bread crumbs
1/4 tsp oregano
4 tbsp fresh lime juice
1 tbsp chopped coriander
1/2 tsp salt
2 cup water
2 cloves crushed garlic
1 bay leaf
1 tsp red pepper flakes
1 lime peel
  1. Melt margarine in skillet. Add green pepper and 2 tablespoons onion.
  2. Add almonds, bread crumbs, oregano, one tablespoon lime juice, coriander and salt; mix well.
  3. Spoon filling down center of each tilapia fillet.
  4. Roll up and secure with toothpicks.
  5. In shallow baking pan, combine remaining 2 tablespoons onion, water, garlic, bay leaf, red pepper and remaining 3 tablespoons lime juice.
  6. Place the tilapia in pan and bake 400°F oven for 30-35 minutes, basting occasionally until tilapia flakes easily.
  7. Remove the fish to a serving platter. Garnish with strips of lime peel. 

Baked tilapia with bell peppers

In this recipe you can use your favourite type of bell pepper or combine several different colours to create a really beautiful dish. The most commonly found bell peppers are green, red, orange or yellow, but it is also possible to obtain purple, blue, brown and white bell peppers. The exact colour depends on which cultivar you plant and when you harvest it. Green bell peppers are unripe and therefore bitterer than the other colours.
  • 3/4 cup extra virgin olive oil
  • 4 tablespoons of tomato paste
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried oregano
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of ground black pepper
  • 4 (4 ounce) fillets tilapia
  • 2 bell peppers
  • 1 onion
  • 4 tablespoons of butter
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Use roughly 1/4 cup of olive oil to grease the bottom of a baking dish.
  3. Mix the remaining ½ cup of olive oil with tomato paste, garlic powder, oregano, salt and pepper in a small bowl.
  4. Place the tilapia fillets in the baking dish with the skin-side up.
  5. Use a spatula to spread the olive oil mixture over the fish.
  6. Slice the bell peppers and the onion. 
  7. Surround the tilapia fillets with bell peppers and onion.
  8. Place the dish in the preheated oven and bake until the tilapia fillets can be easily flaked with a fork. This will normally take around 15 minutes.
  9. Remove the dish from the oven and place 1 tablespoon of butter on top of each tilapia fillet.
  10. Set the oven to broil and broil the fish until the butter melts and becomes slightly brown. This will normally take 4-7 minutes. 

Hot Chicken Salad

Prep: 15 minutes - Cook: 10-11 hours - Servings: 6

   2 lbs. chicken breasts or tenders
   2 stalks celery, chopped
   1 C. silvered almonds
   1 tsp. salt
   1/2 tsp. dried thyme
   1/4 tsp. pepper
   1 C. prepared brown rice
   1/3 C. Italian dressing
   1/4 C. chicken broth

     Cut chicken breasts or tenders into 1" cubes. In a large bowl, combine cubed chicken, chopped celery, silvered almonds, salt, dried thyme and pepper. Mix until well combined. Add prepared brown rice, Italian dressing and chicken broth. Toss all together until evenly incorporated.

Transfer mixture to slow cooker. Cover and cook on low setting for 10 to 11 hours. To serve, mix salad lightly before spooning onto serving plates. mayonnaise into each serving.

Chile and Cheese Enchilada Stack

This simple recipe layers ingredients for great enchilada flavor. The stack is cut into wedges and may be served with sour cream, warm Ortega refried beans and a cold glass of Perrier water.
  • 2 cans (10 oz.) ORTEGA Enchilada Sauce, divided
  • 3 cups shredded Monterey Jack or cheddar cheese, divided
  • 1 can (7 oz.) ORTEGA Diced Green Chiles
  • 12 (6-in.) fajita-size corn tortillas, warmed
 PREHEAT oven to 350° F. Pour 1/4 cup enchilada sauce onto bottom of 9-inch pie plate.

COMBINE 2 3/4 cups cheese, 1 3/4 cups enchilada sauce and chiles in medium bowl. Place one tortilla in prepared pie plate. Spread about 1/3 cup cheese mixture on tortilla; top with second tortilla. Repeat layers until all tortillas have been stacked, finishing with a tortilla on top. Spread remaining enchilada sauce over stack; sprinkle with remaining cheese.

BAKE for 40 to 45 minutes or until cheese is melted. Cut into wedges; serve with sour cream, if desired.