Category: Recipes

Eggplant Rolls

Aubergine (Eggplant) Rolls

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Eggplant Rolls

Aubergine (Eggplant) Rolls

Honestly cheese stuffed vegetables cooked in tomato sauce is so good. If you are looking for an alternative to Lasagna, Pizza and Chicken Parmesan try this dish. This is a very common dish in Europe and used eggplant. Add basil and garlic to make this taste exciting.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Italian, Vegetarian
Servings 10 People

Ingredients
  

  • 1 cup all purpose-flour white
  • 1/4 cup olive oil
  • 1 teaspoon butter room temperature for greasing wax paper
  • 1/2 cup Parmesan cheese shaved

Eggplant wrapping

  • 2 1/2 pounds aubergine around 3 or 4
  • 1/4 cup Kosher salt

Filling

  • 1.5 kg ricotta cheese
  • 4 egg yolks
  • 2 lemons, zested zest chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Sauce

  • 3 cups tomato sauce

Layer before rolling

  • 12 sun-dried tomatoes diced and reconstituted
  • 25 arugula leaves, whole

Instructions
 

  • Slice the aubergine 2mm or 1/10th inch thick lengthways, place on a sheet pan then sprinkle with kosher salt. Leave for 45 minutes to allow the excess water to leak from the aubergine. Rinse under running water and damp with kitchen paper towel until dry.
  • Dust slices with white flour and sauté in olive oil on medium heat each slice of aubergine until golden brown. Reserve.
  • In a large bowl mix ricotta, egg yolks, shredded Parmesan, salt and pepper. Put the ricotta mix in a piping bag.
  • Place the eggplant slices on a table. Pipe the ricotta mix over each slice, topping each with the sun-dried tomatoes and 3-4 leaves of arugula.
  • Roll the eggplant around the ricotta and place on an oven tray covered with buttered wax paper.
  • Preheat the oven to 350°F. Bake the rolls for 10 minutes. This is a great time to heat tomato sauce over low heat.
  • Spoon some tomato sauce onto each of 8 plates, place an aubergine roll on each and finish with Parmesan shavings.

Notes

Tools Necessary-
  • Sheet pan or cookie sheet
  • Kitchen paper towels
  • Cutting Board
  • Chef’s Knife
  • Wooden Spoon
  • Measuring cups and spoons
  • Medium bowl
  • Spatula
  • Adult Supervision
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Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

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Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

This is one of the world's comfort foods. Each country makes this slightly differently. Some countries add soy sauce, others add fish sauce, or hoisin sauce. Cooking wine can be added as can seaweed and flavored soy sauces. Make it your own by figuring out what you like in it.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish, Soups N Stews
Cuisine Asian
Servings 4 people

Ingredients
  

  • 4 cups prepared chicken stock plus 2 tablespoons for slurry
  • 1/2 teaspoon grated fresh ginger small diced
  • 1 tablespoon soy sauce cut into slivers
  • 1 tablespoon cornstarch
  • 1 star anise left whole
  • 2 eggs lightly beaten
  • 2 green onions chopped
  • 8 drops dark Sesame oil or a few more drops, to taste
  • 1/4 Cup fresh spinach or watercress chopped
  • 2 pinches White pepper
  • 2 pinches Kosher salt
  • 1/4 pound egg noodles chinese style, 2 nests or bundles if packaged
  • 1/2 cup frozen peas
  • 1/2 cup carrots sliced on the diagnal or in circles

Instructions
 

  • Bring soup stock, star anise, grated ginger and soy sauce to a boil.
  • Add salt and the egg noodles. Cook until al dente, 5 to 7 minutes. Divide noodles among 4 soup bowls.
  • Add chopped carrots, then the snow pea and green onions. Cook two minutes then add the frozen peas.
  • In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of cold chicken stock or water. Stir until dissolved.
  • Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Remove and discard the star anise.
  • Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction.
  • The egg will spread and feather.
  • Turn off the heat and add the green onions. Lastly a few drops of sesame oil.
  • Serve hot.

Notes

Choose from a set of different noodles. For example at chinese-noodles-101-guide-to-types-and-styles-of-chinese-egg-noodles.html there are lots to learn about how to make and cook Chinese noodles.
Tools Necessary-
  • Soup Pot
  • Grater for ginger
  • Chop sticks or whisk
  • Small mixing cup
  • Serving bowl
  • Chef’s Knife
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Apple Tart

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Apple Tart

5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine French
Servings 6 People

Ingredients
  

Dough

  • 1 Cup Flour
  • 1/2 Teaspoon Sugar
  • 1/8 Teaspoon Salt
  • 6 Tablespoon Butter Softened
  • 3 1/2 Tablespoon Chilled Water

Filling

  • 5 Apples (Peeled, Cored, Sliced)
  • 4 Tablespoon Butter melted
  • 5 Tablespoon Sugar + ½ Teaspoon Cinnamon
  • 2 Teaspoon Lemon Zest

Instructions
 

  • In a food processor combine flour, sugar, salt, water, and butter pulse until coarse crumble is formed.
  • For the filling peel, core, and slice apples about ¼” thick.
  • In a bowl toss sliced apples with sugar, cinnamon, and lemon zest
  • Roll out tart dough into pan, trim edges.
  • Layer apples around tart pan, brush melted butter over tart
  • Sprinkle with sugar and place tart pan on sheet tray.
  • Bake in the center of the oven for 45 minutes.

Notes

Tools Necessary-
  • Food Processor
  • Measuring cups and spoons
  • Chef’s Knife
  • Cutting Board
  • Sheet Tray
  • Pastry Brush
  • 9” Tart Pan
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Apple Strudel

Apple Strudel

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Apple Strudel

Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. Apple strudel dough is a thin, elastic dough. The oldest known strudel recipe is from 1696, a handwritten recipe housed at the Wienbibliothek im Rathaus. Whether as a type of sweet or savoury layered pastry with a filling inside, the strudel gained popularity in the 18th century.
3 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine Austrian
Servings 12 People

Ingredients
  

Dough

  • 1 large egg
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour

Filling

  • 4 to 5 apples, any tart variety peeled, cored & thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1/2 cup walnuts chopped
  • 1/4 cup raisins
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup fresh cake or bread crumbs
  • 1/2 cup butter melted

Instructions
 

  • To prepare the dough: Whisk the egg, butter, and salt with about 3/4 cup cold water. Combine just enough of the liquid with the flour to make a soft dough. The dough should feel resilient but remain very slightly sticky. Drizzle in a tablespoon or more water if the dough is too ragged, or sprinkle in a small amount of flour if it is too moist and mushy. Knead for five minutes by hand, (2 minutes if using an electric mixer) until smooth, soft and warm. Form it into a smooth ball, wrap in plastic film, and let rest for at least 1 hour, preferably 4 hours.
  • To prepare the filling: Toss together in a medium sized bowl, the apple slices and lemon juice. Add the walnuts, raisins, sugar, and cinnamon and toss until evenly coated.
  • To assemble: Spread a table with a clean cloth and sprinkle evenly with flour. Place the dough in the center of the table, flatten with your palms into a 1-inch thick round, and then begin stretching the dough from the center to the edge. Use a combination of the sides of your hands and the tops of your knuckles to work the dough gently and evenly. Continue stretching the dough until you can see light through it. If there are occasional holes at the center, just pinch together to seal. Don't worry about holes or tears near the edge of the dough.
  • Brush the entire strudel dough evenly with butter. Sprinkle half the crumbs on one half of the dough, and on the same side arrange the apple filling in a long row close to the edge of the dough. Sprinkle with the remaining crumbs. Fold over the edge and roll the strudel into a log shape, using the cloth to help support and roll the pastry. Tuck in the sides and roll up completely, arranging the strudel seam side down.
  • Transfer carefully to a buttered or parchment-lined baking sheet, curve the log into a crescent shape, if needed, to fit the roll onto the pan. Brush with butter and chill for at least 30 minutes (or overnight).
  • Preheat the oven to 350°F. Bake the strudel until golden brown, 30 to 40 minutes. Let cool slightly before cutting and serving.

Notes

Tools Necessary-
Mixer with paddle or pastry marble
Medium bowl
Whisk
Measuring cups and spoons
Spatula
Plastic Wrap
Table Cloth
Adult Supervision
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Apple-Peanut Butter Wraps

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Apple-Peanut Butter Wraps

These are fun and easy to make with the family. The combination of apples, peanut-butter and granola makes this ever changing. Granola comes in various flavors so that this recipe will not ever bore your taste buds.
5 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Fruit, Snack
Cuisine American
Servings 4 people

Ingredients
  

  • 1 medium apple
  • 4 tablespoons peanut butter
  • 1/2 cup water for lemon water bath
  • 1 teaspoon lemon juice for lemon water bath
  • 3/4 cup granola cereal
  • 4 flour tortillas

Instructions
 

  • Peel and cut apple into small cubes. (Place cut apple pieces in a lemon water bath to keep from turning brown.)
  • Spread a layer of peanut butter on a tortilla all the way to the edge.
  • Take a hand full of cubed apples and place it in a line down one side of the tortilla.
  • Sprinkle granola on top of the apples and peanut butter.
  • Roll tortilla up over the mixture to the other side.
  • Slice into to bite-sized pieces, as you like, and enjoy!

Notes

Banana can be used in place of apple.
Equipment List:
Chef’s Knife
Cutting Board
Butter Knife
Bowl (for lemon water and apples)
Serving Plate
Adult Supervision
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Bacon Roasted Pecans

Bacon Roasted Pecans

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OMG, these are incredible! Use whatever nuts you like. Here we make the top of the line Bacon roasted pecans to highlight the south where the pecan is king.

Back in the 1920s, sandwiches were the craze! One book had over 700 sandwich recipes and this probably came from one of them. Or could this recipe been inspiration to the 1920’s Dixieland Sandwich???

Seven Hundred Sandwiches/Florence A Cowles [Little, Brown:Boston] 1928.  “Put through the food chopper half a pound of roasted peanuts, three slices of fried bacon and one can pimentos. Mix with salad dressing and use on any preferred kind of bread.” (p. 118)

Whichever way it went, these are some of the best in nut recipes to be served as a way of welcoming your most special guests. Use this for the holidays or for special events or when you feel like playing around. The saying that “everything tastes better with bacon” may be true for you.

Bacon Roasted Pecans have become a favorite in upscale burger and pub joints this past few years. It may become a favorite of yours as well. Our bet is that bacon roasted pecans will be awesome at hunting lodges and man-cave hangouts.

Culinary Dictionary 'B' - find Bacon
Bacon Roasted Pecans

Bacon Roasted Pecans

5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 4 people

Ingredients
  

  • 2 cups pecan halves
  • 1 tablespoon butter melted
  • 1/2 teaspoon salt
  • 3 bacon slices chopped into 1/2 inch pieces
  • 1 tablespoon brown sugar
  • 1 bunch chives sliced thinly, optional

Instructions
 

  • Preheat oven to 350°F. Line a jelly roll pan or cookie sheet pan with a silmat or parchment paper.
  • Stir together the pecan halves, bacon and melted butter in a medium sized bowl, then pour out onto the jelly roll pan or cookie sheet pan that has been lined.
  • Place pan in the middle rack of the oven. Bake at 350°F, stirring occasionally for about 15 minutes or until pecans are toasted with a wonderful aroma and the bacon is done.
  • Strain out the bacon fat from the pan using a strainer. Save fat and pour it into a small bowl. Place nuts and bacon lardons into their own bowls.
  • Then toss the nuts with a bit of melted fat from the bacon.
  • Sprinkle with brown sugar and salt on top, and toss a few times until evenly coated. Allow nuts to cool and come to room temperature. About 30 minutes.
  • Top with bacon pieces and some chives, and serve.

Notes

Prepare them in advance and store in an air tight container for up to two weeks.
Equipment List:
15x10 inch jelly roll pan or cookie sheet
Silmat or baking parchment
Measuring cups and spoons
Wooden Spoon or spatula
Medium sized bowl
Small sized bowl
Strainer
Adult Supervision
Tried this recipe?Let us know how it was!