Pasta with Kielbasa and Sauerkraut - (Autre Ne Veut - ‘Counting’)
12 ounces dry ziti pasta
3 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 pound kielbasa sausage, sliced into 1/2 inch pieces
12 ounces sauerkraut, drained and rinsed
2 tablespoons prepared Dijon-style mustard
1 pinch cayenne pepper
1/4 cup white wine
2 tablespoons chopped fresh parsley
1) Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2) Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa, and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley, and heat through
3) Toss ziti with kielbasa and sauerkraut, and serve immediately.
1) Preheat the oven to 350 degrees F (175 degrees C)
2) In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
3) Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball’s time, or until lightly toasted.
4) While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Cedar Planked Salmon - ( Breakbot - By Your Side, Pt. 2 (Feat. Pacific!)
3 (12 inch) untreated cedar planks
80 ml vegetable oil
20 ml rice vinegar
5 ml sesame oil
80 ml soy sauce
25 g chopped green onions
6 g grated fresh ginger root
3g minced garlic
1816 g salmon fillets, skin removed
1) Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
2) In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
3) Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
4) Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
1) Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside.
2) In large metal or glass bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking sheets, spacing 1 inch apart.
3) Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container.
0.8 (4 ounce) can small shrimp, drained and chopped
455 g lean ground pork
30 ml vegetable oil
1 carrot, shredded
55 g crabmeat85 g bean sprouts
2g ground black pepper1
5 ml soy sauce
45 ml fish sauce
1 clove garlic, chopped
20 rice wrappers (6.5 inch diameter)
945 ml oil for deep frying
1) Soak the vermicelli 30 minutes in warm water; drain. In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
2) One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
3) In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
4) Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Stuffed Peppers (Coldplay - We Found Love (Rihanna Cover)
238 g green bell peppers
225 g ground beef
1 (8 ounce) can tomato sauce, divided
25 g uncooked instant rice
25 g shredded Cheddar cheese, divided
10 g chopped onion
3 ml Worcestershire sauce
3 g salt
0.5 g pepper
1 egg, beaten
1) Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. In a bowl, combine beef, 1/4 cup of tomato sauce, rice, 2 tablespoons of cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350 degrees F for 45-60 minutes or until meat is no longer pink and peppers are tender. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.
1135 g pork baby back ribs, cut into serving size pieces
1185 ml water
110 g onion, sliced
2 celery ribs, cut in half6 g minced garlic, divided
2 g whole peppercorns
120 ml barbecue sauce
60 ml plum sauce
1 dash hot pepper sauce
1) Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours or until meat is tender.
2) In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables.
3) Coat grill rack with nonstick cooking spray before starting the grill. Brush ribs with sauce. Grill, uncovered, over medium-low heat for 8-10 minutes or until browned, turning occasionally and brushing with remaining sauce.
1) In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets.
2) Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350 degrees F for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.
1) Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
2) Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3) Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
4) Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5) Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.
Chicken Tequila Fettucine - ( The Peach Kings - Little Things )
448 g fettucine pasta
15 g chopped fresh cilantro
15 g minced garlic
10 g minced jalapeno peppers
45 g butter
120 ml chicken stock
45 ml tequila
30 ml fresh lime juice
45 ml soy sauce
570 g skinless, boneless chicken breast halves - cubed
0.2 red onion, sliced
1 red bell pepper, thinly sliced
0.5 yellow bell pepper, thinly sliced
0.5 green bell pepper, sliced
355 ml heavy whipping cream
1) In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
2) Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
3) Meanwhile, cook fettuccini according to package directions.
4) When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.
1) Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
2) Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!
Colorful Vegetable Fajitas - ( Lana Del Rey - Diet Mtn. Dew )
8 (8 inch) flour tortillas
30 ml vegetable oil
1 red onion, thinly sliced
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
3 g minced garlic
1 yellow squash, halved and sliced into strips
120 ml salsa
2 g ground cumin
3 g salt
115 g shredded cheese
10 g chopped fresh cilantro
1) Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
2) In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
3) Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.
225 g fresh asparagus, trimmed and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 large yellow onion, sliced
140 g sliced mushrooms
4 g minced fresh ginger root
3 g minced garlic
45 ml soy sauce
15 ml sesame oil
1) Preheat oven to 350 degrees F (175 degrees C).
2) Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds.