Dutch Apple Pie

Jan 15, 2012 by

Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie.

The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling, and lemon juice is often added. The filling can be sprinkled with liqueur for taste. Atop the filling, strands of dough cover the pie in a lattice, holding the filling in place but keeping it visible. Though it can be eaten cold, most people crave for the warm version, with a dash of whipped cream or vanilla ice cream.

Ingredients

For the crust:
300 gram self rising flour
200 gram unsalted butter
150 gram sugar
1 egg
For the filling:
1 kg tart apples (Jona)
50 gram vanilla sugar (Dr Oetker)
100 gram raisins
1-2 tsp cinnamon
breadcrumbs
1 beaten egg to glaze
Parchment paper

Instructions

1.  Well the raisins in water or rum Put all the ingredients for the crust in the kitchen aid machine, and mix till the dough is a ball. Take the dough out and put in the refrigerator (needs to be cold to make the crust).
2. Peel the apples and use the mandolin to make even slices of the apples. Combine with the vanilla sugar, raisins and cinnamon. Sprinkle with some lemon juice, that way the apples won’t turn brown. Add the cinnamon ( I forgot the pic of that one but you get the idea).

3. Circle with a pencil around the spring form on parchment paper, cut the circle out. Grease the spring form add the cut out parchment paper and add the breadcrumbs, that will absorb the moisture.

4.Roll 1/2 the dough out and put the crust in the spring form, don’t make it too thick. Add the apple mixture to it and roll the left over dough in strips and make a lattice pattern. Brush the lattice with the beaten egg. Bake in a preheated oven of 300F and bake for about 1hr and 10 min. According to mom’s recipe it should be 175C which is 340F. If you have bigger slices of apple you need to cook it longer.

 

Dutch Apple Pie

The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling, and lemon juice is often added. The filling can be sprinkled with liqueur for taste. Atop the filling, strands of dough cover the pie in a lattice, holding the filling in place but keeping it visible. Though it can be eaten cold, most people crave for the warm version, with a dash of whipped cream or vanilla ice cream.

30 minPrep Time

1 hr, 10 Cook Time

1 hr, 40 Total Time

Author:

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Ingredients

    For the crust:
  • 300 gram self rising flour
  • 200 gram unsalted butter
  • 150 gram sugar
  • 1 egg
  • For the filling:
  • 1 kg tart apples (Jona)
  • 50 gram vanilla sugar (Dr Oetker)
  • 100 gram raisins
  • 1-2 tsp cinnamon
  • breadcrumbs
  • 1 beaten egg to glaze
  • Parchment paper

Instructions

  1. Well the raisins in water or rum Put all the ingredients for the crust in the kitchen aid machine, and mix till the dough is a ball. Take the dough out and put in the refrigerator (needs to be cold to make the crust).
  2. Peel the apples and use the mandolin to make even slices of the apples. Combine with the vanilla sugar, raisins and cinnamon. Sprinkle with some lemon juice, that way the apples won't turn brown. Add the cinnamon ( I forgot the pic of that one but you get the idea).
  3. Circle with a pencil around the springform on parchment paper, cut the circle out. Grease the spring form add the cut out parchment paper and add the breadcrumbs, that will absorb the moisture.
  4. Roll 1/2 the dough out and put the crust in the spring form, don't make it too thick. Add the apple mixture to it and roll the left over dough in strips and make a lattice pattern. Brush the lattice with the beaten egg. Bake in a preheated oven of 300F and bake for about 1hr and 10 min. According to mom's recipe it should be 175C which is 340F. If you have bigger slices of apple you need to cook it longer.
Cuisine: Dutch | Recipe Type: Dessert
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Meatballs gehaktbal

Jan 14, 2012 by

“Woensdag, gehaktdag!” (“Wednesday, minced meat day!”That is how it used to be up until the 1960s: on Wednesdays, virtually every Dutch housewife would serve minced meat for dinner. Even today, more traditional families and elderly people eat minced meat on Wednesday. Now why would a whole country eat the same food on the same day?

That has to do with the fact that butchers used to slaughter the animals themselves. They usually did so on Monday. On Tuesday, they would process the meat into high quality steaks, chops and the like. Finally, on Wednesday, the butcher would take the leftovers and turn them into minced meat that he would sell at a special low price.

The slogan “Woensdag, gehaktdag!” was introduced by the butcher association to promote their products and industry. The slogan took on and is still known today. Along the way, it even got new meanings. Today it is also used to refer to the third Wednesday in May. On this day, the Dutch Minister of Finance presents and defends the State expenses over the last year in parliament. If the defense is flawed or the State has spent her money unwisely, the Parliament will “make minced meat” of the minister (figuratively spoken of course).

In 2007, a very controversial book was published in the Netherlands with the title “Woensdag, Gehaktdag”. It was written by the convicted killer Richard Klinkhamer and in it, he describes how he fantasized about killing his wife and how he ultimately lived his fantasy in 1991.

Personally I prefer the original meaning: simply eating some nice meat balls on Wednesday (or any other day for that matter).

Information of the origin of the Dutch Gehaktbal found on Dutch Ancestory Magazine

Ingredients

2 slices of bread
1 tray of ground beef (preferably 97% or 93%)
1 egg
1/2 cup of bread crumbs
1 small onion, minced
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp nutmeg
1/2 tsp chili paste or pepper
fresh parsley.

Instructions

1.   Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, 1/2 cup of bread crumbs, minced onion and seasonings to the ground beef, if you have some fresh parsley available, add it to the ground beef. Mix all together and make some meatballs. I use the ice cream scooper, so I get uniform size balls, and they won’t be too big.

2. Heat the skillet on high, then add one stick of margarine to the skillet. Wait till the margarine turn slightly brown. Add the meatballs and brown on both sides. Put the lid on the skillet and simmer for 20 min. Then take out the meatballs and add 1 cup of water or some broth. If you don’t have broth add 1 tbsp of beef base. Then add some diluted cornstarch to the gravy to make it thick.


Meatballs (gehaktballetje)

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

  • 2 slices of bread
  • 1 tray of ground beef (preferably 97% or 93%)
  • 1 egg
  • 1/2 cup of bread crumbs
  • 1 small onion, minced
  • 1/2 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp nutmeg
  • 1/2 tsp chili paste or pepper
  • fresh parsley.

Instructions

  1. Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, 1/2 cup of bread crumbs, minced onion and seasonings to the ground beef, if you have some fresh parsley available, add it to the ground beef. Mix all together and make some meatballs. I use the ice cream scooper, so I get uniform size balls, and they won't be too big.
  2. Heat the skillet on high, then add one stick of margarine to the skillet. Wait till the margarine turn slightly brown. Add the meatballs and brown on both sides. Put the lid on the skillet and simmer for 20 min. Then take out the meatballs and add 1 cup of water or some broth. If you don't have broth add 1 tbsp of beef base. Then add some diluted cornstarch to the gravy to make it thick.
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Gumbo

Jan 13, 2012 by

Gumbo is one of those dishes you will find that numerous people claim to have the perfect recipes. (and I am one of them 🙂 No matter what ingredients you put into a gumbo you’re going to get a little bit of the four cultures living in Louisiana: Cajun, Creole, Indian, and African. Louisiana’s Creole cooking came from a European blend of its French founders and the Spanish who took over the territory from France. The French contributed classic techniques like roux, and the Spanish introduced tomatoes, peppers and garlic that were commonly used in their cooking. Cajuns were French, Acadians exiled from Nova Scotia. They were simple country folks who cooked with what was cheap and available. Slaves named the dish “gumbo” after the African word okra, used as it thickener. The native Choctaw Indians added file, their own thickener made from sassafras leaves.

Ingredients

  • 1 cup of olive oil and 2 cups of flour to make the roux you need. For this recipe you need a
  • 1/2 cup of the dark roux
  • 1/2 Cup of onion
  • 1/2 cup of green pepper
  • 1/2 cup of celery
  • 2 cup roma tomatoes
  • 2 cups okra
  • 1tsp black pepper
  • 1 tsp white pepper
  • chicken broth
  • cooked chicken
  • 1 polish sausage
  • cooked rice

Instructions

  1. When you make your gumbo you need to know what differences there are in roux. There are three classic kinds of roux, named for their color -white, blond and brown.
  2. White Roux: is cooked for just a few min. long enough to get rid of the floury taste. It’s used for cream soups and bechamel sauces (cream sauces).
  3. Blond Roux: Cook the white roux a little longer, and it takes on a straw color. This blond roux has a hint of flavor and adds a warm color to veloute sauces (sauces made with chicken, fish or veal stock).
  4. Brown Roux: A brown roux has a nutty aroma and a rich, chocolate color that works well in dark soups and demi-glace (brown) sauces.
  5. Dark Brown Roux: Is a deeper mahogany, almost black, color roux that is used more for its nutty flavor than its thickening capabilities. White and blond roux use butter as fat. Use Olive oil in the darker roux because it produces a better color.
  6. Now we got that out of the way lets start. In this case I want a dark roux for a gumbo without fish. Use 1 cup olive oil, 2 cups flour
  7. I make the roux ahead of time. Roux can be made up to two weeks in advance and stored in the refrigerator. Make a bigger batch of roux helps control the quality with less chance of burning.
  8. The trick to making a dark roux is to brown it without burning it. That means you’ve got to keep stirring.
  9. To make chicken sausage gumbo I am using the dark brown roux. Turn the stove on medium high heat. Add to your cast iron skillet the oil then add the flour. Keep stirring stirring till the desired color, in this case I want it to be dark brown. This will take about 20 minutes. You can, and I suggest to make the roux ahead of time so it won’t take you that long to make the Gumbo.
  10. Now for this Gumbo I need 1/2 cup of the dark brown roux. so put the stove on medium high and add the following to the pot: 1/2 cup of dark brown roux, 1/2 cup of onion, diced, 1/2 cup of green pepper, diced, 1/2 cup of celery, diced. Cook for 5 minutes, then add the 2 cups Roma tomatoes, diced, 6 cups chicken broth (you can use the kind out of the box if you like).
  11. Add the 2 cups of sliced okra and the black and white pepper. Simmer for 20 minutes, the vegetables should be done. In the meantime saute in 1 tbsp of oil 1 cup of polish sausage sliced(the original gumbo is with Andouille sausage but I prefer the polish sausage), and 2 cups of shredded cooked chicken. Brown the meat on medium high for 5 minutes. Add this all to the pot with the roux and bring to a boil. Simmer for 5 minutes. Remove from heat and serve in a bowl with rice and a dash of the file powder.

Gumbo

Gumbo is one of those dishes you will find that numerous people claim to have the perfect recipes. (and I am one of them 🙂 No matter what ingredients you put into a gumbo you're going to get a little bit of the four cultures living in Louisiana: Cajun, Creole, Indian, and African. Louisiana's Creole cooking came from a European blend of its French founders and the Spanish who took over the territory from France. The French contributed classic techniques like roux, and the Spanish introduced tomatoes, peppers and garlic that were commonly used in their cooking. Cajuns were French, Acadians exiled from Nova Scotia. They were simple country folks who cooked with what was cheap and available. Slaves named the dish "gumbo" after the African word okra, used as it thickener. The native Choctaw Indians added file, their own thickener made from sassafras leaves.

45 minPrep Time

45 minCook Time

1 hr, 30 Total Time

Author:

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Ingredients

  • 1 cup of olive oil and 2 cups of flour to make the roux you need. For this recipe you need a
  • 1/2 cup of the dark roux
  • 1/2 Cup of onion
  • 1/2 cup of green pepper
  • 1/2 cup of celery
  • 2 cup roma tomatoes
  • 2 cups okra
  • 1tsp black pepper
  • 1 tsp white pepper
  • chicken broth
  • cooked chicken
  • 1 polish sausage
  • cooked rice

Instructions

  1. When you make your gumbo you need to know what differences there are in roux. There are three classic kinds of roux, named for their color -white, blond and brown.
  2. White Roux: is cooked for just a few min. long enough to get rid of the floury taste. It's used for cream soups and bechamel sauces (cream sauces).
  3. Blond Roux: Cook the white roux a little longer, and it takes on a straw color. This blond roux has a hint of flavor and adds a warm color to veloute sauces (sauces made with chicken, fish or veal stock).
  4. Brown Roux: A brown roux has a nutty aroma and a rich, chocolate color that works well in dark soups and demi-glace (brown) sauces.
  5. Dark Brown Roux: Is a deeper mahogany, almost black, color roux that is used more for its nutty flavor than its thickening capabilities. White and blond roux use butter as fat. Use Olive oil in the darker roux because it produces a better color.
  6. Now we got that out of the way lets start. In this case I want a dark roux for a gumbo without fish. Use 1 cup olive oil, 2 cups flour
  7. I make the roux ahead of time. Roux can be made up to two weeks in advance and stored in the refrigerator. Make a bigger batch of roux helps control the quality with less chance of burning.
  8. The trick to making a dark roux is to brown it without burning it. That means you've got to keep stirring.
  9. To make chicken sausage gumbo I am using the dark brown roux. Turn the stove on medium high heat. Add to your cast iron skillet the oil then add the flour. Keep stirring stirring till the desired color, in this case I want it to be dark brown. This will take about 20 minutes. You can, and I suggest to make the roux ahead of time so it wonâ??t take you that long to make the Gumbo.
  10. Now for this Gumbo I need 1/2 cup of the dark brown roux. so put the stove on medium high and add the following to the pot: 1/2 cup of dark brown roux, 1/2 cup of onion, diced, 1/2 cup of green pepper, diced, 1/2 cup of celery, diced. Cook for 5 minutes, then add the 2 cups Roma tomatoes, diced, 6 cups chicken broth (you can use the kind out of the box if you like).
  11. Add the 2 cups of sliced okra and the black and white pepper. Simmer for 20 minutes, the vegetables should be done. In the meantime saute in 1 tbsp of oil 1 cup of polish sausage sliced(the original gumbo is with Andouille sausage but I prefer the polish sausage), and 2 cups of shredded cooked chicken. Brown the meat on medium high for 5 minutes. Add this all to the pot with the roux and bring to a boil. Simmer for 5 minutes. Remove from heat and serve in a bowl with rice and a dash of the file powder.
Cuisine: American | Recipe Type: Soup
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Shoarma

Jan 10, 2012 by

 

The problem with making shoarma, shwarma or donner kebab at home (and the word can be also spelled schwarma or shawrama) is that the original versions are all made on a vertical spit that turns in front of an open gas or charcoal generated flame. A secondary problem is that the average skewer used is almost 1.5 cm. thick and holds between 8 – 10 kilos of meat. Cooking at home requires a different method and, of course, smaller amounts of meat.

Here, after a great deal of both rewarding and not all that rewarding experimentation, is the very best I can come up with. It may not be quite “the real thing”, but it will satisfy in many of the same ways.

Ingredients

Boneless lamb if you can’t get that use porkloin or chicken breast
Pita Bread
Shredded lettuce
1 small bunch of parsley
For the shoarma seasoning mix:
2tbsp, cumin
2 tbsp, coriander
1 tbsp cinnamon
1 tsp nutmeg
2 tsp paprika
1 tsp pepper
1 tsp garlic powder
1 tsp curry
1/2tsp salt
1/2 tsp accent
For the garlic sauce
1 cup kraft light mayo
1/2 cup sour cream
1 tbsp dill weed
1 tbsp crushed garlic
For the poesta sauce:
If you can’t buy curry ketchup you have to make it yourself with the following ingredients:
1/4 cup minced onion
1 tbsp butter
1 tsp curry
1 tsp paprika
pinch of cayenne
1 cup of ketchup
1/2 cup of water
1 tbsp sambal
1/2 minced onion

Instructions

1.   Cut meat (preferably lamb, if you don’t have that available use pork-loin or chicken breast in small pieces, use 1 tbsp shoarma seasoning mix per lb. Add the parsley. Marinade for at least 1 hour, better would be overnight. Put 1 tbsp olive oil in a hot skillet and fry the meat in the skillet till done.

2. The garlic sauce you make the following way: Combine 1 cup sour cream, 1/2 cup Kraft mayonnaise light, dill weed, garlic. To dilute the sauce use a little milk.
3. Poesta sauce:If you can’t buy the curry ketchup you just have to make it yourself the following way: Cook 1/4 cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook about 1 minute. Add 1 cup of ketchup and 1/2 cup of water. Simmer until thick that should take about 25 minutes. then add the sambal and 1/2 cut minced onion.

4. Cut the pita bread in half, make it slightly wet and put in the bread toaster. Put the garlic sauce in the pita bread top with lettuce then the meat. Add sauce to your liking.

Shoarma

The problem with making shoarma, shwarma or donner kebab at home (and the word can be also spelled schwarma or shawrama) is that the original versions are all made on a vertical spit that turns in front of an open gas or charcoal generated flame. A secondary problem is that the average skewer used is almost 1.5 cm. thick and holds between 8 â?? 10 kilos of meat. Cooking at home requires a different method and, of course, smaller amounts of meat. Here, after a great deal of both rewarding and not all that rewarding experimentation, is the very best I can come up with. It may not be quite â??the real thingâ?, but it will satisfy in many of the same ways.

1 hrPrep Time

15 minCook Time

1 hr, 15 Total Time

Author:

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Ingredients

  • Boneless lamb if you can't get that use porkloin or chicken breast
  • Pita Bread
  • Shredded lettuce
  • 1 small bunch of parsley
  • For the shoarma seasoning mix;
  • 2tbsp, cumin
  • 2 tbsp, coriander
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp paprika
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp curry
  • 1/2tsp salt
  • 1/2 tsp accent
  • For the garlic sauce:
  • 1 cup kraft light mayo
  • 1/2 cup sour cream
  • 1 tbsp dill weed
  • 1 tbsp crushed garlic
  • For the poesta sauce:
  • If you can't buy curry ketchup you have to make it yourself with the following ingredients:
  • 1/4 cup minced onion
  • 1 tbsp butter
  • 1 tsp curry
  • 1 tsp paprika
  • pinch of cayenne
  • 1 cup of ketchup
  • 1/2 cup of water
  • 1 tbsp sambal
  • 1/2 minced onion

Instructions

  1. Cut meat (preferably lamb, if you don't have that available use pork-loin or chicken breast in small pieces, use 1 tbsp shoarma seasoning mix per lb. Add the parsley. Marinade for at least 1 hour, better would be overnight. Put 1 tbsp olive oil in a hot skillet and fry the meat in the skillet till done.
  2. The garlic sauce you make the following way: Combine 1 cup sour cream, 1/2 cup Kraft mayonnaise light, dill weed, garlic. To dilute the sauce use a little milk.
  3. Poesta sauce:If you can't buy the curry ketchup you just have to make it yourself the following way: Cook 1/4 cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook about 1 minute. Add 1 cup of ketchup and 1/2 cup of water. Simmer until thick that should take about 25 minutes. then add the sambal and 1/2 cut minced onion.
  4. Cut the pita bread in half, make it slightly wet and put in the bread toaster. Put the garlic sauce in the pita bread top with lettuce then the meat. Add sauce to your liking.
Cuisine: Middle Eastern | Recipe Type: Dinner
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Lasagna

Jan 8, 2012 by

Lasagna, also lasagne, is both a form of pasta in sheets (often rippled in North America and other countries, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning “Lasagne in the oven”) made with alternate layers of pasta, cheese, and sometimes ragu (a meat sauce). While it is traditionally believed to have originated in Italy, evidence has come to light suggesting that a very similar meal known as “loseyns” (pronounced ‘lasan’) was eaten in the court of King Richard II of England in the 14th Century. The word “lasagna” is derived from the Greek word “lasanon” meaning chamber pot. The word was later borrowed by the Romans as “lasanum” to mean cooking pot. The Italians then used the word to refer to the dish in which what is now known as lasagna is made. The word lasagna or lasagne (plural) now simply applies to the food itself. The British (and Italians) generally use the plural “lasagne” to mean both the dish and the pasta while the Americans commonly use the singular “lasagna”

Ingredients

  • 1 large jar of spaghetti sauce
  • 4 hot Italian sausages
  • 1/2 tray of ground beef
  • 15 oz ricotta cheese
  • 1 egg
  • 5 oz Parmesan cheese
  • 2 cups mozzarella cheese
  • 1/3 cup sugar
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 sprig of basil
  • 2 sprigs of oregano if you can’t get the fresh herbs, use 1 tbsp of Italian seasonings
  • 9 lasagna noodles

Instructions

  1. Cut up the 2 sprigs oregano, 1 sprig basil. Brown the ground beef and Italian sausage. If you don’t want to use Italian sausage then use 1 tray of ground beef. Add 1/2 tsp salt, 1 tsp pepper, and the cutup fresh basil and oregano. Then add the spaghetti sauce, my preference is Prego.
  2. Mix the Ricotta cheese with the egg, sugar and Parmesan cheese. Put on the 1stlayer the meat sauce, the 2nd layer the lasagna noodles, layer 3 the ricotta cheese sauce, sprinkle with some mozzarella and Parmesan cheese. Start the process all over again till all the sauce is used up. Cover and bake in 350F oven for 30 min then take the foil off and bake for another 10 min. Let it stand for half an hour then eat.

Lasagna

20 minPrep Time

40 minCook Time

1 hrTotal Time

Yields 8

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Ingredients

  • 1 large jar of spaghetti sauce
  • 4 hot Italian sausages
  • 1/2 tray of ground beef
  • 15 oz ricotta cheese
  • 1 egg
  • 5 oz Parmesan cheese
  • 2 cups mozzarella cheese
  • 1/3 cup sugar
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 sprig of basil
  • 2 sprigs of oregano if you can't get the fresh herbs, use 1 tbsp of Italian seasonings
  • 9 lasagna noodles

Instructions

  1. Cut up the 2 sprigs oregano, 1 sprig basil. Brown the ground beef and italian sausage. If you don't want to use Italian sausage then use 1 tray of ground beef. Add 1/2 tsp salt, 1 tsp pepper, and the cutup fresh basil and oregano. Then add the spaghetti sauce, my preference is Prego.
  2. Mix the Ricotta cheese with the egg, sugar and Parmesan cheese. Put on the 1stlayer the meat sauce, the 2nd layer the lasagna noodles, layer 3 the ricotta cheese sauce, sprinkle with some mozzarella and Parmesan cheese. Start the process all over again till all the sauce is used up. Cover and bake in 350F oven for 30 min then take the foil off and bake for another 10 min. Let it stand for half an hour then eat.
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Gevulde Koeken (Almond Paste Cookie,Dutch)

Jan 8, 2012 by

A gevulde koek is an almond cookie made of dough and butter with a sweet filling. Almond paste is the most common filler. An almond cookie with a diameter of about 10 cm, a half almond on top. The top of the cake is shiny brown, an effect that is achieved through to cover the dough with beaten egg. It is a typical Dutch bakery item. The cookie is eaten with coffee, tea and hot chocolate.

The cheaper versions ( the one you mostly buy in the supermarket) are not always filled with almond paste, many of them filled with beans instead of almond paste.

Rondo (also called Amsterdammertje) and a canoe have the same ingredients as an almond cookie, but baked in a mold. Rondo is a round and an elongated canoe.

Ingredients For the almond paste:
125 grams of blanched almonds
125 grams sugar
1 egg
1/8 tsp lemon peelFor the cookie dough:
300 grams of flour
200 grams cold butter, cut into cubes
150 grams sugar
200 grams almond paste ( the almond paste you just made)
1 egg
12 almond halves to put on top of the cookies

Instructions

Boil some water and add the almonds. Wait till they float to the top and take them out with a skimmer. After they cool somewhat down peel the skin of the almonds, and dry them.

To make the almond paste, add 125 gram almonds, 125 gram sugar, 1 egg to the food processor and chop it up. This is enough for the cookies you are about to make.

Sift the flour add the cutup butter and sugar. You cut the butter into the flour. If you have a large food processor let the food processor do the work for you. After the butter is pretty much small lumps, knead the dough on your counter top.

Preheat the oven to 350F. Roll out on a floured surface. Cut out rounds with your (preferably fluted) cutter. Put half of the rounds on a baking sheet lined with parchment paper. Put the almond paste in a pastry bag or ziploc bag and cut the corner off. Squirt little heaps of the almond paste on the rounds. Moisten the edges of the cookie with water and press the other cookie rounds on top. Press a half almond on top of each cookie. Beat the egg and brush the cookies with it. Bake for 25 min. If they are not golden brown just put your oven on high broil that will do the trick, keep an eye on it because it takes no time to brown them.

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Gevulde Koeken (Almond Paste Cookie,Dutch)

1 hrPrep Time

25 minCook Time

1 hr, 25 Total Time

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Ingredients

    For the almond paste:
  • 125 grams of blanched almonds
  • 125 grams sugar
  • 1 egg
  • 1/8 tsp lemon peel
  • For the cookie dough:
  • 300 grams of flour
  • 200 grams cold butter, cut into cubes
  • 150 grams sugar
  • 200 grams almond paste ( the almond paste you just made)
  • 1 egg
  • 12 almond halves to put on top

Instructions

  1. Boil some water and add the almonds. Wait till they float to the top and take them out with a skimmer. After they cool somewhat down peel the skin of the almonds, and dry them.
  2. To make the almond paste, add 125 gram almonds, 125 gram sugar, 1 egg to the food processor and chop it up. This is enough for the cookies you are about to make.
  3. Sift the flour add the cutup butter and sugar. You cut the butter into the flour. If you have a large food processor let the food processor do the work for you. After the butter is pretty much small lumps, knead the dough on your counter top.
  4. Preheat the oven to 350F. Roll out on a floured surface. Cut out rounds with your (preferably fluted) cutter. Put half of the rounds on a baking sheet lined with parchment paper. Put the almond paste in a pastry bag or ziploc bag and cut the corner off. Squirt little heaps of the almond paste on the rounds. Moisten the edges of the cookie with water and press the other cookie rounds on top. Press a half almond on top of each cookie. Beat the egg and brush the cookies with it. Bake for 25 min. If they are not golden brown just put your oven on high broil that will do the trick, keep an eye on it because it takes no time to brown them.
Cuisine: Dutch | Recipe Type: Cookies
7.6.4
225
http://arrisje.com/gevulde-koeken-almond-paste-cookie/

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Stoof Peertjes (Dutch)

Jan 7, 2012 by

It is about time I start to post some recipes of my child hood. Recipes of the food my mother used to cook for us and still does. The picture below shows some shots of her well used cookbook :).

If you are Dutch you know what this is. This is a typical Dutch dish. I had to improvise with this recipe for stoofpeertjes, because some ingredients are not available here, like ‘Gieser Wildeman Pears’, I used Bosc Pears. Bosbessensap is not available here neither. I came up with one of my own concoctions.

Ingredients

8 bosc pears (if you can get your hands on the Gieser Wildeman Pears use that)
2 tbsp sugar
1 (12oz) bag of berry blend berries
1 cups of Minute Maid Pomegranate blueberry juice
1 cinnamon stick
1 tbsp cornstarch

Instructions

  1. Peel the pears, half them and take the core out. Put the bag of frozen berries in a pot and add the juice and sugar. Add the pears and the cinnamon stick. ( The original recipe says boil in water with the cinnamon stick, since I don’t have the same pears the color won’t be the same, if I just boil them in water so I changed it and cook them in berry juice). Bring to a boil then simmer for 2 hours. Take the pears out, press the berries through a sieve. If you like the juice thick add some diluted cornstarch to the juice. You can serve this as a side dish or use it for a dessert, add it to yoghurt or add the juice to griesmeel pudding another recipe from my Mom’s Dutch Cooking.

 

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Stoof Peertjes

It is about time I start to post some recipes of my child hood. Recipes of the food my mother used to cook for us and still does. The picture below shows some shots of her well used cookbook :).

15 minPrep Time

2 hrCook Time

2 hr, 15 Total Time

Author:

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Ingredients

  • 8 bosc pears (if you can get your hands on the Gieser Wildeman Pears use that)
  • 2 tbsp sugar
  • 1 (12oz) bag of berry blend berries
  • 1 cups of Minute Maid Pomegranate blueberry juice
  • 1 cinnamon stick
  • 1 tbsp cornstarch

Instructions

  1. Peel the pears, half them and take the core out. Put the bag of frozen berries in a pot and add the juice and sugar. Add the pears and the cinnamon stick. ( The original recipe says boil in water with the cinnamon stick, since I don't have the same pears the color won't be the same, if I just boil them in water so I changed it and cook them in berry juice). Bring to a boil then simmer for 2 hours. Take the pears out, press the berries through a sieve. If you like the juice thick add some diluted cornstarch to the juice. You can serve this as a side dish or use it for a dessert, add it to yoghurt or add the juice to griesmeel pudding another recipe from my Mom's Dutch Cooking.
Cuisine: Dutch | Recipe Type: Side Dish and or Dessert
7.6.4
32
http://arrisje.com/stoof-peertjes/

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BBR Brown Beans and Rice (Suriname)

Jan 6, 2012 by

Suriname’s food is an exotic mix of East Indian, Indian, Creole, Indonesian and Chinese cuisines with a touch of Caribbean thrown in; the cheapest eateries are warungs, Javanese food stalls serving fried noodle and rice dishes. This recipe BBR is the abbreviation of Brown Beans and Rice and very popular in Suriname and Holland. The most important ingredients in this dish is beans and meat. You can use all sorts of meats: beef, chicken, pork. This is a good dish where you can use your left over meat

Ingredients

For the BBR:
  • 400 gram chicken
  • 1/2 stick margarine
  • 1 diced onion
  • 2 diced tomatoes
  • 1/2 green bell pepper
  • 1 bouillon cube (I prefer the one of Knorr)
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 2 cans of pinto beans. If you don’t have that you can use the white beans in tomato sauce.
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp curry
  • 1/2 tsp paprika
  • 1 tbsp vinegar
  • 2 tbsp sweet soya sauce
  • 1 tbsp sugar
  • 1/2 bell pepper
  • 1 tray of mushrooms
For the pickled cucumber:
  • 1 English cucumber
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tsp of mustard
  • 1 tbsp vinegar

Instructions

  1. Cut up the chicken breast. Season and brown the meat, when the meat is brown add the onion.
  2. Add the bell pepper and garlic. When the onion is done add the tomatoes and mushrooms. Add a cup of chicken bouillon.1 bouillon cube, and the bay leaves. Add the rinsed beans, 1 tbsp of vinegar 1 tbsp of sugar and 2 tbsp ketjap manis (sweet soya sauce), simmer for 20 min.
  3. When you simmer the beans you should also cook the rice and make the pickeled cucumber. To make the pickled cucumber you slice the cucumber thin add 1 teaspoon of salt, let it sit for about 15 minutes. Squeeze the juice out of it. Then add 1 Tablespoon of sugar, 1 teaspoon mustard and 1 tablespoon of vinegar and pepper to taste.Put the bean meat mix over the cooked rice and eat with some pickled cucumber.

Brown Beans and Rice (BBR)

Suriname's food is an exotic mix of East Indian, Indian, Creole, Indonesian and Chinese cuisines with a touch of Caribbean thrown in; the cheapest eateries are warungs, Javanese food stalls serving fried noodle and rice dishes. This recipe BBR is the abbreviation of Brown Beans and Rice and very popular in Suriname and Holland. The most important ingredients in this dish is beans and meat. You can use all sorts of meats: beef, chicken, pork. This is a good dish where you can use your left over meat

10 minPrep Time

20 minCook Time

30 minTotal Time

Yields 8

Author:

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Ingredients

    For the BBR:
  • 400 gram chicken
  • 1/2 stick margarine
  • 1 diced onion
  • 2 diced tomatoes
  • 1/2 green bell pepper
  • 1 bouillon cube (I prefer the one of Knorr)
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 2 cans of pinto beans. If you don't have that you can use the white beans in tomato sauce.
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp curry
  • 1/2 tsp paprika
  • 1 tbsp vinegar
  • 2 tbsp sweet soya sauce
  • 1 tbsp sugar
  • 1/2 bell pepper
  • 1 tray of mushrooms
  • For the pickled cucumber:
  • 1 english cucumber
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tsp of mustard
  • 1 tbsp vinegar

Instructions

  1. Cut up the chicken breast. Season and brown the meat, when the meat is brown add the onion.
  2. Add the bell pepper and garlic. When the onion is done add the tomatoes and mushrooms. Add a cup of chicken bouillon.1 bouillon cube, and the bay leaves. Add the rinsed beans, 1 tbsp of vinegar 1 tbsp of sugar and 2 tbsp ketjap manis (sweet soya sauce), simmer for 20 min.
  3. When you simmer the beans you should also cook the rice and make the pickeled cucumber. To make the pickled cucumber you slice the cucumber thin add 1 teaspoon of salt, let it sit for about 15 minutes. Squeeze the juice out of it. Then add 1 Tablespoon of sugar, 1 teaspoon mustard and 1 tablespoon of vinegar and pepper to taste.Put the bean meat mix over the cooked rice and eat with some pickled cucumber.
Cuisine: Suriname | Recipe Type: Dinner
7.6.4
31
http://arrisje.com/brown-beans-and-rice/

 

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Chili like Wendy’s

Jan 5, 2012 by

Chili: One thing we know for certain is that Chili did not originate in Mexico. There are many legends and stories about where chili originated and it is generally thought, by most historians, that the earliest versions of chili were made by the very poorest people. If there is any doubt about what the Mexicans think about chili, the Diccionario de Mejicanismos, published in 1959, defines chili con carne as (roughly translated):?detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York.? Chili is the official dish of the U.S. state of Texas. It can be found worldwide in local variations and also in certain American-style fast food restaurants like Wendy’s ;). A popular saying among self-proclaimed chili purists is, “If you know beans about chili, you know chili ain’t got no beans.” The concept that beans do not belong in chili may be further credited to the fact that most official chili cook offs do not allow beans. In many cases, a chili will be disqualified if it contains such ingredients, considered filler. I found this recipe clone of Wendy’s and tried it. And surprisingly it taste a lot like it. And here I got another version of Chili

Ingredients

2 Tbsp. canola oil
1 1/2 – 2 lbs. ground chuck
10 oz. can French onion soup
2, 21 oz. cans dark and light red kidney beans drained
8 oz. can tomato sauce
6 oz. can tomato paste
3Tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. black pepper
1 tsp hot sauce
1 1/2 cups onions
1/2 cup green bell pepper
1/2 cup red bell pepper
1/4 cup of celery

Instructions

Brown the beef over medium heat. Add remaining ingredients to the crockpot and let simmer (low)in your crock pot for 4 hours.

Chili like Wendyâ??s

15 minPrep Time

4 hrCook Time

4 hr, 15 Total Time

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Ingredients

  • 2 Tbsp. canola oil
  • 1 1/2 - 2 lbs. ground chuck
  • 10 oz. can French onion soup
  • 2, 21 oz. cans dark and light red kidney beans drained
  • 8 oz. can tomato sauce
  • 6 oz. can tomato paste
  • 3Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1/2 tsp. black pepper
  • 1 tsp hot sauce
  • 1 1/2 cups onions
  • 1/2 cup green bell pepper
  • 1/2 cup red bell pepper
  • 1/4 cup of celery

Instructions

  1. Brown the beef over medium heat. Add remaining ingredients to the crockpot and let simmer (low)in your crock pot for 4 hours.
Recipe Type: CopyCat
7.6.4
18
http://arrisje.com/chili-like-wendys/

 

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Chili’s Honey Chipotle Chicken Crispers

Jan 2, 2012 by

Chili’s Honey Chipotle Chicken Crispers. Is the most popular copycat recipe on my site.

Ingredients:

For the Chipotle Sauce:
 
2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 tsp ground chipotle chile pepper powder
1/2 teaspoon salt
2 tbsp hot sauce
 
For the batter:
 
1 eggs beaten
1/2 cup milk
1/2 cup chicken broth
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp garlic powder
3/4 cup all-purpose flour
 
For the breading:
 
1 1/2 cups all-purpose flour
1 1/2 tsp salt
3/4 tsp paprika
1/2 tsp black pepper
1/2 tsp garlic powder

Instructions:

Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes, then remove from heat.

Heat the canola oil in the fryer to 350F. Whisk together all ingredients except the flour, after all combined then you add the flour.Make the breading by combining all ingredients in another pan.

When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the excess drip off. Toss the chicken into the dry breading and coat completely. Drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.Remove chicken from oil and allow to drain on paper towels. When all the chicken tenders are done, drop them into a large glass or metal bowl. Pour the sauce over the top, and toss gently until all the chicken tenders are coated with the sauce.

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Chili's Honey Chipotle Chicken Crispers

Chilis Honey Chipotle Chicken Crispers. Is the most popular copycat recipe on my site.

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Ingredients

    For the Chipotle Sauce:
  • 2/3 cup honey
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 2 tsp ground chipotle chile pepper powder
  • 1/2 teaspoon salt
  • 2 tbsp hot sauce
  • For the batter:
  • 1 eggs beaten
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 3/4 cup all-purpose flour
  • For the breading:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp salt
  • 3/4 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp salt

Instructions

  1. Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes, then remove from heat.
  2. Heat the canola oil in the fryer to 350F. Whisk together all ingredients except the flour, after all combined then you add the flour.
  3. Make the breading by combining all ingredients in another pan.
  4. When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the excess drip off. Toss the chicken into the dry breading and coat completely. Drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.Remove chicken from oil and allow to drain on paper towels. When all the chicken tenders are done, drop them into a large glass or metal bowl. Pour the sauce over the top, and toss gently until all the chicken tenders are coated with the sauce.
Cuisine: CopyCat | Recipe Type: Appetizer/Dinner
7.6.4
193
http://arrisje.com/chilis-chipotle-crispers-2/

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Frikandel (Dutch)

Jan 2, 2012 by

A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog,developed in 1959.It is a long, skinless, dark-coloured sausage that is eaten hot. Unlike other sausages, a frikandel is deep-fried. Sometimes it is served on a bun and is then called a broodje frikandel. In Belgium it is mostly called a “curryworst”. Due to the absence of skin, one could argue that it technically isn’t a sausage.In the Netherlands, Belgium and Curacao, the frikandel mainly consists of a mixture of pork, beef, chicken, and by some manufacturers, horse meat.It is usually served with curry ketchup sauce and/or mayonnaise, though some people eat it with tomato ketchup. A frikandel with mayonnaise, curry ketchup sauce and chopped onion comprises a frikandel speciaal. The frikandel speciaal usually has a deep cut in the middle to provide room for the chopped onions and the sauces. For best results, the cut is made before frying the frikandel.In many other countries, including South Africa, Denmark and Germany, frikadel or frikadelle (not to be confused with frikandel) is the local name of minced-meat meatballs or patties like those used in hamburgers.It took me a while to get this the way I wanted it. From what I have been told it taste just like at home 🙂I used to roll them which was a major pain, they used to fall apart when I was boiling them.I have tried many ways to get the shape of the frikandel right. I finally got something that actually works. It’s another kitchen gadget called Millecroquettes, it was designed to make kroketten, I use it for the frikandel and the kroket.


Ingredients:

2 lb ground pork
1 onion
2 minced garlic clove
5 boiled potatoes (mashed)
1 egg
2 tsp pepper
3 tsp. salt
2 tsp. nutmeg
1 bouillon cube

For the Curry Ketchup:

1/4 cup minced onion
1 tbsp butter
1 tsp curry
1 tsp paprika
pinch of cayenne
1 cup of ketchup
1/2 cup of water

Instructions

Peel the potatoes and boil the potatoes for about 15 min or untill done. Push the potatoes through the ricer if you don’t have a ricer just mash them.Add the ground pork, finely minced onion and garlic to the potatoes. Then add 1 egg and the seasonings. Mix well.Add water to a large pot and 1 bouillon cube, and heat to 80C/176F . Put the meat mixture in the Millecroquettes machine and push them out. When the water is coming to the right temperature add the frikandellen and boil them for 10 minutes. Put the frikandellen in the fridge, so they can cool down. At this point you can either freeze them for later use, or deep fry them now. To freeze them put the frikandellen on parchment paper and stick them in the freezer for about 1 hour, this is called a flash freeze. Then put the frikandellen in a ziploc bag and use them another time.Deep fry them at a temp of 375F until brown. Remember you just need to brown them because they are already cooked, so it shouldn’t take you but a few minutes. If you take them out of the freezer, defrost them first and then fry.

Frikandel special is after you fry them cut the roll in the middle (like a hotdog) add raw cut up onion, mayonnaise and curry ketchup or regular ketchup.

If you can’t buy the curry ketchup you just have to make it yourself the following way: Cook 1/4 cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook until toasted about 1 minute. Add 1 cup of ketchup and 1/2 cup of water. Simmer until thick that should take about 25 minutes.

I haven’t been able to duplicate Dutch french fries mayonaise. If anyone out there made the perfect replica please share.

For those of you who would like to order this gadget, you can find it here:

For those who would like to buy this gadget, you can buy it here: Millecroquette

And there is another one that you can order here in the USA from Tupperware or buy it on ebay, it’s called a snackpress

 

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Frikandel

25 minPrep Time

30 minCook Time

55 minTotal Time

Author:

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Ingredients

  • 2 lb ground pork
  • 1 onion
  • 2 minced garlic clove
  • 5 boiled potatoes (mashed)
  • 1 egg
  • 2 tsp pepper
  • 3 tsp. salt
  • 2 tsp. nutmeg
  • 1 bouillon cube
  • For the Curry Ketchup:
  • 1/4 cup minced onion
  • 1 tbsp butter
  • 1 tsp curry
  • 1 tsp paprika
  • pinch of cayenne
  • 1 cup of ketchup
  • 1/2 cup of water

Instructions

  1. Peel the potatoes and boil the potatoes for about 15 min or untill done. Push the potatoes through the ricer if you don't have a ricer just mash them.
  2. Add the ground pork, finely minced onion and garlic to the potatoes. Then add 1 egg and the seasonings. Mix well.
  3. Add water to a large pot and 1 bouillon cube, and heat to 80C/176F . Put the meat mixture in the Millecroquettes machine and push them out. When the water is coming to the right temperature add the frikandellen and boil them for 10 minutes. Put the frikandellen in the fridge, so they can cool down. At this point you can either freeze them for later use, or deep fry them now. To freeze them put the frikandellen on parchment paper and stick them in the freezer for about 1 hour, this is called a flash freeze. Then put the frikandellen in a ziploc bag and use them another time.
  4. Deep fry them at a temp of 375F untill brown. Remember you just need to brown them because they are already cooked, so it shouldn't take you but a few minutes. If you take them out of the freezer, defrost them first and then fry.
  5. Frikandel special is after you fry them cut the roll in the middle (like a hotdog) add raw cut up onion, mayonnaise and curry ketchup or regular ketchup.
  6. If you can't buy the curry ketchup you just have to make it yourself the following way: Cook 1/4 cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook until toasted about 1 minute. Add 1 cup of ketchup and 1/2 cup of water. Simmer until thick that should take about 25 minutes.
Cuisine: Ducth | Recipe Type: Appetizer/Snack
7.6.4
27
http://arrisje.com/frikandel/

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Chili’s South Western Egg Rolls

Jan 1, 2012 by

Chilis Southwestern Egg Rolls

This is a great copycat recipe of Chili’s South Western Egg Rolls and can be used as an appetizers, or dinner since it got everything already in one small package. 🙂 It’s best to make these a day ahead before consumption. The 4 hours 20 minute prep time includes freezing this appetizer.

Ingredients

1/2 cup corn (drained)
1/2 cup black beans
6 minced green onion
2 chopped tomatoes
1/2 cut up red bell pepper
1/2 package defrosted chopped spinach and drained
2 medium chicken breast or left over rotisserie chicken
1 cup shredded Mexican Cheese
1 tsp ground cumin
2 tbsp fresh chopped parsley
1 tsp chili powder
salt and pepper (if desired)
1/2 tsp hot sauce
10 flour tortillas or egg roll wrappings

Instructions

1. Boil the chicken till done and dice up. Heat 1 tbsp olive oil in a pan over medium heat. Stir in the cut up chicken then add the green onions and red or green pepper. Cook and stir 3 minutes, until tender. Mix in corn, black bean.

2. Add the spinach, parsley, cumin, chili powder, salt pepper and hot sauce. Cook and stir 3 minutes, until well blended and tender. Remove from heat and stir in the Mexican Cheese so that it melts.

3. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

4. The Dipping Sauce combine below ingredients, put in fridge till ready to eat. 1/4 cup smashed fresh avocado (about half of an avocado), 1/4 cup mayonnaise, 1/2 cup sour cream, 1 1/2 teaspoons vinegar, 2 tbsp parsley, 1 tsp minced garlic, 1 tsp dried dill weed, 1 dash pepper.

 

 

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Recipe Card South Western Egg Rolls

Chili's South Western Egg Rolls

This is a good copy cat recipe of Chili's and can be used as an appetizers, or dinner since it got everything already in one small package. 🙂 It's best to make these a day ahead before consumption. .The 4 hours 20 minute prep time includes freezing this appetizer.

4 hr, 20 Prep Time

10 minCook Time

4 hr, 30 Total Time

Author:

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Ingredients

  • 1/2 cup corn (drained)
  • 1/2 cup black beans
  • 6 minced green onion
  • 2 chopped tomatoes
  • 1/2 cut up red bell pepper
  • 1/2 package defrosted chopped spinach and drained
  • 2 medium chicken breast or left over rotisserie chicken
  • 1 cup shredded Mexican Cheese
  • 1 tsp ground cumin
  • 2 tbsp fresh chopped parsley
  • 1 tsp chili powder
  • salt and pepper (if desired)
  • 1/2 tsp hot sauce
  • 10 flour tortillas or egg roll wrappings

Instructions

  1. Boil the chicken till done and dice up. Heat 1 tbsp olive oil in a pan over medium heat. Stir in the cut up chicken then add the green onions and red or green pepper. Cook and stir 3 minutes, until tender. Mix in corn, black beans
  2. Add the spinach, parsley, cumin, chili powder, salt pepper and hot sauce. Cook and stir 3 minutes, until well blended and tender. Remove from heat and stir in the Mexican Cheese so that it melts.
  3. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
  4. The Dipping Sauce combine below ingredients put in fridge till ready to eat. 1/4 cup smashed fresh avocado (about half of an avocado), 1/4 cup mayonnaise, 1/2 cup sour cream, 1 1/2 teaspoons vinegar, 2 tbsp parsley, 1 tsp minced garlic, 1 tsp dried dill weed, 1 dash pepper.
Cuisine: CopyCat/TexMex | Recipe Type: Appetizer/Snack
7.6.4
196
http://arrisje.com/south-western-egg-rolls/

 

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