Green Bean Salad

May 25, 2015 by

A fast and very tasty side dish for a bbq. Something different then the regular thing. This green bean salad won’t take you but 10 minutes to fix it. It always taste better the next day.

Ingredients
  • 4 cups of green beans
  • 1 cup of cherry tomatoes
  • ½ chopped red onion
  • 1 cup cubed cheese of your choice
  • Italian Salad dressing
Instructions
  1. Clean the green beans and chop the ends of. If you have it available at your local grocery store get the bag with the beans that are already washed and the ends cut off. Put water in a pot, wait till it boils and add the green beans. Boil for 5 minutes. Put the beans in the colander and rinse with cold water.
  2. While the beans are cooking, rinse the cherry tomatoes and slice in half.
  3. Get the cheese of your choice, I like to use pepper jack or mozzarella cheese. Cut up in small cubes.
  4. Chop up the red onion. Put all the veggies in a bowl and pour the Italian Salad dressing over. Put the lid on the bowl and shake it up. Best to make it a day ahead.

Green Bean Salad

5 minPrep Time

5 minCook Time

10 minTotal Time

Yields 6

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Ingredients

  • 4 cups of green beans
  • 1 cup of cherry tomatoes
  • 1/2 chopped red onion
  • 1 cup cubed cheese of your choice
  • Italian Salad dressing

Instructions

  1. Clean the green beans and chop the ends of. If you have it available at your local grocery store get the bag with the beans that are already washed and the ends cut off. Put water in a pot, wait till it boils and add the green beans. Boil for 5 minutes. Put the beans in the colander and rinse with cold water.
  2. While the beans are cooking, rinse the cherry tomatoes and slice in half.
  3. Get the cheese of your choice, I like to use pepper jack or mozzarella cheese. Cut up in small cubes.
  4. Chop up the red onion. Put all the veggies in a bowl and pour the Italian Salad dressing over. Put the lid on the bowl and shake it up. Best to make it a day ahead.
Cuisine: Universal | Recipe Type: Side Dish
7.6.4
170
http://arrisje.com/green-bean-salad/

 

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Tomato Pie

May 22, 2015 by

Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It’s not necessary to use these tomatoes, any tomato will do.

Ingredients

  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes, sliced
  • ½ onion
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil, divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • 1/3 cup Parmesan cheese
  • Salt and pepper
Instructions
  1. In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  2. Put the puffed pastry sheet in a pie dish.
  3. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don’t like a “juicy” pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain
  4. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  5. In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.Bake 30 minutes, or until topping and crust are golden brown.
Tomato Pie
Recipe Type: Dinner/Side Dish
Cuisine: Universal
Author: Arrisje
Prep time:
Cook time:
Total time:
Serves: 8
Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It’s not necessary to use these tomatoes, any tomato will do.
Ingredients
  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes, sliced
  • ½ onion
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil, divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • 1/3 cup Parmesan cheese
  • Salt and pepper
Instructions
  1. In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  2. Put the puffed pastry sheet in a pie dish. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don’t like a “juicy” pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  3. In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.
  4. Bake 30 minutes, or until topping and crust are golden brown.
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Black Bean Burger

May 18, 2015 by

The first time I tasted a vegetarian burger was at Lenny’s. And I must say I didn’t miss the meat at all.  I actually liked it a lot. Not to say that I am becoming a vegetarian, I still like meat. I figured it can’t be to hard to make one, and here is my version of a Black Bean Burger.

Ingredients
  • 1 bag of dried black beans
  • 1 tbsp chicken base
  • 5 cups of water
  • 1 egg
  • ½ cup of bread crumbs
  • 1 (4 oz) can of chiles
  • 1 tbsp cumin
  • 1 tbsp chili
  • 2 tbsp hot sauce
  • ½ chopped onion
  • hamburger buns
  • mayo
  • tomato
  • pickles
  • lettuce
  • cheese of your choice
Instructions
  1. Rinse and wash the dried beans. Put them in your crock-pot, add 5 cups of water, 1 tbsp of chicken base and the package of seasoning what came with the dried beans. Cook on low for 12 hrs or high 6 hrs. After the beans are cooked I used 4 cups of the cooked beans. The rest you can use for something else like soup. If you don’t want to wait that long use 2 (14 oz) can black beans, but do rinse them
  2. Put the cooked beans in the food processor. Add to the smushed beans 1 egg, the breadcrumbs, chiles, cumin, chili, hot sauce and the chopped onion to the beans.
  3. Shape 6 patties, you can either grill them or fry them in a skillet. Remember you just have to brown them the beans are already cooked.
  4. Toast the hamburger buns, spread some mayo on the buns and top with the burger, cheese and the rest of toppings. You be surprised how good a vegetarian burger can be.

Black Bean Burger

First time I tasted a vegetarian burger was at Lenny's. And I must say I didn't miss the meat at all. I actually liked it a lot. I figured it can't be to hard to make one, and here is my version of a Black Bean Burger.

Yields 6

Author:

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Ingredients

  • 1 bag of dried black beans
  • 1 tbsp chicken base
  • 5 cups of water
  • 1 egg
  • 1/2 cup of bread crumbs
  • 1 (4 oz) can of chiles
  • 1 tbsp cumin
  • 1 tbsp chili
  • 2 tbsp hot sauce
  • 1/2 chopped onion
  • hamburger buns
  • mayo
  • tomato
  • pickles
  • lettuce
  • cheese of your choice

Instructions

  1. Rinse and wash the dried beans. Put them in your crock-pot, add 5 cups of water, 1 tbsp of chicken base and the package of seasoning what came with the dried beans. Cook on low for 12 hrs or high 6 hrs. After the beans are cooked I used 4 cups of the cooked beans. The rest you can use for something else like soup. If you don't want to wait that long use 2 (14 oz) can black beans, but do rinse them
  2. Put the cooked beans in the food processor. Add to the smushed beans 1 egg, the breadcrumbs, chiles, cumin, chili, hot sauce and the chopped onion to the beans.
  3. Shape 6 patties, you can either grill them or fry them in a skillet. Remember the beans are already cooked, you just have to brown them.
  4. Toast the hamburger buns, spread some mayo on the buns and top with the burger, cheese and the rest of toppings. You be surprised how good a vegetarian burger can be.
Cuisine: Universal | Recipe Type: Dinner/Vegetarian
7.6.4
171
http://arrisje.com/black-bean-burger-2/

 

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Eggplant Parmesan

Apr 25, 2015 by

First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil.  Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.

Ingredients
  • 1 eggplant
  • ½ cup of flour
  • ½ cup of bread crumbs or Panko
  • 1 egg for the egg wash and 1 for the ricotta mix
  • 1( 8oz) container of ricotta cheese
  • 8 oz. (1 cup) Mozzarella cheese (Wanda used cheddar cheese)
  • 8 oz. (1 cup) Parmesan cheese shredded
  • Basil chopped (Wanda used Fresh Italian parsley finely chopped)
  • Pasta Sauce
  • Olive oil (I use extra virgin)
  • 1 tbsp Italian seasoning
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375º. Wash and slice the eggplant. Place the sliced eggplant on a rack and sprinkle with salt, rest for about ½ hour. The salt helps draw moisture out of the eggplant. Dry each slice with paper towel.
  2. Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour –> egg –> bread crumbs. Sprinkle with olive oil each slice.  Place it in the oven and bake for 15 minutes, turn over the eggplant slices and bake again for 15 min.
  3. In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
  4. Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, Mozzarella and Parmesan. Repeat the eggplant layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ºF for 30 minutes. Allow to set about ten minutes before serving.

Eggplant Parmesan

First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I donâ??t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil. Breaded the eggplant instead of baking them â??nakedâ? 🙂 Thanks Wanda for the inspiration.

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

Yields 6

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Ingredients

  • 1 eggplant
  • 1/2 cup of flour
  • 1/2 cup of bread crumbs or Panko
  • 1 egg for the egg wash and 1 for the ricotta mix
  • 1( 8oz) container of ricotta cheese
  • 8 oz. (1 cup) Mozzarella cheese (Wanda used cheddar cheese)
  • 8 oz. (1 cup) Parmesan cheese shredded
  • Basil chopped (Wanda used Fresh Italian parsley finely chopped)
  • Pasta Sauce
  • Olive oil (I use extra virgin)
  • 1 tbsp Italian seasoning
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 375º. Wash and slice the eggplant . Place the sliced on a rack and sprinkle with salt , rest for about 1/2 hour. The salt helps draw moisture out of the eggplant. then dry each slice with the paper towel. Spray the baking sheet with non-stick cooking spray and lay the slices on it.
  2. Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour â??> egg â??> bread crumbs. Sprinkle with olive oil each slice. Turn each slices over and repeat the same procedure. Place it in the oven and bake for 15 minutes.
  3. In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
  4. Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, mozzarella, Repeat layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ºF for 30 minutes. Allow to set about ten minutes before serving.
Cuisine: Vegetarian | Recipe Type: Dinner
7.6.4
169
http://arrisje.com/eggplant-parmesan/

 

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Orange Chicken

Apr 19, 2015 by

Orange chicken Chun Pei Gai Pan is Traditionally a Hunan recipe contained what is called chun pei, or ‘old skin,’ to describe the dried citrus peel used in its preparation.  For restaurants outside of Asia, fresh orange peel is often used instead.
If you like take-out Orange Chicken then I am sure you will like this recipe.

Ingredients:
For the Sauce
  • 1 tbsp orange zest ( you should have enough of 1 orange) Use dried orange peel if needed
  • ? cup orange juice
  • 5 tbsp low salt soya sauce
  • 5 tbsp sugar
  • 5 tbsp rice wine vinegar (keep 1 tbsp separate)
  • 1 tbsp grated ginger
  • 2 cloves garlic
  • 1 tsp sambal oelek
  • 3 green onions
  • ½ tsp sesame oil
  • 1 tbsp cornstarch diluted with 2 tbsp water
For the chicken
  • 3 chicken breast cut in small pieces
  • ½ cup cornstarch
  • ½ cup all purpose flour
  • ½ tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 tbsp canola oil
  • ½ cup water
Instructions
  1. Zest the orange it should give you about 1 tbsp. Squeeze the orange and use the juice for the sauce. Add the sugar, soya sauce and rice wine vinegar. Set aside.
  2. In another bowl grate the ginger and garlic, add the sambal oelek. Cut up the green onions and add to the garlic ginger mixture. Add the rice wine vinegar and sesame oil. Set aside
  3. One more bowl add the cornstarch, flour, salt, black pepper, egg and oil and water . Whisk till you have a smooth batter.
  4. Add the chicken to the batter. Put canola oil to a deep skillet or wok. Make sure it’s hot enough to fry the chicken (375F). The chicken when it’s done is not going to be dark that’s because the cornstarch added to the batter. Fry for about 5 minutes.
  5. In another skillet or wok put 1 tbsp canola oil and fry the green onion mixture for a few minutes. Then add the orange mixture. To thicken the sauce add the diluted cornstarch.
  6. Pour over the fried chicken and toss till the chicken is covered in the sauce.

Orange Chicken

Orange chicken Chun Pei Gai Pan is Traditionally a Hunan recipe contained what is called chun pei, or â??old skin,â?? to describe the dried citrus peel used in its preparation. For restaurants outside of Asia, fresh orange peel is often used instead.

20 minPrep Time

10 minCook Time

30 minTotal Time

Author:

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Ingredients

    For the Sauce
  • 1 tbsp orange zest ( you should have enough of 1 orange) Use dried orange peel if needed
  • 2/3 cup orange juice
  • 5 tbsp low salt soya sauce
  • 5 tbsp sugar
  • 5 tbsp rice wine vinegar (keep 1 tbsp separate)
  • 1 tbsp grated ginger
  • 2 cloves garlic
  • 1 tsp sambal oelek
  • 3 green onions
  • 1/2 tsp sesame oil
  • 1 tbsp cornstarch diluted with 2 tbsp water
  • For the chicken
  • 3 chicken breast cut in small pieces
  • 1/2 cup cornstarch
  • 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 tbsp canola oil
  • 1/2 cup water

Instructions

  1. Zest the orange it should give you about 1 tbsp. Squeeze the orange and use the juice for the sauce. Add the sugar, soya sauce and rice wine vinegar. Set aside.
  2. In another bowl grate the ginger and garlic, add the sambal oelek. Cut up the green onions and add to the garlic ginger mixture. Add the rice wine vinegar and sesame oil. Set aside
  3. One more bowl add the cornstarch, flour, salt, black pepper, egg and oil and water . Whisk till you have a smooth batter.
  4. Add the chicken to the batter. Put canola oil to a deep skillet or wok. Make sure it's hot enough to fry the chicken (375F). The chicken when it's done is not going to be dark that's because the cornstarch added to the batter. Fry for about 5 minutes. In another skillet or wok put 1 tbsp canola oil and fry the green onion mixture for a few minutes. Then add the orange mixture. To thicken the sauce add the diluted cornstarch. Pour over the fried chicken and toss till the chicken is covered in the sauce.
Cuisine: Cinese | Recipe Type: Main Dish
7.6.4
168
http://arrisje.com/orange-chicken/

 

 

 

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Roti Chicken Curry Massala

Apr 5, 2015 by

Roti is a Surinam/Hindu dish. If you don’t want to make the bread you can use Naan bread. The roti massala consists of round bread with filling. The bread is made from flour. The filling consists of meat , potatoes and vegetables . The appropriate vegetables for roti massala is green beans, eggplant, endive or dhal (yellow peas).
I got this recipe from one of my favorite cookbooks” Surinaams koken”.

Ingredients:
For the bread:
  • 4 cups all purpose flour
  • 2 tbsp yeast
  • 1¼ cup water milk mixture (warm 110F)
  • 1 tbsp melted butter
  • olive oil
For the massala:
  • 2 tbsp Garam masala
  • 2 tbsp Curry powder
For the filling:
  • 1 chicken or any other favorite chicken parts
  • 4 cloves of garlic
  • 1 large onion (chopped)
  • ½ tbsp sambal
  • 4 tbsp massala
  • 6 potatoes
  • 1 lb green beans
  • 2 tomatoes (chopped)
  • 2 bay leaves
  • 1 knorr bouillon cube
  • salt and pepper
Instructions
  1. Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
  2. Roll the dough out on a floured surface. Put some oil in a hot pan and “fry” the bread on both sides.
  3. If you can’t get the massala then you have to improvise, I made a mix of my own. 2 tbsp garam marsala and 2 tbsp curry. It’s not the real thing but it’s close enough. If you can get your hands on massala use that.
  4. Season the chicken with pepper, salt, minced garlic, 1 tbsp massala. Put some oil in a pan make sure it’s hot. Roast the chicken for about 10 minutes on all sides. 
  5. Add the minced onion, sambal and 2 cups of water, chopped tomatoes, peeled and halved potatoes and green beans.
  6. Add 1 cube bouillon cube, the bay leaves and 1 tbsp massala . Stew till the potatoes are done (about 20 min). If it starts to dry out add some water. There should be enough water to dip the bread. If you like the “sauce ” thick add some diluted cornstarch.

Roti Chicken Curry Marsala

Roti is Hindu dish. If you don't want to make the bread you can use Naan bread. The roti massala consists of round bread with filling. The bread is made from flour. The filling consists of meat , potatoes and vegetables . The appropriate vegetables for roti massala is green beans, eggplant, endive or dhal (yellow peas). I got this recipe from one of my favorite cookbooks Surinaams koken.

10 minPrep Time

25 minCook Time

35 minTotal Time

Yields 6

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Ingredients

    For the bread:
  • 4 cups all purpose flour
  • 2 tbsp yeast
  • 1 1/4 cup water milk mixture (warm 110F)
  • 1 tbsp melted butter
  • olive oil
  • For the massala:
  • 2 tbsp Garam masala
  • 2 tbsp Curry powder
  • For the filling:
  • 1 chicken or any other favorite chicken parts
  • 4 cloves of garlic
  • 1 large onion (chopped)
  • 1/2 tbsp sambal
  • 4 tbsp massala
  • 6 potatoes
  • 1 lb green beans
  • 2 tomatoes (chopped)
  • 2 bay leaves
  • 1 knorr bouillon cube
  • salt and pepper

Instructions

  1. Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
  2. Roll the dough out on a floured surface. Put some oil in a hot pan and "fry" the bread on both sides.
  3. If you can't get the massala then you have to improvise, I made a mix of my own. 2 tbsp garam marsala and 2 tbsp curry. It's not the real thing but it's close enough. If you can get your hands on massala use that.
  4. Season the chicken with pepper, salt, minced garlic, 1 tbsp massala.
  5. Put some oil in a pan make sure it's hot. Roast the chicken for about 10 minutes on all sides. Add the minced onion, sambal and 2 cups of water, chopped tomatoes, peeled and halved potatoes, green beans.
  6. Add 1 cube bouillon cube, the bay leaves and 1 tbsp massala . Stew till the potatoes are done (about 20 min). If it starts to dry out add some water. There should be enough water to dip the bread. If you like the "sauce " thick add some diluted cornstarch.
Cuisine: Suriname/Hindu | Recipe Type: Dinner
7.6.4
164
http://arrisje.com/roti-chicken-curry-massala/

 

 

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Outback Steakhouse Blooming Onion

Mar 22, 2015 by

This is a great Outback Steakhouse Blooming onion. Who would have thought a fried onion would taste that good.

 

For the dipping Sauce
  • ½ cup mayonnaise
  • 2 tsp chili sauce
  • 2 tbsp horseradish
  • ¼ tsp paprika
  • ¼ tsp salt
  • 1/8 tsp dried oregano
  • dash ground black pepper
  • dash cayenne pepper
For The Onion
  • 1 egg
  • 1 cup milk
  • ½ cup water
  • 1 cup all-purpose flour
  • 1½ tsp salt (I didn’t use that)
  • 1½ tsp cayenne pepper
  • ½ tsp ground black pepper
  • ¼ tsp dried oregano
  • 1/8 tsp dried thyme
  • 1/8 tsp cumin
  • ½ tsp paprika
  • 1 large Vidalia sweet onion
Instructions
  1. Combine all the ingredients for the dipping sauce and set aside.
  2. Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
  3. In another bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
  4. Cut the end of the onion on one side. Keep it on on the other side that will keep the onion “whole”. Remove the papery skin. Slice the onion till you got 16 sections. Don’t cut all the way down like I did, pull the petals back some.
  5. Submerge the onion in the milk mixture, and then coat it with the dry ingredients. Again separate the “petals” and sprinkle the dry coating between them. Once you’re sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double dipping makes sure you have a well- coated onion because some of the coating tends to wash off when you fry. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
  6. Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries. Fry the onion right side up in the oil for 10 minutes or until it turns brown.
  7. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

 

Outback Steakhouse Blooming Onion

This is a great Outback Steakhouse Blooming onion made by Todd Wilbur. Made a few modifications. Who would have thought a fried onion would taste that good.

15 minPrep Time

10 minCook Time

25 minTotal Time

Author:

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Ingredients

    For the dipping Sauce
  • 1/2 cup mayonnaise
  • 2 tsp chili sauce
  • 2 tbsp horseradish
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp dried oregano
  • dash ground black pepper
  • dash cayenne pepper
  • For The Onion
  • 1 egg
  • 1 cup milk
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 1 1/2 tsp salt ( I left that out)
  • 1 1/2 tsp cayenne pepper
  • 1/2 tsp ground black
  • 1/4 tsp dried oregano
  • 1/8 tsp dried thyme
  • 1/8 tsp cumin
  • 1/2 tsp paprika
  • 1 large Vidalia sweet onion

Instructions

  1. Combine all the ingredients for the dipping sauce and set aside.
  2. Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
  3. In another bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
  4. Cut the end of the onion on one side. Keep it on on the other side that will keep the onion "whole". Remove the papery skin. Slice the onion till you got 16 sections. Don't cut all the way down and pull the petals back some.
  5. Submerge the onion in the milk mixture, and then coat it with the dry ingredients. Again separate the "petals" and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double dipping makes sure you have a well- coated onion because some of the coating tends to wash off when you fry. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
  6. Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries. Fry the onion right side up in the oil for 10 minutes or until it turns brown.
  7. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels.
  8. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.
Recipe Type: Copycat Appetizer
7.6.4
167
http://arrisje.com/outback-steakhouse-blooming-onion/

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Chicken Pot Pie

Mar 21, 2015 by

Forget those frozen Chicken pot pies. Making them yourself is not that hard. Before you know it you be making on a regular base.

 

Ingredients
  • 4 tablespoons butter
  • ¼ cup onion, chopped
  • ¼ cup celery, chopped
  • ¼ cup carrot, chopped
  • 2 tbsp flour
  • 2½ cups milk
  • 1 tbsp “Better Than Bullion” chicken base
  • 2 cups chicken, cooked and shredded
  • ½ cup frozen peas
  • ¼ tsp white pepper
  • ½ teaspoon thyme
  • 1 sheet frozen puff pastry
  • 1 egg, beaten slightly with a fork
Instructions
  1. Let the puff pastry thaw, so it’s easy to unfold.
  2. Preheat oven to 400 degrees. Melt the butter over medium heat add the onion, celery, carrot and salt. When the vegetables are translucent add the flour and cook for about 2 minutes. Whisk in the milk.
  3.   Add 1 tsp better then bouillon, add the thyme and white pepper. Bring to a boil. Turn heat to low then add the chicken and peas. I forgot to make a pic adding the peas 😉
  4. Pour chicken mixture into a 9 x 9 baking dish. Cut puff pastry into 12 equal strips. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern. Using a pastry brush, brush egg onto the top of the puff pastry. Bake for 30-35 minutes. The puff pastry will be a deep golden brown color.  Cool for 5 minutes before serving.

 

Chicken Pot Pie

15 minPrep Time

30 minCook Time

45 minTotal Time

Yields 6

Author:

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Ingredients

  • 4 tablespoons butter
  • 1/4 cup onion, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup carrot, chopped
  • 2 tbsp flour
  • 2 1/2 cups milk
  • 1 teaspoon "Better Than Bullion" chicken base
  • 2 cups chicken, cooked and shredded
  • 1/2 cup frozen peas
  • 1/4 tsp white pepper
  • 1/2 teaspoon thyme
  • 1 sheet frozen puff pastry
  • 1 egg, beaten slightly with a fork

Instructions

  1. Preheat oven to 400 degrees. Let the puff pastry thaw, so it's easy to unfold.
  2. Melt the butter over medium heat add the onion, celery, carrot and salt. When the vegetables are translucent add the flour and cook for about 2 minutes. Whisk in the milk add 1 tsp better then bouillon. Bring to a boil. Turn heat to low then add the chicken and peas.
  3. Pour chicken mixture into a 9 x 9 baking dish.
  4. Cut puff pastry into 12 equal strips.
  5. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
  6. Using a pastry brush, brush egg onto the top of the puff pastry.
  7. Bake for 30-35 minutes. The puff pastry will be a deep golden brown color.
  8. Cool for 5 minutes before serving.
Recipe Type: Comfort Food
7.6.4
166
http://arrisje.com/chicken-pot-pie/

 

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Curried Chicken Salad with Peach Chutney

Mar 8, 2015 by

I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn’t have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn’t use almonds I used pecans. When you make it, it will even taste better the next day.
Ingredients
For the Peach Chutney:
  • 1 can sliced peaches in juice (14 oz)
  • ¾ cup diced red pepper
  • ¾ cup diced onion
  • ¼ raisins
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ cup cider vinegar
  • ¼ cup honey
  • 1½ cup water
  • salt and pepper to taste
For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • ½ cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • 1/3 cup chopped pecans
Instructions
  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by 1/3. Taste should be sweet and sour, that takes about an hour. Cool to room temp.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.

Curried Chicken Salad with Peach Chutney

I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn't have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn't use almonds I used pecans. When you make it, it will even taste better the next day.

15 minPrep Time

80 minCook Time

1 hr, 35 Total Time

Author:

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Ingredients

    For the Peach Chutney:
  • 1 can sliced peaches in juice (14)
  • 3/4 cup diced red pepper
  • 3/4 cup diced onion
  • 1/4 raisins
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 1 1/2 cup water
  • salt and pepper to taste
  • For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • 1/3 cup chopped pecans

Instructions

  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by 2/3. Taste should be sweet and sour. Cool to room temp. That takes about 1 hour.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out.
  4. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.
Recipe Type: Salad
7.6.4
165
http://arrisje.com/curried-chicken-salad-with-peach-chutney/

 

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Romano’s Macaroni Grill Chianti Pork Chop

Jan 18, 2015 by

If you never had Romano’s Macaroni Grill Chianti Pork Chop you should at least try it ones. This is a great copycat recipe. Here is a video clip how to make the Chianti Pork Chops, potatoes and broccolini. Below I show you how I made mine, with a few adjustments. Used olive oil instead of vegetable oil.  Didn’t have the sprig of rosemary so used the dried ones. And of course the wine. To me it tasted just like at Romano’s Macaroni Grill.

Ingredients
  • Olive oil
  • 1 inch thick Pork Chop
  • Mushrooms
  • 2 cloves of garlic,thinly sliced
  • 1 cup red wine
  • ½ cup Chicken Stock
  • Rosemary Sprig or 1 tsp rosemary
  • ½ cup Honey
Instructions
  1. Season the pork chops with pepper and salt. Slice the garlic cloves, and take the stems of the mushrooms.
  2. In a preheated skillet add Olive oil. Sear the Sear Pork Chop over medium heat on both sides for two minutes. Turn the chops and add the mushroom and sliced garlic, sear for two more minutes. If there is still oil left in the pan drain it. Add the red wine. My choice was Barefoot sweet red. Add the chicken stock and cover the pan, cook over medium heat for 2 minutes.
  3. Turn the pork chops over and add rosemary and the honey. Cover again, cook for two and half to three minutes. Your pork chops are done when the internal temp is 140-150 F. I should have taken the temp on the side of the pork chops that way you get a better reading. It won’t take you but 10 minutes to cook these chops. Take the chops out of the skillet. Turn the heat up and the sauce should reach a sort of glaze consistency.

 

Romano's Macaroni Grill Chianti Pork Chop

If you never had Romano's Macaroni Grill Chianti Pork Chop you should at least try it ones. This is a great copycat recipe. Here is a video clip how to make the Chianti Pork Chops, potatoes and broccolini. Below I show you how I made mine, with a few adjustments. Used olive oil instead of vegetable oil. Didn't have the sprig of rosemary so used the dried ones. And of course the wine. To me it tasted just like at Romano's Macaroni Grill.

10 minPrep Time

10 minCook Time

20 minTotal Time

Yields 2

Author:

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Ingredients

  • Olive oil
  • 1 inch thick Pork Chop
  • Mushrooms
  • 2 cloves of garlic,thinly sliced
  • 1 cup red wine
  • 1/2 cup Chicken Stock
  • Rosemary Sprig or 1 tsp rosemary
  • 1/2 cup Honey

Instructions

  1. Season the pork chops with pepper and salt. Slice the garlic cloves, and take the stems of the mushrooms.
  2. In a preheated skillet add Olive oil. Sear the Sear Pork Chop over medium heat on both sides for two minutes. Turn the chops and add the mushroom and sliced garlic, sear for two more minutes. If there is still oil left in the pan drain it. Add the red wine. My choice was Barefoot sweet red. Add the chicken stock and cover the pan, cook over medium heat for 2 minutes.
  3. Turn the pork chops over and add rosemary and the honey. Cover again, cook for two and half to three minutes. Your pork chops are done when the internal temp is 140-150 F. I should have taken the temp on the side of the pork chops that way you get a better reading. It won't take you but 10 minutes to cook these chops. Take the chops out of the skillet. Turn the heat up and the sauce should reach a sort of glaze consistency.
Cuisine: Italian/Copycat | Recipe Type: Dinner
7.6.4
163
http://arrisje.com/romanos-macaroni-grill-chianti-pork-chop/

 

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Celery Root Salad

Jan 12, 2015 by

This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.

Ingredients
  • 1 celery root
  • ½ tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper
Instructions
  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won’t turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the “matchsticks”. They should be “limp” Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.

Celery Root Salad

This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • 1 celery root
  • 1/2 tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper

Instructions

  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won't turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the "matchsticks". They should be "limp" Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.
Cuisine: Dutch | Recipe Type: Side Dish/Appetizer
7.6.4
162
http://arrisje.com/celery-root-salad/


 

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Babi Pangang

Jan 4, 2015 by

Babi Pangang is my favorite dish on the menu of a Chinesae/Indonesian Restaurant. It took me a long time to figure out how to get the crunchy meat. I read somewhere else that the Chinese/Indonesian Restaurants were deep frying the meat.  Babi Pangang does have many variations in the Netherlands as hamburgers and pizza’s do in America. This is my own variation, with the biggest difference that I add chili paste (sambal oelek). Babi Pangang is supposed to be a sweet spiced dish, not hot. The ginger, garlic and lemon juice are also often left out. Serve with rice and an Indonesian vegetable dish Atjar Tjampoer or as part of a Rijsttafel. Do use shoulder chops, you will need that bit of fat.

Ingredients
  • Ingredients:
For the meat:
  • 1 onion, chopped as finely as possible
  • 1 tbsp fresh grated ginger
  • 2 garlic cloves crushed
  • 4 tbsp sweet soy sauce (ketjap Manis)
  • 2 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp sambal oelek
  • 1 tbsp lemons or lime juice
  • 2 lbs thick boneless pork shoulder chops.
  • Atjar Tjampoer
For the Babi Pangang Sauce:
  • 1 tbsp oil
  • ½ small onion minced fine
  • 1 clove garlic minced fine
  • 2 cups chicken broth
  • 1 tsp ground ginger
  • 1 tbsp tomato paste
  • 3 tbsp ketchup
  • 3 tbsp sweet chili sauce
  • 4 tbsp lemon juice
  • ¼ cup brown sugar
  • 2 tbsp cornstarch diluted with 2 tbsp water

 

Instructions
  1. Mince the onion ginger, and garlic. Add the ketjap manis (sweet soya sauce), hoisin sauce, sugar, sambal and lemon juice.
  2. Put the meat in a plastic ziploc bag and add the marinade.Close tightly and put in the refrigerator. Marinate for a minimum of 2 hours or, (preferred) leave it overnight.
  3. Remove from the refrigerator and put in a pot. Add enough chicken broth to cover the meat. Simmer for about 1 hour.
  4. While the meat is simmering you make the Babi Pangang sauce. Mince the onion. Put in a pot 1 tbsp of oil add the onion and garlic. When translucent add 1 tbsp tomato paste. Cook for a minute or so then you add the 2 cups of chicken broth. 1 tbsp ginger and the ketchup.
  5. Then add the sweet chili sauce you can find that in the oriental section of any grocery store. I even can find the sambal oelek in the oriental section now :). Now add the lemon juice and the brown sugar. Cook and stir so the sugar can dissolve. To thicken the sauce add the diluted cornstarch.
  6. After the meat has been cooked take it out of the liquid and discard the liquid. Dry the meat, it has to be dry before you deep fry the meat. Before I used to put the meat raw under the broiler which was okay, but it took to long and I never was able to get the crunchy meat what you get with Babi Pangang. The answer is you have to deep fry the chops 375 F for about 2-3 minutes, watch them because you don’t want to burn them to a charcoal crisp. Slice the meat in strips and serve over cooked rice,  Atjar Tjampoer and dredge in the Babi Pangang Sauce.

Babi Pangang

Babi Pangang is my favorite dish on the menu of a Chinesae/Indonesian Restaurant. It took me a long time to figure out how to get the crunchy meat. I read somewhere else that the Chinese/Indonesian Restaurants were deep frying the meat. Babi Pangang does have many variations in the Netherlands as hamburgers and pizzaâ??s do in America. This is my own variation, with the biggest difference that I add chili paste (sambal oelek). Babi Pangang is supposed to be a sweet spiced dish, not hot. The ginger, garlic and lemon juice are also often left out. Serve with rice and an Indonesian vegetable dish Atjar Tjampoer or as part of a Rijsttafel.

2 hrPrep Time

1 hr, 3 Cook Time

3 hr, 3 Total Time

Yields 4

Author:

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Ingredients

  • Ingredients:
  • For the meat
  • 1 onion, chopped as finely as possible
  • 1 tbsp fresh grated ginger
  • 2 garlic cloves crushed
  • 4 tbsp sweet soy sauce (ketjap Manis)
  • 2 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp sambal oelek
  • 1 tbsp lemons or lime juice
  • 2 lbs thick boneless pork shoulder chops.
  • Atjar Tjampoer
  • For the Babi Pangang Sauce
  • 1 tbsp oil
  • 1/2 small onion minced fine
  • 1 clove garlic minced fine
  • 2 cups chicken broth
  • 1 tsp ground ginger
  • 1 tbsp tomato paste
  • 3 tbsp ketchup
  • 3 tbsp sweet chili sauce
  • 4 tbsp lemon juice
  • 1/4 cup brown sugar
  • 2 tbsp cornstarch diluted with 2 tbsp water

Instructions

  1. Mince the onion ginger, and garlic. Add the ketjap manis (sweet soya sauce), hoisin sauce, sugar, sambal and lemon juice. Put the meat in a plastic ziploc bag and add the marinade.Close tightly and put in the refrigerator. Marinate for a minimum of 2 hours or, (preferred) leave overnight.
  2. Remove from the refrigerator and put in a pot. Add enough chicken broth to cover the meat. Simmer for about 1 hour.
  3. While the meat is simmering you make the Babi Pangang sauce. Mince the onion. Put in a pot 1 tbsp of oil add the onion and garlic. When translucent add 1 tbsp tomato paste. Cook for a minute or so then you add the 2 cups of chicken broth. 1 tbsp ginger and the ketchup.
  4. Then add the sweet chili sauce you can find that in the oriental section of any grocery store. I even can find the sambal oelek in the oriental section now :). Now add the lemon juice and the brown sugar. Cook and stir so the sugar can dissolve. To thicken the sauce add the diluted cornstarch.
  5. After the meat has been cooked take it out of the liquid and discard the liquid. Dry the meat, it has to be dry before you deep fry the meat. Before I used to put the meat raw under the broiler which was okay, but it took to long and I never was able to get the crunchy meat what you get with Babi Pangang 🙂 in The Netherlands. The answer is you have to deep fry the chops 375 F for about 2-3 minutes, watch them because you don't want to burn them to a charcoal crisp. Slice the meat in strips and serve over cooked rice and Atjar Tjampoer and dredge in the Babi Pangang Sauce.
Cuisine: Indonesian/Dutch | Recipe Type: Dinner
7.6.4
161
http://arrisje.com/babi-pangang/

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