Bahmi Goreng

Dec 1, 2012 by

 

Bahmi Goreng is the noodle equivalent of nasi goreng, or Indonesian fried rice. Like fried rice, it can accommodate whatever leftovers you have in the cupboard. So use this recipe as a guide. Dutch like to serve it with extra kejap manis and sambal on the side.

Ingredients

2 tbsp olive oil
leftover pork and or chicken
5 strips bacon
2 tsp sambal
1 tsp shrimp paste (trassi)
2 cloves garlic(minced)
1 tbsp sweet soya sauce
1 leek
1 onion
2 cups shredded cabbage
1 cup of bean sprouts
4 cups Chinese egg noodles, prepared according to package directions

Instructions

Put water in a large pot with plenty of water. When the water starts to boil add the Chinese noodles and cook according package. That should take about 8 minutes.

In the skillet or wok add the olive oil and the cutup left over meat and the bacon. When the bacon is done. Add the minced onion, stir fry for a few minutes. Now it’s time to add the leeks and the bean sprouts and stir fry again for a few minutes.

Add the shredded cabbage, again stir fry for a few minutes. Then add the seasonings; the garlic, shrimp paste, sambal, and sweet soya sauce.

Rinse the noodles with cold water and drain. Combine with the meat vegetable mixture. Serve with atjar tjampoer, a fried egg. If you like you can add sate sticks and kroepoek (shrimp crackers)


Bahmi Goreng
 
Prep time
Cook time
Total time
 
This is the noodle equivalent of nasi goreng, or Indonesian fried rice. Like fried rice, it can accommodate whatever leftovers you have in the cupboard. So use this recipe as a guide. Dutch like to serve it with extra kejap manis and sambal on the side.
Author:
Recipe type: Dinner
Cuisine: Indonesian/Dutch
Serves: 4
Ingredients
  • 2 tbsp olive oil
  • leftover pork and or chicken
  • 5 strips bacon
  • 2 tsp sambal
  • 1 tsp shrimp paste (trassi)
  • 2 cloves garlic(minced)
  • 1 tbsp sweet soya sauce
  • 1 leek
  • 1 onion
  • 2 cups shredded cabbage
  • 1 cup of bean sprouts
  • 4 cups Chinese egg noodles, prepared according to package directions
Instructions
  1. Put water in a large pot with plenty of water. When the water starts to boil add the Chinese noodles and cook according package. That should take about 8 minutes.
  2. In the skillet or wok add the olive oil and the cutup left over meat and the bacon. When the bacon is done. Add the minced onion, stir fry for a few minutes. Now it's time to add the leeks and the bean sprouts and stir fry again for a few minutes.
  3. Add the shredded cabbage, again stir fry for a few minutes. Then add the seasonings; the garlic, shrimp paste, sambal, and sweet soya sauce.
  4. Rinse the noodles with cold water and drain. Combine with the meat vegetable mixture. Serve with atjar tjampoer, a fried egg. If you like you can add sate sticks and kroepoek (shrimp crackers)

 

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Traditional Banana Pudding

Nov 26, 2012 by

 

This is not the one you make out of box. I got that one to, Not yo Mama’s Banana Pudding 😉 Believe me they are both good. If you feel the need to make it the old fashioned way then this one is for you.

Ingredients

2 cups of milk
2 tbsp butter
2 egg yolks
1/8 tsp salt
1 cup sugar
1/3 cup flour
1 tsp vanilla extract
vanilla wafers
4 bananas

Instructions

Preheat the oven to 425F

Turn the heat on add to the pot 2 tbsp butter, 1 cup sugar, 1/3 cup flour, 2 egg yolks, 2 cups of milk and 1/8 tsp of salt. Whisk ingredients together takes about 10 minutes on medium high. Layer the casserole dish with 1/2 box of the vanilla wafers, then the 2 bananas. Add 1 tsp vanilla to the custard. Add half of it to the casserole. Layer with the rest of the vanilla wafers and the other 2 bananas and the rest of the custard.

Whip the egg whites add 1/3 cup of sugar and whip until you get peaks. Now you have meringue. Spread the meringue over the banana pudding and put in the oven for 4 to 4 1/2 minutes.

Traditional Banana Pudding
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 cups of milk
  • 2 tbsp butter
  • 2 egg yolks
  • ⅛ tsp salt
  • 1 cup sugar
  • ⅓ cup flour
  • 1 tsp vanilla extract
  • vanilla wafers
  • 4 bananas
Instructions
  1. Preheat the oven to 425F
  2. Turn the heat on add to the pot 2 tbsp butter, 1 cup sugar, ⅓ cup flour, 2 egg yolks, 2 cups of milk and ⅛ tsp of salt. Whisk ingredients together takes about 10 minutes on medium high. Layer the casserole dish with ½ box of the vanilla wafers, then the 2 bananas. Add 1 tsp vanilla to the custard. Add half of it to the casserole. Layer with the rest of the vanilla wafers and the other 2 bananas and the rest of the custard.
  3. Whip the egg whites add ⅓ cup of sugar and whip until you get peaks. Now you have meringue. Spread the meringue over the banana pudding and put in the oven for 4 to 4½ minutes.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

Traditioinal Banana Pudding

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Quesadilla Casserole

Nov 19, 2012 by

This Tex-Mex quesadilla casserole dish is perfect for during the week. It won’t take you no time to make it.

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon crushed red peppers
  • 1 pound ground beef (93%)
  • 1/2 cup onion, chopped
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn
  • 1 4-ounce can chopped green chilies
  • 6 whole wheat tortillas
  • 2 cups Mexican Shredded Cheese or Cheddar.

Instructions

  1. Brown meat and add the minced onion in large skillet on medium-high heat. Add tomato sauce, beans, corn and green chilies; mix well.
  2. Stir in all of the spices. Bring to boil.
  3. Spread half cup of the meat mixture on bottom of 13-by-9-by-2-inch baking dish sprayed with no-stick cooking spray. Top with 2 of the tortillas, overlapping as needed. Layer with half of the remaining beef mixture and half of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
  4. Bake at 350 degrees for 15 minutes or until heated through.

Quesadilla Casserole
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • ½ teaspoon oregano leaves
  • ½ teaspoon crushed red peppers
  • 1 pound ground beef (93%)
  • ½ cup onion, chopped
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn
  • 1 4-ounce can chopped green chilies
  • 6 whole wheat tortillas
  • 2 cups Mexican Shredded Cheese or Cheddar.
Instructions
  1. Brown meat and add the minced onion in large skillet on medium-high heat. Add tomato sauce, beans, corn and green chilies; mix well.
  2. Stir in all of the spices. Bring to boil.
  3. Spread half cup of the meat mixture on bottom of 13-by-9-by-2-inch baking dish sprayed with no-stick cooking spray. Top with 2 of the tortillas, overlapping as needed. Layer with half of the remaining beef mixture and half of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
  4. Bake at 350 degrees for 15 minutes or until heated through.

 

*Arrisje’s Recipe Card. Click on the picture and save to your hard drive. Print as a 4×6 pic*

Quesadilla Casserole

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Arrisje’s Recipe Box

Nov 17, 2012 by

Recipe BoxRecipe Box

 

If you like my recipe cards, then you should download and print this recipe box. Make it for your self or for someone as a gift.

You need thick paper for this box. I used White Card Stock (weight 110lb, 8.5″x11″)

Cut out the recipe box and fold and glue. Follow the pictures below.

Recipe Box

Recipe Box

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Rotisserie Cornish Hens

Nov 17, 2012 by

I got this original recipe of Todd’s Secret Recipe. It suppose to be a clone for KFC baked chicken, and I got to say it truly is a tasty dish. The only change I made was to leave the msg out,added brown sugar to the brine, and used my rotisserie machine.

Ingredients

For the Marinade:
  • 8 cups water
  • 1/4 cup salt
  • 1/4 cup brown sugar
  • 2 Cornish hens
Brush with:
  • 1/4 cup vegetable oil
  • 1/4 teaspoon liquid smoke
  • 1/4 teaspoon soy sauce
Seasoning:
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon chicken bouillon powder (Knorr brand is best)
  • 1/4 teaspoon coarse grind black pepper
  • 1/4 teaspoon crushed dried rosemary
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon garlic powder

 

Instructions

  1. Dissolve the salt and brown sugar in the water to make the marinade (brine). Add the chicken, cover and chill for exactly 2 hours. Whisk together the oil, liquid smoke, and soy sauce in a small bowl. Combine all of the ingredients for the seasoning in a small bowl. When the chicken has marinated, rinse each piece of chicken with water and blot dry.
  2. Brush oil over one side of each piece of chicken. Sprinkle the seasoning over the oiled side of each piece of chicken, then flip each piece, brush with oil again and sprinkle on more seasoning.
  3. If you own a rotisserie use it like I did. Put the rotisserie on for 1 hr and 10 min. If you don’t own one you can still make it in your oven. Just a bit more work for you.
  4. Preheat your oven to 350 degrees F, or 325 degrees F if you have a convection oven. Brush some of the leftover oil solution onto an oven-safe grill pan or grill plate. Set the pan over medium heat, and when the oil begins to smoke, place the chicken skin-side-down on the pan. Cook the chicken for 2 to 3 minutes or until the skin begins to brown and grill marks form on the chicken, then flip the chicken and cook it for another 1 to 2 minutes. Pop the grill pan into the oven for 20 minutes, then flip each piece of chicken and bake for another 20 minutes, or until the surface of the chicken is golden brown, and the chicken is cooked through.

Rotisserie Cornish Hens
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
For the Marinade:
  • 8 cups water
  • ¼ cup salt
  • ¼ cup brown sugar
  • 2 Cornish hens
Brush with:
  • ¼ cup vegetable oil
  • ¼ teaspoon liquid smoke
  • ¼ teaspoon soy sauce
Seasoning:
  • 2 teaspoons all-purpose flour
  • ¼ teaspoon salt
  • ¾ teaspoon chicken bouillon powder (Knorr brand is best)
  • ¼ teaspoon coarse grind black pepper
  • ¼ teaspoon crushed dried rosemary
  • ¼ teaspoon dried basil
  • ⅛ teaspoon dried oregano
  • ⅛ teaspoon garlic powder
Instructions
  1. Dissolve the salt and brown sugar in the water to make the marinade (brine). Add the chicken, cover and chill for exactly 2 hours. Whisk together the oil, liquid smoke, and soy sauce in a small bowl. Combine all of the ingredients for the seasoning in a small bowl. When the chicken has marinated, rinse each piece of chicken with water and blot dry.
  2. Brush oil over one side of each piece of chicken. Sprinkle the seasoning over the oiled side of each piece of chicken, then flip each piece, brush with oil again and sprinkle on more seasoning.
  3. If you own a rotisserie use it like I did. Put the rotisserie on for 1 hr and 10 min. If you don't own one you can still make it in your oven. Just a bit more work for you.
  4. Preheat your oven to 350 degrees F, or 325 degrees F if you have a convection oven. Brush some of the leftover oil solution onto an oven-safe grill pan or grill plate. Set the pan over medium heat, and when the oil begins to smoke, place the chicken skin-side-down on the pan. Cook the chicken for 2 to 3 minutes or until the skin begins to brown and grill marks form on the chicken, then flip the chicken and cook it for another 1 to 2 minutes. Pop the grill pan into the oven for 20 minutes, then flip each piece of chicken and bake for another 20 minutes, or until the surface of the chicken is golden brown, and the chicken is cooked through.

 

*Arrisje’s Recipe Card. Click on pic below and save to your hard drive. Print as a 4×6 pic*

Cornish Hens

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Twice Baked Potatoes

Sep 15, 2012 by

Ingredients

  • 4 medium baking potatoes
  • 1/2 pack of an (8-ounce) package cream cheese, at room temperature
  • ½ cup (1 stick) butter, softened
  • 1 pint Greek yoghurt or sour cream
  • 1 cups shredded cheese of your choice
  • 1 cloves garlic, minced
  • 1 tsp salt
  • ½ teaspoon pepper
  • ¼ cup chopped chives, for garnish
  • 5 slices bacon (pork or turkey), cooked crisp, drained and crumbled, for garnish

Instructions

  1. Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft. If you don’t want to bake them just boil them in water for 20 minutes.
  2. Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, half of the butter, Greek yoghurt and 1/2 cup of shredded cheese. Stir well. Add garlic, salt and pepper, and stir again. Add half of the green onion and cooked bacon.
  3. Spray a baking dish with nonstick cooking spray, bake for 30 to 35 minutes until hot. Sprinkle remaining green onions, crumbled bacon and 1/2 cup of shredded cheese over casserole and return to oven for about 5 minutes, until cheese melts.

Twice baked Potatoes
 
Ingredients
  • 4 medium baking potatoes
  • ½ pack of an (8-ounce) package cream cheese, at room temperature
  • ½ cup (1 stick) butter, softened
  • 1 pint Greek yoghurt or sour cream
  • 1 cups shredded cheese of your choice
  • 1 cloves garlic, minced
  • 1 tsp salt
  • ½ teaspoon pepper
  • ¼ cup chopped chives, for garnish
  • 5 slices bacon (pork or turkey), cooked crisp, drained and crumbled, for garnish
Instructions
  1. Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft. If you don't want to bake them just boil them in water for 20 minutes.
  2. Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, half of the butter, Greek yoghurt and ½ cup of shredded cheese. Stir well. Add garlic, salt and pepper, and stir again. Add half of the green onion and cooked bacon.
  3. Spray a baking dish with nonstick cooking spray, bake for 30 to 35 minutes until hot. Sprinkle remaining green onions, crumbled bacon and ½ cup of shredded cheese over casserole and return to oven for about 5 minutes, until cheese melts.

 

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Schnitzel Sandwich

Sep 9, 2012 by

Ingredients

  • Porkloin
  • 1 cup of all purpose flour
  • 2 cups of bread crumbs
  • 2 eggs
  • 1 tbsp water
  • Season all
  • tomato
  • Bibb lettuce
  • German Broetchen
  • Ziploc bag

Instructions

  1. Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
  2. The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
  3. Put on a German Broetchen with Bibb Lettuce and a few slices of tomato.

Schnitzel Sandwich
 
Ingredients
  • Porkloin
  • 1 cup of all purpose flour
  • 2 cups of bread crumbs
  • 2 eggs
  • 1 tbsp water
  • Season all
  • tomato
  • Bibb lettuce
  • German Broetchen
  • Ziploc bag
Instructions
  1. Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
  2. The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
  3. Put on a German Broetchen with Bibb Lettuce and a few slices of tomato.

 

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Schnitzel, Rahm

Sep 9, 2012 by

Where does the word Schnitzel come from? The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a “Schnitzel” using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called “Wiener Art,” meaning it was prepared like a Wiener Schnitzel, but the meat is not veal.

Since veal is not readily available here I make mine with pork loin. This is not only a dinner dish you can also eat as a lunch dish Schnitzel Sandwich

Ingredients

Pork-loin
1 cup of all purpose flour
2 cups of bread crumbs
2 eggs
1 tbsp water
Season all
1 lemon
Ziploc bag
For the Sauce:
1/2 stick of butter
1 tray of mushrooms
1/2 cup leftover wine
1/4 cup chopped parsley
pepper
1 cup of heavy cream

Instructions

Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.

The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.

To make the Rahm Sauce. Cut up the mushrooms. Add 1/2 stick of butter to the hot skillet and add the mushrooms. When the mushrooms are done add 1/2 cup of leftover wine of your choice, no need to open a new bottle ;). Wait till the sauce is reduced.

Add the heavy cream, black pepper and chopped parsley. Serve the sauce over the Schnitzel. And add a slice of lemon. Squeeze that over the Schnitzel.

Schnitzel, Rahm
 
Prep time
Cook time
Total time
 
Where does the word Schnitzel come from? The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a "Schnitzel" using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called "Wiener Art," meaning it was prepared like a Wiener Schnitzel, but the meat is not veal. Since veal is not readily available here I make mine with pork loin. This is not only a dinner dish you can also eat as a lunch dish Schnitzel Sandwich Schnitzel Sandwich
Ingredients
  • Porkloin
  • 1 cup of all purpose flour
  • 2 cups of bread crumbs
  • 2 eggs
  • 1 tbsp water
  • Season all
  • 1 lemon
  • Ziploc bag
For the Sauce:
  • ½ stick of butter
  • 1 tray of mushrooms
  • ½ cup leftover wine
  • ¼ cup chopped parsley
  • pepper
  • 1 cup of heavy cream
Instructions
  1. Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
  2. The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
  3. To make the Rahm Sauce. Cut up the mushrooms. Add ½ stick of butter to the hot skillet and add the mushrooms. When the mushrooms are done add ½ cup of leftover wine of your choice, no need to open a new bottle ;). Wait till the sauce is reduced.
  4. Add the heavy cream, black pepper and chopped parsley. Serve the sauce over the Schnitzel. And add a slice of lemon. Squeeze that over the Schnitzel.

 

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Black Eye Peas Salad

Sep 3, 2012 by

 

Ingredients

  • 1 can black-eyed peas
  • 1/2 english cucumber
  • 1/4 cup finely chopped red onion
  • 2 medium tomatoes, seeded and chopped
  • 1 medium jalapeño pepper, finely chopped
  • 1/2 cup chopped fresh cilantro if available
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice (about 2 large lemons) or more to taste
  • 1/3 cup extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.

Black Eye Peas Salad
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 can black-eyed peas
  • ½ english cucumber
  • ¼ cup finely chopped red onion
  • 2 medium tomatoes, seeded and chopped
  • 1 medium jalapeño pepper, finely chopped
  • ½ cup chopped fresh cilantro if available
  • 2 cloves garlic, minced
  • ¼ cup fresh lemon juice (about 2 large lemons) or more to taste
  • ⅓ cup extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper, to taste
Instructions
  1. Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about ¼ cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.

 

*Arrisje’s Recipe Card. Click on the pic below save to your hard drive and print as a 4×6 pic*

Black eye pea salad

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Black Eye Pea Dip

Sep 3, 2012 by


Ingredients

1 can (14-ounce) Can Black-eyed Peas
1/4 onion
1/4 cup sour cream
1 can 4 1/2 oz green chiles
1 cup Grated Sharp Cheddar Cheese
3 Tablespoons Salsa
Hot Sauce, to taste

Instructions

1. Preheat oven to 350 degrees. Drain and rinse the black-eye peas, put in your food processor, if you don’t have one just use your potato masher. Add all other ingredients. Spread into a baking dish and bake for 20 minutes until hot and bubbly.
2.  Serve the black eye pea dip with tortilla chips.


Black Eye Pea Dip
 
A great hot dip.
Author:
Recipe type: Appetizer/Snack
Ingredients
  • 1 can (14-ounce) Can Black-eyed Peas
  • ¼ onion
  • ¼ cup sour cream
  • 1 can 4½ oz green chiles
  • 1 cup Grated Sharp Cheddar Cheese
  • 3 Tablespoons Salsa
  • Hot Sauce, to taste
Instructions
  1. Preheat oven to 350 degrees. Drain and rinse the black-eye peas, put in your food processor, if you don’t have one just use your potato masher. Add all other ingredients. Spread into a baking dish and bake for 20 minutes until hot and bubbly.
  2. Serve the black eye pea dip with tortilla chips.

*My Recipe Card. Click on the pic below and save to your hard drive. Print as a 4×6 picture*

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Cordon Bleu

Aug 30, 2012 by

The term “Cordon Bleu” (by itself) relates to a special order of French knights. Presumably, by association, cordon bleu as it relates to recipes (as in, chicken cordon bleu…boneless breast of chicken wrapped around cheese and thinly sliced ham) also originated in France as dishes of distinguished classes. Food historians tell us the notion is debatable.

On the other hand? Recipes are not invented. They evolve. Culinary evidence confirms roulades and bracioline composed of veal/chicken, ham and cheese were favored in centuries past by several cultures and cuisines. Most notably: Germany, Austria, Switzerland, France, and Italy. Recipes (and recipe names) varied according local tastes and language. Italian-inspired recipes generally feature prosciutto (ham) and Parmesan (cheese). “Cordon bleu,” as we Americans know it today, first surfaced in the early 1960s. Our country’s culinary interpretation parlayed prosciutto for thinly sliced deli ham and Parmesan for mozzerella, Gruyere, or Swiss cheese. Old World masterpiece going with the flow. The perfect American convergence. Of course? The timing was perfect. Source of info from foodtimeline.org

Ingredients

  • 4 chicken breast
  • 4 slices of Gouda Cheese
  • 4 slices of ham
  • 1/2 cup of flour
  • all season
  • 2 eggs
  • 1-1/2 cup of bread crumbs
  • canola oil
For the Hollandaise Sauce
  • 1 egg yolk
  • Pinch fine salt
  • Pinch white pepper
  • Pinch paprika
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon hot sauce
  • 1 stick melted butter

Instructions

  1. Butterfly the chicken breast. Don’t cut it all the way through. Put 1 slice of Gouda Cheese and 1 slice of ham in the chicken breast, and close it. Season with seasoned salt, or any seasoning you prefer.
  2. Dip the chicken breast in the flour.
  3. Dip the chicken breast in the egg wash (egg mixed with water)
  4. Dip the chicken breast in the bread crumbs
  5. Heat the canola oil to 375F (medium high on electric stove 7) and fry the chicken breast on each side. That shouldn’t take more then 3 minutes. When all the chicken breast are fried put in a preheated 350F oven for 20 minutes.
  6. In the meantime you can make the Hollandaise Sauce the following way. Place the egg yolk in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the melted butter into the food processor very slowly and turn the food processor on slow. If the sauce is not thick enough add another egg yolk and to thin it out add warm water. You don’t have to eat the cordon bleu with the Hollandaise Sauce it taste good without it to.

Cordon Bleu
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 chicken breast
  • 4 slices of Gouda Cheese
  • 4 slices of ham
  • ½ cup of flour
  • all season
  • 2 eggs
  • 1-1/2 cup of bread crumbs
  • canola oil
For the Hollandaise Sauce
  • 1 egg yolk
  • Pinch fine salt
  • Pinch white pepper
  • Pinch paprika
  • ¼ teaspoon lemon juice
  • ¼ teaspoon hot sauce
  • 1 stick melted butter
Instructions
  1. Butterfly the chicken breast. Don't cut it all the way through. Put 1 slice of Gouda Cheese and 1 slice of ham in the chicken breast, and close it. Season with seasoned salt, or any seasoning you prefer.
  2. Dip the chicken breast in the flour.
  3. Dip the chicken breast in the egg wash
  4. Dip the chicken breast in the bread crumbs
  5. Heat the canola oil to 375F and fry the chicken breast on each side. That shouldn't take more then 3 minutes. When all the chicken breast are fried put in a preheated 325F oven for 15 minutes.
  6. In the meantime you can make the Hollandaise Sauce the following way. Place the egg yolk in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the melted butter into the food processor very slowly and turn the food processor on slow. If the sauce is not thick enough add another egg yolk and to thin it out add warm water. You don't have to eat the cordon bleu with the Hollandaise Sauce it taste good without it to.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

Cordon Bleu recipe card  Hollandaise Sauce

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Green Beans

Aug 26, 2012 by

Here is another recipe of my Mother, simple, easy and very tasty.

Ingredients

  • 750 gram green beans
  • 1/2 tsp salt
  • 1/4 tsp nutmeg powder
  • 1 tbsp butter

Instructions

  1. Wash the green beans and cut the ends of the beans.
  2. Put the beans under just enough water. Add some salt and cook till done. Takes about 15 minutes. If there is remaining water left pour it off. Add the butter and nutmeg powder.

Green Beans
 
Prep time
Cook time
Total time
 
Here is another recipe of my Mother, simple, easy and very tasty.
Author:
Ingredients
  • 750 gram green beans
  • ½ tsp salt
  • ¼ tsp nutmeg powder
  • 1 tbsp butter
Instructions
  1. Wash the green beans and cut the ends of the beans.
  2. Put the beans under just enough water. Add some salt and cook till done. Takes about 15 minutes. If there is remaining water left pour it off. Add the butter and nutmeg powder.

 

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Green Beans Recipe Card

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