Appetizers EVA DANIELA S KITCHEN

Transcription

1 Appetizers Corn Turnovers (Vegetarian) Marinated Artichokes w/salami Roasted Garlic Chickpea Hummus Spinach Pie (Pascualina Cake) Spinach Turnovers (Vegetarian) Tuna Stuffed Tomatoes

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3 Tuna Stuffed Tomatoes Olive Oil Green Olives Salt & Pepper Tomaotes Lemon Romaine Lettuce Basil Celery Mayonnaise Canned Tuna (in water or oil) Yellow & Green Pepper Parsely/Cilantro (or both) Appetizers Corn Turnovers (Vegetarian) Marinated Artichokes w/salami Roasted Garlic Chickpea Hummus Spinach Pie (Pascualina Cake) Spinach Turnovers (Vegetarian) Tuna Stuffed Tomatoes

4 1 Dice your peppers and celery into small pieces. Do the same with the parsely & cilantro. Leave aside for the moment. 2 Cut the tops off from the tomatoes with a knife. Remove the inside of the tomatoe with a spoon and discard. 3 Drain the tuna. Put tuna in a bowl. Mix with about 2-4 tablespoons of mayo. Add black pepper, & chopped ingredients into the tuna; squeeze lemon on it and mix. 4 Salt the inside of the tomatoes. Fill with tuna mixture. 5 Place 2 small olives on tomatoes & slightly cover with tomatoe tops. Place 2 basil leaves on tomatoes. Place some lettuce on a plate & put your tomatoes on top.

5 Roasted Chickpea Hummus 1 whole garlic fresh parsely 1 can chickpeas salt 2 tsp olive oil 3 tbsp lemon Appetizers Corn Turnovers (Vegetarian) Marinated Artichokes w/salami Roasted chickpea Hummus Spinach Pie (Pascualina Cake) Spinach Turnovers (Vegetarian) Tuna Stuffed Tomatoes

6 1 (Heat oven to 350.) cut the tops of garlic with a knife & put in a baking pan. Drizzle generously with olive oil. Cover with aluminum foil and put in oven for minutes until soft. 2 Drain liquid from chickpea can and save 2 tbsp.. peel each chickpea individually. 3 Slide garlics off of the peel with a knife. Put into food processor. Now, add the chickpeas with the garlic into the food processor. 4 Add 2 tbsp of chickpea liquid, the lemon juice, olive oil, salt & put in food processor. 5 Add some chopped Parsely on top & serve with crakers, pita bread, or vegetables.

7 Dinner Chicken Soup Crabfest Fried Salmon w/onion Sauce Gnocchi di Ricotta Lentil Stew Linguini w/oven Roasted Zucchini Pineapple Ham Seafood Soup Spaghetti w/sour & Heavy Cream Ziti w/turkey alla Parmigiana This recipe book belongs to:

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9 Pineapple Ham 9 lbs Bone-In Ham Whole Cloves Marachino Cherries Pineapple Slices (in Pineapple Juice) GLAZE: Pineapple Juice 1 tbsp Honey 20 oz Lemon-Lime Soda Toothpicks 2 tbsp Brown Sugar Dinner Chicken Soup Crabfest Fried Salmon w/onion Sauce Gnocchi di Ricotta Lentil Stew Linguini w/oven Roasted Zucchini Pineapple Ham Seafood Soup Spaghetti w/sour & Heavy Cream Ziti w/turkey alla Parmigiana

10 1 Drain liquid from ham, place it in baking pan & score your ham. Put whole cloves all over the ham. 2 Mix all the ingredients for the glaze in a bowl. 3 Decorate the ham with pineapple slices & cherries. Lay down pineapples all over the ham & secure a cherry in the middle of every pineapple with a toothpick. 4 Glaze the ham. 5 Put ham in middle rack for about 4 hours at 325. Re-glaze every minutes.

11 Tomatoe Sauce for Pasta 1 can crushed tomatoe sauce 1 can tomatoe puree sauce bay leaves salt oregano sugar onion green pepper scallion 3 garlics red wine oil beef cubes Dinner Chicken Soup Tomatoe Sauce for Pasta Fried Salmon w/onion Sauce Gnocchi di Ricotta Lentil Stew Linguini w/oven Roasted Zucchini Pineapple Ham Seafood Soup Spaghetti w/sour & Heavy Cream Ziti w/turkey alla Parmigiana

12 1 Chop & dice the scallion, pepper, onion & garlic. Saute with oil in a pan. 2 Add the beef cubes to the pan. Seal the beef on both sides for 3-5 minutes. 3 add the 2 cans of tomatoe sauce to the pan. add salt, 2 bayleaves, & oregano. 4 After 30 minutes, add some white wine. Also add 1 tsp of sugar to get rid of the tomatoes accidity, and mix. 5 cook for another 30 minutes until the beef is tender. Serve over pasta & top with parmesan cheese if desired.

13 Deserts Homemade Flan Bread Pudding Luau Coconut Pie Dulce de Leche Cake Fruit Cocktail (Pineapple Bowl) This recipe book belongs to:

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15 Homemade Flan 1 cups milk 2 cups Sweetened Condensed milk 1 cup evaporated milk 8 eggs (5 eggs & 3 yokes) Vanilla Extract Milk Caramel (Dulce de Leche) Whipped Cream Sugar Deserts Homemade Flan Bread Pudding Luau Coconut Pie Dulce de Leche Cake Fruit Cocktail (Pineapple Bowl)

16 1 Caramelize sugar in a pan. Pour it over carefully into baking dish, making sure it spreads on all sides. 2 Gather all your milks together into a saucepan & let boil. Add vanilla extract. 3 In a bowl, whisk the eggs. Slowly begin to add the hot milk while simultaneously whisking. Pour into baking dish. Put the baking dish in a bigger baking dish. Add water to bigger baking dish. This method is called Water Bath. Put in oven for about 1 to 2 hours at Let flan cool and then put the flan in the refrigerator. 5 When the flan is served, add a spoonful of the milk caramel and also a squirt of whipped cream.

17 Luau Coconut Pie uncooked pie crust flour sugar 4 eggs 1 can coconut milk vanilla extract 4 tbsp butter coconut flakes Deserts Homemade Flan Bread Pudding Luau Coconut Pie Dulce de Leche Cake Fruit Cocktail (Pineapple Bowl)

18 1 Preheat your oven to Pour 4 tbsp melted butter into a bowl, whisk in the eggs. 3 Add 3/4 sugar, 1 1/2 tbsp flour, 1 cup coconut flakes, 1 cup coconut milk & about a cap of vanilla extract. mix well. 4 Add mixture to the uncooked pie crust. 5 Put pie into the oven for about 1 hour until the mixture is firm & pie crust has a golden brown color.

19 Cutting and Folding Instructions Cut along the dashed lines Fold along tiny dashed lines The first and second page is the section/tab page and it gets printed front and back. The third and fourth pages also go front and back and these are the actual recipes. The fifth and sixth pages also go front and back and these are more recipes. These recipe cards are supposed to be 5 by 5 inches when folded. Explanation: the sections/tabs pages are 5 by 5. The longer foldable pages are 5 by 10 BUT after they are folded they are 5 by 5 inches.