This dish is prepared by "cooking" the shrimp in a marinade.
Author: Fr Andrew Umberg
1lbraw large shrimppeeled and deveined
1/4cupfresh lemon juiceabout two lemons
1/4cupfresh lime juiceabout 3 limes
1jalapeno pepperseeds and vein removed, minced
1/2cupchopped fresh cilantro
1/4cupred onionfinely chopped
kosher salt and fresh ground pepper
2TbspVirgin Olive Oil
First, blister the Jalapeno Pepper either over an open flame or in the oven using the broiler until the skin is blackened. Let it cool in a bowl that is covered with plastic wrap. Once cooled, remove skin and seeds and dice the pepper.
Next, dice the raw Shrimp into the small pieces (about 1/2 inch) and put them in the bowl and add both the lemon and lime juice. Stir in the Jalapeno, garlic, onion, and 1/4 c chopped parsley.
Add the Cayenne Pepper, olive oil, salt, and Black Pepper.
Lastly, chill for about 2-3 hours. Then plate and serve the Ceviche.
1BoxWhite Cake MixMake the cake according to Box directions
24Flat-bottomed Ice cream ConesMay have leftover batter
4Food ColoringColors of your choice
Prepare cake mix according to directions.
Divide the Batter into four smaller bowls. Color each batter with a color of your choice example Pink, Purple, Blue and yellow. Spoon the different color batters, in layers, into the cones, filling 1/4 of the cup
Fill each cone about 3/4 full of batter, up to first ridge. ...
Bake at 350 Degrees F (175 degrees C) for 15 to 18 minutes.
Cool Completely before proceeding.
Divide the frosting into 3 or 4 bowls, add different color food coloring to each bowl. Prepare a Pipping Bag with a star tip. Spread the one color along one -quarter side of the bag. Spread the next color onto another, followed by the next color, and lastly the last color. Start Pipe rosettes onto the cupcake. Sprinkle with edible glitter.
1/2cupmilkcan be lactose free - I use ice water 1/4 cup
Heat oven to 400 degrees Fahrenheit.
For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside.
In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.
1/2cupMiniature Seashell Pasta(Medium is a alternative)
Cut chicken into small cubes then poach in broth until done.
Add half of the chopped cilantro, lemon juice, pepper to the chicken and broth.
Add the miniature seashells pasta and cook for another 8 to 10 minutes.
If you want to thicken the mixture use 1 tablespoon of cornstarch to some of the liquid about a ½ cup and whisk in a small bowl then add to the chicken mixture and stir it will thicken and then turn off. a
Bring water to a boil in a saucepan. Add cauliflower, reduce heat to medium-low, place a cover on a saucepan, and cook cauliflower until tender, about 10 minutes; drain. Set cauliflower aside to cool for about 5 minutes; transfer to a blender. (We cooked in Microwave for 6 min)
1. Heat oil in a skillet over medium-high heat. Cook and stir onion and in hot oil until tender, 3 to 5 minutes. Set aside to cool for about 5 minutes; add to blender.
2. Pour yogurt into a blender or food processor with cauliflower and onion mixture; blend until smooth. Season with parsley lemon and Pepper to serve.
Blanch the collard greens by putting them into a pot of boiling water for 30 seconds.
Strain the boiling water off and quickly transfer the greens to a large bowl of ice water. Let cool, then strain and dry the greens and set them aside.
In a large sauté pan on medium-high heat, melt the butter and oil together. Add onions and garlic, and cook until slightly browned, about 4–6 minutes. Add collard greens and black and red pepper, then cook for 5–8 minutes on high heat, stirring constantly.
Remove from heat, add vinegar, if desired, and stir.
4Medium Ripe AvocadosI used the Dark Black Avocados
4Smallfirm Roma tomatoesdiced them
1/4 cupwhite oniondiced
2Tablespoonsfresh cilantrochopped fine
1smallJalapeno Pepperseeded and chopped
1/2mediumGreen Bell Pepperseeded and chopped into thin strips
1/2mediumYellow Bell Pepperseeded and chopped into thin strips
1/2mediumOrange Bell Pepperseeded and chopped into thin strips
Cut your avocados, then put into bowl and mash them, add all chopped ingredients, leave a few red pepper strips to decorate after mixing all ingredients together then decorate the top with red strips. Refrigerate for at least an hour or two before serving with crackers or other vegetables.
Cut watermelon into triangles, about 12 or 13 then arrange watermelon triangles on a round plate, cut cucumbers an arrange cucumbers on top of watermelon then slice strawberries an add strawberries on top of cucumbers slices, spread the lime juice on top and decorate with mint leaves.
Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled.
Great Appetizer!!! Try it you will love it.
6Medium Jalapeno PeppersCut in half
18 oz Package Block Philadelphia cream cheeseSoftened
Use plastic gloves when working with Jalapeno Peppers
Cut Jalapeno Peppers in Half (long ways)
Clean all the seeds out of the peppers then take your cream cheese put in bowl and mash it. Then scoop up cream cheese with your hand and put it in the Jalapeno pepper to fill it completely. Then take the strip of bacon and wrap completely around the pepper put into pan and broil until bacon is browned.
Rev. Andrew Umberg, a regular guest chef joins Chef Kathryn Raaker to make a delicious Asian Summer Feast! First, they prepare the marinade for the grilled Asian chicken. Next, they prepare an Asian stir fry with rice. Lastly, they prepare a refreshing Ambrosia to finish off the meal. Enjoy
Add all liquid and dry ingredients and put in medium size bowl that is preferably round with deep well and blend with a spatula until all ingredients are mixed well. Slice the Chicken Breasts in three pieces length wise. Add to marinate refrigerate at least 8 hours. Then Grill until Chicken is done.
4carrotsPeel and slice carrots on diagonal in small pieces
2BunchesBrocolliCut the tops of Broccoli florets into small pieces
2TablespoonsGinger or Ginger paste
Prepare vegetables by cutting them or Julianne them, heat wok and pour oil and heat until hot them add garlic and ginger paste then gradually add vegetables do not overcook. Add Molasses and water. Serve with Rice
220 Oz CannedWater Based Chunk Pineappleor use half of fresh Pineapple cut in chunks
1teaspoon Almond Extract
1cupLight Cool Whipped Topping
Drain the Pineapple and save some of the juice, drain the Mandarin oranges, Use large mixing bowl add Pineapple, Mandarin Oranges add the almond extract, and juice reserved from pineapple, add mini marshmallows, mix well then add coconut and Whipped topping. Decorate with Maraschino Cherries Refrigerate for 2 hours and serve in dessert dishes.
Preheat oven to 400 degrees F (200 degrees C).
Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
Coat both sides of cod in melted butter in the baking dish.
Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Course: Main Dish, Side Dish
1cupdry white wine
1/2cupPanko Bread Crums
1/2teaspoon Rock Salt
1 or 2FiletsCod
Take Cod and Marinate in 1 cup of White wine and place lemon slices on top in a dish and cover and refrigerate for about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Spray Baking Pan with Pam Spray or Olive Oil Spray
use 9 x11 baking dish.
Coat both sides of cod in melted butter then coat with Panko Crumbs on both sides and then place in in the baking dish.
Bake cod in the preheated oven for 15 minutes. Remove from oven; bake until fish is opaque and flakes easily with a fork, Garnish baked cod with parsley and green onion. Serve with lemon wedges.