amandas favourite recipes

7/29/2019 Amandas Favourite Recipes

1/13

FAVOURITE

RECIPES

Table of ContentsTable of Contents ........................................................................................................................1

Gherkin Dip .................................................................................................................................2

Loco Moco ..................................................................................................................................2

Chicken and Orzo Frittata ...........................................................................................................3

Marinade ......................................................................................... 3

..................................................................................................................................................... 3

Sausage Rolls ..............................................................................4

Mini Cheeseburger Puffs .............................................................................................................4

Cheeseburger Pie ......................................................................................................................... 5


2/13

Gherkin Dip

250g Philly cream cheese

300ml sour cream1 jar gherkin relish

Allow cream cheese to soften.

Mix cream and cream cheese into a bowl and beat till smooth.

Then add the gherkin relish and mix together.

Put back in the fridge to solidify a bit.

(To make a richer dip: Leave out the cream and just use cream cheese and relish.)

(You can also cut up some gherkins and add to dip to make it a bit chunkier)

Loco Moco

1/4 pound ground beef

1 egg

Hot prepared gravy

Hot pepper sauce

Tomato ketchup

Soy Sauce

Form the ground beef into a patty. In a frying pan over medium-high heat, cook patty untilcooked to your liking; remove from heat and set aside.

Fry egg (sunny-side up or over easy) in the grease from the ground beef.

Assemble this dish by putting a bed of cooked rice in a large bowl, top with hamburger patty,

fried egg, and 1 to 2 ladles of hot gravy. Add hot pepper sauce, ketchup, or soy sauce

according to your preference.

Makes 1 serving for a very hungry person.

~ 2 ~


3/13

Chicken and Orzo Frittata

3/4 cup orzo pasta

6 eggs

1/3 cup whole milk ricotta1/4 cup crme fraiche

2 cooked chicken breasts, cubed (about 2 cups)

4 scallions, chopped

1/4 cup chopped Italian flat-leaf parsley

1/3 cup diced roasted red bell peppers

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender

but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten

and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell

peppers, salt, and pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes. Turn on the broiler.

Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven

and let set for 5 minutes. Cut into wedges and serve with a side salad.

Marinade

Tai Fish Sauce

Sweet Soy Sauce

Honey

Garlic (minced)

B.B.Q sauce

Oil

For beef add ginger and bi-carb soda.

~ 3 ~


4/13

Sausage Rolls

1 kg Sausage mince

1 zucchini, large

1 carrot, large1 cups grated cheese (approx 200g)

Packet of puff pastry sheets

Mix grated carrot and zucchini and cheese with sausage mince. Mix well.

Lay pastry sheets out. Put meat down centre and roll into sausage rolls. Put a couple of

slashes for steam on top. (About 3) And crimp the ends of the rolls with a fork.

Make sure there is a good bit of pastry to join together and use water or milk to

stick it together.

Mini Cheeseburger Puffs

Ingredients

1 pound ground chuck

2 teaspoons steak seasoning

Freshly ground black pepper

1/2 onion, minced

1 package puff pastry sheets

20 (1-inch) slices Cheddar

Directions

Preheat oven to 350 degrees F.

Combine the first 5 ingredients. Hand-form patty to 1/4 normal burger size, about 2-inches in

diameter. In a grooved black skillet, cook burgers to medium. Turn once. Do not overcook.

Roll out thawed puff pastry. Cut 10 (6-inch) even panels. Place burger in center of square and

top with 2 slices of cheese. Fold edges up and twist on top. Bake 20 to 25 minutes and serve

warm. -Try serving with bacon or tomatoes.

~ 4 ~


5/13

Cheeseburger Pie

Ingredients

1 pound lean ground beef

1/2 cup sweet onions, preferably Vidalia onion

1 tablespoon steak seasoning (recommended: Montreal)

1 tablespoon steak seasoning sauce (recommended: Dale's Steak Seasoning Sauce)5 slices cheese, preferably American, Swiss, or sharp Cheddar

1 sheet frozen puff pastry dough*

1 egg yolk

Directions

*Frozen puff pastry dough should sit at room temperature for about 20 minutes.

Preheat the oven to 375 degrees F and preheat the grill.

Mix the ground beef, onion, steak seasoning, and seasoning sauce together (using your hands

is the most efficient way to do this). Form into 5 small flat patties. Grill the hamburgers to

medium-well. (You may also pan-fry the patties.) Remove from the grill and top each burgerwith a slice of cheese of your choice.

Roll the puff pastry sheet to flatten slightly. Cut it into 5 relatively even rectangles.

Cover each burger with a piece of puff pastry and wrap it around the bottom, pinching all of

the edges to seal. Place on an un-greased baking sheet, pinched side down.

Whish together the egg yolk and 1 teaspoon water to make an egg wash. Brush each wrapped

pastry with the egg wash. Bake for about 15 minutes, until the puff pastry is nice and brown.

South Western Grilled Chicken Salad

A lovely salad with a south-western flair!

Ingredients

* 1/4 cup Lime juice

* 1/2 cup Fresh coriander chopped

* 1 teaspoon Sugar

* 1 tablespoon Chilli powder

* 1/4 teaspoon Ground cumin* 1/2 teaspoon Salt

* 1/4 teaspoon Black pepper

* 1/3 cup Olive oil

* 2 tablespoon Olive oil

* 2 cloves Garlic minced

* 1 teaspoon Chilli powder

* 1 teaspoon Ground cumin

* 1 teaspoon Dried oregano

* 1/2 teaspoon Salt

* 1 pound Chicken breast skinless, boneless

* 1 bag Tortilla chips* 8 ounce Sour cream

~ 5 ~


6/13

* 8 ounce Salsa

* 8 ounce Black olives sliced

* 2 Tomatoes chopped

* 2 Avocado sliced

* 4 ounce Cheddar cheese shredded

* 4 Lime wedges* 1 large Romaine

Preparation

Make dressing ahead of time to marinate flavours. Refrigerate, but take out of refrigerator as

chicken is grilling and let sit out to wait for salad.

To make dressing: Whisk together the 1/4 cup lime juice, 1/2 cup cilantro, 1 teaspoon of

sugar, 1 tablespoon of chilli powder, 1/4 teaspoon of ground cumin, 1/2 teaspoon of salt and

1/4 teaspoon of black pepper. Add 1/3 cup of oil in a light stream while whisking until

emulsified.

To make marinade: In a small bowl, combine 2 tablespoons of oil, 2 cloves minced garlic, 1

teaspoon of chilli powder, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano and 1/2teaspoon of salt. Brush all over sides of chicken to coat. Let marinate in refrigerator for an

hour. Lightly oil the grate of your grill to prevent sticking. Grill chicken over medium heat

until chicken is no longer pink, turning once. Once cooked, let chicken sit for 10 minutes to

rest while preparing remaining salad ingredients. Once cooled or brought to warm, slice on the

diagonal.

Take out any of your favourite corn tortilla chips, sour cream, salsa, black olives, chopped

tomatoes, sliced avocado, shredded cheddar or mexican cheese, lime wedges, and romaine

lettuce. Have fun with your Southwest Grilled Chicken Salad bar!

LUMBERJACK PANCAKES

Very tasty and healthy pancakes for the hungriest crowd.

Ingredients

* 2 cups Oats Uncooked

* 1 1/2 cups Flour

* 1/4 cup Sugar* 2 1/2 teaspoons Baking powder

* 1 teaspoon Salt

* 3 Eggs Beaten

* 2 cups Milk

* 1/3 cup Margarine Melted

Preparation

Combine dry ingredients. Add eggs, milk, and margarine. Mix well. Pour 1/2 cup batter onto

hot greased griddle.

~ 6 ~


7/13

TEXAS SHEET CAKE

This is really good, and pretty low calorie too, so long as you watch the portion sizes.

Ingredients

-- CAKE --* Cooking Spray

* 2 cups Granulated sugar

* 2 teaspoons all purpose flour, for dusting pan

* 2 cups all purpose flour, for cake recipe

* 1 teaspoon Baking Soda

* 1 teaspoon Ground Cinnamon

* 1/4 teaspoon Salt

* 3/4 cup Water

* 1/2 cup Butter

* 1/4 cup Unsweetened Cocoa

* 1/2 cup Low Fat Buttermilk* 1 teaspoon Vanilla Extract

* 2 large Eggs

-- ICING --

* 6 tablespoons Butter

* 1/3 cup Skim milk

* 1/4 cup Unsweetened Cocoa

* 3 cups powdered sugar

* 1/4 cup Pecan chopped

* 2 teaspoons Vanilla extract

Preparation

Preheat oven to 375.

To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2

teaspoons flour. Set prepared pan aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and

next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine

water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring

frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer untilwell-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into

prepared pan; bake at 375 for 17 minutes or until a wooden pick inserted in centre comes out

clean. Place on a wire rack.

~ 7 ~


8/13

TEXAS CAKE

Texas Cake and Peanut Butter-Fudge Cake are great examples of recipes that can be stirred

together in 20 minutes, and then baked. It's so tempting to keep munching on them that you

may have a hard time getting them in the freezer for later, but they do freeze well.

Ingredients

* 2 cups Sugar

* 2 cups All purpose flour

* 1 teaspoon Baking soda

* 1/2 teaspoon Salt

* 1 8 oz. container Sour cream

* 2 large Eggs lightly beaten

* 1 cup Butter or margarine

* 1 cup Water

* 1/4 cup Cocoa* Fudge Frosting

* 1/2 cup Butter or margarine

* 1/3 cup Milk

* 1/4 cup Cocoa

* 1 1 lb. pkg. Powdered sugar

* 1 teaspoon Vanilla extract

Preparation

Combine first 4 ingredients in a large bowl; stir in sour cream and beaten eggs. Melt butter or

margarine in a heavy saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to a

boil, whisking constantly. Remove from heat.Stir cocoa mixture into flour mixture. Pour batter into a lightly greased 15 X 10 inch jellyroll

pan.

Bake at 325 degrees for 20 to 25 minutes or until a wooden pick inserted in center of cake

comes out clean. Spread Fudge Frosting evenly over warm cake.

FUDGE FROSTING:

Melt butter or margarine in a saucepan over medium heat. Whisk in milk and cocoa, and bring

mixture to a boil. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir

in vanilla extract.

NOTE: To thin frosting, add 1 to 2 tablespoons milk.PEANUT BUTTER-FUDGE CAKE: Omit sour cream in cake , and substitute 1-1/2 cups

creamy peanut butter and 1/2 cup buttermilk. Continue as directed to prepare cake and Fudge

Frosting. Garnish with miniature peanut butter cup candies, halved, if desired.

Prep: 20 min., Bake: 25 (Cake) Prep: 20 min. (Frosting)

~ 8 ~


9/13

EAST TEXAS SWEET POTATOES

Golden, Texas has a Sweet Potato Festival each fall and that is where we get our sweet

potatoes. They are always fresh and delicious and so much better than what you find in the

stores. This recipe has been perfected by my mother.

Ingredients

* 4 medium Sweet potatoes

* 2 tablespoon Butter

* pinch Salt

* 3/4 cup Brown sugar packed

Preparation

Boil sweet potatoes until almost done (al dente). Cool, peel, and slice in 1/2 inch thicknesses.

Add butter, sugar and salt to a medium sized skillet and heat until bubbly. Add potatoes and

fry until the sweet potatoes are tender and carmelized.

POTATO PUFFS

Try this Potato Puffs recipe, or post your own recipe for Potato Puffs

Ingredients

* 3 c Mashed potatoes

* 1 Egg well beaten

Preparation

Mix potatoes and egg well. Season with salt and pepper. Drop by tsps. on greased baking

sheet and bake in moderate oven until brown

~ 9 ~


10/13

POTATO PANCAKES

Great way to use up the left over mash potatoes and the kids will love them. Serve with lemon

juice, syrup, ice-cream or cream.

Ingredients

* 2 whole Potatoes mashed

* 2 medium Eggs

* 1 pinch Salt

* 1/2 cup Self Raising Flour

* 1/2 cup Milk

Preparation

A great way to use up left over mashed potatoes from dinner. Adjust ingredient quantities

depending on how much mashed potatoes you have left over.

Put mashed potatoes in a bowl; beat in the eggs and salt. Put in about the same amount of

flour as the size of the eggs (roughly half a cup). If the dough is a little thick put in some milk,

but don't make the mixture too thin.

In a heavy based frypan put in some oil and warm til it is very hot. Put in large dobs of

mixture into frypan and spread out a little. When cooked on one side, flip and cook on other

side.

CHOCOLATE BREAKFAST ROLLS

Ingredients

* 1 Egg Lightly Beaten

* 1 sheet Ready Rolled Puff Pastry Partially Thawed

* 6 tablespoons Chocolate - Hazelnut Spread (Nutella)

Preparation

Preheat oven to 180C. Line a baking tray with baking paper.

Cut each sheet of pastry into 4 squares. Spread 1 tablespoon chocolate - hazelnut spread over

each square, leaving 1.5cm border around all edges.

Brush pasty edges lightly with egg. Roll up each square from corner to corner, pressing gently

to seal. Shape pastry rolls into croissants. Place on prepared tray. Brush with egg.

Bake for 20 minutes or until pastry is golden brown and puffed. Serve warm.

~ 10 ~


11/13

TEXAS-STYLE PEACH COBBLER

Ingredients

* 1 c All-purpose flour* 3/4 c Sugar

* 2 ts Baking powder

* 1/2 c Unsalted butter

* 1 c Milk

* 6 Fresh peaches (peeled and pitted)

* 1 ts Ground cinnamon

* Sweetened whipped cream or ice cream

Preparation

Preheat oven to 350 degrees. Combine flour with 1/2 cup of the sugar and the baking powder.

Cut 1/4 cup of the butter into pieces, and add to the flour mixture. Stir in the milk until the

batter is smooth; set aside. Place the remaining butter in a 9-inch square or 10-inch round

baking dish. Place in the oven until the butter melts, 5 to 6 minutes. Swirl the butter over the

bottom and sides, then pour the batter evenly into the dish. Arrange the peach slices, slightly

overlapping, on top of the batter, in rows if the dish is square, in circles if it is round. Combine

the remaining sugar with the cinnamon; sprinkle over the peaches. Place the dish on a baking

sheet, and bake until golden brown, about 45 minutes. Serve warm, with whipped cream or ice

cream

TWO OF TEXAS CAKE

Ingredients

* 2 c All purpose flour

* 2 c Sugar

* 2 Eggs

* 2 ts Vanilla

* 2 ts Baking soda

* 1 cn Crushed pineapple

* 1/2 c Walnuts chopped

* FROSTING:

* 1 pk (8-oz) cream cheese

* 1 1/2 Stick butter

* 1 c Sugar

* 1 ts Vanilla

Preparation

~ 11 ~


12/13

CAKE: For cake, mix flour, sugar, eggs, vanilla, baking soda, pineapple and nuts. Pour into

prepared 9 x 13 inch cake pan. Bake at 350 degrees for 1 hour.

For frosting, with electric mixer thoroughly combine cream cheese, butter, sugar and vanilla.

Set in refrigerator. Frosting will become white.

TASTY TACO DIP

This easy and colourful dish will be a hit at any gathering!

Ingredients

* 2 (8oz.) cream cheese softened

* 16 oz. sour cream

* 2 c. salsa

* 2 c. shredded cheddar cheese

* 2 c. chopped lettuce

* 2 medium tomatoes chopped

* 1 can black olives drained and chopped

* 1 bag tortilla chips

Preparation

In large mixing bowl, beat cream cheese until soft; blend in sour cream. Spread in 9"X13"

dish. Spread salsa over cheese mixture; top with shredded cheddar, followed by desired

amount of lettuce, tomatoes and black olives. Chill 1 hour before serving. Serve with tortilla

chips.

CHOCLATE FUDGE CAKE

~ 12 ~


13/13

Ingredients

* 0.75 cup Butter

* 0.75 cup Water

* 3 Egg Whites (beaten separately till peak)

* 3 Egg Yolks

* 2 cup Caster SugarSieve Together:

* 1 tsp Baking Powder

* 0.5 cup Cocoa Powder

* 0.5 tsp Baking Soda

* 2 cup Superfine Flour

Dissolve in Coffee Water:

* 1 tsp Instant Coffee

* 1 tbsp Hot Water

* 1 tbsp Milk

* 1 tsp Vanilla Essence

For the Chocolate fudge sauce:* 200 g semisweet chocolate

* 200 ml double cream

* 1 cup sugar

* 2 table spoon butter

* 2 table spoon honey

Preparation

Heat your oven at 180 degree and line a 9 inch round pan with wax paper.

Sieve flour, baking soda, baking powder and coco powder together. Dissolve the water, milk,

coffee, and vanilla in a glass.

Cream butter and sugar until light and fluffy.

Add in egg yolks one by one and beat in slowly.

Mix in milk, essence and coffee mixture. Add in flour alternatively with water and fold in.

Finally fold in the egg whites.

Pre heat oven 180 degree and bake the cake for 35-40 minutes.

Insert a skewer in the centre of the cake; if the skewer comes out clean the cake is done. Leave

the cake to cool.

For icing;

Heat up cream on low flame; add chopped chocolate, sugar, butter, honey. Stir until chocolate,

butter & sugar are dissolved. Strain cream & cool covered until thick. Slice cake horizontallyspread some cream on one slice then top with second slice, spread cream all over the cake. If

you want melt 100g of chocolate, draw a lace on wax paper. When 50% set then set around

the cake.

~ 13 ~

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