our+recipes+2006

Yun Sim’s recipes Kimchi Recipe: 2 Chinese.cabbages 5-10.spring.onions Sea salt or other non-iodized salt, at least 100.g 4 heaped tablespoons (about 20 g) Korean chili powder 2-3 cloves garlic, crushed 2 tablespoonfuls sugar, any kind 1 Tablespoonful kim chi sauce (Korean fish sauce available at Korean shop in William street, Northbridge) Small piece of ginger (5 g), crushed, or teaspoonful powdered ginger you with the Half an onion (optional) one tablespoonful. Old cotton pillow case
 * Challenger TAFE **
 * ESL computer **
 * 2006 **
 * Yum! ||

Method:
Rinse the cabbages, then quarter then chop the cabbages perhaps 5 cm on a side. Sprinkle all salt over cabbage. To ensure the cabbage is properly salted, sprinkle salt onto your wet hands, then rub it into the cabbage pieces. Press the leaves in your hand to squeeze as much water out of them as possible. Once finished, place in a bowl and cover with a cloth or pillow case/ bag, tie up and set it aside for 5-6 hours in a cool place. After this time the salt will make the cabbage shrink down. Check it after three hours to ensure that everything is all right, stirring the mixture if necessary. Take the cabbage out of the salt solution and rinse it through a sieve or colander just once with water. It should be a lot softer than it was. Again, remove surplus water. Place cabbage back into bowl Add the chopped spring onions,. Crushed garlic, ginger, onion, chilli powder, fish sauce and mix in. Put the container aside for three days. Less time in summer. Keep at normal room temperature. After three days into fridge. It is ready to eat when chilled. The result is hot and sour. The smell is very strong so keep it in an airtight container. This is the basic recipe but you can add oysters, fresh fish, Finally the kimchi is ready. It should be soft in consistency, but not too mushy, with a little crunchiness left in the larger pieces. You can eat it as is, or use it in your favourite Korean recipes and it makes a great stir fry, too. "Mat-itkae duseyo!"- thats korean for "enjoy your food!"  **__Bulgogi (BBQ__**) 3 large **round or sirloin steaks **, about 2 pounds total, thinly sliced 1/2 cup **soy sauce ** 1/4 cup **sugar ** 4 cloves of **[|garlic] **, crushed 4 **green onions **, minced 1 inch or so of **fresh [|ginger] **, peeled and grated or finely minced 2 Tbsp. **sesame oil ** 2 Tbsp. **<span style="color: #333300; font-family: 'Verdana','sans-serif'; font-size: 11pt; mso-bidi-font-size: 12.0pt; msobidifontsize: 12.0pt;">[|sesame seeds] **<span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> 2 **<span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 11pt; mso-bidi-font-size: 12.0pt;">Asian pears **<span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 10pt;">, thinly sliced <span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 10pt; mso-bidi-font-size: 12.0pt;">Heat a nonstick pan at medium-low for about 30 seconds. Add sesame seeds and toast, shaking or stirring pan occasionally, until seeds are a nice golden brown, 2 to 3 minutes. Set aside. <span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> <span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 10pt; mso-bidi-font-size: 12.0pt;">Combine soy sauce, sugar, garlic, green onions, ginger, sesame oil, and toasted sesame seeds. Stir until the sugar has more or less dissolved. <span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> <span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 10pt; mso-bidi-font-size: 12.0pt;">Add meat, tossing to coat. <span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> Marinate 30 minutes or up to overnight. <span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 10pt; mso-bidi-font-size: 12.0pt;">Grill meat on a rack over hot coals (or in a high broiler) until beef firms up and slightly charred. You want that nice glossy brown look, not the sweaty grayish look. <span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> Serve with lettuce leaves and Asian pear slices, allowing guests to roll wraps themselves.
 * <span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 11pt; mso-bidi-font-size: 12.0pt;">iceberg lettuce **<span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 10pt;">, separated into leaves and kept chilled until serving

Thin slices burn quickly. Slight charring is desirable, but you still want the meat to be pliable. <span style="color: black; display: block; font-family: 'Verdana','sans-serif'; font-size: 10pt; text-align: center;"> To assemble, layer a lettuce leaf with a slice or two of grilled beef and a few thin Asian pear slices, then roll up and enjoy! This dish is great for hot summer days. The crisp lettuce makes a nice wrapper, but doesn't leave you overstuffed like a starchy wrapper can <span style="color: black; font-family: 'Verdana','sans-serif'; font-size: 10pt; mso-ansi-language: EN-AU; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">

__<span style="font-family: 'Centaur','serif'; font-size: 16pt;">Braids mattress. __ <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> One packet of Aeronauts Biscuits. Or other Biscuits <span style="font-family: 'Centaur','serif'; font-size: 16pt;">One Tin of Condensed Milk. <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Centaur','serif'; font-size: 16pt;">One Fresh Cream 600g. <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> __Method__ <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Centaur','serif'; font-size: 16pt;">Beat fresh cream till hard. Then Beat condensed milk separately, then put the two mixed together by machine. <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Centaur','serif'; font-size: 16pt;">Grind the biscuits till it looks like flour, on a serving tray put one layer of biscuits and one layer of cream, do that until it’s finished. End with a layer of biscuits. Put in the fridge, best the day before or at least a few hours. <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Centaur','serif'; font-size: 16pt;">Enjoy it. <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Centaur','serif'; font-size: 16pt;">Adelaide <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 16pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ** Recipes From Spain  ** <span style="font-family: 'Arial','sans-serif'; font-size: 11.5pt;">2 large eggs, at room temperature 1/8 tsp. salt 1/3 cup sugar 4 large eggs, at room temperature 1/3 cup unsifted all-purpose flour <span style="font-family: 'Arial','sans-serif'; font-size: 11.5pt;">1. Heat oven to 375 degrees F. Lightly grease 9-inch round cake pan. Cut a 15-by 12-inch piece of parchment paper and fit into pan, allowing edges to extend beyond rim(see Note). Grease paper on bottom and 2 inches up side of pan.
 * __<span style="font-family: 'Centaur','serif'; font-size: 16pt;">Adelaide __****__<span style="font-family: 'Centaur','serif'; font-size: 16pt;">’s recipes __**<span style="font-family: 'Centaur','serif'; font-size: 16pt;">
 * =**<span style="font-family: 'Arial','sans-serif';">Pao De Lo (Sponge Cake) Recipe **= ||
 * == Portuguese Cakes == ||
 * <span style="font-family: 'Arial','sans-serif';">Ingredients: **
 * <span style="font-family: 'Arial','sans-serif';">Directions: **

2. In medium-size bowl, with electric mixer on high speed, beat eggs with salt until light and lemon colored. Gradually beat in sugar until soft peaks form. Add yolks, 2 at a time, beating 3 minutes after each addition.

3. Sprinkle flour over egg mixture. With rubber spatula, very gently fold flour into beaten egg mixture until uniformly combined. Spread batter into prepared pan. Place another piece of parchment over cake, resting on extended edges of the parchment pan liner and being careful to avoid top of batter.

4. Bake 15 minutes or until center appears set. Remove top piece of parchment. Cool cake in pan on wire rack 15 minutes. Using edges of parchment pan liner, lift cake t  <span style="font-family: 'Arial','sans-serif'; font-size: 11.5pt;">o serving plate and set aside at least 1 hour before serving. <span style="font-family: 'Arial','sans-serif'; font-size: 11.5pt;"> <span style="font-family: 'Arial','sans-serif'; font-size: 11.5pt;"> <span style="color: black; font-family: 'Arial','sans-serif';">4 ts Olive oil 8 oz Ground veal 1/2 c Chopped onion 1/2 c Skim milk 2 [|Garlic] cloves, minced 2 c Drained canned Italian 1/4 c Each minced carrot and -tomatoes, finely chopped -celery 1 ts Salt === Recipe Instructions: In heavy 1 1/2-quart <span style="font-family: 'Arial','sans-serif';">[|Saucepan] heat oil; add onion and <span style="font-family: 'Arial','sans-serif';">[|Garlic] and saute until onion is translucent. Add carrot and celery and saute for about 2 minutes; add <span style="font-family: 'Arial','sans-serif';">[|Veal] and cook, stirring constantly with a fork, until <span style="font-family: 'Arial','sans-serif';">[|Meat] is crumbly and loses its pink color. Add <span style="font-family: 'Arial','sans-serif';">[|Milk] and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until <span style="font-family: 'Arial','sans-serif';">[|Sauce] is thick and creamy, about 30 minutes. Makes 4 servings, about 3/4 cup each. ===
 * __ Bolognese [|Meat] Sauce __**

<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 12pt;">2 qt Water 1/8 ts Pepper 1/2 c Dry White Wine 2 tb Lemon Juice 4 (4 Oz.) Boneless, Skinned 4 oz Uncooked Rigatoni Pasta Chicken Breasts 1 tb Olive Oil 4 cl Garlic 1 md Size Red Pepper Julienne 3 tb Thinly Sliced Basil 4 Ripe Olives Thinly Sliced 1/8 ts Salt === Recipe Instructions: Bring Water To A Boil in Medium <span style="font-family: 'Arial','sans-serif';">[|Sauce] Pan. Add Wine, <span style="font-family: 'Arial','sans-serif';">[|Chicken] & Garlic. Reduce Heat & Simmer 15 Min. OR Until <span style="font-family: 'Arial','sans-serif';">[|Chicken] Is Done. Remove <span style="font-family: 'Arial','sans-serif';">[|Chicken] & <span style="font-family: 'Arial','sans-serif';">[|Garlic] From Broth, Reserving Broth. Let <span style="font-family: 'Arial','sans-serif';">[|Chicken] Cool. Cut <span style="font-family: 'Arial','sans-serif';">[|Chicken] Into 1/2 in. Pieces. Set Aside. Crush <span style="font-family: 'Arial','sans-serif';">[|Garlic] in A Small Bowl, Add Basil, Salt, Pepper & Lemon Juice.Mix Well & Set Aside. Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until   AL Dente. Drain. Rinse Under Cold Water. Drain. Toss <span style="font-family: 'Arial','sans-serif';">[|Pasta] With Olive Oil. Combine Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers & Olives in A Large Bowl. Toss Gently. Chill At Least 1 Hour.Spoon <span style="font-family: 'Arial','sans-serif';">[|Chicken] Mixture Onto Lettuce Lined Plates === <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt; mso-ansi-language: EN-AU; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">
 * __<span style="color: black; font-family: 'Arial','sans-serif';">Chicken Pasta Italiana __**

Pan Roasted Pork Tenderloin with Madeira Cream Sauce and Spinach Orzo Recipe
**Ingredients** Pork: 16 ounces pork tenderloin, trimmed of visible fat 1/2 teaspoon salt 1/4 teaspoon pepper 4 teaspoons olive oil 4 tablespoons minced shallot 1 garlic clove, minced 1 cup beef stock 4 tablespoons Madeira 3 ounces reduced fat cream cheese

Spinach Orzo: 8 cups fresh spinach Nonstick pan spray 1 cup dry orzo pasta 1/2 cup grated Parmesan cheese **Instructions** 1. For the pork, slice pork into 12 medallions. Season with salt and pepper. Heat oil in a cast iron or heavy non-stick skillet. Brown pork, then set aside. 2. Add shallots to skillet and cook, stirring and gently scraping the bottom of the skillet to loosen crusted meat particles. Add garlic. Add the remaining ingredients. Stir well., Add pork and cook 5 minutes for until done. Add any accumulated juices from the pork. 3. For the orzo, prepare orzo according to package directions. 4. In a heavy non-stick skillet lightly coated with cooking spray, quickly wilt spinach, stirring. Season with salt and pepper. Toss with orzo and cheese. 5. Serve pork with orzo mixture and sauce. Serves 4. <span style="font-family: 'Centaur','serif'; font-size: 16pt;">

INGREDIENTS: 10 Tbsp. flour, 13 Tbsp. sugar, 6 eggs, 2 Tbsp. butter
code code code Turn oven on first to 350 degrees. Now butter angel food cake pan well. In a large bowl beat egg whites until real stiff. In another bowl beat yolks until lightly colored. Now, fold into the stiff whites the yolks, then the sugar and flour. Pour into cake pan. Bake about 45 minutes or until a toothpick comes out clean after inserting into cake. Cool 10 minutes in upright position, then remove from pan **. ** code code code code code <span style="color: black; font-family: 'Courier New'; font-size: 10pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> code <span style="color: black; font-family: 'Comic Sans MS'; font-size: 12pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;">CHICKEN, SHELLFISH AND SAUSAGE PAELLA code === INGREDIENTS: FOR THE SOFRITO: //2 tablespoons olive oil// //1 cup (1 medium) yellow onion, minced// //1 red or green bell pepper, cored, seeded and cut into strips// //1 cup (a 1-pound can) seeded and chopped tomato// //1 teaspoon each of dried thyme and basil, crumbled// //1 teaspoon cumin seed// //1 bay leaf// //1 tablespoon minced garlic// FOR THE POULTRY, SEAFOOD AND SAUSAGE: //6 chicken legs, seperated into drumsticks and thighs// //Salt and pepper// //2 tablespoons olive oil// //1/2 pound (about 3 links) Chorizo, Spanish sausage, or linquica cut crosswise into slices// //4 1/2 cups chicken broth// //1/4 teaspoon ground saffron// //3 cups pearl rice// //1/2 pound mussels, scrubbed well, beards removed and rinsed// //1/2 pound steamer clams// //1 dungeness crab, cooked, cleaned and sectioned// //1 cup fresh or frozen peas, thawed// //Minced fresh cilantro or parsley &// //Lemon wedges for garnish// === <span style="color: black; font-family: 'Comic Sans MS'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-font-family: 'Times New Roman'; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> PREPARATION:SOFRITO: In a skillet heat 2 tablespoons olive oil. Add the onion and pepper, and cook until softened, about 2 minutes. Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mixture for 5 to 7 minutes, or until almost all the liquid has evaporated. Set aside. Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat until it is hot. Add the chicken to the skillet, cook it for 7 to 10 minutes on each side, or until it is browned and transfer it to a plate. Add the sausage or ham to the skillet, cook it, tossing, until it is browned lightly, and transfer with a slotted spoon to the plate. To assemble the paella: Preheat the oven 400 degrees. In a saucepan bring the broth to a simmer over modertaely high heat, add the saffron or tumeric and let the mixture steep for 5 minutes. In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken, sausage and sofrito. Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat. Arrange the shellfish (EXCEPT Dungeness crab) in the pan and bake the paella on the floor of the oven for 25 minutes. (Do not stir the paella during cooking. If the mixture becomes dry, add the additional broth.) Add the dungeness crab and peas and bake the paella for 10 minutes more, or until the liquid is absorbed and the mussels and clams have opened. Let the paella stand, covered with a dish towel, for 5 minutes before serving. Serve the paella in its dish garnished with the cilantro and lemon wedges. Yield: 6 to 8 servings <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Centaur','serif'; font-size: 16pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ** Recipes from Madeira by Elisabete  ** ** Portuguese cuisine ** is characterised by rich, filling and full-flavoured dishes and is a prime example of [|Mediterranean diet]. The influence of [|Portugal] 's [|former colonial possessions] is clear, especially in the wide variety of spices used. These include [|piri piri] (small, fiery [|chilli peppers] ), as well as [|cinnamon], [|vanilla] and [|saffron]. There are also [|Arab] and [|Moorish] influences, especially in the south of the country. [|Olive oil] is one of the bases of Portuguese cuisine both for cooking and flavouring meals. [|Garlic] is widely used, as are [|herbs] such as [|coriander] and [|parsley].  // Cozido à portuguesa //  Rice pudding (//Arroz Doce//) in a typical Christmas meal, in [|Portugal] Ingredients: //4 scabbard fillets, salt to taste, fresh ground pepper to taste, several cloves of garlic, lemon juice, 2 eggs and a cup of bread crumbs.// Preparation: season the fish with the salt, pepper, crushed garlic and lemon juice. Roll the fillets in flour and then dip the fish fillets in the beaten egg yolks. Finally cover with the bread crumbs Heat a pan of oil and once hot enough lay the fillets into the oil and bake until the fish turns a crispy golden brown. Drain the excess oil and then fry slices of banana lengthways in the pan. <span style="font-family: 'Arial','sans-serif'; font-size: 14pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-family: 'Arial','sans-serif'; font-size: 12pt;">[|**Cozido a Portuguesa**] : STEW **__- Portugal __** 2 pounds beef shin 1/2 pound bacon 2 quarts boiling water 2 pounds potatoes, pared 1 pound carrots, scraped 1 pound turnips, pared 1 large cabbage, quartered 1 smoked sausage, sliced 2 cups rice.
 * Black Scabbard with Fried Banana **

Add meat and bacon to water. Cover. Simmer for 2 Hours. Add vegetables. Simmer for 15 minutes. Add sausage. Simmer until vegetbales are tender. remove 4 1/2 cups broth from stew. Bring to boil. add Rice. Cover. Simmer for 30 minutes. Drain stew ; Pour broth into soup bowls. Place meat on Platter. Surround with vegetables. Serve with rice. 6 servings **__ Arepas   __** 1 cup of milk or water Polenta should be ‘Arina pan’ from Venezuela Pinch of Salt 1-2 Table spoons Butter ½ cup vegetable oil || Mix the water with salt and butter at the same time. pour the polenta into water/ milk mix and massage by hand until not hard and not soft to make patties, the size of your palm. While making patties heat up fry pan put in oil. Make a pattie and fry until both side are golden brown. Take one Arepa and ¾ cut around to put in fillings. Suggested fillings: tuna and onion Grated cheese, ham, [|**http://www.recipes4us.co.uk/Cooking%20by%20Country/Venezuela%20Speciality%20Dish%20%20Arepas.htm**] <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> RECIPES FROM PORTUGAL BY FATIMA **<span style="font-family: 'Verdana','sans-serif'; font-size: 18pt;">Frango Na Pucara ( Portuguese Chicken) ** <span style="font-family: 'Verdana','sans-serif';">chicken, pieces || <span style="font-family: 'Verdana','sans-serif';">each salt and pepper || <span style="font-family: 'Verdana','sans-serif';">vegetable oil || <span style="font-family: 'Verdana','sans-serif';">onion, chopped || <span style="font-family: 'Verdana','sans-serif';">garlic, chopped || <span style="font-family: 'Verdana','sans-serif';">minced hot red or jalapeno pepper || <span style="font-family: 'Verdana','sans-serif';">tomato paste || <span style="font-family: 'Verdana','sans-serif';">paprika || <span style="font-family: 'Verdana','sans-serif';">ground ginger || <span style="font-family: 'Verdana','sans-serif';">coconut, milk || <span style="font-family: 'Verdana','sans-serif';">peanut butter || <span style="font-family: 'Verdana','sans-serif';">chopped fresh coriander, or parsley || <span style="font-family: 'Verdana','sans-serif';"> || <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif';">Season [|chicken] with 1/4 tsp each of the [|salt] and [|pepper]; set aside. <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif';">In large [|skillet], heat half of the oil over medium-high heat; [|saute] [|onion], [|garlic] and hot pepper until softened, about 4 minutes. <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif';">Stir in [|tomato] paste, [|paprika], 2 tbsp water, [|ginger] and remaining salt and pepper; cook for 1 minute, stirring. Stir in [|coconut] milk and [|peanut] [|butter]; let cool slightly. Transfer to food processor; [|puree] until smooth. Set aside. <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif';">Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes. Transfer to [|roasting] pan; cover with 1 cup of the [|sauce]. [|Roast] in 425 F oven for 30 minutes, basting twice. <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif';">Mix remaining sauce with [|coriander] and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes. <span style="font-family: 'Verdana','sans-serif';"> <span style="font-family: 'Times New Roman','serif'; font-size: 16pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **<span style="font-family: 'Verdana','sans-serif';">Golden Cod (Bacalhau Dourado) ** <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;">, (1 pound) dried salt codfish || <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;">Cooked potatoes, cut in thin sticks || <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;">Oil || <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;">Ripe olives, chopped || <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;">Eggs, beaten || <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;">Chopped parsley || <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;">Salt || <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;">Black pepper. || <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;"> || <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 11.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;">Prepare fish as directed on package. Dice. [|Saute] [|potatoes] in oil until golden. Remove potatoes. Brown fish in same oil. Add 1/2 of the potatoes with [|olives]. Combine [|eggs], [|parsley], [|salt] and [|pepper]. Add to fish mixture cook, stirring gently for 4 minutes. Serve with remaining potatoes. serves 4 <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;"> <span style="font-family: 'Verdana','sans-serif';"> **<span style="font-family: 'Verdana','sans-serif';">Paella, Portuguese Style ** <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Chickens, (2 lb size) each cut into 8 pieces || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Olive oil || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Lean pork, cut into 1 inch pieces || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Chopped onions || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Cloves garlic, crushed || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Black pepper || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Oregano || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Salt || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Long grain rice || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Saffron || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Italian sausage || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Sized tomatoes, chopped || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Bay leaf || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">(10 3/4 oz.) condensed chicken broth || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Large shrimp, shelled and deveined || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">(10 oz.) frozen peas || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">(4 oz.) pimentos || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Lemons, cut into 8 wedges || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> || <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 7.5pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Wipe [|chicken] with damp paper towel. In large [|skillet], heat [|olive] oil and brown chicken, 5 pieces at a time, until golden. Remove as it browns and set aside. Add [|pork] cubes to skillet. Brown well on all sides. Remove and set aside. Add [|onion], [|garlic], [|pepper] and [|oregano] to drippings in skillet. <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 7.5pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Stir 5 minutes until onion is golden. Add [|salt], rice, [|saffron] and cook stirring about 10 minutes. Meanwhile in another skillet brown [|sausages] on all sides, about 10 minutes. Drain sausages and discard fat. Cut sausages into bite size pieces. Place chicken, sausage and pork in [|roasting] pan. <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 7.5pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 7.5pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Heat oven to 375 degrees. Add [|tomatoes], [|bay leaf], and chicken broth to rice mixture and bring to a boil. Add [|shrimp]. Spoon evenly over chicken, pork and sausages in pan. [|Bake], lightly covered with foil, 1 hour. Sprinkle [|peas] over top without stirring (if mixture seems to dry add 1/2 cup water) and bake 20 minutes longer. To serve, turn onto round heated platter or [|paella] pan. Garnish with pimento and [|lemon] wedges. <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 16pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> PROSIUTTO & ARUGULA PIZZA <span style="color: #009900; font-family: 'Verdana','sans-serif';"> <span style="color: #009900; font-family: 'Verdana','sans-serif';"> || <span style="color: #009900; font-family: 'Verdana','sans-serif';"> <span style="color: #009900; font-family: 'Verdana','sans-serif';"> || <span style="font-family: 'Verdana','sans-serif';">Extra-virgin olive oil as needed || <span style="font-family: 'Verdana','sans-serif';">fresh mozzarella cut 1/2" cubes || <span style="font-family: 'Verdana','sans-serif';">thin prosciutto di Parma slices - (abt 1/4 lb) || <span style="font-family: 'Verdana','sans-serif';">arugula leaves washed, dried || <span style="font-family: 'Verdana','sans-serif';">all-purpose flour plus more || <span style="font-family: 'Verdana','sans-serif';">fresh yeast || <span style="font-family: 'Verdana','sans-serif';">coarse salt || <span style="font-family: 'Verdana','sans-serif';">extra-virgin olive oil || <span style="font-family: 'Verdana','sans-serif';"> || <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif';">Heat oven to 500 degrees. Lightly oil two 14-inch pizza pans; set aside. <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif';">For the pizza dough, measure [|flour] onto a clean work surface, and make a well in the center. Dissolve [|yeast] in a bowl with 3/4 cup lukewarm water. Place [|salt], yeast, and 1/4 cup [|olive] oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic. [|Dust] a large bowl with flour. Place the dough in the bowl. Cover the bowl with plastic wrap, and set it in a warm place until the dough has doubled in size, about 2 hours. <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif';">Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it fits just inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4-inch thick. Drizzle with [|olive oil]. Repeat with remaining dough. <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif';">Sprinkle each pizza with half the [|mozzarella]. Transfer both to oven, and [|bake] until golden and crusty, 20 to 25 minutes. Remove from oven and top with [|prosciutto] and [|arugula]. Drizzle with olive oil. Serve immediately. <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif';">This recipe yields 4 servings. <span style="font-family: 'Verdana','sans-serif';"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **<span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">CHRISTMAS TURKEY ** <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">1 very large turkey <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">250 g (9 oz.) pork liver pâté <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">300 g (11 oz.) ground veal <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">2 eggs <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">150 g (5 oz.) black olives, pitted and chopped <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">100 ml (6 tbsp.) Port <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">50 ml (3 tbsp.) milk <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Turkey <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> giblets (heart and liver) roughly chopped <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">150 g (5 oz.) chopped walnuts <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">250 g (9 oz.) bread crumbs <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">2 lemons <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">200 g (7 oz.) thinly-sliced lean bacon <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">200 g (7 oz.) butter <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Salt, ground pepper, 1/2 tsp. peppercorns  || <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **__<span style="font-family: 'Arial','sans-serif';">Rice Pudding - Roz doce __**<span style="color: #7a6840; font-family: 'Arial','sans-serif';"> <span style="color: #7a6840; font-family: 'Arial','sans-serif';">Preparation time: 5 minutes Cooking time: 40 minutes Cost: Economical **<span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Ingredients for 6 servings
 * __<span style="font-family: 'Verdana','sans-serif';">Ingredients __****<span style="font-family: 'Verdana','sans-serif';"> : **<span style="font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">4 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">lb **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">lb **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">3/4 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">1/4 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">1 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">x **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">x **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">4 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">clv **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">clv **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">2 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">3 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">2 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">1/2 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">1 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">3 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">1/4 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * __<span style="font-family: 'Verdana','sans-serif';">Method __****<span style="font-family: 'Verdana','sans-serif';"> : **<span style="font-family: 'Verdana','sans-serif';">
 * __<span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;">Ingredients __****<span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;"> : **<span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">1 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">pkt **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">pkt **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">4 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">12 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">5 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">1/2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">1/4 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 11pt;"> ||
 * __<span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;">Method __****<span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;"> : **<span style="font-family: 'Verdana','sans-serif'; font-size: 11pt;">
 * __<span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Ingredients __****<span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> : **<span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">1/2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">1 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">lb **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">lb **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">1/4 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">1 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">1/2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">1 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">lb **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">lb **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">med **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">med **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">1 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">3 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">can **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">can **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">1 1/2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">lb **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">lb **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">1 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">pkt **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">pkt **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">1/2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">jar **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">jar **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> ||
 * __<span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">Method __****<span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> : **<span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;">
 * __<span style="font-family: 'Verdana','sans-serif';">Ingredients __****<span style="font-family: 'Verdana','sans-serif';"> : **<span style="font-family: 'Verdana','sans-serif';"> ||
 * __<span style="font-family: 'Verdana','sans-serif';">Ingredients __****<span style="font-family: 'Verdana','sans-serif';"> : **<span style="font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">6 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">oz **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">oz **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">10 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">x **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">x **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">10 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">x **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">x **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="font-family: 'Verdana','sans-serif';">PIZZA DOUGH **<span style="font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">4 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">4 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">3/4 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">oz **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">oz **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">2 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">1/4 **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * <span style="color: #009900; font-family: 'Verdana','sans-serif';">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif';"> ||
 * __<span style="font-family: 'Verdana','sans-serif';">Method __****<span style="font-family: 'Verdana','sans-serif';"> : **<span style="font-family: 'Verdana','sans-serif';">
 * <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Preparing the stuffing **<span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">
 * 1) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Heat 100 g butter in a skillet; add the chopped giblets, ground veal and liver pâté to the pan; season with pepper; cook for a few minutes;
 * 2) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">remove from the heat; add the black olives, bread crumbs, walnuts, peppercorns, eggs; moisten with the Port and milk; combine the ingredients thoroughly until well-blended.
 * <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Preparing the turkey **<span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">
 * 1) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Empty the turkey cavity and clean it well; rub with salt and lemon juice;
 * 2) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">brush the turkey inside and out with soft or melted butter;
 * 3) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">stuff the turkey;
 * 4) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">sew up the opening of the turkey, folding the skin over so that the stuffing does not escape during cooking;
 * 5) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">cover with thin slices of lean bacon; wrap a slice around each leg, since they tend to dry out;
 * 6) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">place the turkey in a buttered roasting pan and place in a preheated oven, calculating the roasting time according to the turkey's weight.
 * <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Hints and tips **<span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">
 * 1) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Allow 45 minutes per kilogram (20 minutes per pound); turkeys are usually cooked at moderately low heat and need to be basted frequently;
 * 2) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">if you do not wish to cover the turkey with slices of bacon, once the turkey begins to brown, cover it with a piece of aluminum foil; remove the foil 20 minutes before the end of the cooking time;
 * 3) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">if you use bacon, remove it as well 20 minutes before the end of the cooking time.

** <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">250 g (9 oz.) long grain (Carolina) rice <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">250 g (1 c. + 2 tbsp.) sugar <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">3 to 4 strips of untreated lemon zest <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">750 ml (3 c.) milk <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">3 egg yolks <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">A small pinch of salt <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Powdered cinnamon  ||
 * <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Preparation (Jorge Tavares da Silva's method) **<span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">
 * 1) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Bring the milk, rice and sugar to a boil over gentle heat; add the lemon zest when the mixture first begins to bubble;
 * 2) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">let cook over low heat for 20 minutes;
 * 3) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">remove from heat; add the egg yolks and salt;
 * 4) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">return to very low heat and stir while the egg yolks cook;

<span style="color: #7a6840; font-family: 'Arial','sans-serif';">A traditional Christmas Recipe <span style="color: #7a6840; font-family: 'Arial','sans-serif';">Preheat the oven to 150° C (300° F) Preparation time: Under 30 minutes Waiting time: 30 minutes + 5 days Cooking time: 2 to 2-1/2 hours Cost: Reasonable Difficulty: Relatively easy <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 11pt;">Preparation time: A few minutes + 12 hours soaking time .Cooking time: 2 hours for the recipe using chickpeas; 20 minutes with potatoes. Cost: Reasonable .Difficulty: Relatively easy If you need to add more water while the chickpeas are cooking, always pour in boiling water. **<span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Ingredients ** <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">4 thick slices of salt cod, 150 g (6 oz.) each <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">8 potatoes or 4 handfuls of chickpeas and 4 potatoes <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">2 cloves of garlic, finely chopped <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">4 whole eggs, in their shells <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Green vegetables - broccoli, fresh beans, spinach, as desired <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">1 onion, finely chopped <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">1 bunch of parsley, chopped <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Wine vinegar <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Extra-virgin olive oil (from first cold pressing) <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Pepper  || <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **__Leite Crème - Egg and Milk Custard__** <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="font-family: 'Arial','sans-serif';">Preparation time: 10 minutes, Cooking time: about 20 minutes, Difficulty: Relatively easy <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">A traditional dessert for Christmas or any time of the year, served plain, or caramelized with a hot iron in the Minho region, explained to us by Marques de l'Adega de Saloio in Sintra. **<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Ingredients for 4 servings ** <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">500 ml (2 c.) milk <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">7 egg yolks <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">2 tsp. flour <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">A pinch of salt <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">350 g fine granulated sugar (e.g., berry or caster sugar) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">A few strips of lemon zest (optional) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">1 cinnamon stick + powdered cinnamon  || <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ** Recipes from Madeira island desserts  ** **<span style="color: #804000; font-family: 'Arial','sans-serif'; font-size: 18pt;">Pavlova ** **<span style="color: white; font-family: 'Verdana','sans-serif'; font-size: 13.5pt;">Ingredients ** <span style="color: black; font-family: 'Arial','sans-serif';">Meringue - 3 egg whites -175g caster sugar - 5ml cornflower - 5ml vinegar - 2.5ml vanilla essence Filling - 2 passion fruit - 2 kiwi fruit - 225g strawberries - 100g black grapes -225 fresh pineapple -300 ml double cream or greek yogurt and double cream, mixed. <span style="font-family: 'Arial','sans-serif';">1. Line a baking sheet with non-stick baking parchment. <span style="font-family: 'Arial','sans-serif';">2. To make the meringue, whisk the egg whites in a large bowl until stiff. Whisk in the sugar a third at a time, whisking well between each addition until stiff and very shiny. Fold in the cornflower, vinegar and vanilla essence. <span style="font-family: 'Arial','sans-serif';">3. Pile the meringue in a 23cm round onto the baking sheet, making sure there is a substantial hollow in the center. <span style="font-family: 'Arial','sans-serif';">4. Bake at 130c (250F) for 75 to 90 minutes or until pale brown and dry but a little soft in the center; press lightly with a finger to test. Leave to cool slightly, then peel off the paper. At this stage the meringue will probably crack and sink a little. <span style="font-family: 'Arial','sans-serif';">5. T make the filling, halve the passion fruit and scoop out the pulp. Peel and slice the kiwi fruit. Halve the strawberries. Slice the pineapple, discard skin and core, and chop the flesh. Whip cream until thick and, if using, mix with the yogurt. Spoon onto the Pavlova and top with the fruit. Serve as soon as possible. <span style="font-family: 'Times New Roman','serif'; font-size: 24pt; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-font-kerning: 18.0pt;"> ** Steamed Treacle Sponge Pudding **
 * 1) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">pour into a shallow dish; decorate with the powdered cinnamon; serve hot or cold
 * <span style="color: #7a6840; font-family: 'Arial','sans-serif';">Rabanadas - Portuguese Christmas "French Toast" **<span style="color: #7a6840; font-family: 'Arial','sans-serif';">
 * Ingredients: ** bread ,egg ,milk ,olive oil ,sugar ,cinnamon
 * Preparation **
 * 1) Cut a baguette into 1 cm (1/2") thick rounds; remove the crusts;
 * 2) dip into an egg beaten with milk - 1 egg to approximately 200 ml (3/4 c.) milk
 * 3) fry in hot olive oil in a skillet for a few seconds on each side
 * 4) drain; sprinkle with sugar and cinnamon
 * __<span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 14pt;">Boiled Cod with Potatoes or Chickpeas - Bacalhau cozido com todos o batata __**<span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 14pt;">
 * <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Tip **<span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">
 * <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Preparation using chickpeas - 2 hours **<span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">
 * 1) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Desalt the cod and soak the chickpeas in the same water for 12 hours;
 * 2) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">place some salted water in a large saucepan and bring to the boil; add the chickpeas; lower the heat and let simmer covered for 1 hour 40 minutes;
 * 3) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">check the water level from time to time; if you have to add more water, pour in boiling water - otherwise you risk ruining the cooking;
 * 4) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">continue as below.
 * <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Preparation with potatoes - 20 minutes **<span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">
 * 1) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">To the saucepan containing the chickpeas, or another pot half-filled with boiling water, add the eggs, vegetables, potatoes and cod;
 * 2) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">let simmer uncovered over medium heat for about 20 minutes or until the vegetables are completely cooked;
 * 3) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">drain the eggs and shell them.
 * <span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">Serving **<span style="color: #7a6840; font-family: 'Arial','sans-serif'; font-size: 10pt;">
 * 1) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Place the cod on a serving platter surrounded by the potatoes, chickpeas and vegetables;
 * 2) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">garnish with the hard-boiled eggs;
 * 3) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">place small cruets of oil and vinegar on the table so that guests can dress their plates to their own taste;
 * 4) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">offer the chopped garlic, parsley and onion in separate little dishes.
 * <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Preparation **<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">
 * 1) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Mix the flour with a few spoonfuls of milk; set aside;
 * 2) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">pour the remaining milk into a saucepan; add the lemon zest and cinnamon stick;
 * 3) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">heat over a low flame, stirring with a wooden spoon; remove from the heat once the milk is very hot; let cool to lukewarm;
 * 4) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">in a bowl, beat the egg yolks until light and frothy; add to the warm milk; return the saucepan to the heat and remove once the mixture is hot;
 * 5) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">add the flour-milk mixture; return to the heat and let thicken, stirring constantly;
 * 6) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">remove the lemon zest and cinnamon stick; pour into an oval baking dish; let cool until the custard forms a thin skin on top;
 * 7) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">sprinkle with 100 g (7 tbsp.) sugar;
 * 8) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">optional: heat the base of a cast-iron disk or flat iron over a high flame until white hot and apply it to the sugar for a few seconds to caramelize the sugar on the custard;
 * 9) <span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">or sprinkle with cinnamon in a geometric pattern.

//Ingredients//
[|3 tablespoons golden syrup] [|6 oz (175 g) self-raising flour] [|6 oz (175 g) butter, softened] [|3 large eggs] [|6 oz (175 g) soft light brown sugar] [|3 extra tablespoons golden syrup] You will also need a 2 pint (1.2 litre) pudding basin, well buttered, a large mixing bowl, greaseproof paper and foil measuring 16 in by 12 in (40 cm x 30 cm), some string and scissorsFirst of all butter the basin, then measure 3 tablespoons of golden syrup into it. Then take a large mixing bowl, sift the flour and baking powder into it, add the softened butter, eggs, sugar and black treacle. Next, using an electric hand whisk (or a large fork and lots of elbow grease), beat the mixture for about 2 minutes until it's thoroughly blended. Now spoon the mixture into the basin and level the top using the back of the tablespoon. Place the sheet of foil over the greaseproof paper, make a pleat in the centre, and place this, foil-side uppermost, on top of the pudding. Pull it down the sides and tie the string, taking the string over the top and tying it on the other side to make yourself a handle for lifting. Trim off the excess paper all the way round. Now steam the pudding for 2 hours, checking the water level halfway through. To serve, loosen the pudding all round using a palette knife, invert it on to a warmed plate, and pour an extra 3 tablespoons of syrup (warmed if you like) over the top before taking it to the table. Serve with custard or some well chilled crème fraîche. <span style="font-family: 'Times New Roman','serif'; font-size: 16pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **__ Bread and Butter Pudding __** 2 oz. raisins 4 tablespoons strong tea 1 tablespoon brandy extract or flavoring 14 slices whole grain bread 3 oz. unsalted margarine, softened 4 eggs, plus 2 egg yolks 2 oz. confectioners' sugar 2 tsp. vanilla extract 2 1/2 cups non-fat milk Pinch of ground nutmeg 2 tbsp. granulated sugar
 * 1 tablespoon black treacle **
 * 1 rounded teaspoon baking powder**
 * <span style="font-family: 'Verdana','sans-serif'; mso-ansi-language: EN;">To serve: **
 * custard or crème fraîche**
 * <span style="color: black; font-family: 'Trebuchet MS','sans-serif'; font-size: 10pt;">Ingredients: 2 oz. sultanas or golden raisins
 * <span style="color: black; font-family: 'Trebuchet MS','sans-serif'; font-size: 10pt;">Ingredients: 2 oz. sultanas or golden raisins

Raspberry Sauce: 4 1/2 oz. fresh raspberries 1 tsp. confectioners' sugar Juice of 2 limes ** || <span style="color: black; font-family: 'Trebuchet MS','sans-serif'; font-size: 7.5pt;"> <span style="color: black; font-family: 'Trebuchet MS','sans-serif'; font-size: 10pt;"> <span style="color: black; font-family: 'Trebuchet MS','sans-serif'; font-size: 10pt;"> <span style="color: black; font-family: 'Trebuchet MS','sans-serif'; font-size: 10pt;"> <span style="color: black; font-family: 'Trebuchet MS','sans-serif'; font-size: 10pt;"> <span style="color: black; font-family: 'Trebuchet MS','sans-serif'; font-size: 10pt;"> <span style="color: black; font-family: 'Trebuchet MS','sans-serif'; font-size: 10pt;"> <span style="color: black; font-family: 'Trebuchet MS','sans-serif'; font-size: 10pt;">
 * <span style="color: black; font-family: 'Trebuchet MS','sans-serif'; font-size: 10pt;">Instructions: Place the raisins and sultanas in a small non-metallic bowl and pour over the tea and the brandy extract. Cover with plastic wrap and let soak for at least 2 hours (overnight is best). Drain off any excess juices and reserve.

Spread the bread with the margarine. Remove the crusts and cut each slice into 4 triangles. Grease a 2 to 2 1/2 quart shallow oven proof dish with a little of the remaining margarine and arrange a layer of the bread triangles in the bottom of the dish, margarine-side up. Scatter over half of the soaked dried fruits and place another layer of the bread triangles on top, margarine side up (you should have used about two-thirds of them at this stage). Set the remainder aside. Scatter over the remaining soaked dried fruits and press down gently into the dish with a spatula.

Whisk together the eggs, egg yolks and the confectioners' sugar in a large pitcher. Add the vanilla extract and milk, whisking to combine. Pour two-thirds of this custard over the layered bread triangles and let stand for 45 minutes to 1 hour until the bread has soaked up all of the custard.

Preheat oven to 350 degrees F/180 degrees C.

Pour the remaining custard mixture over the soaked bread and margarine triangles. Arrange the rest of the bread triangles on top, margarine-side up. Press the slices down firmly with a spatula so that the custard comes half-way up the bread triangles. Sprinkle over the nutmeg and granulated sugar.

Place the dish into a roasting pan and pour warm water into the pan so that it comes three-quarters of the way up the dish. Bake for 35 to 40 minutes or until the custard has just set and the top is golden brown.

To Make the Sauce: Place all the ingredients in a blender or food processor and process until smooth. Press through a fine sieve to remove the seeds. Refrigerate until ready to serve.

Drizzle raspberry sauce over the pudding and serve. Makes 8 servings.

Nutritional Information: Per serving: 361 calories, 14g fat, 4g saturated fat, 49g carbohydrate, 0.47g sodium ** <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **__Pork with Clams: Carne de porco com ameijoas:__** Serves 4 1 lb pork loin 2 lbs of clams (soak the clams in salt water over night before you make this recipe. Use only the ones that open when cooked.) 2 tablespoons lard 1 tablespoon olive oil 1 sprig of parsley 2 cloves of garlic 1 tablespoon flour 1 lemon Salt and pepper (to taste) Cut the meat into small pieces and fry them in a mixture of hot olive oil and lard, adding a little salt. Remove each piece of meat as soon as it is ready. Remove the outer skin from the garlic. Cut the garlic and parsley finally and insert them in the pan. Turn them over like two or three times and then sprinkle the flour and let fry a little. Add the clams to the pan and cook over heat until the liquid evaporates. Return the meat in the fry pan. Cook for a couple of minutes then adds as much as you like of salt and pepper. Squeeze the lemon juice on the pork and clams and it is ready to eat. Braised Pork with Clams, Mariner's Style (Portugal) For the Marinade:  <span style="color: #313131; font-family: 'Arial','sans-serif';"> 2 pounds pork butt, cut into 1-inch cubes  <span style="color: #313131; font-family: 'Arial','sans-serif';"> 1 head garlic, peeled and chopped  <span style="color: #313131; font-family: 'Arial','sans-serif';"> 1 teaspoon salt  <span style="color: #313131; font-family: 'Arial','sans-serif';"> 1     /2 cup dry white wine   <span style="color: #313131; font-family: 'Arial','sans-serif';"> 1/2 cup white wine vinegar  <span style="color: #313131; font-family: 'Arial','sans-serif';"> 1/4 cup fresh squeezed lemon juice  <span style="color: #313131; font-family: 'Arial','sans-serif';"> 1/4 cup extra-virgin olive oil  <span style="color: #313131; font-family: 'Arial','sans-serif';"> 1 tablespoon paprika  <span style="color: #313131; font-family: 'Arial','sans-serif';"> 1/2 teaspoon crushed red pepper flakes  <span style="color: #313131; font-family: 'Arial','sans-serif';"> 1 bay leaf __<span style="color: #313131; font-family: 'Arial','sans-serif';">For the Pork __<span style="color: #313131; font-family: 'Arial','sans-serif';">: 2 tablespoons olive oil 2 tablespoons bacon fat 2 cups chopped onions 1 tablespoon minced garlic 2 tablespoons all-purpose flour 1 1/2 cups chicken stock 3 tablespoons tomato paste 1/4 cup Piri Piri, recipe follows 1 teaspoon salt 1 cup tomato concasse (peeled, seeded, and chopped) 5 pounds clams 4 tablespoons chopped fresh parsley leaves Place the pork butt into a large resealable plastic food storage bag. In a blender, combine the garlic, salt, white wine, vinegar, lemon juice, olive oil, paprika, red pepper flakes and bay leaf. Blend until smooth and pour over the pork. Seal the plastic bag and set in a casserole dish and place in the refrigerator over night. <span style="font-size: 8.5pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> Set a large braising pan or Dutch oven over medium-high heat. Add the olive oil and bacon fat to the pan. Remove the pork from the refrigerator and drain, reserving the marinade. Sear the pork pieces in the hot fat in batches, until golden brown, about 2 to 3 minutes. Turn to the other side and sear for an additional 2 minutes. Remove the pork from the pan and set aside on a platter while you finish searing the remainder of the pork. <span style="color: #313131; font-family: 'Arial','sans-serif';">Once all the pork is seared and has been removed from the pan, add the onions to the pan and cook, stirring occasionally, until the onions are translucent, about 3 to 4 minutes. Add the garlic to the pan and cook for 30 seconds. Sprinkle the flour into the pan and cook, stirring continuously, for 1 minute. Add the chicken stock, tomato paste, Piri Piri, salt and reserved marinade to the pan and stir to combine. Continue to stir until the mixture comes to a boil. Return the pork to the pan and when the liquid returns to a boil, cover with a lid and reduce the heat to low. Cook, stirring occasionally, until the meat is tender, about 1 1/2 hours. Add the tomatoes and clams to the pan, stir to combine and cover. Raise the heat to medium-high and cook until the clams open, stirring occasionally, about 8 to 10 minutes. Remove the lid, reduce the temperature to low, and sprinkle with the parsley. Discard any clams that do not open, and serve the dish with French fries or steamed white rice. <span style="color: #313131; font-family: 'Arial','sans-serif';">_____________________________-- **__ Piri Piri:  __** <span style="color: #313131; font-family: 'Arial','sans-serif';"> 1 tablespoon, plus 1/2 cup olive oil  <span style="color: #313131; font-family: 'Arial','sans-serif';"> 5 cloves garlic, smashed  <span style="color: #313131; font-family: 'Arial','sans-serif';"> 4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)  <span style="color: #313131; font-family: 'Arial','sans-serif';"> 1/4 cup fresh squeezed lemon juice  <span style="color: #313131; font-family: 'Arial','sans-serif';"> 1/2 teaspoon salt Heat a small saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers to the pan. Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat. Place the contents of the saute pan in a blender and add the salt. Puree the peppers and garlic in the blender until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender. Let cool before using, and store refrigerated in an airtight container. Yield: 3/4 cup I <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt; mso-ansi-language: EN-AU; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> SUSHI INGREDIENTS
 * ____________________________________- **
 * 12 ounces sashimi grade tuna
 * 3/4 bunch green onions, thinly sliced
 * 1/2 medium onion, finely diced
 * 2 teaspoons minced fresh ginger root
 * 1 fresh jalapeno pepper, seeded and minced
 * 1/4 cup lemon juice, or to taste
 * 1/4 teaspoon soy sauce, or to taste

//DIRECTIONS//
= Portuguese Chicken Soup II =
 * 1) Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.

//INGREDIENTS//

 * 1 whole bone-in chicken breast, with skin
 * 1 onion, cut into thin wedges
 * 4 sprigs fresh parsley
 * 1/2 teaspoon lemon zest
 * 1 sprig fresh mint
 * 6 cups chicken stock
 * 1/3 cup thin egg noodles
 * 2 tablespoons chopped fresh mint leaves
 * salt to taste
 * 1/4 teaspoon freshly ground white pepper

//DIRECTIONS//
<span style="font-family: 'Comic Sans MS'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 11pt;">Base 175g (6 oz) digestive biscuits, or sugar graham crackers - 4 tbsp. of butter or margarine, melted Filling - 2 packs (200 g. each) of cream cheese - 2 eggs - 1\2 cup of milk - 1 cup of sugar <span style="font-family: 'Arial','sans-serif';">Grease a 20 cm (8 inch) spring-release cake tin. 2. Crush the biscuits with a rolling pin.To make the base, stir the crushed biscuits into the melted butter and mix well. Press the mixture over the base of the prepared tin. Chill to set while making the filling. 3. To make the filling, blend the cheese, milk, eggs and sugar in a blender or whisk with an electric mixture until smooth. Pour on to the mixture in the tin. 4. Bake in the oven at 350F, 170C, or mark 3 for 45 minutes to 1 hour. Remove from oven and cool for 2-3 hours. 5. Decorate with whip cream and sliced bananas. -  **  125 g. sugar plus 225 g. - 6 eggs - 1 liter milk - 1 tsp. vanilla flavoring - 3 tbsp. powder milk ** <span style="font-family: 'Arial','sans-serif';">1. Place the 125g sugar in a small pan and carefully pour in 150ml water. Heat gently until all the sugar has dissolved, stirring occasionally. 2. Bring the syrup to a fast boil and cook rapidly until the caramel is golden brown. Remove from the heat and leave for a few seconds to darken. Pour into a 20 cm soufflé dish and cool. 3. Whisk the eggs and remaining sugar in a bowl. Stir the powder milk in the milk. Warm the milk and pour on to the egg mixture. Whisk in the vanilla, then strain the custard on to the cool caramel. 4. Stand the dish in a roasting tin containing enough hot water to come halfway up the side of the dish. Bake in the oven at 170c (325f) mark 3 for about 1 1\2 to 2 hours. The custard should be just set and firm to the touch. 5. When cold, cover the dish and leave in the refrigerator for several hours, preferably over night. Take out of the refrigerator 30 minutes before serving. Carefully invert on to plates, allowing the caramel to run down the sides <span style="font-family: 'Comic Sans MS'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ** 2 tbsp. dry yeast (divide into 2 portions) - 3\4 cup warm water - 4 cups all purpose flour - 1\4 cup warm milk - 1 tsp. salt - 1\4 cup sugar plus 1 tsp. sugar - 6 yolks from large eggs - 1\4 cup melted butter - oil for frying - cinnamon- sugar mixture - 100 g. plain chocolate, broken into pieces. - 100 ml double cream ** <span style="font-family: 'Arial','sans-serif';">1. Mix half yeast and 1\2 teaspoon of sugar with warm water. When the mixture foams, put 2 cups flour and the yeast mixture into the bowl and knead using your hands, knead until smooth. Alternatively use the electric dough maker to knead the dough. Cover and refrigerate for 7-8 hours or overnight. 2. Mix remaining yeast and 1\2 teaspoon sugar with warm milk. Place remaining 2 cups flour, salt and sugar in large mixing bowl. When yeast foams, add yeast mixture, yolks and melted butter to dry ingredients, mixing until smooth. 3. Combine the two doughs and knead well with your hands for about 10 -15 minutes or until very smooth. you can use the dough maker. This will take about 8-10 minutes on a low speed. 4. Roll dough to 3\4 inch or to desired thickness and cut with a doughnut cutter. Cover with a damp towel and let rest at least 40 minutes in the refrigerator. Uncover and let rise in a warm place for about 15 to 20 minutes. 5. Heat oil to 325°F. Working in batches, fry doughnut fry doughnuts until brown. Drain on kitchen papers. Roll a few doughnut in a mixture of cinnamon and sugar and glaze the rest with chocolate icing. Serve immediately. Makes about 15- 18 doughnuts. Place the chocolate and cream in heatproof bowl. Stand the bowl over a pan of simmering water and heat until the chocolate melts and blend with the cream and coats the back of a spoon. <span style="font-family: 'Times New Roman','serif'; font-size: 16pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> Two cups of flour Two cups of sugar Two teaspoons of baking powder Six eggs One cup of sun flower oil One cup of orange juice One rind of an orange Method Put flour, sugar and baking powder in A baking dish, make a whole in the centre Put egg yolks, oil, orange juice Add the orange rind beat until soft dough Beat the egg whites separately until very stiff Mix the egg with the cake Mixer by hand. Bake in a greased cake pan for one hour at 160 oven. If you want a topping use orange juice and icing sugar mix it well put it over cake this is a very good cake! dina’s recipe
 * 1) In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
 * 2) Remove the breast, cool, then strip off the meat and cut into a julienne.
 * 3) Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.
 * 4) top with lemon slice and mint leaf.
 * <span style="font-family: 'Arial','sans-serif';">Baked C ****<span style="font-family: 'Arial','sans-serif'; mso-ansi-language: EN-US;">h ****<span style="font-family: 'Arial','sans-serif';">eese **<span style="font-family: 'Arial','sans-serif'; mso-ansi-language: EN-US;"> **<span style="font-family: 'Arial','sans-serif';">cake ** ** Ingredients **
 * <span style="font-family: 'Arial','sans-serif';">Caramel Pudding **<span style="font-family: 'Arial','sans-serif';">
 * <span style="font-family: 'Arial','sans-serif';">Doughnuts **
 * For The Icing**
 * <span style="font-family: 'Arial','sans-serif';">Chocolate Icing: **
 * __ Dina’s Orange cake  __**

//<span style="color: #555555; font-family: 'Verdana','sans-serif'; font-size: 12pt;">Madeira <span style="color: #555555; font-family: 'Verdana','sans-serif'; font-size: 12pt;"> Traditions //
December is all dedicated to Christmas preparations, like the Christmas tree, decorations with typical flowers, like Madeira Stonecrop and Holy plant, and fruits of the season, like oranges, apples and custard apples. The popular imagination gives place to the most varied pictures of the cradle of Christ, in Portuguese called “lapinha” or “presépio”, with shepherds, little houses and figures that represent scenes of Madeira life. <span style="font-family: 'Times New Roman','serif'; font-size: 16pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ** Yun Sim’s Recipes **TOFFEE CRUNCH CARAMEL CHEESECAKE **Gingersnap crust** Nonstick vegetable oil spray 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces) 5 tablespoons unsalted butter, melted 2 tablespoons (packed) golden brown sugar **Cheesecake** 4 8-ounce packages cream cheese, room temperature 1 cup (packed) golden brown sugar 2 tablespoons (1/4 stick) butter, melted 5 large eggs 1 teaspoon vanilla extract ** Caramel topping  ** 1 1/2 cups sugar 1/4 cup water 1/2 teaspoon fresh lemon juice 1 cup heavy whipping cream 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped **For gingersnap crust:** Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature. **For cheesecake:** Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight. **For caramel topping:** Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes. Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours. Run knife around pan sides to loosen cake; release pan sides. Makes 10 to 12 servings. <span style="font-family: 'Verdana','sans-serif'; font-size: 11pt; mso-ansi-language: EN-AU; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> Korean soup <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;"> <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">Bones (knee bone of ox, other bones of ox), beef (brisket, shank, beef tongue), ginger ◈ souce  ◈ ground green onion, chili powder, salt, pepper. ◈ chili sauce  ◈ <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">1 tablespoon of seasoned soy sauce, 1 tablespoon of beef stock, 2 tablespoons of ground green onion, 1 teaspoon of minced garlic, 3 tablespoons of chili powder, 1 teaspoon of sesame salt, pepper powder, sesame oil <span style="font-family: 'Arial','sans-serif'; font-size: 14pt;"> <span style="font-family: 'Arial','sans-serif'; font-size: 14pt;"> <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: '򢬠 Arial; mso-fareast-font-family: '򢬠 Arial; msobidifontfamily: '򢬠 Arial; msofareastfontfamily: '򢬠 Arial; msolist: Ignore;">1. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">Chop the bones. Soak them in water to take out the blood.. Add ginger and garlic. Skim and deglaze. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: '򢬠 Arial; mso-fareast-font-family: '򢬠 Arial; msobidifontfamily: '򢬠 Arial; msofareastfontfamily: '򢬠 Arial; msolist: Ignore;">2. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">Chop the meat into reasonable sizes and wash. Boil together with bones for a long time. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: '򢬠 Arial; mso-fareast-font-family: '򢬠 Arial; msobidifontfamily: '򢬠 Arial; msofareastfontfamily: '򢬠 Arial; msolist: Ignore;">3. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">When the meat is cooked, cool it and then slice thinly. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: '򢬠 Arial; mso-fareast-font-family: '򢬠 Arial; msobidifontfamily: '򢬠 Arial; msofareastfontfamily: '򢬠 Arial; msolist: Ignore;">4. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">Wash the green onion and cut into small pieces. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: '򢬠 Arial; mso-fareast-font-family: '򢬠 Arial; msobidifontfamily: '򢬠 Arial; msofareastfontfamily: '򢬠 Arial; msolist: Ignore;">5. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">Put the white soup into an unglazed earthenware bowl or other deep soup bowl, and accompany it with the meat. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: '򢬠 Arial; mso-fareast-font-family: '򢬠 Arial; msobidifontfamily: '򢬠 Arial; msofareastfontfamily: '򢬠 Arial; msolist: Ignore;">6. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">Put green onion, garlic, chili powder, sesame salt, pepper and sesame oil into the soy sauce to make 'da-de-gi' chilli sauce. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: '򢬠 Arial; mso-fareast-font-family: '򢬠 Arial; msobidifontfamily: '򢬠 Arial; msofareastfontfamily: '򢬠 Arial; msolist: Ignore;">7. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">Put rice into the soup from 5. Add salt, pepper, garlic and green onion etc. to taste. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: '򢬠 Arial; mso-fareast-font-family: '򢬠 Arial; msobidifontfamily: '򢬠 Arial; msofareastfontfamily: '򢬠 Arial; msolist: Ignore;">8. <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">Depending on your taste, add 'kak-doo-gi' kimchi juice or 'da-de-gi' chilli sauce. ◈ **<span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">Cooking Point ** <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;"> ◈ <span style="font-family: 'Arial','sans-serif'; font-size: 14pt;"> <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">Originally, you put buckwheat noodles in the soup. However, nowadays, you can put other thin noodles, or Chinese noodles. <span style="font-family: 'Arial','sans-serif'; font-size: 14pt;"> <span style="font-family: 'Arial','sans-serif'; font-size: 14pt;"> <span style="font-family: 'Arial','sans-serif'; font-size: 14pt;">
 * <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">Basic Ingredients **<span style="font-family: 'Arial','sans-serif'; font-size: 14pt;">
 * <span style="font-family: '򢬠 Arial; font-size: 14pt; mso-bidi-font-family: Arial;">Recipe **<span style="font-family: 'Arial','sans-serif'; font-size: 14pt;">

<span style="color: black; display: block; font-family: 'Verdana','sans-serif'; font-size: 10pt; text-align: center;"> <span style="color: #2a2f55; font-family: 'Arial','sans-serif';">/2 Pound Ricotta
 * <span style="color: #2a2f55; font-family: 'Arial','sans-serif'; letter-spacing: 1.5pt;">Spinach Ricotta Gnocchi **

1-1 1/2 Cups of Flour

1 Extra Large Egg

1/2 Cup Grated Parmesan Cheese

1 Teaspoon Salt

1 Pound Fresh Spinach


 * Sauce:**

7 Tablespoons Butter

6 Fresh Sage Leaves

1 Cup Grated Parmesan Cheese

Salt & Pepper

Cook the spinach in boiling water for about 3 minutes. Drain and when cool, press out as much water as possible and chop finely. In a bowl, place the ricotta, grated cheese, chopped spinach, egg, and salt. Add 1 cup of the flour and mix. Add only as much more flour as you need to create a workable dough. Be careful not to overwork. Divide the dough into fist size pieces, and roll into long logs as thick as your thumb. Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. If not using immediately, place in the refrigerator.

To cook, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl. Melt the butter in a small pan and add the sage leaves. Add salt & pepper and pour this mixture over the cooked gnocchi. Top with the parmesan and serve.

<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> 500 ml water 400 g white sugar 125 ml brown vinegar 30 ml butter 125 ml brown sugar 2 large eggs, beaten 180 g cake flour 5 ml bicarbonate of soda 10 ml ground ginger 2 ml freshly grated nutmeg 2 ml salt 30 ml smooth apricot jam First make the syrup. Boil the water, sugar and vinegar for 5 minutes, then set aside to cool. To make the pudding, cream the butter and brown sugar together, then add the eggs, beating constantly. Sift the flour, bicarbonate of soda, ginger, nutmeg and salt into the egg mixture and mix well. Blend in the jam. Pour the cooled syrup into a baking or ovenproof dish and spoon in the batter. Bake the pudding at 180 C for 40 minutes. Serve warm with custard. 2 oz margarine 1 Egg 2 heaped tablespoons Smooth Apricot Jam 1 tsp lemon juice or vinegar 4 Heaped Tablespoons Flour pinch salt 1 level teaspoon baking soda 125 ml milk, blend this with the baking soda flour, salt and mix well. Add the milk and soda. Bake until not too dark, then pour over the sauce and return to oven until the sauce sets. Sauce: 250 ml fresh cream, 250 ml sugar, 1 Egg
 * Cooks Tip:** The secret to making these gnocchi is to dry the ingredients as much as you can before using. I squeeze the spinach between paper towels, and I let my ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.
 * Vinegar Pudding (Asynpoeding) - ** An old favourite.....
 * __Syrup__**
 * __Pudding__**
 * Star Pudding ** (Sterpoeding)
 * __Method:__** Mix Marg, egg, jam and lemon juice together, add the

Mix all the above together and pour over baked pudding and bake until set. Serve with custard or ice cream. <span style="font-family: 'Comic Sans MS'; font-size: 10pt; mso-ansi-language: EN-AU; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> Waffles <span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· ** 1 3/4 cup flour ** <span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· ** 2 tsp. baking powder ** <span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· ** 1/2 tsp. salt ** <span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· ** 3 tsp. sugar ** <span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· ** 3 egg yolks, beaten ** <span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· ** 1 1/2 cup milk ** <span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· ** 1/3 cup vegetable oil ** <span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· ** 3 egg whites, stiffly beaten **
 * Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil. Carefully fold in egg whites. Do not over mix. Pour approximately 1 cup batter onto the preheated grid of a waffle iron. Close & bake until done. **

** Carrot Pudding ** <span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· ** 1 1/2 lbs. carrots, sliced ** <span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· ** 1/4 cup heavy cream ** <span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· ** 1 Tbs. butter ** <span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· ** 1 tsp. sugar ** <span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· ** salt & pepper to taste ** **__ Deep Fried Walnut Chicken__** 1/4 c. margarine 1/2 c. Bisquick 1 tsp. salt 1 tsp. paprika 1/4 tsp. pepper 2 1/2-3 lb. chicken, cut into serving pieces
 * Place carrots in a saucepan, cover with water and boil 10 to 12 minutes or until very tender. Drain & puree with cream in blender. Melt butter, add puree and heat over low heat. Add sugar and seasonings. Cook until thickened. **

Heat margarine in oblong baking pan until melted. Mix dry ingredients together and coat chicken. Place chicken pieces skin side down in baking pan. Bake at 425 degrees for 35 minutes. Turn and bake another 15 minutes or until done. <span style="color: #004200; font-family: 'Verdana','sans-serif'; font-size: 10pt; mso-ansi-language: EN-AU; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **__ Lime Baked Chicken Wings __**** 16 chicken wings 1/2 c. catsup 1/2 c. lime juice (fresh is best) 2 tbsp. Worcestershire

Tuck wing tip under before placing wings in baking dish or pan. Pour 3 sauce ingredients into bowl; mix well, then pour over chicken wings. Bake uncovered for 1 hour at 350 degrees, basting every 15 minutes. **  <span style="font-family: 'Verdana','sans-serif';">I4 oz. can mushrooms <span style="font-family: 'Verdana','sans-serif';">2 chicken breasts <span style="font-family: 'Verdana','sans-serif';">1/4 c. lemon juice <span style="font-family: 'Verdana','sans-serif';">Dash each of paprika, garlic salt and seasoned pepper **<span style="font-family: 'Verdana','sans-serif'; font-size: 12pt;">Spray bottom of casserole with vegetable cooking spray. Add mushrooms. Place chicken breasts on top; add lemon juice, paprika, garlic salt and seasoned pepper. Cover. Bake at 375 degrees for 40 to 45 minutes or until chicken tests done. Yields 2 servings. ** **<span style="color: #004200; font-family: 'Verdana','sans-serif'; font-size: 12pt;">Sweet and Sour Chicken **** 1 chicken cut into pieces, or a package of chicken parts. 1 jar of Smuckers orange - apricot preserves 1 bottle of Wishbone Russian salad dressing 1 pkg. Of dry Lipton onion soup pineapple rings and maraschino cherries
 * __ Chicken and Mushrooms __**

Mix together all ingredients except cherries and pineapple rings. Pour over chicken parts. Garnish with pineapple rings and cherries. Bake, covered, for 45 minutes, and uncovered for another 45 minutes. Nice served over rice-white or brown rice. **

<span style="font-family: 'Verdana','sans-serif'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **<span style="color: #004200; font-family: 'Verdana','sans-serif'; font-size: 12pt;">Lemon Chicken: ****<span style="font-family: 'Verdana','sans-serif'; font-size: 12pt;">2 - 2 1/2 lbs. chicken, quartered ** <span style="font-family: 'Verdana','sans-serif';">1 lg. clove garlic, crushed <span style="font-family: 'Verdana','sans-serif';">1/2 tsp. salt <span style="font-family: 'Verdana','sans-serif';">2 tsp. rosemary leaves <span style="font-family: 'Verdana','sans-serif';">Dash of black pepper <span style="font-family: 'Verdana','sans-serif';">1 tsp. lemon rind <span style="font-family: 'Verdana','sans-serif';">1/3 c. lemon juice <span style="font-family: 'Verdana','sans-serif';">1/2 c. water **<span style="font-family: 'Verdana','sans-serif'; font-size: 12pt;">Rinse chicken, pat dry. Place in shallow pan, skin side down. Combine garlic, salt, rosemary, pepper and lemon rind Sprinkle over chicken. Pour lemon juice and water over all. Bake, uncovered in preheated 400 degree oven for 30 minutes. Turn quarters. Baste. Continue baking about 25 to 30 minutes or until tender. Makes 4 servings, ** **__<span style="font-family: 'Verdana','sans-serif';">Bread dumplings with spinach __**** Ingredients for 6 people ** 500( 1 lb 2 oz)stale white bread 1 kg (2 1/4 lb) spinach 50 g (2 oz) butter 1 onion, finely chopped 1 clove of garlic, chopped 3 eggs 50 g (2 oz) white flour 100 g (3 1/2 oz) dry breadcrumbs 2 glasses of milk Pinch of nutmeg Salt, Pepper, Grated Parmesan cheese ** Traditional recipe ** Cut bread into little pieces and soak in the warm milk. Meanwhile clean, wash and boil spinach for about 5 minutes. Drain very well in order to remove all the water and whisk. Simmer spinach in a pan with a knob of butter, onion and garlic for about 5 minutes. Let them cool and pour into a large bowl. Add the bread squeezed of its soaking milk, eggs, one at a time, stirring accurately, and then a pinch of nutmeg, salt and pepper (if liked), dry breadcrumbs and, at the end, flour through a strainer. Combine everything together well in your fingers and form mixture into 2 - 2 ½ inch balls Boil them in abundant salted water for about 15 minutes; drain very well and dress with the remaining butter, melted and grated Parmesan

<span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt; mso-ansi-language: EN-AU; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> || **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;">2 1/2 **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> || **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;">lb **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> || <span style="font-family: 'Verdana','sans-serif'; font-size: 10pt;">Chicken breasts, boneless and tenderloins || || **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> || <span style="font-family: 'Verdana','sans-serif'; font-size: 10pt;">Red wine vinegar, good quality || || **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> || <span style="font-family: 'Verdana','sans-serif'; font-size: 10pt;">Madeira, medium || || **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;">tbl **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> || <span style="font-family: 'Verdana','sans-serif'; font-size: 10pt;">Dijon mustard || || **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> || <span style="font-family: 'Verdana','sans-serif'; font-size: 10pt;">Thyme, dried || || **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> || <span style="font-family: 'Verdana','sans-serif'; font-size: 10pt;">Cumin, ground || || **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> || <span style="font-family: 'Verdana','sans-serif'; font-size: 10pt;">Cardamom, ground || || **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;">tsp **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> || <span style="font-family: 'Verdana','sans-serif'; font-size: 10pt;">Salt || || <span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> || <span style="font-family: 'Verdana','sans-serif'; font-size: 10pt;">Black pepper, freshly ground, to taste || || **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;">cup **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> || <span style="font-family: 'Verdana','sans-serif'; font-size: 10pt;">Olive oil, virgin || || **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;">lb **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> || <span style="font-family: 'Verdana','sans-serif'; font-size: 10pt;">Apricots, chopped || || **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;">x **<span style="color: #009900; font-family: 'Verdana','sans-serif'; font-size: 10pt;"> || <span style="font-family: 'Verdana','sans-serif'; font-size: 10pt;">Scallions, green and white parts, finely chopped || <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> || <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif';">Place the [|chicken] breasts in a large [|saute] pan or [|casserole]. Cover with water. Simmer over medium heat until cooked through. Remove from the water. <span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; msobidifontfamily: Symbol; msobidifontsize: 12.0pt; msofareastfontfamily: Symbol; msolist: Ignore;">· <span style="font-family: 'Verdana','sans-serif';">When cooled, cut into 1" cubes. Combine the remaining ingredients in a large bowl. Stir in the cooled chicken. Cover. Chill. <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> <span style="display: block; font-family: 'Verdana','sans-serif'; font-size: 7.5pt; text-align: center;"> <span style="font-family: 'Verdana','sans-serif'; font-size: 7.5pt;"> || <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **__ Polish cheese cake (sernik babci): __****__<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 14pt;">Yield: 8 To 10 __** || <span style="color: black; font-family: 'Arial','sans-serif';">c || <span style="color: black; font-family: 'Arial','sans-serif';">All-purpose Flour || || <span style="color: black; font-family: 'Arial','sans-serif';">ts || <span style="color: black; font-family: 'Arial','sans-serif';">Salt || || <span style="color: black; font-family: 'Arial','sans-serif';">ts || <span style="color: black; font-family: 'Arial','sans-serif';">Baking Soda || || <span style="color: black; font-family: 'Arial','sans-serif';">c || <span style="color: black; font-family: 'Arial','sans-serif';">Butter || || <span style="color: black; font-family: 'Arial','sans-serif';"> || <span style="color: black; font-family: 'Arial','sans-serif';">Whole Egg || || <span style="color: black; font-family: 'Arial','sans-serif';">tb || <span style="color: black; font-family: 'Arial','sans-serif';">Sour Cream || || <span style="color: black; font-family: 'Arial','sans-serif';">c || <span style="color: black; font-family: 'Arial','sans-serif';">Confectioners' Sugar || || <span style="color: black; font-family: 'Arial','sans-serif';"> || <span style="color: black; font-family: 'Arial','sans-serif';">Whole Eggs; (1 separated) || || <span style="color: black; font-family: 'Arial','sans-serif';">c || <span style="color: black; font-family: 'Arial','sans-serif';">Confectioners' Sugar || || <span style="color: black; font-family: 'Arial','sans-serif';">ts || <span style="color: black; font-family: 'Arial','sans-serif';">Vanilla Extract || || <span style="color: black; font-family: 'Arial','sans-serif';">lb || <span style="color: black; font-family: 'Arial','sans-serif';">Farmers or Ricotta Cheese || || <span style="color: black; font-family: 'Arial','sans-serif';">c || <span style="color: black; font-family: 'Arial','sans-serif';">Butter; melted || || <span style="color: black; font-family: 'Arial','sans-serif';">c || <span style="color: black; font-family: 'Arial','sans-serif';">Plain Mashed Potatoes || || <span style="color: black; font-family: 'Arial','sans-serif';">ts || <span style="color: black; font-family: 'Arial','sans-serif';">Baking Powder || || <span style="color: black; font-family: 'Arial','sans-serif';">ts || <span style="color: black; font-family: 'Arial','sans-serif';">Nutmeg || || <span style="color: black; font-family: 'Arial','sans-serif';">ts || <span style="color: black; font-family: 'Arial','sans-serif';">Salt || || <span style="color: black; font-family: 'Arial','sans-serif';">c || <span style="color: black; font-family: 'Arial','sans-serif';">Orange or Lemon Peel; grated || <span style="color: black; font-family: 'Arial','sans-serif';">DOUGH FILLING Polish Easter Feast; only it's not called "bread," it's called "Sernik Babci," or "Polish Cheese Cake." To prepare the dough, sift together the flour, salt, and baking soda in a large mixing bowl, then cut in the butter with a fork. In a separate mixing bowl, beat together the egg and sour cream. Stir the mixture into the flour. Add the confectioner's sugar and blend again. Place the dough on a lightly floured surface and knead until well mixed and smooth. On a floured surface, roll out the dough into the shape of a rectangle. Line a 9-inch by 13-inch pan with the dough, bringing the dough part-way up both sides of the pan.
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 * __<span style="font-family: 'Verdana','sans-serif';">Method __****<span style="font-family: 'Verdana','sans-serif';"> : **<span style="font-family: 'Verdana','sans-serif';">
 * <span style="color: black; display: block; font-family: 'Arial','sans-serif'; text-align: right;">1 ¼
 * <span style="color: black; display: block; font-family: 'Arial','sans-serif'; text-align: right;">¼
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 * <span style="color: black; display: block; font-family: 'Arial','sans-serif'; text-align: right;">1 ½
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 * <span style="color: black; display: block; font-family: 'Arial','sans-serif'; text-align: right;">1 ½
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To prepare the filling, separate 1 egg and reserve the single egg white; beat the remaining yolk and five whole eggs with an electric mixer in a small mixing bowl, gradually adding the confectioners' sugar as you go. Beat for about 5 minutes at high speed. Add the vanilla and continue to beat at a high speed until the mixture is soft. In a separate mixing bowl, press the cheese through a sieve and blend with the melted butter. Add the potatoes, baking powder, nutmeg, and salt. Stir in the orange or lemon peel. Thoroughly blend all the ingredients and fold them into the egg mixture, then turn the filling into the centre core he top with the remaining egg white, and bake in a pre-heated 350-F degree oven the prepared sweet bread crust in the baking pan. Wrap the excess dough over the top of the filling and pinch to close the gap as you go. Brush tin for 45 to 55 minutes, or until set. Let cool before cutting. Refrigerate to store, but serve at room temperature. <span style="color: #800000; font-family: Verdana; font-size: 5.5pt; mso-ansi-language: EN; msoansilanguage: EN;">

<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ** Chinese Honey chicken **

** INGREDIENTS: **

 * 1 roasting chicken, 3 to 3 1/2 pounds
 * Marinade;
 * 2 scallions (spring onions, green onions)
 * 1 cup dark soy sauce
 * 2 tablespoons crushed rock sugar, if available, or 2 tablespoons granulated sugar
 * 1 teaspoon five-spice powder
 * 2 - 3 slices ginger

** PREPARATION: **
Clean the chicken and pat dry with paper towels. Chop the scallions into thirds, lightly smashing the white sections.

For the marinade, combine the [|dark soy sauce], rock sugar or brown sugar, [|five-spice powder] , [|ginger] and the chopped scallions.

Place the chicken in a large bag and add half the marinade. Reserve the remaining half of the marinade to baste the chicken during cooking. Marinate the chicken in the refrigerator for at least 4 hours (preferably all night) turning the bag occasionally so that all the chicken is coated in the marinade.

Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius, gas mark 8). Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius, gas mark 5). Roast the chicken, basting frequently with the reserved marinade, for another hour or until it is cooked. (To check for doneness, pierce the chicken in the thickest part of the thigh. The juices should run clear. If using a meat thermometer, the temperature should read 170 degrees Fahrenheit (76 degrees Celsius) in the thickest part of the thigh.

Let the roasted chicken sit for 15 minutes before serving.

<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **// Makowiec // (Poppy Seed Cake) ** **// RECIPE: //** // Rinse poppy seeds, scald with hot water and let sit overnight. The next day, prepare dough as for yeast-raised [|Babka] but a little more firm and let it rise. Drain the poppy seeds in a sieve, grind at least three times. Melt butter in a pot, add sugar, poppy seeds, honey, raisins, nuts and candied orange peel and fry a few minutes on a low flame, still mixing. When slightly cooled, add egg whites whisked into a froth and mix. Divide the dough and the poppy seed mixture into three parts. Roll out each part of the dough, lightly sprinkled with flour. Evenly spread poppy seed mixture on the dough, roll up the dough and place in long, app. 18-inch loaf pans. The edges should be tucked under the dough roll. Let the rolls rise in a warm place covered with a towel, then brush with an egg mixed with 1 t. milk. Bake in a moderate oven (360) for 35-40 minutes. Check if ready with a toothpick, which should remain dry. When slightly cooled, take out of the pans and glaze. //

// Dough: // //1 lb. flour// //1 cup sugar// //3/4 c. margarine// //3 egg yolks// //1 c. milk// //1 oz. yeast// //salt// //butter and bread crumbs to grease the cake form// // Filling: // //1 lb. poppy seeds// //1 c. sugar// //2 T. honey// //1 rounded T. butter// //2 egg whites// //vanilla sugar// //3/4 c. raisins// //1 c. chopped walnuts// //1 T. finely chopped candied orange peel// // Brushing: // //1 egg// // Glaze: // //1 c. powdered sugar// //1 T. lemon juice// //1-2 T. boiling water// ||
 * **// INGREDIENTS: //**

<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ** RECIPES FROM ITALY. BY CONNIE ** ** http://www.bestofsicily.com/recipes.htm#sarde ** **<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 17pt;">Bolognese ** <span style="color: black; font-family: 'Arial','sans-serif';">4 ts Olive oil 8 oz Ground veal OR BEEF 1/2 Chopped onion 2 [|Garlic] cloves, minced 2 c Drained canned Italian OR FRESH tomatoe 1/4 h minced carrot and -tomatoes, finely chopped -celery 1 ¼ CUP RED WINE ts Salt **<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 15.5pt;">Recipe Instructions: ** <span style="color: black; font-family: 'Arial','sans-serif';">heat oil; add onion and [|Garlic] and saute until onion is translucent. Add carrot and celery and saute for about 2 minutes; add [|MEAT] and cook, stirring constantly with a fork, until [|Meat] is crumbly and loses its pink color. PUR IN WINE cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until [|Sauce] is thick and, about 30 minutes. Makes 4 servings, about 3/4 cup each. **<span style="color: #d7003f; font-family: 'Arial','sans-serif'; font-size: 13.5pt;">Granita (Ices) **<span style="color: black; font-family: 'Arial','sans-serif';"> **<span style="color: black; font-family: 'Arial','sans-serif';">Preparation: **<span style="color: black; font-family: 'Arial','sans-serif';"> Chop and crush the fruit. An electric blender is practical for this. Heat the sugar in two cups of water over medium-low flame for a few minutes, until the mixture is completely liquid and the sugar dissolved. Remove from heat and place into a bowl. Allow to cool. Add the remaining water and the crushed fruit. Freeze for about forty minutes, then remove to thoroughly mix the granita with a large fork or other heavy utensil before replacing it in the freezer. As its name implies, the dessert should be "granulated." Continue to remove it to quickly mix it and replace it in the freezer for further freezing every twenty minutes. The preparation phase should require about two hours, depending on the temperature in the freezer. (In Italy there are special machines for making granita.) You want to avoid the granita forming into heavy lumps or a block. The texture should resemble grains or flakes. The mixing method is the most important phase of preparation, as the granita should be granular but not liquid. <span style="color: #d7003f; display: block; font-family: 'Arial','sans-serif'; font-size: 13.5pt; text-align: center;">
 * <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 17pt;">Recipes Ingredients: **
 * Ingredients:** One cup chopped and crushed fruit (including juice), one cup of white granulated refined sugar, four cups of water.

<span style="color: #d7003f; font-family: 'Arial','sans-serif'; font-size: 13.5pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **<span style="color: #d7003f; font-family: 'Arial','sans-serif'; font-size: 13.5pt;">Pasta with Fennel and Herring (Pasta con le Sarde) ** **<span style="color: black; font-family: 'Arial','sans-serif';">Ingredients: **<span style="color: black; font-family: 'Arial','sans-serif';"> 1 kilogram (about 2.2 pounds) of fennel (tender anise leaves may be substituted if necessary), 500 grams of fresh small herring fillets (actually large sardines as long as 20 centimetres, or about 8 inches), 500 grams of long pasta such as thick spaghetti (bucatini is traditional; it's long like spaghetti but tubular), 2 medium-size sweet white onions, extra virgin olive oil, 1 teaspoon of powdered saffron, 50 grams of small raisins, 50 grams of pine nuts, 3 large anchovy fillets (salted or in oil) finely chopped, salt, pepper, sugar. **<span style="color: black; font-family: 'Arial','sans-serif';">Preparation: **<span style="font-family: 'Arial','sans-serif';">Clean the sardines (herring), removing the head, tail and bone. Cut the fish into pieces about 4 centimetres (2 inches) long. Thoroughly rinse the fennel and chop it into fine pieces about 2 centimetres long, removing any thick stalks. Dice the onions and anchovies into very small pieces. Steam the fennel for 3 or 4 minutes and then strain it thoroughly, but save the greenish water for the pasta. Boil this water (strain it first) and add the pasta. Meanwhile, sautè the onions in a large pan for a minute or two in olive oil until almost transparent. Then mix in the anchovy and herring. Cover the mixture, occasionally stirring gently. Flaking of the herrinng is natural. When the rather liquid mixture is cooked (which should only take a few minutes) minutes, remove from heat and stir in the saffron, raisins and pine nuts. Add a teaspoon of sugar if desired. Mix the fennel into the mixture, taking care that the fennel strands don't stick together too much. The mixture should be as uniform as possible. By now, the pasta may be ready. Strain the pasta and carefully stir a teaspoon or two of olive oil into it. Then add the fennel-herring mixture, thoroughly stirring it into the pasta until it is more or less uniformly distributed. Let the entire mixture set for a minute or two. Then mix it again, adding a dash of pepper and, if you prefer, salt, and serve. **<span style="color: #d7003f; font-family: 'Arial','sans-serif'; font-size: 13.5pt;">Caponata (Eggplant and Caper Salad) ** **<span style="font-family: 'Arial','sans-serif';">Preparation: **<span style="font-family: 'Arial','sans-serif';"> Cut the eggplants into chunks about one inch or two centimetres square. (You may prefer slightly larger or smaller pieces.) Do not peel. Cook these by steaming covered in a large pot until completely cooked but firm. (Don't boil them.) Drain well and set aside. Chop the tomatoes into small pieces or a thick pulp, without discarding the juice or seeds. Chop the onions into medium pieces or thin slices. Cut the celery stalks into pieces about one inch long. Discard leaves. Halve the olives. In a large pan, sauté the onions and celery pieces in olive oil. The celery should be lightly cooked, firm but not raw. Add the tomato pulp and bring the mixture to a boil, then simmer for a few minutes until the sauce changes color to a lighter red. At this point, simmer over low heat for another 4-6 minutes. Add the eggplants, olives and capers to the mixture. Also add a few tablespoons each of olive oil, vinegar and sugar. Stir gently and allow to simmer covered (steaming) for about five minutes over medium-low heat until mixture thickens but doesn't burn. Remove from heat and allow to cool. Salt to taste. Then chill for at least three hours before serving. <span style="color: #d7003f; font-family: 'Times New Roman','serif'; font-size: 13.5pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ** Stewed Squid (Calamari in Umido) ** **<span style="font-family: 'Arial','sans-serif';">Preparation: **<span style="font-family: 'Arial','sans-serif';"> Steam or boil the tomatoes for a minute to remove the skins ("blanching" them) and then chop the tomatoes into medium sized chunks. Set aside. Clean the squid well, removing the backbone. Remove and save the heads with the hard "jaw" removed but the eyes and tentacles attached. Cut the squid bodies into ring segments about two centimeters (or one-half inch) in width. Set aside. In a small pan, sauté the onions in olive oil. Then add the anchovies (chopped), pepper and parsley. Allow these to simmer for a minute or less, forming a paste. Add the wine and allow the mixture to simmer for a minute or two until most of the alcohol has evaporated. Then add the squid rings and heads (drained well so that you add as little additional water as possible). Allow these to cook over a low to medium flame, stirring occasionally, for a few minutes. Then add the chopped tomatoes. Salt to taste. Cook the complete mixture over medium to low heat for five to ten minutes. When it reaches a boil, lower the heat to a simmer, stirring <span style="color: black; font-family: 'Arial','sans-serif';">. **<span style="color: #d7003f; font-family: 'Arial','sans-serif'; font-size: 13.5pt;">Artichoke Rice (Risotto coi Carciofi) **<span style="color: black; font-family: 'Arial','sans-serif';"> **<span style="color: black; font-family: 'Arial','sans-serif';">Ingredients: **<span style="color: black; font-family: 'Arial','sans-serif';"> 400 grams (about one pound) arborio rice (There's no substitute for this uniquely Italian rice; buy it in an Italian specialty store if necessary.), 6 large artichokes, 1 yellow or white onion, 1 clove of garlic, one-half cup dry white wine, 100 grams grated cheese (Sicilian caciocavallo is best but parmesan or pecorino are suitable), virgin olive oil, 1 lemon, about 50 grams (a small bunch) of fresh parsley, salt, pepper. **<span style="color: black; font-family: 'Arial','sans-serif';">Preparation: **<span style="color: black; font-family: 'Arial','sans-serif';"> Clean the artichokes, leaving the tender inner leaves attached to the hearts, and chop into spoon-size chunks. Sprinkle with lemon juice. Boil in a large pot. When they're tender and almost cooked, add the rice. Cooking arborio rice sometimes seems an art in itself. Prepare it as you would other rice, but remember that it should be allowed to absorb more liquid. When served, this dish should be almost creamy. While the rice begins to cook, chop the garlic and onions and slowly sautè these together in olive oil. Then add these, with the wine, to the boiling rice mixture. Finely chop the parsley. (True Italian chefs achieve this with scissors, cutting tiny segments from the bunch until only a few short stems remain.) When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. However, it should not be too dry. Just before serving, mix in the cheese and chopped parsley, and salt and pepper to taste. <span style="color: #d7003f; font-family: 'Arial','sans-serif'; font-size: 13.5pt;"> <span style="color: #d7003f; font-family: 'Arial','sans-serif'; font-size: 13.5pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **<span style="color: #d7003f; font-family: 'Arial','sans-serif'; font-size: 13.5pt;">Fave with Artichokes (Fritella or Fritedda **<span style="color: black; font-family: 'Arial','sans-serif';">for this uniquely Italian rice; buy it in an Italian specialty store if necessary.), 6 large artichokes, 1 yellow or white onion, 1 clove of garlic, one-half cup dry white wine, 100 grams grated cheese (Sicilian caciocavallo is best but parmesan or pecorino are suitable), virgin olive oil, 1 lemon, about 50 grams (a small bunch) of fresh parsley, salt, pepper. **<span style="color: black; font-family: 'Arial','sans-serif';">Preparation: **<span style="color: black; font-family: 'Arial','sans-serif';"> Clean the artichokes, leaving the tender inner leaves attached to the hearts, and chop into spoon-size chunks. Sprinkle with lemon juice. Boil in a large pot. When they're tender and almost cooked, add the rice. Cooking arborio rice sometimes seems an art in itself. Prepare it as you would other rice, but remember that it should be allowed to absorb more liquid. When served, this dish should be almost creamy. While the rice begins to cook, chop the garlic and onions and slowly sautè these together in olive oil. Then add these, with the wine, to the boiling rice mixture. Finely chop the parsley. (True Italian chefs achieve this with scissors, cutting tiny segments from the bunch until only a few short stems remain.) When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. However, it should not be too dry. Just before serving, mix in the cheese and chopped parsley, and salt and pepper to taste. **__<span style="font-family: 'Verdana','sans-serif'; font-size: 12pt; font-weight: normal; mso-bidi-font-weight: bold;">Fiori di Sicilia Biscotti __****__ : []__** 1 ½ cups of all-purpose flour 1 ½ teaspoons of baking powder ¼ teaspoon of salt Combine dry ingredients in a bowl and set aside. ¼ cup butter ½ cup sugar 2 large eggs ¾ teaspoon of Fiori Di Sicilia flavoring ½ cup finely diced dried fruit (apricots, pineapple) ¼ cup currants 2 Tablespoons of milk In a mixer bowl, beat butter and sugar till creamy and light. Add eggs one at a time, beating well after each. Add flavoring. Remove bowl from mixer and add ½ of the flour mixture. Stir well by hand. Add milk and stir in. Add remaining flour mixture and combine well. Stir in fruit. <span style="font-family: 'Verdana','sans-serif'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **<span style="font-family: 'Verdana','sans-serif'; font-size: 12pt;">Basic Instructions: **<span style="font-family: 'Verdana','sans-serif';"> Preheat Oven to 350° Lightly spray the Pipe & Bake Biscotti pan with cooking spray. Be sure to coat the sides. Using ingredients that are room temperature, prepare the dough as directed in the recipe. Before filling the pastry bag, turn one third of the top back. It is a good idea to place the pastry bag inside a large glass so that the top can be folded easily around the top of the glass. Fill the bag with your dough and then unfold and twist the top of the pastry bag firmly around the filling. Next, position the tip of the bag in a groove of the pan. Gently squeeze the bag and glide it along the groove to pipe the desired length of biscotti. The dough will elongate within the pan as the cookies bake, so space the biscotti evenly allowing a bit of room for them to expand. Pipe two, three, or four biscotti per groove, according to how long or short you would like your cookies to be. Also, keep in mind that the cookies will double in height as they bake. It is a good idea to pipe the dough quickly across the grooves so that the cookies will have room to rise. The baking time should be approximately 25 – 30 minutes in a 350 degree preheated oven. Check after 20 minutes to see how the cookies are browning. A medium brown finish is desirable. Let the biscotti cool in the pan 5 – 10 minutes before removing. When baking chocolate biscotti, it is difficult to check how done they are, so be sure to check the noted length of baking time. Although biscotti are typically of the hard variety, our recipes use milk to soften the cookie. Soft and savory biscotti are a popular and favorable result. However, if a crisper cookie is desired, simply substitute water for milk in any of our recipes. You may also place biscotti onto a cookie sheet after removing from the pan and return them to the oven at 350 degrees for another 10 minutes if you prefer your biscotti crisp. **<span style="font-family: 'Verdana','sans-serif'; font-size: 12pt;">Baking Tips: ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> **__ Lemon Biscotti __** 1 ½ cups of all-purpose flour 1 ½ teaspoons of baking powder ¼ teaspoon of salt Combine dry ingredients and set aside: ¼ cup butter (softened), ½ cup sugar, 2 large eggs, zest of 1 lemon 2 teaspoons of fresh squeezed lemon juice, 2 Tablespoons of milk, In mixer, beat butter and sugar till light. Add eggs one at a time, beating well after each. Add zest and juice. Stir. Remove bowl from mixer. With a spoon, stir in ½ of the flour mixture. Stir in milk. Add remaining flour mixture and combine will. <span style="font-family: 'Verdana','sans-serif'; font-size: 18pt;"> **<span style="font-family: 'Verdana','sans-serif'; font-size: 18pt;">Fiori di Sicilia Biscotti ** 1 ½ cups of all-purpose flour 1 ½ teaspoons of baking powder ¼ teaspoon of salt Combine dry ingredients in a bowl and set aside. ¼ cup butter ½ cup sugar 2 large eggs ¾ teaspoon of Fiori Di Sicilia flavoring ½ cup finely diced dried fruit (apricots, pineapple) ¼ cup currants 2 Tablespoons of milk In a mixer bowl, beat butter and sugar till creamy and light. Add eggs one at a time, beating well after each. Add flavoring. Remove bowl from mixer and add ½ of the flour mixture. Stir well by hand. Add milk and stir in. Add remaining flour mixture and combine well. Stir in fruit.
 * <span style="font-family: 'Arial','sans-serif';">Ingredients: **<span style="font-family: 'Arial','sans-serif';"> 8 medium size aubergines (eggplants), 400 grams of peeled mature tomatoes, 2 medium size sweet white or yellow onions, the heart of a large celery, 200 grams of pitted large cured firm green olives, 200 grams of capers (if salted soak in water and drain to remove salt), extra virgin olive oil, white vinegar, sugar, salt.
 * Ingredients:** 1 kilogram (about 2.2 pounds) small to medium squid (there are various varieties but "medium" means the body is no longer than about 20 centimeters or 8 inches), 1 kilogram of mature plum tomatoes, 6-8 large anchovy fillets (in oil) finely chopped, one-half cup chopped parsley, one-half medium size white or yellow onion very finely chopped, one-half cup white table wine, extra virgin olive oil, ground red pepper, salt, one large lemon.
 * For 2'' cookies, pipe in 1" of dough into the groove of the pan.
 * For a higher cookie, pipe a thicker strip of dough.
 * You can use the tip of your finger (if needed) to stop the dough from sliding too far forward.
 * Be sure to spray the pan with a light cooking oil before piping the dough.
 * Substitute water for milk if a crisper cookie is desired.