Household Recipes

List of ingredients for Shrimp and Nori Rolls:

1 cup of shrimp.
1 tablespoon of mayonnaise.
1 green onion, thinly sliced.
2 sheets of nori.
¼ English cucumber, seeded, julienned.
1 tablespoon of toasted sesame seeds.

Method for making:

Drain the shrimp and combine with the mayonnaise and sliced green onion.

Lay out one sheet of nori lengthwise on a flat surface.

Place half of the shrimp mixture one inch from the edge.

Lay half the cucumber evenly beside the shrimp.

Sprinkle with half the sesame seeds.

Roll up tightly.

Repeat with the other half of the ingredients.

Cut each roll into 6 pieces.

Source: Nori Recipes.

List of ingredients:

4 cups of all-purpose flour.
1 cup of granulated sugar.
1 cup of mashed bananas.
1/2 cup of buttermilk.
1/4 cup of shortening.
2 medium eggs.
4 teaspoons of baking powder.
1 ½ teaspoons of vanilla extract.
1 teaspoon of baking soda.
1 teaspoon of nutmeg.
½ teaspoon of salt.

Instructions:

Cream shortening and sugar together.

Add eggs to the mixture and beat well.

Mix the bananas, vanilla extract and buttermilk.

Add this to the creamed mixture along with other dry ingredients.

Roll mixture out onto a lightly floured surface.

Cut and leave to stand for 15 minutes.

Deep fry until golden brown.

Source: Donut Recipes.

Here is a really interesting option if you have a lot of eggs:

Ingredient list

1 1/2 cups of sliced potatoes.
1/2 cup of chopped onion.
1/2 cup of chopped red bell pepper.
1 garlic clove, minced.
1/4 cup of green olives, pitted and chopped.
1 tablespoon of minced fresh oregano.
1/2 cup of non-fat mozzarella cheese, shredded.
8 large egg whites.
4 large eggs.
Pinch of salt.
Pinch of pepper.
1/2 teaspoon of olive oil, divided.
Vegetable cooking spray.

Method:

Place the sliced potato in a saucepan and cover with water.

Bring to a boil, then reduce heat.

Simmer for fifteen minutes or until tender; then drain. Cool, dice and set aside.

Heat a medium non-stick skillet over medium heat.

Add the chopped onion, bell pepper, and minced garlic; then saute for eight minutes.

Add the potato, olives, and oregano; then cook for one minute or until thoroughly heated.

Remove from heat, stir in the cheese and set aside.

In a bowl, combine the egg whites, eggs, salt, and pepper; stir well with a whisk.

In a small non-stick skillet coated with cooking spray, heat 1/4 teaspoon of oil over medium-high heat. Add half of egg mixture to skillet.

Using a spatula, lift the edges of the omelette; allow uncooked portion to flow underneath cooked portion.

Cook for three minutes, then flip the omelette.

Spoon one cup of potato mixture onto half of the omelette.

Loosen with a spatula and fold in half.

Cook an additional minute on each side.

Slide onto a plate.

Repeat this procedure with the other half of ingredients.

Recipe source: Spanish Recipes.

2 eggs whites.
1 garlic clove, finely chopped.
1 lb of ground turkey.
½ lb of ground beef.
¾ cup of onion, chopped.
½ cup of fresh breadcrumbs.
½ teaspoon of salt.
¼ teaspoon of worcestershire sauce.
2 teaspoons of dijon mustard.
Pinch of pepper.
Pinch of ground nutmeg.

—–

Preheat oven to 375 degrees.

Spray a suitably sized loaf pan with non stick cooking spray.

Mix together all of the ingredients .

Spread in the loaf pan and bake for about one hour, until no longer pink in the middle.

Drain immediately and serve the turkey meat loaf.

8 lean boneless pork chops.
1/2 of a cup of sugar.
1/3 of a cup of white vinegar.
6 tablespoons of canned pineapple juice.
1 tablespoon of corn starch.
2 teaspoons of soy sauce.
Salt and freshly ground black pepper, to taste.

————

Combine the sugar, white vinegar, corn starch pineapple juice, and soy sauce.

Bring to a boil, then cook until clear and slightly thick.

Lightly brown the pork chops, seasoning with the salt and black pepper. Cover with the sauce and cook covered over low heat for 50 minutes, turning frequently.

Source: http://www.porkchoprecipes.net/sweet-and-sour-pork-chops.html

Ingredient list

One prepared pie crust.
4 medium eggs.
1/2 lb of sliced mushrooms.
1/4 lb of shredded Swiss cheese.
2 cups of heavy cream.
1/4 cup of butter.
2 tablespoons of minced green onion.
1 tablespoon of butter, softened.
1/2 teaspoon and 1/4 teaspoon of salt.
Pinch of pepper.

Quiche preparation

Preheat your oven to 425F.

Spread the pie crust evenly with the butter, then chill.

With a wire whisk, beat the eggs, heavy cream, and 1/2 teaspoon of salt. Stir in the shredded Swiss cheese.

Melt the butter in a skillet over medium-high heat.

Add the sliced mushrooms, 1/4 teaspoon of salt, minced green onions and pepper. Cook for 5 minutes or until the vegetables are tender, stirring frequently.

Stir the mushroom mixture into the cream mixture.

Pour into the pie crust and bake for 15 minutes at 425F.

Reduce heat to 325F, and bake for another 35 minutes.

Allow to stand for 15 minutes before serving the quiche.

Source: http://www.mushroomrecipes.us/mushroom-quiche.html

Ingredients:

7 ½ cups of cranberry juice cocktail.
3 ¾ cups of orange juice.
22 ½ oz of sugar-free lemon-lime pop.
Whole cranberries.

Mixing:

Mix the orange and cranberry juices in a bowl.

Slowly pour in the lemon-lime pop into the bowl, try not to make too many bubbles.

Float the whole cranberries on the top of the punch.

Ingredients:

2 medium eggs, beaten.
2 cups of flour.
¾ cup of apricot apple butter.
½ cup of dried apricots, finely chopped.
½ cup of butter, melted.
½ cup of crushed pineapple, drained.
½ cup of fruit sweet.
2 teaspoons of baking soda.

Method:

Combine the eggs, apricot apple butter, dried apricots, butter and pineapple until mixed thoroughly.

Mix the flour and baking soda together, then combine with the other mixture alternately with the fruit sweet. Mix until the batter is smooth.

Bake in a 9-inch by 12-inch greased and floured pan at 350F for 40 mins or until cake springs back when pressed lightly.

Remove the cake from the oven.

Cool, turn out and cool completely.

Contents:

4 cups of fresh gooseberries.
¾ cup of sugar.
¼ cup of all purpose flour.
1 tablespoon of butter.
Pinch of salt.
Pastry, for double-crust pie.

Method:

Stem and wash the berries.

Combine the sugar, flour, and salt.

Add the sugar mixture to the berries; then toss gently to coat the fruit.

Fill a pastry-lined nine-inch pie plate with the gooseberry mixture; dot with butter.

Adjust top crust. Seal and flute edge. Cover edge of pie with foil.

Bake in your oven at 375F for 20 mins.

Remove the foil; then bake for another 25 mins or until golden.

Allow to cool on a wire rack.

Source: http://www.gooseberryrecipes.org/gooseberry-pie.html

Ingredient list:

2 ½ cup of milk.
1 cup of stewed dried figs.
1 cup of heavy whipped cream (flavoured with vanilla).
¾ cup of cooked rice.
2/3 cup of sugar.
2 medium eggs.
1 tablespoon of hot water.
1 tablespoon of instant coffee.
1 teaspoon of vanilla.
½ teaspoon of salt.

Pudding cookery instructions:

Snip off the stems of the stewed figs.

Chop the figs into small pieces.

Combine the hot water and the instant coffee.

Add the coffee and water to the milk.

Beat the eggs lightly and add the sugar.

Add the egg and sugar mixture to the milk along with the salt, rice, vanilla and figs.

Pour gently into a buttered baking dish.

Bake at 350F for about 30 mins or until almost set.

Serve warm with the whipped cream.

Source: This entry came from the fig recipes website.