Spicy Velvet Elvis Sandwich

Ingredients:
1 loaf peanut butter bread
2 ripe plantains
2 Tablespoons (or more) peanut butter
2 teaspoons (plus or minus to taste) Thai Chili Garlic Sauce
butter, warmed to room temperature
Grilling baste: 2 teaspoons butter, 1 teaspoon brown sugar, 1/4 teaspoon crushed red chiles



Step 1:

Spicy Velvet Elvis Sandwich recipe picture 2Put the grilling baste ingredients into a small saucepan and melt/stir to combine.



Step 2:

Spicy Velvet Elvis Sandwich recipe picture 3Do not peel the plantains. Cut them in half lengthwise, and into pieces of appropriate size for your bread. Brush with basting solution.



Step 3:

Spicy Velvet Elvis Sandwich recipe picture 4Grill the plantains skin-side down for 7 minutes, then flip them and grill 3 minutes more. I didn't get a usable picture of the grilling process, but here's what they look like after:


Step 4:

Spicy Velvet Elvis Sandwich recipe picture 5Mix the peanut butter and chile-garlic sauce to taste. Add a bit of salt, and if necessary some peanut oil to make it more spreadable.



Step 5:

Spicy Velvet Elvis Sandwich recipe picture 6Okay, time to assemble! Start by slicing the peanut butter bread. Optional: remove the crusts like Mom used to do.


Step 6:

Spicy Velvet Elvis Sandwich recipe picture 7Spread some spicy peanut butter on each piece of bread.


Step 7:

Spicy Velvet Elvis Sandwich recipe photos 8You know how to put together a sandwich. Slice the plantains in half if they seem too thick. Butter the outside portions of the bread for pan-toasting.



Step 8:

Spicy Velvet Elvis Sandwich recipe photos 9Buttered:



Step 9:

step-by-step recipe photos 10Toast in the pan until GBD (Golden Brown and Delicious).


Step 10:

Spicy Velvet Elvis Sandwich recipe photos 11Serve the Asian inspired Elvis Sandwich.

source: http://visualrecipes.com/recipe-details/recipe_id/571/Spicy-Velvet-Elvis-Sandwich/

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Corned Beef and Cabbage

Ingredients

• 1 6-pound corned beef
• 1 pound of carrots, roughly cut into inch sized bits
• 1 pound of onions, roughly cut into inch sized bits
• 1 can of beer
• 1 tablespoon mustard seed
• 1 tablespoon coriander seed
• ½ tablespoon peppercorns
• ½ tablespoons dill seed
• 3 bay leaves
• 3 pounds cabbage
• 2 pounds new red potatoes

Instructions

1. Using the largest stockpot you have, place the corned beef into it.
2. Place half the carrots and half the onions into the pot with the beef.
3. Pour in the beer. Add the mustard seeds, coriander seeds, peppercorns, dill seeds, and bay leaves.
4. Add enough water to cover the corned beef.
5. Mix everything well.
6. Bring this to a boil and then reduce to a simmer.
7. Cover and simmer for three hours, checking occasionally to make sure that the water is covering the beef.
8. Cut the cabbage into wedges.
9. Wash the potatoes and cut them in half. If the potatoes are about one inch in size, you do not need to cut them.
10. Once the beef simmered for three hours, add the remaining carrots, onions, cabbage, and potatoes.
11. Check the water level, everything should be covered with the water.
12. Bring the water to a boil, and then reduce to a simmer.
13. Simmer for twenty minutes until the potatoes and cabbage are tender.
14. Remove everything from the pot.
15. Slice the beef across the grain about ¼ inch thick.
16. This recipe will feed 12 people. If you want to feed only 6 people you can cut the recipe in half or you can use the leftovers to make corned beef hash or any other corned beef recipe.

source: http://recipes.lovetoknow.com/wiki/Corned_Beef_and_Cabbage

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Irish Lamb or Beef Stew

Ingredients

• 2 lbs boned lamb or boned beef, sliced, 1/4 inch slices (Lamb is traditional)
• 2 lbs peeled potatoes, thinly sliced (a mandolin slicer works best)
• 3 large onions, thinly sliced
• salt and pepper, each layer to taste
• 2 tablespoons fresh parsley
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
• 13 ounces water

Directions

1. Trim the meat, leaving a little of the fat and slice.
2. Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
3. Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
4. Add the water and cover tightly.
5. Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.
6. Do not add unless absolutly necessary.
7. The potatoes will thicken the finished stew so it should not be too runny.
8. Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.
9. The potatoes on top should be nice and brown and crisp.

source: http://www.recipezaar.com/Irish-Lamb-or-Beef-Stew-15265

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Lasagna Spinaci (Italian Spinach Lasagna)

Ingredients:

Sauce

• 2 (14 1/2 ounce) cans diced tomatoes

• 2 (14 1/2 ounce) cans crushed tomatoes
• 1 cup white onion, diced
• 3 tablespoons fresh basil, chopped
• 2 teaspoons dried Italian seasoning
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons unbleached cane sugar
• 1 garlic clove, minced

Pasta

• 12 whole wheat lasagna noodles
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 15 ounces fat-free ricotta cheese
• 3 cups chopped spinach
• 1/2 cup fresh parmesan cheese, shredded
• 2 tablespoons kalamata olives, finely chopped (optional)
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon sea salt
• 1/4 cup shredded part-skim mozzarella cheese, shredded
• 1/4 cup fat free mozzarella cheese, shredded
• 1-2 cup cooked italian sausage (optional)

Direction:

1 Prepare marinara: Saute onions in saucepan. Do not brown.

2 Add liquid drained from diced tomatoes.

3 Add basil, Italian seasoning, oregano, sugar & red peppers.

4 Simmer 30 minutes or until reduced by half.

5 Add all tomatoes & garlic, and cook 1 minute. Remove from heat & set aside.

6 Prepare Pasta: Cook pasta according to package directions. Drain, rinse, return to pot & cover w/ cold water.

7 Prepare Filling: Heat oil in nonstick skillet over medium heat.

8 Add garlic and cook 20 seconds. Add spinach and cook, stirring often, 3 to 4 minutes. Transfer to bowl.

9 Stir in ricotta, parmesan, olives, crushed red pepper, salt and 1/2-2/3 c marinara.

10 Spread 1/3-1/2 cup marinara in bottom of 9x13" baking dish.

11 Line bottom of baking dish with single layer of lasagna noodles. Spoon layer of filling over noodles and spread evenly.

12 If desired, add layer of cooked Italian sausage. Repeat layers. Top with marinara sauce & mozarella.

13 Bake 20-25 minutes until bubbling & cheese melted.

14 Can be frozen up to 1 month.

source: http://www.recipezaar.com/Lasagna-Spinaci-Italian-Spinach-Lasagna-224603

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Cola Burgers

Ingredients

• 1 egg
• 1/2 cup cola-flavored carbonated beverage, divided
• 1/2 cup crushed saltine crackers
• 6 tablespoons French salad dressing, divided
• 2 tablespoons grated Parmesan cheese
• 1 1/2 pounds ground beef

Directions

1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
2. In a medium bowl, mix together the egg, 1/4 cup of cola, crackers, 2 tablespoons of French dressing, and Parmesan cheese. Crumble in the ground beef, and mix well. Form into 6 balls, and pat into 3/4 inch patties. Pour the remaining cola and dressing into a small bowl, and mix well.
3. Grill burgers for about 3 minutes per side. Brush with the dressing and cola, then grill for 8 to 10 more minutes, basting occasionally.

source: http://allrecipes.com/Recipe/Cola-Burgers/Detail.aspx

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Cordon Bleu Chicken Rolls

Ingredients

• 8 skinless, boneless chicken breasts
• 8 slices cooked ham
• 4 slices Swiss cheese, cut into 1 inch pieces
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup melted butter
• 1/2 cup cornflakes cereal crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon lemon juice

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
5. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

source: http://allrecipes.com/Recipe/Cordon-Bleu-Chicken-Rolls/Detail.aspx

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Innkeeper’s Mussel Chowder

Ingredients: 5 pounds mussels in shells 1 cup dry white wine 1 pound thin-skinned potatoes 1 onion (1/2 pound) 1 stalk celery (3 oz.) ½ yellow or red pepper 3 Tablespoons butter 2 teaspoons curry powder, mild ¼ teaspoon cayenne pepper 1 ½ teaspoons dried basil 1 can tomato sauce (28 oz.) 2 cups whipping cream Salt and pepper

Directions: Serves: 6 as a main course or 8 to 10 as a first-course serving Scrub mussels in cool water and remove the bissus threads or beards; discard any whose shells don’t close when tapped. In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat. Cover and simmer over medium heat until mussels open, 5 to 8 minutes. Pour into a colander set in a large bowl to collect broth. Let mussels stand until cool enough to handle. Meanwhile, peel and cut potatoes into ½-inch cubes. Peel and chop onion. Rinse celery and dice into ¼-inch pieces. Wash and seed yellow pepper and dice. In the pan used for mussels, melt butter over medium heat. Add onion and celery; stir often until onion is limp, 6 to 8 minutes. Add curry powder, cayenne pepper and basil; stir until spices become more fragrant, about 30 seconds. Pour mussel juices from bowl into pan. Add tomato sauce, cream, and potatoes. Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes. Meanwhile, remove mussels from shells; discard shells. Add mussels to chowder; cover and simmer just until mussels are hot, 3 to 5 minutes. Do not overcook. Add salt and pepper to taste. Ladle into bowls. source: http://www.bnbfinder.com/?action=recipeDisplay&innId=12868&recipeId=492

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Rock Shrimp and Delta Grits

Ingredients: Delta Grits- 3T Butter 1 Shallot, thinly sliced 2T Garlic, Minced 3c Chicken Stock 1c Half-Half 1c Delta Grind Coarse Grits or your favorite brand ½ c Mascarpone Cream Cheese 2T Creole Seasoning Salt and Pepper to taste Rock Shrimp- 1# Rock Shrimp (or any size you prefer) ¼ C Butter 1/4C White Wine ½ # Andouille Sausage, Diced 2T Creole Seasoning 3c Baby Spinach

Directions: Instructions for the Grits Melt butter over medium heat, add shallots and cook until translucent. Add garlic, chicken stock and Half Half. Bring to a slow simmer and add grits. Thoroughly blend grits, reducing the heat to low and simmer for 25-30 minutes. Add more stock if they become too thick. Add cheese and Creole Seasoning at the end. Instructions for the Rock Shrimp Salt and Pepper to taste, Heat butter medium heat and add shrimp and andouille sausage. Sauté 2-3 minutes. Add white wine and creole seasoning. Cooking until the shrimp are done (about 3 minutes). Add the baby spinach last and let simmer until it wilts. Place grits into large bowl and spoon the shrimp and butter sauce over them. source: http://www.bnbfinder.com/?action=recipeDisplay&innId=15124&recipeId=1099

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Print Recipe Roasted Red Pepper Linguini w/Sweet Peas, Wild Mushrooms, Baby Spinach, Cherry Tomatoes & Asiago C

Ingredients: ½ lb Dried Rstd. Red Pepper Linguini ½ Cup Frozen Sweet Peas 1 lb Fresh Wild Mushrooms -cleaned and cut down if large 12oz Baby Spinach 20ea Cherry Tomatoes-cut in half Salt and Pepper Extra Virgin Olive Oil

Directions: 1. Cook the pasta according to directions on the package. 2. Heat a large sauté pan over medium heat and add about 2 tablespoons of the oil to the pan. Place the mushroom in the pan to sauté and caramelize about 5-7 minutes. Add the tomatoes, sweet peas and spinach and toss a couple of times, then adding the pasta when it is al-dente. Add another 2-3 tablespoons of oil at this point, season and serve with Asiago sprinkled on top. source: http://www.bnbfinder.com/?action=recipeDisplay&innId=15275&recipeId=1075

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French Chicken

Ingredients: 2 boneless skinless chicken breasts, pounded to 1/4" thickness 1/4 C. flour salt, pepper and garlic powder to taste 2 Tbs. olive or canola oil 2 large tomatoes, seeded, peeled and diced 4 oz. sliced fresh mushrooms 1/2 C. mozzarella cheese 1/2 C. heavy cream source:

Directions: Great served with rice pilaf! This is wonderful cooked ahead of time and reheated later! The sauce is really yummy with rice pilaf. 1. Flour chicken. Place in heated oil in fry pan. Season with salt, pepper, and garlic powder. 2. Brown chicken on both sides. 3. Top chicken with chopped tomatoes and mushrooms. Pour heavy cream over all. Sprinkle a little more salt, pepper, and garlic powder on top. 4. Place in preheated oven uncovered at 350 degrees for 30 minutes. 5. Sprinkle mozzarella cheese on top of chicken. Bake 5 minutes more or until cheese is melted. source: http://www.bnbfinder.com/?action=recipeDisplay&innId=19321&recipeId=559

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Apple Bacon Cheddar Bake

Ingredients: 6 slices bacon, fried crisp and crumbled 2 cups sliced Granny Smith apples 2 Tablespoons sugar 2 cups grated sharp Cheddar cheese 2 cups Bisquick 2 cups milk 6 eggs Maple syrup
Directions: Preheat oven to 375 degrees. Evenly distribute apple slices in greased 9 X 13 inch baking dish*. Top evenly with cheese, then bacon crumbles. Whisk eggs, milk and Bisquick together. Pour batter over apples and cheese gently. Bake in 375 degree oven for 35 to 40 minutes, until lightly browned. Serve with maple syrup. Serves 8 to 10 people. *Note, you can also prepare these individually in 8 greased ramekins dividing ingredients evenly. Bake for 35 to 40 minutes, until lightly browned. source: http://www.bnbfinder.com/?action=recipeDisplay&innId=9091&recipeId=528

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Key Lime Pie

Preparation Time

15 minutes

Cooking Time

40 minutes

Ingredients (serves 6)

• 200g wheatmeal or Granita biscuits
• 1/4 cup ground almonds
• 1 tbs caster sugar
• 100g butter, melted
• 4 eggs, lightly beaten
• 395g can condensed milk
• 2/3 cup (160ml) cream
• Finely grated rind and juice of 4 limes

Method

1. Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
2. Process biscuits until fine crumbs. Add almonds, sugar and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate.
3. Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.
4. Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices.

source: http://www.taste.com.au/recipes/13810/key+lime+pie

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Chocolate Berry Tiramisu Cake

Ingredients (serves 8)

• 600ml thickened cream
• 1 teaspoon vanilla extract
• 3/4 cup caster sugar
• 500g mascarpone cheese
• 1 1/3 cups freshly brewed strong coffee, cooled
• 2/3 cup hazelnut-flavoured liqueur
• 500g packet Unibic Sponge Finger biscuits
• 250g frozen raspberries
• 250g frozen blueberries
• 100g dark chocolate, grated

Method

1. Line a 24cm (base) springform cake pan with non-stick baking paper.
2. Whip cream until soft peaks form. Stir in vanilla and sugar. Whip until thick. Add mascarpone and stir gently to combine.
3. Combine coffee and liqueur in a shallow dish. Dip biscuits, 1 at time, into coffee mixture and use to line base of pan (cut to fit, if necessary). Top with a third of the mascarpone mixture, half the berries and a third of the chocolate. Repeat layers.
4. Top chocolate with a final layer of soaked biscuits, remaining mascarpone mixture and remaining chocolate. Cover and refrigerate overnight to allow biscuits to soften and flavours to develop. Serve.

source: http://www.taste.com.au/recipes/1482/chocolate+berry+tiramisu+cake

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Mocha Date Self-Saucing Puddings

Ingredients (serves 4)

• 1 cup self-raising flour
• 1 tablespoon cocoa powder
• 1/2 cup caster sugar
• 150g (about 6) fresh dates, deseeded, finely chopped
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 egg
• 75g butter, melted, cooled
• cream or vanilla ice-cream, to serve

• Sauce

• 2/3 cup firmly-packed brown sugar
• 1 tablespoon cocoa powder
• 1 1/3 cups boiling water
• 1 tablespoon instant espresso coffee powder

Method

1. Preheat oven to 180°C. Grease four 1 1/4-cup capacity, ovenproof ramekins and place on a baking tray lined with baking paper.
2. Sift flour and cocoa into a large bowl. Stir in caster sugar and dates (make sure dates don't clump). Whisk vanilla, milk, egg and butter together in a jug. Pour into flour mixture. Gently stir to combine. Spoon into prepared dishes. Smooth surface.
3. Make sauce: Combine brown sugar and cocoa in a bowl. Sprinkle over puddings. Combine boiling water and coffee powder in a heatproof jug, stirring to dissolve coffee. Pour 1/3 cup coffee over the back of a metal spoon, over each pudding.
4. Bake for 30 to 35 minutes or until a skewer inserted halfway into puddings comes out clean and sauce bubbles around the edges. Serve immediately with cream or ice-cream.

source: http://www.taste.com.au/recipes/639/mocha+date+self+saucing+puddings

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Little Lemon Cheesecakes

Preparation Time

15 minutes

Cooking Time

30 minutes

Makes

4

Ingredients

• Melted butter, to grease
• 1 x 250g pkt ginger nut biscuits (Arnott's brand)
• 75g plain sweet biscuits
• 125g butter, melted
• 2 x 250g pkts cream cheese, at room temperature
• 100g (1/2 cup) caster sugar
• 2 tsp finely grated lemon rind
• 2 eggs

• Lemon curd

• 2 tsp finely grated lemon rind
• 60ml (1/4 cup) fresh lemon juice
• 100g (1/2 cup) caster sugar
• 40g butter, chopped
• 2 eggs, lightly whisked

Method

1. Brush four 12cm (base measurement) springform pans with melted butter to lightly grease. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among prepared pans. Use a straight-sided glass to evenly spread and press the biscuit mixture firmly over the base and side of each pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
2. Preheat oven to 180°C. Use an electric beater to beat the cream cheese, sugar and lemon rind in a bowl until smooth. Add eggs, 1 at a time, beating well after each addition until combined. Pour mixture evenly among biscuit bases. Place on a baking tray. Bake in oven for 30 minutes or until just set in the centre. Turn oven off. Leave cheesecakes in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cakes from cracking). Cover with plastic wrap and place in the fridge for 2 hours to chill.
3. Meanwhile, to make the lemon curd, combine the lemon rind and juice, sugar, butter and eggs in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture thickens. Strain through a fine sieve into a jug. Set aside for 15 minutes to cool.
4. Pour lemon curd over each cheesecake. Place in the fridge for 1 hour to chill.

source: http://www.taste.com.au/recipes/2231/little+lemon+cheesecakes

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Banana and Chocolate Pudding

Serves 12

INGREDIENTS
3 cups sponge cake, sliced
1000 ml milk
3 eggs
¼ cup (50 g) sugar
50g butter
1 teaspoon lemon juice
3 bananas, sliced

PREPARATION
Heat milk and pour over the sponge cake slices until they absorb it.
In another bowl, beat the eggs slightly and add sugar, salt, butter (melted) and lemon juice.

Mixed with soaked sponge cake slices.
Blend well.
Peel the bananas and slice them.
Add to the mixture and stir.

Pour the batter into a well greased loaf tin and bake in moderate oven for about 45 minutes.
Remove from oven and cool for some minutes in the tin before turning out.
Serve warm or cool.

source: http://www.sweetsndesserts.com/show-recipe.asp?t=Banana%20and%20chocolate%20pudding&id=56

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Chocolate Chip Butter Cake

Serves15

INGREDIENTS
120g butter
1 cup (200 g) sugar
3 eggs
21/2 cups (300 g ) flour
3 teaspoons baking powder
pinch of salt
3/4 cup (170 ml) milk
1teaspoon vanilla essence
150g dark chocolate, chopped

PREPARATION
Whip butter and sugar with an electric mixer until creamy.
Add the eggs one at a time, whipping vigorously after each addition.

Sift together the flour, salt and baking powder and fold in, alternating with the milk and vanilla essence.

Add 100 g of chopped chocolate and mix well.
Pour the batter into a well greased and floured loaf tin and sprinkle the remaining chocolate.

Bake in moderate oven for about 40 minutes or until golden brown. Cool for some minutes in the tin before turning out.

source: http://www.sweetsndesserts.com/show-recipe.asp?t=Chocolate%20chip%20butter%20cake&id=53

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Sticky Date Cake With Caramel Sauce

Ingredients (serves 8)

• 250g pitted dates, chopped
• 1 teaspoon bicarbonate of soda
• 1 1/2 cups boiling water
• 125g butter, softened
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs, at room temperature
• 2 cups self-raising flour, sifted

• Caramel sauce

• 1 cup brown sugar
• 300ml thickened cream
• 1/2 teaspoon vanilla extract
• 60g butter, chopped

Method

1. Preheat oven to 180°C. Grease a 7cm deep, 22cm (base) cake pan and line base with baking paper.
2. Place dates and bicarbonate of soda in a heatproof bowl. Pour over boiling water. Allow to stand, uncovered, for 20 minutes or until dates are tender.
3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and flour. Mix until well combined.
4. Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes before turning onto a wire rack.
5. Make caramel sauce: Combine sugar, cream, vanilla and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Pour warm sauce over warm cake. Cut into wedges. Serve.

Notes & tips

• Cake can be made up to 2 days in advance. Place in a foil-lined airtight container and store at room temperature. Sauce can be made up to 2 days in advance. Store in an airtight container in the fridge.

source: http://www.taste.com.au/recipes/1542/sticky+date+cake+with+caramel+sauce

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