Cold Artichoke with Seafood

Sunday, February 7th, 2010


Boil artichokes, cool, and chill in refrigerator. At serving time, prepare artichoked for stuffing by gently pushing leaves outward. Fill with seafood salad and serve with dressing.

2 cups cooked shrimp (chilled)

1 cup sliced celery

2 tbsp fresh lemon juice

1/2 cup mayonnaise

salt and pepper to taste

Cut shrimps into halves lengthwise and mix with remaining ingredients. Chill several hours before stuffing.

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How to cook Artichokes the simple way

Thursday, February 4th, 2010


The artichoke is included in the sunflower family from the native Canary Island. The globe artichoke is also known as “green artichoke” and “French artichoke”.

Now, try this simple and easy steps to cook artichoke and enjoy it with the whole family.

  1. Wash artichokes. Cut 1” off, straight across top. Pull off loose leaves at bottom. Clip off spine tips with scissors.
  2. Drop artichokes into pot of boiling salted water to which olive oil, garlic, bay leaf, and fresh lemon slices have been added. Cover tightly and boil 20 to 40 minutes (til leaf can be pulled easily from base).
  3. Drain upside down. Remove choke (thistle portion) with spoon from center of artichoke.
  4. Serve as hot vegetable with hot melted butter or hollandaise sauce. To serve cold, chill cooked artichoke, set upright on plate and serve with fresh lemon juice and favorite dip.
  5. To eat: pull off petals one by one and dip base into sauce. Eat only tender base part of leaf by drawing it between teeth. Discard remaining tip. Artichoke bottom is good to eat, too.

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Boiling, Grilling, and Frying Broccoli

Wednesday, January 13th, 2010


  • Boiling broccoli

Wash broccoli and trim a bit off ends of stems, but do not remove branches. If stems are over 1/2 inch in diameter, make lengthwise gashes through them almost to the flowerets. The stalks will then cook as quickly as the flower buds. Drop the broccoli into a small amount of boiling salted water. Cover and cook quickly just til tender, about 10 minutes. Serve hot;

  • Frying broccoli

Wash broccoli; split each stalk lengthwise just to the flower. Place flat in large skillet; sprinkle with salt; pour in boiling water til 1—inch deep. Cover and simmer 15 minutes (or til stalks are tender—crisp). Lift out to pie plate. Pour water out of skillet; then pour in oil. Add garlic and onion and cook til gelden. Discard garlic; add broccoli and heat, shaking gently, til well coated. Add more salt if necessary and drizzle with lemon juice.

  • Grilling broccoli

Put broccoli in a bowl, preferably a big one. Mix the salt, lemon juice, oil, and pepper; sprinkle over broccoli and toss to coat. Set aside for 30 minutes. Brush the grill rack with cooking spray before grilling. Set up the grill for indirect heat. Toss broccoli, then drain marinade. Add cheese in a resealable plastic bag. Place broccoli, a few pieces at a time, shake to coat. Cook broccoli, covered, over indirect average heat for 8-10 minutes on each side or until crisp-tender.

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Tuesday, October 27th, 2009


Ingredients:

2 lb. lean beef (cubed)
2 large cans tomato sauce
1 can water
Juice of 2 lemons
1 cup sugar
Salt and Pepper

Procedure:

Brown meat quickly in fry pan. Mix tomato sauce, water and lemon juice together and pour over meat. Transfer to baking dish and bake in a 325 F oven for three hours (or till tender)

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Monday, January 5th, 2009


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1/2 cup mild flavored Honey

1 teaspoon Cinnamon

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Monday, January 5th, 2009


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2.3 cups mild flavored Honey

2 Eggs

2 tablespoon Milk

1/2 teaspoon Vanilla

1/2 teaspoon Salt

1 teaspoon Baking Powder

1 teaspoon Soda

1 cup Flaked Coconut ( toasted)

1 cup mashed Bananas ( 2 or 3)

2 teaspoon grated California Lemon Peel

1 teaspoon California FRESH Lemon Juice

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Bread slices thinner if stored overnight or frozen.

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