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| − | "Rawr" Guacamole
| + | ''Narysse a’Jahar (Guest of the Whites)'' <br><br> |
| − | Narysse a’Jahar (Guest of the Whites) | + | Per person: <br> |
| − | Per person: | + | 1 avocado, mashed OR chopped <br> |
| − | 1 avocado, mashed OR chopped | + | 1/2 teaspoon fresh lemon juice (or to taste) <br> |
| − | 1/2 teaspoon fresh lemon juice (or to taste) | + | pinch salt (or to taste) <br><br> |
| − | pinch salt (or to taste | |
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| − | 1 teaspoon each of: | + | 1 teaspoon each of: <br> |
| − | Diced raw tomato | + | Diced raw tomato <br> |
| − | Diced raw onion | + | Diced raw onion <br> |
| − | Chopped raw garlic | + | Chopped raw garlic <br><br> |
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| − | Dash of tabasco sauce (or to taste) | + | Dash of tabasco sauce (or to taste)<br> |
| − | Mix everything in a serving bowl and serve immediately with chips. | + | Mix everything in a serving bowl and serve immediately with chips. <br><br> |
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| − | Tomato-Bacon Cups
| + | [[Category:White Ajah Cookbook]] |
| − | Autumn Sapphira (Guest of the Whites)
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| − | What do you need?
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| − | a Mini-muffin pan
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| − | 1small onion, chopped
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| − | 2medium tomatoes, chopped
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| − | 4tblsp read bacon bits
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| − | 1tsp basil
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| − | 2 chopped fresh garlic cloves
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| − | 1cup grated cheese
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| − | 1/2cup mayonaise
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| − | 1can flakey biscuits (the pillsbury ones work great)
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| − | What do you do?
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| − | Mix all ingredients
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| − | Separate biscuit layers - you can get 2-3 layers out of one biscuit - and press down in the middle to make a cup.
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| − | Place biscuit layers in mini-muffin pan and place mixture in each cup.
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| − | Bake 12-15min @ 350F.
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| − | Tsk, now I wanna make some!!
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| − | Colorful Kielbasa
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| − | Usbahsur Kindellaer
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| − | 1 can (10.75oz) condensed cream of celery soup, undiluted (We subbed with cream of mushroom)
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| − | 1.5c water
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| − | 1tbsp butter or margarine
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| − | 1lb kielbasa cut into 1/2" pieces (I found quartering those 1/2" pieces better to be bite sized)
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| − | 3/4c uncooked long grain rice
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| − | 1 package (10oz) frozen peas
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| − | 1 jar (4.5oz) sliced mushrooms, drained (We chopped up a medium onion instead.)
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| − | 1c shredded cheddar cheese
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| − | In a skillet, combine soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer about 18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted. Yield: 4-6 servings.
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| − | Eggplant Elegante
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| − | Andra Mikolan
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| − | Eggplant casserole combines eggplant, sauteed onion and green pepper, bacon, and chopped tomatoes. Breadcrumbs and melted butter top off this elegant dish before baking.
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| − | Ingredients:
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| − | 1 large Eggplant, peeled and diced (that’s an aubergine, if you’re British)
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| − | 1/2 teaspoon Salt
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| − | 8 slices Bacon, fried and crumbled
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| − | 1 medium Green Bell Pepper, diced
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| − | 1 medium Onion, diced
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| − | 1 (15 ounces) can Chopped or Diced Tomatoes
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| − | Salt and Pepper, to taste
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| − | Breadcrumbs
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| − | 1/4 cup melted Butter or Margarine
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| − | Preparation:
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| − | 1. Preheat oven to 325 F.
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| − | 2. Add eggplant to saucepan. Cover with water and ½ teaspoon salt. Bring to boil over medium high heat. Boil 10 minutes.
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| − | 3. Drain eggplant thoroughly.
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| − | 4. Saute onion and green pepper in small skillet. ( I used olive oil) Add bacon and diced tomatoes.
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| − | 5. Add eggplant. Toss to combine. (At Anni, I sauted the whole mess in the skillet for a little while to cook down the tomatoes some.)
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| − | 6. Spoon mixture into casserole dish. Sprinkle breadcrumbs over top of eggplant.
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| − | 7. Drizzle breadcrumbs with melted butter.
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| − | 8. Bake 45 minutes.
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| − | Bacon hotpot
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| − | Elin al ‘Nia
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| − | 50g butter
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| − | 50g plain flour
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| − | 600ml milk
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| − | Salt & pepper
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| − | 4 large onions, sliced
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| − | 4 large potatoes, peeled & thinly sliced
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| − | 125 – 225 bacon rashers or scraps of bacon/ham/gammon (good for using up leftovers from a joint).
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| − | Heat oven to 200C/400F/gas mark 6.
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| − | Make a white sauce as follows: melt butter in saucepan, stir in flour, remove from heat & stir in milk a bit at a time. Put back on stove, bring to boil, stirring & then turn down heat, season with salt & pepper to taste and leave to simmer.
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| − | Grease a casserole dish, fill with layers in this order: onions, potatoes, bacon. End with a top layer or potatoes. Pour the sauce over the top and shake the dish so that the sauce goes right through the other ingredients.
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| − | Put lid on casserole, bake in oven for one hour then turn heat down to 180C/350F/gas mark 4. Remove lid and back for another hour.
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| − | Grandma Mary's Southern Cole Slaw
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| − | Eilidh Arimath
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| − | 1 package cabbage or broccoli slaw mix
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| − | 1 med apple, red or green, diced
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| − | 1/4 to 1/2 cup raisins
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| − | 1 cup mayonnaise
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| − | 1 tsp honey or white sugar
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| − | 2 or 3 TBSP apple cider vinegar, or rice wine vinegar
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| − | salt and pepper, to taste
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| − | For the dressing, mix your mayo, vinegar, sugar or honey, and salt and pepper. Be sure to taste it, and make sure it's not too creamy or too bitter or sour. Sometimes I like to add a squeeze of fresh lime or lemon juice. Next, mix in the slaw mix, apples, and raisins. Chill and serve at your next BBQ!
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| − | Note: all measurements are to taste, feel free to adjust to your personal preferences. Change out the sugar for honey, play around with different vinegars or citrus fruits, etc.
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| − | Feel good casserole
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| − | Ubahsur Kindellaer
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| − | Boil some chicken breasts. Make some rice. Once both are done, dump into a saute pan with a can of cream o mushroom soup, 1c milk, some diced onion and a can of peas. Let it warm up and meld. Salt and Pepper to taste.
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| − | Andra Sedai's White Corn Casserole
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| − | Andra Mikolan
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| − | This is a great dish for potlucks, and we have it for Thanksgiving and Christmas dinner at my house. It is NOT a low-fat food.
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| − | 8 ounces cream cheese (one block)
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| − | 1/2 cup of butter (one stick)
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| − | 2 cans of white corn
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| − | 1 can diced mild green chilies (I get the fire-roasted ones)
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| − | Ground white pepper, Salt, and Garlic all to taste.
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| − | Shredded sharp cheddar cheese
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| − | Melt the cream cheese and butter in a saucepan over medium heat.
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| − | Add spices and mix well.
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| − | Remove from heat.
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| − | Drain corn.
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| − | Add corn and chillies to cheese mixture.
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| − | Mix well.
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| − | Pour into medium casserole dish.
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| − | Sprinkle cheese until top is covered.
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| − | You can refrigerate it overnight if you aren't serving it that day.
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| − | Before serving, bake in oven at 350 degrees for 30 minutes, or until heated through and cheese is melted.
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| − | I sprinkle the top with paprika before baking, but that's just for appearances.
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| − | It's a big hit at potlucks. My mom and I have to make it for something every couple of months. We get requests.
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| − | Lemon risotto
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| − | Natalya Laragan
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| − | Ingredients
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| − | 2 shallot
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| − | 1 stick Celery
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| − | 60g unsalted Butter
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| − | 1 tbsp Olive oil
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| − | 300g Risotto rice, preferably Vialone Nano
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| − | 1 litre vegetable stock, (I use Marigold stock powder)
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| − | half an unwaxed lemon, juice and zest
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| − | 2 sprigs rosemary leaves, finely chopped
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| − | 1 egg, yolk
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| − | 4 tbsp Parmesan, grated, plus more to sprinkle
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| − | 60ml double cream
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| − | 1 pinch Maldon sea salt, to taste
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| − | 1 pinch white pepper
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| − | Method
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| − | 1. Put the shallots and celery into a food processor and blitz until they are a finely chopped mush.
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| − | 2. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook, to soften the mixture, for about 5 minutes, making sure it doesn't catch.
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| − | 3. Mix in the rice, stirring to give it a good coating of oil and butter.
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| − | 4. Heat the stock in another saucepan and keep it at simmering point.
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| − | 5. Pour in a ladle full of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladle full and stir again, continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.
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| − | 6. Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
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| − | 7. When the risotto is ready - when the rice is no longer chalky but still has some bite - take it off the heat and add the bowl of eggy lemony mixture, and the remaining butter and salt t
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| − | Ham Bake.
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| − | Ubahsur Kindellaer
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| − | Cube 1lb ham steak
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| − | Slice 3 medium potatoes
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| − | Slice 1 large onion
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| − | Optional: chop up a carrot
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| − | Layer potato in a large casserole dish. Next place onion and carrot. Sprinkle generously with thyme. Top with cubed ham. Pour milk into dish until just below the ham layer. Bake at 400 degrees F for 30 minutes. Cover. Bake for another 15 minutes.
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| − | Dig in and enjoy!
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| − | Great Grandma Bobek's Shepherd's Pie
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| − | Ubahsur Kindellaer
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| − | 5 small potatoes (yukon or red)
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| − | milk
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| − | butter
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| − | 1lb ground beef
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| − | 1 small onion, minced
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| − | 3 large cloves of garlic, minced
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| − | 1 can creamed corn
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| − | 1 can corn
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| − | 1tbsp of parmesan cheese
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| − | 1. Make mashed potatoes with the potatoes, milk, and butter.
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| − | 2. Brown the onions, garlic, and beef
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| − | 3. Once the meat is browned, put into casserole dish.
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| − | 4. Add the cans of corn.
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| − | 5. Top with potatoes.
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| − | 6. Sprinkle on cheese.
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| − | 7. Bake at 350 for twenty minutes.
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| − | Best if eaten the next day.
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| − | Pass it on meatballs
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| − | Elin al’Nia’s daughter
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| − | Ingredients:
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| − | • 12 Jacob’s cream crackers (if you can’t get hold of these, use matzo or saltine crackers)
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| − | • 2 heaped teaspoons Dijon mustard
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| − | • 500g good-quality minced beef, pork, or a mixture of the two
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| − | • 1 heaped tablespoon dried oregano
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| − | • 4 sprigs of fresh rosemary
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| − | • 1 large egg, preferably free-range or organic
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| − | • sea salt and freshly ground black pepper
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| − | • olive oil
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| − | • 400g dried spaghetti or penne
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| − | • a bunch of fresh basil
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| − | • 1 medium onion
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| − | • 2 cloves of garlic
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| − | • ½ a fresh or dried red chilli
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| − | • 2 tablespoons balsamic vinegar
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| − | • 2 x 400g tins of chopped tomatoes
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| − | • Parmesan cheese, for grating
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| − | How to make it:
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| − | • Pick the rosemary leaves off the woody stalks and finely chop them
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| − | • Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits up with your hands.
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| − | • Add to the bowl with the mustard, minced meat, oregano and rosemary
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| − | • Crack in the egg and add a good pinch of salt and pepper.
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| − | • With clean hands scrunch and mix up well.
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| − | • Divide into 4 large balls.
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| − | • With wet hands, divide each ball into 6 and roll into little meatballs – you should end up with 24.
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| − | • Drizzle them with olive oil and jiggle them about so they all get coated.
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| − | • Put them on a plate, cover and place in the fridge until needed.
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| − | How to cook it:
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| − | • Pick the basil leaves, keeping any smaller ones to one side for later.
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| − | • Peel and finely chop the onion and the garlic.
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| − | • Finely slice the chilli.
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| − | • Put a large pan of salted water on to boil.
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| − | • Heat a large frying pan on a medium heat with 2 lugs of olive oil.
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| − | • Add your onion and stir for around 7 minutes or until softened and lightly golden.
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| − | • Then add your garlic and chilli and as soon as they start to get some colour, add the large basil leaves.
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| − | • Add the tomatoes and the balsamic vinegar.
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| − | • Bring to the boil and season to taste.
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| − | • Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs.
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| − | • Stir them around and cook for 8–10 minutes until golden (check they’re cooked by opening one up – there should be no sign of pink).
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| − | • Add the meatballs to the sauce and simmer until the pasta is ready.
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| − | • Remove from the heat.
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| − | • Add the pasta to the boiling water and cook according to the packet instructions.
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| − | To Serve Your Meatballs:
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| − | • Saving some of the cooking water, drain the pasta in a colander.
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| − | • Return the pasta to the pan.
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| − | • Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen.
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| − | • Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top.
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| − | • Sprinkle over the small basil leaves and some extra grated Parmesan.
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| − | • This recipe is really nice with the everyday chopped green salad on the side.
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| − | Pass this recipe on to two friends, who in turn have to pass it on to two more, who it turn pass it on …
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| − | Enchiladas Suizas
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| − | Rehtaeh al’Navi
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| − | Ingredients
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| − | 4 chicken breasts
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| − | 6 flour or corn tortillas
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| − | Salsa Verde (green sauce)
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| − | 2 C Pepperjack cheese, grated
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| − | Dash Cumin
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| − | 1/2 tsp Garlic salt
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| − | 1 Tbsp dried Oregano
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| − | OPTIONAL: for extra spice, add diced green chillies
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| − | Instructions
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| − | 1. Cut chicken into cubes
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| − | 2. Sauté chicken breasts in olive oil over medium-high heat, lightly browning
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| − | 3. Sprinkle with a dash of Cumin, 1/2 tsp Garlic Salt and 1 Tbsp dried Oregano (I actually don't measure, so season to taste, just remember cumin is very strong and can overwhelm your dish)
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| − | 4. Splash approximately 1/4 C Salsa Verde into pan. OPTIONAL: If you happen to be dipping into the white wine while cooking, you might also add a splash of white wine to the pan
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| − | 5. Reduce heat and cover for 5-10 minutes until juices run clear, set chicken aside
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| − | While chicken is simmering:
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| − | 6. Preheat oven to 400 degrees Fahrenheit (204.4 C)
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| − | 7. In a baking dish, arrange 6 tortillas (flour or corn) side by side with their edges up. OPTIONAL: Before placing the tortillas in the baking dish, lightly heat on comal (griddle) to warm and stiffen the tortilla.
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| − | 8. Evenly divide half of the grated pepperjack cheese into the bottom of each tortilla OPTIONAL: Evenly divide diced green chiles between tortillas
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| − | 9. Splash approximately 1 tsp Salsa Verde into the bottom of each tortilla
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| − | 10. Evenly divide chicken cubes between tortillas
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| − | 11. Roll and seal tortillas (I usually put seam side down)
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| − | 12. Sprinkle remaining pepperjack cheese over top of tortillas
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| − | 13. Drizzle remaining salsa over top of tortillas
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| − | 14. Place baking dish in oven and bake for 5-10 minutes until cheese bubbles.
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| − | 15. Serve warm
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| − | Recipe feeds approximately 2-3 people
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| − | Mascapone with ginger and chocolate (for ginger lovers!)
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| − | Elin al’Nia
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| − | Mascarpone cheese
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| − | Jar of stem ginger in syrup
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| − | Dark chocolate (has to be good quality)
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| − | Method:
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| − | Put a generous tablespoonful of mascarpone cheese on each serving plate or dish. Thinly slice one knob of stem ginger per person and scatter over mascarpone.
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| − | Melt dark chocolate (you can add a knob of butter if you wish) in microwave or pan on stove (be careful not to overheat it).
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| − | Drizzle some of the syrup from the ginger jar over the mascarpone and sliced ginger, top with melted chocolate and eat immediately.
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| − | Mousse au chocolat / chocolate mousse
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| − | Isarma Maracanda
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| − | 2 eggs
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| − | 2 tablespoons sugar
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| − | 2 dl cream
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| − | 100 g dark chocolate (and it's even better with Dark Toblerone - chocolate with small pieces of nougat)
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| − | 1. Mix egg yolks with sugar
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| − | 2. Have the chocolate melted
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| − | 3. While it's melting, whip cream and
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| − | 4. Beat egg whites to form stiff peaks
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| − | 5. Add melted chocolate to 1.
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| − | 6. Add whipped cream
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| − | 7. Add beaten egg whites
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| − | 8. Refrigerate for a few hours
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| − | 9.
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| − | WHITE trifle
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| − | Elin al’Nia
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| − | Ingredients
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| − | 100g sponge fingers
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| − | 100g orange curd, or lemon curd
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| − | 3 tbsp Limoncello liqueur
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| − | 500ml double cream
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| − | 120g caster sugar
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| − | 100ml lemon juice
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| − | To finish
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| − | 250ml whipping cream, or double cream
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| − | 1 small orange
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| − | crystallised violets
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| − | Method
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| − | 1. Break the sponge fingers in half and spread them thickly with the lemon curd (for lemon curd recipe, see below). Put them in a glass or china dish and sprinkle the Limoncello liqueur over them.
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| − | 2. Pour the 500ml of cream into a saucepan and add the sugar. Bring to the boil over a moderate heat, then turn down the heat and leave to simmer for a good 2-3 minutes.
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| − | 3. Remove from the heat, stir in the lemon juice, then pour this mixture over the sponge fingers. They may bob about a bit in the lemon custard but just push them down and leave to cool. When the mixture has cooled, refrigerate for a couple of hours, or even overnight, until set.
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| − | 4. To finish, whip the 250ml of cream until thick, but stop before it will stand in peaks. It should still be able to slide slowly from a spoon. Smooth the cream loosely over the trifle, then finely grate the orange zest over the top and add a few crystallised violets. Return briefly to the fridge until needed.
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| − | Lemon Curd Recipe
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| − | Elin al’Nia
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| − | 3 large eggs
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| − | 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
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| − | 1 tablespoon (4 grams) finely shredded lemon zest
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| − | 3/4 cup (150 grams) granulated white sugar
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| − | 4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
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| − | Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.
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| − | In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
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| − | Makes 1 1/2 cups (360 ml).
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| − | If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
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| − | One of Nat's favourite easy recipes
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| − | Natalya Laragan
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| − | A few slices of WHITE bread (or wheat bread if you must)
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| − | honey
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| − | sour cream
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| − | unsweetened dark cocoa powder
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| − | chopped hazel nuts or walnuts
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| − | Take the slice of bread.
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| − | Spread thinly honey on the slice.
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| − | Add a nice layer of sour cream.
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| − | Sprinkle cocoa powder on top of these (mix a bit, otherwise you will inhale the powder when trying to eat this). Add some chopped nuts on top. Enjoy as a healthier treat with tea on a cold day.
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| − | Fried jam butties
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| − | Elin al’Nia
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| − | Make jam (jelly to the Americans) sandwiches – one per person, remove crusts
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| − | Beat an egg into milk
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| − | Dip sandwiches into mixture
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| − | Fry in butter
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| − | Put onto serving plates
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| − | Dust with sugar
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| − | Eat.
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| − | Resolve to go on diet next week.
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