All About Foods Court

Ingredients: 1/2 cup ddeokguk ddeok (thin sliced rice cake)
1/4 cup myeolchi (dried anchovy), 6 cups water
2 green onions, chopped, 4 oz beef, thin julienne
1 egg, mixed, 2 sheets seasoned gim (dried seaweed), crushed
1/4 tsp soy sauce, 1/4 tsp sesame oil, 1/8 tsp sugar
1/8 tsp pepper, 1/8 tsp minced garlic, 1/4 tsp salt

Put ddeok gook ddeok (thin sliced rice cake) in a cold water for 30 minutes.

Marinate beef in a soy sauce, sesame oil, pepper, sugar and minced garlic.
Saute beef.
Set aside.
In a pot, add cold water and myeol chi (dried anchovy), bring to a boil, reduce to simmer for 5 minute.
Take out myeol chi (dried anchovy).

Add ddeok gook ddeok (thin sliced rice cake), bring to a boil, reduce heat to medium.
Cook for 10- 15 minutes until tender.

Add green onions.

Pour the egg in a little at a time.
Let the egg set, then stir.
(If you stir right after egg in, the broth gets milky.)

Garnish with sauteed beef and some gim.

Ingredients: 1 oz mi yeok (dried seaweed)
4 oz beef
1/2 tsp soy sauce, 1/2 tsp sesame oil, salt

Rehydrate dried seaweed in water for 30 minutes.
Cut into 2-3 inches.

In a pot, add sesame oil, saute beef with soy sauce.
Add water and seaweed, bring to a boil.
Cover to simmer.
Cook for about 30 minutes until seaweed release the flavor and soup gets milky.

Ingredients: 1/2 cup Kimchi (pickled nappa cabbage), cut into small pieces, squeezed
1 cup cooked rice, 2 green onions
1 slice ham (any kind of ham or sausage works)
4 tbsp vegetable oil, 1 tsp sesame seeds
salt, pepper

Heat the pan, add oil.
Put kimchi in, fry until translucent.
Add ham and rice, keep stir.

When all ingredients are well mixed, finish with sesame seeds.
Salt and pepper to taste.

Ingredients: 1 cup rice
4 abalones
3 tablespoon sesame oil
soy sauce

Wash rice, soak in water for 30 minutes, drain.

Insert the knife on the bottom of abalone, slice out carefully.
You can use black gall bladder attached to the outside of abalone.
It tastes bitter, so I prefer remove it, but it is very nutritious.

Slice thinly, then cut into very small pieces.

Heat pan, add abalone and sesame oil, sauté for 2-3 minutes.
Add rice, cover with 7 cups of water, stir and make sure nothing sticks to the bottom.

Bring to a boil, reduce to simmer, don't stir too much.
Stirring makes the porridge gummy, so leave as it is until the rice absorbs most of the water.
It will take about an hour to finish the porridge.
Stir if the rice sticks to the bottom.
Add more water if needed until rice loose it's shape and get mush.

Serve with soy sauce.

Ingredients: 4 cups bap (cooked rice), 4 sheets kim (seaweed sheet, nori)
2 eggs, 1/2 carrot, 4 long pieces danmooji (pickled yellow radish)
4 oz beef, 8 heads spinach, 2 imitation crab meats (6-7 inches length)
1/2 sheet square eomook (fish cake)

beef marinade: 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp minced garlic,
sesame seeds, pepper

vinegar sauce: 1/2 tsp sugar, 1/2 tsp rice vinegar, 1/4 tsp soy sauce, 1/4 tsp sesame oil,
1/4 tsp sesame seeds

fish cakes sauce: 1/2 tsp soy sauce, 1/2 tsp sugar, pepper, 2 tbsp sesame oil,
1 tbsp sesame seeds

Eggs - mix, add salt, make a pancake, slice 1/2 inch width.
Carrot - thin julienne, saute in a pan with salt.
Danmooji (pickled yellow radish) - julienne, mach to the kim (nori) length.
Beef - marinade for 5 minutes, sauté in a pan.
Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil. Mix well.
Imitation crab meats - cut in half, lengthwise.
Eomook (fried fish paste) - cut into 1/2 inch width long strips.
Boil eomook sauce, cook eomook to absorb liquid.

Cool rice slightly.
Add vinegar sauce, mix well.

On a bamboo stick roller, put kim (nori).
Add rice on 2/3 of kim.
Put each ingredients.
Roll carefully.
Spread sesame oil, sprinkle sesame seeds.
With sharp knife, slice 1/2 inch thick.

Ingredients: 3 cups rice, a handful of soy bean sprouts
4 dried shiitake mushrooms, 1 zucchini, sliced 1/4 inch thick
1/2 cup go sa ri (packaged fernbrake in water)
1/2 cup mu (Korean radish), julienne
4 oz beef, thinly sliced, 1/4 cup carrot, julienne, 1/2 onion, sliced
4 tbsp gochujang (Korean chili paste), 4 eggs
sesame oil, vegetable oil for sautéing

soy bean sprouts seasoning: 1 tbsp sesame oil, 1/4 tsp gochugaru (Korean chili powder)
1/2 tsp salt, 1/4 tsp sesame seeds, a pinch of sugar

shiitake mushrooms seasoning: 1/2 tsp sesame oil, 1/2 tsp soy sauce, 1/4 tsp sugar

zucchini seasoning: 1 tsp sugar, 1 tsp salt, 1 tsp sesame oil, 1/4 tsp minced garlic, 1/4 cup water

fernbrake seasoning: 2 tbsp vegetable oil, 1 tsp minced garlic, 1/2 tsp soy sauce
1 tsp salt, 1/2 tsp sesame seeds

radish seasoning: 1 tsp sugar, 1 tsp salt, 1 tsp sesame oil, 1/4 tsp minced garlic, 1/4 cup water

beef seasoning: 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp minced garlic
pinch of pepper

Wash rice until the water comes out clean.
Add 3.5 cups of water, cook rice in a rice cooker.
Or cook in a pot on a high heat until the water is absorbed.
Reduce heat to very low, cover with a lid, cook for another 15-20 minutes.
Turn the heat off, leave for 10-15 minutes with a lid on.

Marinate beef with seasonings.

Soy bean sprouts -
Wash and add to a pot, pour 1/2 cup water and a pinch of salt, cover the lid.
Bring to a boil, reduce heat to low, cook for 5-7 minutes.
Don't peek it, if they smell like cooked beans, they're done.
Pour into a colander, let cool for a while.
Add seasonings, mix.

Shiitake mushrooms -
Dried ones need to be reconstituted, add warm water, leave until softened.
Wash, squeeze out water, slice thinly.
Add to a pan with seasonings, saute briefly.

Zucchini -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 2-3 minutes.
Open the lid, let cool.

Fernbrake -
Drain the water, add oil to a pan, saute with seasonings.
Add sesame seeds at the last minute.
Let cool.

Radish -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 4-5 minutes.
Open the lid, let cool.

Onion -
Saute with some salt.

Carrot -
Saute with some salt.

Saute beef on a high heat.

To assemble the bowl -
Put rice on a bottom, arrange vegetables around.
Add egg york (or sunny side up, or just fried) on top.

Serve with go chu jang and sesame oil.

Tips: You can use any vegetables such as spinach, bean sprouts, or mushrooms (oyster, enoki).
Blanch mushrooms, squeeze, add some sesame oil, salt and sesame seeds.

Ingredients: 1 cup rice
a handful of bean sprouts
1.2 cup water

sauce: 4 tbsp soy sauce, 1 tbsp sesame oil,1 tsp minced garlic, green onion (chopped),
sesame seed

Wash bean sprouts and cook in water with some salt until soften.
Wash rice in cold water for 3-4 times.
Put in a rice cooker.
Add water and cook.
Put bean sprouts on top of rice and serve with sauce.

Ingredients:
1/3 lb beef, very thin strips
1/2 cucumber, 1/2 carrot, thin juliennes
1/3 lb bamboo shoot, thin juliennes
6-7 shiitake mushroom, thin sliced
4 oz seok ee mushroom, thin sliced
3 eggs, flour, salt, pepper, sesame seed oil

Beef marinate: 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp sesame oil, 1/2 tsp minced garlic

Shiitake marinate: 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp sugar

Gyeoja sauce: 2 tbsp Korean mustard powder, 1 tbsp water, 1 tbsp venegar, 1/2 tbsp sugar

kan jang sauce: 2 tbsp soy sauce, 1 tsp venegar, 1 tsp wasabi

Marinate beef, shiitake mushroom and sauté in a pan.

Cut cucumber into 1.5 inch length.
We need thin julienne of out side green part of cucumber.
Use knife, peel outside of cucumber1/8 inch thick. -- this is a tricky part, be careful with your hands! Then, make julienne out if it.
Saute in a pan with a little bit of salt.

Saute mushrooms, carrot and bamboo shoot separately with some salt.

Separate eggs, add salt and make "Ji Dan" (thin crepe).
Cut into 1.5 inch length very thin strips.

Combine flour, salt, water and make very light batter.
In a non-stick pan, put 1 tbsp vegetable oil and wipe out slightly with a paper towel.
Pour 1 small ladle of batter, and make very thin wrapper -- flip once.

There are special serving plate for this dish in Korea.
But you can arrange them in a big plate and leave center for wrapper.

Serve with gyeoja sauce and kanjang sauce.

Tips: These wrappers are hard to handle.
They are easy to break, stick together, and not taste good if made thick.
So be patient and do some practice, and do not overlap until they cooled completely!

You can substitute with very thinly sliced radish.
Pickle it a day ahead in the same amount of rice vinegar and sugar (add some salt).
Drain it.
You don't have to prepare all eight stuffing.
My simple version is onion, squash, cucumber and carrot.

This dish can be vegetarian menu by simply taking out beef.

Ingredients:
4 packs wanton skin (rounds), 1 lb ground beef
1 cup kimchi*, 1 bunch bu chu (Korean chives)**
1/2 onion, finely chopped, 3 green onions, finely chopped
3 tbsp minced garlic, 2 tbsp soy sauce
2 tbsp sesame oil, 1 tbsp sugar, 1 tbsp salt
2 tsp ground pepper, 1 tsp juice of ginger
1 egg, beaten (to seal wanton skin)
cho kan jang (soy sauce with rice vinegar)
4 tbsp soy sauce, 2 tbsp rice vinegar
1 tsp gochugaru (Korean chili powder)- optional
(*You can substitute kim chi with blanched nappa cabbage.)
(**Korean chives - They are strong in flavor, a bit tough in texture.)

Wash kimchi lightly to get rid of spicyness and squeeze the water out.
(or if you like it hot, don't wash it.)
Chop finely.
Wash chives, grain, chop into 1/8 inch pieces.

In a large bowl, add everything, mix well to combine.
Put some egg around the wanton skin, take about 1/2 tbsp of filling
and fold into a half moon shape.
Make some ruffles.

Boil a big pot of water, add man du, bring to a boil, reduce to medium heat.
Cook for 3-4 minutes until translucent.
Drain, serve with cho kan jang (soy sauce with rice vinegar).

Tips: Mandu recipe is very forgiving.
You can add blanched bean sprouts, chopped zucchini and mushrooms etc...
If you like pork, chicken or turkey instead, use them.

Some people don't like ginger pieces in dumplings,
the juice of ginger blends much better with the rest of the ingredients.
You can use finely chopped ginger if you like.

Ingredients:
14 oz nok doo (mung beans)
1 medium onion, thin sliced
1/2 carrot, thin julienne
3 green onions, cut in a bias
1/8 lb beef, thin julienne
1/2 cup kimchi, cut into strips*
1/4 cup bean sprout, blanched, roughly chopped
2 tbsp salt
(*You can substitute to blanched napa cabbage)

Wash mung beans and soak in cold water for 3 hours.
Get rid of outer shell by rubbing them with hands.
Wash again.
Put them in a food processor with a little water and grind to fairly fine paste.

In a bowl, mix onion, carrot, green onions, beef, bean sprouts and kimchi.
Add mung bean paste and salt.

In a non-stick pan, add vegetable oil.
Pour a ladle of paste to make 3-4 inches in diameter and cook until brown, turn only once.

Serve with soy sauce (with some chopped green onion).

Tips: When you grind mung beans, try to lose water as much as possible.
It is better to add more water after mixing all ingredients
if the batter is too thick, but you can not go back!
You can drain the bean, put 2-3 ladle in to a processor,
add 1/2 ladle of water(or a little more).

Make a pancake less than 1/2 inch thick.

Ingredients: 1 pack transparent noodle (dangmyun),
(soaked in hot water for 30 minutes, drained)
1 medium onion, thin sliced
1/2 carrot, thin julienne
1 bunch spinach, blanched, cut into 3 inches
10 oz thin slice beef
5 green onions, cut in a bias
7 shiitake mushrooms, rehydrated, thin sliced
oil to saute
salt and pepper
2 tbsp sesame seeds

Beef marinade: 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic,
1/4 tsp pepper, 1/2 tsp sesame seeds

Shiitake marinade: 1/2 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil

Noodle seasoning: 1 and 1/2 cup water, 1/4 cup sugar, 2 tbsp soy sauce, 4 tbsp vegetable oil

In a non stick pan, add oil and saute vegetables.
All ingredients have to be cooked separately.
To use the same pan, start with light color vegetable.
An ideal order will be onion - green onions - carrot - shiitake mushrooms - beef.
The vegetables don't have to get any color, just need to be softened.
Saute and move to a big bowl to cool a little bit.
Put a non-stick wok or large pan on a medium heat.
Add dang myon seasoning, pour in dang myon.
Bring to a boil, stir occasionally for a few minutes until dang myon absorbs water.

In about 10-15 minutes they start to stick together.
From this point, stir constantly until the noodle gets soft and translucent.
Take off from the heat, let cool for a while.
If needed cut the length.
Mix with vegetables, sesame seeds, salt and pepper to taste.

Ingredients: 1 bunch green onion - cut in a bias,
1/2 onion - thin slice
1/2 carrot - thin julienne
1/4 lb shrimp* - chopped
1/4 lb bay scallops* - chopped
1/4 lb clams* - chopped
1/8 lb squid* -chopped
(*You can substitute to any seafood.)

For batter: 1 cup water (3-4 tbsp more)
1 cup flour
1 egg
2 tsp soy sauce
1 tsp salt
1/2 tsp sugar
1/2 tsp dwen jang (Korean bean paste)

Soy dipping sauce: 3 parts soy sauce, 1 part rice vinegar, some chopped green onion

In a big bowl, combine all ingredients for batter with a whisk. Or you can purchase "Korean pancake mix" from Korean market, and combine 1cup water with 3/4 cup (to 1 cup) mixture.
Combine all vegetables and seafood into a batter and mix well.
In a non-stick pan, put 3-4 tbsp vegetable oil.
Make a pancake about 4-5 inches in diameter.
Serve with soy dipping sauce.

Tips: Make a pancake as thin as possible. It tastes much better!
They make large size "pa jeon" generally in Korea.
At home, you cut green onions in half, alternate root part and green part in a hot non-stick pan.
Pour the batter evenly on top, cook for 2-3 minutes until you can flip it.
Spoon over beaten egg, flip and finish cooking.
Cover the plate over the pan, turn it over, and serve.

This recipe for Macadamia Nut Hummus was invented by Oils of Aloha which makes the best macadamia nut oil available.
Prep Time: 15 minutes
Cook Time: 03 minutes
Ingredients:
1/2 cup roasted macadamia nuts
2 cups garbanzo beans, drained
3 Tbsp. Oils of Aloha® Garlic Isle Macadamia Nut Oil
3 Tbsp. fresh lemon juice
3 Tbsp. water
1/2 tsp. minced garlic
10 medium basil leaves
Salt and pepper to taste
Crispy Pitas (recipe follows)
[b]CRISPY PITAS[/b]
4 large pitas
1 tsp. lemon pepper seasoning
1 tsp. ground cumin
2 Tbsp. Oils of Aloha® Garlic Isle Macadamia Nut Oil
Preparation:
Crispy Pitas

Cut each pita into six wedges. In a small bowl combine lemon pepper and cumin. Place pita wedges on a baking sheet and brush with the macadamia nut oil. Sprinkle with spice mixture. Broil pitas until lightly browned, about 3 minutes. Makes 24.

Macadamia Nut Hummus

In a food processor combine all ingredients, except pitas, and pulse to purée. Serve as a spread on Crispy Pitas or as a dip for vegetables. Makes 2 1/2 cups.

This recipe for Macadamia Nut Hummus was invented by Oils of Aloha which makes the best macadamia nut oil available.

Marinated spareribs are a favorite pupu or appetizer at many restaurants and family gatherings in Hawaii.
Cook Time: 15 hours, 00 minutes
Ingredients:
5 lbs spareribs
4 cloves garlic
1 large piece of ginger root, crushed
1 tsp salt (optional)
1 cup sugar
1 cup soy sauce
1 cup catsup
1/3 cup oyster sauce or fish sauce
Preparation:
In a large saucepan, combine the pieces of ribs, garlic, ginger and salt (optional). Add enough water to cover the ribs. Bring the contents to a boil, then lower the heat and simmer until all of the ribs are tender. This should take about 1 1/2 hours.

When the ribs are tender, drain the ribs and set aside. Prepare a marinade with the sugar, soy sauce, catsup and oyster sauce. Fish sauce can be substituted. Marinate the ribs overnight in the refrigerator.

Place ribs on the rack of a broiler pan or on the grill. Broil or grill for about 8-10 minutes, basting frequently. Turn and broil or grill the ribs for an additional 5-7 minutes.

Serves about 20 for pupus (appetizers).

3/4 pound shrimp (about 2 1/2 cups
8 ounces Italian fettucine pasta noodles cooked and drained
2 cloves garlic, minced
1/2 cup butter or margarine
1 cup sliced asparagus or zucchini
1/2 cup sliced green onion
2 tablespoons minced parsley
1/8 to 1/4 cup fresh basil, finely chopped

grated Parmesan cheese
Cooking Directions

To cook, saute garlic and basil in butter until garlic turns light brown. Add vegetables, cook and stir about 5 minutes or until vegetables are crisp-tender. Stir in the shrimp, cook and stir on high heat about 1 minute or until they are thoroughly heated. Server over hot fettucine pasta, sprinkle with parmesan cheese.

This recipe makes about 4 servings.

Ingredients
8 oz. Lasagna pasta noodles, cooked
8 oz. Italian Prosciutto, chopped
16 oz. can whole peeled tomatoes, chopped
1 cup. cottage cheese, lg. curd
1 cup. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
1 medium onion, chopped
1 lb. lean ground beef
4 tbs. fresh basil, chopped
4 cloves garlic, chopped or minced
1/4 tsp. oregano
ground black pepper
1/2 cup dry white
wine *(optional)
2 tbs. olive oil
fresh Basil sprigs for garnish
Preparation
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.

2.To make the sauce, in a large saucepan or cast iron skillet, over medium-high heat, saute the garlic, onion and prosciutto in the olive oil for 4 minutes. Add the lean beef, oregano, a touch of black pepper and saute 10 minutes. Add the wine and cook until the wine is almost evaporated. Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.

3. Grease a 9" x 12" or larger, deep sided baking pan. Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, cottage cheese, parmesan and mozzarella cheese. Add a second alternating layer of noodles, sauce and other ingredients. Repeat until pan is full ending up with a top layer of sauce. Sprinkle with parmesan cheese and bake in a pre-heated oven at 400 degrees for 30 minutes. Garnish with fresh basil

Tip: When layering the pasta, place bottom layer in pan so the ends lay over the sides of the pan. For the final layer lay the ends from the first layer back-over the top. This helps to hold lasagna together when cutting serving portions.

*Note* If you prepare this recipe with wine be sure to mention it before you serve it to guests.

Ingredients
3 cups Italian Pasta (rotini, mostaccioli, rigatoni or fettucine)
1/4 to 1/3 cup finely chopped fresh basil (basilica)(can substitute 4 or 5 teaspoons crushed dry basil but not recommended)
4 to 6 garlic cloves, minced (adjust quantity to taste)
2 to 3 tablespoons olive oil (do not substitute with other cooking oils)
4 oz cream cheese (low fat or reduced fat)
1/2 cup low fat cottage cheese
1/3 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Cooking Pesto
1. Cook pasta according to package directions or until tender but still firm. Drain, keep warm.

2. Meanwhile, to prepare pesto sauce, saute basil and garlic in hot olive oil for 30 to 60 seconds, stir frequently. Garlic will begin to turn light brown. Reduce heat and add cottage cheese, cream cheese and parmesan cheese. Heat and stir until nearly smooth. Add parsley and 1/3 to 1/2 cup water (or milk). Cook uncovered for about 3 minutes over medium heat, stirring frequently. You can add more or less water (or milk) to reach desired consistency. Pour sauce over pasta and serve with french bread and extra parmesan cheese at the table. Makes 2 to 4 servings depending on appetite.

Ingredients
1 pound fettucine, tagliatelle or trenette pasta noodles
3/4 cup virgin olive oil
12 cloves fresh garlic
1 medium white onion
6 medium Idaho potatoes
1 teaspoon salt
1 teaspoon freshly
ground black pepper
1 cube butter or margarine
1 pound fresh string beans
1 cup grated Parmesan cheese(good quality)
Cooking Pasta Asciutta

Peel potatoes and cube(cut to 3/4 to 1 inch pieces). Boil potatoes in salted water till tender. Do not over-cook. Meanwhile, steam string beans till tender but still crisp and set aside with potatoes.

In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion. Saute till golden crisp. Meanwhile, cook pasta noodles in salted water. Cook aldente (cooked just right). Drain, add potatoes, string beans and toss gently. Add butter to heated garlic and onion sauce to melt. Pour sauce over pasta mixture, add pepper, parmesan cheese and work through very gently. Serve this dish with extra parmesan cheese and french bread.

Options: To add a Pesto flavor, sprinkle with 1/4 cup finely chopped fresh basil (basilica) and toss gently to coat.

This recipe serves 6 to 8

Ingredients
1 1/2 pkgs.(8oz.) fresh chicken ravioli
3 tbls. butter
2 tbls. fresh Basil
3 tbls. shallots, minced
2 1/2 cups hot chicken broth
3 tbls. fresh sage, chopped
1/3 cup whole milk or half-and-half
4 tbls. flour, all-purpose
Parmesan cheese
salt and pepper to taste
Ravioli Sauce

1. Cook the ravioli according to package directions or until tender but still firm. Drain, keep warm.


2.In a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3 to 4 minutes. Reduce heat to medium low, stir in the flour for 1 minute then the sage and basil. Add the chicken broth and whisk till the sauce is thick, 4 to 5 minutes. Stir in the milk bringing the sauce back to a simmer. Remove from heat and salt and pepper to taste. Pour sauce over hot ravioli and toss to coat. Sprinkle generously with Parmesan cheese and garnish with an additional teaspoon of fresh chopped basil.
Serve hot with French bread and have extra Parmesan cheese at the table.

Ingredients
1 lb.lasagna pasta noodles, cooked
2-16 oz. jars meatless sauce
1 lb. Ricotta cheese
1/2 C. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 C. chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning
Cooking Directions Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and ricotta cheese.

Grease a 15" x 12" or larger, deep sided baking pan. Arrange a first layer of noodles across the pan so the ends hang over the sides. (The ends will be laid back-over the top for the final layer. This helps to hold lasagna together when cutting servings) Then add a layer of the lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta (lengthwise in the pan), the sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 45 minutes, or till cheese is bubbly.

Allow to set for 5 to 10 minutes before cutting. Serve this baked lasagna with sour dough French bread and have extra parmesan cheese at the table. This recipe can be modified to suit individual preferences.

Ingredients
8 oz pasta noodles of your choice
1 cup chopped or sliced asparagus (use only the tender half or tips)
3 cloves garlic, squished and chopped, or minced
1/4 to 1/2 cup olive oil(do not substitute)
1/8 cup chopped onion (red or yellow)
1/4 to 1/2 cup fresh basil, finely chopped
grated Parmesan cheese
Sauce

Quick Pesto: Saute garlic, and onion in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.

Prepare the pasta of your choice according to package directions except for the following:
Add 1 to 2 cups additional water
Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions
Drain the pasta and vegetable mixture and pour the saute mixture and basil over the top, tossing lightly to coat. Top with parmesan cheese and serve with French bread. This pesto recipe makes 2 to 4 servings depending on appetite.

Asparagus in this recipe can be substituted with broccoli, string beans or zucchini.

1. Pasta must always be cooked in abundant salted water. The proportion should be 1 1/2 quart (approximately 1 1/2 liters) of water for 3 – 4 oz (100 gr) of dry pasta.
Use a large, tall stockpot. Bring to a boil the water necessary to cook the desired amount of pasta. Add the salt only after the water begins boiling. Salty water boils at a higher temperature, therefore taking a longer time. Add to the water about 1 teaspoon of salt per quart. The amount may vary depending on personal taste. If you don’t add salt to the water the pasta will taste very insipid and there will be a lot of contrast with the sauce that is salted. No Italian forgets to salt the pasta water!

2. Keep the pasta vertically over the boiling water and drop the pasta into the pot.

3. In few seconds the pasta will start softening. Using a long fork start pushing the pasta in the water until is fully submerged.
At this point the temperature of the water has fallen and it is not boiling anymore.

4. Place the lid on the pot and turn heat to high to bring the water back to a fast boil.

IMPORTANT!
When the water comes to a fast boil again and the pot is covered, the steam will push the lid up and the water will splash out of the pot! You have to be there and remove the lid to continue cooking the pasta uncovered. It is dangerous to leave the pot unattended. The splashing water can easily extinguish the flame and the gas would freely come out of the burner.

5. Continue cooking the pasta uncovered. Mix with a long fork in order to keep the pasta pieces separate from each other. Adjust the flame to keep the water boiling but preventing it from splashing out of the pot.

6. Read the manufacturer’s instructions printed on the envelope for cooking time, but don’t trust them. The best thing to do is taste a little piece from time to time to test for readiness. Bite a little piece and you can tell if the core of the pasta is still whitish the pasta is not ready yet.
Testing will give you an idea of the time left to a perfect al dente pasta.
The expression al dente in Italian refers to the correct cooking point of pasta. Literally it means, “when it is right for the tooth,” that is, soft but firm, and never overcooked.
Before draining reserve some of the cooking water if the recipe requires it. If you are using a “dry” type of dressing you may want to add some of the water back into the mixing bowl.

7. Place the colander in the sink in a secure position. When the pasta is ready, turn the heat off. Grab the pot firmly: Don’t forget that most of the accidents in the house happen in the kitchen. Make sure nobody is in your way to the sink: Watch for the kids!

8. Add a little cold tap water to the pot to stop the cooking process: About 1/2 glass is enough. In fact, pasta keeps cooking even after you drain it. Also, this way the pasta will not be extremely hot when served. Make sure the recipe allows cooling the pasta. Some recipes require for the pasta to be very hot. You are not “washing” the pasta here! Don’t overdue it!

9. Carefully drain the pasta.

10. Shake the colander to drain the pasta thoroughly, unless the recipe indicates otherwise.

11. Pour the pasta into a bowl of adequate size. Add the dressing or sauce, toss it well, add cheese if indicated by the recipe, and serve immediately.
from http://www.annamariavolpi.com

3 cloves garlic
4 spring onions
200 g (6 1/2 oz) beancurd
300 g (10 oz) soy bean sprouts
100 g (3 1/2 oz) prawns, peeled
300 g (6 1/2 oz) rice noodles
6 tb oil
2 eggs
2 tb rice vinegar
3 tb sugar
2 tb light soy sauce
2 tb fish sauce

Takes 40 minutes
Dice beancurd, wash soy bean sprouts, cut spring onions into 2 cm long pieces, chop garlic.
In pot bring water to boil and simmer noodles for five minutes. Drain noodles and wash with cold water.
Heat oil in a wok or a pan. Add garlic, spring onions, prawns and beancurd and stir-fry two minutes.
Push to one side and quickly add beaten eggs. Once they begin to set, gently scramble them. Stir eggs and beancurd.
Add noodles, bean sprouts, vinegar, sugar, soy sauce and fish sauce and stir well.

300 g (10 oz) rice noodles
500 g (1 lb) broccoli
500 g (1 lb) squid tubes
1 large onion
3 tb oil
3 tb sweet soy sauce
3 tb fish sauce
1 tb sugar

Takes 35 minutes
In a pot bring water to boil and cook rice noodles for five minutes. Wash with cold water and drain well.
Cut broccoli into pieces and cook in a pot with some water and salt until tender. Drain well.
Wash and drain squid tubes. Score in a crosshatch pattern and cut into 2 cm square pieces.
Peel onions and dice.
Heat oil in a wok or a pan and add squid and onions. Stir-fry for two minutes.
Add broccoli and stir.
Add noodles, fish sauce, soy sauce and sugar. Stir until hot.

400 g (13 oz) squid tubes
2 ts lemon juice
1 onion
3 cloves garlic
1 ts chilli paste
3 tb fish sauce
3 tb lemon juice
1 tb sugar
8 salad leaves
200 g (6 1/2 oz) unsalted peanuts

Takes 20 minutes
Cut tubes lenghtwise. Cut a cross pattern onto the skin on one side. Then cut the squid into bite size squares. Bring water to boil, add lemon juice and blanch the squid one minute.
Chop garlic, cut onions into rings.
Make a sauce with the garlic, the chili paste, the fisch sauce, the lemon juice and the sugar.
Mix the squid with this sauce and the onions.
Serve squid with green salad and chopped peanuts.

2 tomatoes
1 green pepper
1 large onion
100 g (3 1/2) peas
1 coriander stem
6 eggs
6 tb oil
1 ts fish sauce
1 ts sugar
1 ts light soy sauce
pepper

Takes 35 minutes
Dice tomatoes, red pepper and onions.
Chop coriander, beat eggs.
Heat three tablespoons oil in a wok or a pan. Add tomatoes, pepper, onions, coriander and peas and stir-fry for three minutes.
Season with fish sauce, sugar, soy sauce and pepper. Set aside.
Heat rest of the oil in a pan and add 1/4 of the beaten eggs. Make four omlettes.
Fill omlettes with the vegetable mixture and fold.

400 ml (13 fl oz) coconut milk
300 ml (10 fl oz) water
250 g (8 oz) sticky rice
3 tb sugar
salt
fruits

Takes 25 minutes
In a pot bring half of the coconut milk and the water to boil. Reduce heat and add sticky rice, sugar and salt.
Cover the rice and let simmer for 20 minutes.
Pour in rest of the coconut milk and stir. Serve with fresh fruits.

200 g mushrooms
2 spring onions
16 peeled prawns
1 l chicken soup stock
3 tbs lemon juice
1 ts chili paste
3 tbs fish sauce
1/2 Kaffir-lime

Takes 20 minutes
In a pot bring chicken soup stock to boil.
Cut mushrooms into half. Cut spring onions into 2 cm long pieces. Wash prawns.
Add lemon juice, chilipaste and fish sauce to the chicken soup stock and stir.
Add mushrooms, spring onions and prawns and let simmer for ten minutes.
Reduce heat and season with Kaffir-lime juice.

400 g (13 1/2 oz) lean beef
1 tbs oil
salt
pepper
1 ts fish sauce
2 onions
1 coriander stem
3 tbs lemon juice
3 tbs fish sauce
1 tbs sugar

Takes 25 Minutes
Season beef with salt, pepper and fish sauce. Fry in a pan with some oil. Take beef out of the pan, let cool and slice.
Slice onions. Chop coriander. Fry onions in a pan.
Mix a sauce with onions, coriander, lemon juice, fish sauce and sugar.
Combine beef and sauce and mix.

3 cloves garlic
1/2 ts black pepper
1 ts salt
500 g (1 lb) minced meat
300 g (10 oz) canned pineapple pieces
1 red and 1 green pepper
3 tbs fish sauce
2 tbs rice vinegar
3 tbs sugar
1 ts starchflour
10 tbs oil

Takes 35 Minutes
Chop garlic and mix with pepper and salt. Add garlic mixture to the minced beef and mix well.
Form meatballs with 2 cm diameter.
Drain pineapple pieces.
Dice pepper into bite-size pieces.
Mix fish sauce, rice vinegar, 5 tb water, sugar and starchflour.
Heat oil in a wok or a pan. Add meatballs and fry.
Stir in pineapple and pepper and stir-fry for one minute.
Add sauce mixture, bring to boil and simmer for two minutes.

TIPP: Serve with rice or salad.

12 bamboo skewers soaked in water
500 g (1 lb) chicken fillets
1 onion
1 clove garlic
1 tb fish sauce
1 tb sugar
oil
water

Takes 40 minutes plus time to marinade

1. Slice chicken.
2. Thread up three to four stripes of the chicken on each skewer. Place in a shallow dish.
3. Peel onions and garlic and chop.
4. Mix fish sauce, sugar, oil and water with the garlic and onions.
5. Marinade the chicken for 30 minutes with this mixture.
6. Grill the chicken skewers in a big pan.

Serve with satay sauce:
Easy to make satay sauce
Satay sauce

1 green pawpaw
4 long green beans
3 tomatoes
3 tb unsalted peanuts
3 clove garlic
1 Kaffir-lime
2 ts chilli paste
1 tb palm sugar
1 tb fish sauce
6 dried shrimps

Takes 30 minutes
Peel pawpaw, cut into half, take out the seeds.
Dice pawpaw into small pieces.
Cut beans into 1 cm long pieces, dice tomatoes, chop peanuts, peel garlic.
Mix and chop chilli paste, garlic, palm sugar, fish sauce, shrimps and 1 tb of the pawpaw in a food processor.
Add this paste to the rest of the pawpaw, beans, tomatoes and peanuts and season with lime juice.

450 g sliced bamboo shoots, canned
3 spring onions
1 clove garlic
3 tb oil
2 tb fish sauce
2 tb oyster sauce
1 tb sugar
2 eggs, beaten

Takes 25 minutes
Drain bamboo shoots and wash.
Cut spring onions into 2 cm long pieces, chop garlic.
Heat oil in a wok or a pan and stir-fry garlic until golden.
Add bamboo shoots, onions, fish sauce, oyster sauce and sugar and stir fry.
Push to one side and quickly add beaten eggs. Once they begin to set, gently scramble them. Stir eggs and the bamboo shoots.

500 g (1 lb) fish fillets
1 red pepper
3 spring onions
1 tb oil
2 tb red curry paste
400 ml (13 fl oz) coconut milk
2 tb fish sauce
1 tb brown sugar
1/2 Kaffir-lime

1. Cut fish into 2 cm square pieces.
2. Wash pepper, remove seeds and cut into pieces.
3. Heat oil in a wok or a pan and add coconut milk. Add curry paste, fish sauce, sugar and lime juice and stir.
4. Add pepper and spring onions and continue to stir for one minute.
5. Reduce heat and add fish. Let simmer for five minutes.

2 onions
1 tb oil
2 cans corn
400 ml (13 fl oz) coconut milk
3 tb fish sauce
1 ts rice vinegar
1/2 l (16 fl oz) water

Takes 20 minutes
Dice onions.
Heat oil and stir in onions. Roast until golden.
Add half of the corn, half of the coconut milk and water.
Mash onions and corn.
Pour in rest of the coconut milk and rest of the corn. Bring soup to boil.
Season with fish sauce and rice vinegar.

500 g (1 lb) chicken fillets
4 cloves garlic
10 green beans
20 fresh krapao basil leaves
3 tb oil
1 ts chilli paste
3 tb fish sauce
2 tb sugar

Takes 30 minutes

1. Slice chicken, chop garlic, cut beans into 1 cm long pieces, chop basil leaves.
2. Heat oil in a wok or a pan, add garlic and roast for a minute. Add chilli paste and roast.
3. Add chicken and stir-fry for two minutes. Add fish sauce, sugar and beans and continue to stir-fry.
4. Reduce heat and add the basil leaves.

500 g (1 lb) chicken fillets
1 tb fish sauce
pepper
1 ts oil
400 g (13 oz) babycorn (fresh or canned)
3 spring onions
2 cloves garlic
3 tb oil
2 tb fish sauce
2 tb oyster sauce
1 tb sugar

Takes 25 minutes
1. Slice chicken and marinade with fish sauce, pepper and oil for ten minutes.
2. Cut babycorn lengthwise into halves. Cut spring onions into 3 cm long pieces.
3. Chop garlic.
4. Heat oil in a wok or a pan and roast garlic until golden. Add chicken and stir-fry until tender.
5. Add babycorn and onion and continue to stir-fry.
6. Add fish sauce, oyster sauce and sugar and taste if extra sugar or fish sauce is needed.

300 g (10 oz) cabagge
800 ml (26 fl oz) coconut milk
500 g (1 lb) fish fillets
1 tb chilli paste
2 eggs
4 tb fish sauce
1 red pepper
1/2 teaspoon starchflour

Takes 1 hour

1. Cut fish fillets into 2 cm square pieces.
2. Mix coconut milk, chilli paste and fish sauce. Beat eggs and add to the coconut mixture.
3. Add fish to the coconut mixture.
4. Slice cabbage and put into a baking dish.
5. Add the fish-coconut mixture an bake at 200 ° (370 F) for 30 minutes.
6. Slice red pepper and decorate the dish.

Cilantro Soup Ingredients
This recipe calls for:
1 Bunch Fresh Cilantro
1 (32-ounce) Package Reduced Fat Free Chicken Broth, divided (I suggest using home made chicken broth if you have it)
2 Tablespoons Butter
2 Tablespoons All-Purposed Flour
1 (8-ounce) Package Fat-Free Cream Cheese
1 (8-ounce) Container Light Sour Cream
1 Pealed Garlic Clove
1/4 teaspoon Salt
1/4 teaspoon Ground Red Pepper
1/4 teaspoon Ground Cumin

Cilantro Soup Equipment
For this recipe you will need:
Blender
Large Sauce Pan
measuring cups
measuring spoons
knife
spoon

First Step: Chopping Cilantro

First you will want to chop off the stems of the cilantro.

Second Step: Mixing Cilantro

In a blender combine and pulverize:
Cilantro Leafs
1 Cup Chicken Broth

Third Step: Mixing Butter And Flour
In your sauce pan combine and heat on medium heat:
2 Tablespoons Butter
2 Tablespoons Flour

Forth Step: Chopping Garlic

Take the one clove of garlic and finely chop it.

Fifth Step: Stirring In Cilantro

Put a sauce pan on medium heat and stir in:
3 Cups Chicken Broth
Cilantro Mixture (from the second step)
Let this boil for one minute.

Sixth Step: Mixing It All Together

Now stir into your mixture:
1 (8-ounce) Package Fat-Free Cream Cheese
1 (8-ounce) Container Light Sour Cream
1/4 teaspoon Salt
1/4 teaspoon Ground Red Pepper
1/4 teaspoon Ground Cumin
1 Peeled Garlic Clove

Let this simmer for 15 minutes. Make sure you stir it every 5 minutes to keep it from burning on the bottom.

It should look like the picture to the left once it is done cooking. It is ready to serve.
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Green Chili Soup Ingredients
This recipe calls for:
1 large Onion
4 to 5 Cloves of Garlic
2 Stocks Celery
2-3 Cleaned and Stemmed Green Chilies
2 Tablespoons Olive Oil
1 Can (14 Onuses) Diced Tomatoes
1 Russet Potato Diced
7 Cups Chicken Broth
1 Teaspoon Salt

For a hot batch of green chili soup, use hot green chilies; deseed only one. However I don't suggest doing this the first time, this is extremely hot. For medium leave seeds in only on. For mild deseed all three. If you do not have fresh roasted green chilies available just use 2, 4oz cans of green chili.

Green Chili Soup Equipment
For this recipe you will need:
Soup Pan (with Lid)
Knife
Stirring Spoon
Measuring Spoon
Measuring Cups
Can Opener

Step One: Chopping Green Chili Soup Ingredients

First, chop the onion as shown in the picture to the left. Then mince the 4 to 5 cloves of garlic, slice the 2 stocks of celery, and chop the potato along with the 3 green chilies. Make sure that your knife goes all the way through the green chili and severs its veins. If you are using can green instead of fresh go ahead and drain the liquid off of them.

Step Two: Putting It All Together
Now, here's where we get started!
Sauté in a sauce pan on low heat:
2 Tablespoons Olive Oil
1 Chopped Onion
4 to 5 Minced Garlic Cloves
2 Stalks of Celery
Make sure to stir this often leaving the lid on. Once the onion and the celery have become clear move on to the next step. This should take at least 30 minutes.

Green Chilies
Step Three: Green Chili
Add and continue to simmer under a lid for 15-20 minutes:
3 Green Chilies
1 Can of Diced Tomatoes
1 Russet Potato
Once your concoction is thoroughly cooked it should look like the lower picture to the left.

Step Four: Adding Chicken Broth

Now add:
7 Cups of Chicken Broth
1 Teaspoon of Salt
Simmer this on low for 30 minutes.
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Cole Slaw Ingredients
This recipe calls for:
5 Cup Cabbage
1/2 Cup Green Grapes
1/2 Cup Golden Raisins
1/2 C. Carrot
4 Heaping Tablespoons Miracle Whip
3 Tablespoons Vinegar
3 Tablespoons Sugar

First Step: Chopping Cabbage
Shred 5 cups of cabbage.

Second Step: Chopping Other Ingredients

Now Shred 1/2 cup of carrots, cut your grapes in half and get your raisons out. Put this all in a bowl for the fourth step.

Third Step: Mixing Cole Slaw Dressing

In a bowl mix together:
4 Heaping Tablespoons Miracle Whip
3 Tablespoons Vinegar
3 Tablespoons Sugar

Fourth Step: Mixing Cole Slaw

Now take your salad and your dressing and mix them together well so that every thing is well distributed.

Hush Puppy Ingredients And Equipment
For this recipe you will need:
3 Cups Corn Meal
5 Cups Boiling Water
1 1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
Corn Oil
Medium Large Sauce Pan
Frying Pan
Measuring Cups
Measuring Spoons
Spatula
Spoons

First Step: Hush Puppy Dough

In a sauce pan on a burner set on medium high combined and stir:
3 Cups Corn Meal
5 Cups Boiling Water
1 1/2 teaspoon Salt
1/2 teaspoon Garlic Powder

You should continue to stir until the dough is hot and wants to create a ball.

Second Step: Forming Hush Puppies

Once the dough is still very warm, but not hot enough to burn your hand, take a small portion out of the pan and shape it into a round flat pancake. The picture to the far left should give you an idea of its proportion.

I do this step by rolling the dough into balls and then with a piece of wax paper on top and underneath the dough ball smash it with a spatula.

Third Step: Frying Hush Puppies

Take your frying pan and fill it 1/4 of an inch up with corn oil. Turn your burner on to medium high. If you have an electric stove top like mine you will need to wait about three minutes for it to heat up. Then place about eight hush puppies into the hot oil. Once their bottom sides look like the upper close up left picture flip them over and let the other side fry. Once they are done take them out, blot the oil off of them using paper towels and then salt them.

Spanish Rice Ingredients

This recipe calls for:
1/4 Cup Vegetable Oil
1 Cup White Rice
1/2 Onion
3/4 Of A Green Bell Pepper
1 Can (1/2 oz.) Diced Tomatoes
1 Can (8 oz.) Tomato Sauce
1 and 1/2 Cups Warm Water
1 Beef Bouillon Cube
1 Teaspoon Chili Powder
1/2 Teaspoon Salt
1/4 Teaspoon Cumin Powder
1/8 Teaspoon Black Pepper

Spanish Rice Equipment

For this recipe you will need:
Sauce Pan
Measuring Cups
Measuring Spoons
Cutting Board
Can Opener
Wooden Spoon

First Step: Bouillon Cube and Vegetables

The first step is just getting everything ready. Chop up the bell pepper and onion. If you are worried that you don't have enough the bell pepper should fill a half cup and the onion should be a rounded cup.

Next dissolve the beef bouillon cube in 1 1/2 cups warm water. (don't boil the water just zap it in the microwave.)

Now in the sauce pan:
Heat 1/4 Cup Vegetable Oil
then add and sauté 1 Cup White Rice

Continually stir this until the rice begins to slightly turn tan. Then immediately move on to the second step.

Second Step: Browning Rice

Now quickly add your bell pepper and onion. Continue to stir this until the rice is lightly browned and the pepper and onion are transparent (slightly clear). The pictures to the left should hopefully give you some preference.

Third Step: Spanish Rice Spices

Now add and stir into your rice:
1 Can Diced Tomatoes
1 Can Tomato Sauce
Bouillon Cube and Warm Water
1 Teaspoon Chili Powder
1/2 Teaspoon Salt
1/4 Teaspoon Cumin
1/8 Teaspoon Black Pepper

Place a lid on your rice and allow it to sit and simmer for 35 to 40 minutes. (Set your oven on low). The rice should not have any crunch, or hardness to it. If it does try cooking it a little longer.

Flour Tortilla Ingredients And Equipment
2 Cups Flour Tortilla Mix
1/2 Cups Warm Water
Large Bowl
Spatula
Spoon
Measuring Cups
Rolling Pin
Cast Iron Skillet
Large Mixing Bowl

First Step: Kneading Four Tortilla Dough

Mix together in a large mixing bowl:
2 Cups Flour Tortilla Mix
1/2 Cup Warm Water

If your dough is not wet enough and is appearing crusty, or dry just add a tablespoon of water.

Once you do this take the dough out of the bowl and knead it for 5 minutes. If you have never kneaded dough before all you do is press it with the palms of your hand so that it is flat, then fold the dough in half and press down with your palms again, but this time you will be pushing the dough away from you. then repeat this for five minutes with your dough.

Second Step: Resting Flour Tortilla Dough

Once you have finished kneading your dough cover it with a wet paper towel and let it rest and relax for 15 minutes. (When I say wet paper towel I don't mean sopping wet. All you do is wad it up, get it wet under the faucet, ring it out and then un-wad it.)

Third Step: Cutting Flour Tortilla Dough

Now cut your dough into 8 equal parts.

Fourth Step: Rolling Flour Tortillas

First roll the chunks into balls. Then flour a bread board. Now flatten the balls on your floured surface so that they look like a round pancake. Once you do this then roll out your tortillas. They should be at least 6 inches around.

Please note that tortilla presses are for corn tortillas, a flour tortilla must be rolled out with a rolling pin.

Fifth Step: Cooking Flour Tortillas

Turn a burner on medium high and place the iron skillet on it. Wait for the skillet to heat up, then place one of the flour tortillas in the skillet. Once you see large bubbles appear on top use your spatula to get a peek underneath the flour tortilla (don't pop the bubbles). It should have large brown charred marks. If it does, flip it over and wait till the other side has charred marks before removing from the skillet. If it doesn't let it cook some more on this side before removing. Keep repeating the above step until all the tortillas are cooked.
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Corn Bread Ingredients
This recipe calls for:
1 Cup Corn Meal
1/2 Cup Flour
1/2 teaspoon Soda
1 teaspoon Salt
1 teaspoon Baking Powder
1 Egg
1 Cup Buttermilk
4 Tablespoons Corn Oil

Corn Bread Equipment

For this recipe you will need:
Mixing Bowl
Iron Skillet
Measuring Cups
Measuring Spoons
Spoon
Spatula

First Step: Mixing Wet Ingredients
First Mix together well:
1 Cup Buttermilk
4 Tablespoons Corn Oil
1 Egg
Preheat your oven to 375 F.

Second Step: Adding Dry Ingredients

Now add and mix with the wet ingredients:
1 Cup Corn Meal
1/2 Cup Flour
1/2 teaspoon Soda
1 teaspoon Salt
1 teaspoon Baking Powder

Third Step: Baking

First cover the bottom of the skillet with about 2 Tablespoons Corn Oil. This is what makes the corn bread a little crunchy around the edges (the mark of a good corn bread.) Then place the skillet on the a stove burner and let it heat on medium high until hot. You want to get the corn oil hot, but not burning. Once the oil and skillet is hot pour your corn bread batter in and then place this all in a 375 degree oven and bake for 20 minutes. Once it is done the top should be slightly brown.
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Corn Tortilla Ingredients And Equipment
For this recipe you will need:
2 Cups Maseca Corn Masa mix
1/2 teaspoon Salt
1 1/8 Cup Water
Tortilla Press, or rolling pen
Measuring Cups
spoon
2 Plastic Bags
Iron Skillet
Metal spatula

First Step: Corn Tortilla Dough

First mix together for about 3 minutes, or until it becomes a dough ball:
2 Cups Maseca Corn Masa mix
1/2 teaspoon Salt
1 1/8 Cup Water

(If it is a little crumbly just mix in a Tablespoon of water)

Then separate the dough into 16 equally sized pieces. Now you will want to form these globes into slightly flat little balls.

Second Step: Rolling, Or Pressing

Now there are two ways to do this with a rolling pin, or a tortilla press. We will show you both ways.
First Option

Place a floured (use Maseca Corn Masa Flour) plastic bag down on a bread board, put a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out. Now slowly remove the top plastic bag, flip it over in your hand and remove the second plastic bag.

Second Option

The Second Option is using a tortilla press. If you like this recipe and want to do this again I would suggest buying one. They are not too expensive and it is great fun for kids to make tortillas using a press. They will have fun "Pressing" the tortillas for you.

Ok first you will need to lay a plastic bag down on the inside of the press, then flour it, put the dough ball down on it, put another plastic bag on top of it and then close the lid and press the handle down. Now flip the lid back and you should have a very nice round tortilla. Just remove It from the bags like I showed you in the First Option. Great Job! I have to admit I think it's kind of fun.

Pressing Corn Tortillas

Mess Up?

Now, I don't know who you are, or where you are, but I know you are out there, and you did not listen when I told you to use the bag! Yes, you have a hopeless mess. Now go back and do it right. You must put a bag (or wax paper) on the press, or the dough will stick to it.

Third Step: Cooking

Now, it is time to cook your tortillas. Put the Skillet on a burner that is set at medium heat. Then, quickly flop your tortilla on the skillet. Once you begin to see some bubbles appear, take your spatula and flip it over and let it cook on the other side. Once the other side is a little brown just remove it from the burner, and place it to the side.

Corn Tortillas

You did it! Great for you! You have successfully made corn tortillas!
When ever you are ready to use them, make sure you remember to soft fry them before serving.
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Enchilada Ingredients
This recipe calls for:
3 Cups Chicken Broth (OR 3 Cups of Water)
1/8 teaspoon Red Pepper
3 Tablespoons Chili Powder
1 1/2 teaspoon Ground Cumin Powder
1 1/2 teaspoon Salt
3/4 teaspoon Garlic Powder
4 Tablespoons Corn Oil
4 Tablespoons Flour
Corn Tortillas
Cheddar Cheese
Velveeta
1 onion

First Step: Mixing Enchilada Sauce

Put a sauce pan on a medium heat burner and mix together:
4 Tablespoons Corn Oil
6 Tablespoons Flour
1 1/2 teaspoon Cumin Powder
1/2 teaspoon Salt
3 Tablespoons Chili Powder
1/8 teaspoon Red Pepper
3/4 teaspoon Garlic Powder

Cook for one minute, stirring the ingredients together.

Adding Water Second Step: Adding Water to Enchilada Sauce
Now add the three cups of water and keep stirring until it is thickened to the consistency of a thin gravy.
Keep sauce warm while you work on the rest of the recipe.

Third Step: Soft Frying Tortillas

Soft frying tortillas is quite easy. If you have never done this before we will show you how. (Never leave a skillet, or frying pan with oil in it unattended It could start a fire. If you have small children in your house make sure that the handle of your frying pan, or skillet is out of their reach. Also, Keep a sauce pan lid--that fits your frying pan--around any time you fry with hot oil; this way, if their is a fire, you can suffocate it out before it spreads beyond of the frying pan).

Put about 1/4th of an inch of corn oil in the frying pan. Turn the burner to medium high and let it heat up the oil. Then carefully place one of the corn tortillas in the hot oil. Cook for 5 seconds, then flip it over using a pair of tongs, or forks. Cook the other side for 5 seconds as well, before removing the tortilla from the pan. Once you remove it from the pan blot it off using paper towels. You will need to soft fry around 20 tortillas. This is so you will have a few extra.

Fifth Step: Grating The Cheese

Now its time to grate the cheese. You will want to evenly mix one cup of grated cheddar cheese with one cup grated Velveeta. It should look like the picture to the left once you have evenly mixed them.

You will also want to chop up your onion now.

Sixth Step: Dipping Tortillas In Enchilada Sauce
Now is when we start assembling the enchiladas. We will take you through making the first one. First you will want to give your enchilada sauce a quick stir to make sure it is still warm and well mixed. If it is not warm enough just turn the burner back on for a few minutes and heat it up a little. If you have to do this make sure you stir it at the same time. Now, lets get back to the instructions. You will want to take one of the soft fried tortillas and dip it in the enchilada sauce.

Seventh Step: Assembling Enchiladas
Once you dip your soft fried tortilla, then sprinkle 1/4 cup of cheese and a Tablespoon of onion, as seen to your left. Then roll it up and place it on a serving plate. You will want to do this with all of your tortillas. I would suggest making them on a different plate than what you are going to serve them on. The enchilada sauce will make it a huge mess if you don't.

Eighth Step: Topping Cheese Enchiladas

Once you have finished making all the enchiladas add a few more large spoonfuls of enchilada sauce on top along with more cheese and more onion. The pictures to the left will serve as a good guide to the amounts. If you skip putting the enchilada sauce on top they will taste more like a cheese taco rather than an enchilada. That wouldn't be good!

If your tortillas and enchilada sauce is not hot enough to melt the cheese then zap them in the microwave for about 30 seconds.