Apple Pie and Yogurt Muffins

This is my Apple Pie and Yogurt Muffins. Enjoy !!

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup plain Yogurt
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups semi-packed brown sugar
2 cups diced apples

1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Method:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.

2. In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, yogurt 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour liquid mixture into the flour mixture and diced apple as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.

3. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.

Chinese Chicken & Pork Dumplings

I must say these are very tasty
FILLING:
- 150 g ground pork
- 150 g ground chicken
- 1 Tbsp Soy sauce
- 1 Tbsp oyster sauce
- 1/2 tsp sesame oil
- 1 Tbsp Fresh ginger finely chopped
- 6 mushrooms chopped
- 1/2 can water chestnuts chopped fine
- 3 green onions finely chopped
METHOD:
Place all ingredients in bowl and mix well

DIPPING SAUCE:
- 4 Tbsp soy sauce
- 1/2 tsp chilli flakes
- 2 Tbsp fresh ginger chopped finely
- 1 Tbsp sugar or to taste
METHOD:
Place all ingredients in bowl, mix and set aside

DUMPLINGS (this makes about 16 dumplings):
- 1 3/4 C flour
- 1/2 C water (or adjust to make sticky dough)
METHOD:
- Mix well together in bowl
- Turn out onto lightly floured surface and knead to 2 min.
- Warp in plastic and let sit for 10 minutes.

FILL DUMPLINGS
- Take half of dough and roll between hands to make 25mm dia. log
- cut 25mm length off and ball in hands
- roll out on lightly floured surface to make thin patty about the size of your hand.
- holding the patty in one hand, spoon 1Tbsp filling into patty and seal to other edge with a little water.
- make double fold along edge and place on sheet (sealed edge up)
- repeat until done.

COOKING DUMPLINGS
- heat large frying pan to med-high heat
- add 2 Tbsp vegetable oil to pan
- add dumplings to pan (careful of hot oil).
- fry until bottoms of dumplings are golden brown ( 2-3 minutes)
- add 250ml water and cover with tight fitting lid. Cook an additional 6-8 minutes.
- Place dumpling on serving platter and serve.

Hot Dog Stew

This stew is pretty good. I had a bowl they dehydrated the rest to camp food. I think I will play with this recipe the next time I make it.

1. Bring to a rolling boil in large pot
4 C water 2 C Vegetable stock (any stock in an portion is good)

Stir in:
230 g 1/2 box of Faralle (tiny bow) pasta

Return to boil, then add;
3 beef hot dogs finely chopped
1 bell pepper minced
1/2 Beef Bollion cube

Cook for 10 minutes of until pasta is tender
spoon out 1 cup of water (approx. you don't want a lot of water but slightly cover pasta)

2. Stir in:
3 cups spaghetti sauce
1/4 teaspoon cayenne pepper

3. Remove from heat and stir in:
1/2 cup finely grated Parmesan cheese

4. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees F. It took longer for the dish to dehydrate about 10 hours)

5. To rehydrate, cover with water just above level of food in pot, boil,stir, and serve.

Spinach and Feta Momo

Spinach and Feta Momos

Basic Momo Dough
The amount will serve 4 main course or 8 appetizers.

Ingredients:
2 1/2 C all-purpose flour
3/4 C water

Method:
Mix the flour and water into dough and mix well. The amount of water may vary depending on the age of the flour. The dough should be as most as ordinary bead dough. Cover and set aside while you make the momo filling.

Spinach and Feta Momo Filling.

Ingredients:
1 lb Spinach
1/4 C vegetable oil
1 1/2 C onion, chopped fine
3/4 tsp white pepper
3 cloves garlic, chopped fine
5cm (2inch) fresh ginger, chopped fine
6 green onions, chopped fine
1 1/2 C Feta, crumbled

Method:
Blanch and finely chop Spinach. Fry onion until transparent and then add spices, fry briefly. Add Spinach and green onion and mix lightly. Remove from heat and add Feta.

Fill Momo and steam for 4 minutes.
Method:
1. Roll dough by hand on a floured surface, into a log 25mm(1" Dia.) x 30cm (12")long.
2. Cut or pull off 25mm(1") pieces and on a floured surface roll out dough to 20cm (8")Dia.
3. Place rolled out dough in one hand and spoon a Tbsp of filling into the center of the daugh.
4. Lightly wet the edge and pinch together to make a dumpling shape.


Note: These Momos freeze well and easily make quick meals. Take from freezer and steam for 15-20 minutes, until hot. Serve with Plum sauce. Enjoy !

Cam's Cole Slaw - Top Secret

8 C finely chopped cabbage (about 1 head)
1 C shredded carrot
2 Tblsp minced onion
1/3 C granulated sugar (generous)
1/2 tsp salt
1/8 tsp pepper
1/4 C milk (2% or higher)
1/2 C mayonnaise
1/4 C plain Yugart (generous)
1 1/2 Tbsp white vinegar
2 1/2 Tbsp lemon juice

1. Be sure cabbage and carrots are chopped up into fine pieces (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, yugart, vinegar and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion and mix well.
4. Cover and refrigerate for at least 2 hours before serving.

Serves 10 - 12 (or 8 people that have tried it before)

Salmon Soufflé

A great way to use leftover cooked fresh salmon (canned maybe used as well). I've tried may recipes, this one (slightly adjusted) is great.


4 Servings

3 Tbsp Butter
10 oz cooked fresh salmon of 12 0z canned salmon, drained
3/8 cup cream
1/4 cup flour
1 1/4 milk
1/2 cup Gruyere cheese, finely grated
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp Tabasco sauce
4 egg yolks
5 egg whites

Method:
Preheat oven to 375'F. Using 1 Tbsp of butter, grease a 1 1/2 quart soufflé dish. Set aside.

Puree the salmon with the cream in a blender. Set aside.

In a medium-sized sauce pan, melt the remaining butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly, return the pan to moderately low heat and cook the sauce, stirring constantly with the spoon, until it is thick and smooth. Remove the pan from the heat and add the salmon puree, the cheese, salt, black pepper and Tabasco sauce. Set the mixture aside to cool to lukewarm, and then beat in the egg yolks, one at a time.

In a large mixing bowl, beat the egg whites with a rotary beater until they form stiff peaks. With a metal spoon, carefully fold the beaten egg whites into the mixture.

Spoon the mixture into the prepared soufflé dish.

Place the dish in the centre of the oven and bake for 25 - 30 minutes or until the soufflé has risen and is golden brown, and a skewer inserted into the center comes out clean.

Remove the soufflé from the oven and serve immediately.

Ricotta Pancakes with Honey and Raisin Sauce

Preparation time: 10 minutes
Cooking time: 2-3 minutes
Original Recipe
Sauce
4 Tbsp clear honey
Juice 1/2 lemon
1 Tbsp raisins
1 Tbsp pine nuts

Filling
1 cup curd cheese or ricotta
Grated rind of 1/2 lemon
2 Tbsp raisins
1 Tblsp chopped pine nuts

4 8"-10" Dia. hot pancakes

Prep and assembly listed below.


Jazz it up - More fruit is always a good idea.
The first time I used this recipe I made a 12" (30cm) pancakes - too big. Use a pancake that is about 8" - 10 " (20 - 25cm) Dia. The pancake needs to be sweeter and thinner then a typical pancake but thicker then a typical crepe.

Sauce
6 Tbsp clear honey
Juice 1/2 lemon
2 Tbsp raisins
2 Tbsp pine nuts
1 Tbsp chopped pine nuts

Filling
1-1 1/2 cup curd cheese or ricotta
Grated rind of 1/2 lemon
1/4 cup raisins
3 Tbsp pine nuts
2 Tbsp chopped pine nuts

Preparation:
Sauce:
Put all the ingredient in a sauce pan and heat through gently.

Filling:
Beat the cheese and lemon rind until smooth.
Mix in the raisins and pine nuts.

Assemble:
1. Fold the pancake to make a triangle shape
2. Fill the pancake triangle with 1/4 of the filling
3. Place triangle on a serving dish, folded side down
4. Repeat for the other three triangle
5. Drizzle the sauce over the triangle

Serve hot - Hope you like it!!

Veggie Burger - a

Veggie Burger"Burgers that taste like hamburgers, but without meat! You can replace the Cheddar cheese with Monterey Jack or any other cheese you like. If you prefer, you may use a 1.4 ounce packet of brown broth in place of the soy sauce."

8 servings


INGREDIENTS (Nutrition)

* 2 teaspoons olive oil
* 1 small onion, grated
* 2 cloves crushed garlic
* 2 carrots, shredded
* 1 small summer squash, shredded
* 1 small zucchini, shredded
* 1 1/2 cups rolled oats
* 1/4 cup shredded Cheddar cheese
* 1 egg, beaten
* 1 tablespoon soy sauce
* 1 1/2 cups all-purpose flour

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
2. Preheat the grill for high heat.
3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

Adjustments in recipe (first run) I intend to adjust this recipe again. Have fun!
1. To heated oil and prior to adding onions ADD
1/4 tsp Cumin
1/4 tsp Coriander
1/8 tsp nutmeg

2. Exchanged Chedder Cheese for Tex-Mex PLUS 1/4 cup for 1/2 cup total

3. My grill does not heat high enough so Grill on high for 4 minutes each side THEN
Place burgers on cookie sheet and out in 500'F (preheated) oven 10 minutes.

I intend to adjust this recipe again. Have fun!