Pea soup

Ingredients

  - 1 1/2 cups green split peas
  - 1 large onion, peeled and chopped
  - 2 celery stalks, chopped
  - 1 large leek, chopped
  - 1 large clove of garlic, halved
  - 1 herb bouquet*
  - 1 or 2 well-rinsed ham hocks
  - Salt and Pepper

Instructions

  1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
  
  2 Remove bones, and herb bouquet from soup, discard. Either puree through a vegetable mill, or puree in a food processor and then pass through a sieve. Correct seasoning.
  
  3 Reheat, taste again for seasoning. Ladle into warm bowls and garnish with croutons and or sauteed ham.
  
  Makes 2 quarts. Serves 6.

Chicken with rice

Ingredients

  - 1 cup long-grain rice
  - 4 boneless chicken breast halves, without skin
  - 4 tablespoons butter
  - 1/4 cup chopped red or green bell pepper, or combination green and red
  - 1 clove garlic, minced
  - 1 cup chopped onion
  - 1/2 cup chopped sliced celery
  - 1 can (14.5 ounces) tomatoes
  - 1/4 cup raisins
  - 3 tablespoons blanched sliced or slivered almonds
  - 1/2 to 3/4 teaspoon curry powder
  - 1/2 teaspoon dried leaf thyme, crumbled
  - salt and pepper
  - sliced or slivered almonds for garnish

Instructions

  Cook rice with water as package directs, just until tender. Wash chicken and pat dry. Heat the butter in a large skillet; brown chicken on both sides; remove to a 2-quart casserole. Pour off excess butter and add the bell pepper, garlic, onions, celery, tomatoes, raisins, almonds, and seasonings. Simmer the mixture for 10 minutes. Spoon the rice over the chicken then pour the sauce over all. Cover with foil and bake for about 25 minutes, or until chicken is tender. Garnish with almonds, if desired.
  Serves 6.

Sushi

Ingredients

  - Cooked octopus.
  - Cooked prawns.
  - Raw tuna.
  - Salmon.
  - Salmon caviar.
  - Japanese sticky rice.
  - Lava seaweed.
  - Wasabi.
  - Asparagus.
  - Shiitake mushrooms.

Instructions

  Pour the cooked rice into a tray.
  Finely slice the tuna and salmon.
  Put the seaweed onto a sushi mat and press rice down onto it.
  Slice the mushrooms and the pieces of asparagus and lay along the rice.
  Add the wasabi.
  Roll the sushi and cut into slices. Serve with salmon caviar, wasabi and soy.

Onion soup

Ingredients

  - 1/4 cup butter
  - 3 onions, thinly sliced
  - 1 teaspoon white sugar
  - 1 tablespoon all-purpose flour
  - 2 1/2 cups water
  - 1/2 cup red wine
  - 2 (10.5 ounce) cans condensed beef broth
  - 1 French baguette
  - 8 ounces sliced Swiss cheese

Instructions

  Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
  Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
  Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
  Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
  Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

Spaghetti bolognese

Ingredients

  - 30g butter
  - 500g spaghetti
  - 3 tbsp olive oil
  - 225g smoked back bacon, finely diced
  - 2 onions, finely diced
  - 1 clove garlic, finely chopped
  - 2 large carrots, finely diced
  - 3 sticks celery, finely diced
  - 500g minced lamb
  - 2 x 400g cans chopped tomatoes
  - 2 tbsp tomato puree
  - 250ml white wine
  - 3 finely pared strips lemon zest
  - 1 bay leaf
  - 3 sprigs parsley
  - Salt and freshly ground pepper
  - Freshly grated nutmeg
  - 10 tbsp (60g) freshly grated Parmesan

Instructions

  1. To make the bolognese sauce, heat the olive oil in a large saucepan over a medium heat. Add the bacon, onion, garlic, carrot and celery and fry for about 6 minutes or until tender. Stir in the minced lamb and stir-fry until the lamb is evenly brown and crumbly. Add the chopped tomatoes, tomato puree, wine, lemon zest, bay leaf and parsley. Lightly season with salt (the bacon is quite salty). Add pepper and freshly grated nutmeg to taste.
  2. Return the mixture to the boil and simmer gently for an hour until it forms a thick, flavoursome sauce, then remove the lemon zest, bay leaf and parsley. Finally, stir in 6 tbsp grated Parmesan.
  3. Just before you are ready to serve, drop the spaghetti into a pan of boiling, salted water. Cook according to packet instructions until al dente - about 10 minutes. Drain thoroughly and heap into a serving bowl. Add the butter and 4 tbsp more Parmesan. Toss well and serve with the sauce and extra Parmesan.

Quiche

Ingredients

  - 1 1/3 cups all-purpose flour
  - 1/8 teaspoon salt
  - 1/2 cup cold butter, cut in small pieces
  - 2 to 3 tablespoons ice-cold water
  .
  Filling
  - 8 strips lean bacon, cooked and crumbled
  - 4 large eggs
  - 1 1/2 cups half-and-half or whole milk
  - 1/4 teaspoon dried leaf thyme
  - 1/8 teaspoon pepper
  - 1 cup shredded sharp Cheddar cheese

Instructions

  Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
  
  On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375F.
  
  In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375F for about 30 minutes, or until quiche filling is set and top is lightly browned. Serve the quiche with fresh tomato wedges or a tossed salad.
  
  Quiche serves 8

Mushroom Soup

Ingredients

  - 5 tablespoons butter, divided
  - 2 leeks, chopped
  - 2 large carrots, sliced
  - 6 cups chicken broth
  - 2 teaspoons dried dill weed
  - 2 teaspoons salt
  - 1/8 teaspoon ground black pepper
  - 1 bay leaf
  - 2 pounds potatoes, peeled and diced
  - 1 pound fresh mushrooms, sliced
  - 1 cup half-and-half
  - 1/4 cup all-purpose flour
  - fresh dill weed, for garnish (optional)

Instructions

  1. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
  2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
  3. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
  
  http://allrecipes.com//Recipe/russian-mushroom-and-potato-soup/Detail.aspx

Lasagne

Ingredients

  - 2 tbsp. olive oil
  - 1 lb. ground beef round; optional
  - 5 c. New Basic Tomato Sauce
  - 4 tbsp. chopped fresh Italian (flat leaf) parsley
  - 3 1/2 c. Ricotta cheese
  - 1 c. chopped cooked spinach, well drained; optional
  - 1/4 c. freshly grated Parmesan cheese
  - 1 tbsp. dried oregano
  - 3/4 tsp. ground nutmeg
  - Freshly ground black pepper, to taste
  - 8 lasagna noodles, cooked until not quite tender
  - 3 c. grated Mozzarella cheese

Instructions

  1. Heat the olive oil in a skillet over medium heat. Add the beef, crumbling it into the skillet. Cook, stirring occasionally, until it is browned. Drain, and set aside.
  2. Place the tomato sauce in a saucepan. Add the beef and 2 tablespoons of the parsley, and cook over medium heat for 5 minutes. Remove the pan from the heat.
  3. In a mixing bowl, combine the Ricotta, spinach, Parmesan, remaining 2 tablespoons parsley, oregano, nutmeg, and pepper; stir well.
  4. Place 2 cups of the tomato sauce in the bottom of a 13 x 9 inch baking dish. Arrange 4 lasagna noodles on top of the sauce. Spread half the Ricotta mixture over the lasagna, and sprinkle with 1 cup of the Mozzarella. Repeat the layers of sauce, noodles, Ricotta, and Mozzarella.
  5. Top with the remaining 2 cups of sauce and 1 cup Mozzarella, sprinkle evenly over the top.
  6. Cover the dish loosely with aluminum foil, place it on a baking sheet, and bake for 45 minutes. Then remove the foil and bake an additional 20 minutes. Remove the dish from the oven and allow it to rest 10-15 minutes before serving. 8 portions.

Onion pie

Ingredients

  - 5 large sweet onions, thinly sliced
  - 2 tablespoons olive oil
  - 1/4 teaspoon salt
  - 1/4 teaspoon pepper
  - 1 (15-ounce) package refrigerated piecrusts
  - 15 pimiento-stuffed olives

Instructions

  Saute onion in hot oil in a large skillet or Dutch oven over medium-high heat for 25 minutes or until golden. Stir in salt and pepper.
  
  Unfold 1 piecrust, and roll to press out fold lines. Place on a lightly greased baking sheet; roll to a 13-inch circle.
  
  Spoon onion mixture onto piecrust, leaving a 1-inch border; lightly brush border with water.
  
  Roll remaining piecrust to press out fold lines; cut into 1/2-inch strips. Arrange in a lattice design over filling; fold edges up over lattice, pressing to seal. Place olives in some of lattice openings.
  
  Bake at 375F on lower oven rack for 25 to 30 minutes or until golden brown.

Baked Italian Pasta

Ingredients

  - 1 box penne or ziti (1 lb)
  - 2 jars (26 oz) spaghetti sauce of choice or you can optionally make your own
  - 12 ounces shredded 6 cheese Italian blend (or mozzarella)
  - grated parmesan cheese
  - 5 Hot Italian Sausages
  - 2 onions
  - 2 green peppers
  - 2 medium sized fresh tomatoes (optional)
  - Crushed red pepper (optional)
  - Fresh basil (optional)

Instructions

  Cook the penne for approx. 9-11 minutes in boiling water (almost fully cooked but not quite). At the same time cook the Italian sausage until it also almost fully cooked then slice into small circles Chop vegetables to desired size (leave somewhat chunky).
  
  Drain penne and place a 1 noodle deep layer of penne on the bottom of a 13 x 9 1/2 casserole dish. Cover with half the sausage, vegetables, cheese, and sauce. Evenly layer the rest of the penne on top of the bottom layer. Place the rest of the vegetables, sausage, sauce and cheese (put the cheese on top) on top of the second layer of noodles. Top with Parmesan cheese and fresh basil (optional) Cover and Bake at 350 degrees F for 35-55 minutes (depending on how well cooked/soft you like the vegetables). Enjoy with a good Chianti or other red wine.
  
  serves/makes 8
  
  http://www.cdkitchen.com/recipes/recs/92/Baked_Italian_Pasta16952.shtml

Greek salad

Ingredients

  * 6 firm ripe tomatoes, coarsely chopped
  * 3 Lebanese cucumbers, coarsely chopped
  * 1 red onion, sliced into rings
  * 1 red capsicum, halved, deseeded, coarsely chopped
  * 200g marinated Greek olives
  * 220g marinated feta, coarsely chopped
  * 1 tsp dried Greek oregano
  * 1 tsp salt
  * 125ml (1/2 cup) olive oil
  * 60ml (1/4 cup) white vinegar

Instructions

  1. Combine tomato, cucumber, onion, capsicum, olives and feta in a salad bowl. Sprinkle with oregano and salt.
  2. Whisk together the oil and vinegar in a jug. Drizzle the salad with dressing and toss to combine. Serve immediately.

Patties with potatoes

Ingredients

  - 2 - 2 1/4 pounds of ground beef (single grind)
  - 2 eggs
  - 1 small tomato, grated
  - 2 teaspoons of salt
  - 1/2 teaspoon of pepper
  - 1 tablespoon of oregano
  - 1/3 pound of stale bread (5 1/4 ounces)
  - 1/2 cup of beer
  - 4 tablespoons of olive oil
  - 1 onion, minced

Instructions

  Preheat oven to 355F (180C).
  
  Soak the bread in the beer until absorbed.
  
  Combine all burger ingredients in a bowl and knead until well blended. Shape into patties (approximately 12), cover, and set aside.
  
  Peel potatoes and cut into quarters, lengthwise. Place in a roasting pan and top with salt, pepper, oregano, garlic, lemon juice, and olive oil. Add 1/2 cup of water and cook at 355F (180C) for 45 minutes. Place burgers on top of the potatoes and continue to cook for 45 minutes longer.
  
  Yield: 6 servings - 2 burgers each

Tuna and Olive Salad

Ingredients

  - 1/4 cup mayonnaise
  - 2 tablespoons fresh lemon juice
  - 2 (6-oz) cans light tuna packed in olive oil, drained
  - 1/2 cup chopped drained bottled roasted red peppers
  - 10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
  - 1 large celery rib, chopped
  - 2 tablespoons finely chopped red onion
  - 1 (20- to 24-inch) baguette
  - 2 tablespoons olive oil
  - Green leaf lettuce

Instructions

  Make tuna salad:
  Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
  
  Assemble sandwiches:
  Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.
  
  Read More http://www.epicurious.com/recipes/food/views/Tuna-and-Olive-Salad-Sandwich-103566

Moussaka

Ingredients

  - 5-6 medium Globe eggplants (about 5-6 pounds)
  - sea salt
  - olive oil
  - 4 medium onions, chopped
  - 2 1/2 pounds of ground beef (or lamb)
  - 3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
  - 3 cloves of garlic, minced
  - 6-8 whole cloves
  - 1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
  - 1/8 teaspoon of ground allspice
  - 2 bay leaves
  - 1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
  - 1 cup of breadcrumbs
  - 1/2 cup of dry red wine
  - 3 tablespoons of tomato paste
  - freshly ground pepper
  - bechamel with cheese* or 6 cups of basic bechamel

Instructions

  PREPARE EGGPLANT
  
  Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.
  
  PREPARE MEAT SAUCE
  
  Preheat the frying pan or skillet over low heat.
  
  When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Saute the onions with a wooden spoon, until onions are translucent. Add the meat and continue to saute until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.
  
  When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use.
  
  PREPARE BECHAMEL SAUCE
  
  While the sauce is simmering, make the bechamel with cheese or 6 cups of basic bechamel, cover, and set aside.
  
  Preheat the oven to 350F (180C).
  
  BUILD THE MOUSSAKA
  
  Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining 1/2 cup of breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the bechamel sauce evenly over the top.
  
  Bake at 350F (180C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.
  
  Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.
  
  Yield: approximately 8 servings

Salmon Pasta Salad

Ingredients

  - 1.5 cup tricolored spiral pasta
  - 1/2 cup mayonnaise
  - 1/2 cup sour cream
  - 1/4 cup chopped green pepper
  - 1/4 cup chopped sweet red pepper
  - 2 Tablespoons chopped onion
  - 2 Tablespoons minced fresh dill or 2 teaspoons dill weed
  - 6.0 oz. Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
  - Mixed salad greens

Instructions

  Cook pasta according to package directions. Meanwhile, combine the sour cream, mayonnaise, green peppers, red peppers, onions and fresh dill in a bowl. Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.
  
  Makes 2 servings.
  
  http://chickenofthesea.com/recipe_detail.aspx?did=604

Basic Chicken Salad

Ingredients

  * 1 cup mayonnaise
  * 2 tablespoons lemon juice
  * 1/2 teaspoon ground black pepper
  * 4 cups chopped, cooked chicken meat
  * 1 cup blanched slivered almonds
  * 2 stalks celery, chopped

Instructions

  1. Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
  2. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
  
  http://allrecipes.com//Recipe/basic-chicken-salad/Detail.aspx