Chocolate Hazelnut RavioliIngredients:
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
Directions
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.
African Chicken StewHalf the meat from a rotisserie chicken, shredded or chopped
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp black pepper
1 tsp crushed red pepper (optional)
1 tsp salt
1 cup water
3/4 cup peanut butter (creamy)
1 (15 ounce) can garbanzo beans (chick peas) drained, and rinsed
In a large skillet, with a tight-fitting lid heat oil over medium low heat, add garlic, onion, and potato to the pan. Saute for 2-3 minutes. Season with cumin, coriander, balck pepper, red pepper, and salt. Do not let garlic brown.Mix in water and chicken. Place lid on skillet and simmer, stirring occasionally, for 10-15 minutes.Remove lid and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes or so. Remove from heat, and serve. I usually serve with steamed rice, but not necessary.
Basic English TrifleAngel food cake or pound cake
Vanilla pudding
Cool whip or whipped cream
Mixed berries
Cut cake into ¼ inch slices. Layer about 1/3 of pieces in the bottom of bowl. Then put 1/3 of the whipped cream mixture and ½ of the pudding. Continue layers as desired. You may layer the berries as well, or just sprinkle on top. Refrigerate at least a half an hour. Serve.
Chicken Pineapple Curry2 cups uncooked jasmine rice
1 quart water
1/4 cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
1/4 cup white sugar
1 1/2 cups sliced bamboo shoots, drained
1/2 red bell pepper, julienne
1/2 green bell pepper, julienne
1/2 small onion, chopped
1 cup pineapple chunks, drained
DIRECTIONS
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.
