Call for more Ethnic Recipes!

I would love to get some more ethnic recipes that you have! This is a great way to branch out and cook something different. I don't know about you, but I get tired of the same things! You can email me wellsalecia@yahoo.com if you have any you want to contribute.

Ethnic Recipes

Chocolate Hazelnut Ravioli
Ingredients:
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 Stew
Half 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 Trifle
Angel 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 Curry
2 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.

November Recipes... Pasta

Pasta Salad

1 bag rainbow corkscrew noodles
1 jar artichoke hearts (in water)
Olives (black & green)
Cubed cheese
Purple onion, chopped
Red pepper
Broccoli florets
Green zucchini
Pepperoni
Mushroom buttons
Kraft Zesty Italian dressing
Feta Cheese

Cook and drain noodles, chill
Mix all ingredients together, keep in fridge.

Hungry Man Hamburger Pasta

Ingredients:
1 Small Package Angel Hair Pasta
1 Pound Ground Beef
1 Stick of Butter
4 Cloves Garlic (or 2 teaspoons minced garlic)
¼ Cup Parsley Flakes
1 Can Black Olives Sliced
1 or 2 Tomatoes Diced
1 cup Fresh Parmesan Cheese Grated
Salt and Pepper

Instructions:
Brown ground beef and season to taste with salt and pepper. Boil angel hair pasta as instructed on package and drain when cooked. Set aside beef and pasta. Sauté butter and garlic in small sauce pan for approximately 2 minutes. Put pasta in large bowl. Pour butter and garlic sauce over pasta and add parsley flakes, mix together. Dish up pasta and top with scoop of beef, scoop of tomatoes, scoop of olives and Parmesan cheese to liking.

Baked Cavatelli

Ingredients:
7 ounces dried cavatelli or bow tie pasta
12 ounces uncooked Italian sausage links, sliced 1/2" thick
3/4 cup chopped onion
2 cloves garlic, minced
1 jar (26-ounce size) pasta sauce
1 cup shredded mozzarella cheese
1/4 teaspoon black pepper
Directions:

Cook pasta according to package directions. Drain; set aside.

In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.

In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.

Bake, covered, in a 375F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.

Lasagna Casserole

3 c. elbow noodles

1 jar spaghetti sauce

Cottage cheese

Cheddar cheese

If your kids like lasagna they will love this. It is so easy and you don’t have to layer everything. It is also great for dinners to give away. Make it ahead of time and cook later.

1. Cook and drain noodles.

2. Mix remaining ingredients

3. Spread evenly in cake pan, cover top with cheddar cheese.

4. Bake in oven @ 350 degrees till cheese is bubbling.

Pasta Milano

1/2 c. sundried tomatoes, chopped
1 T. butter
2 cloves garlic, minced
1 c. chicken broth
1 c. heavy cream
1 pound chicken, cooked, cut up
1 pkg fresh mushrooms
2 T. FRESH basil, chopped
8 oz. bow tie pasta, cooked

In large saucepan over low heat, melt butter; add garlic and mushrooms, cook for 30 seconds. Add the tomatoes and chicken broth, increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Add chicken and basil, toss with bow tie pasta, and serve!

Macaroni & Cheese

1 stick butter

1 tsp. salt

2 c. milk

1 c. whipping cream

½ c. sour cream

1 c. grated cheddar cheese

½ c. bread crumbs

1 pkg. elbow noodles

Melt butter. Add 1 ½ tbsp. flour and salt. Mix well, and then add milk and cream. Stir constantly over medium heat until thick, about 10 minutes. Add sour cream and cheese. Cook until melted. Pour over cooked noodles, mix well and put in a 9 x 12 baking dish. Add bread crumbs to about a ¼ stick of melted butter and spread over top of noodles. Bake for about 20 minutes @ 375 degrees.

I like to add a can of chicken and some mixed vegetables. Add anything you like. This recipe tastes great and your kids will love it.

Healthy Cookies???

We all love cookies, but if you are looking for ways to make our favorite treats healthier check out this website. http://www.active.com/women/Articles/Healthy_Cookies.htm

Cookies

Easy Sugar Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Note: I tried making these cookies with cut out shapes and it didn't work out so well. But, they sure make GREAT drop cookies, then you have just round sugar cookies to frost. It's easier that way anyway!

Peanut Butter Bars
Cream Together:
1c. sugar
1c. brown sugar
1c. margarine (soft)
2 eggs
1 t. vanilla
Add: 1 c. Peanut butter and blend
Add:
2 t. soda
1t. salt
2c. flour
Mix
Add 2 c. quick oat
Press into big cookie sheet. Bake at 325 for 20 min. Remove from oven even though bars seem soft and not completely done. Frost with chocolate frosting as follows.
Chocolate Frosting Heat 1/4 c. milk and 1/3 c. margarine until margarine melts.
Mix together:
2T cocoa
1/4 t. salt
4c. powdered sugar
Add milk mixture and 1t. vanilla. Beat until smooth and creamy.

Peanut Butter No Bake Clusters
Ingredients:
2 cups Sugar
1/2 c. Milk
1/2 c. Butter
1/8 tsp Salt
1 tsp. Vanilla
1 cup Creamy Peanut Butter
3 cups Quick 1 Minute Quaker Oats
Combine sugar, milk, butter, and salt in medium pan. Bring to a boil. Allow to boil for 1 minute. Remove from heat. Stir in vanilla, peanut butter, and rolled oats. Stir until mixture begins to stiffen a little Drop onto foil or cookie sheet into round

White Chocolate Macadamia Nut
yield about 3 dozen
¾ cup Butter Flavored Crisco Shortening
1 cup firmly packed brown sugar
¼ granulated sugar
2 tablespoons milk
1 ¼ tablespoon vanilla
1 egg
1 ¾ cups all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
1 cup white chocolate chips
1 cup macadamia nuts
Heat oven to 375 degrees. Combine Crisco, brown sugar, granulated sugar and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in white chocolate chips and macadamia nuts by hand.
Drop rounded tablespoonfuls of dough about 3 inches apart onto ungreased baking sheet. Bake one sheet at a time in the middle of the oven at 375 degrees for 8 to 10 minutes. Do not over bake. Cool 2 minutes on baking sheet. Remove cookies to foil or cooling sheet to cool completely

Homemade Oreo Cookies
Cookies:
2 chocolate cake mixes
4 eggs
1 1/2 c. margarine
Filling:
1(8 oz.) cream cheese (softened)
2 2/3 c. powdered sugar
1/2 c. margarine (softened)
Cookies:
Mix 1 cake mix with margarine and eggs; add second cake mix slowly, stirring completely after each addition. Roll into small balls. Bake at 350 for 10 to 12 minutes.
Filling:
Mix softened cream cheese and margarine together electric mixer on low. Slowly add powdered sugar, beating well after each addition. Spread between two cookies.

Snowball Cookies
1 c. butter
1/2 c. confectioners sugar
2 tsp. vanilla
2 c. sifted flour
1 c. chocolate chips
1 c. chopped pecans (an option I don't use)
Additional confectioners sugar (for rolling)Beat butter and sugar until creamy. Add remaining ingredients, mix. Use a teaspoonful (I use a "daddy spoon" which is the larger of the 2 silverware spoon sizes you have) of dough and roll into small ball. Bake at 375 degrees for 12 to 15 minutes. Cool slightly and roll in confectioner’s sugar. (I roll them twice.)

SMORES BARS
1 1/2 cup graham cracker crumbs
1 1/2 cup softened butter
1 1/2 cup brown sugar
3 cups flour
6 cups mini marshmallows
18 oz. chocolate chips or mini M&M's
Mix grahams, butter, sugar and flour. Spread on bottom of large cookie sheet. Pat down. Spread marshmallows on top of crust. Sprinkle chocolate on marshmallows. Bake at 375 degrees for 15 minutes. Cut into bars.

Sugar Cookies
1 ½ cups powdered sugar
1 cup butter or stick margarine
1 tsp. Vanilla
½ tsp almond extract
1 large egg
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
Beat first four ingredients together with electric mixer. Stir in remaining ingredients. Cover and refrigerate 2 hours.

Heat oven to 375. Lightly grease cookie sheet with shortening or spray. Divide dough in half. Roll each half 2/4 inch thick on lightly floured surface. Cut with cookie cutters. Bake 7 or 8 minutes or until edges are light brown. Cool on wire rack.

Using your Food Storage

Oh Harry Bars
½ c melted margarine
½ c Karo syrup
1 t vanilla
½ c peanut butter
1 c brown sugar
4 c oats
1 pkg chocolate chips
Mix together first 5 ingredients. Heat until dissolved. Stir in oats and chips. Press into greased 9x13 pan. Bake at 375 for 15 min. Don’t overbake. Cut in bars.

Taco Soup:
1 lb hamburger or turkey burger
1 onion, chopped
1 can chili beans, undrained
1 can pinto beans, undrained
1 can corn, undrained
2 cans petite diced tomatoes, undrained
1 pkg Taco mix
1 pkg Ranch
Directions: brown the hamburger with the onion, put into a crockpot with the rest of the ingredients and cook 4 hours on High, or 6-8 hours on Low.Modifications with food storage (I actually make it this way all the time, since I don't like meat very much, and it's also much faster to throw together in the morning):1. Replace the Hamburger with 1 cup dry TVP and 1 cup water with 1 tsp. beef bouillon granules.2. Replace the chopped onion with 1/4 c minced, dry onion.

HARVEST RICE
1/2 c. slivered almonds
2 c. chicken broth
1/2 c. uncooked brown rice
1/2 c. uncooked wild rice
4 T. butter
3 onions, sliced in to 1/2 inch wedges
1 T. brown sugar
1 c. dried cranberries
Toast almonds in microwave for about 2-3 minutes, in one minute increments, stirring in between. Place chicken broth and rices in rice cooker and start. (Or cook the traditional way.) In medium skillet, melt butter over med-high heat. Add onions and brown sugar. Sauté until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes until they are caramelized.Stir in cranberries, cover, and cook about 10 minutes or until berries start to swell. Stir in almonds and cooked rice. Eat!When I use my rice cooker, I have to double this recipe.

Cheesy Wheat Casserole
3 cups cooked wheat
2 cans condensed cream of chicken soup
1 cup milk
1 tsp dry mustard
1/2 tsp salt
1/2 cup grated sharp cheese
Mix ingredients and pour into 9x13 baking dish. Sprinkle another 1/4 cup cheese on top. Bake at 375 for 30-40 minutes until lightly browned.

Old Woman in the Shoe Cookies:
1 cup butter
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 tsp. vanilla
2 cups whole wheat flour (note: 1 1/4 cup whole wheat = about 2 cups ground)
2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
Any or all of the following:1 cup quick oats, 1 cup rice cereal, 1 cup shredded coconut, 1 cup raisins, 1 cup chocolate, peanut butter or butterscotch chips, 1 cup nuts. Preheat oven to 350 degrees.Cream butter until fluffy. Add sugars, eggs and vanilla and mix well. Combine flour, baking soda, baking powder and salt then add to the butter mixture. Stir in the other ingredients you've chosen and blend well. Drop by teaspoonful onto an ungreased cookie sheet. Bake for 10 minutes or until lightly browned. Allow the cookies to set a few minutes before removing from the cookie sheet.

Choc. Chip Oatmeal Cookies (makes 3 dozen)
1 c. melted shortening, butter or margarine
2/3 c. granulated sugar
2/3 c. brown sugar, packed
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. soda
1 Tbsp. hot water
2 c. rolled oats
1 pkg (6 oz) chocolate chips
1/2 c. nuts (optional)

In large bowl cream shortening. Add sugars and cream until fluffy. Beat in eggs and vanilla. Add flour, salt, and soda that has been dissolved in the hot water; blend. Stir in oats, chocolate chips, and nuts. Drop by teaspoonfuls onto ungreased baking sheet about 1 1/2" apart. Bake at 375 for 10 minutes or until barely brown and still a little puffy. For crisper cookies, bake until cookies flatten.

Apple Crisp
4 cups sliced apples (place dehydrated apples in large bowl and cover with boiling water. Let them set for a few minutes to rehydrate, then use as fresh apples)

Place apples in a buttered baking pan.

Sprinkle with 1/2 cup water (use the water used to pour over dry apples)
Sprinkle with 1/4 cup sugar
Sprinkle with 1 Tbls. lemon juice
Sprinkle with cinnamon (as much as you prefer)
Cover with crumb topping

Crumb Topping:
7 Tbls. butter or margarine
1 cup sugar
3/4 cup flour
cinnamon

Mix with electric mixer until crumbly. Spread over apples.
Bake uncovered at 350 degrees, or until apples are tender.

POTATO ROLLS
4 eggs
3/4 cup potato flakes or pearls
3/4 cup shortening
3/4 cup sugar
1 Tbs. salt
3 cups warm milk (microwave for 5 min.)
8 cups flour
1 1/2 Tbs. yeast
Mix potato flakes, shortening, sugar and warm milk. Add yeast, salt and 1 cup flour.Mix for 2 minutes. Add rest of flour slowly until dough is soft and moist. Let rise 1 hour.Roll out dough and shape into balls or your favorite shape. Let rise 1 hour. Bake @375for 12-15 minutes.

Homemade Salsa:
2 cans petite diced tomatoes (Or 2 pints homemade)
5-6 green onions, chopped
1 Tbsp. olive oil
2 tsp. soy sauce
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. lime juice
1/2 bunch of cilantro

seasoning salt of choice
lemon pepper
dried oregano
3 ingredients above are to taste
Mix all ingredients together and chill to blend flavors.

June Recipes

Summer Squash Recipe

Ingredients
2 lbs squash and/or zucchini, sliced
1 green bell pepper, seeds removed, sliced
2 small tomatoes, peeled and cut into wedges
(I used a can of Garlic and Onion diced tomatoes)
1/2 yellow onion, peeled and sliced
1 clove of garlic, chopped
Olive Oil
5 or 6 slices of Jack or Cheddar cheese
(I used shredded)
Basil, either dry or chopped fresh
Salt and pepper
Pasta (optional)

Put onion, garlic, squash/zucchini, bell pepper into a large saucepan with a couple tablespoons of Olive Oil. Put on high heat and brown the veggies slightly. While browning, sprinkle basil on veggies. When veggies are slightly remove from heat and add cheese. Cover pan.

In a separate stick-free pan, put the tomatoes and cook at medium to hi heat for about 5 minutes, stirring occasionally. Let the juice from the tomatoes evaporate some. After five minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

You can serve over pasta or as is.


Slow-cooker Chicken Tortilla Soup
1 pound shredded, cooked chicken* (please look below for shortcut tip)
1 (15 ounce) can whole peeled tomatoes, mashed*
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chili peppers (optional)
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
*Please note: Above is the complete recipe but where it is starred (*), I make some modifications. First of all, I do not precook and shred the chicken. I add two frozen chicken breasts and let it cook all day in the crock pot with the rest of the ingredients. At the end of cooking, I then shred and put back into the crock pot. Second, I buy a can of crushed tomatoes rather than whole and mashing myself. These two modifications cut my preparation time down quite a bit and I'm all about having things be easy!

Pizza Dough

2 c. warm water
1 Tbsp. active dry (or instant) yeast
2 Tbsp. sugar
2 tsp. salt
5-6 c. all purpose flour

Place water, sugar, salt, and half of flour in mixing bowl. Mix slightly. Add yeast. Mix 1 minute. Add rest of flour a little at a time until dough leaves the sides of the bowl and is a bit drier than bread dough. Knead for about 8 minutes. Prepare pans with cornmeal and Pam. Makes about two 11x15 inch pans.

Cook at 375 for 20 minutes.


Spinach Salad

A bunch of spinach. Mine was fresh from my garden so I just threw a bunch in a bowl.

1 can mandarin oranges
1 cup dried Craisins
about 1 cup sliced toasted almonds
1 hard boiled egg, sliced

Dressing:

Apple cider vinegar, brown sugar and bacon.
I cut the bacon and fry it up then add a splash of the vinegar and as much brown sugar as you like to sweeten it. Add on salad before serving. Tastes great.