[CH] Hot Luck Recipes
RisaG (radiorlg@home.com)
Wed, 11 Jul 2001 08:37:53 -0400
Here are all the recipes from the food I made for the Hot Luck. Including
the drink recipe. It doesn't include the vodka that was added. Add as you
wish.
* Exported from MasterCook *
Jamaican Jerk Turkey Pie
Recipe By : RisaG
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 lb ground turkey
1 link andouille sausage -- casing removed/chop
2 cloves garlic -- minced
1 vidalia onion -- chopped
1 hot chile pepper -- chopped w/seeds
1/2 tsp salt
1/2 tsp black pepper
1 tsp chile powder
1/4 cup cilantro -- chopped
1/4 cup jerk sauce
1 pkg Pillsbury Ready Crust (2 crusts) -- room temp
dijon mustard -- mixed with
Inner Beauty Hot Sauce -- to taste
1 tbsp milk
In a large skillet, brown turkey and andouille sausage. When browned, add
onion, garlic, chile pepper. Cook until turkey is no longer pink and the
onions are soft. Stir in next 6 ingredients. Simmer for 5 minutes. Stir in
cilantro, jerk sauce; remove from heat. Place bottom pastry in 9" pie plate.
Mix mustard and Inner Beauty together in small bowl and then brush it on the
bottom crust.
Add meat mixture. Top with remaining pastry; seal and flute edges. Cut slit
in middle of top crust. Brush with milk.
Bake at 450°F for 10 minutes. Lower heat to 350°F and cook for another 35
minutes until golden brown.
NOTES : Risa's notes:
If you are trying to lower cholesterol, omit the sausage and use 1/4 cup of
Recipe Crumbles (by Morningstar Farms) or something similar.
FOR PERSONAL USE ONLY! RIGHTS RESERVED.
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* Exported from MasterCook *
Mint & Ginger Lemonade
Recipe By : Bon Appetit
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup fresh mint -- packed
1/3 cup fresh ginger -- chopped
1/3 cup honey
2 cups boiling water
1/3 cup fresh lemon juice
1 1/2 cups cold water
Place mint, ginger, honey and boiling water in a large bowl. Mix well to
dissolve honey. Let sit, covered, for 1/2 hour.
When 1/2 hour is up, strain the liquid out and reserve it. Throw out the
solids (press out excess liquid before doing that).
Place cold water and lemon juice in a pitcher or plastic bottle. Add
reserved mint & ginger-infused liquid. Add ice cubes and then serve. Garnish
with mint leaves.
Variation: Add 2 oz or more vodka to lemonade mixture. Mix well.
NOTES : Risa's notes:
After you squeeze the juice from the lemons, put the skins in with the
mint-ginger mixture. Or you can remove the zest from the lemons before
squeezing and include that in the mixture.
FOR PERSONAL USE ONLY! RIGHTS RESERVED.
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* Exported from MasterCook *
Risa's Kick-Butt Hummus
Recipe By : RisaG, Hot Luck 10/21/00
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Beans
Chiles Hot & Spicy
Amount Measure Ingredient -- Preparation Method
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2 15 oz cans chickpeas -- drained & rinsed
8 cloves roasted garlic -- or 1/2 head
8 cloves fresh garlic -- chopped
4 oz lemon juice
4 oz tahini -- or more
olive oil
3/4 tsp red savina powder
3/4 tsp smoked chocolate habanero powder
ground cumin -- to taste
salt -- to taste
cilantro -- chopped finely
Place garlic in food processor and process until finely chopped. Add
chickpeas, tahini, habanero powders, cumin, salt and a bit of cilantro. With
machine running, add olive oil in a thin stream. Puree until smooth. Add a
touch of salt and pepper, to taste.
To serve, remove to serving bowl. Surround with pita triangles. Chop
cilantro and garnish hummus. Drizzle extra oil on top. Maybe a touch of
habanero powder, for color.
Makes enough for a large crowd.
FOR PERSONAL USE ONLY! RIGHTS RESERVED.
NOTES : You can divide this recipe. Take 1/2 out and put in a bowl, for the
non-chile heads and add the habanero to the other half. You'll make both
crowds happy!!
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* Exported from MasterCook *
SMOKED CHILE POTATO KNISHES
Recipe By : Wayne Harley Brachman, Melting Pot
Serving Size : 12 Preparation Time :0:00
Categories : Chiles Melting Pot
Potatoes
Amount Measure Ingredient -- Preparation Method
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3/4 cup vegetable oil
3/4 cup water
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon salt
2 1/2 cups all-purpose flour
2 pounds peeled baking potatoes -- like russets
1 large Spanish onion -- minced (2 cups)
3 tablespoons vegetable oil
1 teaspoon ground cumin
3 tablespoons pureed chipotle in adobo sauce*
1 pound pre-cooked kielbasa** -- cut into 1/4 inch
dice
In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric,
salt, and 1 1/2 cups flour. If necessary, add additional flour or water to
make a soft dough. Form into 2 rectangles. Wrap in plastic and let rest at
room temperature for 30 minutes. This is an oil-pastry called ail teig.
Place the potatoes in a pot of water and boil until fork-tender (25
minutes). Drain, rinse and mash. Meanwhile, sauté the onions in the oil
until golden and caramelized then add the ground cumin and let sauté until
aromatic. Mix onions into potatoes. In a blender, puree the chipotle. Add
the chipotle and kielbasa to the potato mixture. Let cool.
Preheat the oven to 375-degrees. Roll out the dough into 2 triangles,
1/8-inch thick each, about 10 by 15 inches. Spoon filling down the center,
shaping into a squared-off log. Trim dough and wrap the filling, rolling the
pastry so the seam is on the bottom. Alternatively, cut dough into 4
1/2-inch squares. Place 1/4 cup filling in the center of the squares. Fold
up the corners and pinch to seal. Set seam side down, on a non-stick cookie
sheet. Bake for 30 minutes, until golden.
Yield: 2 large or 12 to 16 small knishes
http://www.foodtv.com - Melting Pot MP1B16
Risa's notes: For variation, you can make the filling and
use a different dough for the outside. I used rice paper
and made like spring rolls, I used phyllo dough and also
a dough from the New York Cookbook by Molly O'Neill. All
gave a bit of a different feel to the appetizer.
* I used smoked lemon drop powder and smoked chocolate
habanero powder instead of the chipotle en adobo.
** I omitted the sausage as Alex was going to be there and
I wanted her to be able to eat the knishes. So if you know
you will be serving a vegetarian than I would omit this.
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* Exported from MasterCook *
Chipotle Cream Cheese
Recipe By : RisaG
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Chile-Heads
Chiles
Amount Measure Ingredient -- Preparation Method
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1 8 oz cont soft cream cheese
2 chipotles en adobo
1 tbsp honey*
In food processor, puree the cream cheese, chipotles and honey together.
Serve with chocolate chip bagels (Lender's Frozen) or any of your favorite
bagels (either Cinnamon-Raisin or plain are good choices).
* I used actually more honey than this. It was too sweet. Delicious but
sweet and not enough heat.
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RisaG
MK Independent Beauty Consultant
mailto: radiorlg@home.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 6/30/01