	(FUEGO) CHILE VERDE CON PUERCO [FIRE - GREEN CHILE WITH PORK] Please report any translation errors.
	This is a cheater version of the Southwestern staple. It's a cheater version because I'm using canned enchilada sauce as well as canned chilies, rather than using completely scratch ingredients. Believe me this Chile Verde recipe is tasty and it can make your eyes water depending on how hot you want it. I've also added a bit of Chipotle as well as Nopalitos (chopped pads of the Prickly Pear cactus in brine). This recipe is fast and easy as well as tasty.
	Normally Hatch Chile peppers (or Anaheim Peppers) are used in the recipe. Hatch Chiles tend to be thicker with a powerful flavor. The "meat" is thick - almost the consistency of raw chicken. They originate from the fields around Hatch, New Mexico (South/Central New Mexico.) The chilies' heat-scale runs from mild to very hot. Inferior chilies have very thin meat with little flavor, and fall apart - especially when skinning. For simplicity, this recipe uses canned Las Palmas Green Chiles. Prepare and use Hatch Chilies (or any other chilies) instead if you prefer. Also, the Chipotle/Nopolitos can be eliminated for a more classic taste. This includes the Chipotle in the marinade. This recipe *serves four.

	Ingredients
	1-can (27oz.) Las Palmas Enchilada Sauce 1/2-can (13.5oz.) Las Palmas Green Chiles / or the "meat" from 6-8 large roasted Hatch Green Chiles with skin and seeds removed 1/2-can (3 1/2oz.) La Victoria Chipotle Peppers in Adobo Sauce - Hot 1 small white or yellow onion, diced 3 TBSP Olive Oil *1-2 lbs. pork shoulder/butt splash Classic Coke 3 garlic cloves, peeled and mashed		1/4 cup Thai Sweet Chile Sauce Use this link for recipe or purchase ready-made 1/4 cup Orange Juice 1 TBSP fresh cilantro, chopped 1 tsp. ground cumin 1 tsp. Chile powder 1 tsp. Mexican oregano, dried 1/2 cup Nopalitos salt, to taste fresh black-pepper 3 limes 1-cup water

	1 Marinating the Pork
	Preparing the marinade

			Using a marinating dish large enough to hold the pork, add: 1 TBSP Olive Oil, 1/2 can of the Chipotle peppers/sauce, Coke, orange juice, Thai Sweet Chile Sauce, juice from one of the limes and 1 tsp. of the chopped cilantro.
	Mix well, turning the meat several times, add fresh ground black-pepper. Let the pork marinate in the fridge for an hour or two. This isn't rocket-science, these ingredients can be tweaked, changed or eliminated altogether.
	This is pork-rib, use rib-meat or pork-shoulder/butt
	If you prefer simplicity and don't want to grill the meat, just pan-brown the pork and continue with the recipe. (You don't necessarily have to use a marinade.) While the meat is marinating prepare the green Chile. The meat in the photo is thick pork-rib,

	2 While the pork is marinating prepare the Green Chile

	Preparing the Green Chile
			In a large sauce pan sautÃ© the diced onion and garlic in two TBSPs of the Olive Oil, then add the enchilada sauce, chiles, cilantro, ground cumin, Chile powder, Mexican oregano, salt and pepper, the Nopalitos, water and the juice from one of the limes.
	As mentioned before, this fast recipe uses canned chilies. If you choose to use freshly-roasted chilies, run the roasted-peppers under cold water, remove the skin then pull off the head/stem, split the pepper and remove the seeds. Then ad the pepper meat to the Chile Verde, it will break up during cooking.
	Hatch (or any other type) Chilies can be purchased already-roasted or fresh peppers can be roasted under a broiler, turning several times until the pepper is about 50% blackened.
	3 Grilling the pork


	Brown/cook the pork half-way (half-cooked) on the grill. When the pork is well browned, cut into 1" cubes and add the meat to the Green Chile and cook on medium-low heat for a couple of hours, until it falls apart, or at least until well cooked.

	Serve the (Fuego) Chile Verde con Puerco hot with warm tortillas and a hearty cerveza like Negra Modelo, or a bold red wine. Sangria is a good choice to stand up against the strong flavors. Slice the remaining lime into wedges and serve with the (Fuego) Chile Verde con Puerco
	Hints & tips:
	Hatch Chilies can be purchased already-roasted or the fresh peppers can be roasted under a broiler, turning several times until the pepper is about 50% blackened. If you want the added heat and flavor of Chipotle, add the remainder of the Chipotle / Adobo sauce while the Green Chile is cooking. If you don't enjoy the serious flavor of Chipotle, just eliminate it altogether. I used meaty pork ribs just because - most recipes call for pork-shoulder/pork-butt. Use whichever you prefer. *One pound of pork is sufficient, use two if you're serving serious carnivores. Fire it up with a hot, red or green salsa/sauce, even Tabasco. Alternatively, here's a basic New Mexico-style Green Chili recipe from Food.Com
	This is an original recipe from LasVegasBuffetClub.Com
	(Fuego) Chile Verde Con Puerco Â©2017 LasVegasBuffetClub.Com
	All rights reserved.
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EGGPLANT


	EGGPLANT PARMIGIANA
	This recipe is from Leone's Italian Cookbook - Serves 6
	Adjust the following portions to the size of the eggplant
	1 or 2 eggs (depending on size of eggplant) 1/2 - 3/4 cup flour 1/2 - 3/4 cup breadcrumbs 1/4 cup (or more) butter, melted 1/2 teaspoon (or more) salt 1 teaspoon (or more) freshly ground black pepper 3 cups (or more) Marinara Sauce (warmed,) click for recipe 1/2 cup (or more) freshly grated Parmesan cheese 1-16 oz. fresh mozzarella slices (or Swiss cheese)

	Leech the Eggplant	Flour Eggs Bread-Crumbs

	Saute' 5 minutes	Eggplant Parmigiana
	ep
	Wash and dry the eggplant but do not peal them. Cut into 1/2-inch slices. Sprinkle slices lightly with salt, place them on brown paper (or paper towel,) and let them *drain for 30 minutes
	Place "leeched" eggplant on baking sheet and bake for 25-30 minutes at 350' turning after 15-minutes
	Pat dry and sprinkle lightly with flour. Dip into beaten eggs. Mix bread crumbs with oregano, then dip eggplant slices into bread crumbs. Combine olive oil and butter in a skillet and heat. Add eggplant slices and sprinkle lightly with the salt and pepper. SautÃ© to a medium brown, about 5 minutes on each side. Preheat oven to moderate (325' F.) Oil a baking dish and cover the bottom with a thin layer of the marinara sauce. Arrange browned eggplant slices on top of the sauce, and sprinkle them lightly with Parmesan cheese. Place a small slice of mozzarella (or Swiss cheese) on each eggplant slice. Spoon another thin layer of marinara sauce overall. Bake for 20 to 25 minutes. This dish is substantial enough to serve as an entree. Serves 6.
	*salt leeches a bitter liquid from the eggplant
	Marinara Sauce for Eggplant Parmigiana

	gnocchi





	GNOCCHI di PATATE Serves 4 - 6
	(Potato Gnocchi or dumplings)
	This recipe - sort of a Hybrid for Gnocchi - is from ADA BONI'S "ITALIAN REGIONAL COOKING" and ZIA JOSEPHINE'S recipes.
	Ingredients for the Gnocchi Dumplings
	2 1/2 lbs. potatoes - boiled, peeled and mashed 2 cups all purpose (plain) flour salt 1 tsp. baking powder 2 eggs, beaten 1/2 cup Parmigiano-Reggiano or Fontinella cheese

	TOMATO SAUCE This meat sauce is fairly standard
	GORGONZOLA-MUSHROOM Cream Sauce is an alternate sauce to use with Gnocchi


	Preperation of the Gnocchi Dumplings
	Boil potatoes (about 45 minutes or until a fork can be easily passed thru to the center) Rinse under cold water and remove peel In large mixing bowl, mash potatoes with potato masher or use food processor Put the warm mashed potatoes into a bowl Add the flour, baking powder and eggs add salt to taste and work lightly into a smooth dough
	(When you are ready to cut the dough, start boiling a large pan of water for cooking.)
	On a lightly floured surface, roll pieces of the dough into 12 inch-long cylinders, about the thickness of a finger and cut these into inch-long pieces.
	Gently, roll and press the 1" pieces with the tines of a fork, ending ridges at mid-point (see Fig.1) You can shape about 12 "dumplings" and cook them immediately or you can roll, cut and shape all the dough, and then cook the 1 inch pieces 12 at a time
	(I find it easier to roll, cut, shape and cook 12 pieces at a time)
	Drop 12 or so "dumplings" into the boiling water and cook until they float (1-2 minutes - then let them cook another minute)
	Scoop the cooked gnocchi off the surface with a perforated spoon, drain well, then transfer them to a heated fireproof dish and keep warm in the oven (The idea here is to remove most of the surface moisture)
	Roll, cut, shape and cook 12 more etc. etc. etc.
	In a large bowl, mix cooked gnocchi with 1/2 of the TOMATO SAUCE or GORGONZOLA-MUSHROOM Cream Sauce, spoon onto plate, add more sauce and top with a generous portion of Parmigiano-Reggiano or Fontinella cheese (Fig. 2)

	For the coup de grÃ¢ce add a dab of butter on top of the cheese, sprinkle with Cayenne pepper and set under the broiler for a few minutes - until the butter starts to run

	Hints and Suggestions: 1) Mash the potatoes thoroughly, so there are no lumps. 2) Start boiling the gnocchi cooking water when you are ready to mix the dough. 3) Mix the dough ingredients very lightly, just enough to blend: Too much kneading creates a gooey, glutinous glob of mush.
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Fredo

FETTUCCINE WITH SHRIMP IN CHIPOTLE CREAM SAUCE (Fredo's Revenge)

I had a similar dish at Garduno's Mexican Restaurant, at the Fiesta Hotel in Las Vegas. Fettuccine in a Mexican restaurant? Yes! It was rich and fiery. This is my version.

This is what you'll need for three or four adults:

1/4 cup of a good Extra Virgin Olive Oil
a garlic clove or two
1 pint heavy cream (substitute 1-pint prepared Alfredo sauce from a jar if you prefer)
1 package Fettuccine or fresh noodles (use enough for 3-4 adults
about 3-4 oz. Chipotle Peppers (in Adobo Sauce)
1/2 lb cooked and shelled shrimp
1/2 medium Red Bell Pepper
1/2 cup grated cheese
fresh ground black pepper
salt if you need it
two or three shakes of garlic "powder"

This is what you do:

First add the olive oil to a sauce pan. Bring the sauce pan up to medium heat, add the smashed and diced garlic to the pan, let it cook for three or four minutes, add the red pepper strips, cook for another five-ten minutes flipping the pan several times or mix it up with a tool until the red peppers start to soften. Add the cooked shrimp and toss again.

Add the cream (or the Alfredo sauce) and stir well. Add the Chipotle peppers, ground black pepper, salt, garlic powder and stir. Add 1/4 cup of the grated Parmigiano-Reggiano, mix it up.

Boil a large pot of water. When the water is at a full boil add the pasta and cook *(see below.)

When the pasta is cooked, drain and add to the sauce, toss and serve.

Top with the remaining grated cheese, or let your guests choose

More instructions on preperation, Hints and Suggestions:

Pour 1/4 cup of a good Extra Virgin Olive Oil into a medium sauce pan
Add a garlic clove or two- Place the cloves on a cutting surface. Smash the cloves with the flat side of a large knife, remove the outer skin and dice. If you love garlic, use three (or 4) cloves.
1 pint heavy cream (substitute 1-pint prepared Alfredo sauce from a jar if you prefer)
1 package Fettuccine or fresh noodles (use enough for 3-4 adults - Cook the pasta in a large pot of boiling water after everything else is finished. *Click the pasta cooking link at the bottom of this recipe if you need help.
about 3-4 oz. Chipotle Peppers (in Adobo Sauce) - The Chipotle flavor is the most important ingredient in this recipe. [The Alfredo sauce with Chipotle added is richer and more complex, your choice.] I've always used Chipotles in Adobo Sauce - very strong. Basically we just want to add the Chipotle flavor anyway we can. Chop the Chipotles, add some of the Adobo sauce.
1/2 lb cooked and shelled shrimp - Cook a few minutes in boiling water - until the shrimp turn pink
1/2 medium Red Bell Pepper - Slice into Julienne strips > about two inches by 1/4 inch <
1/2 cup grated cheese - use a good quality parmesan cheese, such as Parmigiano-Reggiano
fresh ground black pepper - 10-12 twists of the pepper grinder
salt if you need it
two or three shakes of garlic "powder" - make sure it's not garlic salt

Hints and Suggestions:

Add a 1/4 tsp. of chopped oregano OR...cilantro

Add a tablespoon or so white wine

Top with a pat of butter (1/4" slice,) sprinkle with Cayenne pepper or red pepper flakes - microwave for a minute

You can buy Chipotles in Adobo Sauce at most markets
(add a half-can if you can stand the heat)

Serve with a dry red wine or Sangria

You can substitute half and half for the heavy cream

*HOW TO DETERMINE IF SPAGHETTI AND OTHER PASTAS ARE FULLY COOKED - LVBC BLOG Post #444.

alfredo


		LINGUINE ALFREDO NEAPOLITAN
		This is a fairly basic Linguine Alfredo with the added flavors & colors of Red and Green Bell peppers, hence the name Neapolitan. These colors are red, green and white.
		This is what you'll need for 4-6 adults
		1 package dried Linguine, or fresh pasta
		1 jar Alfredo Sauce or fresh Alfredo Sauce
		1/4 cup Extra Virgin Olive Oil
		1 or 2 garlic cloves, minced
		1 cup mushrooms, portabella or white
		1/2 Red Bell pepper, julienne strips (1/4 inch - two inch long strips)
		1/2 Green Bell Pepper, julienne strips
		salt, to taste (1/8 - 1/4 tsp)
		freshly ground black pepper, to taste (8-12 twists of the pepper grinder)
		1/2 cup or so grated topping cheese - Parmigiano-Reggiano or Fontinella

		This is what you do
		heat the EVOO in a sauce pan, bring the pan up to medium heat
		add the garlic, green and red peppers, sautÃ© about ten minutes or so
		add the mushrooms
		pour in the sauce
		add the salt & pepper
		turn the heat to low and continue to cook while you prepare the pasta

		Cooking the pasta bring a large pot of water to a boil add the pasta and cook (see cooking instructions above) drain the Linguine well and add to the sauce pan, mix it up plate and top with the grated cheese

		Hints, Tips and Suggestions: After adding the cheese, place a pat of butter (1/4 inch slice from stick) on top of the cheese, add a dash of Cayenne pepper and heat the dish just until the butter melts, serve with a dry red wine: Chianti or Sangiovese Why Neapolitan - it's a variation of the ice-cream (tri-colored.)

therm

Lobster Thermidor

When I was a kid my lovely parents would often take the family out to dinner. Once in a while we would find ourselves at a restaurant that would be serving one of my favorite fancy dishes.

Lobster Thermidor

I remember it being rich, creamy, tasty and different. It was different because it, first of all, was usually served in a long boat-like white dish. It was different because it was served in a lobster shell which fit perfectly in the boat-like dish. I remember melted butter and [1]cheese on top of the stuff that was in the lobster shell, which was in the boat-like dish. Mmmmmmm!

This is a delicious, reasonably easy to prepare take on a classic entree. Sometimes less is more.

Lobster Thermidor

by 1940s Gourmet chef Louis P. De Gouy

yield: Makes 4 servings
active time: 50 minutes
total time: 1 hour

2 (1 1/2-lb) live lobsters
1/2 stick (1/4 cup) unsalted butter
1/4 lb mushrooms, trimmed and thinly sliced
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons medium-dry Sherry
1 cup heavy cream, scalded
2 large egg yolks

Plunge lobsters headfirst into an 8-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. ***[I don't enjoy this part, so I use frozen Lobster Tails.]

When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells.

Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add lobster meat, paprika, salt, and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes.

Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160Â°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently. ***[This sounded too complicated to me, so...after sautÃ©ing the mushrooms, I added the egg-yokes, lobster meat, paprika, salt and pepper, Sherry and the hot cream]
Preheat broiler.

Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side.
* When salting water for cooking, use 1 tablespoon salt for every 4 quarts water

***This is the recipe that I culled from the Web. These are my thoughts about the recipe:

If you are comfortable with all of the steps necessary to prepare this dish, don't change a thing. My suggestions regarding the variations on the theme of his recipe have nothing to do with the integrity of the recipe, but rather my lack of culinary knowledge which prevents me from executing the recipe - to the letter - without a certain level of discomfort.

Although this recipe is neat and relatively simple, my version is easier, simpler and still delicious. I added the cream without "scalding" it.

[1] Some Thermidor recipes call for topping the dish with 1/2 cup grated Parmesan or Swiss cheese before broiling.

I first got the recipe from Epicurious.Com but it's everywhere in CSpace.

gnudi

GNUDI RAVIOLI

Gnudi Ravioli with Parmigiano-Reggiano and BÃ©chamel sauce

Spinach and Ricotta Ravioli Serves 4

INGREDIENTS:

2 lbs. fresh spinach (to yield 1lb. trimmed)
1/2 lb. ricotta, drained
3 extra-large egg yolks
1 1/2 cups freshly grated parmigiano-reggiano
1/2 tsp. grated lemon zest
extra-virgin olive oil
1/4 cup butter, melted

Cayenne pepper to taste (optional)
freshly grated nutmeg to taste
salt and freshly ground black pepper
1 tablespoon ea. unbleached flour and semolinaflour, combined (2 tablespoons total)

BÃ©chamel Sauce

Building the Gnudis

1) Trim spinach (remove larger stems, retaining leaves) and wash in several changes of water. Transfer washed spinach to large pot and cook (covered) on medium heat until wilted, several minutes; drain in a colander and cool. Place spinach in a clean tea towel, squeeze until completely dry (ravioli will fall apart during cooking if there is moisture on leaves.) ^aFinely chop.

2) ^bCombine ricotta, egg yolks, 1 cup of the parmigiano-reggiano, lemon zest, cayenne, nutmeg and salt and pepper in a large mixing bowl. ^cGently fold in chopped spinach.

3) ^dAdd 1 tablespoon of the combined flour and mix well (continued below)

Building the Gnudis

^a.


^b.	c.	^d.

3) Bring a large pot of water to a simmer over medium heat. Wet hands (mixture will be sticky) and shape 1 tablespoon of mixture into a 1 inch ball. Drop ball into simmering water and cook until it floats to the top. If ball holds its shape, continue rolling remaining mixture. If ball falls apart, add another 1-2 teaspoons flour to mixture. Test again.

4) Cook ravioli in batches. As they float to the top, remove one at a time with a slotted spoon and place on a paper towel. Let the cooked ravioli drain and dry on the towel for fifteen minutes, then transfer to a buttered baking sheet. Roll each ravioli in the butter until all of the pieces are coated. Bake in the oven for fifteen minutes at 350^o. Transfer to a serving dish and cover with foil to keep warm.

5) Serving the Gnudis

^eDrizzle ravioli with butter and oil and top with remaining parmigiano-reggiano, serve immediately
OR ^fDrizzle with butter and oil and serve with a red sauce, top with cheese
OR ^gCover with a BÃ©chamel Sauce, top with cheese.


^e.	^f.	^g.
Tips and suggestions:
It's not necessary to add extra water to the pot when cooking the raw spinach, the moisture from washing will be sufficient Cook the assembled ravioli in simmering water, not in rapidly boiling water as the delicate balls will break up

This is Gnudi (nudie/naked) Ravioli - Ravioli without the shell

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03/22/2019

PIZZADILLA

PIZZADILLAâ„¢ (Tortilla / Quesadilla Pizza)

When I was living in Cabo San Lucas in the 90s, my friend Juan & his brother, who owned a restaurant in CSL, and I got together one evening. The subject was food. I was going to show them how to prepare an American Pizza. Well, because of the altitude & other factors, the pizza was a bust (it didn't rise to the occasion.) However I came up with an idea: The PIZZADILLAâ„¢ - a fusion of pizza and an open-faced quesadilla.

The reader is either going to hate this one or... a tortilla is substituted for the pizza dough. On the negative side, a pizza purist is not going to accept this as legitimate pizza. A connoisseur would insist on a thicker, yeast-dough. On the positive side, it's: 1) fast & easy, 2) inexpensive, and 3) less fattening & filling. You get most of the tastes, without the mass of (pizza) dough.

Don't get me wrong, I'm not anti pizza. Pizza is one of my passions. So glad you care.

Basically the PIZZADILLAâ„¢ is: pizza sauce, cheese, and pizza toppings on a tortilla.

(Adjust the following ingredients for tortilla size & personal preferences. These are just suggestions.)

Suggested ingredients for one 8" PIZZADILLAâ„¢

3 8" Tortillas
1 tsp.Olive Oil
2-3 oz. Pizza Sauce or Tomato Paste
3-4 oz. Mozzarella Fresca cheese
1-thinly sliced, peeled, garlic clove
1-2 TBS chopped black olives
2-3 sliced mushrooms
6-8 thin slices medium tomato
6-8 or more Jalapeno slices
1/4 tsp.Cayenne pepper
1/4 tsp.Garlic powder

1 TBS Grated Fontinella, Romano or Parmesan cheese
6-8 medium fresh Oregano leaves (or 1 tsp. dried Oregano)

*See below for extra ingredients

First of all place the tortilla on an ungreased, flat baking pan or foil. You can place the Pizzadillaâ„¢ directly on an oven rack to bake.

Use your imagination to create a Pizzadillaâ„¢ from any combination of items.

Here are a few of my suggestions:

A.) Start with a larger (quesadilla, enchilada or burrito size) tortilla (8-12 inches)

B.) Brush Olive Oil or garlic infused Olive Oil on the surface (top only) of a tortilla

C.) Spread your favorite **pizza sauce, or **undiluted tomato paste on the oiled tortilla

D.) Arrange slices or shreds of your favorite pizza cheese (I recommend Mozzarella Fresca)

Top with your favorite pizza toppings (here's what I might do:)

Slice a glove of garlic (very thin slices) and distribute evenly

Add chopped black olives

Add sliced mushrooms

Add thin tomato slices

Add Jalapeno slices

Sprinkle a bit of ***grated cheese on the pizza: Fontinella, Romano or Parmesan

Spread a few fresh ****Oregano leaves on top

Bake in a toaster oven or standard oven (at about 375 degrees) until the cheese is melted and the underside of the tortilla starts to brown (just a few minutes,) remove, slice and pig out.

Hints, Tips and Suggestions:

**I like to use canned Pizza Sauce or Tomato Paste

***I prefer grated Fontinella but you can use Romano or Parmasan

****Use dried Oregano if you don't have fresh Oregano

Add a pinch of Cayenne pepper and garlic powder

*For a rich, creamy Pizzadillaâ„¢: Instead of brushing Olive Oil on the tortilla, spread a thin layer of cream cheese on a naked tortilla, add the sauce and continue from step D (above)

*If you want more quesadilla than pizza, use Mexican Asadero cheese, salsa, taco toppings and cilantro - but then you would have a Mexican pizza or open faced quesadilla.

*Use a taco size tortilla for a quick snack

These are suggestions only, use your imagination to create your own Pizzadillaâ„¢...

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	HOMEMADE RAVIOLI from Leone's Italian Cookbook by Gene Leone - Harper & Row, Publishers

	RAVIOLI STUFFING
	Wash the spinach, cook it until tender, then drain thoroughly and chop fine. Mix withmeat, cheese, eggs, pepper and nutmeg. Add salt to taste. Mix well and your stuffing is ready.

	HOMEMADE SAUCE FOR RAVIOLI


	r
	HOMEMADE DOUGH for RAVIOLI

	3 1/2 cups sifted all purpose flour 4 to 5 tablespoons water 4 eggs 1 tablespoon salt

	"Place flour on a long pastry or baker's board. (I use a bowl - see Fig. 2) Make a well in the center and drop eggs in. Add water, a little at a time, and the salt. Blend together and knead until smooth and elastic. Cover and let stand for 30 minutes. Divide into 4 parts. (Fig. 3) Roll out the dough, wrapping it around rolling pin until it is very thin, as thin as you can make it. Spread out dough on a flat surface." (Info. in white is mine!)


	(click)
	ASSEMBLING RAVIOLI

	Make a row of little mounds of stuffing on the rolled out ravioli dough, using about 1 teaspoon for each. (Fig. 4) The mounds should be 2 inches from the edge of the dough and 1 1/2 inches apart. When row is complete, cover by folding dough over top; then press firmly between the mounds of stuffing with the side of your hand. Cut along the full length of strip and in between mounds with pastry wheel cutter, bearing down on wheel. Separate and allow to dry for at least 40 minutes. Continue until all dough and stuffing are used. (See fig. 5)

	HOMEMADE SAUCE FOR RAVIOLI
	When ready to cook, place ravioli in boiling salted water and cook for about 12 minutes. Drain in a strainer, handling carefully, and place in a warm bowl. Spoon a little sauce over and sprinkle with grated Parmesan cheese. Mix gently. If you are making them for the next day or if you have some left over, refrigerate immediately, or freeze for future use. The sauce by itself and the uncooked ravioli freeze well. Serves 6 to 8.

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	OTHER FOODS:
	CREAM



	cow
	THIS RECIPE IS VERY FICKLE, EXPERIMENT WITH IT...
	CREAM OF WHEAT PANCAKES / FARINA PANCAKES
	As I'm getting older, I find that regular pancakes are too heavy. Pancakes made with Cream of Wheat or Farina (cereal,) instead of plain, white flour allow me to still enjoy the ritual of pancakes in the morning without the letdown.

	CREAM OF WHEAT PANCAKES

			INGREDIENTS:

			BATTER

			3 TBL. Cream of Wheat or Farina
	In blender, mix cereal, water, milk, Baking powder, sugar and salt. Let set for five minutes while heating oiled pan.		1/2 cup water
			1/4 cup milk
			1 level tsp. Baking powder
			1 tsp. sugar (preferably unrefined raw)
			dash salt
			x
	Makes 1 10-inch. pancake
			TOPPINGS
			Raspberry jam
			honey / syrup
	Just before pouring batter run blender or hand mix a few more seconds		powdered sugar
			sliced strawberries
			10 inch skillet
			oil to coat pan
	pour batter into heated, greased pan covering bottom and 1/4 inch up the sides cook on med. heat until batter mixture is no longer runny lift side of pancake with spatula; when pancake is firm enough to flip, flip it over cook other side until batter is firm and pancake is browned remove from pan and turn one edge over to form half-moon spread on raspberry jam, pour on honey & sprinkle with powdered sugar
	HINTS: Cook on lower heat than regular pancakes, cooking is a bit tricky since you're basically cooking water mixed with a little wheat. You have to cook the pancake long enough so it won't fall apart, without browning it too much. When you're ready to flip the cake first pass the tip of a rubber spatula under the outside edges of the pancake. Use microwave recipe on box for larger quantities. For a lighter crepe-like pancake, add 1/2 egg to the above recipe. You can use more milk to make the batter thicker, however it is more prone to stick to the pan
	THIS RECIPE IS VERY FICKLE, EXPERIMENT WITH IT...
	One serving (3 TBS.) of Cream of Wheat: Ingredients: WHEAT FARINA, SALT, WHEAT GERM, GUAR GUM, NATURAL FLAVOR, BHT (TO PRESERVE FRESHNESS), MONO-AND DIGLYCERIDES (EMULSIFIER). VITAMINS & MINERALS: CALCIUM CARBONATE, FERRIC PHOSPHATE (SOURCE OF IRON), NIACIN, VITAMIN A PALMITATE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID.
	YouTube Pancake Music Video
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oat


	OATMEAL ROYALEÂ© NEW!
	This recipe is probably too rich for breakfast, but it makes a killer dessert.

	Serves one
	Ingredients
	1/2-cup	oats
	1-cup	milk or water
	1-TBS	* Mincemeat pie-filling (meatless, from a jar) - more if you really want it rich
	1-tsp	cinnamon
	1/2	medium banana cut in wheel-slices
	5-6-dps	almond extract
	1/3-tsp	blackstrap molasses
	1-tsp	brown sugar
	1-TSP	olive oil
	1-TSP	powered sugar
	splash	milk or cream
	1	Maraschino cherry

	Preparation
	Start out with a basic oatmeal recipe: for one serving put 1/2 cup oatmeal and 1 cup milk or water in microwavable dish; add the Mincemeat, cinnamon, molasses, sugar, almond extract and olive oil; mix well and nuke it for about two minutes; remove from microwave, add banana, milk or cream, top it with a CHERRY and dust with powered sugar.

	The Mincemeat is very rich, however the oats, cinnamon, olive oil, molasses and banana balance the dish.

	For a health-friendlier version, replace the Mincemeat with raisons, and use low fat milk.
	*or prepare your own Mock Mincemeat Pie-Filling

	© 2018 - LasVegasBuffetClub/William Carbone
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	PANETTONE FRENCH TOAST

	When the Christmas season rolls around one sees so many of those red and gold cupola-shaped boxes in the food stores; It's the Italian Christmas bread Panettone.


	Panettone	Panettone French Toast
	[Click for larger image]

	I doubt that itâ€™s a coincidence that this regal loaf is shaped like a crown and embedded with jewel-like bits of fruit.
	A slice of Panettone is usually toasted and buttered for breakfast or served with a bit of jam after Christmas dinner. This is a new twist on this tall, golden bread with raisins and bits of candied lemon and orange peel.

	Krissy A.K.A. "THE NAPKIN LADY" came up with this wonderful idea for Panettone: Panettone French Toast. Simply prepare a standard French Toast egg-mixture, saturate* a slice of Panettone in the egg mixture, then fry it in a bit of olive oil, top it with butter, sliced fruit (strawberries, blackberries etc.) and/or jam or jelly. Hit it with a sprinkling of powdered sugar and serve with Maple syrup. This is a delightful twist on an old favorite.
	*Since a slice of Panettone is usually much larger than a standard bread slice, add a tablespoon of orange juice to â€œstretchâ€ the egg-mixture. I also add a shake or two of cinnamon.

	Access a LVBC blog post for Panettone French Toast and view the Napkin Lady's video

	"If I'm late to the table and you've been doing this for years it aien't my fault and I'm sticking with that!"
	p

watermelon

ICY WATERMELON SORBET

I got the basic recipe for this icy-sorbet from Carol Alt's raw food cookbook. I embellished the recipe with a few new ingredients.


	INGREDIENTS:
	1/2 seedless watermelon
	1/2 medium lime
	1/4 cup orange juice
	1/2 tsp. cinnamon
	dash of cayenne pepper	click to enlarge
	1 tsp. sugar-free, Raspberry Jell-O
	water

	scoop out the pulp from the watermelon and puree in a blender or food processor until liquefied, retain the shell
	add the juice from the lime, orange juice, cinnamon, cayenne and Jell-O
	blend again, adding water if necessary
	pour into an ice-cube tray and freeze
	when the mixture is frozen, remove the cubes and place them in the blender
	*blend until the "sorbet" has the consistency of a snow cone
	place in a pint deli-container or used ice-cream container and freeze

	remove the container and let stand, at room temperature, 20-30 minutes before you're ready to serve; the mixture should have the consistency of slushy, snow cone ice.
	mix it up and place the icy-sorbet into the watermelon shell to serve or serve it in an ice-cream dish
	*pulse the blender while pushing the cubes into the blade with a wooden spoon
	All recipes and photos are protected by Copyright©2018 LasVegasBuffetClub. All rights reserved.

bread

	100% WHOLE WHEAT BREAD with added grains/seeds.
	If you grew up in my home, you'd also have a passion for food. My mom, aunts and other assorted ladies would always have something going on in the kitchen. Big pots of tomato-sauce, ladies sitting at a table breaking beans or whatever it is you do to beans. My latest thing (I'm a dude) is baking bread. I'm finally getting it down - the first "loaf" I baked was about the size of a hot-dog bun. The last was store-bought loaf size. The ingredients are what I'm using, mix it up to your liking.

	Ingredients:
	2 cups warm water (90' - 100')	2 teaspoons salt
	2 tablespoons or 2 packages yeast	***Around 4 cups whole-wheat flour
	3 tablespoons **gluten	1 tablespoon molasses
	1/2 teaspoon sugar	Grains/Seeds or 12 Grain Cereal (below)
	2 tablespoons vegetable oil

	Extra Ingredients - Either:	Or...any combination thereof (specialty stores have mixes:) Around a half-cup of a combined, breakfast-grain-mix, including items such as: Cracked wheat, rye meal, steel cut oats, cracked triticale, hulled millet, barley flakes, thick flaked oats, brown flax seeds, buckwheat grits, white sesame seeds, sunflower seeds, golden flax seeds.
	1/4 cup oats
	2 tablespoons sunflower seeds
	2 tablespoons flax seeds
	(or equivalent - nuts?)

	Use a 5"x9"x3" (top dimensions) Bread Pan - Recipe Makes One Loaf
	What to do:
	1) Put the dry yeast, and sugar in a large mixing bowl, mix it up with a fork
	2) Pour in two cups of water which must be the right temperature for the yeast
	3) Stir the mixture well; I use a whisk and whip it up into a frenzy
	4) Proof the yeast: Let the mixture sit in a warm place for ten minutes, if the yeast is then bubbling/foaming the carbon dioxide is being released and the yeast is active
	5) Add gluten, oil, salt, molasses, and the grains - mix
	6) Then gradually add ***enough flour to make a firm dough - until the dough (just barely) sticks to your hands (too much dough will make the bread heavy)
	7) Knead until smooth and elastic (pull in toward the center 20-25 times, at least)
	8) Cover with a damp towel and place in a warm place to rise until double in volume (1 1/2 - 2 hours)
	9) Punch down dough, knead briefly, let rest ten minutes and let rise a second time
	10) Punch down, form into a pan-size loaf and place the dough into an oiled bread pan
	11) Place in a warm place and let rise until the dough is 11/2 times the original volume
	At this point don't touch the dough (critical) set aside while preheating oven to 350'
	12) When the oven reaches the correct temp, place pan with dough (the dough should rise over the top of pan 1-2 inches) in the center of oven and bake 35 - 40 minutes - or until loaf sounds hollow when rapped with knuckles

	Hints, Tips and Suggestions:
	**gluten powder can be purchased at Whole Foods type market

	***start out with 3 cups and gradually add flour just until the dough just starts to loose the stickiness. In other words: at the end of the kneading process the bread should be just barely sticking to your hands.

	I prefer the packaged yeast
	Health Food/Specialty Food stores sell the breakfast-grain-mix in bulk
	Add nuts or whatever at the time you add the grains
	Before the last rise in the pan sprinkle some oats or nuts on top of the dough

	The basic recipe (Jane Nordstrom) is from RODALE'S Naturally Great Foods by Nancy Albright
	The addition of the grains and gluten as well as portion adjustment etc. is my contribution.


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	03/22/2019

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