INGREDIENTS:
-raw spinach (lettuce'll do too but it isn't as tasty)
-cherry tomatos
-carrots
-un-salted nuts of some kind
-lots of melon
-dressing of your choice
Ok, well, the first thing you want to do is rips the washed spinach into
bite-sized pieces. Then you just basically throw in the tomatos after
washing them. You'll want to grait or slice or dice your carrots before
throwing them in. Crushing up the nuts can be the tricky part if you aren't
careful, take a mixing spoon (those flat ones that aren't really spoons at
all) and carefully crush one or two nuts at a time. After cutting up the
melon you throw that in the rapidly filling bowl, then add you dressing of
choise and you've got yourself some of Rudd's Rediculously Great 'n' Tasty
Melon Salad
Things you need:
A large bowl
A small to medium-sized bowl
Cornflour pasty
Meadowcream
Strawberries
Mint leaves
Hazelnut dough
Redcurrant jelly
Yellow primrose cream
Thick almond wafers
Honey
Blackberries
1. First, mix chop all the strawberries in half and mix 2 or 3 of them with the meadowcream in the smaller bowl. But don't add too many strawberries or it'll turn red instead of pink.
2. Smear the redcurrant jelly all around the inside of the larger bowl, and then bed the cornflour pastry down onto the jelly.
3. Apply a layer of yellow primrose cream on top of the cornflour pastry and press the blackberries lightly down on top of the cream so they stick as the next layer.
4. Coat the almond wafers lightly with honey and use them as the next layer, on top of the blackberries.
5. Spoon the pink meadowcream into the center of the bowl until the bowl is completely full, and then lightly comb over the whole thing with hazelnut dough glazed with honey so it'll bake with a nice shiny crust. Pop it into the oven at 360 degrees for about an hour.
6. Take it out and let it cool. For decoration, apply the remaining strawberries and the mint leaves in a fan-shaped pattern along the outside. Enjoy!
Things you will need:
Large Skillet
4 boneless, skinless, chicken breasts (1 1/2 lbs.)
1/2 cup all-purpose flour
salt and freshly ground black pepper
1 Tbsp olive oil
1 garlic clove, minced
1/4 cup orange juice
2/3 cup chicken broth
1 Tbsp orange marmalade
1/2 tsp freshly grated ginger
1) Carefully peel the oranges, removing as much of the white pith as
possible. Using a knife, separate the orange segments, and remove the tough
membranes. Set oranges aside.
2) Place the flour in a shallow baking dish, and season with salt and
pepper. Dredge the chicken in the flour mixture. Heat oil in the skillet
over medium-high heat.
3) Saute the chicken, in batches if nexessary, for about 8 minutes per side
or until golden brown. Transfer chicken from a pan to a plate, and keep
warm.
4) Add garlic to the skillet, and saute for 1 minute. Add orange juice and
broth, and cook over medium heat until reduced, about 8 minutes.
5) Stir in marmalade, ginger, and orange segments, and simmer over low heat
for about 2 minutes. Pour the sauce over the chicken. You're done! Enjoy!
Note: Makes 4 servings
Things you need:
1 cup (2 sticks) butter or margarine, softened
2 1/2 cups of sugar
4 eggs
1 tsp vanilla extract
1 Tbsp grated orange peel
3/4 cup orange juice
1/2 cup milk
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
candied orange peel for garnish
1) Preheat oven to 350 degrees F. Grease and flour the bottom and sides of a
12-cup bundt pan. Beat the butter in a large bowl with an electric mixer on
medium speed until light and creamy. Gradually add sugar while mixing, and
beat until fluffy.
2) Add eggs, one at a time, beating well and scraping the bowl after each
addition. Combine orange juice, milk, vanilla, and orange peel. Sift the
flour, baking powder, and salt together.
3) Add flour mixture alternately with milk mixture in 3 parts, beginning
with the flour mixture and ending with the milk mixture. Mix just until
incorporated after each addition.
4) Pour batter into prepared pan and bake at 350 degrees F for 1 hour and 10
minutes or until center of cake springs back when lightly touched.
5) Cool in pan for 20 minutes. Invert cake onto wire rack, and let it cool
completely, Garnish the center of the cake with the candied orange peel.
You're done! Enjoy!
Note: Makes 12 servings
Things you need:
French Toast:
1 cup milk
4 eggs
2 Tbsp brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
6 bread slices, cut in half diagonally
2 Tbsp butter or margarine
Orange Sauce: (2 cups):
2 small oranges
1 cup orange juice
1 1/2 Tbsp brown sugar
1 tsp cornstarch
1/4 tsp ground cinnamon
1) Combine milk, eggs, brown sugar, vanilla, cinnamon, and nutmeg in a
shallow baking sidh, and stir well with a whisk. Dip bread in egg misture,
coating both sides well.
2) Melt butter in a large, nonstick skillet over medium-high heat. When the
butter is bubbly and hot, place bread in the pan in batches, and cook for 3
minutes on each side or until golden brown. Remove from pan, place on a
serving platter, and keep warm.
3) Carefully peel the oranges, removing as much of the white pith as
possible. Using a knife, separate the orange segments and remove the tough
membranes.
4) Set aside in a small saucepan, and dissolve the cornstarch in the orange
juice. Add the brown sugar and cinnamon, and stir well. Bring the mixture to
a boil over medium heat.
5) Add the orange segments to the sauce, reduce heat to low, and simmer for
1 minute. Pour the Orange Sauce over the French Toast and enjoy!
Note: Makes 4 servings
Things you need:
1 fresh or frozen (5 lb.) duck
1/2 orange
1/2 onion
salt and pepper
Roasting pan lined with aluminum foil
Orange Glaze (makes 4 cups):
1 Tbsp plus 1 tsp cornstarch
1/4 tsp salt
2/3 cup water
1/2 cup orange juice
1/2 cup honey
1 Tbsp butter or margarine
1 tsp lemon juice
1 tsp grated orange peel
1) Preheat oven to 400 degrees F. Rinse duck inside and out, and cut the
extra fat from the cavity and neck area. Prick the skin all over with a
knife. Season the duck inside and out with salt and pepper.
2) Rub inside with the orange half, then stuff with orange and onion. Use
metal skewers to close neck area. Place duck on a rack in a roasting pan
lined with aluminum foil.
3) Roast at 400 degrees F for 30 minutes. Reduce heat to 350 degrees F, and
roast duck for an additional 45 minute, basting frequently and pouring off
fat. Bake until juices run clear when duck is pierced in the leg joint and
internal temperature is 180 F. The skin will be brown and crisp. Allow duck
to sit for 10 minutes, then cut into 4 portions.
4) Place the cornstarch and salt in a medium saucepan, and stir well with a
whisk. In a separate bowl, combine water, orange juice, and honey. Slowly
add liquid ingredients to the cornstarch mixture, whisking until smooth.
Bring sauce to a boil over high heat.
5) Reduce heat to low and simmer 1 minute. Add butter, lemon juice, and
orange peel, and stir well.
You're done! Serve the duck with warm Orange Glaze. Enjoy!
Note: Makes 4 servnigs
Rova's Sweet And Sour Shrimp
Sauce:
1/3 cup pineapple juice
1 1/2 Tbsp tomato paste
1 Tbsp cornstarch
2 Tbsp white wine vinegar
2 Tbsp sugar
2 minced garlic cloves
1 tsp fresh minced ginger
Shrimp:
1 lb. large shrimp, peeled and deveined
2 Tbsp flour
1 Tbsp canola oil
1 small sliced red pepper
1 small sliced green pepper
1/2 cup sliced red onion
1 cup canned pineapple chunks
2 cups cooked long grain rice
Also: A wok orlarge skillet
Measuring cup
Cooked rice
1) In a measuring cup, combine all sauce ingredients and set aside. Coat
shrimp with flour.
2) Heat 1 tablespoon of the canol oil in a wok or large skillet over
medium-high heat. Add the shrimp, and stir fry for 2 to 3 minutes unti; the
shrimp are lightly browned.
3) Remove shrimp from the wok (or large skillet, if you used that). Add the
remaining tablespoon of canola oil to the pan; then add the peppers and
onions, and stir fry for 4 minutes.
4) Add the pineapple chunks and reserved sauce to the wok (or large
skillet), and cook until thickened, about 1 or so minutes.
5) Add the shrimp, and heat for 1 minute. You're done! Serve over cooked
rice. Enjoy!
Note: Makes 4 servings
Things you need:
Dressing:
1/2 medium mango (peeled and diced)
4 Tbsp orange juice
2 Tbsp honey
2 Tbsp water
1/2 tsp grated orange zest
1/4 cup olive oil
salt and pepper to taste
Salad:
1 head of romaine lettuce leaves, washed,
outer leaves removed and discarded
1 medium red onion,
thinly sliced
1 cup of canned red beets, cubed
1 mango, peeled and cut into thin slices
1) To prepare the dressing, puree the mango in a blender until smooth. Add
the orange juice, honey, water, and zest, and process for 30 seconds.
2) Add the oil slowly to the blender, and process until the dressing is
smooth. Season with the salt and pepper.
3) On individual plates, place 3 to 4 whole romaine lettuce leaves. Top the
leaves with red onion and cubed red beets.
4) Fan a few slices of mango on top of each salad.
5) Drizzle each salad with some of the dressing. You're done! Enjoy!
Note: Makes 4 servings.
Things you need:
Shrimp:
5 minced garlic cloves
juice from 1 lemon
1 tsp fresh minced thyme
3 Tbsp olive oil
1 lb. large shrimps,
peeled and deveined
Vegetable Rice:
2 tsp olive oil
2 Tbsp minced onion
1 cup of chopped red bell peppers
1 1/2 cups uncooked long grain rice
3 cups vegetable broth or low fat,
low sodium chicken broth
1 cup fresh asparagus tips
salt and pepper to taste
1) Combine the garlic, lemon juice, thyme, and oilve oil in a large bowl.
Add the shrimp, and set aside to marinate for 10 minutes. Preheat oven
broiler.
2) Heat the 2 teaspoons of oilve oil in a saucepan over medium heat. Add the
onions and red bell peppers, and saute for 5 minutes. Add the uncooked rice,
and saute for 3 minutes. Now add the rice, and bring to a boil. Lower the
heat, and simmer for 15 minutes.
3) Add the asparagus tips, and continue to cook for about 5 minutes more
until the rice is tender and the asparpagus turns bright green. Set it aside
for right now.
4) Drain the shrimp from the marinade. Place the shrimp in a single layer on
a broiler pan.
5) Broil the shrimps 5 to 6 inches from the heat source for about 3 to 4
minutes, just until the shrimps turn pink. You're done! Serve the shrimp
with the vegetable rice. Enjoy!
Note: Makes 4 servings
Things you need:
2 lbs. beef brisket
BBQ Rub:
1 Tbsp chili powder
1 tsp coarse salt
1/2 tsp black pepper
1/2 tsp brown sugar
1/2 tsp garlic salt
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp dried oregano
1/8 tsp cayenne pepper
BBQ Sauce:
1 cup ketchup
2 Tbsp brown sugar
2 Tbsp white wine vinegar
1 tsp BBQ Rub (above)
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp celery seed
1/4 tsp dry mustard
salt and pepper to taste
1 Tbsp beef broth
1 Tbsp white wine vinegar
1) Mix all of the ingredients for the BBQ Rub together in a small bowl. Save
1 teaspoon of the BBQ Rub mixture for the BBQ sauce. Wash the brisket with
cold water and pat it dry.
2) Rub the meat all over with the BBQ Rub, and if desired, cover and set it
in the refrigerator for 3 or more hours.
3) Mix all of the ingredients for the BBQ sauce together in a nonreactive
bowl. Add the teaspoon you saved of the BBQ Rub.
4) Preheat oven to 325 degrees F. Brush the meat with the BBQ Sauce, and
place it in a roasting pan. Mix together the broth and vinegar, and pour
mixture around the meat in the bottom of the roasting pan. Roast for
approximately 2 hourse, basting with the BBQ Sauce every 30 minutes.
5) The meat is done when the internal temperature is 190 degrees F. To
serve, thinly slice across the grain, and drizzle the remaining sauce on the
slices. You're done! Enjoy!
Note: Makes 4 servings
Things you need:
1 beaten egg
3 Tbsp reduced fat mayonnaise
1 Tbsp coarse mustard
1 diced scallion
salt and pepper
1/2 cup French bread crumbs
1 1/2 lbs. fresh lump meat or
backfin crab (the crab tastes slightly better),
with the shells and cartilage removed
2 Tbsp canola oil
Large Skillet
Combine all the ingredients, except the canola oil, in the order given
above.
Shape into 8 patties, and let it rest on a plate for 30 minutes in the
refrigerator. In a large skillet, heat the oil over medium-high heat. Add
the crab cakes, and saute for about 4 minutes per side. You'll know when
when they're done when they turn a golden color. You're done! Enjoy!
Note: Makes 4 servings
Things you need:
2 tsp of canola oil
1/4 cup of diced onions
1/4 cup of diced red bell peppers
1/4 cup of diced celery
1/4 cup of diced carrots
1 small bay leaf
1/4 tsp of dried thyme
1/4 cup peeled and diced
Yukon Gold potatoes
2-quart saucepan
1 cup fresh (or frozen)
yellow corn kernels
1/4 cup of cut green beans
2 cups of low fat, low sodium
chicken broth
1 cup of whole milk
salt and pepper to taste
fresh ground black pepper
parsley for garnish
In the 2-quart saucepan, heat oil over medium heat. Add the onions, red bell
peppers,
celery, and carrots, and saute over medium heat until the onions are
translucent.
Add bay leaf, thyme, potatoes. corn, green beans, and chicken broth, and
bring to a boil over high heat. Slowly stir in the milk, season to taste
with the salt and pepper, and gently heat through.
You're done! Serve with garnished with black pepper and parsely. Enjoy!
Note: Makes 4 servings