Ingredients:

-4 tea bags

-6 cups boiling water

-3/4 cup sugar

-1 can frozen lemonade

Directions:

Steep tea in boiling water until cold. Take tea bags out. Pour into a 4 liter ice cream pail. Add sugar and lemonade. Fill the pail with cold water up to the rim. Chill and serve. Enjoy you iced tea.

Yields: 4 liters

500ml of milk

3-4 eggs

400 g of flour 

These were 3 main recipes for making a pie u dont need anything more , maybe little salt and little water

All u need is to set it on your stove and put it on 20-30 minutes. Ya its very simple but powerful.

Peel top (outer) leaves from your head of cabbage and throw away. Wash your head of cabbage. Then cut cabbage in half to remove the stem and middle section (hard part).

Cut your cabbage up into quarter chunks. You don’t want them too big or too small. Fork size is just right.
Put your cabbage into a deep, large pot with enough water to cover the cabbage.
Then season with black pepper, season with housing seasoning (no sodium) or regular salt if you like; add cup of chicken broth and a 1/2 tablespoon of Goya olive oil.

Bring to a boil until cabbage is soft or twenty minutes.

Your onion: Rinse it and slice into thin/medium sized slits and add half of it to your pot of cabbage and set the other half to the side.

Your Sausage: Slice up the smoked sausage into 1/2 inch pieces and season with black pepper and Adobo.

Heat a tablespoon of Goya Olive Oil and add your sausage and remainder of your onions. Season lightly with a little black pepper and brown until onions are soft and sausage is browned.

Check on your cabbage. Water should be cabbage soft. Drain but leave a small amount of water.

Add your pat of margarine and let it melt.

Add your sausage and onions (drained) and mix.

Serve very hot with crackers or biscuits.

I usually pop a can of Pillsbury buttermilk biscuits in the oven and serve those with the meal.

Click here to order Hispanic seasonings and Goya products online. Here you will find Adobo seasonings, Goya olive oil, almond oil, Biju Brazilian Black Beans, Frijoles Negros, Gandules and other items.

Click here to buy seasonings from the NSA (no salt added) collection. These seasonings have very low sodium for those of you who are suffering with diabetes and high blood pressure. I’ve tried them and they’re great!

Ingredients:

-1/2 cup chopped onion

-1 lb fresh mushrooms

-2 Tbsp butter

-3/4 cup sour cream

-1 Tbsp lemon juice

-Salt and pepper

-8 to 12 slices of bacon, fried and crumbled

-2 cups grated cheddar cheese

Directions:

Melt butter in frying pan. Add onion and mushrooms; cook until onions are soft. Sprinkle flour on top. Add sour cream, lemon juice and salt and pepper to taste. Mix thoroughly. Place crumbled bacon in bottom of serving dish. Put mushroom mixture on top. Sprinkle with grated cheese. Bake 20 minutes in 350 F oven. Serve with cracker. Enjoy you bacon mushroom dip.

Time: 1 hour Serves: group of 10-15

Ingredients:

1 lb ground chuck

1lb Italian Sweet sausage (bulk or link)

1 stick celery (chopped)

1 medium onion (chopped)

1 medium Bell pepper (chopped)

5 cloves garlic (minced)

1 cup red wine (I use an inexpensive Cabernet)

1 large can (#4) crushed tomatoes

1 can (14 oz) tomato paste

3/4 tbsp (approx- depending on taste) oregano (rubbed)

3/4 tbsp (same as above) sweet basil (rubbed)

1 1/2 tbsp brown sugar

For best results add ingredients in order that I list them.

Brown meats and add wine, basil and oregano. Then add peppers, celery, onion and garlic. Cook on medium heat for approx 5 min (until veggies begin to caramelize). Add tomatoes and paste and allow to come to a boil (if sauce needs thinning a little more wine never hurts). Reduce heat to simmer (very low flame) and cook for approx 3 hrs stirring every 15-20 mins. Add sugar about 1 hr before done.

Total cost: Under $15      Feeds about 20

• 1/2 Cup of Butter
• 1/2 Cup of Peanut Butter
• 155 Grams of Plain Flour
• 35 Grams of Self Raising Flour
• 1/2 Cup of Sugar
• 1/2 Cup of Brown Sugar
• 1 Egg
• 1/2 Teaspoon of Vanilla Essense

Method

Blend the butter and peanut butter thoroughly. Add the flour, sugar, vanilla and the egg. Roll into balls and place onto an ungreased cooking tray leaving space for them to grow. Flatten the balls by crisscrossing with a fork. Bake at 190c for 7 – 9 Minutes or until lightly brown.

there so many recipes for it, but here’s the simple way to make it.

Prepare the ingredients first: An avocado, a lemon or lime, some red onion, tomato, salt & pepper.

Slice right around the avocado, give it a little twist, and it should be open perfectly. strike the stone and ease it out.
Scoop out the innards with a spoon.

mash up in a bowl with finely chopped onion and tomato.
Add lemon to taste and give a seasoning.

Enjoy with tortilla, tacos, quesadillas, or any other snack you like..

However, don’t forget you can always serve lamb, duck, pork and veal.  A lamb roast is something a bit different to serve on this special holiday.  Make sure if you decide to serve lamb that you have your butcher prepare the leanest cut possible.  Lamb tends to be a bit fatty and if not cooked properly it can become tough and chewy.

Veal can serve as a main dish for Easter dinner.  The same rule applies to veal; make sure you try to get the leanest cut possible.  The difference with veal is that it doesn’t offer much taste at all.  Veal must be properly seasoned in order to have any taste at all.  Many times veal is seasoned with sea salt, pepper, oregano, rosemary and paprika.  Veal must be cooked slowly at a low temperature, between 300-325 degrees.

Whatever you decide for your main entrée this Easter, remember to enjoy the day with your close family and friends.  

Mix thoroughly well. Roll into sheet and put meat inside steam for 15 minutes.

1 Duck -size 21, marinade duck with dark soya sauce, heat up oil and deep fry . Run over with cold water.

Fry with ginger , chestnut 100gm, bamboo shoots 100gm, garlic 10 pieces, 5 chinese mushrooms.

Boil with water above ingredient and duck for 1/2 hours.

I hope you all like this meals.

George T Saviel

13 March 2010.

Image by avlxyz via Flickr

Cozido is a famous stew in Spain, usually eaten as a main dish. It typically consists of meat, sausages, vegetables, and garbanzo beans or chickpeas.

Tortilla de Patatas

Tortilla de patatas is a typical Spanish dish consisting of an egg omelet with fried potatoes. Sometimes it contains onions.

Paella

Paella is a Valencian rice dish that originated in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. The three main types of paella dishes are Valencian paella, seafood paella, and mixed paella.

Gazpacho 

Gazpacho is a cold tomato-based vegetable soup. It originated in the southern region of Andalucía. In Spain, Gazpacho has become a generic term for vegetable soup.

Turrón

Turrón is a nougat confection made of honey, sugar, and egg white, with toasted almonds or other nuts. It is usually shaped into either a rectangular tablet or a round cake.

Fideuà

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Marmitako

Marmitako is made of some kind of fish, usually tuna, with onions, potatoes, tomatoes, and pimientos. It used to be eaten by fishermen on tuna fishing boats in the Cantabrian Sea.

Gofio

In the Canary Islands, Gofio means flour made from roasted grains or other starchy plants. Gofio is a highly versatile product which can be added to stews, desserts, soups, ice cream, and sauces. It is very rich in vitamins, proteins, fibre, and minerals. Canarian miners used to use it a lot because it can be stored for long periods while still retaining its goodness.

Chorizo

Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked paprika and salt. There are hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, which may contain garlic, herbs and other ingredients.

Polvorón

Polvorón is made from milk, flour, sugar, and nuts. It is popularly eaten on Christmas.