Monday, April 30, 2012

KICK IT UP A NOTCH WITH CHIPOLTE CHILI POWDER ENJOY DAN:

CRISPY CHIPOLTE SWEET POTATO FRIES by CHEF DAN:
Serves 2

INGREDIENTS:

3 sweet potatoes
2 egg whites
2 teaspoons chipotle powder
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon rosemary
Kosher salt and freshly ground black pepper to taste

DIRECTIONS: (PRE-HEAT OVEN TO 425 DEGREES THEN LOWER TO 200 DEGREES)

1. Cut the ends off the sweet potatoes, and stand on end.
2. Cut potatoes into 1/4-inch pieces.
3. Use only the ones with skins on.
4. In a bowl combine the egg whites with the spices and rosemary.
5. Season with S & P.
6. Whisk together egg whites, spices, and rosemary.
7. Whisk the egg mixture until egg whites become frothy.
8. Add the potatoes and coat throughtly.
9. On a cookie sheet lined with tin foil and sprayed with cooking spray.
10. Lay the fries out in a single layer.
11. Place in the pre-heated oven and bake for 20 minutes.
12. Flip fries over and bake for another 20 minutes.
13. Lower heat to 200 degrees and let the fries dry for about 15-20 minutes.

ENJOY DAN: BON-APPETITE!!

VEGAN RECIPES OH YAH BABE ENJOY DAN:

GOODWINS VEGAN, VEGGIES AND T.V.C. by CHEF DAN:
Makes 5 servings

INGREDIENTS:

1 cup TVP (textured vegetable protein)
3/4-cup water
1/4-raisins
1 onion, chopped
3 garlic cloves, minced
2 sweet potatoes cut into chunks
3 tomatoes, chopped
4 carrots, chopped
1 tablespoon olive oil
4 cups vegetables broth
2 cups frozen peas
1/2-teaspoon EACH turmeric, cinnamon, and ground ginger, and cumin
1 teaspoon coriander
1/2-cup couscous, (cooked according to package directions)
2 teaspoon cornstarch, dissolved in 2 tablespoons water

DIRECTIONS:

1. Pour hot water over the TVP and let sit for 10 minutes.
2. In a stock pot, sauté the onion and garlic in olive oil for about 5 minutes.
3. Add the TVP, and stir to combine.
4. Add vegetable broth and allow to simmer for 45 minutes.
5. Add tomatoes, peas, raisins, and spices and simmer for 30 minutes.
6. Whisk in the cornstarch mixed with water and allow thickening, simmering for 7-10 minutes.
7. Serve with cooked couscous
8. Also good served with brown rice, or noodles.

ENJOY DAN: BON-APPETITE!!

FIRE MARSHAL NEPHEW RANDY BILLICK'S FAMOUS PASTA AND VODKA ENJOY DAN:

RANDY (MARSHAL).BILLICK ZITI AND SHRIMP WITH VODKA
By CHEF DAN:
Serves 4

INGREDIENTS:

2 tablespoons vodka
1 (16oz) package ziti
1 pound shrimp, peeled and deveined
2 tablespoon grape-seed oil
1 teaspoon red pepper flakes
2 garlic cloves, minced
Grated zest of 1/2-lemon
1/2-cup cherry tomatoes
1/4-cup white wine
A shot of brandy
1/4-cup feta
Kosher salt and freshly ground black pepper
1/4-cup parmesan cheese

DIRECTIONS:

1. Bring a pot of salted water to a boil. Throw in the pasta and cook until al dente about 7-9 minutes.
2. While the pasta is cooking, heat oil over medium heat in a skillet. Add shrimp, vodka, and pepper flakes.
3. Toss for a couple of minutes, until shrimp are golden and translucent.
4. Season with S & P.
5. Transfer to a platter and reserve.
6. Return pan to heat and add garlic and sauté for 1 minute.
7. Add lemon zest, tomatoes, white wine, and brandy.
8. Increase heat to high and sauté for 1 minute.
9. Add shrimp to the skillet and heat through.
10. Remove from heat and add feta cheese.
11. Drain the pasta and reserve 1 cup of pasta water.
12. Toss the pasta in with the shrimp mixture.
13. Add some pasta water for a creamer taste.
14. Garnish with parmesan cheese.

ENJOY DAN: BON-APPETITE!!

Sunday, April 29, 2012

THIS RUBARB CRISP FOR THE LADIES AT THE SOUP KITCHEN ENJOY DAN:

RHUBARB CRISP FOR THE LADIES IN THE SOUP KITCHEN
By CHEF DAN:
Serves 8-10

INGREDIENTS:

4 cups rhubarb, diced
2 cups apples, peeled, cored and sliced
3/4-cup sugar
1/2- cup brown sugar
1/2-cup butter, melted
3 tablespoons corn starch
1 cup old-fashioned oats
1/2-cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon vanilla

DIRECTIONS: ( PRE-HEAT OVEN TO 350 DEGREES)

1. In a bowl combine sugar and cornstarch.
2. Add rhubarb and apples.
3. Toss to coat.
4. Spoon into a baking dish.
5. In another bowl combine oats, brown sugar, butter, flour, vanilla, and cinnamon, until the mixture resembles coarse crumbs.
6. Sprinkle over fruit in the baking dish,
7. Bake in pre-heated oven for about 45 minutes, or until fruit is tender.\

ENJOY DAN: BON-APPETITE!!

RHUBARB AND PORK THAT'S WHAT'S FOR DINNER TONIGHT ENJOY DAN:

RHUBARB STIR-FRY WITH BEEF, PORK OR CHICKEN by CHEF DAN:
Serves 4

2 cups fresh rhubarb, chopped
1 pound pork, cut into thin strips
1/3-cup sugar
2 tablespoons grape-seed oil
1 tablespoon red curry paste
2 tablespoon chili sweet chili sauce
1/2-red onion, chopped
8 stalks asparagus, cut on the bias in 2-inch pieces
12-baby portabella mushrooms, sliced in half
1 cup cauliflower
1 red pepper, seeded and cut into 1/4-inch slices
1 thumb-size fresh ginger, minced
4 garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons sherry wine
2 teaspoons corn starch
Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1. Two things happen to rhubarb when it’s cooked.
2. Its juices thicken and it falls apart into fraying shreds or translucent fibers.
3. Rhubarb’s tart
4. Rhubarb and sugar until sugar is melted about 4-5 minutes.
5. Set aside.
6. In the wok, add oil and when sizzling add red curry paste, stir until melted.
7. Add pork and sauté for 4-5 minutes.
8. Add garlic and ginger and cook for 1 minute so infuse the flavor of the red Chile paste.
9. In a bowl mix together corn starch, soy sauce, sherry wine, sweet and sour chili sauce and S&P.
10. Add all the vegetables, soy sauce mixture, stirring and continue to stir-fry until vegetables are soft.
11. Reduce heat, add the rhubarb and sugar mixture, and stir just to combine.
12. Serve warm over, rice, couscous, or pasta.

ENJOY DAN: BON-APPETITE!!

Saturday, April 28, 2012

SOUP KITCHEN IS EATING MUSHROOMS AGAIN ENJOY DAN:

GOURMET DRIED MUSHROOM BLEND WITH BARLEY by CHEF DAN:

Serves 20-30

INGREDIENTS:
1 (8oz) container gourmet mushrooms
1/4-cup butter
3 cups pearl barley
3 onions, chopped
6 carrots, chopped
6 stalks celery, finely chopped
10 garlic cloves, minced
20 cup mushroom stock
10 Swiss chard (leaves thinly sliced crosswise

DIRECTIONS:

1. Put the mushrooms in a heatproof bowl and pour 12 cups boiling water over the mushrooms.
2. Leave soak for 30 minutes.
3. Drain the mush through a sieve, reserving the liquid.
4. In a stock pot over medium-high heat, add butter heat until sizzling.
5. Add onions and cook for 4-5 minutes.
6. Add garlic and cook 1 minute.
7. Add carrots and celery, sauté for about 5 minutes, stirring often.
8. Add reserves mushroom liquid and about 10 cups more water.
9. Bring to a boil.
10. Add barley.
11. Reduce heat.
12. Simmer until the barley is tender, about 45 minutes.
13. Add Swiss chard to the soup; cook until wilted, about 1 minute.
ENJOY DAN:

Friday, April 27, 2012

STRAWBERRIES WITH RASPBERRY VINEGAR ENJOY DAN:

STRAWBERRIES WITH RASPBERRY VINCOTTO VINEGAR by CHEF DAN
Serves 4

INGREDIENTS;

1-cup slice fresh ripe strawberries
1-table spoon sugar
1-1/2 tablespoon raspberries vincotto vinegar
1 tablespoon powdered sugar

1. Hull the strawberries and cut them into quarters lengthwise.
2. Place in a bowl toss with vinegar and sugars.
3. Cover and place into the fridge for about 1 hour.
4. Toss again before serving.

ENJOY DAN: BON-APPETITE!!

PORK, COFFEE AND TEQUILA WHAT COULD BE BETTER ENJOY DAN

PORK TENDERLOIN MARINATED IN COFFEE AND TEQUILA
By CHEF DAN:
Serves 4

1 pound sliced thin pork tenderloins
2 tablespoons grape-seed oil
1 red onion, cut into wedges
1 bell pepper, cut into 1-inch pieces
1 tomato, cut into wedges
1/2-cup lime juice
1 bay leaf
2 tablespoons fresh ground coffee
2 tablespoons tequila
1/4-cup DAN’S honey
1/4-cup soy sauce
4 garlic cloves, minced
1 teaspoon EACH dried oregano, and dried thyme
1/2-teaspoons cayenne pepper

DIRECTIONS:

1. In a bowl place coffee, lime juice, soy sauce, garlic, oregano, thyme, cayenne pepper, and tequila.
2. Pour 1/2-cup marinate into a plastic bag,
3. Add the pork slices and bay leaf.
4. Seal bag and turn to coat.
5. Refrigerate for at least 2 hours.
6. Cover and refrigerate remaining marinade.
7. Drain and discard marinade, and bay leave.
8. In a skillet, heat oil over medium-high heat.
9. Add honey until bubbly.
10. Add pork strips and cook for 3-4 minutes or until golden.
11. Reduce heat.
12. Add onions, garlic, peppers and the reserves lime mixture.
13. Cook uncover for about 12-15 minutes.
14. Add tomatoes and cook 1 minute longer.

ENJOY DAN: BON-APPETITE!!

MY DAUGHTER SABRINA'S ROUND STEAK RECIPE ENJOY DAN:

SABRINA’S BARBECUED ROUND STEAK by CHEF DAN:
Serves 4-6

INGREDIENTS:

2 pounds beef round steak
2 tablespoon grape-seed oil
1/2-cup puree canned tomatoes
1/2-cup ketchup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1/4-cup brown sugar
2 teaspoons paprika
1 teaspoon coarse salt
2 garlic cloves, minced
1 teaspoon Colman’s mustard powder
1/4- teaspoon freshly ground black pepper
2 tablespoons cold water or white wine

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. Cut round steaks into crosswise slices about 1/2-inch thick.
2. In a Dutch oven add oil over medium-high heat until sizzling.
3. Add round steak strips and brown on all sides.
4. Use slotted spoon to remove meat strips to a baking dish and set aside.
5. Pour off fat.
6. Add beef strips back into the Dutch oven
7. Place the remaining ingredients in a skillet.
8. Bring to a boil then reduce heat and simmer for 2 minutes.
9. Pour over beef strips.
10. Cover and place in a pre-heated oven and bake for 1-hour.
11. The last 30 minutes take off lid of the Dutch oven so that the sauce thickens.
12. When internal temperature reaches 145 degrees the meat is done.
13. Serve with jasmine rice, couscous, potatoes or pasta.

ENJOY DAN: BON-APPETITE!!

Thursday, April 26, 2012

WE GOT CAULIFLOWER SO A SALAD ENJOY DAN:

SESAME CAULIFLOWER SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

1 head of cauliflower, broken into chunks
2 tablespoons soy sauce
1 tablespoon rice fig vincottto vinegar
2 teaspoon s toasted sesame oil
1 tablespoon brown sugar.
2 teaspoon black toasted sesame seeds

DIRECTIONS:

1. Place cauliflower in a sauce pan in lightly salted boiling water.
2. Simmer for about 4-5 minutes.
3. Drain and pat dry.
4. In a bowl, mix soy sauce, vinegar, sesame oil, brown sugar, and toasted sesame seeds.
5. Add cauliflower and toss to coat.
6. Chill 30 minutes for favors to blend.

ENJOY DAN: BON-APPETITE!!

BLACK BEANS THAT'S WHAT THE SOUP KITCHEN GETS TUESDAY ENJOY DAN:

CUBAN BLACK BEANS FOR THE SOUP KITCHEN by CHEF DAN:
Serves 40

INGREDIENTS:

5 pounds black beans, soaked over night
30 cups water
1/4-cup butter
4 onions, chopped
4 bell peppers, chopped
7 carrots cut into 1/4-inch rounds
4 tablespoons crushed garlic
2 tablespoon s butter
2 tablespoons cumin
2 tablespoons oregano
2 cups pace hot sauce
2/3-cup red wine vinegar
12 bay leaves
10 cups jasmine rice.
1 bunch cilantro stems and leaves separated
Stems tied together with kitchen twine and leaves reserved.

DIRECTIONS:

1. In a stock pot bring water to a boil.
2. Add soaked beans and simmer for about 2 hours.
3. In a skillet add butter over medium-heat and when bubbling add onions, and garlic, sauté for 4 minutes.
4. Add bell peppers, carrots and sauté for about 5 minutes, until tender.
5. Add onion mixture, bay leaves, cilantro stems, and hot sauce and herbs to the cooked beans.
6. Bring to a boil, add rice and simmer for 1 hour.
7. Remove cilantro stems and bay leaves.
8. Just before serving add red wine vinegar.
9. Top soup with cilantro leaves.

ENJOY DAN: BON-APPETITE:

STIR-FRY PORK AND VEGGIES ENJOY DAN:

PORK TENDERLOIN STIR-FRY WITH VEGGIES by CHEF DAN:
Serves 4 (CAN ADD MUSHROOMS, CAULIFLOWER OR ANY VEGGIES)

INGREDIENTS:

1 small pork tenderloin, cut into strips and seasoned with S&P
1 tablespoon red curry paste
1 onion, diced
1pound asparagus, trimmed and cut on the bias into 1-inch pieces
15 snap peas, trimmed
4 garlic cloves, minced
1 thumb-size fresh ginger, minced
1/4-cup soy sauce
2 tablespoons Marsala
2 tablespoons sweet chili sauce
2 tablespoons brown sugar
1 tablespoons rice vinegar
1 teaspoon corn starch
2 tablespoons grape-seed oil
1/4-cup white wine

DIRECTIONS:

1. Whisk together the soy sauce, Marsala, brown sugar, vinegar, sweet chili sauce, and corn starch. Set aside.
2. In a wok heat 1 tablespoons grape-seed oil over high-heat.
3. Add 1 tablespoon red curry paste and cook until dissolved.
4. Add the pork strips and cook until nice and brown, about 3 minutes.
5. Set aside.
6. Add 1 tablespoon grape-seed oil to the wok over high-heat and add onions, ginger and cook 3-4 minutes.
7. Add the garlic and cook for 1 minute.
8. Lower heat to medium-high.
9. Add asparagus, and snap peas and cook for 1-2 minutes.
10. Pour in the white wine and scrape the bottom of the wok to pick up the brown bits
11. Sauté the vegetables for another 3 minutes and add, soy sauce mixture, and the pork strips.
12. Cook until everything is well coated in the sauces, and heated through.
ENJOY DAN: BON-APPETITE!!

Wednesday, April 25, 2012

THIS SOME FIRE BURNING SAUCE ENJOY DAN

JOHN ALBURN’S HOTTER THAN HELL HOT SAUCE by CHEF DAN:
(Fills an old whiskey bottle full)
(Puts a little south in your mouth)

INGREDIENTS:

15 habanero chilies, seeded and roughly chopped
1 ripe mango, peel, pit, mash
1/4-cupfrozen pineapple juice
1 cup cheap yellow prepared mustard
1/4-cup packed brown sugar
1/4-cup apple cider
1 tablespoons ground curry
1 tablespoon ground cumin
1tablespoon chili powder
Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1. In a blender mix all ingredients together and stand back.
2. Blend until smooth.
3. Funnel the sauce into an old pint liquor bottle, and then let your imagination run free as to what whopper you can lay on your guest regarding its origins.
4. Here’s a start: “One day in Jamaica I was in this dingy bar and meet this old guy who……..”
5. This will last till 2018.
6. Be careful through: if it spills, it will eat a hole in your refrigerator.
7. If you want to dispose of it, call the local waste specialists.
8.
USES:
1. Mix 1 teaspoon hot sauce with mayonnaise or yogurt on top of chicken.
2. Mix with soup in the soup kitchen.
3. There are just numerous uses for this wonderful hot sauce.

ENJOY DAN: BON-APPETITE!!

CHICKEN TENDERS MADE INTO NUGGETS WOW!!!!!!! ENJOY DAN:

BAKED CHICKEN NUGGETS by CHEF DAN:

Serves 4

INGREDIENTS:

5 skinless, boneless chicken tenders
1 cup buttermilk
1 cup panko
1/3-cup parmesan cheese
2-teaspoons garlic salt
1 teaspoon basil
1 teaspoon thyme
1 teaspoon rosemary


DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)

1. In a bowl place chicken tenders
2. Pour the buttermilk over the tenders and refrigerate for at least 4 hours or overnight.
3. The buttermilk helps tenderize and adds moisture.
4. In another bowl combine, panko, parmesan cheese, garlic salt and herbs.
5. Take tender out of the buttermilk and dip in panko mixture.
6. Coat thoroughly
7. Set a wire rack in a rimmed baking sheet.
8. Lightly coat rack with cooking spray.
9. Take the coated tender and place on rack.
10. Bake in pre-heated oven bake chicken tenders for about 12 minutes, flipping half way through.
11. Now they are nuggets.

ENJOY DAN: BON-APPETITE!!

SALAD FOR THE SOUP KITCHEN CHICKEN, APPLES AND CRAISINS ENJOY DAN

CURRIED CHICKEN SALAD WITH APPLES AND CRAISINS by CHEF DAN:
Serves 20

INGREDIENTS:

6 cups chicken breasts, skinless
5 cups chicken broth
4 apples, chopped
2 cups Craisins (Sweetened dried cranberries)
3 cups celery, diced
3 red onions, chopped
2-1/2-cups low fat mayonnaise
1/4-cup curry powder
5 tablespoons lime juice
2 teaspoon ground ginger
1 teaspoon salt

DIRECTIONS:

1. Bring 4 cups water to a simmer with chicken broth in a 3 quart saucepan.
2. Add chicken and simmer, uncovered, for 6 minutes.
3. Remove from heat, cover and let stand for 15 minutes.
4. Remove from saucepan and let cool.
5. When cool chop into ½-inch pieces.
6. Combine mayonnaise, lime juice and curry powder in mixing bowl.
7. Stir in remaining ingredients.

ENJOY DAN: BON-APPETITE!!

Monday, April 23, 2012

SOMEONE BROUGHT IN A BUNCH OF HOT DOGS SOOOOOO HOT DOG SOUP ENJOY DAN:

HOT DOG SOUP WITH SAUERKRAUT AND TOP RAMEN by CHEF DAN:
Serves 20

INGREDIENTS:

40 hot dogs, each cut into 6 pieces
1 (48oz) can sauerkraut, drained
4 tablespoons butter
5 garlic cloves, minced
10 packages beef top ramen
15 cups beef broth
1/2-cup pickle relish
1/4-cup mustard
3 onions, chopped
4 teaspoons EACH caraway seeds, dill seeds, fennel seeds, and Italian seasoning
2 tablespoons brown sugar


DIRECTIONS:

1. Put the onions into a stock pot with a little bit of butter and cook over low-heat until lightly yellowed.
2. Add butter, and hot dogs, sautéing over medium-heat to give color and bring out the flavor.
3. Add garlic and sauté for 3-4 minutes.
4. Add broth, sauerkraut, relish, mustard, sugar, and spices, bring to a boil.
5. Reduce heat and let it simmer for 30 minutes.
6. Add top ramen and simmer for 20 more minutes.

ENJOY DAN: BON-APPETITE!!

Sunday, April 22, 2012

ROASTED PEPERS WITH PORK WHAT COULD BE BETTER ENJOY DAN

PORK TENDERLOIN WITH ROASTED PEPPERS AND GREEN BEANS by CHEF DAN:
Serves 4

INGREDIENTS:
4 each 3/4-1-inch thick tenderloin
4 tablespoons olive oil, divided
1/2-pound green beans, trimmed and cut on the bias in 1-inch pieces
1 thumb-size fresh ginger, thinly sliced and roughly chopped
1 jalapeno, seeded and thinly sliced
6 bell peppers of differing colors
Kosher salt and freshly ground black pepper

DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)

1. Quarter the peppers, remove the cores and seeds, and then squash them flat.
2. Lay the peppers skin side up on baking tray and coat in 2 tablespoon olive oil.
3. In a pre-heated oven roast the pepper until the skins blackened and blister, 12-15 minutes.
4. Remove the peppers from the oven and place in a plastic bag.
5. Let rest until cool about 20 minutes, peel the skins, (DO NOT WASH IN WATER).
6. Meanwhile season pork tenderloin with salt and pepper.
7. In skillet over high-heat, add 1 tablespoon olive oil, until sizzling.
8. Add tenderloin and cook until golden brown, about 4 minutes each side.
9. Transfer to serving platter and keep warm.
10. In the same skillet add 1 tablespoon olive oil over medium-heat.
11. Add green beans, scallion and ginger.
12. Cook stirring occasionally until green beans, ginger, jalapeno and scallion greens are crisp-tender, about 3 minutes.
13. Season with salt and pepper.
14. To serve top pork tenderloin with vegetables and roasted assortment of peppers.

ENJOY DAN: BON-APPETITE!!

TRUE COD AND ROASTED TOMATOES ENJOY DAN

STEAMED TRUE COD WITH GINGER AND ROASTED TOMATOES by CHEF DAN:
Serves 4

INGREDIENTS:

4 true cod fillets (6oz each)
1 thumb-size fresh ginger, finely grated
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons capers
1 tablespoon olive oil
1 pint cherry tomatoes
1- teaspoon dried thyme
1-teaspoon dried rosemary
1/2-tablespooons fresh garlic, minced
Sea salt and freshly ground black pepper to taste
1/2 of-a fresh lemon


DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)

1. Toss the tomatoes with olive oil on a sheet pan.
2. Spread them out into one layer and sprinkle generously with sea salt.
3. Add garlic, thyme, rosemary, tossing the tomatoes to coat the ingredients equally.
4. Roast 15 to 20 minutes or until the tomatoes are soft.
5. Squeeze a little lemon juice on the tomato mixture
6. Meanwhile in a skillet, combine capers, rice vinegar, soy sauce and fresh grated ginger.
7. Season both sides of fish with sea salt and freshly ground black pepper.
8. Place in a skillet, with vinegar mixture.
9. Bring to a boil; reduce heat to low simmer.
10. Cover and steam for about 6-8 minutes or until fish is opaque.
11. Serve with roasted tomatoes

ENJOY DAN: BON-APPETITE!!

Saturday, April 21, 2012

BAKED CHICKEN AND VEGETABLES WOW WAS THIS GOOD DAN:

CHICKEN OVEN BAKED WITH VEGETABLES by CHEF DAN:
Serves 4

4 chicken breast, boneless, skinless, cut into bit size pieces
1 onion, peeled and quarter
1 potato, peeled and diced
1 sweet potato, diced
5 baby peeled carrots, halved
8 whole baby portabella mushrooms
1 bell pepper, cut into ½ slices
14 snap peas, trimmed
3 tablespoon olive oil
1-1/2--teaspoons dried sage
1 teaspoon paprika
1/2-teaspoon EACH thyme, marjoram, rosemary, lemon pepper onion powder, salt, pepper, and tarragon

DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)

1. In a bowl, combine the onion, potato, sweet potato, baby carrots, mushrooms, bell pepper, snap peas, and 2 tablespoons olive oil.
2. Mix well.
3. In a bowl mix all the spices together.
4. In an oven proof baking dish add 1 tablespoon olive oil.
5. Add chicken and vegetables and top with the mixed spices.
6. Toss to coat.
7. In pre-heated oven bake for about 45 minutes or until vegetables are tender, turning once half way through.

ENJOY DAN: BON-APPETITE!!

Friday, April 20, 2012

SPICY SHRIMP WITH ORZO WOW WHAT COULD BE BETTER ENJOYDAN:

SPICY SHRIMP BAKED WITH ORZO by CHEF DAN:
Serves 4

INGREDIENTS:

1-1/2- pounds peeled and deveined shrimp
2 tablespoon olive oil, divided
1 onion, finely sliced
6 garlic cloves, minced
2 teaspoons dried oregano
1/2-cup dry white wine
1 –teaspoon paprika
1/2-teaspoon EACH cumin, and curry powder
1/4-teaspoon EACH ground cinnamon, and cayenne pepper
1(14.5oz) can diced tomatoes
3/4-pound orzo
8 ounces feta cheese
Sea sat and freshly ground black pepper to taste

DIRECTIONS: (PRE-HEAT OVEN TO 425 DEGREES)

1. In a skillet over medium-heat, add 1 tablespoon oil and heat until bubbling.
2. Add onion and garlic, sautéing for about 3 minutes.
3. Add wine and boil until reduce by half or until slightly thickened about 7 minutes.
4. Stir in tomatoes, oregano, cumin, curry powder, cinnamon, and cayenne.
5. Stir in shrimp into the sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
6. While sauce and shrimp are cooking, cook orzo in a 6-quart pot of boiling salted water.
7. Draining orzo in a sieve with a bowl beneath saving 1/2-cup water.
8. Return orzo to pot and toss with remaining tablespoon oil.
9. Stir in shrimp, pasta mixture and the reserved 1/2cup cooking water.
10. Season with salt and pepper.
11. In an oiled baking dish, spoon half the shrimp, pasta mixture to the dish.
12. Then sprinkle half the feta.
13. Top with the remaining shrimp pasta mixture and feta.
14. Bake uncovered in pre-heated oven for about 15 minutes or until cheese is melted and pasta is heated through.
ENJOY DAN: BON-APPETITE!!

Thursday, April 19, 2012

WHAT ANOUTHER BAMBOO STEAMING RECIPE YES SHRIMP ENJOY DAN:

SHRIMP IN A BAMBOO STEAMING BASKET WITH VEGGIES by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound shrimp
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2teaspoon EACH ground cumin, salt garlic powder, ground cinnamon and curry powder
1 lemon, cut into 6 slices
1 onion, quartered
1 carrot, cut on the bias in 3-inch pieces
1 bell pepper, quartered
2 cups cauliflower
2 cups broccoli florets
5 whole garlic cloves. peeled
10 button mushrooms halved

STEP 1 LIQUID IN THE WOK:

By add this liquid to the wok infuses flavor into the chicken.
2 cups fish stock
1 tablespoon EACH fennel seed, rosemary, black pepper, garlic powder, onion powder, cumin and black pepper.
1/4-cup lemon juice plus two lemon slices
Mix and pour into the bottom of the wok

STEP 2:

Mix together the spices in a bowl with olive oil.
Add shrimp to the bowl and coat thoroughly.
Marinate for 30 minutes.
Remove shrimp with the spices, and add to the first tier of the bamboo steamer, top with two lemon slices, Set aside
Add vegetables to the second tier, top with two lemon slices, Set aside.
In the wok add the liquid mixture.
Top with the two steaming baskets.
Turn heat to high and bring liquid and spices to a boil.
Reduce heat to medium-high.
Steam 7-8 minutes.
Stir shrimp twice during cooking.

ENJOY DAN: BON-APPETITE:

B AMBOO STEAMER BASKET RECIPE ENJOY DAN:

CHICKEN COOKED IN A BAMBOO STEAMER WITH VEGGIES by CHEF DAN:
Serves 4

INGREDIENTS:

4 boneless, skinless, chicken breast, rinsed, dried, and trimmed of fat
1 tablespoon lemon pepper
2 cups chicken stock
5 cloves whole garlic, peeled
2 cups cauliflower
2 cups broccoli florets
12 snap peas
10 asparagus stalks
1 red bell pepper, halved
2 carrots thinly sliced
10 baby portabella mushrooms, halved
1/2-teaspoon EACH, fennel seed, cayenne pepper, paprika, and salt

MARINATE:
1/4-cup EACH, lemon juice, soy sauce
2 tablespoons EACH, olive oil, liquid smoke, ginger powder, and garlic powder
2 teaspoons black pepper.

DIRECTIONS: (I HAVE A THREE TIER BAMBOO STEAMER BASKET)

1. Marinate the chicken before steaming to infuse the chicken with distinctive flavor.
2. Marinate in the refrigerator up to 4 hours.
3. Infuse flavor into the chicken by adding ingredients into the steaming water or chicken stock.
4. Remove chicken and rub with lemon pepper.
5. Arrange the chicken in the lowest tier of the steaming basket, including whole garlic, set aside.
6. In the upper two tiers arrange all the vegetables. Set aside.
7. Pour chicken stock with the spices into a wok.
8. Add steaming baskets, making sure baskets fit snuggly.
9. Turn heat to high and bring liquid and spices to a boil.
10. Reduce heat to medium-high.
11. Steam for 15-20 minutes, or until vegetables are tender.
12. Internal temperature of the chicken should be 160 degrees.

ENJOY DAN: BON-APPETITE!!

Wednesday, April 18, 2012

SHRIMP THAT'S WHAT I WANT FOR DINNER ENJOY DAN:

SHRIMP STIR- FRY by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound shrimp, peeled and deveined
2 tablespoons sesame oil, divided
1 tablespoon red curry paste
1 tablespoons rice vinegar
2 tablespoons Marsala
2 teaspoon corn starch
2 tablespoon hoisen sauce
2 tablespoons MAE PLOY sweet chili sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
2 shallots, thinly sliced
3 garlic cloves, minced
1 thumb-size fresh ginger, minced
1 cup snap peas
10 stalks asparagus
1 cup fresh baby portabella mushrooms, sliced
1/4-cup red wine
1/4-cup toasted peanuts
12 ounces rice noodles, place in bowl of hot water for 20 minutes

DIRECTIONS:

1. Whisk together the soy sauce, Marsala, hoisen sauce, sweet chili sauce, rice vinegar, brown sugar, and corn starch,
2. Set aside.
3. In a wok heat 1 tablespoon sesame oil over high-heat.
4. Add red curry paste and stir until dissolved.
5. Add garlic, ginger shallots, and shrimp and cook for about 2-3 minutes, until shrimp are nice and pink.
6. Set aside.
7. Add remaining tablespoon sesame oil, and when sizzling add asparagus, snap peas, and mushrooms, cook stirring for about 3-4 minutes.
8. Stir in wine and scrape the bottom of the wok to pick up browned bits.
9. Return shrimp mixture to the wok.
10. Stir in soy sauce mixture, stirring to coat.
11. Cook about 2-3 minutes, or until asparagus and peas are bright green but still crunchy.
12. Serve over rice noodles.

ENJOY DAN: BON-APPETITE!!

WOW THE LADIES ARE GOING TO EAT GOOD DAN:

CAST IRON SKILLET UPSIDE-DOWN CAKE FOR TH SOUP KITCHEN LADIES
By CHEF DAN:
Serves 10-12

INGREDIENTS:

1/4-cup butter
1 (20oz) can pineapple slices
1/2-cup brown sugar
1 cup sugar
2 eggs, beaten
1-cup all-purpose flour
2 teaspoon baking powder
1/2-cup milk
1 teaspoon vanilla extract
9 maraschino cherries

TOPPING:
1/2 cup brown sugar
1/2-cup pistachio nuts, chipped
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons butter
1/8-teaspoon salt
Top with Land Lakes whipped heavy cream

DIRECTIONS: (PRE-HEAT THE OVEN TO 350 DEGREES)

1. Melt 1/2-cup butter in a 9-inch cast-iron skillet.
2. Spread 1/2-cup brown sugar evenly over bottom of skillet.
3. Drain pineapple, reserving 1/4-cup juice.
4. Set juice aside.
5. Arrange pineapple in a single layer over brown sugar mixture, and place a cherry in center of each piece.
6. In a mixing bowl, combine flour, sugar, reserves pineapple juice baking powder, and salt.
7. Stir in butter, eggs, milk, and vanilla.
8. Set aside.
9. Combine all topping ingredients.
10. In a cast-iron skillet spread half the batter over the pineapple.
11. Sprinkle with half the topping.
12. Carefully spread reaming batter over topping, and then sprinkle the reaming topping.
13. Bake at 350 for 40-50 minutes.
14. Cool the cake in the skillet for 30 minutes.
15. Invert it onto a serving plate.
16. Top with canned whipping cream
ENJOY DAN: BON-APPETITE!!

Monday, April 16, 2012

ANOUTHER SALAD FOR THE SOUP KITCHEN ENJOY DAN:

QUINOA SALAD WITH SWEET POTATOES FOR THE SOUP KITCHEN by CHEF DAN:
Serves 20

INGREDIENTS:

3 cups quinoa
4 sweet potatoes, peeled
2 tablespoons butter
5 cups chicken broth
2 red bell pepper
2 onions, diced
1 cup sour raspberries
2 (15oz) black beans
3 cups corn
1 cup lemon juice
1 cup red wine vinegar
3 tablespoons chili powder
1 cup cherry tomatoes, halved
1 bunch fresh cilantro

DIRECTIONS:

1. Bring 3 quarts of water to a boil.
2. Add peeled sweet potatoes and cook about 20 minutes
3. Let cool and dice.
4. Rinse the quinoa thoroughly under cold water and drain.
5. Melt butter in a stock pot over medium-heat.
6. Stir in quinoa and cook until the quinoa is lightly toasted, about 2-3 minutes.
7. Pour in the chicken broth, bring to a boil. Reduce heat to low, and simmer until the grain appears soft and translucent and the germ ring will be visible along the outside edge of the grain, about 10-12 minutes.
8. In a large bowl mix together, sweet potato, sour raspberries, bell peppers, onion, black beans, corn cilantro, lemon juice, chili powder, and red wine vinegar,
9. Lightly stir in quinoa.
10. Season with salt and pepper.
11. Chill 30 minutes before serving.

ENJOY DAN: BOB-APPETITE!!

Sunday, April 15, 2012

THE SOUP KITCHEN IS EATING GOOD ENJOY DAN:

CROCK POT CHICKEN CACCIATORE FOR THE SOUP KITCHEN by CHEF DAN:
Serves 20

INGREDIENTS:

8 pounds chicken tender, halved and cut into bite-size pieces
2- (28oz) jars pasta sauce
3 onions, diced
4 green bell peppers, seeded and cubed
4 carrots, peeled and diced
1 pound fresh mushrooms, sliced
1/4-cup minced garlic
1 teaspoon EACH cumin, turmeric, cinnamon, oregano, thyme, and black pepper

DIRECTIONS:

1. Place the chicken in the crock-pot.
2. Top with pasta sauce, green pepper, mushrooms, carrots, garlic and spices.
3. Cover and cook 7-9 hours.

ENJOY DAN: BON-APPETITE!!

SNAP PEAS GOES WITH ANY MAIN DISH ENJOY DAN:

SNAP PEAS WITH CUCUMBER by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound raw snap peas, large ones halved, cut on the bias
1 tablespoons toasted sesame oil
1 cucumber
1 bunch of radishes
1 red bell pepper, diced
2 tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
1 teaspoon red chili flakes
2 teaspoon black sesame seeds

DIRECTIONS:

1. Cut cucumber, radishes cross-wise into 1/4-inch slices.
2. Toss peas, cucumber, radishes, bell pepper, Dijon mustard, red chili flakes with rice vinegar into a bowl.
3. Top with black sesame seeds.
4. Season with salt and pepper.

ENJOY DAN: BON-APPETITE!!

COUSCOUS IS SO GOOD ANY WAY YOY COOK IT ENJOY DAN:

BROWN BUTTER COUSCOUS by CHEF DAN:
Serves 4

INGREDIENTS:

1 cup couscous
2 tablespoons butter
1/4-cup pine nuts
2 tablespoons white wine
1-1/2-cups chicken broth
1 tablespoon lemon juice
1/4-teaspoon cinnamon
Pinch of saffron
A pinch curry powder

DIRECTIONS:

1. Heat butter in sauce pan over medium-heat.
2. Cook about 3 minutes, or until butter is nice and brown.
3. Add pine nuts and cook 1 minute, stirring occasionally.
4. Add couscous, cook 1 minute.
5. Add wine and broth, bring to a boil.
6. Cover and remove from heat.
7. Let stand 5 minutes.
8. Fluff with a fork.
9. Stir in lemon juice, cinnamon, saffron, curry powder and a little salt and pepper.

ENJOY DAN: BON-APPETITE!!

STRAWBERRIES ARE IN SEASON SOOOOOOOOO A SALAD ENJOY DAN:

SPINACH SALAD WITH STRAWBERRIES AND CHIPOTLE DRESSING
By CHEF DAN:
Serves4

INGREDIENTS:

6 ounces baby spinach leaves
1-1/2-cups sliced fresh strawberries
1/2-cup feta cheese
1/3-cup sour dried cherries soaked in hot water for 10 minutes.
1 apple thinly sliced
1/2-red onion, thinly sliced
1/4-cup toasted pine nuts
3-4 tablespoons Roasted Raspberry Chipotle Sauce (a southwestern mesquite sauce)
2 tablespoons raspberry vinaigrette

DIRECTIONS:

1. In a bowl, mix the spinach, strawberries, feta cheese, dried cherries, apple, onion, and pine nuts.
2. In a bowl mix together, Roasted Chipotle Sauce with the raspberry vinaigrette.
3. Toss with Chipotle salad dressing

ENJOY DAN:

Saturday, April 14, 2012

TODAY WE ARE VEGAN OH BOY ENJOY DAN:

BAKED TOFU FRIES by CHEF DAN:
Serves a bunch

INGREDIENTS:

1 pound extra-firm tofu
2 tablespoons soy sauce
1 teaspoon sesame oil
1-teaspoon parmesan cheese
1-teaspoon dried thyme
1- teaspoon dried rosemary
1 teaspoon garlic powder
1teaspoon onion powder

DIRECTIONS: (PRE-HEAT OVEN TO 375 DEGREES)

1. Place tofu in a colander lined with a paper towels.
2. Place weight on the tofu to squeeze out the liquid.
3. Let drain for 10-12 minutes.
4. Cut tofu into batons about 1/2-inch thick and 3-inches long.
5. In bowl combine parmesan, thyme and rosemary, garlic powder, and onion powder, set aside.
6. Mix soy sauce and sesame oil in a bowl.
7. Coat the tofu with soy sauce mixture, and allow to marinate for 10-15 minutes.
8. Place tofu on lightly greased baking sheet.
9. In pre-heated oven bake for 30 to 35 minutes, turning half way through.
10. Bake until golden brown and crispy on the outside but tender on the inside.
11. Sprinkle the parmesan mixture on the baked tofu.

ENJOY DAN: BON-APPETITE!!

Friday, April 13, 2012

A DIFFERENT TOUCH FOR GREEK SALAD ENJOY DAN:

GREEK SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

1 head of romaine lettuce, torn into bite size pieces
1/2- cucumber, sliced into thick half-moons
1 tomato cut into wedges
1/2-red onion thinly sliced
2 tablespoons red wine vinegar
2 garlic cloves, minced
1/4-teaspoon dried oregano
1 tablespoon Deli-sliced pepperoncini
2 tablespoons sun dried tomatoes, drained, and chopped
1 (15 oz) can garbanzo beans, drained and rinsed
1/2-bell pepper, chopped
2 tablespoon olive oil
1/2-cup feta cheese
16 kalamata olives, pitted and sliced
Salt and pepper to taste

DIRECTIONS:

1. Place the olive oil, red wine vinegar, garlic, oregano, salt and pepper in a jar with a screw top lid and shake to combine.
2. Combine all the salad ingredients in a bowl except olives and feta.
3. Pour the dressing over the salad.
4. Toss to combine.
5. Garnish with olives and feta cheese.

ENJOY DAN: BON-APPETITE!!

SABRINA GAVE ME TWO HALIBUT STEAKS SO THS RESIPE ENJOY DAN:

SABRINA’’S POACHED HALIBUT by CHEF DAN:
Serves 2

INGREDIENTS:

2 halibut steaks
1/2-cup dry white wine
1/2-cup water
1 lemon, sliced
1/2- cup fresh mushrooms, sliced
1/4-cup dried parsley, dill, chives, fennel seeds and celery seeds
4 whole peppercorns
1 bay leave

DIRECTIONS:

1. Cut the lemon in half.
2. Squeeze the juice from 1/2-of the lemon, reserving 1/2-the juice.
3. Slice 4 slices of remaining half lemon, reserving 2 slices for garnish.
4. For poaching liquid, in a skillet combine dry white wine, water and mushrooms.
5. Bring to a boil over medium-high heat.
6. Add half the lemon slices, and juice, herbs, peppercorns, and bay leaf.
7. Reduce heat and add fillets; simmer until the fish is opaque, about 6-8 minutes.
8. Using a slotted spoon, transfer the fish to a platter, cover with foil to keep warm.
9. Boil the poaching liquid, not covered, for about 3-5 minutes, or until reduced in half.
10. Stir in reserved lemon juice.
11. Arrange the halibut on two plates and spoon the lemon-herb sauce with mushrooms over the fish.
12. Serve and garnish with reserved lemon slices.

ENJOY DAN: BOB-APPETITE!!

Thursday, April 12, 2012

EVERYTHING IN THE KITCHEN ENJOY DAN:

EVERYTHING THAT’S AVAILABLE IN THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

3 pounds cooked chicken breast, cut into bit pieces
22 cups chicken stock
1/2-cup butter
2 heads cabbage, chopped
4 onions, chopped
10 potatoes, cubed
4 cups cooked white beans, soaked overnight and the next day cook for 2 hours, or until soft
4 cups barley, toasted in a dry frying pan
2 pounds whole wheat spaghetti
1/4-cup soy sauce
1/4-cup chili powder
1/4-cup curry powder
2 tablespoons cumin
6 garlic cloves, minced
1-tablespoon EACH sage and thyme
Salt and pepper to taste
1 quart jar pace

DIRECTIONS:

1. In a stock pot, add stock and bring to a boil.
2. Add potatoes, cabbage and barley.
3. Reduce heat and simmer for about 20-30 minutes.
4. In a skillet over medium-heat melt the butter.
5. Add the onions, and garlic and cook until tender.
6. Bring the potato mixture to a boil and add the cooked beans, pasta, soy sauce, chili powder, cumin, curry powder sage and thyme.
7. Simmer for 1 hour.

ENJOY DAN: BON-APPETITE!!

FISH THAT'S WHAT'S FOR DINNER ENJOY DAN"

ASIAN SWAI FILLETS by CHEF DAN:

( Swai much like American catfish that are light, and sweet, often compared to Cod or Soul)

Serves 4

INGREDIENTS:

4 Swai fillets
1 tablespoon olive oil
1 tablespoons butter

FOR THE MARINATE:
2 tablespoons fish sauce
2 tablespoons soy sauce
4-5 dashes hot sauce or 1 teaspoon red pepper flakes
2 tablespoons lime juice
Zest of one lime
2 cloves garlic, minced, divided

DIRECTIONS:

1. Wash and clean fish well.
2. Marinate fish in a flat bottom bowl with all ingredients, except 1 clove minced garlic, and lime zest.
3. Cover with plastic wrap and refrigerate for 30 minutes.
4. Heat oil and butter in a frying pan over medium- high heat.
5. Add zest and garlic minced garlic.
6. Place the marinated Swai fish fillets in the heated pan.
7. Once browned flip over and cook until golden brown.
8. Serve with jasmine rice.

ENJOY DAN: BON-APPETITE!!

Sunday, April 8, 2012

WHAT A GREAT SALAD ENJOY DAN:

             QUINOA SALAD WITH SWEET POTATOES by CHEF DAN:
Serves 4-6

INGREDIENTS:

1 cup red quinoa (TRADER JOE’S ORGANIC)
2 sweet potatoes, baked and diced
1 red bell pepper, cored and diced
1/2-cup sour tart cherries
2 scallions cut on the bias in 1/2-inch lengths
1 tablespoon olive oil
1/4-cup toasted pine nuts
2 tablespoons lemon juice
1/4- teaspoon chipotle chili powder
1/2-cup cherry tomatoes, halved

DIRECTIONS:

1.   Place 1 cup quinoa and 2 cups of water in a 2 quart saucepan.
2.   Bring to a boil.
3.   Reduce heat to simmer, cover and cook until all the water is absorbed.
4.   About 10-15 minutes.
5.   When done, the grain appears soft and translucent and he germ ring will be visible along the outside edge of the grain.
6.    In a bowl toss together the potatoes, quinoa, bell pepper, scallions, and tart cherries.
7.   In a separate bowl whisk together the oil, lemon juice, and chili powder.
8.   Gently toss the dressing with quinoa mixture.
9.   Top with toasted pine nuts and cherry tomatoes.

                    ENJOY DAN:                                BON-APPETITE!!

EASTER BREAFAST WOW WAS THIS GOOD ENJOY DAN:


CORA LOU’S FAMOUS CHILI RELLENOS WITH MARINARA SAUCE by CHEF DAN:
Serves 4-6

INGREDIENTS:

4 fresh chilies (Anaheim, rellenos or poblano)
1 (12oz) can enchilada sauce
1 (12oz) can diced green chilies fire roasted
1 (8oz) package pepper jack cheese
4 eggs or 1 cup egg beaters
1/3-cup milk, fat free ok
1/2-cup all-purpose flour
1/2-teaspoon baking powder
1/2-teaspoon cumin
1/2-teaspoon garlic powder
1/2-jar (14oz) marinara sauce
2 jalapeño, sliced

DIRECTIONS:            (ORE-HEAT OVEN TO 375 DEGREES)

1.   Roast the chilies on bbq. Grill, or broil in the oven or over a gas range.
2.   Turn them occasionally until the skins are blackened.
3.   Remove from heat and put in plastic bag until cool, about 20 minutes.
4.   Peel the blackened skin, being careful not to tear, (DO NOT RINSE IN WATER)
5.   Blend milk, eggs, flour, garlic cumin, and baking powder.
6.   Whip until smooth.
7.   In an oven-proof baking dish, place the chilies, and stuff with cheese.
8.   Pour milk mixture, diced chilies, enchilada sauce, over the chilies.
9.   Spread slices of jalapenos over the top.
10.                Bake covered for 20 minutes.
11.                Uncover and bake for about 20 more minutes or until nice and bubbly.
12.                In a sauce pan heat the marinara sauce.
13.                Take baking dish out of the oven and pour marinara sauce over the Chili relleno dish.

            ENJOY DAN:                                            BON-APPETITE!!

Friday, April 6, 2012

WE GOT CORN, HAM, AND POTATOES SO SOUP IS ON ENJOY DAN:


       CORN, HAM, AND POTATOE CHOWDER by CHEF DAN:
Serves 30-40

INGREDIENTS:

15 potatoes, diced
12 cups chicken broth
5 onions, diced
6 cups cooked ham, diced
1 (75oz) can whole kernel corn
2 (28oz) cans of cream of mushroom soup
4 heads of roasted garlic
2 tablespoon olive oil
4 (10oz canned evaporated milk
Salt and pepper to taste

DIRECTIONS:            (PRE-HEAT OVEN TO 350 DEGREES)

1.   Peel skins of garlic.
2.   Drizzle with olive oil, wrap in foil.
3.   Bake garlic, corn, potatoes, and onions on a foiled baking sheet.
4.   Bake about 40 minutes or until vegetables are nice and brown.
5.    In a stock pot add broth over high heat and bring to a boil.
6.   Add baked vegetables including garlic and reduce heat,
7.   Add mushroom soup, evaporated milk, ham, and salt and pepper.
8.   Simmer for 40 minutes.

ENJOY DAN:                             BON-APPETITE!!