ALMOND APRICOT BARS ENJOY DAN:

                             ALMOND APRICOT BARS by CHEF DAN:

                           (RECIPE FROM DICK & SANDY WALSTON)

Makes 1 9”X 13. cake pan then cut into bars

1-cup butter (not margarine)

1/2-cup sugar

1/2-teaspoon almond extract

2-cup flour

12-ounces apricot/pineapple jam or raspberry or blackberry jam

2-egg whites

1-cup powder sugar

1/2-cup chopped or slivered almond

Directions (PREHEAT OVEN 400 F)

1.   Cream together butter, sugar, & almond extract.

2.   Cut in flour.

3.   Press into a 9-X-13-inch pan.

4.   Bake at in a preheated oven for 15 minutes.

5.   Let cool.

6.   Spread jam on curst.

7.   Beat the egg whites until foamy; slowly add powdered sugar.

8.   Spread over jam.

9.   Sprinkle almonds on top.

10  Bake at 400 f for 20 minutes.

11  Cut into bars when cool.

ENJOY DAN:                                                                  BON APPETITE!!!                                  

AMISH SHOO FLY PIE ENJOY DAN:

                           AMISH SHOO FLY PIE by CHEF DAN:

1-pie

INGREDIENTS:

1-(9-inch pie shell

1/2-cup molasses

1/2-cup light corn syrup

3/4-cup hot water

3/4-teaspoon baking soda

1/2-teaspoon salt

1-egg beaten

1-1/2-cups all-purpose flour

1-cup brown sugar

1/4-cup shorting
1/4-toasted pecans

DIRECTIONS: (PREHEAT OVEN TO 400 F-THEN to 350 F)

TO MAKE BOTTOM LAYER:

1.    In a bowl combine molasses, corn syrup, hot water, baking soda & salt.

1.   Stir well.

2.   Whisk in beaten egg.

3.   Pour mixture into shell.

MAKE CRUMBLE TOPPING:

1.   In a bowl combine flour & brown sugar.

2.   Mix well, then cut in shorting until mixture resembles coarse crumbs.

3.   Sprinkle on top of molasses layer.

4.   Bake in preheated oven for 15 minutes.

5.   Lower temperature to 350 F.

6.   Bake an additional 30 minutes.

ENJOY DAN:                       SOOOOOOOOOOOOOOOOOOOOOOO-YUMMY!!!

CORN IN THE MICROWAVE WITH HUSKS ENJOY DAN:

     CORN IN THE MICROWAVE WITH HUSKS ON by CHEF DAN:

2-4 Cob on the corn

INGREDIENTS:

2-4 ears of corn husks on

4-8 damp paper towels,

 (double wrapped)

butter

salt

DIRECTIONS:

1.   Cut the floppy silk on top of the husks (do not remove the husk).

2.   Wet paper towels & squeeze out the water.

3.   Wrap each husk with double layers of damp paper towels.

4.   Place the corn/s around the outside of the turntable.

5.   Microwave for 1-1/2-minutes on high.

6.   Then the corn onto its other side & microwave for 1-1/2-more minutes.

7.   Using towel carefully remove the corn from the microwave.

8.   Let sit about 5 minutes before removing the husks & silks.

9.   The silks will side off like magic.

10  Serve with butter & salt.

ENJOY DAN:                                                                  DAMN DELICIOUS!!

BAKED CHICKEN WITH ALMONDS ENJOY DAN:

                 BAKED CHICKEN WITH ALMONDS by CHEF DAN:

SERVES 2

INGREDIENTS:

1-cup brown jasmine rice

2-skinless, boneless chicken breasts, CUT INTO 1-INCH PIECES

1-red bell pepper, chopped into bite-size pieces

1-green bell pepper. chopped into bit-size pieces

1-(8 Oz) can water chestnuts

1-1/2-cups water

2-tablesponns soy sauce

1-tablespoon EACH rice vinegar, brown sugar, & oyster sauce

1-garlic clove, minced

1-thum-wize fresh ginger, grated

1/2-teaspoon EACH cumin & black pepper

1/4-teaspoon salt

1-cup cashews raw

2-scallions for garnish

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Spray a baking dish with Pam.

2.   Add water, then place uncooked, rice & bell peppers in the bottom of baking dish.

3.   Place chicken on top of veggies.

4.   In a separate bowl, mix soy sauce and next 8 ingredients together.

5.   Then add to baking dish

6.   Layer water chestnuts on top.

7.   Bake in preheated oven for 45 minutes

8.   Remove from oven & add cashews and bake another 10-minutes.

9.   Top with sliced scallions:

ENJOY DAN:                                                LOVE ALWAYS WIN:

CORN CAKES WITH CRAB ENJOY DAN:

                      CORN CAKES WITH CRAB by CHEF DAN:

Serves 2

INGREDIENTS:

1-tablespoons olive oil

1-egg

2-cups white corn

1/2-pound crab meat

1/4-cup mayonnaise

1/2-teaspoon Gochujang paste

1-tablespoon Worcestershire sauce

1-tablespoon Dijon mustard

1/2-cup -Panko

flour

DIRECTIONS:

1.   Heat oil in a skillet over medium-high heat.

2.   Beat 1 egg, add corn & next5 ingredients.

3.   Stir in enough Panko to bind.

4.   Shape in cakes, dredge in flour.

5.   Brown on both sides, about 4 minutes each side.

6.   Garnish with lemon wedges.

ENJOY DAN:               BEAT CANCER WITH COURAGE, STRENGTH AND HOPE!!!

INSTANT POT ARMENIAN LENTIL SOUP ENJOY DAN:

                       INSTANT POT ARMENIAN LENTIL SOUP by CHEF DAN:

                                (FOR LORRAINE KATZAKIANS 99 BIRTHDAY)

Serves 8

INGREDIENTS:

2-tablespoons olive oil

1-onion,

1-EACH red & green bell pepper

5-plum tomatoes

4-garlic cloves

3/4-cup black lentils

1/2-cup red lentils

2-carrots, diced

1-teaspoon ground chili paste

6-cups vegetables broth

1/2-cup golden raisins

2-eggplants, cut into 1-inch cubes

2-teaspoon salt

1/2-teaspoon ground cinnamon

1/4-teaspoon EACH Ground cumin, allspice & turmeric powder

1/2-tablespoon fresh mint

1-jalapeno, pierced

DIRECTIONS:

1.   On the Instant Pot push SAUTE button &when it reads HOT.

2.   In a food processor, add onion, bell peppers & garlic, process until chunky.

3.   Add oil & vegetables to the Instant Pot & SAUTE for 10 minutes.

4.   Chop tomatoes using food processor & add to the pot.

5.   Let cool down for 10 minutes.

6.   Gather all the spices & set them aside.

7.   Rinse the black & red lentils using a strainer basket, set aside.

8.   Then add black lentils, carrots & chili paste & sauté for 2 minutes.

9.   Pour in broth, eggplant, & all seasoning, mix to combine.

10  Place pierced jalapeno to the pot, then add golden raisins.

11  Lock lid & close pressure value.

12  Push Pressure Cook button & cook 10 minutes on high pressure.

13  When finished let rest 10 minutes & then release pressure manually.

14  Remove lid & stir in fresh mint.

Garnish with fresh mint & sour cream or plan yogurt.

ENJOY DAN:                     LOOK GOOD FEEL BETTER STAY STRONG!!!

SWEDISH PRINCESSTATA PRINCESS CAKE ENJOY DAN:

                  SWEDISH PRINCESSTATA PRINCES CAKE by CHEF DAN:

                                 (MARIA WIBERG FAVORITE CAKE)

FOR VANILLA CUSTARD:  

3-cups milk

1-vanilla pod, split in half lengthwise & seeds scraped out

6 egg yolks

3-1/2-ounces super fine sugar

3-cups flour

4-tablespoons butter

FOR THE JAM:

1-cup raspberries

3/4-cup sugar

FOR THE SPONGE CAKE:

4-eggs

3/4-cup sugar

1/3-cup flour EACH & butter

1/4-cup corn flour

1-teaspoon baking powder

FOR FONDANT ROSE:

1/8-cup pink ready-to-roll icing

powdered sugar for dusting

TO DECORATE:

1-1/2-pints double cream

3/8-cup dark chocolate, melted

MARZIPAN:

1-cup blanched almonds

1-cup-confectionnes sugar

1-teaspoon EACH almond extract & corn syrup

2-egg white, beaten

green coloring paste

DIRECTIONS: (PREHEAT OVEN TO 180 C 350 F)

1.    Pour the milk into a with vanilla seeds & pod: Place over low heat

2.    Until just simmering. remove from heat.

3.    In a bowl whisk the egg yolks, sugar & flour together until pale & creamy.

4.    Remove vanilla bean form warm milk.

5.    Stir the warm milk slowly into the egg mixture, until thickens.

6.    Remove from the heat & beat in the butter until melted & incorporated.

7.    Transfer to a bowl, cover the surface with shoran wrap, set aside, & chill.

8.    Add raspberry into a skillet with sugar & 2 tablespoon water.

9.    Cook gently over low heat until the sugar is dissolved.

10. Then bring mixture to a boil & boil vigorously for 4 minutes.

11. Transfer to a heat proof bowl & let cool completely.

12. Grease a & line a springform tin with parchment paper.

13. Put the eggs & sugar in a bowl using an electric mixer, whisk together until the mixture is very pale & thick; whisk leaves atrial when lifted, 5 minutes or so.

14. Sift in corn flour, flour & baking powder over the egg mixture & fold in large metal spoon.

15. Fold in the melted butter, taking care not over mix.

16. Pour mixture into a lined tin & bake for 25-30 minutes or until sponge is golden.

17.When cool, turn out onto a wire rack.

18.Roll 1-little pieces of fondant into small balls, about the size of cherry stone.

19.Dust 2 small of greaseproof paper with icing sugar & one by one, place the balls of fondant between the sheets of greaseproof & flatten eh ball out with your fingers to a thin circle, about 2cn.

20.These form the petals, roll the first petal up like a sausage to form a bud & wrap the remaining petals around the bud to make a rose.

21.Bend & curl the edges of the petals, to make them look more realistic, let dry for 1-hour.

22.Using a serrated knife, cut the cake horizontally into three layers.

23. Place one of the sponges onto a serving plate

24. Spread a thin layer of custard over the base of the first sponge.

25. Spoon a quarter of the custard into a piping bag fitted with small plain nozzle.

26. Pipe a border around the edge of the sponge- this is to contain the jam.

27. Spoon the jam over the sponge & spread evenly within the boarder.

28. In a bowl whip 600mi/20fl oz of double cream to form peaks.

29. Fold half of the whipped cream into the remaining custard.

30. Spread one-third of the custard cream over the jam.

31. Place the third sponge cake on top, spoon over the remaining whipped cream covering the sides & smoothing into a small dome shape on the top.

32. Mix the ground almonds & sugar in a mixer with a dough fork before adding the eggs & almond extract.

33. Knead in the bowl until it forms a stiff dough.

34. Turn out onto a surface dusted with icing sugar.

35. Using as cocktail stick add a tiny amount of green food coloring & knead to an even pastel color.

36. Roll out the marzipan on a surface lightly dusted with icing sugar to a 40m/16in diameter circle, large enough to cover the cake.

37.Lift the marzipan up over the cake & using your hands, shape the marzipan around the edges of the cake to get a smooth finish, trim any excess.

38. Whip the remaining 150ml/5/1/2fl ox of cream to medium peaks & spoon into piping bag fitted with small star nozzle.

39. Pipe around the base of the cake.

40. Spoon the melted chocolate into a small paper piping bag.

41. Snap off the end and pipe a swirl over the top of the cake.

42. Top with the fondant rose.

ENJOY DAN:                                                                                     SHIZAM!!!

BANH MI SANDWICH ENJOY DAN:

                          

                   

                        BANH MI SANDWICH by CHEF DAN:

1-large French baguette

PICKLE BRINE:

1-cup water

1-cup white sugar

1-cup rice vinegar

Pinch of salt

CHICKEN MARINATE:

1-tablespoon EACH fish sauce, lime juice

1/2-teaspoon sesame oil

1/2-tablespoon sugar

1-garlic clove, minced

1/4-teapsoon salt

1-boneless, skinless chicken beast

1-tablespoon butter

SANDWICH:

1/4-cup pickled cucumber, cut into 1/16-inch -thick matchsticks

1/4-cup pickled daikon radish, cut into 1/16-inch-thick matchsticks

1/4-cup pickled carrot, cut into 1/16-inch thick matchsticks

1/4-cup thinly sliced sweet onion

salt & pepper to taste

1-large French baguette

4-tablespoons mayonnaise

½-teaspoon Korean gochujang paste

1-tablespoons fresh cilantro

1-lime wedge

DIRECTIONS:

1.    Place pickle brine ingredients in a saucepan over medium heat.

2.    Bring to a boil & stir until sugar is dissolve, allow mixture to cool.

3.    Pour the cooked vinegar mixture over the vegetables.

4.    Allow to stand for 30 minutes or so, drain of excess vinegar mixture.

5.    Mix mayonnaise & gochujang together until creamy.

6.    In a Ziplock bag add chicken & marinate & refrigerate for 1 hour or longer is better.

7.    Remove chicken from marinate.

8.    Add butter to a skillet over medium-high heat & when sizzling.

9.    Add chicken & sauté for about 5 minutes each side. Then thinly slice.

10. Slice baguette in half & pull the center out of the bread.

10  Toast the baguette & then assemble the Banh Mi sandwich.

11  Spread each half with mayonnaise mixture & fill the cavity with sliced chicken

12  Then add pickled vegetables + sliced onion & cilantro leaves.

13  Squeeze a wedge of lime over the filling & top with other half of baguette.

ENJOY DAN:                                       BE HEALTHY EAT VIETNAMESE FOOD!!

YELLOW SUMMER SQUASH ENJOY DAN:

                 YELLOW SUMMER SQUASH by CHEF DAN:

Serves 4

INGREDIENTS:

4-yellow squash

2-tablespoon olive oil

1/4-cup grated Parmesan cheese

salt & lemon pepper to taste

INGREDIENTS: (PREHEAT OVEN TO 400 f)

1.   Slice squash lengthwise & place on prepared baking sheet.

2.   Mix oil & Parmesan cheese in a bowl.

3.   Using a spoon spread a dollop of the mixture onto the flat surface of the squash.

4.   Season with salt & lemon pepper.

5.   Roast for 25-30 minutes.

ENJOY DAN:                                                           DEVOUR SHAZAM!!        

BACALAO PORTUGUESE SALT COD ENJOY DAN:

          BACALAO PORTUGUESE SALT COD STEW by CHEF DAN:

Serves 6-8

INGREDIENTS:

1-pound salt cod fillets, skinless, boneless

4-tablespoons olive oil

1-cup milk, or enough to cover fillets

2-sweet Walla Walla onions, sliced

2-Yukon Gold potatoes, peeled

4-hard boiled eggs

20 pitted black olives, (Kalamata olives or green olives)

3/4-teaspoon Spanish paprika

Sea salt & freshly ground black pepper

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Rinse then soak salt cod in cold water, & kept chilled, for 24 hours.

2.   Change the water 1-or 2 times.

3.   Simmer salt cod in milk in a saucepan.

4.   Bring to a simmer & simmer for 2 minutes.

5.   Remove fish & set aside.

6.   Parboil the potatoes for 20 minutes.

7.   Then slice into 1/4-inch thick rounds.

8.   In a prepared, place baking dish, place a layer of onions over the dish.

9.   Place a layer of potatoes over the onions.

10  Breaking up the salt cod with your fingers.

11   Place cod over the potatoes.

12  Then add olive oil, eggs, & olives.

13  Sprinkle with paprika, salt & pepper.

14  Then finish with repeat layers of onion, potatoes & remaining ingredients.

15  Bake covered in preheated oven for 30-40 minutes.

ENJOY DAN:                                                BE STRONG BEAT CANCER!!