DARK CHOCOLATE IN SMALL AMOUNTS IS GOOD FOR YOUR HEALTH ENJOY DAN

CHOCOLATE IN SOUP IS GOOD FOR THE HEART.


1. Small doses of chocolate every day could decrease your risk of having a heart attack by nearly 40%, according to a new study.

2. The German researchers following 20,000 people for over 8 years.

3. Found people had about 1 square of a chocolate bar per day were had 39% lower risk of either a heart or stroke.

4. Study done by( Brien Buijesse) a nutritional epidemiologist of the Human Nutrition in Nutetal, Germany

5. So let’s put chocolate in our soup ENJOY DAN:

VEGETARIAN. MUSHROOMS STAND IN FOR TRADITIONAL BACON, OR PANCETTA, PROVIDING A RICH UNDERCURRENT OF FLAVOR WITH OUT MEAT OR ADDED FAT. ENJOY DAN

SOUP’S ON….SAUERKRAUT, BEAN, AND BARLEY SOUP by CHEF DAN


Serves 30-40

INGREDIENTS:

2 cans(49.5oz) tomato juice

1 can(32oz) sauerkraut

5 cups pre-cooked beans, pinto, white, or black beans

3 cups barley, toasted in dry pan for 6 minutes

6 onions, diced

3 heads cabbage, grated

12 potatoes, diced

10 cloves garlic, minced

1 can(32oz) green beans

1 can(32oz) mushrooms

3 teaspoons caraway seeds

1/2 cup red wine vinegar

1 tablespoon liquid smoke

12 bay leaves

DIRECTIONS:

1. Heat I tablespoon butter in a skillet over medium heat. Sauté the onion for 10 minutes, until golden brown. add garlic, and sauté for 5 minutes.

2. In a large stock pot add all ingredients including onion and garlic.

3. Bring to a boil and then over medium-low heat, and thin to a souplike consistency with some vegetable stock, if needed, remove bay leaves before serving. ENJOY DAN: hallelujah

SALAD THAT'S WHAT'S FOR DINNER TONIGHT. P.T.L. ENJOY

CHICKEN SALAD WITH FRESH STRAWBERRY DRESSING


by CHEF DAN serves 2-4

INGREDIENTS:

I head of lettuce, torn up in pieces

2 boneless, skinless, chicken breasts, trimmed and pounded to 1/4-1/2 inches thick

8 ounces thin asparagus, stem ends snapped off, cut into 2-inch angled pieces

4 ounces snap peas, stemmed

8 ounces snow peas

2 tablespoon lemon juice

1 tablespoon grape-seed oil (plus 2 teaspoons olive oil)

1/4 teaspoon each of salt & pepper

1/3 cup scallions, finely cut

1 teaspoon lemon-pepper seasoning

1 carton fresh strawberries (recipe follows)

1/4 sliced almonds, toasted

2-4 whole strawberries, for garnish

DIRECTIONS:

1. Blanch asparagus, snap peas, snow peas in boiling water for 2 minutes.

2. Drain and rinse with cold water, then blot dry with paper towels.

3. Whisk lemon juice, oil, S&P in a large bowl.

4. Add the vegetables and scallions; toss to coat.

5. Coat the pounded chicken with olive oil and sprinkle with lemon-pepper.

6. In a skillet add a little oil and cook chicken until nice and browned. About 4 minutes on each side.

7.Cut the chicken crosswise into 1/4-inch-thick slices.

8.Divide the vegetables mixture among 2-4 plates.

9.Arrange the chicken over the vegetables.

10.Add 3 tablespoon fresh strawberry dressing over each salad.

11.Sprinkle with almonds and garnish each serving with a strawberry.

DRESSING:

1. 1 carton fresh strawberries, washed and sliced

2. 1 tablespoon fresh parsley, chopped

3. 1 tablespoons fresh basil, chopped

4. 1 teaspoon dried Italian seasoning

5. 1 garlic clove, chopped

6. 1/4 cup olive oil

7. 1/2 cup balsamic vinegar

DIRECTIONS:

1. Put sliced strawberries in a blender, mix until smooth and creamery.

2. Add parsley, basil, dried Italian seasoning and garlic.

3. Mix again just for a few seconds.

4. Add oil and vinegar and mix until oil and vinegar completely mixed together with the strawberry mixture.



ENJOY DAN: hallelujah

NETTLE SOUP, RICH IN VITAMINS, FLAVONOIDS, SEROTONIN, AND HISTAMINES, ARE A GIFT OF SPRING. ENJOY DAN

CREAM OF NETTLE SOUP FOR THE SOUP KITCHEN by CHEF DAN:


Serves 20

INGREDIENTS:

1/4 cup of butter

1/2 cup white flour

2 red onions, finely chopped

8 garlic cloves, finely chopped

1/2 cup chives, chopped

6 cups beef stock

12 cups freshly picked and washed young nettles (picked with gloves and caution)

1 tablespoon dried thyme

2 teaspoons ground nutmeg

1 quart half & half

Salt and pepper

DIRECTIONS:

1. Place nettles in boiling water and then simmer for 15 minutes, until tender.

2. Place nettles with 1 cup of water into food processor and chop finely (don’t puree them). Discard the rest of the cooking water.

3. Heat butter and flour together in a sauce pan over medium-high heat to make a light roux.

4. Lower heat to medium, add red onion, garlic, and chives, and sauté until onion is opaque.

5. Whisk in stock, thyme, and nutmeg, stirring until roux is well- incorporated.

6. Stir in processed nettle mixture, then gradually whisk in half and half.

7. Heat until warmed through.

ENJOY DAN: hallelujah

LUNCH TIME AT THE SOUP KITCHEN OH YEA BABE TACO SOUP

WHIDBEY’S FAVORITE TACO SOUP by CHEF DAN serves 40

INGREDIENTS:
22 cups beef broth

8 pounds hamburger, browned and grease removed

6 onions, diced

1 (28oz) diced tomatoes

1 (29oz) tomato sauce

1 (28oz) corn

12 potatoes, chopped into 1 inch cubes

1 (28oz) white hominy

4 cups dried black beans

1 cup taco seasoning

1/2 cup Chile powder

2 tablespoons dried thyme

2 tablespoons cumin

3 tablespoons dried Italian seasoning

3 tablespoons dried basil

2 tablespoons cayenne pepper

Taco chips (optional)

Sour cream (optional)

DIRECTIONS:

1. Soak black beans over night.

2. Drain and cook 2-3 hours or until soft.

3. Add all ingredients together and simmer for 1 hour.

4. Great with taco chips and little sour cream. ENJOY DAN: hallelujah

HAVE SOMETHING HEALTHY AND FUN FOR EVERDAY USE. ENJOY

SAUCES-GLAZES-DRESSINGS- with APRICOT- PINEAPPLE PRESERVES


Bt CHEF DAN:

SAUCES:

1. Combine 1/3 cup apricot-pineapple preserves, with

2. 2 tablespoons fresh lime juice

3. 1 teaspoon lime zest

4. 1 teaspoon minced shallots

5. 2 teaspoon graded peeled fresh ginger

6. Salt&pepper to taste

(dip chips, chicken, shrimp, celery, ect into it)

GLAZES:

1. Wisk together 1/2 cup appicot-pineapple preserves

2. 2 tablespoons rice vinegar

3. 1 tablespoon hosin sauce

4. 1 tablespoon lite soy sauce

5. 1 teaspoon sambal oelek

6. 1/4a teaspoon salt

(Brush over pork or chicken as it cooks)

DRESSINGS:

1. 2 Tablespoons apricot- pineapple preserves

2. 2 tablespoons red wine vinegar

3. 1 teaspoon Dijon mustard

4. 1/4 teaspoon salt

5. 1/4 fresh cracked black pepper

6. Whisk in 1/4 cup olive oil

(good in any salad)



ENJOY DAN: halluujah

THIS DISH IS HOT AND SPICY OH YEA DRIED CHILIES AND JALAPENOS

HOT AND SPICY THREE ALARM CHICKEN by CHEF DAN: serves 4


MARINADE;

3 tablespoons lite soy sauce

1 teaspoon cornstarch

1 pound boneless, chicken breasts

SAUCE:

1/2 cup ketchup

1/3 cup chicken broth

1 teaspoon chili garlic sauce or sambal oelek chile paste

1 teaspoon brown sugar

1 teaspoon grape seed oil

1 fresh jalapeno, cut into thin strips

3 small dried chilies

1 red bell pepper, julienned

1/2 onion, thinly sliced

DIRECTIONS:

1. Combine marinade ingredients in a bowl.

2. Rinse chicken and pat dry and then cut crosswise in ½-inch wide strips.

3. Place in marinade, and stir to coat. Let stand 10- 15 minutes.

4. Combine sauce ingredients ketchup thru oil in small bowl; mix well.

5. In a wok or stir-fry pan over med-high heat add fresh and dried chilies; cook stirring until dried chilies begin to turn brown, about 15 seconds.

6. Add chicken, bell pepper and onion; stir-fry until chicken is cooked through. About 5 minutes.

7. Add sauce and bring to a boil. Stir and evenly coat chicken and serve.

ENJOY DAN: hallelujah

OH YEA BABE CHEESE FILLED TORTILLINI SOUPSON

SPINACH AND MUSHROOM TORTELLINI SOUP. By CHEF DAN:


Serves 30-40

INGREDIENTS:

2 (20oz) packages frozen chopped spinach

40 ounces white mushrooms, sliced

2 gallons beef broth

4 onions, chopped

12 garlic cloves, minced

2 tablespoons dried tarragon

2 tablespoons dried Italian seasoning

2 cups dry sherry

3 pounds cheese filled tortellini

S&P to taste

DIRECTIONS:

1. In a large sauce pan over medium heat until hot.

2. Add mushrooms, onions, garlic, tarragon, and Italian seasoning, cook until mushrooms are tender. About 5 minutes.

3. In a soup kettle add broth and sherry and bring to a boil.

4. Add spinach and tortelli ni; reduce heat and simmer, uncovered until tortelloni are al dente, about 15 minutes.

5. Season to taste with salt and pepper.



ENJOY DAN: hallelujah

THIS IS A HEALTHY, HEARTY MEATLESS MEAL. ENJOY

STIR FRY WITH RICE NOODLES-TOFU- &- PEANUT SAUCE


By CHEF DAN: serves 2- 4

INGREDIENTS:

12 oz. package rice noodles

1 16- oz package firm tofu

1/3 cup peanut butter

2 tablespoons rice vinegar

2 tablespoons lite soy sauce

1 tablespoon green curry paste, or 1 teaspoon SAMBAL OELEK chili paste

3 tablespoons grape seed oil

1 16-oz package frozen vegetables and edamame stir fry mix

2 tablespoons fresh ginger, minced

1/2 cup scallions, sliced at an angle

DSIRECTIONS:

1. Bring a pot water to a boil and add rice noodles and let sit 30 minutes, and drain. Transfer to a large bowl and set aside.

2. In a food processer, or blender combine a third of the tofu, the peanut butter, vinegar, 1 tablespoon of the soy sauce and the curry paste or the chili paste.

3. Blend until smooth, slowly add 2 tablespoons of the oil while the blender is running. Set aside

4. Cut the remaining tofu into 1-inch cubes.

5. In a skillet over medium-high heat add 1 tablespoon of the oil.

6. Add the cubed tofu and stir-fry until browned on all sides, about 5-7 minutes

7. Transfer to bowl and add 1 tablespoon of the soy sauce. Set aside.

8. With the skillet on medium-high heat, add the vegetables, and ginger and stir-fry until vegetables are hot and the ginger is fragrant.

9. Transfer the vegetables and reserved peanut sauce to the bowl with the reserved noodles. Toss to coat.

10. Top with the reserved cubed tofu and scallions.



ENJOY DAN:                                                                hallelujah
                                                               

took this the Gibersons party. it had great reviews

BERDENE’S CHERRY DESERT IN CASSEROLE DISH OR CAST IRON POT


INGREDIENTS AND DIRECTIONS:

1. 2 cans cherry pie filling.

2. Sprinkle 1 package white or yellow cake mix.

3. 1/2 cup sliced almonds.

4. Drizzle 1 cup melted butter over top of cake.

5. Bake at 350 degrees for 1 hour.

6. When brown its done.

7. Serve with whipped cream.

ENJOY DAN: hallelujah

APPALACHIA FOOD IS IN RIGHT NOW. SO HERE IS MAY RECIPE FOR APPALACHIA SQUIRREL

OH, LA, LA; SQUIRREL MULLIGAN OR CHICKEN MULLIGAN


By CHEF DAN: serves 30-40

INGREDIENTS”

10 squirrels, cooked and boned, reserving broth

OR 5 whole chickens, cooked and boned, reserving the broth

6 onions, chopped

7 potatoes,, cubed

10 carrots, sliced

12 garlic cloves, minced

1 gallon can, corn

1 gallon can, diced tomatoes (OR 2 gallon cans mixed vegetable)

1 pound mixed cooked beans

1/2 cup brown sugar

S & P. to taste

22 cups squirrel broth or chicken broth

1 tablespoon cumin

1 tablespoon chili powder

1/4 cup green curry paste

4 cups pasta or spaghetti, uncooked

DIRECTIONS:

1. Add all ingredients( except pasta) to squirrel or chicken meat and cook in heavy soup pot slowly, for 3 – 4 hours or until thick.

2. Add pasta and simmer for about 30 minutes.

ENJOY DAN: hallelujah

SARAJANE CAME TO OUR HOUSE FOR SOME GOOD FISH AND SHE GOT IT. P.T.L. DAN

SARAJANE’S BLACKENED FISH by CHEF DAN serves 4


INGREDIENTS:

4 fresh white fish butter flied into thin fillets. such as tilapia, catfish, red snapper, and trout,

1 tablespoon paprika

1 teaspoon dry mustard

1 teaspoon ground cumin

1/2 teaspoon ground cayenne

3/4 teaspoon black pepper

3/4 teaspoon white pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

1/2 cup melted butter plus 1/4 cup

DIRECTIONS:

1. In a small bowl, mix together paprika, dry mustard, cumin, cayenne pepper, black pepper, white pepper, thyme, oregano, and salt. Set aside

2. Heat cast iron pan on medium-high heat until very hot. About 7-8 minutes.

3. Pour 1/2 cup melted butter into a shallow dish. Dip each fillet into butter, turning to coat both sides.

4. Sprinkle both sides of fillets with spice mixture, and gently pat mixture into fish.

5. Place fillets into hot skillet, without crowning.

6. Drizzle a little butter over each fillet.

7. Cook for about 4 minutes, until blackened: turn fillets carefully and drizzle another small amount of butter.

8. Cook for another 2-3 minutes, until charred. ENJOY DAN: hallelujah

AU-THEN-TIC GARBANZO SOUPA ENJOY DAN

GARBANZO SOUPZ ON AT THE SOUP KITCHEN by CHEF DAN:


Serves 40

INGREDIENTS:

4 beef bones

4 smoked ham bones

4 onions, chopped

2 gallons of water,

1 pound salt pork

14 potatoes, cut into chunks

1 teaspoons saffron threads, crushed

4 envelopes au jus mix

1 gallon can garbanzo beans

3 head of cabbage, sliced into 1 inch slices

1 pound chorizo sausage, sliced

DIRECTIONS:

1. Simmer bones for 2 hours.

2. Take out bones, cool and refrigerate over night.

3. Skim off the fat and strain liquid to remove solids.

4. Heat to medium-high and add everything except the chorizo.

5. Simmer about 1 to 1 ½ hours and add chorizo and heat through.



ENJOY DAN: hallelujah

WEAR THE GREEN PADDY'S DAY IS NEAR SO LET'S HAVE A PARTY

CLASSIC IRISH STEW by CHEF DAN:


Serves 40

INGREDENTS:

8 pounds beef or lamb stew meat cut into 2 inch cubes

20 cups water, or more as needed

15 onions, cut into 2 inch pieces

16 potatoes, peeled and cut crosswise into 2 inch pieces

15 carrots, peeled and cut into 1/2 a inch rounds

4 parsnips, peeled and cut into 2 inch pieces

2 rutabagas, peeled and cut into 2 inch pieces

2 tablespoon dried thyme

4 teaspoons salt

1/4 cup white pepper

DIRECTIONS:

1. In a large stewpot add meat and water. Season with salt. Cover and soak the meat for 30 minutes at room temperature.

2. Add onions, potatoes, carrots, parsnips, thyme, rutabagas, thyme, and S&P.

3. Pour in water to have all the vegetables submerged. Over medium-high heat bring to a boil.

4. Simmer over low-heat for about 1/2 to 2 hours.

5. Check pot frequently and add more water if liquid has simmered away.

ENJOY DAN: hallelujah

OLD FASHIONED RECIPE FROM THE 30'S ENJOY DAN:

GRANNY’S 1930’S CORNED BEEF AND CABBAGE SOUP


By CHEF DAN: serves 40

INGREDIENTS:

8 pounds corned beef brisket

3 heads cabbage, chopped

7 onions, chopped

20 carrots, chopped

1 gallon can corn or 2 packages frozen corn

20 stalks celery, sliced

20 potatoes, cut into chunks

8 envelopes au jus mix

1/4 cup garlic, minced

40 cups water

2 tablespoons Johnny’s season all

DIRECTIONS:

1. Place the corned beef in the water, and au jus mix over medium-high heat and bring to a boil.

2. Add cabbage, garlic and carrots.

3. Let simmer for about 3 hours.

4. then add potatoes, corn, season all.

5. simmer until potatoes and carrots are fork tender.

6. The longer it simmers the better the flavor.

ENJOY DAN: hallelujah

THIS IS WORTH TRYING ON ST PAT'S DAY NOTHING BETTER THAN A DUTCH OVEN ENJOY

ST. PADDY’S CORNED BEEF AND CABBAGE in A DUTECH OVEN


By CHEF DAN: serves 20

INGREDIENTS:

6 pounds corned beef brisket

30 cups cold water

5 bay leaves

1 tablespoons whole black peppercorns

8 whole allspice berries

6 whole cloves

2 heads cabbage, cut into thick wedges

10 potatoes, cut into chunks

HORSERADISH SAUCE: recipe to follow

DIRECTIONS:

1. Preheat oven to 300 degrees.

2. Place the corned beef in a large Dutch oven with a tight fitting lid, add the water, bay leaves, peppercorns, allspice, and cloves.

3. Bring to a boil, uncovered, skim off any fat that raises to the surface.

4. Cover and transfer pan to oven, and cook for about 4 hours.

5. Transfer the corned beef to cutting board and cover with foil.

6. Add the cabbage and potatoes to cooking liquid and bring to a boil.

7. Cook for about 25-30 minutes.

8. Transfer the cabbage to a large platter.

9. Slice the corned beef across the grain of the meat into thin slices.

10. Ladle some hot cooking liquid over the corned beef and enjoy.

11. Serve with horseradish sauce.

HORSERADISH SAUCE:

INGTREDIENTS: makes 5 cups

2 cups light mayonnaise

2 cups light sour cream

1/2 cup horseradish

1 tablespoon graded lemon zest or 2 tablespoons lemon juice

2 teaspoons kosher salt

2 teaspoons freshly ground white pepper

DIRECTIONS:

1. In a small bowl mix mayonnaise, sour cream, horseradish, zest, or juice and salt. Season with white pepper.

2. Refrigerate the sauce for about 30- 40 minutes.

ENJOY DAN: hallelujah

RECIPE from Laurie Ktzakian went to a party at the Gibersons and Laurie made this salad and it was to die for. She makes her own pesto wow! wow! thanks ALLIGATOR

Hi Dan,




Here's my pesto recipe I told Berbene I'd send.





1/2 cup pine nuts



1/2 cup parmesean cheese--this could be added later



4 cups basil--really packed



1/2 t salt



2/3 cup olive oil



8 cloves of garlic



Process together, freeze in muffin tins, when frozen pop out and wrap

in plastic wrap and store in a ziplock bag in the freezer. For the

pasta salad I made today I used 2 muffin tins of pesto, 1/2 cup of

mayo, and probably about 1/4 cup of half and half--just whip together.









Later alligator,

Sous 2

LEMONGRASS TEA FOR THE GARDEN CLUB BOB BRUNJES WILL GIVE THE LADIES INFORMATION ON THE GROWNING AND THE USE OF LEMONGRASS.

FRESH LEMONGRASS TEA by DAN serves 16


INGREDIENTS:

1 Cup fresh lemongrass tops

16 cups boiling water

Sugar to your liking

DIRECTIONS:

1. Preheat a couple of tea pots with boiling water.

2. Discard water.

3. Add lemongrass and boiling water.

4. Steep 8-10 minutes.

5. Strain.

6. Serve hot or allow to cool to make ice tea

7. Sweeten to taste.

8. Serve in tall glasses with ice.

ENJOY DAN: hallelujah

WHAT A FEAST COME ONE COME ALL WE ARE COOKING TONIGHT DAN

THAI CHICKEN PANANG by CHEF DAN serves 20- 30


INGREDIENTS: ( FOR THE NIGHT CRAWLERS BOOK CLUB)

10 pounds chicken breasts cut into bit size pieces

5 (12oz) cans coconut milk

1/2 cup Penang or red curry paste

2 stacks lemongrass, thinly sliced

1/4 fish sauce

7 cups chicken stock

20 lime leaves or kaffir leaves or 1/4 cup lime juice

1/3 cup palm sugar or brown sugar

1 (7oz) can bamboo shoots, drained & slivered

1/2 cup peanut butter or more

1/4 cup fresh basil leaves, thinly sliced

DIRECTIONS:

1. Place a wok over medium-high heat, add 2 cans coconut milk, but don’t let boil.

2. Add curry and stir until oil begins to separate out and form a thin line, add fish sauce, lemongrass, stock, the rest of the coconut milk, and lime leaves or lime juice.

3. Simmer for about 15 minutes or until liquids have reduced.

4. Turn up heat to medium- high and add sugar, bamboo shoots, peanut butter, basil leaves and chicken and cook 8-10 minutes. Stirring occasionally. Add more liquid if necessary.

5. Reduce heat to medium-low and let simmer for 10-12 minutes.

6. Serve over freshly steamed rice and top with sliced red onion and kefir leaves.

ENJOY DAN: hallelujah

NIGHT CRAWLERS GARDEN CLUB HERE 4 RECIPES SO GET READY DAN

NIGHT-CRAWLERS THAI GLASS NOODLE SALAD WITH SPICY DRESSING


by CHEF DAN

Serves 20-30

INGREDIENTS:

8 cups boiling water

2 pounds vermicelli noodles or THAI kitchen stir-fry noodles

2 pounds cooked small shrimp

4 fresh red chili peppers or green chili peppers, such as Serrano chilies

2 cups bean sprouts

1 cup mint leaves, thinly sliced

2 cups fresh basil, thinly sliced

1 large cucumber, halved seeded and sliced

1 cup peanuts

4 carrots. sliced into matchsticks

1 large Jicama, sliced into matchstick

1 green papaya, cut into matchsticks

1 cup sugar snap peas

15 shallots, peeled , thinly sliced

1 cup Spicy Dressing, recipes follows:

DIRECTIONS:

1. Soak the glass noodles in boiling hot water for 20 minutes, stirring gently to separate and loosen the noodles. Strain the soften noodle.

2. Using a pain of scissors, snip the noodles into shorter lengths.

3. Toss the jicama, shrimp, carrots, shallots, green papaya, chilies, snap peas, cucumber, and Spicy Dressing.

4. Mix the dressed vegetables with the noodles. Sprinkle with bean sprouts, mint, basil and peanuts.

GARDEN CLUB AT THE SAUL'S 30 YOUNG WOMEN STRONG EATING THAI FOOD COOKED BY YOURS TRULY

THAI CHICKEN WINGS for NIGHT-CRAWLERS GARDEN CLUB


by CHEF DAN: serves 20-30

INGREDENTS: (IN THE CROCK POT)

10 pound bag chicken wings (about30 wings)

1 cup chicken stock

2 cups peanut butter

1/2 cup light soy sauce

1/4 cup lime juice

1/4 cup fresh cilantro, chopped

2 teaspoons cayenne pepper

1 tablespoon fresh ginger, minced

1/2 cup peanuts, chopped

DIRECTIONS:

1. Place the chicken wings in a crock pot.

2. In a bowl combine stock, peanut butter, soy sauce, cilantro, lime juice, cayenne pepper, and ginger. Mix well and pour sauce over chicken.

3. Cover and cook on low for 6 to 8 hours, until juices run clear when chicken is pierced with a fork.

4. Serve garnished with chopped peanuts and additional fresh cilantro.

ENJOY DAN: hallelujah

MARCH 17th IS UPON US. CORNED BEEF AND CABBAGE FOR THE SOUP KITCHEN DAN

ST. PATRICK’S DAY MUSTARD-GLAZED CORNED BEEF AND CABBAGE:


BY CHEF DAN: SERVES 40

INGREDIENTS:

10 pounds flat-cut coned brisket

5 onions, quartered

7 bay leaves

2 teaspoons salt

20 whole peppercorns

12 garlic cloves, crushed

20 whole cloves

3 heads of cabbage, cored and cut into 6 wedges

25 red potatoes, cut into 2 inch pieces

12 carrots, chopped cut into 2 inch pieces

4 parsnips, chopped into 2 inch pieces

2 rutabagas or turnips, cuts into 2 inch pieces

1-1/2 cup molasses

1 cup corn syrup

1 cup Dijon mustard

DIRECTIONS:

1. In a large soup kettle add beef brisket and molasses, add enough water to cover entirely.

2. Add onions, bay leaves, salt, peppercorns, garlic, and cloves.

3. Over high-heat, bring to a boil, then reduce heat to a simmer and for about 4 hours, or until beef is fork- tender.

4. Cool and refrigerate overnight.

5. Next day. Remove corned beef from liquid, wrap in plastic wrap and refrigerate overnight.

6. Skim off the fat and strain liquid to remove solids.

7. Heat liquid to medium-high add cabbage, potatoes, carrots, parsnips or rutabagas. Simmer for about 30-40 minutes. Let cool and refrigerate.

8. Remove corned beef and trim off fat. Let sit at room temperature for about 30 minutes.

9. Reheat vegetables over low-heat.

10. In a saucepan combine corn syrup and mustard, stirring constantly over medium-high heat, for about 3-4 minutes. Then simmer for about 8 minutes.

11. Preheat broiler and place pan so that it’s 5-6 inches from heat source.

12. Place corned beef on boiler pan and brush with the glaze. Broil about 8-10 minutes.

13. Remove from broiler and let set 10 minutes. Then slice against the grain.

14. Remove vegetables from the kettle and serve with the corned beef and some the liquid.

ENJOY DAN: hallelujah

soups on at the saul's tonight

CHEESE FILLED TORTELLONI SOUP by CHEF DAN serves4


INGREDIENTS:

6 cups chicken broth

1 teaspoon dried Italian seasoning

1(14.4oz) can Italian style diced tomatoes

2 plum tomatoes, seeded and chopped

2 tablespoons grated parmesan cheese

1 (9oz) package cheese filled tortellini ( bought at Costco)

10 ounces spinach, rinsed and chopped

DIRECTIONS:

1. In a stock pot bring broth and Italian seasoning to a boil. A pinch of salt.

2. Combine tortellini and spinach and bring to a boil:

3. Reduce heat slightly and boil for 7 minutes.

4. Add tomatoes and simmer for about 15-18 minutes.

5. Add parmesan.

ENJOY DAN: hallelujah

THIS IS A REAL CROWD PLEAS'ER. YOU MUST TRY IT DAN

THAI PEANUT ENDIVE WRAPES By CHEF DAN serves 20


INGREDIENTS:

4 HEADS ENDIVE, LEAVES SEPERATED

1 CAN (12.5 OZ.) CHUNK CHICKEN BREAST ( KIRKLAND BRAND) DRAINED AND CHOPPED

1-1/2CUPS ADAMS CHUNCKY PEANUT BUTTER

1 CUP NON-FAT MILK

1 TABLESPOON RED CURRY PASTE (FOR MORE SPICE ADD 1 TABLESPOON CHILI GARLIC SAUCE)

1 CUP SHREDDED CARROT & CABBAGE MIX

1 ONION, MINCED

5 GARLIC CLOVES, MINCED

2 TABLESPOONS FRESH GINGER, MINCED

2 TABLESPOONS FISH SAUCE SAUCE

2 TABLESPOONS FRESH BASIL

2 TABLESPOONS BUTTER

DDIRECTIONS:

1. IN A SKILLET OVER MEDIUM-HIGH HEAT MELT BUTTER, AND ADD RED CURRY PASTE. STIR UNTIL THE PASTE HAS DESOLVED, THEN ADD ONION,GINGER, AND GARLIC AND COOK UNTIL ONIONS ARE TRANSPARENT, ABOUT 4-5 MINUTES. SET ASIDE.

2. THEN IN A MEDIUM POT OVER LOW-MEDIUM HEAT ADD MILK BRING ALMOST TO A BOIL AND ADD PEANUTBUTTER AND MIX TILL BLENDED.

3. ADD BIT SIZE CHICKEN, ONION MIX, SHREDDED CARROT AND CABBAGE,AND FISH SAUCE.

4. MIX TILL BLENDED. YOU MAY NEED TO ADD 1/2CUP OF MILK IF THE MIXTURE IS TO THICK.

5. SPOON MIXTURE ONTO CENTER OF EACH ENDIVE LEAF AND ENJOY.

(UVA UVAM VIVENDO VARIA FIT) EACH GATHERS CLOSE TO HIMSELF THOSE THINGS THAT HE LOVES

CHINA CITY TOMATO BEEF by CHEF DAN serves 4


INGREDIENTS:

1 tablespoon olive oil

1 tablespoon spicy oyster-flavored sauce (sun luck) brand

2 tablespoons rice vinegar (marukan) brand

1 pound beef ( sirloin, tri-tip, new York flank steak) thinly sliced, cut partly frozen

1/3 cup beef broth

3 tablespoons ketchup

1 tablespoon hoisin

1 tablespoon brown sugar

1 teaspoon chili garlic sauce

1 green bell pepper, cut into chunks

1 tomatoes cut into wedges and halved

DIRECTIONS:

1. MARINADE; the oyster sauce, and rice wine in a bowl.

2. Add beef and stir to coat. Let stand 10-15 minutes.

3. THE SAUCE; Combine the broth, ketchup, hoisin sauce, brown sugar, and chili garlic sauce in a bowl.

4. Place a wok over high-heat until hot.

5. Add the oil , swirling to coat both sides.

6. Add the beef and quickly stir fry, about 1 minute.

7. Add the bell pepper and tomato; stir fry 2 minutes.

8. Add the sauce and bring to a boil.

ENJOY DAN: hallelujah

TIME FOR A LITTLE GYPSY MUSIC BY DJANGO REINHARDT ENJOY

GYPSY SOUP for the SOUP KITCHEN by CHEF DAN


Serves 40

INGREDIENTS:

1/4 cup olive oil

6 onions, chopped

5 stalks celery, chopped

8 garlic cloves, minced

2 tablespoons paprika

1 tablespoon turmeric

1 tablespoon dried Italian seasoning

2 teaspoons cinnamon

2 teaspoons cayenne pepper

22 cups chicken stock

4 bay leaves

1/4 cup soy sauce

1 gallon can diced tomatoes

1 gallon can garbanzo beans

1 tablespoon salt

DIRECTIONS:

1. Heat oil in a stock pot over medium-high heat.

2. Sauté’ onions, garlic, celery, and sweet potatoes, about 6-8 minutes.

3. Season with paprika, turmeric, Italian seasoning, cinnamon, cayenne,salt, and bay leaves.

4. Stir to blend, then stir in chicken stock and soy sauce.

5. Cover and simmer for 30 minutes.

6. Add tomatoes, and garbanzo beans to the soup, and simmer for about 20 minutes, or until all the vegetables are tender.



ENJOY DAN: hallelujah

YOU BET ANOUTHER RECIPE FOR BERDENE'S GARDEN CLUB THEY WILL BE EATING GOOD ENJOY

THAI CHICKEN PANANG by CHEF DAN serves 20- 30


INGREDIENTS:

10 pounds chicken breasts cut into bit size pieces

5 (12oz) cans coconut milk

1/2 cup Penang or red curry paste

1/4 fish sauce

7 cups chicken stock

20 lime leaves or kaffir leaves or 2 tablespoons lime juice

1/3 cup palm sugar or brown sugar

DIRECTIONS:

1. Place a wok over medium-high heat, add 2 cans coconut milk, but don’t let boil.

2. Add curry and stir until oil begins to separate out and form a thin line, add fish sauce, stock, the rest of the coconut milk, and lime leaves or lime juice.

3. Simmer for about 15 minutes or until liquids have reduced.

4. Turn up heat to medium- high and add sugar and chicken and cook 8-10 minutes. Stirring occasionally. Add more liquid if necessary.

5. Reduce heat to medium-low and let simmer for 10-12 minutes.

6. Serve over freshly steamed rice and top with sliced red onion and kaffir leaves.

ENJOY DAN: hallelujah

THAI COOKING IS COMING FOR THE BERDENE'S GARDEN CLUB AT OUR HOUSE ENJOY 3/11/10

THAI CHICKEN WINGS for GARDEN CLUB by CHEF DAN: serves 20-30


INGREDENTS: (IN THE CROCK POT)

10 pound bag chicken wings (about30 wings)

1 cup chicken stock

2 cups peanut butter

1/2 cup light soy sauce

1/4 cup lime juice

1/4 cup fresh cilantro, chopped

2 teaspoons cayenne pepper

1 tablespoon fresh ginger, minced

1/2 cup peanuts, chopped

DIRECTIONS:

1. Place the chicken wings in a crock pot.

2. In a bowl combine stock, peanut butter, soy sauce, cilantro, lime juice, cayenne pepper, and ginger. Mix well and pour sauce over chicken.

3. Cover and cook on low for 6 to 8 hours, until juices run clear when chicken is pierced with a fork.

4. Serve garnished with chopped peanuts and additional fresh cilantro.

ENJOY DAN: hallelujah

this soup; is absolutely delicious. come to the soup kitchen and try some DAN

SOPA DE AMENDOIM ( CARRIBBEAN CHICKEN AND PEANUT SOUP)


By CHEF DAN: serves40 -50

INGREDIENTS:

1/2 cup butter

40 cups chicken stock

4 pounds stewing beef, trimmed of fat and cut into 1 inch cubes

3 whole chickens, cooked and chopped into 1 inch dices

6 sweet potatoes, peeled, cut into 2 inch cubes

6 russet potatoes, peeled, cut into cubes

6 onions, chopped

6 garlic cloves, minced

4 jalapeno peppers, seeded finely chopped

3 tablespoons cumin

3 teaspoons cayenne pepper

4 cups prepared salsa (mild or spicy)

3 cups peanut butter

DIRECTIONS:

1. Soak stewing beef in water for 1 hour: then drain.

2. Heat butter in large soup pot, over medium-high heat.

3. Add both potatoes, onion, garlic, jalapeno pepper and cumin; sauté for about 5- 6 minutes.

4. Add in chicken, cayenne, salsa, and chicken stock and simmer for 45 minutes.

5. Add in peanut butter, season with salt and pepper to taste, stirring for about 5 minutes. ENJOY DAN: hallelujah

NGUYEN LIEN NAU PHO. YEAH SURE YOU BETCHA DAN

“AUTHENTIC SOUTH VIETNAMESE STYLE PHO” by CHEF DAN:


Serves 20

INGREDIENTS:

15 pounds bone-in beef knuckles with meat

6 pounds beef oxtail

6 onions, chopped

3 ( daikon) radish, sliced

12 star anise pods

2 cinnamon sticks

7 slices fresh ginger

8 whole cloves

1 tablespoon black peppercorns

1/4 cup of rock sugar or 3 tablespoons white sugar

1/4 cup fish sauce

2 tablespoons salt

6 packages dried rice noodles

3 pounds frozen beef sirloin

DIRECTIONS:

1. Warm oven to 200 degrees. Place all the beef knuckle bones in flat pan and bake 20 minutes to seal meat.

2. Place the bones in a very large ( 9 quart or more) pot. Season with salt, and fill 2 to 3 gallons of water. Bring to a boil, and cook about 2 hours.

3. Skim off the fat from the surface of the soup, and add the oxtail, radish, and onions.

4. Tie the anise pods, cinnamon sticks, ginger, cloves, and peppercorns in a cheese cloth or place in a spice bag; add to the soup. stir in salt, sugar, and fish sauce.

5. Simmer over medium-low heat for about 4 hours even more is better.

6. Strain broth, and discard spices and bones. put in the refrigerator and store overnight. Skim off fat and bring the broth to a boil.

7. Bring a pot of lightly salted water to a boil. Soak the rice noodles in the boiling water for about 30 minutes. Slice the frosen beef paper thin. The meat must be thin enough to cook instantly.

8. Place some noodles in each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and the noodles in the bowl.

TOPPINGS:

Set out on the table for individuals to add to toppings of there liking.

Siracha hot pepper sauce.

Hosin sauce.

Thinly sliced green onions.

Fresh cilantro, chopped.

Bean sprouts.

Sweet Thai basil.

Limes quartered.

ENJOY DAN: hallelujah

slow cooking does it every time. enjoy dan:

CROCKPOT CURRIED MEATBALLS WITH CRANBERRY SAUCE
                                                              serves 6-8

MEATBALLS:

2 lbs lean ground beef, venison, buffalo,or pork

2 eggs, lightly beaten

1 cup panko crumbs

1/2tsp salt

1 tbs garlic powder

1 tbs paprika

1 tbs red curry paste

1 jalapeño chopped

1 onion, chopped

CRANBERY SAUCE

1 cup ketchup

1 can coconut milk or 1 cup tomato juice

1 14 oz can whole-berry cranberry sauce

2 tbs brown sugar

2 tbs ground ginger

2 tbs ground cumin

1 Meatballs: In a large bowl, combine, meat, breadcrumbs, salt, garlic powder, paprika, curry paste, jalapeno and onion: work mixture with your hands until through sly blended. Form into 1-inch balls. Place on baking sheet. Bake in preheated oven, uncovered, for 20 minutes in 375 degree. Add to crock pot.

2 Cranberry sauce: in a bowl combine ketchup, coconut milk, brown sugar, ginger, cranberries and cumin. Cover and cook on LOW for 6 to 10 hours, or HIGH for 3 to 4 hours.

ENJOY CHEF DAN

THE DEVIL IN THE DISH, THE DIAVOLO USES BLACK PEPPERCORN AND LEMON JUICE AND OLIVE OIL

CHICKEN AND SHRIMP DIAVOLO (devil’s food) by CHEF DAN:


Serves 4

INGREDIENTS:

2 teaspoons whole black pepper

4 skinless, boneless chicken breasts

1 pound shrimp, shelled and deveined

1 each green and red bell pepper, diced

1(14.5oz) can Italian style tomatoes

2 tablespoons lemon juice

1/2 teaspoon lemon zest

2 tablespoons olive oil

10 oz penne, cooked al dente according to directions

DIRECTIONS;

1. Place a sheet of plastic wrap on counter with peppercorns in center. Fold over sides and ends to enclose. Crush peppercorns to small pieces with a meat mallet or the back of a heavy skillet, using a rocking/pressing motion.

2. Use paper towels to dry chicken, peppercorns will adhere better.

3. Sprinkle peppercorns evenly over both sides of chicken breast, pressing to adhere.

4. Whisk lemon juice, lemon zest, and olive oil together in a bowl.

5. Season with Salt to taste. Add chicken breast and turn to coat. Marinate 15 minutes, turning several times.

6. In a large non-stick skillet sauté’ the chicken, tomatoes, and bell peppers .

Cook chicken until golden brown, lightly spooning reserve marinade over tops as they cook, 5-6 minutes.

7. Add the shrimp and continue to sauté’ for another 2 minutes.

8. Add the cooked pasta, mix thoroughly. ENJOY DAN: hallelujah

GARY AND MARI KNIGHT ARE COMMING TO DINNER P.T.L. DAN

ORANGE- MARMALADE- HOSIN PORK ROAST by CHEF DAN serves 4


INGREDIENTS:

2 tablespoons hosin sauce

2 tablespoons light soy sauce

2 garlic cloves, minced

2 tablespoons orange-marmalade

3 tablespoons sliced green onion

1 tablespoon hot water

1 (1-2) pound pork roast

1/4 salt

1/2 tablespoon roasted sesame seeds

Cooking spray

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Combine the first 6 ingredients in a bowl.

3. Pour 1/4 cup marmalade mixture zip-lock plastic bag. Reserving the rest of the mixture.

4. Add pork to bag, seal and refrigerator for 30 minutes, turning bag occasionally.

5. Remove pork from the bag, discard marinade. Sprinkle pork with salt.

6. Heat a ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork, cook 2-3 minutes, browning on all sides.

7. Brush 1 tablespoon reserved marmalade mixture & sesame seeds over pork.

8. Place skillet in oven for 20 minutes or until thermometer reads 160.

9. Place on platter and let rest 10 minutes. Cut across the grain and ENJOY.

ENJOY DAN: hallelujah