Zucchini Fritters

If potato pancakes are not your thing, then try this alternative. Made in the same sense by shallow frying, the only difference is they are made with zucchini. A very delicious snack to enjoy.

Ingredients:
               Oil for frying
               3 pounds zucchini
               1/2 tablespoon salt
               5 ounces flour
               1/4 teaspoon baking powder
               2 eggs, beaten
               3 ounces milk
               2 ounces onion diced
               salt to taste
               pepper to taste

1. Gather all the ingredients and equipment.
   
   
2. Preheat fryolator to 350°F (177°C).
   
   
3. Wash, trim, and grate the zucchini. Do not peel. Sprinkle with salt.
   
   
4. Drain in a colander for 30 minutes.
   
   
5. Squeeze the zucchini, a handful at a time, to remove as much moisture as possible.
   
   
6. In a separate bowl, mix the flour and baking powder.
   
   
7. In another bowl, combine the eggs, milk, and onion.
   
   
8. Add the flour mixture to the egg mixture, and whip until smooth.
   
   
9. Add the grated zucchini. Stir until incorporated. Season with salt and pepper.
   
   
10. Drop by spoonfuls into hot oil, and fry until golden brown on all sides. Test one fritter first to check seasoning, and season as needed before cooking the remaining fritters.
    
    
11. Drain on absorbent towels, and then transfer to a hotel pan lined with absorbent towels. Hold briefly at 136°F (58°C) or higher if necessary. To retain crispness, do not stack fritters on top of each other.
    
    
12. Serve hot with Cucumber Raita.
    
    
    

Potato Pancakes

A snack that everyone enjoys. These went the quickest when made in class because everyone wanted one. Simple to make and delicious to eat.

Ingredients:
              3 pounds potatoes peeled
              6 ounces onions peeled and grated
              4 1/2 ounces flour
              6 eggs
              1/4 teaspoon nutmeg
              salt to taste
              pepper to taste
              Oil as needed

1. Gather all ingredients and equipment

2. Finely grate the peeled potatoes into a bowl of cold water

3. Grate the onion and store aside

4. Lift the grated potatoes into a strainer. Carefully drain off the water, but do not pour out the potato starch at the bottom of the bowl. Return drained potatoes to bowl with the starch

5. Add all other ingredients, except the oil. Blend well. In a large sautoir, heat 1/4 inch of oil to 350 degrees F

6. Using a 2 ounce scoop, make a mound of the mixture in the frying pan, and flatten to 1/3 inch pancake. Work quickly so that the pancakes will cook at the same rate

7. Fry on both sides to a golden brown. Transfer to a wire rack or absorbent paper to drain. Serve immediately, or hold uncovered at 136 degree F or higher

Thai Style Pork Tenderloin

This dish has a strong flavor that will send your taste buds flying. The thai style flavor profile is a different approach for the tenderloins but make it all so delicious.

Ingredients:
               3 pounds pork tenderloins
               3 ounces honey
               1/2 teaspoon ground coriander
               2 ounces oils
Marinade Ingredients:
                8 ounces soy sauce
                4 ounces honey
                2 ounces brown sugar
                2 teaspoons ground coriander
                5 cloves garlic minced
                1 teaspoon cumin
                1/8 teaspoon cayenne pepper
                1 teaspoon ground black pepper
                2 ounces frangelico (hazelnut liqueur)


1. Gather all the ingredients and equipment

2.  Preheat oven to 375

3. Combine all ingredients for the marinade. Place the tenderloins in the marinade; cover and chill at 40 degrees or lower for 1 hour

4. Remove the pork from the marinade and pat dry with a towel

5. Strain the marinade into a saucepan and reduce by half. Add the honey and coriander to the reduction. Cover and keep warm

6. Heat oil in saute pan and sear the tenderloin on all sides; remove. Place the meat on a sheet pan, baste with marinade, and place in oven. Cook until the meat has reached an internal temperature of 145 degrees F. Hold at 136 F or higher for no more than 10 minutes

7. Slice the pork tenderloins at an angle and place four or five pieces on a preheated dinner plate. Drizzle the marinade reduction over the meat.

Banana Cream Pie

Got this one out of a cook book, but it taste amazing. It is simple to follow and has a very heavy flavor to it that is delicious. If you like banana cream pie, this has a heavy banana taste and the cream is very sweet.

Preheat Oven to 350

Ingredients:
              5 egg yolks
              1/4 cup cornstarch
              3 cups half-and-half
              1 and 3/4 cups sugar
              2 teaspoon vanilla
              1 and 1/2 cups crushed vanilla wafers
              1/4 cup melted butter
              3 bananas
              1 and 1/2 cups heavy cream
              3 tablespoons powdered sugar

Filling:

Fill a large bowl halfway with ice

Add water to just cover the top of ice and set bowl aside

Whisk together in medium bowl
              5 egg yolks
              1/4 cup cornstarch
              1 cup half-and-half

Bring to a boil in a saucepan
              2 cups half-and-half
              1 and 3/4 cups sugar

Slowly whisk 1/2 cup of hot half-and-half into egg yolk mixture

Stir the egg yolk mixture into the hot half-and-half in saucepan

Heat on medium-high until mixture comes to a boil and cook for 1 minute or until thickened while stirring occasionally

Add the 2 tsp of vanilla and whisk until smooth

Strain the custard through a fine meshed sieve into a medium bowl

Place custard bowl into ice water and stir occasionally until cool, then refrigerate until thoroughly chilled

Prepare the Crust:

Place in a 9 inch pie pan
              1 and 1/2 cups crushed vanilla wafers
              1/4 cup melted butter

Mix together until all vanilla wafers are moistened

Firmly press the mixture to cover the bottoms and sides of pie pan

Bake at 350 for 20 minutes or until golden brown

Once baked set aside to cool to room temperature

To Prepare the Pie:

Slice the 3 bananas into 1/4 inch rounds

Arrange half the bananas in an even layer in the bottom of the crust

Spoon half of the cooled custard on top of bananas and spread smooth

Place remaining bananas on top of custard in an even layer

Top with the remaining custard in a smooth layer

To Prepare the Topping:

Whip the 1 and 1/2 cups heavy cream for a minute with an electric mixer

Add the 3 tablespoons of powdered sugar and whip on medium-high speed for 2-3 minutes

Spoon the whipped cream over the custard and refrigerate  until ready to serve

Mexican Calzone

If you like calzones, this one is one to make. The ingredients used give it a hint of spicy taste but not enough to overkill the food. It is a perfect blend of spices and herbs to give your mouth a satisfying taste.

Preheat oven to 450

Ingredients:
              1 pkg yeast
              2/3 cup very warm water
              1 tbs sugar
              1 tsp salt
              2 tbs oil
              2 cups flour
              1 tsp basil
              3 tbs tomato sauce
              1 chicken breast diced
              1/2 red pepper diced
              1 tbs onion diced
              1 tsp garlic pieces
              1 tsp montreal steak seasoning
              1/2 tbs cumin
              1 tsp cayenne
              1 tsp spicy sweet mustard
              1 tsp chipotle mustard
              1/2 tbs green chili peppers diced
              1 tsp lemon pepper seasoning
              1 tbs olive oil
              1/2 cup salsa
              Optional: Grated cheese

Dissolve in a large bowl
              1 pkg yeast
              2/3 cup very warm water

Add to the bowl of water and yeast
              1 tbs sugar
              1 tsp salt
              2 tbs oil

Add up to 2 cups of flour to the yeast and sugar mixture and mix

Dough will pull away from sides of bowl when there is enough flour

Knead for 3 minutes

Roll dough into a rectangle

Sprinkle entire surface with 1 tsp basil

Place 3 tbs tomato sauce down center of dough

Saute until chicken is browned

              1 chicken breast diced
              1/2 red pepper diced
              1 tbs onion diced
              1 tsp garlic pieces
              1 tsp montreal steak seasoning
              1/2 tbs cumin
              1 tsp cayenne
              1 tsp spicy sweet mustard
              1 tsp chipotle mustard
              1/2 tbs green chili peppers diced
              1 tsp lemon pepper seasoning
              1 tbs olive oil
              1/2 cup salsa

Place saute'd chicken mixture down center of dough

If using grated cheese, sprinkle over the sauce and chicken

Fold dough in half and bring up the bottom edge over the top 1 inch

Pinch to seal it shut

Place on a greased cookie sheet (can sub cooking spray for corn meal)

Optional: Beat 1 egg + 1 tbs water until frothy and foamy and brush entire top side of calzone

Bake 450 12-15 minutes or until light golden brown

Sultan Corbasi

This recipe is one we found on another site, but had to share because it has a great taste to it. The broth is very rich and creamy, and the chicken is seasoned to perfection, complimenting each other perfectly.

Ingredients:
              2 chicken breasts cubed
              2 tbs butter
              3 tbs flour
              1 cup milk
              2 cups chicken broth
              1 egg
              1 1/2 tbs lemon juice
              3.5 tbs cream
              Salt
              Pepper
              1 tsp garlic
              1 tsp lemon-pepper seasoning
              1 tsp montreal steak pepper seasoning
              Optional: 1/4 cup blanched almonds

In medium saucepan melt the 2 tbs butter

Add the 3 tbs flour, stir and cook for 3-4 minutes

Warm up in a pan
             1 cup milk
             2 cups chicken broth

Slowly add warm milk mixture to flour and butter

Saute
             2 chicken breasts cubed
             1 tsp garlic
             1 tsp lemon-pepper seasoning
             1 tsp montreal steak seasoning

Add sauted chicken to sauce pan

Salt and pepper to taste

If using almonds, add them now

Cook until thickens and stir occasionally

In small bowl whisk together
              1 egg
              1 1/2 tbs lemon juice

Take a ladle of soup and add to egg mixture

Slowly add egg mixture back into soup

Cook for 5-6 more minutes

Add 3.5 tbs cream, stir and turn off the heat

Chocolate Chunk Cookies

This recipe is from one of my teachers and everyone loves them. They taste amazing and even won my cooking group first place in a taste contest among our class. If you love cookies this is one to add to your list.

 Preheat 375

Ingredients:
               1/2 cup crisco
               1/2 cup butter
               1 cup brown sugar
               1/2 cup sugar
               1 egg
               1 tsp vanilla
               2 cup flour
               1/2 tsp salt
               1 tsp baking soda
               Bag of reeses

In electric mixer cream together
               1/2 cup crisco
               1/2 cup butter

Add and continue to cream
               1 cup brown sugar
               1/2 cup sugar

Beat in
               1 egg
               1 tsp vanilla

Stir in 
               1 tsp baking soda
               1/2 tsp salt

Mix in
                2 cup flour

Roll into balls smaller than a golf ball

Flatten onto pan

Bake 375 for 12-18 minutes

Let cool on pan for 5 minutes

Cut reeses into 1/4's and place on cookies