Replies

Quick and Healthy Brown Rice Salad

1 cup of wholemeal rice
1 packet smoked salmon
2 eggs
1 apple
1 lemon
1 jar green pesto
1 onion
Some sundried tomatoes, or else roast red peppers

Wash the rice and put on to cook for 50mins.

Chop the onion finely, then put on a plate and sprinkle with salt.

Juice the lemon, and put in a bowl.

Chop the apple into small pieces, add to the bowl of lemon juice.

Boil the eggs, then shell them.

Rinse the chopped onion.

Chop the smoked salmon, hard boiled eggs, and some sundried tomatoes or smoked red peppers. Combine.

Drain the cooked rice and mix through the green pesto. Combine well. Add all the other ingredients, mix well.

Place the rice salad in a large decorative bowl, and put in the fridge, until ready to serve.

For the really big party!

Elephant Stew
2000 lbs potatoes
1500 lbs onions
2100 lbs carrots
1500 lbs celery
150000 10 ounce cans of stewed tomatoes
250 lbs of unbleached plain flour
50 gallons of olive oil
1 medium sized elephant
4 fresh medium sized short eared European rabbits

Bone and skin the elephant and cut the meat into bit sized pieces as if you you were making pork adobo and roll them flour

Brown the meat in olive oil

While the meat is browning in a very large pot chop all the vegetables into pieces that are about 3/4 as large as the meat chucks

Add potatoes and carrots first then after 5 minutes add the onions, celery.

Once all the vegetables begin to sweat add the tomatoes.

Simmer until everything is done

Use remaining flour to thicken the gravy

Serves 800 to 1000

If slightly more guest are expected add the short eared rabbits but this is not recommended as most people don’t like hare in their stew.

These are great!

Scott Conantâ€™s Grilled Chicken Wings with Yogurt Dipping Sauce
01/25/2016 at 03:06 PM ET

Â¼ cup dark brown sugar
Â¼ cup red wine vinegar
3 cloves garlic, minced
1 1-in. piece ginger, peeled and finely chopped
2 tbsp. thinly sliced scallions
Â½ tbsp. crushed red pepper
1 tbsp. kosher salt, divided
2 tbsp. lime juice, divided
2Â½ tsp. fish sauce
2Â½ tsp. chili paste or chopped pickled hot cherry peppers
10 bone-in chicken wings
2 tbsp. canola oil
Â½ tsp. freshly ground black pepper
1 tsp. coarse sea salt
1 tbsp. thinly sliced chives
1. In a sautÃ© pan over medium heat, add brown sugar and red wine vinegar and stir until sugar dissolves.

2. Add garlic, ginger, scallions, red pepper, 2 tsp. salt, 1Â½ tbsp. lime juice, fish sauce and chili paste, and simmer on medium low for 8 minutes. Remove from heat and reserve marinade.

3. Preheat oven to 375Âº. On a sheet pan lined with foil, toss wings with oil and season with 1 tsp. kosher salt and black pepper. Bake for 18 to 20 minutes, or until wings are cooked through. Transfer wings to a large bowl, pour marinade over and toss to coat. Let cool 30 minutes, toss again and refrigerate for at least 6 hours or overnight.

4. Preheat grill to medium-high (about 400Âº). Grill wings about 5 minutes on each side until hot and charred, brushing with any marinade remaining in the bowl. Transfer to plate and finish with remaining fresh lime juice, sea salt and chives.

Makes: 10
Active Time: 30 minutes
Total Time: 1 hour, plus chilling

Creamy dipping sauce: In a bowl, combine 1Â¼ cups Greek yogurt, Â¼ cup grated English cucumber, 1 minced garlic clove, 1Â½ tbsp. lemon juice, 1 tbsp. chopped parsley, 1 tbsp. olive oil and salt to taste

Southwestern Egg Rolls with Avocado Ranch Dipping Sauce

Ingredients
Egg Rolls
1 tablespoon vegetable oil
1 1/2 lbs boneless, skinless chicken breasts,cut into small bite-sized pieces
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/2 cup frozen corn
1/4 cup canned black beans, drained and rinsed
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced jalapenos
1/2 tablespoon fresh parsley, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash of cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 8-inch flour tortillas
vegetable oil, for frying

Avocado Ranch Dipping Sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 tablespoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash of dried dill weed
dash of garlic powder
dash of pepper

Instructions
For the Egg Rolls:
Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked thorough. Add the bell pepper and onion and cook for another 3 minutes, until the vegetables are just softened.
Add the corn, black beans, spinach, jalapenos, parsley, cumin, chili powder, salt and cayenne pepper. Cook the mixture for 5 minutes. Remove from the heat and stir in the Monterey Jack cheese.
Wrap the tortillas in a clean, lightly moist cloth. Microwave on high for approximately 1 minute, until soft and pliable.
Spoon equal amounts of the mixture into each tortilla. Fold in the ends, then roll tightly around the mixture. Secure with toothpicks, if needed. Place the egg rolls in a dish or on a baking sheet, cover with plastic wrap, then refrigerate until cold. (I think they are best when they are refrigerated for 24 hours.)
When ready to cook, place a cooling rack on top of a baking sheet and preheat the oven to 350 F.
Heat about 1-inch of vegetable oil in a heavy skillet until about 350. Working in batches, cook the egg rolls until browned on each side, then transfer to the cooling rack. When all of the egg rolls are fried, transfer them to the oven to bake for about 15 minutes, until heated through.
Alternately, you can just bake these - spray the tops with nonstick cooking spray then bake until warmed through and the tortillas are crispy, 20-25 minutes.
Cut each egg roll in half and serve with the Avocado Ranch Dipping Sauce.
For the Avocado Ranch Dipping Sauce:
Combine all of the ingredients and mix well. Keep refrigerated.

http://www.tasteandtellblog.com/southwestern-egg-rolls/

Chocolate Truffle Fudge Bars

Ingredients
9x13” pan of thin brownies
Chocolate Truffle Layer:
8 oz unsweetened chocolate (I used Baker’s)
2 sticks (1 cup) butter, room temperature (softened but not melted)
2 tsp vanilla
6 cups powdered sugar
4-5 Tbsp heavy cream
2 Tbsp strong coffee, cooled
1/4 tsp salt

Chocolate Frosting:
2 cups semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup butter

Instructions
Bake a 9x13” pan of thin brownies of your choice. I used a brownie mix meant for an 8x8” pan, in my 9x13 in pan. I prefer mine to be more fudgy.

Chocolate Buttercream Truffle Layer:
Melt unsweetened chocolate according to the instructions on the package. Allow chocolate to cool to room temperature.
Brew a small amount strong coffee and place in fridge to cool. (I added some instant coffee to a 1/2 cup of coffee from my Keurig.)
Beat butter and vanilla until light and fluffly.
Add powdered sugar slowly, 1 cup at a time, beating between each cup. (I put my splash guard on my Kitchen Aid mix and left it on low while slowly pouring in the powdered sugar. Then, turned it on high to beat it in, and then repeated the process.)
After the last cup of powdered sugar has been added, scrape down the sides of the bowl and beat for 1 minute.
Add the salt, coffee and heavy cream and beat for 1 minute.
With the mixer on the lowest speed, slowly pour in the room temperature unsweetened chocolate.
Beat for 1 minute on high.
Add more heavy cream, 1 tablespoon at a time, if needed.
Carefully spread over brownies in 9x13” pan.

Chocolate Frosting:
Bring heavy cream and butter to a boil.
Pour over chocolate chips.
Let it sit for a couple of minutes to allow the chocolate chips to melt.
Stir gently until smooth.
Pour over chocolate buttercream truffle layer in 9x13” pan and gently spread until evenly coated.
Allow the bars to cool and set before cutting into small pieces.

http://www.thegunnysack.com/chocolate-truffle-bars/