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| Recipes |
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| LIST INGREDIENTS IN ORDER OF USE |
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2 Roma Tomatoes Diced
1 Mango diced
1 English Cucumber diced
½ red bell pepper diced
¼ cup Chopped Green Onion
¼ Cup Chopped Cilantro
1 tsp. Sriracha Pepper sauce
1 Tbs. Fresh Ginger Grated
3 Tbs fresh lime juice
2 Tbs. firmly packed brown sugar
½ tsp salt |
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| In a large bowl, combine all of the ingredients down to the cilantro. In a separate bowl combine the ginger, mint, lime juice, brown sugar and mix thoroughly. Pour over the diced ingredients and stir gently. |
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Makes 3+ quarts
2 Tbs extra-virgin olive oil
1 lb. Italian Sausage, casing removed
1 large onion, finely chopped
3 cloves garlic, minced
4 cups chicken or vegetable stock
1 can (14 1/2 ounces) diced tomatoes in juice
2 cans (15 ounce) pumpkin puree
1 cup heavy cream
1 tbs curry powder
1 1/2 tsp. ground cumin
1/2 tsp cayenne pepper
4 Tbs. sugar
salt and pepper to taste |
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Directions:
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion, garlic and sausage. Saute 5 minutes. Add broth, tomatoes, black beans and pumpkin uree. Stir to combine ingredients and bring soup to a boil Reduce heat to medium low and stir in cream, curry, cumin, cayenne and sugar. Salt and pepper to taste. Simmer 5-10 minutes, adjust seasonings and serve. |
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| Here's another recipe that was a hit at one of our cooking classes. |
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2 cups water
1 1/3 cups white sugar
1 cup walnuts
8 egg whites
1 1/3 cups cornstarch
1/2 cup mayonnaise
2 pounds large shrimp, peeled and deveined
4 Tbs honey
2 Tbs sweetened condensed milk
2 cups vegetable oil for frying |
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| 1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry. |
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| 2. Whip egg whites in a medium bowl until foamy. Stir in the cornstarch until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove and drain on paper towels. |
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| 3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve. |
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