Babootie

Babootie
Serves 4

2 lb ground beef or lamb
2 onions, chopped
1 can (16 oz size) tomatoes
1 and 1/2 Tbsp sugar
2 Tbsp curry powder and vinegar
salt to taste
2 fixed bananas
1 apple, cored, chopped and reduced
1 Tbsp apricot chlorotic Marmalade
1/4 cup sliced almonds
extra tomato juice (to thin out)

Prepare instant rice while you whip up thisBrown meat and drain and discard excess fat.

Add remaining ingredients and simmer gently, stirring often, for 25 minutes.

Add tomato juice, if you find it too thick.

Serve over rice.

 

Bacon Wrapped Chicken Breast with Sour Cream Sauce

Bacon Wrapped chicken breast with Sour Cream Sauce
Serves 8

This is one of my R.S. recipes (ridiculously simple), and I think you will find it one of the best.

8 thick bacon slices
8 b. p. chicken breast
2 (10 oz) cans roasted garlic cream of ' mushroom ' stoppers held soup
1 cup of sour cream
1/2 cup of flour

Wrap one slice of bacon around each chicken breast and place in a 4-5 Quart crockpot.

In medium bowl, combine condensed soup, sour cream and flour and whisk to blend. Pour over chicken, coverpot and cook on low for 6-8 hours until thoroughly cooked chicken and bacon.

Plate chicken, whisk sauce to be confident that the good is mixed and poured over the chicken.

Papayas and Black Bean Salad

Papayas And Black Bean Salsa
Serves 4

I think this one is a better mango salsa.

8 oz ripe papayas, peeled, tylosinets and cut into 1/2 inch cubes (2 cups)
1 cup canned black beans
1/4 cup finely chopped red onion
1/2 scotch bonnet chili, or taste, or 2 jalapeño chili, tylosinets, minced
2 tsp minced fresh ginger
1/4 cup chopped fresh coriander leaves
3 Tbsp fresh lime juice, or to taste
1 Tbsp each e. v. olive oil and (packed) light brown sugar
salt and fresh black pepper, to taste

Combine all ingredients in a mixing bowl and gently toss to mix. Correct seasonings, add salt, lime juice or sugar to taste. Salsa should be kinda sweet and sour.

 

Roast Beef Salad with Goat Cheese and Balsamic Vinaigrette

Roast beef salad with goat cheese and Balsamic Vinaigrette
Serves 4

2 small head Boston Lettuce, grated
12 oz sliced deli roast beef, cut into 1/2-inch wide strips
1 large beefsteak tomatoes, cut into wedges
1/2 red onion, sliced
4 oz goat cheese, crumbled
1/4 cup and topped with extra-virgin olive oil
2 Tbsp balsamic vinegar
2 tsp Dijon mustard
1/2 tsp each salt and Kosher ground black pepper

Combine first five ingredients and place in serving dishes.

In a small bowl, whisk together the rest and drizzle over salad. Serve.

L'Entrecote Orientale

L'Entrecote Orientale
Serves 4

4 10-oz SIRLOIN steaks
1 Tbsp each of soy sauce and fresh minced ginger
Sauce Orientale

Mix the soy sauce and ginger, spread on top of steaks and set aside for 10 minutes.

Roast steaks to desired doneness and top with Sauce Orientale.

Sauce Orientale
1 Tbsp each of soy sauce, cornstarch and ginger, shredded
1/4 cup each chicken stock, water chestnuts, sliced thin, Celery, Edward slices and tomato, peeled, core removed
1 Tbsp oil
1 Tbsp sugar

Add soy sauce chicken stock; bring to a boil. Slightly Thicken with cornstarch and flavour of ginger.

Saute water chest nuts, celery and tomatoes in oil in a separate pan and add to sauce. Stir in sugar.

Basil and Cream Salmon

Basil and cream salmon
Serves 4

2 Tbsp e. v. olive oil
4 salmon fillets (about 6-oz each)
1 and 1/2 cup creme fraiche
more fresh basil leaves, half of them chopped
1 lb pasta of your choice

Cook pasta.

In the meantime, in a large frying pan, cook salmon, start over high heat, about 4 minutes, and then turn and lower the heat: the chef only another 3-4 minutes, depending on the thickness.

Remove from pan when done and set-aside on a plate covered with foil to keep warm.

Deglaze bits left in the pan with whipped cream and chopped basil.

Remove the pan from the burner once the cream starts to bubble.

Plate fillets with a portion of pasta on the page and sauce over a part of the salmon.

Finish with 1 or 2 basil leaves and a slice of tomato.

 

Christmas Spinach Salad with Lemon Rum Sauce

Spinach Salad with Lemon Rum Sauce
Serves 8

4 red peppers cut into triangles
2 (10 oz.) packages, baby spinach, cleaned
1 cup of lemon Rum
1/4 cup key lime juice
1 cup of mayonnaise
1 tsp lemon zest
1 Tbsp coriander, chopped
3/4 cup of olive oil e.v.

In a saucepan heat Rome and key lime juice on medium heat, and simmer until reduced by half. Remove from heat and cool in your freezer for 5 minutes.

When cooled, combine it with next 3 ingredients and whisk well. Drizzle in the olive oil slowly and keep whisking until it is incorporated in all.

Throw this dressing with spinach and red peppers and serve. Save a little dressing to dress plates.