Category Archives: All Recipes

Coconut Pie

Coconut Pie

Rating: 41

Ingredients

  • Serves/Makes:1 9" Pie
  • Ingredients
  • 1 baked 9" pie shell
  • 2 cups (475 ml) milk
  • 3 eggs, separated
  • 2/3 to 3/4 cup (175 ml) sugar
  • heaping 3 tbsp (45 ml) all purpose flour
  • dash of salt
  • 1/2 stick real butter
  • hand full of coconut
  • Meringue:
  • 3 egg whites
  • level 6 tbsp (90 ml) sugar
  • 1/4 to 1/2 tsp (2 ml). cream of tartar
  • 1/2 tsp (2 ml). vanilla flavoring

Instructions

  • Preparation
  • Put milk in a 2 to 3 qt. heavy sauce pan, on to warm (not boil) over medium heat.
  • Mix together the flour, sugar and salt.
  • After milk is warm, add the flour mixture to it.
  • Cook until it is almost thick.
  • Slightly beat eggs yolks, and add to the egg yolks approximately 1/2 to 1 cup (225 ml) of the hot milk mixture
  • Mix it up then add this back to the the sauce pan with the remaining hot milk mixture, and continue to cook until thick, take off the stove and add the butter and coconut, and stir together until butter melts.
  • Let cool a little, then pour into the baked pie shell.
  • Put Meringue on top, making sure that the meringue touches the sides of the pie shell so it will not shrink away
  • Sprinkle some coconut on top of the meringue
  • Bake in a 350 degree (175 C.) oven until the meringue is as brown as you want it.
  • Preparation of the Meringue:
  • Beat the egg whites until frothy and start adding the sugar, one tbsp at a time.
  • Add the cream of tartar, and beat until stiff peaks form.
  • Add the Vanilla Flavoring.
http://www.purecountrymeats.com/coconut-pie/

Waffle House Waffles

Waffle House Waffles

Rating: 41

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons shortening
  • 1/2 cup half & half
  • 1/2 cup milk
  • 1/4 cup buttermilk
  • 1/4 teaspoon vanilla

Instructions

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons shortening
  • 1/2 cup half & half
  • 1/2 cup milk
  • 1/4 cup buttermilk
  • 1/4 teaspoon vanilla
http://www.purecountrymeats.com/waffle-house-waffles/

Vegetable Pakora

Vegetable Pakora

Rating: 51

Ingredients

  • Mix:
  • 400g gram flour (Kicherebsenmehl)
  • 1 onion (chopped to small slices)
  • 1 green chili (chopped)
  • some parslip-like, but more bitter, spices
  • red chili powder
  • salt
  • garlic (chopped)
  • ginger (chopped, from the glass)

Instructions

  • Add slowly more and more water while kneading the dough. In the end it should
  • be a creamy substance, pancake-like.
  • Let it stand for 5 till 30 minutes to soak through.
  • Heat oil in a deep pan and deep-fat-fry spoonfuls of dough. Alternatively
  • slice a raw potatoe into thin slices, turn them in the dough and deep-fat-fry.
  • If you like it hot, sprinkle some chat masala on the brown Pakora pieces.
http://www.purecountrymeats.com/vegetable-pakora/

Dragon Breath Chicken Wings

Dragon Breath Chicken Wings

Rating: 31

Ingredients

  • 12-16 chicken wings (who counts them?)
  • Marinade:
  • 1/4 cup soy sauce
  • 1 clove garlic, crushed/minced
  • 1 tsp Five Spice powder
  • 1/4 cup dry sherry
  • 1 Tbsp. sesame oil
  • 1/2 tsp. Tabasco or other hot sauce, or to taste

Instructions

  • Marinate wings in a large ziploc bag for 24-48 hrs., turning every
  • 8 hrs. or so.
  • Grill for 12 to 15 minutes per side until well browned. Accompany with
  • fried rice,egg rolls, and/or stir-fried vegetables.
http://www.purecountrymeats.com/dragon-breath-chicken-wings/

BBQ Pork And Potato Tacos

BBQ Pork And Potato Tacos

Rating: 41

Ingredients

  • 1 container (2 lb.) prepared shredded pork in barbeque sauce*, warmed
  • 1 pkg. (20 oz.) refrigerated sliced potatoes, prepared according to package directions
  • 2 pkg. (12) ORTEGA Taco Shells, warmed
  • Toppings: shredded lettuce, chopped tomato, shredded cheddar cheese

Instructions

  • Yield: Makes 12 servings
  • Directions
  • COMBINE pork and potatoes in large bowl.
  • FILL taco shells with pork mixture. Top with toppings.
  • NOTE: Available fully-cooked in your grocer’s refrigerated meat case.
  • Tacos de Barbacoa y Papas
  • Are you looking for a hearty main course that won’t take forever to prepare? These delectable tacos will fit the bill. For added variety, offer additional toppings such as cooked corn or cole slaw.
http://www.purecountrymeats.com/bbq-pork-potato-tacos/

Lamb Curry

Lamb Curry

Rating: 41

Ingredients

  • Ingredients
  • 1 tbsp (15 ml) ghee or oil
  • 2 pounds lamb, cubed
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 2 green chiles, chopped (size and type according to how hot you want the curry to be)
  • 1 tbsp (15 ml) grated fresh ginger
  • 1-1/2 tsp (7 ml) turmeric
  • 1 tsp (5 ml) ground cumin
  • 1 tbsp (15 ml) ground coriander
  • 1/2 tsp (2 ml) or more chili powder (to taste for heat)
  • 1 tsp (5 ml) salt
  • 1 can crushed tomatoes
  • 1 cup (225 ml) coconut milk

Instructions

  • Heat the ghee or oil in a large pan and brown the meat in small batches, remove from pan and set aside.
  • Add and cook the onion, stirring until just soft.
  • Add the garlic, chili, ginger, turmeric, cumin, coriander and chili powder.
  • Stir until just heated through.
  • Return the meat to the pan and stir until well coated with the spices.
  • Stir in the salt and tomatoes.
  • Simmer, covered, for 1 to 1 1/2 hours, or until meat is tender.
  • Stir in the coconut milk and simmer, uncovered, for another 5 minutes, or until the sauce has thickened slightly.
  • Comments
  • Serve with steamed rice and a cool cucumber salad for a perfect meal!
  • Note: Use all your favorite condiments to top the curry, like chopped peanuts, shredded coconut, chopped green onions, raisins, or even plain yogurt!
  • (Curries can be very flavorful and mild or quite zippy and hot, hot, hot! Adjust your heat with the use of chili powder and the type of chopped green chiles you use).
http://www.purecountrymeats.com/lamb-curry/

Korean Walnut Candies

Korean Walnut Candies

Rating: 21

Ingredients

  • Walnuts halves(shelled) 1 cup
  • Sugar 2 tbsps.
  • Peanut Oil 1 ¼ cups

Instructions

  • 1.Take the sugar in a wide bowl and keep aside.
  • 2.Take a large pan with water and bring to a boil.
  • 3.Boil the walnuts in the water for 20 seconds.
  • 4.Drain the water from the walnuts and toss them in the sugar in such a way that the sugar clings to the walnuts.
  • 5.Now place the walnuts on a clean plate leaving spaces between the walnuts and keep to dry for 30 minutes.
  • 6.Stir fry the walnuts in heated peanut oil till the walnuts get a soft brown colour.
  • 7.Do not fry the walnuts till dark as it will taste bitter.
  • 8.Drain the oil from the walnuts using a strainer.
  • 9.Place the walnuts on a tray separating each one and allow to cool.
  • 10.Store in a air tight container.
  • 11.Serve after meals.
http://www.purecountrymeats.com/korean-walnut-candies/

Rice pudding

Rice pudding

Rating: 51

Ingredients

  • 1/2 c Rice; raw (i use long-grain
  • 3/4 ts Salt
  • 2 c Water; boiling
  • 3 1/2 c Milk
  • 3 ea Egg
  • 1/3 c Sugar
  • 2 ts Vanilla extract
  • 1/2 c Raisins
  • 2 tb Butter; melted
  • 1 ds Nutmeg

Instructions

  • Cook the rice in the salted water for 15 minutes. Drain, then add the milk. Beat the eggs, then add the sugar, vanilla, raisins, butter and rice mixture. Pour into a 2 quart casserole; place in a pan of water. Bake in a 325 degree F. oven 25 minutes. Stir and sprinkle with nutmeg. Reduce the heat to 300 degrees F. and bake 1 hour longer or until a knife inserted in the center comes out clean.
http://www.purecountrymeats.com/rice-pudding-2/

Grilled Brinjals

Grilled Brinjals

Rating: 51

Ingredients

  • Brinjals 8 nos.
  • Cheese 150 gms.
  • Garlic, minced 2 tsps.
  • Red pepper flakes 1 tsp.
  • Basil leaves, shredded 6 nos.
  • Olive oil As required
  • Salt and pepper As required

Instructions

  • 1.Cut thebrinjals into half and brush the sliced edges with olive oil.
  • 2.Sprinkle some salt and pepper.
  • 3.Mix the cheese, garlic, red pepper flakes, basil leaves and little salt in a bowl and refrigerate till required.
  • 4.Keep the brinjal halves on the grill withthe cut side down and cook till soft.
  • 5.Remove from the grill, cool and spread the cheese mixture on the warm brinjal pieces.
  • 6.Serve hot.
http://www.purecountrymeats.com/grilled-brinjals/

Jambalaya (Baked)

Jambalaya (Baked)

Rating: 31

Ingredients

  • 2 tablespoons fat
  • 1 cup finely chopped onion
  • 1 cup finely chopped green pepper
  • 2 cloves garlic, minced fine
  • 1 cup diced cooked chicken
  • 1 cup diced cooked ham
  • 12 tiny pork sausages, cut in pieces
  • 2 1/2 cups canned tomatoes, undrained
  • 1 cup raw white rice
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon thyme
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon chili powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Preheat oven to 350°F.
  • Melt the fat in a large skillet and add the onion, green pepper and garlic. Cook slowly, stirring often, until the onion and pepper are tender. Add the chicken, ham and sausages and cook five minutes. Add the tomatoes with their liquid, the rice, broth, thyme, parsley, chili powder, salt, and pepper. Turn the mixture into a large casserole. Cover and bake until the rice is tender, about one and one-quarter hours.
  • Note: This dish may be baked for one hour, refrigerated and, at serving time, baked long enough to finish cooking the rice. Jambalaya may be made with seafood.
http://www.purecountrymeats.com/jambalaya-baked/

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