Hope you do enjoy the recipes dear lady.

SAUSAGE GRAVY

Gravy:
1 lb of mild sausage or hot sausage
2 tbsp. of un-salted butter
4 oz of soften cream cheese
4 tbsp. all purpose flour or Wondra flour
4 cups whole milk
1 tsp. of sea salt
1 1/2 tsp. fresh grounded pepper

Cook sausage until done. Add butter and flour. Simmer for a few minutes on medium heat stirring frequently.

In a sauce pan combine milk, cream cheese, salt and pepper. Simmer over medium-high heat stirring constantly until desired thickness.

Then combine the cooked sausage and the sauce together. Cook the mixture on low heat till well blended. Let the sausage gravy sit for a few minutes.

Spoon gravy over biscuits and enjoy!

Biscuits:
I find that buttermilk biscuits are best.

LEMON SQUARES
1 cup of white flour
1/2 cup of un-salted butter
1/4 cup of confectioner’s sugar
2 eggs beaten
1 cup of granulated sugar
1/2 tsp. baking powder
1/4 tsp. of sea salt
3 tbsp. freshly squeezed lemon juice

Combine flour, butter and confectioners sugar until they reach the consistency of fine crumbs.

Press evenly into a greased 9 by 9 inch square pan. Bake about 20 minutes in a 350 degree oven.

Beat the remaining ingredients until light and fluffy.

Pour over crust and bake an additional 25 minutes. Refrigerate before serving.

FIGHTING IRISH POTATOES AND LIVER


1 lb. Calves liver sliced thin or beef liver, good with chicken livers to.
5-6 thinly sliced potatoes
3 red onions, sliced thin
3 cloves of garlic minced
1 tsp of sea salt
1 tsp of black pepper
2 tbsp. bacon fat
10 pieces of crumbled bacon
1 1/2 cup of milk
Flour


Salt and flour the liver. Brown the liver lightly in bacon fat.

Place a layer of raw potatoes in a greased baking dish; sprinkle with salt and pepper.

Then add some of the liver and onions, with garlic; continue until all are used. Top layer should be potatoes. Add the bacon crumble

Pour on milk, cover, and bake for about 1 hour in a moderate oven (350 degrees) or until potatoes are tender.

At the last 15 minutes, remove cover and allow potatoes to brown on top.

BAKED IRISH STEW


1 1/2 lbs. good quality beef, cut in 1" cubes (I use rump roast)
2 tbsp. oil
1 (10 1/2 oz.) can Campbell's golden mushroom soup plus 1/4 can water
1 cup of tomato puree
1 envelope dry onion soup mix
1 tsp. prepared horseradish
6 med. potatoes, pare & quartered
6 carrots, sliced in 1" chunks
1 bottle of dark Irish beer
Frozen peas add at the last few minutes.

Brown beef in hot oil; drain off fat. Add soup, water, juice, soup mix and horseradish; simmer, covered for 5 minutes.

Place potatoes and carrots in bottom of a 2 quart casserole. Pour meat mixture on top.

Bake at 350 degrees for 1 1/2 to 2 hours, covered.

Stir once or twice during baking. Add a good dark Irish beer in the last hour. It makes its own gravy.

I add a handful or two of frozen peas the last few minutes to give the stew a "bit o' green"

CHICKEN WITH IRISH WHISKEY SAUCE

2 tbsp. (1/4 stick) unsalted butter
1 tbsp. all-purpose flour
1 8 oz package of cream cheese
1/2 cup of chicken broth
3 tbsp. of Irish whiskey
2 bay leafs
1 tsp. freshly ground pepper
1 tsp. dried basil, crumbled
1 tsp. dried chervil, crumbled
1 dried thyme, crumbled
1/2 tsp. dried rosemary, crumbled
16 asparagus spears, freshly cooked
4 boneless chicken breast halves, skinned & pounded to thickness of 1/4"
8 tbsp. grated Swiss cheese


Preheat oven to 350 degrees.

Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in, the cream cheese, broth and whiskey.

Reduce heat to low. Add bay leaf, pepper, basil, chervil, thyme and rosemary and stir until thickened, 8 minutes.

Meanwhile, arrange 4 asparagus spears lengthwise over each chicken breast. Top each with 2 tablespoons sauce and 1 tablespoon cheese.

Roll chicken up lengthwise and arrange seam side down in ovenproof glass baking dish.

Bake until opaque, 25-35 minutes.

Re-warm remaining sauce. Discard bay leaf. Transfer chicken to serving platter. Pour sauce over. Sprinkle with remaining cheese. Serve immediately.

IRISH CREAM WHISKEY

1/2 pt. of Irish whiskey
3 shots Kailua
3 tsp. of instant coffee
1 pt. of half and half
1 can Pet or Borden’s sweetened condensed milk

Whip up in your blender - enjoy by itself or in a cup of coffee. This will surely warm you up on a cold night. Keep this in the refrigerator, will keep for one month. By the end of that month the cream will be its best.

Stuff Shells Salmon with Crab

1 package of large shells
1 14oz can of salmon or 1 lb of salmon filet
12 oz of crab meat or imitation crab meat
1 8oz package of cream cheese
1 cup of whole milk
1/2 cup of parmesan cheese
1/4 tsp of white pepper
1/4 tsp of cayenne pepper
1 tbsp of lime juice
2 cloves of garlic or 1 ½ of garlic powder
1 can of tomatoes crushed
1 large onion diced
3 green onions sliced thin with tops
1/2 stick of un-salted butter
1 1/2 tsp of pepper sauce hot sauce
1 tsp of onion powder
1 tsp of paprika
2 tbsp of bread crumbs
2 large eggs beaten

Make up the relish the night before by mixing the onion- the green onion- tomatoes add four dashes of pepper sauce-1/4 teaspoon of cayenne pepper powder-1/2 teaspoon of paprika. Let mix sit in the refrigerator over night.

Place the shells into boiling water until just soften remove from the heat and drain.

Combine the salmon and the crab meat together finely. Add the garlic – ½ teaspoon of paprika, add four to five dashes of hot sauce, add the 1 tablespoon of lime juice, a little black pepper, and blend in 2 large eggs until the mixer is well combined. Let sit in the refrigerator till sauce is done.

Sauce;

Place the 8 oz package of cream cheese in a sauce pan add ¼ cup of milk bring heat up just below med. Stirring the cheese and milk until melted.

Then add 1/2 of the butter, add ¼ cup of milk, and stir until the sauce is thicken.

Then add ¼ cup of milk, add the ½ of parmesan cheese, after the cheese has been incorporated into the sauce, add ¼ cup of milk stirring the sauce. Add the ¼ teaspoon of white pepper.

Continuing to stir until a thick cream sauce has developed. Turn of the heat and let the sauce sit.

Take one of the cooled shells adding the fish mixture with a small spoon placing the thumb, on the fish mixture press the mixture into the shell with a small spoon add the relish mix on top of the shell.

Fill each shell with the fish and relish mix, place them open side up, in a baking dish that has been lightly oiled.

Once you have completed the shells, and they have been place in the baking dish, spoon the cheese sauce on top of the stuff shells.

Place in the oven for 35 minutes at 375.

Remove from oven to lightly shake parmesan cheese on top. Very lightly sprinkle bread crumbs on top of each shell. Turn up the heat to 400 degrees. Place the casserole back in the oven.

Then add ten minutes of time after adding the parmesan cheese and bread crumbs. Cheese should be melded the bread crumbs should be light brown. Remove and serve

CRAB STUFFED ZUCCHINI

4 medium zucchini
6-1/2 ounce can crabmeat, drained
3 ounce cream cheese; softened
1/4 cup chopped green onion
1/4 cup of fine chopped red onion
1/2 medium tomato, seeded and chopped
1/2 teaspoon lemon juice
1 tablespoon mayonnaise
1 tablespoon of horseradish
dash liquid smoke
1 cup shredded mozzarella cheese
nonstick cooking spray

Preheat oven to 350°F.

Discard ends of the zucchini and cut in half lengthwise. Microwave for 3 min¬utes, or grill till soft. Scoop out the pulp, leaving zucchini shells.

Chop the pulp and mix with re¬maining ingredients; use only 1/2 cup mozzarella.

Place zucchini shells in a baking dish coated with nonstick cooking spray and fill each with crabmeat mixture (it will over flow the shells).

Top with the rest of the mozzarella and bake 20–30 minutes, until the mozzarella is lightly browned. Sprinkle lightly with paprika.

Also good with salmon or solid white tuna.

DEEP FRIED CALAMARI

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl.

Working in small batches, toss the squid into the flour mixture to coat.

Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper.

Sauté until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Fresh Lumpia Recipe (Fresh Spring Roll)



"In this version of fried lumpia vegetable combination I learned from an aunt–small cubes of sweet potatoes are added to create a variety of texture. In making lumpia, store-bought wrappers are convenient. But, there is nothing like home-made egg wrappers. The little extra that I added here are the sesame seeds. These little things are really wonderful. Improves the aroma and the taste. Better than stirring in a little sesame seed oil towards the end of the cooking time."

Ingredients:

Wrappers

2 large eggs
1 1/4 cups water
1/2 cup cornstarch
1/2 cup flour
1/8 teaspoon salt
3 tablespoons cooking oil, about

Filling

1/2 cup onion, julienned
1 teaspoon minced garlic
1 skinless chicken breast half, thinly sliced
1/4 lb medium raw shrimp, shelled,deveined,and halved
1 1/2 cups jicama, julienned
1/2 small carrot, finely julienned
2 green onions, finely julienned
2 teaspoons oyster sauce
1 teaspoon fish sauce
1/4 teaspoon black pepper
5 lettuce leaves

Directions:

Wrappers: Mix eggs, water, cornstarch, flour, and salt together until smooth. Put the batter through a strainer. Heat a nonstick 8-inch omelet pan. Over medium heat, brush pan with 1/4 teaspoon oil. Pour 1/4 cup batter into pan; move pan to let the batter flow over the entire surface. Cook until lightly browned on the edges and surface looks dry, about 45 seconds. Loosen with a spatula, and cook the other side 10 seconds longer. Place cooked wrapper onto a plate. Repeat until all the batter is used.

Add 1 tablespoon oil to a wok over high heat, swirling to coat sides. Stir-fry the onion and garlic for 30 seconds. Add chicken and shrimp; stir-fry for 2 minutes. Remove contents from pan.

Heat 1 tablespoon oil in the same pan. Stir-fry the jicama and carrot for 1 minute. Add green onions; cook about 2 minutes more, so that the vegetables are still crisp but tender. Return chicken mixture to pan; add oyster sauce, fish sauce, and pepper; cook for 1 minute. Cool.

Use half of a piece of lettuce for each lumpia. Place lettuce on wrapper and spoon about 1/3 cup filling on top. Fold bottom third of wrapper over filling, then fold in sides. Serve with a mixture of hoisin sauce and soy sauce.

Anybody have a recipe using chickpeas?
Or cabbage smoked on a grill?

Some videos I found for chickpeas:

http://www.youtube.com/watch?v=Q000x8lmHXw

http://www.videojug.com/film/quick-hit-pasta-recipe-chickpea-soup

http://www.ehow.com/video_2334979_making-appetizers-vegan-dinner-recipes.html

Thanks, I will see what they have to say.

I can post a recipe for chickpea chocolate cake (gluten free).

Post away, Row! :) I'm sure others would be interested to try it out too.

Next people will be making cake with carrots!

Shocking!

The only problem with cake made with carrots is the name.... if they'd change the name I bet more people would like it.

Garbanzo Bean Chocolate Cake (Gluten Free, High Protein)

Prep Time: 15 minutes
Cook Time: 40 minutes
Ready In: 1 Hour 10 minutes
Servings: 12

INGREDIENTS:
1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.

2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.

3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.

4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Editor's Note
Look for labeling on chocolate chips and baking powder to be sure ingredients are truly gluten free if serving to people with severe allergies.

Nutrition Information
Servings Per Recipe: 12
Amount Per Serving:
Calories: 229
Total Fat: 8.5g
Cholesterol: 70mg
Sodium: 180mg
Amount Per Serving
Total Carbs: 36.8g
Dietary Fiber: 3.2g
Protein: 5.2g